Products meeting the search criteria

J. Davies Nobles Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

The Nobles Pinot Noir starts off with aromas of rich strawberry, black cherry and Earl Grey tea, followed gracefully with coriander and exotic spices. The palate offers a juicy mid-palate of blueberry and plum layered with mocha and rhubarb, closing with a long-integrated acidity.

Review:

Elegant and pure-tasting, with red berry, plum and raspberry flavors that are well-structured. Toasty midpalate, with a rich finish that offers spicy minerality. Drink now through 2026.
-Wine Spectator 92 Points

Delas Hermitage Les Grandes Vignes Ligne de Crete is made from Syrah. 

The nose discloses aromas of spice and leather intertwined with deep berry aromas (blackberry, redcurrant) and heady floral notes, liquorice and incense. Its richness, complexity and elegance are by no means a contradiction. The finest granite soils of the Hermitage hillside are to thank for this wine's incredible minerality and finesse. The wine is rich and dense on entry to the palate, where it shows an elegant, broad and flavorsome character. The ripe, smooth and well-integrated tannins contribute to the wine's powerful yet harmonious structure. The palate reveals the same aromas as those found on the nose with nuances of blueberry, raspberry, violet and bitter chocolate. Ligne de Crête is characterized by its exceptional structure, harmony and balance.

This remarkably smooth and elegant wine makes the perfect partner for a pigeon pie, beef tartare ravioli or a roast fillet of deviled duckling with cranberries. It also makes an excellent choice for woodcock, hare "à la Royale" or even a roast rack of lamb in a herb crust.

Review:

Whiffs of espresso, ore and charred meat mingle into thunderous flavors of crème de cassis and roasted plums in this wine. A single-site expression of Les Grandes Vignes from a ripe yet fresh vintage, it's a showstopping Syrah marked with a creamy texture and ripe tannins. Hermitage is not known for youthful pleasures but this rare bottling embraces the hedonism of adolescence along with its potential to gain power and complexity far beyond 2050. Anna Lee C. Iijima

-Wine Enthusiast 97 Points

Inky ruby color. Expansive, smoke- and mineral-accented black and blue fruits, licorice, smoky bacon, mocha, violet and licorice on the highly perfumed nose. Appealingly sweet, mineral-accented cassis, boysenberry, fruitcake, floral pastille and vanilla flavors show superb depth and become spicier with aeration. Shows superb detail and mineral lift on the youthfully tannic, extremely persistent and incisive finish, which features resonating floral and exotic spice notes.

-Vinous 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 Nico le Paradis Pinot Noir is made from 100 percent Pinot Noir. 

The cool climate vineyard that belongs to Laura and her sister Adrianna Catena feels like paradise itself to Laura. It is lined by trees and fruit orchards, with majestic views of the Andes. Inside the 12 Hectare vineyard, there is a little house with two tiny bedrooms and a kitchen, where Laura dreams of spending a whole month reading books-Laura's version of paradise. The little house is affectionately named Chateau Laura. About the Vineyard The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres. Wine Production The grapes from this small parcel were elaborated in 15 separate microvinifications.

All the microvinifications were fermented with indigenous yeast. 20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees). 40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.

Review:

From soils rich in calcium carbonate and sand, in a vineyard 1,600 meters above sea level, this wine comes from a selection of 2.7 hectares that produced very little fruit in 2016, just barely enough to fill 800 bottles. But watch out for this white, with its edge, its minerality, those saline notes that are so characteristic of chardonnay from the chalky Gualtallary soils. The wine was aged for a year in used barrels, and it has some of the toast, but here it’s the deep minerality that dominates.

Patricio Tapia - Descorchados 96 Points

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

Dunn Vineyards Napa Valley Cabernet Sauvignon is made from 100 percent Cabernet.

This Napa Valley wine is a blend of their Howell Mountain fruit and a small quantity of valley floor fruit that they purchase. This valley floor fruit contributes to the wine’s earlier approachability and softer tannic structure.

Review:

“The 2019 Cabernet Sauvignon (Napa Valley) is a powerful, tannic wine. In some vintages, the Napa Valley bottling is quite accessible, but not here. Swaths of tannin wrap around a core of dark fruit, gravel, spice, dried flowers, lavender and charred earth are pushed forward, with firm, chocolatey tannins that wrap it all together. The 2019 is a bruiser, that is for sure.”

-Vinous 93+Points

Maurice Ecard Savigny Beaune 1er Cru Narbantons is made from 100 percent Pinot Noir

Reduced yields from severe springtime pruning, fully mature harvest and manual selection and sorting.  Vinification involves partial destemming, classic fermentation, pigeage, racking of the gross lees.

The wine offers black cherry fruits on the nose. Rich and full bodied with a beautiful texture. Flavorful.

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)

SALE!

Finca Sobreno Crianza Toro is made from 100% Tinta de Toro (Tempranillo)

8 months in American oak barrels + 6 months in bottle

Deep-red cherry color with purple tones at the edges.
Nose: Intense aromas, good combination of black berries with toasted nuances from the oak. Balsamic and spicy underscore.
Taste: Potent bouquet, meaty with very fine and ripe tannins. Long and persistent aftertaste.

Soil types
The soil is formed by sediments of sand, clay and lime-stone, which produces a dark lime-bearing topsoil, with fine and coarse sands.
The vines are minimu 30 years old and planted at a very low density (900 plants/hectare), with reduced production levels in the range of 4,000 kilos/hectare.

Winemaking and aging
Following selection, the grapes were destemmed, crushed and the must underwent cold maceration at 10º C for four days prior to fermentation, which took place at a constant 28º C. The total maceration period lasted approximately 20 days.
Finca Sobreño Crianza was aged for at least eight months in American oak barrels of less than four years. Another six months in the bottle rounded out its ageing process.

Pairs well with any type of meat, bird, roasts, cheeses, seafood in sauces or pasta.

Review:
"Biscuit-like aromas with grilled nuts and chocolate oak-influence, across ripe dark berries. The palate has a very succulent, sweet-fruit core with plenty of ripe mulberries and plums. Supple tannins. Drink or hold."

- James Suckling (July 24th 2019), 92 pts

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

G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo. 

The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.

Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.

 Review:

A juicy Barolo, with vibrant acidity and a fluid profile that exudes cherry, raspberry, mown hay, mineral and eucalyptus aromas and flavors. Tight yet long, with excellent potential.

#26 Wine Spectator Top 100 of 2023

The last wine poured at my tasting at the winery is the G.D. Vajra 2019 Barolo Bricco delle Viole. With its high vantage point in the hills west of Barolo, Bricco delle Viole is a world apart in terms of soils (with Sant'Agata marl and fossils) and even harvest times. Slow and careful ripening like the kind that characterizes fruit in 2019 renders a very delicate and ethereal expression with floral tones, wild mint and licorice. This organic wine is solid in build and structure. Indeed, Isidoro Vaira remarks that Nebbiolo tannins have changed since the 1970s and 1980s. 

-Wine Advocate 97+ Points

 Jeweled in appearance, the 2019 Barolo Bricco Delle Viole may be the best wine I have tried yet from Vajra. Its gorgeous and alluring perfume of fresh roses is followed by a Burgundian, elegant red with incredible length and no harsh edges, fine and present tannins, and beautiful, graceful concentration. It is drinking well now, and I will be trying to get my hands on as much of this as possible. Drink 2025-2045.

-Jeb Dunnuck 97 Points

2021 Rossj-Bass displays the main features of the vintage well, with intense fruit concentration and floral notes. The nose shows ripe citrus notes of lemon peel and orange evolving into tropical fruits. The richness of the nose and the same notes are reflected on the palate, where remarkable acidity balances the fruit concentration. The wine is rich, full-bodied and creamy, with a long finish.

Review:

The 2021 Gaja Rossj-Bass starts off with very, crisp, green fruit and much more Sauvignon Blanc dominant aromas of grassy, bright, fragrant green apple and green pepper - all very bright and cheerful. Then Chardonnay seems to take over in the medium-full bodied and pleasing creamy texture of the wine. This is balanced again by the tangy, juicy acidity of Sauvignon. This is very elegant blend of Sauvignon Blanc aromas and zestiness and the textural comfort of Chardonnay. The name Rossj is a nickname of Angelo Gaja’s second daughter, Rossanna.

-Wine Independent 94 Points

Guillemot-Michel Une Bulle is made from 100% Chardonnay.

This cuvée was created originally to celebrate the wedding of daughter Sophie Guillemot and Gautier!

The Chardonnay grapes come from a historic parcel of the estate - La Lie-Monin - that had been leased for nearly 30 years and that the family decided to cultivate again in 2013 following up a change of viticulture practice (towards organic) from their main neighbor.

"Bulle" is produced with the "methode ancestrale" - meaning only natural sugars are used from grapes that are harvested at optimum maturity, being less acidic and more aromatic, giving a beautiful fresh and elegant sparkling wine of crisp and juicy flavors, firm acidity and a long finish.

White meat, dessert, fruits, mild cheese, delicious on its own

Review:

"Bursting with aromas of apples, pears, almonds, warm bread and dried fruits, the 2019 Méthode Ancestrale Une Bulle is medium to full-bodied, fleshy and concentrated, with lively acids and a pillowy mousse. It's a touch drier than its 2018 counterpart. - William Kelley"

 - Robert Parker's Wine Advocate (August 2021), 92 pts

Guillemot-Michel Vire-Clesse Charleston is made from 100 percent Chardonnay.

This cuvée is produced from hundred-year old vines that the great-grandfather planted after he returned from World War I. The family wanted to honor his memory and vinify these vines the same way he did, in old demi-muids.
Charleston is a deep and complex wine that gently express itself in the glass, offering juicy white fruit flavors and a lengthy finish.

Charleston is vinified and aged for one year in demi-muids of over 10 years old. During the following harvest, the wine is racked and placed in vats for another 6 months of aging before bottling.

Fish in white sauce, poultry in creamy sauce, hard cheeses.

Review:

"The 2019 Viré-Clessé Charleston is brilliant, opening in the glass with notes of buttered citrus fruit, pear, beeswax and vanilla pod. Full-bodied, layered and textural, with huge concentration, lively acids and a seamless, multidimensional profile, it's long and penetrating. It's one of the very best wines I've ever tasted from the domaine. Readers will remember that the Guillemot family's oldest parcel of vines dates back to 1918, and the idea behind this cuvée is to work the vines and make the wine in the same way as their grandfather—who planted them—did. It spends a year in old demi-muids followed by six months in tank on the lees. - William Kelley"

 - Robert Parker's Wine Advocate (August 2021), 94+ pts

Halter Ranch Vineyard Ancestor Estate Reserve is made from 60% Cabernet Sauvignon, 23% Malbec, 17% Petit Verdot,

Their flagship wine, Ancestor is their Bordeaux-style reserve blend, and an homage to the Ancestor Tree, the largest Coast Live Oak on record. The 2019 Ancestor showcases aromas of red currant and dark chocolate along with subtle hints of cinnamon and clove. The entry is soft and rich with layered flavors of blueberry, blackberry, and dark cherry. The mid- palate is thick and mouth coating with balanced acid. The finish is framed by integrated tannins and delicate flavors of caramel and truffle.

Pair with roasted meats, reduction sauces, and hearty stews. 

Review:

Baked blackberry, leather, cocoa and espresso-bean aromas show on the nose of this blend of 60% Cabernet Sauvignon, 23% Malbec and 17% Petit Verdot. The palate is generous in fruit, tense in tannins and very approachable, showing creamy blueberry, pepper and wild-herb flavors.

-Wine Enthusiast 93 Points

The origin of Lot C-91 began in the fall of 1969 when Joe Heitz created this one-off cuvée, which was very normal in those days, as a more premium version of his already iconic Napa Valley Cabernet Sauvignon bottling. Joe envisioned Lot C-91 as a greater step up in quality from the Napa Valley Cabernet Sauvignon, with a higher quality of fruit sourcing, coming exclusively from the sought-after single vineyards of Heitz Cellar.

Lot C-91 is the culmination of 50 years of tireless effort, trial and error, and the continual desire to make a unique expression of the heralded vineyards of Heitz Cellar.

Review:

Wow. Such a racy and exciting nose! This is quite agile and nimble, full of red and blue berries in the forefront, then complemented by spiced orange, earl grey, red plums, potpourri, savory plums and chocolate. Tense and elegant on the palate, which is all about succulent red berries, nuance and texture. Nothing redundant here. A great Napa cabernet sauvignon that has real definition. A beauty by all accounts!

-James Suckling 96 Points

In 1969, Heitz produced a one-off cuvée called Lot C-91. It was thought of as an elevated version of the Napa Valley Cabernet – a 'best of the best' blend from sites throughout Napa. After a bottle of the '69 turned up and turned heads at a Heitz wine dinner, the winemaking team decided to produce a modern iteration. It's comprised of vineyards in four AVAs: Rutherford (34%), Oakville (34%), Howell Mountain (17%) and St Helena (15%). The dazzling nose instantly shows off the component from Martha's Vineyard and on the palate it walks the line between succulent, powerful, herbal and floral, showing none of the heat of the 2017 vintage. As of June 2020, this was still a barrel sample, while many Napa 2017s are already on the market.
-Decanter 96 Points

Holocene Memorialis Pinot Noir is made from 100 percent Pinot Noir. 

Holocene Pinot Noir Memorialis is a blend of 777, Pommard and 115 clones from MonksGate vineyard in the Yamhill-Carlton AVA, and it saw about 20% new French oak for 16 months prior to bottling. It is always the lighter and more feminine of the two Holocene wines, with red fruits, white flowers, dried herbs, mushroom and forest floor aromatics, bright acidity and a lithe texture, long finish.

Ink Grade Cabernet Sauvignon Howell Mountain is made from 100 percent Cabernet. 

Precariously clinging to the side of Howell Mountain, the Ink Grade Estate Vineyard claims a view unbeknownst to most in the Napa Valley. Amongst densely forested pines and sequoia stands, it lies in the north-east corner of the Howell Mountain AVA with a predominant view facing East. Terraced throughout due to the extreme slope, this mountainside vineyard grasps to volcanic “tufa” soils. Ink Grade Estate possesses a raw tension that renders fruit of immense intensity and depth.

Rugged terrain. Lush foliage. Abundant wildlife. This is no ordinary vineyard. This is the Ink Grade. Once owned by Napa Valley legend Theron Ink, our estate on Howell Mountain spans hundreds of wild acres—planted so as to nurture rather than disrupt the ecosystem that has thrived here for centuries. Ink Grade Estate Vineyard is the largest Demeter Certified Biodynamic Ranch in Napa County. If ever there was a site which imparted a feeling of reverence, Ink Grade is such a place.

The Ink Grade Estate Vineyard claims a view unbeknownst to most in the Napa Valley, lying in the northeast corner of the Howell Mountain AVA. Terraced throughout due to the extreme slopes, this mountainside vineyard clings to volcanic “tufa” soils. Ink Grade Estate possesses a raw tension that renders fruit of immense intensity and depth. If ever there was a site that imparted a feeling of reverence, Ink Grade is such a place

A GRAND CRU OF HOWELL MOUNTAIN This wine is crafted from Ink Grade’s highest elevation parcels. Vines are hand-selected, utilizing gentle processing techniques throughout fermentation, employing less new oak and larger aging vessels to maintain and express the purity and pedigree of this vineyard. The resulting wine is profound and possesses tension while remaining fresh and bright. A distinctive artifact of place, Ink Grade Cabernet Sauvignon is truly a grand cru of Howell Mountain

2019 VINTAGE HIGHLIGHTS “The 2019 Howell Mountain Cabernet Sauvignon carries the flinty graphite signature of this special terroir, highlighting the vibrant red fruit character, while showcasing notes of cedar and spices. The luscious texture of this vintage was achieved by utilizing large aging vessels during the elevage process, resulting in a beautifully balanced Cabernet Sauvignon with great aging potential.” ― Master Sommelier and Managing Partner Carlton McCoy Jr., May 2022

Review:

So much pine needle, flowers, currants and ripe plums on the nose. Medium-bodied with fine and polished tannins. Linear and very tight with a clarity and energy. Vivid is the word. From biodynamically grown grapes with Demeter certification. Drink or hold.

-James Suckling 94 Points

Expressive, with bramble and black licorice notes leading off, followed quickly by fresh black cherry and currant preserves. Features flashes of bay leaf and mesquite on the sleek finish, with a strong mineral underpinning as well. Drink now through 2035.

#96 Wine Spectator Top 100 of 2023

Kershaw Chardonnay GPS Series Lower Dulvenhoks is made from 100 percent Chardonnay.
During the year, I have the opportunity to visit a number of areas outside of Elgin. Occasionally, I come across something so fascinating that it deserves a closer look.

In 2016, I discovered a small parcel of Chardonnay grapes growing on limestone soils – a rarity in the Western Cape. With limestone often touted as beneficial for Chardonnay grapes, it made sense to grasp this opportunity with both hands. The GPS Series is testament to these special places and celebrates them.

Restraint, minerality, freshness of fruit and a chiselled edge reflect limestone’s soil properties. This 2017 vintage reveals clean, bright aromas of lemon blossom, wet chalk and powdered stones. Penetrating intensity, animated acidity with a rich mid palate weight, this wine has purity of fruit (orange peel, yellow cling peaches and grapefruit peel) lemon cream biscuits and crème fraiche textures with a long finish.

Winemaking: 
Grapes were hand-picked in the early morning, 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 590 litres 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 sulphuring and a further 7 months’ maturation in barrel before racking, blending and bottling.

Review:

"The 2017 GPS Chardonnay has a killer bouquet, just like the 2016, the mineral-rich aromatics soaring from the glass with fantastic delineation that actually reminds me of Domaine Leflaive. The palate is well balanced with a fine bead of acidity, and a little more saline than the previous vintage, although maybe not quite as persistent. Still, this is an outstanding Chardonnay from Kershaw and it will give 12 to 15 years of drinking pleasure. - Neal Martin"

- Antonio Galloni's Vinous (November 2019), 93 pts

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.