Chateau Rousseau de Sipian, Cru Bourgeois, 2008
This wine has a nose of bramble fruit, cedar and a touch of tobacco. A deep red appearance, firm rich dry tannin and good length on the palate. Soft and rounded. A lovely elegant claret.
Production: 60.000 bouteilles
Silver Medal – International Wine Challenge 2011
“Deep red colour, classic style. Notes of rich fruit cake and forest fruits on the palate with integrated ripe tannins and a long finish.”
Gold Medal Decanter World Wine Award 2013
Silver Medal – Concours de Bordeaux 2011
Château Sénéjac, Haut-Médoc, 2009
This is a major sleeper of the vintage and the finest Senejac I have tasted. The team from Pontet Canet, who have done such a phenomenal job at that estate, were in charge of making this Senejac, and the result, not surprisingly, is a sensational wine that consumers need to buy by the case. Dense purple, with notes of creme de cassis, incense, licorice and forest floor, this wine is delicious and full-bodied, with sweet tannins, low acidity, copious fruit and exceptional concentration. Everything is in balance, and the wine is capable of lasting 10 or more years. Robert Parker – Wine Advocate – Feb 2012
Chocolate Box “Dark Chocolate” Shiraz by Rocland, 2015
On the nose there are strong aromas of coffee chocolate, blackberries and spice which is supported by sweet vanilla oak. On the palate, this wine is textured, powdery tannins and dark chocolate beneath a pastiche of coffee, apricot and liquorice.
Clarendelle inspired by Haut-Brion, Bordeaux AOC, 2010
A rich, ripe core of dark fruit, tobacco, leather and spices, cassis, plum and cedar too. A wonderful blend of classic Bordeaux styling with modern fruit purity.
Impressive generosity of flavour (delicious, rich dark fruits) with elegant structure, the greatness of the vaunted 2010 vintage is confirmed at every point from the succulent entry to the long, fine finish. Supported by a velvety bed of fine ripe tannins with a spine of juicy acid and liquorice spice, it’s approaching its very best drinking – released at 5 years old, it will only improve over the next 5 years.
90 points Robert Parker’s Wine Advocate
“This wine, which is a blend of the three basic varietals planted in Bordeaux – Cabernet Sauvignon, Merlot and Cabernet Franc – is a major sleeper of the vintage and far exceeded my expectations, and that, of course, is all good news. Lots of red and black currant fruit, licorice, spice and soft tannins have resulted in a silky, opulently styled wine that far exceeds its humble origins and appellation. Drink it over the its first decade of life, although the position of Prince Robert is to release this wine only when it is showing some maturity, as their target market is largely consumers desiring immediate gratification and restaurants seeking similar qualities. (RP)”
Clos Puy Arnaud, Cotes de Bordeaux Castillon, 2009
– For one of the best wines Bordeaux can offer, look no further than this one! With an immense palate, highly concentrated notes of cassis, and firm, ripe tannins, this wine is the ideal vintage to show off class and elegance. You’ll love the hint of clove in the aftertaste, as well as the notes of blackberry, cedar, forest floor, and licorice. There’s even touch of incense in this opulent wine, which only tastes better the longer it is allowed to age.
This biodynamic Bordeaux with its intense fruit character is the perfect wine to go with venison.
– This stunning wine, with black/purple color, exhibits notes of blackberry, licorice, incense, forest floor and cedar along with a hint of toasty oak. The wine is opulent, even sumptuous in texture, has stunning purity and a provocative 45+ second finish. This is another over-achieving Castillon that should drink well for at least a decade or more.’ 92 points Robert Parker, Feb 2012
Côtes du Roussillon Villages AOP Calmel & Joseph, 2013
Deep purple red colour, almost black. The nose is pronounced with hints of ripe red fruits, almost jammy. Cherry, fig and dried plum dominate. The attack is concentrated but soft. Natural sugar envelops soft tannins. Aromas of candied fruits cover the back of the palate. Nice balance and good length.
Cusumano – Merlot IGT Terre Siciliane, 2015
Rich spicy and plumy flavours on the nose, classic Mediterranean notes on the palate with hints of tobacco and black pepper. Full bodied wine.
85 Points Wine Spectator.
“There’s a wild edge to this medium-bodied red, which sports spicy plum, cherry, underbrush and licorice notes. Drink now. 12,500 cases made.“
Dezzani – Barolo “San Carlo”, 2012
From one of the great recent Barolo vintages, the taste is dry, full, austere, and velvety. The scents are of a violet, rose and spices. It has a garnet red colour.
Grapes: Nebbiolo – clones: Michet, Lampia and Rosé
Area: Langhe, Piedmont.
The manual harvest in early October is followed by vinification: forty-days of maceration at controlled temperature and the subsequent malolactic fermentation. The process is completed by a twenty-four months ageing in big oak barrels and a further twenty four months in bottle.
The colour is typically red garnet.
The aromas are complex and elegant, ranging from ripe red fruit and spices, until toasty and ‘tar’.
The flavour is gently tannic, austere, full and velvety.
This great bottle is ideal with important first courses, roasts, game and hard cheeses, but can also be a great sipping wine after dinner.
Serve at 20-22 °C.
Wine with a long ageing potential.
DFJ Vinhos – Vega, Douro, 2013
A deep plummy red with ripe black fruit characteristics, herbs and spices with unmistakable aromas of fresh earth. Complex with a firm grip of tannins, typical of the region.
90 Points Wine Enthusiast.
“This is a firmly structured, dark wine. It has black cherry and berry fruit, a solid core of tannins and tight acidity. With its dense character, there is every chance of this impressive wine aging well, yielding a more rounded wine. Drink from 2016.” R.V. (12/1/2013)
Classic fermentation method, involving selective extractive enzymes, which are compatible with the active dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.
Ageing Wine is aged in new French of Allier oak barrels of 225 Lt, for 3 months. Ageing in bottle a minimum 3 months after bottling.
Tasting Notes Rich and full bodied but very smooth. Delicious intense fruit with a complex and elegant finish.
How to Serve Superb on its own, it is also an excellent to any meat dishes, oily fish, spicy food, Mediterranean cuisine and cheese. We recommend to serve at the temperature of 16-18ºC.
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…”
E. Guigal – Côtes du Rhône Rouge, 2012
Deep and dark red. Shiny. Aromas of fresh fruits with red berries and spices. Full, round and racy. Rounded and smooth tannins. A full-bodied, rich and intensely aromatic wine.
90 Points Wine Enthusiast.
“A perennial favorite, it’s reassuring to see that the quality continues to remain high even from Guigal’s least expensive cuvée. Red fruits—cherries and raspberries—marry easily with hints of clove, cracked pepper, black olive and espresso. It’s round on the midpalate, showing more focus and ample length on the finish.” J.C. (2/1/2015)
Soil type Varied soil, sediment, limestone, granite. Pebbles and Alluvia.
Grape variety 60% Syrah, 35% Grenache, 5% Mourvèdre.
Average age of vines 35 years.
Winemaking Traditional winemakeing methods, temperature controlled fermentation. Long soaking on the skins.
Ageing 1 ½ years in oak foudres.
Average yield 41 Hl / hectare.
Average annual production 3.500.000 bottles.
Tasting Eye : Deep and dark red. Shiny.
Nose : Fresh fruits with red berries and spices.
Palate : Full, round and racy. Rounded and smooth tannins. A full-bodied, rich and intensly aromatic wine.
Overall : Full with a long finish and plenty of elegance and finesse due to the well balanced tannins and fruit.
The Guigal Estate was founded in 1946 by Etienne Guigal in Ampuis, a small ancient village and cradle of the Côte-Rôtie appellation. It shelters a unique vineyard where the vines and the wines have been famous for 2,400 years. Arriving in 1924 at 14 years old, the founder vinfied 67 harvests in Côte-Rôtie and, at the beginning of his career, took part in the development of Vidal-Fleury establishment.
In 1961, although still very young, Marcel Guigal took over management of the Establishment beside his father who was stricken suddenly with total blindness. In 1973, his wife Bernadette joined him and they worked together to develop the family business. In 1975, their son Philippe was born. Today he is the Estate’s winemaker. With his wife Eve by his side, he represents the third generation and continues the family work in the service of the Great Wines of the Rhône Valley.
Since 1946, hard work and perseverence have born fruit and certain events attest to this, notably the purchase of the Vidal-Fleury Establishment in the mid ‘80s. Although belonging to the Guigal Estate, Vidal Fleury maintains commercial and technical autonomy.
Ten years later in 1995 the estate acquired the famous Château d’Ampuis, an important historic and oenological monument whose long history is directly linked to the Côte-Rôtie appellation. An ancient fort built in the 12th century, it was transformed into a Renaissance château in the 16th century. The château is situated amongst the vines and bordered by the king of rivers: the Rhône.
The Château d’Ampuis has become the headquarters of the Guigal Estate whilst the offices and the cellars remain in the ancient small village of Ampuis.
In 2001, the Guigal Estate expanded through the purchase of both the Jean-Louis GRIPPAT Estate in Saint-Joseph and Hermitage and the VALLOUIT Estate in Côte-Rôtie, Hermitage, Saint-Joseph and Crozes-Hermitage.
The GUIGAL Estate vinifies and ages the wines of the Southern Rhône appellations in its cellars in Ampuis. The wines of the great Southern appellations Châteauneuf-du-Pape, Gigondas, Tavel and Côtes-du-Rhône are also aged in these cellars.
In 2006, the Guigal family acquired the Domaine de Bonserine and supports its development although it remains independent from the GUIGAL Estate.
We are not very far from the first few square metres of the small cellar where Etienne Guigal first laboured, but today there are 3 hectares of cellars and galleries which house barrels, tanks and vats. The history and the soul of the Guigal family are clearly present in these cellars which discretely house the most exceptional wines.
Echeverria – Cabernet Sauvignon Reserva, Curicó Valley, 2015
Deep black cherry. Intense fruit aromas with notes of spices and delicate toast. Excellent balance and round structure. Soft and mature tannins provide a great finesse to the palate. Spicy and toasty flavours combine with hints of vanilla and chocolate.
89 Points Wine Enthusiast (2012 vintage)
Aromas of cheesy oak, jammy berry and cassis are ripe and a touch raisiny. A wide, full-bodied palate shows scratchy tannins, while core flavors of blackberry and cassis feature mild but present oak in front of a tannic finish. Drink through 2020. M.S. (3/1/2015)
Viña Echeverria is a long established Chilean estate winery fully owned and managed by the Echeverria family. Our vineyards and winery are located on the outskirts of the town of Molina, Curicó Valley, the wine heartland of Chile. We produce fine wines with a commitment to quality and excellence attainable only in a truly family run enterprise.
Familia Schroeder – Malbec Alpataco, 2015
Deep, saturated blackish-ruby hue. Ripe licorice and plummy black fruit aromas carry an integrated, sweet-vanilla oak accent. A firm entry leads a structured, full-bodied palate with grippy, ripe tannins and god depth of fruit. A pure, balanced style with a lengthy finish.
86 Points Wine Enthusiast (2011 vintage)
“A purple tint and aromas of black fruits, graphite, toast and minerally crispness set the bar high, but in the mouth and on the palate things are less impressive. There’s a raw, acidic bite despite oaky creaminess, while flavors of wild berry and herbs finish a bit green.” M.S. (12/31/2013)
Familia Schroeder – Malbec Saurus Select, 2013
This Malbec features an intense dark purplish red that shows maturity. On the nose it is complex – ripe red fruit aromas such as currants, plums and sour cherries melt with some spicy hints. Due to ageing in oak casks some vanilla, bitter chocolate and coffee notes are shown. The mouth-feel is pleasant and well balanced. The long, lingering finish is dominated by sweet, velvety tannins.
89 Points Robert Parker’s Wine Advocate (2010 vintage).
“The 2010 Saurus Select Malbec is a little reticent on the nose despite coaxing. The palate is medium-bodied with a terse, saline-tinged entry. It does not really build in the mouth, although there is a keen thread of acidity and pleasant smoky notes towards the controlled, reserved finish.” Drink now-2016.
Familia Schroeder – Pinot Noir Malbec, 2010
Deep red in colour with hints of violet in the rim. The combination of grape varieties gives a full nose of ripened fruit aromas. The palate is full with strong plum and cassis flavours gently backed with floral and spiced nuances. This is a delicious wine with hints of vanilla, mocha and chocolate. Superbly structred, the two grape varieties are very different on their own, but when combined they create a wine that is soft, elegant and velvety in the mouth with a long, lingering finish.