200 Rittenhouse Circle West #5 Bristol, Pennsylvania

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1 200 Rittenhouse Circle West #5 Bristol, Pennsylvania

2 Domaine Manuel Olivier 2015 Manuel Olivier is part of a bright, new generation of Burgundy winemakers. He started in 1990 by growing a few acres of vineyards and today he holds 11 hectares spread across the Hautes-Côtes de Nuits, Côte de Nuits and the Côte de Beaune. With a relatively small holding, Manuel s ambition has led him to source more grapes from reliable long term sources. Still, his total annual production remains relatively small with less than 7000 cases produced. Manuel is a perfectionist and is in constant pursuit for improvements. His approach is one of respect for terroir. His aim is to produce wines that will express the distinctive character of the various appellations. All of his grapes are handpicked and 50% are de-stemmed. They take seven days for maceration at low temperatures prior to at 30 C. The wines remain in contact with the lees for 18 months in 30% new Allier and Vosges barrels. The result is very approachable, subtle wines with obvious charm, displaying great delicacy of fruit and minerality. Cheers!

3 Aligote Vielles Vignes 2013 The crispness of Aligoté is well expressed in this fruity, citrus and sliced apple flavored wine. It is bright, with a mineral texture along with some weight from aging on the lees until bottling. It s very ready to drink although it will soften and round out from Grape : Aligoté. Age of the vineyard : 35 years old. Terroir : Hillsides with steep slopes (30 %). East exposure, 400 m above sea level, white, deep (50 cm deep) marls, left unploughed Fermentation : Long in stainless vat about 30 days at C. Bourgogne Hautes Côtes de Nuits Blanc 2013 Grape : Chardonnay Age of the vineyard : 15 years old. Petit Chablis 2013 Meursault 1er Cru 2013 Terroir : Situated not far from the well-known Clos de Vougeot, hillsides with gentle slope, East-south-east exposure, Fermentation : The malolactic fermentation is assured 50 % in barrel (15 % in new barrel) and 50 % in stainless vat, temperature C. Ageing : Half in stainless vat about 16 months, the other half in the barrels is batonné. then fat, mellow, and fullness of the Chardonnay Grape, ending on a mineral note, long and powerful. This simplest, freshest and lightest of Chablis styles has a refreshing Grape variety : Chardonnay lemon character and crisp acidity. It offers nothing but the purest of fruit: pineapple, mango, apple and then a smooth slide toward a sleek finish. Yields and density: 60 hl/ha with 5800 plants / ha Terroir : The vineyard is situated on the hillside top.clay and limestone Portlandian soil. Maturing : : Ageing is carried-out on fermentation lees with the mixing of suspension particles by stirring the lees 4 to 5 times during the ageing process. Grape variety : Chardonnay. Yields and density: 50 hl / ha with plants / ha. A ripe and full-bodied wine, this has good depth of flavor from its lees and wood aging. A creamy texture comes along with a tangy cool fruitiness that has lemon and bitter orange flavors. It could be drunk now, but with its still crisp acidity, it will be better from the end of This is a blend of grapes from a number of Premier Cru parcels. It gives a rich, ripe and fruity wine with a good depth of flavor and strong signs of the wood aging. At this stage, the wood is leaving some bitterness and toast, but this will round out. Drink from Terroir : located at the place called «Les Charmes-Dessous» halfway up a hillside. The vines are facing east at a height Harvest : hand picking in plastic boxes, use of a table to select the grapes. Fermentation : 100% in oak barrels including 50% new ones. process.

4 Bourgogne Pinot Noir 2013 Age of the vine : 10 years. Terroir : located halfway up the hillside. The vines are facing East at a height of 380 metres. 50cms of chalky-clayey soil, left with grass. Vatting process : the grapes are totally de-stemmed. Maceration at a cold temperature during one week, natural yeast, this grape variety. Wine tasting : fresh and intense nose, slightly spicy, dominated by red fruit (the authentic Pinot Noir). Palate : the Bourgogne Hautes Côtes de Nuits Rouge 2013 Morey Saint-Denis 2012 Chambolle Musigny 2012 Age of the vine : 15 years. Yields and density : 45 hl / ha with pieds / ha. Terroir : located on gentle hillside at 1km of the Clos de Vougeot. The vines are facing East-South-east, at a height of Vatting process : the grapes are totally de-stemmed. One-week maceration at a cold temperature, natural yeast. harmonious.wine tasting : fresh and intense nose, slightly spicy, dominated by red fruit (the authentic Pinot Noir). Based in Nuits-Saint-Georges, Manuel Olivier has made a specialty of the wines from the Hautes Côtes in the hills behind the city. This light-colored, soft and supple wine has a palate filled with red fruits with freshness and some firm, dry tannins, although it s ready to drink now. Fruit and tannins harmonize in this ripe, soft wine. Totally ready to drink, this is soft, with red fruit and rhubarb flavors. Attractive red berry fruits and lively acidity partner with a smooth texture. It s not a wine for aging, and will be ready to drink from Still young, this is potentially a full and rich wine. It has the structure typical of Morey, with firm tannins and a good depth of cherry and red fruit flavors topped by acidity. The tannins are still firm and the wine needs to age, so drink from Terroir : located at the places called «les Cognées», «les Crais Gillon» and «les Champs de la Vigne» at the bottom of the Vatting process : the grapes are totally de-stemmed in order to extract only the smooth tannins of the skins. Maceration at a low temperature during one week, natural yeast,. barrels, 60% of over-3-year-old barrels). Exhibiting the natural richness of a Chambolle wine, this is a work in progress. Tannins are still integrating with the generous red fruits and acidity to give the ripe and rounded wine it will become. Drink from Chalky-clayey soils with 30 cm in depth composed of red clay and draining stones. Vatting process : 50% of the grapes are not de-stemmed, this part is put down into the vat, the other 50% come on the top of it. Maceration at a low temperature during one week, natural yeast, the wine is kept in vats from 5 to 6 weeks at 30 C. Maturing : the Vosges forests. Light, slow and long toasting process in wood depth

5 Nuits Saint George 2012 Gevrey Chambertin 2012 Maceration at a low temperature during one week, natural yeast, the wine is kept in vats from 5 to 6 weeks at 30 C. barrels, 30% over-3-year-old barrels). Wine tasting : intense nose of stewed fruit that developes animal notes while ageing. The palate is well-structured and Pinot Noir). Vosne Romanee Les Damaudes 2012 Clos de Vougeot 2012 Based in Nuits Saint-Georges, Manuel Olivier understands the appellation well. That is shown in this bottling that manages to combine the structure of a Nuits wine with dark fruits and a juicy texture. It s rich while also firm. Drink from Already beautiful and rich, this has power, concentration and many layers of ripe berry fruits. Red plums also come through strongly, bringing in juicy acidity. This dense and muscular wine should age. Drink from Yields and density: 35 hl / ha with plants / ha. Terroir : located in the heart of the village at the bottom of the hill at the place called «La Brunelle». The vines are Maceration at a low temperature during one week, natural yeast, slow and long toasting process in wood depth. tannins ; in short, a high-class wine. Yields and density: 40 hl / ha with plants / ha. Old vines give this single-parcel wine its power and concentration. Long wood aging hasn t diminished the richness of the fruit, the juicy acidity and the succulent berry flavors. It s a wine that s full and structured, likely to age well. Drink from Terroir : the plot called «les Damaudes» is located in the middle of the 1st and Grands crus of Vosne-Romanée with Chalky- slow and long toasting process in wood depth. Age of the vine :30 years. Yields and density: 35 hl / ha with plants / ha Inevitably, coming from a Grand Cru vineyard, this wine is still very young. It has the beginnings of ripe black plum fruits that will develop well. For the moment, the tannins and structure show most strongly. Give this concentrated wine until depth in some places. Maceration at a low temperature during one week, natural yeast, the wine is kept in vats from 5 to 6 weeks at 30 C. Treading and pumping over made according to the result of the daily tastings. Allier and the Vosges forests. Light, slow and long toasting process in wood depth.