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.
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.
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 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).
The grounds of the Saint Julien Appellation lie on the graves massif and colluvions formed during the two episodes of the Mindel era, just like at Pauillac. This partly explains the strong presence of Grand cru classified châteaux in Saint Julien. One often says that, for climatic reasons and from its geographical position, the wine from Saint-Julien is being in-between the force of Pauillac and the finesse of Margaux. The history of the grounds confirms this assertion as Saint-Julien differs from other names of the Medoc by its terraces of average altitude from Mindel era and also by the relative balance between the two types of graves from this era.
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.
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.
La Marca Prosecco is named for the La Marca Trevigiana zone, located in the heart of Italy's Prosecco region, where its grapes are grown. Founded more than 40 years ago, the La Marca winery joins tradition and innovation, ensuring the highest quality product.
In 2007, the winery was awarded a "Top 100 Wines of the Year" by Wine Spectator1. La Marca is the only Prosecco producer from the Veneto region to be awarded this honor.
Enjoy as apéritif or pair with mild cheeses, light hors d'oevres, salads, seafood linguine in garlic butter sauce, a lighter fish, such as sole, snapper and mahi-mahi.
To open, remove foil, untwist wire cage and loosen the base. With one hand on the base and the other grasping the cork, tilt the bottle to a 45° angle and twist the bottle slowly to loosen the cork.
Always serve La Marca Prosecco chilled between 46-50°F. A versatile Italian Sparkling wine, La Marca Prosecco can be served in sparkling flutes or white wine glasses. A full bottle serves approximately 5-7 glasses. After pouring the first round, seal the opened bottle with a bottle stopper to keep remaining wine fresh and effervescent and keep the wine chilled to 46-50°F. An opened bottle should last about 3-4 hours with the bottle closure.
Lanson has been making rosé champagnes for more than 60 years and their Rose Label is one of the most sought-after around the world. True to Lanson's distinctive house style, this Champagne does not see malolactic fermentation, which results in a rosé of supreme delicacy and purity. The delicate pale salmon colour is produced through the careful addition of a small amount of Coteaux Champenois Bouzy Rouge, a still red wine produced from Pinot Noir grapes. The result is a lightly hued, fragrant and delightful rosé champagne perfect for any occasion.
Aromas of roses and fruit predominate, with discrete notes of red berries.
On the palate, the wine is tender, well-rounded and fresh, with excellent balance and good length on the finish.
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.
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.
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.
Le Telegramme is Vignobles Brunier’s second-label wine in the Chateauneuf-du-Pape AOC area, a blend of 80% Grenache, 10% Syrah, 6% Mourvedre and 4% Cinsault grapes from young vines and terroirs “of little character”. These terroirs, combined with vines aged 30 years on average, yield fresh and elegant fruit, a certain minerality and appealing balance, Le Telegramme is thus best enjoyed in the early years of its life.
Bright and expressive, the William Hill Estate Napa Valley Chardonnay offers a taste of luxury with its rich palate and silky mouth-feel that culminate in a long, lingering finish. Flavors of ripe tropical and stone fruit are complemented by notes of caramel, brown spice and toasted oak for a truly memorable wine.
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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