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|  | | | | |  | | Angeline 2006 Russian River Valley Sauvignon Blanc is produced from grapes carefully selected from the Gann Family Vineyard in Russian River Valley. The Russian River Valley is know for a coastal influence that often brings fog to the area. The fog provides cool relief when the temperature rises and allows the grapes to retain their delicate flavors and natural acidity.
The 2006 harvest was an excellent vintage for Russian River Valley. After a cool, wet spring, the vintage moved along quite slowly. This longer than normal ripening period allowed the vines to produce mature, intense fruit without high sugars.
Angeline's Sauvignon Blanc is the ideal refresher for the warm weather ahead. Fresh floral, honeydew melon and bright citrus aromatics lead to crisp and lively green melon flavors. This wine finishes soft and light with a lingering touch of citrus.
| | |  | | The 2003 Arboleda Merlot features dried red cherry and blackberry aromas with light floral accents that are characteristic of Merlot. On the palante this wine is very elegant, with well-integrated oak components expressed in delicate notes of mocha and toast. Balanced acidity and chalky tannins create good structure and length, while the spicy blackberry and red fruit flavours lead to a graceful finish. The aging potential of the 2003 Arboleda Merlot is estimated to be at least ten years under optimal cellaring conditions (under 16ºC/60ºF).
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The Bleasdale Cabernet Sauvignon exhibits fragrant dark berry characters balanced with mint aromas and hints of eucalypt. The palate is full flavoured, rich and round, yet displays elegance with fine tannins and a lingering finish. The wine also shows subtle oak from the 15 months maturation in French and American barrels.
| | |  | | | | |  | | This rose wine is the outstanding example in the world of the “fruity” style of rose wine. Made solely from Garnacha grapes, the ideal variety for rose wines. Picking takes place when the grapes have the ideal balance between acidity and ripeness.
This wine is made by the saignee method. After the skins have been left in contact with the must for a short time, the juice is drawn off by gravity, without any pressing taking place. It is a true “lagrima” wine.
Colour: Bright strawberry pink with a faint touch of violet.
Nose: Full, clean and fragrant. Aromas of woodland berries and mixed fruit.
Palate: Excellent balance between fruit and acidity. Fresh, soft and long on the palate, fruity, clean, with floral reminiscences.
| | |  | | In 2005, bud break began in late March, assuring a more typical season than 2004, when bud break occurred three weeks ahead of normal. Some light rains in spring missed the Carneros region during bloom and fruit set, so crop levels were slightly above normal in most blocks. The healthy crop load led to selective fruit thinning throughout the growing season, ensuring excellent intensity of flavor and balance. The Syrah was harvested the 3rd week of October, after a very cool September. The harvest of 2005 will be remembered for producing wines of great quality, varietal character and elegance.
A wonderful expression of cool climate Syrah – the gamey side of Syrah is balanced by the elegance and finesse of the cool climate fruit. The 2005 Carneros Syrah has aromas of bright blueberry and boysenberry, nutmeg, black licorice and smoked meats. The palate explores hints of toastiness and exhibits flavors of berry and currant spice, ending in a lingering finish of plum. Try this wine with pan seared venison steak and sweet potato mash.
| | |  | | The 2007 Sauvignon Blanc teases the senses with a fragrant bouquet of passion fruit, kiwi, and gooseberry. Tropical fruit flavors focus the lithe and nimble mid-palate accentuated by bright grapefruit and flinty high notes. This marriage of fruit and lively acids lingers on the back of the tongue for a long, smooth finish. It is an enjoyable, strait-forward wine to enjoy as an aperitif with tapenades, charcuteries, and aged cheeses.
With roots in New Zealand, winemaker Jim Corkin aimed for the flavors and aromas he fondly remembered tasting in his homeland. He chose a long, cool fermentation in stainless steel to focus the tropical fruit and kiwi flavors while retaining bright acidity and inviting grapefruit highlights. Regular lees stirring was utilized to build body and tame the inherent riotous flavors, creating a well-balanced wine with a smooth fruit finish.
| | |  | | Calina's 2007 Carménère is a mélange of blackberries, black pepper and cassis. The flavors are broad, rich and spicy. The tannins are soft and the acid is firm. This wine deliciously captures the personality of the grape and the character of the El Maitén vineyard. Maule is building a global reputation as Carménère country.
| | |  | | The 2004 vintage set records for one of the earliest in history, with Spring arriving in February and some crops completely harvested by mid-September. Picking during these long hot days will stress plants, lower fruit yields, and concentrate flavors. Calix Cellar's estate vineyard located between St. Helena and Calistoga on the Silverado Trail produced wines with tremendous depth and complexity. Their four clones of Syrah bring different strengths to the final blend creating a complete wine with powerful flavors and elegant structure. Deep raspberry, cedar and floral aromas lead to a thick mouthful of blueberry and sweet leather. The balance between spice, fine tannin and rich black fruit carry this Syrah to a graceful finish.
| | |  | | The 2006 Katherine’s Vineyard Chardonnay is bright with citrus, apple, peach, and vanilla aromas. Rich, mouth-filling flavors of grapefruit, citrus blossom, white peach, and sweet oak lead to a crisp finish with a lasting impression of spicy oak.displays ripe pink grapefruit, tangerine, and lemon-lime flavors complimented by a delicate oak-spice. In the mouth, lush flavors of peaches, pears, pineapple, tangerine, grapefruit and green apple lead into a nicely textured mid-palate. Lingering notes of vanilla and citrus offer a balanced and crisp 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 vineyards of the red Côtes du Rhône Belleruche covers 4 departments (Drôme,Vaucluse, Gard and Ardèche) on different soils (clay and calcareous alluvial deposit terraces, clay) giving to the Belleruche an extraordinary richness and complexity.
Colour : Garnet red.
Nose : Red fruit aromas, mainly Morello cherries.
Mouth : aromas of red fruits (mainly morello cherries) and spices (liquorice, grey pepper).
| | |  | | This vineyard is planted on hard deep clay which is very important for the production of classic Merlot - blueberry, mulberry fruit and chocolate overtones. Always very rich persistent and full bodied flavour with great opulence.
| | |  | | This Pinot Grigio shows a faint straw color with a silvery-green highlight. It has clear fruit aromas of melon, grapefruit and lime zest. In the mouth it’s fresh and minerally with crystalline melon and citrus flavors. Enjoy this wine well-chilled.
| | |  | | 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.
| | |  | | Concannon Limited Release wines are handcrafted in small lots. They carefully make each wine to express its unique Central Coast terroir with emphasis on balancing the fruit with the winemaking style. The results are award-winning, memorable wines.
The 2005 Petite Sirah, Limited Release is an intense wine with vibrant berry fruits and a full palate. The wine starts off with attractive aromas of ripe berries, creamy oak and a touch of spice, and hints of toasty oak and vanilla enrich the palate. The wine’s full body is complemented by a firm and balanced structure, and the finish is lasting and memorable.
| | |  | | | | |  | | The name ‘Stump Jump’ doesn’t relate to the English game of cricket (jumping over the stumps at the end of the game), nor the breeding of livestock held in the stumps but relates to the significant South Australian invention – the Stump Jump plough. The plough soon became a worldwide implement for ploughing fields because of its ability to ride over stumps and gnarled “mallee” Eucalypt roots and snags, saving valuable time and resources by not stopping the draught horse.
This wine is the combination of many
individual parcels of wines that flowed
down from the many senior wines in
the d'Arenberg stable including parcels from a
range of new growers. Their red
winemaking is very traditional and
simplistic. All the reds are
fermented in traditional headed-down
open fermenters prior to being pressed
in traditional basket-presses, then
matured prior to bottling.
| | | | | | | | | | | | |  | | Four Graces' Pinot Gris is pleasurably bright, fresh and crisp. Golden Delicious apples, lychee fruit and a hint of red grapefruit on the palate.
| | |  | | Gruner Vetliner “Von den Terrassen” (“From the terraces”) is the typical wine from Wagram. Pressed gently and with care, controlled level of maturity in steel tanks and a sensitive ageing process, the result is a delicious and spicy fruity note, peppery vivaciousness and freshness. Yellow with green reflexes. A fine and dense fruity flavor with elegant freshness. Typical flavor of the variety, classical style. Zesty and spicy, extremely delicate fruit, excellent structure. Unmistakable Austrian, a universal food wine.
| | |  | | Rich, lightly smoky tobacco-leaf nose greets you first, followed by ripe berries and hints of mint and promises of licorice. Definite berry character on the palate with a tannin structure that should soften well during maturation. A rich, smooth wine that is well-balanced with a delightfully subtle aftertaste.
| | |  | | Pale straw colour. A nose of tropical fruit and summer melon with a hint of spice. Crisp and full bodied, the papaya and pineapple flavours ensure a lingering aftertaste.
| | |  | | Layered aromas of green apples, peaches, honey and vanilla balance flavors of baked apples, lemon, pineapple and mango. A hint of spiced nuts and a suggestion of toasted oak round out the lingering finish.
| | |  | | The grapes for the 2005 Kenwood Reserve Chardonnay come from Russian River Valley, with one-third of the fruit coming from our estate vineyards. The growing season in 2005 began with a late spring bud break followed by a cool summer preserving the grapes’ natural acidity and giving the fruit additional time on the vine to fully develop their flavors. Harvested in September and October the grapes were gently pressed and then fermented in French oak barrels. The wine underwent 100% malolactic fermentation and was aged on the lees for 7 months. The resulting Chardonnay balances fresh tropical fruit and green apple flavors with a rich, creamy texture and long finish.
| | | | | | | |  | | | | |  | | The grapes were hand picked from Laetitia's best Chardonnay vineyard blocks, with soil types ranging from rocky limestone to thick layers of clay. The grapes were whole cluster pressed and racked into small French oak barrels. Primary fermentation lasted for two weeks and the wine was inoculated to complete 80% malolactic fermentation. 30% of the wine was aged in Francois Freres and Rousseau new French oak barrels for a period of 9 months. Each barrel was then tasted and the final blend was hand selected from the best barrel lots.
| | |  | | Situated 80 km southeast of Adelaide in South Australia along the banks of the Bremer river is one of Australia's more important yet less known viticultural regions. Many a consumer has tried a bottle of wine that was produced from grapes grown in the Langhorne Creek area without even realizing it. The area has been a source of juice for many large-scale producers who use the region's soft and fruity wines as a base for their commercial wines. The vineyards of Langhorne Creek consist of approximately 2,000 hectares planted on the naturally flooded plains on either side of the River Bremer and now in the surrounding area.
On the floodplain a system of floodgates, banks and ditches helps regulate the inundation of the vineyards several times during the winter supplementing the low natural rainfall. The Shiraz and Cabernet for which the area is renowned grow especially well on these rich alluvial soils. The cooling breezes from nearby Lake Alexandrina temper the hot summer weather giving a cool-climate effect in this premium area. More recently the area under vines has more than tripled from the original 600 hectares as water has been brought from the lake, enabling large plantings off the floodplain. Red grapes still predominate as the area's qualities are realized. The region is a predominantly red wine area. The mild climate helps produce grapes that are extremely fruity, soft and fragrant with some gentle minty overtones, but very rarely herbaceous and never tannic. The regional hallmark is soft-textured with a wonderful expression of varietal character almost always in the red berry spectrum.
| | |  | | Calatayud benefits from a continental climate with vast temperature differences between
night and day. Harvests are much later than in other parts of Aragon (the region
in which Calatayud lies) and the acidity/maturity/alcohol ratios tend to be more balanced.
As most of the vineyards lie on what was (thousands of years ago) an old river
basin, the soil is comprised of brown limestone and loam over slate and gypsum. This
particular soil is also quite good for production of olives, cherries, and other fruits.
The talented Jean-Marc Lafage (of Domaine Lafage in France’s Roussillon) is responsible
for the majority of the bottlings imported by European Cellars including the Las
Rocas cuvees. Working in concert with Eric Solomon, Jean-Marc has helped to convince
the directors of the coop to bottle some of the extremely old-vine material separately
and has helped enormously with attaining proper maturity levels, extraction, and
balance.
| | |  | | Chris Bilbro puts his life into his wine. As a child, growing up in his great aunt Marietta’s kitchen and garden, Chris learned to make the most with very little. While the presentation was simple, the food was always the right temperature, the portions were plentiful, and flavors were exceptional. This standard still holds true today. Chris’s winery is in many ways operated in the style of Marietta’s kitchen; just as Marietta wasn’t afraid of garlic and rosemary, Chris isn’t afraid of jammy fruit or ripe grapes.
Any chance he gets, Chris is outside. Whether it is at his ranch in Yorkville hunting mushrooms and wild boar, abalone diving in the Pacific, salmon fishing in Alaska, or pheasant hunting in Montana, Chris is equally passionate about his outdoor activities as he is about his winemaking. Constantly restocking his freezers, Chris can provide a wild game cuisine to suit any of his wines, along with fresh vegetables from his garden, on a moments notice. With no formal training in winemaking, Chris found mentors in wine as well as in life through old Italians the likes of Vic Berrizzi, and Frank Pastori. Chris developed his style and “cut his teeth” making sausage with Vic, picking olives with Frank, and gardening with his great aunt Marietta.
| | |  | | The 2005 wines show generous and concentrated fruit and this Merlot is a great example with its flavors of plum, spice & cinnamon. This wine was 100% barrel fermented in new and 1 year old oak (20% French, 80% American oak.) and barrel matured for 12 months. It is smooth & elegant with a plump textural palate. The 2005 Marquis Philips Merlot again shows the big Australian flavors its known for.
| | |  | | There is a fresh wind blowing across Rioja winemaking, and this wine is a harbinger of the New Wave of Spanish wines. Very traditional foundation, but very modern in technique. Ripe fruit flavors surround the lean core we expect from Tempranillo. Oak influence is subdued and supportive.
Great complex floral bouquet, delicious red fruit flavors with nuanced notes of cedar and toasty oak. Very food friendly from paella to pork chops.
| | |  | | Grown in Merryvale's favorite Chardonnay vineyards in the Napa Valley, the fruit is carefully hand sorted and whole cluster pressed to preserve the fresh fruit character. The juice was 50% tank fermented and 50% barrel fermented. They aged the wine for 8 months ‘sur lie’ in French Oak (François Frères, DAMY), with 15% of the barrels being new. This light oak treatment gives a round mouth feel and improved complexity, while highlighting the fruit driven focus of the wine.
The 2007 vintage was one of the best in recent memory. After a normal bud break, the valley experienced mild weather through the growing season with a slightly cooler summer and warm September. This climate resulted in slow, even ripening with a crop just slightly smaller than normal, and the highly desired small berry size. Winemakers across the valley are very excited about the 2007 vintage.
Food friendly elegance and varietal nuance are the hallmarks of this 2007 Starmont Chardonnay. Bright notes of pear and crisp red apple are framed by spice, mineral, toast and vanilla bean. The wine is round on the palate with a long, easy finish. Their favorite food pairings include lemon and herb roasted chicken and sole meuniére.
| | |  | | Balancing intense fruit flavors with delicate aromas, Mirassou wines embody the optimism and pioneering spirit passed down through six generations of the Mirassou family. Featuring a bright, uniquely approachable style, this Monterey County Riesling honors the Mirassou family's heritage while appealing to a new generation of wine enthusiasts.
Their California Riesling is distinctly soft and approachable yet crisp and fruit-forward. The wine offers aromas of peach, apricots, and spice with intense fruit flavors of red apple and peach. As a result of the naturally firm acid levels, this wine is crisp and delicately structured and pairs beautifully with richly sauced poultry or seafood.
| | |  | | Aromas: Peach, orange blossom, lemon, white pepper, and perfume.
| | |  | | Novellum is a custom cuvee of Chardonnay made by and for Eric Solomon of European
Cellars. Although Eric was initially drawn to the estate for the red wines, it soon
became clear that the Chardonnay and Viognier grown on the property possessed a
level of quality that is seldom found in white wine varietals in the Languedoc. When
Eric commissioned this project, he worked with the winemaker to fashion a wine that
“showed off” the particular terroir and which was also a great value!
| | |  | | One is immediately struck by the vibrant color of this wine. The aromas of blackberries and plums are complemented by spice, toasty oak and cedar notes. Upon washing this liquid across the palate, a wave of sweet black cherries and boysenberries, with a hint of smoky, dark oak lead to a long, totally seductive, finish. A great expression of this variety, this wine will gently knock your socks off. ‘The Other’ is a perfect accompaniment to a variety of cuisine.
| | |  | | Pillar Box Red 2007Displaying a dark color and a vibrant purple hue, the 2007 Pillar Box Red has bright aromas of blue and dark berry fruit entwined with licorice, spearmint and cigar box complexity. The palate is rich and fleshy, with flavors of fresh blackcurrant and blueberry fruit combined with orange rind, dark chocolate and spicy smoky oak characters. Whilst the tannins are full, the palate is round, soft and well balanced, leading into a lingering harmonious finish.
"James Halliday says of Padthaway, 'It is on the way to nowhere. If you can pass through Coonawarra without noticing very much, you can pass through Padthaway without noticing anything at all.' Be that as it may, this is where the Longbottoms added grape growing to their other farming interests and began Henry’s Drive Vignerons. It quickly became clear that high quality grapes could be grown in Padthaway (they became the foundation of the Marquis-Philips line) and, subsequently, The Henry’s Drive, Parson’s Flat, and Pillar Box labels have gained significant traction in the USA market over the last ten years thanks to their superb price to quality ratio." -Robert Parker
| | |  | | It's been more than twenty years since we began blending fruit from our county's historic Zinfandel regions — chiefly Dry Creek and Sonoma Valleys — to create this stylish wine, now considered our flagship bottling. Deep, dark, full and spicy, it exudes the power and complexity of its old-vine origins (including Carignane and Petite Sirah, Zinfandel's traditional field companions) but also brims with muscular balance and Zin's famous berry fruit, epitomizing the robust appeal of our favorite varietal. If you need to know why Sonoma County is renowned as the home of California's heritage grape, look no further.
Bright, flashy, ripe raspberry, blackberry and vanilla flavors are wrapped around a soft sweet fruit core highlighted by scents of cinnamon.
| | |  | | One of the first Nero d’Avolas to be introduced in the American market, Regaleali Nero d’Avola is a well- established example of this varietal from Sicily. Cultivated in the heart of the island, this wine expresses style and class of well-known European wines. After 10 days of maceration with the skins, the must is fermented in temperature-controlled stainless steel tanks. 95% of the wine is then aged for six to eight months in 300 and 600 Liter Slovenian oak barrels, while 5% is aged in 300 liter second passage Allier and Tronçais barrels.
Refined in bottle for two months before release, this wine offers a bright ruby red color, and a rich bouquet of cherry, blackberry, mulberry, vanilla, cinnamon, mint and sage. On the palate, it is complex and supple, with ripe berries framed by juicy tannins. The right choice for eggplant parmigiana, pasta with meat sauce, meatballs, sausages, pizza and roasted meats. A delicious Sicilian red, and a great value!
| | |  | | Designed to bring the sanity back into your life, Reilly's Cabernet Sauvignon is sourced from low yielding, dry grown Cabernet Sauvignon from our elevated vineyard in Watervale. Hand picking at optimal ripeness and fermentation in open vats has resulted in a full flavoured classic Clare Valley Cabernet Sauvignon. Rich sweet summer fruit flavours with mint overtones, sweet oak and full mouthfeel.
| | |  | | Napa Valley’s 2006 vintage began with a wet winter that extended into spring, delivering more than twice the average rainfall for March and nearly four times the April average. The precipitation delayed bloom, but once the skies cleared, the vines had good fruit set and progressed slowly and steadily through slightly warmer than usual June weather. In July, a brief hot spell of four consecutive days over 100°F had the effect of putting the vines “on hold” before ripening continued when mild weather returned in August. Lower temperatures extended through September and October, with some fog and cloudy days. Overall, the 2006 growing season was significantly cooler than average, and harvest began generally later. Because we sourced grapes for this blend from several regions of Napa Valley, picking ran from August 30 through October 15 as each vineyard ripened. All the fruit was in the winery before light rains in early November. Crop levels for 2006 were average and thanks to the long hang time, which allowed the grapes to ripen slowly and evenly, quality was excellent.
Nearly half the grapes for this wine were harvested from Oakville vineyards, with a good measure from the famed To Kalon Vineyard on the well-draining alluvial bench surrounding the winery. About one-quarter of the blend was sourced from the Stags Leap District. The balance came from several Napa Valley regions with a variety of microclimate conditions and soils ranging from alluvial to lean volcanics. The resulting wine has a complex flavor profile that captures the best of Napa Valley.
| | |  | | Harvested in mid-September, the grapes were gently crushed and de-stemmed. Racked to open-top fermentors the must, which included approximately 10% whole-berries, was allowed to cold soak. Following a three-day cold soak, the open-top tanks were warmed and inoculated with two specific yeast strands: Rockpile and D80 isolates. As the fruit fermented, the caps were intensively sprayed twice daily to engage skin-to-juice contact. Following twelve days of extraction the resulting wine was pressed and racked to a combination of French and American oak barrels where it aged for 15 months.
This is a rich and exotic, fruit-packed Zinfandel. A bouquet of ripe black currant and blackberry with creamy cherry essences is followed by flavors of briary raspberry and vanilla with hints of earth and black pepper spice.
This wine would pair well with steak Diane in chive sauce, or a chicken pilaf with cherry tomatoes and mushrooms.
| | |  | | 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
| | | | | | | |  | | With an unrivalled expression of terroir in each of Santa Ema's varieties, this line of wines delivers tremendous fruit concentration and purity linked to their origin, such as the unmistakable typicity of Cabernet Sauvignon and Sauvignon Blanc from our vineyards in the Maipo Valleys, Merlot from Cachapoal Valley, and Chardonnay from Casablanca.
Color: Bright, intense yellow.
Aroma: Pleasingly intense aromas of ripe tropical fruit, such as bananas and pineapple.
Palate: Young and fruity, well-balanced, with a pleasing finish.
| | |  | | Segura Viudas Brut Rosé is a lively example of the endless possibilities for vibrant, well-made cavas from the Segura Viudas house.
Tasting Notes
Delicate and crisp, Segura Viudas Brut Rosé is fresh and fruity with red fruit aromas of raspberry, currant and grenadine. A lingering cherry note on the finish is crowned by a light touch of sweetness.
Winemaking
Made using the traditional méthode champenoise process, Segura Viudas Brut Rosé features a unique blend of traditional Spanish grapes grown on the 445-acre estate in Torrelavit, Alt Penedès, the heart of Spain’s renowned cava country.
Notes:
· Grapes picked by hand and transported in small crates to preserve the integrity of the fruit
· Short maceration period in stainless steel vats in contact with skins for 8-14 hours (duration varies by varietal)
· Each base wine is then fermented separately off skins at low temperatures (57-60°)
· Once the final blend is determined and sugar and yeast is added, the wine is bottled and starts the second fermentation, aging in underground caves for 1-2 years
| | |  | | 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.
| | |  | | The Sherwood Estate 2007 Pinot Noir is produced from selected parcels of grapes grown at their Sandy Creek vineyard and other sites in Marlborough.
The fruit was harvested between the 4th and 20th of April in excellent condition. Upon arrival at the winery the fruit was de-stemmed and gently tipped into open top fermenters. Yeast was added to initiate the ferment after a five day "soak" period. The cap was hand plunged three times a day and the juice spent an average of 16 days "on skins". Malolactic fermentation and oak maturation for two months was completed prior to blending, fining and bottling.
The 2007 Pinot Noir displays ripe, sweet, plum notes with an edge of complexity on the nose. The palate is rich and round supported by fine grain tannins.
| | |  | | Intense, dark ruby color with enticing aromas of ripe, black plums and black currants. The richly textured plum and currant flavors are joined by accents of dark chocolate and some vanilla-scented oak. The ripe, vibrant tannins give the wine beautiful structure and an amazingly long finish. This is a big wine for just a little money. Drink it now or over the next few years to enjoy the fruit flavors at their best. It will pair well with traditional Cabernet-friendly foods like grilled or roasted meats.
| | |  | | Tin Roof 2005 Merlot was produced from a blend of North Coast and Central Coast grapes. Merlot thrives in these cool-climate regions, especially in moist alluvial soils where it develops the bright fruit and soft tannins that make the variety so appealing to premium wine lovers.
Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Blended with small amounts of Cabernet Sauvignon and Petite Sirah, their 2005 Merlot was fermented in stainless steel tanks at warm temperatures to fully extract color, flavor and tannin, then aged in French and American oak to soften and mature its lush fruit flavors.
Tin Roof's 2005 Merlot offers ripe, luscious black cherry and plum fruit aromas and flavors characteristic of the Merlot variety, enhanced by hints of tobacco, herbal spice and chocolate. With smooth, supple tannins and a long, rich finish, it pairs especially well with grilled red meats, herb-roasted chicken, pork chops, red-sauced pastas and flavorful hard cheeses.
| | |  | | Primus is a racy blend of Carmenère, Merlot and Cabernet Sauvignon made from the highest quality grapes at the Veramonte Estate. It showcases the rare Carmenère variety, a distinctive grape that has found its home in Chile.
Appearance: Deep, dark opaque garnet.
Aroma: Exotic spice, toast and hints of tobacco and mint.
Flavour: Massive and mouthfilling with exotic spice and ripe fruit. Lush, with blackberry and cherry notes and smooth, powerful tannins.
| | |  | | When Veramonte first introduced its Sauvignon Blanc in the 1990s, restaurants were progressive if they had even one Sauvignon Blanc by the glass. Today, Sauvignon Blanc is a favorite white wine with salads, lighter fare, sushi and all manner of Asian foods. Chilean Sauvignon Blanc is poised to take center stage with its racy and vibrant style.
Located alongside a creek that runs from high in the hills of El Mauco, Sauvignon Blanc vineyards at Veramonte are managed with air tunnels through the canopy, to preserve airflow and with specific canopy adjustments to manage sunlight all to retain freshness and aromatics. Carefully controlled fermentations in the winery also maintain the wine’s vibrant fruit and aromas. The wine is entirely fermented in stainless steel, never touching oak, so that its freshness and lively aromas and flavors.
Appearance: Good clarity with light straw color.
Aroma: Fresh stone fruit, citrus, and herbs mingle with floral accents.
Tasting Notes: Zesty, medium body with citrus, melon and herb flavors that
linger on the palate. Perfect at the sushi bar, or for sipping on the porch and with fresh salads, goat cheese, poached fish and more.
| | |  | | | | |  | | 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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| 10800 Lincoln Trail |
| Fairview Heights, IL.
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| 314-865-0199 |
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