Castello Banfi's innovative spirit and winemaking expertise is demonstrated in all its wines, but none embodies these qualities as prominently as SummuS.
A wine of towering elegance, SummuS is an extraordinary blend of Sangiovese (used regionally to make the famed Brunello di Montalcino) which contributes body; Cabernet Sauvignon, fruit and structure; and Syrah, elegance, character and a fruity bouquet. Each wine is individually vinified and aged one year in French oak barrique to develop its unique style, then masterfully interwoven with the others to achieve a rare dimension of taste. Additional 14 -16 months of bottle-aging brings forth a fragrant bouquet of fruit, oak and spice. SummuS is characterized by a rich color and lively dance of ripe soft-fruit flavors.
Intense color. Still young aromas with strong fruity and complex notes of jam, spices, tobacco and coffee. The structure is powerful and characterized by important tannins. On the palate the wine is soft and long. Enjoyable already and will continue to develop for at least 15 years. SummuS marries well with all red meats, stews, hearty pasta dishes and cheeses.
Belle Glos by Caymus showcases distinctive Pinot Noirs produced from some of California’s top wine-growing regions. The vineyard locations can all be described as coastal, but the climate differences are significant, depending on the amount of fog, wind, sunlight, and soil type at each site.
Each wine is crafted to distill the purest essence of the vineyard into elegant expressions of California Pinot Noir.
Winemaker Joseph Wagner chose the name Belle Glos (pronounced BELL GLOSS) to honor his grandmother, Lorna Belle Glos Wagner, a co-founder of Caymus Vineyards.
Benton Lane's First Class is produced only when they have a particular lot of wine that is very, very special, and the 2008 First Class Pinot Noir is such a wine. To start, they look to their favorite vineyard sites for the most balanced, flavorful and concentrated Pinot Noir. They ferment these lots in small fermenters called “pots”. They baby them every step of the way and move the best wine into new French oak barrels for sixteen months of ageing. As the wines develop, we select the best barrels to eventually become “FIRST CLASS” - the best of the best.
The 2008 First Class Pinot Noir is a deep ruby colored wine that exhibits classic aromas of cherry, blackberries and wet earth, with complex underlying flavors of mocha, anise and blueberries. Very ripe, fine tannins and balanced acidity create a rich, velvety texture that leads into an extremely long finish. The First Class Pinot Noir represents the "best of the best" individual lots from a given year and is produced in small quantities only in vintages of optimal quality.
The Special Cuvee Brut represents the most straightforward expression of the Bollinger house style. The blend includes up to 10% reserve wines, which may be up to fifteen years old. This gives the special cuvee complexity and structure.
MELBURY originates from a spectacular property on the slopes north of Lake Hennessey, in the hills east of Rutherford.
The name Melbury is in homage to an historic area in London, where the estate owners reside much of the year. Since its debut with the 1999 vintage, the consistent hallmarks of Melbury have been plush red fruits (currants, bing cherries), redolent with spice and the scent of violets. Elegance and a supple texture define the structure of this wine. The particular exposition of this rocky 7-acre hillside vineyard is southerly overlooking Lake Hennessey, allowing the vines to capture the morning sun yet moderating afternoon temperatures.
SOIL: Ancient sedimentary soil with compressed clay.
Eastern and Southeastern Exposure.
QUELLA is the name for the wine from a 9-acre site located in the eastern hills overlooking the heart of the Napa Valley.
Making its debut with the 2006 vintage, the name is derived from the German word for a pristine source or an artesian aquifer. This property is steeply sloped facing southwest. The site is an ancient riverbed composed of cobble and rocks interwoven with pockets of tufa (volcanic ash) that were uplifted during the last volcanic activity in the area. Quella displays an almost ethereal quality of blue fruits, graphite, and a vibrant, subtle finish.
SOIL: Ancient uplifted riverbed covered with Tufa (volcanic ash).
The top-product of the Brancaia brand. The Supertuscan IL BLU proves the performance of Brancaia in terms of elegance, complexity and intensity. As a rule, food with pronounced taste, dark meat such as beef or lamb, roast or braised game, darkfeathered game such as pigeon or pheasant.
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.
Promis, from the Latin abbreviation, promissio, meaning promise truly lives up to its name. The grapes are grown in the terre brune (rich, dark soils) of the Ca'Marcanda vineyard. The soil consists primarily of loam and clay. The climate--hot summer days, freshened by brisk sea air and cool nights--is ideal for the grapes grown here.
Color: Light garnet
Aroma: Bright and fruity with a jammy nose.
Taste: A delightful wine that combines the elegance and suppleness of Merlot and Syrah with the austerity of Sangiovese. Balanced, almost musical, its a pleasure to drink from an early age and also has an aging potential of 5-8 years.
Cardwell Hill Cellars is a family- owned Oregon boutique winery producing just over 5000 cases per
year. They use sustainable agriculture practices to achieve premium quality fruit. These practices
are certified Salmon Safe and LIVE (Low Impact Viticulture and Enology) by the parent
The 2008 season promises to be one of the best for Oregon Pinot Noir. A warm July and August
was followed by a cool September. The fall rains came late to the valley, which gave more
hang time and higher sugar levels. The gorgeous ripe berries were harvested in the cool
weather of mid - October. The fruit was processed in via gravity flow within two hours
of harvesting. Following destemming, which yields about 80% full berries, the juice was cold
soaked for 48 hours and then inoculated. Fermentation was achieved at cool temperatures not
exceeding 85F. The straight run and press wines were gravity fed to the barrel room located
below the fermentation deck/crush pad. A combination of new and used Seguin Moreau barrels
were used for aging over the next 10+ months. The wines were racked from the lees in April.
Later the wine was racked into the blender, settled and then gravity - fed into the filler corker.
Thanks to our cool climate on the Western side of the Willamette valley, this Pinot Noir has a
bracing backbone of acidity. Note the low alcohol. Cardwell Hill Cellars wines are known for
balanced alcohol and acidity due to the coolness of our vineyard site. This garnet red Pinot Noir
has an elegant nose of black cherry, ripe raspberry and a little blueberry/currant. There is a note
of cloves and cardamom from the Dijon clones. The mouth has bright raspberry and cherry
flavors showing good acid. The soft finish has a bit of spice which fades into raspberry.
This wine pairs beautifully with salmon, all white fish and shell fish. Pair it with pheasant, duck
and other fowl. It is great with venison, buffalo and lean pork. Bon Appétit!
More than a classic example of Caymus Cabernet, this wine exemplifies the uniquely singular Caymus “house character.” The intention over the decades has been to make subtle changes in order to improve wine quality – in the vineyard and in the winery. One may ask why change a good thing? In short, my answer is that Napa Valley, while born with great climate and soils for grapes (especially Cab), is a hotbed of competition, and this has generated improvements. Can you imagine, in one small valley, hundreds of winemakers all struggling to make their mark? Napa may be the most competitive wine community in the entire world – and continued change is just part of the fabric.
The grounds of the Saint Julien Appellation lie on the graves massif and colluvions formed during the two episodes of the Mindel era, just like at Pauillac. This partly explains the strong presence of Grand cru classified châteaux in Saint Julien. One often says that, for climatic reasons and from its geographical position, the wine from Saint-Julien is being in-between the force of Pauillac and the finesse of Margaux. The history of the grounds confirms this assertion as Saint-Julien differs from other names of the Medoc by its terraces of average altitude from Mindel era and also by the relative balance between the two types of graves from this era.
Saint Domingue, another marvel from the same owner as Saint Dominique in Saint-Emilion. Situated next to Cheval Blanc on the edge of the Pomerol. This Saint Emilion village has all the class of a Grand Cru. Deep purple in colour. Intense aromas of stewed black berries and creme de cassis. Soft Oaky tones with hints of roasted coffee, caramel and vanilla. Powerful and rounded on the palate, with a creamy finish.
Planted in the Onkaparinga Valley in the Clarendon Hills area, this wine is always very peppery and spicy with nuances of Leather and minerals. A most individual wine - always very deeply coloured and with abundant tannin.
Hickinbotham Shiraz Vineyard planted in 1965 on hard clay and ironstone soil facing north into the Onkaparinga Valley.
Chile’s 2009 season was quite warm in general, and Puente Alto was no exception, although its proximity to the Andes Mountains and its very cool nights, even in this vintage, produce very well-balanced fruit that enables the wine to maintain the personality of Don Melchor with its tremendous freshness, balance, and ripe tannins.
VARIETY: 96% Cabernet Sauvignon and 4% Cabernet Franc.
VINEYARD: Puente Alto.
HARVEST: Manual, from April 14 through May 20.
CLIMATE: Semi-Arid Mediterranean.
AGING: 15 months in French oak barrels.
COLOUR: Deep cherry red.
AROMA: Black currants and blackberries with chocolate notes.
PALATE: Well-balanced and fresh, with silky tannins and excellent structure.
As legend has it, the Benedictine
Monk, Dom Periginon invented Champagne. That is not the whole story.
A few facts first. Champagne is 3 different things; First, it is a sparkling
wine made in France. Second, It is a geographic area in France about 1 hour
from Paris, and the only area where Champagne, the wine, can be produced. Finally
it is a name associated with large deposits of limestone (chalk) in the earth.
This deposit is present in the Champagne region, but is also found in Cognac.
The Cognac region has an area referred to as Fine Champagne. These Cognacs are
not made with Champagne (the drink), but the grapes used in production comes
from an area which also has a large Limestone layer.
The first commercial sparkling wine was produced in the Limoux area of France
about 1535. They did not invent sparkling wine, no-one knows who first made
Dom Perignon, the man, was born about 1638. His full name was Pierre Perignon.
He was a Benedictine Monk at the Abbey of Hautville near Riems in France. Wine
was already being made in the Champagne region before Pierre was born. Dom Perignon's
legacy to the world was a procedure for production of Champagne. This included
riddling the ageing bottles so the sediment can be removed, adding a dosage
for a secondary fermentation, and use of corks to seal the bottles. These steps
combined with the availabilty of stronger bottles which could hold the added
pressure, allowed the commercial production of Champagne to begin in about 1700.
Dom Perignon died in 1716. His famous statement "I see stars" was
uttered upon his first taste of Champagne.
Dom Perignon, the Champagne, was first produced in 1936. Moet et Chandon which
purchased the Abbey of Hautville 120 years earlier produced a super cuvee which
celebrated the Monk's exploits. The Champagne is only produced in exceptional
vintages; in 2 styles, the Brut and the Brut Rose and in 2 sizes, 750ml bottle
and 1.5Liter bottle. The name has become synonomous with class and stature.
A gift of Dom Perignon will express that only the best will do.
The Drappier Carte d’Or expresses all the aromas of the noble grape variety Pinot Noir. This in fact constitutes at least 80% of the blend. A red grape producing white juice, it is sought after not only for its structure but also for its very characteristic fine notes of red fruits.
The vineyards for Silène are hillside vineyards located in Larnage and Gervans. It is rare for Crozes to come from hillside granitic soil as most Crozes is situated on the alluvial valley floor. The granite soil produces a wine with more backbone and structure. The idea behind this Crozes is to balance the fruit of Syrah without compromising the tightness given by the granite. 50% of the Crozes comes from a parcel of young vines planted in 2003 and owned by Domaine Jean Louis Chave. The parcel sits on a beautiful terroir on the rear east-facing flank of the Hermitage hill.
The grapes are vinified at the Domaine using indigenous yeasts and aged for 18 months in 600 liter oak casks. The result is a wine of balance and pleasure and a great introduction to Crozes.
La Marca Prosecco is named for the La Marca Trevigiana zone, located in the heart of Italy's Prosecco region, where its grapes are grown. Founded more than 40 years ago, the La Marca winery joins tradition and innovation, ensuring the highest quality product.
In 2007, the winery was awarded a "Top 100 Wines of the Year" by Wine Spectator1. La Marca is the only Prosecco producer from the Veneto region to be awarded this honor.
Enjoy as apéritif or pair with mild cheeses, light hors d'oevres, salads, seafood linguine in garlic butter sauce, a lighter fish, such as sole, snapper and mahi-mahi.
To open, remove foil, untwist wire cage and loosen the base. With one hand on the base and the other grasping the cork, tilt the bottle to a 45° angle and twist the bottle slowly to loosen the cork.
Always serve La Marca Prosecco chilled between 46-50°F. A versatile Italian Sparkling wine, La Marca Prosecco can be served in sparkling flutes or white wine glasses. A full bottle serves approximately 5-7 glasses. After pouring the first round, seal the opened bottle with a bottle stopper to keep remaining wine fresh and effervescent and keep the wine chilled to 46-50°F. An opened bottle should last about 3-4 hours with the bottle closure.
Lanson has been making rosé champagnes for more than 60 years and their Rose Label is one of the most sought-after around the world. True to Lanson's distinctive house style, this Champagne does not see malolactic fermentation, which results in a rosé of supreme delicacy and purity. The delicate pale salmon colour is produced through the careful addition of a small amount of Coteaux Champenois Bouzy Rouge, a still red wine produced from Pinot Noir grapes. The result is a lightly hued, fragrant and delightful rosé champagne perfect for any occasion.
Aromas of roses and fruit predominate, with discrete notes of red berries.
On the palate, the wine is tender, well-rounded and fresh, with excellent balance and good length on the finish.
Brut non-vintage is always the expression of the House style and, as such, it is the signature champagne. Laurent-Perrier Brut’s style is defined by its very high proportion of Chardonnay which provides a natural purity, freshness and elegance. These essential characteristics, expressed in all our champagnes, are a good introduction to the spirit of Laurent-Perrier.
The Laurent-Perrier Brut also benefits from ideal ageing in the cellars: three years minimum. Its balance and natural freshness are enhanced by a light dosage. After the dosage, the wines are kept in the cellar to rest for several months before shipment.
Quintessential Nicolas Feuillatte style. A delicate, structured and fruity Champagne, offering boundless elegance and finesse.
Pale yellow with silver tinges, brilliant and crystalclear revealing a persistent ribbon of delicate bubbles.
Initially restrained, fresh white fruit aromas of apple, pear and peach intermingle with curry and turmeric spices. As the bouquet becomes more expressive, ripe fruit notes jostle for position.
Clean on the attack, elegant and complex, a delicate bead imparts freshness on the finish.
As an aperitif, best served at 7 - 8°C.
With food, best served at 10 - 12°C.
"In true romantic fashion, Belle Epoque is a marriage of the very best that Champagne can produce: wines from Cramant, Avize, Ay, Mailly and Verzenay, the region's most highly-rated vineyards. One half of the blend is Chardonnay of surpassing finesse and delicacy. The other half is Pinot Noir of noble richness and complexity. The blend of these wines yields a Champagne of ravishing fragrance and style, offered in the famous "Flower Bottle". The combination of wonderful Champagne and a beautiful package make Fleur the perfect partner to your most romantic encounters."
The PJ Belle Epoque set is among the most tasteful and recognizable gifts in the world of wine. The Set includes one bottle of Perrier-Jouet Belle Epoque Champagne and two glasses, all beautifully gift-boxed. This famous "flower bottle" was formerly known as Fleur de Champagne in the US.
Connoisseurs judge a champagne house by the quality of its non vintage brut wine . It is on its brut, created in the mid-19th century, that Perrier-Jouët has built its reputation.
The House style is distinguished by the extensive use of chardonnay. Perrier-Jouët owns 161 acres of vineyards with an average cru rating of over 99% including 99 acres in the most renowned villages for Chardonnay (Cramant and Avize.) The wines show lightness and sweetness, as well as a rounded and fruity character.
Great balance and a lingering finish mark this zesty, full-flavored brut as something special. Rich in fruit flavor, crisp in balance, with an underlying tangy quality that begs for another sip.
French it may be, but in 1861, Champagne Perrier-Jouët was the favorite of Queen Victoria, and the House became not only the official supplier of the British monarchy, but also of the Swedish royal family and the King of Belgium.
Brut Premier characterizes the timeless Louis Roederer style with the combination of fresh, youthful fruitiness and the vinous qualities of a fully matured wine. It is a structured wine with a lively attack and a smooth palate. Beginning in 2010, Brut Premier now comes in antique-colored bottles that filter out nearly 100 percent of light.
The blend is composed of harvests from four different years, including three different years from the Louis Roederer reserve wines cellar. The reserve wines mature in oak casks for an average of two to five years. The percentage of reserve wines included in the Brut Premier blend varies from 6 percent to 10 percent.
The 'liqueur de dosage' is prepared with the greatest of care from a selected blend of eight to 10 of the very best crus from the Louis Roederer vineyard and then left to age in oak casks.
Cristal, the ultimate Champagne to be produced by Champagne Louis Roederer, builds upon the 200-year tradition of fine winemaking that has made Roederer French Champagnes amongst the most sought-after in the world. For connoisseurs the world over, there is nothing finer than Cristal. Jewel in the Louis Roederer crown, cuvée CRISTAL remains faithful to the value which inspired it in 1876 when, especially created for Tsar Alexander II, it sought to epitomize the elegance and purity of Champagne.
Twenty percent of the wines were matured in wood (oak barrels) with weekly batonnage. There was no malolactic fermentation. Cristal is made from grands crus from the Reims mountains, the Marne Valley and the Côte des Blancs. Matured for an average of 5 years in the cellars, it is left to rest for 8 months after disgorging to complete its maturation. Dosage is adapted to each vintage, at between 8 and 10 g/l. 55% Pinot Noir and 45% Chardonnay.
The 2005 vintage was a year of marked contrasts between seasons and regions. Following a fairly harsh winter, 2005 had a mild spring with relatively warm temperatures all year long. There was above-average sunshine and a slight water deficit, as had been the case throughout the dry cycle of 2005/2004 and 2003. The heat and humidity in July produced larger grapes and bunches, rather unusual for the Champagne region, while the cooler weather in August, followed by a very sunny month of September, led to favorable ripening in spite of heavy parasite pressure. The harvest dates were typical of those of the decade: September 12th for Chardonnays and the following day for Pinots noirs.
From its first years of production Riserva Ducale has become synonymous with fine Chianti, and it has played a leading role in the development of the privileged position which Tuscan quality wines hold throughout the world today. In many markets this Riserva has in fact transcended its category and become known simply as "Riserva Ducale". It has managed to preserve its excellent reputation through time, thanks to Ruffino's commitment to cultivating the finest Sangiovese grapes on the slopes of the Chianti Classico hills.
Colour: Intense ruby red.
Aroma: the 2006 Riserva Ducale is characterised by particularly fragrant, fruity notes, typical of this vintage. Sweet cherries and red berry fruits meet with delicately spicy hints of cigar box and white pepper grains and elegant scents of red roses and flint.
Tasting profile: Fruity, soothing, and well-balanced, the taste reveals velvety tannins and a enjoyable spicy sensation. The ageing in oak enriches the fruity core with hints of cacao and cloves. The long-lingering aftertaste adds intriguing notes of rosemary and figs.
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.
The Taittinger "brut reserve" is a blend of some 30
chardonnay and pinot crus, respectively 40% and 60% of the
total, from several harvests of perfectly ripened grapes. This
high proportion of chardonnay is very rare in high quality
champagne. It has thus been the privilege of a highly reputed
brand to blend an outstanding non-vintage brut.
Sight: colour is a brilliant golden straw-yellow. It has small,
fine bubbles and the froth is both discreet and persistent.
Smell: the nose is very expressive and developed, full of fruit
and brioche. It includes aromas of peach, white flowers
(hawthorn, acacia) and vanilla pods. Taste: on the palate,
this fresh, lively wine is equally harmonious. It is a delicate
wine with a predominance of fresh fruit and honey. Overall
quality: this wine has highly developed aromatic potential.
After three to four years' cellaring, it has now reached full
Can be drunk as an aperitif or with food, preferably with an evening meal. .
It is a perfect accompaniment for white meat (lamb with chanterelles), crayfish or
A wine of great charm, combining the power of body and the intelligence of spirit.
Le Telegramme is Vignobles Brunier’s second-label wine in the Chateauneuf-du-Pape AOC area, a blend of 80% Grenache, 10% Syrah, 6% Mourvedre and 4% Cinsault grapes from young vines and terroirs “of little character”. These terroirs, combined with vines aged 30 years on average, yield fresh and elegant fruit, a certain minerality and appealing balance, Le Telegramme is thus best enjoyed in the early years of its life.
Owner / Winemaker Roberto Guldener began making wine at Terrabianca in the heart of Chianti Classico in 1988, realizing his dream to make wine in Chianti. Obsessed with making a contemporary terroir-driven product, he set out immediately planting new vines, and clonal selection has since been a driving force in his work. He currently has 126 acres under vine. Campaccio, a blend of Cabernet and Sangiovese, was Guldener's first wine at Terrabianca, and remains the winery's flagship offering.
Growing area: 40% Chianti Classico, 60% Maremma.
Yield per vine: 1.7 kg. Density: 6,000 vines per hectare
Wine critics and enlightened enthusiasts from around the world have raved about the Cheval des Andes. The nose opens out on to warm notes of tobacco, red berry fruit macerated in brandy, cherry stones and home-made jam, with aromas of cedar-wood, and bay leaves coming through. The attack on the palate is full, rich and warm. Silky tannins mingle harmoniously with the oak, making this wine a truly great vintage, beautifully rounded off by a full, long finish.
100% Cabernet Sauvignon. An age worthy Cabernet from the heralded Thelema estate has become a benchmark South African bottling. Sleek and stylish, it abounds with alluring flavors of blackberry and blackcurrant intertwined with complex notes of coffee, cedar, tobacco, and eucalyptus.
Machine picked fruit. Fruit was crushed and de-stemmed into open top fermenters. Time on skins varied from 9 to 21 days. At pressing, all free run and pressings are combined in tank and matured together.
Colour: Very deep black in colour.
Aroma: An interesting bouquet that displays a gentle perfume of aniseed, roasted nuts, lavender, mineral, earth, tar and espresso.
Palate: A big, even and persistent coating entry of pure fruit weight. Rounded purple to black fruits that continue on an extended and long finish, with a wealth of classy tannins that make the finish very soft, rounded and balanced.
Founded in 1772, Veuve Clicquot is among the most prestigious Champagne Houses. Its extensive holdings, many originally purchased by Madame Clicquot, stretch throughout the top-rated areas of the Champagne region and are exceptional in size and quality. As in Madame Clicquot’s day, bottles age in the House’s vast, vaulted cellars in Reims, portions of which were constructed some 2,000 years ago by the Romans.
The remarkable Madame Clicquot (1777- 1866) is considered one of the first businesswomen of the modern era. Widowed in 1805 at the age of 27, Madame Veuve Clicquot (born Ponsardin) defied every convention of the day to take the helm of her late husband’s small Champagne House. She personally supervised cellar activities and introduced innovative production techniques still used today.
La Grande Dame is the house's prestige cuvee, and is named in tribute to "La Grande Dame" herself, the Madame Clicquot. Few wines of any type are as iconic as La Grande Dame, and even fewer are as consistently excellent.
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