Begude Bandol Rouge is made from 90% Mourvèdre, 10% Grenache.
Eye: dark ruby colored
Nose: Intense, aromatic, fresh and elegant
Mouth: Structured on black fruits flavors, lightly woody , tanins are strong an firm in their early days (<5years) Good acidity give freshness backbone and great fruit/alcoholic balance . Delicate final on spices.
Opening: Decant 4-6 hours before serving
Soil: Clay-limestone Culture: Organic without pesticides nor chemicals additives Yield: 20 hectoliters/hectare Harvest: Manual in small cases Winemaking: Double sorting, 100% destemming, skin contact, with daily sticking in order to optimize color and aromatic extraction Alcoholic fermentation 15 days followed by malo lactic fermentation. Aging: 18 months in oak cask Bottling:
Grilled lamb, meat cooked with sauce, southern French cuisine and tasty dishes (tajines, couscous, paellas).
Review:
"Inviting spicy oak, malt and blackberry cream scents. Powerfully structured tannins, spicy liquorice and clove flavours as well as bramble fruit; very long finish. Its best years are far into the future. Terrific stuff."
- Decanter World Wine Awards 2020, 97 pts & Platinum Medal
Begude Bandol Rouge La Brulade is made from 95% Mourvedre and 5% Grenache.
"La Brulade" is the name of a select slope located at an altitude of 400 meters overlooking the Mediterranean sea between La Baie d'Amour (the town of La Ciotat) in the South and La Sainte Baume in the North. This is one of the highest parcels in the Bandol appellation.
The wine is only produced in exceptional vintages. This carefully selected blend is made of 95% Mourvedre and 5% Grenache, aged in large French oak barrels for 24 months.
The wine shows a deep purple color. It is fresh and fruity on the nose with intense garrigue aromas. Structured, elegant and well-balanced on the palate with strong tannins. Licorice, ripe black fruits, garrigue flavors and some peppery freshness on the finish.
The 35-year old grapes are grown on clay and limestone soils and are farmed organically. Yield is very low - 15hl/ha. The grapes are harvested manually.
Winemaking: Double selection, destemming, crushing before skin contact fermentation. No filtration. Aging for 24 months in French oak casks (600L).
Grilled meat (lamb, beef, boar), Mediterranean cuisine, spicy dishes.
Review:
"Complex nose with deep black berry fruits, spice and hints of polish. Really lovely texture with layers of creamy red and black fruits, spices and powerful but super fine tannins. Great expression of the appellation; powerfully long."
- Decanter World Wine Award 2020 - 97 pts & Platinum Medal
Mas Redonne Bandol Rose is made from 55% Mourvèdre, 35% Cinsault, 10% Grenache.
Nice light salmon color, typical of Bandol.
The wine expresses some citrus, Pomelos (a delicious type of grapefruit) and lots of white fruit aromas and minerality.
The flavors are fresh, fruity and very aromatic with tons of apricot and mango.
Grilled salmon, chicken dishes as well as salads, sushi and sashimi.
Mas Redonne Bandol Rose is made from 55% Mourvèdre, 35% Cinsault, 10% Grenache.
Nice light salmon color, typical of Bandol.
The wine expresses some citrus, Pomelos (a delicious type of grapefruit) and lots of white fruit aromas and minerality.
The flavors are fresh, fruity and very aromatic with tons of apricot and mango.
Grilled salmon, chicken dishes as well as salads, sushi and sashimi.
Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre
Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.
A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a pale rosé color, it has plenty of fruity aromas, with red cherry and wild strawberry flavors. It is medium-bodied, but it still have a nice long and pleasant finish with a light cinnamon type of spice to it.
Only the best grapes are harvested with a lot of experience and know-how and further processed. The grapes are fermented directly gently pressed and cooled. The fermentation takes place exclusively in stainless steel tanks.
Perfectly at home on any picnic, delicious with fried chicken, and tames the heat when paired with spicy dishes. There is also a slight watermelon note that makes it perfect for spring and summer. A great pairing with barbecued shrimp.
Begude Bandol Rose is made from 80% Mourvèdre, 20% Grenache.
Opening: ½ hour before serving. Decanting is highly recommended
Eye: Youthful Coral color
Nose: Fruity notes of Strawberry, Cherry blossom and watermelon.
Mouth: savory, quenching and round with a nice balanced finish.
Yield: 24hl/ha
Age of the rootstocks: 20 years old
Harvest: Manual in small basket
Winemaking: double sorting , 100% destemming, pressing of the berries precedes alcoholic fermentation in stainless steel tanks with regulated temperature. 100% indigenous yeast.
It traditionally pairs well with fish, seafood, white meat. It is also excellent with cheese and "international cuisine", spicy Indian, Chinese, Thai, Japanese cuisine.
Review:
"Bright orange. Mineral-inflected raspberry, nectarine and blood orange aromas are complemented by lavender and dusty mineral nuances. Gently chewy and focused on the palate, offering concentrated red berry and citrus fruit flavors supported by a spine of juicy acidity. Shows strong tenacity on the mineral-driven finish, which leaves behind a hint of candied flowers. - Josh Raynolds"
- Antonio Galloni's Vinous (June 2021), 93 pts
Domaine de La Begude was founded in 1996 by Guillaume and Louis Tari who continue an old family wine tradition (Chateau Giscours, 3rd Cru, Margaux). They are devoted to elaborating wines that express the characteristics of the Bandol terroir. The ageing cellars are the ancient Merovingian chapel of the 7th century from the "Conil" seigneury. This village has since disappeared, but it is mentioned as early as 966 in Saint Victor's maps. The estate produced some wine in the 16th century, and some ancient vinification tanks have been discovered there.
The Domaine de la Bégude Vineyard
The vineyard is situated at the top of the Bandol appellation (400 meters), overlooking the Mediterranean sea. The estate measures 1,240 acres of which 37 acres are in vines (15 hectares). The vines are cultivated on terraces facing south. The terraces are divided because of the very uneven relief of the wooded massif on which lies the estate. Olive trees surround most of the vine plots and take part in perfecting a typical landscape of the Bandol area.
The grape percentages are: 65% Mourvèdre, 25% Grenache,10% Cinsault, and the vines average 20 years of age. Grapes are hand harvested and totally de-stemmed before 3 – 4 weeks of fermentation on the skins. Egg white fining finishes the winemaking process before bottling. Production in total is 2,500 – 3,000 cases annually. This property makes clean and focused Bandol, as opposed to the rustic style so commonly seen from this A.O.C.
The Tari family also produces a Cotes de Provence (Rose and Red) made from grapes grown in the heart of the Provencal oak forest, dominating the Maures Mountains.
Begude Bandol Rouge is made from 90% Mourvèdre, 10% Grenache.
Eye: dark ruby colored
Nose: Intense, aromatic, fresh and elegant
Mouth: Structured on black fruits flavors, lightly woody , tanins are strong an firm in their early days (<5years) Good acidity give freshness backbone and great fruit/alcoholic balance . Delicate final on spices.
Opening: Decant 4-6 hours before serving
Soil: Clay-limestone Culture: Organic without pesticides nor chemicals additives Yield: 20 hectoliters/hectare Harvest: Manual in small cases Winemaking: Double sorting, 100% destemming, skin contact, with daily sticking in order to optimize color and aromatic extraction Alcoholic fermentation 15 days followed by malo lactic fermentation. Aging: 18 months in oak cask Bottling:
Grilled lamb, meat cooked with sauce, southern French cuisine and tasty dishes (tajines, couscous, paellas).
Review:
"Inviting spicy oak, malt and blackberry cream scents. Powerfully structured tannins, spicy liquorice and clove flavours as well as bramble fruit; very long finish. Its best years are far into the future. Terrific stuff."
- Decanter World Wine Awards 2020, 97 pts & Platinum Medal
Reverdy Jean Sancerre Rose is made from 100 percent Pinot Noir.
Color: Pale salmon pink color
Nose: delicate aromas of roses and orange blossom that will transform into gooseberry and peach blossoms as the temperature in the glass rises.
Mouth: The palate is crisp, lean and elegant, but the flavors are quite persistent with cherry, blackcurrant,apricot and red currant aromas.
According to the Sancerre AOC regulation, maximum yield authorized for the rosé is 55 hl/ha.
Pairs well with poultry and spicy food.
Review:
"Vivid orange-pink. Fresh strawberry, tangerine and floral scents are sharpened by a frisson of chalky minerality. Clean and racy on the palate, showing fine clarity to the red berry and citrus fruit flavors. Finishes minerally and dry, showing energetic lift and strong, mineral- and floral-driven persistence. - Josh Raynolds"
- Antonio Galloni's Vinous (June 2021), 91 pts
Closeout!
Burgo Viejo Rioja Rosado is made from 100% Garnacha.
Burgo Viejo Rosado Wine is the milestone example of rosé wines developed in Rioja for years. Vinification has been improved to retain vibrant fruit and display colorful aromas when served.
Alcoholic fermentation in stainless steel vats at controlled temperature; wine is rapidly bottled to keep it fresh.
Bright strawberry color and aroma; with hint of raspberry and intense strawberry flavour and a crisp finish.
Enjoy it with pasta and poultry.
Review:
"Light ruby red. We love a flavorful rosé of Garnacha, and the Burgo Viejo doesn’t disappoint. It’s a fresh, fruity rosé showing a strawberry nose followed by red berries accented by tangerine citrus on the palate. Finishes dry with lingering fresh fruit flavors. 100% Garnacha fermented and aged in stainless steel; 14.1% alc. Burgo Viejo is a partnership of six families with 220 ha of vines in the municipality of Alfaro."
- i-winereview.com (Rosés From Around the World: 2021 Annual Report), 90 pts
Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah
Matured in concrete vats (40%) and oak casks (60%)
It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.
An outstanding Chateauneuf du Pape which display the best of its terroir.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).
The vineyards are located in the north of Châteauneuf du Pape. GRAND VENEUR «Vieilles Vignes» cuvee is produced from the older vines. Thanks to time and an organic growing, roots go very deep in the soil. Yields are naturally low and grapes highly concentrated.
Winemaking and aging
Pair with venisson, duck, braised lamb or strong cheese.
Review:
"The 2019 Châteauneuf Du Pape Vieilles Vignes is based on 45% each of Grenache and Mourvèdre, with the balance Syrah, all destemmed and raised in 55% new French oak. Gorgeous cassis, violet, graphite, fruitcake, and peppery herbs define this brilliant effort, and it's full-bodied, with a pure, seamless texture, wonderful tannins, and one heck of a great finish. This magical 2019 is going to benefit from 4-5 years of bottle age (it's brilliant even today) yet keep for 20 years or more. Châteauneuf du Pape lovers need to have this in their cellar!"
- Jeb Dunnuck (November 2021),99 pts
Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.
The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.
Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).