Fermentation with indigenous yeasts in oak vats. Aged for 24 months in barrels made from oak chosen in our cooperage. Before bottling the wine is fined using fresh egg whites. After bottling, the wine will undergo a refining process for at least a further 12 months in our cellar.
On the nose, it displays ripe, dark fruit, grape syrup, bitter chocolate and as it opens up, hints of spices such as pepper, vanilla and a little mountain scrub begin coming through.
On the palate, it is balanced, with a soft touch of acidity to give it good potential for cellaring. The attack is broad and long, with an evolution in the mouth which spreads silky and mineral sensations before concluding with sweet tannins which still have a bit of “grip” and will benefit from some “time out” for their full integration.
In the retro-olfaction the notes of oak and mountain scrub are more clearly defined, repeating the impressions noted in direct olfaction but with a greater preponderance. It is a vintage with “character”.
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.
Sauvignon Blanc is grown almost everywhere in New Zealand, but it’s in Marlborough that this variety finds its finest expression of anywhere in the world. Winemaking influences are kept to a minimum. Slow, cool fermentation in stainless steel retains the crisp fruit flavours. Cellaring is normally avoided to retain the youthful freshness of the wine. Tastes like cut grass, gooseberry, capsicum/bell pepper, with riper styles displaying melon, nectarine or passionfruit. Enjoy with tangy food – avocado, oysters, trout, salmon, mussels, crayfish or salads.
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.
An extroverted dry red wine that is light in body but deceptively rich in flavor. The nose exhibits fig, caramelized sugar, coffee and chocolate, while the palate brings ripe cherries, berries, dark plum together with cedar, sandalwood and coffee. Powerfully engaging and balanced with good acidity on the long finish. This is a satisfying blend of Cabernet Sauvignon, Zinfandel, Merlot and Petite Sirah that can be enjoyed everyday.
Julia’s 2005 Pinot Noir offers dark ripe Bing cherry, raspberry and strawberry flavors that open into an underlying earthiness. A round mid-palate leads to vanilla and cinnamon spice on the silky finish.
Ste. Michelle's goal with this Columbia Valley Cabernet was to highlight concentrated Washington red
fruit in an accessible style. It is an inviting Cab with plenty of complexity, structure and silky tannins. It’s also very versatile with food--try it with beef, pork or pasta.
Sourced from Columbia Valley vineyards in eastern Washington including Cold Creek, Canoe Ridge Estate and Indian Wells vineyards. Aged 16 months in American and French oak, 32% new.
Born to be a wine, Brunello has become a legend. It was created by some winemakers of Montalcino, in the heart of Tuscany, toward the end of the 19th century. They were looking for a red wine of exceptional quality and a long ageing period to accompany wild game, roasted meats, red meat and aged cheeses. And they obtained a wine which was destined to enter into the enological hall of fame, overflowing the chalice of Bacchus with joy. In the last decades, Brunello di Montalcino has undergone a general evolution in quality, and has made a name for itself throughout the world. In fact, Brunello di Montalcino was the first Italian wine to obtain the Denominazione di Origine Controllata e Garantita (D.O.C.G.) designation. It is exclusively produced, aged and bottled within the confines of the town of Montalcino in the province of Siena, using grapes from the Sangiovese species, locally called Brunello.
Ruby red colour with slight garnet hues resulting from ageing; intense and persistent perfume, with notes of red fruits jam; a smooth, velvety flavour with evenly balanced tannins, intense and persistent with spice notes and a hint of liquorice; harmonious and elegant on the whole.
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.
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.
As with Flegenheimer Reserve Red, Ben Glaetzer, is making this 96% Grenache/4% Shiraz blend. Cuttings were taken from a very old Grenache vineyard in McLaren Vale known for producing a delicate, perfumed expression of the varietal. When ready, the cuttings were planted as bush vines on the western slope of Hammerschlag’s property. This portion of the vineyard has the hardest soil and is quite windy. In short, it is the toughest spot on the property which is exactly where Grenache should be. The varietals were harvested, made and aged separately. The wine did spent a few months in neutral barrels but was largely matured in stainless steel tanks to preserve its elegant perfume and aromatic character. After 12 months, the wine was blended and bottled with only a very light filtration.
Hazaña is a recently introduced custom cuvée made in partnership between Eric Solomon and Rafael de Haan. British born and educated, Rafael joined the UK wine trade in 2000 and early on realized that he rather have a career closer to the vine. In 2001 he moved to Barcelona, brokered some wine and opened a tapas bar before setting up his first property, Bodegas Abanico, in Rioja with his partner Nuria Altes.
Named for the ancient, poetic tales of heroism, Hazaña is made at Viñicola Real in the classical style of Rioja. The fruit comes from the vicinity of Logroño at 500 meters above sea level and on red clay and chalky limestone soils. A blend of Tempranillo with up to 15% Graciano, it is aged in French and American oak before release.
With over 19,000 acres dedicated to Cabernet Sauvignon, Napa County leads in the production of Cabernet Sauvignon grapes. Despite its formidable reputation, Napa represents just 4% of California’s total wine production – but it accounts for 30% of the state’s wine economy.
Cuvee: 96% Cabernet Sauvignon, 4% Merlot
Winemaking: Handpicked at the peak of ﬂavor development, then crushed and cold soaked for 24 hours. The cap was punched down three times a day to maximize ﬂavor extraction, followed by a 10-15 day maceration period and barrel aging for 16-18 months. The ﬁnal blend included 75% French and 25% American oak.
“Toffee, cherry, mint, ﬁg, violets and chocolate in the nose, medium bodied attack with raspberry, cherry and roasted meats ﬁnishes with great length with roasted meats, chocolate and candied violets.” – Aaron Pott
pH 3.74 | TA 0.60g/100ml | Alc. 14.1%
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.
La Basseta vintage is the result of a blend from several plots of carignan, grenache and cabernet.
The vines vary in age from 15 – 100 years.
Bodegas Mas Alta's selection criteria for producing this wine is based on successfully expressing the terroir combined with a sensation of finesse and indulgence. Throughout the process of producing their vintages, they aim to obtain sensitive and complex wines.
La Basseta is undoubtedly the most feminine wine in their range. The intensity of the fruit blended with a long and silky finish make for a feminine feel...
Selected by Michel Tardieu, their barrels originate from France’s most noble forests.
Wines are matured for 14-18 months on fine lees enabling them to obtain the quintessential expression of each vintage.
A key stage in the wine-making process, maturing adds that vital touch of personality to a great wine.
From the creator of "The Prisoner", Papillon is a full and rich Cabernet Sauvignon blend. The fruit originates from some of Napa Valley's most celebrated appellations including Howell Mountain, Saint Helena, Rutherford, and Oakville. Marked with intensity and grip, the aim is to showcase a wine that's as fitting as the label photographed by the renowned Greg Gorman, and hand model Vince Tofanelli - a 3rd generation grape grower and friend. Papillon takes flight upon release with aging potential up to 8 years.
The wine casts a dark shade of crimson with a tinge of magenta on the rim of the glass. Classic aromas of currant, cassis, and plum are instantly present along with soft French oak notes and some cedar box accents. Rich and opulent, flavors of Bing cherry, ripe blackberry, mocha, espresso, and black licorice welcome the palate. The density and concentration is succeeded with round and silky tannins providing an incredibly long finish.
60% Cabernet Sauvignon,
2% Petit Verdot,
The newest release of this intriguing blend delights the nose with a charming bouquet of enticing aromas of fresh Meyer lemon, fuzzy peach, ripe honeydew melon and yellow plum, mingled with touches of citrus blossom and white tea. The clean, vibrant palate enters with juicy pomelo, sweet lychee and honeyed tangerine fruits, balanced by vibrant acidity and hints of yellow apple and key lime pie that last through the crisp and refreshing finish.
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.
Santa Julia [+] represents their strong commitment to Sustainability, the people and the land. This wine has a nose mainly of black cherries, prunes, blackberries and spcies. It is full-bodied and rich, balanced with fine tannins and has a long and persistent finish.
Santa Julia + represents their strong commitment to Sustainability, the people and the land. This wine has good complexity in the nose with typical Malbec aromas of ripe fruits such as figs, plums and blackberries. Notes of vanilla, tobacco, coffee and chocolate. This Malbec is a full-bodied red wine with sweet tannins, good structure and a long finish.
100% organically grown Malbec from Santa Rosa and Maipu vineyards in Mendoza. It has a complex nose with varietal notes of ripe fruits, figs, prunes, jam and raisins. The body is good, with sweet tannins. The wine is well balanced by acidity and has a lingering and complex finish.
Deep, ripe ruby red color with fine brilliance. Concentrated body, rich in ripe almost sweet tannins. Its fragrant aroma evokes blackcurrant, tar and wood notes originating from the barrels it was aged in.
A Reserve Cava which perfectly accompanies any meal from start to finish. Pale straw yellow in color. Elegant and harmonious on the nose. Fresh and well balanced on the palate; ample flavors; the predominance of Macabeo is obvious. Very persistent fine mousse.
Tilia is dedicated to maintaining the best traditions of the rural lifestyle, to caring for the community of family farmers, and to stewarding responsibility in the use of the environment. The winemaking and viticultural team actively engage in many programs throughout the community to implement this credo. The Tilia family farmers all live in or very close to their vineyards and often bike to and from work every day.
It’s deep in colour with great intensity, bursting with blackberry fruit juice, blueberry jam and masses of clean varietal Shiraz fruit. It’s well balanced with black liquorice, pepper and spice giving tremendous flavour and length. It weighs in at 15% alcohol! This wine was matured in French and American oak.
George Wyndham became the father of Australian Shiraz after planting Australia’s first commercial Shiraz vineyard in 1830. His innovative spirit is a proud legacy that endures to this day at Wyndham Estate.
Wyndham Estate BIN wines are multiregional blends, with fruit sourced from amongst Australia’s premium viticultural regions. Created to be enjoyed now, BIN wines will also reward short term cellaring. The BIN range of wines reflect the full, intense fruit style for which Wyndham Estate is famous.
Colour: Deep crimson red with vibrant purple hues
Bouquet: The nose displays rich plum, blackberry and spicy fruit aromas complexed by subtle vanillin oak.
Palate: A rich, full bodied wine showing powerful berry fruit flavours; plums, dark cherries with slight lifted spice characters are evident. It is soft on the mid palate, with fine tannins and with a generous balance of integrated oak, all of which contribute to a finish of good persistence.
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