Chris Peterman: Nicole Keiley:

Transcription

1 Chris Peterman: Nicole Keiley:

2 ORISON, PIPA WHITE, ALENTEJO 2016 Hand battonage influences the evolving texture and profile of the wine, highlighting a depth\ of mineral and fruit. 43% Anao Vaz, 27% Arinto, 20% Roupeiro, 10% Verdelho Fermented in stainless steal, and fermented in oak ORISON, ROSE, ALENTEJO 2017 PORTUGAL Inspired by the love of Spring, Orison Rosé is a refreshing, lightly colored rosé, which is Provençal in style. 100% Moreto ORISON, PIPA RED, ALENTEJO 2015 A wine of both texture and style, this wine is meant to showcase the more delicate side of Portuguese red wine. 42% Touriga Nacional, 33% Tinta Miuda, 15% Alicante Bouschet, 10% Aragonez ORISON, ROWAN ALENTEJO 2016 A powerful wine at its core, the 2015 Rowan Red captures the character of a warm Portuguese vintage. The wine will mature gracefully for the next 8 to 15 years. Only 100 cases produced. 40% Alicante Bouschet, 30% Aragonez 30% Touriga Nacional Aged in French oak for 16 months

3 MARY TAYLOR, PASCAL BIOTTEAU, ANJOU BLANC, ST JEAN DE MAUVRETS, LOIRE 2017 The ancient house and vineyards in St Jean de Mauvrets is situated on the old Roman road from Anjers to Poitiers. The Biotteau family are a multigenerational family of winemakers located in the Loire. The property was occupied by the Maille family going back to 1367, who sold to the local Cardinal in 1576 who put up an old Latin sign that translates to: Here by conscience and wisdom, all things are conducted. 100% Chenin Blanc No oak. No malolactic fermentation. MARY TAYLOR, JEAN MARC BARTHEZ, BORDEAUX BLANC, ENTRE DEUX MERS 2016 FRANCE The Barthez family is part of a small co-operative in Monsegur, an ancient village founded by Eleanor of Acquitaine in the 13th century; embedded deeply in the Entre-Deux-Mers. A handful of growers cultivate small family vineyards and work together to bring Bordeaux wines to market 95% Sauvignon Blanc, 5% Semillon Aged in stainless steel MARY TAYLOR, JEAN MARC BARTHEZ, BORDEAUX ROUGE, ENTRE DEUX MERS 2015 The Barthez family is part of a small co-operative in Monsegur, an ancient village founded by Eleanor of Acquitaine in the 13th century; embedded deeply in the Entre-Deux-Mers. A handful of growers cultivate small family vineyards and work together to bring Bordeaux wines to market 50% Merlot, 25% Cabernet Franc, 25% Cabernet Sauvignon Aged in stainless steel MARY TAYLOR, PIERRE VIDAL, COSTIERES DE NIMES, SOUTHERN RHONE 2016 Mary Taylor s, Costiere de Nimes selection is a blend of six terriors, the grapes are grown sustainably and the wine is certified biologique. 60% Grenache, 20% Syrah, 20% Mouvedre Aged in stainless steel, unfiltered

4 DOMAINE AGAPE, OSTERBERG, GRAND CRU, ALSACE 2011 Located in the town of Ribeauvillé are the 60 acres that constitute Grand Cru Osterberg. The grapes come from 45 year old vines, located on south-east facing slopes 340 meters above sea level. Winemaker Vincent Sipp uses only compost and biological insecticide. 250 cases produced annually. 100% Riesling DOMAINE AGAPE, ROSACKER, GRAND CRU, ALSACE 2014 FRANCE This 27 hectacre plot is just north of Hunawihr, at an altitude of 260 to 330. This hill enjoys southeast exposures and consists of majority limestone soil. The name `Agape` means `love` in Greek, the universal love which we receive in its purest form, with no strings attached. Winemaker Vincent Sipp expresses that love by tending his vineyards by hand with meticulous attention to detail, allowing the fruit to be the main expression. 100% Riesling Unoaked FLORENT ROUVE, SAVANGIN, ARBOIS 2016 All grapes are hand harvested from 60 year old vines. Winemaker ages in 5-6 year old barrels with natural fermentation and leaves wine on the lees for 2 years. Yield in 2010 was 250 cases. 100% Savangin Neutral oak, lees contact FLORENT ROUVE, CHARDONNAY, ARBOIS 2016 All grapes are hand harvested from 30 year old vines, and wine has extended lees contact. Florent strives to keep balance between acidity and sugar. As such, he does not stir or rack during this period. He leaves the wine quiet to let it age long and slow to keep purity and freshness. The yield in 2011 was 1000 cases. 100% Chardonnay 18 months on lees

5 HENRI BONNAUD, TERRE PROMISE BLANC, IGP MÉDITERRANÉE 2016 Henri Bonnaud is one of only three Chateau based in the tiny AOC of Palette, just a few miles south of Aix-in-Provence. All wines are certified organic, grown on fully owned plots, small production and estate bottled. 100% Rolle Aged in barrel for 4 months HENRI BONNAUD, QUINTESSENCE, AOC PALETTE, PROVENCE 2015 FRANCE This wine undergoes cold maceration and pressing, and is fermented and aged in barrel. LIMITED. Only 500 cases produced annually. 20% Ugni blanc, 40% Clairette Blanche, 40% Clairette Rose. Aged 8 months in barrel DENIS DURANTOU, SAINTAYME, POMERAL, BORDEAUX 2014 The single parcel vineyard of Saintayme is planted to almost 100% Merlot, along with a small amount of Cabernet Franc. The wine of Saintayme is produced by the same team that makes all the wines for Denis Durantou of the famed Chateau L Eglise Clinet. 100% Merlot Aged in 30% new, French oak, barrels for an average of 14 months DENIS DURANTOU, LE CHENADE, LALANDE-DE-POMEROL, BORDEAUX 2016 La Chenade from Denis Durantou's estate in Lalande-de-Pomerol may hail from less glamourous communes, however, the terroir is no less interesting. Coupled with Denis flair and considerable wine-making skills, he produces a very attractive wine at a fair price. 80% Merlot and 20% Cabernet Franc 40% New French Oak

6 MONTE SANTOCCIO, VALOPLICELLA CLASSICO DOC 2017 Winemaker Nicola Ferrari from former Quintarelli produces these sought after micro-production cuvees with his wife among their 3 acres of vines in the heart of Veneto. Corvina 40%, Corvinone 30%, Rondinella 20%, Molinara 10% Aged in concrete vats from 8 to 12 months MONTE SANTOCCIO, VALOPLICELLA CLASSICO RIPASSO DOC 2015 What sets this Ripasso apart from the rest is the long aging on the lees. The second fermenta;on is three weeks - then the wine is aged for two years in large, older barrels of Slavonian oak before bottling. ITALY Corvina 40%, Corvinone 30%, Rondinella 20%, Molinara 10% Aged in tonneaux for 24 months MONTE SANTOCCIO, SANTOCCIOROSSO, ROSSO VERONESE IGP 2016 Grapes are manual harvested the last week of September into the beginning of October. The Corvina and Corvinone grapes are carefully sorted by hand and dried until the end of December. The remaining grapes are harvested and pressed fresh. Maceration and fermentation lasts 20 days. Corvina 40%, Corvinone 30%, Sangiovese 10%, Merlot 10%, Cabernet Franc 10%. Ageing in barriques for 22 months MONTE SANTOCCIO, AMARONE CLASSICO DELLA VALPOLICELLA DOCG 2013 After the grapes were dried until January, they were pressed, macerated and fermented for almost 30 days. Corvina 40%, Corvinone 30%, Rondinella 25%, Molinara 5% Aged in tonneaux for 30 months MONTE SANTOCCIO, STELLA, RECIOTO AMANDORLATO DOCG 2013 Grapes are dried until the end of February. Grapes are pressed, then macerated for 30 days, followed by a fermentation for almost 30 days. Amandorlato, when the winemaker has found the perfect balance of sweet and bitter in the final product. Corvina 40%, Corvinone 30%, Rondinella 25%, Molinara 5%. Aged in tonneaux for 24 months

7 TRIONE, RIVER ROAD RANCH, SAUVIGNON BLANC, RUSSIAN RIVER VALLEY 2017 Grapes are hand harvested and whole bunch pressing during vinification ensures the highest quality juice. The South African yeast Alchemy II was used for the fermentation, which imparts fresh gooseberry and grassiness that balances fruit on the palate and finish. 100% Sauvignon Blanc Aged in stainless steel TRIONE, RIVER ROAD RANCH, CHARDONNAY, RUSSIAN RIVER VALLEY 2015 CALIFORNIA Grapes were selected, row by row and bunch by bunch in the River Road Ranch vineyard. A special mix of the previous vintage s lees is added to the juice as well as a selection of new yeast. 841 cases were produced. 100% Chardonnay French oak, 45% new, 65% second and third use TRIONE, RIVER ROAD RANCH, PINOT NOIR, RUSSIAN RIVER VALLEY 2014 Twenty percent of the grapes were added whole cluster to the bottom of the fermenter. The blend is a mix of clones from our Russian River Ranch Vineyard. Each clone brings to the blend its own distinct characteristics. 1,226 cases were produced. 100% Pinot Noir TRIONE, GEYSERVILLE RANCH, HENRY S BLEND, ALEXANDER VALLEY 2013 A Bordeaux style blend including all of the five Bordeaux varietals. Each variety was fermented separately. The fermentations were done using a unique cap irrigation device that brings in air as the free-run wine is being circulated over the cap during the peak of fermentation. This technique ensures the binding of tannins with the color compounds found in the grapes as well as maximizing proper yeast cell health and viability. 35% Cabernet Sauvignon, 34% Merlot, 13% Petite Verdot, 5% Cabernet Franc, 5% Malbec

8 TRIONE, FLATRIDGE RANCH, ZINFANDEL, SONOMA COUNTY 2014 The grapes were placed in the tanks primarily whole, without crushing, to retain more berry fruit character in the final wine. A special selection of yeast was used for the fermentation that was sourced from a native fermentation of Rockpile Appellation Syrah. 800 cases were produced. 100% Zinfandel Aged in American Oak CALIFORNIA TRIONE, BLOCK 21, CABERNET SAUVIGNON, Block Twenty One Cabernet is a selection from the Trione Cloverdale Ranch, located on the western flank of the Mayacamas Mountains, in the northern portion of Alexander Valley. Grapes are vinified seperately for 6 months, blended and fermented as blend for an addiiotnal 12 months. 85% Cabernet Sauvignon, 9% Merlot and 2% each of Cabernet Franc, Petit Verdot and Malbec. French oak, 45% new ORISON, CABERNET SAUVIGNON, ALEXANDER VALLEY, 2016 Grapes are sourced from a vineyard on the highest peak of the Mayacamas fault line. The wine is unfined & unfiltered, to showcase the the purity of the grapes. 300 cases were produced. 100% Cabernet Sauvignon 18 months in French oak

9 NITIDA, SEMILLON, DURBANVILLE 2017 With only 16 hectares of vineyards, Nitda is the smallest vineyard in Durbanville. Family-owned and operated for just over 25 years, the vineyard is farmed with respect for the land and vines. The Semillon grapes were left on the vine as long as possible to achieve full ripeness. After fermentation the wine was left on the lees for six months. 100% Semillon 70% of the juice was fermented in 80% new French oak barrels SOUTH AFRICA NITIDA, CABERNET SAUVIGNON, DURBANVILLE 2015 Grapes are hand harvested, de-stemmed, and the individual berries are sorted. The wine was matured in oak barrels for 12 months followed by a light filtration prior to bottling. 100% Cabernet Sauvignon French oak, 30% new