Search results for: 'ruche loir long'

From the importer: Estate fruit from vineyards situated at 250 meters above sea level. 40% of this fruit comes from Majole, a legendary, high-density vineyard planted to Ruché in 1975 with southwest exposure; meanwhile, the remaining 60% comes from Santa Eufemia, another high-density parcel planted in 1992 with eastern exposure. Calcareous-red clay soils. 5,000 vines per hectare trained in the guyot style.

Fresh wild berries, red cherry, and pomegranate abound. Perfectly ripened fruit, robust acidity, and moderate tannins enable this grape’s singular, beguiling aromatics to shine. Learn More

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An important new source! The fermentation of this classically styled white, Aubépine, takes place in old oak barrels with the total lees from the press—no débourbage (wherein the lees are settled before the wine is racked off them). There are no finings and filtrations, nor additions of sulfites—though, as already mentioned, necessary exceptions can be made. Fermentations can last months or more than a year before dry. Aubépine is a specific site of old vines closer to the Cher than the Loire.

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93 Points! A stunning example of Chenin’s range and appeal. Green fig and crunchy melon are open and inviting, layered with a savory jolt of salty mineral, chive and sage notes. Cool minerality keeps pace with the fruit through the firm finish, supported by fine, piercing acidity. Silky, long and pure. Drink now through 2033. - Wine Spectator

From the importer:

Produced from 35+ year old vines, this wine is normally vinified dry.

From a single vineyard parcel on one of the highest points in the appellation. The soils here are comprised of silex (flint) and a small amount of clay over limestone bedrock. Always vinified dry, this is one of the purest expressions of Montlouis that one can find. Plenty of minerals, pear and some quince in the nose, the acidity is crisp and intense giving way to a full wine that opens up over the palate leaving more quince and river rock sensations.

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A long time Kermit Lynch winery that has alwasy brght the goods. 100% Loire Valley Sauvignon Blanc from clay and Kimmeridgian limestone soils.

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Les Deux Tours is produced by Baron Patrick de Ladoucette in the Loire Valley on soils that are mainly limestone with some parcels of flint clay. Patrick is sometimes referred to as "The King of the Loire Valley" for his contribution to the worldwide recognition and acclaim of this appellation. Les Deux Tours wines originate from a terroir that is known as the “Valley of the Kings,” which is located along the Loire River, the longest waterway in France.

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94 Points! The 2023 Chardonnay Willamette Valley opens with a gentle whiff of sweet spice that gives way to mineral-infused nectarine and a hint of sage as it blossoms in the glass. Rounded textures and ripe orchard fruit sweep across the palate. Saline concentration and nuances of tart citrus add form toward the close. A caking of chalky, salty concentration lingers as this tapers off remarkably fresh and full of lively tension. - Eric Guido, Vinous Media

94 Points! A bright yellow-green hue, the 2023 Chardonnay Willamette Valley takes things to the next level. It offers a silky, rounded feel with notes of fresh pear, wet stones, lime oil, floral perfume, and hints of almond. Medium to full-bodied, it has a refreshing spine of acidity and a salty, mineral texture. There’s concentration and extract, although it remains leaner than the Black Label. Drink over the next 8-10 years. - Audrey Frick, jebdunnuck.com

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97 Points! All Cabernet Sauvignon and a blend put together by Randy Dunn, the 2021 Cabernet Sauvignon Feather is inky purple-hued and offers a brilliant nose of cassis, new leather, graphite, and truffly earth. This rich, spicy, full-bodied Cabernet Sauvignon has terrific purity, a deep, layered mid-palate, and a broad, layered, expansive mouthfeel that keeps you coming back to the glass. Drink this remarkable Washington State Cabernet Sauvignon over the coming two decades. - Jeb Dunnuck

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94 Points! The 2020 Chardonnay Seven Springs Vineyard was picked on September 22, after the smoke from the wildfires in Willamette Valley cleared. It was fermented and matured for around 11 months in 50% new oak. It has intense aromas of peach, honey, allspice and toast, flavors that are echoed on the expansive palate. It has a creamy, gently grippy texture and a matchstick-laced finish. It's a great effort in a very challenging vintage. Drink it over the next few years. Just 73 cases were made. - Erin Brooks, robertparker.com

93 Points! I tasted the grey label version of the 2020 Chardonnay Seven Springs, which opens with flinty reduction, along with savory herbs of chive, green apple, and lemon verbena. The palate is fresh with chalky texture, lemon curd, white flowers, baking spice, and a hint vanilla bean on the back end. Drink 2022-2032.- Audrey Frick, JebDunnuck.com

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Long time best friends Jean-Baptiste Bonnigal and Stéphane Bodet first cut their teeth in the industry in Saint-Émilion. After getting their diplomas, Stéphane stayed in Saint-Émilion, while Jean-Baptiste headed to New Zealand and Australia. 

JB eventually returned to his native Loire and spent several years working with François Chidaine in Montlouis-sur-Loire. He remains closely tied to the Chidaine family as he is married to François' daughter. In 2016, he took over his family estate in Amboise and invited Stéphane to join him in the project.

From the get-go, the two friends were aligned in their vision in making wines with purity and precision as well as their commitment to farming organically and biodynamically. Their farming practices including hoeing every two weeks to aerate the soil and encourage microbial life, treating the vines only as required, thinning leaves, and harvesting manually. Fermentations are always with native yeasts and with their sparkling wines, tirage is done at the domaine.

20-50 year old vines. Clay with flint, clay on limestone soils.
Vinification & Aging: Native yeast fermentation in stainless steel, aged on the fine lees for 6 months. No malolactic fermentation.

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One of the greatest Cabernet Francs from the Loire Valley...and it's only $25!

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97 Points! All Cabernet Sauvignon and a blend put together by Randy Dunn, the 2021 Cabernet Sauvignon Feather is inky purple-hued and offers a brilliant nose of cassis, new leather, graphite, and truffly earth. This rich, spicy, full-bodied Cabernet Sauvignon has terrific purity, a deep, layered mid-palate, and a broad, layered, expansive mouthfeel that keeps you coming back to the glass. Drink this remarkable Washington State Cabernet Sauvignon over the coming two decades. - Jeb Dunnuck

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96 Points! One of the great dry white wines of the Loire. This dry chenin blanc is rich and concentrated, but also graceful and delicate. Full-bodied but so elegant and precise, with a wet stone minerality that builds in a spectacular manner in the very long, refined finish. From biodynamically grown grapes. Drink or hold. - JamesSuckling.com

95 Points! The 2023 Vouvray Sec Le Mont is precise, upright and flinty. It's less immediately charming than the styles we've seen in recent warmer vintages, but it was only tasted three weeks after bottling—this is one to revisit. There's just the right amount of juicy, peachy flesh within this light-bodied yet concentrated wine. It has the potential to charm but does so without showing off. Flinty and tightly sewn together, it has curves in the right places, but you're just going to have to wait for it to take shape. - Rebecca Gibb MW, Vinous Media

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One of the best bang-for-the-buck Loire Reds in the store! From the importer: The Touraine Rouge Les Demoiselles is made of 40% Pinot Noir, 30% Cabernet Franc, and 30% Côt (Malbec). The aromas are of lush, plump purple fruit which no doubt is the Côt’s influence. A second whiff reveals a brambly thicket undertone with hints of strawberries which we can attribute to the Pinot Noir. The palate entry is tangy and lively, with the woodsy Cabernet Franc coming into focus.

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Benoît et Celine Blet cultivate 10 hectares of biodynamically farmed vineyards in Oiron (département Deux-Sèvres in the Nouvelle-Aquitaine region, about 50 kilometers south of Saumur) that are planted with Chenin Blanc, Cabernet Franc and Gamay de Bouze. The domaine was founded in 2004, and I am always blown away by the huge personality of the wines that will be even finer and more complex after some years in the bottle. This is one of my favorite Loire producers, but unfortunately, I have never managed to visit the domaine. - Stephan Reinhardt, robertparker.com

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From 40+ year-old vines in the Cru of Goulaine. Fermentation takes place over 27 days with native yeasts. Wine is aged 32 months on the lees before bottling. Nose of crystallized lemon and very ripe orange. The wine is round and supple on the palate with great minerality and a very long finish. 

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Created by steeping wild elderflowers in sugar beet alcohol, then adding natural sugars, the end result is a beautifully balanced, floral, and aromoatic liqueur. Since 1834, the Combier distillery located France’s Loire Valley, has practiced a unique craftsmanship. Learn More