Country: | New Zealand |
Region: | Malborough |
Winery: | Kennedy Point Vineyard |
Grape Type: | Sauvignon Blanc |
Vintage: | 2014 |
Bottle Size: | 750 ml |
Gimenez Mendez Alta Reserva Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Gimenez Mendez Sauvignon Blanc shows a very pale hue, almost crystal clear in color. Intense and herbal bouquet in harmony with fruity notes of guava and green apple, mango and maracuja. The wine is full and ample on the palate with a very firm structure. Dry, crisp and lively in the mouth.
Sauvignon blanc grapes are hand harvested very early during some mornings of February. Banches are destemmed and delicately crushed. With a quick press, fresh and very aromatic juice are obtained. Juice is fermented in stainless steel tanks during 15 days at controlled low temperatures, between 14 to 16 °C .Once fermentation is finished lees are kept and stirred for 1 month to get a creamy texture. Then a carefully clarification is necessary. The wine is filtered and stabilized without cold, and finally bottled to keep the freshness. No oak.
Ideal to serve with very spicy seafood, sushi or salads, as well as white meats with sweet-sour sauces, paté. Serve chilled.
Review:
Stags Leap Wine Cellars S.L.V. Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
Stag’s Leap Wine Cellars stunned the world in 1976 when its 1973 S.L.V. Cabernet Sauvignon bested some of Bordeaux’s first-growth wines in a tasting in Paris. It was the winery’s first commercial vintage, a wine produced from young, three-year-old vines. While the “victory” over the French in “The Judgment of Paris” continues to be hailed throughout the world – and the winery is still humbled by the achievement – Stag’s Leap Wine Cellars enters its golden anniversary year with a commitment to producing more complex and age-worthy wines. No resting on laurels, no autopilot, no complacency, but rather a drive to ensure the next 50 years are even more glorious than the first 50.A step back in time puts Stag’s Leap Wine Cellars’ current and future plans in perspective.
The estate was founded in 1970 with the purchase of orchard land in what is now the Stags Leap District AVA in southeastern Napa Valley. Cabernet Sauvignon and Merlot grapes replaced the prunes and walnuts, and the winery was built in 1972. A wine was made there in that year, but it was the 1973 S.L.V. Cabernet Sauvignon that impressed – and shocked – a panel of experts on French wine. In the 1976 Paris Tasting, a blind tasting, they chose S.L.V as the finest red wine in the group, without knowing its provenance. The outcome brought international recognition to the infant Stag’s Leap Wine Cellars, the nascent Napa Valley wine region, and the entire American wine industry and put all on a path to worldwide renown.
S.L.V. Vineyard S.L.V. soils are predominantly volcanic in nature and contribute multilayered structure, concentration and spicy intensity, often referred to as the “fire-like” elements. S.L.V., also known as Stag’s Leap Vineyards, is the winery’s first vineyard. Planted in 1970, this vineyard achieved international fame when three-year old vines from the 1973 harvest produced a Napa Valley wine that triumphed over some of France’s greatest Bordeaux in a blind tasting among French wine experts in Paris. This history-making Stags Leap District vineyard continues to produce wines with complex black fruit and berry character, spicy intensity, excellent structure and complexity, promising long life and ageability. Today, the property encompasses roughly 35 acres of Cabernet Sauvignon and 1.5 acres of Cabernet Franc. The vineyard soil is volcanic and alluvial with good drainage, and benefits from warm afternoons and cool evening breezes.
Review:
All from the estate S.L.V. Vineyard in Stages Leap and aged 21 months in 90% new French oak, the 2014 Cabernet Sauvignon S.L.V. sports a deep purple/ruby color to go with a Saint-Julien like notes of blackcurrants, damp earth, tobacco and lead pencil. With medium to full-bodied richness, ripe, sweet tannin, beautiful purity and a great finish, it’s another terrific wine from this estate that can be drunk today of cellared for 15+ years.
-Jeb Dunnuck 95 Points
Ziata Napa Valley Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
The small, concentrated berries of the 2021 vintage created a riper, rounder expression of our Sauvignon Blanc. Fruit and floral notes of ripe, fleshy peach, cantaloupe and white flowers drive the flavor profile, with lemon and wet copper adding brightness and dimension.
Review:
Fragrant, with pretty honeysuckle, orange blossom water and candied ginger notes that add elegance to the light, fresh frame of citrus, pear and pineapple flavors. Packs crisp acidity.
-Wine Spectator 91 Points
Waypoint Lowrey Vineyard Homestead Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
We are pleased to bring you for the first time a stunning vineyard, planted high above the valley floor between Rutherford and Pritchard Hill by the Bettinellis, the Lowrey Vineyard. The Homestead piece faces the old 19th century home of the land’s first resident, one Mister Lowrey. The rare hillside site bends slightly downward to give a perfect exposure, and the tight spacing creates tension and concentration in the wine. It is ripe, airy, and medium-full. Extremely expressive terroir is on full display and gorgeous black cherries, cedar, and fine grain tannins create a new Napa Cabernet experience you’ve probably never had before.
Review:
A chewy grip of leather, tobacco and black currant highlight this robust, full-bodied red. Structured and cohesive, it retains an enduring richness of vanilla and oak amidst more complex elements of graphite and crushed rock. Enjoy from 2028–2035.
-Wine Enthusiast 93 Points
Our Touraine Sauvignon blanc is crisp and refreshing, with rich, ripe lime and grapefruit aromas. Great elegance with mineral style and despite everything some kind of roundness.
Average age of the vines is 20 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal for the Aperitif , any cooked fish such as smoked and grilled salmon but also obviously with a Goat Cheese.
Le Bihan Touraine Chenonceaux Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Touraine Chenonceaux "Revelation" is a limpid and brilliant colored wine with pale gold highlights. The nose is intense and expressive, full of floral aromas. It is dry and harmonious on the palate, with a tangy edge and a lively finish.
To drink as Aperitif, or with white meat, Loire asparagus and seafood.
Kennedy Point Sauvignon Blanc 2014 is made from 100 percent Sauvignon Blanc.
Kennedy Point Vineyard makes a Marlborough Sauvignon Blanc that captures the essence of the regional fruit. The grapes, grown in the hot, stony soils of the Wairau, produce a wine redolent of fresh cut wild flowers and a full palate of passion fruit, gooseberry and citrus. The wine has a crisp dry finish and is perfect as an aperitif, with seafood or any light summer meal.
The Kennedy Point Estate
Susan McCarthy and Neal Kunimura moved from Hawaii to Waiheke Island with only the passion and determination to grow and produce quality Red Bordeaux style and Syrah wines. Sauvignon Blanc grapes grown in Marlborough were added to their selection of fine wine in 2000. Kennedy Point Vineyard, named for the Kennedy family who settled this area of Waiheke in the late 1800's, and still have an ancestral home on the Island today, was established in 1996 and their first harvest was in 1999. They are now Certified Organic.
The Kennedy Point Vineyard
The vineyard is planted on 2.5 acres. The beautiful site on the southeastern side of Waiheke Island in the Hauraki Gulf provides a steep north-facing slope for optimum ripening of the grapes. Their philosophy of following natural viticulture methods allow them to work with premium quality grapes and use a little interventions as possible in the wine making process.
The wine produced on this property reflects the essence of the land, and supports our belief that great wine is grown in the vineyard.
Organic viticulture aims to sustain and enhance the fertility and life- supporting ability of the soil by not using chemical fertilizers and sprays. The health of the land for the long range production of quality wine and olive oil is the goal of our organic process.
Kennedy Point is fully certified by Organic Farms N.Z. as of August 2010, an organic certification program designed for small producers; it follows the strict BioGro International Standards. It was established in response to the growing cost of organic certification and the global movement towards using locally produced organic products. Our wines are fermented with wild yeast which enhances the complexity and unique qualities of each wine, which reflects the terroir of the vineyard.
Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
Food Pairing: This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
Reviews:
Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.T
-Wine Cellar Insider 97 Points
Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further
-Wine Enthusiast 97 Points
Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes.
-Vinous 95 Points
Alluring, with warm fruitcake and black tea aromatics leading off for a lush and warm core of crushed plum, cherry reduction and blackberry pâte de fruit flavors. Despite the showy fruit detail, there's a solid iron underpinning, with pretty floral notes and bright energy throughout. Best from 2023 through 2038. 300 cases made, 188 cases imported.
-Wine Spectator 96 Points
This very ancient region dates back to the Roman Era and is located on the right bank of the Rhône. It is said that during the Middle Ages, “The Seigneur de Maugiron” gave a hillside to each of his two daughters - one was brunette and the other fair - thus, were born the names of “Côte Brune” and “Côte Blonde.” Wines from the Côte Blonde tend to be more delicate and lighter in character than the fuller wines of the Côte Brune. Together, they make a wine of style and substance. This cuvée is a vineyard plot selection. The grapes come exclusively from a plot within the named slope of “La Landonne.”
This cuvée‘s first vintage was 1997. The wine is only made in the very best years. Its highly limited production never exceeds 2,500 bottles per year.
The steep, terraced hillsides along the river produce wines that are among the "biggest" reds of France. The Delas Côte-Rôtie is primarily Syrah with an addition of up to 10 to 20% of Viognier grapes in the crop. The soils of the northern part of the Côte Brune vineyard consists of extremely steep, terraced slopes of ferruginous mica schists which are covered with schist sand (arzel). The Côte Blonde has a varied geology with gneiss and granite predominating at the most southern side of the appellation. The area has dry, hot summers with regular rainfalls during other seasons. The grapes for the “La Landonne” cuvée are picked by hand at maximum maturity. Fermentation takes place in traditional open-topped concrete tanks, following three days of pre-fermentation cold maceration. Before fermentation, the maceration process continues under controlled temperatures of 82°F to 86°F. Daily cap pushing down and pumping over are carried out for about 10 days with total vatting time of up to 20 days. The wine is aged for 14 to 16 months in new or one year old oak casks. The barrels are topped up regularly.
The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.
This wine pairs wonderfully with fine meats, roasted beef, water games, truffles and spicy stews. The bottle should be opened 1 to 3 hours before drinking. This wine needs at least 3 years cellaring before it can open up its complexity. In such case it is strongly recommended to decant before serving.
Aligoté is a grape variety that adapts very well to different types of soils. The color is a pale gold yellow; this wine is clear and young. This a gourmet wine and surprising by his energy, offering acid and fruit hints.
Paired with grilled fish, asparagus, white meat in sauce.