Showing 37–48 of 70 results
The color of this Numina is a deep golden yellow with a hint of light green. In the nose fresh and intense aromas of ripe pineapple, white peach and jasmine. In the mouth a wide palette unfolds with a creamy attack and beautiful natural acids, rounded off with a long finish. A floral, fruity and mineral Chardonnay.
Salentein Gran VU Blend represents the deep commitment that Bodegas Salentein has made in the Valley de Uco. This wine is the crowning glory of years of work and research in our quest to understand the terroir that we have identified and selected to produce the best wines in Argentina. Having taken this trajectory with grapes from many different regions of Mendoza, I am convinced that we have found the vineyards and varietals to perfect this blend. Gran VU Blend is a paean to the Valley de Uco and the wines of Argentina.
Beronia Rueda Verdejo
The starting point for the design of the winery was that it should be sustainable. Its thick concrete walls and the fact that the areas where the wine is actually made are semi-underground, being five metres below ground level, mean that there is low thermal inertia between the outside and the inside of the winery. As a result, due to the lower heat flux, the temperature inside this part of the winery remains constant – a valuable asset when it comes to storing and keeping white wines.
Viticulture at Beronia Rueda is rational. “Because of the climate here, you could almost be working organically without actually trying, because this is a very special area,” explains Beronia Rueda’s winemaker, Marián Santamaría.
The Paul Jaboulet Aine winery is considered to be one of the finest wine estates in history for various reasons. During 1834, Antoine Jaboulet, visited a small piece of land on the La Chapelle vineyard, overlooking the Rhone River, in the Northern Rhone valley in France. Though the area was a sleepy and calm town replete with natural extravaganza and serenity all around, it made the wine expert in Jaboulet to sit up and take a close look at the place to understand its winemaking potential.
The Pèppoli vineyards produce a Chianti Classico that is a blend made from Sangiovese grapes and complementary varieties; Peppoli is recognized and appreciated for the full expression of its fruit. A wine that represents the Chianti Classico territory and its historic grape variety with typical floral and fruity aromas.
Blecua is a red wine from the Somontano region produced by the Viñas del Vero winery. This wine is a blend of Garnancha, Tempranillo, Merlot and Cabernet Sauvignon.
Antinori’s estate in Umbria boasts high altitude vineyards between 660-1325 feet above sea level on soils derived from sedimentary marine fossils mingled clay strati. Their flagship white, Cervaro della Sala is made here but so is this under the radar gem. Bramito del Cervo is 100% Chardonnay that is barrel fermented in French Allier and Toncais oak. The grapes soak on the skins initially and then after fermentation a portion of the wine is aged on the lees in stainless steel tanks while the rest ages an additional five months in oak. The result is a full spectrum Chardonnay with ripe tropical fruit aromas and flavors along with butterscotch, minerals and hints of toasty oak that linger in a lengthy finish.
A complex and nuanced nose with notes of both citrus fruit and tropical fruit in addition to light floral sensations and vanilla. The palate shows more of this fruit with light touches of oak and a fresh, mineral finish.
Rich, savoury wine of startling finesse, selected from the best plots of the estate. Liquorice, vanilla, white pepper and red fruit on the nose, then a full-bodied palate combining red and black fruit with spicy, meaty notes.
Barolo Bussia DOCG comes from the splendid amphitheater-shaped vineyard in the Bussia Monforte d’Alba area. This historic wine was produced for the first time at Prunotto as a single vineyard wine in 1961. The balance and complexity of the Nebbiolo grapes are enhanced by the vineyard’s varied south to southwest exposure and the traditional aging in large barrels.
In 2006, château d’esclans produced for the first time a few barrels of rosé from a vineyard of 80-years-old vines atop a hill in provence. A new chapter had begun in the world of rosé.
Destemming and slight crushing at 7-8°C to avoid oxydation. Free run juice and first slight pressing. No maceration. Both free run juice and pressed juice partially vinified in demi-muids (600L barrels) and stainless steel, both temperature controlled.
The 2015 vintage in the Northern Rhone is the finest in decades, long awaited and in high demand. It is viewed in the highest possible regard and has already started receiving the finest scores and accolades. Today we are excited to release the epitome of the region, Paul Jaboulet Aine Hermitage La Chapelle 2015.
