Products meeting the search criteria

Scents and flavors of peach and yellow plum, citrus and mineral notes. Extremely long, white peach finish.

This wine is a 100 case Cuvee produced from the steepest part of the Paulinschofberger vineyard, 65 % slope. Vine age is 105 years old. "Grosses Gewachs" Großes Gewächs: (great growth = Grand cru), a designation used by VDP members in all regions except Mosel and Rheingau to designate top-level dry wines from selected sites (the highest level of quality). Dry means dry on the palate. The maximum yield is 50 hl/ha, from a classified vineyard. The natural minimum density of must is around 90° Oechsle. The wines are produced using exclusively traditional production methods. The wines are tested and approved by a test body before and after bottling. Hand Harvest (no machine harvest). The wine must not be released before September the year after it was made.

Review:

"Very smoky nose of sealing wax and candied citrus. This medium-bodied dry riesling is strikingly original and has good balance on the impressively structured palate, but it does lack a bit of charm. Long, firm finish. May well show better after further bottle age. From organically grown grapes. Drink or hold. - Stuart PIGOTT (Senior Editor)" - James Suckling (November 9th 2023), 91 pts

Belle Glos Clark and Telephone Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

The Clark & Telephone Vineyard was established in 1972 and planted with “own root” Martini clone vines. Located just 13 miles from the ocean and situated on a west-facing slope, this vineyard experiences weather patterns that pull from west to east to bring cool fog and coastal breezes inland until August when Santa Ana winds begin.

We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve their vineyard-fresh flavors. After destemming (but not crushing) the berries, we cold-soaked the must for 14 days to soften the skins and allow for ideal extraction. During fermentation in a combination of closed and open-top stainless steel fermenters, we used both punch-down and pump-over techniques to extract color and phenolics. We aged the wine in 100% French oak (60% new) for up to 12 months. After the wine underwent malolactic fermentation, we racked it twice before bottling.

Deep ruby red in color with lush aromas of ripe cherry, nutmeg, dark chocolate and holiday baking spices. Bold and complex flavors of black plum, crushed raspberry and blueberry pie linger on the palate. The texture is rich and lively, and leads into a warm and structured finish.

Review:

Burnished black raspberry and graphite form a bond on a foundation of dark chocolate and sweet tobacco. White pepper outlines rose petal on the well-structured palate before perky acidity and a creamy weightiness highlight the lengthy finish.

-Tasting Panel 95 Points

Belle Glos' first wine under the newly minted West Sonoma Coast AVA and a cellared release, this majestic vineyard brings plum with a slight burnt edge in the glass and boasts aromas of freshly tilled land, a rich oak forest in Autumn, and Crème de Cassis. Once on the palate, the acidity sparks a fire of smoked caramel and cinnamon spiked cranberry sauce. The silky-smooth texture gives way to a long and balanced finish that leaves your senses wanting more. 

Review:

Located in the westernmost section of Sonoma County, this rugged, elevated, marine-influenced sub-AVA is the newest in the region. This almost nine-year-old wine immediately delivers a memorable experience through its perfume of jasmine, gardenia, and tangelo; on the palate, notes of brown-sugared cherry join a parade of orange peel and crushed stone. Grainy yet juicy strawberry weaves into vanilla and cedar as white pepper keeps the palate primed for more flavor.

-Tasting Panel 97 Points

Bernard Cote Rotie Cote Brune is made from 100% Syrah.  Wine was aged in French oak barrels for 16 months (25% new)

Like its little sister (Côte Rôzier) the Côte Brune is a 100% Syrah with a beautiful dark and brilliant color. The nose shows grilled and toasted notes and is completed by small red and black fruits. It is a wine with a very good length, nice complexity, finesse, and firm tannins. Its ageing in barrels for 16 months, 25% of which are new, brings a real balance to this wine. A very pleasant, elegant and modern wine that can be cellared for many years.

Pair with roasts, white meat with wine sauce, game, red meat and dark chocolate. To be served between 16 and 18°C. (60-64°F)

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.

The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.

When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.

The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.

When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.

Review:

"Butterscotch and apricot jam aromas. A lighter vintage of this cuvée, but very fresh and drinkable, and the best Muscat of the vintage by far. 110g/L residual sugar. In conversion to organic. - Matt WALLS"

- Decanter (November 2024), 91 pts