E. Guigal – Saint-Joseph, Rhone, 2013
E. Guigal is a winery and négociant business situated in Ampuis in the northern part of the Rhône region in France. Founded in 1946 by Etienne Guigal, today it’s arguably the most famous producer in the Rhône Valley.
A powerful nose dominated by red berries and integrated oak aromas. Round and supple in the mouth, medium-bodied with good freshness. Berry fruit is interlaced with nuances of herb and olive.
E. Guigal Crozes-Hermitage, Rhone, 2011
E. Guigal is a wineryand négociant business situated in Ampuis in the northern part of the Rhône region in France. Founded in 1946 by Etienne Guigal today it’s arguably the most famous producer in the Rhône Valley.
Fruit notes of cherry and strawberry are given a savoury edge with notes of olive and pepper. A touch of vanilla from 18 months oak ageing. Fresh with refined tannins. Enjoy until 2020+. Pair with red meats, game and cheese.
Famille Perrin Châteauneuf du Pape – Les Sinards 2014
Domaine Perrin is a reputable family owned and run négociant business situated in the Southern Rhone. They are owners of the famous Châteauneuf-du-Pape estate Château de Beaucastel along with other well-known estates such as Mirival in Provence.
The Family’s other Châteauneuf! Les Sinards comes from the young vines at Beaucastel and from a neighbouring vineyard that they farm.
The 2014 Châteauneuf du Pape les Sinards is a solid effort in the vintage and while it functions as a young vine/second wine cuvee for the Perrin Family, it trumps many an estate’s top cuvee. Floral, elegant and perfumed with lively notes of plums, blackberry, underbrush, pepper and licorice, it has good acidity, medium-bodied richness and outstanding length. It will drink nicely for 7-8 years. – Robert Parker, Wine Advocate.
Famille Perrin Châteauneuf du Pape Blanc – Les Sinards – 2014
- This extremely rare wine comes from a 2.5 acre vineyard located within the “clos” around the historical pope’s palace. All of the viticulture is carried out by the Beaucastel team.
- Sinards White comes from an area that we call the Clos du Château, near the village of Châteauneuf du Pape. The 2.5 hectare vineyard is located right next to the one of Les Sinards Red.
- The 2014 has a lot of freshness and minerality. An expressive and complex nose on peaches and pears, sweet spice and subtle ageing notes. The palate is rich and smooth, with great persistence, nice mineral tightness with a saline and greedy finish.
Famille Perrin Gigondas – La Gille – 2014
- Produced on sandy soils, which cover a small part of the appellation, Grenache expresses great softness and is very aromatic without being heavy. This wine is full bodied but with finesse at the same time.
- This 2014 is full of promises. A complex nose with rich notes of red and black fruit, the mouth is rich with a powerful and generous attack and the tannic texture is already balanced and elegant, with a long, racy finish.
Note: 90/100The Globe And Mail, Beppi Crosariol – 05/10/2017
From a great southern Rhône appellation (that would be Gigondas) and a great producer, this displays more elegance and less of the more typical Gigondas power. Full and seamlessly textured, it’s fully but not overly ripe, with juicy cherry-like fruit, a meaty essence and light, chewy tannins. Worth cellaring for up to six years.
Note: 89/100Wine Discovery, Tim Appelt – 01/10/2017
Pretty aromas of violets, sage, ripe cherry and plum fruit are layered over a dusting of oak spice. While the fruit shows some jammy character on the palate, and the alcohol is slightly warm, there is enough acidity to keep the fruit juicy and bright overall, complementing the fine but mouthcoating tannins, and drying the finish. Some weight, but also some poise and refinement.
Note: 90/100Wine Advocate – 03/03/2016
The 2014 Gigondas la Gille comes almost all from estate fruit (there’s some very old vine fruit from Franck Alexandre), and comes all from sandy soils,
vinified with a more gentle extraction than the Beaucastel releases. From a difficult vintage, it’s a smokin’ wine that offers elegant, perfumed notes of kirsch, bouquet garni and black cherries on the nose. These give way to a midum-bodied, supple, seamless Gigondas that has more upfront charm and character than most in the vintage. While I doubt it will make old bones, it will certainly evolve nicely on its overall balance and harmony.
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.
Meursault AOC “Les Luchets” Domaine Coche-Bizouard, 2011
Beautiful yellow color with emerald rim. Fine wine with a rich, full-bodied taste. After decantation gradually revealed bright mineral shades, tones of juicy fruit, honey, flowers and spices. Superb finish stunning length.
Moulin Touchais, AC Coteaux du Layon, 1996
Polished, deep yellow-gold. The nose is muted and withdrawn, we suspect this showed some reduction in its youth, but has since emerged. The palate is light on entry but builds well to a relatively powerful finish. There is some complexityhare, with the wine developing some calvados like flavours.
Pio Cesare, Barolo, 2010
A classic Barolo from one of the greatest ever vintages in Piemonte. Excellent structure and harmony, mild tannins and balanced fruit. It is immediately approachable, but it has a very long ageing potential.
95 Points The Wine Advocate
“The 2010 Barolo is a great fall back wine for those who want to know the flavor profile of a classic,well-made Barolo. This is a textbook wine, especially in the exceptional 2010 vintage. Black fruit and prune is folded together with delicate tones of cigar ash, crushed mineral, licorice, white truffle and dried raspberry. The tannins are firm, but polished and the wine leaves a lasting imprint of dark fruit and cola on the elegant finish. Drink: 2016-2028.”
93 Points Antonio Galloni.
“Pio Cesare’s 2010 Barolo is terrific. Dark red cherries, plums, lavender, smoke and savory herbs open up in the glass, followed by hints of orange peel and white pepper that add both lift and a hugely appealing element of exoticism. The firm, incisive tannins are going to need a few years to settle down. There is a lot to like in this classic, old-school leaning Barolo. The 2010 was made from less well-exposed parcels in Ornato, along with parcels in Collareto and Briccolina, both of which are in the same general area of Serralunga, plus dollops of fruit from La Morra and Grinzane Cavour, virtually all of it estate fruit.”
Quinta da Alorna – Marquesa de Alorna, Grande Reserva Tinto, Tejo, Portugal 2015
‘Dried cranberries and pomegranate are fruity yet demure on the nose. Bold flavors mimic the fruity aromas on the palate, juicy and tart. A well integrated vanilla and toasty coconut flavor perfumes the finish, with a slightly leathery kick.’ – 92pts. Excellent, Highly Recommended, Ultimate Wine Challenge 2017.
Aromas of blackberry and raspberry fruit with a touch of fragrant wild flowers, vanilla and spice from its ageing in French oak. The palate reflects the nose with a silky texture, a richness of flavour and good freshness.
Serve at 16-18ºC. Serve with roasted meats such as game or beef.
Crushing and total destalking of the grapes. Pre-fermentative maceration at controlled temperature of 15 ºC; Fermentation in stainless steel tanks at 23ºC and maceration for 2 weeks. Before being bottled, the wine ages in new French oak barrels for 12 months.
Ramos Pinto – Vintage Port, 2000
An exceptional dark color with blue tones. It presents a complex ensemble of aromas that combines red fruit compote, ripe plum and small-berried fruits with notes of dark chocolate and pepper. Elegant and well-structured on the palate, extremely full-bodied and full of fruit flavors, a good concentration and firm tannins that will give it great aging potential. A seductive, warm finish that is long-lasting and velvety.
91 Points Wine Enthusiast
“Herbal scents accent the nose of this Port, which otherwise shows pleasant plum and cocoa aromas. More plum on the palate, joined by black cherries and spice. It’s lush and intense, turning a little tart on the finish. Tannins are supple and not overly prominent, even at this young age.” W.E. – November 15, 2003
91 Points Robert Parker’s Wine Advocate
“Seductive, sexy, accessible. Dense with jammy red & black fruits, smoke, earth, licorice. Sweet, layered, full-bodied. Now-2020”
90 Points International Wine Cellar
“Moderately saturated medium ruby. Expressive aromas of black fruits, smoke, tree bark and tobacco, with a slightly green note of roasted herbs. Lush, suave and seamless, with concentrated flavors of black cherry, plum, menthol and tree bark. Not particularly powerful or structured but finishes firmly tannic and long, with a suggestion of walnut skin.” Stephen Tanzer – February 2003
This wine has a lively, young, vibrant color. It is thick and dense, showing whole red fruit, typical of the Douro region. In the glass, it has thick droplets that demonstrate power and softness. On the nose, the first impression is still, yet promising. Notes of blackberry, currant, cherry, raspberry, black plum, jam, and a mixture of fruit slowly reappear, giving the wine complexity and presence. In the mouth, the attack is full, supported by whole delicate tannins and signs of a long life. The 2000 vintage is ready to consume now, or can be cellared for more complexity.
The year 1999/2000 was a dry and hot year. There was less precipitation than usual that caused premature budding to occur and persistent rain from late Apr-May delayed flowering. A dry spell from late May until harvest slowed the grape maturation, which caused high concentrated grapes and a good sanitary status.
The harvest was delayed two weeks later than usual due to the slow grape maturation, keeping small concentrated grapes with good sugar degrees but with high acidity.
The production was inferior to that in 1999, but the quality of the wine was very. The Ervamoira wine was excellent, with good structure, deep color and body. The white wine at Bons Ares were delicious and complex, and at Bom Retiro the wine was phenomenal. All signs were present that a vintage wine would be produced since the first moment of harvest.
Varietal(s) 60% Touriga Nacional, 15%Tinta Roriz, 10% Tinta Barroca, 15% traditional varietals
Aging 20 months in large oak vats, chestnut-tree wood or mahogany
Wine Acidity 4.12%
pH Level 3.88
Residual Sugar 89.2
Saint-Joseph Blanc, E. Guigal, 2014
Light yellow. Ripe citrus and orchard fruit aromas are complicated by suggestions of dusty minerals and white flowers and ginger. Juicy and precise on the palate, offering intense, nicely concentrated tangerine and bitter pear skin flavors and a hint of honeysuckle. Shows very good energy and lift on the finish, which repeats the floral and ginger notes
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.
Trenta Picades Vino Tinto Artesano 2015
The wine is made from Garnatxa grapes grown near the village of Torroja in the Priorat region of Catalonia. The landscape is arid and the roots of the vines have to dig deep into the earth to find water. this results in very low yields of higly concentrated grape berries. Only 300 bottles of Trenta Picades have been made.
If you like to know the whole process behind making this wine please visit: https://cunninganchovy.wordpress.com/
Urbina Rioja Reserva Especial 1998
95% Tempranillo, 5% Mazuelo and Graciano. Aged 18 months in American oak casks (12 months in new oak and 6 in 7 year old oak) and a minimum of 12 months in bottle before release. Dark ruby red with amber glints, very pronounced, seductive figs, apricots, nuts, savoury vanilla oak bouquet. Voluptuous, sweet middle palate with delicious, concentrated ripe berry, mature fruit broadening out. Wonderful length, classy and complex wine.
Vouvray, Domaine de Pouvray, 2002
With a white-truffled nose and sublime honeyed fruit, Pouvray’s 2002 is the epitome of great aged Chenin. The sweetness integrates seamlessly into a core of fruit on the palate and the acidity remains refreshing. This has been well worth the 14 year wait.
White Castle Vineyard – Sparkling White 2014 Brut, Wales
An elegant and wonderfully floral nose with hints of elderflower and gooseberry with some nice toasty notes.
It has a nice delicate mousse with good structure and biscuity flavours indicative of yeast lees ageing.