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Domaine Henri Gouges Nuits-Saint-Georges is made from 100 percent Pinot Noir.
A lovely, brilliant crimson color. A very earthy Nuits nose with some vanilla bean, too. On the palate, smoky, velvet-textured fruit without any tannin, but acids take their place, so the wine is nicely balanced. Not heavy, but a very elegant Pinot expression at the end.
Exotic scents of violet, raspberry and wild cherry mark this juicy red. Vivid and fruity, yet backed by a baseline of firm tannins. Shows fine balance and a lingering aftertaste of red berries and mineral. Best from 2022 through 2038.
-Wine Spectator 93 Points
The creation of Domaine Henri Gouges was the culmination of 400 years of family grape farmers, and it is, in many minds, the top domaine in Nuits-Saint-Georges. Henri formed the domaine in 1920 but was soon discouraged with selling the fruit to négociants. He envisioned a better quality wine, and by 1933, he was producing, bottling, and selling directly. He, along with the Marquis d’Angerville from Volnay, was at the forefront of battles against fraud in Burgundy in the 1920s. In the 1930s, Monsieur Gouges was one of the people charged with the job of delineating the crus in Burgundy for the Institut National d’Appellation d’Origine, and he was a member of that regulatory body at its outset. Since the beginning, the domaine has remained an undivided family property. In 1967 Henri’s two sons, Michel and Marcel, succeeded him and added to the holdings of the estate. Each of them handed leadership over to one of their sons to bring the domaine to the next stage. Pierre and Christian began the modernization of the vineyards and the winery, which they have now turned over to Pierre’s son, Gregory, and his cousin, Antoine. While the house style has evolved, the main focus is the better reflection of the terroir in the fruit through organic viticulture. They believe that healthy vines produce quality fruit and thus more expressive terroir-driven wines.
Maggy Hawk Unforgettable Pinot Noir is made from 100 percent Pinot Noir.
The 2018 Unforgettable was harvested and vinified separately for its unique qualities. After an initial five-day soak, the fruit fermented in three-ton fermenters with pump overs twice daily. Freshness, power and persistence. Unforgettable offers up a delightful balance of jammy blackberry, boysenberry and blueberry with lively aromas of violets, lilac and pennyroyal.
A dark heart of black fruit centers this complex and well-balanced wine. Enticing, spicy clove, cedar and earth aromas lead to a supersmooth but well-structured palate that reveals black-cherry, rhubarb and black-tea nuances. It's distinctive and should age well in the mid-term. Best from 2023. Jim Gordon
-Wine Enthusiast 94 Points
The 2018 Pinot Noir Unforgettable is built on texture and creaminess. It offers a bit more mid-palate structure than some of the other wines in the range. The mix of mostly Pommard and Wadensvil clones works so well here. Silky and open-knit, the 2018 can be enjoyed with minimal cellaring.
-Vinous 93 Points
Ecard Savigny Beaune Blanc Premier Cru Hauts Jarrons is made from 100 percent Chardonnay.
Golden yellow with green hues. The mouth is sharp, with a nice acidity and mineral note that give complexity to the wine. A complex and delicate nose of white flowers, dried fruits and toasted bread. It will change with ageing towards pear, ginger bread and white pepper
Pair with tender meat, fried river fish, sea fish in white sauce, hot shellfish, poultry in a beautiful creamy sauce and frog legs. Hard cheeses: Comté, Beaufort, Emmental…
Louis Jadot Nuits Saint George is made from 100 percent Pinot Noir.
The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey. The soils are basically composed of limestone and marl. A perfect exposure to the east gives the capacity to produce splendid wines. The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months.
Pairs with roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.
"A dark, blackberry- and black cherry–laced red, with earth and iron accents, a reserved character and a dense structure. Oak spice elements emerge on the lingering finish. Best from 2022 through 2033. 400 cases imported."
-Wine Spectator 90 Point
Mordoree Tavel Rose Reine des Bois is made from Grenache 60 % Clairette 15% Syrah 10 % Cinsault 10% Bourboulenc 5%.
Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.
This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.
To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.
Ferren Pinot Noir Silver Eagle Vineyard is made from 100 percent Pinot Noir.
Winemaker Matt Courtney learned what he knows of Pinot Noir on the Sonoma Coast during his eight-year apprenticeship with Helen Turley of Marcassin Vineyards. At Ferren he employs artisan methods crafting his wines in small lots from single-vineyard sources with native fermentation and without fining or filtration. | Falling Bright
Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot Noir a rare balance of explosive wild berry, mouthwatering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus. [ The late Ulises Valdez - brilliant vineyard manager and owner of this vineyard - built his family home on this spectacular site.] | Ferren
All destemmed and aged 18 months in one-third new French oak, the 2017 Pinot Noir Silver Eagle Vineyard has a fresher, more edgy texture to go with a medium to full-bodied, nicely concentrated style on the palate. It's more backward and tight, especially when compared to the Sonoma Coast release, yet still has beautiful notes of black raspberries, wild strawberries, violets, sappy herbs, and a touch of forest floor. Give it a year, and it's going to have a decade of prime drinking.
-Jeb Dunnuck 95+ Points
"Refined and elegant, with a lithe, creamy texture to the dried red fruit and berry flavors, lengthening out with forest forest floor notes. The fine-grained, minerally finish shows leafy accents and hints of sandalwood. Drink now through 2025.—K.M.”
- Wine Spectator Insider (March 18th 2020), 94 pts
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
Domaine du Colombier Hermitage Rouge is made from 100 percent Syrah.
Perfect with beef ribs, grilled meats and cheese.
Manually harvested with destemmed grapes and fermented for about 2 to 3 weeks in temperature controlled vats, with an ageing period of 12 months, 65% in oak barrels and 35% in concrete tanks.
Brought up in 30% new demi-muids, with the balance in used barrels, the 2017 Hermitage is beautifully pure and layered, with smoking good notes of crème de cassis, white flowers, crushed rocks, and violets. Deep, full-bodied, and concentrated on the palate, it has plenty of tannins and is going to need 5-7 years of bottle age. This is a sensational Hermitage from Colombier that will drink well for 25+ years.
These wines are made by the talented Florent Viale and shine for their purity as well as character. While the winemaking here is traditional, with the wines destemmed and brought up mostly in used demi-muids, the purity of fruit can give the impression that wines are more modern styled than they are. They will all benefit from short-term cellaring.
-Jeb Dunnuck 96+ Points
Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
"The Lirac from this estate is the 2017 Lirac Clos de Sixte. It's another deep purple-colored effort offering powerful notes of ripe black cherries, melted licorice, violets, and pepper. Full-bodied, forward, ripe, and flamboyantly styled, it's packed with fruit and texture. Drink it over the coming 4-6 years."
- Jeb Dunnuck (August16th 2019), 92 pts
"Juicy and compact still, with concentrated plum and black currant paste flavors coated with licorice and backed by a roasted alder spine. Lingering bay and menthol hints too. Drink now through 2026. 3,000 cases made, 1,800 cases imported. - JM"
- Wine Spectator (October 2021), 91 pts
"There’s no missing the huge black-fruit character of this full-bodied but well-balanced Lirac. Excellent integration of tannins, fruit and alcohol, Touches of tar, licorice and Mediterranean herbs add interest, particularly at the supple finish. From organically grown grapes. Drink or hold."
- James Suckling (February 2022), 92 pts
Domaine Charles Pere & Fille Pommard is made from 100 percent Pinot Noir.
The Pommard is a selection of seven different parcels, each fermented separately, with the final blend made at the end of aging to create the best expression of soil diversity. Fully destemmed then placed in vats for 15 days and aged for 18 months in French oak barrels.
A deep ruby-purple color, the Pommard nose reveals blackberry and blueberry notes with a touch of ripe plum and cherry pith. The mouth provides firm tannins that melt across the finish, with beautiful persistent structure good for
Food pairing suggestions: It will goes very well with coq au vin, premium beef cuts and hard cheeses
Soil : Ancient alluvial soils to well drained pebbly clay & limestone soils in the center slope, and mix of Jurassic marl, brown calcic and limestone soils
Exposition : South East
Altitude : 250m to 330m
Average age of vines : 35 years
Surface area : 1.4 hectares
Yield : 40 hl/ha
This father-and-daughter estate, based in the Hautes Côtes de Beaune, also has vines in the Pommard in the Côte de Beaune proper. The wine, a blend from seven different parcels, is structured with some dense tannins as well as generous black fruits that will develop well over the next few years.”
-Wine Enthusiast 91 Points
Domaine Pierre Gelin Chambertin Clos-de-Beze Grand Cru is made from 100 percent Pinot Noir.
Chambertin- Clos de Bèze is one of Burgundy’s great wines. Ripe, fleshy, full-flavored, and intense, the wine tends to have deep color, sturdy but beautifully integrated tannins, and can age for many years in a cool cellar. The wine was completely de-stemmed, fermented with indigenous yeasts, and aged in 80% new Burgundian pièce.
This red shows plenty of depth, with black cherry, blackberry, mineral and spice flavors. Dense and powerful, yet remains balanced, playing out nicely on the toasty, raspy finish. Needs a few years to absorb the oak. Best from 2022 through 2040.
-Wine Spectator 95 Points
Domaine de Beaurenard Chateauneuf-du-Pape Boisrenard Rouge is made from 66%) Grenache, with smaller amounts of Mourvèdre and Syrah 12% each.
2019 vintage is in line with the top vintages of the decade. After a nice winter, spring came slowly, when our famous wind “Mistral” helped to keep a healthy environment in the vineyard during the important growing season. The last week of June, Rhône Valley vineyards went through a heat wave with temperatures above 45°C (113 °F). Fortunately, our biodynamic sprays of horn dungs, silicas, chamomiles, nettles and essential oils, combined with good water reserves in soil from 2018, helped the vines to continue their growth in great condition. Thanks to gentle rains in August and September, we were able to pick beautiful, healthy and balanced grapes.
Made from old vines of different varieties growing together, with moderate yields, Boisrenard is characterized by the silky weave of its tannins and its generous fruit. A wine of immense depth.
Mostly (66%) Grenache, with smaller amounts of Mourvèdre and Syrah (12% each), and tiny amounts of the other permitted varieties, the 2017 Chateauneuf du Pape Cuvee Boisrenard is inky in color, with aromas that hint at toasted coconut, black cherries and chocolate. It's a rich, decadent, full-bodied sexpot of a CdP that possess admirable concentration, a wonderfully creamy-silky texture and a long, long finish.
-Wine Advocate 96 Points
Domaine Nico le Paradis Pinot Noir is made from 100 percent Pinot Noir.
The cool climate vineyard that belongs to Laura and her sister Adrianna Catena feels like paradise itself to Laura. It is lined by trees and fruit orchards, with majestic views of the Andes. Inside the 12 Hectare vineyard, there is a little house with two tiny bedrooms and a kitchen, where Laura dreams of spending a whole month reading books-Laura's version of paradise. The little house is affectionately named Chateau Laura. About the Vineyard The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres. Wine Production The grapes from this small parcel were elaborated in 15 separate microvinifications.
All the microvinifications were fermented with indigenous yeast. 20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees). 40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.
A perfumed and floral wine with hints of fresh tea and strawberries. Some stones, too. Full-bodied, very linear and long. Polished and fine tannins. Pretty, focused and balanced. Tension. Best new pinot from here. Drink in 2020.
-James Suckling 94 Points
Palladino Barolo Ornato is made from 100 percent Nebbiolo.
VINEYARD: Nebbiolo 100%. Subvarietal: Lampia, Michet.
SOIL COMPOSITION: Calcareous clay.
MICROCLIMATE: Fairly temperate.
TOTAL SURFACE AREA: 0,30 ha.
YEALD/Ha: 7.000 kg/ha.
COLOUR: Ruby red with purple and garnet reflections.
AROMA: Balsamic, reminiscence of the soil where the grapes grow.
TASTE: Full-bodied with a slightly bitter aftertaste, excellent structure and good predisposition to ageing.
FOOD AFFINITY: Braised or roasted meats, wild game, seasoned and strong cheeses.
Made with grapes from the Ornate vineyard in Serralunga d'Alba, it has the solid structure that is characteristic of the wines of our region.
With an intense aroma, the characteristic nose has notes of cloves, cinnamon, violets and red cherries. In the mouth, the taste is full and mineral with vigorous tannins and a long finish.
Ripe berry, dark-spice and camphor aromas are front and center on this fragrant red along with a whiff of iris. Full bodied and juicy, the savory, enveloping palate delivers succulent morello cherry, crushed raspberry, licorice and hints of tobacco. Firm, velvety tannins and fresh acidity provide great structure and balance. Drink 2026–2041.
- Wine Enthusiast 94 Points
Keermont Merlot is made from 100 percent Merlot.
The Keermont Merlot is crimson to strawberry red in color. The nose opens with aromas of sweet cherries, but evolves into savory clove and forest floor notes. On the palate, the wine has a soft and subtle entry. The tannin structure is dusty and firm, but not overpowering. A fresh line of natural acidity holds the wine together from the initial flavors of red berries and herbal tomato paste through to a dry spicy finish.
Aged 22 months in French Oak Barrels.
All grapes used in producing our wines are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay rich soil derived from sandstone and granite and are surrounded by indigenous vegetation. They lie between 250 and 400 meters above sea level in the valley between the Stellenbosch and Helderberg mountain ranges and have a variety of aspects from North East to West facing.
Pair with red meat, pasta and pizza.
"The 2018 Merlot has an almost understated nose at first, opening with raspberry coulis and blueberry scents, then a touch of violet petals. The palate is medium-bodied with supple tannins, a dash of white pepper and an almost Syrah-like finish. This is an excellent Merlot, especially considering how so many succumb to overripeness."
- Antonio Galloni's Vinous (November 2021), 90 pts