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Clay-limestone. Manual harvesting, grapes are sorted on the vine and then on the truck equipped with a sorting table. 100% destemming. 16 days fermentation preceded by 5 days of maceration at 12°c/14°c to extract the colour and fruit.100% in vats (aging takes place over 10 months, no new casks). The idea is to create a crisp fruity wine that is delicious to drink when young.This wine was not filtered; light sediment may form in the shoulder of the bottle.This wine comes from a plot located in the village of Meloisey.
Agnès' Auxey-Duresses Blanc is 100% Chardonnay. Ripe orchard and citrus fruits leap out of the glass with an underlying minerality. While the nose is generous with fruit flavors, once the wine attacks the palate you realize there is plenty of tension and zing to balance with the richness of the fruit. This is an exciting wine, one that delivers an abundance of energy and nerve while maintaining its richness and fruit concentration.
Manzanilla Pasada, a Manzanilla that has undergone extended aging, from selected Soleras of Rodriguez La-Cave, a legendary traditional winery, which merged with Delgado Zuleta in 1978. The purest Manzanilla of Sanlucar, made with the utmost honesty and respect for ancestral methods. Authenticity, territory, identity.
Golden yellow, clean and bright. On the nose has an intense profile, with aromas of biological aging such as almonds and citrus, plus some Amontillado notes. It is is dry on the palate, flavorful and very smooth.
Great Manzanilla to accompany seafood, like shellfish, pallea and fish stews. The perfect aperitif with Iberian ham.
"This has impressive ripe stone fruits on the nose with peaches, mangoes, melon and cherries. Really upbeat and attractive purity. The palate follows the same thread of fruit characters with a clever balance of flesh and crunch, a bright finish and good balance. Drink now. A blend of roughly equal thirds of Pinot Noir, Chardonnay and Pinot Meunier". -James Suckling
Persistent mousse, with fine bubbles rising slowly. Pale salmon pink in color, with a shade of gold. A nose of red fruits and fresh pear. Delicate fruit on the palate, elegant, and showing great finesse.
"A lovely rosé in an almost vinous style, with mouthwatering acidity and a fine, lacy mousse carrying appealing flavors of ripe raspberry, white cherry fruit, star anise, mandarin orange peel and honeysuckle. Lightly chalky on the lasting finish. Enjoy with food. Drink now through 2020." -Wine Spectator
A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.
Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.
This classic vermouth type is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. All of the herbal infusions are done individually and in-house. Add it to your favorite cocktail, but not before you try it on the rocks with a splash of soda. The Bordiga is so delicious and complex that it easily stands alone.
Wild berry, dark culinary spice, purple flower and a whiff of aromatic herb are some of the aromas you'll find on this vibrant red. The elegant medium-bodied palate shows pomegranate, tart cherry, clove and star anise alongside bright acidity and polished tannins. Drink over the next several years.
The muscular structure of a red wine achieved through excellent, low yield material, not oak nor tannin. This Verdicchio has a full-throttle aromatic profile of dried citrus, honey, broom and almond, with lots of drive and intensity, finishing with healthy acidity and a lengthy, intense finish. This is as good as Verdicchio Classico gets - from 40 year old vines. Stunning.
Creamy sweet apple, citrus and stone fruit aromas, augmented by subtle oak, yeast and mineral tones, introduce this wine’s brilliant, full-bodied flavors of ripe golden apple, white peach, melon and citrus. Rich, concentrated and beautifully structured on the palate, with a deep core of pure, expressive fruit, this classic single-vineyard, cool-climate Napa Valley chardonnay culminates in a long, vibrant finish featuring bright acidity, a touch of oak spice and a refreshing minerality. Delicious now, it will develop beautifully in bottle for another 3-5 years.
In the concept of terroir, which we have always strongly cultivated, in addition to climate and soil, the human factor also plays an important role with its ability to interpret and adapt to the challenges that viticulture faces every year.
We immediately decided to operate with a drastic selection as far as quantity was concerned, producing our Brunello di Montalcino only from vineyards that are more than 20 years old, those which were able to maintain high acidity and benefited from the heat during the limiting conditions of mid-August, in terms of volume, thickness, and elegance of the tannins, without undergoing any imbalances that would have affected their ageing in wood.
We used the entire Vigna Vecchia Mercatale vineyard (deciding not to produce Riserva for this vintage) in addition to Vigna Casaccia and Vigna Vecchia Montosoli vineyards to produce Canalicchio di Sopra Brunello di Montalcino DOCG 2011, a wine based on the opulence of a vintage that was essentially hot where our choices in addition to being content without forcing the quantity gave that freshness and that acidity which is to be expected from a classic and elegant Brunello even in a torrid growing year.
This decision, which saw a 30% decrease in our production of Brunello di Montalcino, also had a positive effect on the production of our Rosso di Montalcino with the 2011 vintage, one of the best ever, reaffirming the concept we believe in that each wine must be valorized based on its characteristics and strong points.
Tequila and mezcal are produced in different states of Mexico (though there is overlap). Tequila can only be made, by law, with one variety of agave: the Blue Agave.
Named the “Best Blanco Tequila” by Epicurious, Casa Dragones Blanco is a small batch, 100% Pure Blue Agave silver tequila, crafted to deliver the true essence of agave through an innovative process that focuses on purity, for a crisp, smooth taste that is perfect to enjoy on the rocks in in a signature cocktail.
Green Chartreuse is the only liqueur in the world with a completely natural green colour
It is powerful and unique.
Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.
- Ingredients : alcohol, sugar, 130 plants and flowers.
- Alcohol content : 55% (110° proof US)
- Presentation : Packaged in a traditional Chartreuse liqueur bottle. Very elegant with the embossed seal of La Grande Chartreuse.
- How to drink it : To bring out all its flavour, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.
This ripe, impressively textured wine is going to be rich and generous. Not just yet, because the tannins need to soften and integrate. That said, the blackberry fruits are juicy, with balanced acidity and a full texture. Drink this wine from 2022.
*Cellar Selection* Powered by dry botrytis, this is a wine with immense potential. It has weight, complexity and richness, all under the cloak of botrytis. To leaven the power, there is acidity, but this is certainly for aging. (RV) (6/2010)