Chateau d`Yquem 1999 (37.5cl)
Chateau d`Yquem is often described as the greatest sweet wine in the world. Yquem is located on the highest hill in Sauternes and enjoys the best growing conditions in the whole appellation. The 110-hectare vineyard is planted with 80% Sémillon and 20% Sauvignon Blanc. Only fully botrytized fruit is picked by the 150 highly skilled pickers and yields are so low that each vine produces only one glass of wine. Yquem is fermented in oak barrels (100% new) and is left in barriques to mature for up to 36 months. Intensely opulent when young, Yquem develops an extraordinary complexity and exotic richness when fully mature, with the best vintages lasting for over 50 years. Château d’Yquem is classified as a 1er Cru Classé supérieur.
Cloudy Bay – Sauvignon Blanc, Marlborough, 2015/16
A wine full of fresh herbal aromas and layers of ripe guava and tropical fruit. Gooseberries and passionfruits on the medium-full body; the palate is succulent and crisp with a long flavoursome finish.
91 Points Wine Enthusiast.
“Classic gooseberry and pink grapefruit notes feature gentle herbal nuances on the nose. There’s ample weight and texture on the palate, with a burst of mouthwatering citrus on the finish.” — J.C. (7/1/2015)
90 points Robert Parker’s Wine Advocate
“The 2014 Sauvignon Blanc Marlborough is intensely scented of gooseberries, elderflower and fresh lemon with hints of white asparagus and sage. Medium-bodied, it fills the mouth with vibrant vegetal and citrus notes held up by a lively acid backbone and good long finish.”
17/20 Jancis Robinson.
“Herbal and pungent, with a sort of saline, iodine character – reminds me a bit of some single match scotch, in fact. Wet hay too. This is certainly complex, and better than the 2013, for sure.”
Esk Valley – Sauvignon Blanc, Marlborough, New Zealand 2016
This is a very intense and powerful wine. True to its Marlborough origins, its flavours are a mix of ripe tropical fruits, citrus and cooler notes of green fruits and fresh herbs. It is rich and full bodied but a crisp dry finish provides freshness and length.
Enjoy with fish, shellfish, salads and oriental dishes.
Luis Felipe Edwards, Sauvignon Blanc Rio Rica, Valle Central, 2016
A crisp, dry Sauvignon Blanc, with intense fruity nose that displays citrus and tropical fruit aromas interwoven with herbal notes that add complexity to the wine.
Quinta da Alorna – Sauvignon Blanc, Tejo, 2016
Ripe notes of pineapple, blood orange and guava intertwine with herbal notes of asparagus and freshly mown grass. Dry, fresh and crisp on the palate with good persistence. An excellent aperitif or pair with goats’ cheese salad. Enjoy over the next couple years.
San Simone – Sauvignon, Prestige Line, Friuli Grave, 2016
Light straw yellow colour with slight greenish hints. Broad, varietal, aromatic on the nose, with citric notes of grapefruit, yellow pepper, tomato leaf, sage and balsamic aromas. On the palate it is rich, fragrant and aromatic, with natural acidity and a persistent and pleasant slight bitter aftertaste.
Family and values
The story of San Simone is linked to the territory. At Rondover, between Prata and Porcia, in the most western part of Doc Friuli Grave and central part of DOC Prosecco, the company San Simone is the result of winemaking tradition and culture of our family, which is engaged in the business of wine grower for four generations. We chose the name San Simone for our wines and wine cellar in the memory of our origins. The very first and historic headquarter was in fact situated in via San Simone, Prata, opposite the fourteenth century church devoted to San Simone, where our great-grandfather decided to began his activity which is now been converted into a family residence.
Many changes have taken place over time. But one thing which has not changed is our value system. Values: responsibility towards the reality in which we work, passion for work and transparency in our working system. These are the values which are timeless.
Sauvignon Blanc, Pays d’Oc IGP, Vieille Grange “Les Fines Roches”, 2016
This Sauvignon displays the classic style we all know and love. The nose is fresh and direct, with citrus fruits, fresh cut lime, grapefruit and green peppers. The palate possesses fresh acidity and crisp citrus fruits, alongside melon and lychees. The finish is crisp and lengthy.
Sula – Sauvignon Blanc, Nashik, 2016
Sula Vineyards is at the forefront of the Indian wine revolution. The wines are served in the best restaurants worldwide. Herbaceous, crisp and dry, with aromas of bell peppers, freshly cut green grass and refreshing acidity on the palate.
90 Points Wine Enthusiast (2013 vintage).
“Aromas of pink grapefruit, grass and coriander seed open the palate of this wine. Passion fruit, apricot, green apple and freshly chopped parsley mark the palate, with a touch of iodine on the finish. M.D.” (12/31/2014)
Thierry Merlin-Cherrier – Sancerre, 2016
Thierry Merlin-Cherrier owns 13 hectares of Sauvignon Blanc in the village of Bue, one of the principle hamlets surrounding the old walled town of Sancerre. These soils have a high chalk content and as a result this Sancerre is distinguished by its perfume of citrus and minerals. It has finesse and precision combining typical firm structure with an aromatic, blackcurrant character and an extra richness of gooseberry and lees on a long, zesty finish.
Tindall Vineyard – Sauvignon Blanc, Marlborough, 2015
Very appealing fresh tropical notes of pineapple and citrus combined with mineral complexity. The palate is sweet and succulent with lively mouth feel.
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