" We don't sell the wine without touching the vine "
Wine from Sidras Bereziartua Sagardoak
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Sidras Bereziartua Sagardoak is a family-run firm devoted to cider production since 1870. The first Bereziartua ciders were produced at the old facility in Ergobia. A century later, in 1970, the cider house finally committed itself to the production of sagardua or cider at its facilities in Astigarraga, where they are located today. Since then, and following various modernization processes, Bereziartua has become a beacon in the production of natural cider, while at the same time preserving its family character at the service of tradition, and out of respect and gratitude towards the loyal customers. The fourth generation is currently running the company.
Bereziartua is home to 60 kupelas (barrels with a capacity of over 1,000 litres) made of wood, polyester and stainless steel. Next to these kupelas there are two refrigerated warehouses to control the fermentation process in line with our requirements. The txotx is a tradition that is carried out following the first contact with the cider inside the kupela; that usually happens on the Friday before 20th January - Saint Sebastian's day. The txotx season at Bereziartua goes on until the end of May. This tradition began with cider tasting sessions involving the cider maker and the wholesalers, restaurants, private individuals, gastronomic clubs, etc. Prospective buyers used to turn up at the cider house to sample the various kupelas to choose the cider that they felt was in the best condition to be purchased. Today, it has become a popular gastronomic event in the Basque society.
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This organic natural cider from Astigarraga in the Basque Country is produced from freshly pressed juice that is fermented by native yeasts in large wooden casks (kupelas) for a minimum of 4 months. The cider is uncarbonated and unfiltered.
A typical golden color, intense, deep and fruity aromas, the cider is medium-bodied and fresh on the palate with tangy flavors and a slight fizz.
Pairs with cheese, quince paste, shellfish, grilled beef. Serve chilled.
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Florence Cholet Meursault Blanc is made from 100 percent Chardonnay.
This classic Meursault offers expressive and complex aromas of white flower, white fruit, and herbal aromas. Bright acidity and minerality emerge on the palate from this beautifully balanced and structured white, followed by subtle hints of vanilla and toasted brioche nuances in a refreshing finish.
Pair with fresh Truffle Pasta, Beaufort Cheese, Pike Quennelles.
Thibeaud-Maillet Pomerol is made from 100 percent Merlot
Deep ruby with black rim. The nose is spicy, with blackberry, cherry, vanilla, chocolate and a delicate oak presence.
The wine is balanced, the tannins are present, but well integrated and round.
The finish is long and pleasant.
Harvest is done manually and the berries are selected with optical sorting before entering the cellar. Fermentations are carried out at controlled temperature with 3 to 4 weeks of skin contact. Once the malolactic fermentation is completed; the wines are put into barrels (50% new) and aged for 12 months. The estate uses three barrels from three different coopers: Vicard (Charentes)supplying most of the barrels with medium toast and a fine grain, Cadius from Burgundy supplies also fine grain/ medium toasts barrels and last but not least Sylvain, a local cooper is used for three barriques a year, those bring a bit more austerity but also a certain backbone to the blend.
Aged in French oak barrels for 15 months (50% new oak).
Delicious with grilled meat and grilled vegetables.
Review:
Spice, ripe cherry, dark plum, paprika and tobacco aromas. Medium- to full-bodied with tight-grained tannins, compact fruit and a long, firm finish. Drink from 2027.
-James Suckling 92 Points
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