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Le Bihan Touraine Chenonceaux Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Touraine Chenonceaux "Revelation" is a limpid and brilliant colored wine with pale gold highlights. The nose is intense and expressive, full of floral aromas. It is dry and harmonious on the palate, with a tangy edge and a lively finish.
To drink as Aperitif, or with white meat, Loire asparagus and seafood.
Bihan Le Touraine Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Olfactory aspect : Limpid and brilliant with a pale gold
Nose: pronounced white floral bouquet
Palate : Dry, harmonious tangy edge with a lively finish
Bihan Le Touraine Sauvignon Blanc is made from 100 percent Sauvignon Blanc.
Pale, lemon green color, with pronounced citrus intensity. The nose is dominated by lychee, grapefruit and peach aromas; rich and well-rounded in the mouth, showing a pleasant acidity length.
To drink as an Aperitif or with food, such as white meat, seafood, crottin de Chavignol goat cheese.
There are wonderful aromas of summer-ripe peaches with tropical fruits and flowers. The silky-smooth flavors are reminiscent of baked apples and toasty vanilla bean. The lively acidity makes this an extremely well-balanced Chardonnay. The finish is long and fruity, with an interesting hint of hazelnuts. This wine’s overall taste profiles is creamy with apricots and lemons.
Brulesecaille Blanc Grande Reserve is made from 75% Sauvignon Blanc, 25% Sauvignon Gris.
Pale yellow color with a green tinge. Elegant bouquet with notes of citrus and grapefruits. Smoky notes or fresh nuts aromas. Intensive fruity and elegant flavors of citrus lemon, grapefruit, elder-flower, and gooseberries. Fruit-driven fine structured finish with terroir expression, acidity is high enough to maintain the extended finish. 75% Sauvignon Blanc, 25% Sauvignon Gris. Drink over the next 3 years.
Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C.
Addition of yeast and alcoholic fermentation in casks 400 liters.
Raised on the lees for 6 months with regular batonnage (stirring of the lees).
Bottling in april 2017.
Fish, seafood, white meats, fine goat cheeses.
Boeira Douro White 40% Malvasia Fina, 30% Rabigato, 20% Gouveio and 10% Fernão Pires.
Good volume in mouth revealing its fruity character, now enhanced with a citrus component. Slight mineral touch that gives it personality. It is a complex and deep wine with a persistent finish.
Good accompaniment to fish dishes, salads, and can also be drunk as appetizers. Should be consumed at a temperature between 8º and 10ºC.
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“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
“Incredible, reserved ripeness and depth already evident on the nose after one whiff, offering plum, cedar, rose hip, sandalwood, and licorice. Full-bodied with superb depth of fruit and an abundance of polished tannins that give the wine poise and grace, even though it’s long and powerful. The quality of the tannins are exceptional. Sheer and refined. This comes from the center of Cannubi.”
-James Suckling 99 Points
Le Jade Picpoul de Pinet is made from 100% Picpoul de Pinet
Pale straw color. Delicate white flower, citrus and juicy pear aromas. Fresh, crisp, and bright acidity with mineral and saline accents. Well-balanced and easy-drinking.
A refreshing treat laced up with snappy food-friendly acidity.
Picpoul Le Jade makes a classic match with oysters on the half shell and goes very well with exotic food in general. Picpoul means lip-smacking good.
SOIL : Clay and limestone soil just a few kilometres from the reputed Etang de Thau (salted water lagoon) overlooking the Mediterranean town of Sète.
VINIFICATION : Grapes are harvested at 12°- 13° maturity
Skin maceration for several hours
Selection of drained juice after undergoing pneumatic pressure.
Cold double decantation.
Thermoregulated fermentation at 16°C
No malolactic fermentation.
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