Country: | France |
Regions: | Burgundy Maconnais |
Winery: | Guillemot-Michel |
Grape Type: | Chardonnay |
Organic: | Yes |
Vintage: | 2016 |
Bottle Size: | 750 ml |
Guillemot-Michel Vire Clesse is made from 100 percent Chardonnay.
Beautifully expressive, with yellow fruits, orange blossom, smoke & flint. Thick and saline on entry, then seriously deep in the mid-palate, with suggestions of exotic fruits perfectly countered by strong minerality. This wine strikes a perfect balance between sweet and salty elements, and it shows vibrant acidity. It boasts a thickness that few other northern Mâconnais can match.
Enjoy with fish (such as sole meuniere), seafood, roasted chicken, goat cheese.
Review:
"The 2018 Viré-Clessé Quintaine is showing beautifully, wafting from the glass with a lovely bouquet of honeyed citrus fruit, fresh pastry and orange blossom. Medium to full-bodied, satiny and supple, it's elegantly textural and refined, with a fragrant core of fruit and a long, penetrating finish. Even though it will reward a bit of bottle age, it's slightly finer-boned than the more concentrated, muscular 2017, so I would opt to drink this immensely charming wine before its older sibling. – William Kelley"
- The Wine Advocate (Issue 249, June 30th 2020), 93 pts
Guillemot-Michel Vire Clesse is made from 100 percent Chardonnay.
Beautifully expressive, with yellow fruits, orange blossom, smoke & flint. Thick and saline on entry, then seriously deep in the mid-palate, with suggestions of exotic fruits perfectly countered by strong minerality. This wine strikes a perfect balance between sweet and salty elements, and it shows vibrant acidity. It boasts a thickness that few other northern Mâconnais can match.
Enjoy with fish (such as sole meuniere), seafood, roasted chicken, goat cheese.
Review:
"The 2018 Viré-Clessé Quintaine is showing beautifully, wafting from the glass with a lovely bouquet of honeyed citrus fruit, fresh pastry and orange blossom. Medium to full-bodied, satiny and supple, it's elegantly textural and refined, with a fragrant core of fruit and a long, penetrating finish. Even though it will reward a bit of bottle age, it's slightly finer-boned than the more concentrated, muscular 2017, so I would opt to drink this immensely charming wine before its older sibling. – William Kelley"
- The Wine Advocate (Issue 249, June 30th 2020), 93 pts
Guillemot-Michel Vire-Clesse Charleston is made from 100 percent Chardonnay.
This cuvée is produced from hundred-year old vines that the great-grandfather planted after he returned from World War I. The family wanted to honor his memory and vinify these vines the same way he did, in old demi-muids.
Charleston is a deep and complex wine that gently express itself in the glass, offering juicy white fruit flavors and a lengthy finish.
Charleston is vinified and aged for one year in demi-muids of over 10 years old. During the following harvest, the wine is racked and placed in vats for another 6 months of aging before bottling.
Fish in white sauce, poultry in creamy sauce, hard cheeses.
Review:
"A note of Golden Delicious apple has the merest touch of smoke on the nose of this wine. The palate comes in with smooth roundness, still conveying mellow and fresh apple. Although the textured palate is almost tannic with drying phenolics, real freshness becomes apparent in the depths. - ANNE KREBIEHL MW
- Wine Enthusiast (December 2020), 91 pts
Guillemot-Michel Vire-Clesse Retour a la Terre is made from 100 percent Chardonnay.
This cuvée is produced from grapes planted in the "Champ-Rond" vineyard and vinified in 800-liter amphoras.
The wine displays the estate's typical exotic fruit aromas and ripe citrus fruits with an extra dimension of expression due to the amphora's breathing. Ample and generous in the mouth with fine acidity and fantastic purity.
The wine is aged in 800-liter amphoras.The small grapes ripen beautifully without a high degree of alcohol - they are picked on the last day of the harvest, and the aging in amphora gives the wine a great purity.
The vines are grafted on "Riparia Gloire de Montpellier" - an old root-stock that was obtained in 1880 - producing very low yields with magnificent small grapes of a deep gold color.
The small grapes ripen beautifully without a high degree of alcohol - they are picked on the last day of the harvest, and the aging in amphora gives the wine a great purity.
The wine is aged in 800-liter amphoras.
Review:
"A lifted sense of white currant fights through on the shy nose of this wine. The rounder palate evokes juicy yellow plum and white peach. A sense of citrus pith adds real texture while lemony depths become apparent with more time on the palate. This is unusual but the wine has vivid juiciness and its own sense of depth. - ANNE KREBIEHL MW" - Wine Enthusiast (December 2020), 91 pts
Guillemot-Michel Une Bulle is made from 100% Chardonnay.
This cuvée was created originally to celebrate the wedding of daughter Sophie Guillemot and Gautier!
The Chardonnay grapes come from a historic parcel of the estate - La Lie-Monin - that had been leased for nearly 30 years and that the family decided to cultivate again in 2013 following up a change of viticulture practice (towards organic) from their main neighbor.
"Bulle" is produced with the "methode ancestrale" - meaning only natural sugars are used from grapes that are harvested at optimum maturity, being less acidic and more aromatic, giving a beautiful fresh and elegant sparkling wine of crisp and juicy flavors, firm acidity and a long finish.
White meat, dessert, fruits, mild cheese, delicious on its own
Review:
"The 2018 Méthode Ancestrale Une Bulle offers up lovely aromas of pear and elderflower, followed by a medium to full-bodied, fleshy and enveloping palate with a pillowy mousse and a charming core of fruit, with enough residual sweetness to make this a perfect accompaniment to strawberries or fresh fruit desserts. - William Kelley"
- Robert Parker's Wine Advocate (Issue #249, June 2020), 91 pts
Closeout!
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.
Review:
"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts
Guillemot-Michel Vire-Clesse is made from 100 percent Chardonnay
Aged on the lees for a few months. No Oak.
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:
"Notes of Acacia honey, musky peach, beeswax, fresh apricot and dried white flowers introduce the 2016 Viré-Clessé, a silky, medium to full-bodied wine with exceptional concentration, textural elegance and length on the finish. Despite its ripeness and subtly botrytis-inflected character, it's underpinned by tangy acids and remains beautifully balanced and integrated. This is well worth seeking out. – William Kelley"
- The Wine Advocate (August 31st 2018), 93 pts
"Medium yellow. Yellow fruits, orange blossom, smoke and flint on the nose and palate. Thick and saline on entry, then seriously deep in the mid-palate, with suggestions of exotic fruits perfectly countered by strong saline minerality. I love the balance of sweet and salty elements and vibrant acidity. The slowly rising finish is very long and smooth. This wine, made from vineyards that have been Demeter-certified for more than two decades, boasts a thickness that few 2016s from the northern Mâconnais can match. I'd love to follow this unctuous yet energetic Viré-Clessé as it loses some of its baby fat but it's approachable already owing to its texture and balance. - Stephen Tanzer"
- Antonio Galloni's Vinous (November 2017), 92 pts
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.
J. Arthaud Morgon Cote du Py is made from 100 percent Gamay.
Deep ruby in color, this wine offers a complex nose, minerally and fruity. It mingles aromas of ripe raspberry, black and morello cherries with hints of flint, ink, clove and black pepper. The highly vibrant palate has a sound underlying structure which is powerful yet velvety, thanks to tannins which, despite mellowing, are still very perceptible. This is a stylish wine bearing the hallmarks of its terroir with a long and spicy finish.
Slight filtration before bottling, no fining. 85% of the wine was aged in cement tank, and 15% of the wine was aged during 6 months in 2-year-old French Oak 228-liter barrels.
Malolactic fermentation.
Temperature controlled skin contact maceration for 12-14 days.
The wine is a blend of 50% full cluster fermentation and 50% destemmed.
Soil is decomposed schist and very old volcanic rocks.
Average age of the vines is 55 years old.
A late harvest Riesling with fruity sweetness and great aging potential, aromatic bouquet of honey, melon, ripe fruits. Grapes come from Brauneberger Juffer and Juffer-Sonnenuhr - one of the most prestigious vineyards in the Mosel winegrowing region. The vineyard faces south and provides the best conditions for growing Riesling.
Pairs well with pâté, Asian cuisine.
Review:
"Possessing a richer, off-dry style, yet still clean and balanced, the 2015 Brauneberger Juffer Riesling Spätlese offers terrific notes of crushed rocks, dried herbs, and sugared citrus to go with a medium to full-bodied, textured, layered style on the palate that makes it incredibly drinkable. As with the other Riesling from this estate, it’s impeccably made and is going to shine on the dinner table."
- Jeb Dunnuck (March 27th 2019), 91 pts
SALE!
Lovely salmon pink color. A very delicate nose of strawberry and redcurrant fruit with floral undertones. There is a silky richness on the palate full of red berries balanced with a subtle bready texture. Very accessible. Will also develop nicely over time.
Colmant Brut Rose NV is made from 75% Pinot Noir and 25% Chardonnay
This wine spends a minimum of 24 months on the lees at a consistent temperature of 14C before degorgement.15% of the base wine has been barrel fermented.
Pinot Noir 75%, Chardonnay 25% (Franschhoek, Robertson and Elgin).
15% of the blend is made of reserve wine from the previous vintages and 15% of the base wine is barrel fermented.
This wine spends a minimum of 24 months on the lees at a consistent temperature of 14°C before degorgement.
Perfect as a summer sundowner. A delicious complement to white meat, strawberry dessert and decadent dark chocolate.
Review:
"The Brut Rosé (disgorged March 2018) is a blend of 75% Pinot Noir and 25% Chardonnay with 15% base wine and 15% reserve wine, with the Pinot Noir macerated on its skins for color, matured on the lees for 24 months. Deep salmon in color, it has a fine mousse and attractive strawberry and cherry scents on the nose - no shy and retiring rosé here. The palate is well balanced with Braeburn apples, hints of strawberry and a touch of tart cherries fanning out toward the creamy-textured, satisfying finish. A sparkling rosé that’s proud to be pink!- Neal Martin"
- Vinous (August 28th 2018), 91 pts
Displays a compelling bouquet of strawberry, summer wildflowers, white rock, cola and the renowned Santa Maria Spice. Tender, lithe flavors of tree ripened cherry, dried herbs and hibiscus tea follow, with a mouthfeel made of pure silk.
The Bien Nacido Vineyard is located in the Santa Maria Valley on the South Central Coast of California, just east of Santa Maria. The topography of the valley features transverse ranges with an east/west orientation, opening up to the Pacific Ocean. The climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures provide a long growing season for the development of rich color along with concentrated and complex flavors.
Review:
An intricately layered nose of sagebrush, blood, pencil lead, soy, beef jerky, lilac, violet, lavender and tight cranberries shows on this stunning wine from the historic vineyard. The palate offers rounded red fruits and cherry tomatoes that tighten around a sagebrush core, bolstered by lots of oregano, black pepper, dried basil and eucalyptus.
-Wine Enthusiast 94 Points
Betz Family La Serenne Syrah is 100% Syrah
La Serenne is the most reflective of the site/vintage dynamic of our three single-site 2012 Syrahs. Lovers of this wine know that its source, the Boushey Vineyard, is the highest altitude of the three vineyards and is typically the latest harvested. This cool site was accentuated by the cooler season and the results reflect the seriousness of this vineyard and its care.
An extraordinary, nearly impenetrable black purple color leads to a concentrated, inky aromatic impression: smoky black cherry and wild blackberry dominate, but a litany of supporting aromas is already emerging: smoke, violet, mushroom, roasted meat, Chinese 5 spice and minerals. It has a full attack on entry and a big, rich mouthfeel that goes on and on.
2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.
Review:
"The pure, elegant and textured 2014 Syrah la Serenne offers that classic violet and floral characteristics of the cuvee, as well as medium to full-bodied richness, lots of black raspberry fruit, fine, sweet tannin and a great finish. It’s not as powerful or concentrated as the La Cote Rousse, yet it’s a joy to drink and will cruise for a decade or more on its balance and purity. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 93 pts
The Kasteelberg range of wines, celebrates the discovery of Riebeek and the Kasteelberg mountains in 1661. Kasteelberg stands sentinel over the fertile valley below. From the slopes of the mountains, hand-selected grapes are expertly crafted with care to produce rare and expressive wines. The Kasteelberg range truly is the pinnacle of our Winemaker's art.
Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines.
The Kasteelberg Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.
Serve at room temperature. The perfect companion to barbequed lamb, fillet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserve platter.
Review:
"I'd expect to prefer the 2017 Shiraz to the 2018 bottling, but it's actually the reverse. Maybe Alecia Boshoff has just got more experience with the fruit from this Kasteelberg site. Sweet and spicy, with enticing incense and violet aromas, fine tannins, succulent red berry fruit and deftly integrated one-third new oak. 2021-26"
- Tim Atkin (South Africa 2020 Report), 92 pts