Trouillet Lebeau St. Veran Les Condemines is made from 100 percent Chardonnay.
The wine comes from 70-year-old vines that are ideally located on a south-facing slope in the village of Leynes, on a clay-limestone terroir. Aged 100% in Burgundy barrels, offering a fruity, powerful and charming wine. Beautiful expressive aromas of ripe yellow fruits. Rich, generous, full, crisp and well-balanced on the palate.
Saumaize Michelin St Veran Les Creches is 100 percent Chardonnay
The vines for Les Creches are situated in Davayé and planted on limestone based soils with a good amount of soft chalk. It is a blend from grapes from two different parcels; one 40 years old and the other over 60 years. The older vine brings subtlety and depth, and the younger vine bring minerality and freshness.
Elegant and fruity nose supported by a good minerality. Round, rich, fresh and well balanced. Luscious honey and citrus flavors with hints of butter and a delicious citrus finish.
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
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
St. James Winery Blackberry - NV is made from blackberries
10.4% Alcohol by Volume
12.7% Residual Sugar
Is it fresh picked blackberries in a bottle or St. James Winery Blackberry wine? Tough call.
Sweet and delicious served chilled with your favorite dessert or for no reason at all, except to enjoy.
Select Wine Competition Awards:
2011 GOLD San Francisco Chronicle
2010 SILVER San Francisco Chronicle
Made from cherries
10.4% Alcohol by Volume
13.5% Residual Sugar
Sweet and tart, St. James Winery’s Cherry Wine is better than rip cherries fresh from the tree. Tastes great with grilled pork or, for dessert, with milk chocolate.
Select Wine Competition Awards:
2012 GOLD Los Angeles International (92/100 points)
2012 GOLD Taster’s Guild
2012 SILVER Dallas Morning News / TexSom International
2013 SILVER San Francisco Chronicle
2012 SILVER Long Beach Grand Cru
2012 SILVER Indy International
2012 SILVER San Diego International
2012 SILVER New World
2012 SILVER Pacific Rim
2012 SILVER Riverside
2012 SILVER Houston Rodeo
2012 BRONZE International Women’s
2012 BRONZE NextGen
2012 BRONZE San Francisco International
2012 BRONZE Lone Star International
2012 BRONZE International Eastern
2012 BRONZE Florida State Fair International
Croix Senaillet Saint Veran is made from 100 percent unoaked Chardonnay.
Fresh and fruity with floral, peach and citrus fruit aromas followed by mineral notes. Mineral, citrus and honey flavors. Rich and luscious palate with a long finish.
Produced from a selection of 40 parcels spread over 17 hectares. Some of the parcels include: Maillettes, Bergades, Poncétys, Terres noires, Pommards, Chênes, Surigny, Prâgnes, Bruyère, Chailloux, etc Average age of the vines is 45 years. The soil is made of clay and limestone. South, southeastern exposure - a few plateaux. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.
The Domaine de la Croix Senaillet Estate
This second generation old estate is located in the town of Davaye, in southern Burgundy. The winery was founded by Maurice Martin in 1969. His son Richard took it over in 1990 and was joined by his brother Stéphane in 1992. While Richard takes care of the vinification and the sales, Stephane is in charge of the vineyard. They sell 80% of their production in bottle and 20% to negociants. Currently, they export 40% of their wine outside of France.
"Domaine de la Croix Senaillet" takes its name from a cross that had been given by an ancient mayor of the village called Benoit Senaillet. The records show that the mayor donated the cross to Davaye in 1866 to replace the one that was destroyed in 1793 during the French Revolution. According to the common believes, the cross that was blessed in 1867 would protect the inhabitants of the village and everyone that would pass by.
The Domaine de la Croix Senaillet Vineyard
The vineyards are located on the south/southeastern slopes of the Solutre and Vergisson rocks. The estate spreads over 52 parcels in the town of Davayé and measures 22 hectares total (54.3 acres): 17 ha in St Veran, 5 ha in Macon, less than 1 hectare in Pouilly-Fuisse. The soil is both chalk and clay. The vines are 40 years old on average. In order to increase the quality of the grapes, Stephane has decided to use "culture raisonnee", which means that they watch carefully and daily the vineplant, checking for the sanitary level in the vineyard and use very small amount of pesticide and chemical products if necessary.
Saint Veran's AOC represents 696 hectares (1,726 acres) in total.
The total production for the AOC is around 42,775 hectoliters (474,089 twelve-bottle-case equivalent)
La Chapelle de Blagny Meursault 1er Cru Les Ravelles is made from 100 percent Chardonnay.
Vineyard is located at top of Blagny on boundary of Puligny Montrachet.
Soil & Climat Really strong clayey and limestone marls, with little springs, this vine is the highest of the domain. Continental with oceanic influences Grap and Driving
Strong clay soil and springs give to the wine freshness and very finest aromas, minerality and tense. whose personality will have fully developed after three to seven years in the bottle.
Light and clear in color. Sharp nose (lemon, green apple), fresh and mineral (flint). There is freshness in the mouth with good acidity, aromas of lime and the typical minerality on the finish, which Chablis is renowned for!
Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named: the Serein ("Serene").
The Chablis region is a limestone plateau cut by valleys. The Premier Crus lie on a stratum dating from the Kimmeridgian (155 millions years BC) with alternating marl and limestone and tiny deposits of oysters in the rock, reminiscent of the warm and shallow sea which then covered Burgundy.
Exclusively white wine production. Average age of vines: 20 years. The vines are worked using integrated viticulture. Plantations: 10,000 feet / hectare - Yield: 60 hectoliters / hectare.
Traditional vinification. The grapes are pressed on arrival at the winery using pneumatic presses. The fermentation takes place in stainless steel tanks thermoregulated at 16°C.
Perfect with hot oysters or fish in sauce, but also with white meats in sauce (veal, poultry). Sushi pairs perfectly with its minerality. Goat cheese, Blue cheese and Comté cheese.
Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.
Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.
The wine is drinking well right now and can be kept for another 10 years.
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.
On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.
In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.
Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express
Serve with a meal especially red meat, game and cheese.
This appellation, located just south of Gigondas, always produced a Provençal, spicy wine and the 2018 Beaumes De Venise is no exception, showing a ruby/purple hue, notes of herbes de Provence, ground pepper, and garrigue, loads of raspberry and blackberry fruits, medium-bodied richness, and a great finish. It’s an undeniably delicious, balanced, gulpable beauty to enjoy over the coming 3-5 years." - Jeb Dunnuck (October 2020), 90 pts
Tasting Note: This very aromatic Syrah has hints of black pepper, dark berries and herbs and a bloody, earthy character on the nose. The palate is full-bodied with velvety but structured tannins and a balanced natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C, this wine will greatly benefit from decanting when drunk within the first 3 to 5 years after bottling.
Andrea Mullineux told me that their debut 2012 Mullineux Iron Syrah has been the hardest cru to fine-tune over the years. Indeed, it has been trialed since 2005 but never bottled...until now. "We have been working hard to perfect the acidity here and it's been important to get life into the soil, getting the vineyard healthy, so that it can be picked with good acidity. Because it is dry farmed, in a space of three days, it can god from 22 to 26 Brix – so picking decision is critical," she said. It has a subtle marine influence coming through on the nose with macerated black cherries, boysenberry jam and touches of iodine. The palate is medium-bodied with fine, quite grainy tannins, very nicely poised with touches of fig and marmalade towards the slightly saline finish. This is a strong debut to form the trio of Syrah single "terroir" offerings.
"The 2013 Iron Syrah has a roundness and softness on the nose that almost belies its complexity - red berry fruit, red peppercorns, rooibos and undergrowth scents that are very well defined. The palate is medium-bodied with ripe tannin, wonderfully savory and quite gamey, and beautifully balanced with impressive volume and sustain on the finish that you would have difficult distinguishing from a top Côte-Rôtie. This is an excellent Syrah, my only reservation being that there is a touch of heat on the finish. - Neal Martin"
- The Wine Advocate (erobertparker.com, November 2015), 93 pts
"Similar to the Schist Syrah in its weight and meatiness, the Iron Syrah offers a more elegant, immediate appeal. Dark red plum, smoked meat, and savory herbs are seamlessly integrated on a lush, juicy and firmly structured palate, finishing very very long."
- iwinereview.com (January 2016), 95 pts
Finca Sobreno Seleccion Especial Toro is now called Finca Sobreno Tempranillo Reserva Toro.
Finca Sobreno Tempranillo Reserva Toro 100% Tinta de Toro from selected old-vines plots and aged during 14 months in American oak.
Production: 8,500 cases/year.
Deep dark cherry red color with dark purple tones. Powerful yet elegant nose, refined and stylish with ripe berry fruit, spicy complexity with scents of clove, sandalwood, vanilla, chocolate. Muscular, elegant yet silky smooth taste shows fruit preserves/jam blackberry and chocolate truffle. Concentrated and rich but not sweet with superb length. A good match for venison or wild boar with a fruit-based sauce.
The wine is 100% Tinta de Toro from selected old-vines plots (over 40 years old)
The soil is formed by sediments of sand, clay and lime-stone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
Harvest: In Toro summer temperatures were lower than usual and only rose over 40°C on a few days, which compensated for the dry conditions. Fresher nights from mid August also helped vines to reach optimum ripeness in the six weeks leading up to harvest –which was carried out between September 19 and October 10- and tamed alcohol levels. Tempranillo (Tinta de Toro) grapes ripened well – bunches were small and clusters were loose and healthy. Yields were low but the wines show intense color, good fruit profile and ripe tannins, which will be help to achieve roundness and good mouth feel in the finished wines. The fresher summer also resulted in slightly lower alcohol levels and a slightly higher acidity and this bodes well for quality in wines destined for ageing.
Winemaking and aging: Following a careful selection, the grapes were destemmed, crushed and the must underwent cold maceration at 7º C for five days prior to fermentation, which took place at a constant 28º C. The total maceration period lasted approximately 20 days. This wine was aged in new and one year old American and French oak barrels for 14 months, followed by another 24 months minimum in the bottle.
Winemaker: Oscar Martin
TA: 4.88 grams / liter
SO2 free: 76 mg/l
RS: 2.23 grams / liter
A good match for venison or wild boar with a fruit-based sauce.
"A slightly old-style Toro with lots of ripe fruit and loads of new wood. Chocolate and black-fruit jam. It’s full and dense with layers of polished, medium-chewy tannins and a flavorful finish. Drink or hold."
- James Suckling (October 2020), 90 pts