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Sylvestra La Vie en Rosé Brut Nature Pinot Noir is a very elegant Sparkling wine, with hints of red rose and cherry aromas. This 100% Pinot Noir sparkling has a very elegant acidity and a great structure, combined with finesse from the grape varietal. The wine was fermented in bottle sur lees for 10 months, giving a more expressive wine with finer bubbles. 

Aged of the vines: 25 years
Soil is a mix of clay and sand.

Tanzanite Brut Rose Method Cap Classique is made from 60% Pinot Noir and 40% Chardonnay.

It begins with a sumptuous and luminous pink appearance. Followed by a delicacy of red fruit aromas. The nose is generous and elegant. Fresh attack followed by a harmonious sensation on the palate. Perfectly balanced in the best Tanzanite Style which combines elegance and flair.

Yearly the grapes are sourced from Robertson. Hand picking of the grapes we do in small 18kg lots and then whole bunch pressing on every 5 Ton of grapes. Yields are around 450-480 liters per ton of grapes. Juice was inoculated with Prise de Mousse yeast for primary fermentation at cool temperatures for 8-10 days. This is followed by Malolactic fermentation on all base wines. The MLF ads depth and complexity to the base wines. With maturation the wine will get soft, creamy and elegant. Secondary fermentation took place in the bottle and wines were left on the lees and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees 24 months.

It’s the only area in the Western Cape where you will find Chalk in our soil.
The wine is made from selected vineyards. Limited to 6 000 bottles annually.
Age of the vines is around 10-15 years old.

Pairs well with roasted white meat, game, tapas, ham and smoked salmon.

Review:

"Pale pink. Ripe red berries accented by Cointreau show on the nose of this very dry and crisply textured sparkling rosé. It’s mineral and subtly fruit flavored palate is superbly fresh and alluring despite an astringent touch on the finish. It’s a great sparkler for food. A 60/40 blend of Pinot Noir and Chardonnay from 10-15 year old vines in the Robertson area."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 91 pts

Terre dei Buth Frizzante Rose Special Cuvee NV is made from 90% Glera and 10% Raboso.

Fresh, fruity with hints of gooseberry and redcurrant.

On top of being "Certified Organic", this is also "Vegan Approved".

Glera and Raboso are blended before foaming process into what we call "Special Cuvée", for its outstanding drinkability and delicate scents. Glera, which is the variety used to make Prosecco, brings the liveliness of the most famous Italian sparkling wine to this cuvée, which reaches perfection thanks to Raboso, which is an indigenous red grape of the Venetian region, well-known for its hints of red berries and smooth taste.

The grapes are coming from vines planted on gravelly soils.
Average age of the vines is about 10 years old. 
Grapes are machine-harvested, so that the grapes are pressed about 10 minutes after picking,allowing to preserve the freshness of the fruit, and avoiding micro-fermentation that would take place by leaving the grapes for too much time in the vineyard after picking.
Each grape variety is harvested and vinified individually.
After picking, grapes are soft-pressed, and the primary fermentation is completed in about 10 days. Then fermentation takes place for 5-6 months, where the cuvée reaches the appropriate level of acidity for foaming, which is performed in stainless steel tanks, thermo-conditioned, for about 20-25 days.

Pasta, pizza and summer salads.

SALE!

Thomas Sancerre Rose is made from 100% Pinot Noir.
Vines are 20-55 years old.
Terroir (soil type) is a blend of "Caillottes" and "Terre Blanche".
Everything is machine harvested (which means it is 100% destemmed).
50% Direct press + 50% Saignée (bled) with 12-24 hours of skin contact maceration.
The alcoholic fermentation is done in temperature controlled stainless steel tanks.
Right before bottling, the wine is fined with Bentonite (very light filtration with oenologic clay).

Tasting Notes:
Light, bright pink. Redcurrant, strawberry and chalk on the nose, with a touch of singed orange gaining strength with air. Dusty red fruit and citrus flavors are braced by tangy minerality, which adds lift and cut. Uncompromising in the best way, finishing with excellent clarity and echoes of lemon and orange zest.

Food pairings:
This is a very versatile wine. You can have it on its own in the summer time as an apéritif. But it is also excellent with Hors d'Oeuvres and terrines. It will compliment any white meat dish and poultry. You can also enjoy it with salmon or exotic food (slightly spicy sushi).

Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits. Enjoy with salads, chicken or simply with a glass. Serve chilled.

Trouillard Elexium Rose Brut NV rosé cuvée is made with 100% Pinot Noir grapes and aged for 3 years on the lees. The color is a seductive salmon pink with fine bubbles. The Pinot Noir gives this fruity wine its rich bouquet of raspberries and fresh-baked bread. On the palate it is rich yet balanced with lashings of red-berry fruitiness and an ephemeral creaminess. An enormously popular and versatile rosé, this wine is perfect with roast game birds or fowl, smoked salmon and creamy cheeses. 

ELEXIUM stands for: 
          *EL for ELegence
          *EX for EXcellence
          *IUM- for Optimum and Summum

Review:

"This lovely Champagne displays a light copper salmon color and aromas of brioche, toasted nuts and herbs. It displays a creamy mousse and a soft creamy mouth feel with hints of strawberry jam and scones."

i-winereview.com (The World of Rose Report, June 2018), 90 pt

Wolfberger Cremant d Alsace Rose Brut is 100 % Pinot Noir. 

The harvest occurs mid September, usually two weeks before the harvest for still wines, when the grapes offer the best balance. Only the healthiest grapes are hand selected and gathered in small crates.

Vinification: gentle pressing of whole grapes is followed by temperature controlled fermentation in stainless steel tanks. After bottling, bottle fermentation takes place in cellars at 12°C. A minimum of 15 months bottle aging before disgorging ensures ripeness.
Lovely delicate salmon color with active, small bubbles. Round and full-bodied, this Crémant Rosé displays beautiful watermelon and strawberry aromas cascading in a smooth finish.

"This light copper salmon sparkler of Pinot Noir has a lively fresh mousse and clean light cherry aromas. It is dry and crisp on the attack offering delicate raspberry flavors and a dry finish. Delicious."
- I-winereview.com (April 2010), 89 pts

Maltus Lalande de Pomerol is made from 80% Merlot and 20% Cabernet Franc.

This is the newest project from Nicolas Lassagne (Chateau des Landes). 
He acquired this 2.5 ha (6.17 acres) parcel in 2015.

Beautiful sustained deep purple color
The Bouquet is rich, generous, complex and reveals notes of black fruits.
The palate is round and powerful with some good integrated tannins. The finish is long and structured.

Origin of the name: 
History tells us that the origin of the Château Maltus goes back to the Middle Ages, in the time of the crusades. The Order of Malt, well implanted on the land named Lalande de Pomerol, cultivated for the first time vines on the grounds of the Château Maltus.

Review:

"This structured wine is dense and packed with ripe, jammy Merlot. The richness of the wine is balanced by acidity and emphasized by the dark chocolate and full aftertaste. Drink the wine from 2022. - Roger Voss"- Wine Enthusiast Magazine (May 209), 90 pts

"A blend of 80/20 Merlot and Cabernet Franc, the 2016 Chateau Maltus spent 18 months in French oak before bottling. This deep ruby/purple-colored Lalande-de-Pomerol boasts outstanding notes of chocolate covered cherries, blackcurrants, dried earth, and licorice. With medium body, a rounded, mouthfilling texture, and supple tannins, it’s an incredibly charming, delicious 2016 to drink over the coming 8-10 years."

- Jeb Dunnuck (March 27th 2019), 90 pts

All older vintage wines have been purchased from a single collector’s cellar. Pictures can be requested before shipment.

This chardonnay has a characteristic pale yellow color with a shade of gold and subtle nose that will remind you the fresh butter nuts and roasted almonds. On the palate, it is full bodied and fruity with a pleasant roundness.

Average age of the vines is 25 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 insure the wine remains stable.

Best friend as an aperitive or with freshwater fish, shellfish and goat cheeses.

Review:

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Burgo Viejo Rioja Reserva is made from 85% Tempranillo, 10% Garnacha & 5% Carignan.

Burgo Viejo Rioja Reserva presents with red ruby color; black pepper and vanilla flavors and some mature black fruit taste too. Well-balanced, well-structured and elegant in mouth displaying some splendid taste of fruit and bouquet too.

Burgo Viejo Reserva Wine vinification has occurred blending different grape varieties to produce an aged wine that will surely keep maturity and fullness from the vineyard until the very moment of uncorking.

VINIFICATION: Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American and French oak barrels -50% each- for 18 months.

Enjoy it with red meat and game.

Review:

"Sweet, ripe, plummy nose followed by notes of rosemary and thyme. Enlivening wine with a long and complex aftertaste." Decanter 90 Points

"(raised in a 50/50 combination of new and used French and American oak barrels for 18 months) Vivid ruby-red. An expansive, highly perfumed bouquet evokes ripe black and blue fruits, cola, incense and toasty oak, with a sexy floral overtone. Silky and broad on the palate, offering concentrated black raspberry, cherry-vanilla and coconut flavors that become spicier with aeration. In an emphatically fruity style, showing solid closing thrust, strong persistence and gently gripping tannins. - Josh Raynolds"
- Antionio Galloni's Vinous (February 2019), 91 pts

"A small step up in price, the 2014 Reserva (85% Tempranillo, 10% Graciano, and 5% Mazuelo) has a similar elegance and purity, with classic vanilla-laced notes of spice, garrigue, cedar, and both cherry and darker currant-like fruits. It’s balanced, has fine tannins, and is an outstanding wine. I like it today, but I suspect it’s capable of keeping for a decade."
- Jeb Dunnuck (March 2019), 90 pts

The appellation Crémant de Bourgogne Contrôlée was created by a decree on the 17th October, 1975.

The base wine for Crémant de Bourgogne Rosé comes from pre-selected vines within the Burgundy region. 100% Pinot Noir.

Following a draconian hand sorting of the grapes they are immediately pressed. A gentle and slow pressure is used in order to extract the very delicate salmon pink color from the pulp.

Delicate, long-lasting bubbles are proof of this traditional, bottle fermented, quality sparkling rosé burgundy wine. The first impression in the bouquet is of brioche followed by aromas of blackcurrants and redcurrants. Rich and long lasting flavors follow.

7 to 8°. Served as an aperitif or with many dishes such as fish or poultry. Particularly attractive when served with fresh fruit desserts. It is the perfect wine for receptions.

Made in the traditional method of bottle fermentation over 12 months.

De-gorging, dosage de depart and the final cork is then inserted.

Can be stored for many years in a dark, cool place.

Domaine de l'Ecu Muscadet Classic is made from 100% Melon de Bourgogne

This vintage claims to be “Classic” purely to set itself apart from the tendancy to promote wines whose aromas have their origin neither in the variety of grape nor in the locality...This Muscadet is developed and vinified to be appreciated young “on the fruit”. It is crystal clear and the color of yellow straw. Lime, grapefruit, white fruits, pear and apple, salty and citrus notes are generously present on the nose. 
The mouth is rich, straight, providing a beautiful acid screen; lime and soft notes of the sea provide a good balance and a great freshness in this Muscadet, superb landmarks which stretch to the end....

GRAPE-VARIETY: Melon de Bourgogne. (Local name of the Muscadet grape)

SURFACE: 4.50 ha (11.12 acres).
AGE OF VINES: 30-35 years old.
CARACTERISTICS OT THE TERRITORY: Loire Valley vineyard
Orientation of the slopes is WEST and NORTH WEST.
Soil is Siliceous with a sub-soil of metamorphic rock.
PRODUCTION: 45 hl/ha
Soil ploughing and soil scraping. Canopy management.
PRUNING: Simple Guyot.
VINIFICATION AND REFINING:
Organicly farmed since 1975.
Biodynamic – Demeter certified since 1998
- 100 % hand-picked grapes
- Reception of the grape harvest by gravity.
- No use of pumps.
- Pneumatic pressing.
- No racking of the must.
- Fermentation 100 % natural yeast.
- Aged “on the lees” in underground vats
covered with glass tiles during 14 months.

This Muscadet would be a good accompaniment to a seafood platter, an oily fish, a white meat or would, of course, be the ideal companion to your aperitif.

El Cortijillo Tempranillo La Mancha is made from 100% Tempranillo

Up front aromas of raspberry and cherry fruit, medium to light weight, Rhône wine in character, cherry fruit flavors, followed by bright acidity. Reminds of a mythical cross between a Pinot Noir and a Côtes-du-Rhône. Pleasant and fun, bistro red.

Made from 30 year old vine.

Delicious with Paella, hamburger or pasta. But also great with grilled vegetables. (bell pepper, eggplant, etc)

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Review:

Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts

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Guy Bossard Domaine de l'Ecu Muscadet Granite is made from 100% Melon de Bourgogne sourced from a 3 hectare vineyard.

ub-soil: granite
Yield: 40-45 hl/ha
Soil ploughing and soil scraping. Canopy management.
PRUNING: Simple Guyot.
Orientation of the slopes is SOUTH WEST. Stony soil. Sub-sol: Two-Mica Granite.
Production: 555 cases
It is the color of white gold. An elegant nose with pronounced notes of mineral, flint, silex, and notes of citrus fruits and oyster shells. The attack is sharp and straight, the mouth crystalline imparting a great purety, fresh with the ambiance of the sea; mouth slim, fleshy and complex, very salty notes and notes of chalk and citrus fruits. A wine equipped with a long life with a persistant ambiance of the sea. A wine essentially to keep....

Organically farmed since 1975. Biodynamic – Demeter certified since 1998. 100 % hand-picked grapes Reception of the grape harvest by gravity, no use of pumps. Pneumatic gentle press No racking of the must Fermentation: 100 % natural yeast • Temperature control: 15 °- 17 °. Aged "ON THE LEES" in underground vats

A perfect match to the following dishes: 
Tartare of langoustines, zest of lime and mandarin.
Sushi and sashimi of white fish, sea bass and sea bream...
Shellfish, refined oysters, crayfish.
Carpaccio of ScallopS with kaffir lime zest.
Turbot, John Dory, Monkfish in sauce, Skate with capers, beurre noisette.
Eels "à la Provençale". Wild Sea Bass with an oyster sauce and seaweed butter.
Grilled Rabbit Leg with rosemary, tian of courgettes
Cheeses: Livarot, Epoisses, Curé Nantais

Review:

"Named after the rock upon which the vineyard sits, this wine is textured, very mineral and concentrated. Ripe apple flavors are part of this structure and tangy character. A little young it will be better from late 2019. - ROGER VOSS”
- Wine Enthusiast (October 2019), 92 pts, Editors' Choice

Ilaria Accordini Ripasso  is made from 60% Corvina, 20% Rondinella, 20% Corvinoni

Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.

Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.
Pairs well with roasted meats.

Review:

"Quite a subtle nose here for a Valpolicella Ripasso with fresh berries, earth, spices and citrus all vying to be noticed on the nose. The bright acidity channels flowery notes of dried rose petals through a needle of acidity and a medium-chewy furrow of tannins. Drink now."

- James Suckling (November 2019), 91 pts

Jip Jip Rocks Chardonnay is made from 100 percent unoaked Chardonnay.

Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.

 Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.

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

Lexicon Sauvignon Blanc is made from 100% Sauvignon Blanc

The Lexicon line of varietal wines has been carefully selected by Fran Kysela MS to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a really good wine.

Sauvignon Blanc, historically known for the great white wines of Bordeaux and Sancerre, has increasingly been associated in the “New World” as coming from New Zealand. Our 100% Sauvignon Blanc was produced from grapes grown in the renowned Marlborough region. Marlborough is recognized for growing outstanding Sauvignon Blanc with mouth watering fresh acidity, balanced by intense tropical fruit notes.
Tropical, zesty & citrusy. Hints of guava, passion fruit & gooseberries.

Lismore Pinot Noir is made from 100 percent Pinot Noir

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:

"On the nose, the 2017 Pinot Noir begins with classic dusty red fruit with subtle red spice tones and hints of oak. On the palate, the wine is just slightly tart, revealing some fresh, zippy cranberry tones with orange spice that lingers through to the finish. The mouthfeel is something like that from the Willamette Valley, where it has a quiet strength at its core, with complex fruit and soft earthy tones. The finish is long and shows great focus and balance. It's beautiful now, but I know it will get better with age. Be patient and let it rest. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 92+ pts