Country: | France |
Region: | Burgundy |
Winery: | Chanzy |
Grape Type: | Chardonnay |
Organic: | Yes |
Vintage: | 2019 |
Bottle Size: | 750 ml |
Boussey Monthelie Blanc Premier Cru Sur La Velle is made from 100 percent Chardonnay.
The name Monthelie comes from Mont Lyoei, mountain of Bacchus. The "Sur la Velle" plot is located on the eastern edge of Monthélie. It borders the Volnay Clos des Chênes Premier Cru to the east. The vineyards here lie on broadly southeast facing slopes with just enough gradient to achieve good drainage.
The Monthelie Blanc Premier Cru Sur La Velle has a beautiful pale yellow color with green reflections.
It is complex and rich with delicious aromas of white flowers, fresh almonds, lemon and minerality.
The finish is long with a very good balance between the excellent ripeness and the perfect amount of acidity.
We recommend this wine with white meat, fish and seafood.
Clos Du Val Yettalil is a Bordeaux blend of Cabernet Sauvignon with Merlot, Cabernet Franc, Petit Verdot and Malbec
The 2019 Yettalil opens with aromas of fresh blackberry, ripe plum, and racy cassis layered with hints of violet, bay leaf, and thyme. Beautifully balanced and elegant on the palate, vibrant acidity and polished tannins give way to a concentrated core of black cherry, vanilla, and cedar. The texture is velvety and plush with a backbone of graphite and dark chocolate that lingers through a long finish.
Review:
The 2019 Yettalil is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. Deep garnet-purple in color, it charges out with energetic notes of crushed black and red currants, warm black plums, and black raspberries, plus suggestions of cedar, violets, and Indian spice with a waft of tree bark. The medium to full-bodied palate is lively and well-structured, featuring firm, ripe tannins to frame the muscular fruits, finishing on a lingering fragrant earth note.
-Wine Independent 95 Points
Bavencoff Pernand Vergelesses Premier Cru Blanc is made from Chardonnay.
The wine offers a white gold or pale yellow color turning into darker gold with age. It boasts aromas of white flowers, (may, acacia) developing into notes of amber, honey and spices. On the palate it is mineral, harmonious and easy to like.
Aged in new oak barrels (Allier).
Sushi, fresh-water fish in white sauce, and for pasta or a seafood risotto.
This fresh and vibrant Napa Valley Cabernet Sauvignon is brimming with aromas of blackberry, mulberry, cassis, and violet. On the palate, bright flavors of cranberry, red plum, cherry, and lavender are intertwined with supple tannins, balanced acidity, and a long, smooth finish.
Review:
Seductive oak spices and a plush mouthfeel come with abundant red and black fruits in this full-bodied, appropriately tannic wine that needs time to reach its full potential. Pine and rosemary accents merge nicely with the blackberries and blueberries. Best from 2028–2038.
-Wine Enthusiast 94 Point
Clos Saint-Jean Chateauneuf Du Pape Vieilles Vignes is made from a Grenache, Syrah, Mourvedre, Cinsault, Vaccarèse and Muscardin, the Châteauneuf-du-Pape Vieilles Vignes is made from old vines located in and around Le Crau. The Grenache is aged in concrete for 12 months while the remainder is aged in demi-muid.
Review:
A bigger, richer wine, the 2019 Châteauneuf Du Pape Vieilles Vignes has a similar style in its peppery garrigue, lavender, scorched earth, and licorice aromatics. It’s slightly darker fruited than the base cuvée and has a rock star of a mid-palate, building, sweet tannins, and a great finish. It’s one stunning bottle of wine to drink over the coming 10-15 years.
-Jeb Dunnuck 95 Points
Rich and seductive in style, featuring waves of warmed plum sauce and blackberry purée flavors laced with singed alder, licorice root and tobacco notes, with flashes of ganache and warm earth in the background. Everything stays well-defined through the finish, which offers a late echo of minerality. Grenache, Syrah, Mourvèdre, Cinsault, Vaccarèse and Muscardin.
- Wine Spectator 95 Points
This signature wine contains only fruit farmed on Howell Mountain. The wine comes in a distinctive bottle that is hand dipped in red wax. 100% Cabernet Sauvignon. aged 32 months in 100% new French oak.
Maison Chanzy Clos du Roy Blanc Mercurey Premier Cru is made from 100 percent Chardonnay.
Maison Chanzy was founded by Daniel Chanzy in 1974 in Bouzeron, located in the northern part of the Côte Chalonnaise region of Burgundy. In 2013, a group of Burgundy wine lovers purchased Chanzy with a group of investors and have since added a second holding in Côte Chalonnaise and Côte de Beaune for a total of 163 acres planted.
With full control of production from vineyard to bottling, Chanzy’s impressive range spans 40 appellations in 8 villages of Côte Chalonnaise and Côte d’Or. The vineyards are farmed sustainably.
Mercurey Clos du Roy 1er Cru Blanc is one of many vineyards in Burgundy carrying the name Clos du Roy thanks to the King designating his best parcels as such. The parcel sits close to the woods and is protected from the wind with excellent exposure, providing consistent ripeness. Mercurey Clos du Roy 1er Cru Blanc is aged in 100% used 228-liter barrels for 9 months prior to bottling.
White Burgundy is typified by aromas and flavors of green apple and lemon and is defined by its structure and expression of minerality. White Burgundy vinified in stainless steel tanks will emphasize its freshness while aging in French oak barrels can lend accents of toast and vanilla.
Review:
Charry notes of smoked hazelnut and burnt sage lend dimension to luminous blackberry and cherry in this Pinot Noir sourced from one of Mercurey's most famous premier-cru sites. Ripe and concentrated yet cutting and fresh, the mouthwatering, elegantly structured wine is kept firm by a fine-grained grip of tannins. Hold till 2024. The wine should improve through 2035. Anna Lee C. Iijima
-Wine Enthuisast 93 Points
Maison Chanzy was founded by Daniel Chanzy in 1974 in Bouzeron, located in the northern part of the Côte Chalonnaise region of Burgundy. Chanzy envisioned Côte Chalonnaise wines that would rival the greatness of the Côte d’Or and invested heavily in vineyards there. In 2013, a group of Burgundy wine lovers purchased Chanzy and have since added a second holding in Côte Chalonnaise and Côte de Beaune for a total of 163 acres planted. With full control of production from vineyard to bottling, Chanzy’s impressive range spans 40 appellations in 8 villages of Côte Chalonnaise and Côte d’Or.
Chanzy is a leading producer in the Côte Chalonnaise with holdings in Bouzeron, Rully, Givry, and Mercurey. The winery itself is in the village of Bouzeron where it owns 16 hectares, including the monopole Clos de la Fortune which serves as the flagship wine. In the Côte d’Or, Chanzy owns an impressive collection of crus in some of Burgundy’s iconic appellations such as Puligny-Montrachet and Vosne-Romanée. Vineyards are farmed without the use of herbicides and pesticides, instead opting for organic fertilizers and occasional plowing between rows. Chanzy is in the process of obtaining Haute Valeur Environnementale (HVE) certification.
All vinification takes place in Bouzeron, where whites go immediately to press and reds are sorted on the table de tri, mostly destemmed before undergoing a cold pre-fermentation maceration for six to eight days. The long, cold maceration allows for less aggressive remontage and pigéage later in the vinification process. Fermentation occurs with selected yeast or spontaneous via pied-de-cuve, depending on the wine and vintage. Élevage varies for each wine. Wines from the basic appellations settle and ferment in tank while the crus are transferred to barrel for fermentation. Chanzy uses very little new wood and barrels range in size from the traditional 228-liter pièce mostly for our Premiers Crus and 450, 500-liter barrels to 2,500-liter foudre for our Village appellation wines. The wines receive a light fining and filtration before bottling with low amounts of sulfur oxide.
Le Macioche Brunello di Montalcino DOCG is made from 100 percent Sangiovese.
Sitting at 450 metres, Le Macioche is located just southeast of the town of Montalcino. Half of the estate’s six hectares of vineyards are registered for Brunello production. The 2017 vintage represents the first under ownership of the Cotarella family. An appealing mix of cocoa and balsamic herbs greets the nose. Mid-weight and juicy, the palate takes on accents of underbrush and there is great fruit purity and firmness of structure. The finish is savoury with just a hint of those drying tannins that mark the vintage.
-Decanter 93 Points
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:
The 2020 Viré-Clessé Charleston is the most structured, concentrated wine in the range, mingling notions of crisp orchard and stone fruit with scents of clear honey, white flowers, beeswax and mint in an inviting bouquet. Medium to full-bodied ample and satiny, it's layered and multidimensional, with impressive depth at the core, racy acids and chalky grip. Derived from the Guillemot family's oldest parcel of vines (dating back to 1918), it's built to age.
-Wine Advocate 94 Points
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.
Review:
"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
In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.
Situated in the heart of Coonawarra’s terra rossa strip, The Menzies Estate vineyard lies on a flat plain, approximately 70km from the coast. Given the terrain and influence of the cooling Bonney upwelling, Coonawarra is an ideal location to grow premium Cabernet Sauvignon. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon country. The grapes for The Menzies 2017 are from vines planted in 1994 and 1996. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of fullbodied reds.
Experimentation, innovation, minimalist intervention, and small batch winemaking has resulted in The Menzies' reputation as a wine of longevity, elegance, and structure.
Aromas of fresh rosemary, mulberry, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant, bitter chocolate, and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth, it is enjoyable as an elegant full-bodied red wine.
Review:
The 2017 The Menzies Cabernet Sauvignon is looking good next to the 2016 tasted beside it. It is fresh and vibrant, with layers of complexing dark earth characters, with cigar box, black olive brine, cassis, bramble, milk chocolate and cracked black pepper. This is very good, and it has what I am coming to recognize as a "Yalumba red character": dried herbs, particularly oregano. The juicy splay of fruit through the finish is a highlight.
-Wine Advocate 95 Points