Hommage Blanc is made with 75% Roussanne and 25% Viognier. 2019 was the first vintage with 20% of the fruits coming from the Estate, the rest comes from James Berry, Glenrose and Adelaida. You will love this wine because of its perfume and its mouthfeel. Aged in oak for 6 months, it is elegant with a nice texture.
The wine has a refined bouquet of honeysuckle and some tropical notes. Nicely balanced, it has a great texture, a lingering finish with a beautiful minerality. To describe it I would use the word elegance. A beautifull white wine that can be aged for 8 years with an optimum drinking window between 3 to 6 years and ideal temperature to serve at 52F.
"The flagship white, the 2018 Hommage Blanc is a deeper, richer white based on 75% Roussanne and 25% Viognier that was brought up in 30% new French oak. Lots of white peach, honeysuckle, orange blossom, and hints of citrus all emerge from the glass, and it offers medium to full body, hints of spice and brioche, a rounded, supple texture, and outstanding length. It's going to shine on the dinner table. I expect it to put on weight with a year in bottle and keep for over a decade."
- Jeb DUNNUCK (October 31st 2019), 93+pts
Grand Veneur Chateauneuf du Pape Blanc Le Miocene is made from 60% Clairette, 40% Roussanne
Pale yellow colour with hints of green, aromas of white flowers (may blossom, honeysuckle).
The palate is pleasantly balanced between liveliness and roundness, which brings out characteristics of dried apricot, honey and elderberry. A Châteauneuf du Pape white displaying a great finesse.
Best between 1 and 8 years.
Soil type Coming from the single vineyard named “La Fontaine”, the plot is facing north.It is made of clay-sand and limestone. Thanks to the northern orientation, it is always very well aired. This sector allow the Roussane and Clairette to mature in great conditions without losing freshness, which we believe is key point. Winemaking & ageing Whole-bunch pressing. Vinification in stainless-steel tanks. Fermentation temperature controlled at 15°C.
"Based on a 60/40 split of Clairette and Roussanne brought up all in tank, the 2019 Châteauneuf Du Pape Le Miocène Blanc offers a pretty, already complex nose of mulled citrus and pear fruits, leafy herbs, and honeyed toast. With notable richness, medium body, and bright acidity, as well as a clean, dry finish, it’s classic white from this great region to enjoy over the coming 3-5 years."
- Jeb Dunnuck (October 2020), 92 pts
- Wine Enthusiast (September 2021), 93 pts
"Bright violet. Highly perfumed, spice-accented red and dark berry preserve, pipe tobacco, succulent herb and floral scents show sharp definition and a hint of smokiness. Smooth, broad and well-concentrated, offering sappy cherry, blueberry and blackberry flavors and a hint of candied lavender. The floral and spice notes recur on a long, smooth finish framed by velvety tannins. - Josh Raynolds"
Antonio Galloni's Vinous (October 2021), 93 pts
Le Blanc du Chateau des Landes Bordeaux Blanc is made from 50% Sauvignon Blanc and 50% Semillion.
Le Blanc du Chateau des Landes Bordeaux Blanc is a very fruity style of Bordeaux Blanc AOC. It has great aromatic intensity with white peach and citrus aromas.
No oak for this wine. The wine was aged on the lees for a few month in stainless steel tank.
Malolactic fermentation was completed as well in the process .
Excellent as an aperitif, it also goes very well with poultry and salads. If you have a chance to have access to fresh oyters, it is a great match as well.
The first vintage of this wine was made in 2018 as Nicolas Lassagne wanted to create an easy drinking wine that will be perfect as an aperitif in the summer time or to compliment salads and seafood in the winter time.
Le Jade Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Mouth filling notes of crisp citrus fruit with a slight herbal green pepper character.
A great match with seafood and fish or cheese-based meatless options. Enjoy.
Brulesecaille Blanc Grande Reserve is made from 75% Sauvignon Blanc, 25% Sauvignon Gris.
Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C.
Addition of yeast and alcoholic fermentation in casks 400 liters.
Raised on the lees for 6 months with regular batonnage (stirring of the lees).
Bottling in april 2017.
Fish, seafood, white meats, fine goat cheeses.
Vilerma Blanco Ribeiro is made from 80% Treixadura, 6% Torrontes, 4% Godello, 4% Albariño, 3% Loureira and 3% Lado
Ribeiro blanco is produced from estate-grown grapes using traditional winemaking.
Pale yellow color with green highlights.
Intense white fruit aromas when young, it develops complex nuances after a few years in the bottle.
In the mouth it is ample, full and pleasant with a long and fruity finish.
Fermentation in Stainless Steel tank at controlled temperature.
Bonny Doon Le Cigare Blanc is made from 54% Grenache Blanc, 46% Vermentino.
Le Cigare Blanc is the white analog of Le Cigare Volant, Bonny Doon's flagship wine, named in honor of the cigarshaped alien craft banned by decree of the village council of Châteauneuf-du-Pape. A blend of 54% Grenache Blanc and 46% Vermentino, this wine is a study in pome fruit and citrus —Asian pear, green apple, with more than mere suggestions of lime blossom and citrus rind.
They call this cuvée, “Oumuamua,” (or “scout” in Hawaiian), so named in light of the recent mysterious cigar-shaped object/visitor to our solar system, initially imagined to be some sort of asteroid, but believed by none other than the chairman of the Astronomy Dept. at Harvard University to possibly be a solar-powered light-sail, sent on a reconnaissance mission to, well, check us out. But, withal, it appears that it may have arrived in the very nick of time, to bring a sort of much needed revitalization to our planet, and by metaphoric extension, to the Cigare brand itself.
Pale, slightly lime-green color with great freshness and a rather bracing acidity and a strong element of “minerality.” Despite its Central Coastal California provenance, the wine really does strongly signify some Mediterranean antecedents - a suggestion of herbal underbrush, sunny, coastal, salt-kissed citrus. The crisp acidity of the wine along with the lemon/lime element, makes it the perfect refreshing accompaniment to any dish that itself would benefit from a slight spritz of citrus. Le Cigare Blanc remains a great vin de gastronomie, pairing well with lighter seafood, as well as serving as an exemplary apéritif.
The perfect refreshing accompaniment to any dish that itself would benefit from a slight spritz of citrus. Le Cigare Blanc remains a great vin de gastronomie, pairing well with lighter seafood, as well as serving as an exemplary apéritif.
Prawns à la plancha, oysters, crab cakes, stuffed piquillo peppers, day boat scallops persillade, brandade de morue, sole meunière.
"Very light in the glass, this blend of 46% Grenache Blanc, 34% Vermentino and 20% Clairette Blanche offers honeydew, lime pith, wet gravel and a hint of lanolin on the nose. The palate is full of flavors, offering sliced pear and lime peel set upon a delicate texture. - MATT KETTMANN"
- Wine Enthusiast (October 2020), 90 pts
Black cherry color, pours thick, and with rich flavors. Bing cherries and Kirsch on the nose. Flavors like a ripe Châteauneuf du Pape with ample extract, red liquorice, and a persistent finish.
“This wine rates 95-99 points in quality” – Francis J. Kysela V, MS
The wine is aged 60 months in oak barrels, then aged 24 months in tank, and another 12 years in the bottle before release.
Enjoy it with mature cheeses such as Parmigiano Reggiano and Grana Padano. Goes well with grilled meats, roasts. An excellent sipping wine and a great match with chocolate desserts.
Michael David Winery Gluttony Old Vine Zinfandel is made from 100 percent Zinfandel.
This region produces some of California’s biggest and burliest Zinfandels that pull no punches, all too fitting characteristics for this wine. The grapes for this wine come from a 5 acre, 90 year old dry farmed Zinfandel hilltop vineyard off Ridge Road in Amador County, near Sutter Creek. Farmer Jon Murrill oversees the vineyard and does much of the farming himself.
TASTING NOTES This burly Zin is worth the indulgence. Deep purple in color, our 2017 Gluttony Zinfandel opens with tempting notes of pomegranate, ripe berry and hickory on the nose. Bold and booming flavors of plum, boysenberry and spice stand out while the extended barrel aging and mild tannins lend to a lush, lingering finish.
Maysara 3 Degrees Pinot Noir is 100 percent Pinot Noir
Aged 11 months in neutral French oak barrels
3° (Three Degrees) Pinot Noir is handcrafted by the Momtazi sisters whose differing personalities; combined with elegance, finesse and balance, reflect the dynamic characteristics of the Momtazi Vineyard. The sisters, Tahmiene, Naseem and Hanna, set out to make a pinot that tastes great and has the highest quality fruit all while being affordable for everyone.
Intriguing notes of fresh earth, oak leaves and pepper are woven together in the initial impression. Lifted, verdant tannins give this wine a firm structure for the vintage to showcase its characteristic starry-eyed smile.
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
A vibrant and snappy pinot that will shine and refresh when paired with curries, spetzatinas and rich stews.