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Manoir du Carra Beaujolais-Villages Nouveau 2016

ID No: 444516
Country:France
Region:Beaujolais
Grape Type:Gamay
Winery:Manoir du Carra
Organic:Yes
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Manoir du Carra Beaujolais-Villages Nouveau 2017

Redolent of strawberries and roses, fragrant and medium bodied. Refreshing, tart finish.

Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.

Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.

Manoir du Carra Beaujolais Cru Julienas  2016
Manoir du Carra Beaujolais Cru Julienas is made from Gamay

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


Tasting notes: Beautiful ruby red color. Pleasing and graceful, this full-bodied Juliénas 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.

Review:

"Vivid ruby. Aromas of fresh dark berries, licorice, violet and smoky minerals, with a hint of earthiness in the background. Offers appealingly sweet boysenberry and cherry flavors that deepen and pick up a spicy nuance on the back half. Finishes very long and smooth, with rounded tannins adding gentle grip. - Josh Raynolds"
- Antonio Galloni's Vinous (March 2018), 91 pts

 

 Vinous Antonio Galloni: 91
Manoir du Carra Beaujolais Cru Brouilly 2017

Manoir du Carra Beaujolais Cru Brouilly is 100% Gamay.

Deep red ruby colored wine with red fruit aromas of strawberry, raspberry and floral notes of violet. Ample in the mouth, supple tannins.

Parcels in the lieu-dit "Combiaty", within the village of St Etienne la Varenne. The soils are dry, made of pink granite which gives the wine its tipicity.

The average age of the vines is 50 years.
Yield is 45-50hl/ha
Manual harvest; Aging on the lees in foudre for 3-4 months; Slight filtration.

   

Product Description

Redolent of strawberries and roses, fragrant and medium bodied. Refreshing, tart finish.

Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.

Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.

Winery: Manoir du Carra

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.

Customers who bought this product also purchased
Mordoree Lirac Rouge Reine des Bois 2014

Mordoree Lirac Rouge Reine des Bois equal parts Grenache, Syrah and Mourvedre

Color : deep dark red, with blueish hints.
Aromas : highly fruity ( raspberry, billberry, blackberry ), floral (violet) and intense with a grilled touch ( coffee ).
Palate : melted and concentrated tannins, full bodied, very long fresh finish.
Ageing potential : 8 to 10 years

Grilled meats, sauce meats, game birds, game rabbits and semi-mature cheeses.

 


Review:

"The 2014 Lirac Cuvee de La Reine des Bois is an incredible effort that transcends the vintage and is easily the wine of the vintage from Lirac. Possessing fabulous purity and elegance, with medium to full-bodied richness, classic notes of crème de cassis, caramelized meats, violets and licorice, sweet tannin and a great finish, I doubt it will be the longest lived example of this cuvée, but man, hats off to the team for this killer wine in a difficult vintage! - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue 227, October 28th 2016), 93 pts

 Wine Advocate: 93
Le Sang des Cailloux Vacqueyras Cuvee Lopy 2014

One of the best properties in the appellation of Vacqueyras, and certainly the bestnamed, Le Sang des Cailloux is located on the limestone escarpment which divides the villages of Vacqueyras and Sarrians. The idiosyncrasy betrayed by Serge Férigoule handle-bar moustache reveals an approach to winemaking which is as individual as it is successful.  

Colmant Brut Reserve NV

Blend: Colmant Brut Reserve NV is a blend of Pinot Noir 52%, Chardonnay 48% (Franschhoek, Robertson, Elgin, Somerset-West and Stellenbosch). 10% of the blend is made of reserve wine from the previous vintage and 12% of the base wine is barrel fermented.
Ageing: 28 months minimum on the lees at steady 13°C temperature.
Tasting: A subtle pale gold color with a very clean and elegant nose. The aroma has a gentle spicy toastiness with a lemon / yeasty perfume followed by more mature fruit. Plenty of freshness on the palate, with a good acidity which perfectly balances the yeasty depth, bready flavors and ample structure. Long smooth finish. Will develop nicely over the years.
Drinking tips: Divine as an aperitif and loyal as a party buddy, it also goes perfectly with oysters, sushis or any delicate seafood.


Reviews:


"The Brut Reserve (disgorged April 2018) was 10% fermented in French oak barrel and includes 20% reserve vintages. It spent 30 months on the lees. The well-defined, focused nose features bright citrus lemon and hints of baked bread. The palate is well balanced with a taut, crisp, citric entry. This is vivacious, very pretty and graced with lovely apricot hints on the finish. A superb MCC from Colmant. - Neal Martin"

- Vinous (August 28th 2018), 91 pts


"Fresh with leesy notes, a fine mousse and delicate palate of minerals and green citrus zest, this is a first class New World sparkler. It’s rich enough to enjoy on its own or with white meats. It’s a 50/50 blend of Pinot Noir and Chardonnay aged on the lees for 30 months and 25% reserve wines from earlier vintages."
-International Wine Review, 91 pts


"Disgorged February 2011, the Non-vintage Brut Reserve is a blend of 52% Pinot Noir and 48% Chardonnay based on the 2008 vintages blended with reserve wines from 2007 and 2006 (25% of the blend), aged for 30 months on the lees. It has a very fine pettillance in the glass. The nose is very well defined with crushed stone, oyster shell and the subtle perfume of fine lees coming through with aeration. The palate is very crisp and lively on the entry with vibrant acidity, a citrus thread from start to finish, and though it is not a powerful Cap Classique, it is wonderfully poised with great persistence on the fresh lime and Granny Smith-tinged finish.
There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging."
- eRobertParker.com  , 92 pts

 

Our Hunt for Colmant:

 It was day 6 in South Africa and we find ourselves outside of beautiful Cape Town, in the country near the Riebeek Kasteel area in Swartland.  Let's talk a little about my accommodations before I tell you about this amazing bubbly. We arrive at the one and only hotel in Riebeek to find out that there were not enough rooms open for all. 

We reached out to our contact at Riebeek cellars, who we will refer to as "Point Break" from now on. For those of you that have not seen the movie Point Break, this guy looked and sounded like a blonde Keanu Reeves with a Dutch accent. Anyway, Point Break tells me that they have secured a small bed and breakfast that we could use for the overflow. Sounded nice...so I opted for it. 

Upon arrival, the home was beautiful on the outside with a catchy French name, "Shades of Provence". After Point Break fiddled with the skeleton key and lock for a good 35 minutes in the rain, we finally get to see the inside of our new home. The door opened straight into the kitchen where the first thing I noticed was the mouse sh*t all over the place. It was winter there and the mice were trying to stay warm, I'm sure. Little did they know this damn place had no heat.

Besides myself and my fiancee Sylvia, there were 3 other people and a total of four rooms. At this point I knew I better drag both our suitcases up those steps and get to the best room before everyone else. At stroke-causing speed, I skipped up the steps nearly knocking Point Break on his back and went through the rooms. I settled for a nice corner room with the least amount of dirt on the concrete floor and with only one or two spider webs on the wrought iron bed post.

For dinner that night, we returned to the hotel restaurant to join the rest of our group. The 5 of us forced to stay in the bed and breakfast were in a far worse mood than everyone around us. Arriving late, we sat at the end of the dinning table and hoarded as much wine as possible to try and drink ourselves to a point where we could sleep in that disgrace of a French country side home that Point Break secured for us.

 That night, I slept with the lights on, all my clothes on, and on top of the sheets hoping to avoid spider bites. I awoke that morning to Sylvia standing over me holding what looked like a hot water knob off of the shower. "It wasn't even attached.", she said. Sylvia proceeds to take a "whore-bath" in the sink using her own packed sock as a wash cloth. It was the only thing she deemed clean. To top it off, in a brief moment of happiness she finds a hair dryer in a cabinet. She pulled it out in triumph only to realize that there was a used condom stuck to the side of it. Obviously, this is her last trip to South Africa.

 

 Vinous Antonio Galloni: 91 Wine Advocate: 92 International Wine Review: 91
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Organic/Free Shipping


Vinterra Sauvignon Blanc 2018

The Vinterra Sauvignon Blanc is produced from grapes grown on our Rowley Crescent, Sandy Creek and Stoney Range vineyards that are situated at either end of Rapaura Road in heart of Marlborough.

The fruit was harvested in the cool of the night and transported to the winery for immediate processing. The juice was settled after a gentle pressing then racked to fermentation. The juice was inoculated with yeast and cool fermented for an average of 17 days. Following two months of lees contact the wine was blended, lightly fined and filtered prior to bottling.

The Vinterra Sauvignon Blanc displays abundant aromas of gooseberries and tropical fruits on the nose. The palate is fresh and lively showing rich concentration and a long lingering finish. A wine to be enjoyed over the next two to three years. Pairs well with white meat and fish dishes, and also makes a great aperitif.

Analysis at Bottling:
3.30 pH
7.0 g/l Total Acid
12.5 % Alcohol
1.0 g/l Residual Sugar