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Harvested from over 30 years old vines, this wine fully expresses the fruit's liveliness. Fresh and fruity on the nose with aromas of cherries in alcohol, fresh figs, raspberries and plums. These perfectly integrate with hints of aromatics such as thyme and eucalyptus in addition to subtle notes of hazelnuts, tobacco and cinnamon. The mouthfeel is fresh and balanced, with a predominance of fruit flavors.

Colour: very deep cherry;Aroma: complex, expressive, spicy, mineral, characterful;Flavour: full-bodied, long, great length, powerful;Colour: cherry, garnet rim;Aroma: balanced, complex, ripe fruit, spicy;Flavour: good structure, flavourful, round tannins, great length, round;Colour: Cherry;Aroma: complex, expressive, spicy, mineral, cocoa bean;Flavour: elegant, full-bodied, long, great length, flavourful, varietal, round tannins;

-Guia Penin 97 Points

Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir. 

Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.

Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.

About the Vineyard:

Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.

Tasting Notes:

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Food Pairing:

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Review:

A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.

-Wine Spectator 97 Points

The 2021 Domaine Joseph Voillot Volnay Les Champans Premier Cru is from the domain’s largest premier cru holding, 4.2 acres whose vines date from 1934, 1971, and 1985. Champans is down-slope in the premier cru band, and its wine typically has more fruit and power than other Voillot Volnays.

Review:

‘The 2021 Volnay Les Champans Ter Cru has much more brightness and delineation than the Fremiets this year, with red cherries, wild strawberries and ust a touch of iodine and sous-bois. This is nicely focused. The palate is medium-bodied with sappy red fruit, fine structure, pliant tannins and a harmonious finish. Not the most complex Champans encountered from this address, yet it has class.

-Vinous 91-93 Points

The 2021 les Champans is also a simply stunning example of this fine premier cru vineyard. The beautifully elegant nose wafts from the glass in a blend of red and black plums, cherries, spit-roasted quail, a complex base of soil, woodsmoke, coffee bean and a deft touch of vanillin oak. On the palate the wine is pure, full-bodied and shows off superb depth at the core, great soil signature, ripe, fine-grained tannins and a long, nascently complex and very promising finish. This is a touch more reserved on the palate than the Fremiets and will take a bit longer to blossom, but it is going to be stellar. 2034-2085.

93+ pts- John Gilman, View from the Cellar #102

The Domaine Joseph Voillot Volnay Les Fremiets Premier Cru is from a parcel that is up-slope, and the wine is very calcaire, or limestony; you literally taste the stone in this elegant, intensely perfumed wine. Pair with veal filet mignon, squab, beef steak and roast duckling.

Review:

I really like this terroir and the 2021 is an absolutely classic example of this fine premier cru, offering up a refined and pure bouquet of black plums, dark berries, coffee bean, a complex base of dark soil tones, a nice touch of new oak and plenty of upper register smokiness. On the palate the wine is pure, full-bodied and very elegant in profile, with a superb core, lovely soil signature, ripe, suave tannins and a long, vibrant and complex finish. Fine, fine juice. 2033-2080.

93 pts- John Gilman, View from the Cellar #102

 Tim Atkin 93 Points

Domaine La Maionnette Rose Cotes de Provence is made from 60% Syrah, 20% Cinsault and 20% Grenache.

The plots of Domaine de la Maïonnette benefit from a clay-limestone soil and are located on a plateau surrounded by hundred-year-old oaks. Bordered by the Provencal scrubland, the vineyard enjoys a dry climate typical of the region.

An emblematic cuvée of the estate, this Cotes de Provence rosé reveals concentrated aromas of citrus fruits and white flowers, and a beautiful structure. The fresh palate brings out sweet candy notes, gooseberry and litchi, and delivers bright acidity and ample length on the finish.

Domaine Michel Magnien Cote de Nuits-Villages is made from 100 percent Pinot Noir.

Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak. 

The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years. 

Côte de Nuits-Villages is from two climats in Brochon: Créole, Les Carrés. Brochon is a neighboring commune of Fixin and Gevrey-Chambertin and often carries similar characteristics of those two villages. The wine was fermented with indigenous yeasts in stainless steel tanks followed by several months aging in 100% used pièce. Around 20% whole clusters were included in the cuvée. 

Côte de Nuits-Villages shows bright and fresh red-fruit character with notes of earth and spice. 50-year-old vines contribute weight and richness to this otherwise fresh-tasting Burgundy unadorned with the taste of new oak. It’s a pure expression of red Burgundy from biodynamically farmed grapes.  

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.  

Double Diamond by Schrader Oakville Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

The 2021 Cabernet Sauvignon stands to outshine the award-winning 2019 vintage with even deeper concentration and complexity. On the nose, the wine leaps from the glass with ripe blackberry, cassis, black cherry, and red plum, with a lovely herbaceous undertone. The palate expresses juicy red and black fruits with hints of black tea, damp earth, vanilla bean, lavender, and just a touch of flint. With fine-grained tannins and mouthwatering acidity that lingers through the long finish, this wine is ready to drink upon release but will cellar well for years to come.

Double Diamond is sourced exclusively from a complement of prime vineyard estates. Sourced from the same famed vineyards as its beloved inspiration Schrader Cellars in Napa Valley’s world-renowned Oakville AVA, including our To Kalon Vineyard.

Review:

The 2021 Cabernet Sauvignon is cut from the same cloth, with plenty of richness and depth, yet it stays slightly more focused and tight on the palate, with medium to full-bodied richness as well as beautiful darker currant, cassis, darker chocolate, graphite, and hints of flowers. It's concentrated and has beautiful mid-palate density, ripe yet building tannins, and a great finish. It's another undeniably delicious, hard-to-resist Cabernet Sauvignon from the talents of winemaker Thomas Rivers Brown. Give bottles a decant if drinking any time soon and enjoy over the coming 10-12+ years.

-Jeb Dunnuck 94 Points

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

Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir

 white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.

It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.

• 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.


• A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
  


• Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.

The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.

Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.

The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.

Review:

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.

-James Suckling 100 Points 

Long Shadows Chester Kidder is made from 60% Cabernet Sauvignon, 25% Syrah and 15% Petit Verdot

Allen Shoup named this wine in honor of his mother, Elizabeth Chester, and his grandmother, Maggie Kidder. He selected Long Shadows' director of winemaking and viticulture, Gilles Nicault, to craft this New World blend of Cabernet Sauvignon, Syrah and other classic Bordeaux varieties.

The 2018 Chester-Kidder Red Wine is based on 64% Cabernet Sauvignon, 28% Syrah, and the rest Petit Verdot that spent 30 months in 85% new French oak. It's another brilliant wine from this team and has vibrant plum and darker, almost blue fruits as well as spicy oak, chocolate, graphite, and scorched earth aromas and flavors. Balanced and medium to full-bodied, with a terrific sense of freshness as well as building tannins, it's going to benefit from 2-4 years of bottle age and have two decades of longevity.

-Jeb Dunnuck 94 Points

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

Review:

"Judging by the obscenely heavy packaging, this wine is going to be big—and big it is. 2018 was a wonderful vintage for Barossa Shiraz, and many producers were able to coax (with ease) abundant red fruits and balanced, ductile tannins from the grapes this season; this is no exception. The 2018 Ron Thorn Shiraz is heavily weighted down by oak at this stage, but the fruit shows the requisite muscle to fend off the oak in the long term. A very good wine, but it's definitely not ready yet. - Erin Larkin"

- Robert Parker's Wine Advocate (September 2022), 94+ pts

This limited release wine is created from the fusion of two exceptional parcels of 70% Shiraz and 30% Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of the vineyard and highlights its unique varietal expression.

Vintage Overview
2013 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines. By all accounts it was a textbook vintage.

Tasting Notes
Deep inky purple in color. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.

Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.

Pairs well with venison, ribeye steak, lamb.

Review:

70% Shiraz and 30% Cabernet Sauvignon. Fruit and oak combine here to produce a powerful, full-bodied red with coffee, toast, blackberry and rick plum flavours pouring through the palate. Tannin taps gently at the brakes: peppercorn and pine notes add lift: creaminess to the texture keeps everything running smoothly. Screwcap. 14.5% alc.

Halliday Wine Companion 2020 94 Points

Deep cherry red in color with a garnet rim. On the nose, it is intense and elegant, with a base of ripe fruits that blends with the subtle tertiary aromas of sweet spices and cocoa. On the palate, it is balanced, full-bodied but with sweet and pleasant tannins, with a long and very persistent aftertaste.

Review:

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.

Gaec de Brangers Menetou Salon Blanc 100% Sauvignon Blanc is crisp and refreshing with rich, ripe lime and grapefruit aromas. Elegant, beautifully rounded, harmonious and well-balanced, a mineral sytle and a smooth and long finish. It is ideal as an aperitif and a great match with shellfish, smoked and grilled salmon, goat cheese.
DOMAINE DU GAEC DES BRANGERS is owned by the CHAVET family, which is one of the most reknown winemaking families of the Menetou-Salon Appellation. Philippe Chavet has been running the estate for 25 years and each year, his cuvees are awarded in the international competitions and by the international press.

Unoaked

12.5 ABV

Average age of the vines is 20 years old. Traditional winemaking in temperature-controlled stainless steel tank.
Slow fermentation at low temperature.

Ideal as an aperitif, any cooked fish such as smoked and grilled salmon, and with goat cheese.

Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from  100% Syrah.

Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.

Intense inky ruby red color. 
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality. 
The finish is very long, clean and juicy and offers a great spicy mouthfeel.

Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed). 
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.

Delicious with grilled red meat such as venison or lamb and most cheeses.

Review:

Cedar and cracked pepper notes mark the nose of the fully destemmed 2019 Hermitage les Dionnieres, backed by ripe blueberries and black cherries. Smooth, ripe and creamy in feel, this full-bodied yet supple Hermitage looks to be a top-flight effort. With the concentration and balance evidenced on the long, silky finish, it's delicious now and should still be going strong well into the next decade.

-Wine Advocate 94 Points

"Glass-staining violet. Deeply pitched black and blue fruit, licorice and floral pastille scents are sharpened by a spicy cracked pepper flourish. Youthfully chewy and focused on the palate, offering ripe blackcurrant, bitter cherry and fruitcake flavors that take on a mineral nuance on the back half. Closes on a resonating blue fruit note, with a solid punch and chewy tannins framing a long, spice- and smoke-accented finish. All whole clusters. - Josh Raynolds"

- Antonio Galloni's Vinous (December 2022), 94 pts

Landes Grand Heritage Lussac Saint Emilion is made from 100 percent Merlot.

First vintage of this wine was 2010 to pay tribute to the founding father of Chateau des Landes - Paul Lassagne. He gave the family a great legacy of terroir, passion and know-how to craft this great cuvee produced from a selection of the finest grapes that are vinified and aged in 600 liter French oak foudres, just like it was done in the old days. The resulting wine is complex and aromatic offering bold aromas and flavors of dark berries, floral tones, spice, oak and vanilla. The palate is onctuous and powerful, well structured with ripe tannins. Well balanced and a complex finish. 

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.

Review:

The 2018 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard was aged in 70% new oak this vintage, as opposed to 100% as it normally is. Deep garnet-purple in color, it rolls out of the glass with perfumed rose hip tea, fragrant earth and incense scents, giving way to a core of kirsch, blackberry preserves and blackcurrant pastilles plus a touch of iron ore. Full-bodied, rich and seductive, it has exquisitely ripe, finely grained tannins and a refreshing backbone, finishing long and minerally.

-Robert Parker's Wine Advocate 99 Points

Alain Jaume Crozes Hermitage La Butte d'Or is made from 100 percent Syrah.

The wine comes from vineyards planted on well drained soils that are composed of gravels deposited by the Isere and Rhone Rivers. They store heat and bring a beautiful expression of Syrah.

The nose offers intense aromas of violet, blueberry and blackcurrant that mingle with subtle notes of mint and black pepper. In the mouth, the wine is juicy and pleasant with a velvety texture.

Hand-picked grapes, vinification in stainless steel vats. Total destemming. Cold pre-fermentation maceration.

Review:

"The 2019 Crozes-Hermitage La Butte D'Or is incredibly spicy and peppery, with a medium-bodied, elegant, nicely balanced style. Delivering silky yet present tannins as well as good acidity, it’s just about as gulpable and delicious as they come. Enjoy bottles over the coming 4-6 years."

- Jeb Dunnuck (November 2020), 89-91 pts

Antica Vigna Amarone della Valpolicella Riserva is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot.

Amarone DOCG has maintained unchanged its typicality, so that “the essence of the territory” of Valle di Mezzane and Cazzano di Tramigna powerfully emerges. Rich in color, firmly structured but with fresh notes. 

WINEMAKING AND AGING:

Manual harvest early October with selection of the best bunches.
Drying: natural drying in fruit cellar for 3/4 months with a sharp drop in weight of around 30%.
Vinification: soft crushing of destemmed grapes in the months of January and February.
Fermentation: at a controlled temperature of 18/21°C. Fermentation time: about 30 days
Aging:· 80% in oak barrels for 30 months of which 2/3 in American and French barriques, half of which are used for the second and third time, 1/3 in large

THE TERRITORY:
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Height: 350/400 meters asl
Exposure: south
Soil type: limestone
Vineyard training system: guyot and pergola
Vine planting year: from 1972 to 2009
Vine density: 4,000 to 5,400 vines per hectare Vineyard management: sustainable agriculture and great attention to natural
cycles

Pairs well with grilled and roasted meats, as well as cheese.

Timeless Notes:

Dark cherry in color, firm on the palate with a vibrant acidity underbelly.  Thought lush on the palate the flavors are complex and elegant from entry to mid-palate with hints of currant and wild berries. The finish brings in a touch of tobacco and leather notes ,classic examples of this region, with more ripe fruit flavors that linger on long strain tannin finish.   Complex with depth and elegance on the palate.  This one is drinking now, but can handle more time in the cellar with ease. An excellent value in the Riserva category.

Domaine Henri Gouges Nuits-Saint-Georges is made from 100 percent Pinot Noir. 

A lovely, brilliant crimson color. A very earthy Nuits nose with some vanilla bean, too. On the palate, smoky, velvet-textured fruit without any tannin, but acids take their place, so the wine is nicely balanced. Not heavy, but a very elegant Pinot expression at the end.

Review:

Exotic scents of violet, raspberry and wild cherry mark this juicy red. Vivid and fruity, yet backed by a baseline of firm tannins. Shows fine balance and a lingering aftertaste of red berries and mineral. Best from 2022 through 2038.

-Wine Spectator 93 Points