|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.
|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.|
|The property is situated in the village of Capcanes and served for several years as the village cooperative. In the 1990’s, the co-op began making kosher wines for the Jewish population of Barcelona, and from that exposure in the much larger city, the property began to attract a greater level of interest. Eric Solomon approached Capcanes and asked for a custom cuvee to be made from some of the better vines of the property. This was just the beginning of a strong partnership!|
Medium ruby with flecks of violet; exotic aromas of liquor like cherry, spicy cake; vanilla; toast; ripe and nicely concentrated but not over-matured; very Garnacha in character; a lot of fruit; medium finish with ripe, sweet tannins.
|The Sainte Colombe plateau, the highest point in the Côtes de Castillon, is
an extension of the Saint Emilion limestone plateau, and shares the same
essential characteristics: excellent clay-limestone soil, fine south-facing sun
exposure, good drainage due to its slope location, an excellent water regime
because of the limestone substrate, and early ripening thanks to white clay
soil which retains warmth remarkably well. Château Clos l'Eglise is just a few
kilometres (as the crow flies) from Château Pavie.|
The vineyards are green harvested, with an initial leaf thinning on the eastern side of the vines
in late June and a second in mid-August on the western side.
Alcoholic fermentation is triggered by indigenous yeast in temperature controlled
cement vats. The wine stays on the skins for 4 to 5 weeks.
Malolactic fermentation in barrel. Clos l'Eglise ages in oak barrels for 18 months. It is racked every 3 months
with final blending just before bottling (no fining or filtering).
|Chateau La Grange's environmentally friendly process implies daily participation in the vine growing, wine making and wine ageing, in order to make the wine they want to produce. Their aim each year is to make a natural wine, charming, complex, well balanced, with its personality, the best representative of the vintage that they can make with their terroir; at the opposite of the international wine standards too often seen.|
One of the best, ever, for this property. Peak ripeness led to beautiful grapes, giving a high standard wine. This wine can be laid down, but also may be enjoyed now. Awarded a Gold Medal at the Concours Général Agricole de Paris with these laudatory comments: fruity, well balanced, ample: Beautiful wine!
|The most popular white wine from Argentina, the Torrontés grape is a cross of Muscat of Alexandria and the Mission Grape of Galacia. Grown on the traditional Parral System, Colomé Torrontes is highly distinctive with its muscat character - always refreshing, never cloying. The wine exhibits a high fruit nose with muscat and tropical notes that lead to a rich mid-palate and clean, crisp finish. Serve lightly chilled.|
|Aromatics of slight mineral, apple, pear, smoke and Horse Heaven Hills dust open this elegant yet racy, medium-bodied Chardonnay. A balanced palate of fruit and French oak leads to a seductive, creamy vanilla finish.|
|Aromas of cola, cream soda and caramel lead to expressions of vanilla and strawberry jam on the smooth palate, flavors of spice round out the silky finish.|
|Bright aromas of orange zest and apples are complimented by a hint of minerality. Rich, lingering flavors of pear and mandarin orange are accentuated by crisp acidity, leading to a lively, vibrant finish.|
|This unoaked Chardonnay is delightfully fresh and expressive, with vibrant aromas of citrus and tropical fruits. In the mouth it is crisp, full-flavoured and refreshing. Delicious as an aperitif and also a perfect match to seafood.|
|Until recently, this grape varietal was found almost exclusively in the small Northern Rhone appellation known as Condrieu, where its ancestry could be traced to Roman times. Today it is more widely planted but it’s still rare in the Willamette Valley. They planted 1-1/4 acres of Viognier in 1993 on the warmest site at Cristom. They planted an additional 1-3/4 acres in 2003 that is adjacent to the original planting.|
Orange zest, honeysuckle and white pepper are showing off on the nose of this green-gold Viognier. Fruit-juicy pear and ripe-apple flavors enter on the palate. This vintage is potentially more viscous and ripe than usual but it still has a refreshing and clean finish. Winemaker Steve Doerner feels that Viognier is best-consumed young while the exotic aromatics of this grape variety are at their most scintillating.
|Dry wine with a soft red color, aroma is fresh and yielded with rumors of violet and forest fruits, with a light note of leather. It accompanies well with hors d'oeuvres, game, meats and cheeses.|
|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.
|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.
|Rutherford Hill’s Merlot is an elegant, refined blend of classic Bordeaux varietals that create its rich aroma and flavor. The winery is perched high atop a hill overlooking Napa Valley, where the grapes are nurtured by deep volcanic soil and longer afternoon sun. An abundance of cherry and plum fruit flavors are backed by a rich, balanced structure for an intensely complex Merlot. Silky, full-flavored, firm, and built for today’s enjoyment with smooth tannins and lush layers of flavor.|
Color: Brick Red
Aroma: Cherry, chocolate, anise, soy, clove, cocoa
Flavor: Round, smooth tannins, with flavors of cherries and plums and hints of anise, cocoa and clove
|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.|
|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.|
|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.