Wine
Waipara West Two Terrace Pinot Noir 2017
Hand-picked, individual parcels were destemmed without crushing into small open-top fermenters. The fruit was soaked until natural fermentation commenced before a selected yeast strain was inoculated to carry on and finish the fermentation, which was hot and quick. During this time, the ferments were worked to extract tannins appropriate to fruit weight and intensity. The more aromatic parcels were pressed off skins within five days of dryness, and the Swiss clones spent up to two weeks on skins. Parcels then went to barrel where we used only 5% new oak, instead opting for a high percentage of one-year-old (20%) to better match fruit weight. The wine then spent 12 months in barrel undergoing malolactic fermentation in spring, before being lightly fined and course pad filtered prior to bottling.
Colour: Crimson and pink flashes against a plummy red base.
Aroma: Aromatics of currant pastries, woody spiceās, and manuka leaf, leading to notes of forest undergrowth and florals.
Palate: Moderate fruit sweetness, fine tannin and restrained volume allow savoury elements to splice evenly into the tart red fruit. A very enjoyable aromatic pinot noir, with good fruit density
pH:Ā 3.70
Acidity:Ā 5.25 g/L
Domaine Albert Mann Pinot Noir Les Saintes Claires 2020
The vines, which are at least 25 years old, were planted near the Grand Cru Mambourg above the Clarisses monastery in Sigolsheim. The yields here are only 26 hl/ha.
Ruby red color, beautiful shine. The nose is discreet with a floral touch as well as notes of mara strawberries. In the mouth, a precision, a depth, a radiance that makes you want to repeat endlessly. Beautiful body hold, this racy wine reveals superb liveliness. A touch on the palate with notes of velvet. It has a rigor and a solar tone which underline its raw material and allow this Pinot Noir to give a very gastronomic dimension.
Food Pairing: Veal, Game, Poultry, Mushroom
"Stunning blackberry and black-cherry nose with notes of orange zest and cinnamon. Such a graceful wine, the power and concentration below the waterline at the front and on the mid-palate, until they sweep you away at the diamond-bright finish. So much energy and vitality that it's dangerous! From a site just below the Grand Cru Furstentum. 65% whole cluster. From biodynamically grown grapes. Drink or hold." - 98 points, James Suckling
Jayson by Pahlmeyer Cabernet Sauvignon 2018
Jayson Cabernet Sauvignon was harvested at night to deliver naturally cooled grapes to the winery. Whole clusters were gravity-fed onto a vibrating table for hand sorting. Selected clusters were gently de-stemmed, delivering whole berries for a final hand sorting. After several days of cold maceration, the fruit entered primary fermentation for two to three weeks, then gently pressed in our stainless-steel basket. The wine finished malolactic fermentation in barrel, then aged for 15 months in 88% new French oak barrels.
Effusive aromas of blackberry pie, cassis, and leather greet the nose, foretelling the full, expressive palate. Intense notes of blackberry and plum interweave with flecks of pink peppercorn and plowed earth, amplified by a lift of fresh acidity. The tannins are firm yet seamlessly melded with the rich fruit, driving to a plush, juicy finish.
"A creamy, full-bodied red with aromas of stewed blackberries, blackcurrants, dark chocolate, black tea and sweet tobacco. Ripe, polished tannins support a velvety core of dark fruit and chocolate. Delicious finish. Tight and so together. Drink or hold." - 95 points, James Suckling
Beronia Reserva 2018
Beronia Reserva is made from a selection of the best grapes from the oldest Tempranillo vines, plus some Graciano y Mazuelo. After a spell undergoing cold pre-fermentation maceration and controlled fermentation with periodic pumping over to extract the desired colour and aromas, the wine spent 18 months in mixed French and American oak barrels to create the unmistakable āBeronia Styleā. Lastly the wine was left to rest in the bottle a further 18 months before being released to the market.
Varietals: Tempranillo 90 %, Graciano 5 %, Mazuelo 5 %
A perfect accompaniment to roast meat, grilled cutlets, veal & poultry
Handpicked Regional Selection Cabernet Sauvignon 2019
This delicious wine has trademark aromas of blackberry, cassis and choc-mint with a lovely palate of concentrated dark fruits all balanced by leafy freshness and firm but long tannins. This is classic Coonawarra Cabernet.
Food Pairing: Roasted leg of lamb, slow cooked shanks, osso buco with gremolata, spicy meatballs.
Serving Temperature:Ā 13ĖC - 18ĖC
Cellar Potential: 2026
"The region is Margaret River and it stands out like the proverbial. Rich and powerful cabernet from this great vintage packs quite a punch as it extends to a sustained finish.ā 91 points, Ray Jordan - The West Australian
Veramonte Carmenere 2019
CARMĆNĆRE | 2019
Colchagua Valley
Organic Wine
COMPOSITION
100% CarmĆ©nĆØre
WINEMAKERāS NOTES
After destemming, the grapes are cold macerated for five days in open top stainless-steel tanks and fermented with native yeasts. After primary fermentation, the wine is macerated with its skin for another ten days to achieve greater smoothness and intensity of flavors. Finally, the wine is racked to neutral oak barrels and aged for 8 months.
2019 VINTAGE
A good harvest in the Colchagua Valley, with favorable weather conditions that, despite the scarcity of precipitation, gave us a good ripening curve. Harvest began during the projected timeframe and gave us intense fruit with great balance between the acidity and the tannins. It gave us a fresh carmĆ©nĆØre, with structure and a smooth finish.
Food Pairing: Beef, Pasta, Lamb, Poultry
Chateau Beychevelle 2016
The 2016 vintage confirms the refined, elegant character of ChĆ¢teau Beychevelleās wines. It benefits from a new dimension with a more precise, more generous structure. This is a wine of immense but controlled power, wrapped in a silky, voluptuous texture.
Blend : Cabernet Sauvignon 47%, Merlot 47%, Cabernet Franc 1%, Petit Verdot 5%
The 2016 Beychevelle has a stunning bouquet of vibrant, shimmering blackberry and wild strawberry fruit laced with crushed stone and rose petals. The well-balanced palate is medium-bodied with supple tannin and a slightly savory/dried blood finish that lingers in the mouth.
95 points Robert Parker - The Wine Advocate
āThe 2016 Beychevelle is a blend of 47% Cabernet Sauvignon, 47% Merlot, 5% Petit Verdot and 1% Cabernet Franc cropped at 45 hectoliters per hectare between 3 October and 18 October. It is matured in 50% new oak. Furthermore, it is the first vintage to be matured in the new chichi winery whose glass exterior overlooks the passing traffic on the D2. It has a very pure, fragrant bouquet with black cherries, cassis, cedar and wet limestone, extremely precise to the point where you might think it was from the Right Bank (logical given the proportion of Merlot in the blend). The palate is sensational: understated at first and bridled with ultra-fine tannin, it is a Beychevelle armed with a disarming sense of symmetry. It builds in the mouth towards a fabulously tensile finish that is so fresh and full of energy that the senses are almost overwhelmed. Frankly, it leaves all the other Beychevelles in recent years standing. This is an electrifying 2016 from winemaker Philippe Blanc and his right-hand man, technical director, Romain Ducolomb.ā
94 points James Suckling
āStacks of cassis, graphite and smoke on the nose of this rather full-bodied St.-Julien with a ton of velvety tannins that drive the long finish thatās simultaneously sweet, fresh and powdery.ā
Chateau dāAnglĆØs Grand Vin Blanc 2016
Limpid, pale yellow wine with golden highlights. Rich and complex nose, with a blend of white fruits and flowers, fresh and sweet spices and honey, nuts. Plentiful, structured and creamy mouth unveiling a lovely aromatic intensity. Long and fresh elegant finish.
Fresh and fruity when young, gaining more complexity after 5-10 years. Potential of 15-20 years. Drink as an aperitif with marinated sardines. Perfect with fish, veal or poultry in sauce, as well as more spicy dishes. Excellent match with cured cheeses. Decant a few hours and serve at 14Ā°C. If served too cold, the wine will not develop its full aroma.
Bourboulenc (40%), Grenache (20%), Roussanne (20%), Marsanne (20%)
![[Bundle of 3] Louis M. Martini Napa Valley Cabernet Sauvignon 2018](https://maltwineasia.com/wp-content/uploads/2023/11/Bundle-of-3-Louis-M.-Martini-Napa-Valley-Cabernet-Sauvignon-2018-430x430.jpg)
[Bundle of 3] Louis M. Martini Napa Valley Cabernet Sauvignon 2018
Our 2018 Napa Valley Cabernet Sauvignon is a layered wine with notes of black cherry, blackberry and plum are complemented by hits of toasted oak, dried currant and baking spice. Fine grained tannins and ample brightness on the palate give way to a polished mouthfeel and exceptionally long finish.
Upon arrival at the winery, the grapes were carefully destemmed and transferred to upright tanks for a two-day cold soak. To build its round, elegant mouthfeel, the wine saw 15 to 20 days of maceration time and was pumped over two to three times daily. Each lot was aged and meticulously evaluated separately, with the final blend taking place in May 2019. In total, the wine aged for 16 months in a combination of French and American oak barrels (40% new).
Varietal: 100% Cabernet Sauvignon
"A slightly high-toned red with walnut, berry, chocolate and spice on the nose and palate. Medium-to full-bodied with chewy tannins and a rich finish. A little firmer and tighter than in the past, which equates to a more serious red. A touch of petit sirah in this. Drink or hold." - 93 points, James Suckling
Domaine Albert Mann Pinot Noir Grand P 2020
Its deep robe is intense ruby in color, supported by purple reflections on the fringes like a precious fabric. The jamb is generous, suggesting a good glycerol content. The vivid disc is crisp and bright. The wine has a direct, precise aromatic expression. The juice is very young, with aromas of fruits such as raspberry, blackcurrant and blackberry in jelly. It also exalts scents of black tapenade accompanied by an empyreumatic touch, signature of the great Pfersigberg terroir. This Pinot Noir terroir-climate-grape variety is proving to be a great success. The first palate is complex, balanced and harmonious with a dense and racy structure; the persistent and pleasant tannins are of high quality, for the moment still a little tight. The aristocratic breeding is of good quality.
Grapes come from Eguisheim, on the Grand Cru Pfersigberg. Vines are about 35 years old.
"Beautiful nose of red plum with hints of pomegranate and fresh fig, but the expansive, concentrated and refined palate is even greater than the bouquet. The substantial fine tannins are wrapped in wonderful ripeness, and the further you follow the wine at the finish the more remarkable it becomes. From vines in the Grand Cru Pfersigberg. 50% whole cluster, then maturation in 60% new oak, the rest second use. From biodynamically grown grapes. Drink or hold." - 97 points, James Suckling
Grand Bateau Rouge 2020 by Chateau Beychevelle
Bordeaux AOC, France
Expressive nose of ripe red fruits (plums, ripe cassis ā¦), spices and with an elegant touch of new oak.Ā On the palate, the wine is immediately harmonious and seductive with velvety ripe-fruit flavours wonderfully cradled by the newāoak.Ā Medium bodied with ripe tannins and a savoury finish.
Blend of 75% Merlot and 25% Cabernet Sauvignon. Harvest is done 100% by hand. Traditional vinification in stainless steel and temperature-controlled vats.Ā Ageing in oak barrels for 6 to 8 months.
Vilmart & Cie Coeur de Cuvee 2016
Pale gold in colour, highlighted with flecks of silver, followed by fine and elegant bubbles, creating a delicate cord.
On the nose, the primary aromas are floral notes of honeysuckle and orange blossom, associated with the freshness of apple, peach wine, pear and nectarines. On the secondary aromas, there is greater complexity and richness with toasted almonds, butter biscuits expressing the maturation of this wine.
Once on your palate, it is characterized by a greater complexity. interwined acacia honey aromas with apricot jam, candied mango and hazelnut. The finish expresses a great minerality with a remarkable length.