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Cabrieres Chateauneuf du Pape Rouge Les Silex is made from 80% Grenache and 20% Syrah .
The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.
This 2020 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.
Very good with white meat, red meat, charcuterie and cheese.
Cabrieres Chateauneuf du Pape Rouge Les Silex is made from 80% Grenache and 20% Syrah .
The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.
This 2020 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.
Very good with white meat, red meat, charcuterie and cheese.
Cabrieres Le Petit Cabrieres is made from 90% Grenache and 10% Cinsault.
Le Petit Cabrieres Rouge is a Vin de Pays du Vaucluse as it is made from grapes grown right outside the Cotes du Rhone geographic designation.
Intense red color with purple highlights. Powerful nose of red fruits. Fruity on the palate with a beautiful freshness.
Pair with charcuterie, hamburgers and cheeses.
Cabrieres Le Petit Cabrieres is made from 90% Grenache and 10% Cinsault.
Le Petit Cabrieres Rouge is a Vin de Pays du Vaucluse as it is made from grapes grown right outside the Cotes du Rhone geographic designation.
Intense red color with purple highlights. Powerful nose of red fruits. Fruity on the palate with a beautiful freshness.
Pair with charcuterie, hamburgers and cheeses.
Chateau Camus Graves Rouge is made from 50% Merlot and 50% Cabernet Sauvignon
A dark purple color, this wine exhibits some delicate oak aromas, well-integrated with notes of red fruits and spices. The mouthfeel is fresh and fruity, with soft and elegant tannins. The wine is ready to drink but can also be aged for a few years to develop some secondary aromas with truffles and mushroom components
Pairs with red meat, poultry, and cheese.
A new wine for the new century: BriO de Cantenac Brown was born in 2001.
Through the style of its label, but also through the quality of our work from the selection of the lots to the bottling, it aims at expressing the modernity of our Château.
The lots supposed to be the main part of BriO are pre-selected because of their evolution all through the year, which means that we focus on each different lot of the winery, from the budburst through the flowering to the ripeness control.
A meticulous attention
The lots for BriO often need more work: more leaf pruning, some green harvest, for example on the young vines, to help them to deal with the weather conditions.
Our two labels are made from vines located on a beautiful terroir where you find gravelly soils, and we want the vinification of BriO to lead to an elegant wine with lots of flavours, a compromise between strength and finesse.
So, if you like the fruits, you can start to drink it from 2 to 5 years after the harvest.
The blend between Cabernet Sauvignon, Cabernet Franc and Merlot is different for each vintage but the Merlot percentage is usually more important than the one in the Château Cantenac Brown.
The 12 months-long ageing in 20% to 25% new oak barrels is traditional; we rack it every 3 months. Before the bottling, we do the fining with egg whites.
It is on purpose if the bottles of BriO are different from the ones of Cantenac Brown: we want BriO to become a brand on its own, and it’s true that we talk much more about “BriO” than about “BriO de Cantenac Brown”.
We want BriO to be a wine you drink before, during and after a meal; just for your pleasure.
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Every now and then, in life and in wine, we are presented with unique opportunities to express ourselves and create something truly remarkable.
When rare opportunities arise, we need to capture, nurture and develop them so that their potential is fulfilled. So when Torbreck was given the opportunity to work with one of the most famous vineyards in the Barossa Valley, it became almost inevitable that the resulting wine would be truly remarkable.
In 2003, Torbreck growers and fourth generation descendants of the Seppelt family, Malcolm and Joylene Seppelt, asked our winemakers to create for them a small batch of Shiraz from their old Gnadenfrei vineyard in the sub-region of Marananga.
Planted in 1958, the five acre vineyard is traditionally dry grown and comes from an original Barossa clonal source. South facing, on the eastern side of a ridge separating the Seppeltsfield and Marananga appellations, these aged vines have been meticulously hand tended, traditionally farmed and pruned by a grower with a lifetime’s experience on Western Barossa soils of very dark, heavy clay loam over red friable clay. The resulting low yields of small, concentrated Shiraz berries make the vineyard the envy of all winemakers in the Barossa.
We looked longingly at the wine when it was returned to the Seppelts, knowing that it was the best we had ever made. In 2005 we convinced the Seppelts to sell Torbreck the fruit and The Laird was born. In 2013 Torbreck purchased the Gnadenfrei vineyard, securing The Laird’s reputation as one of the world’s great single vineyard Shiraz wines.
Torbreck is the name of a forest near Inverness, Scotland and you’ll find more than a passing nod to the Celts in our wine naming conventions. The Laird of the Estate in Scotland is the Lord of the Manor and master of all he surveys.
Review:
I poured the 2017 The Laird, set it aside and got about doing other jobs for 45 minutes or so, to give it some room to breathe. And it does breathe. It has its own pulse and beat and life, and it flexes and moves in the mouth. This is incredibly enveloping, with aromas reminiscent of campfire coals, charred eucalyptus, lamb fat, roasted beetroot, black tea and a prowling sort of countenance. In the mouth, the wine is bonded and cohesive and seamless, there are no gaps between anything, no space between fruit, oak and tannin; it all comes as one. While this is a singular wine, it is so big and concentrated that it needs no accompaniment other than some fresh air and a good mate. It's denser than osmium and is impenetrable at this stage.
Maysara Autees Pinot Blanc is made from 100 percent Pinot Blanc
No oak
Autees is the ancient Persian Goddess that protects all plants, animals and trees on Earth. She is the protector of life and all things that grow.
A slightly richer episode of Pinot Blanc, tending towards monologues of ripe apricot and even lychee.
Act I is entitled: ‘Floral scents in the nose are pure honeysuckle alight on a cool breeze…’ Then the grizzled director cuts to a shock of acidity that beckons you back again.
Act II opens with a playful back-and-forth of the mineral laden mid-palate and a lilting tune of a green grass finish.
Act III is seldom noticed over your mile-wide smile.
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Stellar with the firmer cheeses, fresh, ripe fruit and subtly herbed seafood.
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