Classic Spanish red made of Garnacha, Tempranillo and Merlot, bursting with juicy fresh red berries and soft velvety tannins. It is light and refreshing with a lovely violet edge to the finish.
Spanish wine, cherry-red Tempranillo that shows strawberry and fruits of the forest on its smooth and velvety palate.
Best food pairing: Beef, Pasta, Veal, Poultry
This Reserva is aged for up to 24 months in French and American oak casks, giving this wine real complexity, with ripe mature fruit, lots of spice and vanilla oak flavours.
Grape Variety: Tempranillo, Mazuelo
Ruby red colour with orange reflexes if aged. The nose is vinous, intense and pleasant.The palate is pleasantly full and round, slightly tannic.
This medium-bodied red wine has aromas and flavours of ripe cherry, plum and blackberry fruit. Well-balanced, with a touch of spice on the finish.
Louis Tramier started this prestigious burgundy house in 1842 and it remains in the same family to this day. Extraordinary freshness in this light but concentrated, dominated Pinot Noir flavours with a breezy red fruit nose, subtle spice and a well-structured finish.
Grapes are sourced from the Salento region. Traditional red wine vinification at a controlled temperature between 25° and 27° C. A dark, ruby-red wine with violet highlights. Intense and fragrant bouquet with a rich variety of sensations. Pleasant, harmonic and velvety taste. Serve at 18°-20° C, great wine for roasted meats and pasta with meat, especially ragu. Excellent with hard cheeses.
Delicate and spicy, ripe black berry fruit with black pepper and a hint of spice. An example of absolute purity from a grower who uses ‘wild cultivation’ which puts respect for the environment first. A delight.
Smooth and intense. Red cherry, prune and apricot aromas with some balsamic notes from vines grown at 600m above sea level. Long, well-balanced and fruity finish.
Fullness and finesse, well balanced, juicy blackberries and ripe blueberries with nutmeg, cinnamon and clove aromas and a liquorice finish.
The method of production is based on sustainable viticulture, with natural weeding every two rows, double and simple Guyot pruning, debudding, green harvesting and one or two leaf trimming according to the climate. The wine is then aged in one or two year-old French oak barrels for 12 months before release. Vignobles Silvestrini use French oak mainly from centre of France (Allier, Tronçais) and a little from South West. Grape Variety Merlot: 70% Cabernet Franc: 15% Cabernet Sauvignon: 15%
This beautiful 12th-century property lies in the heart of the appellation. The seven hectares of vines with an average age of 45 years are on granite soils that suit the Gamay grape well. Classically vibrant summer-fruit bouquet with a typically light ripe, juicy palate.
The 20 year-old vines for this deliciously elegant Pinotage are grown on the southeastern slopes of Paardeberg mountain in 9.3ha, halfway between the towns of Malmesbury and Paarl in Western Cape Province, South Africa. The area provides advantageous differences in day and night temperatures with Mediterranean-like warm days and cool nights of 12-16˚C brought about by the south west winds sweeping across from the ocean. The grapes are handpicked in mid-February and undergo natural and spontaneous fermentation. They are macerated by hand, left in contact with the skins for 3 days and then basket pressed. This Pinotage is aged for 12 months in old french oak barriques.
A bright red ruby colour, this is a wine diplaying expressive, fresh and ripe red fruit aromas and flavours with a hint of sweet herbs. It is both youthful and refreshing and yet elegant with a lovely long finish. Ideal with barbequed or roast Lamb, and roasted vegetables. Quiche also pairs well with this Pinotage.
The vineyard of Pied Redal, with its pebble and sandy soils, is cultivated without any weed-killers or pesticides and certified organic. The blend is mainly Grenache, with Syrah, Mourvèdre and Cinsault. Shows dark fruit flavours, such as black cherry and blackcurrant, spiced with liquorice and aromatic herbs; the palate is full-bodied with fine-grained tannins which give it a smooth finish.
Region: Rhône Valley
Le mythique Château Le Puy, le plus connu et reconnu des Bordeaux Côtes de Francs est de retour avec ce nouveau millésime 2013. Elevé au rang de légende au Japon grâce au manga Les Gouttes de Dieu, Jean-Pierre Amoreau est un vigneron accompli et surtout passionné. Cet amour du vin se retrouve dans cette cuvée Emilien 2013 à la robe pourpre avec des reflets grenats. Le nez est marqué par de beaux arômes de cassis, de cerise et de myrtille. La bouche est généreuse, subtile, avec des tanins parfaitement enrobés. La texture veloutée constitue un vrai bonheur. Ce Château du Puy 2013 se révèle facile d’accès et apaisant. On sent une grande digestibilité.
Cépage : Merlot; Cabernet Sauvignon
Année : 2013
Oeil :Belle couleur grenat sombre
Nez :Nez épicé avec des notes florales délicates
Bouche : Attaque soutenue en bouche sans agressivité grâce à la finesse des tanins.
Bouche généreuse d’arômes de fruits rouge frais (framboise, fraise des bois).
Température : 16°
Accords : Viandes rouges, canard, gibiers, fromages à caractère
David Trafford is one of South Africa’s most individual winemakers. David is completely self-taught, save for a few months working a vintage in St Emilion. By trade he is an architect but in 1983 he decided to plant a small vineyard for fun. In 1991 David turned his part-time hobby into a full-time career. Twenty years on, he is one of South Africa’s most decorated winemakers.
Since 1999, the quality at La Lagune has improved in leaps and bounds. The Frey family (who also recently acquired Paul Jaboulet & Aine in the Rhone including the famed Hermitage La Chapelle) have a habit of changing the fortunes of floundering wineries with excellent terroir by focusing on the inherent quality present and investing in the winery and vineyard. A new cuverie was built in 2004 and since then, the fruit has expressed itself with an intensity and class that belies its third Cru Classe status.The second wine of Chateau La Lagune. From vine to bottling this wien is treated in exactly the same way as the Chateau La lagune. The Moulin is made from young vines with about 40% to create a supple, easy to drink claret for early drinking.
Sub Region: Haut-Medoc
The grapes used to produce this wine are selected from young vineyards located in Prapò, Cerretta and Lazzarito. A brilliant garnet red, the nose carries hints of strawberry, cerise, red fruit, rose, violet and a touch of liquorice. On the palate it is full of energy, power and precision with clean, healthy tannins. Stunning with risotto milanese or braised venison with polenta and porcini.
Chateauneuf du Pape Cuvee Reserve has flavours of red and black fruit and spices; as it ages it also becomes suggestive of mushrooms and leather. It is a very virile wine, typical of its terroir, strongly influenced by the Mistral and the sun. A wine that will bring the traditional robustness and warmheartedness of Provence to your table.
Wine region: Rhône
Appelation: Châteauneuf du Pape
Best Food Pairing: Lamb and beef
Robert Parker eRating: 93
Character: Well balanced with a superb balance of red fruits and tannins. <br>
Deep rich, brooding and complex nose, full of plump blackberry and griottine cherries with a hint of mint, followed by lingering earth and spice. Luscious on the palate, full bodied, good tannins and acidity but the wine still retains a real sense of elegance. This wine has a long life ahead of it, but still offers the consumer lots of pleasure now.
Food pairing: Steak with mushrooms and polenta, rabit ragu with parpadelle, rich stews and braises. Aged hard cheeses.
Chateau La Lagune would have been name after its particular location on a strip of land between la Gironde river and the ocean. La Lagune is the first property you pass driving out of Bordeaux on the Route de Vins. It is in fact only 15 kilometres from Bordeaux city. There are 72 hectares of vineyards planted with Cabernet Sauvignon (60%), Merlot (20%), Cabernet Franc (10%), and Petit Verdot (10%). The grapes are fermented in temperature-controlled, stainless steel tanks and the wine is then aged in oak barriques (70-80% new) for 15-18 months.
Grapes: 60% cabernet sauvignon, 30% merlot, 10% petit verdot
Appelation: Haut Médoc
Robert Parker eRating: 90