Domaine de la Pousse d’Or – Santenay 1er Cru “Les Gravieres”, 2008
91 Points Allen Meadows’ Burghound
“Outstanding, top value… there is good energy to the attractively textured middle weight flavors that offer good richness and volume as well as a somewhat softer mouth feel… I like the complexity and overall sense of balance here.”
88-89 Points Robert Parker’s Wine Advocate.
“From tank – on the eve of its bottling – the Pousse d’Or 2008 Santenay Les Gravieres smells of game, leather, and humus; offers dark berries and bitter chocolate on a polished, almost plush palate; and finishes with satisfying if not striking length. It should merit the better part of a decade of attention, though its gamey element may well become more pronounced and not prove every taster’s cup of Pinot.”
About Domaine de la Pousse d’Or
Domaine de la Pousse d’Or is a 40-acre estate in Volnay that traces its history to the 15th century. In old French the estate’s name meant “golden earth,” a testament to the reputation of its terroir. It was run for many years by the legendary Gerard Potel, whose wines were considered some of the best of Burgundy. Potel died in 1997 at age 61, and the estate was purchased by Patrick Landanger, who added vineyards and updated the facilities. Today the estate produces Grand Cru and Premier Cru, notably Volnays, a Pommard, a Santenay and Cortons. And it is still highly regarded by Burgundy collectors. Its wines often earn ratings of 95 pts and above.
Santenay is the southernmost appellation in the Côte d’Or. The appellation includes the communes of Santenay and Remigny and it has 813 vineyard acres. Both red and white wines can be made within the Santenay appellation, though in practice about 85% of the wine produced here is red. Pinot Blanc may be used in white wines, though most white Santenays are 100% Chardonnay. Though there are no Grands Crus, Santenay boasts 12 Premiers Crus. Among the best Premiers Crus vineyards are Clos de Tavannes, La Comme, Les Gravières and Le Passe Temps. Robert M. Parker Jr. has written that “good Santenays share a robust, tannic, earthy character with a bouquet that suggests cherry and strawberry fruit intertwined with the smell of sautéed almonds.” Clive Coates has noted that the white wines of Santenay “should be crisp, medium-bodied and fruity, less racy but fuller than Saint-Aubins, perhaps with a touch of spice…”
Domaine M. Noellat et Fils – Chambolle-Musigny, 2005
Domaine Michel Noëllat & Fils
The Domaine Michel Noëllat & Fils is located in the heart of Vosne-Romanée. The Domaine extends over 25 hectares from Marsannay-la-Côte (Côte de Nuits) to Pommard (Côte de Beaune) and remains dedicated to traditional winemaking methods. It is currently managed by brothers Alain and Jean-Marc Noëllat. The Domaine produces 2 Grands Crus and 8 Premiers Crus as well as Village and Regional appellations.
Vines, harvest and vinification
The vines are on average 40 years old. Rigorous disbudding controls yields and harvest time is decided on by regularly checking the vineyards, periodic analysis and tasting the fruit.
The grapes are harvested manually, sorted and then taken to the winery in small crates to avoid crushing the fruit and causing premature oxidation. The stalks are removed completely from the fruit; the grapes are then put into open stainless steel vats where the temperature is thermo-regulated. Pressing is undertaken carefully using a pneumatic press.
The reds are steeped at a low temperature for 3 days then fermentation is undertaken in vats for about 2 weeks. The cap is punched 4 or 5 times during the vinification period. The wines are aged in French oak casks, with approximately 30% new casks for Village wines and 50% new casks for Premier Cru and Grand Cru wines. Bottling takes place after between 15 and 18 months of aging.
Familia Schroeder – Saurus Select Pinot Noir, 2017
Deep red tones to the eye and the nose has plenty of floral aromas, like roses and violets combined with red fruit scents such as red currants, raspberries and strawberries. Mushrooms and mineral aromas stand out together with some vanilla and cocoa notes. This medium-bodied Pinot Noir presents ultra fine tannins and fruity nuances that wave through a finish of superior depth and dimension.
88 Points Wine Spectator
“This red shows good concentration to its dried cherry and roasted plum flavors, extending with mocha notes. Milk chocolate and sandalwood details chime in on the finish. Drink now.” – Kim Marcus, Apr 30, 2014
Commended, Decanter World Wine Awards (2013 vintage)
“A fruit forward wine with sour cherries and red berries nose and a clean finish.”
Felton Road – Pinot Noir Bannockburn, Central Otago 2014
The nose leads with cinnamon, vanilla and more red fruits than the typical dark cherry from this warmer 2013 vintage. A soft and comforting mouthfeel that is broad and expansive. Being a blend of our three Bannockburn vineyards, this contributes various layers of generous ripe fruits and creamy textural elements. The wine has a pleasant rusticity to the structure adding complexity and depth. Hints of liquorice on the long enveloping finish. Can be enjoyed now for a more youthful expression but will evolve and develop over the next 10 years.
Luis Felipe Edwards – Pinot Noir Rio Rica, Maule, 2018
A soft, lighter bodied wine with plenty of summer fruit on the nose and palate. This Pinot Noir has very soft tannins and a pleasant finish.
Monthélie AOC, Louis Jadot, 2010
Maison Louis Jadot Monthélie is a very fruity wine developing red fruits and cherries aromas. It is a well structured wine with good tannins. It is quite a powerful yet still very delicate wine. It will be a perfect partner for red meats (roasted, grilled or in sauce) as well as cheeses.
Mt. Difficulty – Roaring Meg Pinot Noir, Central Otago, 2014
This wine exhibits a lovely mix of red and black berry fruits with further complexity gained from oak spice. These characters are balanced by soft tannins, balanced acidity and a fruit-driven finish.
88 Points Wine Enthusiast.
“Some leathery, clove-like notes spice up this solidly built Pinot. Hints of briar add more complexity to the cherry fruit, before some drying tannins take over on the finish. Rather than aging this to mellow the tannins, try it alongside beef or lamb instead.” J.C. (7/1/2015)
Roaring Meg Pinot Noir 2013
This wine highlights the slightly cooler season with lovely perfumed dark red forest berries and cherry fruits along with a hint of dried herb, adding complexity. The wine has a sweet berry entry which displays these same characters in abundance. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish the wine. These are balanced by the wine’s acidity and fruit, to produce a long fruit-driven finish.
Mt Difficulty Wines
Established in 1992, Mt Difficulty Wines is home to some of Central Otago’s oldest and most revered vineyards. Situated along Felton Road in the famous sub-region of Bannockburn, Central Otago, this unique area of extremes is ideally suited to crafting wines that speak with a sense of place. “Our philosophy combines ethical viticulture with minimal intervention allowing the wine to express its personality and reflect its home.”
Pinot Noir Seven Springs Vineyards, 2013
A well balanced, vibrant Pinot Noir, showing a complexity that belies the age of the vines. Garnet in colour, the wine offers aromas of raspberries and strawberries.
The palate is smooth, medium bodied, with bold fruit characters balanced well with the subtle oak inﬂuence.
Saurus – Pinot Noir Tardio, 2010 (50cl)
This is a limited production wine with only 15,000 bottles produced. It is aged in for 8 months in new French oak and then in American oak. Red purple hues, the wine has a floral aroma of violets combined with red fruits such as plums and cherries. Subtle oak ageing has imparted flavours of vanilla and dark chocolate with a fruity mouth feel. Well structures with very fine and sweet tannins and a balanced acidity.
Pinot Noir 2010: Commended, International Wine Challenge 2012.
Pinot Noir 2010: Silver Medal, MONDIAL DU PINOT NOIR 2011.
Alcohol: 14,3 % vol
Total acidity: 5,02 g/l
Residual sugar: 2,35 g/l
Production: 8.000 bottles
Winemaker: Leonardo Puppato
Harvest method: Picked by hand in 18kg boxes. Double hand selection of bunches in vibrating table.
Cold Maceration: 36 Hours with addition of dry ice.
Alcoholic Fermentation: Twenty days at 23º C in stainless steel tanks with selected yeasts.
Second Maceration: Seven days at low temperature with submerge cap.
Malolactic Fermentation: Induced with lactic bacteria in new French oak casks.
Aging: 100% of this wine was aged 18 months in new french oak casks.
Tindall Vineyard – Pinot Noir, Marlborough, 2013
Wonderful fragrance of ripe red cherries and berries with a touch of spice, this has benefitted from a little bottle age. Good concentration of fruit and texture with some gamey spicy oak influence. Mouth-filling wine with sweet fruit and a lingering flavour. Sealed with a screw cap to retain the vibrant fruit characters.
Tindall Vineyard is a family owned single vineyard, in the heart of the Marlborough, New Zealand wine region. The name honours Henry Tindall, grandfather of the brothers Clyde and Nigel Sowman who now run the estate.
Tindall Vineyard is renowned for it’s premium Sauvignon Blanc, Chardonnay, and Pinot Noir grapes, and produces a selection of classical Marlborough wines utilising the talents of the acclaimed winemaker, Dr. John Forrest. The wines are produced from fully certified organically grown grapes