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"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.

After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.

Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Collemattoni Brunello di Montalcino is made from 100 percent Sangiovese.

Color: brilliant red with burgundy reflects; Bouquet: penetrating with memories of wild black fruits, black cherry and noble wood; Taste: warm, dry and persistent

Coming from a parcel with 10-15 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.

Review:

"Black cherry and plum with a touch of smoke , vanilla. And toast on the nose. Powdery tannins coat the mouth and has a long persistence. Powerful and fresh while a little warming on the finish."

- Decanter Wolrd Wine Awards (June 2023), 97 pts

Collemattoni Brunello di Montalcino Riserva is made from 100 percent Sangiovese.

Intense ruby red with brilliant burgundy reflects in color. Reminiscent of wild black fruits, vanilla and spices on the nose and dry, warm, slightly austere but velvety in the palate.

This wine comes from the oldest vineyard of Collemattoni: Fontelontano. Less than half hectare. It's one of the few Single Vineyard Brunello di Montalcino riserva.

Coming from a parcel with 15-18 year old vines planted in sandy clay and marl soils.

Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration following by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed. The delestage and the pumping over are then spaced out along the process. 
Wine is slightly filtered before bottling.

 Review:

This is intense with aromas of dried cherries, sweet licorice, cloves, crushed walnuts and hints of chocolate and undergrowth. Full-bodied, deep and structured with taut, tightly packed tannins. Long and persistent. Drink or hold.

-James Suckling 94 Points

The Peumo Vineyard is located 170 m above sea level and extended along the Cachapoal River, on terraces of hills of the Coastal Mountains. The vines come from pre-phylloxera cuttings and are trellised to vertical shoot position and cordon pruned. The soils are deep with an upper layer of clay that retains moisture, which controls the vines’ vigor and growth and allows them to remain active through late May, when the Carmenere is picked.

Deep, dark red with hints of violet. Elegant and mineral on the nose, with notes of blackberry and a touch of blackcurrant. It fills the palate with underlying mature tannins. Deep, concentrated, with a long aftertaste and distinctive hints of the Peumo terroir. This 2018 vintage is characterized by its elegance and freshness; it is a wine with a lot of Carmenere character. Pairs best with elegant but simply prepared dishes such as juicy, rare roast beef, veal, pork tenderloin with roasted beets and cranberries, duck (cont or magret). Also delightful with squash-stuffed pasta with morel mushrooms or aged goat cheese with figs.

Review:

The 2018 Carménère Carmín de Peumo is made with grapes from 35-year-old vines and painstakingly overseen by Marcio Ramírez, who adds dabs of Cabernet Franc and Cabernet Sauvignon before aging the wine for 15 months in French oak to achieve a new level of complexity. Deep purple in color. The nose offers black tea and cedar aromas combined with blueberry, black currant and white pepper. With juicy, fine-grained tannins, in the mouth it is fleshy and full-flavored, conveying a surprisingly light feel. Sets a high benchmark for Chilean Carménère/.

-Vinous 94 Points

Continuum Red Blend 2021 is made from 45% Cabernet Sauvignon, 35% Cabernet Franc, 11% Merlot, 9% Petit Verdot.

A vintage set apart for its perseverance and resilience, the 2021 Continuum is one of refined concentration – a resounding expression of both measured intensity and enduring vibrancy. This is a multi-layered magnificent vintage that reveals floral notes, with black cherry and wild foraged mixed berries throughout. One can perceive the chemise, sage, and bay giving a gorgeous savory expression, reflective of the natural environment that surrounds the Sage Mountain Vineyard. 2021 is a wine of incredible complexity and nuance – a wine for the ages.

WINEGROWING- Continuum is estate grown on our Sage Mountain Vineyard. It’s location, high on Pritchard Hill along the eastern ridge above Oakville, overlooks Napa Valley and the San Francisco Bay. The rocky, volcanic soils of the site focus the vine’s energy keeping yields low yielding fruit of depth and complexity. 38 acres of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004, 2010, together comprise 38 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 1300 to 1600 feet in elevation, on western and southern facing aspects with slight northern and eastern slopes in places. This diversity of plantings on our volcanic soils are the essence of the complexity of Continuum.

PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging.   Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the  blend. TASTING NOTES-  Continuum shows energy and verve. The wine expresses purity and precision, with high tone aromatics of red and blue fruit, deep plum and rose oil. This vintage shows an approachable nerve of the land in the refined mineral quality on the palate. The surrounding native vegetation of bay and sage is evidenced in an earthy, savory profile. This is a shimmering, silky and harmoniously integrated wine with densely packed fine grain tannins.  

DECANTING- For the fullest sensory experience we encourage decanting to allow the wine to breathe before serving. Decanting awakens the wine’s more purely fragrant expression and enhances the suppleness of the palate. Continuum is accessible and enjoyable upon release; however extended aging will be richly rewarded.

 Review:

This is so aromatic with blackcurrant, blackberry, graphite, iron, pine bark and orange peel. Hints of wild sage and peppermint. Seductive perfumes. Full-bodied with extremely well-integrated tannins that have great length. Elegant firmness at the finish. The quality of the tannins is some of the best I have had in a young Continuum. Seamless silk. Great finish. 45% cabernet sauvignon, 35% cabernet franc, 11% merlot and 9% petit verdot. Best after 2027.

-James Suckling 99 Points

This note is written before the final blend of the 2021 Continuum. Deep purple-black in color, it hits the ground running with an intense nose of red and black currant preserves, lilacs, baker's chocolate, and graphite, leading to an undercurrant of black olives and red loam. On the medium to full-bodied palate it is very lively, grainy and super-concentrated, finishing long and shimmery.

-Wine Independent 98-100 Points

Conundrum Red is made from a blend of Zinfandel, Petite Sirah and Cabernet Sauvignon.

Sourced from premier California winegrowing regions, Conundrum Red features dark red varietals including Zinfandel, Petite Sirah and Cabernet Sauvignon. It is serious yet lighthearted, complex and approachable. With lavish fruit flavors and baking chocolate, this wine has smooth tannins that provide a distinctive, soft character. Be daring and drink slightly chilled to enhance the fruit profile and enjoy any time of year.

Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay

Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.

Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.

Pair with Scallops Jacques cream, roast veal with oyster mushrooms.

Corinne Perchaud Chablis is 100 percent Chardonnay.

A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.

The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. Ther is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest.  

Pairs well with Oysters or shellfish and Sole Meunière.

Corinne Perchaud Chablis (half-bottle) is 100 percent Chardonnay.

A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.

The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. There is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest. 2011 Vintage 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 vineyards. The dry and sunny weather of the second half of August brought the grape good maturity. The harvest began on September 2 under clement skies.

Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay

Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.

Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.

Pair with Scallops Jacques cream, roast veal with oyster mushrooms.

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.

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.

Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay. 

The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.

The wine will be bottled 16 months after 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 for 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 clement skies.

Pairs well with seafood, shellfish.

Corne Loup Tavel Rose is made from  60% Grenache, 15% Cinsault, 10% Syrah, 15% mix of Mourvèdre, Clairette & Carignan

Elegant, refreshing, food-friendly and versatile, this Tavel offers mouth-watering aromas of strawberry and berry pie.

Corne Loup Tavel represents the pinnacle of the rose pyramid quality wise that can be achieved in the Southern Rhone. The town of Tavel has been famous for its rose wine since the time of the Popes in Avignon (1300's). Tavel is about 2,300 acres in size and produces about 500,000 cases yearly of 9 liter cases, plus can age for 2-3 years, unlike many other roses. Produced from a blend of  Grenache, Cinsualt, Syrah, Mourvedre, Cinsault and Carignan, the wine comes from a famous sub-parcel called the Plateau de Vallongue between Tavel and Lirac AOC's.

The 20 hectare-vineyards are located in the hamlets of Oliver, Campet, Vestides and Vallongue. The Tavel from this producer is a blend of all 3 soils types you can find in the AOC:

• Vestides is located West of the village of Tavel. The terroir is made of flat white stones.
• Vallongue is located Northeast of the Village of Tavel. The terroir is similar to Chateauneuf du Pape, with a lot of pebble stones. (Galets Roules).
• Olivet is located South-East of the village of Tavel. The terroir is made of sandy soils and some stones.

Dry and lively, it is an ideal wine for barbecues as it makes a wonderful sipper that's also capable of matching with a wide variety of summer foods, including grilled chicken, seafood and summer salads

Review:

 "Almost garnet-hued in the glass, this plum-scented, Grenache-dominant blend offers all the blackberry and blueberry richness of a red wine with the freshness and thirst-quenching quaffability of a rosé. Accented by spikes of burnt caramel, granite and smoke, it's an elegant, satisfying and dry wine that drinks well anytime of the year. - ANNA LEE C. IIJIMA"

 - Wine Enthusiast (September 2021), 91 pts

Cortenova Prosecco Spumante NV is 100 percent Prosecco

This Prosecco comes from the highly esteemed area of Valdobbiadene. There are two recognized quality zones for Prosecco, Conegliano and Valdobbiadene. Of the two, Valdobbiaden has always been recognized a having the superior quality due to its naturally higher acidity and its more northern location.
The vineyards lie at 350 meters above sea level. The vines are an average of 25 years old.

The grapes are soft pressed and the free run juice is placed in stainless steel. There is a brief maceration period of 4 hours. Specially selected yeast are added and fermentation is controlled at 20° C. There is no malolactic fermentation and the wine is transferred to autoclaves and a second fermentation is induced following the Charmat tradition. When the desired atmospheric pressure is reached (usually 1 month) the wine is bottled.

Light straw colored with greenish reflections. The perlage is fine and continuous. Fragrant bouquet full of flowers and almonds. In the palate it is fresh and clean with a soft body and a pleasing sparkle. The fruit is subtle and reminiscent of apples and pears with a hint of almond in the background. The finish is inviting.
Can be drunk by itself as an aperitif or with seafood and fish, pastas with cream sauces, chicken and fresh cheeses.

Review:

"Pale straw color. Bright, attractive aromas and flavors of roasted lemons and kiwis, green nectarine, nougat, and grass with a soft, vibrant, spritzy, dry-yet-fruity medium body and a tingling, complex, medium-length spiced clementine and delicate herbal honey finish with silky, crunchy, fruit tannins and no oak. A delicious, nicely layered Prosecco with an elegant style." - Beverage Testing Institute (November 23rd 2015), 91 pts, Best Buy

Golden color. Very aromatic. White flowers, fresh fruit, lime, citrus aromas as well as a bergamot. Pleasant mouthfeel, supple, crisp, fruity flavors. There is a touch of acidity, revealing a deliciously integrated minerality.

Machine harvested at full maturity (around Sept. 25th - lasts 12-18 days); pneumatic press; fermentation in temperature controlled stainless steel tanks for 8-10 days; M.L (2 months after the harvest); aging on the lees until May (3 month extra compared to the Petit Chablis); racking; fining if necessary; cold stabilization; filtration right before bottling in July.

Ideal as an aperitif, the wine is an excellent companion to seafood, smoked salmon for example.