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A blend of fruit from estate-owned small parcels in the high altitude village of Saint-Romain.
Aromas of cherry blossom and wild strawberry, red plum, crushed stones. Medium-bodied and lively, fresh
Pairs with Dry saucisson; pork sausages with herbs. Aged French cheeses.
Bertrand Bachelet Maranges Rouge is made from 100 percent Pinot Noir.
The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages, namely Dezize-lès-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, all south/south-east-facing, at an altitude of between 200 and 400 metres. The Maranges 1ers Crus are spread over seven distinct villages.
'La Fussière' is the main village of the Maranges appellation and is located in the Cheilly and Dezize-les-Maranges areas.
When young, ideal with meat such as a rib of beef or filet mignon; when aged, it pairs wonderfully with dishes in spicy sauces.
Bertrand Bachelet Maranges Rouge is made from 100 percent Pinot Noir.
The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages: Dezize-les-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, that are south/south-east-facing. This appellation produces mainly red wines comprising 95% of total production.
Bertrand Bachelet Maranges is produced from two villages, Aux Artaux and En Crevèches, both situated in the Cheilly-les-Maranges area. The vineyards spreads over 1.42 hectare (3.50 acres).
The wine offers a deep red color with purplish highlights, a powerful nose with aromas of raspberries, blackcurrants, and small red candied fruits. A silky texture, fresh and elegant on the palate.
Ideally paired with red meat or a more exotic dish, such as nems, grilled ribs or braised pork.
Bachelet Bertrand Chassagne Montrachet Rouge is made from 100 percent Pinot Noir.
The Chassagne-Montrachet appellation is originally better known for its white wines, but also produces high quality red wines. The complexity of the terroir allows both varieties to thrive side by side.
The wine is produced from vineyards located in the villages of Les Lombardes and Les Benoites that benefit from iron rich clay soils. A ruby garnet color, and an expressive nose of spices and red fruits that echo on the palate.
Pairs well with a nice cut of red meat.
Bachelet Bertrand Chassagne Montrachet Rouge is made from 100 percent Pinot Noir.
The Chassagne-Montrachet appellation is originally better known for its white wines, but also produces high quality red wines. The complexity of the terroir allows both varieties to thrive side by side.
The wine is produced from vineyards located in the villages of Les Lombardes and Les Benoites that benefit from iron rich clay soils. A ruby garnet color, and an expressive nose of spices and red fruits that echo on the palate.
Pairs well with a nice cut of red meat.
Babylons Peak Pinotage is made from 100 percent Pinotage.
Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.
Dark red color, with ripe plums and mocha on the nose. Dark fruit followed by spice on the palate. A well balanced wine with smooth integrated tannins.
The Pinotage is dryland bushvines, planted on the highest south-east facing granite slopes on the farm. Due to its unique terroir, this vineyard ripens slowly over a very long period. This results in very dark color, soft tannins and good flavor compounds. The baboons normally harvest their quantity first and we pick the rest.
The grapes were harvested by hand at 25,6°B.and destalked only. No crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented between 24-26°C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation. After malolactic fermentation was completed, the wine spent 12 months in 225 liter French oak barrels until bottling.
Pairs with lamb, bobotie and braaied red meat.
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Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% Malbec
Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.
Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar.
A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.
Review:
"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine." -Jeb Dunnuck 97 Points
Thierry Mortet Gevrey-Chambertin is made from 100 percent Pinot Noir.
The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses.
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