Search results for: 'needl st gros'

The Chemin des Moines de Vergy is a surprisingly powerful, concentrated Pinot Noir due to its low yields and its Vosne clones. The wine has all the requisite spice of its more illustrious neighbors down the hill but also carries a wonderful piquancy noting its higher elevation roots. It’s not unlike the hillside Vosne wines which are becoming all the rage now, a finer version of perhaps Petits Monts or Damaudes. The wine becomes more, ahem, Burgundian with air as the spice notes broaden and a touch of underbrush enters the fray, the perfume building and the wine getting silkier.

With 90% of C’Juste composed of Gros Manseng grown on the large veins of white clay in warm-to-hot summer conditions and without added sulfites, we may expect its takeoff to be like the first throttle on the tarmac in a fast but chubby commercial liner; however, it’s more like (what I imagine) being pressed against the seat of screaming fighter jet during takeoff. We, for one, find C’Juste yet another impressive no-sulfites-added white wine that demonstrates what’s possible if done correctly in the cellar. It’s as inviting as it is electric, and once open the bottle tends to empty rather quickly.

Laurent describes C’Juste as, “a rich wine due to the typicity of Gros Manseng. From one year to the next, the Victoria pineapple side (a note not often found in colder and wetter climate Gros Manseng wines) remains the common thread, while the 10% of Ugni Blanc brings freshness and acidity—the lemon side on the finish. It’s for the meal rather than apero hour and can compete with a fine Chardonnay in terms of power and the freshness of a great Chenin Blanc.”

Once in the cellar, the grapes are first left for 24 hours in concrete to cool down, then they’re whole-cluster pressed before being returned to the same medium. At the end of the 10-15-day natural fermentation, the wine is racked off the gross lees into four 8hl Italian terracotta amphoras for 11 months before bottling. There is no sulfite added to this wine at any time, though the exception is the 2020 version. C’Juste is lightly filtered but not fined.

94 Points! This unique blend of 91% Cabernet Sauvignon, 3% Malbec, 2% St. Macaire, 1% Merlot, 1% Gros Verdot, 1% Carmenere, and 1% Cabernet Franc is culled together from three Estate vineyards in the Howell Mountain, Mt. Veeder and Oakville AVAs. A riveting, full-bodied red teeming with ripe and satiny textures, opulent red, black, and blue-toned fruits, with graceful, velvety tannins and a host of complex aromas and flavours that begin with black cherry, spiced plum, toasted fennel, maple and toffee, and end with cassis, graphite, mulberry, and espresso beans. A real pleasure palace. - Decanter Magazine

93 Points! Powerful but polished, this full-bodied wine boasts generous dark fruit flavors, attractive oak spices and a good, moderately tannic texture. Nicely concentrated black cherry, dried plum, cedar and star anise nuances. Drink or hold. - JamesSuckling.com

94 Points! The 2003 St. Eden comes from an 11-acre rocky knoll on the northern side of the Oakville Crossroad that consists of pure red soils. It is the most evolved and forward of these 2003 Bond wines. Lots of cedar, chocolate, roasted herb, lavender and spice box notes emerge from this complex Pauillac-like effort. Medium to full-bodied and fully mature, it is more evolved than its siblings, revealing sweet tannin as well as a spicy, earthy finish. - Robert Parker, robertparker.com, 2013

Eden Mill from St. Andrews presents: Golf Gin. A botanically rich spirit with a slightly saline base which is made using kombu seaweed sourced in Fife. It also incorporates other ingredients inspired by the those flavors that can be found around coastal golf courses in Scotland, such as Lavender and Pine. -Producer's website

95 Points! It's full-bodied, fairly concentrated, and generous. There’s wonderful freshness, a particularly strong mineral expression. Finishes on a touch of toasty oak. A great vintage of Les Granits. A very granitic expression from an east-facing plot in lieu-dit St-Joseph, near Mauves.- Decanter Magazine

50% Petit Manseng, 50% Gros Manseng, south-facing exposure. 15-year-old vines at a density of 4000 vines/hectare. No chemical products and natural grass cover for every other row. Guyot simple pruning.

97 Points!  A seductive Margaux with an intense nose of black fruit and red plums. Some herb and wood notes, too. It’s full-bodied with pretty, pure-berry flavors with some crushed stones and cement. The texture is silky and fine-grained and the tannins melt into the wine. Precise, flavorful finish with length. Try after 2024. - James Suckling, jamessuckling.com

Eden Mill, located in Guardbridge near the historic town of St Andrews in Scotland, presents their 2024 edition of the Art of St Andrews series—an annual release that pairs craft whisky-making with local artistry. This edition is matured in Oloroso and Pedro Ximénez sherry casks, finished in first-fill Amarone wine casks from Italy’s Veneto region, and bottled at 46.5% ABV.

Tasting Note:
In the glass it shows a rich copper hue. The nose opens with mulled wine aromas, vivid red fruits, and gentle clove spice, followed by hints of cherry bakewell tart and rum-and-raisin ice cream. On the palate red fruits give way to dark fruits such as blackberry compote and fig jam with a whisper of cracked black pepper. The finish lingers, offering glazed cinnamon bun and glacé cherries with sweet-spicy depth.

97 Points! Decadent aromas of mango, pineapple, orange peel and quince rustle over the sublime smoky wood character. Ripe and rounded with a mesmerising salve of acidity and a lengthy mouth-watering finish. Brimming with style and finesse. - Decanter World Wine Awards

Davorin Kuchan has been distilling spirits since his early days as a winemaker and eau-de-vie expert back in Croatia. When he established Old World Spirits here on the San Francisco Peninsula (right outside of Belmont), he brought with him the traditions and expertise of old world production methods and used them to formulate West Coast versions of his original spirits. Using a unique finishing process (including granite and active charcoal sedimentation) and an ultra-slow, subsonic, continuous, multi-stage filtering process, Davorin has created a California version of his old St. Blaise vodka; a tribute to the patron saint of Croatia. Based off his eau-de-vie and grappa filtration methods, the idea is to polish and soften the spirit without striping the inherent character. The vodka is proofed with soft California Sierra spring water. The final product is soft, supple, and slightly creamy in texture with accents of sweet fruit in the background. It's one of the most pure and elegant vodkas we've ever tasted.

95–96 Points – James Suckling
“A very structured red with black currants, blackberries and chocolate aromas. It’s full and flexing, with solid tannins and a long finish. Impressive. Better than 2022?”

93–95 Points – Antonio Galloni, Vinous
“The 2025 Malescot Saint Exupéry is classic Malescot. Dark, powerful and quite brooding. Dark-toned fruit, gravel, incense, licorice, tobacco and dried herbs are delineated with serious concentration and pure, unbridled power. This backward, massively tannic Margaux is a wine for readers who can be patient.”

92–94 Points –  Robert Parker’s Wine Advocate
“A blend of 60% Cabernet Sauvignon, 34% Merlot and 6% Petit Verdot, the 2025 Château Malescot St. Exupéry offers up aromas of sweet blackberries, plums, pencil shavings and licorice. Medium- to full-bodied, rich and fleshy, with a sun-kissed core of fruit and powdery structuring tannins, it's a dramatic, generous, crowd-pleasing style of Margaux.”

92 Points! The 2017 Saumur Saint-Cyr-en-Bourg Coulée de St-Cyr exhibits an intense white-golden color along with a deep, fresh and refined bouquet of lemon juice, iodine and limestone along with ripe domestic and even some tropical fruit aromas intertwined with yeasty notes and a lovely oaky and honeyed spiciness that is very well integrated. Full-bodied, pure and persistently salty on the clear and dry palate, this is a dense, tightly structured, refreshing, mineral and straightforward Chenin with very fine tannins and an iodine finish. A characterful wine that currently still lacks the flesh to soften the structural bones. Tasted in April 2021. - Stephan Reinhardt, robertparker.com

The Jurançon Sec “Part Davant” comes from a 4 ha southeast-facing plot at 250-300m planted to 50% Gros Manseng, 30% Petit Manseng, 20% Petit Courbu in 1950/2010 on a steep hill of “Poudingue de Jurançon” bedrock with a shallow clay topsoil. It’s natural fermentation lasts for about 60 days in oak foudre at 20°C max. Aged on lees for 8 months in 25-hl foudre (66%), amphora (34%). Full malolactic fermentation. Light filtration and with 50mg/L total sulfur. Residual sugar: 2g/L (dry).