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Guillemot-Michel Vir-Cless 2013

ID No: 442144
Country:France
Regions:Burgundy
Maconnais
Grape Type:Chardonnay
Winery:Guillemot-Michel
Organic:Yes
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Guillemot-Michel Vire-Clesse Quintaine 2017

Ripe passion fruit and pineapple on the nose, and fresh minerality. Very rich on the palate, well balanced. Honey, tropical fruit flavors and a great finish. The wine is excellent.

 


Review:

"Gautier Roussille is among the leading young talents in the Mâconnais. This cement-fermented and aged Chardonnay is a blend from 6.2ha. It's fresh and perfumed, with lime blossom notes that are almost reminiscent of a Clare Valley Riesling. It also shows tangy acidity and impressive palate length. Great value too. Drinking Window 2019 - 2023. - Tim Atkin MW"

- Decanter Magazine (November 1st 2018), 92 pts


 Wine Enthusiast: 92
Abeja Chardonnay Washington State 2013

Abeja Chardonnay Washington State 2013 is 100 percent Chardonnay

This Chardonnay has the essence of a freshly baked lemon meringue pie, green apple, and Bartlett pear. It is both dense and bright, with a hint of vanilla and cinnamon coming from its time in barrel. Aromas are so much related to experiences. It is a wine that is in the traditional Abeja style, with superb polish, complexity, and balance, yet with a light touch at 13.5 percent alcohol.

 


Review:

"Supple, ripe and complex, with layers of pear, floral, tangerine and a note reminiscent of freshly ironed clothing. Fine acidity carries this through to a refreshing finish. Drink now through 2020. 919 cases made. –HS"
- Wine Spectator (November 15th, 2015), 91 pts

"Abeja’s 2013 Chardonnay offers clean, crisp notes of apple blossom, white flowers, citrus and brioche. Fermented and aged in barrel (40% new), it has a solid mix of richness and freshness, is beautifully balanced, and will drink nicely for 2-3 years. - Jeb Dunnuck"

- The Wine Advocate (erobertparker.com, June 2015), 91 pts

"A blend of top sites Celilo and Conner Lee, this appealing wine displays aromas of candy corn, corn silk and chamomile. The stone-fruit flavors are elegantly styled, showing a sense of restraint and balance that carries through the lingering finish."

- Wine Enthusiast (September 1st 2015), 91 pts

 Wine Advocate: 91 Wine Enthusiast: 91 Wine Spectator: 91
Betz Family Clos de Betz 2013

Betz Family Clos de Betz is 67 % Merlot, 27% Cabernet Sauvignon, 6% Petit Verdot

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Washington southern Rhone varieties continue their winning streak, proving to excel in cool and hot vintages. Fans of this
Southern Rhone-inspired wine will note that there’s no Counoise in the 2012 blend as there has been in recent vintages; that variety ripened fine, but they lacked the penetrating character needed to complement the final wine. The Mourvedre fraction (15%) stepped through in the wine, making the 2012 deeper, more structured yet finely layered. Grenache (50%) still dominates the blend, with its creamy black raspberry, wild dried strawberry, dried herbs and floral notes. Cinsault (20%) fills in with its dusty blue notes, and Yakima Valley Syrah (15%) provides more backbone. This is a Bésoleil for the cellar, dense and full, and a few years of aging will expand its Chateauneuf-like appeal.

"The only other 2013 reviewed on this go around (most were reviewed last year), the 2013 Clos de Betz checks in as a blend of 63% Merlot, 15% Cabernet Sauvignon and 22% Petit Verdot, mostly from Red Mountain and Yakima Valley, that spent 19 months in French oak. Sexy, supple, perfumed and beautifully complex, with notes of currants, dried flowers and an almost garrigue like perfume, this full-bodied beauty is already impossible to resist, yet will absolutely cruise for another 10-15 years. - Jeb Dunnuck"
- Wine Advocate (Issue #225, June 2016), 94 pts

 Wine Advocate: 94
Betz Family Pere de Famille 2013

 Betz Family Pere de Famille 2012 is 90% Cabernet Sauvignon, 6 % Merlot 4% Petit Verdot

This initial question raised by this vintage of Pere de Famille is how this wine, with such a depth of color, aromatic complexity and balance of the Old World. The answer isn’t precise, but is a reflection of a remarkable Columbia Valley vintage, plus small changes in maturation and the varietal concentration of the final blend. Its inky purple color, muscular structure and plush texture all point to its New World origins. But the aromas of pure, layered black fruits, graphite, crushed rock and lavender (think St. Julien?) lead me back to the Old World. The 2012 Père de Famille has the highest level (90%) of Cabernet Sauvignon that we’ve ever used in this wine. Add to that the high concentration of Red Mountain grapes (84%), deep and structured, and it yields a wine as generous as any Cabernet we’ve made. It showed such density in barrel that we added three months barrel aging to resolve the tannins and body. It’s weighty and yet balanced, fleshy yet fine grained, powerful yet polished. And unabashedly Cabernet Sauvignon, with its black currants, anise/thyme, savory mouth feel and dusty finish. Its dimension and precision indicate long aging ability, but you might be tempted far earlier.

Review:

"A cuvee that continues to become more and more Cabernet Sauvignon dominated (Bob Betz loves Cabernet and think it’s the top grape of Washington), the 2013 Cabernet Sauvignon Pere de Famille (89% Cabernet Sauvignon, 7% Merlot and 4% Petit Verdot) is utterly seamless and elegant. It is full-bodied and open, with forward notes of cassis, crushed flowers, red currants and licorice. Where the 2014s are more exuberant and dense, this 2013 excels on its pretty, pure and overall elegant style. Drink it anytime over the coming 15+ years. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 94 pts
 
"Dark ruby. Aromas and flavors of blackcurrant, minerals, violet and bitter chocolate. A wine of outstanding finesse, showing great cut and lift but also a wonderfully supple texture. (Bob Betz feels that the effect of the Pulsair treatment is clear in this wine's dimension and weight on the palate.) Finishes with utterly refined, nearly invisible tannins But this wine is still quite backward and will need serious cellaring to fully express itself. - Stephen Tanzer"

- Vinous (November 2015), 93+ pts

 Vinous Antonio Galloni: 93 Wine Advocate: 94
Harris Estate Caseys Lakeview Cabernet Sauvignon 2013

The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.

Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.

Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.

 


Review:

"The 2013 Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years."
- Robert Parker's Wine Advocate (Issue #222, December 2015), 95 pts

"Darker tonalities of fruit along with distinctly savory undertones are two of the signatures in the 2013 Cabernet Sauvignon Casey's Lakeview Vineyard. Rich, ample and powerful, the Casey's Lakeview offers notable richness to fill out its broad-shouldered frame. Hints of lavender and mint add nuance in a virile Cabernet Sauvignon that needs at least a few years to fully come together. - Antonio Galloni" 

- Vinous (October 2015), 94 pts

 

 Vinous Antonio Galloni: 94 Wine Advocate: 95
Keermont Red Blend 2013

Keermont Estate Reserve Red Blend is made from 36% Merlot, 27% Cabernet Sauvignon, 17% Cabernet Franc, 10% Malbec, 6% Syrah, 4% Petit Verdot

The Keermont Estate Reserve is the winery's flagship red blend. With this blend they aim to bring to life the nuances of both the terroir at Keermont Vineyards and the particular vintage.

Venetian red in color, this wine exudes complex aromas of ripe cherry, wild berries, and dusty 'fynbos'. The palate has an array of ripe berries, cherry sherbet, crushed herbs and spices. Elegant but firm tannin affords the wine a long dry succulent finish.  

All grapes 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.

Small batches of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. This process is carried out gently and naturally in open top fermenters using traditional methods only. This wine spent 22 months maturing in French oak barrels (20% new) before being bottled by hand without filtration

Review:

"This 2013 Estate Reserve was previously known as just "Keermont" since the estate wanted to keep the wine before release. A lot of fruit was lost to wind during flowering, ergo there is a little more Cabernet in the blend. The wine spent 22 months maturing in French oak barrels (20% new) before being bottled by hand without filtration on December 22, 2014. It has a precise, detailed bouquet of blackberry, raspberry, cold stone and just a touch of iodine. The palate is medium-bodied with crisp acidity and quite strict tannin, grippy in the mouth, yet very elegant, presenting a lingering, almost Saint-Julien-like finish. Give this another year in bottle and you will have a very fine wine in your possession. - Neal Martin"

- Vinous (August 29th 2018), 92 pts


"This is Keermont’s flagship wine, the first wine made under the label in 2007. It sees 2 years in oak and is kept in bottle another 2 years before release. Richly aromatic with spice and fynbos/herbal notes. Fabulous, layered texture of rich, dense dark red fruit seamlessly integrated with toasted oak. A blend of 36% Merlot, 27% Cabernet Sauvignon, 17% Cabernet Fanc, 10% Malbec, 6% Syrah and 4% Petit Verdot. 14.5% alc. Alex has been gradually increasing the percent of Cabernet Franc in this wine over time."

- International Wine Review (January 2019), 92 pts

 

 Vinous Antonio Galloni: 92 92 Points
Product Description

Ripe passion fruit and pineapple on the nose, and fresh minerality. Very rich on the palate, well balanced. Honey, tropical fruit flavors and a great finish. The wine is excellent.

Winery: Guillemot-Michel

The Domaine Guillemot-Michel Estate
Pierrette and Marc Guillemot took over the Domaine from Pierrette's parents in 1985. Pierrette and Marc are both oenolgists from the school of Beaune and post-graduates from Montpellier.  They have applied their studies and have married both scientific and homeopathic principles in their winemaking. The Domaine is located in the commune of Quintaine, adjacent to the village of Clesse, South of Burgundy. Quintaine is recognized as producing some of the finest wines of the Mâconnais, having a special microclimate caused by the close proximity of the Saone river.  The winery became biodynamic in 1991. They produce around 3,000 cases yearly and export 85% of the production (UK, USA, Belgium, Swizerland, Germany, Japan, etc)

"A tiny biodynamic estate making highly individual wines; the grapes are picked ripe, resulting in high alcohol levels and viscous textures; residual sugar not uncommon here."
- Anthony Dias Blue's pocket guide to wine 2006

The Domaine Guillemot-Michel Vineyard 
This 7-hectare (17.3 acres) vineyard on a clay and limestone based soil has been cultivated through biodynamic and organic methods since 1991 (the Biodynamic method regards the earth as a living organism and strives to renew the soil in order to produce food that is full of vitality and deeply nourishing. Biodynamics notes the interrelationship of all kingdoms - mineral, plant, animal and human - and their intricate correspondence to the rhythms and activities of the larger cosmos). That means they work in harmony with the cycle of the vines and the soil. They don't use any chemicals and prefer mineral and vegetal treatments. They work the soil using manual and mechanical methods but they treat the vines only manually.
The wine is 100% Chardonnay and goes through 100% Malolactic fermentation with no use of oak. The vines average 45 years of age with a typical yield of only 2.5 tons per acre. Marc and Pierrette are constantly experimenting, searching for new ideas, willing to take on board both traditional and modern methods.

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