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Cazaux Vacqueyras Rouge Cuvee Saint Roch 70% Grenache, 25% Syrah and 5% Mourvedre.
Deep color. Intense and persistent red fruits, such as strawberry and black cherry. Expressive and delicate at the same time. The finish is long and the tannins are quite round and well balanced.
Grapes are hand picked, destemmed 100% but not crushed. About 20 days fermentation according to vintage. Aged in stainless steel tanks for 12 months and an additional 12 months in enamel coated concrete tank. No fining, light filtration.
Enjoy this wine with meat cooked in red wine sauce (such as Boeuf Bourguignon).
Cazaux Vacqueyras Rouge Grenat Noble 100% Grenache.
This wine is the result of extraordinary weather conditions. The first cuvée was produced in 1992 when violent storms and floods affected the region (especially Vaison la Romaine). The following days were radiant and accompanied by Mistral winds. We could then continue to harvest or more precisely harvest what remained of a rotten crop - but a noble rotten crop!
Following our first involuntary test of 1992, we wanted to reproduce this wine but we had to wait until 1995 to isolate the parcels that were capable of producing this noble rot. Unfortunately, the "noble" phenomenon does not occur every year despite late harvests (October 15).
The resulting wine is offers aromas of small red berries (cherries, raspberries), liquorice, fig, honey, fruit brandy and plum. It is elegant, supple and smooth on the palate with a firm, generous and suave structure. A beautiful length on spices and cherry.
This Grenache nectar marries will with dishes such as pan-fried foie gras in honey and fig preserve, leg of lamb with preserved fruits accompanied by local cereal "epautre" or other sweet and sour dishes.
Cazaux Vacqueyras Rouge Grenat Noble 100% Grenache.
This wine is the result of extraordinary weather conditions. The first cuvée was produced in 1992 when violent storms and floods affected the region (especially Vaison la Romaine). The following days were radiant and accompanied by Mistral winds. We could then continue to harvest or more precisely harvest what remained of a rotten crop - but a noble rotten crop!
Following our first involuntary test of 1992, we wanted to reproduce this wine but we had to wait until 1995 to isolate the parcels that were capable of producing this noble rot. Unfortunately, the "noble" phenomenon does not occur every year despite late harvests (October 15).
The resulting wine is offers aromas of small red berries (cherries, raspberries), liquorice, fig, honey, fruit brandy and plum. It is elegant, supple and smooth on the palate with a firm, generous and suave structure. A beautiful length on spices and cherry.
This Grenache nectar marries will with dishes such as pan-fried foie gras in honey and fig preserve, leg of lamb with preserved fruits accompanied by local cereal "epautre" or other sweet and sour dishes.
Review:
"Not yet bottled, the 2020 Vacqueyras Grenat Noble should also be outstanding. Based mostly on Grenache, but with a small amount of Mourvèdre, it has a Provençal bouquet of red and black fruits, dried garrigue, toasted nuts, and spice. Rich, medium-bodied, and nicely textured, with a great finish, I'd be thrilled to have a bottle on the dinner table. It will keep through 2032."
- Jeb Dunnuck (March 2023), 91-93 pts
Celler Vall Llach Idus
Since its founding in the early 1990s by celebrated singer Lluís Llach and notary Enric Costa, Celler Vall Llach has committed itself to rigorous quality standards. Located in the tiny mountain town of Porrera in the D.O.Q. Priorat, the winery is now headed by Enric’s son Albert as winemaker, general manager and co-owner.
The magnificent century-old estate vineyards boast 60- to 90-year-old Cariñena and Garnacha vines as well as newer plantings of Garnacha, Cabernet Sauvignon, Merlot and Syrah that add complexity to Vall Llach’s range of widely acclaimed wines. Priorat’s notoriously stingy llicorella (fractured black slate) hillsides produce extremely low yields of intensely flavored grapes.
The Celler makes this wine from grapes from very old vines, some of which are centuries old, belonging to selected farms, owned by farmers who have been collaborating with us since our foundation. From the Cellar, we make a thorough follow-up of each of the production processes. And this collaboration with the farmers, who bring us inherited traditions and customs, allows Celler Vall Llach to identify this wine with the effort and uniqueness of the cultivation of these lands. Idus is a local wine. AGING The wine was transferred to 225 and 300 litre second wine barrels of light- and medium-toasted fine grained new French oak. The wine was moved once during the ageing period of 14 months
Review:
Made with Carignan and Garnacha, this deep-violet-colored wine has a bouquet of dark plum, purple fig, clove and lavender. It is smooth in the mouth, with flavors of black currant, blackberry, dark chocolate, anisette and violet. It offers bold acidity, plush tannins and a lengthy finish.
-Wine Enthusiast 95 Points
Chaume Bourgogne Rouge Pinot Noir 2022 is made from 100% Pinot Noir.Color: bright ruby red
Bouquet: blackcurrant, raspberry and hints of blackberry
Bouche / Palate: smooth attack, balanced, fine tannins and smooth finish
Butterflied lamb, char-grilled steak, venison. Dishes like cassoulet or duck with olives if they're more rustic. Roast goose.
Ceretto Barbaresco DOCG is made from 100 percent Nebbiolo.
If we could sum this wine up in a single word, we wouldn’t hesitate to define it as “classic”. As tradition suggests, this Barbaresco is the fruit of the assembly of several parcels of land, coming from some of our most beautiful vineyards. The idea is that of naturally obtaining balance by harmonizing different expressions, often contrasting ones. The result is a liquid expression of a terroir, tempting and typical, a synopsis of one Langa, that of Barbaresco, which moves in the glass, alternating between structure and elegance.
Review:
Very aromatic with orange blossom, roses and iron. Medium-bodied with very fine tannins. Refined and beautiful. Drink now or hold.
-James Suckling 93 Points
Showing 217 to 222 of 1113 (186 Pages)
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Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.
The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.
The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.
Review:
The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ 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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