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
Barefoot Pinot Noir
Waipara West Pinot Noir 2018
Estate grown on 3 blocks with differing soil structure, wind exposure and clones ā early 1980ās selections from St Helena and more recent Dijon clones. The colour is an attractive, very bright ruby garnet with distinct crimson hues at the rim. Aromatically it is as striking as it is seductive. Bright red fruits - raspberry, strawberry and Morello cherry have immediate impact with an equally impressive array of oriental spices - anise and clove. Ripe seed aromas of almond kernel and cherry stone lift the nose. Time reveals an inner core of darker black cherry, and just a hint of bramble all kept in check by some very attractive yet subtle French oak. The palate is soft, silken and warm but with a certain nervositĆ© which is to say that as a young wine it may appear both bright in acidity and forward in tannins, but thatās just for starters. Those are simply the framework in which the wine is cradled, the fruit depth is palpable, the Pinosity generous and its presence authoritative.
Waipara West N Block Chardonnay 2018
A stripped-back Chardonnay style that showcases the fruit from our site while still being rich in subtle complexities. We achieve this using large, berried Chardonnay clones, whole bunch pressing, minimal use of old oak barrels, extended time on yeast lees and no malolactic fermentation.
Three qualities define this wine - above all else, the first being the fruit aroma/flavour, which we want to be subtle and pure. Acid structure is the second propping up the wine and giving it a salt crunch. Yeast derived aroma/flavours and mouthfeel provide balance.
Color: Pale golden kiwifruit in colour with hues of green and silver.
Aroma: On the nose, this wine is truly multi-layered however, all of them are understated. Fresh pineapple and sea salted cracker at first, perfumed white flower and white tea in the centre, all sitting on a base of malt toffee. These aromas combine and evolve into a vast number of flavours in the mouth.
Palate: Ripe peach and lemon meringue define the taste, due to a combination of full-bodied mouthfeel, cleansing acidity and a bite on the finish. A rich complex wine.
Food Pairing: Pork. Rich Fish (salmon, tuna, etc...), Vegetarian, Poultry
Residual Sugar:Ā 0.52 g/L
pH: 3.51
Acidity: 6.75 g/L
Akarua Pinot Noir 2022
WINEMAKING
Carefully hand harvested grapes were batch fermented.Ā Mostly destemmed with two batches with a small portion of whole cluster component. Fermented on skins for around three weeks. The resulting wine was gently pressed to French oak barrels for maturation.
AGEING
In French barrels, including 20% new barrels, medium-plus toast, from the Alliers and the Vosges forests.
AGEING DURATION
9 months
Veramonte Pinot Noir 2021
PINOT NOIR | 2021
OrgƔnico Reserva
Aroma: Expressive aromas of raspberries, red cherries and cranberry reflect the true characteristics of our coastal vineyards Taste: A delicate wine with a fresh, silky mouthfeel. The seamless balance of acidity and tannins result in a vibrant and complex Pinot Noir Food Pairing: Beef, Veal, Game (deer, venison), PoultryVilmart & Cie Grand Cellier d’Or 2019
Its deep gold colour is defined by a fine and magnificent effervescence. These pearls create a white cordon on the surface.
The powerful bouquet reveals aromas of coco powder and exotic wood. Shortly after, this cuvƩe reveals all of its character with vine peaches, pear, rhubarb and frangipane.
A remarkable attack with the right balance of freshness and richness. A touch of acidity is enhancing notes of butter and dried fruit. The aromatic persistence is underlined by a tangy finish.
Wine and food pairing
Too complex food pairing should be avoided to keep the wine balance. It texture and mature aromatic profile, will lead the wine to seek products preferably like caviar or with dishes with firm texture (lobster, white meats) and reduced sauces.Domaine Albert Mann Pinot Noir Grand H 2020
A beautiful limpid color, color chart of ruby with purple reflections. We begin with a nose with rich aromatic expressions, on the one hand a wild side, undergrowth, black truffle and on the other hand a pronounced bouquet of ripe black fruits, Burlat cherries, blackcurrant, blackberry and wild blueberry, which are both intense and promising for a captivating great wine. On the palate, it is a very nice, generous and powerful Pinot Noir. There are also noble spices, touches of roasted coffee and bitter chocolate from Tanzania. A great finesse of tannins lines the palate, revealing a thickness and a width, characteristic of the Grand Cru Hengst. A fusion between the balance of the fruit and the haute couture aging presents us, a wine of pleasure under the sign of the gluttony with a promising future.
Grapes come from Wintzenheim, on the Grand Cru Hengst. Marno-calcaro-sandstone, southern exposure. Vines are about 40 years old.
"Although this has staggering forest-berry aromas, it's also full of rooty mystery. It is really hard to find words that are up to this breathtaking beauty. Completely seamless right through the super-long, wide-screen finish. Enormous aging potential, but it tastes just perfect now. From vines in the Grand Cru Hengst. From biodynamically grown grapes. More than 50% whole cluster, then matured in 60% new oak, the rest second use. Drink or hold." - 100 points, James Suckling
Gonzalez Byass Dos Palmas
This sublime Fino is aged for a very long time, developing flavours that reflect a perfect balance between the soil and the veil of flor. For this release of Dos Palmas, we selected numbers 87 and 76 of the 148 barrels that make up this solera, on the second floor of the Gran Bodega TĆo Pepe.
A deep golden colour with amber glints and delicate tears. Complex on the nose, with prominent aromas of flor. Sharp and piquant with nutty aromas, it displays a great balance between the albariza soil and an old fino aged in the winery. These two barrels reveal the splendour of the flor. The barrels selected this year were numbers 87 and 76.
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
Gonzalez Byass Tio Pepe Fino Sherry
A crisp and dry fino sherry from Gonzalez Byass. This is made using Palomino grapes and the wine is aged for around 5 years. Best served chilled.
Serve ice cold in a small wine glass to accompany all kinds of food, particularly nuts, olives, cured ham and sushi. Or serve as they do on hot days in Jerez, over ice or even 'Rebujito'; a generous splash of Tio Pepe served in a tall ice-filled glass topped with 7-Up.
"This is the prototypical fino sherry with all the salty and yeasty character you expect. Also dried-apple, pear and lemon-zest character. Generous, but very dry and salty on the palate with a refreshing touch of austerity. Where are the olives? Drink now, if possible from a freshly opened bottle." - 90 points, James Suckling
Cockburn’s 20 Years Old Tawny
Twenty Year Old tawnies are made from wines of the very highest quality, blended and subsequently aged in oak cask for an average of twenty years, until they strike the correct balance between the delicacy and elegance that come from prolonged cask-ageing, and the rich fruit character that lends these old tawnies their structure, freshness and longevity. Cockburnās 20 Year Old Tawny is pale, complex and delicate with hints of cedar and crystallised fruits. Perfect served lightly chilled to enjoy with good friends.
Cockburnās 20 Year Old Tawny has a lovely bright amber tawny colour. On the nose with an amazingly delicate and complex bouquet of fruitcake, honey and nuts combined with notes of orange peel. On the palate smooth and polished, wonderfully balanced, with rich and warm nutty flavours leading to a long and lingering finish.
Cockburnās 20 Year Old pairs extremely well with nuts, dried fruits and fruitcake, but is also
delicious with vanilla ice cream or crĆØme brĆ»lĆ©e. Serve lightly chilled to enjoy at its finest.