Traditional French winemaking techniques of de-stalking and crushing the grapes; maximum temperature of 30°C during fermentation. Three week maceration. After racking and malolactic fermentation, the wines were blended and aged in vats on the lees with controlled oxidation. Cherry color with violet highlights. Lovely perfumed bouquet with wonderful fruit (raspberry, blueberry)...
Careful handling throughout the wine growing season ensured optimal grape flavors. Low-yields, hand-tending and careful cluster selection maximized concentrated ripeness and complex flavor development. Grapes were gently crushed and destemmed before entering stainless steel tanks for a long, cool fermentation, focusing the intrinsic brightness and vibrant strawberry and plum flavors. Keeping...
Chanson Bourgogne Pinot Noir 2010
The weather at the start of summer was quite demanding. However, the sun appeared at the end of August and continued throughout September. The harvest commenced in mid-September in perfect conditions. Tasting : Bright red colour with purple nuances. Intense aromas of raspberry and violets with a hint of pepper. Concentrated...
Domaine Terlato & Chapoutier Shiraz-Viognier 2009
A spicy Shiraz from the vineyards of Central Victoria brightens with a boost of Viognier for aroma and balance, as often practiced in France’s most highly regarded appellation of the Northern Rhone Valley, Côte Rôtie. The grapes grown in this Austrialian vineyard were planted on 19th century French rootstocks, another nod...
Pretty flavors of almond paste, grilled hazelnut and lotus flowers. The overall impression is of lightness, harmony and elegance. The wine reflects: the mineral and lively quality of Chablis; the delicate aromas of Rully; the richness and roundness of Meursault; the seduction and elegance of Puligny Montrachet.
An elegant, pale golden color with aromas of vanilla, hazelnut and toast. A full-bodied Chardonnay with bright, fresh fruit flavors and a hint of oak." Grapes picked at optimum ripeness. Destemming and crushing on arrival at the winery. Enzymes are then added and the must is then refrigerated for 24-48 hours....
Fruit is selected from several vineyards throughout the Languedoc. A significant amount of the harvest comes from top quality vineyards located on the slopes towards Uzès and to the north of Nîmes. During the harvest season the grapes are checked 2 or 3 times a week. Picking starts at full maturity...
Vinification: Rigorous parcel selection. Grapes picked at optimum ripeness. Destemming and crushing on arrival at the winery. Fermentation of the fruit for about one week, with pumping over twice daily. At the end of the alcoholic fermentation some of the wine is put into barrel to complete its malolactic fermentation. Raised...
Gerard Bertrand Cabernet Sauvignon Reserve Speciale 2009
This Cabernet Sauvignon is rounded, intensely fruity (cassis, red currant, plum) and subtle spices. It offers a perfect balance and a long finish. Best served at 64F with roast beer, poultry, or mature cheeses.
Many people are surprised to find that this microclimate is created by the influence of the distant Atlantic Ocean. Less well known than Burgundy and Champagne, it is similarly characterized as being a perfect climate for cool-weather varietals such as Pinot Noir. Delicate spice, exotic aromas with strawberries, sandalwood and vanilla,...
