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| Country: | France |
| Region: | Beaujolais |
| Winery: | Manoir du Carra |
| Grape Type: | Gamay |
| Organic: | Yes |
| Vintage: | 2023 |
| Bottle Size: | 750 ml |
Manoir du Carra Beaujolais Cru Brouilly Terre de Combiaty is 100% Gamay.
Parcels are in the place called “Combiaty”, within the village of St Etienne la Varenne. The soils are dry, made of pink granite, which gives the wine its typicity. Yield is 45-50hl/ha
Nice ruby color, subtle red fruit aromas of raspberry and wild strawberry with floral hints of hyacinth and violet. Full bodied with soft tannins, this Brouilly is best enjoyed young.
The Domaine Manoir du Carra Estate
Domaine Manoir du Carra is located in the small town of Denice, 5 km from Villefranche-sur-Saone, 45 km south of Mâcon and 40 km north of Lyon. The property dates back to 1850, and has been bequeathed from father to son for five generations. It is now owned by Jean-Noel Sambardier and his wife. Like many Beaujolais producers, part of their wine is sold to negociant, to which they sell at least 25% of their production each year.
The Domaine Manoir du Carra Vineyard
30 hectares (74.10 acres) total, divided along the North-South axis between Beaujolais A.O.C (10 ha= 24.70 acres) and Beaujolais-Villages A.O.C. (20 ha=49.40 acres). The Sambardiers own 50 vineyard plots. The vines are 50-100 years old. Yields are 55 hl/ha.
Manoir du Carra Bourgogne Blanc Le Soly is made of 100% Chardonnay. Average 50 year old vines.
The nose shows step by step fruity, smoky and mineral aromas. A slight oaky hint in the end with a lingering finish: those are typical Chardonnay aromas.
The wine is estate bottled.Ageing is done on fine lees during 3 to 5 months. About 40% of the wine has its alcoholic and malolactic fermentation in oak barrels (new, one, two or three wine barrels) with a weekly “Bâtonnage” (lee stirring) during 6 months. In the end, the wine in the barrels is blended with the wine in vats. Manual harvest of very ripe grapes. Selection of the best grapes on a vibrating sorting table, light pressing. The alcoholic fermentation takes place in cold stainless-steel vats.
Boeira Douro Red is made from 35% Touriga Nacional, 35% Tinta Roriz and 30% Touriga Franca.
Deep ruby color with purple hints. Aromas of red and black fruits, toasty notes and dark chocolate. Smooth on the palate with good structure and excellent mouthfeel. Fresh, with well integrated tannins bringing elegance and a gastronomic profile to the wine. Very well balanced. Boeira Douro DOC Red from the Douro Valley is the result of a careful blend of different varieties from the Douro. After fermentation the wine was left in contact with its lees until bottling in order to develop complexity and richness.
Pair with pork roast stuffed with prunes and apricots, grilled meats, marinated leg of lamb, chicken curry, pasta with beef or pork ragout, vegetable timbale with roasted tomatoes and grilled almonds. A very “friendly” food wine.
The 2005 vintage was the Sambardier family's first release of the Juliénas, the oldest Cru of Beaujolais, that was named for the famous Roman Emperor Julius Caesar.
The vineyards are located in the lieu-dit "En bottiere" on granite and schist soil types.
Young and dynamic winemaker Frederic Sambardier only produces 4,800 bottles or 400 cases (12/750ml) from 0.8 hectare (1.97 acre). The vines average over 50 years old. Skin maceration during fermentation for 10-12 days. Finally, the wine has had 4 months of aging in foudre (large barrel). Egg white fined, the wine is bottled unfiltered.
Imported - 150 cases 6/750 ml
Beautiful ruby red color. Pleasing and graceful, this full-bodied Julienas displays spices and ripe red and black fruit aromas (red currant, blackberry). This well balanced wine shows soft tannins and a long lasting finish. Excellent now, it will show even better after a few years of cellaring.
This is a perfect match with game, poultries, white meats and cheeses or even by itself as an aperitif.
Manoir du Carra Beaujolais Cru Fleurie Clos des Deduits is made from 100% Gamay grapes coming from the lieu dit "Montee de la Tonne".
The vineyard measures 1.5 hectare and the average age of the vines is 50 years. Yield: 48 hl/ha
Manual harvest; Semi-carbonic maceration for 10-12 days; Aging in Foudre for 3-4 months; Slight filtration.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. Ample in the mouth, fruit flavors. Even better after a few years of cellaring.
Excellent with red and game meats, and cheeses.
Manoir du Carra Beaujolais Cru Fleurie Clos des Deduits is made from 100% Gamay grapes coming from the lieu dit "Montee de la Tonne".
The vineyard measures 1.5 hectare and the average age of the vines is 50 years. Yield: 48 hl/ha
Manual harvest; Semi-carbonic maceration for 10-12 days; Aging in Foudre for 3-4 months; Slight filtration.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. Ample in the mouth, fruit flavors. Even better after a few years of cellaring.
Excellent with red and game meats, and cheeses.
Manoir du Carra Beaujolais Cru Moulin a Vent Les Burdelines is made from 100 percent Gamay,
Cru Moulin-à-Vent is called the “King of Beaujolais” and is known to age the longest and be the most tannic. Measuring 660 hectares (1,630 acres) in size, there are 280 examples of this AOC on the market.
The wine is produced in the lieu-dit “Les Burdelines”, which belongs to the 18 'climates' registered by the National Institute for Designations of Origin.
Intense color between garnet and deep ruby. Red fruit nose with floral, smoky and forest notes. The mouth is rich and well structured. In a few years the aromas will evolve towards more spice, musk and venison
Manoir du Carra Beaujolais Cru Fleurie Vers le Mont is made from 100 percent Gamay.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir. Ample in the mouth with plenty of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant. Even better after a few years of cellaring.
Of the top ten Cru sites of Beaujolais, Fleurie is one of the top three. The wines show finesse, fullness, and flavor. Fleurie does age well for 3-5 years from vintage. The area was named for a Romain General named Floricum, not for the word flower in French. The size of this AOC is 875 hectares of grapes (2,161 acres) and about 180 examples of this Cru are available on the market. This Cru is known as the “Queen of Beaujolais” and the earth is slightly unusual for having blue color, due to magnesium in the soil.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir.
It is ample in the mouth and has a lot of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant.
Even better after a few years of cellaring.
Excellent with red and game meats, and cheeses.
Carra Beaujolais Blanc Pierres Dorees is made from 100 percent Chardonnay.
The nose shows step by step floral and fruity aromas. A vanilla hint in the end with a lingering finish: those are typical Chardonnay aromas.
Charles Heidsieck Vintage Brut is made from 57% Pinot Noir, 43% Chardonnay.
A beautiful golden robe offers glints of green accentuated by a delicate, dynamic effervescence. The initial nose introduces intense toasted and smoky notes along with ripe fruit. When swirled in the glass, the nose takes on a heartier dimension with touches of apricot and vineyard peaches. The aromatic concentration, due to a heat wave of several weeks, is reminiscent of the summer sun. The attack is taut and decisive. the creamy texture, the crisp fruitiness and spiced notes of cinnamon, licorice and pepper are the hallmark of the House style.
Review:
Aged for eight years on the lees before disgorgement, the Champagne is deliciously toasty with acidity and fine dryness.
-Wine Enthusiast 96 Points
Disgorged in January of 2023, the 2013 Champagne Millésime Brut was the last vintage from the cellar master for Heidsieck prior to Cyril Brun. The 2013 Champagne Millésime Brut is a bright straw yellow color and is based on the crus of Les Mesnil, Avize, Averney, and Aÿ. It’s fresh with aromas of wet stones, fresh quince, and fresh jasmine flowers. It has a chalky and focused texture, with ripeness to balance it out, and a long, graceful finish. At this stage, it feels more forward with 57% Pinot Noir and the rest Chardonnay. A more mineral-tinged expression, it has a lot of charm and the promise of longevity over the coming two decades. Drink 2024-2044. It will be interesting to see how the Pinot shows itself over time. 8 grams per liter dosage.
-Jeb Dunnuck 95 Points
Peter Michael 'L'Esprit des Pavots' Estate Red is made from 59% Cabernet Sauvignon, 22% Merlot, 11% Cabernet Franc, 8% Petit Verdot.
The saturated garnet 2022 ‘L’Esprit des Pavots’ features an intense nose of cassis, black cherry, ripe plum and blackberries with hints of black olive, black tea and baking spices. The soft, supple entry and round generous tannins combine for a plush mouthfeel and elegant finish. This is a fleshy vintage of ‘L’Esprit des Pavots’ which can be approached in its early years but will continue to expand with age.
Review:
“The deep ruby/magenta-colored 2022 Cabernet Sauvignon L’Esprit Des Pavots is a blend of Knights Valley and Oakville… fruity upfront… rich and concentrated… polished tannins and a great finish. A great value in the vintage.”
- Jeb Dunnuck 95 points