|
Boucherottes vineyard is located in the south of Beaune, up against the border with Pommard.
Richly aromatic Pinot Noir with a fragrant character, rich fruit and a firm, structured style.
|
| | Elegant wine has excellent structure and well-balanced rich flavour. Fresh and bright colours of red cherry and herbs wonderfully complemented by a well-integrated acidity and ripe tannins. |
| | Big fruity with blackcurrant and plum aromas. Well balanced with a velvety texture.
|
| | Elegant and fresh aromas of ripe tropical fruits.Ripe pear and apricot fragrances and a fresh finish. Unoaked.
|
| | Plum, velvety herbal aromas & flavours. |
| | Fresh with herbs and lime aromas, crisp fruit flavours with mineral notes.
|
| | Classic Chablis, flinty and crisp, lemons and green apples and a long mineraly finish. |
| | This is marked by new oak purpose features plenty of stuffing, with pear, apple, lemon and butterscotch aromas and flavors corralled by vibrant acidity. Leaves long, spice-tinged aftertaste |
| |
62% Cabernet Sauvignon, 37% Merlot and 1% Petit Verdot.
Lovely floral Cabernet perfume of violets, cassis and bright cranberry. Texturally, this is really refined and chiselled, with great focus and intensity and a suave tannic profile coated with fine berry detail and minerals.
|
| |
50% Merlot and 50% Cabernet Sauvignon.
The nose is fresh, revealing a wide range of red fruit aromas, along with a mellow and elegant oak presence. The mouth is powerful and round, supported by smooth and subtle tannins. The wine reveals a good length on the palate, with fruity and slightly oaky notes.
|
| |
45% Merlot, 21% Cabernet Franc, 19% Cabernet Sauvignon and 15% Malbec.
The nose is expressive onnotes of fruit and lots of spice; it reveals ripeness and is very fresh. On the palate, this wine is charming, with surprising fullness, smoothness, and a lot of depth. |
| |
61% Cabernet Sauvignon, 31% Merlot, 4% Cabernet Franc, 4% Petit Verdot.
The palate is medium-bodied with supple tannins and a fine line of acidity, ripe and generous yet maintaining outstanding tension and revealing a judicious touch of peppercorns on the finish, which fans out gloriously.
|
| | Powerful red and dark berry scents are complemented by exotic spice, garrigue and floral nuances. Sappy and densely packed, offering juicy raspberry, cherry preserve, licorice and fruitcake flavors underscored by a vein of juicy acidity. Gently chewy tannins build steadily on an impressively long, penetrating finish that leaves behind lavender and juicy cherry notes. |
| | One of the best Cru of the Beaujolais- medium weight with intense strawberry and cherry fruit and a long satisfying finish. |
| |
100% Merlot.
Haut Roc Blanquant is the third wine of Château Bélair-Monange, a leading producer in Saint-Émilion and currently ranked as a Premier Grand Cru Classé B. This release from 2014 – the very first vintage of the wine –aged for 16 months in oak barrels [30% new], bursting with ripe fruit and full of tension. A stunning debut.
|
| |
A blend of Tempranillo 70%, Garnacha 20%, Mazuelo and Graciano 10%.
Very well-balanced on the palate, with good acidity and soft tannins. The finish is long and fruity. Perfect for enjoying now, but also thanks to its great balance and structure, a wine you can lay down for several years.
|
| | Marrying structure and freshness, this wine develops aromas of fresh butter and brioche. Characterised by its Chardonnay fruit flavour and straightforwardness, it is both a vivacious and generous Blanc de Blancs champagne. |
| | Expressive and fruit forward, with white grapefruit, green apple, hedgerow, and lemon pith flooding a juicy palate. There's a grippy, chalky texture throughout to a cleansing finish. Valérie Dagueneau`s domaine is situated in the commune of Les Berthiers, where soils combine chalky, kimmeridgian marl (containing millions of tiny oyster shells) and flints. |
| |
Shows floral and grapefruit aromas, backed by a long-lived, fresh finish.
Made in Mellot's modern underground cellar beneath the town of Sancerre. This 'cuvée' undergoes a longer skin contact than is usual increasing the depth of flavour and weight.
|
| | |
|
