Hacienda Lopez de Haro Crianza 2019
Ready to drink, always crowd pleasing Rioja Lopez de Haro. Hacienda Lopez de Haro Crianza 2019 Criaza is a Rioja wine aged for two years before release. What does that mean? It’s approachable and ready to stimulate your senses. Sourced from the Ebro terraces of San Vicente de la Sonsierra (La Rioja), a blend of Tempranillo, Garnacha and Graciano macerated on the skins for two weeks with native yeasts to extract just the right amount of enough color and tannins. Aged in both French and American oak barrels, with a total aging of two years in both bottle and barrel. Intense ruby color and a pleasant bouquet that never disappoints – aromas of ripe dark fruit, cherry, cocoa, vanilla, cedar, licorice and a hint of balsamic. A round mouthfeel with silky present tannins, zippy acidity, loaded with blackberry, black plum cherry, tobacco, milk chocolate into a dill anise finish. Food pairing not required as its easy drinking. However try some rosemary lamb skewers or sirloin spiced tacos to elevate this Crianza.
Domaine d’Orfeuilles Silex d’Orfeuilles Vouvray 2019
Vouvray is known for Chenin Blanc in all styles from dry, off-dry, to sweet and sparkling with its signature flinty soils known as Silex. Domaine d’Orfeuilles Silex Vouvray 2019 Small family domaine located just north of the Loire River. Established in 1947 by Paul Hérivault in the surrounding buildings of the medieval castle of Chateau Orfeuilles, now run by his son and grandson Bernard and Arnaud. A biodynamic and organic practices. Silex is the name for the flinty stoned soils found in the Vouvray area. Why does that matter? It not only imparts aromatic smokey character but also reflects sun during the day and aids in slowing down the ripening at night as well as excellent drainage in a wet region such as the Loire. The wine undergoes spontaneous fermentation with two thirds fermented in stainless steel, the portion in barriques of which 25% is new oak followed by 11 months sur lie. Dense golden color. Intense aromatics of flinty smoke, lime, acacia, beeswax, ripe lemon & grapefruit, stone fruit, grass, vanilla and honey. There’s a vibrancy of flavors – freshness lime, lime blossom, ripe lemon, pear, mango, underripe pineapple, beeswax, honey and ginger. It has a fresh acidity with a buttery texture and a long wet stone saline finish. It has a feminine floral flair with a round masculine minerality texture. Pair with butter poached langoustines, roasted herbed mussels or smoke salmon creme fraiche blinis.
Rapaura Springs Reserve Pinot Noir 2018
The Neylon family who started their agriculture career in mussel and apple farming organically migrated to vines because the reward was that much greater. Their label and the name embodies them – their environmental responsibility, minimal intervention and sustainable practices and the spring that nourishes their vines – a circle of rocks is the circle of nature, life and the pure spring that collect waters from high up in the Southern Alps of Marlborough, New Zealand that feed through underground aquifers nourishing the vines. Sourced from 4 vineyards of 4 subregions, the wine underwent 5 days of maceration followed by 10 months ageing in French barriques, including 20% new oak. Rapaura Springs Reserve Pinot Noir 2018 Bursting with juicy red fruit – cherry, currant, cranberry, plum and pomegranate intermingled with spicy oak and earthy goodness. The palate has such a lovely weight of silky tannins and bright acidity. Dark cherry, mushrooms, earthy wet leaves, dried herbs, cloves, blueberry, olives ending on a warm baking spice note. It has a lovely terroir expression bursting with personality and elegance.
Laurent Perrier Brut “La Cuvée”
Laurent Perrier is like a quintessential little black dress. Its classic, elegant and never goes out of style. Laurent Perrier Brut “La Cuvée” A family owned house since its inception in 1812. Always innovating and striving for improvement, sustainable viticulture. This is their non-vintage Champagne, aged for 4 years sur lie with a dosage of 8g/L Pours into the glass with flecks of pale gold and glitter. Aromas of lively apricot. citrus, pear, baked apple, fresh cream, honeysuckle, brioche, wet stone and honey. Fine lacey mousse intermingled with bright acidity and harmonious flavors of apple, white peach and cherry, grapefruit pith, lemon and tangerine, bread dough ending on a marzipan vanilla finish with a hint of smoke. This lady has a quiet yet expressive personality. Perfect as a celebratory aperitif, she is fresh, delicate, gorgeous. This lady never disappoints.
Cristal 2012
ᴛʜᴇ ʟɪᴛᴛʟᴇ ᴛʜɪɴɢꜱ? ᴛʜᴇ ʟɪᴛᴛʟᴇ ᴍᴏᴍᴇɴᴛꜱ? ᴛʜᴇʏ ᴀʀᴇɴ’ᴛ ʟɪᴛᴛʟᴇ – ᴊᴏɴ ᴋᴀʙᴀᴛ-ᴢɪɴ A big birthday call for an equally nobility of the champagne realm. NOTE- this isn’t a birthday post, this is about the golden queen in our crystal glasses. ᴄʀɪꜱᴛᴀʟ 2012 ʟᴏᴜɪꜱ ʀᴏᴇᴅᴇʀᴇʀ ᴄʜᴀᴍᴘᴀɢɴᴇ A unique history for an equally unique bottle – a Russian Tzar’s insistence on having a clear lead crystal bottle in order to easily see poison in the bottle. He also demanded that the bottle have no punt to prevent hidden explosives. The largest family owned estate is currently overseen by the 7th generation family member, Frédéric Rouzaud. Cristal is their flagship cuvée which was established in 1876. Cristal is composed of Grands Crus from the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. Being their first 100% biodynamic release in 2012, this is something special. The vines are average 40 years old vines from the same 45 blocks every vintage, all family owned. The cuvée is a blend of 60% Pinot Noir and 40% Chardonnay, of which 32% is aged in oak casks. The wine undergoes 6 years sur lie following another 8 months before disgorgement. 7.5 g/L Glistening gold in the glass with tiny exuberant bubbles. Inviting aromas of bright red apple, baked apricot, fresh and candied citrus, honey, chalk, white blossom and vanilla bean. After some time the smoke, toasted hazelnuts and freshly made pastries aromas appeared. First sip I was greeted with its purity of fruit. The layers were seamless and flawless. A beautiful mouthfeel that evolved from quince tart, organge marmalade, baked apple and dried apricot, lemon pith to truffles, mushrooms, cocoa, into chalky, salty minerality and anise with a long lingering fresh finish. Just beautiful in its elegance and supple in its youthful nature.
Après-Ski Chablis
You’ve spent all day hitting the slopes, boarding, snowshoeing, tobogganing with the kids or just plain enjoying the beauty of winter with a long walk. You come inside the chalet and you crave a comforting, warm meal. A quintessential après-ski winter meal is fondue and it’s delectable partner, Chablis. Domaine Courtault Michelet Chablis 2020 Pours into the glass a pale iridescent lemon color. The typical Chablis notes great you right away – chalky minerality, bright citrus, white blossom along with ripe apple, pear, melon and bergamot. A generous mouthfeel and texture complimented by zingy acidity, the fresh flavors of citrus juice and zest are in abundance (lemon, lime and grapefruit), ending on a flinty bread note. A perfect family and friends moment #holidayvibes
Sushi & Crémant De Loire
Simplicity, delicacy and harmony amongst flavors. Sushi & Crémant are a match made in heaven. Crémant (a sparkling wine from various regions in France made in the traditional method like champagne) is not only an excellent QPR to Champagne it is also sushi’s best friend. It is subtle, with just the right mount of complexity, not too sweet and the perfect palate cleanser. Chateau de Montgueret Cremant De Loire Brut Made from a blend of 70% Chenin Blanc, 20% Cabernet Franc, 10% Chardonnay. Pours into the glass a greenish tinge yellow sparkler. Aromas of lime blossom, honey, stone fruit, toast and heady flinty minerals. Fine persistent mousse that has a creamy attach on the palate. Lots of acidity on the palate that lifts the layers of peach, melon, lemon curd, raw almond, brioche into a white cherry and peach grapefruit pith finish. Perfection with California snow crab roll and Mexican roll
H. Billiot & Fils Rosé Champagne
mp; ℝ𝕠𝕤é ℂ𝕙𝕔𝕒𝕞𝕡𝕒𝕘𝕟𝕖 𝔹𝕣𝕚𝕟𝕘𝕒 ℍ𝕠𝕝𝕚𝕕𝕒𝕪 𝕁𝕠𝕪 “The wines of Ambonnay are very vinous, with a lot of strength, but they are also very fine, with delicacy and finesse”, Letitia Billiot ℍ. 𝔹𝕚𝕝𝕝𝕚𝕠𝕥 & 𝔽𝕚𝕝𝕤 ℝ𝕠𝕤é 𝔹𝕣𝕦𝕥 ℂ𝕙𝕒𝕞𝕡𝕒𝕘𝕟𝕖 𝔾𝕣𝕒𝕟𝕕 ℂ𝕣𝕦 Established in 1896, a 5th generation grower producer run by both Serge and his daughter Letitia, their 5 hectares is located in the Grand Cru village of Ambonnay, Montagne Des Reims . The vines are planted in the ideal mid slope in the stunning limestone, clay and chalk soils create wines in stunning brilliance from this terroir. Serge doesn’t reveal his secrets, he keeps them close to his heart. A rosé d’assemblage of 2017, 2016, 2015 blend of 80% Pinot Noir, 20% Chardonnay and 6-10% vin rouge of Pinot Noir (depending on the year) that gives it it’s flirty vermillion hue. Fermented in stainless steel then aged for approximately 36 months sur lie. Disgorged October 2020. It is only made in the best years in limited quantities. This perfectly playful Brut Rose is full of charm, elegance and delight. Its heady sweet baked red berry aromas, pink grapefruit, violets, nutmeg, toffee, flinty minerals and buttered toast tickles the senses as you pour it into the glass. Bright acidity compliments the red raspberry and strawberry preserve, rhubarb, peach blood orange, candied grapefruit, toasted almonds, ginger and pastry cream that finishes in a lingering way in a saline brioche butterscotch bite. It’s full of bright sassy little bubbles that dares you to keep in celebrating the sparkling moment.
Paul Goerg Premier Cru 2009
𝕎𝕚𝕝𝕝𝕚𝕒𝕞 𝔹𝕖𝕟𝕥𝕝𝕖𝕪 𝕤𝕒𝕪𝕤, ℕ𝕠 𝕥𝕨𝕠 𝕤𝕟𝕠𝕨𝕗𝕝𝕒𝕜𝕖𝕤 𝕒𝕣𝕖 𝕖𝕧𝕖𝕣 𝕒𝕝𝕚𝕜𝕖. 𝕋𝕙𝕒𝕥 𝕚𝕤 𝕒𝕝𝕤𝕠 𝕥𝕣𝕦𝕖 𝕗𝕠𝕣 𝕔𝕙𝕒𝕞𝕡𝕒𝕘𝕟𝕖. Located in the heart of Côte des Blancs, Vertus coop grower represents 8 families who decided to join forces and share their vineyard resources. This is their creme de la creme signature champagne cuvée , blend of 85% Chardonnay and 15% Pinot Noir. Fermented in stainless steel with 10 years sur lie, an Extra Brut style 5g/L and disgorged 07/2021. ℂ𝕙𝕒𝕞𝕡𝕒𝕘𝕟𝕖 ℙ𝕒𝕦𝕝 𝔾𝕠𝕖𝕣𝕘 ℙ𝕣𝕖𝕞𝕚𝕖𝕣 ℂ𝕣𝕦 𝟚𝟘𝟘𝟡 All that glitters gold in the glass with tiny exuberant perlage. This is what you expect in a well made vintage champagne – a crystalline bouquet of brioche and burnt caramel, vanilla pastry cream, crumbled chalk, pear compote, citrus, toasted nuts, delicate white blossom and smoke. The developed personality shines with caramel richness, the yeasty buttery brioche layers wraps it’s arms around your palate, the dried apricots, baked apples, dried citrus zest are interlaced with a linear vibrant acidity. A flurry of mushrooms and toasted walnuts evolve into a long turrón, salted hazelnuts and ginger finish. It has pristine freshness yet richly ethereal and complex. Perfection beginning to what promises to be a sparkling 2023. Un grand merci à Sebastian pour cette superbe bouteille 🥂🥂que nous avons beaucoup apprécié.
Artisanal Occhipinti
A trendsetter in many respects. This isn’t your typical Sicilian wine. She chooses the artisanal and natural over the industrial. A native Sicilian from Vittoria, leading woman in wine, an immensely talented winemaker who was drawn back to her homeland after studying oenology in Milan. Wines are groundbreaking in her hands. She saw potential in the ever amazing Frappato and bolder Nero d’Avola that defined Sicily at that point. Occhipinti SP68 2021 Terra Siciliane Her wines are all about the farming. Her 18 hectares are biodynamic viticulture and minimal intervention. The wine is named for the road that leads to the winery. The soils are medium density, red sand and chalk from sub Apennine limestone. SP68 is a cuvée composed of 70% Frappato and 30% Nero d’Avola grown at 280 meters altitude in The grapes are co-fermented with indigenous yeast. Maceration on the skins for 15 days before ageing in concrete vats for 8 months. Shining light ruby in the glass. Lightly perfumed aromas of raspberry, pomegranate blueberry, cranberry, violet, smoke and cloves. So vibrant on the palate it is just alive. Crunchy flavors of cranberry, black raspberry, plums, anise and mint along with a heady minerality. A medium bodied with that has such zingy acidity and light tannins. It has such incredible energy and finesse. Shined with our Christmas dinner with all of the trimmings. It goes without saying a roasted eggplant pizza would be sublime or a zucchini caponata would be lovely.