La Soufrandiere Pouilly Vinzelles 2004
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The Pouilly-Vinzelles appellation contrôlée has only 50 ha under vines (123 acres) in comparison to neighbouring Pouilly Fuissé's 750 ha (1850 acres). It goes without saying that this great white Burgundy wine is a full expression of a mature Chardonnay from Southern Mâconnais. The wine is a blend of the brother's young vines (23 to 48 years old) in the "Les Quarts." simply rechristened as a village AOC Pouilly-Vinzelles La Soufrandière. They are all facing south-east, in the middle part of the slope of clay and limestone. The soils are ploughed and vineyard work is carried out by hand to avoid tamping down the soil. The soil is really alive without any additives. The word "Terroir" really makes sense ! The expression of fruit is seductive, full of charm.
Robert Sinskey Abraxas Vin de Terroir 2010A pale, brilliant platinum blond color heralds the wine's purity. With a snap of the glass stopper, aromas explode from the bottle. A swirl of the glass ampli es scents of apples, citrus, and stone fruit; all backed by owers, herbs, yeast and a beguiling minerality. The wine crackles with energy on the palate, ethereal and vivacious, but with power and substance. Crisp avors of apple and lemon overlay more luscious notes of peaches with sweet green herbs, white ower, a touch of ginger, and that persistent mineral character.
Cono Sur Organic Pinot Noir 2012This Pinot Noir, made from organically grown grapes certified by the BCS Öeko Garantie GmbH, bears the spirit of our estate workers, pedaling their way to our vineyards each day. Quite appealing with its rich, deep red color, this wine has a complex and developed nose that is governed by sweet wild fruit aromas, where notes of cherries and berries are enhanced by slight toasty hints. This Pinot definitely has a personality of its own; it's tasteful, with soft tannins and an excellent structure. Food Pairing: A great option for stuffed pastries (with chicken or vegetables for example), and all sorts of quiches. Pinot Noir is one of the most versatile varieties there is, so try with fish, poultry, pork or lamb. Creamy sauces and spicy seasonings are also an excellent choice.
Maysara Jamsheed Pinot Noir 2009Extra ripeness in the vineyard translates to a more generous core of red-black fruits. Blackberry and fresh cracked pepper entwine perfectly with matured and lengthy tannins on the finish. Drinking beautifully now, pair it with darker fowl, grilled meats and salmon.
Grgich Hills Fume Blanc 2014From cool American Canyon and Carneros vineyards in the southern tip of Napa Valley. About 80% of our Sauvignon Blanc is planted to the Musqué clone, which provides elegant floral aromatics. We ferment 80% of the grapes in foudres, large French oak casks, with the remainder in previously-used small French oak barrels.
Benziger Sonoma County Cabernet Sauvignon 2013
Benziger Sauvignon Blanc 2014Our 2014 Sauvignon Blanc is brimming with green apple and citrus aromas of lime and grapefruit. This wine has a refreshing entry and a vibrant middle. Bright flavors of lemongrass, grapefruit and melon, spill over the palate, exposing a crisp acidity and complex minerality. Great alone or paired with a citrus salad.
Benziger Merlot 2014Our 2014 Sonoma County Merlot has inviting aromas of dark fruit and spice which translate well at first sip. Experience black raspberry, ripe plum and anise flavors that linger on the tongue as its velvety tannins come from behind to give this merlot a smooth, polished finish.
La Spinetta Barbera d'Asti Ca' di Pian 2013La Spinetta Barbera Ca di Pian comes from younger vine Barbera grown in two sites: Castagnole and Costigliole where the Bionzo vineyard is located. The vineyards together are about 23 hectares. The vines are 6-20 years old and grow on calcareous soil at 300 meters above sea level, at a southern exposure. Harvest usually happens in the last week September to early October, after which time, the grapes are fermented in rotofermenters for 6 to 7 days. The wine then ages for 12 months in a mix of new and old, medium toasted, French oak barrique. Malolactic fermentation takes place in the barrique. The Ca di Pian Barbera is aged for another two months in bottle before its release.