Freelander Chardonnay is 100% Chardonnay aged in French and American Oak barrels.
Freelander wines have been made in Napa Valley, CA since the founding. The fruit comes from select vineyards that produce elegant and impressive wines. Freelander Chardonnay shows good acidity and provides a nice balance with ripe pineapple, pear, and passion fruit flavors. Just a hint of vanilla spice oak ends in a finish that’s clean and pure.
Freelander Pinot Noir is made from 100 percent Pinot Noir.
The Pinot Noir from California is the inaugural Pinot release from Freelander. Aged in French and American oak, it shows baked cherry and violet in the nose. Crisp flavors of red currant, baking spice and vivid strawberries balance the mouth feel. A touch of toasted oak completes the gentle finish.
Grand Veneur Chateauneuf Du Pape Blanc La Fontaine is made from 100% Roussane.
Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considered to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.
Best between 1 and 8 years.
Grand Veneur Chateauneuf du Pape Blanc Le Miocene is made from 60% Clairette, 40% Roussanne
Pale yellow colour with hints of green, aromas of white flowers (may blossom, honeysuckle).
The palate is pleasantly balanced between liveliness and roundness, which brings out characteristics of dried apricot, honey and elderberry. A Châteauneuf du Pape white displaying a great finesse.
Best between 1 and 8 years.
Soil type Coming from the single vineyard named “La Fontaine”, the plot is facing north.It is made of clay-sand and limestone. Thanks to the northern orientation, it is always very well aired. This sector allow the Roussane and Clairette to mature in great conditions without losing freshness, which we believe is key point. Winemaking & ageing Whole-bunch pressing. Vinification in stainless-steel tanks. Fermentation temperature controlled at 15°C.
Review:
"The 2023 Châteauneuf du Pape Le Miocene Blanc is mostly Clairette but includes 40% Roussanne. Its vivid gold hue is followed by a beautiful perfume of stone fruits, grilled peach, minty flowers, and some spicy nuances. It's balanced and medium to full-bodied, with a kiss of background oak and flawless balance. It's a brilliant white from this talented family that readers will love to drink over the coming 4-6 years, if not upwards of a decade."
- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 93 pts
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The huge nose of violet pastilles, mulberries, smoked bacon and a touch of hot asphalt pulls you into this expansive but beautifully balanced Chateauneuf that’s packed with fine, powdery tannin. So much bitter-chocolate character, but this exactly matches the deep fruit and, at the long crescendo finish, there are fascinating balsamic and hot dry-earth touches. Drinkable now, but best from 2025."
- James Suckling (March 2022), 94 pts
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah
Matured in concrete vats (40%) and oak casks (60%)
It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.
An outstanding Chateauneuf du Pape which display the best of its terroir.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).
The vineyards are located in the north of Châteauneuf du Pape. GRAND VENEUR «Vieilles Vignes» cuvee is produced from the older vines. Thanks to time and an organic growing, roots go very deep in the soil. Yields are naturally low and grapes highly concentrated.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.
Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).
Pair with venisson, duck, braised lamb or strong cheese.
Review:
"Up with the crème de la crème of the vintage, the 2018 Châteauneuf Du Pape Vieilles Vignes is a bigger, richer wine than the Les Origines cuvée and has a beautiful core of smoked black fruits, candied violets, peppery garrigue, and scorched earth-like aromas and flavors. Playing in the medium to full-bodied end of the spectrum, it’s flawlessly balanced and has terrific tannins, a stacked mid-palate, and a great finish. It certainly shows the more front end-loaded, fleshy, mildly concentrated style of the 2018 vintage, yet the balance is top-notch, and it’s just a thrill to drink today. It should evolve nicely for 10-15 years."
- Jeb Dunnuck (October 2020),96 pts
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.