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Capanna Brunello di Montalcino Riserva 2015

TYPE: DOCG

Charles Krug Peter Mondavi Family Vintage Selection Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Review:

The 2016 Cabernet Sauvignon Vintage Selection has a deep garnet-purple color and features exuberant notes of crushed black cherries, mulberries and blackcurrant cordial with touches of unsmoked cigars, menthol, yeast extract and pencil shavings. Full-bodied, concentrated and opulent in the mouth, it has a solid line of plush tannins and plenty of backbone freshness to lift the generous fruit to a long fruity finish.

-Wine Advocate 95 Points

Chateau Batailley Grand Cru is made from 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot & 1% Cabernet Franc.

Château Batailley is a winery in the Pauillac appellation of the Bordeaux region of France. The wine produced at the estate was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855.

Garnet-purple colour. Rich and expressive nose, fruity with notes of spices, smoke and vanilla. On the palate, this wine is supple, round, well balanced, with good acidity, a nice fruitiness and nice notes of leather and cedar. Long elegant finish.

Review:

The 2010 Batailley repeated its magnificent showing when poured at the chateau. It has a detailed bouquet of blackberry and cedar, quite backward and seemingly having advanced lite since | tasted in in April 2016. The palate remains full of tension and brimming with energy, delivering classic cedar and tobacco notes toward the persistent finish. Batailley can produce wines that live many decades, and this is clearly one of them. Tasted at the property. Drink 2020-2050

- Neal Martin Vinous 95 Points

Crown Point Estate Selection is made from 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec.

The 2016 Crown Point Estate Selection exhibits a heady aromatic array of baking spices, ripe red and black fruits, with deep intonations of earth and minerals. The palate is elegant and bright, with appealing acids and nuanced notes of savory mocha and dried herbs. Polished and seamless, the tannins finish with a comet-like trail of textural opulence highlighted by glossy flavors of baked berry pie and warm toast. Recommended drinking window: now through 2030s.The 2016 Estate Selection is representative of all five red Bordeaux varieties. The selection process starts in the vineyard and continues on through the winemaking process: only the best lots make the final blend. All blocks were harvested & fermented separately. The individual components were blended after 12 months in barrel. Total time in 225 liter French oak barrels was 26 months.

Review:

Deeply colored, the 2016 Estate Selection checks in as 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec that was brought up 26 months in 75% new French oak. Deeply colored, it has a smoking good bouquet of crème de cassis, smoke tobacco, lead pencil, camphor, and hints of chocolate. This gives way to a powerful, opulent Cabernet Sauvignon that has plenty of sweet tannins, a layered, multi-dimensional texture, no hard edges, and an awesome finish. I’d happily put this beauty in a lineup of top Napa Valley Cabernet Sauvignon and blends.

-Wine Enthusiast 97 Points

There’s an impressive amount of complexity on the nose of this bottling by winemaker Adam Henkel, from crushed graphite and concentrated black strawberry to cinnamon pastry, licorice and a brush of herbs. The sip is intense, with leathery but chiseled tannins presenting flavors of charred black currant, licorice, black olive, dried flower and white pepper

-Jeb Dunnuck 97 Points

Domaine Jean Grivot Clos de Vougeot 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 38.3 acres 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:

Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.

Wine Production:

The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 40-70% percent for the grands crus.

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:

This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.

-Wine Spectator 95 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

Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot

Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.

The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.

Review:

Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.

-Wine Enthusiast 95 Points

Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot .

Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.

Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.

Propietary Name Mon Chevalier

Name Meaning My Knight Named after our son, Paul Morlet

Type of wine Vineyard designated

Appellation Knights Valley

Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash

Typical harvest date End of October

Picking Manual, small lugs, refer truck

Sorting Cluster by cluster, berry per berry

Fermentation Through native yeast Tank and Puncheons

Upbringing 16 months French oak from artisan coopers

Bottling Unfiltered

Cellaring time Decades

Serving Room temperature

Decanting recommended

Review: 

 
The estate-grown 2016 Cabernet Sauvignon Mon Chevalier is a blend of 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot. Very deep purple-black in color, it charges forth with intense notes of crushed black cherries, black berry preserves and cassis scents with touches of spearmint, Indian spices, espresso and dried lavender plus a waft of roses. Full-bodied, the palate reveals incredible restraint, slowly revealing earth and black fruit layers framed by firm, grainy tannins and just enough freshness, finishing very long and spicy.

-Wine Advocate 96+ Points

Moving to the top releases, the 2016 Cabernet Sauvignon Mon Chevalier comes from Knights Valley and was brought up in puncheons. A gorgeous bouquet of sandalwood, violets, loamy earth, and incense as well as some iron-laced black and blue fruits flow to a rounded, supple, incredibly textured Cabernet that has sweet tannins, a stacked mid-palate, and a great finish. It’s already terrific yet will keep for 20-25 years or more.

-Jeb Dunnuck 96 Points

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Review:

"Pretty cassis and blackberry fruits as well as notes of cedar pencil, spicy oak, and tobacco emerge from the 2016 Cabernet Sauvignon Oakville. Medium-bodied, it has a balanced, elegant texture, moderate tannins, and a good finish. It's a complex, classy wine to enjoy over the coming decade or more. This is a classic, workhorse styled Cabernet from winemaker Heidi Barrett with lots to love. The blend is 87% Cabernet Sauvignon, 7% Merlot, 4% Petit Verdot, and the balance Cabernet Franc, all aged 20 months in French oak."

- Jeb Dunnuck (March 2021), 90 pts

Patricia Raquin Santenay 1er Cru Beaurepaire is made from 100 percent Chardonnay.

The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.

The Santenay Santenay is coming from the Premier Cru called Beaurepaire. 

The grapes for this wine come from a small parcel of 1.1 acre in the village of Beaune. This Chardonnay offers an intense nose on yellow fruits, apricot and peach. Beautifully textured, round and opulent on the palate, the wine combines a mineral character, power and freshness with a crisp and long finish.

Pair with grilled fish, Bresse chicken, Prawns. 

Avennia Justine Red Blend 56% Grenache, 31% Mourvèdre, 13% Syrah 

Justine reflects our belief that Washington is capable of producing world class blends of grape varieties traditional to the Southern Rhone region of France. The name is inspired by one of the great heroines of recent literature, who also sprung from the imagination of the Mediterranean. Dark, seductive, complex, with a chasm of depth: The Justine is a great reflection of Avennia's mission of expression, and Washington's generous terroir.

 Tasting Note: Big black cherry, blackberry, hints of orange peel, fresh herbs and loam on the nose. Plush and round on the palate. Dark earthy fruits from the Mourvedre, along with citrus high notes, mountain flowers, jasmine, and savory herbs. Balanced and complex without forgetting its hedonistic roots in the Southern Rhone.

Review:

A blend of 56% Grenache, 31% Mourvèdre, 13% Syrah brought up all in older oak, the 2016 Justine offers a great core of black fruits as well as lots of peppery herbs, earth, and classic meatiness. It looks to be a great vintage for this cuvée."
- Jeb Dunnuck (April 2018), 92-94 pts

Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.

This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.

Review:

"The 2016 Cabernet Sauvignon Red Willow Vineyard is 100% Red Willow Cabernet Sauvignon that will spend roughly 20 months in close to 100% new French oak. Blackcurrants, smoked herbs, chocolate, and graphite notes all give way to a full-bodied, plump, rich, concentrated effort that's going to be better with short-term cellaring and keep for two decades."
- Jeb Dunnuck (April 2018), 94-96 pts

Bertrand Bachelet Maranges Blanc 1er Cru La Fussiere is made from 100 percent Chardonnay. 

The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages, namely Dezize-lès-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, all south/south-east-facing, at an altitude of between 200 and 400 metres. The Maranges 1ers Crus are spread over seven distinct villages.

'La Fussière' is the main village of the Maranges appellation and is located in the Cheilly and Dezize-les-Maranges areas.

This wine has a pale gold robe, with plenty of sparkle. At first, the nose evokes notes of white flowers, like acacias, then the second nose delivers a flinty, slightly buttery aspect. Plenty of versatility and subtlety on the palate, with floral notes.

A good accompaniment to a cold starter or fish. Try with a slightly sharp hard cheese, such as Cantal or Gouda, to draw out its natural vivacity.

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
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.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
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.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Review:

"Interesting blend, and it comes through on the nose - it's a fruity, floral style of Beaumes that's really appealing. Full-bodied, rounded, generous and fluid, with very fine tannins. This is a real success in 2021. Also contains 5% Mourvèdre and 4% Grenache Blanc. No destemming, aged 12 months in stainless steel."

- Decanter (September 2022), 93 pts

Bertrand Bachelet Maranges Rouge 1er Cru Les Clos Roussots is made from 100 percent Pinot Noir. 

The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages: Dezize-lès-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up the appellation; they face south/south-east, at an altitude of between 200 and 400 meters. This appellation produces mainly red wines comprising 95% of total production.

The Maranges 1ers Crus are spread over seven distinct terroirs: "Les Clos Roussots", which represents the second largest terroir of the appellation, spans the Cheilly-les-Maranges and Sampigny-les-Maranges areas.

The wine boasts a beautiful bright red color. The nose provides subtle harmony between red and black fruits, spices and vanilla. On the palate, this wine is both solid and fresh, harmonious and bold.

Betz Family Besoleil is made from 55% Grenache, 23% Mourvèdre, 11% Syrah and the rest Cinsault,

Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.

Review:

"Attractively complex aromas of cherries, kirsch, white pepper, spice, potpourri and licorice, it's medium to full-bodied, sappy and succulent, with velvety structuring tannins and bright acids." 94 pts - Robert Parkers Wine Advocate 

"Bright raspberry and red-plum fruits with attractive depth and freshness. This has all you want in a Rhône-style blend. Good depth of flavor and focused structure." 93 pts - James Suckling

"Moving more and more from Olsen Vineyard, which is 20 miles northwest of Red Mountain (where they love working with the grower, who is proactive and responsive), the medium ruby/purple-colored 2016 Besoleil is 55% Grenache, 23% Mourvèdre, 11% Syrah and the rest Cinsault, all aged in a mix of neutral barrels. It offers beautiful notes of red plums, blueberries, white and black pepper and herbs de Provence, medium to full-bodied richness, a silky, elegant style, and integrated acidity. It's another beautiful vintage of this wine that will keep for a decade."  92 pts. - Jeb Dunnuck

Cellier du Chateau de la Chaume Petit Chablis is made from 100 percent Chablis.

Color: Pale yellow
Bouquet: White flowers, honeysuckle, linden tree and dried fruits.
Palate: Very pleasant, balanced with tension and nice minerality

Drink as an Aperitif or pair with fish, shellfish.

Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.

The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.

For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot

Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.

"Rich aromas of blackcurrant, blackberry, chocolate, tobacco and licorice. Oyster shell, too. It’s full-bodied with firm, well integrated tannins. Polished, silky layers with a long finish. Gorgeous ripe and bright fruit in the center palate. Best in a long time. Try from 2025."