Country: | United States |
Region: | Missouri |
Winery: | Perennial Artisan Ales |
Vintage: | NV |
Bottle Size: | 750 ml |
Brulesecaille Blanc Grande Reserve is made from 75% Sauvignon Blanc, 25% Sauvignon Gris.
Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C.
Addition of yeast and alcoholic fermentation in casks 400 liters.
Raised on the lees for 6 months with regular batonnage (stirring of the lees).
Bottling in april 2017.
Fish, seafood, white meats, fine goat cheeses.
Emilio Rojo Ribeiro Blanc is made from 80% Trajadura, 20% others.
Emilio Rojo is produced on the hillside facing the morning sun of the Avia Valley. The vineyard has been tirelessly worked for over 30 years and through these efforts it shaped an iconic landscape that is defined by its perfect terraces and artisanal viticulture.
Emilio Rojo has been designed to transcend time. A wine made in communion with Nature and attached to the roots of the vines that faithfully express the character of the place. Emilio Rojo is the perfect fusion of the man and the vineyard.
Emilio Rojo is a blend of different local varieties (treixadura, lado, godello, caíño blanco, albariño and torrontés) that resulted in a delicate, but tense and lively wine. A complex nose that opens with time, marked by round, citrus fruit notes and floral nuances. An energetic and elegant feel with great depth that leads to a long, full finish. An honest representation of this unique plot.
Review:
"Shimmering yellow. A wild, highly complex bouquet evokes ripe citrus and orchard fruits, succulent herbs, fennel and chamomile, and a smoky mineral element adds urgency and lift. Stains the palate with concentrated Meyer lemon, pear and peach nectar, honey and floral flavors that are supported by an undercurrent of juicy acidity. Deftly combines depth and energy and finishes extremely long and minerally, with resonating orchard fruit and floral notes. - Josh RAYNOLDS"
- Vinous (June 2021), 95 pts
Bling de la Ferme Blanche Sparkling Millesime is made from 90% Sauvignon Blanc and 10% Clairette.
This is a Traditional Method Vintage Sparkling wine. Grapes are coming from the region of Cassis, but this sparkling wine can't be classified as Cassis AOC as the AOC is strictly for still White, Rosé and Red.
It is made with the local grape variety : Sauvignon Blanc and Clairette.
Fine bubbles, crisp and delicate, citrus zest, lime, stone fruit.
Ferme Blanche Cassis Blanc is made from 43% Grenache, 43% Cinsault, 10% Mourvedre and 4% Carignan.
Its vibrant, shiny dress is a feast for the eyes with its salmon, peach color. The nose is well defined, and precise: you will enjoy its subtle fresh fruit aromas - citrus first, then raspberry and apricot. Will your mouth be jealous of your nose ? Then try its soft yet lively body, gradually leading you to a distinctive anis finish. A wine for every occasion !
Lamb rack, shrimp skewers, osso bucco or a calzone pizza.
Ferme Blanche Cassis Blanc Excellence is made from 50% Marsanne and 50% Clairette.
On the nose, white fruits, citrus zest, hint of vanilla. Velvety well balanced mouth of ripe fruits and minerality.
Pair with trout, Scallop, or better yet lobster would complement this wine perfectly.
Ferme Blanche Cassis Blanc Excellence is made from 50% Marsanne and 50% Clairette.
On the nose, white fruits, citrus zest, hint of vanilla. Velvety well balanced mouth of ripe fruits and minerality.
Pair with trout, Scallop, or better yet lobster would complement this wine perfectly.
Savant Blanc is a 100% Brettanomyces fermented Belgian Blonde Ale aged for 5 months in Chardonnay barrels with Chardonel grapes. Bottle conditioned.
Our philosophy is to brew beer with the adventurous craft beer drinker in mind—focusing on hand-crafted, small batches of beer, usinglocal, seasonal and organic ingredients as much as possible.
Our beers are influenced mostly by Belgian and American craft styles, but the addition of premium ingredients such as fruits, spices or wild yeast strains sometimes causes the beers to defy traditional categories.
Our barrel aging program will feature beers aged in wine and spirits barrels, ranging from a Rye barrel-aged Mexican Chocolate Stout to a wild yeast fermented Saison aged on Missouri wine grapes in French oak wine barrels. We strive to always achieve balance with each of our recipes, making our beers exceptional with food.
Domaine Michel Magnien Cote de Nuits-Villages is made from 100 percent Pinot Noir.
Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak.
The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years.
Côte de Nuits-Villages is from two climats in Brochon: Créole, Les Carrés. Brochon is a neighboring commune of Fixin and Gevrey-Chambertin and often carries similar characteristics of those two villages. The wine was fermented with indigenous yeasts in stainless steel tanks followed by several months aging in 100% used pièce. Around 20% whole clusters were included in the cuvée.
Côte de Nuits-Villages shows bright and fresh red-fruit character with notes of earth and spice. 50-year-old vines contribute weight and richness to this otherwise fresh-tasting Burgundy unadorned with the taste of new oak. It’s a pure expression of red Burgundy from biodynamically farmed grapes.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Corinne Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.
This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.
1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.
Coquille St. Jacques (scallops) with leeks and cream.