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Brize Clos Medecin Anjou Villages Rouge is made from 60% Cabernet Franc and 40% Cabernet Sauvignon.
This is the flagship of the Estate. Clos Medecin has been produced at the estate for 90 years. All the grapes for this wine come from a very special parcel. The wine offers red fruit aromas. It is fresh, round and ample in the mouth.
Boussey Volnay Premier Cru Les Taillepieds is made from 100 percent Pinot Noir.
The grapes for this Volnay Premier Cru Les Taillepieds are coming from the vineyard located in the middle of the coteau, halfway up the hill, with a very nice South sun exposure, allowing to reach an optimal ripeness every year.
The wine displays a nice ruby and garnet color. It boasts aromas of red and black fruit, fig, and violet.
It always has a lot of finesse and elegance, but also a great length to the finish, with juicy and round tannins.
Pair with frog legs with parsley and garlic, omelette, duck and cheese.
Slightly filtered before bottling.The wine is then aged in French Oak barrels for 12 months. (25% new barrels).
The Volnay Premier Cru Les Taillepieds is vinified in temperature controlled stainless steel tanks.
Surface area : 0.2 hectare (0.49 acres)
Boussey Volnay Premier Cru Les Taillepieds is made from 100 percent Pinot Noir.
The grapes for this Volnay Premier Cru Les Taillepieds are coming from the vineyard located in the middle of the coteau, halfway up the hill, with a very nice South sun exposure, allowing to reach an optimal ripeness every year.
The wine displays a nice ruby and garnet color. It boasts aromas of red and black fruit, fig, and violet.
It always has a lot of finesse and elegance, but also a great length to the finish, with juicy and round tannins.
Pair with frog legs with parsley and garlic, omelette, duck and cheese.
Slightly filtered before bottling.The wine is then aged in French Oak barrels for 12 months. (25% new barrels).
The Volnay Premier Cru Les Taillepieds is vinified in temperature controlled stainless steel tanks.
Surface area : 0.2 hectare (0.49 acres)
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 Blanc Premier Cru Sur La Velle is made from 100 percent Chardonnay.
The name Monthelie comes from Mont Lyoei, mountain of Bacchus. The "Sur la Velle" plot is located on the eastern edge of Monthélie. It borders the Volnay Clos des Chênes Premier Cru to the east. The vineyards here lie on broadly southeast facing slopes with just enough gradient to achieve good drainage.
The Monthelie Blanc Premier Cru Sur La Velle has a beautiful pale yellow color with green reflections.
It is complex and rich with delicious aromas of white flowers, fresh almonds, lemon and minerality.
The finish is long with a very good balance between the excellent ripeness and the perfect amount of acidity.
We recommend this wine with white meat, fish and seafood.
Boussey Monthelie Blanc Premier Cru Sur La Velle is made from 100 percent Chardonnay.
The name Monthelie comes from Mont Lyoei, mountain of Bacchus. The "Sur la Velle" plot is located on the eastern edge of Monthélie. It borders the Volnay Clos des Chênes Premier Cru to the east. The vineyards here lie on broadly southeast facing slopes with just enough gradient to achieve good drainage.
The Monthelie Blanc Premier Cru Sur La Velle has a beautiful pale yellow color with green reflections.
It is complex and rich with delicious aromas of white flowers, fresh almonds, lemon and minerality.
The finish is long with a very good balance between the excellent ripeness and the perfect amount of acidity.
We recommend this wine with white meat, fish and seafood.
Showing 1087 to 1092 of 1277 (213 Pages)
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Winemaking: This wine is a classic Bordeaux blend of 78% Cabernet Sauvignon, 10% Malbec, 8% Merlot, 2% Cabernet Franc, 2% Petit Verdot.
. The 2010 growing season was moderate, thus promoting slow ripening and full flavor development. We hand-harvested and fermented each variety separately, then moved the wines to barrel, where they aged twelve months. Once we determined our blend, we returned the wine to barrel for an additional twelve months, to 'marry' the varietals. We used tight-grained French oak barrels (45% new) from coopers Taransaud, Vicard and Bossuet.
Winemaker Notes:
Complex, rich aromas foretell rich flavors of black currants, allspice and a hint of clove. The wine is full bodied, with velvety texture, smooth tannins and an extensive finish. Beautifully balanced, this Cabernet will age for ten more years.
Alcohol: 14.25 percent by volume
Review:
"Savory, dried red capsicum with cedar, cocoa powder and dried mushrooms on top of black cherries. Juicy and layered with some currants and savory earthy spices on the palate. Not quite deep, but a very elegant and savory expression of cabernet with a very long, subtle finish. A little sweet-sour, but quite refined and approachable, too. Drink now."
- James Suckling (June 2022), 93 pts
The Sonoma Coast bottling is a blend of barrels from Ferren's single vineyard offerings; Lancel Creek, Silver Eagle, Volpert, and Frei Road Vineyards. The wine is always somewhat more approachable early in its life as less new oak is used in the blend. Pure and translucent fruit is the hallmark of this cuvée. Citrus, quince, sea spray, and minerals are buoyed by refreshing acidity and a seamless finish.
12 months in barrel, then 6 months in stainless steel15% new, 85% neutral
Tronçais and Vosges forests
100% 4-year air dry stave wood
100% 228 liter François Frères French oak barrels
Review:
"Succulent and fleshy, with notes of apricot pastry, grilled peach and salted butterscotch, along with fresh acidity, plus details of lemon zest, tangerine and lime sorbet. Fresh ginger and white tea linger on the long, expressive finish alongside a touch of chewy dried mango. Drink now.—M.W.” - Wine Spectator (May 2025), 93 pts
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