finewinessask.com Products

Reserve Semillon

Wed, 08 Sep 2010 05:13:08 -0500

Cultivar: Semillon Vinification: The grapes were pressed immediately after picking and settled. The juice was placed in small oak barriques to ferment and left on the lees to mature for six months. Wine analysis: Sugar: 2.46 g/l Total acid: 6.39 g/l pH: 3.25 Alcohol: 13.84 vol% Winemaker’s Description: Eikendal Semillon has layered aromas – gorgeous beeswax and notes of grapefruit underlined with hints of toffee. Powerful and lively structure with an expressive lemon-honey viscosity lashed with creamy richness impending an elegant peachy finish. Maturation potential: Eikendal Semillon is best drunk young to enjoy its harmonious fresh, fruity flavours and clean finish.

Luzon Dulce (500ml)

Wed, 08 Sep 2010 05:13:08 -0500

About the Wine Wine Making: Fermentation of part of sugars the temperature not passing the 24oC. Ageing: 8 months in 50% French and 50% American oak barrels. Harvest: Handpicked 10/15 Kg boxes and then on a selection table. Tasting Notes Colour: Cherry Red colour with a shiny ruby rim. Aroma: Intense nose, mature red fruit, blackberry, blueberries, fine hints spices from the oak. Palate: Ample, complex with spices, pepper, clove a jammy sweetness and richeess, well structured and balanced with great length in mouth. Food Pairing Toast of foie, blue cheeses, chocolate and hazelnut pudding, cinnamon and coffe cakes, vanilla and chocolate cakes, jams, nuts and dried fruits.

Cabernet Sauvignon / Petit Verdot

Wed, 08 Sep 2010 05:13:08 -0500

Ripe nose, loads of berry fruit and mineral. Ample fruit, big tannins. Decant 1 hour. Matured 24 months in mostly old French oak barrels. Stews, older cheeses, full flavoured roasts including lamb will sing with this wine.

Pinotage

Wed, 08 Sep 2010 05:13:08 -0500

Sweet nose of ample red fruits, a touch of spice generously reflected in textured mouthfeel. Firm but pleasant tannins, fresh acidity, wonderful balance. Matured 15 months in old barrels. Pair with olive oil and bread dipping, flavourful cheeses, red meats, pork and beef ribs.

Chateau Laroque

Wed, 08 Sep 2010 05:13:08 -0500

Complex, rich, lots of flavour going on! Well structured, GENTLE tannins. Pleasant, long finish. Aged Cheese, Grilled and Roasted Meats PAIR Beautifully.

Chateau Ninon

Wed, 08 Sep 2010 05:13:08 -0500

Deep red colour. Roundness and suppleness thanks to the Merlot. Well balanced and structured. Nice finish and concentration from an exceptional vintage.

Cuvée Phébé

Wed, 08 Sep 2010 05:13:08 -0500

Nice deep red colour. Expressive nose very focused on black berry flavour. Pleasing toasted vanilla from the new oak barrel. Well balanced, medium bodied palate and nice finish. A bargain!!

Blanc de Blancs (sparkling)

Wed, 08 Sep 2010 05:13:08 -0500

Awards: Gold Medal - World's Best Sparkling Wines VARIETAL Chardonnay 100% LOCATION La Chasse Blanc de Blancs is produced from the noble Chardonnay grape: A blend of the best parcels of 3 prestigious regions: Pays d'Oc, Limoux and Val de Loire, giving delicate, powerful, structured and long-lasting wines. TASTING NOTES Colour: pale gold with fine bubbles Nose: floral aromas with quince fruit and almond notes Taste: fresh and well-balanced with a long toasty finish on the palate. VINIFICATION La Châsse du Pape Blanc de Blancs is produced from the noble chardonnay grape picked earlier when sugar levels are lower and acid levels higher. The juice of harvested grapes is pressed off quickly. This sparkling wine is elaborated according to the “Méthode Traditionnelle”, more widely known by its former name of “Méthode Champenoise”. It consists in a second fermentation process once the wine is bottled. The gas given off by this fermentation mixes with the wine and is transformed into fine bubbles. TASTING NOTES Grapes are vinified at 16-18°C to develop optimum fruit flavours and preserve freshness. After initial vinification in stainless steel and a second fermentation in bottle according to the Méthode Traditionnelle, the wine was aged on its lees for a minimum of 9 months in order to develop its delicate aromas and fine bubbles. OCCASIONS AND FOOD PAIRING - Enjoy as an aperitif, with seafood, egg based dishes, and with desserts. - Perfect for Weddings, Christmas and other celebrations. A wine to add a note of gaiety to any festive occasion. - Best served at 6-8°C.

La Diva Cabernet Sauvignon

Wed, 08 Sep 2010 05:13:08 -0500

ORIGIN This selection of Cabernet Sauvignon comes from the Languedoc region to give the wine this balanced fruit flavour and acidity VINIFICATION The grapes are de-stemmed and crushed. The temperature-controlled fermentation lasts about a week. After being pressed pneumatically, the wines will start the malolactic fermentation in stainless steel tanks. Part of the must (25%) is aged in oak for 6 to 8 months before blending and bottling. TASTING NOTES Robe: Vibrant blackcurrant red Nose: Delicious aromas of wild fruits Palate: Robust, with notes of licorice and a lively finish SOMMELIER’S ADVICE Serve at: From 16 to 17°C Enjoy with: Grilled steak or game and chocolate desserts Ageing: From 3 to 5 years

La Diva Chardonnay

Wed, 08 Sep 2010 05:13:08 -0500

ORIGIN This selection of Chardonnay comes from the Languedoc region to give the wine this balanced fruit flavour and acidity VINIFICATION The grapes are harvested during the second part of September, when they have a nice golden skin. The thermo-regulated alcoholic fermentation lasts 3-4 weeks and is followed by a 100% malolactic fermentation. Part of the must (20%) is fermented in oak barrels. The wines are aged on their lees until bottling. TASTING NOTES Robe: Golden-yellow colour with pale green hints Nose: Fresh tropical fruit flavours with hints of vanilla, butter and toasted almond Palate: Very round, persistent with notes of acacia flowers and a long citrus finish SOMMELIER’S ADVICE Serve at: From 8 to 10°C Enjoy with: Poultry, grilled and cooked fish, soft cheese Ageing: From 2 to 3 years

La Diva Sauvignon Blanc

Wed, 08 Sep 2010 05:13:08 -0500

ORIGIN This selection of Sauvignon Blanc comes from the Languedoc region to give the wine this balanced fruit flavour and acidity VINIFICATION The grapes are pressed pneumatically. The temperature-controlled fermentation is done in stainless steel tanks. The malolactic fermentation is stopped to maintain the acidity and keep a fruit-forward style. TASTING NOTES Robe: Pale greenish yellow Nose: Very expressive and complex, with notes of grapefruit and tropical fruits Palate: Crisp and fresh, with a well-balanced acidity and vibrant exotic flavours SOMMELIER’S ADVICE Serve at: From 9 to 10°C Enjoy with: Great on its own or with fresh seafood Ageing: From 1 to 2 years

Private Reserve Carménère

Wed, 08 Sep 2010 05:13:08 -0500

Our best grapes selected from mature vines. Aged 10 - 12 mo. in new French oak barrels. Aromas of black ripe fruits, cherries, an elegant frame of coffee, cacao and spicy notes. soft tannins support a smooth, lingering finish. Drinking beautifully now and will gracefully age. Serve at 16-18ºC, with white meats, turkey, pork, grilled fish and pasta.

Wed, 08 Sep 2010 05:13:08 -0500

La Lune Cabernet Sauvignon

Wed, 08 Sep 2010 05:13:08 -0500

2006 provided ideal conditions for excellent fruit production, delivering low to medium yields, and produced wines displaying warm and well-balanced fruit characters. Minimal intervention was key in the production of this complex, layered style of cabernet. 50% of fermentation was performed in open top concrete tanks while the other 50% was fermented in static tanks before spending 18 months in French barriques. A light egg white fining was performed prior to bottling. With an earthy and quintessential cabernet nose, the aroma comprises hints of blackberry, tobacco leaves and cassis, while the palate is structured and elegant displaying tight, fine tannins. Production is limited to around 250 cases or 10 barriques.

La Lune Shiraz

Wed, 08 Sep 2010 05:13:08 -0500

Wine Advocate 92-93 points 2006 provided ideal conditions for excellent fruit production, delivering low to medium yields, and produced wines displaying warm and well-balanced fruit characters. This shiraz was fermented in open top concrete tanks with minimal winemaking intervention and hand plunged twice daily, before extended maceration on skins for two weeks. It was matured in new French oak barriques for 24 months. The nose comprises dark fruits and spice, complemented by hints of black and white pepper. On the palate, this shiraz is supple and spicy, offering a dry lingering finish. Production is limited to around 250 cases or 10 barriques.

Luzon Organic

Wed, 08 Sep 2010 05:13:08 -0500

Young red wine, blend of Syrah-35%- and Monastrell-65% The grapes used in the production of this wine are grown in our own vineyards. The Monastrell is from the Cerrillares vineyard at 600 m above sea level and the Syrah at the Castillo de Luzón vineyard at 700 m above sea level. Both of these vineyards have a maximum yield of 4000 kg of grape per hectare. The grapes were handpicked. It is a full-throttle, exuberant, dense ruby/purple-coloured effort with loads of crème de cassis, liquorice, truffle, and acacia flower characteristics. This exotic, deep, broad, intense red should be drunk over the next 3-4 years, although it may last longer.

Marlborough Sauvignon Blanc

Wed, 08 Sep 2010 05:13:08 -0500

VINTAGE SUMMARY: Marlborough experienced a very warm and dry growing season that extended through late summer and Autumn until early April. During March the cool nights that typify Marlborough began to set in and helped retain and intensify the acids and flavours that the region is known for. The heat accumulation during the summer months meant that ripening was ahead of normal and harvest commenced a week or so earlier than usual. This resulted in a big proportion of vineyards being harvested early this year with high levels of ripeness and quality achieved. VINIFICATION: Low temperatures and aromatic yeasts were used to capture the intense varietal characters of this wine. FOOD PAIRING IDEAS: Enjoy with lake and seafood, seafood salads, grilled pork, asparagus, goat cheese, herbs and herbal dishes, vegetarian dishes.

Luzon Red

Wed, 08 Sep 2010 05:13:08 -0500

Wine Enthusiasts #1 Best Buy of 2008! Young red wine, blend of Syrah-35%- and Monastrell-65% The grapes used in the production of this wine are grown in our own vineyards. The Monastrell is from the Cerrillares vineyard at 600 m above sea level and the Syrah at the Castillo de Luzón vineyard at 700 m above sea level. Both of these vineyards have a maximum yield of 4000 kg of grape per hectare. The grapes were handpicked. It is a full-throttle, exuberant, dense ruby/purple-coloured effort with loads of crème de cassis, liquorice, truffle, and acacia flower characteristics. This exotic, deep, broad, intense red should be drunk over the next 3-4 years, although it may last longer.

Chateau Lanessan

Wed, 08 Sep 2010 05:13:08 -0500

Soil Local Specific: the vineyard covers about 100 acres on a gravelly soil Harvest: mechanical since 1982 Wine Making Process: the alcoholic fermentation and the malolactic fermentation take place in concrete tanks covered with epoxy resin Ageing: traditional in French oak casks (225 liters), between 18 and 24 months. Bottling usually occurs on May during 3 weeks.

Chateau Lanessan

Wed, 08 Sep 2010 05:13:08 -0500

“Very deep ruby, good floral Saint-Julien style fruit, blackcurrant and tobacco leaf, elegant and fine with good length. 2008-18.” Steven Spurrier – Decanter.com 27/04/04 Wine Making Process: the alcoholic fermentation and the malolactic fermentation take place in concrete tanks covered with epoxy resin. Ageing: traditional in French oak casks (225 liters), between 18 and 24 months. Bottling usually occurs on May during 3 weeks.

Cape Jaffa Shiraz

Wed, 08 Sep 2010 05:13:08 -0500

This distinctively varietal Shiraz shows the classic spicy notes on the nose with mulberry and blackberry and hints of coffee and chocolate. The palate is generous and mouth-filling with fine tannins and well integrated oak.

Perbruno

Wed, 08 Sep 2010 05:13:08 -0500

AGEING & FINING: Alcoholic fermentation on the skins for 22/28 days at 27/30°c Malolactic in Tonneaux. Aged in French Tonneaux for 12 months then fining for 6 months in bottle. TASTING NOTES: Color: Looks dark purple Nose: Ripe black fruits aroma with white pepper and spices such as cinnamon Taste: Full body with velvet tannins, good acid structure with a long finish Alcohol content: 14% Sugar Levels (g/l): 1.9 Food Pairing: Best with roasted or stewed red meat, mature cheese.

Classique

Wed, 08 Sep 2010 05:13:08 -0500

VINIFICATION: The grapes were brought in when perfectly ripe. A careful selection was then made so that only the best found their way into the wine cellar. The bunches of grapes were destemmed, and then delicately crushed to extract the juice. Each grape variety was vinified separately. The wine was next aged 24 months in new French oak barriques (according to the specific style that was being sought) and received a great deal of special cares: racking, clarification and occasionally filtering. Once this ageing has brought out the wine's aroma, it was bottled, and thereafter aged slowly for another year in the bottle. WINE ANALYSIS: Sugar: 2.6 g/l Total acid: 5.7 g/l pH: 3.7 Alcohol: 14.3 vol% WINEMAKERS DESCRIPTION: Eikendal Classique is an elegant, well-balanced Bordeaux style blend of Cabernet Sauvignon and Cabernet Franc. Marvellous full flavours are entwined throughout, with strains of oak, spice, chocolate, tobacco and mint, all leading to a very smooth finish. It shows a rich, well-structured body, and fine tannins. MATURATION POTENTIAL: Eikendal Classique is delicious right now, although newly bottled, shows an excellent shows potential for maturation during the next 5 - 10 years. SERVING TEMPERATURE: Recommended temperature is a maximum of 18° to 19°C. Decant before serving.

Melipal Malbec Reserve

Wed, 08 Sep 2010 05:13:08 -0500

Wine Tasting Notes: Color: Dark ruby red, with violet tinges. Nose: Fresh red fruits, combined with intense aromas of blackberries, spices and cinnamon. Mouth: Smooth entry, providing excellent roundness, soft tannins that give a very long and pleasant finish. Terroir: Production area: Agrelo Vineyards implanted in: 1923 Insolation: from east to west. Altitude a.s.l.: 980 metres Type of soil: clear clayey. Density: 7.200 plants /has. Production (kg./plant): 0,800 kgs/plant Harvest date: 10th of April Vinification & Fining: Fermenting containers: Stainless steel tanks 75 hl. Fermenting temperature: Between 27 a 30°C. Yeast: Wild Fermenting and Maceration timing (days): 30 days Malolactic (ML) fermentation: In oak barrels with indigenous yeast. Fining containers age: 70% new and 30% second use. Fining containers capacity: 225 lts. Fining timing: 16 month Filtering: 3 and 1 Micron Bottle fining: 8 month Number of bottles produced: 26.000 bottles Analitical Notes: Alcohol: 14,30% vol. Total acidity: 5,60 g/l. Residual sugar level: 2,21 g/l. SO2 free: 31 mg/l. SO2 total: 66 mg/l. Sediments: 32,95 g/l. pH: 3,52

Chateau L'Argilus du Roi

Wed, 08 Sep 2010 05:13:08 -0500

Recent Growth in St Estephe (1996) created by Jose Bueno, the ex cellar Master at Baron Philippe de Rothschild and at both Chateaux Clerc Milon and Armailhac. Combining the know-how of a first Classified Growth with the richness of a beautiful Terroir, Jose Bueno offers us a fine and elegant wine.

Chateau d’Armajan des Ormes (375 ml)

Wed, 08 Sep 2010 05:13:08 -0500

Armajan has a long, noble history dating to the early 1500s. Handpicked Semillon, Sauvignon Blanc and Muscadelle botrytized grapes gently pressed to preserve strong aromatics. Fermented in small steel vats where the best is selected for 18 to 24 month oak aging, then bottled.

Chateau Saint-Hilaire

Wed, 08 Sep 2010 05:13:08 -0500

A beautiful dense "robe", a dominant nose with hints of ripe fruits which give this wine a lot of character. The first impression is roundness, fullness and generosity. Its texture reveals itself with finesse and savoury purity with a very long finish. This is a very successful vintage for the estate: a wine that has kept its freshness, already easy to taste; it has a terrific potential to age, a great future.

Chateau Le Bourdieu

Wed, 08 Sep 2010 05:13:08 -0500

Awards: Gold medal - Concours Mondial 2006 Bruxelles Commended 15.5 - DECANTER World Awards 2006 Taste: Elegant, well-balanced, fruity aromas. Maturing: 12 months in oak barrels, clarification with egg whites

Chateau Coufran

Wed, 08 Sep 2010 05:13:08 -0500

Characteristics: Called the " Pomerol of Haut-Médoc ", as its wines are made of 85 % of Merlot grape, exceptional and unique choice in this area. COUFRAN is full-bodied, fleshy wine, soft at first taste and remaining long in the mouth. It is a wine good for drinking young when it is still full of its fruit of Merlot. COUFRAN forms its bouquet quickly and holds well in the bottle. It is an example of the answer to the difficult problem of wine ageing : keeping for a long time all the qualities of its youth. Ageing: Traditionally in oak casks for about 12 months, according to vintage. ¼ new casks every year.

Chateau Bel Orme Tronquoy Lalonde

Wed, 08 Sep 2010 05:13:08 -0500

Vinification : Removal of any spilt juice, bleed of vats (between 5% and 10 % of overall volume), pre-fermentation cold maceration for 48 hours (to extract aroma and colour), alcoholic fermentation in cement vats, separating press wine lot by lot, malolactic fermentation.. Ageing: 12 months in oak barrels, blending begins after six months by careful tasting and analysis, clarifying with egg white Nose : fruity flavours dominates flower flavours, blackcurrant, cherry, blueberry. Ripe tannins. Taste : good attack, full, long very mellow wine. Back tasting : Integrated tannins. Ripe and very concentrated blackcurrant, pepper notes. Robust finality, tonic with moderation. A very good wine with dense structure, elegant, robust, very classical.

Chateau Fonréaud Listrac-Médoc

Wed, 08 Sep 2010 05:13:08 -0500

Vinification: From the picking, the harvest undergoes a rigorous selection process. After a light crushing and de-stemming of the grapes, the must goes into small temperature controlled vats allowing strict control of the fermentation, maintaining in this way the richness and aromatic nuances of each parcel. Fermentation lasts about 20 to 25 days. Ageing: The aging of the wines continues for approximately 12 months in oak barrels, a third of them renewed every year under the supervision of the oenologist cellar master. The final blending is then realized before a light fining and bottling in the château.

Selbach-Oster Zeltinger Schlossberg Riesling Auslese

Wed, 08 Sep 2010 05:13:08 -0500

Richly fruity Riesling with a bouquet of ripe apricots. Juicy and very flavourful on the palate. Long finish with harmonious, balancing crispness. Enjoy at 10 – 12° C. Amazing with blue-veined cheese, with fruit-based desserts as well as rich pâtés (foie gras, duck liver). Excellent to enjoy by itself. A great wine for special occasions.

Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese

Wed, 08 Sep 2010 05:13:08 -0500

From the steeper slopes of the famous Sonnenuhr vineyard, a starred Spatlese; deservedly so, given its wonderful focused intensity and an almost paradoxical juxtaposition of sweet spiciness and wet stone austerity.

Selbach Riesling Spätlese QMP

Wed, 08 Sep 2010 05:13:08 -0500

The Grape: The Germans have long regarded the Riesling as, “the Queen of the grapes.” So they should. Good Riesling vintages have commanded high prices for centuries, but at a more practical level, there is no wine more broadly food and occasion-complimentary than the Riesling. The Wine: Typically fine Rieslings are all about subtle, honeyed fruit and mineral with a crisp, cleansing acidity. The Selbach Detzemer Maximiner Klosterlay Riesling Spatlese 2002 is a beautiful example of quality German Rieslings. Don’t be put off by the German word-train: Detzem (“er” = “from”) is the town and Maximin Klosterlay is the vineyard on the steps of an Abbey in the beautiful Mosel valley area of western Germany. And Spatlese simply means a later picking, more residual sugar, hence it’s fuller mouth-feel and honeyed texture. The Food: Enjoy this Selbach Riesling slightly chilled, alone as a sipper, or with a whole range of foods from the earth and sea: smoked meats and salmon, turkey, hams, chicken, a stir-fry, anything curried or Indian or Oriental or sweet and sour.

Selbach Riesling Kabinett QMP (Fish Label)

Wed, 08 Sep 2010 05:13:08 -0500

Characteristics: Floral nose. Bright fruit flavours (peaches, apples) on the palate are backed by crisp acidity. Well balanced, elegant Riesling with good juicy fruit and barely noticeable, well-integrated touch of sweetness. FoodPairing: Excellent match with savoury cuisine. Goes with almost everything except grilled red meat. Recomendation: Excellent match with savoury cuisine. A wonderful matchwith almost everything except grilled red meat. Enjoy “pure” without accompanying food.

Selbach Riesling QbA

Wed, 08 Sep 2010 05:13:08 -0500

Bright floral nose, elegant and refreshing crisp Riesling from the Himmelreich (Kingdom of Heaven) vineyard in Zeltingen, Mosel valley.

Special Reserve Don Amado

Wed, 08 Sep 2010 05:13:08 -0500

This outstanding wine celebrates the heritage of the winery´s founder, Amado Paredes. Elaborated with only the finest and most noble Cabernet Sauvignon and Merlot vintages,it evokes the imagery of both his passion for winemaking and the Region from which it comes,the Cachapoal Valley in the heart of Chile´s wine country. The village of Rengo, unique in its micro-climatic setting,provides the vineyards with naturally pure Andes water,which in combination with the moderating effect provided by the towering Andes mountains, enables the creation of a truly great wine, one with rich aroma and elegant structure.

Private Reserve Cabernet Sauvignon

Wed, 08 Sep 2010 05:13:08 -0500

Only a careful selection of the best grapes from mature vines goes into this wine. Matured in new French oak barrels for 12 months. Ruby-red colour with blue tinges. An elegant bouquet with vanilla, leather and dried plum aromas. Long, lingering presence on the palate with round, mature tannins and elegant menthol notes. Ideal to Serve at 18°C with red meat, lamb, pigeon, foie gras, duck or bacon.

Private Reserve Merlot

Wed, 08 Sep 2010 05:13:08 -0500

Only a careful selection of the best grapes from mature vines goes into this wine. Matured in new French oak barrels for 12 months. Deep ruby-red colour with violet hints. Refined bouquet with hints of morello cherry, mulberry and blackcurrant. The rich palate elegantly balances fruit and oak with fine notes of spice, smoke and vanilla. Ideal to Serve at 16-18°C with albacore, tuna, salmon, turkey, quail, sausages, pork or pasta with creamy sauces.

Reserve Late Harvest (375 ml)

Wed, 08 Sep 2010 05:13:08 -0500

A sweet wine made from harvesting Gewurztraminer grapes over-ripe followed by a delicate fermentation and maturation during 12 months in French oak barrels. Golden yellow in colour, with elegant aromas of candied orange and honey, the sweetness on the palate is balanced and refined. Ideal to Serve at 8-9°C with strong cheese, foie gras or desserts.

Reserve Cabernet Sauvignon

Wed, 08 Sep 2010 05:13:08 -0500

Matured in French oak barrels for 12 months. Deep ruby-red colour. Aromas of red fruit with elegant vanilla and black chocolate nuances. Firm tannins and a long finish. Ideal to Serve at 18°C with red meats, ham, bacon, venison, game birds or Gruyere cheese.

Reserve Carmenére

Wed, 08 Sep 2010 05:13:09 -0500

Matured in French oak barrels for 6 months. Deep ruby-red colour, with dark shades of violet. Aromas of black ripe fruits, cherries, blackberries, cassis with black chocolate and vanilla notes from the oak aging. The palate is round, supple and complex with firm tannins that ensure its potential for aging gracefully in the bottle. Ideal to serve at 16-18ºC with chicken, turkey, quail, pork, grilled, fish and pasta.

Reserve Merlot

Wed, 08 Sep 2010 05:13:09 -0500

Matured in French oak barrels for 10 months. A deep red colour with shades of violet. Aromas are of blackcurrant and mulberry with spicy, smoky notes. Good fruit structure on the palate with round, soft tannins. Ideal to Serve at 16-18°C with chicken, turkey, ham, quail, pasta, risotto or soft cheese.

Reserve Chardonnay

Wed, 08 Sep 2010 05:13:09 -0500

Made and aged in French oak barrels over 8 months. Vivid golden yellow colour. Aromas of banana and ripe pineapple give way to toasty, vanilla flavours on the palate with a subtle, balanced acidity. Ideal to Serve at 10-12°C with salmon, sole, oysters, abalone, veal, quail or pasta in white sauce.

Cabernet Sauvignon Rosé

Wed, 08 Sep 2010 05:13:09 -0500

This wine is made from Cabernet Sauvignon grapes harvested usually in late March, at optimum ripeness. The wine is fermented in stainless steel tanks. Bright pink in colour, the wine has aromas of ripe strawberry with hints of jam. Young, fruity and fresh on the palate with well-balanced acidity and a touch of sweetness on the finish. Ideal to Serve at 8-10°C with Chinese food, sweet and sour dishes or as an aperitif.

Wild South Marlborough Pinot Noir

Wed, 08 Sep 2010 05:13:09 -0500

Winemakers Note: A rich earthy bouquet is balanced by nuances of spice, cherry stone and blackberry. Weighty balanced tannins lead to a concentrated finish of bramble and dried herbs. A persistant wine with cellaring potental of 4-5 years Vintage Summary: The wines from the 2007 Marlborough vintage look fantastic. Clean pure flavours and aromas abound, ferments went extremely well and the regional characters Marlborough is famous for are in abundance. Vinification: Small parcels were hand picked, sorted and fermented in small vats. After maceration each parcel was gently pressed to french oak barrels. Appearance: Deep ruby red Cellaring: 4-5 Years Alcohol: 13% RS: <1 g/L TA: 5.3 g/L pH: 3.72

Rozendal

Wed, 08 Sep 2010 05:13:09 -0500

Our wine is made in a very natural way using the healthiest handpicked Merlot, Cabernet Sauvignon and Cabernet Franc grapes. We use only naturally occurring yeast and add no sulfur. Our wine is unfiltered then matured for two years in older oak barrels at different temperatures. Enjoy the fruits of the good earth and honest work. It's difficult to imagine what food the Rozendal 2002 will not complement - lamb, beef, venison, roast chicken, duck, vegetarian lasagnas, pizzas, creamy and strong cheeses are just few of the many possibilities. Enjoy now and over the next 15 years.

Melipal Malbec

Wed, 08 Sep 2010 05:13:09 -0500

State Vineyards: 80 years old Ageing:6 months in american oak Colour: Dark ruby red, with violet tinges Nose: Red fruits, particularly plums, strawberries, and confitures, tying in very well with scents of coffee Mouth: Smooth enrty, providing excellent roundness, soft tannins that give a very long pleasant finish. Serve between 16º and 18ºC

Laurus Viognier

Wed, 08 Sep 2010 05:13:09 -0500

VINIFICATION: A strict selection is made in the vineyard. Following the destemming and crushing of the grapes, the must is extracted using a pneumatic press and only a light sedimentation is allowed to preserve body and complexity. The fermentation takes place in stainless steel tanks at controlled temperature (max 18°C) and then the wine is placed in 275-liter oak Laurus barrels for an ageing that lasts 6 months with regular stirring on the fine lees. TASTING NOTES: The Viognier Laurus presents a beautiful golden robe with a brilliant green tints. The nose is generous and opens with peach, pears and honey aromas.The palate is complex and elegant with flavours of apricot, typical of the Viognier grape. SOIL: Calcareaous and clay soils

Laurus Rasteau Red

Wed, 08 Sep 2010 05:13:09 -0500

VINIFICATION: The harvesting is entirely manual upon their arrival in the cellar, the grapes are destemmed and crushed. Vinification is traditional with fermentation temperatur rigourously maintained under 30° a maceration lasting 25 days and a twice-daily pumping-over. 30% of the wine is then run into 275-liter oak Laurus barrels (one and two-year barrels) and aged for a 12 month period. TASTING NOTES: Intense purple robe and an almost opaque density. The nose is full and open, with notes of dark fruit such as black cherries, blackberries along with spicy Provençal herbs, and a hint of vanilla. On the palate, the wine shows all of its potential. Fleshy and full, with firm tannins and good structure, this Rasteau is classic and hearty. Will age well for 5 to 6 years. SOILS: Thin soil with a truck alluvial base.

Laurus Saint Joseph

Wed, 08 Sep 2010 05:13:09 -0500

VINIFICATION: A strict selection is made in the vineyard and harvesting is entirely manual. After destemming and crushing, the grapes are macerated for 22 to 28 days at controlled temperatures ( max 30 °C) with thrice-daily pumping-over. The whole cuvée is then placed in 275-liter oak Laurus barrels (1/3 new and 2/3 one and two-year barrels) for the malolactic fermentation followed by 15 to 18 months of ageing. TASTING NOTES: A deep, purple robe with a full, appealing density. The nose opens on ripe, dark fruit such as blackberries ans black currants, complemented by a characteristic smoky aspect that is typical of St Joseph with some barrel age. SOILS: Light soils schist on granite bedrock. The palate is round ans mouth-filling with a full, generous and slightly peppery texture that provides very good length on the finish. This wine can age well for up to 10 years.

Laurus Côtes du Rhône Villages Red

Wed, 08 Sep 2010 05:13:09 -0500

VINIFICATION: Upon arriving in the cellar, the grapes are destemmed and crushed. Each grape variety is vinified separately with the aim of extracting the best aromas. Fermentation temperatures are maintained at 28/30°C and maceration lasts 15 to 20 days with two or three pump-overs daily. The blend is matured in 275-liter oak Laurus barrels (1/3 new, 2/3 one and two-year barrels) for 9 months, providing rich aromas, balance and structure. TASTING NOTES: A deep purple-red robe.The nose is intense and full, with aromas of red and black fruits around a soft vanilla-oak core imparted by the barrel-ageing.On the palate, the intense black-fruit character is confirmed and supported by a strong tannic structure. Can be enjoyed young but will age well for up to 5 years.

Laurus Cornas Red

Wed, 08 Sep 2010 05:13:09 -0500

The vines that are selected for the Cuvée Laurus are entirely maintained, pruned and harvested by hand. The grapes are placed in small containers of 10 to 20 kg and upon arrival in the cellar, are destemmed and crushed. The maceration lasts for 22 days and temperatures are maintained under 28°C to produce the typical well developed concentration of fruit and structure that Cornas is famous for. The malolactic fermentation takes place in new 275-liter oak Laurus barrels and the aging lasts for 14 to 16 months. Beautiful deep purple, almost black colour. The nose opens on rich notes of blackberries and cedar, with slight gammy overtones. Tannins are well-balanced and soften with the years, giving even more complexity and harmony to the wine. Cornas ages well and can last for up to 15 years.

Laurus Hermitage Red

Wed, 08 Sep 2010 05:13:09 -0500

The Laurus Hermitage shows a brilliant dark purple robe. The nose opens on rich empyreumatic aromas balanced by the complexity of black fruit notes. On the palate, the wine reveals a beautiful harmony with fine tannins. The finish is long and flavorful. Best opened between 5 and 15 years of age.

Chateau du Barail Blanc

Wed, 08 Sep 2010 05:13:09 -0500

Scent of Acacia flowers, hints of pear and grape fruit. In the mouth, delicately buttery with a mature fruit, a good length. A very subtle notes of peach at the end. Ground: Clay and chalky Yield: 49 hl /ha Age of vineyards: 20 years Production: 40 000 Bottles

Cape Jaffa "Siberia" Shiraz

Wed, 08 Sep 2010 05:13:09 -0500

The 2002 vintage was low yielding for red grapes and as a consequence wines were of outstanding quality. On the nose, this wine shows intense mulberry and blackberry oak derived tobacco and coffee, as well as black pepper characters typical of our vineyards. The pallet is dense and ripe with toasty oak and excellent tannin structure, which will ensure longevity. Consistent with style we have continued to ferment the majority of this wine in open top concrete tanks with some parcels having undergone extended maceration to soften the tannins and add complexity. Post fermentation, the wine is stored in French oak barriques for two years prior to bottling. This wine has seen minimal filtration to retain the fine fruit characters and has had a light natural egg white fining. Approachable now, this wine will develop well in the bottle for at least 6-10 years. It may throw a crust with extended cellaring. Cape Jaffa Shiraz 2002 The 2002 vintage was low yielding for red grapes and as a consequence wines were of outstanding quality. On the nose, this wine shows intense mulberry and blackberry oak derived tobacco and coffee, as well as black pepper characters typical of our vineyards. The pallet is dense and ripe with toasty oak and excellent tannin structure, which will ensure longevity. Consistent with style we have continued to ferment the majority of this wine in open top concrete tanks with some parcels having undergone extended maceration to soften the tannins and add complexity. Post fermentation, the wine is stored in French oak barriques for two years prior to bottling. This wine has seen minimal filtration to retain the fine fruit characters and has had a light natural egg white fining. Approachable now, this wine will develop well in the bottle for at least 6-10 years. It may throw a crust with extended cellaring.

Cape Jaffa Cabernet Sauvignon

Wed, 08 Sep 2010 05:13:09 -0500

The 2005 vintage was warmer than average growing season and as such produced robust wines with excellent intensity at all levels. A very soft and approachable tannin structure was achieved by fermenting half of the fruit in open concrete tanks, adding another dimension to the wine. Run into French oak barriques straight after fermentation, it was aged for 18 months. The wine was then fined using egg whites followed by a light filtration prior to bottling. A fruit-driven and varietal style, the nose shows hints of cedar and cassis, characteristic of cabernet from the region. The palate is intense yet complex with excellent varietal expression and well-integrated oak.

Cape Jaffa Unwooded Chardonnay

Wed, 08 Sep 2010 05:13:09 -0500

by Neil Martin (July 2008) Wine Advocate "The nose displays moderate intensity, but quite complex with a slight waxy quality, a touch of white peach and a hint of kerosene that adds another dimension. The palate is quite pungent and aromatic with citrus fruits, beeswax, a touch of lime and a hint of honey. Good acidity, nice tension, very natural. Something of a fine Roussillon about this. Excellent. Drink now-2012. Tasted October 2007."

Altos de Luzon

Wed, 08 Sep 2010 05:13:09 -0500

The grapes for Altos de Luzón were hand selected from two unique vineyards; the Monastrell is harvested from 50 year old ungrafted vines in the Montesinos Vineyard (2,100 ft. in elevation), the Cabernet-Sauvignon and Tempranillo grapes come from 20 year old vines in the Castillo de Luzón Vineyard (1,500 ft in elevation). The vines are planted in very chalky, gravelly soil and struggle against the harsh climate to produce very low yields of less than 1.6 tons/acre. The integrated tannins and the long, well developed finish are the culmination of gifted winemaking and 12 months of careful aging in French and American barrels. A dense ruby/purple colour is followed by beautiful aromas of smoky licorice, black currants, cherries, and earth. Offering wonderful ripeness, an alluring texture, sweet tannin, and adequate acidity, it certainly over-delivers for its price. Drink it over the next 2-4 years. Review by Robert Parker Wine Advocate #166 (Aug 2006) Rating: 90 points Drink 2006-2010

Luzon Seleccion 12

Wed, 08 Sep 2010 05:13:09 -0500

Sweet blue and black fruits are accompanied by hints of melted licorice, white chocolate, and expresso. Drink this attractive, medium –bodied Spanish red over the next 2-4 years. The grapes for Luzón Selección 12 2004 were hand selected from our vineyard Castillo de Luzón (1,500 ft in elevation) at their optimum ripeness. Maceration lasted 25 days with the temperature carefully maintained between 24ºC and 26ºC. Matured for12 months in French and American Oak Barrels.

Casal Pilozzo Frascati Organic White

Wed, 08 Sep 2010 05:13:09 -0500

The grapes are harvested by hand. A 24 hour cold maceration of the whole berries is followed by very soft pressing of the pomace. The fermentation is very slow and cool at around 18 °C. Then the wine is left to mature in stainless steel vats and bottled not before the first week of February. Tasting Notes: Bright pale straw colour. Characteristic grapey nose. Soft, ripely textured palate with a dry and persistent fruity flavours and a nutty overtones.

Bouwland Cabernet Merlot

Wed, 08 Sep 2010 05:13:09 -0500

A full bodied blend with deep red colour. A complex wine where the red and black berry flavours of the Cabernet and Merlot fruit are well integrated with the earthy, nutty and vanilla flavours of the oak.