In the village of Saint-Père, along a little creek to the southeast of Vézelay in Burgundy, a quiet, peaceful revolution is taking place. This part of Burgundy has been producing wines for centuries. Domaine de la Cadette now produces from thirteen hectares of land today, and has been farming organically since 1999, receiving their certification in 2002.
In this cooler climate, their vines enjoy great sun exposure, lending a balance between generous fruit and deep mineral structure.
"Their wines are a refreshing antithesis to a world of oaky, over-the-top, sloppy Chardonnays. The purity and finesse of a Vézelay Blanc provides a wine drinking experience that never gets old." - Kermit Lynch, Wine Importer
This whiskey is truly unique. In fact, it is the only whiskey which uses real peaches harvested from the Rocky Mountain region, not artificial colors or flavors, to strike a balance between intense peach flavors that jump out of the glass with the subtleties of a refined whiskey which even the connoisseur will appreciate.
Leopold Brothers blends the juice of the most aromatic varieties of peaches from the Western Slope with their whiskey and move the entire spirit to used bourbon barrels. The peaches slowly oxidize in the barrel, yielding more complex flavors and colors. When the time is right, it goes straight into bottles.
This is the very essence of a Rocky Mountain peach coupled with an American small batch whiskey, painstakingly preserved in a hand-numbered bottle. It is perfect on the rocks, but also makes for stunning Manhattans and a host of other cocktails.
“Our Carneros Pinot Noir is medium-bodied with cherry, cola, plum, and blueberry. It is well-structured and elegant, with lingering spicy/earthy notes and cherry flavors throughout the mid-palate. The vanilla and toast integrates well with the silky round tannins on the lengthy finish.”
Scarpetta is a collaborative effort of Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. This sparkling Rosé is crafted in northern Italy of the Franconia and Pinot Nero grape varieties.
Crisp and dry, this sparkling Rosé explodes with delicate red fruit and floral aromas. Delicate on the palate, the wine’s acidity makes it a perfect accompaniment to a wide range of foods including ham, shrimp cocktail, salty snacks, lobster, salmon gravlax, and spicy asian food.
Burgundy is synonymous with Pinot Noir and Bouchard Pere & Fils have been making wine in this illustrious region since 1731. This entry level Pinot Noir offers a curious nose of menthol, barnyard, forest floor, and mushroom aromas. Dig a little deeper and you’ll find muted hints of red cherry fruit. The palate is lively with acidity and red berry flavors.
“The latest vintage of our extraordinary blend enchants the nose with a refreshing bouquet of succulent fruit and delicate florals, opening with juicy honeydew melon, sweet white peach, and ripe green plum touched with hints of spiced white tea and soft apple blossom. The vivacious palate leads with crisp yellow grapefruit, fresh-cut pineapple and sumptuous honeyed pear notes. Lush and lively fruit flavors linger through the clean and slightly off-dry finish.”
The most noble of Tuscany's wines, Brunello di Montalcino is produced from vineyard sites surrounding the medieval hill-top town of Montalcino located about 75 miles south of Florence. Sangiovese is the only grape allowed in the vinification of Brunello.
The 2006 Uccelliera Brunello di Montalcino is superbly crafted, striking balance between intense floral aromatics, structure, and power. "The 2006... is a striking wine blessed with gorgeous clarity and precision in an effortless, weightless style. Dark cherries, tobacco, incense, dried flowers and minerals come together beautifully in the glass in this sensual, understated wine. Tobacco, licorice, menthol and an assortment of other balsamic aromas and flavors add complexity and character to the vivid, textured finish.” – Wine Advocate
The acidity keeps everything in balance and the ripe tannins assert themselves on the very finish. Give this one 3-5 years in the cellar and it will be even more expressive.
96 Points – Wine Advocate
Chenin blanc orginially dominated the French Loire river valley, where it is used primarily in the production of Vouvray and Anjou AOC wines. Chenin blanc founds it glory when moving south to the "new world" of wine. Simonsig is a renowned name in the iconic Stellenbosch region of South Africa, where Chenin Blanc is treated like grape royalty. Its proximity to the Atlantic endows Stellenbosch with a more favorable grape-growing climate than other locations of the same latitude. The region’s producers have been taking full advantage of that arrangement with Chenin Blanc.
The wine shines with a soft, tropical nose and palate. Sharp acidity wtih a slight hint of sweetness on the tongue. The wine is fleshy on the palate with hints of honey and sun-kissed raisins. Here is your perfect spicy food wine. Try it with spicy Chinese food, chicken, pork with fruit, spicy Japanese food and white fish.
Malbec may not be the most popular red grape varietal, but it is surely gaining popularity due to its drinkability and quality to price ratio. Malbec came to Argentina in the late nineteenth century, before the Phylloxera epidemic punished European vineyards, necessitating grafting of fruiting wood onto rootstocks that aren't native to Europe. In Argentina, which was never subject to the epidemic, most of these vines are not grafted. Instead, vines grow on their own roots. But if escaping the blight of Phylloxera provided a start, the key reasons for the recent emergence of the grape are improvements both to viticulture and vinification.
This Malbec, by famed Argentine producer Hector Durigutti, opens with a dark and luscious shade of deep purple. Blunt legs form slowly on the side of your glass indicating intense extraction. Your nose may sense concentrated aromas of dark purple fruits, plums, and macerated blackberries. A hint of fall spice sneaks through. On the palate, the wine delivers soft tannins with flavors of strawberry and notes of fresh Mediterranean herbs.
89 pts. Robert Parker’s Wine Advocate.
Cabernet Sauvignon fares best in warmer climates, and benefits from a long ripening season. Cabernet Sauvignon takes equally well to Mendoza’s desert climate, lean soils and high altitude. As this bottling shows, in the hands of talented winemakers, the varietal is as intense and complex as Cabernet from anywhere in the world.
Durigutti’s Cabernet opens with classic aromas of dark cassis and blackberry liqueur. Your palate might sense a subtle sweetness, which reflects the structure of the tannins. A velvety texture develops into a long and lingering finish with beautiful touches of blackberries, violets and cherries.
2009 Vintage - 90pt rating from Stephen Tanzer’s International Wine Cellar.