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The Walls Curiositas Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
The Walls Cabernet Sauvignon comes from a variety of vineyards in the Red Mountain AVA providing structure and power on the nose and palate. Extremely aromatic and super silky tannins – loads of freshness, energy, full spectrum and super complex, with that great combination of weightlessness but great texture and length.
Review:
Coming from Red Mountain and 83% Cabernet Sauvignon and 17% Cabernet Franc brought up in 80% new French oak, the 2020 Cabernet Sauvignon Curiositas offers more red and black fruits to go with classic Red Mountain minerality, notes of graphite and tobacco, full-bodied richness, and building, firm, yet ripe tannins. It's going to need 3-5 years of bottle age, but it’s a classic expression of this terroir.
- Jeb Dunnuck 94-96 Points
Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
Thibeaud-Maillet Pomerol is made from 100 percent Merlot
Deep ruby with black rim. The nose is spicy, with blackberry, cherry, vanilla, chocolate and a delicate oak presence.
The wine is balanced, the tannins are present, but well integrated and round.
The finish is long and pleasant.
Harvest is done manually and the berries are selected with optical sorting before entering the cellar. Fermentations are carried out at controlled temperature with 3 to 4 weeks of skin contact. Once the malolactic fermentation is completed; the wines are put into barrels (50% new) and aged for 12 months. The estate uses three barrels from three different coopers: Vicard (Charentes)supplying most of the barrels with medium toast and a fine grain, Cadius from Burgundy supplies also fine grain/ medium toasts barrels and last but not least Sylvain, a local cooper is used for three barriques a year, those bring a bit more austerity but also a certain backbone to the blend.
Aged in French oak barrels for 15 months (50% new oak).
Delicious with grilled meat and grilled vegetables.
Thierry Mortet Gevrey Chambertin Vigne Belle 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.
The wine offers a subtle and complex nose. It displays a sweet and delicate mouthfeel. Very nice wine with black fruit aromas. Dense, good concentration. Good length and well integrated oak.
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.
Thorn Clarke Milton Park Chardonnay grapes were crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavors of the grape. The wine was then racked and filtered. Bottling took place soon afterwards so the wine was a true expression of the grape and the terroir from which it was made.
The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.
Showing 1381 to 1386 of 1838 (307 Pages)
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Enemigo El Enemigo Gran Enemigo is made from 100% Cabernet Franc.
In the spectrum of people who pay attention to detail, winemakers are often incredibly detail-oriented. This can sometimes spill over to become an internal battled, and, as Alejandro Vigil and Adrianna Catena state, "We are our own worst enemy." El Enemigo pays homage to this internal struggle.
The nose presents sweet aromas of black ripen fruits with hints of vanilla and chocolate, which appear after the oak ageing. The mouthfeel is sweet with structured, persistent tannins due to the natural acidity of this wine, leading into an excellent long finish.
Review:
The nose of the 2018 Gran Enemigo El Cepillo Single Vineyard, from a low-yielding and drier year, is full of curry, a note that was a constant across the three vintages I tasted together, but it tends to be stronger in low-yielding and dry years like this. It's also floral and comes through as aromatic and a little exotic, in a good way, with elegance, persistence and very pure flavors. It has fine-grained tannins, great acidity and balance. 7,200 bottles. All these single-vineyard bottlings mature in ancient 4,000-liter oak foudres for some 15 months.
-Wine Advocate 97 Points"Pretty and inviting on the nose with gorgeous aromas of floral violet, cassis and completed with a lifted, delicate liquorice note. The palate is graced with deep herb, pepper, crunchy red fruit and graceful, silky tannins."
-Decanter 97 Points
Montes Alpha M 2019 is made from 80% Cabernet Sauvignon, 10% Cabernet Franc, 5% Merlot, 5% Petit Verdot.
Montes Alpha M is the result of an extremely limited production and a rigorous selection of the grapes, one by one, led by Aurelio Montes. Coming from the Colchagua Valley, it is one of the best and most awarded wines of Chile. The vineyards that give rise to Montes Alpha M are located in the Apalta zone of the Colchagua Valley. The soils are of granitic origin and are shallow in the upper, mountainous sectors. They vary in the clay content, depth, amount of organic matter, and especially the types of rocks and stones they are made up of. The soils origin can also range from fluvial to glacial, which shows the great diversity of soils in our vineyards. Some zones are influenced by the Tinguiririca River and others by mudslides and the detachment of material from high above in the mountain chain that delimits the valley.
Harvest Note
At the beginning of the season, winter in Apalta presented itself with mild temperatures and rainfall close to 13 inches, a considerable drop compared to the previous year's 20 inches. Winemakers started irrigating later in the season because of the rainy and cool spring, which allowed them to reserve water for summer. Summer was dry in the Colchagua Valley. It was warm, but not warm enough to damage the vines or grapes, and they didn't suffer any other climatic events that could have harmed the health of the grapes. Winemakers implemented controlled water-stress conditions between fruit set and veraison, limiting berry size and achieving a great skin-to-pulp ratio, which resulted in superb color and concentration, rich tannins, and remarkable aromas. The weather presented good conditions for harvesting red varieties. There was no rain in March or April, so winemakers waited for full phenolic ripeness, without the threat of disease that could have affected the quality of the wine. In short, this was not a year of detrimental weather events, so the health and quality of the grapes gave clean musts of great potential.
Tasting Note
Aromas of raspberry and strawberry with plum and ripe grapes followed by toasted notes of nutmeg and nuts.
Food Pairing
Pairs well with duck breast, lamb or pork chops, pasta with pesto, lamb masala, and chicken with mushroom sauce.
Technical Data
GRAPES: 80% Cabernet Sauvignon, 10% Cabernet Franc, 5% Merlot, 5% Petit Verdot
APPELLATION: Colchagua Valley
PH: 3.45
ACIDITY: 3.85 g/l
ABV: 14.5%
AGING: 80% of the wine’s components were aged for 18 months in new French oak barrels. The remaining 20% was kept in barrels of two or three previous uses, for the same amount of time.
Unique Selling Points
- Extremely limited production where grapes are hand selected one by one.
- Only released if head winemaker, Aurelio Montes approves the quality.
- Originating from Colchagua Valley, one of the best and most awarded Chilean wines.
- Aged in new French oak barrels for 18 months.
- Smooth but structured on the palate, with silky tannins.
Review:
Deep nose, but really fresh at the same time. Currants, blackberries and chili-pepper chocolate with cedary and meaty undertones. This is really juicy, with a tight, tensely framed palate, underscored by lots of creamy, dusty tannins. A lengthy, refined and elegant expression of cabernet sauvignon, but a strong statement from Colchagua. Drink or hold.
-James Suckling 97 Points
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