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Boussey Meursault Les Meurgers is made from 100 percent Chardonnay.
The grapes for Meursault Les Meurgers are coming from the parcel located on the route to Auxey Duresses, in a horseshoe shape ravine. The grapes always reach ripeness quite early in the season. The name of this village comes from the efforts undertaken by man to plant vines in extremely stony soils. Stones that were thrown formed piles, that are called "murger".
Rich and luxurious wine, well balanced and structured in the mouth. Beautiful golden yellow in color with green highlights. It boasts aromas of toasted nuts, ripe fruit and a very delicate oak aroma. On the palate it is dry and mellow with a lingering smooth finish.
Pair with foie gras, lobster, seafood, poultry and fruit tart.
Boussey Meursault Vieilles Vignes is made from 100 percent Chardonnay.
The grapes for Meursault Vieilles Vignes come from the parcels located in Meursault. They were planted in 1960 and 1970.
The wine has a beautiful golden-green color. The nose displays aromas of almond, hazelnut with an elegant oaky touch. In the palate, it is full-bodied with good length. Long and intense acidity. Great finesse, purity and elegance.
The Meursault Vieilles Vignes goes well with Foie gras, Fish in creamy sauce, Lobster or also by itself as an aperitif.
Boussey Meursault Vieilles Vignes is made from 100 percent Chardonnay.
The grapes for Meursault Vieilles Vignes come from the parcels located in Meursault. They were planted in 1960 and 1970.
The wine has a beautiful golden-green color. The nose displays aromas of almond, hazelnut with an elegant oaky touch. In the palate, it is full-bodied with good length. Long and intense acidity. Great finesse, purity and elegance.
The Meursault Vieilles Vignes goes well with Foie gras, Fish in creamy sauce, Lobster or also by itself as an aperitif.
Boussey Monthelie Rouge Les Hauts Brins is made from 100 percent Pinot Noir.
The vineyard for this wine is located in the North-Esat corner of the appellation (not too far away from Volnay) and it has a perfect South sun exposure.
Boussey Monthelie Rouge shows a beautiful light garnet color.
It displays classic aromas for the appellation with dark fruit and peony.
Excellent with beef and grilled vegatables.
Boussey Monthelie Rouge Les Hauts Brins is made from 100 percent Pinot Noir.
The vineyard for this wine is located in the North-Esat corner of the appellation (not too far away from Volnay) and it has a perfect South sun exposure.
Boussey Monthelie Rouge shows a beautiful light garnet color.
It displays classic aromas for the appellation with dark fruit and peony.
Excellent with beef and grilled vegatables.
Boussey Monthelie Rouge Premier Cru Sur La Velle is made from 100 percent Pinot Noir.
The grapes for this wine are coming from the parcel located in Monthelie, on the plateau right next to Volnay. They usually produce balanced wines, with a lot of freshness and elegance.
The wine displays aromas of red fruits, with floral notes (violet) and spice. After cellaring for a couple of years, the wine will develop some secondary aromas with truffle and forest flavors.
Delicious with game terrine, sirloin steaks and strong cheese.
Showing 931 to 936 of 1812 (302 Pages)
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O'Shaughnessy Estate Napa Valley Cabernet Sauvignon is made from 89% Cabernet Sauvignon, 3% Malbec, 3% Petit Verdot, 3% St. Macaire, 1% Cabernet Franc, and 1% Carmenère.
Blended from our three Estate vineyards in arguably the three best appellations within the Napa Valley: Howell Mountain, Mt. Veeder and Oakville. Howell Mountain gives us structure and ripe red fruit, while Mt. Veeder adds an extra punch of tannins along with savory mineral driven qualities, Oakville balances out the mountains with its silky texture and pure fruit. This Cabernet is deep ruby red with an opaque center. Bold aromas of aged leather, black currant, and rum raisin, creating a layered and complex bouquet. A luxuriously sweet and rich entry, unfolding with ripe blackberry and velvety cocoa powder. The texture is smooth yet structured, balanced by moderate tannins and a medium level of acidity, leading to a long, elegant finish.
Review:
Based on 89% Cabernet Sauvignon, 3% Malbec, 3% Petit Verdot, 3% St. Macaire, 1% Cabernet Franc, and 1% Carmenère and aged two years in French oak (60% new, 40% second year), the 2022 Cabernet Sauvignon offers blackcurrants, scorched earth, iron, sappy herbs, and tobacco. It's rich and medium to full-bodied, nicely concentrated, and has a layered, textured mouthfeel, ripe underlying tannins, and outstanding length. I slightly prefer the overall structure and balance here to the Mt. Veeder bottling, but both are successful 2022s with 10-12 years of longevity.
-Jeb Dunnuck 93 Points
Pazo de Senorans Seleccion de Anada Albarino is made from 100 percent Albarino.
Straw yellow with greenish tints, vivid and brilliant. High intensity and very expressive. Profusion of aromas with traces of mineral. Great volume and ample body leaving a lasting impression from beginning to end.
Reviews:
The 2015 Albariño Selección de Añada is nothing short of phenomenal. For some reason, I hadn't tasted the young 2015 Albariño at the time it was released. It comes from the Los Bancales vineyard planted some 50 years ago and fermented with indigenous yeasts but without malolactic fermentation. It has a bright, almost fluorescent color and a complex, subtle and nuanced, elegant and expressive nose, with notes of sea shells and sea breeze, grass and white flowers. It's very clean, and the palate shows great balance and even feels a bit young. It has remarkable acidity and freshness (seven grams of tartaric acid) with good ripeness and 13% alcohol. This matured in tank with lees for over 30 months and was bottled in June 2024. It feels more serious and less exotic than earlier vintages. 18,000 bottles produced. This is the finest vintage that I can remember. Bravo!
-Wine Advocate 97 Points
Tech:
ALCOHOLIC STRENGTH:
13 % proof
PRODUCTION:
16,000 bottles
TYPE OF WINE:
Aged on lees
FERMENTATION:
Stainless steel
PERIOD OF AGING IN VAT:
More than 30 month on lees
ORIGINAL VINEYARD:
Los Bancales
TYPE OF PLANTATION:
Pergola system (vines)
AVERAGE AGE OF VINEYARDS:
More than 45 years
HARVESTING METHOD:
Manual
DATE OF HARVESTING:
September
YIELD PER HECTAR:
5.000 kg/ha
MACERATION:
Pellicular (in presses)
ALCOHOLIC FERMENTATION:
Controlled at 18º
MALOLACTIC FERMENTATION:
No
OPTIMAL PERIOD OF CONSUMPTION:
5 years
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