With this exclusive membership, you will gain access to a monthly wine club that is modified according to your personal taste! Owner hand-selected wines that will never touch your lips before first being reviewed and approved by Mike Good, himself! Members will provide feedback via email or website on each case received. Mike will then use his expertise and experience to adjust the next month’s shipment to your preferred palate! Can’t get enough of one wine? Let Mike know to see what else you might love! You may even find your own tastes growing and expanding to include new wine styles. Join or cancel at any time, this isn’t a wireless contract! We even allow the opportunity to skip months. Your Wine Club membership also includes the exclusive Timeless Wines service to store your wine during the summer heat or the winter freeze. Schedule a preferred date each month to receive, or allow us to choose the best date based on weather conditions…this is your Club based on Y-O-U!
Corinne Perchaud Chablis is 100 percent Chardonnay.
A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.
The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. Ther is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest.
Pairs well with Oysters or shellfish and Sole Meunière.
Thorn Clarke Terra Barossa Shiraz is made from 100 percent Shiraz
Deep purple red. Aromas of ripe plums, cherries and earth with subtle notes of vanilla and cloves. The aromas follow through onto the palate with a fruit focus, subtle oak notes and soft, rounded tannins. The wine walks the line between medium and full bodied with a plush mouthfeel.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into predominately American oak to mature.