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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.
Vignobles Rodet Recapet Estate Vignobles Rodet is owner of Château Brulesecaille and Château La Gravière in the Cotes de Bourg AOC. Jacques is a viticulture engineer (graduated from Bordeaux Science Agro) specialized in Nature Protection and focuses viticulture. Guillaume (graduated from DUAD Bordeaux) oversees vinification operations in the cellar. Jacques believes in using more natural methods to encourage ripening; he utilizes canopy mangement techniques, removes leaves and thins bunches as necessary. In September 2016 the estate received High Environnemental Value level 3 Certification. This covers mainly four key areas : biodiversity conservation, plant protection strategy, optimized management of fertilization and water management.
Date Founded: 1840 Owner: Martine and Jacques RODET Winery Philosophy: Making great wines, using both modern winemaking and traditional viticulture. In 1924, The RÉCAPET family bought Château BRULESÉCAILLE. In 1974, the estate was handed down from M. Pierre RÉCAPET to his daughter and son in law, Martine and Jacques RODET. It is now included in a structure named G.F.A. RODET RECAPET. Winery Acreage: 74 acres (30 hectares) Winery Production: 12,000 / 9L cases Varietals Produced: 54% Merlot 25% Cabernet Sauvignon 9% Cabernet Franc 4.5% Malbec 7.5% Sauvignon Blanc and Gris Winemaker: Jacques RODET (graduate agricultural engineer) and his son Guillaume. Located in the heart of the Côtes de Bourg region, BrûleSécaille is a 28 hectare vineyard classed "Cru Bourgeois" since 1868.
The name ‘Brulesécaille’ derives from Gascon; “Bruler” means “to burn” and “sécaille” is from the latin “secare” meaning “to cut”. According to tradition, we burn the cut vine branches during pruning. Brulesécaille is situated on a clay limestone outcrop. This particular soil composition dominates the Dordogne valley and allows excellent drainage in winter and spring. The vines enjoy excellent sun exposure, encouraging consistent ripening vintage after vintage.
Because the vineyard survived the particularly hard winter frosts of 1945, 1956 and 1991, there are some significant older vines, up to seventy-five years old. Château BruleSécaille : 23 ha Château La Gravière : 5 ha Château YON St Christophe : 2 ha Every care is taken by Jacques RODET (graduate agricultural engineer) to respect nature, maintaining a biological balance from growth to harvesting in particular by thinning out leaves and excess grapes in order to produce a natural wine. The grapes are picked by hand. Great care is taken with the manual picking over, de-stemming and crushing. The wine needs a long fermentation and maceration period (3 to 5 weeks) in stainless steel tanks, controlled by an automatic temperature monitoring system, to ensure a rich full-bodied wine.
Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.
Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.
Aged on the lees for 12 months in Stainless Steel tank. No Oak.
"A hint of dried pear and dried lime zest plays before juicier lime speaks. The palate has a similar tension between ripe, almost dried fruit richness, while zestiness tones it all down into taut slenderness. This is exciting, textured, juicy and totally moreish. There is something concentrated and pervasive that hits several pleasure buttons at once. Drink now–2035. - Anne Krebiehl MW"
- Wine Enthusiast (March 2019), 95 pts
Michel Thomas Sancerre Blanc Silex is 100 percent Sauvignon Blanc.
Intensely aromatic and concentrated Sauvignon from the Silex soils, this is a wine of great concentration and excellent balance. Aromas of fresh herbs, with flavors of citrus, ripe gooseberry, apple and a hint of gunflint. A delicious apéritif and the classic match for goat cheese or asparagus.
The special bottling "Silex" is limited each year to between 400-500 cases. They grow grapes on three soil types: 40% Terre Blanche-Argilo-Calcaire, 40% Caillottes-calcaire, 20% Le Roc-Silex. This wine come from the hardest stone soil on the vineyard giving it pleasant notes of fruit and a very dry flavor: This wine is bottled using traditional methods without filtration, allowing for a authentic and natural taste to the wine.
A delicious apéritif and the classic match for goat cheese or asparagus.
Licenciado Rioja Reserva is made from 100% Tempranillo
This single vineyard wine is always produced from the same vineyard that is also used to make the Gran Reserva wine.
Licenciado shows a ruby red color and outstanding aromas of wild berries, vanilla and spice. The palate is well-balanced, rounded and elegant, and offers black pepper, ripe black fruits and vanilla flavors. Its freshness, oak ageing and high extraction guarantee a longevity of at least 10 years after the year of harvest.
Best enjoyed with red meat and game
"Bodegas Burgo Viejo is the property of six farming families and comprises more than 200ha of vineyards in the Rioja Oriental region, from where the more full-bodied styles of Rioja are produced. Sarah Jane Evans MW: Distinctly pure, vivid reserva, precise style: limpid fruit, brisk acidity, notable but well balanced oak. Classic. Simon Field MW: Intense color, powerful aromas of tar and blue fruit; minty savory, rich, lifted and long; an impressive reserva statement of intent. Pierre Mansour: Classy, spicy black fruit, full, round, generous – depth yet beautifully balanced, very classy, effortless."
- Decanter (Affordable Rioja, March 2020), 95 pts
Salette Cotes de Gascogne Blanc is made from 80% Colombard, 10% Ugni Blanc and 10% Gros Manseng.
Fresh, clean and lively with intense exotic fruit aromas. Crisp, clean and zesty in the mouth, it offers delicate flavors of citrus fruit and grapefruit, and a long lingering finish.
Enjoy as an aperitif or with grilled fish, shellfish and appetizers.
- Washington Post (September 2019, Snag this juicy, French white wine for just $9), "EXCELLENT" - "GREAT VALUE""Gascony grows most of its grapes for distillation into brandy, but the table wines can be delicious and cheap. This juicy white blend is 80 percent colombard, familiar to wine drinkers of a certain age as the mainstay grape of American chablis. The rest is gros manseng and ugni blanc. You won’t want to waste time contemplating this crowd pleaser, because you’ll want to snag another pour before it’s gone. Alcohol by volume: 12 percent. - Dave McIntyre"
Brulesecaille Rouge Sans Soufre Ajoute is made from 50% Merlot and 50% Malbec.
Deep purple color, powerful nose of blackcurrant and floral as well. Full on the palate with soft and ripe tannins with a fresh aromatic return.
Aging potential 5 years.
Pairs with boeuf Bourguignon, grilled vegetables and strong cheeses.
Grand Veneur Cotes Du Rhone Viognier Blanc is made from 100% Viognier.
Soil: clay/sand with limestone.
Yield: 38 Hl / hectare
Hand-picked harvest. Vinification in stainless steel vats at a controlled temperature of 18°C.
Bottled early, 6 months after the harvest.
The color is clear and brilliant. A very intense nose of flowers, white peach and pear. On the palate, aromas are expressed with balance and an amazing freshness. A great example of Rhone white, single grape "Viognier".
To be enjoyed young, but can age for 3-5 years.
Located next to the single vineyard “Les Champauvins”, nearby the Domaine Grand Veneur. Soils are made of clay and sand with limestone.
Winemaking & aging
Hand-picked harvest. Fermentation in temperature-controled vats. Early bottling, 6 months after harvest.
"A rare good Viognier from the Southern Rhône, the 2019 Domaine Grand Veneur Cotes du Rhone Blanc de Viognier offers delectable floral and apricot aromas, a medium-bodied, taut feel on the palate and a cool, refreshing finish tinged with citrus zest and silk. Drink it over the next year. - Joe Czerwinski"
- Robert Parker's Wine Advocate (September 2020), 90 pt
Chavy-Chouet Bourgogne Blanc Femelottes is made form 100 percent Chardonnay.
This is a charming, rich, focused and delightful white. Medium-bodied with a smooth texture, the wine has a fresh backbone of acidity, clean apple and citrus flavors, and an excellent balance. A most refreshing quaff and one that is great value. A delicate, expressive wine of exceptional quality.
The grapes from this wine are grown from the Puligny-Montrachet area. (either outside of the AOC limit or with younger vines).
The grapes from this wine are grown from the Puligny-Montrachet area. (either outside of the AOC limit or with younger vines).
Aged 10 months in oak barrels (10% new, the rest in 2-3 year old barrels).
Chavy-Chouet Bourgogne Blanc Les Saussots is made from 100 percent Chardonnay. A medium yellow straw color in the glass. On the nose, you will find layers aromas of cured lemon and hints of coconut and mango. On the palate, the juice has clean flavor, fresh acidity, and excellent balance. Vanilla notes follow through to the slightly creamy finish.
The grapes from this wines are grown from the Meursault area. (either outside of the AOC limit or with younger vines).
Seafood, fish, salad or by itself as an aperitif.
Drink this one now or over the next 3 to 4 years.
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
Dark and chocolate, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.
Made from 42% Cabernet Sauvignon, 29% Merlot, 29% Cabernet Franc
The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.
A blend of Cabernet Sauvignon (60%), Cabernet Franc (30%) and Merlot, this wine seems a little green out of the gate, with aromas of herbs, cocoa, vanilla, black licorice, woodspice and black fruit. The fruit flavors display the warmth of this region, with the tannins providing some heft, stretching out over time. - Wine Enthusiast 91 Points
Tamarack Cellars’ 2011 Ciel du Cheval Vineyard Reserve is an outstanding blend of 42% Cabernet Sauvignon, 29% Merlot and 29% Cabernet Franc that spent 22 months (each variety is kept separate until 12 months after the harvest) in 50% new and 50% once-used French oak. Classically styled, with lots of smoke tobacco, licorice and blackcurrant aromas and flavors, it has everything in the right place, in the right proportions, and is incredibly enjoyable to drink. Enjoy this medium to full-bodied, moderately tannic, balanced beauty over the coming decade, although it will probably last longer. - Robert Parker Wine Advocate 91 Points
Livia Fontana Barolo Riserva Bussia is made from 100 percent Nebbiolo.
Organoleptic characteristics: garnet red color. Intense and balanced, harmonious bouquet. Pleasantly dry, full and velvety on the palate. A classic Barolo with a very elegant and persistent finish.
The grapes for this wine are coming from a vineyard that is located in the historical part of Bussia called "Le Munie"
"Truffle, rose, camphor, wild berry and botanical herb are just some of the aromas you'll find on this. Full bodied and youthfully austere, the palate has firm structure and tension, delivering dried cherry, licorice, tobacco and blood orange framed in tightly knit, close-grained tannins. Fresh acidity keeps it balanced. Drink 2023–2033. - Kerin O'KEEFE" - Wine Enthusiast Magazine (December 1st 2019), 93 pts