Tanzanite Brut Method Cap Classique is made from 80% Chardonnay and 20% Pinot Noir.
Fruity, flinty, nutty, honey and creamy notes and beautiful brioche tones are coming through on the nose. It’s dry, lingering and well structured. The Pinot noir gives the wine good backbone, structure and longevity and the Chardonnay gives flintiness which develops in creamy, elegant notes in the wine with ageing. Beautiful creamy mousse.
Tanzanite Wines Yearly source their grapes from Robertson in the Western Cape, famous for its specific areas with chalk in the soil. After sourcing these spots winemaker Melanie van der Merwe asked farmer Ernst Bruwer, from the Farm Mont Blois, to plant Chardonnay and Pinot noir grapes on these spots. After years of trials she realized that year after year the base wines made from these plots compared to base wines made from any other areas tends to mature much slower and gives beautiful complexity in the end product. At around 18.5 to 19 degrees balm hand picking of the grapes are done in small 18kg baskets. This is transported to a press house, which she rents during harvest time. She does whole bunch pressing on every 5 Ton of grapes. Yields are around 480- 500 liters of juice per ton of grapes. Juice is inoculated with Prise de Mousse yeast a specific French yeast strain she uses. Fermentation at cool temperatures for 8-10 days takes place and this is followed by Malolactic fermentation on all base wines. After MLF wines are blended. Secondary fermentation takes place in the bottle and wines are left on the lees to mature and tasted every few months to monitor the ageing on the lees. Minimum time spent on the lees will be 24 months.
It’s the only area in the Western Cape where you will find Chalk in our soil.
Age of the vines is around 8-15 years old.
Enjoy as an aperitif or with fresh seafood, oysters, smoked venison Carpaccio, creamy chicken, apple crumble and even Cape Malay curry.
Review:
"This is a richly flavored sparkler showing complex notes of brioche, apple, and a hint of clementine. It’s bone dry on the finish with lingering toasty lees notes. A blend of 80% Chardonnay and 20% Pinot Noir aged 24+ months on the lees. The winemaker is Stellenbosch enology grad Melanie van der Merwe who made sparkling wine for 11 years at Distell before starting her own brand."
- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts
"A blend of 80% Chardonnay and 20% Pinot Noir, the NV Brut begins with biscuity aromas followed by green apple, citrus blossoms and lees. The palate is focused with precision and finesse and shows that the winemaker has taken a lot of time and effort to create this wine. Bright, energetic acidity livens up the mid-palate, and the mousse is firm with a soft nuttiness from the autolytic characteristic. The finish is long and subtly spicy with and lingers with notes of sweet brioche and cashew butter, as the wine spent two years on the lees. - Anthony Mueller" - Robert Parker's Wine Advocate (March 2020), 90 pts
Taylor Fladgate Vintage Port.
On the palate, the wine has beautifully ripe tannins, which integrate perfectly into the mid-palate, providing both structure and volume, and then break out on the finish with a firm wiry, grip. The palate closes with a powerful tide of fresh, complex fruit flowing endlessly through the finish. In the 2018, the Taylor traits of fine fruit and inner power combine seamlessly with the ripeness and depth typical of the vintage.
Luce is the first wine to be produced from a blend of Sangiovese and Merlot in Montalcino. Perfect harmony between the structure and elegance of Sangiovese and the roundness and softness of Merlot. Luce is the iconic wine of estate, capable of expressing, vintage after vintage, our original interpretation of these lands.
Luce is the first wine to be produced from a blend of Sangiovese and Merlot in Montalcino.
Luce 2019 has an intense ruby red color. The nose is striking with its floral hints of violet and rose accompanied by red fruits such as raspberries and sweet spices. In the mouth, the wine is balanced and elegant with an almost creamy texture supported by silky and well-integrated tannins. Spicy notes accompany the persistent finish.
Review:
Sophisticated aromas of lead pencil, graphite and blackcurrant. Hints of black olives and herbs, too. Full-bodied, yet tight and deep, with super precision and intensity to the tannins. Incredible balance of structure and finesse to this. Give it time in the cellar. Better after 2027.
-James Suckling 99 Points
The Grade Cellar Kingly Project Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon.
"This is a noble expression of Cabernet Sauvignon" in full regalia, with decadent aromas and a mouthfeel viscous and sleek. "This vintage of the Kingly Project Cabernet Sauvignon enters the scene" -- Thomas Rivers Brown
Review:
The 2018 Cabernet Sauvignon Kingly Vineyard is endowed with tremendous richness and concentration. It emerges from the best spots within Block 5, which is a bit more protected from the elements. The 2018 is a bit closed today, but it has a lot of promise. Time in the glass brings out layers of inky dark fruit and the savory, minerally notes that are such signatures. This potent Calistoga Cabernet needs time to shine, but it is impressive today just the same.
-Vinous 96 Points
The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.
“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.
“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.” - Thomas River Brown
Review:
The 2018 Cabernet Sauvignon Winfield Vineyard is an absolutely gorgeous wine that conveys a striking interplay of richness, power and nuance. Silky and restrained for this site, the Winfield offers up a compelling melange of red fruit, iron, cedar, tobacco, rose petal and dried herbs, all in a mid-weight style that is incredibly appealing. The Winfield is a selection taken from Blocks 1, 4 and 5.
-Vinous 94 Points
The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.
“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.
“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.” - Thomas River Brown
Review:
The 2019 Cabernet Sauvignon Winfield Vineyard is a blend taken from three blocks in the vineyard. A potent, layered Cabernet, the Winfield is super-expressive today. Dark red cherry, licorice, incense and savory herbs all flesh out in a potent, resonant Calistoga Cabernet that hits all the right notes. This is impressive, to say the least.
-- Antonio Galloni 95 Points
Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay
Appellation 100% Virginia
Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.
Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity.
This 100% Chardonnay blend is made from Tête de Cuvée, or first pressing of the grapes, considered superior in quality, with a high percentage of reserve wines for extra complexity, depth and richness, and a low added dosage to preserve purity and freshness.
Thibaut-Janisson Virginia Fizz is made from 100 percent Chardonnay.
Virginia Fizz is a fun and festive sparkling wine, great for all life’s celebrations. It is cremant style made of 100% Chardonnay. Packed with apples and peach flavors, the wine has a very creamy and smooth texture. The myriad of tiny bubbles will tickle your taste buds.
Refreshing on its own, but perfect mixed as a cocktail!
A parcel of 90 ares, one part is 20 years old and the other part is 55 years old. Its is called Les Pressonniers, in Gevrey-Chambertin.
Bourgogne Rouge Côte d’Or comes from a plot of Gevrey-Chambertin vines, giving delicate fruit and body, as well as the character and complexity of the Gevrey-Chambertin terro
Mortet Bourgogne Passetoutgrain is mae from 60% Gamay and 40% Pinot Noir
Aged 11 months in Neutral French oak barrels.
12% ABV
Malolactic fermentation in barrel.
Slight filtration before bottling.
Bourgogne Passetoutgrains is an Appellation d'origine contrôlée (AOC) for wine from the region of Burgundy.
Most Bourgogne Passetoutgrains is red, although rosé wine may also be produced. Unlike other Burgundy wines, which are
primarily produced from a single grape variety, Bourgogne Passetoutgrains is essentially a cuvée of Gamay and Pinot noir.
This is a quintessential bistro wine. Fresh and fruity, displaying red and black fruit flavors. Well balanced, good structure and silky finish with excellent length. Serve slightly chilled.
Oeufs en Meurette (poached eggs served in a red wine sauce with onions and lardons).
Boeuf Bourguignon (beef cooked in red wine with carrots and patatoes).
Pizza and pasta.
Mortet Bourgogne Passetoutgrain is mae from 60% Gamay and 40% Pinot Noir
Aged 11 months in Neutral French oak barrels.
12% ABV
Malolactic fermentation in barrel.
Slight filtration before bottling.
Bourgogne Passetoutgrains is an Appellation d'origine contrôlée (AOC) for wine from the region of Burgundy.
Most Bourgogne Passetoutgrains is red, although rosé wine may also be produced. Unlike other Burgundy wines, which are
primarily produced from a single grape variety, Bourgogne Passetoutgrains is essentially a cuvée of Gamay and Pinot noir.
This is a quintessential bistro wine. Fresh and fruity, displaying red and black fruit flavors. Well balanced, good structure and silky finish with excellent length. Serve slightly chilled.
Oeufs en Meurette (poached eggs served in a red wine sauce with onions and lardons).
Boeuf Bourguignon (beef cooked in red wine with carrots and patatoes).
Pizza and pasta.
Mortet Bourgogne Rouge Charmes de Daix is made from 100 percent Pinot Noir
Fresh and fruity wine displaying red and black fruits flavors (cherry). Well balanced, a good structure and a nice finish.
The wine is produced from 6 different parcels (1 hectare total), planted on clayey soils and chalky rocks sub-soils. The age of the vines varies from 10 to 40 years old.
Yield: 50-55 hl/ha.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; racking twice a day. Fermentation in stainless steel tanks for 4 months. M-L. Aging in oak barrels for 11 months.
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).
Review:
"Pink color. Aromas of strawberry fields, eucalyptus, and fresh ferns with a fat body and a very long watermelon, persimmons, lime zest, and sea salt finish. An energetic, lively Rose with exotic flavors that are sure to tantalize."
- Beverage Testing Institute (May 2022), 95 points
Thorn Clarke Single Vineyard Mataro is made from 100 percent Mataro.
The Single Vineyard Selection range focuses on single site, small batch wines, highlighting the true characteristics of each individual variety. Each block is hand selected by our winemaker and viticulturist each year, choosing the wines that best reflect the strengths of each individual vintage.
Striking with its inky red color and purple hues, a hallmark of a classic vintage. On the nose, briary black fruits are in abundance. Notes of Chinese five spice and currants also shine through. On the palate, blackberries and winter spice are evident. The generous and silky tannins in this wine support a long and complex finish.
The grapes were destemmed and fermented in 4 tonne open fermenters for a period of 10 days. The wine was pressed off into 10 year old oak where it was matured for a duration of 18 months before being racked in preparation for bottling. This wine has no filtration.
Thorn Clarke Terra Barossa Cabernet Sauvignon is made from 100% Cabernet Sauvignon
The range is named is named in honor of the rich soils in the region which are a major factor in the Barossa’s reputation as one of the great wine regions of the world.
The wine shows a bright red with a purple hue on release. Lifted blackcurrant balances the fresh herb characters on the nose. A hint of eucalyptus is evident. The palate has bright currant characters throughout. Spice and chocolate add to the complexity of the wine. The tannins are ripe and grainy and give the wine good structure.
Thorn Clarke Terra Barossa Shiraz is made from 100 percent Shiraz
Deep purple red. Aromas of ripe plums, cherries and earth with subtle notes of vanilla and cloves. The aromas follow through onto the palate with a fruit focus, subtle oak notes and soft, rounded tannins. The wine walks the line between medium and full bodied with a plush mouthfeel.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into predominately American oak to mature.
Mas la Plana is graceful and balanced despite its firm and dominant tannin profile. Bright crunchy acidity ensures a wine that will develop in the cellar for years to come. This polished red displays hints of its Mediterranean heritage with herbaceous bramble while holding true to brooding currant and loamy earth, reminiscent of old-world Cabernet Sauvignon.
Review:
Inviting mint, floral, cassis, clove and cinnamon nose. Juicy, lively and fresh on entry, with densely-packed soft black fruits, blackcurrant jam and spice. Textural and long with fine silky tannins and tidily-integrated acidity. Superb overall length and finish.
Decanter 97 Points
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.
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.
Corne Loup Lirac Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre
Dry - less than 4 grams/liter
Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).
The average age of the vines is 40 years. (The oldest vines are 80 years old).
The soil is mainly sandy marl and small pebble stones.
Pairs with lamb, duck, turkey, red meat, game and cheese.
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 2017 The Menzies Cabernet Sauvignon is looking good next to the 2016 tasted beside it. It is fresh and vibrant, with layers of complexing dark earth characters, with cigar box, black olive brine, cassis, bramble, milk chocolate and cracked black pepper. This is very good, and it has what I am coming to recognize as a "Yalumba red character": dried herbs, particularly oregano. The juicy splay of fruit through the finish is a highlight.
-Wine Advocate 95 Points