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Boussey Meursault Les Meurgers is made from 100 percent Chardonnay.
The grapes for Meursault Les Meurgers are coming from the parcel located on the route to Auxey Duresses, in a horseshoe shape ravine. The grapes always reach ripeness quite early in the season. The name of this village comes from the efforts undertaken by man to plant vines in extremely stony soils. Stones that were thrown formed piles, that are called "murger".
Rich and luxurious wine, well balanced and structured in the mouth. Beautiful golden yellow in color with green highlights. It boasts aromas of toasted nuts, ripe fruit and a very delicate oak aroma. On the palate it is dry and mellow with a lingering smooth finish.
Pair with foie gras, lobster, seafood, poultry and fruit tart.
Bydand Pinot Noir Umino Vineyard is made from 100 percent Pinot Noir.
This small, sustainably farmed vineyard perches on a south-facing ridge in the Sebastopol Hills area of the esteemed Russian River Valley AVA, and has produced exceptional Pinot Noir for Bydand since their first vintage. Third-generation farmer David Umino rejected early assessments that the site was too cool for viticulture, and planted Pinot Noir there in 1996. The cold maritime winds in fact help to modulate ripening, and protect the grape’s natural purity and balance - resulting in fruit-driven wines with expressive red fruit and dark berry flavors, balanced with crushed rock and mouth-watering freshness. Velvety tannins coat the palate, providing an alluring and persistent finish.
This site combines the best of the earthy west Sonoma Coast and well-fruited Russian River.
Cabrieres Chateauneuf du Pape Rouge L'Esprit is made from 50% Grenache, 15% Syrah, 15% Mourvèdre, 10% Cinsault and 10% remaining: Muscardin, Counoise, Picpoul, Terret noir, Vaccarèse, Clairette, Bourboulenc, Roussanne, Picardan.
The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.
85-year-old vines. Aged 12 months in French oak. Intense ruby color, with a dominant nose of black fruits (blackcurrant and blackberry) evolving into smoke and grilled notes. Robust tannins on the palate with a long finish.
Pair with choice red meat, prime rib and game, or try with strong cheeses and chocolate dessert.
Ceretto Barbaresco DOCG is made from 100 percent Nebbiolo.
If we could sum this wine up in a single word, we wouldn’t hesitate to define it as “classic”. As tradition suggests, this Barbaresco is the fruit of the assembly of several parcels of land, coming from some of our most beautiful vineyards. The idea is that of naturally obtaining balance by harmonizing different expressions, often contrasting ones. The result is a liquid expression of a terroir, tempting and typical, a synopsis of one Langa, that of Barbaresco, which moves in the glass, alternating between structure and elegance.
Review:
Very aromatic with orange blossom, roses and iron. Medium-bodied with very fine tannins. Refined and beautiful. Drink now or hold.
-James Suckling 93 Points
At Saint Cosme, their white wine traditions are as important and time-honored as the reds. The Clairette grape variety has found the ideal place to express itself in the cool, limestone valley of Saint Cosme. Produced by massal selection from the Le Poste vinevard, the Clairette for Hominis Fides thrives in Miocene limestone sand. Its aromas of fennel and grapefruit usher in its finely textured palate, imparting it with substantial agability.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Showing 499 to 504 of 1789 (299 Pages)
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Hickinbotham Brooks Road Shiraz is made from 100 percent Shiraz.
After the hand-picked Shiraz clusters were delivered from high country (210-230 meters) by Viticulturer Michael Lane, the winemaker destemmed and sorted the whole berries into open fermenters. The cold soak was four days, the skins plunged three times daily, and the minimum time on skins was eighteen days. The wine was then basket pressed; its free run and pressings kept separate. To minimize filtration at bottling, three rack-and-returns were conducted over fifteen months as the wine seasoned in a mixture of Burgundy-coopered barrels.
This Shiraz shows the characters this vineyard has displayed since the start, but perhaps in a more elegant, harmonious and balanced form. Its consistency is comforting and reassuring, buttressed by blue and black fruit notes throughout. It is readily enjoyable but has all the structure, acid and tannin to offer decades of rewards from cellaring.
Review:
A rich, succulent mix of dark chocolate, spiced plum, wild blackberry and black licorice notes. Showcases both power and elegance, with chai, cigar box, violets and dried sage notes, velvety and generous, on the long, generous finish. Drink now through 2035. 1,900 cases made, 370 cases imported
-Wine Spectator 95 Points
Oumsiyat Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Classic Cabernet Sauvignon with Dark Berries Dominance mixed with tobacco and chocolate aromas. Concentrated tannins, balanced with good acidity and persistence finish.
RS: 2g/L
The fruit was carefully sorted to ensure only healthy, ripe grapes were vinified. Traditional fermentation took place in stainless steel tanks at controlled temperatures of 28°C, with remontage or pump overs took place periodically to oxygenate the wine and extract tannins. Pigeage or punching down of the cap also took place. A long post-fermentation maceration took place to extract color, flavor and impart structure to the wine. The wine was gently filtered prior to bottling.
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