Valpolicella Classico D.O.C.

Wine obtained from the following grape varieties:
Corvina,corvinone, 40% Rondinella, 40% Molinara 10% Other varieties 10%

The grapes are pressed at the middle of October and the fermentation started immediately with selected yeasts. Fermented at room temperature it is drawn off after 10 days with a sugar residue of 15 g/l. After another 12 days it is decanted, leaving the sediment. The fermentation on yeasts is terminated in steel vats followed by the maiolactic fermentation. It will be bottled in April 2005 after being decanted and clarified. 

Oenological and Gastronomic Characteristics
It has a ruby red colour and a delicate and distinctive fruity bouquet. Dry with a pleasant bitterness, soft, velvety and harmonious flavour.

Excellent with hors d'oeuvres, pasta dishes, red and white meats as well as poultry and roast meats.
It is drunk at a room temperature in a wine round glass.

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Le Faite
Characteristics
70% Tannat grapes: for aromatic power and good ageing potential.
20% Pinenc grapes: finesse, elegance and an exceptional aromatic freshness.
10% Cabernet Sauvignon grapes: raciness and freshness. 


“For more than 30 years, driven by their passion and faith, our winegrowers have replanted our ancestral grape varieties. Along with the climate and “terroir” of Saint-Mont, this confers a great authenticity to our wines. Tannat, Pinenc, Arrufiac and Petit Courbu will speak to you with the accent and style of our winegrowers.
Traditionally, long ageing red wines were passed on the future generations. In order to avoid temperature variations, seniors used to bury bottles in soil. These powerful and structured wines were identified with a wooden or zinc label. Thus, the “Producteurs Plaimont” have chosen to renew this tradition with “Le Fa?te de Saint-Mont”.

The words of the oenologist
The comments of Michel Bettane and Gérard Basset MW (sommelier): “A wine with a beautiful complexity, a serious and well-blended woody fragrance. Structured and complex in the mouth and dominated by hints of ripe fruit. The texture of the tannins is admirably con-trolled and the maturity is perfect in this fresh vintage.
This wine offers good ageing potential; it will need to mature for a longer period.”

Tasting
Warm toast with truffle strips, terrine of game, mushroom tart, roast Beef Bourguignon, guinea fowl, Brie or Livarot cheeses… and bitter chocolate.

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Monastere de Saint-Mont
Characteristics
70 % Tannat, 20% Pinenc and 10% Cabernet franc grapes.

The village of Saint-Mont, standing on the site of an appodium overlooking the Adour River, has existed since the 6th century. The monastery itself was founded in the 11th century by Raymond de Saint-Mont. In 1055 it became part of the Cluniac Order and from this date on, the Saint-Mont vineyards really flourished.

The words of the oenologist
It's immensely dark purple hue is a harbinger of the deep pungent nose revealing aromas of concentrated jammy fruit with a counterpoint of animal scent (leather expecially) and woodland (leaf mould) allied to elegant notes of aok. In the mouth, it is expressive and harmonious, with a lush roundness and flavours of dark red stone and berry fruit, the whole underpinned by excellent tannin that enhances it's long finish.

Tasting
Serve slightly cool (16°C) with rib steak grilled over a wood fire (wine pruning ideally) barbecued breast of fatted duck with pan-browned potatoes and boletus mushrooms, game in a wine sauce and Pyrenean cheese.

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Chateau de Sabazan
Characteristics
70% Tannat, 20% Pinenc, 10% Cabernet Sauvignon grapes

The maturity of the batch is being controlled before the manual grape harvest (destalking). The next steps are the maceration and a 15 to 21 day fermentation in temperature controlled stainless steel vats. The free juice could then be run off and the marc collected from the pressed wine obtained through the process. Any vat which does not measure up in quality is systematically being rejected. From this selection, our oenologists go on to establish the ideal blend presenting maximum aromas, taste, and other qualities.
The second fermentation is a controlled malo-lactic one. The wine is then being racked, clarified, filtrated and then stabilized in cold.
We finally conserve and mature the wine in oak barrels (225 l). One third of all the barrels are renewed each year. The vinification is processed separately for the different grape varieties. The wine is matured in oak barrels during 12 to 14 months in dark, temperaturecontrolled cellars under the close supervision of the oenologist of Château de Sabazan.

The words of the oenologist
Robe: Deep red colour with violet tints.
Nose: Complex and powerful bouquet, with aromas of dark fruit.
Palate: Well structured, but already soft on the palate with fine tannins. Long finish on aromas of dark fruit and vanilla.

Tasting
Serve at room temperature and pair this wine with grilled red meat with mushroom, mature cheeses and even dark chocolate cake..

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Plenitude
Characteristics
75% Tannat, 25% Cabernet Sauvignon grapes

This wine benefits from the modern-day techniques which are now classic at Plaimont, notably :
- fan pruning
- green harvesting to obtain consistent quality
- monitoring ripeness on each plot
- hand harvesting
- separate vinification of each varietal
- maceration for 20 to 30 days
- regular punching down of the cap
- collection of the free-run wine
- micro-oxygenation with the marc
- controlled malo-lactic fermentation in barrels
- ageing in oak barrel of 225 litres for 8 to 12 months

The words of the oenologist
Deep purple colour touching on black. Rich and complex nose combining blackcurrant and blackberry with notes of dried fig, prune and raisin. Swirling the wine in the glass reveals notes of cloves, tobacco and leather. Full-bodied on the palate with a typical backbone of fleshy and round tannins, along with jammy notes of prune and black cherry. This gives an overall impression of elegant complexity with a long and warm finish on hints of spice.

Tasting
Open well in advance to allow the wine to breathe and serve with roast duck-breast, roast beef, coq au vin, duck confit or stews.

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Arte Benedicte
Characteristics
Tannat 70%, Pinenc 10%, Cabernet Sauvignon 15%, Cabernet Franc 5%. 
Inky  purple that underlines the richness of the wine.

The words of the oenologist
Powerful, aromas of stone fruit, with roasted notes and cocoa beans. Full and reach, roundness and structure together to form a pleasant balance, dominated by an aromatic freshness. The finish is a long with toaasted notes.

Tasting
Serve at room temperature with red grilled meats, game and cheese.

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Vignes pré-phylloxériques
Symbolizing the rich ampelographic diversity of the Pyrenean foothills and the Saint Mont appelation, the "Vignes pré-phylloxériques" cuvee is the culmination of extraordinary passion from our winegrowers wha have tiressly worked towards safeguarding this exceptional heritage.

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Les 3 Chevaliers

Les 3 Chevaliers is the true story of the three knigths who founded the Monastery of Saint Mont in 1062. Raymond, Aymard and Bernard developped also the wine culture in the region.

Characteristics
Grapes: Tannat, Pinenc, Cabernet Sauvignon
Purple red color. Fresh black fruits (blackcurrant and blackberry).

The words of the oenologist
Very fruity, powerful and smooth with black fruit aromas. 

Tasting
Open well in advance to allow the wine to breathe and serve with steak, T-bones, spare ribs and cheeses.  Service temperature : 14 - 15°C.

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Valpolicella Classico Superiore D.O.C.

Grape mix:
Corvina, Corvinone, 50% Rondinella, 40% Molinara other grapes 10%

The grapes were crushed towards mid-October and fermentation was induced immediately with selected yeasts. Fermented at ambient temperature, it was racked after 15 days with a resicual sugar of 15 g/l. Refermentation took place in February on the lees of the Amarone for one week. It was then racked off the gross lees after 10 days and was put into second passage. After 18 months in wood it was assembled and lightly fined with egg-white.

It is drunk at a room temperature in a wine round glass.

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Valpolicella Superiore D.O.C. Ca' del Laito

Grape mix:
Corvina, Corvinone, 40% Rondinella, 45% Molinara and others grapes 15%

The grapes were crushed towards the middle of October and fermentation was initiated immediately via inoculation of selected yeasts. Following a fermentation of 10 days at ambient temperature the wine was racked with a residual sugar of 20 g/l. It was then, after another 10 days, racked again off the gross deposit. In March 90% of the wine underwent a week-long refermentation on skins of the Amarone. It was then racked again, assembled with the remaining 10% and placed in 700-litre second-passage tonneaux of Styrian oak. After 17 months in wood it was assembled in a single mass, undergoing a light fining with egg-whites.

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Amarone della Valpolicella Classico D.O.C.

Grape Mix:
Corvina, Corvinone, 65% Rondinella, 30% Molinara other grapes variety 5%

The partially-dried grapes were crushed towards the middle of January and the fermentation was initiated immediately using selected yeasts (uvarum). Fermentation proceeded slowly at low temperature and the wine was racked after 60 days on the skins with the residual sugar level still at 40 g/l. After ten days it was racked again, off the gross deposit. 25% of the production was put in new Slavonian oak barrels of 12 and 25 hl capacity; another 25% was put in American oak barriques and French oak tonneaux, the remainder going into second-passage tonneaux.

Oeno-gastronomic characteristics
The wine, of garnet-russet hue, is slightly sweet, warm, robust, full, harmonious, velvety with a most satisfying touch of bitterness. It is the ideal wine with game and has no rivals as an accompaniment to hard cheeses. But its most characteristic role is as an after-dinner wine, for sipping in moments of intimacy, or for fuelling lively post-prandial conversation. It should be opened at least two hours before consumption and consumed at ambient temperature. It is the classic wine of friendship.

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Lacrima di Morro d'Alba D.O.P.

 

Grapes:
Lacrima

Characteristics:
The grapes lacrima produced with modern wine technologies gives origin to this purple red wine with violet shades characterized from a berries scent and a persistent and pleasant flavor.
Colour purple red with violet shades.
Scent berries.
Flavour persistent and pleasant Alcohol content.

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Chateau Gloria 2010, Saint-Julien

Characteristics
Grapes: Cab.Sauvignon Blend.
Purple red color. Fresh black fruits (blackcurrant and blackberry).

Tasting notes
Deep crimson. Nose of ripe, slightly cooked fruit with toasted oak. Full mouthfeel with refined, well-integrated tannins and quite lightweight, fine-grained stuffing. Focused fruit expression leading into a toasted oak finish. Harmonious style.

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Chateau La Croix de Gay, Pomerol, France

Characteristics
Grapes: Merlot 95%, Cabernet Franc 5%
Purple red color. Fresh black fruits (blackcurrant and blackberry).

Tasting notes
Intense colour. Expressive nose exuding excellent perfumes of ripe fruit. More of the fruit on the palate which is powerful, well-structured, massive and warm. Stocky and fairly reserved across the palate. Wonderful potential.

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Chateau Fombrauge Saint-Emilion Grand Cru, France

Characteristics
Grapes: 77% Merlot, 9% Cabernet Sauvignon et 14% Cabernet Franc
Hand harvested in small crates. Sorting on table before and after destemming. Casked into oak vats by gravity. Maceration prior to fermentation. Manual hand-plunging. Run-off into French-oak barrels, 50% of which are new. 
Ruby red, with luster and clarity.

Tasting notes
Expressive nose of regular complexity, primary notes of red fruits, blackcurrants and cherry. Taste: Appealing, supple and light. The palate is characteristic of its balance: acidity and almost total absence of tannins enhance the impression of roundness. Attractive, elegant and fresh finish.

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Chateau Sociando-Mallet, Haut-Medoc, France

Characteristics
Grapes: 40% Merlot, 55% Cabernet Sauvignon and 5% Caberbnet Franc
The deep ruby Sociando Mallet is a very classy wine with intense aromas of violets, cassis, blackberries and plums, echoed on the palate by amazing layers of generous fruit flavours, lifted by ripe, dense tannins.

Tasting notes
a good medium deep ( you can see your fingers on the glass stem through the core of the wine ) ruby core with narrow rim. The aromas on this wine are more fresh fruit - baked and black, but spice also plays its part. On tasting it - silky mouth-coating and textural with flavours of black ( more than red) fruits, spice, cedar with a little stalky ( green) edge, the acidity is fresh and zippy keeping this wine light and elegant, and the alcohol seemed lower than previous wines but at a good body enrobing level, or maybe better integrated already? This wine really improved with food, it seemed extremely well knitted together, balanced, elegant and one to keep for 5-10 years at least. 

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Rouge d'Alsace F Bio, France

Characteristics
This organically grown Pinot Noir shows delightful flavours of red berries and stewed strawberries with soft vanilla and notes of sweet spice. Light and elegant on the palate with a lingering savoury finish.

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Fontana Masorin

Fontana Masorin is the name of the property situated on the clay rich hills of the Montello. The dry summers and cold winters allow the vine to be one of the only cultivations that can grow there. The vine, in this type of climate, has a limited production, but of a higher quality: a quality that is maintained thanks to the arboreal techniques that are utilized during the seasons, as the pruning of grape bunches in summer, and a drastic trimming in winter.

Vinification Process
The grapes are harvested towards mid October. Fontana Masorin wine is obtained from a 60% Merlot, 20% Cabernet Franc and 20% Cabernet Sauvignon mixture. The slow fermentation takes place thanks to the yeast that can be found on the vinasse.  The many procedures that take place during the vinification of this product, give as a result a full bodied wine, well structured but also quite soft.

The Wine
Intense ruby red with violet highlights it has a winy perfume, pleasant, ethereal. It’s ideal for game roasts, also with seasoned and spicy cheeses. It should be served at a temperature of 18°/20° C.

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Bacchus Rosso Piceno D.O.P.

 

Grapes:
Montepulciano and Sangiovese

Characteristics:
This ruby red wine, with purple shades tending to orange is a product of Montepulciano and Sangiovese vines that are carefully grown on the Marches hills. The wine is harmoniously delicate and tannic. It is dry, full bodied and tastes faintly tannic. It expresses its finest characteristics between the first and the second year of its life, although further maturation gives it a greater equilibrium and smoothness.
Colour purple and bordeaux shades.
Scent ethereal.
Flavour harmonic, rich of taste, slightly tannic.

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San Carro Marche I.G.P. Rosso

 

Grapes:
30% Sangiovese, 30% Merlot, 40% Barbera

Characteristics:
This wine is the result of harsh work and tradition of our farm and is a blend of Sangiovese, Merlot and Barbera in equal proportions. A simple and strong product, but light and harmonious to the palate. Warm purple coloured with ruby shades, it has a cherry and red fruits’ scent. We managed to bring the freshness and flavours of this sun spoiled grapes also into the wine.
Colour purple red with ruby shades.
Scent cherries, blackberries.
Flavour harmonious with a long after taste.

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Gotico Rosso Piceno Superiore D.O.P.

 

Grapes:
70% Montepulciano, 30% Sangiovese

Characteristics:
The search of a good quality in vineyard and in the cellar is the main purpose of our winery. This deep ruby red wine with purple shades, is good to be drunk after its third year of ageing. The Ageing gives it vivacity, emphasizing amber shades and a velvety smoothness. Its vines are Montepulciano and Sangiovese that are grown on the hill of Ascoli Piceno territory. Its scent is fruity with flower perfume and its taste is smooth and full-bodied.
Colour ruby red, with bordeaux shades.
Scent spice and vanilla perfume.
Flavour smooth and full-bodied.

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Pinot Noir (Amisfield)

 

 

Description:
Fruit for this wine is sourced from a 1Ha stony and steep block within our Estate; the Rocky Knoll Vineyard (RKV). Made only in exceptional years, this wine represents the best of our Estate. 30% of this wine is whole bunch fermented and the final blend is matured in French oak for 18 months.

Tasting note:
This wine has great depth of colour and an aroma of dark fruit, cassis, chocolate, spicy oak and savoury complexity. The palate expresses its Pisa sub-region with sweet ripe fruit coupled with a wealth of well integrated velvety tannins.
Cellaring:
This wine is created to develop and will reward for many years with careful cellaring.

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La Madeleine de Saint Mont

 

 

Description:
Phylloxera swept through Europe in the mid- to late 19th century, and nowhere was spared, least of all this remote corner of south-west France, when during the 1870s, Europe?s vineyards were ravaged by this yellow, aphid-like pest, which effectively wiped them out. A block of vines, planted on phylloxera-resistant American root-stock in the years immediately following this devastation, survives to this day. It is called La Madeleine, and links that period of near-destitution for peasant growers to the well-being of today?s enlightened growers. This tiny vineyard, approached through, and guarded by a 14th century stone archway, is one of Europe?s few living reminders of those apocalyptic times. (When in Montpellier, one should always pay homage to the statue of Jules-Émile Planchon, the man credited with beating Phylloxera).

Grape: Tannat

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Pinot Noir (Main Divide)

 

 

Main Divide is the local name for the Southern Alps and is the backbone of the South Island, where grapes for Main Divide are exclusively sourced. Vineyards have been selected for their quality and ability to express unique regional flavours.

The season:
The season was influenced by La Nina weather conditions, resulting in a very mild spring, a warm summer with high sunshine hours and a long, lingering autumn. In spite of being dry we had infrequent, but well spaced showers keeping the vines very happy. At picking the fruit was in beautiful condition and was physiologically ripe.

The vineyard and the vines:
The grapes were grown on a mixture of clay and stony soils. Sufficient leaves were removed from around the bunches to ensure good exposure to sunlight to help ripening and to keep the fruit well ventilated and healthy.

The harvest and winemaking:
We use traditional Burgundian winemaking methods. The fruit was picked in late April and the grapes, without the stems, were put into small fermenting vats, retaining as many whole berries as possible. After several days of being kept cool primary fermentation started through the action of the fruit’s indigenous yeasts. During this fermentation the floating cap of grape skins was gently submerged twice daily to keep it moist and healthy and to aid extraction. After fermentation stopped the wine was kept contact with the grape remnants for a number of days. During this time it was tasted regularly, the aim being to optimise structure and mouth-feel. The wine was then separated and put into oak barriques from selected artisan Burgundian coopers, where it matured for 18 months. During this time it underwent natural malo-lactic (secondary) fermentation by the action of the wine’s own microorganisms. The various barrels were then carefully blended according to taste before bottling.

The wine:
The wine has a bright ruby hue. The aromas and flavours are reminiscent of black cherries, blackberries and raspberries, intertwined with vanilla pod, and dark chocolate. The palate emphasises zesty fruitiness and spice , while its supple body blends harmoniously with the velvety tannins.
Wine in moderation is a natural health food.

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Tempranillo (Trinity Hill)

 

Winemaking:
2009 was an exceptional year for reds in Hawkes Bay. A very hot, dry summer was followed by a mild autumn with a little rain, giving ripe, flavoursome fruit. The handpicked grapes were destemmed but not crushed. The fermentation took place in stainlesssteel fermenters, at warm temperatures, maximum 28oC. The cap was punched down or pumped over twice daily during the ferment. The must was pressed as soon as the ferment was finished, with the wine settled for a few days and then racked to a mixture of new and older French oak and American oak barriques plus stainless-steel. Regular racking takes place during the 11 month maturation in barrel. The wine was bottled in February 2010.

The Wine:
Tempranillo is the red grape variety grown most widely in Spain, in a large range of climatic conditions and soil types. It is best know as the main grape used for making Rioja. It is also used in Portugal under the synonym Tinta Roriz, where it is used to make port and also the Duero dry reds. We grow it in the stony, free-draining and warm soils of the Gimblett Gravels. We blend in Touriga Nacional, also a port variety, to add complexity and depth. A touch of Cabernet Sauvignon helps with spine and some extra complexity.
Viognier adds softness to the texture plus some floral aromatics.

Wild raspberry and plum fruit aromas with spice characterize the wine, with a little vanillin from oak barrels. This is a result of fully ripened fruit under our temperate conditions, which does not produce jammy or porty characters as can happen in a hotter climate. This is an elegant wine, with firm but not heavy tannin structure. The texture is also firm, but with suppleness, almost like a combination of Pinot Noir and Cabernet Sauvignon. There is great persistence of the wild fruit flavours and licorice on the finish.
The wine will age well for five years or so and can be drunk with any red meat or pork dish.

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The Gimblett (Trinity Hill)

 

Vineyards:
Gimblett Estate, Gimblett Stones and Tin Shed in the Gimblett Gravels sub-region of Hawkes Bay. Soils consist of river shingle deposited by the Ngaruroro River. These soils are extremely free draining and of low fertility. These vineyards grow small crops of intensely flavoured and coloured grapes.

Grape Varieties:
Cabernet Sauvignon 33%, Merlot 27% Cabernet Franc 25%, Malbec 9%, Petit Verdot 6%.

The Wine:
“The Gimblett” is traditionally made from a blend of five varieties. This allows the winemaker to blend the best wine for each given season. In the cooler years Merlot will be predominant with the Cabernet family giving structure and fresh aromatics. Petit Verdot and Malbec help with complexity, density and colour. In warmer seasons such as 2011 the Cabernet family will dominate the blend.

Traditional winemaking techniques have created beautiful aromatics of ripe blackberry, fresh blackcurrant and dried herbs. Structurally the wine is dense, complex and powerful. This excellent structure will allow the wine to age gracefully developing further complexity over the next 6 to 8 years and also allows the wine to be very food friendly when young. Try with red meat and game dishes.

Winemaking:
Hand-picked fruit was gently de-stemmed to closed-top tanks for fermentation. Each variety and vineyard was harvested and vinified separately. Pumping over with controlled aeration takes place during the fermentation period to gently extract colour and tannin. A post-fermentation maceration of the wine in contact with the skins occurs for up to three weeks in some batches. This helps to soften the texture and structure of the tannins. Daily tasting determined the optimum time to press the skins.

The vinification process is tailored to make these tannins present but accessible. After a brief settling period for clarification, the wine is transferred to small French oak barrels of which 25 to 35 % are normally new. After some 10 months in barrel, the individual components were assessed and blended.

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Syrah (Trinity Hill)

 

Vineyards:
Fruit sourced from various company-owned vineyards situated in the Gimblett Gravels area of Hawkes Bay. Soils consist of deep greywacke gravels that were deposited by the Ngaruroro River before it dramatically changed course

The Wine:
The colour is a deep, vibrant crimson. Wild raspberry, blackberry and black pepper aromas predominate. Savoury, spicy notes are also prominent along with some meaty overtones. The Viognier has added a lifted aromatic quality and softened the tannins, making the wine more supple and appealing. Multi-layered complexity is the aim. Powerful but balanced, ripe tannins give the wine great structure. Oak aging plays a minor part and the wine lives on its fruit. Combined with the good acidity, these characteristics mean excellent aging potential.
Development of mineral, earthy and tarry characters are likely during bottle aging resulting in a wine that is able to be drunk in its youth but will
age 5-7 years + with good cellaring conditions.
Great with red meat dishes but especially good with game, particularly venison and duck.

Winemaking:
2011 was a warm and early vintage in Hawkes Bay. Careful harvest timing enabled the range of vineyard sites to exhibit the fruit purity and exuberance typical of Gimblett Gravels Syrah. The grapes were gently de-stemmed to leave a large portion of uncrushed berries. This maximizes fruit expression and silky structure. A small quantity of Viognier (6 %) was included. Fermentation took place in a mixture of open-top and closed stainless steel vessels. The cap was pumped over and/or plunged twice daily for optimum color and tannin extraction. A range of post-fermentation maceration periods between batches allowed for increased complexity.
The wine was subsequently aged in a mixture of new and older French oak barriques. Malolactic fermentation took place in tank before going to barrel. Barrel aging of the wine utilized techniques more typical of Pinot Noir winemaking, hence no barrel racking plus some barrel stirring of the lees was carried out during barrel aging. This style of Syrah is relatively delicate and responds best to low impact winemaking.
The wine was blended and bottled prior to the 2012 harvest.

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Coleraine (TeMata)

 


Tasting notes:
Coleraine ’11 has a deep crimson colour with intense aromas of blackberry syrup, espresso, marzipan, and dried roses. The palate has a concentrated core of perfectly ripe blackcurrants, with layers of damson plums and chocolate leading to long, powerful, tannins and refreshing acidity.

The final blend is 72% cabernet sauvignon, 22% merlot, and 6% cabernet franc. Closed with a natural cork that will allow Coleraine ’11 to continue to evolve in bottle and provide great enjoyment up to 15 years from harvest.

Winemaking:
Each parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominantly new French oak barrels for 18 months’ maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2012, then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2012.

Vineyards:
Coleraine ’11 was hand harvested from separate plots within Te Mata Estate’s vineyards between 1 and 23 April 2011.

Origin:
Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.

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Bullnose (TeMata)

 

This wine has a fragrant nose featuring damson plums and blackberry liqueur, with touches of vanilla and spice. The palate is ripe, juicy and elegant with fresh and preserved raspberry and blackberry fruit flavours.

Tasting notes:
Bullnose ’11 has a bright magenta colour, with aromas and flavours of fresh raspberry, red cherry, cinnamon and allspice. The delightful palate is immediately satisfying with layered red berry and plum flavours, infused with sandalwood and vanilla, and a finely textured, sustained tannin finish.

Closed with a natural cork that will allow Bullnose ’11 will continue to evolve in bottle for eight years from harvest.

Winemaking:
The individual lots were handled in a traditional manner; destemming, a warm, plunged fermentation, extended skin maceration, pressing, and then a secondary malolactic fermentation. The separate wines were then run to a mixture of new and seasoned French oak barrels for 15 months’ maturation, before blending, egg-white fining and then bottling in July 2012.

Vineyards:
Separate parcels of fully ripened syrah grapes were hand-harvested from Te Mata Estate’s Bullnose Vineyard between 19 and 22 April, 2011.

Origin:
Vineyard partners Michael Morris and Peter Cowley named Bullnose after an early Morris Cowley car, nicknamed Bullnose due to its distinctive radiator. The bull emblem that appears on the label is drawn from the car’s radiator crest.

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Muralia Manolibera IGT

 

Characteristics
50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot

Production: 9,000 bottles / year. Harvest by hand during first, second and third weeks of September. Aging in stainless steel tanks followed by bottle aging.

The words of the oenologist
Jaunty with all of the strong character of the maremma. The nose is strong with fresh luscious red fruit and pleasant strokes of aromatic herbs. In the mouth all of the freshness and vitality of this wine is confirmed. Precise, well designed, a very drinkable hit which is never dull.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces. White beans, mushrooms, and grilled red meat are also excellent partners with this wine.

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Muralia Muralia IGT

 

Characteristics
50% Syrah, 30% Cabernet Sauvignon, 20% Sangiovese

Production: 6,000 bottles / year. Harvest by hand during first and third weeks of September. Aging in stainless steel tanks followed by 12 months bottle aging.

The words of the oenologist
Dark and uncompromising. The nose is intriguing with heavy aromas of black fruit and pipe tobacco, juniper berries, black pepper and myrtle. It is well balanced with fine woody notes. The mouth feel is rich in substance, intense and biting. This wine has a duration and persistence on the palate of grand style.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces, rosemary braised lamb shanks, italian roast beef, lasagna, roast checken with thyme and onions, italian tuscan style sausages.

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Muralia Babone IGT

 

Characteristics
65% Sangiovese, 35 % Syrah

Production: 20,000 bottles / year. Harvest by hand during first and second weeks of September. Aging mainly in stainless steel tanks (small part in barrique for 1 year) followed by long bottle aging.

The words of the oenologist
A superb example of agility and character without defects. The nose is a puzzle, rich and at the same time well chiseled. Notes of red fruit, black licorice and green nuances all combine in exquisite elegance. There is a balsamic background and a remarkable freshness. Good weight in the mouth with soft tannins, a nice long finish. Powerful and rich.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces and will work well with rich roasted meat, cured sausages and hard cheese.

Presentation
the bottle (0.75l)

Muralia Altana DOP

 

Characteristics
80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot

Production: 5,000 bottles / year. Harvest by hand during second and third weeks of September. Aging in barrique for 1 year followed by 6 months bottle aging.

The words of the oenologist
The fragrance of this wine is exquisite and complex. It has hints of ripe cherries, tobacco leaves, red currant and rhubarb jam. The flavour is warm, seductive and in a perfect balance with a deep freshness ending in perfect enjoyment.

Tasting
Pairs well with dishes containing tomatoes or acidic tomato sauces, italian spaghetti sauce with meatballs or lasagna. Will work well with rich roasted meat.

Presentation
the bottle (0.75l)

Saperavi  Gvino by Lagvinari, Georgia

 

Grape varieties
Saperavi 100%

Location
Lagvinari is a small winery in Georgia,working closely with local,artisan grape growers.We use indigenous grape varieties and ancient winemaking techniques,to promote sustainable.Georgian farming and preserve its rich cultural heritage.

Description
Autochthonous variety from the East Georgian region of Kakheti. Saperi means “dyed” in Georgian. Saperavi is a Teinturier variety, its skin and pulp are both deeply colored and produce very inky wines. It is deeply hued rich red, dark cherry color. Aromas of berries in with dry plum, cherry and pepper. Full­bodied, tannic with chocolate bitterness and long fruity aftertaste.Made in stainless steel tanks, not fined, unfiltered and low in sulfites.

Presentation
bottle (0.75L)

Iberiuli Saperavi, Georgia

 

Grape varieties
Saperavi - 100%

Vineyard name and location
''Didkure''vineyard,situated at 560 meters above sea­level Description The wine made from choise Saperavi grape varieties from the unique''Didkure''vineyard in Napareuli village in Kakheti.The wine is dark garnet red,it has a distinct,fine accentuated aroma with original harmonious taste and light pleasant tannins.

Presentation
bottle (0.75L)

Shumi Saperavi, Georgia

 

Grape varieties
100% Saperavi

Vineyard name and location
Village Tsinandali,Kakheti region. ''Valley of Roses''vineyard,situated at 560 meters above sea­level

Description
The wine has a deep pomegranate color,with a ripe cherry and blackberry aroma.It has a strongly developed,complex bouquet and balanced,harmonious taste.

Awards
Golden medal ­''Prod Expo 2002'' – Moscow,Russia
Silver medal – ''Contest of Georgian Wine'' – 2002,Tsinandali,Georgia
Diploma''Seal of approval''­''London International Wine&Spirit Fair 2006'' – London,UK
Diploma''High Quality Wine'' – ''Georgia­wine land'' – 2006,Tbilisi,Georgia
Bronze medal – ''International Wine Challenge 2008'' – London,UK
Silver medal – ''International Wine Tsting'' – 2008,Tbilisi,Georgia
Silver medal – TERRAVINO – 2011,Jerusalem,Israel
COMMENDED – ''International Wine Challenge 2012'' – London,UK

Presentation
bottle (0.75L)

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