For many wine lovers or consumers, wine tasting is the preserve of professionals or real connoisseurs. People still have this image of it being a complex, technical, precise and highly-formalised process. In fact, wine tasting isn’t and shouldn’t be just that. No, it should be straightforward, convivial, interesting and fun. Tasting a wine should provoke curiosity, excitement, pleasure and dreams…

When you taste a Château du Retout wine, you use all five of your senses: the sense of touch when you pick up the bottle to gauge its temperature, the sense of hearing which allows you to enjoy the sound of he popping of the cork and the wine being poured into the glass, and then, of course, you use your senses of sight, smell and taste when you drink the wine: 

The Médoc grape varieties and soils give us wines with superb, dense, dark hues, ranging from deep garnet to ruby-crimson, taking on brick red shades with orange tints with age.

Very intense and expressive aromas with powerful notes of black fruit such as blackcurrants and blackberries. In older wines, the nose develops a spicy bouquet of liquorice, leather and marshmallow mingled with the vanilla scents created by well-integrated oak.
Harmonious, elegant and velvety, with smooth, round tannins, that can be appreciated from the wine's entry to the palate through to the finish. These are delightfully full-bodied wines with great aromatic persistence.

Review:

"Shows the ripeness of the vintage, with dark currant and blackberry framed by singed cedar and vanilla. Ends with a tug of warm earth, a light twang of iron and a steady grip. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2034."

- Wine Spectator (TOP 100 wines of 2024), 92 pts and #45 on Top100

This is a 9 liter imperial also called a Salmanazar .

Roland Champion Champagne Blanc de Blanc Grand Cru 2014 is made from 100% Grand Cru Chardonnay from the chalky soils of Chouilly.

This Champagne is full of elegance and finesse. Very complex nose, with a bouquet of aromas dominated by honey, brioche and notes of dried fruits, hazelnuts and sweets. Perfectly matured.

Manual harvest; then pressing immediately to avoid oxidation & preserve quality. Free run juice only. Aged six years on the lees.

It matches magnificently with foie gras!

Review:

"Based in Chouilly on the Côte des Blancs, it is obvious this producer will have a Blanc de Blancs Champagne. And very good it is, with some age after six years on lees while still having freshness, crisp acidity and a tight, steely edge. The bottling will benefit from further aging, and it will be at its best from 2022. - ROGER VOSS" 

- Wine Enthusiast (December 2020), 92 pt 

Salvadori Chianti Riserva DOCG 2017 is made from Sangiovese 90% , Merlot 10

GRADO: 13,5%
WINE MAKING AND AGEING: The ripe grapes are picked and vinified in red with maceration on the skins for about 8 -12 days. Fermentation at a controlled temperature of 28/29 ° C. Frequent pumping over and delestage to have a strong dissolution of the anthocyanins leaving an intense and persistent fruit. Refining until March in temperature-controlled vats, aging in large barrels for at least 24 months and short passage in wood, new Allier and Cher tonneaux, part of the mass.
TASTING NOTES: its appearance is a deep ruby red color, with a good consistency. The smell, of good intensity, persistent, is characterized by fruity notes of cherry, followed by slight spicy hints of black pepper in particular. The entry into the mouth is firm, quite enveloping, with tannins in evidence but not very astringent. With a pleasant, intense and long taste, it has a very fine taste-olfactory structure.
COLORE: Ruby red color with excellent persistence.
ABBINAMENTI: Of great versatility in pairing, it prefers red meats, mixed grills and game.

Sale

Sale price good on website only and wine must be shipped to your home.

Siegel Reserve Red Blend 1234 is made from 50% Syrah, 30% Carmenère, 10% Cabernet Franc and 10% Petit Verdot.

Deep ruby color. Intense aromas of black fruits, white pepper, spices and a hint of clove. The blend of four varieties gives a complex, deep wine with juicy tannins, good volume and very balanced.

Pre-fermenting cold maceration for five days, alcoholic fermentation at 26-28 C to obtain color and structure. Post fermentation maceration of two to three weeks according wine tasting and then the wine is separated from the skins. The wine ends its malolactic fermentation in tank. Harvest: by hand (30 day harvest window)

Paella, Confit de Canard (duck confit) and pastas.

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

Torello Corpinnat Special Edition Brut Reserve is made from 44% Xarel.lo, 37% Macabeo, 11% Chardonnay, 8% Parellada.

The estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate. The movement of water through the soil dissolves the carbonates and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits. When these become massive, after thousands of years, they bind together and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availability of water to the vine and the production, but is a factor that gives the grape quality

The wine offers a straw yellow color, clean, transparent, fine, and persistent bubbles with a rosary formation. In the nose fresh pear aromas stand out along with delicious notes of pastry cream, white flowers, and candied fruits. On the palate, good balance and acidity. Powerful and flavorful with white flowers and notes of brioche, almond and great length.

Special Edition is very versatile and matches with many different kinds of dishes; pasta, pork, chicken, fish, seafood, rice, cold cuts, desserts.

Wolfberger Cremant d'Alsace Chardonnay NV is made with 100 percent Chardonnay. 

The production of sparkling wine was already known in Alsace in the early 1900's. The Appellation d’Origine Contrôlée (A.O.C.) Crémant d’Alsace began with an official decree in August 1976.

Adorned with a beautiful dress of a brilliant golden yellow with green tints characteristic of the Chardonnay grape, this creamy reveals a fine and elegant cord of foam. The nose is expressive with light notes of toasted brioche. After a frank attack, the mouth is fresh thanks to a good balance sugar-acid. The feeling of fullness is supported by elegant flavors of almond and vanilla.

In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.

Situated in the heart of Coonawarra’s terra rossa strip, The Menzies Estate vineyard lies on a flat plain, approximately 70km from the coast. Given the terrain and influence of the cooling Bonney upwelling, Coonawarra is an ideal location to grow premium Cabernet Sauvignon. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon country. The grapes for The Menzies 2017 are from vines planted in 1994 and 1996. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of fullbodied reds.

Experimentation, innovation, minimalist intervention, and small batch winemaking has resulted in The Menzies' reputation as a wine of longevity, elegance, and structure. 

Aromas of fresh rosemary, mulberry, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant, bitter chocolate, and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth, it is enjoyable as an elegant full-bodied red wine.

Review:

 
The 2018 The Menzies Cabernet Sauvignon is luscious and velvety in the mouth, with a lustrous core of shimmering purple Cabernet fruit. The tannins are typical of Coonawarra in that they are firm, yet they are seamlessly inlaid into the fruit, which feels as if it spills over the edge of the glass. Seductive but rigid, it will have a long life in front of it, make no mistake. You get cassis, resin, licorice, raspberry, gravel/iodine, bay leaf, dark chocolate, after dinner mints (the only brand to be had is the After Eight mints, of course), and notions of cedar spice. Brilliant. 14% alcohol, sealed under cork.

-Wine Spectator 95 Points

4 Gatos Locos Cabernet Sauvignon Gualtallary is made from 100% Cabernet Sauvignon.

4 Gatos Locos is a project created by Gabriel Bloise, Facundo Bonamaizon, Mariana and Juan Pelizzatti - winemaker, viticulturist and founders of Chakana Winery (respectively). The project centers on a 20-hectare vineyard in Alto Gualtallary, the most prominent growing region in Argentina. The vineyard is situated 1,360 meters above sea level, on a 10% slope on the Sierra del Jaboncillo - a relatively old geological formation near the alluvial fan of the Las Tunas river, in the Tupungato area. The long exposure to arid conditions of calcium rich gravel has created one of the most calcium carbonate-rich areas in Mendoza. This combination of altitude, slope, gravel and the calcium carbonate create uniquely deep, textured wines, with intense color and mineral freshness. Moderate high temperatures controlled by high altitude in sunny conditions produce perfectly ripe grapes of unusually intense color and great vitality, balanced by the mineral freshness of calcium carbonate. Local aromatic plants, naturally occurring in native vegetation areas interspersed in the vineyard, give the wine a unique herbal touch that underline the character of the place.

Deep purple red colored with intense complex notes of red berries and spice, well integrated aromatic oak and very fine tannins structuring a powerful and elegant palate.

Four or more bottle orders will include the box the wine comes in. 

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.

With its maritime influence, California's Monterey region has an extended growing season that yields wines with full flavor development and great acid balance.
Mandolin Chardonnay has a lush tropical fruit core, balanced by crisp acidity and nicely integrated oak.

The grapes for this Chardonnay were sourced from vineyards in the Santa Lucia Highlands AVA of Monterey County, where high winds, dry days, and bay fogs create a cool, but very long, growing season. These growing conditions are ideal for cool-climate grapes such as Chardonnay, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in 1-2 year-old French oak barrels. This wine did not undergo malo-lactic fermentation, thus preserving its bright acidity. Total Acidity: 0.70 pH: 3.45 Residual Sugar: 0.51 g/liter

Pago de Carraovejas Ribera Del Duero is made from 92%, Cabernet Sauvignon 5% and Merlot 3%.

The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.

The wine was aged in barrels for around twelve months.

 Review:

The eponymous 2021 Pago de Carraovejas comes from a cooler year when they consider the grapes had exceptional quality. The bottled wine is composed of Tinto Fino with 5% Cabernet Sauvignon and 3% Merlot with 15% alcohol but good freshness and integration of the oak after spending 12 months in 226- and 600-liter barrels. It's medium to full-bodied, with fine tannins, a juicy mouthfeel and a tasty finish. This is a more elegant Carraovejas. It was bottled in the spring of 2023.

 -Wine Advocate 93+ Points

This great dry white wine offers a unique style with a fine and delicate minerality... Beautiful tension on the palate followed by hints of flower, melon and lime, that finishes with a refreshing crispness.

MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...
Average age of the vines is 20 years old.

We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes
Wine was slightly filtered before bottling to ensure wine will remain stable.
Ideal with all fishes, seafood and for sure oysters but do not hesitate to match it as well with a great goat cheese.

The Muscadet-Sèvre et Maine sub-appellation produces 80% of all Muscadet wine. Covering 8,200 hectares with 23 villages, the appellation is named after the rivers Sèvre and Maine that flow through it. Soil types ranges from granite and schist hillsides around the village of Saint-Fiacre-sur-Maine, to the predominantly clay based soils of Vallet. Almost half of the wine is aged sur lie.

J. Christopher Appassionata Chardonnay is made from 100 percent Chardonnay. 

Appassionata Chardonnay is the expressive summit of this classic Burgundian variety in the Willamette Valley. Fermented and matured in large (500-liter) oak casks, it rests on the full lees for two years before bottling. It then rests in our cellar for another year before its release, three years after vintage. The wine’s elegant texture, fine structure and extended maturation time ensure a long life for this vibrant Chardonnay.

Whole-cluster pressing; native yeast fermentation in 500-liter French oak barrels; natural malolactic fermentation; 21 months maturation on the lees.

Review:

Anyone questioning Chardonnay’s potential in the Willamette Valley should try this rich and sophisticated wine. A silky texture, is met with mouthfilling flavors of orange sorbet, pineapple and challah bread, as well as a hint of mint. The aromas of lemon curd and petrichor are equally delightful.

- Wine Enthusiast 94 Points

Review:

Solid and radiant in the glass it shows notes of pink grapefruit, flowering geraniums, pressed blueberries, plums and rosemary. There is more in the background in the brightness of the lemon, lime and bergamot notes. Full body, well-polymerized tannins that are decidedly vibrant and tense at the moment and an impressive long finish that will relax over time. Better from 2024.

-Raffaele Vecchione - WinesCritic.com 96 Points

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

Ayni is the quechua name of a principle of reciporcity practised for centuries by the andean cultures, it means in order to receive something you first have to give. Ayni is also the name of our most special vineyard, located in Paraje Altamira one of the best appelations within Uco Valley in Mendoza.

Argentina has a history of sparkling wine production since the early 1960’s.

Tasting Notes: Aged for 18 months on its lees before disgorgement. It’s a creamy with a nice toast aroma. It is made in a well-balanced style, with fine bubbles and a dry, palate-cleansing finish.

Vineyards: 100% Altamira in the Uco Valley subregion
Soil type: Sandy loam over calcium carbonate coated gravels, 30 to 50 cm deep
Grapes: 100% Pinot Noir
Average age of the vines: 10 years 
Winemaking: Methode Traditionnelle (Champenoise). Aged sur lattes for 18 months. Made following the tratidional method, fermentation goes until it gets totallay dry. No liquor is added to keep the freshnes, elegance and purity of is clean profile.

A versatile wine, good on its own or paired with any food.

"An impressive first release for this all-Pinot Noir bubbly from Paraje Altamira, aged for 18 months on its lees before disgorgement. It’s a creamy, bready, well-balanced style, with fine bubbles and a dry, palate-cleansing finish. A fizz to watch. 2017-22"
- Tim Atkin (Argentina Special Report 2017), 92 pts

"Perhaps with the same sort of structural power that Altamira reds possess, this sparkling rosé shows something immutable in body, lively texture, bracing acidity. The wine spent 18 months on the lees and this, no doubt, provides flavor complexities well beyond the fruit, but still the fruit predominates with intense aromas, substantial, and crisp, lively acidity. If what you’re looking for is a sparkler for carpaccio or roast beef, this is it."
- Descorchads 2018, 94 pts

Begude Bandol Rouge is made from 90% Mourvèdre, 10% Grenache.

Eye: dark ruby colored

Nose: Intense, aromatic, fresh and elegant

Mouth: Structured on black fruits flavors, lightly woody , tanins are strong an firm in their early days (<5years) Good acidity give freshness backbone and great fruit/alcoholic balance . Delicate final on spices.

Opening: Decant 4-6 hours before serving

Soil: Clay-limestone Culture: Organic without pesticides nor chemicals additives Yield: 20 hectoliters/hectare Harvest: Manual in small cases Winemaking: Double sorting, 100% destemming, skin contact, with daily sticking in order to optimize color and aromatic extraction Alcoholic fermentation 15 days followed by malo lactic fermentation. Aging: 18 months in oak cask Bottling:  

Grilled lamb, meat cooked with sauce, southern French cuisine and tasty dishes (tajines, couscous, paellas).

Review:

"Inviting spicy oak, malt and blackberry cream scents. Powerfully structured tannins, spicy liquorice and clove flavours as well as bramble fruit; very long finish. Its best years are far into the future. Terrific stuff."

- Decanter World Wine Awards 2020, 97 pts & Platinum Medal

Begude Bandol Rouge La Brulade is made from  95% Mourvedre and 5% Grenache.

"La Brulade" is the name of a select slope located at an altitude of 400 meters overlooking the Mediterranean sea between La Baie d'Amour (the town of La Ciotat) in the South and La Sainte Baume in the North. This is one of the highest parcels in the Bandol appellation.
The wine is only produced in exceptional vintages. This carefully selected blend is made of 95% Mourvedre and 5% Grenache, aged in large French oak barrels for 24 months.
The wine shows a deep purple color. It is fresh and fruity on the nose with intense garrigue aromas. Structured, elegant and well-balanced on the palate with strong tannins. Licorice, ripe black fruits, garrigue flavors and some peppery freshness on the finish.

The 35-year old grapes are grown on clay and limestone soils and are farmed organically. Yield is very low - 15hl/ha. The grapes are harvested manually.
Winemaking: Double selection, destemming, crushing before skin contact fermentation. No filtration. Aging for 24 months in French oak casks (600L).

Grilled meat (lamb, beef, boar), Mediterranean cuisine, spicy dishes.

Review:

"Complex nose with deep black berry fruits, spice and hints of polish. Really lovely texture with layers of creamy red and black fruits, spices and powerful but super fine tannins. Great expression of the appellation; powerfully long."

- Decanter World Wine Award 2020 - 97 pts & Platinum Medal

Beliere Bugey-Cerdon  is made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Spontaneous fermentation. An altogether preferable scenario to spontaneous combustion, and A LOT more fun to drink. This pink, semi-dry bubbly was made by spontaneous fermentation, otherwise known as methode ancestrale. Grapes are picked by hand (not just any grapes, these are the local Poulsard and Gamay grown on mountainous slopes in the shadow of the Alps), and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugars. Under pressure of the cork, the wine continues to ferment, gaining a few degrees of alcohol but retaining a nice amount of sweetness. The bubbles, of course, are another result of fermentation under pressure. This one is so delicious and fun to drink, with a distinctly, well, grapy aroma and a fruitiness that calls out for celebration and jubilation. 
This is also wonderful served with chocolate cake! 
8% ABV.

Produced from the "Ancestral method" (also used to produce Clairette de Die): Low temperature fermentation starting in the tank, light filtration that leaves active yeast in the wine, bottling of the wine with fermentation continuing in the bottle ("spontaneous fermentation in the bottle"), retaining some sugar (40 gr/liter at the end). Made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Review:

"Amber color. Aromas and flavors of cranberry juice, rose petal, cherry and kiwi, and red apple with a round, bright, effervescent, fruity medium-to-full body and a delightful, medium-long finish that shows nuances of cherry, cranberry, beeswax, and rose water. Concentrated fruit flavors, creamy bubbles, and well balanced acidity will make this a splendid pairing with charcuterie." - Beverage Testing -Institute (November 2022), 92 pts - Gold Medal