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Handpicked Regional Selection Sauvignon Blanc 2019

Tasting Notes
  • A mouth-watering combination of juicy fruits, passionfruit, bright acidity and herbal lift. Pure Marlborough.
  • It was a warm and dry season in Marlborough with low yields as a result of unsettled weather around flowering in spring coupled with very dry weather after Christmas. There are advantages to such a season – low disease pressure and excellent fruit intensity among them.
  • This wine is made to preserve and highlight its fresh fruit flavours and refreshing acidity. The fruit is pressed to a temperature-controlled stainless-steel tank and the juice is vinified at low temperatures over a long fermentation. It is bottled within months of harvest and is best enjoyed when youthful and fresh.
  • This wine is from select vineyards in Marlborough, where warm daytime temperatures, high sunshine hours, low rainfall and cool nights encourage the development of the intense aromas and flavours that are the hallmark of Marlborough Sauvignon Blanc. The wine region is centred on two river valleys in the north east of New Zealand’s South Island – the Wairau River and the Awatere River valleys. Soils are alluvial and free draining silty shingles intermingled with stones and rocks. Marlborough Sauvignon Blanc is an internationally recognised wine style and accounts for about two thirds of the total vineyard in New Zealand, more than 70% of the country’s wine production and about 85% of its wine exports.
Food Match
  • Green salads, Asian-style salads, and slaws, goats' cheese, fried calamari seasoned with pepper or chilli.
Wine Style
  • Crisp & Refreshing

Domaine Albert Mann Riesling 2021

Farmed according to biodynamic principles, this Riesling from Albert Mann has a golden colour and a delicate aromatic bouquet. On the nose, hints of citrus fruit, red apple and pear. On the palate, concentrated and intense with a compact minerality. Look for notes of quince and green herbs. The finish is crisp and refreshing with a spicy undertone. Perfect with roast goose, spicy butter-steamed bass or a shrimp and papaya salad.

Luce Lucente 2019

A cold and sunny winter was followed by a spring characterized by low average temperatures and heavy precipitation, which contributed to the creation of important water reserves in the soil. The reduced sunlight coupled with the heavy rainfall resulted in a slight delay in the vegetative cycle of the grapevine. Flowering took place between the end of May and early June, after which the growing season continued regularly with a hot summer free of excessive temperatures and some rainfall occurring between late July and early August. The mild temperatures in September and the good water reserves supported a slow and regular ripening of the grapes. Lucente 2019 is an intense purplish red wine. The nose is characterized by notes of ripe red fruit, raspberries and sour cherries, combined with a touch of vanilla and a slight balsamic hint. On the palate, the wine is soft, balanced and well-supported by a pleasant crispness and smooth tannins, characteristics that together with its sweet aftertaste give the wine a persistent finish. Food Pairing: Beef, Lamb, Veal, Poultry, Cured Meat "Lots of blue fruit, graphite and stone aromas and flavors. Medium-bodied with tight and linear tannins and a fresh, vivid finish. Punchy, yet fine, suggesting two to four years of bottle will soften the wine." - 94 points, James Suckling

Cocchi Storico Vermouth di Torino

Vermouth di Torino is a collective heritage of Piedmont, which sees in the royal Savoy court as first big promoter of a product which, mainly starting from the late XVIII century, generated a flourishing industry which led Piedmont to become the Kingdom of Vermouth. In occasion of the 120 years from the foundation, Storico Vermouth di Torino is again produced according to the original recipe of Giulio Cocchi. This vermouth belongs to the category of the sweet vermouths, or Italian vermouths, sweet and amber as indicated in the manuals of the late XIX century. Storico Vermouth di Torino Cocchi has been the protagonist of the international rebirth of the top-of-the-range vermouths and the renovated interest of the great barmen for the denomination Vermouth di Torino so that it is also familiarly denominated “Cocchi Torino”. In a very short time, it’s become one of the top-of-the-range Vermouths chosen in the best bars of the world. botanical-library-Storico-Vermouth-di-Torino
The original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour of brown the beautiful clear wine. In order to emphasize its amber tone, the addition of sugar browned on fire emphasizes its amber tone, giving together with colour also a special note to the taste: crunchy and cotton candy able to round all the bitter tastes without using vanilla. A thrilling vermouth, rich in sensations: among the herbs and the aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style. A rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.
Delicious when pure on ice and a small lemon zest, but also an essential base for the creation of the most classic cocktails from Negroni to Manhattan.
Alcohol content: 16% Vol Bottle content: 75 Cl Ingredients: wine, sugar, alcohol, aromatic herbs infusion and spices. Close the bottle with its cork after opening. Once open, keep chilled and drink within a month.

Cocchi Americano Rosa

Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe. The name “Americano” is both due to the alcohol made bitter (“amaricato”) by the addition of herbs and spices and to the American habit of drinking vermouth with ice and soda. Produced according to Giulio Cocchi original recipe, Cocchi Americano is recognized in Asti as the aperitif par excellence – a real piece of history of our town. On its label the original futurist rooster designed in the 30’s and representing his aperitif function (“it awakes the appetite”) as well as one of the symbols of the town of Asti. During its history, Cocchi has produced some variants to its Aperitivo Americano. The most recent is Cocchi Rosa produced with a base of red wines of Piedmont to which herbs and spices extracts are added, in particular gentian, cinchona, citrus zests and rose petals. botanical-library-cocchi-rosa-new
Cocchi Rosa name reminds us that it’s produced with red wines, from which it derives its colour and wild rose notes. Refined with natural extracts of flowers and spices, in particular gentian, cinchona and citrus as per the Americano Bianco but with the addition of saffron, vanilla and rose petals. Its beautiful red colour is completely natural and derives from the wine.
The classic version foresees a cocktail glass with ice cubes, a spray of soda and a zest of rose grapefruit. Soda can be pleasantly replaced with ginger beer, lemon soda and tonic water. In its spritz version, Cocchi Rosa is mixed with Brachetto wine and a zest of rose grapefruit or lemon. Garnish it with rosemary. The combination with spirits such as gin, vodka and mescal is particularly positive. Cocchi Rosa is a perfect ingredient for the new trend of “low octane” cocktails, with a low alcohol content.
Alcohol content: 16,5% Vol Bottle content: 75 Cl Ingredients: wine sugar, alcohol, aromatic herbs and spices infusion. Close the bottle with its cap after opening. Once open, keep chilled and drink within a month.

Cocchi Dopo Teatro Vermouth Amaro

It’s a rare “evening vermouth” called Dopo Teatro on the wake of Piedmonts tradition to drink a small cup of cool vermouth with lemon zest in the evening, maybe after watching a performance in one of the historic theatres of the Savoy capital. botanical-library-dopo-teatro
Vermouth Amaro Cocchi has been created according to the original recipe by Giulio Cocchi where Artemisia was enriched with rhubarb, quassia wood, chiretta and a double infusion of cinchona. The addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note – totally Cocchi style.
The richness of the bitter principles makes this vermouth a tonic aperitif and a pleasant end of meal. Today it is perfect as a bittering ingredient for the best cocktails.
Alcohol content: 16% Vol Bottle content: 75 Cl Ingredients: wine, sugar, alcohol, aromatic herbs infusion and spices. Close the bottle with its cap after opening. Once open, keep chilled and drink within a month

Chateau Corbin 2015

Château Corbin 2015, Saint Emilion Grand Cru Classé is a fine, elegant wine. This 2015 vintage is considered by Bettane & Desseauve as the best wine on the property. Annabelle Bardinet, the owner, assures that this is her finest vintage, 90% of the harvest is the first wine, everything was perfect. The wine is both powerful and very balanced. The tannins blend perfectly with the black fruits, the finish is chocolatey.

Chateau Corbin 2018

A dark and intense red colour, with fine and subtle aromas with intense notes of licorice and raspberry. On the palate, tasty with tension, the wine develops fleshy on a nice fruity structure for a long finish. "Coming from the northwestern part of Saint-Emilion, not far from the border of Pomerol, the 2018 Château Corbin is 90% Merlot and 10% Cabernet Franc that was brought up in 50% new French oak. This rockingly good Saint-Emilion has a perfumed nose of black raspberries, blackberries, toasted spice, dried flowers, and loamy earth. Much more refined and elegant now from bottle than barrel, it’s medium to fullbodied and has some classic Saint-Emilion chalky minerality, quality tannins, and a great finish. This is well worth seeking out, and while it already offers pleasure, it’s going to benefit from just 3-4 years of bottle age and drink brilliantly for 10-15 years." - Jeb Dunnuck, Wine Critic

Chateau Corbin 2016

A deep ruby with purple reflections. On the nose, red and black fruits are very present with notes of wood and vanilla from the aging process. On the palate, powerful yet round, this wine is seductive and full-bodied bouquet. Fruit forward with plenty of fresh crunchy red fruit notes.

Chateau Maillet Pomerol 2018

Chateau Maillet dates back to 1820 when the Moze Berthon Family was established in the area. Georges Moze was the first member to get involved in the wine business. The family was already producing wine under the name Chateau Gouperie and back then, Maillet was the second wine label from the estate. Soil: Gravel, clay and sand Size: 4.5 hectares Farming: Hand harvested, no pesticides or chemical fertilizers used Vines: On average 40 years old Garnet-purple color. On the nose, elegant notes of blueberries and blackberries, hints of mocha and cigar, and floral aromas like violets. On the palate, very structured and long finish. Pair this wine with mostly all meats: veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes, Asian Cuisine, and pasta.

Chateau de Pommard Clos Marey Monge – Nicolas Joseph 2018

Nicolas-Joseph’s 3 hectares are comprised of flat limestone rocks with red clay — yielding a fleshy, complex Pinot Noir with red fruits and sweet, silky tannins. Divided into two parts, Jeunes and Vieilles, this plot located alongside the north-eastern facade of the Château Marey-Monge displays the least calcareous soil structure in the Clos. Hand-harvested grapes, hand-sorted on a vibrating table. 100% de-stemmed, placed into stainless steel fermentation vats by gravity flow. Weeks-long maceration, minimal pumping-over and punching-down. Pressing in pneumatic press. Placed in French oak barrels for aging on fine lees. Light filtration Tasting Notes: With a deep ruby color, our Nicolas-Joseph 2018 reveals a nose marked by floral aromas of fresh and faded roses, accompanied by ripe black fruit and sweet spices. The palate confirms the aromatic profile and unveils notes of cinnamon and clove. With its relaxed tannins, this round and full-bodied Pommard can be enjoyed today, but will only reach its peak in the next decade. Recommended Serving Temperature: 16° Production: 9000 bottles

Jayson by Pahlmeyer Cabernet Sauvignon 2017

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.