Patricia Raquin Bourgogne Rouge Fut de Chene is made from 100 percent Pinot Noir.
The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.
The wine is produced from 100% Pinot Noir grapes grown on gravel and silt soils, aged in French oak barrels. Medium to full bodied, earthy, fruity and mineral. Structure and tannin on the finish. The wine pairs well with any hearty red meats and cheeses.
Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days. Aged in oak barrels for 18 months.
Best with any type of meats and soft cheeses.
Patricia Raquin Chablis Vieilles Vignes is made from 100 percent Chardonnay.
Tasting Notes: Golden color with slight green hints. Very fresh nose with some white flower notes. Very light oak flavors on the finish with vanilla notes.
VINIFICATION: Alcohol fermentation in thermoregulated temperature (22°C) in stainless tank with fine lies remontage.
Very light filtration - vinification only with natural yeast (no yeast added). Aging in 500 liters barrels for 5 months.
VINEYARD: Kimerigian Marl
HARVEST: Harvest by hand.
Best over any white meat, fish and cheese. Also as pre dinner drink.
Patricia Raquin Chassagne Montrachet is made from 100 percent Chardonnay.
Patricia Raquin Nuits St. Georges Vaucrains is made from 100 percent Pinot Noir.
"Vaucrains" comes from old French word meaning place with very little fertility (which is very good terroir for grape production)
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards
Tasting Notes: Powerfull aromas with lots red wild fruits, full bodied wine with great aging potential.
VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.
AGEING: Aged in new French oak barrels for 16 months.
Roast lamb - Rib steaks - duck
Patricia Raquin Puligny Montrachet is made from 100 percent Chardonnay.
Patricia Raquin Puligny Montrachet Premier Cru Garenne is made from 100 percent Chardonnay.
Patricia Aragon Fino is aged under a protective veil of yeast ("flor" which is said to protect the wine from oxidation, leaving it pale, delicate and crisp) for an average of 4 years, Patricia Fino has a clean pale straw color with a slight tint of green. On the nose it's clean and fresh showing aromas of "flor" ageing and a nice nutty, saline character. On the palate it's light, crisp and dry with a pleasant bitterish finish with hints of coffee and licorice. This wine is served chilled as an aperitif, often accompanied by tapas and shellfish.
"A Fino made of Pedro Ximenez. Medium gold with touch of amber. Tangy, rich nose with olive oil notes. Full and rich on layered palate of dried fruit, baked apple. Full, fine finish."
- International Wine Review (Nov 2008), 90 pts
"This wine hails from Spain's Montilla region, next to Jerez, the traditional sherry area. It is fruitier than finos from Jerez, with bright, fresh flavors and excellent balance."
- Washington Post (Jan. 09)
The Patricia Estate
The company Aragón y Cía. was founded in 1946, but the winery itself has been in operation since at least 1877. A prize awarded at the Córdoba wine exhibition of that year documents that the winery was producing wine at that date, and it's more than likely that the installations were in operation well before 1877. Situated in Lucena in the province of Córdoba, the Aragón cellars hold some 2,500 "botas" (500 liter oak barrels) using the "solera" system to convert fresh white wine from Pedro Ximénez grapes into the typical "finos", "amontillados" and "olorosos" of Montilla-Moriles.
The Patricia Vineyards
As is the case with most Montilla-Moriles producers, Aragón is an ageing cellar and does not own vineyards. The vineyards of the region are mainly Pedro Ximénez (PX) grapes (over 80%). The region's dry hot climate allows the naturally high sugar PX grapes to attain up to 17º alcohol potential. This means the wines produced here do not generally require the addition of alcohol (fortification), which is necessary for sherries. Aragón's expert tasters carefully select fresh, recently fermented PX wines, which are then transferred to the cellars for long periods of "solera" ageing.
Montilla-Moriles in the province of Cordoba, in Andalucía. The D.O spreads over 10,200 hectares (25,194 acres) of vines planted on limestone soils, at 300-600 meters above seal level.
Kysela Pere et Fils, LTD imports three styles of their Patricia sherry: Fino, Amontillado and Cream (the Cream is more like a P.X. Reserve).
Our Côtes du Rhône Villages is elaborated on the superb Terroir.
The average age of the vines is 34 years; The assembly favors
Grenache, Syrah and Mourvèdre. This complex wine can be kept 8 to 10 years and we
Jada Hells Kitchen is made from Paso Robles 60% Syrah, 20% Grenache, 16% Graciano, 3% Viognier, 1% Tannat.
Even at 60% Syrah, this wine still places Grenache in the limelight. A decadent nose of cherries and candied flowers opens to darker, earthier notes of garrigue, cola, and graphite. The wine aged for 16 months in mostly 350L and 500L barrels, with only 15% new, French oak. The finish is long, with subtle traces of sweet tobacco and cedar, and layered, fine tannins.
The wine takes its name from an area on the West-side of Manhattan that still exists today. The TV show did not come up with that name, although the producers have purchased several cases of this wine. It was an area initially populated by slaves and then immigrants from all over the world upon their arrival in New York. It is also the neighborhood in which Jack's parents met and fell in love and it has become one of Jada's most well-known and popular labels to-date.
The Hell’s Kitchen was blended from five separate fermentations ranging from 8 to 14 days for the Syrah, 17 days for the Grenache, and 39 days for Graciano. Syrah lends density and dark fruit to the blend, with Grenache adding additional structure and bright, red fruit aromatics. Aging for 16 months in a mixture of 500L, 350L, and 228L formats and a small amount of medium plus and heavy toast barrels. (15% new french oak, 85% neutral oak)
"A blend of 60% Syrah, 20% Grenache, 16% Graciano, 3% Viognier, and 1% Tannat, the 2017 Hell's Kitchen spent 16 months in 15% new French oak. It has a beautiful bouquet of black fruits, crushed violets, ground pepper, and licorice. These carry to a medium to full-bodied, opulent Syrah that's packed with sweet fruit and offers terrific purity, sweet tannins, and a great finish. Drink this hedonistic fruit bomb over the coming 7-8 years."
- Jeb Dunnuck (October 2019), 94 pts