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|Although this wine has much more Cabernet Sauvignon than the 2007, the wines seem to be more like sisters than cousins. The 2008 stands not in the shadows of 2007, but right next to it. It is a wine that although different in structure, nevertheless possesses all that it needs to satisfy now and in the future.|
46% Cabernet Sauvignon, 26% Merlot, 23%, Cabernet Franc, 5% Petit Verdot.
|The Bettina Bryant Proprietary Red Wine is a gorgeous blend of Bordeaux varietals sourced from three of David Abreu’s own exceptional estate vineyards – Madrona, Thorevilos, and Lucia Howell Mountain. A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot, and made with the same attention to detail as Bryant, this wine is beautifully layered and complex.|
|Bryant Family Vineyard
Cabernet Sauvignon is 100% Cabernet Sauvignon made from a 13-acre estate vineyard atop Pritchard Hill, overlooking Lake Hennessey. This First Growth vineyard is meticulously farmed by David Abreu, with whom Bryant has worked closely for over 12 years. This wine is a beautiful expression of our unique terroir and a testament to the dedication of Bryant's winemaking and vineyard team to produce the finest possible wine from this site.|
|We can find the first evidence of Château de Beaucastel as it exists today in the sixteenth century. In 1549, Pierre de Beaucastel bought a barn with its plot of land extending to 52 saumées at Coudoulet. The manor house will be built then with the arms of Beaucastel sculpted in the stone of a wall of the drawing room.
In 1687, Pierre de Beaucastel was appointed Capitaine de la ville de Courtezon by Louis XIV, in recognition of his conversion to Catholicism. Louis XIV's letter, also signed by Colbert, is still visible at the Château.
In 1909, Pierre Tramier leads the wine estate and then transmits it to his son-in-law Pierre Perrin, a scientist that developped Beaucastel. Jacques Perrin continued the efforts of his father until 1978 and gave its noble letters to this wine.
Today, the estate is under the hands of Jean-Pierre and François, Jacques Perrin's sons that continue the beautiful story of Château de Beaucastel. Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César, the 5th generation, work today all together with them. Beaucastel is first of all a family story, the story of Famille Perrin. Their main strength is to be able to mix the talents of each member of the family to run the wine estate under common values: absolute respect for land and terroir, biodynamic as a philosophy of life, the research of truth, balance and elegance.|
|A very consistent vineyard, which always has very dark colour and black plum fruit with a gamey, leathery background. This has more to do with Cornas or Hermitage.|
|Situated in a natural ampitheatre with 360 degree aspects, this vineyard is dry grown and produces small crops of deeply concentrated Syrah with high tannin levels.|
The yield here rarely exceeds two tonnes/acre and is often much lower.
This old gone ungrafted Syrah vineyard has a unique character which I describe as 'the full meal followed by the cigar'!
This wine is made in the same manner as all the Syrah vineyards and shows it's individuality purely due to vineyard influences.
This wine develops slowly and positively for a most complete tasting experience.
|Founded in 1984, Harlan Estate is a winegrowing estate in the western hills of Oakville, California – in the heart of the Napa Valley. Consisting of 240 acres of natural splendor set above the fabled Oakville benchlands, the property rises in elevation from 225 to 1225 feet above sea level. Forty acres (17 ha) under vine, planted to cabernet sauvignon (70%), merlot (20%), cabernet franc (8%), and petit verdot (2%). All hillside siting, on both volcanic and sedimentary bedrock; a combination of terraced vineyards and closely spaced vines on spare soils over fractured rock; vertical trellis with shoot positioning, 360º of exposition.|
|The wine from Mount Veeder is built to last and this wine is no exception. Powerful blueberry, violet, mineral and coffee characters in the nose and on the palate combine with concentrated tannins and acid to give any wine enthusiast a true flavor experience.|
|This is a Port with an indication of its average age, aged in oak casks and taking on characteristics of walnuts, dried fruits and spices, showing increasing intensity of colour, complexity, concentration and depth of flavour.|
Truth vive tawny color. It is the youngest of the Noval tawnies with age indication. In its complex aroma, the vibrant young fruit lovely blends with the attractive and characteristic dry fruits aromas like nuts. Rich and smooth on the palate it as an elegant structure and a long finish. It can be served slightly chilled as an aperitif, as a digestive at the end of a meal, or in any occasion during the day on its own.
|Sassicaia has an intense, concentrated and deep ruby color. The elegant aroma is complex with notes of red fruits. The flavor is powerful concentrated and has great depth with sweet and balanced tannins. In the mouth it is rich and dense, yet harmonious and elegant. The wine has a decisively long finish with significant organoleptic depth and a polyphenolic structure which ensures this wine’s extraordinary longevity.|
|Taittinger Comtes de Champagne Blanc de Blancs was created to commemorate Thibaud IV, Comte de Champagne, who planted the first Chardonnay vines in France in the 13th century. First released in 1957 with the 1952 vintage, it is produced exclusively from the delicate first pressing of costly Chardonnay grapes grown to greatest perfection in the vineyards of the communes of the Côte des Blancs, named for the suitability of its microclimates to that vine variety. Champagne Taittinger's extensive vineyard holdings of 600 acres include several parcels in the 100 percent-rated villages of Avize, Cramant, Chouilly and Le Mesnil-sur-Oger in the Côte des Blancs, and assure the consistent supply from year to year of the most exceptional Chardonnay grapes available.|
Taittinger Comtes de Champagne Blanc de Blancs is elaborated and brought to maturity in the 13th century chalk cellars once the property of the Abbey of Saint Nicaise, where each step of the méthode champenoise is performed traditionally. Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing, referred to as the "cuvée," which is followed by two more pressings, referred to as the first and second "tailles." The greater part of the juice, and that of the finest quality, is extracted in the "cuvée;" neither of the "tailles" are used in Comtes de Champagne Blanc de Blancs. In all, no more than 100 litres (approximately 26 gallons) of juice per 160 kilograms (approximately 350 pounds) of fruit may be extracted from the combined three pressings. The must is then transported to the vinification facility, where a cool fermentation takes place under temperature controlled conditions. Following this, a small portion of the wine, usually approximating five percent, is matured for a few months in small, 225-litre, new oak casks. Blending takes place in the early spring, followed by a slow secondary fermentation at 45 to 50 F in Taittinger's cool cellars from which the wine acquires complexity and the fine, pinpoint bubbles characteristic of its sparkle. Prior to dégorgement, Comtes de Champagne Blanc de Blancs is aged four to six years, twice the legal minimum for vintage champagne, to fully capture the subtle bouquet, complexity and body of the Chardonnay grape.
This superb Champagne, produced only in years exceptional enough to declare a vintage, is appropriately presented in an antique-style bottle of XVIIIth century design. Comtes de Champagne Blanc de Blancs is the ultimate expression of the Taittinger style, a Champagne of great refinement, elegance and delicacy. The clean, aristocratic Chardonnay fragrance is offset by warm, toasty nuances, which carry onto a palate of finely- balanced, generous white fruit flavors underscored by a fine, crisp acidity and subtle mineral notes. The refined, toasty finish is lasting and complex.
|The Wurtele Vineyard Cabernet Sauvignon has been sourced from the same part of the estate vineyard since 1996. At the top of the estate lies a north facing slope with shallow rocky volcanic soils. The vines on this part of the vineyard produce intensely concentrated fruit with deep color and structure. This 100% cabernet sauvignon is aged in 50% new French oak and has the structure to age gracefully for up to 20 years.|
The 30-acre Wurtele Vineyard planted in 1990 by Raymond family was purchased by Angus and Margaret Wurtele in 1995. The vineyard, which sits at elevations between 600 to1000 feet, exudes variations of slope, aspect, and soil. Much like a compass rose, the vineyard is comprised of multiple exposure points that span a full 360 degrees around a central knoll. Though planted exclusively to clone 7 Cabernet Sauvignon, these exposures yield variety in vine orientation and tannin intensity, all of which lend to the unique characteristics of the wine.