Pacherenc du Vic Bilh – Saint Albert
Barrique D'Or 
Characteristics
50% Petit Manseng, 30 % Gros Manseng, 10% Petit Courbu, 10% Arrufiac grapes

Late harvest – November 15 (Saint Albert's day). This tradition comes from common sense as the winegrowers realised in 17th century the magnificent potential of the local grapes that benefit from sunny autumn days, concentrating the sugar level and cool nights preserving high levels of acidity and intense aromas.

The words of the oenologist
Bright, straw colour with slight green tints. The nose is characteristic of over-riped grapes with flavours of vanilla and hints of cocoa bland in well with fruity notes (citrus and quince). This wine can seduce any wine drinker as they have no cloying effect on you. After the complex over-riped fruit, the fresh lemony acidity comes over to clean up your palate and makes you wish for another glass.

Tasting
Serve chilled between 10-12°C. This wine can be served as an aperitif, but the ideal dish to fully appreciate it is the traditional Gascony meal “foie gras”, with apples or grapes and it is perfect with sheep milk cheese (from the Pyrenees of course). It is also wonderful with every dessert based on cream or fruit.

Presentation
the bottle (0.75l)

Soleil Gascon
  Characteristics
Gros Manseng and Colombard grapes. Late harvest – mid October.

The words of the oenologist
This is an elegant wine thanks to distinctive grape varietals from Gascony such as Gros Manseng and Colombard. It features a perfect balance between freshness and sweetness. The mouth is round and lightly acidulous, structured on white fruit mingled with hints of citrus and exotic fruit and with a smooth and crisp finish.

Tasting
This wine is a true delicacy, perfect as an aperitif, during an after-work party, with friends or at the end of a meal with a dessert.
Entrees: salad with warm goat cheese and honey, Gascony salad with “foie gras”, Roquefort cheese puff.
Desserts: brioche, custard, apple “croustade”, pineapple crumble, chocolate soufflé. Drink in its youth and serve chilled (between 8 to 10°C).

Presentation
the bottle (0.75l)

Pacherenc du Vic Bilh – Saint Albert
Characteristics
50% Petit Manseng, 30 % Gros Manseng, 10% Petit Courbu, 10% Arrufiac grapes

Late harvest – November 15 (Saint Albert's day). This tradition comes from common sense as the winegrowers realised in 17th century the magnificent potential of the local grapes that benefit from sunny autumn days, concentrating the sugar level and cool nights preserving high levels of acidity and intense aromas.

The words of the oenologist
Bright, straw colour with slight green tints. The nose is characteristic of over-riped grapes with flavours of vanilla and hints of cocoa bland in well with fruity notes (citrus and quince). This wine can seduce any wine drinker as they have no cloying effect on you. After the complex over-riped fruit, the fresh lemony acidity comes over to clean up your palate and makes you wish for another glass.

Tasting
Serve chilled between 10-12°C. This wine can be served as an aperitif, but the ideal dish to fully appreciate it is the traditional Gascony meal “foie gras”, with apples or grapes and it is perfect with sheep milk cheese (from the Pyrenees of course). It is also wonderful with every dessert based on cream or fruit.

Presentation
the bottle (0.75l)

Chateau Rieussec ler Sauternes, France

Characteristics
Grapes: Sémillon 90 - 95%, Muscadelle and Sauvignon 5-10%.
For several generations, Château Rieussec has been a leading name in Sauternes wines. As early as 1868, Charles Cocks remarked that “Beyond any of the others, Rieussec produces wines that are very similar to Yquem wines”.

Length of ageing in oak barrels: 18 to 26 months depending on the year, including 55% in new barrels.

Tasting notes
Strong colour. Very floral, vivid nose, light, well-integrated woodiness. The palate is fresh, elegant and complex with a lively, slightly spicy finish, and some notes of exotic fruit. Excellent length.
Presentation
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Pacherenc du Vic Bilh – Saint Sylvestre
Characteristics
Petit Manseng, Petit Courbu and Arrufiac grapes

Late harvest – December 31 (Saint Sylvestre's day).

Very limited yield (25 – 30hl).

The words of the oenologist
Colour: intense golden yellow.
Nose: complex and aromatic; a subtle blend of honey, spices, citrus and exotic fruit with hints of vanilla, toasted wood and over-ripe fruit.
Palate: unctuous, full and vibrant; powerful wine, rich and generous.

Tasting
Serve chilled between 10-12°C.
This wine can be served as an aperitif, ideal with the traditional Gascony meal “foie gras” and perfect with Pyrenees cheese.

Presentation
the bottle (0.50l)

Vendanges Tardives Riesling Kronenbourg AB

Characteristics
This Riesling is from the Kronenbourg vineyards which are next to the Schoenenbourg Grand  Cru vineyards and have premier cru potential. The grapes are picked late once they have been affected by noble rot, which produce rich aromatic wines with great concentration.

Presentation
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Mas de Bazán Derradeira Vendima

Characteristics
Mas de Bazan several years experimenting with winemaking looking for a semi-sweet wine. "2007 was perfect and unique," says Jesus Alvarez, technical director of Agro de Bazan SA From Vintage, the technical team closely followed the evolution of the plant, and once the fall started, falling leaves, golden clusters began to shine. "It was a treat to harvest without leaves," says Jesus Alvarez, technical director of Agro de Bazan SA This wine is a "table wine" as the regulatory board Rías Baixas can not describe this wine as Rías Baixas not be stipulated in regulation thereof. After a controlled fermentation and aging in bottle for several months, the wine was presented at several points in Spain and abroad. Public reaction was successful.

Tasting notes
Golden yellow color, with good tear and bright color. Aromas of ripe fruit, honey and orange peel. In the background aromas of lemon and green apple. Step by oily, bitter and sweet at once boja. Refreshing flavored aftertaste of candied fruit acids.

Presentation
bottle 0.5L

Chateau d'Yquem Sauternes

 

Tasting:
This beautiful Sauternes offers intense aromatics packed with overripe pineapple drenched in honey, roasted nuts, apricots, nectarines, white peach, flowers, orange rind and honey in the complex perfume. Thick, rich and intense, with the viscosity of motor oil, along with tropical fruit dripping with honey and the perfect amount acidity to give this elixir life, 2011 Chateau d’Yquem is majestic.

Presentation:
Bottle - 375 ml

Grand Cru Froehn Vendanges Tardives Pinot Gris AB

Characteristics
Froehn Grand Cru wines are noted for their fruitiness and full  flavour giving them excellent ageing potential. This example is suitably rich with sweetness balanced by a bitter edge and good acidity.

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Prestons The Kiwi (fruit wine)

 

Characteristics:
This medium wine is made from sun ripened New Zealand Kiwifruit. Prestons Medium Kiwifruit Wine is delightfully fruity and ideal as a luncheon wine or served as an aperitif. Consistently judged New Zealand’s best fruit wine – eight time Gold Medal winner! Prestons Kiwifruit Winery is a privately owned family company that was established in 1981. Prestons Kiwifruit Winery produces various styles of Fruit Wines.
Prestons Kiwifruit Winery is New Zealand’s largest producer and exporter of naturally fermented Fruit Wines. Annual production is currently 20,000 cases of 12 x 750ml. Production methods are modern, using stainless steel tanks and refrigeration, all fruit wines are export certificated.

Presentation
the bottle (0.75l)

Lutz 2013 AOC Pacherenc du Vic-Bilh

 

Characteristics
Petit Manseng, Gros Manseng

Vinification
De­stemming ­ crushing – skin contact without air to extract the fullness, aromas, and aroma precursors present in the skin – gentle pneumatic pressing – cold settling. 30% in oak barrels 70% in thermo­regulated stainless steel tanks set at 17/18°C to extract the maximum varietal aromas of this grape variety. Elevage: 70% on fine lees in tank / 30% unfiltered for six months.

The words of the oenologist
A bright, luminous colour. This raisined wine has a superb nose of crystallised citrus fruits and spicy notes. Far from showing the heaviness of many sweet wines, it is fresh on the palate and displays great liveliness, making it well­balanced and easy to drink. Crisp and quaffable in the mouth with a good, firm finish.

Tasting
Smoked salmon, pan­fried foie gras, blue cheese

Presentation
bottle (0.75L)

Caprice de Colombelle
Characteristics
70% Colombard, 30 % Ugni Blanc / Sauvignon grapes

The different grape varieties are harvested at optimal maturity during the night in order to preserve their aromas and are then vinified separately. An 8-12 hour period of skin contact for the Colombard grapes only. Free-run wine is drained off with the help of gentle pressing in a pneumatic press with no air contact; the press must is systematically removed. Slight settling.

Alcoholic fermentation takes place at a temperature maintained between18°C and 19°C which allows the aromatic potential of citrus and tropical fruit full expression. No malolactic fermentation. Maturation in stainless steel tanks in order to preserve the aromatic potential and natural liveliness of the wine by maintaining it at a low temperature (6 °C to 8°C) until bottling.

The words of the oenologist
A pale colour enlivened with hints of green. An intensely fresh and fruity bouquet dominated by yellow and white fruit aromas with notes of citrus fruit (grapefruit) and passion fruit. The mouth is firm and lively yet very easy and fruity and full of the same aromas as the nose with the addition of a floral touch and a crisp, lemony finish.

Tasting
A pure delight before even beginning the meal! Then, following the aperitif it goes fantastically with crab, spicy fish tajine, chicken with preserved lemon, salmon and dill, rocket and prawn salad, panacotta, lemon cheesecake... It also accompanies Moroccan, Indian and Asian cuisine beautifully.

Presentation
the bottle (0.75l)

Le Faite
Characteristics
70% Gros Manseng grapes: for freshness, complexity, density and a great aptitude for ageing.
20% Petit Manseng grapes: comlexity, length, aromatic persistence.
10% Petit Courbu grapes: for wines that are full and rich, with good roundness.

The words of the oenologist
Very complex and intense nose with subtle notes of pineapple, exotic fruits and a little bit of wood. For this warm vintage, the wine presents a fresh attack and an interesting richness which is well balanced with nice bitter notes that add dimension and length on the palate.

A rich, harmonious and deep wine : a really great vintage.

Tasting
This rich and complex white wine can deliciously accompany fish and seafood in sauce. It is also perfect with light spicy food, white meat and of course with the unavoidable Gascony dishes such as « foie gras ». Our recommendation : pumpkin and chestnut soup with grilled bacon slices on top.

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Grand Cru Sonnenglanz Gewurztraminer AB

Characteristics
Having gained a considerable reputation during the last century, the Sonnenglanz is noted for the quality of its wines.
The quality of the soil and its marvellous exposure give the wines an attractive gold colour of great intensity on  the nose,   they have a  fine,   concentrated aroma of   ripe  fruit.  They are generous on the palate, well balanced, with a long finish.

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Grand Cru Froehn Riesling AB

Characteristics
This Riesling is dry and racy with delicate fruits and floral hints and some minerality. This wine is organic and will pair well with fish, seafood and white meats.

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Riesling

Characteristics
This Riesling is dry and racy with delicate fruits and floral hints and some minerality. This wine is organic and will pair well with fish, seafood and white meats.

Presentation
the bottle (0.75l)

Sylvaner BIO

Characteristics
The Sylvaner is remarkably fresh, light and aromatic, with a delicate flavour. Pleasant and refreshing, it goes well with seafood, fish and meats.

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Grand Cru Schoenenbourg Vendanges Tardives Gewurztraminer

Characteristics
Gewurztraminer  is a pink-skinned grape variety that produces some of the most distinctively aromatic wines in the world, an intense style that also polarizes people.   Literally translated, Gewurztraminer means 'spiced Traminer', in reference to the grape's heritage as a mutation of the Traminer family of grapes. Schoenenbourg  is very much at the core of Alsace's prime vineyard belt, located in a crop of about ten Grand Crus between the towns of Colmar and Ribeauville. Vendanges Tardives (late harvest).  Yellow gold robe, nice nose very typical with nice notes of over-ripening. Ample and rich mouth.

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Pinot Blanc BIO

Characteristics
Soft and rounded, this has stewed pear and red apple flavors that give it an attractive, fruity  feel. The acidity brings out a bright, crisp finish.

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the bottle (0.75l)

Piantade Chardonnay IGP

The origin of Chardonnay is probably French, but its adaptability makes it one of the most widespread white berry vines. Its bunch is medium-sized, cylinder shape and compact. The berry is small on the average and amber coloured.

The Vinification
The grapes have an early ripening and they are gathered at the end of September. The fermentation is longer than that of other early varieties because of its high sugar ripeness and its good acidity. This improves the fragrances of wine.

The Wine
Is straw yellow coloured. Its fragrance is graceful and pleasantly peculiar. Its flavour is delicate, dry and it has a strong fixed acidity. It goes well with soups, soft and fresh cheeses and fresh-water fishes. To be served at 10°/12°C.

 

Pacherenc du Vic Bilh – Saint Albert Sec
Barrique D'Or 
Characteristics
50% Petit Manseng, 30 % Gros Manseng, 10% Petit Courbu, 10% Arrufiac grapes

Late harvest – November 15 (Saint Albert's day). This tradition comes from common sense as the winegrowers realised in 17th century the magnificent potential of the local grapes that benefit from sunny autumn days, concentrating the sugar level and cool nights preserving high levels of acidity and intense aromas.

The words of the oenologist
Bright, straw colour with slight green tints. The nose is characteristic of over-riped grapes with flavours of vanilla and hints of cocoa bland in well with fruity notes (citrus and quince). This wine can seduce any wine drinker as they have no cloying effect on you. After the complex over-riped fruit, the fresh lemony acidity comes over to clean up your palate and makes you wish for another glass.

Tasting
Serve chilled between 10-12°C. This wine can be served as an aperitif, but the ideal dish to fully appreciate it is the traditional Gascony meal “foie gras”, with apples or grapes and it is perfect with sheep milk cheese (from the Pyrenees of course). It is also wonderful with every dessert based on cream or fruit.

Presentation
the bottle (0.75l)

Oris Falerio D.O.P

 

Grapes:
Trebbiano, Passerina, Pecorino

Characteristics:
This wine is produced in the hilly territories of the Ascoli Piceno province, approximately 300 metres above sea level. The autochthon vines, Pecorino and Passerina, successfully joined to Trebbiano, ennoble and characterize the wine, that can be drunk few months after the harvest. It has a delicate, straw yellow colour with green shades that emphasizes its light acidity and freshness. The bouquet is sweet with a fruit and white flowers perfume. The taste is fresh and slightly bitter.
Colour bright straw yellow, whit green shades.
Scent fresh and fruity.
Flavour fruity and harmonious.

Presentation
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L'Empreinte

Grapes
75% Gros Manseng, 10% Petit Manseng, 15% Petit Courbu

Characteristics
L'Empreinte in white displays a beautiful balance between power and fragility, exuberance and elegance. It is made from a carefully chosen blend of the appelation's local grape varietes and benefits from a period of fine lees contact.
The long finishof this light, exceptionally pure and mineral wine is characterised by a complex bouquetof peaches and tropical fruit.

Food pairings
Sea bass tartare, sturgeon carpaccio, sushi, orange salad with citrus juice and dried fruit.

Serving
Served slightly chilled (10—12°C).
An everyday, easy to drink wine. Ideal as an aperitif and perfect with pizza, salads and fruit-based desserts.

Harvest
Hand harvested

Awards
Silver Medal, International Wine Challenge 2013
Silver Medal, Decanter World Wine Awards 2013
90 Points, Wine Enthusiast 2012
2 Stars, Guide Hachette 2012
Gold Medal, Mundus Vini 2011

Presentation
bottle 0.75L

Granbazán Etiqueta Verde

Grapes
100% Albariño

Characteristics
Harvested by hand, destemmed, and cooled below 10ºC/50ºF. After a gentle maceration of 8 hours before the ferment, the primary aromas, and structure of the albariño grape are amplified. Temperature controlled ferments in stainless steel tanks, and a minimum lees contact of 4 months before bottling. Free run juices, and very gentle pressings are blended, achieving as a result an outstanding high end classic style “albarino” from the genuine Salnes Valley. A powerful nose, refreshing acidity and a salty aftertaste are the main features of this wine.

Tasting notes
Pale golden color, with green hue. Complex aromas of green apples, grassy, citrus and tropical fruits; white flowers show up in a second layer. Mouth filling sensation with crispy acidity. Elegant, balanced and pleasant aftertaste with a salty after taste.

Presentation
bottle 0.75L

Granbazán Etiqueta Ámbar

Grapes
100% Albariño

Characteristics
The grapes without stems are submitted to a cold maceration between 6 and 9 ºC for 8 hours, in order to extract all the aromatic potential from the solid parts (pulp and skins) of the grape. The cold maceration tanks are situated in the highest part of the winery making possible a very gentle must extraction by means of gravity. This way, we obtain the free run juice. Non seeds are damaged, and consequently extra purity is achieved. The alcoholic fermentation takes place at low temperatures (?20ºC) in stainless steel tanks during approximately 5 weeks. The finished wine remains in those stainless steel tanks on the lees for about 5 months achieving the extra complexity and softness of our the Granbazán Ambar.

Tasting notes
Pale golden color, with shiny reflexes of lemon towards the edge. Great olfactory complexity, reflecting clearly the varietal characteristics with aromas of fresh seeded fruits, pineapple, green apple, lemon and banana. Mouthfilling with a crispy acidity. Elegant, balanced and pleasant aftertaste.

Presentation
bottle 0.75L

Albariño Contrapunto
 

Grapes
100% Albariño

Characteristics
Giving a breath of youth in terms of its modern label design, whose creativity feeds from local artists and for its fruity aroma.Contrapunto in music represents the harmonic concordances of opposing voices. In our albariño voices, each one of the small sensorial notes has its own melody, and all together form the echo and aftertaste of a physical explosion.

Tasting notes
Bright and clear with a lemon colour and green streaks that show its youth. Fine and fruity aromas with a touch of fresh fruit and pleasant floral connotations. It is fruity and has vibrant acidity that prolongs its persistence.

Presentation
bottle 0.75L

Sauvignon Blanc (Greenhough)

 

 

Winemaking:
Fruit grown on the Greenhough and Morison Vineyards (Hope) Harvested in four passes over an eight day period to include a range of flavour profiles and acid-sugar levels.
The fruit was crushed and pressed, settled to clarity and inoculated with several types of yeast. These included specific strains intended to give some of the textural and aromatic complexities associated with indigenous (wild) fermentations.
Approx 3% of juice was transferred to new French oak with some solids included and fermented with indigenous yeasts at warmer temperatures

Tasting:
A selection of different yeasts together with a portion of wild ferment in barrel has enhanced texture and complexity. This dry style Sauvignon displays ripe aromatics and intense, pungent flavours.

Presentation
the bottle (0.75l)

Chateau Saint Go

 

Innovation, together with respect for tradition, are the main goals of the estate, where continuous investment in modern winemaking techniques co-exists with the revival of ancient regional grape varieties.

The Château Saint-Go produces both red and white wines, which are vinified and aged in the cellars of the estate and have great aging potential.

Characteristics:
Grapes: Gros Manseng, Petit MansengPetit Courbu

A wine that has all the freshness of the Gascony region while bursting with some extra weight of fruit. There is a fine citrus and pomelo concentration, just a hint of toast and enticing fresh acidity.
Open the bottle at the moment and serve the wine at 8-12°C.

 

 

Sauvignon Blanc (Two Rivers)

 

 

Harvest and Winemaker's notes:
A convergence of flavours from four separate vineyards located on the banks ofthe Wairau and Awatere rivers. Harvested at optimum ripeness, the grapes were gently pressed and fermented, at cool temperatures, in stainless steel to maximise fruit purity and character. A percentage of the wine was aged on fine lees for 3 months, adding texture, complexity and increased mouth-feel to the palate.

Testing Notes:
Bright straw with golden/green hues, an abundance of ripe tropical fruit is overlaid with exotic gooseberry and attractive herbal pungency. The palate displays great concentration yet has a stylish elegance — fresh, balanced and persistent flavours with a long mineral finish.

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Muralia Chiaraluna DOC

 

Characteristics
100% Viognier

Production: 4,000 bottles / year. Harvest by hand during September. Aging 4 months in barrels followed by bottle aging.

The words of the oenologist
A white wine that reveals a gritty character which is no doubt mediterranean. Inviting to the nose with its intensity. There are evident notes of citrus, tropical fruit, peach, salvia, cream and white pepper. In the mouth the strength comes through and shows good volume and distinct flavor, good mineral sensation and sapidity. Very tasty with good length.

Tasting
Serve cool (7-10°C) with mild spicy noodle dishes, chicken salads with apricot, peach or mango, dishes with ginger, saffron or coconut, chicken, pork or rabbit with creamy sauces, creamy and buttery cheeses, sweet root vegetables expecially carrots, parsnips ans sweet potatoes.

Presentation
the bottle (0.75l)

Shumi Tsinandali, Georgia

 

Grape varieties
Rkatsiteli 85% and Mtsvane 15%

Vineyard name and location
Tsinandali, micro­zone,Kakheti region. ''Valley of Roses''vineyard,situated at 560 meters above sea­level

Description
The wine is fermented in oak barrels.This ight straw colored wine has strongly expressed citrus and newly roasted tobacco tones,harmoniously combined with the aroma of oak.

Awards
Bronze medal ­''Prod Expo 2002'' – Moscow,Russia
Certificate – ''International Wine Challenge 2008'' – London,UK
Golden medal – The 2
Silver medal – The 3

Presentation
bottle (0.75L)

Riesling (Pegasus Bay)

 

The Season:
The spring of 2009 was one of the warmest ever recorded so the vines got off to a good start with an early bud burst. Late spring and early summer however, were unseasonably cool and cloudy, sufficiently slowing the development of the grapes to cause us concern. The skies then cleared and we had three to four months of unbroken sunshine. This enabled us to leave the fruit on the vine to attain excellent maturity and ripeness.

Vineyard and vines:
The outcrop of land on which these grapes were grown consists largely of weathered stones and mineral rich gravels. These were shorn off New Zealand’s Southern Alps by an ice-age glacier, which carried them down the valleys, depositing them in selected sites. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, which helps draw out the ripening period and retain good natural acidity. This individual terroir is especially suited to riesling.

Harvest and Winemaking:
The grapes were beautifully ripe and in perfect condition when they were picked during mid to late May. They were immediately gently pressed and the resulting juice was fermented slowly at a cool temperature to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help it retain a little of its natural carbon dioxide. This provides a little additional crispness and may result in a small amount of spritzig when first poured.

The Wine:
The generous bouquet and flavours are suggestive of ripe apples, lemons, limes, nectarines and white fleshed peaches. With careful cellaring, it also should develop a range of other characters, including impressions of mandarins and orange marmalade. While it is full flavoured and concentrated, the wine is also elegant and refined with a spine of fine acidity and zesty minerality which flow through the palate and draw out its length in a crisp off-dry finish.
Wine in moderation is a natural health food.

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Bernkasteler Riesling, Dr.Loosen

 

 

Description:
Bernkasteler Lay
(pronounced LIE) is situated between the Dr. Loosen estate house and the village of Bernkastel. The soil is predominantly slate, but is heavier and deeper than in the neighboring villages of Wehlen and Graach. This site also has a slightly gentler slope than the estate’s other vineyards. It produces richly textured, assertive wines.

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Sauvignon Semillon (Pegasus Bay)

 

The Season:
This was one of our cooler summers but it was followed by a lingering dry autumn. By leaving the grapes on the vines until later in the season we achieved a beautiful spectrum of ripe varietal flavours with good natural acidity. A modest but reasonable crop level has contributed to good fruit concentration and body in the wine.


The Vineyard:
The vines, which are over a quarter of a century old, were grown on a series of north facing gradually descending terraces in stony free draining soil. We deliberately had a mixture of exposed and shaded fruit on the sauvignon blanc vines to ensure a wide spectrum of flavours. The semillon fruit was fully exposed to obtain maximal ripeness

The Harvest and Winemaking:
We picked the sauvignon in stages during April, timing each harvest to further optimise the grapes’ range of natural flavours. The semillon was harvested in late May when it had achieved optimal physiological ripeness. These varieties were fermented separately by their natural indigenous yeasts. The semillon portion was an old French oak barrels to help develop the wine’s texture, without adding oak flavour. Both varieties were then aged on their natural deposits of yeast lees (sur lie) for six months to fill out the palate, the semillon portion remaining in barrels throughout this time.

The Wine:
There is a vibrant fruity bouquet and flavour suggestive of passionfruit, rock melon, limes, gooseberries and crushed tyme supported by an underlying savoury complexity. It is generous and mouth filling while remaining fresh, crisp and lively. There is a lingering grape-fruity finish. While ready to drink on release, the semillon portion should enable the wine to develop additional fascinating nuances with careful cellaring over the next 6 – 10 years.

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Holly Sauvignon Blanc, Matahiwi Estate

 

 

Description
The Holly wines are the flagship range for Matahiwi and are named after the owner's daughter. We are trying to achieve balance with this wine between maintaining the pure Sauvignon fruit vibrancy and building in complex yeast and barrel derived flavours. Lime skin and elderflower aromas along with a mineral, crushed stone note, marry with nutty yeasty characters and a savoury edge. While this wine is ready to drink now, it can be cellared for up to four years. We enjoy this wine with freshly smoked white-fleshed fish served on crostini or try with a leek and pecorino tart. 

Vineyard
The fruit for this wine is sourced from our home vineyard at Opaki in the Wairarapa. These blocks receive special care during the season with shoot thinning, bunch thinning and hand leaf plucking to ensure a small and intense crop of premium grapes. Absolute commitment to physiological ripeness is crucial.

Winemaking
The focus in the winery is to capture the pure fruit flavours that come from supremely ripe fruit, whilst adding complexity through barrel fermentation, use of wild yeasts (yeast that come in on the grapes from the vineyard) and lees stirring. The wine remains in the barrel on yeast for 10 months to give weight and complexity.

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Chardonnay Matahiwi Estate

 

Description
This is a rich style of Chardonnay with the accent on strong fruit flavours. Ripe melon, nectarine and summer peach aromas abound with oak hints of cedar and spice and a long, full, yet soft finish. ideal matched with creamy pasta and white meat dishes. It is also delicious with seafood.

Vineyard
This Chardonnay is a mix of the Mendoza clone and Clone15 from the Ngatarawa and Taradale areas in the Hawke's Bay. Free-draining stony silty loams are the predominate soil type in this area. The crop was kept low and well exposed to ensure good even ripening and flavour development.

Winemaking
This Chardonnay was cool fermented with both aromatic yeasts and Burgundy style yeasts in stainless steel tanks. Once fermentation was completed, the wine was left for an extended period on yeast lees to promote textural qualities and mouthfeel. The wine exhibits pineapple and grapefruit flavours with a rich mealy texture.

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the bottle (0.75l)

Les 3 Chevaliers

Les 3 Chevaliers is the true story of the three knigths who founded the Monastery of Saint Mont in 1062. Raymond, Aymard and Bernard developped also the wine culture in the region.

Characteristics
Grapes: Tannat, Pinenc, Cabernet Sauvignon
Purple red color. Fresh black fruits (blackcurrant and blackberry).

The words of the oenologist
Very fruity, powerful and smooth with black fruit aromas. 

Tasting
Open well in advance to allow the wine to breathe and serve with steak, T-bones, spare ribs and cheeses.  Service temperature : 14 - 15°C.

Presentation
the bottle (0.75l)

Valpolicella Superiore D.O.C. Ca' del Laito

Grape mix:
Corvina, Corvinone, 40% Rondinella, 45% Molinara and others grapes 15%

The grapes were crushed towards the middle of October and fermentation was initiated immediately via inoculation of selected yeasts. Following a fermentation of 10 days at ambient temperature the wine was racked with a residual sugar of 20 g/l. It was then, after another 10 days, racked again off the gross deposit. In March 90% of the wine underwent a week-long refermentation on skins of the Amarone. It was then racked again, assembled with the remaining 10% and placed in 700-litre second-passage tonneaux of Styrian oak. After 17 months in wood it was assembled in a single mass, undergoing a light fining with egg-whites.

Presentation
the bottle - 0.75 L

Chateau de Sabazan
Characteristics
70% Tannat, 20% Pinenc, 10% Cabernet Sauvignon grapes

The maturity of the batch is being controlled before the manual grape harvest (destalking). The next steps are the maceration and a 15 to 21 day fermentation in temperature controlled stainless steel vats. The free juice could then be run off and the marc collected from the pressed wine obtained through the process. Any vat which does not measure up in quality is systematically being rejected. From this selection, our oenologists go on to establish the ideal blend presenting maximum aromas, taste, and other qualities.
The second fermentation is a controlled malo-lactic one. The wine is then being racked, clarified, filtrated and then stabilized in cold.
We finally conserve and mature the wine in oak barrels (225 l). One third of all the barrels are renewed each year. The vinification is processed separately for the different grape varieties. The wine is matured in oak barrels during 12 to 14 months in dark, temperaturecontrolled cellars under the close supervision of the oenologist of Château de Sabazan.

The words of the oenologist
Robe: Deep red colour with violet tints.
Nose: Complex and powerful bouquet, with aromas of dark fruit.
Palate: Well structured, but already soft on the palate with fine tannins. Long finish on aromas of dark fruit and vanilla.

Tasting
Serve at room temperature and pair this wine with grilled red meat with mushroom, mature cheeses and even dark chocolate cake..

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Valpolicella Classico D.O.C.

Wine obtained from the following grape varieties:
Corvina,corvinone, 40% Rondinella, 40% Molinara 10% Other varieties 10%

The grapes are pressed at the middle of October and the fermentation started immediately with selected yeasts. Fermented at room temperature it is drawn off after 10 days with a sugar residue of 15 g/l. After another 12 days it is decanted, leaving the sediment. The fermentation on yeasts is terminated in steel vats followed by the maiolactic fermentation. It will be bottled in April 2005 after being decanted and clarified. 

Oenological and Gastronomic Characteristics
It has a ruby red colour and a delicate and distinctive fruity bouquet. Dry with a pleasant bitterness, soft, velvety and harmonious flavour.

Excellent with hors d'oeuvres, pasta dishes, red and white meats as well as poultry and roast meats.
It is drunk at a room temperature in a wine round glass.

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Plenitude
Characteristics
75% Tannat, 25% Cabernet Sauvignon grapes

This wine benefits from the modern-day techniques which are now classic at Plaimont, notably :
- fan pruning
- green harvesting to obtain consistent quality
- monitoring ripeness on each plot
- hand harvesting
- separate vinification of each varietal
- maceration for 20 to 30 days
- regular punching down of the cap
- collection of the free-run wine
- micro-oxygenation with the marc
- controlled malo-lactic fermentation in barrels
- ageing in oak barrel of 225 litres for 8 to 12 months

The words of the oenologist
Deep purple colour touching on black. Rich and complex nose combining blackcurrant and blackberry with notes of dried fig, prune and raisin. Swirling the wine in the glass reveals notes of cloves, tobacco and leather. Full-bodied on the palate with a typical backbone of fleshy and round tannins, along with jammy notes of prune and black cherry. This gives an overall impression of elegant complexity with a long and warm finish on hints of spice.

Tasting
Open well in advance to allow the wine to breathe and serve with roast duck-breast, roast beef, coq au vin, duck confit or stews.

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Amarone della Valpolicella Classico D.O.C.

Grape Mix:
Corvina, Corvinone, 65% Rondinella, 30% Molinara other grapes variety 5%

The partially-dried grapes were crushed towards the middle of January and the fermentation was initiated immediately using selected yeasts (uvarum). Fermentation proceeded slowly at low temperature and the wine was racked after 60 days on the skins with the residual sugar level still at 40 g/l. After ten days it was racked again, off the gross deposit. 25% of the production was put in new Slavonian oak barrels of 12 and 25 hl capacity; another 25% was put in American oak barriques and French oak tonneaux, the remainder going into second-passage tonneaux.

Oeno-gastronomic characteristics
The wine, of garnet-russet hue, is slightly sweet, warm, robust, full, harmonious, velvety with a most satisfying touch of bitterness. It is the ideal wine with game and has no rivals as an accompaniment to hard cheeses. But its most characteristic role is as an after-dinner wine, for sipping in moments of intimacy, or for fuelling lively post-prandial conversation. It should be opened at least two hours before consumption and consumed at ambient temperature. It is the classic wine of friendship.

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Chateau Sociando-Mallet, Haut-Medoc, France

Characteristics
Grapes: 40% Merlot, 55% Cabernet Sauvignon and 5% Caberbnet Franc
The deep ruby Sociando Mallet is a very classy wine with intense aromas of violets, cassis, blackberries and plums, echoed on the palate by amazing layers of generous fruit flavours, lifted by ripe, dense tannins.

Tasting notes
a good medium deep ( you can see your fingers on the glass stem through the core of the wine ) ruby core with narrow rim. The aromas on this wine are more fresh fruit - baked and black, but spice also plays its part. On tasting it - silky mouth-coating and textural with flavours of black ( more than red) fruits, spice, cedar with a little stalky ( green) edge, the acidity is fresh and zippy keeping this wine light and elegant, and the alcohol seemed lower than previous wines but at a good body enrobing level, or maybe better integrated already? This wine really improved with food, it seemed extremely well knitted together, balanced, elegant and one to keep for 5-10 years at least. 

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Lacrima di Morro d'Alba D.O.P.

 

Grapes:
Lacrima

Characteristics:
The grapes lacrima produced with modern wine technologies gives origin to this purple red wine with violet shades characterized from a berries scent and a persistent and pleasant flavor.
Colour purple red with violet shades.
Scent berries.
Flavour persistent and pleasant Alcohol content.

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Le Faite
Characteristics
70% Tannat grapes: for aromatic power and good ageing potential.
20% Pinenc grapes: finesse, elegance and an exceptional aromatic freshness.
10% Cabernet Sauvignon grapes: raciness and freshness. 


“For more than 30 years, driven by their passion and faith, our winegrowers have replanted our ancestral grape varieties. Along with the climate and “terroir” of Saint-Mont, this confers a great authenticity to our wines. Tannat, Pinenc, Arrufiac and Petit Courbu will speak to you with the accent and style of our winegrowers.
Traditionally, long ageing red wines were passed on the future generations. In order to avoid temperature variations, seniors used to bury bottles in soil. These powerful and structured wines were identified with a wooden or zinc label. Thus, the “Producteurs Plaimont” have chosen to renew this tradition with “Le Fa?te de Saint-Mont”.

The words of the oenologist
The comments of Michel Bettane and Gérard Basset MW (sommelier): “A wine with a beautiful complexity, a serious and well-blended woody fragrance. Structured and complex in the mouth and dominated by hints of ripe fruit. The texture of the tannins is admirably con-trolled and the maturity is perfect in this fresh vintage.
This wine offers good ageing potential; it will need to mature for a longer period.”

Tasting
Warm toast with truffle strips, terrine of game, mushroom tart, roast Beef Bourguignon, guinea fowl, Brie or Livarot cheeses… and bitter chocolate.

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Monastere de Saint-Mont
Characteristics
70 % Tannat, 20% Pinenc and 10% Cabernet franc grapes.

The village of Saint-Mont, standing on the site of an appodium overlooking the Adour River, has existed since the 6th century. The monastery itself was founded in the 11th century by Raymond de Saint-Mont. In 1055 it became part of the Cluniac Order and from this date on, the Saint-Mont vineyards really flourished.

The words of the oenologist
It's immensely dark purple hue is a harbinger of the deep pungent nose revealing aromas of concentrated jammy fruit with a counterpoint of animal scent (leather expecially) and woodland (leaf mould) allied to elegant notes of aok. In the mouth, it is expressive and harmonious, with a lush roundness and flavours of dark red stone and berry fruit, the whole underpinned by excellent tannin that enhances it's long finish.

Tasting
Serve slightly cool (16°C) with rib steak grilled over a wood fire (wine pruning ideally) barbecued breast of fatted duck with pan-browned potatoes and boletus mushrooms, game in a wine sauce and Pyrenean cheese.

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Valpolicella Classico Superiore D.O.C.

Grape mix:
Corvina, Corvinone, 50% Rondinella, 40% Molinara other grapes 10%

The grapes were crushed towards mid-October and fermentation was induced immediately with selected yeasts. Fermented at ambient temperature, it was racked after 15 days with a resicual sugar of 15 g/l. Refermentation took place in February on the lees of the Amarone for one week. It was then racked off the gross lees after 10 days and was put into second passage. After 18 months in wood it was assembled and lightly fined with egg-white.

It is drunk at a room temperature in a wine round glass.

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Chateau La Croix de Gay, Pomerol, France

Characteristics
Grapes: Merlot 95%, Cabernet Franc 5%
Purple red color. Fresh black fruits (blackcurrant and blackberry).

Tasting notes
Intense colour. Expressive nose exuding excellent perfumes of ripe fruit. More of the fruit on the palate which is powerful, well-structured, massive and warm. Stocky and fairly reserved across the palate. Wonderful potential.

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Chateau Fombrauge Saint-Emilion Grand Cru, France

Characteristics
Grapes: 77% Merlot, 9% Cabernet Sauvignon et 14% Cabernet Franc
Hand harvested in small crates. Sorting on table before and after destemming. Casked into oak vats by gravity. Maceration prior to fermentation. Manual hand-plunging. Run-off into French-oak barrels, 50% of which are new. 
Ruby red, with luster and clarity.

Tasting notes
Expressive nose of regular complexity, primary notes of red fruits, blackcurrants and cherry. Taste: Appealing, supple and light. The palate is characteristic of its balance: acidity and almost total absence of tannins enhance the impression of roundness. Attractive, elegant and fresh finish.

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Rouge d'Alsace F Bio, France

Characteristics
This organically grown Pinot Noir shows delightful flavours of red berries and stewed strawberries with soft vanilla and notes of sweet spice. Light and elegant on the palate with a lingering savoury finish.

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Pinot Noir (Main Divide)

 

 

Main Divide is the local name for the Southern Alps and is the backbone of the South Island, where grapes for Main Divide are exclusively sourced. Vineyards have been selected for their quality and ability to express unique regional flavours.

The season:
The season was influenced by La Nina weather conditions, resulting in a very mild spring, a warm summer with high sunshine hours and a long, lingering autumn. In spite of being dry we had infrequent, but well spaced showers keeping the vines very happy. At picking the fruit was in beautiful condition and was physiologically ripe.

The vineyard and the vines:
The grapes were grown on a mixture of clay and stony soils. Sufficient leaves were removed from around the bunches to ensure good exposure to sunlight to help ripening and to keep the fruit well ventilated and healthy.

The harvest and winemaking:
We use traditional Burgundian winemaking methods. The fruit was picked in late April and the grapes, without the stems, were put into small fermenting vats, retaining as many whole berries as possible. After several days of being kept cool primary fermentation started through the action of the fruit’s indigenous yeasts. During this fermentation the floating cap of grape skins was gently submerged twice daily to keep it moist and healthy and to aid extraction. After fermentation stopped the wine was kept contact with the grape remnants for a number of days. During this time it was tasted regularly, the aim being to optimise structure and mouth-feel. The wine was then separated and put into oak barriques from selected artisan Burgundian coopers, where it matured for 18 months. During this time it underwent natural malo-lactic (secondary) fermentation by the action of the wine’s own microorganisms. The various barrels were then carefully blended according to taste before bottling.

The wine:
The wine has a bright ruby hue. The aromas and flavours are reminiscent of black cherries, blackberries and raspberries, intertwined with vanilla pod, and dark chocolate. The palate emphasises zesty fruitiness and spice , while its supple body blends harmoniously with the velvety tannins.
Wine in moderation is a natural health food.

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