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Johann Michel Cornas is 100% Syrah
This Cornas is a blend from 2 different vineyard sites:
- 60% of the final blend is from vineyards located on a hillside (20 year old vines on the "coteau"), planted on sandy soils, decomposed granite and some rocks, giving the structure, spiciness and licorice flavors to the blend.
- the other 40% of the final blend comes from the bottom of the slope (45 years old vines on the "pied de coteau"), planted on sandy soils, bringing acidity and balance to the wine.
Expressive, deep, rich, silky and juicy. Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.
Review:
"Ripe black and blue fruits, violets, sappy herbs, and iron notes all emerge from the 2022 Cornas, a pretty, pure, medium to full-bodied Cornas offering fine, ripe tannins, a balanced, layered mouthfeel, and a great finish. The 2022 was completely destemmed and spent 12 months in oak."
- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 93 pts
Kershaw Chardonnay Deconstructed Groenland Shale CY548 is made from 100 percent Chardonnay.
The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone (CY548).
Tasting Notes:
Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings. It produces wines that have aromatics oscillating between lemon blossom, white flowers, petrichor and struck stone. Full in body they exude concentration with white stone fruit yet reinforced with an austere texture and robustness that makes for excellent aging potential. The Bokkeveld Shales adds structure and concentration to the flavor.
Vineyards:
Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings.
Winemaking:
Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.
Barrel: Selection: A small number of artisanal coopers are selected from mostly Burgundy, with only French oak was chosen. Up to 40% of the oak is new with the remainder split into 2nd and 3rd fill barrels of predominantly 228 litres.
Look at pairing this with textured fish, straightforward chicken dishes, pan-fried or grilled pork dishes, soft-rind cheeses, cream or creamy dishes be it with pasta or the aforementioned fish, chicken or pork, to allow the complexity of the wine to shine through. If using mustard, preferably use Dijon mustard as it uses verjus (soured grape juice) and not vinegar. Also look to delicate herbs (tarragon, dill, basil, parsley) rather than hard stalked herbs (rosemary, thyme, oregano, etc). Avoid smoked meats or fish as well as highly spiced dishes as this can overwhelm the wine and clash with the oak. I would try oysters; Lobster grilled or boiled but not thermidor as it is too rich; turbot, dover sole, sea bass, yellowtail with a shellfish sauce; fish pie; roasted free-range chicken with tarragon; roast loin of pork with garlic and ginger; truffle risotto; pasta in a clam sauce; slice of brie de meaux.
Review:
"Perfume of flowers, minerals and citrus zest. The palate is dense and focused, almost chewy with an opulent mandarin mid palate and long, savory finish. Matured in 50% new oak that is seamlessly integrated with the wine."
- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 94 pts
Kershaw Chardonnay Deconstructed Lake District Bokkeveld Shale CY95 is made from 100 percent Chardonnay.
The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone.
Tasting Notes: Sourced from a parcel in the Western part of Elgin the 95 clone is known for its excellent quality creating wines that are aromatic, fuller bodied and rich yet tightly structured, well–balanced with length of flavor, managing to show restraint and mouth-watering passivity with a great line through the palate and fruit veering towards white peach flesh and nectarine. On Bokkeveld Shales it brings amplified perfume on the nose and persistence and elegance to the palate.
Winemaking:
Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.
Review:
"Minerals and a hint of flint on the nose. The expressive minerality of this wine also shows on the palate with complementary light stone fruit notes. Aged in 50% new 228L oak aging for 11 months."
- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 95 pts
-150x300.jpg "Lexicon Cabernet Sauvignon Napa Valley 2020")
Lexicon Cabernet Sauvignon Napa Valley is made from 100 percent Cabernet Sauvignon.
Lexicon varietal wines are carefully selected by Fran Kysela to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a good wine.
Lexicon Cabernet Sauvignon offers rich and concentrated fruit aromas of red and black currant, cassis and black cherry along with black pepper and dried herb accents. It is soft and generous in the mouth, intense and complex, with supple tannins and elegant structure.
Pair with: Grilled meat, ribeye steak, filet mignon, roasted lamb with fresh herbs, cheesburger, semi-hard cheeses, truffled brie, portobello mushrooms.
Winemaking
100% single block Cabernet Sauvignon. Aged 20 months in 100% new French oak.
Place
This beautiful block sits on the lower section of the Red Mountain side of the vineyard. Featuring a perfect southwest aspect, it gets the maximum sun exposure for depth and concentration. The land itself is wind-blown loess covering an alluvial floodplain, dotted with indigenous sage.
Winemaker's Notes
Explosively and exotically nuanced aromas of crème de cassis, Himalayan blackberry, black roses, dried violets, pencil shavings, crushed volcanic rock, and liquefied river minerals. While extremely dense and concentrated, this wine has a lot of grace and poise on the palate. The finish of inky deep black fruits, richly refined oak tones, and exotic floral notes, is utterly bewitching. Leave it for 5-7 years if you can or decant well before drinking. This is a 30-year wine in the making.
Review:
Lastly, and a wine that stopped me in my tracks, the 2021 Cabernet Sauvignon Block 47 might be the wine of the vintage. Revealing a dense purple hue as well as incredible aromatics of caramelized red and blue fruits, classy oak, lead pencil shavings, and a Latour-like sense of minerality, it hits the palate with full-bodied richness, building tannins, a stacked mid-palate, and a great, great finish. I love its balance and purity, but I suspect it’s going to demand bottle age.
-Jeb Dunnuck 97-99 Points
Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera.
Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.
Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.
Showing 301 to 306 of 1865 (311 Pages)
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Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot
The most honest interpretation of the Carraovejas Valley.
Body, structure and balance with a vibrant background. Delicacy, harmony and passion for detail are perceived in a wine that reflects the unique character of the valley in an outstanding way.
- Varieties: Tinto Fino (93%), Cabernet Sauvignon (4%) and Merlot (3%).
- Alcohol by volume: 15%
- Soils: Limestone texture with red clays and white loams. Low granulometry and high water retention.
- Altitude: 850 meters.
- Harvest: Manual, in 15 kg boxes.
The 2022 vintage was characterized by cool winter months and extremely low rainfall, reaching limits that had not been observed for years. Due to the good rainfall of the previous year, the vines had good accumulated water reserves, which allowed the vineyard to have a good phenological cycle and normal development. Budding and flowering were perfectly developed in each of the varieties worked, and a homogeneous and balanced development of the plants was achieved. The summer was excessively hot, with several episodes of heat waves, which were mitigated by drip irrigation. Veraison, which was slower than in previous years, and ripening began in early August and the berries developed very uniformly. Harvest began on September 12 and ended on September 28.
Pago de Carraovejas 2022 is the most honest reflection of the valley to which it owes its name. An environment in which the vines climb the slopes to form a unique landscape. On the surface, its tertiary soil of limestone marl, clay and sandstone outcrops force the vines to self-regulate and give their best. Plots that converge in an orography marked by its unique mesoclimate. The vineyards are distributed from the middle zones to the moors that exceed 900 meters in altitude; from the gentle undulation that descends towards the stream, to the plots that exceed 30% slope. South- and north facing slopes, each with its own personality, create the profile of the Carraovejas Valley.
The grapes for Pago de Carraovejas 2022 were harvested by hand after an initial selection of bunches in the vineyard. Subsequently, in the winery, a double selection was made: first by cluster then by berry. Gravity must production allows maximum respect for the raw material. During the fermentation process, indigenous yeasts and lactic bacteria from our own estate were used. The wine was aged in French and American oak barrels for 12 months. The entire process was marked by precision and care in every detail. For greater protection, the wine contains sulfites. Finally it was clarified with natural egg white and bottle in spring of 2024.
Review:
A concentrated, dense Ribera del Duero, but there is a lot to like if you enjoy plushness, with its lush blackberry fruit and dark chocolate. Fine-grained and full-bodied on the palate, but fresh and still pretty tense, with chalky tannins. Drink from 2025.
-James Suckling 93 Points
Retout Haut Medoc is made from 67% Cabernet Sauvignon, 23% Merlot and 10% Petit Verdot.
For many wine lovers or consumers, wine tasting is the preserve of professionals or real connoisseurs. People still have this image of it being a complex, technical, precise and highly-formalised process. In fact, wine tasting isn’t and shouldn’t be just that. No, it should be straightforward, convivial, interesting and fun. Tasting a wine should provoke curiosity, excitement, pleasure and dreams…
When you taste a Château du Retout wine, you use all five of your senses: the sense of touch when you pick up the bottle to gauge its temperature, the sense of hearing which allows you to enjoy the sound of he popping of the cork and the wine being poured into the glass, and then, of course, you use your senses of sight, smell and taste when you drink the wine:
The Médoc grape varieties and soils give us wines with superb, dense, dark hues, ranging from deep garnet to ruby-crimson, taking on brick red shades with orange tints with age.
Very intense and expressive aromas with powerful notes of black fruit such as blackcurrants and blackberries. In older wines, the nose develops a spicy bouquet of liquorice, leather and marshmallow mingled with the vanilla scents created by well-integrated oak.
Harmonious, elegant and velvety, with smooth, round tannins, that can be appreciated from the wine's entry to the palate through to the finish. These are delightfully full-bodied wines with great aromatic persistence.
Review:
"Shows the ripeness of the vintage, with dark currant and blackberry framed by singed cedar and vanilla. Ends with a tug of warm earth, a light twang of iron and a steady grip. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2034."
- Wine Spectator (TOP 100 wines of 2024), 92 pts and #45 on Top100
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