Le Faite
Characteristics
70% Gros Manseng grapes: for freshness, complexity, density and a great aptitude for ageing.
20% Petit Manseng grapes: comlexity, length, aromatic persistence.
10% Petit Courbu grapes: for wines that are full and rich, with good roundness.

The words of the oenologist
Very complex and intense nose with subtle notes of pineapple, exotic fruits and a little bit of wood. For this warm vintage, the wine presents a fresh attack and an interesting richness which is well balanced with nice bitter notes that add dimension and length on the palate.

A rich, harmonious and deep wine : a really great vintage.

Tasting
This rich and complex white wine can deliciously accompany fish and seafood in sauce. It is also perfect with light spicy food, white meat and of course with the unavoidable Gascony dishes such as « foie gras ». Our recommendation : pumpkin and chestnut soup with grilled bacon slices on top.

Presentation
the bottle (0.75l)

Caprice de Colombelle
Characteristics
70% Colombard, 30 % Ugni Blanc / Sauvignon grapes

The different grape varieties are harvested at optimal maturity during the night in order to preserve their aromas and are then vinified separately. An 8-12 hour period of skin contact for the Colombard grapes only. Free-run wine is drained off with the help of gentle pressing in a pneumatic press with no air contact; the press must is systematically removed. Slight settling.

Alcoholic fermentation takes place at a temperature maintained between18°C and 19°C which allows the aromatic potential of citrus and tropical fruit full expression. No malolactic fermentation. Maturation in stainless steel tanks in order to preserve the aromatic potential and natural liveliness of the wine by maintaining it at a low temperature (6 °C to 8°C) until bottling.

The words of the oenologist
A pale colour enlivened with hints of green. An intensely fresh and fruity bouquet dominated by yellow and white fruit aromas with notes of citrus fruit (grapefruit) and passion fruit. The mouth is firm and lively yet very easy and fruity and full of the same aromas as the nose with the addition of a floral touch and a crisp, lemony finish.

Tasting
A pure delight before even beginning the meal! Then, following the aperitif it goes fantastically with crab, spicy fish tajine, chicken with preserved lemon, salmon and dill, rocket and prawn salad, panacotta, lemon cheesecake... It also accompanies Moroccan, Indian and Asian cuisine beautifully.

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Pacherenc du Vic Bilh – Saint Albert Sec
Barrique D'Or 
Characteristics
50% Petit Manseng, 30 % Gros Manseng, 10% Petit Courbu, 10% Arrufiac grapes

Late harvest – November 15 (Saint Albert's day). This tradition comes from common sense as the winegrowers realised in 17th century the magnificent potential of the local grapes that benefit from sunny autumn days, concentrating the sugar level and cool nights preserving high levels of acidity and intense aromas.

The words of the oenologist
Bright, straw colour with slight green tints. The nose is characteristic of over-riped grapes with flavours of vanilla and hints of cocoa bland in well with fruity notes (citrus and quince). This wine can seduce any wine drinker as they have no cloying effect on you. After the complex over-riped fruit, the fresh lemony acidity comes over to clean up your palate and makes you wish for another glass.

Tasting
Serve chilled between 10-12°C. This wine can be served as an aperitif, but the ideal dish to fully appreciate it is the traditional Gascony meal “foie gras”, with apples or grapes and it is perfect with sheep milk cheese (from the Pyrenees of course). It is also wonderful with every dessert based on cream or fruit.

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Grand Cru Froehn Riesling AB

Characteristics
This Riesling is dry and racy with delicate fruits and floral hints and some minerality. This wine is organic and will pair well with fish, seafood and white meats.

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Riesling

Characteristics
This Riesling is dry and racy with delicate fruits and floral hints and some minerality. This wine is organic and will pair well with fish, seafood and white meats.

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Grand Cru Sonnenglanz Gewurztraminer AB

Characteristics
Having gained a considerable reputation during the last century, the Sonnenglanz is noted for the quality of its wines.
The quality of the soil and its marvellous exposure give the wines an attractive gold colour of great intensity on  the nose,   they have a  fine,   concentrated aroma of   ripe  fruit.  They are generous on the palate, well balanced, with a long finish.

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Pinot Blanc BIO

Characteristics
Soft and rounded, this has stewed pear and red apple flavors that give it an attractive, fruity  feel. The acidity brings out a bright, crisp finish.

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Sylvaner BIO

Characteristics
The Sylvaner is remarkably fresh, light and aromatic, with a delicate flavour. Pleasant and refreshing, it goes well with seafood, fish and meats.

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Grand Cru Schoenenbourg Vendanges Tardives Gewurztraminer

Characteristics
Gewurztraminer  is a pink-skinned grape variety that produces some of the most distinctively aromatic wines in the world, an intense style that also polarizes people.   Literally translated, Gewurztraminer means 'spiced Traminer', in reference to the grape's heritage as a mutation of the Traminer family of grapes. Schoenenbourg  is very much at the core of Alsace's prime vineyard belt, located in a crop of about ten Grand Crus between the towns of Colmar and Ribeauville. Vendanges Tardives (late harvest).  Yellow gold robe, nice nose very typical with nice notes of over-ripening. Ample and rich mouth.

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Piantade Chardonnay IGP

The origin of Chardonnay is probably French, but its adaptability makes it one of the most widespread white berry vines. Its bunch is medium-sized, cylinder shape and compact. The berry is small on the average and amber coloured.

The Vinification
The grapes have an early ripening and they are gathered at the end of September. The fermentation is longer than that of other early varieties because of its high sugar ripeness and its good acidity. This improves the fragrances of wine.

The Wine
Is straw yellow coloured. Its fragrance is graceful and pleasantly peculiar. Its flavour is delicate, dry and it has a strong fixed acidity. It goes well with soups, soft and fresh cheeses and fresh-water fishes. To be served at 10°/12°C.

 

Chateau Saint Go

 

Innovation, together with respect for tradition, are the main goals of the estate, where continuous investment in modern winemaking techniques co-exists with the revival of ancient regional grape varieties.

The Château Saint-Go produces both red and white wines, which are vinified and aged in the cellars of the estate and have great aging potential.

Characteristics:
Grapes: Gros Manseng, Petit MansengPetit Courbu

A wine that has all the freshness of the Gascony region while bursting with some extra weight of fruit. There is a fine citrus and pomelo concentration, just a hint of toast and enticing fresh acidity.
Open the bottle at the moment and serve the wine at 8-12°C.

 

 

Oris Falerio D.O.P

 

Grapes:
Trebbiano, Passerina, Pecorino

Characteristics:
This wine is produced in the hilly territories of the Ascoli Piceno province, approximately 300 metres above sea level. The autochthon vines, Pecorino and Passerina, successfully joined to Trebbiano, ennoble and characterize the wine, that can be drunk few months after the harvest. It has a delicate, straw yellow colour with green shades that emphasizes its light acidity and freshness. The bouquet is sweet with a fruit and white flowers perfume. The taste is fresh and slightly bitter.
Colour bright straw yellow, whit green shades.
Scent fresh and fruity.
Flavour fruity and harmonious.

Presentation
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Chardonnay Matahiwi Estate

 

Description
This is a rich style of Chardonnay with the accent on strong fruit flavours. Ripe melon, nectarine and summer peach aromas abound with oak hints of cedar and spice and a long, full, yet soft finish. ideal matched with creamy pasta and white meat dishes. It is also delicious with seafood.

Vineyard
This Chardonnay is a mix of the Mendoza clone and Clone15 from the Ngatarawa and Taradale areas in the Hawke's Bay. Free-draining stony silty loams are the predominate soil type in this area. The crop was kept low and well exposed to ensure good even ripening and flavour development.

Winemaking
This Chardonnay was cool fermented with both aromatic yeasts and Burgundy style yeasts in stainless steel tanks. Once fermentation was completed, the wine was left for an extended period on yeast lees to promote textural qualities and mouthfeel. The wine exhibits pineapple and grapefruit flavours with a rich mealy texture.

Presentation
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Holly Sauvignon Blanc, Matahiwi Estate

 

 

Description
The Holly wines are the flagship range for Matahiwi and are named after the owner's daughter. We are trying to achieve balance with this wine between maintaining the pure Sauvignon fruit vibrancy and building in complex yeast and barrel derived flavours. Lime skin and elderflower aromas along with a mineral, crushed stone note, marry with nutty yeasty characters and a savoury edge. While this wine is ready to drink now, it can be cellared for up to four years. We enjoy this wine with freshly smoked white-fleshed fish served on crostini or try with a leek and pecorino tart. 

Vineyard
The fruit for this wine is sourced from our home vineyard at Opaki in the Wairarapa. These blocks receive special care during the season with shoot thinning, bunch thinning and hand leaf plucking to ensure a small and intense crop of premium grapes. Absolute commitment to physiological ripeness is crucial.

Winemaking
The focus in the winery is to capture the pure fruit flavours that come from supremely ripe fruit, whilst adding complexity through barrel fermentation, use of wild yeasts (yeast that come in on the grapes from the vineyard) and lees stirring. The wine remains in the barrel on yeast for 10 months to give weight and complexity.

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Bernkasteler Riesling, Dr.Loosen

 

 

Description:
Bernkasteler Lay
(pronounced LIE) is situated between the Dr. Loosen estate house and the village of Bernkastel. The soil is predominantly slate, but is heavier and deeper than in the neighboring villages of Wehlen and Graach. This site also has a slightly gentler slope than the estate’s other vineyards. It produces richly textured, assertive wines.

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Sauvignon Blanc (Two Rivers)

 

 

Harvest and Winemaker's notes:
A convergence of flavours from four separate vineyards located on the banks ofthe Wairau and Awatere rivers. Harvested at optimum ripeness, the grapes were gently pressed and fermented, at cool temperatures, in stainless steel to maximise fruit purity and character. A percentage of the wine was aged on fine lees for 3 months, adding texture, complexity and increased mouth-feel to the palate.

Testing Notes:
Bright straw with golden/green hues, an abundance of ripe tropical fruit is overlaid with exotic gooseberry and attractive herbal pungency. The palate displays great concentration yet has a stylish elegance — fresh, balanced and persistent flavours with a long mineral finish.

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Sauvignon Blanc (Greenhough)

 

 

Winemaking:
Fruit grown on the Greenhough and Morison Vineyards (Hope) Harvested in four passes over an eight day period to include a range of flavour profiles and acid-sugar levels.
The fruit was crushed and pressed, settled to clarity and inoculated with several types of yeast. These included specific strains intended to give some of the textural and aromatic complexities associated with indigenous (wild) fermentations.
Approx 3% of juice was transferred to new French oak with some solids included and fermented with indigenous yeasts at warmer temperatures

Tasting:
A selection of different yeasts together with a portion of wild ferment in barrel has enhanced texture and complexity. This dry style Sauvignon displays ripe aromatics and intense, pungent flavours.

Presentation
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Riesling (Pegasus Bay)

 

The Season:
The spring of 2009 was one of the warmest ever recorded so the vines got off to a good start with an early bud burst. Late spring and early summer however, were unseasonably cool and cloudy, sufficiently slowing the development of the grapes to cause us concern. The skies then cleared and we had three to four months of unbroken sunshine. This enabled us to leave the fruit on the vine to attain excellent maturity and ripeness.

Vineyard and vines:
The outcrop of land on which these grapes were grown consists largely of weathered stones and mineral rich gravels. These were shorn off New Zealand’s Southern Alps by an ice-age glacier, which carried them down the valleys, depositing them in selected sites. The vineyard has warm days, but the nights are amongst the coolest in the Waipara Valley, which helps draw out the ripening period and retain good natural acidity. This individual terroir is especially suited to riesling.

Harvest and Winemaking:
The grapes were beautifully ripe and in perfect condition when they were picked during mid to late May. They were immediately gently pressed and the resulting juice was fermented slowly at a cool temperature to help the wine retain its vibrant fruit characters and varietal purity. At all stages, from fermentation to bottling, it was handled very carefully to help it retain a little of its natural carbon dioxide. This provides a little additional crispness and may result in a small amount of spritzig when first poured.

The Wine:
The generous bouquet and flavours are suggestive of ripe apples, lemons, limes, nectarines and white fleshed peaches. With careful cellaring, it also should develop a range of other characters, including impressions of mandarins and orange marmalade. While it is full flavoured and concentrated, the wine is also elegant and refined with a spine of fine acidity and zesty minerality which flow through the palate and draw out its length in a crisp off-dry finish.
Wine in moderation is a natural health food.

Presentation
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Sauvignon Semillon (Pegasus Bay)

 

The Season:
This was one of our cooler summers but it was followed by a lingering dry autumn. By leaving the grapes on the vines until later in the season we achieved a beautiful spectrum of ripe varietal flavours with good natural acidity. A modest but reasonable crop level has contributed to good fruit concentration and body in the wine.


The Vineyard:
The vines, which are over a quarter of a century old, were grown on a series of north facing gradually descending terraces in stony free draining soil. We deliberately had a mixture of exposed and shaded fruit on the sauvignon blanc vines to ensure a wide spectrum of flavours. The semillon fruit was fully exposed to obtain maximal ripeness

The Harvest and Winemaking:
We picked the sauvignon in stages during April, timing each harvest to further optimise the grapes’ range of natural flavours. The semillon was harvested in late May when it had achieved optimal physiological ripeness. These varieties were fermented separately by their natural indigenous yeasts. The semillon portion was an old French oak barrels to help develop the wine’s texture, without adding oak flavour. Both varieties were then aged on their natural deposits of yeast lees (sur lie) for six months to fill out the palate, the semillon portion remaining in barrels throughout this time.

The Wine:
There is a vibrant fruity bouquet and flavour suggestive of passionfruit, rock melon, limes, gooseberries and crushed tyme supported by an underlying savoury complexity. It is generous and mouth filling while remaining fresh, crisp and lively. There is a lingering grape-fruity finish. While ready to drink on release, the semillon portion should enable the wine to develop additional fascinating nuances with careful cellaring over the next 6 – 10 years.

Presentation
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Muralia Chiaraluna DOC

 

Characteristics
100% Viognier

Production: 4,000 bottles / year. Harvest by hand during September. Aging 4 months in barrels followed by bottle aging.

The words of the oenologist
A white wine that reveals a gritty character which is no doubt mediterranean. Inviting to the nose with its intensity. There are evident notes of citrus, tropical fruit, peach, salvia, cream and white pepper. In the mouth the strength comes through and shows good volume and distinct flavor, good mineral sensation and sapidity. Very tasty with good length.

Tasting
Serve cool (7-10°C) with mild spicy noodle dishes, chicken salads with apricot, peach or mango, dishes with ginger, saffron or coconut, chicken, pork or rabbit with creamy sauces, creamy and buttery cheeses, sweet root vegetables expecially carrots, parsnips ans sweet potatoes.

Presentation
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Shumi Tsinandali, Georgia

 

Grape varieties
Rkatsiteli 85% and Mtsvane 15%

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

Description
The wine is fermented in oak barrels.This ight straw colored wine has strongly expressed citrus and newly roasted tobacco tones,harmoniously combined with the aroma of oak.

Awards
Bronze medal ­''Prod Expo 2002'' – Moscow,Russia
Certificate – ''International Wine Challenge 2008'' – London,UK
Golden medal – The 2
Silver medal – The 3

Presentation
bottle (0.75L)

L'Empreinte

Grapes
75% Gros Manseng, 10% Petit Manseng, 15% Petit Courbu

Characteristics
L'Empreinte in white displays a beautiful balance between power and fragility, exuberance and elegance. It is made from a carefully chosen blend of the appelation's local grape varietes and benefits from a period of fine lees contact.
The long finishof this light, exceptionally pure and mineral wine is characterised by a complex bouquetof peaches and tropical fruit.

Food pairings
Sea bass tartare, sturgeon carpaccio, sushi, orange salad with citrus juice and dried fruit.

Serving
Served slightly chilled (10—12°C).
An everyday, easy to drink wine. Ideal as an aperitif and perfect with pizza, salads and fruit-based desserts.

Harvest
Hand harvested

Awards
Silver Medal, International Wine Challenge 2013
Silver Medal, Decanter World Wine Awards 2013
90 Points, Wine Enthusiast 2012
2 Stars, Guide Hachette 2012
Gold Medal, Mundus Vini 2011

Presentation
bottle 0.75L

Granbazán Etiqueta Verde

Grapes
100% Albariño

Characteristics
Harvested by hand, destemmed, and cooled below 10ºC/50ºF. After a gentle maceration of 8 hours before the ferment, the primary aromas, and structure of the albariño grape are amplified. Temperature controlled ferments in stainless steel tanks, and a minimum lees contact of 4 months before bottling. Free run juices, and very gentle pressings are blended, achieving as a result an outstanding high end classic style “albarino” from the genuine Salnes Valley. A powerful nose, refreshing acidity and a salty aftertaste are the main features of this wine.

Tasting notes
Pale golden color, with green hue. Complex aromas of green apples, grassy, citrus and tropical fruits; white flowers show up in a second layer. Mouth filling sensation with crispy acidity. Elegant, balanced and pleasant aftertaste with a salty after taste.

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bottle 0.75L

Granbazán Etiqueta Ámbar

Grapes
100% Albariño

Characteristics
The grapes without stems are submitted to a cold maceration between 6 and 9 ºC for 8 hours, in order to extract all the aromatic potential from the solid parts (pulp and skins) of the grape. The cold maceration tanks are situated in the highest part of the winery making possible a very gentle must extraction by means of gravity. This way, we obtain the free run juice. Non seeds are damaged, and consequently extra purity is achieved. The alcoholic fermentation takes place at low temperatures (?20ºC) in stainless steel tanks during approximately 5 weeks. The finished wine remains in those stainless steel tanks on the lees for about 5 months achieving the extra complexity and softness of our the Granbazán Ambar.

Tasting notes
Pale golden color, with shiny reflexes of lemon towards the edge. Great olfactory complexity, reflecting clearly the varietal characteristics with aromas of fresh seeded fruits, pineapple, green apple, lemon and banana. Mouthfilling with a crispy acidity. Elegant, balanced and pleasant aftertaste.

Presentation
bottle 0.75L

Albariño Contrapunto
 

Grapes
100% Albariño

Characteristics
Giving a breath of youth in terms of its modern label design, whose creativity feeds from local artists and for its fruity aroma.Contrapunto in music represents the harmonic concordances of opposing voices. In our albariño voices, each one of the small sensorial notes has its own melody, and all together form the echo and aftertaste of a physical explosion.

Tasting notes
Bright and clear with a lemon colour and green streaks that show its youth. Fine and fruity aromas with a touch of fresh fruit and pleasant floral connotations. It is fruity and has vibrant acidity that prolongs its persistence.

Presentation
bottle 0.75L

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