Products meeting the search criteria

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. 

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.

Thorn Clarke Shotfire Quartage is made from  47% Cabernet Sauvignon, 31% Cabernet Franc, 14% Merlot, 8% Petit Verdot .

The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.

Shotfire Quartage is based on the five traditional red varieties found in the Bordeaux region of France (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec). The Thorn-Clarke winemakers use at least four of the varieties to create the blend each year (occasionally, they can get over excited and use all five). The blend is a reminder to not only look to the future but also to keep an eye on the past and tradition.

Tinel Blondelet Pouilly-Fume Genetin is made from 100 percent Sauvignon Blanc.

The soil is made of "caillottes" (limestone stones).
"Genetin" is a name given in homage to the original name for Sauvignon Blanc: Muscat Genetin. The Genetin bottling is normally reserved for the most powerful Cuvées in the winery. No oak.
Produced from 25 year-old vines coming from the Villiers limestone terroir, situated in Bouchot.

Traditional vinification in thermo-regulated stainless steel tanks. Following a gentle pressing the juice is then fermented at controlled temperatures before being left to mature on its fine lees to gain extra depth and concentration before bottling in the next spring.
Matured on fine lees bringing finesse to the wine and bottled late in order to let all its roundness evolve.
Yield: 55 hl/ha

A golden colored and mineral wine with elegance and finesse. Can be cellared for 2-3 years.
A mineral-laced smoky accent and citrus aromas. Elegant and powerful on the palate.
Food pairing: shellfish, goat cheese such as “Crottin de Chavignol”. Perfect also as an aperitif.

Review:

- Wine & Spirits (Regional Tasting Report, Spring 2022), 91 pts

Every now and then, in life and in wine, we are presented with unique opportunities to express ourselves and create something truly remarkable.

When rare opportunities arise, we need to capture, nurture and develop them so that their potential is fulfilled. So when Torbreck was given the opportunity to work with one of the most famous vineyards in the Barossa Valley, it became almost inevitable that the resulting wine would be truly remarkable.

In 2003, Torbreck growers and fourth generation descendants of the Seppelt family, Malcolm and Joylene Seppelt, asked our winemakers to create for them a small batch of Shiraz from their old Gnadenfrei vineyard in the sub-region of Marananga.

Planted in 1958, the five acre vineyard is traditionally dry grown and comes from an original Barossa clonal source. South facing, on the eastern side of a ridge separating the Seppeltsfield and Marananga appellations, these aged vines have been meticulously hand tended, traditionally farmed and pruned by a grower with a lifetime’s experience on Western Barossa soils of very dark, heavy clay loam over red friable clay. The resulting low yields of small, concentrated Shiraz berries make the vineyard the envy of all winemakers in the Barossa.

We looked longingly at the wine when it was returned to the Seppelts, knowing that it was the best we had ever made. In 2005 we convinced the Seppelts to sell Torbreck the fruit and The Laird was born. In 2013 Torbreck purchased the Gnadenfrei vineyard, securing The Laird’s reputation as one of the world’s great single vineyard Shiraz wines.

Torbreck is the name of a forest near Inverness, Scotland and you’ll find more than a passing nod to the Celts in our wine naming conventions. The Laird of the Estate in Scotland is the Lord of the Manor and master of all he surveys.

Review:

I poured the 2017 The Laird, set it aside and got about doing other jobs for 45 minutes or so, to give it some room to breathe. And it does breathe. It has its own pulse and beat and life, and it flexes and moves in the mouth. This is incredibly enveloping, with aromas reminiscent of campfire coals, charred eucalyptus, lamb fat, roasted beetroot, black tea and a prowling sort of countenance. In the mouth, the wine is bonded and cohesive and seamless, there are no gaps between anything, no space between fruit, oak and tannin; it all comes as one. While this is a singular wine, it is so big and concentrated that it needs no accompaniment other than some fresh air and a good mate. It's denser than osmium and is impenetrable at this stage.

 Toso Fragolino Rosso Spago is an aromatized drink made of wine and strawberry with fine and fruity flavors. Serve cool at 8 C. Excellent as an aperitif, with desserts as well as for cocktails or simply on its own.

Tres Ojos Garnacha Calatayud is made from 100 percent 85% Old Vine Garnacha (40-50 year old vines) and 15% Tempranillo.

The wine has a brick red color with a bouquet of red raspberries, spice and white pepper. The palate is incredibly concentrated and rich. The modern styles of Garnacha in Spain are continuously being perceived worldwide as wines of extraordinarily good quality. This wine is fruity, juicy and shows a great depth, ripe tannins, length but yet with wonderful elegance and lightness.

The wine ferments for 7 days at 30ºC, followed by 14 days maceration on the skins. Aged 12 months in large stainless steel vats. Cold stabilized and lightly filtered before bottling

Enjoy with sausages, roasted meats, aged cheeses etc.

Trouillard Brut Extra Selection NV is selected from 15 different vineyards located in the Marne Valley, in the Aube and the small Mountain of Reims.

Trouillard Brut Extra Selection NV is made of 35% Pinot Noir, 35% Pinot Meunier, 30% Chardonnay.
With a light amber color with fine bubbles, full-bodied with a full mixture of white fruits. Dominating taste of hazelnuts and grilled almonds.  This crisp, delicate, fresh, creamy and elegant champagne, with just a touch of yeastiness, is sure to enhance any special occasion or meal.  A very classic and delicate Brut.

Review:

"Medium gold color with a rich, seductive nose of roasted grains. Shows an elegant attack and a very fine, rich mousse. Finishes very dry but long. Dried lemon peel and toasted bread are evident on the richly textured palate with notable mineral character. Finishes very dry and long."

International Wine Review  92 pts

Guide Michelin 2013, **

Trouillard Elexium Brut NV is a blend of 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier

Aged 2 years on the lees.

This “cuvee” combines pinot noir’s power, pinot meunier ‘s suppleness and chardonnay’s elegance to give to Elexium all its radiance and its lightness. Its ageing provides beautiful citrus fruits notes, whites fruits and a lightly gold color.

Color: Green pale gold, beautiful intensive and persistent sparkle.
Nose: Notes of citrus fruits, white fruits and white flowers.
Mouth: Sophisticated, light, fresh, silky, elegant with a good persistence. Airy character almost feminine.

Terroirs: AOC Champagne - France, 20 selected vineyards located mainly in Petite and Grande Montagne de Reims, in Grande and Haute Vallée and in Côte des blancs.

This cuvee can be served from the aperitif to the dessert. We recommend that you enjoy with poultry, smoked salmon, whites fruits or sorbet.

Trouillet Lebeau Pouilly Fuisse Premier Cru Pouilly 2021 is made from 100% Chardonnay.

This wine, now sold under the Premier Cru Pouilly AOC, is not new to our portfolio. This wine used to be called “Coeur de Pouilly” and it was the estate's latest Pouilly-Fuissé cuvée. Starting with the 2021 vintage, this climat is now officially classified as Premier Cru !

It comes from the best plots located in the heart of the appellation and aged in oak barrels. The wine shows a pale yellow color with deep golden highlights, an aromatic and complex nose with fruity (fresh almond, apricot) and floral (violet) notes. Powerful and fleshy in the mouth, it reveals notes of lime trees, cinnamon, honey and has a good aromatic persistence.

Enjoy it with poultry, such as Poulet de Bresse (blue-footed chicken) or with strong fish, such as pike or bass.

Trouillet Lebeau Pouilly-Loche Les Mures is made from 100% Chardonnay.

Pouilly Loché is the smallest appellation in the Mâconnais (33 hectares). The climate called "Les Mures" is located on a hillside, facing east, overlooking the Saône Valley at an altitude of 250 meters, in the village of Loché, 5 kilometers south-east of Mâcon. Loché has been a site devoted to vines since the Roman times. Excavations during the construction of the TGV station, which puts this vineyard 1 hour 40 minutes from Paris and Geneva, revealed the foundations of a large villa. Thereafter, the vine flourished under the influence of the monks of Cluny, who are reminded of the magnificent 12th century octagonal bell tower behind which the rocks of Solutré and Vergisson stand out.

The wine offers delicate and precise aromas of ripe yellow fruits.  Dense, fleshy and fruity in the mouth with a fresh menthol finish.

Trouillet Lebeau Pouilly-Vinzelles Les Quarts is made from 100 percent Chardonnay.

The wine comes from a very small parcel located in the climate of "Les Quarts" benefiting from an eastern exposure that is perfectly suited to Chardonnay, allowing early harvests and giving rich and powerful wines. Neighboring the archaeological complex of Solutré, the Vinzelles appellation is based on the same Jurassic (Bathonian and Bajocian) rocks that crown the Mâconnais mountains.

Rich aromas of peach, apricot and grapefruit, evolving with age towards fresh almond, hazelnut, honey, quince or toasted bread. This Pouilly-Vinzelles "Les Quarts" balances its natural minerality with fatness and opulence.

Trouillet Lebeau St. Veran Les Condemines is made from 100 percent Chardonnay.

The wine comes from 70-year-old vines that are ideally located on a south-facing slope in the village of Leynes, on a clay-limestone terroir. Aged 100% in Burgundy barrels, offering a fruity, powerful and charming wine. Beautiful expressive aromas of ripe yellow fruits. Rich, generous, full, crisp and well-balanced on the palate.

Valminor Albarino Rias Baixas is made from 100 percent Albarino. 

Albariño is a Portuguese grape, native to the Miño River region, which separates Galicia & the Rias Baixas DO from Portugal. Albariño has a characteristic citrus aroma & high acidity.

Valminor Albarino presents a yellow straw color. On the nose, the wine shows a wide fruity range of aromas, with notes of fresh grapefruit, apricot and melon. In the mouth, Valminor combines fruity flavors and freshness with a rounded acidity, resulting in a balanced wine that boasts an opulent taste and slight spritziness. 

Verite La Joie Red is made from 76% Cabernet Sauvignon, 9% Merlot, 7% Cabernet Franc,5% Petit Verdot, 3% Malbec.

The 2018 La Joie displays a brilliant violet core with a thin rim of bright ruby. Generous fruit-for- ward aromas of ripe black currant and black cherry are followed by earthy notes of fresh conifer, dried mushroom, black olive, dusty clay, anise and clove. The palate is rich and structured; possessing similar flavors of the nose, refined tannins, well-balanced acidity and a complex, luscious finish.

Review:

Blackberries, black mushrooms, violets, flowers, and dark tobacco. Black truffle, too. Full-bodied, yet in check and pretty. The fine tannins frame the wine perfectly. Really long and focused. Seamless. Elegance with power. This will age incredibly well, but already so gorgeous to try. 76% cabernet sauvignon, 9% merlot, 7% cabernet franc, 5% petit verdot and 3% malbec. Try after 2026, but attractive now.

-James Suckling 99 Points

Viejo Isaias Don Isaias Sparkling is made from 50% Chardonnay and 50% Chenin Blanc

Charmat method.

The wine is produced from grapes that grow in the highlands of the Mendoza River. Its second alcoholic fermentation with a prolonged contact with yeast brings complex aromas of stone fruits, such as white peach, and citrus aromas such as pink grapefruit and tropical pineapple. The palate reveals good acidity and freshness.

Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.

The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).

Vinsacro (Valsacro)( Rioja is predominately 70yr old 55% Tempranillo, 20% Garnacha, 10% Mazuelo, 10% Graciano and 5% Monastrell aged in American oak. 

Dark cherry color. Intense and elegant sweet spices, chocolate and ripe fruit with suggestive toasty aromas that tell us about the aging in good oak. Tasty, powerful, meaty and structured and at the same time easy to drink, very round.
The slogan of our winemaker "Wine is to enjoy". Vinsacro red wine is a wine to be stored, so that positive developments are expected for at least 15 years.

"A modern wine from Rioja Oriental, this is a blend of tempranillo (50 percent), mazuelo (10 percent) and mixed old vines, all farmed by the Escudero family. They allow the fruit to ferment spontaneously, age it in new American oak barrels, and present a wine filled with supple harmonies and long-lasting flavors of plums and tobacco, intensely concentrated and delicious. The oak aging lends a sandalwood note of incense, the meaty Morello cherry notes give it a satisfying feel. Pour it with grilled ventresca tuna. - Joshua GREENE"
- Wine & Spirits Magazine (February 13th 2023), 94 pts

Vinsacro Rioja Blanco is made from 60% Chardonnay, 40% Viura.

Aged 7 months in oak barrels of 225 liters

The grapes come from vineyards located in Grávalos, on the southern slopes side of Mount Yerga at the foothills of the “Cordillera Ibérica” at an altitude of between 700 and 800 meters. A very high located area where you obtain fresh wines with little graduation, with very fine and elegant aromas.

Bright straw yellow color, intense aromas and elegance with outstanding floral and fruity notes. After some time in glass balsamic and spicy aromas with toasty notes rise, due to aging in oak and bottle maturation. Very cool and structured with an unusual  power for a white with a variety of flavors ranging from citrus to balsamic. A white wine that is full of sur­prises and capable of taking on many years in the cellar.

Vinsacro white has a long aging potential and presumably will have a positive development for 20 years.

The Chardon­nay grape is har­vest­ed dur­ing the sec­ond or third week of Oc­to­ber. The Viu­ra grape in the first two weeks of Oc­to­ber.
The col­lec­tion of the grapes is done man­u­al­ly.

The se­lect­ed must will go through the fer­men­ta­tion in Amer­i­can oak bar­rels of 225 liters with medi­um toast, re­main­ing in the bar­rel with its lees for sev­en months be­fore be­ing re­moved with a dai­ly battonage, dai­ly at first and then more spar­ing­ly.

Pairs great with roast lamb, grilled vegetables.