Search results for: 'plot white'

Roussanne (40%), Grenache blanc (30%), Viognier (30%)

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Simply put, the greatest deal on a Meursault in America. $59.98? Impossible, except at Winex/Spectrum

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93+ Points! The village 2021 Viñedos en San Vicente de la Sonsierra was produced with 75% Tempranillo, 20% Garnacha and the rest white grapes, mostly Viura from vineyards in the middle and higher part of the village. It fermented partly with full clusters and matured 50/50 in concrete and 500- and 600-liter barrels in their cave. This feels quite serious, with ripeness and power, slowly revealing more elegant notes and some floral hints, with an earthy touch. It feels like the grapes ripened thoroughly in the longer cycle and developed plenty of nuances. It has 13.9% alcohol and is medium to full-bodied, serious and balanced, with the stuffing to develop in bottle. - Luis Gutierrez, robertparker.com

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Just a great frigging bottle of RED WINE. Son Of a Butcher shows the softer side of Yannick’s favorite red grape – Tannat – and its amazing potential as a blending variety. The deep, dark, spicy bouquet revolves around blackberries, white pepper, plums, violets, dry leaves with notes of licorice and roasted coffee. Supple and full-bodied, it’s an unmistakable California resident, rich and with youthful vibe, but the one who doesn’t forget its French heritage. Aged for 18 months in 20% new and 80% neutral French oak barrels. 40% Old Vine Tannat, 30% Cabernet Sauvignon (Sonoma & Napa), 30% Merlot (Sonoma Mtn), 10% Malbec, 5% Cabernet Franc, 5% Petit Syrah. All from undisclosed Top Vineyards in Northern California.

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40% Grenache Blanc, 35% Viognier and 25% Roussanne from 40 years (on average) old vines! Learn More

An over achieving AOC Meursault, 'Criots' comes from 30-50-year-old vines inherited from Pierre's grandmother.

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The vineyard is located on terraces of galets roules, 60% Grenache Blanc and 40% Clairette.

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98 Points! The 2020 Cheval des Andes was harvested from the last of February for the first time ever. It was Gabillet's second vintage at Cheval des Andes, and that year, he had to start without waiting for Pierre Olivier Clouet and Pierre Lurton from Cheval Blanc; when they arrived, they had finished picking the Malbec, which surprisingly was fresher in Las Compuertas (because of the higher percentage of clay?) than in Altamira (where the vines suffered more stress), saving the freshness. They now harvest using cold trucks (for the first time), and they also started earlier in the morning (six in the morning, impossible earlier in Mendoza...), which he reckons was very good for the precision of the wine. They used 40% 225-liter barrels, 40% 400-liter oak barrels and 20% 2,500-liter foudres, half of them new and with an élevage of 15 months on average, depending on the lots and varieties from 12 to 18 months. The final blend was 49% Cabernet Sauvignon, 29% Malbec and 2% Petit Verdot, which makes a comeback as it was not used since 2016. The key was to finish the fermentation of the Petit Verdot without skins, and that way, they have been able to use it in the blends of 2021, 2022 and 2023 in small but increasing percentages. This is slightly riper than 2019, with a little more alcohol (14.5%) and with very good structural tannins but saving the freshness, and it has the spicy side from the Petit Verdot (Gabillet talks about white pepper). The wine has the ultra sleek and polished texture and the elegance and the balance that is the signature here; the wine is very clean and precise. I see very good regularity across the three vintages I tasted next to each other—this 2020 and the 2018 and 2019. Overall, this is a triumph over the adverse conditions of the vintage. They produced their usual 100,000 bottles (since 2018), as they are renewing their vineyards and want to keep the volume stable. They produce this volume from the 36 productive hectares they have in Las Compuertas and Altamira. There are some more changes: in 2020, they went for a lighter bottle, weighing 100 grams less than the one they used in 2018 and 2019, but close to 300 grams less than the bottle from before. It's also a slimmer bottle, always thinking about the environment. They are very focused on agroecology, accelerating the regenerative viticulture and using cover crops; they have planted 1,900 trees in the last three years, creating small clusters of biodiversity for birds. They have transplanted some centenary olive trees and keep their sheep and lamas on the property. Very green-minded. - Luis Gutiérrez, Robert Parker's Wine Advocate

 

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This bottle of Asia Pacific Extra Old (XO) Rum was distilled at The South Pacific Distillery in Fiji and in Java, Indonesia, aged in White Oak barrels and traditional Djati wooden vats. This expression celebrates the true essence of its terroir with a bold and tropical Fijian pot-still character, balanced with the zest and depth of Indonesian column still smoothness, enhanced by unique teak vat ageing. Bottled only at the very peak of maturity, for a bold, fresh, and exotic flavour experience for the sophisticated palate. Slightly dry, with tropical fruit on the nose, leading to a sweet vanilla and baked banana aroma, moving to oak then a darker hint of warm teak finally develops into a rich manuka honey finish.

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98 Points! A gorgeous cuvée from three cool-climate sites (50% Gail, 40% Nelson, and 10% Coastview), the tiny production 2023 Syrah Sandstone Terrace shows the terroir of what winemaker Sam Smith says is the prevailing soil type in the Santa Cruz Mountains and the inviting nuances of each place, some extremely cool-climate and others surrounded by redwoods. White pepper, garrigue, smoked meat, and iron are all there, expertly layered around a light-bodied frame of persistent freshness and complexity. The grapes were native-fermented 85% whole-cluster before spending 10 months in barrel, 95% of it neutral. The wine is elegant, composed, fruity, and gamey, as luxuriously inviting as blue velvet. Drink now through 2030. - Virginie Boone, JebDunnuck.com

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An old vine field blend of Bouvier, Frühroter Veltliner, Grauburgunder, Grüner Veltliner, Muskateller, Müller-Thurgau, Riesling, Scheurebe, Weißburgunder, Welschriesling, Zweigelt.

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From 40+ year-old vines, aged half in stainless steel vats and half in 20% new French oak barrels.

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For our money the best 'Pet-Nat' on the planet. 100% Chenin...

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Grapes from the terroir PIERRY Premier cru, 10 months ageing 30% Burgundy oak barrels, dosage 8 g/L

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55% Chardonnay, 25% Pinot Meunier and 20% Pinot Noir from vineyards situated in the villages of Moussy, Pierry and Chavot-Courcourt.

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One of the most compelling dessert wines I've ever tasted from this area...a must-try!

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Crazy good wine, like a German Roulot! A cuvee of pinot blanc and pinot gris that was wild-fermented and matured sur lie in small oak cooperage.

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Supple, tangy and fresh. Pure Chardonnay grown in southeast-facing estate vineyard (lieu-dit) ‘Plantelonge,’ just east of villages-level vineyard ‘Les Pierres’ in Chassagne-Montrachet.

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This wine literally tastes like summer, bright, sunny, quenching. A blend of Vermentino (Rolle), Clairette and Sauvignon.

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