Rubus Old Vine Barossa Valley Shiraz 2015

Roland Champion Champagne Blanc de Blancs NV is aged for minimum 30 months (the minimum for NV is 15 months). This cuvee is made from 100% Chardonnay and is produced from the free run juice only. The current release is the result of the blend of the 2005, the 2006 and the 2007 vintage.
Fresh and delicate, its fine bubbles and wide range of aromas will be perfect as an aperitif. This Champagne will also match very well with seafood and shellfish.

dosage : 8 grams per liter
ageing : 30 months on laths
Even if it doesn't say on the label, 100% of the production is RD (Recently Disgorged)
Total Production for this Cuvée : 1,500 cases (9 liter equivalent) per year
 

Reviews:

"(L40): Light yellow-gold. Musky pear and peach pit aromas are enlivened by notes of lemon zest and chalk. Weighty but energetic, offering powerful orchard fruit flavors and hints of candied fig and lemon curd. The pear skin quality comes back strong on the clinging finish. This powerful Champagne is definitely better suited for duty at the table than for serving by itself. - Josh Raynolds" - Antonio Galloni's Vinous (Dec 2012), 91 pts

- Roger VOSS"

Wine Enthusiast (December 1st 2019), 92 pts

"Golden yellow color. Lively, fruity, toasty leesy aromas of honeyed brioche and apple tart with a satiny, tangy, dry-yet-fruity medium body and a sleek, interesting, snappy lemon curd, nougat, and chalk finish with silky, soft, fruit tannins. A classic example of blanc de blanc champagne, delicious."
- Beverage Testing institute , 93 pts

"Spiced with ground anise and ginger accents, this offers notes of poached pear, lemon meringue pie, hazelnut and stony mineral. Very elegant and well-meshed throughout, with a silky finish.  Tasted twice, with consistent notes. 1,500 cases made. –AN"
- Wine Spectator  92 pts

"This cuvée made from 100% Chardonnay offers a fresh aromatic nose of light toast, dried yellow fruit and nuances of yeast. On the palate it has a creamy mouth feel of toasted nuts and rich autolytic notes. This is a beautiful wine, rich and complex."
International Wine review  92+ pts

"Small grower. Autumn fruits dominate the aromas of this wine, which is blatantly more like a wine than we normally expect a champagne to be. Some may find that unexpected and even off-putting, while others will find it intriguingly delicious."
- Washington Post  - EXCELLENT

"Roland Champion is a small family-owned producer, now with the fourth generation, in the village of Chouilly (”shoo-ee”), which has only Grand Cru vineyards. Made from 100 percent chardonnay grapes, this Champagne offers ethereal grace and poise and harmony; if I were fighting a duel tonight, I would ask for this Champagne as my last beverage. The nose here is about the richness of warm biscuits and hazelnuts, dried fruit and spice, like a Platonic, ineffably light fruitcake; in the mouth, however, it’s about a structure that encompasses an incredible marriage of power and elegance, like the delicacy and strength of the finest bone china. And there’s something porcelain-like about this Champagne, in its notable crisp, lively character, its transparency and its slightly chalky, shale-like mineral elements. Forget the Champagnes that come on with heavy toasty, caramel qualities; here, instead, is a wealth of subtlety and nuance touched with a racy, dynamic edge. Exceptional."
Biggerthanyourhead.net 

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

Mt Monster Chardonnay is made from 100 percent Chardonnay. 

Gentle pressing and free run juices create the base of this wine. 

Traditionally Mt Monster Chardonnay is 100% fermented and matured in stainless steel, this receives some lees contact to add texture and complexity to the palate, but essentially this wine is pure Chardonnay fruit.

Review & Tasting notes:

Bright straw color, with hints of lime green. Fresh figs and melon, with vibrant lemon citrus fruit. The nose also shows some yeast complexity from extended lees contact. Fresh tangy melon fruit flavors, & a clean acid finish. Although it may benefit from up to 2 years maturation in bottle, this wine is best consumed when young and fresh.

- Australian Wine Showcase (December 2016), 94 pts

A complex nose of white nectarine, marzipan, citrus peel and pineapple upside down cake with a full palate, offering nuanced flavors of Asian pear, lemon curd and Calimyrna fig. 

The Bien Nacido Vineyard is located in the Santa Maria Valley on the South Central Coast of California, just east of Santa Maria. The topography of the valley features transverse ranges with an east/west orientation, opening up to the Pacific Ocean. The climate is strongly influenced by the ocean providing ideal temperate growing conditions for Chardonnay. Early spring warming, mild summer temperatures and late arriving cold fall temperatures provide a long growing season for the development of rich color along with concentrated and complex flavors.

Review:

This wine from the historic vineyard is light in color but not shy on the nose at all: lime blossoms, lemon curds, honeysuckle and lemon-lime soda all leap from the glass. The palate combines chopped dill and dewy herbs with green fruits, from pears to kiwi to lime peels, all presented with a lot of briskness. 93 Points Wine Enthusiast

Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.

The Blend is 44% Rubired, 31% Durif and 25% Shiraz.

Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.

Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.

Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.

Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.

Pairs well with BBQ lamb with roast vegetables.

Importer Sale

Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.

40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.

Review:

"The 2015 has sold out so quickly that Sam O’Keefe is already on to the 2016, which is every bit as good and less funky. Bloody, rich and stony, this is focused, concentrated and well balanced, showing a lick of new oak, dark, brooding fruit flavours and a twist of white pepper. 2019-26. - Tim Atkin"
- Tim Atkin Master of Wine (SA Special Report 2016), 95 pts+ REDS - WINES OF THE YEAR 2017