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|The destemmed and softly pressed grapes are vinified in stainless vats at 30º Celsius.|
During the 15 days fermentation-maceration process the must is pumped and punched down for optimal extraction. The 50% of the wine stays in first use American oak and a 10% in second use French oak. The wine is the bottled without any form of stabilization or filtration, in order to not to alter quality, and is sold after three months of bottle age.
Yearly production is about 700,000 bottles.
|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 original Super-Tuscan, Tignanello is produced exclusively from the Tignanello vineyard, a 47 hectares (116 acres) southwest-facing, calcareous rocky-marl and limestone soil plot with tufaceous elements, planted between 1,150 and 1,312 feet above sea level at Antinori's Santa Cristina Estate. It was the first Sangiovese to be aged in small oak barrels, the first red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend, and among the first red wines made in Chianti with no white grapes. In all three instances, it set the example for a new breed of exceptional top-of-the-line Italian wine. Tignanello, originally a Chianti Classico Riserva labeled Vigneto Tignanello, was first vinified as a single vineyard wine in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak cooperage. With the 1971 vintage the wine became a Vino da Tavola della Toscana and was named Tignanello after the vineyard from which it originates. Beginning with this vintage, Tignanello stopped adhering to the rules laid down by Chianti Classico Disciplinare, and with the 1975 vintage, white grapes were totally eliminated.|
|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 vines for Almirez, situated in Valdefinjas and Toro, are 15 - 65 years old, and yield a meager 20 Hls/Hct. Teso la Monja uses only organic fertilization, and strictly avoids the use of herbicides or other chemical products. All grapes are hand harvested and rigorously sorted. Aged 12 months in new French oak (30% new).|
|Bodegas Volver currently owns some 185 hectares in Alicante. Some of the vines are ungrafted. New acreage is currently under development.The vines age from 40 to 75 years old. Tarima Hill´s vines are planted in the Vaso system, in an all-natural (almost organic) process with no irrigation. The combination of soil profile and diverse altitudes within this very small area sets up a micro-climate that is predominately Continental along with some Mediterranean influence.|
|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.
ELEVATION: 348-522 feet
|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).
ELEVATION: 433-595 feet
|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.
|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.|
|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.|
|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.
|Louise is dark ruby in color. It is more savory than overtly fruity, showing caramel, pekoe-tea leaf and vanilla latte on the nose. Dark-chocolate-covered strawberries come to mind on the palate. The flavors are persistent into a long sweet finish. The wine has an uplifting acid structure and a smooth texture, which are the requisite building blocks to evolve in your cellar for several years.|
|This young Pinot Noir is medium ruby in color. Aromatically, the wine is showing high-tone floral notes that are reminiscent of a rose petal potpourri. There are also some cinnamon-spice notes. It is a medium weight wine that has an appealing and mouth-watering texture with persistent length. It’s approachable now but will continue to develop in your cellar for the mid-term.|
|This product does NOT include a gift box|
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 bottle of Dunn's 2004 Cabernet Sauvignon Howell Mountain is a dense purple color with saturated staining of the tears and appeared positively viscous. A vibrant, full-bodied Cabernet Sauvignon. The nose displayed highly aromatic dark ripe plums, blackcurrant, sun-dried tomato and black-raspberry jam. A number of tasters noted a hint of reduction. Classic new oak characteristics of bitter cocoa, mocha, nutmeg & clove, espresso, menthol, rosemary and black pepper. A gravelly dark earthiness is barely detectable behind all of the dense fruit and oak; with 5 years careful cellaring these characteristics should taste more present. The tightly focused finish is very long, complex and in perfect balance with acidity, fruit ripeness and tannins. Additional notes: Almost every taster offered different descriptors leading me to believe that the wine is somewhat overwhelming. Many believed this wine to be a rogue placement ie. not a Dunn Vineyards wine. It is such a profound wine, with so much power, I’m sure that the group found its potential difficult to judge. It was described as monstrous similar in nature to Frankenstein’s creation – assessors may have been influenced by first impressions of structure and weight and found it difficult to dig deep and discover more – the wines complexity was hidden deep in the core and it needs time to emerge.|
|The 2007 Mendocino is a little different from past vintages. Instead of being dominated by cherry aromas, this leans more towards a mixed bowl of berries. The other interesting point is an aroma like a rustic mountain cabin with fresh red meat and spices being prepared for dinner and then freshly baked wild berry pies for dessert - of course the wood stove damper is not working well so there is a little smoke in the room...|
The tannins are soft and supple, but the acidity comes through with a bit more acid structure than in past vintages and stays with you till the cows come home. We always add a little Syrah and Petite Sirah for the mid palate, filling in the hole of the donut, but this year it is a little more pronounced in the flavors and aromas, hence the gamey and meatiness underneath all the mixed fruits.
With aging the wine should evolve into a very layered and complex Zinfandel, with toast and spice from the oak picking up in intensity and the creaminess becoming more apparent after a few years.
|Brilliant dark ruby color. Black plum, blackberry, lifted cherry, and wet stone after rain aromatics that are pure and focused. Black tea and cherry pipe tobacco notes add complexity. A crisp fresh entry which expands into a rich and vibrant mid-palate. The lively tannins provide grip and depth and are framed by spice and berry compote notes that persist on the long finish.|
|Vineyards: In the commune of Castelnuovo Berardenga, northeast of Siena and south of the Chianti Classico production area.|
Growing Area: Vigneto Rancia, located at an altitude of 400 metres and with a good, south-facing exposure, covers about 6 hectares (2.4 acres), with a total of 13,980 vines. New plantings in recent years have utilised the massal selection genetic material gathered from the old Rancia vineyard.
Training system: Simple Guyot with an average yield
of 40-45 hl/ha (2.3-2.6 tons/acre).
Vineyard age: Planted over 1958-1982, grafted-over material from the best stock.
Soils profile: Quartzitic blue-grey sandstone, stratified sand and calcareous alberese mixed with alluvial pebbles. Limestone-sand marl galestro in the higher areas.
Number of vines: 5400/hectare (2160/acre).
Harvest: Exclusively by hand.
Vinification: Grapes de-stemmed and crushed, then fermented at 28-30°C, with automatic daily punch-downs, followed by 12-15-day maceration. Drawing-off almost at end of fermentation, into small and medium oak barrels in March-April for 12-18 months’ maturation. The lots are blended and bottled, with 6-10 months’ ageing in glass.
Sensory profile: Brilliant, rich ruby red. Spicy nose with floral notes and wild berry nuances. Spice continues in the mouth, nicely complemented by a dense, soft fabric of youthful tannins; excellent structure and superb overall character.
|One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia, perhaps (historically) the most famous property in the region. It was owned for years by the Cuadrado family but in 2003 was sold to the Anton family, owners of a Rioja bodega Izadi and one of Spain’s most famous Michelin starred restaurants in the Basque country. All of the grapes for Pruno are grown on the estate, and aged 5 and 25 years old. The wine is aged 12 months in 2 year old French oak.|
Deep, black cherry color. Aromas of red fruit embodied with toffee oaky hints from the aging in French barrel revealing a sweety and fruity wine on the mouth. Reminiscences of ripen fruit and liquorice. It offers a pleasant and soft aftertaste.
|Elegant and tropical with hits of lemon and other citrus fruits. Notes of Fuji apple carry throughout this beautifully balanced and delightful Chardonnay. Lushly layered with an enchanting creamy texture and a finish that lingers on and on.|
|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.|
|Laura Catena grew up in a wine-making family in Mendoza. Although she now splits her time between Mendoza and San Francisco (where she is a Emergency Room Physician, university professor, mother of three, and accomplished tango dancer!), Laura's heart remains in Argentina and winemaking. She had a vision of creating a new breed of Argentine wines: small quantities, artisan quality, and true to their individual terroirs. A true pioneer of small-grower relations in Mendoza, Laura's incredible, limited production wines come from some of Argentina's best fruit from low-yield, high elevation, family-owned vineyards. Her final varietal blends deliver power along with complexity and finesse. They are the ultimate expression of rigorous vineyard management, viticultural experimentation, strict irrigation controls, skilled winemaking, and a quest for quality at any cost.|
|COLOR: Strong and deep red, with some violet highlights.|
NOSE: Very complex nose expressing the combination between the Malbec, such as black cherries, prunes, raisins and some violets. After swirling more fruits appear, such as cassis, raspberries and blackberries. Also chocolate, vanilla, toast and caramel notes appears very soft and integrated due to its aging in new French oak barrels.
MOUTH: Full-bodied wine. The tannins are quite present, but very mature, rounded and sweet which end in a velvety whole. The Cabernet Sauvignon gives the tannic structure and body, and the Malbec contributes with the fleshy, round flavors, which characterize it. The mouth aromas, are plums, cassis jam, raisins. It is a very long ended, complex and elegant wine.
|The only white wine produced by Mollydooker, it offers ripe fruit with lovely pineapple and citrus flavours.|
|The 2006 Syrah relies heavily on grapes from Novelty Hill's estate vineyard,
Stillwater Creek (70%). The soil here is mixed with large pieces of
fractured basalt; and visitors often remark on its similarity to the
Rhone Valley, perhaps one reason why Syrah from here is so
outstanding. The balance of the wine relies on Lewis Vineyard
(30%) grapes. Known for its low yields and concentrated grapes,
Lewis is one of Mike Januik’s favorite Syrah vineyards in the state.|
|Created by the legendary Max Schubert – creator of Penfolds Grange – Bin 389 is often referred to as ‘Poor Man’s Grange’ or ‘Baby Grange’, in part because components of the wine are matured in the same barrels that held the previous vintage of Grange.|
First made in 1960, this was the wine that helped to build Penfolds solid reputation with red wine drinkers. Combining the structure of Cabernet with the richness of Shiraz, Bin 389 also exemplifies Penfolds skill in balancing fruit and oak. A classic Australian style with a clear Penfolds identity.
Colour: Dense, dark red.
Nose: At once elevated, the nose is separated from the others in the Penfolds Bin family by the overt high notes of its barrel fermentation contribution. This is archetypal Bin 389 with notes of Maraschino marinated dark berries mixed with dark chocolate, bayleaf, black (Kalamata) olives and roasting pan juices. Oak and charcuterie elements effortlessly fill any aromatic gaps.
Palate: The 2005 Bin 389 is complete, full and multidimensional from start to finish, its weight coupled with (understated) power, depth and length. Ripe fig, blueberry and dark plum fruit flavours synergise to create an inky/dense palate with no rough edges. The oak, and plush tannins are at one with the wine, elliciting no one dominant feature and a seamless palate. Stylistically a classic and complex Bin 389 – a proud flag bearer of this traditional Australian style.
|Peter Michael's flagship blend of red Bordeaux varietals: typically two thirds Cabernet Sauvignon with roughly equal parts of Cabernet Franc and Merlot and just a touch of Petit Verdot.|
|A core of lean citrus and vivid minerality, layered with baked apple and nectarine. The name translates to “My Daughter In-Law” in honor of Emily Michael, Paul Michael’s wife.|
|In an age instant gratification, the Pillar Box is a stoic reminder of the virtues of patience. The act of writing and sending a letter is matched by the anticipation of the receiver. Their best parcels of Shiraz were selected to create this special wine. Pillar Box Reserve can be enjoyed in its youth, but will reward the patient.|
They hand selected some outstanding parcels of Shiraz from the Pillar Box project to create this reserve blend. The colour shows red-black and a scarlet rim, with an attractive mocha, native mint and ripe pomegranate aroma. Tempting cedar, spice and cocoa are incorporated into a complex structure. The fine, rounded silky tannins develop into a luscious, prolonged finish.
|Maturation has changed this wine from bright red to tawny. With this slow transformation in colour has come a change in flavour to the complex, rich and satisfying characters of a mature tawny.|
Colour/appearance: Deep mahogany-tawny.
Aroma/bouquet: Bouquet of rich fruit cake with a touch of rancio.
Palate: Complex rich spicy fruit flavours. Hints of cherry syrup and sweet tobacco. Good palate length leading to a smooth finish with notes of rancio.
|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.
|In 1893, newlyweds Edoardo and Angela Seghesio purchased their first home in Alexander Valley. As winemaker for the most prominent winery in Sonoma County, Edoardo recognized great vineyard potential surrounding the modest home. In 1895, he planted the Home Ranch and began the familys lineage of Sharing Uncommon Ground.|
|The 2012 Siduri Sonoma County Pinot Noir is one Siduri's broader-based Appellation Pinot Noirs. This wine is a blend of 17 different lots of Pinot Noir from vineyards on Sonoma Mountain and in the Russian River Valley and Sonoma Coast. A great deal of time was spent blending together these lots, ultimately making a wine that is believed to be one of the finest Sonoma County Pinot Noirs that Siduri has produced. The wine shows bright red fruit, particularly on the nose…cherries and raspberries, along with hints of sandalwood, earth and herbs (the fruit from the Van der Kamp Vineyard, in particular, provides many of these earthy flavors). It is medium-bodied and like many of the 2012 Pinot Noirs, it exhibits rich flavors but these are balanced out by good structure.|
|ARTEMIS, named after the Greek goddess of the hunt, is a wine that truly reflects its name. It’s the culmination of our hunt for the finest grapes from Napa Valley which, when combined with estate-grown fruit, combine to create a Cabernet Sauvignon that expresses the regional character of Napa Valley with the signature style of Stag’s Leap Wine Cellars. This approach results in a wine of lush fruit flavors balanced by extraordinary structure and elegance. Whereas our Estate Cabernet Sauvignons showcase the distinctive characteristics of each vineyard, ARTEMIS demonstrates how astute grape selection and skillful blending can create a wine that represents the sum of Napa Valley’s best Cabernet Sauvignon parts.|
|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.
|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.|
|A blend comprised primarily of Cabernet Sauvignon that is articulate and powerful, La Joie expresses the richness and depth of a Pauillac-style wine. It begins with a deep, dense purple color, offering up aromas of black currants, coffee, caramel, spicebox, herbs, and smoke. This is a full-bodied, complex and multi-layered wine with vanilla, chocolate, cassis and black fruits on the mid-palate followed by coffee bean flavors and youthful tannins on an exceptionally long finish.|
|French for “truth”, the wines of Vérité result from a confluence of old world experience and new world fruit. Each is an amalgam of distinct components harvested from small vineyard blocks (micro-curs), resulting in a carefully considered convergence of grape varieties, climate, soil exposition and winemaking technique. Vigneron Pierre Seillan refers to this conjunction as droit du sol, “right of the soil”.|
This wine possesses a superb deep color, followed by a nose of black cherries. The initial impressions are very rich and powerful. The tannins coat the inside of your mouth with a lasting impression. The oak is well integrated and elegant from start to finish. Will drink well after 7 years of aging.
|A blend of Merlot, Cabernet Franc and Cabernet Sauvignon, Le Désir represents the grace and opulence of the best St. Emilion-style wines. An intense purple color is followed by aromas of blackberries, tobacco, roasted coffee, dark fruit preserves and fruitcake. Rich, dense and chewy on the palate, it is smooth in the beginning, showing both black and red fruit, ending with spices, dark chocolate, caramel and coffee on the finish.|
|The soil from 60 million year old geological formation, that looks like a beach, like white beach sand, the locals nicknamed it "the beach". Old gnarly vines, tough as nails, produce incredibly rich and intense flavors of dark fruits, with velvety tannins, yet with inviting perfume of fresh roses.|