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Xavier Vignon Cotes du Rhone Rouge Vieilles Vignes is made from 70% Grenache, 15% Mourvèdre and 15% Syrah

Grenaches are almost hundred years old, Mourvèdres more than 60 years old and Syrahs are 45 years old in average.

There's a spicy, green peppercorn edge to the Cotes du Rhone Vieilles Vignes. It's medium to full-bodied, with svelte, supple tannins and plenty of plummy fruit that exhibits more savory notes and spice on the long finish.

Review:

"The deep black-cherry and ripe-blackberry fruit, plus the full, soft body push this to the edge of sweetness on the palate. However, the gentle dry tannins at the velvety finish just keep it on track. A style that now seems a bit dated, but plenty of wine drinkers love this. Drink now."

- James Suckling (March 2022), 90 pts

Xavier Vignon Ventoux Rouge is made from 60% Grenache and 40% Syrah.

Deep dark ruby color with crimson reflects, the wine offers on the nose some hints of black fruits, Provencal spices and garrigue. The mouth is ample with a great freshness yet some concentration. Medium finish with hints of red and black fruits.

The rest of the blend was aged in concrete to preserve the fruit purity.Some grapes (Grenache & Syrah) are co-fermented for more complexity. A small batch of extremely old Syrah has been aged in barrel.
Most of the time, Ventoux offers superb climatic conditions especially in the higher altitude parcels. In 2016 for instance, grapes were harvested in a perfect sanitary state. Both technological and polyphenolic ripeness were close to perfect.

Spicy Pork ribs - Satay chicken skewers - Valencian style Paella - Steamed sea eel with black soya and garlic

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

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.

The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.

When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.

Bernardins Muscat de Beaumes de Venise Hommage is made from 75% Muscat petits grains blancs, 25% Muscat petits grains noirs.

The wine shows a golden hue with orangy highlights. Endearing nose of grape, orange peel and a honeyed accent. Mild at point of entry, spendid aromatic intensity, sultana, candied orange, rose petal and refined spice. Our Muscat de Beaumes de Venise has a great age ability.

For every vintage of our Muscat de Beaumes de Venise, the grapes are picked by hand. We press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add 95% grape spirit just at the right moment. At this stage, the wine’s final balance is at stake. For the Hommage, we blend different vintages, aged in stain steel vats, to create the complexity of a long lasting wine.

The Hommage is a versatile companion to many deserts. Most expressive with dry biscuits and dry fruits, it retains all its character served with a fruit tart, puff paestry and chocolate or coffe desserts. To appreciate as well with duck breasts and figs. Served with a roquefort or a silton, it is marvellous. Simply as an aperitif with some dry fruit or grilled almonds. It's also a good compagnion for a classy cigars.

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Review:

“A stunning wine for this grape that is also rather easy to understand. The Reine Claude plum and peppery nose is complex, but already charming. As exciting as the simultaneously creamy and succulent mid-palate is, what makes this medium- to full-bodied gruner veltliner really stand out is the extremely long, crushed rock finish.”

James Suckling 96 Points

This wine reveals a complex and elegant bouquet that combines ripe fruit, leather and a fine woodiness. Round and warm on the attack, the palate is supported by solid tannins and a pleasant freshness in this harmonious and well textured wine.

The Merlot bring fruity notes and minerality from the clay-limestone terroir, enhanced by the incredibly expressive and spicy Cabernet Franc.

Review:

"A terrific effort from this large and immaculately maintained property on the clay-limestone slopes of the Côtes de Castillon, the 2019 d'Aiguilhe exhibits aromas of cherries and cassis mingled with notions of burning embers, licorice and warm spices. Medium to full-bodied, layered and concentrated, with lively acids, powdery tannins and a mineral finish, it's intelligently matured in tank and large-format oak as well as small barriques. - William Kelley"

- Robert Parker's Wine Advocate (April 2022), 92 pts

"The 2019 d'Aiguilhe has a really lovely bouquet of ample black cherry, mulberry and light floral scents, very pure and delineated. The palate is medium-bodied with cedar-infused red fruit. While not as exuberant as the aromatics, this is nicely detailed and quite poised on the finish. No, I still cannot pronounce its name, but this Castillon Côtes de Bordeaux is well worth seeking out. - Neal Martin"

- Antonio Galloni's Vinous (February 2022), 92 pts

Alain de la Treille Muscadet Sevre et Maine is made from 100 percent 100% Melon de Bourgogne

This great dry white wine offers a unique style with a fine and delicate minerality... Beautiful tension on the palate followed by hints of flower, melon and lime, that finishes with a refreshing crispness.

MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...

Average age of the vines is 20 years old.

We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes

Wine was slightly filtered before bottling to ensure wine will remain stable.

Ideal with all fishes, seafood and for sure oysters but do not hesitate to match it as well with a great goat cheese.

Alain de la Treille Muscadet Sevre et Maine is made from 100 percent 100% Melon de Bourgogne

This great dry white wine offers a unique style with a fine and delicate minerality... Beautiful tension on the palate followed by hints of flower, melon and lime, that finishes with a refreshing crispness.

MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...

Average age of the vines is 20 years old.

We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes

Wine was slightly filtered before bottling to ensure wine will remain stable.

Ideal with all fishes, seafood and for sure oysters but do not hesitate to match it as well with a great goat cheese.

Alain de la Treille Muscadet Sevre et Maine is made from 100 percent 100% Melon de Bourgogne

This great dry white wine offers a unique style with a fine and delicate minerality... Beautiful tension on the palate followed by hints of flower, melon and lime, that finishes with a refreshing crispness.

MAISON ALAIN DE LA TREILLE is located in the heart of Loire Valley since 1885. Vineyards owner and winemaker, ALAIN DE LA TREILLE creates diverse and delicate wines on the most prestigious vineyards: Muscadet, Touraine, Vouvray, Sancerre...

Average age of the vines is 20 years old.

We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes

Wine was slightly filtered before bottling to ensure wine will remain stable.

Ideal with all fishes, seafood and for sure oysters but do not hesitate to match it as well with a great goat cheese.

Alain de la Treille Rose d'Anjou is made from 50% Gamay, 50% Grolleau

The Rosé d'Anjou AOC, also known as Anjou Rosé AOC, produces medium-sweet rosés. Wines are made predominantly from Grolleau, with percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis permitted. Anjou soils reflect the geological identity of its border position between Armorican and Parisian basins. The terroirs consist of metamorphic and crystalline rocks (schist, sandstone) known as Anjou Noir, and ‘Terres Blanches’ (white earth) limestone known as Anjou Blanc. The AOC covers 1,890 hectares (4,668 acres).

The Grolleau grape derives its name from the French word ‘grolle’, meaning crow – a reflection of the dark black color of the grapes.

Crisp and refreshing with vibrant aromas of strawberry and raspberry. Juicy and well-balanced with a long finish.

Selective juice extraction to preserve color & aromas. Temperature controlled fermentation is followed by aging on the fine lees. No malolactic fermentation; no oak.

To be served chilled (10°C/50°F) with barbecued meats, salads, any spicy food, poultry dishes and of course appetizers.

Alain Jaume Bellissime Cotes du Rhone Rose is made from 50% Grenache Noir, 25% Cinsault, 20% Syrah and 5% Mourvedre

Salmon-pink color, clear and brilliant. The nose is fruity and spicy, reminiscent of wild strawberry and fine Provencal spices. The palate is full, well-balanced and fruity, with a long, fresh finish. A beautiful and delicate rosé.

A part is drawn off the skins with short maceration and the other part is from direct press. Fermentation in stainless steel at cool temperature. Bottling 5 months after harvest.

Alain Jaume Domaine du Clos de Sixte Lirac  is made from 50% Grenache, 35% Syrah, 15% Mourvedre

An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.

Review:

"The 2016 Lirac Domaine du Clos de Sixte is a terrific wine, easily the rival to many Châteauneufs from across the river, starting with its alluring aromas of flowering garrigue and ripe cherries. A blend of 50% Grenache, 35% Syrah and 15% Mourvèdre, this full-bodied wine is lush and concentrated on the palate, then turns velvety on the long finish. I'd treat it like a Châteauneuf du Pape in terms of cellaring: hold it for a few years, then drink it over the next 15. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 233, October 2017), 93+ pts

Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.

A blend of Grenache, Syrah, Mourvèdre, and Carignan grown on clay and sandy soils, mostly on terraces covered by pebble stones. Lirac is located in front of Chateauneuf du Pape, on the opposite side of the Rhone River.

Lirac Roquedon reveals an intense red garnet color and a nose dominated by a bouquet of red and black ripe fruits (kirsch and wild Blackberry). The mouth is full, with flavors of blackcurrant, liquor and spice. Tannins are both harmonious and elegant. The palate finishes with hints of liquorice and vanilla, which brings length and complexity to the wine.

Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.

Chateau Mazane Vacqueyras Rouge is made from 60% Grenache, 25% Syrah, 15% Mourvedre. 
30% aged in oak, 70% in concrete vats

This 50 year old single vineyard (22 Acres) consists of three main varieties with a predominance of Grenache. It stretches over the 'Garrigues' (scrubland) plateau that is ideally located between the Ouvèze (tributary of the Rhone river) terraces and the Dentelles de Montmirail.

Chateau Mazane Vacqueyras Rouge is medium-bodied, pure and elegant. It offers plenty of plum, blueberry, spring flowers and peppery notes. On the palate, the richness of the tannins harmonizes with the smoothiness of the wine. The finish is long, with spice aromas and licorice. Beautifully textured, enjoy it over the coming 6-7 years.

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Alain Jaume Vacqueyras Grande Garrigue is made from 65% Grenache Noir, 20% Syrah, 10% Mourvedre and 5% Old vines Cinsault

Deep, intense hue. Aromas of fresh black fruit a little meaty, with dried herbs smells. On the palate, the richness of the tannins harmonizes with the smoothness of the wine. The finish is long, with spices aromas, licorice. A typical wine from this specific terroir called "Les Garrigues".

Soil type Vacqueyras is located right next to Gigondas AOC. It mostly streches on Sarrians territory, where is the famous plateaux named “Les Garrigues”. This area is made of clay and rocks. The beautiful landscape of the “garrigue” is typical of the mediterranean area. The wines itself smell the spices, the dried herbs…you will taste the “Garrigue” in your glass, welcome to Provence … Winemaking & ageing Traditional winemakeing methods, temperature controlled fermentation. Long soaking on the skins.

Alejandro Bulgheroni Lithology Beckstoffer Las Piedras Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

From a St. Helena vineyard planted by early Napa settler Edward Bale more than 150 years ago, and later serving as the estate vineyard for the area’s first winery built by Henry Pellet in 1860, the Las Piedras site always gives us our prettiest wine. When placed next to Dr. Crane and To-Kalon wines, the Las Piedras show a certain elegance, with a very graceful entry and finely detailed complexity. We produce it with at least 75% new French oak, so there is a floral, spicy, and vanilla accent to the intense red and black fruits, cassis, and black cherry liqueur. What distinguishes this bottling is the beautifully fine tannins, delicate texture, and stunning purity. (Less than 100 cases made.)

Fermentation 70% Oak, 24% Concrete, 6% Puncheon

Review:

"The 2018 Cabernet Sauvignon Lithology Beckstoffer Las Piedras Vineyard comes from a world-class site outside of St. Helena and is all Cabernet that spent 20 months in 80% new oak. It offers a touch more red fruit as well ample cassis, spring flowers, loamy earth, and spice-like aromas and flavors. It has a wonderful sense of minerality, ultra-fine tannins, a dense, layered texture, and incredibly purity of fruit. It’s another just about off the charts release from this estate."

 - Jeb Dunnuck 98 Points

Alexandre M Mon Chenin Cuvee 20 NV is made from 100% Chenin Blanc.

Mon Chenin means "My Chenin". This is MY PERSONAL view of the Chenin blanc from France.
Floral and fresh white fruits. Mouth with floral character and yellow fruits. Finish clean fresh and dry. 
S: 3g/L

Serve as Apéritif, seafood, fishes with buttery sauce, Asian cuisine, hard cheeses.

Ancien Chardonnay Coombsville Haynes Old Block is made from 100 percent Chardonnay.

Inspired by the classic and most revered Chardonnay vineyard in the world, Le Montrachet, Ancien winery utilizes the same classic techniques. It is fermented in tight-grained French Oak cask after a gentle squeeze as whole clusters. The wine is not moved through the fermentation and aging period, only pushed by inert gas in gentle fashion into the bottling tank. In vintages where the wine achieves good clarity through natural settling, the wine is not filtered – otherwise it undergoes a light polish to help reveal is core of fruit.

The effusive nose welcomes with layers of lemon meringue, ripe apple, citrus zest, honey and grape blossom. The palate is vibrant and fresh, and the richly textured mouth-feel is expansive. Baked apple tart and stone fruit emerge as this opulent wine reaches the depths of your palate, with further notes brioche. The finish is a focused amalgamation of minerality and ripe fruit. Give this cellar worthy Chardonnay time to open up and it will reveal increasingly lush and creamy layers as it evolves over minutes in the glass and the years in the bottle.

Production notes:

Argot Le Rayon Vert Chardonnay is made from 100 percent Chardonnay. 

"Le Rayon Vert", the phenomenon which occurs as the sun dips below the horizon, and a brilliant green flash occurs when sunlight prisms through Earth's atmosphere. Jules Verne wrote "a green which no artist could ever obtain on his palette”, akin to the ethereal, green halo all truly pedigreed Chardonnays radiate from the glass.

Wafting from the glass like a freshly opened stick of Wrigley's gum. Both intense and vibrant, the full-bodied palate delivers Granny Smith apple and stone fruits; confections of custard and sticky vanilla bean; animated by bursts of spearmint and pine forest.

Review:

The 2019 Chardonnay Le Rayon Vert comes from fruit grown on Sonoma Mountain. It slides out of the glass with graceful notes of lemon tart, lime leaves, and fresh grapefruit, leading to suggestions of almond croissant, sea spray, honeysuckle, and aniseed. The medium-bodied palate is fantastically tight-knit with gorgeous tension and layer upon layer of citrus and mineral flavors, finishing very long and chalky. This is amazing.

-The Wine Independent 97 Points