Products meeting the search criteria

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

Trouillet Lebeau Pouilly-Loche Les Mures is made from 100% Chardonnay.

Pouilly Loché is the smallest appellation in the Mâconnais (33 hectares). The climate called "Les Mures" is located on a hillside, facing east, overlooking the Saône Valley at an altitude of 250 meters, in the village of Loché, 5 kilometers south-east of Mâcon. Loché has been a site devoted to vines since the Roman times. Excavations during the construction of the TGV station, which puts this vineyard 1 hour 40 minutes from Paris and Geneva, revealed the foundations of a large villa. Thereafter, the vine flourished under the influence of the monks of Cluny, who are reminded of the magnificent 12th century octagonal bell tower behind which the rocks of Solutré and Vergisson stand out.

The wine offers delicate and precise aromas of ripe yellow fruits.  Dense, fleshy and fruity in the mouth with a fresh menthol finish.

Tua Rita Giusto di Notri is made from 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc.

The word "Giusto" refers to the name of the Patron Saint of Suvereto (the hilltop Tuscan town where Tua Rita is located) and "Notri" is the name of the winery's exact location.

Giusto di Notri is a Bordeaux-inspired blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, selectively harvested in September. After a gentle pressing, the juice and skins macerate for a lengthy period of 25-30 days to add concentration and depth to the final wine. The wine is then aged for 18-20 months in French oak barrels and refined six months in bottle before release.

Deep purple in color, Giusto di Notri offers abundant aromas of blackberry, plum and currants with underpinnings of coriander, violet and a touch of vanilla. Full-bodied, with ripe, fine tannins, and a silky texture, this is a stunning wine with great aging potential.

Ideal for barbecued ribs, steaks, grilled meats and medium-aged cheeses.

Review:

Lots of incense to the aromas with sandalwood and lavender. Currants, blackberries. and fresh herbs, too. Full-bodied and very rich, with a powerful, structured mid-palate and a long, longfinish. A wine for the future. Needs four to five years to soften. Best after 2026.

-James Suckling 97 Points

Turley Kirschenmann Vineyard Zinfandel is made from 100 percent Zinfandel. 

Organically farmed, own-rooted, head-trained and dry-farmed vines planted in 1915 in the silica-rich sandy soils of the east side of the Mokelumne River AVA. Marking the 10th vintage of this wine, bright ripe red fruits, raspberry preserves, and white pepper burst forth from the glass. Precise on the palate like a perfectly seasoned piece of meat, with more red berries and a sumptuously complex texture.

Valle del Cua Bierzo Mencia is made from 100% Mencia.

A black cherry color with intense violet hues. Aromas are dominated by ripe red fruits, minerals and blue flowers. Fine, concentrated and exquisite on the palate, it is fleshy, fragrant, and full bodied.

Average age of the vines: 45-55 years
Vineyard's altitude: 450-480 meters above sea level
Pre-fermentation maceration: 3-5 days at 4-6 degres celcius
Alcoholic fermentation: 6-10 days
Maceration: 4-10 days
Malolactic fermentation: 5-9 days
Ageing: 2 months in stainless steel tank and then 2 months in the bottle.

Valle del Cua Bierzo Mencia is made from 100% Mencia.

A black cherry color with intense violet hues. Aromas are dominated by ripe red fruits, minerals and blue flowers. Fine, concentrated and exquisite on the palate, it is fleshy, fragrant, and full bodied.

Average age of the vines: 45-55 years
Vineyard's altitude: 450-480 meters above sea level
Pre-fermentation maceration: 3-5 days at 4-6 degres celcius
Alcoholic fermentation: 6-10 days
Maceration: 4-10 days
Malolactic fermentation: 5-9 days
Ageing: 2 months in stainless steel tank and then 2 months in the bottle.

Venancio da Costa Lima Palmela Reserva is made from 100% Castelao (also known as Periquita) 

Intense garnet color, complex nose with touches of ripe fruit, jam and spices, full-bodied flavor and a very balanced finish.

100% Castelao (also known as "Periquita" and "Joao de Santarem". As the most widely-grown red grape variety in Portugal it is still often referred to in Portuguese as Periquita, although that name is legally owned by José Maria da Fonseca in the Setúbal Peninsula outside of Lisbon. It is highly adaptable to different climatic conditions and its remarkable versatility enables winemakers to make a range of wines – from the easy drinking and quaffable reds and rosados to the powerful and intense reds perfectly suited to lengthy cellaring. Castelão comes into its own and is most expressive in the Sétubal Peninsula, where it makes meaty and intense wines with aromas of red berries and blue flowers that marry well with the deft use of oak.

Made from 45 year old vines.

Classic vinification at controlled temperature (25 °C) with prolonged maceration for phenolic extraction. Wine went through malolactic fermentation.

Wine was slightly fitered before bottling to avoid sedimentation in the bottle and to ensure stability.

Pasta, Cheese, red meat and game.

Vina La Ronciere 'Piedras Magicas' Idahue Estate Carignan is made from 100 percent Carignan.

Piedras Mágicas is hand-selected from small blocks in the Idahue vineyard based on specific soil compositions and microclimate characteristics. The final blend is comprised mainly of Carignan and complemented by other varieties in small proportions determined by vintage.

Located 15 miles from the Pacific Ocean, La Ronciere’s ambitious 500 acre Idahue Estate is their vision for the future. Prevailing coastal breezes, abundant sunshine, and rolling hills of ancient soils culminate in a privileged climatic and geological landscape. Years of research and a forward-looking approach drove the successful effort that saw Licanten granted D.O. status in 2018.

This wine displays a deep red color and offers aromas of black- berry, plum and floral notes. A complex palate of black fruits combine with pleasing notes of vanilla. Its volume and silkiness stand out. Juicy tannins and persistent acidity retains balance and elegance.

Review:

This wine displays a deep red color and offers aromas of black-berry, plum and floral notes. A complex palate of black fruits combine with pleasing notes of vanilla. Its volume and silkiness stand out. Juicy tannins and persistent acidity retains balance and elegance

-Tim Atkin MW 94 Points

W & J Graham's Vintage Port 2017 is made from  35% Touriga Nacional, 47% Touriga Franca and various others.

It is with great pleasure that Graham's announces the declaration of the 2000 Vintage, a wine that has been deemed to meet our very exacting standards, and one that shows every promise of living up to the reputation of the very best Vintage ports that the Twentieth Century provided.

This is a landmark wine for Graham's, not only being the first Vintage of a new millennium, but being the first Vintage wine to enjoy the extraordinary results achieved by the new robotic 'lagares' at Malvedos in the inaugural year of our remodelled winery. Significant also has been the decision to include a rather larger proportion of mature Touriga Francesa and Touriga Nacional from Vila Velha, a classic riverside Quinta a short distance downstream from Malvedos, and some spectacular old vine lots from Vale de Malhadas in the Upper Douro. These wines each from family-owned Quintas have been used to reinforce the predominant component from Malvedos and the traditional excellence of the Rio Torto lots from Lages, to produce a rounded and even blend in the hallmark rich Graham style.

Picking began at Malvedos on September 22nd and the last lagar was run off on October 10th, an unusually short and compact Vintage. Fruit arrived in good condition although yields were less than three quarters of a kilogram per vine, and the juice to skin ratio well below normal. 2000 was a year noted for a very low average yield across the Douro, and with the grapes unusually lacking in liquid, the extra amount of treading work required made it an ideal time to employ our new, tireless, mechanical treaders alongside the two original 1890 stone lagares still worked by human feet. It was evident early on in the Vintage from the colour and aroma of the fermenting musts that we were looking at a spectacular year, and after the usual waiting period of sixteen months or so to see how the lots would develop, we have now made our final selection and assembled the final blend.

The blend displays many of the typical Graham aromas of ripe plum and 'esteva' (gum cistus) and is pleasantly smooth on the palate despite its youth. It is full and rich in the mouth with fresh blackberry and red plum notes. Despite the hallmark Graham sweetness in the mouth the finish is long and clean.

As with all Graham Vintages, this is a wine made to last for years and the patience of laying down the wine for fifteen to twenty years will certainly be rewarded.

Walt La Brisa Pinot Noir is made from 100 percent Pinot Noir. 

This 2021 vintage wine opens with luscious red fruits accented with an earthy note of freshly tilled soil. The rich texture is brightened with juicy raspberry and cherry flavors, while toasty barrel notes carry through to a fresh, savory finish.

Review:

An arresting fruit quality and complex layering of flavors lend great interest to this appealing, well-balanced wine. Rhubarb, sour cherry and orange pekoe tea aromas lead to vivid black cherries and warm, subtle spices like cinnamon, cloves and nutmeg.

-Wine Enthusiast 95 Points

Weingut Prager Stockkultur Achleiten Gruner Veltliner Smaragd is made from 100 percent Gruner Veltliner. 

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Stockkultur is a 0.3-hectare plot at the top of Achleiten and was purchased by Toni Bodenstein in 2005. The name refers to the old style of training each vine to a single stake; the traditional method of vine cultivation in the Wachau before the 1950s. The vines planted in 1938 are among the oldest in the Wachau. 

Tasting Notes:

Prager’s stylistic signature is that of aromatic complexity coupled with power and tension. High-density planting and long hang times ensure ripe fruit flavors and concentration, yet allowing leaves to shade the fruit lend vibrant aromatics of grasses, herbs, and wildflowers. Minerality is a constant feature of any Prager wine.

Food Pairing:

With minimum alcohol of 12.5%, Grüner Veltliner Smaragd is a concentrated and full-bodied dry white wine. Its intensity of flavor and ripeness of fruit make it ideal with high-integrity ingredients such as seared white fish or sautéed spring vegetables. Grüner Veltliner is a classic accompaniment to Wiener Schnitzel.

Review:

From vines planted in 1937 and picked as the first of the Smaragd wines, the 2020 Ried Achleiten Grüner Veltliner Smaragd Stockkultur (planted with 15,000 vines per hectare) opens with a spectacular deep and complex but refined, fresh and flinty bouquet with intense, ripe pear and biscuit aromas. On the palate, this is a dense and lush yet pure, elegant and complex, wide and powerful but also mineral Achleiten with a long, finely tannic and still sweet finish (due to more than 30 grams per liter of dry extract). Tasted at the domaine in June 2021.

At Prager, I could not determine that 2020 would be inferior to the 2019 vintage; on the contrary, the 2020 Smaragd wines fascinated me enormously in their clear, cool, terroir-tinged way. A 38% loss had occurred mainly because of the hail on August 22, although predominantly in the Federspiel or Riesling vineyards. There was no damage in the top vineyards such as Ried Klaus, Achleiten or Zwerithaler. "Interestingly, the vines are in agony for about two weeks after the hail. There was no more growth, no development of ripeness and sugar," reports Toni Bondenstein. The Veltliner then recovered earlier, while even picking a Riesling Federspiel in October was still a struggle. "Why Riesling reacted more intensively to the hail, I don't know myself either," says Bodenstein. Whole clusters were pressed to preserve acidity and to compensate for the lower extract, and compared to 2019, the 2020s were left on their lees longer. In June, however, the 20s in particular showed outstanding early shape.

-Wine Advocate 96 Points

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Light greenish yellow, silver reflections. Fine savory, delicate nuances of anise, tobacco notes, delicate yellow fruit, a touch of mango and honey blossom. Full-bodied, juicy white apple fruit, well-integrated, silky acidity structure, finesse and long persistence, saline finish, lingers for minutes, Veltliner at its best.

-Falstaff 99 Points

"The aromas of this old-vine gruner veltliner leap out and shake you to the core. Full-bodied and full of weighty and balanced layers of papayas, mangoes, nectarines, chives, white tea and oranges. Fantastic concentration, giving so much pleasure already, but it will keep blossoming if you give it time. From vines planted in 1907. Sustainable. Drink or hold." 

-James Suckling 98 Points

Weller-Lehnert Piesporter Domherr Grosses Gewachs Riesling is made from 100 percent Riesling. 

Made in accordance with the stringent production criteria of the classification of the Bernkasteler Ring, wines with the designation “Grosses Gewächs Bernkasteler Ring” represent the premium line of the association’s dry wines. These Grand Crus can only come from the best sites of the steep slopes and are distinguished by their exceptional aging potential. To be awarded the status of “Grosses Gewächs”, selective hand-harvesting, a restriction of yields to 50 hl/ha and the passing of a stringent sensory examination by a highly qualified professional panel are required.

Piesporter Domherr is the ancient and original Piesporter Goldtröpfchen. It lies in the heart of Piesporter Goldtröpfchen right by the Mosel River. It consists of 4 hectares that are south-southeast facing.

The locatio on the river creates a mirror effect, offering optimum conditions for the production of outstanding mineral wine with fine, fruity elegance. Because of its prolonged vegetation period, Riesling (frequently referred to as the “queen of white varieties”) is often capable of expressing the characteristics of its terroir like no other.

Wolfberger Alsace Edelzwicker is made from 40 % Pinot Blanc, 30% Riesling, 15% Gewurztraminer and 15 % Muscat

Edelzwicker has a nose of grilled almonds and walnuts, with a light floral hint following. The first sip shows its true character: fresh and lemony with vegetal, herbaceous flavor. It is round and easy drinking, not overpowering and finishes clean.

Each grape variety is harvested individually in early or mid-October on the most suitable date for each vineyard.

It is a good companion for food without ever dominating it. In Alsace it is served by the glass or in large jugs to partner regional specialties. In general Edelzwicker goes well with fresh salads, cold or warm starters, but also with oysters, mussels and seafood. It should always be served chilled, around 10 ° C.

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

The wines from Alsace date back to 589 A.D., but Cremant d’Alsace has more recent beginnings, starting in 1900.  Dopff au Moulin (founded in 1574) was the first to produce Cremant d’Alsace in the Method Champenoise style.  Cremant d’Alsace received AOC status for sparkling wine in 1976.  Two types of Cremant are produced today, resulting in about 2.5 million+ cases of Cremant d’Alsace production annually:

• Cremant d’Alsace, Brut – represents the majority of Cremant d' Alsace production. Uses Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Auxerrois, and Chardonnay.

• Cremant d’Alsace, Brut Rosé – much rarer, as it is 100% Pinot Noir only.

Wolfberger's Cremant d'Alsace Rose Brut displays a lovely delicate salmon color with active, small bubbles. Round and full-bodied, this Cremant Rose displays beautiful watermelon and strawberry aromas cascading in a smooth finish. A minimum of 15 months bottle aging before disgorging ensures ripeness.

Wolfberger Riesling Muenchberg Grand Cru is made from 100 percent Riesling. 

The Muenchberg facing south terroir located in the commune of Nothalten benefits from a unique microclimate. From the 12th century, the Cistercian monks started cultivating the stony and sandy soils formed by volcanic sediments of 250 million years old. Hence the name of the terroir meaning “monks’ mountain”.

This volcanic stony, sandy soils absorb and retain the sunshine heat. They provide excellent drainage and rapid warming, as the ground in this small valley is protected from the rain. The Muenchberg terroir is perfectly suited for Riesling. The nobility of the varietal is due to its late-ripening character and a rare, real fullness from the exceptional terroir which, while unfertile, helps the vines produce fewer grapes with high concentration of flavors.

This Riesling Grand Cru Muenchberg shows a pale yellow color and gold tints. The nose develops complex citrus aromas, verbena and a mineral character. On the palate the wine is dense, fresh, full-bodied and sophisticated with elegant acidity. The finish develops refined bitterness, citrus peels flavors and a touch of salinity. 

This Grand Cru matches well seafood, bass with sauce, sea bream with fennel, dry goat’s cheese, roasted poultry with Riesling sauce.

-Vinous 96 Points