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Frederick Wildman and Sons, LTD. 307 East 53Rd Street New York NY 10022 1 800 RED WINE www.Frederickwildman.com 2017-2018 2017-2018
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Frederick Wildman and Sons, Ltd.307 East 53Rd Street New York NY 10022

1 800 REd WiNE www.Frederickwildman.com

2017-2018

2017-2018

frederick Wildman and SonS We are now well into the ninth decade since our company was founded

and I am deeply appreciative of all the expressions of support

we have received from every corner of the wine and spirits world since

assuming my role as President in June 2015. We remain extremely

grateful for the steadfast support of our shareholders and suppliers around

the world, our committed American distributor partners and our

hardworking associates here in New York and across the country.

And we are also truly grateful to all our American customers and the

countless, passionate wine and spirits lovers who have enjoyed our

brands over the years, and whose open-minded, yet discerning tastes

continue to encourage us to seek out only the highest quality.

At this moment you are holding the 2017-2018 Frederick Wildman and

Sons Portfolio and we hope you, our readers, distributor partners, retailers,

restaurateurs and hoteliers enjoy the articles within accompanied by a quality

glass of Champagne, wine, Scotch or Chartreuse. Cheers!

Thank you for your dedicated support.

John Sellar President, Frederick Wildman and Sons, Ltd.

MiSSion: Pursuing the vision of our namesake founder, Frederick Wildman and

Sons, is dedicated to sourcing, distributing and marketing the world’s finest wines

and spirits to provide profit to our partner suppliers and distributors, a livelihood for

our employees and pleasure to wine and spirit lovers throughout the United States.

2 FoL io

98 Spain100 Bodegas Castro Martin

102 El Coto De Rioja

104 Maximo

106 portugal108 Churchill’s Port

110 Churchill’s Estates

112 germany114 Egon Müller

116 Weingut Dr. Fischer

118 auStria120 Grooner and Zvy-Gelt

122 argentina124 Astica

126 La Linda

128 Luigi Bosca

130 El Estico

132 Michel Torino

134 neW Zealand136 Glazebrook

138 auStralia140 Hewitson

142 Specialty SpiritS

144 Edinburgh Gin

148 Pig’s Nose Blended Scotch Whisky

150 Sheep Dip Blended Malt Scotch Whisky

152 Sheep Dip Islay Blended Malt Scotch Whisky

154 The Feathery Blended Malt Scotch Whisky

156 Chartreuse

158 noteS

6 italy 8 Ca’ Bianca

10 Ca’ Donini

12 Castello Monaci

14 Cavicchioli 1928

16 Umberto Cavicchiolo e Figli

18 Conti Formentini

20 Fattoria dei Barbi

22 Fattorie Melini

24 Folonari

26 J. Hofstätter

28 Lamberti

30 La Scolca

32 Le Chiuse

34 Le Ragose

36 Lungarotti

38 Marchesi di Barolo

40 Melini

42 Nino Negri

44 Pellegrino

46 Tenuta Rapitalà

48 Re Manfredi

50 Santi

52 france54 Pol Roger

56 Famille Hugel

58 Pascal Jolivet

60 Château Mont-Redon

62 Domaine Philippe & Vincent Jaboulet

64 Vidal-Fleury

66 Domaine de Bonserine

68 Hecht & Bannier

70 Marc Roman

72 Château Saint-Sulpice

74 Compagnie Médocaine

76 Burgundy78 Domaine Christian

Moreau Père et Fils

80 Domaine Billaud- Simon

82 Domaine Armand Rousseau

84 Domaine Faiveley

86 Domaine Jacques Prieur

88 Olivier Leflaive Frères

90 Château Fuissé

92 J.J. Vincent

94 Domaine Labruyère

96 Stéphane Aviron

4 Frederick S. Wildman: Pioneer of the American Wine and Spirits Market

2 FREdER iCK WiLdMAN ANd SoNS, Ltd CoNtENtS 3

2017-2018

4 h iStoRY 5

fREDERICk S. WILDMAN, SR., occupied a unique position in the history and development of the American fine wine and spirits market. His is a

remarkable story of entrepreneurial vision matched with an unrelenting quest for quality, a mission that animates Frederick Wildman and Sons, Ltd. to this day.

When Wildman founded his import company in 1934 he was already one of America’s rare authorities of fine French and European wines and spirits, experience that was directly attributable to his WW I service in France. For a Danbury, Connecticut-born member of one of the city’s most prominent families (there’s a Wildman Street named after an early settler there), Wildman’s service in France during WW I would prove to be crucial to his transformation into a great wine and spirits connoisseur, a far-sighted importer beginning with Repeal and, ultimately, a highly respected wine and spirits industry leader in both America and Europe.

A decorated veteran in critical World War I battles at Château-Thierry and Meuse-Argonne—where he attained the rank of first lieutenant in the Second Division of the U.S. Army—Wildman soon developed a thirst to learn as much as he could about fine French wines and spirits. His grandson, Tarik Wildman, remembered that the Colonel told him that as he was so close on the front lines to Reims (and its surrounding Champagne vineyards) in June 1918 during the Château-Thierry battle, Wildman learned to appreciate France’s wines and Champagnes. So much so, as he recounted to his grandson, General Pershing—head of American Expeditionary Forces—on learning of Wildman’s connoisseurial skills, tasked the then First Lieutenant to organize elaborate menus and accompanying wines for Pershing’s post-war officer’s mess following Armistice Day on November 11, 1918. On Pershing’s orders, Wildman stayed on in France and then Germany for a period of six months, scouting out fine wines to serve to Pershing’s top brass before his discharge in 1919.

Wildman returned home and entered the family insurance and banking business in the 1920s. But sensing the end Prohibition and an opportunity to turn his avocation into a business, in 1933 Wildman bought the century-old Bellows and Co., a wine importer and fine-food purveyor. That same year Wildman traveled to Europe’s finest vineyards to pursue suppliers and to grow

his importing business. Within a short time, Wildman signed on some of France’s leading wine producers, many still in Frederick Wildman’s portfolio today.

With Wildman in charge, his import company grew and prospered. Wildman himself wrote the newsletters and wine notes, always reflecting his personal commitment to the highest quality products for his discriminating clientele. The Colonel, as he was called, continued to travel to Europe to develop contacts and establish partnerships. When National Distillers, which had acquired Wildman’s company after WW II, decided to leave the premium wine business in 1952, the Colonel was able to create his own company, Frederick Wildman and Sons, Ltd. From the start, Champagne Pol Roger, Domaine Armand Rousseau, Christian Moreau, Olivier Leflaive, and Château Fuissé were mainstays of the portfolio then and remained when Colonel Wildman retired in 1971, and his company became a subsidiary of Hiram Walker. In the next two decades Frederick Wildman and Sons continued to grow.

1989 was a boom year for the company. Frederick Wildman and Sons added the very popular and influential wines of Italian producer, Gruppo Italiano Vini (GIV), to its range including Melini, Santi, and Folonari. In 1990, this was followed by the arrival of Hugel & Fils from Alsace and Chartreuse, a famed botanical elixir, into Wildman’s

portfolio. These Italian additions added large volume of popular wines and propelled Wildman into the ranks of one of the leading importers in the United States. At that time, Richard Cacciato had just become president of the company and he began to restructure the company to allow the new growth.

In 1993, Cacciato, along with an investment group headed by GIV (Gruppo Italiano Vini) and including five of the company’s French suppliers—Champagne Pol Roger, Famille Hugel, Domaine Olivier Leflaive, Jean-Jacques Vincent/Château Fuissé and Domaine Pascal Jolivet—purchased Wildman from Hiram Walker. This was a strong vote of confidence on the part of the suppliers in Frederick Wildman’s stability and promise for the years to come. In 2014, Cacciato retired and, after a period of transition, John Sellar was appointed President and now leads an experienced marketing and sales management team: Martin Sinkoff, VP, Director of Marketing; Jim DiCicco, Vice President, CFO; Greg Taylor, VP, Director Wholesale Divisions; and Bill Seawright, VP, National Sales Manager. Growth continues as the Wildman portfolio now includes more than fifty brands under its umbrella, each one unique and each one prominent in its region of production.

Along with the growth, the familiar Wildman Oval—created by the Colonel and present on every bottle that the company imports—has remained constant and is still consistently recognized worldwide as a symbol of quality.

FREdERiCK S. WiLdMAN

pioneer of the american Wine and SpiritS market

c omplicated to the extreme and yet utterly simple, Italian wine confounds and pleases at the same time.

There is scarcely a square meter of land in Italy that is not planted to vineyards of some

kind. And this speaks to the long domestication of the vine itself in Italy. It also speaks to

the civilizing influence of wine and wine growing. For without the vine, man would not have

been able to cultivate many parts of the arid peninsula we know as Italy today. In these

places, the vine found water and allowed human communities to settle and become, like

the vineyards themselves, part of a region. This is the origin of quality and individuality. And

these, finally, are the great gifts Italian wine has given to the world of wine (and to humanity):

civilization and regional identity.

Italian wine is decidedly and infinitely diverse: divided into 19 wine growing regions, more

than 70 DOCGs (Denominazione di Origine Contollata e Garantita), or controlled designation

of origin guaranteed, more than 300 DOCs (Denominazione di Origine Contollata) and

60-plus IGT (Indicazione Geografica Tipica) appellations. In the north, rich, tannic reds

produced from Nebbiolo in Piedmont, bracing whites from Gavi near the Italian Riviera,

luscious dry Pinot Grigio from the Veneto, Trentino-Alto Adige and Collio, powerful and jammy

Amarone from Veneto’s Valpolicella and elegant Sangiovese in Tuscany are neighbors, yet

each is unique. In the South and on the Islands, briny, dry Vermentino, warm, deeply-flavored

Nero d’Avola from Sicily, rich, bittersweet Primitivo and Negroamaro from Puglia and noble,

age-worthy Aglianico from Basilicata share only their embrace of the sun; each, again, an

individual and special experience.

Since the post-war period there have been dramatic improvements in Italian winemaking,

from the shift to estate bottling to planting international grape varieties to name but two.

Given Italy’s sweeping variation in terrain and its cultural evolution over millennia, it all has

led to the development of rich and distinct specializations in quality winemaking.

italy

6 itALY

italy

VA L D ’ A O S TA

P I E D M O N T

L O M B A R D Y

T R E N T I N O - A LT OA D I G E

FR IUL I - V ENEZ I AG IUL I A

V E N E T O

E M I L I A - R O M A G N AL I G U R I A

T U S C A N YM A R C H E

U M B R I A

L A Z I O A B R U Z Z O

M O L I S E

C A M PA N I A

P U G L I AB A S I L I C ATA

C A L A B R I A

LA SCOLCAGavi (Rovereto)l

NINO NEGRIValtellina

l

LE RAGOSEArbizzano di Negrar

lCA’ DONINIPastrengo

l

lFATTORIA DEI BARBIMontalcino

LE CHIUSEMontalcino

l

LAMBERTILago di Garda

l

J. HOFSTÄTTERAlto Adige l

MARCHESI DI BAROLOBarolo

l

CA’ BIANCAMonferrato Alto & La Morra

l

l

lCASTELLO MONACISalento

l

RAPITALÀCamporeale

l

PELLEGRINOIsland of Pantelleria

lPELLEGRINOMarsala

CONTI FORMENTINICollio, Friuli-Venezia Giulia

l

l MELINIGaggiano di Poggibonsi

lLUNGAROTTITorgiano

l

FATTORIE MELINIRadda, Castellina, Poggibonsi, S. Gimignano

l

FOLONARIPastrengo

l CAVICCHIOLI E FIGLIModena

l SANTIIllasi

RE MANFREDI Vulture

Tyrrhenian Sea

Mediterranean Sea

Adriatic Sea

l ROME

FLORENCE l

PERUGIA l

lMILAN

l

lALBA

TURIN

NAPLESl

l CAGLIARI

l PALERMO

l BARI

l VENICE

l

l GENOA

VERONA

l BOLZANOSWITZERLANDAUSTRIA

HUNGARY

CROATIA

BOSNIA-HERZEGOVINA

SLOVENIA

ALGERIA TUNISIA

CORSICA

italy

i tALY 9

ca' Bianca

ca' BiancaFounded in the 1950s, Ca’ Bianca is located in the town of Alice

Bel Colle, about 70 miles southeast of Turin. Here, Pier Luigi Borgna

crafts world-class, modern-styled wines from a natural amphitheater

of 96 contiguous acres of hillside vineyards.

Barbera d’Asti, which excels in this climate, is the focus of the

winery. Ca’ Bianca also produces charming whites from the heart of

the Gavi zone between the towns of Gavi and Novi Ligure, a delicious

Moscato d’Asti and Brachetto d’Acqui.

“CHERSÌ” BARBERA D’ASTI SUPERIORE DOC

Chersì, ‘developed’ or ‘matured’ in Piedmontese dialect, is made from selected fruit sourced from the estate’s original five-acre vineyard in Cascina Polsino, which surrounds the Ca’ Bianca property. Vines have been planted at high density—1,800 plants/acre are Guyot-trained and are low yielding, around 400 pounds per acre. Vineyards have loose soils of sedimentary marl, clay and limestone, situated on east facing slopes sited at 1,150 feet in elevation. The fruit is vinified in stainless steel then aged for 12 months in French Allier oak barriques with medium toast, meaning each barrel is lightly charred inside to add body and texture to the wine.

LINE EXTENSIONS

Gavi DOCG

Moscato d’Asti DOCG

Ante Barbera d’Asti Superiore DOC

Barolo DOCG

Brachetto d’Acqui DOCG

10 itALY

ca' doninica' doniniIn northeast Italy, the Veneto stretches southward from the Alps and the Austrian border,

westward to Lake Garda and southeast to the fabled city of Venice. It is Italy’s single

largest winegrowing region and home to many prestigious wine estates. It is a region

where both indigenous and international grape varieties thrive, from Pinot Grigio to Merlot

to Chardonnay.

The story of Ca’ Donini begins at the turn of the 20th century, in a trattoria located in

Milano. Many of the regulars would stay after closing to chat with the owner, Signore

Donini, while indulging in a good glass of wine. It was not long before he was appointed

by his customers to select the best wines for their private cellars, and he began sourcing

attractive ones to bear his own name. Later, his heirs decided to honor their father by

trademarking Ca’ Donini, and thus a commercial enterprise was born. They chose a

butterfly as the brand logo, in honor of their father’s passion for his butterfly collection.

Today, Ca’ Donini offers a collection of important and popular varieties and denominations

that are distinctly Italian—sourced principally from the Veneto—and offer extreme quality

for price. Born on premise, Ca’ Donini remains a favorite of restaurants and their patrons.

PINOT GRIGIO DELLE VENEZIE IGT

The grapes come from selected vineyard parcels in Trentino and the Veneto, situated along the Adige valley, on very stony and well-drained alluvial soils, at around a 650-foot elevation. The vines are pergola semplice trained with a southern exposition, and yields are kept below six tons per acre to encourage depth and complexity. This delicious Pinot Grigio is full of flavor with bright notes of honey, apple and wildflowers. It is fresh, clean and lively with a pleasing, lingering aftertaste of ripe pears.

Ca’ Donini Pinot Grigio delle Venezie has a distinctive bouquet of wild flowers and hints of honey and fruit. In the mouth the wine is dry, and light with clean, lively apple and pear fruit.

LINE EXTENSIONS

Chardonnay delle Venezie IGT

Pinot Nero Provincia di Pavia IGT

Merlot delle Venezie IGT

Montepulciano d’Abruzzo DOC

Cabernet Sauvignon delle Venezie IG

i tALY 13

CA

St

EL

Lo

monaci

CAStELLo

monaciCastello Monaci stands out in the heart of the Salice Salentino DOC, which is located in

Puglia, a region along the Adriatic in the “heel of the boot” of farthest southeast Italy. The

production of Castello Monaci’s estate wines is carefully followed from the vineyards to the

winery and into the bottle. The estate is dedicated to their sustainable philosophy and is one

of a small number of Italian estates to have their sustainability certified by DNV-GL, a globally

recognized firm. Even Castello Monaci’s packaging is eco-friendly, carrying the Environmental

Management System Certificate logo.

Castello Monaci is a benchmark producer crafting wines with the unique characters of Southern

Italy’s indigenous grapes such as Primitivo, Negroamaro and Malvasia Nera. The region of Puglia

is drenched in the most intense sunlight in all of Italy tempered only by the nearby Adriatic and

Ionians seas, which provide constant, cooling maritime winds. This unique climate helps produce

exquisitely balanced fruit. These are wines disegnati dal sole, or ‘crafted by the sun.’

The Castello Monaci estate is housed in a 16th century castle with medieval foundations

once run by Basiliani monks who maintained a long winemaking tradition. Lina Memmo,

whose family has owned the estate since the 19th century, and husband Vitantonio Seracca

Guerrieri, currently own the property. Each vineyard parcel is cultivated, harvested—always

at night, in order to preserve the delicate aromatics of the grapes—and vinified separately in

small tanks. The white wine cellar near the castle, built by Memmo’s family in the 1970s, has

new cooling systems for pressing with thermo-conditioned steel tanks.

By selecting the grapes and using meticulous winemaking techniques, Leonardo Sergio, the

oenologist at the wine cellar, can ensure the quality of Castello Monaci wines. Vitantonio

Seracca Guerrieri, president of the estate, who for years has experimented with selections to

enhance the native vines of Salento, supervises the work in the vineyards personally.

LIANTE SALICE SALENTINO DOC

LINE EXTENSIONS

Acante Fiano Salento IGT

Kreos Rosato Salento IGT

Piluna Primitivo Salento IGT

Maru Negroamaro Salento IGT

Aiace Salice Salentino Riserva DOC

Artas Old Vine Primitivo Salento IGT

Liante or “Wind of the Levant”, the icy wind of winter and the hot one of the summer, blows strongly over much of the Adriatic and Ionian seas and particularly in Puglia.

Liante is the name chosen for Castello Monaci’s Salice Salentino, which is a blend of 80% Negroamaro and 20% Malvasia Nera di Lecce. The grapes are hand harvested before dawn to avoid exposure to the hot sun from estate vineyards

surrounding the 16th century winery. The grapes are picked by hand and, because they ripen at different times, are separately vinified. First harvested is the Negroamaro, which ripens after the first ten days of September and next the Malvasia Nera. The harvesting only takes place very early in the morning. The vinification is carried out at a controlled temperature in stainless steel tanks, with 10-12 days maceration and daily remontages, or pumping over. After the malolactic

fermentation and the assemblage, part of the wine matures in French barriques while the rest develops in steel.

Deep ruby-red color, it has an intense and complex bouquet with hints of wild cherry conserve, chocolate and vanilla. Powerful, warm and balanced flavor with an elegant aftertaste of ripe fruit and spices, with a pleasant balsamic finish and slightly bitter aftertaste of green almonds.

14 itALY

cavicchioli 1928cavicchioli 1928Robust Lambrusco varietal grapes—there are many sub-varieties,

but the wines themselves are almost always fizzy, fruity, and red—

are cultivated for a wine of the same name in central northern

Italy in the Emilia-Romagna region. The Lambrusco is the principal

grape grown in three Emilian provinces: Modena, Parma and Reggio

nell’Emilia. To be sure, the Lambrusco grape is cultivated elsewhere

in Italy (Piemonte, Trentino and Basilicata), but this Emilian trio of

provinces comprises the epicenter of a wine that first captured

American palates in 1970s and has continued to the present.

Famed for their Lambrusco wines, the Cavicchioli family has been

cultivating vines in the San Prospero province of Modena (Sorbara

DOC) for more than a century, but it was not until 1928 that

Umberto Cavicchioli began bottling the wine under his family name.

Since then, family’s focus on vineyard ownership, low yields and DOC

production has been key in establishing Cavicchioli as one of the few

leaders in high-quality Lambrusco and Sparkling wines. The pleasure

all Cavicchioli Lambruscos and Sparkling wines offer underline the

family’s philosophy: “Life is sweet.”

Umberto’s two grandsons, brothers Sandro and Claudio, are still part

of the business today: Claudio looks after the commercial side of

the family business and Sandro is the Winemaker. The Cavicchioli

family is among the largest landowners in the Modena DOC with

235 acres of vineyards of which 173 acres are of the prized Sorbara

variety. Here, the climate is always humid with cold winters and hot

summers and vineyards are planted in the pergola system to keep

the vines dry.

Modena remains the center for production of quality Lambrusco.

To the North of Modena are the fertile plains of the Po River

Delta, resulting in the richest agricultural center in Italy. Here, the

Sorbara and Salamino varieties grow on soils of alluvial origin rich

in sand and clay, resulting in delicate wines, which in the case of

Sorbara, are extremely fragrant and light in color. To the South of

Modena, and around the town of Castelvetro, are the foothills of the

Apennines where sloped vineyards lay on poorer, rocky soils ideal for

the Grasparossa. Wines from this variety are denser, darker, more

structured and made in the dry or abboccato (off-dry) style.

LINE EXTENSIONS

Spumante

Rosé

Lambrusco Emilia, Dolce

CAVICCHIOLI 1928 PROSECCO DOC

Cavicchioli 1928 Prosecco DOC is made from 100% Glera grapes. In the province of Treviso, the vines are grown mostly on a flat fertile terrain.

In the winery, handpicked grapes are vinified with the skins at a temperature of 46-50°F for about 12 hours. Alcoholic fermentation is at controlled temperatures of 61-64°F and is followed by the second fermentation using the Charmat method at a temperature of 54-57 °F for about 15-24 days.

Cavicchioli 1928 Prosecco DOC features lively white foam, fine and persistent perlage and a pale straw yellow color. The aromas are intense notes of candied fruits and sweet flowers, followed by a fresh, delicate taste with an aromatic finish; its alcohol is 11%.

Cavicchioli 1928 Prosecco DOC should be drunk young and is excellent as an aperitif or as an accompaniment to a whole meal; it’s particularly suitable for appetizers, delicate first courses and fish-based dishes. Serving temperature: chilled to 40°F.

i tALY 17

UM

BE

Rt

o

cavicchioli E

Fig

Li

UMBERto

cavicchioli E FigLi

The Cavicchioli family has been cultivating vines in the San Prospero

province of Modena (Sorbara DOC) for over a century, but it was not

until 1928 that Umberto Cavicchioli began bottling the wine under

his family name. Umberto’s two grandsons, brothers Sandro and

Claudio are still part of the business today. The Cavicchioli family is

among the largest landowners in the Modena DOC with 235 acres of

vineyards of which 173 acres are of the prized Lambrusco di Sorbara

variety. Here, the climate is always humid with cold winters and hot

summers and vineyards are planted in the pergola system to keep

the vines dry.

Their family’s focus on vineyard ownership, low yields and DOC

production has been instrumental in establishing Cavicchioli as one

of the few leaders in high-quality Lambrusco. These wines have been

sold predominantly in their native Italy, but have also found a home

in markets around the world, such as the USA.

Legend says that a Vitis Lambrusca, or “Wild Vine” as named by

Ancient Romans, crept out of the forests of the Apennine Mountains

and settled in Emilia, around Modena. Over centuries, it developed

different characteristics according to local conditions so that there

are noticeable differences in the 30+ sub-varieties found today.

Modena remains the center for production of quality Lambrusco. To

the south of Modena, and around the town of Castelvetro—which is

the most prestigious appellation for Lambrusco—are the foothills of

the Apennines where sloped vineyards lay on poorer, rocky soils ideal

for the Grasparossa or a “red-stemmed” variety. Wines from this

variety are denser, darker, more structured and made in the dry or

abboccato (off-dry) style.

Cavicchioli makes world-class Lambruscos and whether delicate

or robust, dry or abboccato, these wines have a pronounced

acidity which, together with its bubbles, are perfect foils to Emilia’s

hearty cuisine based on dairy, cured pork and egg pasta. Versatile,

celebratory and perfect for all occasions, Cavicchioli Lambrusco’s

offer great value and outstanding quality.

LINE EXTENSIONS

Robanera Lambrusco Grasparossa di Castelvetro DOC

Col Sassoso Lambrusco Grasparossa di Castelvetro DOC

VIGNA DEL CRISTO LAMBRUSCO DI SORBARA DOC

This 100% Lambrusco di Sorbara is sourced from a 12.5 acre vineyard in the “Cristo” locality of Sorbara, the original vineyard owned by Cavicchioli family. Sorbara is a naturally low yielding grape variety, which flowers with great difficulty and the vine is often sterile. For this reason it is planted in the vineyard in alternating rows with the more vigorous Salamino (which makes a wine that is similar in color and body to Sorbara) to aid fertilization and growth. Therefore denomination rules allow up to 40% of Salamino in the Sorbara DOC.

In this rare bottling only Lambrusco di Sorbara fruit is included, which is manually harvested from the end of September to early October. They undergo cryomaceration in small tanks at a low temperature for 2-3 days. After alcoholic fermentation for about 10-15 days on decanted must, with selected yeasts at a temperature of 59- 64°F, second fermentation takes place, using the long Charmat method for 4-5 weeks at a controlled temperature of 55-59°F.

Pair with charcuterie, pasta dishes with complex sauces and rich condiments, red meats and fish.

18 itALY

Co

Nt

i

formentini

CoNti

formentiniIn 1520 the Formentini family, Venetian counts, purchased the castle

in the town of San Floriano del Collio, the highest hilltop village in

northeastern Friuli, which sits in the heart of the modern day Collio

appellation.

In fact, the Castello Formentini and its vineyards have quite a colorful

history. Occupying a strategic location at the highest point in the

region, which overlooks present day Slovenia, and once constituting

an integral part of 16th century Venetian land holdings, a castle was

built as a bulwark, first against the Ottomans and, subsequently,

the Hapsburg empire. In 1615-1617, during the Wars of Gradisca,

the nearby town of St. Florian was conquered by the Venetians,

who found in the cellars of Castello Formentini “three hundred

casks of wine exquisite,” according to a an account recorded by the

Formentini family. So it is safe to say that wine from the vineyards

surrounding the Castello Formentini and the hills of San Floriano

has been made here ever since and the Formentini cellar is in fact,

considered one of the oldest in Collio.

Today, there is a modern winery located opposite the castle, which is

still owned by the Formentini family. At Conti Formentini, Winemaker

Cristian Scrinzi manages 30 growers who have been supplying the

winery for decades. The focus of the winery is on varietal-driven,

aromatic whites typical of the area, including Friulano, Sauvignon

Blanc, and Pinot Grigio.

LINE EXTENSIONS

Caligo Sauvignon Blanc Collio DOC

Furlana Friulano Collio DOC

PINOT GRIGIO COLLIO DOC

Pinot Grigio is the most widely planted grape in Collio (and Friuli), which is made here in a high-quality manner with added complexity and richness.

Conti Formentini’s Pinot Grigio is sourced from select, well-ventilated vineyards located between 650 – 820 feet in elevation mainly in the Commune of San Floriano, and a small percentage in the Communes of Oslavia and

Zegla. The vines are spurred-cordon or double-arched cane systems trained on marl and sandstone soils. The average vine density is 1,800 vines per acre and the average yield is production is 3.25 tons per acre.

The grapes are harvested in early September, when they are perfectly ripe. The grapes are crushed and stalks removed. The free-run juice

is transferred to tank where it begins fermentation at low temperatures. The remaining must stays in contact with the skin for about 12 hours at 50°F (cryo-maceration process). The skins are then removed and the must undergoes fermentation at 55.5°F, followed by malolactic fermentation. The wine is then blended and aged on the lees for five to six months and prior to bottling.

i tALY 21

FAttoRiA dEi

BarBiFattoria dei Barbi is among a prestigious group of estates that has played an integral part

in writing the history of Italian wine. In fact, the estate is one of only five in Montalcino that

have continuously operated for over 100 years. The Colombini family, one of region’s most

influential families, founded the estate in 1790. The family has owned land in Montalcino

since 1352, first building the “Poggio alle Mura” estate (now Castello Banfi), then “Argiano”,

and finally they began assembling “Fattoria dei Barbi” in 1790, where they have produced

wine ever since. The estate is currently owned and managed by the 20th generation heir,

Stefano Cinelli Colombini, who carries on constantly seeking innovation through research and

the application of new techniques.

Along with the Biondi-Santi family, the Colombini family helped build the reputation of

Brunello di Montalcino as a wine of great quality and prestige worldwide. Fattoria dei Barbi

is among the original producers of Brunello di Montalcino with bottles dating back to the

1892 vintage in its cellar. The estate, whose name is derived from “Barbo”, a reference to

the seashell fossils found throughout the vineyards, received top awards at exhibitions all

over Europe since the first vintages and was the first to export Brunello to the USA (1962),

followed by the Uk (1972) and Japan (early 1980s). The Barbi “Blue Label”, created in 1958,

is today one of the most widely recognized Brunello bottlings in the world.

Today, Fattoria dei Barbi owns vineyards in Montalcino and Scansano. At both the estates,

yields remain low in order to promote quality. Selection is intense and often only 60% of the

potential production of Brunello is bottled, while the remainder is declassified. The declassified

wine is then put into the Rosso and Brusco, so they have some “Brunello blood” in them—

speaking to a consistent, traditional house style and high quality even in entry-level products.

LINE EXTENSIONS

Brusco dei Barbi Toscana Rosso IGT

Morellino di Scansano DOCG

Rosso di Montalcino DOC

Vigna del Fiore Brunello di Montalcino DOCG

Brunello di Montalcino Riserva DOCG

Barbi’s “Blue Label” Brunello is the heart of the estate’s production and its flagship bottling. The family has been producing Brunello from this vineyard since 1892; Giovanni Cinelli Colombini designed the current label in 1958.

Sourced from the estate’s 100 acres in the southeast area of Montalcino. Vineyards are planted at about 2,080 plants per acre with yields of 2.9 pounds per vine. Two types of soils prevail; gravel

and clay soils produce wines with power, while more sandy soils heighten aromatics.

Manual harvest occurs at the end of September followed by a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 37–41°F in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in increased color intensity and stability,

softer astringency and tannins and more body and aromatics. After 48 hours, the temperature is raised to 81°- 82°F and alcoholic fermentation begins, lasting 16-17 days. After racking and malolactic fermentation, the wine is aged in small-to-medium size oak barrels (59 gallons-to-397 gallons) for the first months, followed by two years in larger 925-gallon traditional Slavonian oak casks. The wine rests in bottle for four months before release.

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meliniIt is no understatement that in Italy—and for that matter around

the world—Chianti is an iconic name of undeniable appeal

among wine lovers. With historical references as old as the 13th

century, Tuscany’s Chianti wine occupies a singularly important

position in Italy, with more than 17,000 acres of Chianti Classico-

designated vineyards.

Fattorie Melini is the top range of Tuscan wines from Melini,

a historic Chianti estate since 1705. The Fattorie line uses

only 100% estate-grown grapes from Chianti’s most renowned

vineyards, creating benchmark wines such as “La Selvanella”, the

first single-vineyard wine in Chianti.

The estate holdings are divided into individual fattorie—farms

or single estates—that represent an exclusive patrimony of

choice vineyards (336 acres) in Radda, Castellina and Gaggiano.

Here, the noble Sangiovese Grosso clone is planted on sunny,

hillside vineyards situated at up to 1,800 feet where a moderate,

continental climate along with galestro (schist) and albarese

(weathered sandstone), soils create perfect growing conditions

where the fickle Sangiovese achieves maximum ripeness and

aromatic complexity.

Alessandro Zanette represents the new generation of

winemaking at Fattorie Melini, continuing in the footsteps of

Marco Galeazzo and the patriarch and esteemed oenologist

Nunzio Capurso. The winery, located in Gaggiano di Poggibonsi,

sits carved out of a steep 1,800-foot hillside; benefitting from

this design, multi-stage fermenters accomplish the progressive

phases of vinification by gravity rather than forced pumping. Old

Limousin casks rather than the more common Slavonian are

used for aging each of the Chiantis.

LA SELVANELLA CHIANTI CLASSICO RISERVA DOCG

Chianti Classico Riserva La Selvanella from Fattorie Melini is one of the first single-vineyard wines in Italy and the first in Chianti. The La Selvanella vineyard is located in over 123 acres of hillsides within the commune of Radda, halfway between Panzano and Volpaia. Planted entirely to Sangiovese Grosso, the vineyard sits at approximately 1,300 feet in elevation with an ideal southwest exposure. Soils are mainly alberese (weathered sandstone), limestone and clay.

With its 1969 debut vintage, a recipient of Tre Bicchieri (three glasses), which is the highest ranking from Gambero Rosso, La Selvanella is a standard-bearer of the zone’s most traditional style.

Harvest takes place in early-to-mid October with only the healthiest bunches being picked. The must is traditionally vinified with a long, cool maceration over a period of 20 days followed by an extended maturation of 30 months in French oak casks.

La Selvanella has been awarded Tre Bicchieri from Italy’s famed Gambero Rosso for vintages 1986, 1990, 2000, 2001, 2003, and 2006.

LINE EXTENSIONS

San Lorenzo Chianti DOCG

Terrarossa Chianti Classico DOCG

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folonari

folonariPinot Grigio is an enormously popular wine, and not just in Italy; it

also boasts a strong and growing worldwide following. It is one of

the principal and most widely planted grape varieties in the Veneto

in northeast Italy.

Folonari was founded in 1825 by Francesco Folonari. The company

and vineyards first grew in Valmonica in the Veneto region of Italy.

In the later half of the 19th century, Francesco and his sons moved

to Brescia in the verdant alpine foothills between Lake Iseo and

Lake Garda, establishing one of Italy’s finest winemaking facilities

and securing a worldwide reputation for quality.

From the very beginning, the Folonari family wanted to create wines

accessible to everyday tables. They pioneered the production and

distribution of wine in bottles, which made it easier for people to

enjoy consistently high-quality wine whenever the mood struck. A

bottle from the Folonari winery made on one day was certain to be

just as excellent as a bottle produced the next, or in a few weeks,

or in a few months. This philosophy of bringing exceptional wines

to everyday occasions continues to guide Folonari today.

Folonari is Amore Italia: the passion of Italy in every bottle.

PINOT GRIGIO IGT

There’s no need to stress over enjoying wine. Great wine pairs just as easily with fancy dinners out as it does with takeout at home. Folonari Pinot Grigio is a perfect complement to casual, comfortable nights in, or, out!

This wine is vinified entirely in stainless steel tanks and released when young to accentuate the vibrant, fresh characters of its crisp fruit. The wine shows floral and clover aromas, with notes of grass and hay. On the palate, the wine is juicy, with bright acidity and spicy notes of white pepper. This is a clean, “easy-quaffing” Pinot Grigio.

Pale yellow color. Fragrant and fresh bouquet. Dry and crisp with an elegant background of green apples and a clean finish.

LINE EXTENSIONS

Chianti DOCG

Valpolicella DOC

Montepulciano d’Abruzzo DOC

Merlot IGT

Pinot Noir IGT

Cabernet Sauvignon

Soave DOC

Chardonnay

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J. hofStatterWhile the standout wines of the Alto Adige region in northeast Italy

are the zesty, aromatic Germanic whites—Gewurztraminer, Pinot

Grigio, and Weißburgunder (Pinot Bianco)—it was Ludwig Barth von

Barthenau, a chemistry professor at the University of Vienna, who

was among the first vineyard owners to plant Pinot Nero (Pinot Noir)

near the town of Mazon in the Alto Adige in the mid-19th century.

A Francophile who loved French Burgundies, Ludwig Barth von

Barthenau was definitely the first to exclusively grow Pinot Noir on

his estate beginning in 1860. Barthenau’s pioneering focus on the

Pinot Noir grape continues to animate the estate’s owners to this

day. In 1942, Ludwig’s grandson sold the estate to the Foradori

family; Paolo Foradori released his first Pinot Noir in 1959.

Also in 1959, Paolo married Sieglinde Oberhofer, the only daughter

of konrad Oberhofer, nephew of Josef Hofstätter, who in 1907

founded in the village Tramin the Weingut (estate, or Tenuta in

Italian) Hofstätter. With the marriage of Sieglinde and Paolo the

vineyard properties of the two families merged together.

Today, the historic family winery is now operated in the fourth

generation by the couple’s descended son, Martin Foradori Hofstätter.

The winery and its holdings constitute one of the largest family wine

estates in Alto Adige.

Since 1987, Weingut Hofstätter has produced the single-vineyard

wines of Barthenau Vigna S. Urbano, Pinot Noir and Barthenau Vigna

S. Michele, Pinot Blanc. (The Vigna name connotes the wine’s single-

vineyard status and is the Alto Adige equivalent to a prestigious

Cru designation in Burgundy.) The Mazon plateau located above the

village of Neumarkt is particularly renowned for its Pinot sites and

their prestigious wines have since attracted a worldwide following.

Tenuta Hofstätter is the only family wine estate that owns vineyards

on both the west and the east banks of the Adige River.

Hofstätter’s Gewürztraminer is made from a selection of grapes

grown in the family’s Vigna kolbenhof estate in the hamlet of Söll

overlooking the village of Tramin. Tenuta Hofstätter’s fortuitous

combination of its microclimate, the southeastern orientation of the

vineyard, and the age of the vines make its kolbenhof estate one of

Alto Adige’s great Crus for Gewürztraminer. The vine itself is named

after its origin, the wine village of Tramin.

HOFSTÄTTER PINOT GRIGIO DOC ALTO ADIGE

Hofstätter’s Pinot Grigio is grown in soils of light marl; the vines are well ventilated and warm up quickly in spring. In the winemaking, the grapes are lightly pressed and the must is clarified using natural sedimentation, after which it is fermented at a controlled temperature.

This Pinot Grigio is a classic, very expressive wine. Bright straw yellow in color, it offers attractive aromas of citrus fruits, peach, honeydew melon and especially pear. The wine is medium rich in body, fruity, well structured and direct on the palate with orchard fruit flavors and finishes with a tangy, fruity acidity.

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Hofstätter Pinot Bianco Alto Adige DOC

Barthenau Vigna S. Michele Pinot Bianco Alto Adige DOC

Joseph Gewurztraminer Alto Adige DOC

Kolbenhof Gewurzatraminer Alto Adige DOC

Kolbenhofer Schiava Alto Adige DOC

Hofstätter Lagrein Alto Adige DOC

Steinraffler Lagrein Alto Adige DOC

Meczan Pinot Nero Alto Adige DOC

Barthenau Vigna S. Urbano Pinot Nero Alto Adige DOC

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lamBertiEstablished in 1964, The House of

Lamberti stands on the shores of Lake

Garda in the Veneto region of northern

Italy. The House of Lamberti is named

after one of Verona’s oldest families,

whose name graces the famous tower in

the city’s Piazza delle Erbe.

From the best hillside vineyards across

Treviso and the Venezie area, The House

of Lamberti estate crafts a range of

“New Italian Classics,” brilliant, elegant

and approachable wines that combine

tradition with a modern style that’s

very popular today. As an esteemed

Veneto producer of classic Proseccos,

consumers who “Arrive with Lamberti”

appreciate this wine’s versatility

and effervescent spirit of fun at any

get-together with friends and family.

PROSECCO DOC

The fruit is sourced from the best hillside vineyards across Treviso in the Veneto. Grapes are harvested slightly before full maturation to preserve acidity. The base wine is re-fermented in enclosed pressure tanks for the “prise de mousse,” utilizing the Charmat method for secondary fermentation, a method best suited to enhance the Glera grape’s aromatic qualities.

Floral aromas with peach and tropical fruit notes mark this delicious Prosecco. Lively and effervescent, the palate is clean and crisp with balanced acidity and a lingering finish.

LINE EXTENSIONS

Rosé Spumante Veneto VSAQ

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producerla Scolcala Scolca An elegant, dry wine, Gavi is the renowned expression of the

Cortese grape; in Piedmont, Gavi wines achieved signal success

thanks to the pioneering efforts of the Soldati family at their La

Scolca estate in Rovereto di Gavi. Founded in 1919, La Scolca

ranks among the first producers of quality Gavi and stands among

the most historic white wine producers in Italy.

Although Cortese had been planted in the region since the late

19th century, the grape produced low-alcohol, low-quality wines.

Consequently, the production was mostly purchased by Cinzano

and Martini & Rossi as a base for their sparkling wines. It was

the Soldati family, who after the Second World War saved the fate

of Cortese from oblivion by focusing entirely on the production of

quality Cortese, in a region traditionally known for its reds. They

pioneered modern, controlled vinification in stainless steel to

preserve the subtle fruit of the Cortese grape, allowing for the

creation of wines that retained crisp acidity and aromas and

gained structure.

Today, the estate is run by Giorgio Soldati, the founder’s

great-grandson, and his daughter, Chiara, who represents the

fifth generation.

The estate’s 148 acres of vineyards are planted on the hills

surrounding the family villa, in the Rovereto Superiore region of

the commune of Gavi. Located 30-miles from the Mediterranean,

marine air tempers the cool mountain air and all-day sunlight is

ideal for ripening. Vineyards are planted on steep slopes composed

of calcareous-clay and volcanic soils with iron, shot with veins of

chalky limestone similar to that found in Champagne and Chablis,

giving that characteristic flinty character.

With Piedmont’s oldest Cortese vines (60+ years) and decades

of pioneering, family winemaking tradition, La Scolca produces

spectacular, complex and concentrated age-worthy wines now

found on the world’s finest wine lists. The 2009 vintage marked

La Scolca’s 90th harvest. La Scolca is dedicated to the idea that

Gavi can have great longevity. To demonstrate this point, La Scolca

produces d’Antan, a Gavi that is aged for 10 years before bottling.

This limited-production wine is only made in the best vintages.

LINE EXTENSIONS

Rugre Cortese Brut VS

White Label Gavi DOCG

Pinot Nero del Monferrato DOC

d’Antan Gavi dei Gavi DOCG

BLACK LABEL GAVI DEI GAVI™ DOCG

First released in 1966, this is the benchmark Gavi, which brought fame to the then small wine-producing region and showed the world the potential in quality of white wines from Piedmont.

The La Scolca Black Label is sourced from the estate’s 60-year-old vines (average) with yields ranging from three tons per acre to 2.2 tons per acre for the oldest vines. Some vines yield only 3-4 clusters per vine, encouraging concentration, depth and complexity. Vines are located on the hills surrounding the Villa La Scolca.

The young wine remains in tank on its lees for nine months before natural decanting and bottling. This wine will only improve with bottle age, evolving beautifully for 10 years and more.

Pale straw in color with delicate greenish highlights. Intense lemon citrus fruit with floral and flinty notes on the nose, comparable to the best wines from Chablis. Medium bodied, with apple and more citrus fruit on the palate as hazelnuts. The finish is crisp, refreshing and long.

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le chiuSeLocated on the north side of Montalcino, the Le Chiuse estate lies

on the hillside of Montosoli. The vineyards—situated on the north-

northeast side of the hill at 1,000 feet above sea level as well as

on the southeast slope at 1,600 feet above sea level— benefit

from a substantial exposure to sunshine, which yield fresher wines

with vibrant acidity. Le Chiuse includes a total of 17 acres of

vineyards all planted to Sangiovese Grosso with almost 15 acres

designated as Brunello (and Riserva), and the other 2.5 acres

designated as Rosso di Montalcino. The entire estate is certified

organic by the European Union.

Le Chiuse played a key role in the vineyard holdings of the

legendary Biondi-Santi family since the late 18th century. Handed

down, generation-to-generation the current owner, Simonetta

Valiani is the great granddaughter of Ferruccio Biondi-Santi.

Simonetta inherited the estate and decided to start producing

wine under the Le Chiuse name in 1993 with the help of her

husband, Nicolò Magnelli and their son, Lorenzo. Until then, the

vineyards were rented to her uncle, Franco Biondi-Santi, which

were at the time used for Biondi-Santi’s Riserva bottling.

The vineyards are planted with a form of Massal selection in order

to maintain the genetic heritage of the estate. Budwood from

60-70 year old vines of the BS 11 Sangiovese clone, personally

selected by Tancredi Biondi-Santi for these vineyards, is grafted

onto American rootstock. To maintain the highest quality, yields

are carefully controlled. The yields here are half that demanded by

consorzio rules. The winery’s gravity-fed cellars are state-of-the-art.

BRUNELLO DI MONTALCINO RISERVA DOCG

On this 15-acre vineyard, 15-year-old cordon spur-trained Sangiovese Grosso vines are planted at a density of 1,800 plants/acre. Here, Sangiovese Grosso fruit is harvested by hand. Often no more than 10% of the Brunello fruit is selected for the riserva bottling at the sorting table and is vinified separately.

Grapes are crushed and transferred to tank by gravity followed by a 15-day maceration period at 84°F with frequent punch down of the cap during the first week to promote extraction. The wine is aged for three years in a combination of Allier and Slavonian casks followed by two additional years in bottle.

The Riserva is only made in the top vintages. Intense, ruby red in color with garnet hues, this very aromatic wine shows violet, prune, pepper, spice and licorice on the nose. Full-bodied, savory with fruit and spices confirmed on this refined palate. Long and silky.

LINE EXTENSIONS

Rosso di Montalcino DOC

Brunello di Montalcino

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le ragoSeNorth of Verona, in the town of Negrar, at the Valpolicella zone’s highest point, the Le Ragose

estate overlooks the surrounding countryside. In this highly fragmented region given over to

small landholdings, what sets Le Ragose apart is its substantial size and high elevation: 70

acres in one entire holding at 1,148 ft.

In 1969, enologists Arnaldo Galli and his wife Marta bought the Le Ragose estate, which had

been abandoned. Recognizing that many excellent vineyard sites had been abandoned in

favor of more easily-farmed sites on the plains, they replanted the Le Ragose vineyard while

leaving the original vines in the ancient Le Sassine vineyards and began making Amarone and

Valpolicella in as natural a way as possible.

At Le Ragose, 40 acres of terraced vines face southwest on steep slopes, well above

the frequent, notorious winter nebbia (fog), which lingers below. The soil is clay laced with

magnesium, calcium and iron on well-draining tufaceous subsoil. The ideal “above-the-fog”

location (low humidity and excellent sun exposure) is particularly suited for appassimento, the

process of drying grapes essential to Amarone production.

At Le Ragose, local grapes Corvina, Corvinone and Rondinella are blended with the indigenous

varieties discovered in the ancient Le Sassine vineyard. The estate’s vineyards are dry-farmed

(no irrigation) and the steep vineyard slopes require all vineyard work to be done by hand. Le

Ragose is one of only 5 growers in the whole of Valpolicella that does not buy grapes.

Marta Galli, often referred to as “La Signora del Vino,” was voted “Winemaker of the World” in

1990 by her peers, in part because of her influence in re-establishing Valpolicella as a classic

in Italian wine and helping it achieve a DOC designation. She was also a founding member

of the prestigious VIDE organization of small family-owned estates that promote excellence

and typicity, as well as Le Donne del Vino, an international group for women in wine. The Galli

children Paolo (manager) and Marco (winemaker) now manage the property and remain faithful

in the vision they share with their parents—a vision where even the simplest wines are made

to evolve and age beautifully for years.

AMARONE DELLA VALPOLICELLA CLASSICO DOC

Le Ragose Amarone is produced from estate vineyards sitting at 1,148 feet in elevation. The vineyards are ideally situated with a southwest exposure and soils of clay and magnesium, calcium and iron based gravel. Vines average 30-60 years old.

Following harvest the grapes are laid out in single layers

in small wooden boxes where they will slowly dry until January or February. Once dry, the raisined grapes are fermented for up to 30 days with indigenous yeasts in temperature controlled stainless steel tanks where they will stay for a period of 12 months followed by four-to-five years in large Slavonian oak casks.

Le Ragose Amarone shows dense, ripe and lush berries with a hint of dark chocolate. This is a wine of power and elegance, harmonic and enticing. The finish is long and satisfying. Excellent with wild game birds, wild goat, risotto all’Amarone, Gorgonzola cheese, dark chocolate desserts, cheesecakes, hazelnut and almond desserts.

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LINE EXTENSIONS

Ripasso Valpolicella Classico Superiore DOC

Cabernet Sauvignon Rosso Veronese IGT

Marta Galli Amarone della Valpolicella Classico DOC

Recioto Classico DOC

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lungarotti Giorgio Lungarotti, an Umbrian-born wine-visionary decided in

the early 1950s to turn his family’s agricultural operations into

a specialized wine estate. He created his signature red wine,

Rubesco, and put Umbria on the world wine map.

Inspired by the passion for Umbria’s grape varieties, beginning in

the 1960s, the Lungarotti family campaigned for the creation of the

Torgiano DOC, a designation received in 1968 and one of the very

first in Italy. In 1990, DOCG status was granted to Torgiano Rosso

Riserva, with retroactive recognition to the 1983 vintage.

Up until his death in 1999, Giorgio Lungarotti displayed enormous

energy, dynamism and originality in all aspects of winemaking,

marketing and vinous culture as he built and expanded Cantine

Giorgio Lungarotti. Included in this was hospitality, which he

considered a cornerstone of Lungarotti, creating Le Tre Vaselle

Resort & Spa and agriturismo Poggio alle Vigne.

The Lungarotti enterprise today is led by sisters Chiara (CEO) and

Teresa (Enologist, marketing and communications), who carry

on the family business as one of Italy’s most successful female-

powered companies. Leading the family’s cultural mission— and

the Lungarotti Foundation—is their mother Maria Grazia, who

created the world-renowned Wine Museum in 1974 and the Olive

and Oil Museum in 2000. The new generation is now active with

Francesco Zaganelli, Teresa’s son, serving as export manager.

The Lungarotti family strongly believes in the authenticity of the

land and the quality of its products. Lungarotti makes its wines

from 600 acres of fully owned vineyards, of which 550 acres are

in Torgiano. Starting with the first vintage in 2003, Lungarotti

produces the famous Sagrantino DOCG, one of Italy’s most

characteristic indigenous varieties, as well as other wines such as

Rosso di Montefalco. The Montefalco estate was granted organic

certification starting with the 2014 vintage.

In Torgiano and Montefalco Lungarotti raises vines based on

innovative cultivation techniques, sustainable practices and a

deep respect for the environment.

LINE EXTENSIONS

Torre di Giano Bianco di Torgiano DOC

Vigna Il Pino Bianco di Torgiano DOC

Rubesco Rosso di Torgiano DOC

Rosso Montefalco DOC

Sagrantino Montefalco DOCG

RUBESCO ROSSO DI TORGIANO RISERVA DOCG

To Giorgio Lungarotti, Rubesco deserved a name that not only spoke to its intrinsic character, but was also easy to remember. In selecting a name, Lungarotti wanted to establish a true brand, avoiding an ordinary name like the varietal or place of production. It was his wife, Maria Grazia, who created Rubesco, from the Latin verb rubescere, to blush.

A DOCG wine since 1990 with retroactive recognition back to the 1983 vintage, Lungarotti’s single vineyard Rubesco di Torgiano Riserva DOCG is a pure expression of Sangiovese. The grapes come from the now-celebrated 37-acre vineyard of Monticchio, raised with a double-spurred cordon pruning system and harvested in October. The wine is fermented in stainless steel for an average of 25-28 days of maceration on the skins; it is aged in oak barriques and barrels for about 12 months, then in bottle for five years. On average the wine is suited for aging 30-35 years.

Ageing this wine in bottle years longer than the time it spends in barrel is a distinguishing characteristic of Rubesco Rosso di Torgiano Riserva DOCG.

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marcheSi di Barolo

marcheSi di BaroloThe Marchese di Barolo estate encompasses some of the finest

vineyards in Piemonte, including the prestigious Cannubi cru.

The cellars are located in the village of Barolo, overlooking the

Renaissance castle of the Marchesi Falletti di Barolo.

Barolo as we know it today was first made in the early 19th century

by the Marchese Carlo Tancredi Falletti di Barolo and his wife, Giulia.

The wine from their estate soon became known as “the wine from

Barolo”, served at important diplomatic and royal functions. The

Marchesi had no children and following the death of the couple, the

Marchesi di Barolo dynasty was left without an heir. Per the wishes

of Marchesa Giulia, a great philanthropist, the family assets were

donated to charity and a non-profit foundation was created in their

name, “Opera Pia Barolo”, helping the most needy of nearby Torino.

The sales of wine from their Barolo vineyards continue to fund the

charity, which still exists today. In 1929, local winemaker, Pietro

Abbona purchased the cellars formerly owned by the Marchesi and

eventually acquired all their vineyard holdings as well.

Today, Marchesi di Barolo remains a family business. Since 2006,

the estate has been under the direction of Pietro’s great-grandson

and fifth-generation winemaker, Ernesto Abbona and his wife Anna,

who have inherited a longstanding winemaking tradition and a love of

the vineyards and its wines.

The Abbona family controls a total of 430 acres of UNESCO World

Heritage vineyards, of which:

185 acres are estate-owned, encompassing,

− 53 acres in the commune of Barolo including its most

prestigious vineyards: Cannubi (11 acres), Sarmassa (8 acres),

Coste di Rose (4 acres), Paiagallo (5 acres), and Ravera

(1.5 acres)

− 50 acres in other communes in Barolo (La Morra, Castiglione

Falletto, Monforte), 2.5 acres in Diano d’Alba, 5 acres in

Barbaresco (Serragrilli and Bordini), 25 acres in the Roero and

49.5 acres in the Monferrato area.

245 acres are farmed by family and friends, with many reflecting

30+ year relationships.

SARMASSA BAROLO DOCG

Marchesi di Barolo’s Sarmassa vineyard is located on a hill whose slope faces southeast. Despite the fact that the area is of Tortonian origin (about seven million years ago), there has been a significant amount of soil erosion, probably due to the steep slope of the hill. The Sarmassa vineyard is composed mainly of clay and limestone and has a very substantial percentage of stones. The high percentage of stones, combined with clay, limit the growth of Nebbiolo grape and allow the vines to react quickly to climactic variations, enabling clusters to achieve perfect ripening.

LINE EXTENSIONS

Arneis Roero DOCG

Gavi DOCG

Maraia Barbera del Monferratto DOC

Ruvei Barbera d’Alba DOC

Peiragal Barbera d’Alba DOC

Servaj Dolcetto Langhe DOC

Madonna del Dono Dolcetto d’Alba DOCG

Barbaresco Tradizione DOCG

Serragrilli Barbaresco DOCG

Sbirolo Nebbiolo Langhe DOC

Barolo Tradizione DOCG

Barolo di Barolo DOCG

Coste di Rose Barolo DOCG

Cannubi Barolo DOCG

Barolo Riserva della Casa DOCG

Zagara Moscato d’Asti DOCG

Gatij Brachetto d’Acqui DOC

Barolo Chinato

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meliniThe Melini Winery dates back to 1705, and is one of the Chianti

region’s oldest and most historic wineries. Melini owns over

1,200 acres in Chianti most of which are in the prime Chianti

Classico zone.

Throughout its history, Melini has aggressively embraced

innovations that improve quality. Founder Adolpho Laborel Melini

used pasteurization in winemaking 33 years before Louis Pasteur

wrote about the process. Melini introduced the fiasco strapeso, a

tempered glass bottle that made possible the export of Chianti to

foreign markets.

The spirit of tradition that spurs innovation is clearly apparent in

Melini wines especially in their newest project, Melini Re-Chianti.

Re-Chianti is a modern interpretation of a classic wine. It is

Chianti Re-invented.

MELINI CHIANTI RISERVA DOCG

Made from Sangiovese grosso and aged for 18 months in French oak, this wine brings together the modern and the classic. Sourced by Melini from the traditional vineyards in Chianti, located in areas with the best exposure and terroir.

It is a wine with a modern palate, fresh and fruit forward that with notes of raspberries and violets. The finish is smooth and velvety with jammy, berry fruit and spice.

LINE EXTENSIONS

Borghi d’Elsa Chianti

Orvieto Classico

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nino negriEstablished in 1897, Nino Negri is the premier estate producing

wine in the Valtellina DOCG in Italy’s Lombardy region. The estate

specialty is Sfursat (“strained” or “forced”); a wine made from

grapes harvested by hand and dried for 100 days in the cool, dry,

alpine air. The success of Nino Negri is due largely to the efforts

of winemaker Casimiro Maule who has worked at the estate since

1971, his entire professional life. In 2007, Casimiro was named

“Winemaker of the Year” by Gambero Rosso.

The Valtellina region, located in the foothills of the Alps on Italy’s

border with Switzerland, is an extremely challenging terroir. A

narrow, 25 mile-long amphitheater of terraced vineyards lines

the north bank of the Adda River, forming a deep gorge amid

mountainous terrain. This is Italy’s largest terraced area of

viticulture: an impressive 1,500 miles of dry walls that support the

terraces are distributed over the 25-mile strip. Working this land is

backbreaking work.

Steep, nearly vertical vineyards from 2,400 to 3,000 feet elevation

rule out the use of any mechanical equipment. The star and

primary variety here is Chiavennasca, the local clone of Nebbiolo.

The variety has been cultivated in the area for over 1,000 years

and all Valtellina Superiore DOCG wines must contain at least 90%

Chiavennasca.

Nino Negri controls 450 acres of the finest Chiavennasca vineyards

in the Valtellina Superiore DOCG subzones of Sassella, Grumello,

Inferno and Valgella. The estate directly owns 85 acres of

exceptional vineyards, including the 27-acre Fracia vineyard, a cru

planted in 1995 that is exclusively owned by Nino Negri. The vine

stocks are cultivated horizontally from west to east, an innovative

planting scheme for this region.

The winery is located in the city of Chiuro in the 15th century

Quadrio Castle. The “castle” sits above an array of underground

cellars which house thousands of barrels. The wines are aged here

in medium-sized oak barrels, almost exclusively French. All Nino

Negri wines age for at least two years before they are released.

“5 STELLE” SFURSAT DI VALTELLINA DOCG

Produced only in the best years, Nino Negri’s flagship wine 5 Stelle Sfursat di Valtellina is made from the region’s finest selections of Chiavennasca (Nebbiolo). Sfursat “5 Stelle” is sourced from estate vineyards in the higher elevations of the Inferno, Grumello and Valgella sub-zones sitting on southeast exposures at elevations over 1,200 feet. Vines are densely planted and tended using the archetto variation of the Guyot system, which further limits yields. Nino Negri limits harvest to only 25% of the total crop thus ensuring that only the highest quality fruit makes its way to the winery. Upon arrival the sorted bunches are placed into wooden crates where they will sit for about three months until they are naturally dry. The juice is macerated and fermented in stainless steel prior to aging over a period of 18-24 months in Allier oak.

This wine wins 3 Bicchieri on a regular basis and is one of the most decorated wines by Gambero Rosso.

LINE EXTENSIONS

Ca’ Brione Terrazze Retiche di Sondrio IGT

Quadrio Valtellina Superiore DOCG

Inferno Valtellina Superiore DOCG

Le Tense Sassella Valtellina Superiore DOCG

Vigneto Fracia Valtellina Superiore DOCG

Sfursat della Valtellina DOCG

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pellegrino

pellegrinoWine has been made in Sicily for thousands of years, yet it was the

British who made Marsala a reputable fortified wine in the late 18th

century. The British were instrumental in developing fortified wines

like Portugal’s Port or Spain’s Sherry, but demand was growing not

only across Europe, but also in the New World, especially in British

colonies from India to North America. Not surprisingly then it was an

Englishman, on the lookout for similar fortified wines elsewhere in

the Mediterranean, who first commercialized Sicily’s wine. In 1773,

an English Port, Sherry and wine merchant and connoisseur named

John Woodhouse stopped in Marsala and was charmed by the local

wine. Woodhouse soon realized the potential to produce a fortified

and sweetened wine similar to Sherry, and so began the production

of Sicily’s fortified wine. Marsala takes the name of the city in which it

was created.

Paolo Pellegrino, a notary and wine grower in Marsala, established

Cantine Pellegrino in 1880, which is located on the northwest coast

of Sicily. Today, this family-owned company is the region’s leader,

with nearly 1,000 acres of vineyards and a range of Marsala DOC,

Pantelleria Passito and Moscato wines. All Pellegrino wines are

produced with indigenous grapes brought by the earliest settlers and

which are rarely seen in other regions, including the Cataratto, Grillo

and Inzolia varieties. The low rainfall, hot temperatures and dry winds

mean that few chemical treatments are needed.

Over the years the Pellegrino’s family growth can be attributed to

the happy marriages. The company’s development begins with the

marriage of the founder’s son, Carlo, to the French lady Josephine

Despagne, daughter of the famous French oenologist Oscar Pierre

Despagne. She brought as a dowry the pioneering know-how of her

family in the wine making field. In following generations, the maternal

side brought new links with the Alagna, Tumbarello, Renda and

Bellina families that are presently leading the company. Today Pietro

Alagna is chairman, while Benedetto Renda is the managing director.

Paola Alagna and Caterina Tumbarello are part of the management

team of the company, while Massimo Bellina has assumed the role

of the export director. Recently the company opened its doors to the

young enthusiasm of the family’s sixth generation, welcoming Maria

Chiara Bellina and Sebastian Renda, both not yet in their thirties.

LINE EXTENSIONS

Zebo Moscato Sicilia IGT

Marsala Superiore Dry DOC

Passito Liquoroso Pantelleria DOC

Moscato Liquoroso Pantelleria DOC

Lemoncello

MARSALA SUPERIORE SWEET DOC

Marsala’s soils are a mix of clay and limestone. Small, sweet, concentrated fruit from low-yielding vineyards grown in the Marsala DOC zone are picked at the end of September.

At 17% to 19% alcohol by volume, Marsala is, like Sherry, a dry wine that reaches its desired fortified strength via the addition of high-proof grape brandy. A given Marsala’s sweetness (or dryness) is determined by adding—in strictly regulated levels—very sweet grape juice, called sifone, into the fortified base wine.

Grown in delimited DOC vineyards, Pellegrino’s Marsala Superiore Sweet—as well as its Dry version—is aged in a fashion similar to Sherry, employing the so-called Solera method. In Sicily, this method goes by the name of in perpetuum. Housed in Pellegrino’s cellars, their Marsalas age in a series of casks stacked from the floor of the cellar to three to four levels in height. Each cask level has a name, and the aim is to age these casks, from suelo at ground level all the way up to solera casks, resting at the highest level, and ultimately move fractions of each barrel into the barrel below and then ultimately blended into a sweet (or dry) Marsala. No cask is ever emptied entirely under this method.

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tENUtA

rapitalΑRapitalà, “Beautiful Garden of God”, lies between the towns of

Camporeale and Alcamo, in the northwest corner of Sicily. In 1968

French Count, Hugues Bernard de la Gatinais, married Gigi Guarrasi,

a descendant of a great family from Palermo. With her, he engaged

in a passionate and courageous vinous adventure: the renovation

of the cellars and vineyards of Tenuta Rapitalà, an estate that had

been destroyed by the Belice Valley earthquake of 1968 and which

the couple inherited from the Guarrasi family.

Since the earthquake Count Hugues and his wife devoted

themselves to the viticultural re-organization of the vineyards

and it was at this point that he introduced French varieties to

Sicilian terroir, a project never before taken-on by another Sicilian

winemaking estate. In 1976, the first harvest destined for bottling

was made and Tenuta Rapitalà soon became a leader of the quality

revolution in Sicilian oenology. The work, started by Hugues de la

Gatinais and his wife Gigi, is now carried on by their son, Laurent,

with the same care and passion.

The 618-acre contiguous vineyard slope that is Tenuta Rapitalà

is characterized by gentle, undulating hills that start at 985-foot

elevation and gently climb up to almost 2,000 feet on soils that

alternate between clay and sand. Varying exposures, altitudes

and soils create a universe of terroirs that drives the success

of this estate. This vineyard is divided into 180 unique parcels,

each of which is managed, harvested and vinified separately for

optimal terroir expression. Recently rebuilt, the cellar now benefits

from the most innovative vinification equipment and techniques:

cooling equipment for the grapes and musts; steel fermenters with

computerized systems for controlling temperatures, remontage

(punching down of the cap) and cap management. (This also means

that these cellar innovations enable harvesting from mid-August

through November based on the correct ripeness for each variety

and parcel. No one else in Sicily has a harvest window this large.)

The cellar holds French oak barriques (20% new) and large French

oak casks from 1,300 gallons to 800 gallons in volume.

Rapitalà strives to craft estate wines that exhibit the bold flavors

and Mediterranean aromas intrinsic to the Sicilian terroir.

NADIR SYRAH SICILIA DOC

On Rapitala’s vineyard slope, at 1,000-1,300 feet of elevation, dark clay soils alternate with tufaceous sand. This is the source for the Syrah destined for Nadir, which refers to a location opposite of the Zenith, and therefore the earth.

100% estate fruit is grown on select parcels. Guyot-trained vines are planted at a density of 2,300 plants per acre, yielding not quite 4 tons of grapes per acre.

The grapes are harvested mid-September. A cold, pre-maceration lasts for three days and is followed by temperature-controlled fermentation at 77°F. The result is a better extraction of aromas and tannins, which are smooth and enveloping. About 20% of the wine undergoes malolactic fermentation for four months in second passage, medium-toast French Allier barriques. The wine is then blended with the remaining lots and is aged in barriques for 12 months. In this way Rapitalà produces a fragrant, fresh, fruity wine and maintain unaltered the varietal characteristics and structure and power expressed by the Syrah grown in the hot Sicilian climate.

Intense ruby-red color with damask-violet tints. Pairs well with red meats, games and roasts.

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Grillo Sicilia DOC

Piano Maltese Terre Siciliane IGT

Vigna Casalj Alcamo Classico DOC

Grand Cru Chardonnay Sicilia IGT

Campo Reale Sicilia DOC

Nuhar Nero d’Avola/Pinot Nero Sicilia DOC

Alto Nero d’Avola Sicilia DOC

Hugonis Cabernet Sauvignon/Nero d’Avola Sicilia IGT

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re manfredi Re Manfredi is located in Venosa, in northern Basilicata. Basilicata

is located in the “instep” of the boot in the south of Italy bordered

by Campania to the west and Puglia to the east. This is a region of

relatively little wine, but when the right climate manages to combine

with perfect soil, the resulting wines can be of a truly outstanding

quality. In particular, the nearby Mount Vulture volcano, extinct

since antiquity, dominates the plateau rising to a height of 4,300

feet. Its lava mixed with the soil rich in clay, calcium, nitrogen and

tuff, creates a ‘volcanic’ terroir that is rare in Europe’s winemaking

panorama. The component of volcanic origin gives the wine a

particular minerality and flavor.

The Re Manfredi estate was founded in 1998 by Nunzio Capurso,

formerly longtime Managing Director of Melini’s Tuscan estate. The

235-acre estate is run with an unswerving focus on quality. Here,

plentiful sunshine, parched, hilly vineyards at fairly high elevation

and volcanic soils found on Monte Vulture all combine to form ideal

growing conditions in the Aglianico del Vulture DOC. The estate

vineyards are spread along the lower elevations of the volcano’s

base. Plantings consist mainly of the indigenous Aglianico with

smaller amounts of the white Müller Thurgau, Traminer and other

varieties spread throughout. This benchmark Aglianico producer has

earned numerous Tre Biccheri awards, one of Italy’s most respected

wine honors.

LINE EXTENSIONS

Bianco Basilicata IGT

Aglianico del Vulture DOC

SERPARA AGLIANICO DEL VULTURE DOC

Re Manfredi’s “Vineyard of the Serpents” is a 15-acre hillside vineyard sitting at 1,600 feet in elevation. Soils are made up entirely of well-drained volcanic matter. The vineyard is made up of two separate parcels; one containing 40-year old vines densely planted and pruned using the Guyot method. The second seven-acre parcel was planted in 2001 and contains extremely dense plantings of 2,000 vines per acre.

Grapes are hand harvested, sorted and macerated on the skins for 15-20 days followed by fermentation in French Allier oak casks. The wine is aged for 12 months in 50% new and 50% second-use oak and bottled without filtration. With excellent tobacco flavors and deep, dark fruit, this is a wine that will change and improve for another decade and easily run for another decade beyond that. The wine received the Tre

Bicchieri honor for the 2003 and 2010 vintages.

The wine has full, complex aromas with distinctive sour cherry notes, as well as vanilla and thyme. On the palate, the wine is full and powerful, with an elegant and warm spicy bottom note, and a very persistent aftertaste.

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Santi Santi traces its origins to 1843, when Carlo Santi established a wine

cellar in the village of Illasi situated behind the Lessini Mountains,

between the hills of Colognola and Lavagno. Santi is known and

respected for its Veneto and Trentino wines.

Santi is situated in the heart of the most acclaimed wine growing

zones in the Veneto near Lake Garda. Devoted to the production of

Soave Classico, Pinot Grigio, Valpolicella and Amarone, Santi wines

are mainly crafted from estate-grown fruit, or from long-standing

relationships under the supervision of the Santi winemaking team.

Santi has fully renovated the original winery that accommodates

its modern winemaking facility and ageing cellar. In addition to

experimenting with the benefits of ageing in new French oak barrels

(barriques), Santi emphasizes new techniques to improve the quality

of their wines.

From the flagship Pinot Grigio “Sortesele” and crisp Soave “Vigneti

di Monteforte” and Rosè “Infinito”, to Valpolicella Classico “Solane”

and the classic Amarone, all of Santi’s wines show a well balanced,

polished international style.

Excellence is doing ordinary things in an extraordinary way. Santi

Wines: Excellence is Ageless.

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Amarone della Valpolicella DOC

Amarone della Valpolicella “Proemio”

Pinot Grigio IGT Sortesele

Soave Classico DOC Vigneti di Monteforte

Infinito Rosé

VALPOLICELLA CLASSICO SUPERIORE RIPASSO DOC, SOLANE

Santi Valpolicella Classico Superiore Ripasso DOC, Solane, is a ‘ripasso’ method Valpolicella; meaning that following primary fermentation the wine sees a second fermentation with the addition of Amarone grapes and skins, creating a richer, more complex and more exciting final wine.

Santi Solane is sourced from estate vineyards within the original Valpolicella appellation of Valpolicella

Classico. The wine is blended and then aged for more 3-5 months in small oak casks followed by an additional 12 months in larger neutral casks prior to bottling.

Cherry, spice and earth drive the 2011 Solane on the bouquet as well as the palate. The wine is medium in body, soft in the mouth and finishes clean and dry. This wine shows the elegant, drier style of Ripasso.

Santi

f rance dominates our understanding of wine, our language about wine and our reference points. It’s our center of gravity.

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CHÂTEAU SAINT-SULPICEBordeaux

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COMPAGNIE MÉDOCAINEBordeaux

CHAMPAGNE POL ROGEREpernay, Champagne

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lFAMILLE HUGELRiquewihr, Alsace

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HECHT & BANNIERAix-en-Provence

PASCAL JOLIVETChavignol, Sancerre

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MARC ROMANMontpellier

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BURGUNDYsee detail map

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CHARTREUSEVoiron

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DOMAINE PHILIPPE & VINCENT JABOULET

Crozes-Hermitage

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DOMAINE DEBONSERINE

Ampuis, Côte-Rôtie

lVIDAL-FLEURYAmpuis, Côte-Rôtie

lCHÂTEAU MONT-REDONChâteauneuf-du-Pape

English Channel

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BELGIUMUNITED KINGDOM

GERMANY

SPAIN

SWITZERLAND

ITALY

france

france

To understand wine is to understand French wine (that is not the same as understanding

France or the French, two related but different subjects altogether). French wine can be

understood simply by drawing a line from north to south and then another from east to west

around the middle of the country. The northwest is the home of the Loire valley and the light,

elegant wines made from Sauvignon Blanc and Cabernet Franc such as Sancerre, Pouilly

Fumé and Chinon. The northeast, more continental in climate, finds viticulture dominated

by Chardonnay and Pinot Noir from Champagne all the way south through the magnificent

vineyards of Chablis and Burgundy to the gentle hills of Beaujolais where Pinot Noir gives way

to Gamay. Farther east begin the great vineyards of Alsace home to France’s most aromatic

wines, Riesling, Gewürtztraminer and Pinot Blanc.

In Bordeaux, noble wines are made from Cabernet Sauvignon, Merlot and Sauvignon

Blanc. Surrounding Bordeaux the vineyards of Cahors are home to Malbec, which needs

the extra warmth to yield its considerable charm. And, finally, in the Southeast, where

the Rhône river runs north to south like a majestic highway, the vineyards overlooking the

river produce the world’s greatest expressions of Syrah, Grenache, and Mourvèdre in red

wine and Viognier, Marsanne and Roussanne in white. These same varietals also inform

the vast and developing vineyard of the Languedoc and Roussillon just west of the Rhône

delta toward Spain.

In each of these areas, native grape varieties find original and authentic expressions. To

understand Sauvignon Blanc, one must understand Sancerre. To appreciate Syrah, one

must understand the wines of the Northern Rhône, such as Hermitage and to understand

Riesling, one must understand Alsace Riesling. France then is THE point of reference

and the beginning of our understanding of fine wine. And, in the heady pleasures and

unmatchable quality many of its wines offer, France is, very often, the ultimate point of that

understanding too.

France also is home to the production of spectacular spirits, aperitifs, elixirs and liqueurs.

Cognac, Calvados, and Armagnac are among the best spirits in the world. This is true too for

the great French Liqueurs, many of them still made to original (and secret) recipes and many

still owned by monasteries in which they were born.

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pol rogerPol Roger takes extreme pride in more than 160 years producing some of the world’s finest

Champagne. Founded in 1849, Pol Roger is one of only a few Grande Marque Champagne

houses that remains family owned and operated. Pol Roger owns close to 55% of the

vineyards used for their Champagne production, a true rarity in this region of large firms.

Using strict guidelines, grapes are sourced exclusively from 1er and Grand Cru vineyards

that rate at an average of 95 points on the Échelle des Crus classification system. (In each

vintage, the Échelle des Crus system, or ladder of growths, operates on a percentile basis

to fix grape prices of each cru, or delimited vineyard area in the Champagne appellation; Pol

Roger’s vineyards, therefore, rank close to the highest quality possible among the Grande

Marque Champagne houses.) Prior to final blending each lot is aged on its own, separated

by village, vineyard, grower and grape variety. Once blended, each bottle of Champagne Pol

Roger is aged and hand riddled in the cellars deep below the Epernay château; in fact, all

their Champagnes are aged longer than the legal requirement because doing so adds more

complexity and fine bubbles in every bottle. In fact, aged for at least four-and-a-half years,

Pol Roger is the oldest non-vintage Champagne in the market, says Hubert de Billy, fifth-

generation owner of Champagne Pol Roger. In effect, each bottle of Cuvée Champagne is

hand-made; 100% of Pol Roger Champagne is produced in its winery, nothing is outsourced.

Controlled entirely from vineyard to bottle, Pol Roger Champagnes are the marriage of power

and elegance.

“Pol Roger is the ‘gentlemen’s’ Champagne,” as Jean-Paul kauffman wrote in Voyage en

Champagne, adding, “It is not surprising, therefore, that Sir Winston Churchill, and even the

British royal family, should have made it their favorite over the years. This refinement reflects

a whole lifestyle. It is also a source of infinite pleasure. Pol Roger Champagne has a soul,

created by the union of a family’s spirit and the character of a vineyard.”

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LINE EXTENSIONS

Brut Blanc de Blancs Vintage

Brut Vintage

Brut Rosé Vintage

Brut Réserve ‘White Foil’

Pure Brut

Rich Demi-Sec

CUVéE SIR WINSTON CHURCHILL

The friendship between Champagne Pol Roger and Sir Winston Churchill dates back to the 1928 vintage of Pol Roger. This lasting friendship continued until his death and created a deep link between the two families. Among his array of famous quotes, Sir Churchill once called Pol Roger “the world’s most drinkable address”.

To commemorate this friendship, Pol Roger produced the first release of “Cuvée Sir Winston Churchill” with the 1975 vintage, which was produced in magnum only and released in 1984. Since then, a dozen vintages have been produced with 2000 being the 12th. The 2004 vintage of “Cuvée Sir Winston Churchill” is the next vintage to be released.

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famille hugel

SCHOELHAMMER RIESLING

Located in Riquewihr, the Hugel family’s tiny Schoelhammer vineyard—ranked as a ‘Grossi Laüe’ or Grand Cru wine, the highest quality status within the appellation— merits its exalted reputation. Its eminence is attributable to several linked factors; first, situated within Hugel’s historic Schoenenbourg Grossi Laüe vineyard, its Schoelhammer Riesling is produced from only 30 rows of vines. Schoenenbourg’s soils are comprised of gypsum, dolomite and keuper subsoils with marl, all of which are characteristic of Alsace soil and date to the Upper Triassac period. Equally important, these 30 rows are organically farmed, which given Schoenenbourg’s restricted yields, is intended to promote the fullest expression of Schoellhammer Riesling’s singular varietal, vineyard and terroir identity. This is a Grand Cru wine of unquestionable quality.

In 2016, Hugel introduced the 2007 Schoelhammer Riesling. Especially notable is the fact that this wine is the first new release from the Hugel family following the release of their 350th Anniversary Jubilee wines in 1989. Aged in Hugel’s cellars, the new wine revives the Alsace tradition of labeling a wine by its specific site, that is, by the name of the vineyard where its grapes were harvested.

famille hugelFor over 370 years and with 13-family generations the Hugel family

has unrivalled experience and knowledge of Alsace vineyards and

winemaking. known today for their passion and modern outlook,

the dynamic Hugel family, located in the picture-postcard fortified

village of Riquewihr, has earned a worldwide reputation for their

Alsace wines. Emblematic of the Hugel’s abilities to combine

tradition and innovation, the family has recently introduced new

wines and bold, more inclusive labeling to call greater attention

to Hugel’s entire family and their unique vineyard holdings. At the

same time, in the U.S and globally, Hugel has increased the pace

of its already strong social media outreach.

More than half Hugel’s 61 acres are in what the Hugel family now

calls Grossi Laüe vineyards, which translated from Alsatian dialect

means Great Growth, the equivalent of “Grand Cru” in Burgundy

or “Grosses Gewächs” in Germany. This nomenclature change

underscores the Hugel family’s proud ownership of these finest

estate vineyards. In particular the Schoenenbourg Grossi Laüe

and Sporen Grossi Laüe vineyards are a special source of pride,

planted to Riesling and Gerwürtztraminer, with small parcels of

Pinot Gris and Pinot Noir.

The Hugel website offers a wealth of information about Alsace

wine, www.hugel.com. Hugel has pioneered much advancement

in Alsace, including the early creation and classification of the

appellation’s Grand Cru vineyards. House specialties include late

harvest Vendange Tardive and Sélection de Grains Nobles wines,

made with selected botrytis-affected grapes. Vendange Tardive or

late harvest wines are the sweet jewels of the Alsace region and

in particular, the Hugel family. It was Jean “Johnny” Hugel who

first used the term following the 1976 vintage and who personally

drafted the guidelines to producing vendange tardive (late harvest)

that would become law in 1984. The law is strict and details

several variables that must be considered including sugar and

alcohol levels, vintage declaration, and vinification techniques.

From Hugel’s Grossi Laüe to Vendange Tardive, their wines are

released only when the family agrees they’re ready; the focus is

ultimate quality. A first-time taste of these wines is a revelation.

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Gewürztraminer Sélection de Grains Nobles « S »

Gewürztraminer Sélection de Grains Nobles

Gewürztraminer Vendange Tardive

Riesling Vendange Tardive

Riesling Grossi Laüe

Gewürztraminer Grossi Laüe

Pinot Noir Grossi Laüe

Riesling

Riesling Estate

Gewürztraminer

Gewürztraminer Estate

Pinot Blanc ‘Cuvée Les Amours’

Pinot Gris

Gentil

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paScal Jolivet

paScal JolivetThe house of Pascal Jolivet was founded in 1987 and is one of the

most dynamic domaines in France’s Loire Valley. Based in Sancerre,

the domaine now owns over 120 acres of prime vineyards spread

across the appellations of Sancerre and Pouilly-Fumé.

The domaine supplements the estate holdings with additional fruit

sourced from some of the prime terroirs of the region including

“les Caillotes”, “le Chêne Marchand”, “les Terres Blanches”, “les

Griottes”, and “le Clos du Roy”.

Sancerre wines originate from three soil types: clay, limestone and

flint. Sancerre wines are more floral and elegant than wines of the

same varietal type in other regions. Pouilly Fumé wines come from

an area located on the right (north) bank of the Loire, which offers

a large diversity of subsoils from the Ice Age. Pouilly Fumé wines

possess characteristic flinty aromas (pierre à fusil), and are slightly

rounder and creamier than Sancerre wines. The latter, grown on the

left (south) bank of the Loire, exhibit more floral aromas and are

bone dry.

Pascal Jolivet also produces a wine called Attitude, a Sauvignon

Blanc produced on a single 57-acre estate located to the west of

Sancerre in Touraine. This estate’s vines are planted in two distinct

terroirs: Chémery, with limestone soils, and Anger sur Cher, with

sandy soils. The Attitude wine range also includes a Pinot Noir and

a Rosé; the latter is a blend of one-third Pinot Noir, one-third Gamay

and one-third Cabernet. Overall, the Attitude trio is made with the

same winemaking philosophy, care and focus, as are all Pascal

Jolivet’s wines.

Pascal Jolivet is a firm believer in natural winemaking and practices

environmentally friendly techniques in both the vineyard and the

cellar. The philosophy of the estate is to let nature take its course

as much as possible. The juices are fermented with wild yeasts

in stainless steel tanks with thermoregulation. Valentina Buoso is

Pascal Jolivet’s new winemaker and she continues to fulfill Pascal

Jolivet’s philosophy and practices.

SAUVAGE SANCERRE BLANC

Situated 125 miles south of Paris, the Sancerre landscape undulates at an altitude between 650 and 1,300 feet. The Loire River on the Eastern side of the hilly environment creates a relatively temperate microclimate for the wines. Sauvage Sancerre Blanc is made from 100% Sauvignon Blanc grapes, whose selected parcels in Champtin are planted in limestone soils.

100% organically cultured, the Sauvage Sancerre Blanc grapes are fermented naturally, without the addition of yeasts. After 12 months of maturing on the lees, the wine is bottled without filtration or cooling.

As a vibrant aperitif or to accompany chilled shellfish like lobster or crayfish, grilled fresh-water fish such as pike or trout, swordfish, sea bass or salmon, or white meat and poultry, Sauvage Sancerre Blanc is an ideal choice.

LINE EXTENSIONS

Sancerre Le Chêne Marchand

Sancerre Les Caillottes

Sancerre Clos du Roy

Sancerre Rosé

Sancerre

Pouilly Fumé Indigène

Pouilly Fumé Les Griottes

Pouilly Fumé Les Terres Blanches

Pouilly Fumé

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producerChÂtEAU mont-redon Winemaking in the famed Southern Rhône appellation called

Châteauneuf-du-Pape reaches back more than 2,000 years to

Roman times. For centuries just as the wines of Châteauneuf-du-

Pape have been regarded as the undeniable leader within the entire

Southern Rhône region, Château Mont-Redon has long reigned as

the undisputed king of this world-renowned appellation.

The appellation’s name—the New Château of the Pope—dates to

the 14th century, when following a dispute between French king

Philip IV and the Papacy, Pope Clement V moved the Papal court to

Avignon in 1309. (There on the Rhône riverside in a magnificent

palace, the New Château, the Papacy resided until 1377.) Born

in Bordeaux, Pope Clement V was a noted wine lover; in 1300,

the then-Bishop planted the first vines at what became known as

Château Pape-Clément, which remains one of France’s oldest wine

estates in the present Pessac-Léognan appellation.

By 1344, “Mourredon”—then part of the Pope’s land holdings and

located about 12 miles north of Avignon—was officially recognized

as a vineyard. Today Château Mont-Redon owns 250 acres of the

most perfectly sited vineyards in Châteauneuf-du-Pape. Château

Mont-Redon also owns another 87 acres in the Lirac appellation,

located direcly across the Rhône, on the west side of the river as

well as 62 acres in the Côtes du Rhône appellation.

More than half of the estate’s vineyards are planted on the highest

plateaus of the Châteauneuf-du-Pape appellation—500 feet high.

Grenache, Syrah and Mourvèdre vines are grown in pebbly red

soil and produce wines that are generous, powerful, tannic and

concentrated. Thirteen grape varieties (white and red) can be used

to make a Châteauneuf-du-Pape wine and Château Mont-Redon

cultivates and vinify all 13.

Château Mont-Redon has been in the Abeille-Fabre family for four

generations: Pierre Fabre, representing the fourth generation of

winemakers, carries on the family’s work at the domaine.

Judicious blending of the varieties that exist at Château Mont-Redon

results in an aromatic and complex combinations of scents and

flavors on the palate.

LINE EXTENSIONS

Château Mont-Redon Châteauneuf-du-Pape White

Réserve Mont-Redon Côtes du Rhône Red

Réserve Mont-Redon Côtes du Rhône White

Réserve Mont-Redon Côtes du Rhône Rosé

Château Mont-Redon Lirac Red

CHÂTEAU MONT-REDON CHÂTEAUNEUF-DU-PAPE ROUGE

The Châteauneuf-du-Pape appellation area is situated on the left bank of the Rhône, between Orange and Avignon. In the vineyard, the soil’s main feature is the large rounded stones or pebbles known locally as “galets”, which retain some of the intense daytime heat of the Provencal sun and then slowly disperse it to the vines during the night. This layer of stones is six feet deep and beneath it there is a layer of clay, through which the vines’ roots penetrate in search of water. In short, it is an exceptional soil.

The appellation’s climate is Mediterranean with particularly hot summers. The famed Mistral wind blows away any humidity, ensuring climactic conditions very favorable to the cultivation of vines. At harvest, all grapes are hand picked, which enables the domain to select the best grapes. This is a major point in the quality of the Château Mont-Redon’s wines.

Château Mont-Redon gives prior importance to the sorting of the grapes and therefore has invested in 2 optical sorting tables that allow a berry-by-berry checking. Château Mont-Redon is the only winery in the Rhône Valley to sort its grapes so strictly.

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philippe & vincent JaBoulet Philippe Jaboulet and his son, Vincent, carry on long-established

family winemaking traditions at Domaine Philippe & Vincent Jaboulet

in Crozes-Hermitage. Located in the northern Rhône Valley about

one mile south of Tain l’Hermitage, the domaine was founded in

2006 following the sale of Maison Paul Jaboulet Ainé, where Philippe

managed the family’s vineyards and handled all grape purchasing.

After the sale, Philippe and Vincent retained about 32 acres of the

family’s vineyards, including most notably a parcel of the original

Thalabert vineyard, which is situated in the Crozes-Hermitage

appellation. (Philippe and Vincent Jaboulet acquired another 37 acres

to add to the newly formed domaine, including a small plot in Cornas-

1.7 acres.) The parcel from the Thalabert vineyard that belonged to

Paul Jaboulet Ainé was renamed Nouvelère, commemorating the ‘new

era’. The domaine’s Nouvelère wine is produced from the vineyard’s

oldest vines, up to 80 years old. (See below.)

The domaine owns other vineyard holdings in Crozes-Hermitage,

where relatively younger vines yield full-bodied reds from the Syrah

variety. These wines are aged in tanks and both small and large oak

barrels; no new wood barrels are employed.) These reds are released

two years after the vintage. The domaine’s Crozes-Hermitage white

wine comes from the Marsanne grape.

In Hermitage, the Syrah wines are sourced from 30-year-old vines in

the Les Dionnières lieu-dit; the grapes are raised carefully: organic

fertilizer and no chemical insecticides. The family also produces

limited quantities of Hermitage white wines, made from 100%

Roussanne grapes; in Cornas, a small amount of red wine is produced.

The entire domaine has received the High Environmental Value

certification from the French Ministry of Agriculture, recognition of the

domaine’s efforts to implement environmentally respectful practices,

according to Vincent Jaboulet.

DOMAINE PHILIPPE & VINCENT JABOULET NOUVELÈRE

Before the vineyard plot now known as Nouvelère, and before Thalabert, the Jaboulet family called this parcel Les

Grandes Vignes, a recognition of (and tribute to) the old age of the vines, which are between 50-80 years old.

The Crozes-Hermitage Nouvelère vineyard is scattered with big, boulder-sized rocks and large pebbles, so the high-density plantation of the vines must be entirely worked by hand; they are trellised in échalas style, which is the appellation’s classic single pole design. During the growing season, no chemical pesticides are ever used. Fermentation takes place in oak tanks for a part of the production, during which time it is pumped-over and punched down twice per day. A long maceration of three-to-four weeks follows.

The wine is aged in small oak and larger barrels for approximately two years. Production is relatively small, totaling about 15,000 bottles each vintage.

Dark fruit is the core characteristic of this lively 100% Syrah wine. Slightly spicy, with raspberry and blackcurrant flavors, and lots of grip on the finish.

LINE EXTENSIONS

Red Wines:

Crozes-Hermitage

Cornas

Ermitage

White wines:

Crozes-Hermitage

Ermitage

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producervidal-fleury Vidal-Fleury, though the oldest established winery in the Rhône,

is fortunate today to have one of the newest and most up-to-date

wineries in the region. In 2008 more than €20 million was invested

to create a new facility complete with fully temperature-controlled

fermentation vats, new barrel “chais” and bottle ageing cellars.

The new building is partially built into the hillside of Côte-Rôtie itself,

which gives natural temperature control in the barrel cellar. The new

capacity of the winery allows long lees ageing of wines in some cases

up to four years. This longer ageing allows the wines to develop softer

tannins after going through a longer maceration for better extraction.

The result has been nothing short of a revolution in quality especially

beginning with the 2010 vintage. Changes will be visible in the new

exceptional packaging and in the new style of wines.

From the 2013 vintage, the style and assemblage of the Côtes du

Rhône red and white changed. Specifically, a higher proportion of

older vine Grenache has been added to the red to add volume and

depth and increased proportions of Clairette and Roussanne to the

white to add opulence, texture and elegance. Vidal-Fleury’s vineyards

are 100% self-sustaining.

Founded in 1781, Vidal-Fleury is the Rhône Valley’s oldest continuing

grower/négociant firm. Thomas Jefferson’s visit in 1787 was its first

contact with the United States; he called the wines “justly celebrated.”

During the 1890s, Gustave Vidal married a daughter of the Fleury

family. Thanks to her dowry, they replanted the vineyard following the

phylloxera outbreak. Then, in the 1920s, the House took an interest

in other wine-growing regions throughout the Rhône Valley.

In 1984, Ets. Guigal acquired the company. This step was a logical

continuation for the Vidal-Fleury and Guigal families, who had always

worked together. Indeed, Etienne Guigal (Marcel’s father) was hired

as a vine-grower and cellar master by Joseph Vidal-Fleury in 1924.

When the Vidal-Fleury family decided to sell the House, as none

of its heirs felt like taking over the reins, it naturally turned to the

Guigal family. As result, the company remains family run. Vidal-Fleury

is managed in absolute independence with its own winemaking,

logistics and commercial team.

Guy Sarton du Jonchay, a highly experienced oenologist, manages all

aspects of company including winemaking.

VIDAL-FLEURY CÔTE-RÔTIE CÔTE BLONDE LA CHATILLONNE

Côte-Rôtie La Chatillonne is the single-vineyard flagship of Vidal-Fleury. The two-acre vineyard, in which 88% Syrah, 12% Viognier co-planted, is located in Côte Blonde; production totals approximately 300 cases annually.

La Chatillonne is deep red, almost black, in color; it features an intense nose with cassis, pepper, cinnamon, smoky, tobacco, black olive, boxwood. On the palate, the wine is very round and fresh, with blackcurrant, cherry, spice (pepper, nutmeg), violets, and oaky flavors, something almost animal (dry ham); it is unctuous and persistent on the finish.

Serve at about 64°F. Decant two hours before tasting. This wine can be aged up to 20 years.

vidal-fleury

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C ô t e s d u R h ô n e

Côtes du Rhône rouge

Côtes du Rhône blanc

Côtes du Rhône rosé

s O u t h e R n R h ô n e

Ventoux rouge

Châteauneuf-du-Pape rouge

Châteauneuf-du-Pape blanc

Vacqueyras rouge

Gigondas

Tavel rosé

n O R t h e R n R h ô n e

Crozes-Hermitage rouge

Crozes-Hermitage blanc

Condrieu

Saint-Joseph rouge

Hermitage rouge

Côte-Rôtie

Côte-Rôtie Brune et Blonde

Muscat de Beaumes-de-Venise

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BonSerine Located in the north of Côte-Rôtie in Verenay, northeast of the

town Ampuis, Domaine de Bonserine is owned by Ets. Guigal, but

it is absolutely independent with its own winemaking, commercial

and logistics team. The domain today owns 27 acres of vineyards

in Côte-Rôtie and about 2.5 acres in the Condrieu appellation.

Planted in some of the best terroir plots in the Côte-Rôtie

appellation in both Côte-Blonde and Côte-Brune, the domain has

holdings in the lieux-dits (places) of Les Moutonnes, La Viallière,

Le Champin, Leyat, Fongeant and Planèze; in Condrieu, it owns

vineyards in les Eyguets and la Grande. Soils there are mostly

schist, mixed in with iron and mica. All vineyard work is conducted

following sustainable practices; in all its vineyard farming, no

herbicides, chemicals or pesticides are employed.

The Syrah grape is by French AOC regulations the dominant and

only red grape variety allowed in the Northern Rhône appellations,

including Côte-Rôtie; however up to 20% Viognier is also permitted.

Domaine de Bonserine produces three single-parcel wines from

Côte-Rôtie, and one from Condrieu. (A single-parcel wine in Côte-

Rôtie is a relatively rare practice where wines blended from

multiple plots are the norm.) From Côte-Rôtie comes Domaine de

Bonserine La Garde: Released in only the best vintages and from

the Domaine’s best lieu-dits, this wine is 100% Syrah. (See left.)

The Domaine’s La Sarrasine is a blend of 97% Syrah and 3%

Viognier, the grapes are 100% destemmed. The wine is aged in

60% new French oak for up to 24 months. On average, 2,500

cases are produced each year.

The third red is the Domaine’s La Vaillière: This wine is 95%

Syrah-5% Viognier and grown in a single parcel of very old vines.

It is aged in a combination of demi-muid (160 gallon) barrels and

smaller new Burgundy oak barrels up to two years before bottling.

The Domaine’s Condrieu, whose 100% Viognier vines are raised

in granite soils, is suffused with minerality. With an intense,

perfumed nose, this rich white wine offers floral notes of violets

and apricot flavors.

CÔTE-RÔTIE LA GARDE

Domaine de Bonserine’s La Garde is an exceptional single-vineyard wine that takes its name from an ancient guard tower in the domain’s vineyards. Harvested from the domain’s the best lieu-dits of Côte-Blonde, Côte-Brune and Les Moutonnes, whose vines are 60 years old, the wine is released in only the best vintages.

A result of severe selection, typically about 80% of the berries are destemmed. It is aged in new French oak barrels for up to 36 months. The wine is inky dark with elegant, complex aromas of blackberry fruit, offering on the palate long, deep flavors of cocoa, coffee and tobacco supported by smooth, integrated tannins. Production ranges from 600 to 3,000 bottles depending on the vintage. This wine is ideal for ageing.

LINE EXTENSIONS

Côte-Rôtie La Viallière

Côte-Rôtie La Sarrasine

Condrieu

68 FRANCE

hecht & Bannierhecht & BannierFormed in 2002, Hecht et Bannier produces wines that are

reference points for the Roussillon, Languedoc and Provence.

Founders Gregory Hecht and François Bannier note: “To conserve

the typical Mediterranean strength in our wines while preserving

balance and crispness, this is our mantra for all the appellations

we produce.” This cutting-edge firm is one of the south’s most

exciting projects in recent memory, and promises to be a

formidable player with dramatic impact in the region.

Hecht & Bannier is at the forefront of a revolution in quality in

the diverse appellations of Roussillon, Languedoc and Provence.

From Côtes du Roussillon Villages to Languedoc Red to Côtes

de Provence Rosé, each of Hecht & Bannier’s wines is typically

based on 5-10 different parcels found to be of exceptional quality.

These blends are then vinified and bottled to best represent each

appellation in the range.

All Hecht & Bannier crus are aged for two years in large, traditional

“Demi Muids” (600L) wood barrels that insure preservation of fruit

quality and impart “resistance” to the wines allowing them to age

well. A portion of each wine is aged in neutral concrete vats to

focus the expression of fruit and appellation.

The Wine Advocate June 30th, 2011, noted: “Gregory Hecht and

François Bannier’s are living up to the challenge they set

themselves, namely to render, as négociants…wines that can

stand comparison with those of each respective appellation’s

top estates.”

BANDOL RED

The appellation of Bandol encompasses about 3,700 acres in the south of France west of the Côtes de Provence and directly bordering the Mediterranean Sea to the southeast. This small appellation stretches across eight villages, each representing a unique terroir; Bandol, Le Beausset, Le Castellet, La Cadiere d’Azur, Saint Cyr sur Mer, Sainte Anne d’Evenos, Sanary and Ollioles. The grapes for Hecht & Bannier’s Bandol Red come from all eight villages of the appellation.

Located between the Mediterranean Sea, the Sainte Baume Mountain and the Mont Caume, Bandol’s vineyards are about 50 kilometers east of the city of Marseille. There, soils range from shallow, dry and stony primarily of limestone, sand and sandstone, to deeper, clay-based soils around La Cadiere d’Azur. Vineyards are planted as “restanques” or stone terraces built into the hillsides.

Hecht & Bannier’s Bandol Red is mainly Mourvèdre, as this varietal flourishes in (and is synonymous with) Bandol. The wine is vinified and aged in a combination of epoxy-lined concrete tanks—to ensure long, slow fermentations—large neutral oak casks and about 20% in new oak barrels producing a wine of powerful, ripe, juicy fruit with an elegant, refined finish.

LINE EXTENSIONS

Faugères

Minervois

Côtes du Roussillon Villages

Bandol Rosé

Côtes de Provence Rosé

Languedoc Red

Languedoc Rosé

Languedoc Blanc

MALBEC

Malbec is widely known in France as “Cot” except in Bordeaux because it was introduced there by a man named, Michel Malbek. It is the principal grape variety of the appellation of Cahors and is used as well in Bordeaux though it plays second or third to Cabernet Sauvignon and Merlot in that vineyard (when used at all). In Saint Emilion Malbec is sometimes referred to as “Pressac”. Malbec grows well on clay-limestone soils (argilocalcaire). It is a vigorous varietal with thick skins that adapts well to warm growing regions such as the Languedoc and Argentina. Marc Roman Malbec is a rich, soft, fruity wine.

A heat-loving varietal, Malbec thrives in the warm sunshine of Southern France where consistent weather and patience allow tannins to ripen fully. It’s this warm climate that allows Marc Roman to make a rich and velvety Malbec, packed with black spice notes and dark berry fruit.

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marc romanThe Pays d’Oc—a name adopted from the ancient Occitane

language once widely spoken across Southern France—is the

country’s largest and most varied winegrowing area. Vineyards in

the Pays d’Oc territory extend along the Mediterranean, in four

departments in the Languedoc-Roussillon: Pyrénées-Orientales,

Aude, Hérault and the Gard.

Marc Roman wines are grown in these sun-drenched, southern

vineyards and carefully selected and blended to strict quality

specifications. Both wines—a rich, smooth Malbec and a refreshing

fruity, dry Terret, a white varietal—will make any meal more

enjoyable. Terret is a Mediterranean varietal that finds its best

expression in vineyards with close proximity or relationship to the

sea. It was introduced, according to historians of wine, to Southern

France by the Greeks and is one of France’s oldest known varietals.

Marc Roman wines are the result of the collaboration of two

winemakers, Michel Poudou and Henri Angiboust, who have

together worked in the vineyards and wineries of the South of

France for more than 30 years. They have built many successful

wine brands including René Junot, Ste. Geneviève and Lorval. Marc

Roman is their most recent project.

LINE EXTENSIONS

Terret

Rosé de Syrah

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Saint-SulpiceChÂtEAU

Saint-Sulpice The 150-acre Château Saint-Sulpice estate is located in the

eponymous village in northern Entre-Deux-Mers, just south of St.

Emilion and 14 miles northeast of the city of Bordeaux. The Entre-

Deux-Mers, literally ‘between two seas’, takes its name because

it is situated between the Dordogne and Garonne rivers, which

constitute the northern and southern boundaries of the region.

The Entre-Deux-Mars’s preponderance of rich, alluvial soils—sand

and clay in different ratios—should come as no surprise given the

ancient deposits of region’s two principal rivers, which flooded and

changed course over the millennia.

The Château Saint-Sulpice property is planted mainly with Merlot

and is very carefully tended by owner-winemaker Christophe

Dubergé. Their spotless cellar has been recently modernized,

including the installation of a battery of stainless steel tanks.

Coming from a family settled in Saint-Sulpice-et-Cameyrac for over

8 generations, Pierre Dubergé took over the family estate in 1970.

In 1986, his son, Christophe, joined him. Half of the property has

been gradually replanted, which has provided the opportunity to

plant different grape varieties that best suit the soil.

This restructuring of the vineyards was accompanied by the

modernization of equipment. These changes reflect the family’s

unique approach, which continues to combine innovation and

efficiency. In addition, all the buildings on the estate have been

completely restored and newly expanded. Personally selected by

Christophe Dubergé the Esprit de Saint-Sulpice Bordeaux Blanc is

carefully blended from Sauvignon Blanc (80%) and Semillon (20%),

the wine is dry yet full flavored, mineral and long on its finish.

Château Saint-Sulpice’s two Bordeaux wines represent

extraordinary value and rare quality.

BORDEAUX

The Château Saint-Sulpice Bordeaux Rouge is a blend of 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc. This wine is vinified with complete de-stemming, eight-day fermentation in new temperature-controlled stainless steel tanks and aging in vats for several months before bottling. This approach emphasizes the natural red fruit characters. The wine exhibits black cherry, spice and plum notes, with great depth and balance.

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Esprit de Saint-Sulpice Bordeaux Blanc

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compagnie m

edocaineCompagnie Médocaine was founded

over 30 years ago and has grown

to become one of the leading

wine merchants in Bordeaux. The

company works with Bordeaux’s top

wineries (also known as “châteaux”)

purchasing their wines upon early

release and marketing them around

the world to key clients. Compagnie

Médocaine is known for rigorous

selection of the wines it markets and

loyal relationships with customers

and property owners alike.

In the United States, Compagnie

Médocaine has long had a

presence through a United States

office. In 2009, the company

decided to expand this presence

by opening its inventories to the

sales force of Frederick Wildman

and Sons, Ltd. The aim for both

companies is to bring “la place” of

Bordeaux, the Bordeaux marketplace,

to the American market.

B urgundy is easy to explain and impossible to comprehend.

The easy part: there are only two grape varieties planted (taking out the Beaujolais for now):

Chardonnay for white wines and Pinot Noir for reds and the region is small, 138 miles from

north to south (and that includes the Beaujolais). The impossible part: these two grape

varieties planted in this relatively small vineyard area produce hundreds of wines, each one

absolutely unique. To know Burgundy is to understand it cannot be known, it can only be

experienced bottle-by-bottle, wine-by-wine and year-by-year over a lifetime.

Generalizations are, however, possible. Chablis, in the far north of Burgundy, is the vineyard

where Chardonnay finds its most elemental expression (and this is not to say simple).

Approximately 10,000 acres are planted in the Chablis AC, of which only 250 acres qualify

as Grands Crus. Clearly delineated, sharply focused, totally expressive, Chablis is a wine

that lives balanced on a knife’s edge between excessive acidity and simple fruit. When the

balance is found, Chablis offers unmatchable pleasure. Aged Chablis takes on a honeyed

character that cannot even be suspected when the wines are young.

Farther south, the Côte de Nuits vineyards—a mere 10 miles long and up to 3 miles wide—

line up with their heart being the tiny strip of vineyard between Fixin and Nuits-Saint-Georges

itself. Here Pinot Noir finds its apotheosis. The wines from the Côte de Nuits astonish by

their sheen, their power, depth and sheer muscle. And yet with all of their strength, they flower

in the glass with an aromatic beauty that simply cannot be described, only suggested: a

pot-pourri of exotic dried flowers, ripe fruits, ground spices, rum, vanilla, leather, walnuts, and

hazelnuts. Our minds shrink trying to capture the essence of these regal red wines.

Along the Côte de Beaune—only 16 miles in length—Chardonnay achieves greatness equal

to Pinot Noir grown just to the north. To name some of the vineyards in which Chardonnay

achieves the unimaginable is to confirm the reality: Montrachet, Meursault, Puligny-

Montrachet, and Corton Charlemagne.

The Côte Chalonnaise, farther south still, is home to both Chardonnay and Pinot Noir. It

produces solid, delicious wines from both varieties that, because less well known, are

sensational values.

Farthest south, Pinot Noir gives way to Gamay, in the region of the Beaujolais, which north to

south is 34 miles long and, give or take, roughly 8 miles wide. This well-known, and relatively

large, vineyard produces lively, “gulpable” yet serious wines, especially when grown and made

by artisanal winemakers eager to allow their vineyards to express themselves.

76 BURgUNdY

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ARMAND ROUSSEAU Gevrey-Chambertin, Côte de Nuits

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DOMAINE FAIVELEYNuits-Saint-Georges,

Côte de NuitsCôte de Beaune

Côte Chalonnaise

STÉPHANE AVIRONChapelle de Guinchay

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J.J.VINCENTFuissé, Pouilly-Fuissé (Mâconnais)

CHÂTEAU FUISSÉFuissé, Pouilly-Fuissé (Mâconnais)

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DOMAINE JACQUES PRIEURMeursault, Côte de Beaune

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DOMAINE LABRUYÈREMoulin-à-Vent

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OLIVIER LEFLAIVE FRÈRESPuligny Montrachet,

Côte de Beaune

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l LYON

DIJONl

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TOURNUS l

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l LOUHANS

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l BEAUNE

MEURSAULT l

l NUITS-ST-GEORGES

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AUTUNl

C Ô T E

D E N U I T S

H A U T E S C Ô T E S

D E N U I T S

H A U T E S C Ô T E S

D E B E A U N E

C Ô T E

C H A L O N N A I S E

M Â C O N N A I S

B E A U J O L A I S

C Ô T E

D E B E A U N E

B O U R G O G N E

Grosn

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DOMAINE CHRISTIAN MOREAU PÈRE ET FILS Chablisl

DOMAINE BILLAUD-SIMON Chablis

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chriStian moreau PèRE Et FiLS

The Moreau family has been rooted in the heart of Chablis since 1814. At that time Jean-

Joseph Moreau founded the wine-merchant trading firm. In 1974 Hiram Walker acquired 50%

of the company and acquired the remaining shares in 1985. J. Moreau et Fils was then sold

with no member of the family remaining in the company to Boisset in Nuits-Saint-Georges.

The Moreau family retained ownership of their vineyard holdings throughout these transitions.

With the 2002 vintage, Christian Moreau Père & Fils regained their right to produce wines

sourced from their extensive vineyard holdings and market the wines under their own name.

Today, Fabien Moreau, the sixth generation of the family, is the super-star winemaker of this

beautiful Domaine in Chablis. After graduating in Oenology in Dijon and earning a MBA at

E.N.I.T.A in Bordeaux, he also studied in New Zealand.

Domaine Christian Moreau Père & Fils is committed to organic farming in all their holdings.

The Domaine owns 29.6 acres, of which approximately 13 acres are comprised of Grand

Cru parcels, including one-quarter acre in Blanchot; nine acres in Le Clos, of which almost

one acre is Le Clos des Hospices (see below); 2.5 acres in Valmur; 1.25 acres in Vaudésir.

The Domaine owns the balance of its holdings in Vaillons, a Premier Cru, Chablis and Petit

Chablis. The Chablis “AC” is their only wine that is not produced from 100% of Domaine-

grown fruit.

The Domaine’s vines average 45 years old; at harvest, grape picking is done by hand, from

their Chablis up to their Grands Crus. The Domaine’s Premier Crus and Grands Crus wines

are vinified up to 30-45% in wood barrels, the balance in stainless vats. Fermentation of their

other wines takes place in stainless steel vats. According to Moreau family, “Our winemaking

techniques should strive to honor the high quality of our terroir, vines and grapes, bringing out

the very best in every harvest.”

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CHABLIS GRAND CRU LES CLOS ‘CLOS DES HOSPICE’

The Domaine Christian Moreau Père et Fils Grand Cru Les Clos ‘Clos des Hospice’ is produced from the domaine’s tiny one-acre monopole at the foot of the Les Clos vineyard. The vineyard was acquired by the Moreau family in 1904 is has a slightly different terroir to rest of the vineyard, with

slightly heavier marl soils, old and densely planted vines.

The grapes are pruned heavily during the growing season to keep yields to a minimum. Grapes are hand harvested using small containers, and brought to the winery for further sorting. Like all Moreau wines, the selection

process is strict for this cuvée with only the highest quality grapes making their way to the fermentation. The must is fermented in stainless steel followed by 12 months of aging in the cellars. A small portion of the final blend is aged in oak cask.

LINE EXTENSIONS

Chablis Grand Cru Les Clos

Chablis Grand Cru Valmur

Chablis Grand Cru Blanchot

Chablis Grand Cru Vaudésir

Chablis 1er Cru Vaillon Cuvée Guy Moreau

Chablis 1er Cru Vaillon

Chablis

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Billaud-SimonDomaine Billaud-Simon in Chablis is comprised of about 42 acres,

encompassing four Grands Crus vineyards, including one acre in

Les Clos; one acre in Les Preuses; 1.75 acres in Vaudésir; and

.44 acre in Les Blanchots. The Domaine also owns four Premiers

Crus vineyards, including Montée de Tonnèrre, Mont-de-Milieu,

Fourchaume and Vaillons. In addition to its crus wines, Domaine

Billaud-Simon makes a Chablis Villages “Tête d’Or”, with grapes

harvested exclusively from the estate.

In 1815, at the end of the Napoleonic wars, Charles Louis Noël

Billaud returned home to Chablis and founded Domaine Billaud-

Simon. There, thanks to his family’s holdings, he planted the

first vines. Then, a little more than a century later in the 1930s,

the Domaine’s vineyards were enlarged with the marriage of his

descendant Jean Billaud to Renée Simon.

Located close to the Serein River, Jean Billaud’s son, Bernard, took

over the estate until its acquisition by Domaine Faiveley in July

2014. Since then, Domaine Billaud-Simon is managed separately

from Domaine Faiveley: It has its own vineyard, winemaking

facilities and remains dedicated to uphold the same style of the

wines while continually striving to improve their quality. Along with

technical improvements in the modern winery, manual grape picking

is increasingly being practiced for their Grands Crus and selected

Premiers Crus.

The Chablis wines of Domaine Billaud-Simon exhibit elegance,

balance and pure Chardonnay fruit. Delicious when young, they

evolve beautifully with some ageing.

DOMAINE BILLAUD-SIMON CHABLIS VILLAGES “TÊTE D’OR”

“Tête d’Or” is sourced from 28-year-old vines from a domaine-owned south/southeast facing 7.4-acre parcel at the foot of the Montée de Tonnèrre Premier Cru in the heart of the Chablis appellation.

Grapes are manually harvested, pressed and macerated at cool temperatures for seven days. Fermentation entirely in temperature controlled stainless steel. The wine is aged for 12 months in 80% stainless steel, 20% oak.

Attractive white-gold color with delicate, pale green reflections. The nose offers citrus and white flowers. The palate is refined, smooth and rich. Everything is perfectly balanced: lively yet discreet, mineral without being dry, fruity yet refined.

Domaine Billaud-Simon’s Chablis Villages “Tête d’Or” is unquestionably a prestige cuvée.

LINE EXTENSIONS

Les Clos Grand Cru

Les Preuses Grand Cru

Les Blanchots Grand Cru

Fourchaume 1er Cru

Montée de Tonnerre 1er Cru

Mont de Milieu 1er Cru

Les Vaillons 1er Cru

Vaudésir

Chablis

Petit Chablis

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armand rouSSeauDomaine Armand Rousseau ranks with Romanée-Conti, Leflaive,

Jacques Prieur and small handful of names that are the stuff of

Burgundy legend. These domaines produce impeccable quality

wines from vintage to vintage, and consistently place Burgundy at

the top of the wine world.

Each of the domaine’s prestigious holdings is in Gevrey-Chambertin,

with the exception of Grand Cru Clos de la Roche in Morey-St.

Denis. The domaine controls a remarkable 19.8 acres of Grand

Crus, including 6.25 acres in Chambertin and 3.45 acres in Clos

de Bèze. Rousseau owns 5.5 acres in the famed Premier Cru Clos

St. Jacques, which accounts for 40% of Clos St. Jacques’s total

acreage, and 100% of the 2.5-acre monopole, Grand Cru Clos des

Ruchottes. (A ‘monopole’ in France signifies a classified vineyard

owned by a single winery; Clos des Ruchottes is the only such

Grand Cru monopole in Gevrey-Chambertin.)

In August 2012, following the purchase of Château de Gevrey-

Chambertin’s vineyards by its new Chinese owner, Louis Ng Chi-sing,

chief operating officer at SJM Holdings in Macau, the Château

vineyard and winemaking responsibilities were entrusted to Eric

Rousseau of Domaine Rousseau. The five-acre property, which

includes the Château, is comprised of small plots of the Grand Cru

and Premier Cru ‘Chambertin’ vineyards, while the balance is Gevrey-

Chambertin AOC. With these additional Grand Cru and Premier Cru

‘Chambertin’ vineyards, Domaine Armand Rousseau controls a

grand total of more than 39.5 acres of cru-designated vineyards in

Gevrey-Chambertin and Morey-St. Denis.

Eric Rousseau is adamant that yields should be severely limited to

promote faithful expression of the individual vineyard. The wines age

in barrel for 18 months before bottling. Rousseau releases its wines

exactly two years after the vintage.

Frederick Wildman has represented Domaine Armand Rousseau

exclusively in the U.S. since 1934.

GEVREY-CHAMBERTIN 1ER CRU CLOS ST JACQUES

Domaine Armand Rousseau’s holding of 5.5 acres accounts for 40% of the total acreage of this famed Premier Cru, which many believe is of Grand Cru quality and one of the finest Premier Cru vineyards in the entire Côte d’Or. The walled vineyard sits just up the hillside from the village, well within site of the domaine. The Domaine’s eastern-facing vineyard affords the vines to benefit from morning sun.

Grapes are meticulously sorted as they arrive in the winery. Following a cool maceration lasting five-seven days the must travels by gravity into barrel where it will stay for the entire vinification process lasting typically 18-24 months. Each Armand Rousseau wine is bottled unfiltered.

LINE EXTENSIONS

Chambertin Clos de Bèze Grand Cru

Chambertin Grand Cru

Charmes Chambertin Grand Cru

Clos du Château de Gevrey-Chamebertin Grand Cru

Clos de la Roche Grand Cru

Mazy-Chambertin Grand Cru

Ruchottes-Chambertin Grand Cru Clos des Ruchottes

Gevrey-Chambertin 1er Cru Les Cazetiers

Gevrey-Chambertin 1er Cru Lavaux St Jacques

Gevrey-Chambertin AC

84 BURgUNdYBurgundy 85

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faiveleyIn 1825, Pierre Faiveley founded the firm that now bears the name Domaine Faiveley. At

that time, the firm was a classic négociant, buying and selling wine. But from generation to

generation, with a strong commitment to the quality of Burgundy’s patrimony, the Faiveley

family has purchased vineyards and is today among the largest owners of classified

vineyards in the Côte de Nuits, Côte de Beaune and Côte Chalonnaise with holdings totaling

331 acres, of which 30 acres are grands crus and 67 acres are premiers crus.

On October 15, 2013, Domaine Faiveley reported it had acquired 50 acres of vines

previously owned by Domaine Dupont-Tisserandot of Gevrey-Chambertin, including parts

of the Grands Crus Charmes-Chambertin, Mazis-Chambertin and Le Rognet et Corton and

Premiers Crus Lavaux St.-Jacques, Les Cazetiers and La Petite Chapelle.

Faiveley’s white wines are both silky and powerful. They bring together purity, tension and

minerality. The red wines are the perfect illustration of a successful marriage of elegance,

precision and concentration.

The objective of the family today, led by Erwan Faiveley, is to increase the firm’s holdings

of great vineyards so that there can be complete control from vine to bottle across the

entire range of wines. Along with this focus, Erwan Faiveley has renovated the Domaines

cellars—in both Nuits-Saints-George and Mercurey—which now boast state of the art

barrel presses, custom-designed wooden vats and among the finest, air-cured oak casks

available in the world.

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CORTON GRAND CRU CLOS DES CORTONS FAIVELEY

Corton Clos des Cortons Faiveley is the only Grand Cru in Burgundy alongside Romanée-Conti to bear the name of its proprietor. The name was confirmed in court in 1937. This unique 7-acre parcel sits on the northern extremity of the hill of Corton fairly high up the slope surrounded by the famous “Le Corton” parcel. Soils are poor and well drained, made up primarily of iron-based stones and clay. The majority of the vineyard was planted between 1936 and 1967 with younger plantings up to 2002.

Grapes are hand harvested and sorted upon arrival at the domaine. Following a short maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 70% lightly toasted new oak barrels for 16-to-18 months.

LINE EXTENSIONS

Pommard “Les Rugiens” 1er Cru

Meursault “Blagny” 1er Cru

Mercurey “La Framboisière” (Monopole) Single Vineyard

Mercurey Blanc “Clos Rochette” (Monopole)

Single Vineyard

Gevrey-Chambertin AC

Nuits-Saint-Georges AC

Mercurey Rouge AC

Mercurey Blanc AC

Montagny AC

Bourgogne Blanc AC

Bourgogne Rouge AC

Musigny Grand Cru

Chambertin “Clos de Bèze” Grand Cru

Latricières-Chambertin Grand Cru

Mazis-Chambertin Grand Cru

Clos-de-Vougeot Grand Cru

Nuits-Saint-Georges “Les Saint Georges” 1er Cru

Gevrey-Chambertin “Les Cazetiers” 1er Cru

Beaune “Clos De L’Ecu” (Monopole) 1er Cru

Mercurey “Clos des Myglands” (Monopole) 1er Cru

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JacqueS prieurIt would be an understatement to claim that Domaine Jacques Prieur’s vineyard holdings

are great. The domaine is the only property in Burgundy to own vineyards in five of the

region’s most famous Grands Crus vineyards: Montrachet, Corton, Echézeaux, Musigny and

Chambertin. The domaine holds vineyards in 17 other prestigious Côte d’Or appellations for

a total of 51 acres under vine.

Founded in 1956, today the domaine is owned by the charming, understated Edouard

Labruyère. Pristine vineyards are impeccably maintained to produce fruit of exquisite quality.

The winery and domaine have been undergoing renovation since the Labruyère family

purchased the domaine and today the winery has facilities equal to the best in the world.

Rare among Burgundian growers and vintners, the Labruyère family is present in three other

French appellations: In 2012, Edouard Labruyere created a new house called Champagne

Labruyère—which added to their existing holdings of Château Rouget in Pomerol (1992) and

Domaine Labruyère in Moulin à Vent, Beaujolais, in which the family has owned vineyards

since 1870.

Domaine Jacques Prieur vinifies each parcel separately to reveal its essential character. The

winemaker is the remarkable, highly respected Nadine Gublin, named “Winemaker of the

Year” in 1997 by the Revue du Vin de France, the country’s leading wine journal.

MUSIGNY GRAND CRU

Musigny takes its name from a now extinct 14th century family, de Musigny, which served in various high offices in the court of the Dukes of Burgundy. As with many other famous Burgundian ACs, plots and lieu-dits (specific named places) such as Clos de Vougeot, Cistercian monks first developed what would become the Musigny appellation, which attained official status in 1936.

Domaine Jacques Prieur owns just less than two acres of Grand Cru Musigny. This is one of the greatest terroirs in the world for Pinot Noir. The 26-acre vineyard sits high on the hillside

overlooking the larger Grand Cru of Clos de Vougeot in the village of Chambolle-Musigny. Soil composition is very thin and made primarily of small stones. Drainage here is optimal.

Grapes are hand harvested, strictly sorted and de-stemmed. The must will sit on the skins for 23 days prior to fermentation. The wine ages for a total of 16 months in oak barrels, which rest deep in the cellars of Domaine Jacques Prieur. As with Domaine Jacques Prieur’s other vineyard holdings, the Musigny Grand Cru’s vineyard practices are “increasingly biologique”,

reports Clive Coates, Master of Wine, in his tome, The Wines of Burgundy. (A vin biologique follows strict, regulated organic viticultural precepts as determined by the French National Interprofessional Wine Federation of Organic Agriculture, which prohibits the use chemical weeding products or other synthetic treatments; only natural chemicals, such as sulfur dioxide to deter powdery mildew or copper sulfates to combat mildew, are permitted.)

LINE EXTENSIONS

Chambertin Grand Cru

Chambertin Clos de Bèze Grand Cru

Echézeaux Grand Cru

Clos de Vougeot Grand Cru

Corton-Bressandes Grand Cru

Corton-Charlemagne Grand Cru

Chevalier-Montrachet Grand Cru

Le Montrachet Grand Cru

Volnay 1er Cru Clos des Santenots

Volnay 1er Cru Santenots

Beaune 1er Cru Clos de la Fèguine Rouge

Beaune 1er Cru Grèves

Beaune 1er Cru Champs-Pimont Rouge

Puligny Montrachet 1er Cru Les Combettes

Meursault 1er Cru Santenots

Meursault AC Clos Mazeray

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olivier leflaive F

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The Leflaive family has been rooted in Puligny Montrachet since

1717. In the 20th century Joseph Leflaive (1870-1953), a

descendant of the founder, Claude Leflaive, steadily acquired

parcels of prime premier and grand cru vineyards, beginning in

Puligny and later across Côte de Beaune and beyond. His sons,

Vincent and Jo, took over in 1953.

In 1984 Olivier Leflaive, Jo’s son, established with brother, Patrick,

Olivier Leflaive Frères, which was set up to act as the négociant

(a wine buyer and seller) of Domaine Leflaive, and subsequently

rented back selected parcels owned by the brothers to their

cousin Anne-Claude Leflaive, Vincent’s daughter, who took on

increasing responsibilities at the Domaine. However, by 2012,

the brothers’ rented parcels to the Domaine came back to Olivier

Leflaive Frères, including: Chevalier-Montrachet Grand Cru; Bâtard-

Montrachet Grand Cru; Puligny-Montrachet 1er Cru Les Pucelles;

Puligny-Montrachet 1er Cru Les Folatières; and Meursault 1er

Cru Blagny Sous le Dos d’Âne. So, over time, the brothers’ firm

became a grower and a négociant.

As a négociant that focuses on forging durable relationships with

some of the best winegrowers on the Côte de Beaune, Olivier

Leflaive Frères bottles exemplary AC regional, village, Premiers

Crus and Grands Crus, such as wines from Puligny-Montrachet,

Chassagne-Montrachet, Chassagne-Montrachet Premier Cru Les

Chaumées, Chassagne-Montrachet Premier Cru Les Vergers,

Chassagne-Montrachet Premier Cru Abbaye de Morgeot and

Chassagne-Montrachet Clos St Marc, and Rully Raclot.

LINE EXTENSIONS

Montrachet Grand Cru

Chevalier-Montrachet (Domaine) Grand Cru

Bâtard-Montrachet (Domaine) Grand Cru

Corton-Charlemagne Grand Cru

Chassagne-Montrachet “Clos Saint Marc” (Domaine) 1er Cru

Chassagne-Montrachet “Abbaye de Morgeot” (Domaine) 1er Cru

Puligny-Montrachet “Les Pucelles” (Domaine) 1er Cru

Puligny-Montrachet “Les Folatières” (Domaine) 1er Cru

Meursault Blagny “Sous le Dos d’Âne” (Domaine) 1er Cru

Meursault “Poruzots” 1er Cru

Meursault “Genevrières” 1er Cru

Meursault “Charmes” 1er Cru

Puligny-Montrachet “Les Enseigneres” Single Vineyard

Chassagne-Montrachet “Les Pierres” AC

Chablis “Les Deux Rives” AC

Rully “Les Cloux” 1er Cru

Pernand-Vergelesses AC

Aligoté (Domaine) AC

Aligoté (Domaine) AC

Chassagne-Montrachet AC

Meursault AC

Puligny-Montrachet AC

Bourgogne Blanc “Les Sétilles” AC

Pommard “Epenots” 1er Cru

Volnay AC

Bourgogne Rouge “Cuvée Margot” AC

MONTRACHET GRAND CRU

The most majestic of the world’s white wines, the rare Chardonnays of Le Montrachet represent the finest and most age worthy white wines made anywhere.

Evenly split between the appellations of Puligny and Chassagne Montrachet, the 10-acre Grand Cru of Le

Montrachet sits fittingly at the top of the slope with a near perfect southeast exposure. The soil is well drained and made up primarily of a calcareous subsoil covered by a thin layer of brown, organic soil.

Alcoholic and malolactic fermentation takes place entirely in oak, 30% of which

is new. The wine ages on its lees for a minimum of 15 months in the Leflaive cellars. The Montrachet is aged in bottle for 18 months prior to release.

Olivier Leflaive Le Montrachet is one of the rarest wines in the entire Frederick Wildman portfolio.

BURgUNdY 91

chateau fuiSSe

chateau fuiSSeThe Château Fuissé dates back to 1604 and has been in the Vincent family for five

generations. Each generation has added land, increased quality and enhanced the

worldwide recognition of the château. Today under direction of Antoine Vincent, Jean-Jacques

Vincent’s son, Château Fuissé has reached the pinnacle of quality in the region with its

wines rivaling the more famous appellations of Puligny-Montrachet, Chassagne-Montrachet

and Meursault to the north.

The château owns nearly 100 acres, each planted with Chardonnay covering five

appellations, including 60 acres in Pouilly-Fuissé; 20 acres in Saint-Véran; 7.4 acres in

Mâcon-Villages; 2.5 acres in Mâcon-Fuissé; and 7.4 in Juliénas.

The most famous vineyards of Les Brulés, Les Combettes and Le Clos surrounding the

château are bottled as specific cuvées to showcase their unique terroir. Presently, both Les

Brulés and Le Clos are in review by the INAO for premiers crus designation. Currently, Mâcon

is the lone region in Burgundy lacking even one premier cru. But if one (or more) of the

region’s vineyards wins approval, such a designation will be the first-ever premier cru in the

Mâconnais.)

Château Fuissé also produces quality-driven wines sourced mainly from family-owned

properties in the Mâcon under the Vincent Signature label. Each of these wines is produced

with the same care and expertise as the domaine bottlings.

CHÂTEAU FUISSé LE CLOS

With the 1992 vintage, Château Fuissé began to produce this single vineyard bottling from their Le Clos vineyard. This cuvée has become one of Pouilly-Fuissé’s top selections with age-ability of the famous wines of the Côte de Beaune.

Château Fuissé Le Clos’s walled parcel is situated directly behind the château, whose soil contains dense clay and benefits from a perfect south/ southeast exposure. The vineyard is planted entirely to Chardonnay vines that average over 45 years of age.

Le Clos is barrel fermented and aged in the cool cellars below the château for 12 months. 80% of the barrels are new. The wine is then moved to the state-of-the-art winemaking facility for clarification and bottling.

Le Clos is extraordinarily rich with layer upon layer of ripe apple, pair, and spice. The finish is driven by minerality with a firm gripping acidity.

LINE EXTENSIONS

Pouilly-Fuissé Les Combettes

Pouilly-Fuissé Les Brulés

Pouilly-Fuissé Tête de Cru

Juliénas

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J.J. vincent

J.J. vincentJ.J. Vincent produces a range of wines made

with the same care and expertise as those

made at the Vincent’s historic domaine,

Château Fuissé. Made primarily from grapes

sourced from Mâconnais vineyards owned

by members of Jean-Jacques Vincent’s

family, these wines are of extremely high

quality and represent remarkable value.

Maison J.J. Vincent wines are both lovely

and approachable wines for immediate

consumption and a great introduction to the

Château Fuissé range of great wines.

J.J. Vincent’s Crémant de Bourgogne

is vinified by a méthode traditionnelle

(traditional method) Crémant de Bourgogne,

which means it is produced with a second

fermentation like a classic Champagne.

Made from 100% Chardonnay, J.J. Vincent’s

Crémant de Bourgogne features fine,

persistent bubbles and an appealing

freshness on the palate.

POUILLY FUISSé CUVéE MARIE-ANTOINETTE

J.J. Vincent Pouilly-Fuissé Cuvée Marie-Antoinette is a tribute to Jean-Jacques Vincent’s mother, Marie-Antoinette Vincent. The wine is sourced from several parcels including young vines from the Château Fuissé vineyards of Le Clos, Les Brulés and Les Combettes as well as several non-domaine yet family owned parcels throughout the appellation.

Cuvée Marie-Antoinette is created with a fresh, youthful profile in mind. The grapes are vinified in stainless steel tank with only about 25% of the total blend seeing any time in oak. The resulting wine is pleasing, refreshing and crisp on the palate, with youthful layers of acidity, apple, peach and vanilla.

LINE EXTENSIONS

J.J. Bourgogne Blanc

Crémant de Bourgogne

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laBruyereDomaine Labruyère is one of the oldest wineries in the Moulin-a-Vent

appellation. In 1870, Jean-Marie Labruyère, wine grower, settled in

les Thorins, a hamlet of Romanèche-Thorins. Since then several

generations of the Labruyère family have been running the estate

and later acquired the famous “Le Clos du Moulin-à-Vent”, a 2.3

acre vineyard that is the only monopole of the appellation.

Over the past 20 years Jean-Pierre and Edouard Labruyère have

focused on acquiring what they feel are the primary parcels in the

heart of the Moulin-à-Vent appellation; which is ranked as one of

ten village crus. Elsewhere in France, the Labruyère family is also

present in three other appellations: In 2012, Edouard Labruyère

created a new house called Champagne Labruyère, which added to

the family’s existing holdings of Domaine Jacques Prieur in Burgundy

and Château Rouget in Pomerol.

Wines from Moulin-à-Vent are known for their uncharacteristic depth

of flavor (among cru Beaujolais), strength and ability to age. Under

the direction of winemaker Nadine Gublin, the wines are aged in

oak barrels (new and used) for a period lasting between 16 and 20

months depending on the vintage. Afterwards, they are transferred

back into vats for airing before bottling. This rather long ageing

period for Beaujolais provides elegant and complex wines, where the

careful use wood helps increase the ageing potential without hiding

the singularity of the terroir.

LE CLOS DU MOULIN À VENT

LINE EXTENSIONS

Moulin à Vent Cœur de Terroirs

Domaine Labruyère owns approximately 35 acres of prime vineyards in Moulin à Vent. Le Clos du Moulin à Vent is sourced exclusively from the Le Clos du Moulin vineyard where vines are very densely planted in soils of granite and quartz. Vines here average 50 years old. It is the only monopole in

the appellation. Located right by the iconic windmill (the ‘moulin-a-vent’) on a south-eastern facing vineyard at the top of a hill, Le Clos du Moulin à Vent is without doubt an age worthy Cru Beaujolais.

Grapes are hand picked parcel by parcel as they reach phenolic ripeness and transported to the winery

in small 55-pound crates to avoid damage. Upon arrival the grapes are sorted twice prior to de-stemming. Vinification begins with a 20-day maceration at cool temperatures in stainless steel and concrete vats prior to aging in the cellars in oak casks.

FLEURIE DOMAINE DE LA MADRIÈRE

Fleurie is one of the top crus in Beaujolais producing wines of deep fruit and great structure. Stéphane Aviron’s Fleurie is sourced from a family owned hillside vineyard on the western side of the appellation. Exposure on these steep slopes face south and southeast with soils of loose clay and limestone.

Grapes are handpicked and sorted upon arrival at the winery. The must is macerated in temperature-controlled stainless steel vats for 12-15 days and then aged for 12-14 months in a combination of new and one-or-two-year old barriques.

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Stephane aviron

Stephane avironStéphane Aviron has adopted an almost radical return to tradition in

Beaujolais: sustainable viticulture, extremely old vines and classic

Burgundian techniques. His cru Beaujolais drink like fine Burgundy.

Historically considered “poor man’s Burgundy,” a modern movement

toward fruity, simple, quaffing wines boosted sales but eroded the

region’s traditional quality. Stéphane Aviron has reversed the trend.

By focusing on the Beaujolais village crus, the best sites for unique,

expressive wines, and finding old parcels of vines, Aviron creates

very expressive, age-worthy wines relying on traditional and new

methods, including organic and biodynamic vineyard management.

All wines are labeled “Vieilles Vignes,” old vines, because the vines

are at least 40 years old. Stéphane Aviron’s wines are authentic in

every way.

LINE EXTENSIONS

Moulin à Vent

Morgon Côte du Py

Chenas

Julienas

Côte de Brouilly

Beaujolais Villages

S pain, the world’s third-largest wine producer after Italy and France, offers some of the most diverse growing regions of any country.

What’s more, open to innovation, Spain is now also one of the world’s most exciting wine-

growing countries. Spain and the Spanish wine industry, released from isolation after World

War II, have grown explosively in the last decades of the twentieth century and in ways its

more established neighbors could not.

To understand Spanish wine today is to understand, as nowhere else, the intermingling

undercurrents of old world terroir, habits, vineyards and agriculture with new world lifestyles,

tastes, techniques and points-of-view.

Along the northern ridge of Spain’s huge central plateau (a mountain in fact were it not so

large and so flat), is Rioja, certainly Spain’s greatest vineyard region and indisputably one

of the world’s greatest. In this area, which is divided into three sub-zones, are: Rioja Alta (in

the western section), Rioja Alavesa (in the northern section) and Rioja Baja (in the southeast

section). There, the Tempranillo vine has dug into the rocky soils and zones of Rioja, which

has allowed the region to sustain its winemaking traditions.

Several other Spanish regions are worth noting here. The vast expanse of the Duero River has

allowed viticulture to flourish and is home to famous vineyard regions like Ribera del Duero

(simply “banks of the river Douro”) and new regions like Cigales where 100-year-old vines

are just being discovered for their enormous quality potential. In Spain, the early ripening

Tempranillo, the variety that puts the spine into a high proportion of Spain’s most respected

red wines, is king. Its thick-skinned fruit is capable of making deep-colored, long-lasting wines.

Whether it is called Tempranillo (Rioja, Navarra), Tinto del Pais or Tinto Fino (Ribera del Duero,

Cigales), Tinto de Toro (Toro), Cencibel (Valdepeñas) or other names, one thing is certain: the

wines are uniquely impressive.

In Galicia, situated on the northwest coast of Spain, sits Rias Baixas—pronounced “ree-ahss

bi-shuss” and literally means “lower estuary”. The name references the region’s winegrowing

areas located in the southwestern areas of Galicia, whose coastline is dotted with countless

inlets and estuaries. This verdant wine-growing region—which posts more rainfall annually

than any other region in Spain—is also witness to both change and continuity. Its light, zesty

and aromatic whites—produced principally from the Albariño grape variety—pair perfectly with

seafood, especially shellfish.

EL COTO DE RIOJAOyon, Riojal BODEGAS CASTRO MARTIN

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caStro martinNorthwest Spain is the greenest corner of the country. There, in

what Spaniards know as Galicia, is the region’s Rias Baixas D.O.,

which is pronounced “ree-as bi-shuss”. The 9,900 acre-D.O. is

highly fragmented with 6,500 registered growers who cultivate

23,000 delimited plots and whose fruit furnishes more than 150

wine producers. Vines are trained overhead using the pergola

system. Bodega Castro Martin is located in the D.O.’s Salnés

sub-zone, from which all of its grapes are sourced. Here, the

Albariño reigns supreme. The rocky alluvial soils of Salnés—

consisting of granite/quartz—give a steely, mineral character to

wine—and cool sea breezes make this sub-zone an ideal home for

the Albariño.

Bodegas Castro Martin stands proudly as a Galician business still

owned and managed by the original founding family; the estate

pre-dates the D.O. creation. Acquired by Domingo Martin-Morales in

1981, the bodega is now managed by his daughter Angela Martin

Serantes. With a degree in biology, and masters in oenology from

Madrid University, Angela took over the day-to-day management of

the Bodega in 1993, and now is its winemaker; she also serves on

the Rias Baixas D.O. board.

The Castro Martin bodega was built in 1981, the first vintage being

produced in 1982. It was the first bodega in the region to install

stainless steel tanks. At that time their founder, Domingo Martin,

was considered foolish for his extravagance (remembering that the

denomination itself was not created until 1987). Don Domingo also

had the foresight to construct the bodega on three levels meaning

that grape juice and finished wine could simply be moved around

the cellar using gravity.

Bodegas Castro Martin rigorously follows sustainable,

environmentally friendly practices from their vineyards to the

bodega. Sourcing fruit from varied parcels in the D.O., Castro Martin

pays a premium for quality of grapes in a region still dominated

by co-ops. In addition, to ensure quality, Castro Martin’s grapes

are picked parcel by parcel for optimal maturity, which is still not a

common practice in the area.

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A2O Albariño Sobre Lias Rias Baixas DO

ALBARIÑO SOBRE LIAS RIAS BAIXAS DO

Albariño Sobre Lias (family estate selection) was first produced for the 2002 vintage. The estate wine is sourced from the family’s El Pazo and Castrelo vineyards within the Val do Salnés sub-region of Rias Baixas. The vineyards sit at an elevation between 160-820 feet with plantings of 400 vines per acre. Vines average 40-years old and are trained using the Pergola system to enhance air circulation and minimize any risk of disease. Soils here are sandy with a mixture of granite and quartz.

Grapes are hand harvested using small baskets to avoid bruising of the grapes and are then sorted upon arrival at the winery. Following a gentle, whole stem pressing the juice is fermented at cool temperatures in stainless steel tanks, where it will remain, on its lees for 5-6 months. Wines are cold stabilized and gently filtered prior to bottling.

Made with selected grapes from estate vineyards, this family estate wine exhibits many fine, elegant qualities. With a distinct salty minerality on the nose, and an array of pure, clean, limpid white-fruit aromas. The palate almost shimmers with tang and vibrancy, and although it has a steely precision, it is balanced by fruit with a peachy pear-like quality and backed by a vivid streak of lemon and mineral acidity.

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el coto de rioJael coto de rioJaEl Coto de Rioja, located in Oyón, was founded in 1970 by a group of winemakers

committed to creating a new type of Rioja. Its first bottling was released in 1975. Today, with

its widely admired red, white and rosado expressions, El Coto is the leading quality brand in

Rioja and among the top-selling Spanish wines in Europe. As a measure of its standing in

the appellation, El Coto’s 1,200 acres of estate vineyards are located in all three subzones

of Rioja: Rioja Alta, Rioja Baja and Rioja Alavesa.

As the largest owner of vineyards in Rioja, El Coto’s diverse estate vineyards are focused

on specific visions for the brand. Looking to the future of Rioja whites, El Coto has heavily

invested in their Carbonera holding, consisting of over 200 acres of vineyards in Rioja Baja

dedicated to international varieties now allowed by the appellation, ushering in a new era

for Rioja whites. The recently incorporated Los Almendros estate adds an additional 740

acres of vineyards to the impressive estate holdings and is the largest single vineyard in

the appellation. Its plantings include Garnacha and Tempranillo for El Coto’s Rosado. El

Coto’s Cenicero holding near the east bank of the Najerilla River, a tributary of the Ebro is

home to the grapes for their reserve wines. Only through direct vineyard ownership can El

Coto guarantee the high quality of these reserve wines year after year. Beyond the estate

holdings, additional grapes are sourced from 5,000 acres in the region.

Investment continues in the winery, where the facilities are regularly updated with the latest

technology. Its cellars are home to a collection of over 65,000 barrels for the aging. El Coto

is one of the largest buyers of barrels, ensuring the finest materials are always available

to for the aging of its wines. To ensure consistent quality and supply, El Coto has over 5.5

million bottles of Reserva and Gran Reserva cellaring at the estate at any given time.

Tradition and innovation are at the core of El Coto. While continuing the proud tradition of

Crianza production, the brand leads the way for new white wine production in the region. Its

extensive cellar of Reserva and Gran Reserva wines is complemented by the creation of the

single vineyard Real project that brings a modern interpretation to high quality wines from

Rioja. Constantly looking forward, El Coto has solidified its role not only as a guardian of

Rioja tradition, but a global leader for the region.

EL COTO RIOJA CRIANZA

El Coto Rioja Crianza is one of the most popular wines in all of Spain and the top-selling Rioja in Spain. Year-in, year-out, this wine exhibits character, complexity and value unmatched in the category.

The Crianza is sourced from low-yielding Tempranillo

grown on estate and other vineyards primarily in Rioja Alta, as well as additional sources in Rioja Alavesa and Rioja Baja.

Minimum 12 months in selected 225-litre, American-oak barrels and at least 6 months in the bottle before release by the wine cellar.

This 100% Tempranillo is a bright ruby-red in color. The fresh fruit aromas are preserved in the nose, together with typical licorice aromas from the oak, with hints of vanilla. In the mouth, good balance. Silky, velvety with good intensity.

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Blanco Rioja DOCa

Rosado Rioja DOCa

Coto de Imaz Rioja Reserva DOCa

Coto de Imaz Rioja Gran Reserva DOCa

Real Rioja DOCa

TEMPRANILLO CASTILLA-LA MANCHA VDT

The Maximo Tempranillo Castilla-La Mancha VdT is a fresh, fruit-driven red sourced from vineyards in the La Mancha region of central Spain. The fruit is fermented in stainless steel tanks and macerated on the skins for 12 days to enhance its fresh, fruit-forward character. The wine is aged for six months in a combination of French and American oak barrels.

Maximo Tempranillo shows aromas of plums and red berries with tobacco and vanilla notes. In the mouth, the wine has a vibrant, velvety and sweet character, with easy drinking red fruit and licorice and mint traces, and soft tannins. It is easy drinking, and is a perfect match for tapas, as well as red meat dishes and roast lamb.

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imo maximo

Founded in 2002, Maximo represents

quality varietal wines of value from “The

New Spain.” With vineyards located in

Castilla-La Mancha, the objective of

Bodegas Maximo is the production of

fine, modern varietals. The range features

indigenous Spanish grape varietals that are

becoming increasingly popular, including

Tempranillo, Garnacha and Viura.

Maximo’s wines illustrate contemporary

winemaking at its best, with a fruit-driven,

easy drinking style in tune with “New

Spain”. Maximo’s wines are ideal for a

younger wine drinker willing to explore

and learn about wine. Maximo wines are

designated Vino de La Tierra de Castilla,

and are produced using fruit from vineyards

in La Mancha.

Three of Maximo’s wines—Tempranillo,

Granacha and Viura—have been well

received in the U.S. market, especially

at a time when American consumers—in

particular millennials—are increasingly

interested in sampling wines from these

three increasingly well-known Spanish

grape varieties.

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Viura Castilla-La Mancha VdT

p ortugal, like all of Latin Europe, owes its history of winegrowing to the Romans.

known as Lusitania, Portugal was an important source of table wine for the Roman

Empire and wine has been dissociable with Portuguese culture ever since.

Grapes grow in Portugal from north to south in a variety of delimitated zones. Unique

among countries in southern Europe, Portugal is both Mediterranean in climate (for the

most part) and yet totally Atlantic in maritime influence. Portugal, in fact, has no actual

access at all to the Mediterranean Sea!

Like Spain, Portugal is an old world country, especially in its wine industry, buffeted today

by international trends and change. And so, new styles of wines and winemaking adapted

from the new world have found a home in Portugal. Tempranillo (called Tinto Roriz in the

north and Aragonez in the south) is the dominant grape variety in Portugal, although the

vineyards are home to many indigenous and interesting varietals such as Touriga Nacional,

Trincadeira, Periquita, Tinta Cão and many, many others. These indigenous varieties make

the tasting and discovery of Portuguese wines a great pleasure.

There are four basic types of Portuguese wines: red table wines, grown principally in the

south and central parts of the country; the fortified wines, Madeira and Port; and very

dry whites, grown in the far north. Port is, without doubt, Portugal’s great contribution to

wine culture in the world. Fortified from a selection of grape varieties grown on the steep

terraces of the Douro River, Port seemingly can age forever and gains complexity as it

does. Younger Port wines, Port wines aged in wood, and white Ports are delicious as

aperitifs or after dinner drinks. Today, the same vineyards that provide grapes for Port are

being marshaled for the production of intense, noble dry wines, Douro reds. These are

the most exciting new wines to emerge from Portugal in many centuries and will no doubt

re-establish Portugal as a high quality European wine producing country.

CHURCHILL’SOportol

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churchill'S portchurchill'S portFounded in 1981 by John Graham, Churchill’s is the first new British

Port wine company established in more than 50 years.

Churchill’s Port grew from John Graham’s desire to continue his

family’s Port making tradition by setting up a company to produce his

own, individual style of wine. It was his wife, Caroline Churchill, who

provided the company with its name. Compared to other Port Wine

shippers, most of which were established around the turn of the

18th-to-19th centuries, Churchill’s history is short.

In only 35 years of trading, however, the company has built an

enviable reputation for producing Port Wines of the highest quality,

reflected by their impressive performance at comparative tastings

over this time.

In 1999 Churchill’s bought Quinta da Gricha, a 125-acre Grade

“A” Vineyard estate situated on the south bank of the River Douro

between Pinhão and Tua, in the prestigious Cima Corgo sub-region

of the demarcated Douro Port Wine region. All Churchill’s Ports are

produced at the Quinta da Gricha winery in the traditional granite

“lagares” or grape-treading tanks built in 1852. Since the acquisition

of the Quinta da Gricha vineyards in 1999, Churchill’s has also been

developing Churchill Estates to produce dry Douro wines.

Churchill’s is today positioned in the industry as a high quality

“boutique” Port and Douro Wine Company, specializing in premium

Port and Douro wines. Churchill’s range includes vintage-dated Ports,

Late Bottled Vintage (LBV) Ports, Finest Reserve, and 20-Year and

10-Year Tawny Ports. Churchill’s also offer a White Port, which is an

extremely popular aperitif, served on the rocks or with tonic.

QUINTA DA GRICHA

Quinta da Gricha is located on the south bank of the river Douro between Pinhão and Tua with a North facing Port was sourced from “Talhão” nº 4, the very old vineyard at Quinta da Gricha with an average age of over 50 years.

A field blend from old vineyards (average age more than 50 years) that include grape varieties such as Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinta Francisca and Tinto Cão.

A deep purple color with a lively violet rim; on the nose black currants and gum cistus (in the rockrose family of flowers); very elegant on the palate with firm tannins and a fresh flavor of crushed blackberries.

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Vintage Port

Late Bottled Vintage

Finest Reserve

30-Year Tawny

20-Year Tawny

10-Year Tawny

White Port

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churchill'S eStateSQUINTA DA GRICHA DOURO

Quinta da Gricha is located on the South bank of the river Douro between Pinhão and Tua. The 250-acre property comprises a vineyard area of approximately 37 acres with an altitude of 500-to-800 feet above sea level. With experimentation, it was discovered that the combination of grapes from two sectors of the vineyard gives a very interesting wine with excellent balance and a distinctive character.

The grapes are hand picked into 55-pound boxes. Before crushing, all grapes are selected for quality. Vinification takes place in stainless steel fermentation tanks. The grapes are fully de-stemmed and crushed. The juice is gently pumped over the skins during fermentation. Under temperature-controlled conditions the fermentation is long and even, ensuring good aromatic and polyphenolic extraction.

Quinta Da Gricha Douro Valley red wine has a very deep, youthful and purple color with a distinctive and complex nose, showing predominantly good fresh and floral fruity characters. Spicy black pepper notes from the wood, which is very well integrated and balanced with the wine. It has a good and long finish with great balance combining elegance and power.

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Touriga Nacional

Douro Red

As the one of most widely planted red grapes in Portugal—

almost 18,000 acres in 2010, according Wine Grapes by Jancis

Robinson—Touriga Nacional-based wines from the Douro are, she

writes, “deeply colored, concentrated, tannic, rich in dark fruit and

is distinguished…by their fragrance…(with) aromas of bergamot,

rosemary…and violets.” As this varietal has long flourished in

the Douro—it is of course the grape par excellence of Port—the

Touriga Nacional has gained renown among winemakers and wine

lovers around the world, with plantings from Priorat in Spain to

California to New Zealand.

Churchill’s Estates Douro table wines are produced from select

vineyards owned and farmed exclusively by Churchill Port Company.

These dry wines have turned heads since their first releases in

2005. Today the range extends beyond a dry Douro Estate red to

include a single varietal, Touriga Nacional, and a single estate from

the famed and celebrated Quinta da Gricha.

Churchill’s Douro Estate red is a blend of 40% Touriga Nacional,

30% Touriga Franca and 30% Tinta Roriz, the latter is known as

Tempranillo in Spain. Intense in color with violet hues on the rim,

the wine’s nose offers aromas of wild berries. On the palate it

possesses an excellent backbone and acidity, showing purity of

fruit combined with elegance and a long structured finish. This red

goes well red meat and pasta dishes.

The Estate single varietal, Touriga Nacional, is produced from

grapes grown on the Company’s Douro Estate Quinta de Gricha.

Deep violet in color, on the nose, this wine exudes exuberant

aromas of gum cistus and wild basil with hints of orange blossom.

On the palate it is intense and complex, showing layers of wild

blueberries combined with fresh resinous and spicy notes ending

in a long juicy finish. 100% of this wine is aged for 12 months in

2nd and 3rd year French oak casks. It is recommended this wine

should be decanted before serving.

g erman wine labeling is the most complicated in the world.

And it is a shame, for German wines are among the easiest to appreciate and enjoy and

among the simplest to apprehend if not understand.

The key to understanding German wine is understanding the grape variety Riesling,

Germany’s signature varietal and a grape that produces wines in Germany like nowhere else.

The most-prized growing areas for Riesling are the Mosel and the Rheingau. And they could

not be more different: the first, a study in elegance, finesse, small “bones” and nuanced

aromas; the second a study in power, depth, concentration and sheer authority. After these,

many regions produce spectacular wines, always from Riesling, most notably the areas

around the core of the Rheingau, the Rheinhessen and Rheinpfalz; in these areas, Riesling

dominates. And always, Riesling expresses itself as the prefect translator of soil, climate

and vintage. Riesling in Germany is not just about Riesling; it is about where the grape is

grown and how it translates its provenance.

The German wine industry has been buffeted by changes in wine consumption, as have all

wine industries. In Germany the result has been a move toward simpler labeling (though

rarely simple) and drier wines (though often not completely dry). Some of these changes

have been beneficial but many have distorted the fuller expressions of German wine.

Better have been the traditionalists, who have dug into their soils and traditions, adopting

biodynamic methods, improved their winemaking techniques and are today producing

exceptional wines.EGON MÜLLERMosell

WEINGUT DR. FISCHERMosell

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egon muller

egon mullerThe Egon Müller estate has been in the hands of the Müller family

since 1797. In that year and in the wake of the French Revolution

the new revolutionary government seized the Rhine’s west bank.

To raise funds for the new republic there followed a tidal wave

of confiscations and sales, and in one of which the République

Française sold a portion of the Scharzhofberg vineyard to Egon

Müller’s great-great-grandfather Jean-Jacques koch. It was this

acquisition that established the original estate, a prized property

that remains in the family today. But this acclaimed vineyard’s

history is older still: The Romans, according to legend, first planted

the Scharzhofberg vineyard in 700 AD.

In the Mosel’s steep, slate vineyards, the winemaking master Egon

Müller continues family tradition and makes breathtaking Rieslings.

The estate owns 20.5 acres of the 69 acres of the famous

Scharzhofberg vineyard in Germany’s Mosel-Saar-Ruwer region.

Egon Müller’s wines are all made using estate-grown fruit from

two parcels: 20.5 acres of Scharzhof and 9.8 acres of Le Gallais.

The Scharzhofberg, or Scharzhof Mountain, is among the finest

Riesling sites in Germany and is considered Grand Cru. As such,

it is allowed to be labeled with its vineyard name, or “Einzellage”,

rather than its village name. The Müller holdings here include a

parcel of un-grafted vines that were planted in the 19th century.

These wines deliver at the highest level of quality and are without

question among the world’s great wines. They are fine, balanced,

authentic, and enjoyable young as well as after many years

of cellaring. The Müller family added to its estate holdings by

purchasing Weingut “Le Gallais” in Wiltingen in 1954.

Egon Müller also belongs to Primum Familiae Vini, (The First

Families of Wine), a small group of elite, family-owned producers

in which he is the only German member.

SCHARZHOFBERGER RIESLING AUSLESE

This wine displays stony minerality, hints of acacia, and lilac, grilled exotic fruit, sweet stone fruits and bracing acidity all combined in perfect harmony.

Due to tiny production and high demand, this wine is very rare.

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Scharzhofberger Spätlese

Scharzhofberger Kabinett

Scharzhof Riesling QbA

“Le Gallais” Wiltinger Braune Kupp Auslese

“Le Gallais” Wiltinger Braune Kupp Spätlese

“Le Gallais” Wiltinger Braune Kupp Kabinett

Château Belá Riesling (Slovakia)

Kanta Riesling, (Australia)

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WEINGUT DR. FISCHER “OCKFENER BOCKSTEIN” KABINETT RIESLING

Dr. Fischer’s estate in Ockfen on the Saar River is justly famed for its Riesling wines.

The Ockfener Bockstein is a VDP “Grosse Lage” vineyard. VDP Grosse Lage is the designation for the very best German vineyards. The sites are precisely demarcated vineyard parcels. The Ockfener Bockstein is located in a side valley of Saar and forms a natural south to southwest facing amphitheater above the village of Ockfen. The soil is comprised predominantly of hard, weathered, gravelly slate.

Wines that grow in the Ockfener Bockstein vineyard exhibit floral components reminiscent of elderflower, lilac, and violets as well as a salty-smoky mineral character. Ripe, healthy grapes ripen and are selected and harvested by hand. The kabinett style is racy with vibrant acidity and a hint of residual sugar. The alcohol is 9% ABV.

Weingut dr. fiScherThe historic Weingut Dr. Fischer-Bocksteinhof estate is located in Ockfen, a small village in

a tributary valley near the confluence of the Saar and Mosel rivers in far western Germany.

Written records of winemaking in Ockfen date back to the Villa Occava convent, which was

founded in AD 975; viticulture, however, was brought to the Mosel-Saar-Ruwer region by the

Romans more than 2,000 years ago, according to wine historians.

The Weingut Dr. Fischer-Bocksteinhof estate is a member of the prestigious vintner

association Verband Deutscher Prädikatsweingüter (VDP) and its world-famous Bockstein

vineyard has been meticulously demarcated and classified by the association as a

“Grosse Lage”, the equivalent of a French Grand Cru vineyard – the peak of the VDP quality

classification system. The 21-acre Weingut Dr. Fischer-Bocksteinhof estate vineyards are

planted exclusively with Riesling.

In March 2014, Winemaker Nik Weis from Weingut St. Urbans-Hof on the Mosel and

Martin Foradori Hofstätter from Weingut J. Hofstätter, Alto Adige, Italy, seized the welcome

opportunity to participate in a joint ownership and revitalization of the historic Weingut Dr.

Fischer-Bocksteinhof. (See essay on Weingut J. Hofstätter, which is also imported by Frederick

Wildman and Sons, page 51 in the Portfolio.)

In another project, vintner Nik Weis from Weingut St. Urbans-Hof and Martin Foradori Hofstätter

of Weingut J. Hofstätter, produce a wine from sourced grapes from the Mosel region called

“Steinbock”. A “Bock” is an ibex—a wild mountain goat in German, and “Stein” is a rock; the

name reflects the fact this animal inhabits the steep slopes on the Mosel’s vineyards.

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Dr. Fischer Estate Riesling

Dr. Fischer Bockstein Spätlese

Steinbock Riesling

t he vineyards in Austria cover 126,000 acres, which, for the most part, lie in the east and southeast of the country.

Amongst the wines produced here, white wines unquestionably make up the larger

portion—cultivated in 70% of the vineyards are 22 white wine varieties permitted for high

quality wine production. Austria’s most notable white grape, Grüner Veltliner, accounts for

just over one-third of the country’s entire vineyard plantings. Nevertheless, red wine (13

varieties) has come to represent 30% of the vineyards in recent years. Of the reds, Zwiegelt

is the most widely planted, accounting for approximately 9% of Austria’s vineyard acreage.

Austria as a wine producing country is divided into 4 wine growing regions: ‘Weinland

Österreich’ comprises the federal states of Niederösterreich (Lower Austria) and

Burgenland with a total of 12 wine growing areas; ‘Steirerland’ with its three Styrian wine

regions, and ‘Wien’ (Vienna), Austria’s capital, which comprises 1,730 acres of vineyards.

The other states of Austria are collectively referred to as ‘Bergland Österreich’ (mountain

country Austria), where small vineyards are thinly scattered. Austria burst into the American

wine market five years ago like a young party crasher who ends up, today, the life of the

party itself! And with good reason: Austrian wines are delicious, interesting, offer superb

value and bring us names and flavors that delight us as they teach us something new.

Grüner Veltliner, which is the most widely planted grape in Austria, has led the way with

its bright, “zippy”, refreshing and easy-to-drink white wines. More “serious” wines from

this grape and others, notably reds Zweigelt and Blaufrankisch, have followed and are

gaining followers.

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118 AUStR iA

auStria

auStria

GROONER

This young, fresh perfectly vinified Grüner Veltliner is produced by master winemaker Meinhard Forstreiter. Fresh, dry, “zippy” with loads of healthy grape flavors and acidity that make one think instantly of green apples and citrus fruits, this lovely wine is a great aperitif, a perfect summertime wine and a great companion to all casual meals where being with friends and great conversation are the most important part of the meal. Drink up!

ZVY-GELT

If you like Pinot Noir, you will love ZVY-GELT! Velvety and full of concentrated fruit, this wine features ripe cherries aromas and plenty of spicy notes. On the palate it shows a medium body, balanced acidity and a long, seductive finish. Pair with poultry, meat, cheese, spicy seafood and veggies.

AUStR iA 121

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grooner

MoNiKA CAhA SELECtioNS

groonerIn 2007 Monika Caha & Toni Silver of Monika Caha Selections,

Inc. partnered with Meinhard Forstreiter to create the brand

GROONER, an easy drinking, refreshing Grüner Veltliner with

the same quality and characteristics of his Forstreiter wines,

but with an eye-catching label/packaging created by Silver/

Caha, and phonetic spelling for those hard to pronounce pair of

Austrian varietals.

The GROONER partners have now created a similarly easy-

drinking red wine: ZVY-GELT, made from 100% Zweigelt.

Both wines have performance artist Toni Silver on the

label, as the “Grooner” and “Zvy-gelt” Girl. These wines

are fun, but they are artisanal fine wines, like all Forstreiter

wines: “Qualitätswein”(appellation controlled)/Appellation:

Niederösterreich.

The Forstreiter family has been making wine here since 1868,

but it is the current owner and winemaker, Meinhard Forstreiter,

who has brought the winery to a new level of quality and

reputation, utilizing the most advanced modern technology

and implementing sound, sustainable methods. Weingut

Forstreiter’s 69-acre vineyard is situated in krems-Hollenburg in

the kremstal, Niederösterreich, Austria, along the banks of the

Danube River, across from the Wachau.

There has been wine production in this area since the Roman

Empire. Most of the Forstreiter wine grows close to the Danube

on south or east facing terraces on “konglomerate”, with

different layers of loess, clay and sandy soil. This “Hollenburger

konglomerat” was formed during the Ice Age from compressed

gravel from the banks of the Danube. The unique soil formations

and microclimate of this area produce exceptional fruity, spicy

and peppery wines with lots of minerals.

a rgentines have often been described as Italians who speak Spanish, dress like the English and live like Parisians.

It is apt and is as good a description of Argentine wine as it is for the people of this

spectacular nation. For Argentine wine today is abundant like Italian wine, open to new

world technique as wines are in Spain, dressed (labeled) like a Savile Row gentleman and

in many cases as elegant and distinguished in style as a cultivated Parisian. The industry in

Argentina is vast and long standing. It is the fifth-largest wine producing country in the world

and more than one million square miles of land are under vine. Obviously, there is a wide

variety of type and style. In the 19th century when much of today’s Argentine wine industry

was founded, wines were grown for the local population and for everyday consumption.

Entire city blocks in the wine growing capital of Mendoza housed “wineries” that combined

fermentation rooms, workers’ housing, horse stables, living quarters for management and

equipment hangers.

In the late part of the twentieth century, the Argentine wine industry began to evolve along

with its rivals in the rest of the new world. Young entrepreneurs joined families long in the

wine business to explore quality regions at higher altitudes, new techniques from California

and France and new methods of controlling yields. The result has been a quality explosion

that has propelled the growth of Argentine wines. Today, the Argentine wine category is one

of the fastest growing among all fine wine categories. This is remarkable and would have

been unimaginable only a decade ago. It says more than anything how good Argentine wines

are now. Argentina’s growth has been fueled as well by its ownership of the grape that

dominates its vineyards, Malbec.

This varietal, originally from Bordeaux, is well adapted to Argentina’s high Andean vineyards

where temperatures can fluctuate from very hot to very cold. Malbec is a late ripening

varietal with thick skins. When ripe (which happens rarely in Bordeaux) it yields dense, rich,

powerful wines with great flavor. It has enormous appeal especially to new wine consumers.

Argentina’s vineyards are no ‘one-trick pony’ however. Cabernet Sauvignon, another classic

Bordeaux grape, is now coming to be known and Torrontés, a native white varietal, is gaining

popularity. Torrontés, actually a cross of Criolla and Muscat, tastes like a cross between

Chardonnay and Viognier, fruity and floral and very aromatic at the same time, which makes

it, like Malbec, very appealing to new consumers who account for the growth in the wine

market generally and who have made Argentina a preferred source.

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122 ARgENt iNA

argentina

argentina

ARgENt iNA 125

aStica

aSticaAstica was born in Argentina’s booming

Cuyo region, which encompasses the

provinces of San Juan, San Luis and

Mendoza. Booming because Argentina is

the world’s fifth-largest wine producer and

much of the production is focused in Cuyo’s

Mendoza province. Bordering Chile, the Cuyo

region is situated along the eastern side of

the Andes mountain chain.

Astica is a source of high-quality, value-

priced Argentine wines. The Astica range

includes internationally popular varietals

such as Chardonnay and Cabernet

Sauvignon, as well as Torrontés and Malbec,

which are Argentina’s signature white and

red grapes.

Vibrant, eye-catching packaging fits with the

meaning of Astica, which is an indigenous

word for ‘flower’ in Argentina. The wines

are produced from hand picked fruit in the

Cuyo Region and vinified in a fresh, fruit-

forward style.

LINE EXTENSIONS

Cabernet Sauvignon

Chardonnay

Sauvignon Blanc

Torrontés

MALBEC

Astica offers supreme value wines sourced from hand-harvested fruit from vineyards throughout the region of Cuyo, which is just east of the Andes Mountains.

The Astica range of wines is fashioned to retain the natural freshness and ripeness of the grapes. Vinification takes place at cool temperatures in temperature-controlled stainless steel tanks.

These fun, fresh and incredibly enjoyable wines are true to varietal character and can be enjoyed on their own or with your favorite dishes.

The Astica Malbec offers a pure, fruit-driven example of Argentina’s signature grape. Medium in body with juicy berry flavors and a finish of soft tannins.

126 ARgENt iNA

la linda

la lindaLocated in Mendoza, Bodega Luigi Bosca has a longstanding

commitment to innovation and quality since its establishment

in 1901. Luigi Bosca’s La Linda range represents the pure

expression of each varietal. Reds see minimum use of oak,

while the whites are aged exclusively in stainless steel resulting

in clean, fresh, fruit-driven wines. Representing outstanding

quality and value, one taste of La Linda wines reveals a perfect

combination of European heritage and Argentine passion.

Founded by Don Leoncio Arizu—a Spanish Basque who

emigrated to Argentina in 1890—Bodega Luigi Bosca is the

country’s oldest family-owned winery. Today Alberto Sr. and

Alberto Jr., who represent the third and fourth generations of the

Arizu family, jointly manage this venerable enterprise; it is one of

the few winemaking firms that is still owned by its founders.

Like many Argentines, the Arizu family’s heritage is European

and hails from Spain’s Basque region, where they had been

making wine since the 18th century. From its inception,

Bodega Luigi Bosca has worked in search of the ultimate

expression of Argentine wine. Mendoza’s unique terroir and

the family’s quest for winemaking excellence have made

them pioneers in the region.

MALBEC

Sourced from Bosca’s La Linda vineyard in the Vistalba, Mendoza, vines average 30-years-old and sit at an elevation of 3,100 feet. Soils here are well drained and shallow based with a mix of clay, limestone and silt. Grapes are hand harvested, meticulously sorted and de-stemmed upon arrival at the winery. Fermentation takes place at cool temperatures in stainless steel tanks followed by a brief aging of three months in French Oak.

La Linda Malbec is an intense purple-colored red wine, with distinct aromas as a result of the typicity of the variety: marked Morello cherry and red fruit aromas and a very delicate floral note. It repeats its fruity intensity on the palate, with round and smooth texture, good maturity and great character. Its sweet tannins add strength on the palate; a long and lingering finish completes an elegant and compact red wine.

A perfect match for roasts and game, barbecued red meat and hard cheese.

LINE EXTENSIONS

Cabernet Sauvignon

Bonarda

Torrontés

Chardonnay Un-oaked

Rosé Malbec

ARgENt iNA 129

luigi BoSca

luigi BoScaBodega Luigi Bosca produces three separate premium wine

collections: First, there is the Luigi Bosca Signature Collection, a

classic range from the best vineyards of the estate. The Signature

wines reflect the Luigi Bosca style: elegance, finesse and balance.

Next is the Terroir Collection: Pioneers in this concept in Argentina,

Luigi Bosca created the first DOC appellation Luján de Cuyo in 1989.

Then, lastly, there is the Icon Collection, whose wines come from

specific vineyard sites and are the result of careful cellar selections

by the Arizu family. The Icon Collection represents extraordinary

wines from the estate’s oldest vines and select plots; this collection

represents the winery’s finest offerings.

Bodega Luigi Bosca owns seven vineyards and over 1,730 acres,

throughout the province of Mendoza. Located in the prime growing

areas of Maipu, Tupungato and Lujan de Cuyo, the seven are:

Finca Los Nobles, La Linda, La España, Don Leoncio, El Paraíso,

La Puntilla and Los Miradores.

In its vineyard management, Bodega Luigi Bosca has adopted

some of the most beneficial standards inherent to the biodynamic

planting system, implementing natural practices that seek to boost

the plant—in this case the vine—to make it fit for self-defense.

Likewise, the Arizu family believe that biodiversity is one of the

biodynamic keys applied by Bodega Luigi Bosca: the vineyard has

never been in isolation, it is seen as part of a comprehensive

organic system, so the Arizu family aims to make their vineyards live

with, and be enhanced by, other species of flora.

LUIGI BOSCA D.O.C. MALBEC - TERROIR COLLECTION

In 1989 Bodega Luigi Bosca, led by Alberto Arizu Sr., collaborated to create the Luján de Cuyo Denomination of Origin, the first D.O.C. established in Argentina. Alberto Sr. considered Luján n de Cuyo to be the best place in Mendoza to showcase the region’s terroir and highlight the country’s flagship varietal.

In 1991 the first bottling was launched, proudly bringing it into line with other D.O.C.s worldwide. To be labeled D.O.C. a wine must adhere to strict regulations; vines must hale from a single vineyard and average 50 years or older. Plantings must be kept to fewer than 223 plants per acre with yields of not more than 4,500 pounds. The wines must be aged

a minimum of 12 months in barrique, then bottled, and each bottle must be numbered.

Grapes are sourced from Bosca’s east facing La Linda vineyard in Luján de Cuyo-Maipo, with vines on average 70 years at an elevation of 3,100 feet. The grapes are

LINE EXTENSIONS

s I G n A t u R e C O L L e C t I O n

Malbec

Cabernet Sauvignon

Pinot Noir

Chardonnay

Rosé

t e R R O I R C O L L e C t I O n

Finca Los Miradores Malbec

De Sangre

Las Compuertas Riesling

Grand Pinot Noir

G A L A C O L L e C t I O n

Gala 1

Gala 2

Gala 3

Gala 4

I C O n C O L L e C t I O n

Finca los Nobles Cabernet/ Bouchet

Icono

hand-harvested, sorted and destemmed upon arrival at the winery. The wine is aged for 14 months in new and second use French oak, yielding a wine with intense violet color with aromas of cherry and ripe plum. There are notes of spice, mocha and blackberry and a finish that is gracefully sweet, with a persistent, delicate perfume and an elegant structure.

ov

ER

LiN

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producer

130 ARgENt iNA

Bo

dE

gA

el eSticoBodEgA

el eStecoBodega El Esteco, founded in 1892 by

David Michel and Gabriela Torino, is

located in the Calchaqui Valley, which is in

Argentina’s far northwest province of Salta.

With over 1,500 acres of vineyards in what

is known as the world’s highest growing

region for wine, the Calchaqui Valley,

Bodega El Esteco’s wines are reflective of

their place of origin. The vineyards start at

5,500 feet in elevation and rising to over

6,600 feet above sea level. Bordered by

two mountain ranges—the Quilmes to the

west and the Aconquija to the east create a

natural barrier and microclimate.

Abundant sunshine, little rainfall, combined

with high altitude create a recipe for a

winemaker’s paradise. The region sees

as little as six-eight inches of rain a

year so irrigation is a must, allowing the

winemaking and viticulture teams to

irrigate as they see fit. Abundant sunshine

330-340 days a year, allows the grapes to

achieve optimal ripeness; while the cool

nights allow for proper acid levels to be

achieved for a balanced wine in the end. All

the grapes are hand-harvested and benefit

from sustainable and environmentally

friendly viticulture.

LINE EXTENSIONS

Don David Cabernet Sauvignon

Don David Torrontés

Don David Tannat

Don David Syrah

Don David Chardonnay

El Esteco Chañar Punco

El Esteco Malbec

El Esteco Cabernet Sauvignon

Ciclos

Altimus

DON DAVID MALBEC RESERVE

The Don David is the flagship range of wines from the Bodega El Esteco estate named in homage to the winery founder David Michel.

Each selection in the Don David range is sourced from entirely estate owned vineyards throughout the Cafayate Valley. Vineyards sit at elevations well above 5,000 feet with many sitting above 6,000 feet. The power of the sun at these elevations combined with very little moisture or pests leads to wines of unique purity and concentration.

Concentration and varietal expression are the goals of both the red and white wines in this range. The red wines undergo a five-hour thin covering maceration which extracts additional concentration followed by more than a week of cold maceration in steel tank and nine months in the cellars in a combination of French and American oak.

Malbec is the leading red varietal of Argentina. This wine shows plum, red fruits, spicy black cherries and cassis with toasted oak notes on the nose and palate. Ripe fruit and linear acidity balance strong but soft, ripe tannins.

Displaying expressive plum jam, raisin and pipe tobacco aromas, with toasty vanilla notes, the wine has balanced, spicy dark fruits and cassis, almond and nutty notes on the long finish.

ARgENt iNA 133

michel torino

michel torinoMichel Torino is located in the Cafayate Valley, known as the world’s

highest growing region, in Argentina’s northwest province of Salta.

They own 1,730 acres of prime vineyards in the Calchaqui Valley,

where their commitment to the environment has led them to practice

“Zero Farming” techniques.

Produced by the El Esteco estate—whose vineyards stand at the

extreme elevations of 5,500-6,600 feet above sea level—Michel

Torino wines benefit from a unique climate; its features include an

average 330-340 sunny days per year, low humidity, great thermal

range, with evenly warm days (82 degrees Fahrenheit) and cool

nights. Rainfall is sparse; averaging just three-to-six inches annually.

Brothers Salvador and David Michel founded the winery in 1892, 22

years after discovering that Cafayate was an area suitable for fine

wine production. All of the Michel Torino wines are hand-harvested in

the estate’s own vineyards high in the Andean foothills. The estate

practices sustainable, environmentally friendly farming by minimizing

the use of fertilizers and chemicals in the vineyard and winery.

The unique climate manifests itself in the elegant, focused profile

of Michel Torino’s wines. These are wines with an indelible sense of

place, wines which complement food rather than overpower, wines

that are true to their origin.

COLECCION MALBEC

Michel Torino’s Colección range of wines expresses a prominent, “fruit forward” style, with pure varietal character and vineyard typicity. The goal is to produce elegant and complex wines for their category.

Each wine in the Colección range presents the true character of the varietal. The wines are produced in a young, juicy style with minimal oak influence and just 5 months of aging in the cellar prior to bottling and release.

This Malbec Colección has elegant and pronounced varietal characters. The wine shows distinct plum aromas, with cherry, rosemary and chocolate notes. With sweet fruit and firm tannins, the wine has cassis, vanilla and spiced, dark berry fruit on the palate, with a long finish. Pair this with hearty meats and strong flavored dishes.

LINE EXTENSIONS

Cuma Organic Malbec

Cuma Organic Cabernet Sauvignon

Cuma Organic Torrontés

Colección Cabernet Sauvignon

Colección Pinot Noir

Colección Torrontés

Colección Rosé

n ew Zealand is an island nation—a cluster of two large islands, and many smaller islets, that have a north-south span

of close to 1,000 miles with less than a 200 mile span east to west at their broadest reach.

The history of wine in New Zealand dates from the mid-nineteenth century at the time of the

British colonization. However, a more accurate history, a consumer’s history if you will, would

date from the early 1970’s, not unlike the history of wine in the United States when new

consumers began to arrive and to appreciate the possibilities of wine grown locally and in

regions outside the “old world”.

In part this is due to the country’s isolation and for relatively small production there

(except for one or two large wineries). However, in the early 1990’s as consumers tired of

Chardonnay and began experimenting with new white wines, New Zealand found its voice in

its marvelously fruity and peppery Sauvignon Blancs.

Described as the country’s “calling card” by Jancis Robinson, MW, Sauvignon Blanc “made

the world take notice of Zealand”, as she observes as co-author, with Hugh Johnson, in the

seventh edition of “The World Atlas of Wine.”

With domestic and international winery owners gradually diversifying into other well-known

grape varieties—including Pinot Noir, Riesling and Pinot Gris—the lion’s share of New

Zealand’s vineyards are planted to Sauvignon Blanc grape (or about two-thirds of total

acreage under vine) on both the north and south islands.

GLAZEBROOKMarlborough

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STEWART ISLAND

134 NEW ZEALANd

neW Zealand

neW Zealand

NEW ZEALANd 137

glaZeBrook

glaZeBrookGlazebrook was one of the first estate

wineries in New Zealand. Since its founding

in 1981, it has prospered for over 35 years.

Glazebrook’s picturesque home is in the

Ngatawara Winery, located in the Bridge

Pa Triangle in New Zealand’s prestigious

Hawke’s Bay zone on the north island. This

area is known for producing assertively fresh

Sauvignon Blanc. Vineyard management and

cellar techniques are modern and deliberate,

and focus on the clearest translation of

grapes into wine with minimal intervention.

Today, a “New Zealand style” wine has a

distinct, identifiable style. Glazebrook was

a pioneer that helped shape the evolution

toward a recognizable style of wines from

New Zealand. The winery sources fruit

from estate vineyards in Hawke’s Bay, and

the Marlborough and Gisborne zones, and

follows the practices of sustainability. Owner

Alwyn Corban, a graduate of the U.C. Davis

and a fourth-generation winemaker, oversees

winemaking. These are wines of clarity,

freshness, and snappy acidity.

SAUVIGNON BLANC MARLBOROUGH

At the northeastern tip of the South Island of New Zealand, Marlborough enjoys a temperate climate with high sunshine hours, moderate day temperatures and cool nights. It is ideally suited to producing aromatic wines showing strong varietal intensity. Marlborough’s earliest commercial Sauvignon Blanc wines date back to the late 1970s when grape growing was being pioneered in the region.

This wine was produced from two vineyard sites (one in Brancott Valley to the south and the other on Raupara Road to the north of the Wairau Valley). Each contributes to the spectrum of flavors in the blend. The seven-year-old vines were cane pruned and VSP trellised.

In each vineyard, the grapes are harvested in two lots to encourage flavor complexity. The fruit is de-stemmed, cooled and the juice is left in contact with the skins for 4 hours before a gentle pressing. Two different yeast strains are used to maximize varietal flavor. Fermentation at 54-57ºF takes place in tank and the wine is bottled young, with no malolactic fermentation to retain the wine’s fresh, clean acidity.

With a nose typical of New Zealand Sauvignon Blanc, the wine has intense passion fruit, gooseberry and mango aromas, with herbal notes of heather, nettle and grass. It has a lively palate of tropical fruits with crisp lime acidity and lingering passion fruit.

A vibrant nose of honeydew melon, white peach and mango backed by classic herbal notes. Lively palate of tropical fruit with crisp limey acidity, lingering mango and passion fruit.

LINE EXTENSIONS

Rosé, Hawkes Bay

Chardonnay, Hawkes Bay

Merlot, Hawkes Bay

a ustralia is the world’s sixth largest country in size—three million square miles, similar in landmass to the lower 48 states in the

U.S.—and the seventh largest wine producer in the world, producing 314 million gallons in

2015, according to the International Organization of Vine and Wine.

From the late 18th century, when the very first wine-grape cuttings were planted, Australia’s

wine trade has steadily grown in size and stature, and today it is home to more than 2,000

wineries spread across three time zones. Prominent wine-growing regions range from the

Barossa Valley in South Australia, Yarra Valley in Victoria and Hunter Valley in New South

Wales to Swan Valley, Margaret River and Great Southern in Western Australia.

Thanks to old world grape varieties—Shiraz, Chardonnay and Viognier to Cabernet

Sauvignon, Mourvèdre, and Riesling, among others—combined with a modern embrace of

the latest winemaking technologies in the vineyard to the winery, Australia’s wines have

secured a prominent, respected place alongside other leading wine producing countries in

both old and new world markets.

Flourishing right alongside Australia’s large, multinational wine companies, there is a

numerous cohort of lively, expert and entrepreneurial winemakers in every winegrowing

region, with many of these antipodean characters producing world-class wines of

acknowledged finesse and longevity.

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140 AUStRAL iA

heWitSon

heWitSonHewitson Winery is located in South Australia’s Barossa Valley and is one of Australia’s most

(if not the most) famous viticultural regions. The Barossa Valley sub-region is especially known

for the quality of its dry-farmed, often very old Shiraz, Mourvèdre and Grenache vines and the

inky dark wines they yield.

Dean Hewitson founded his eponymous winery in 1998. He is a highly respected winemaker

with an oenology degree in 1986 from Roseworthy Agricultural College, located in north of

Adelaide, South Australia. Over the next decade, Hewitson worked at wineries in Australia,

France, Italy and Oregon. Hewitson then moved to the U.S. where he earned a Masters from

UC-Davis. On his return home, Dean brought a wealth of knowledge, practical experience and a

driving passion to produce wines not only from Barossa Valley, but also from the McLaren Vale

and the Adelaide Hills regions.

Hewitson fundamentally believes great wines are the expression of the soils they are grown in

and the season in which they are grown. With his longstanding focus on terroir—specific terroir

plots in fact—many of Hewitson’s wines are single vineyard. He sources grapes from not only

his own vineyards, but also from long standing grower contracts including a few sourced from

some of the oldest living, still productive vines on plots that date back to the mid-19th century

and are pre-phylloxera. His ‘Old Garden’ Mourvèdre is a single-vineyard wine, whose vines

were planted in 1853 in Barossa Valley and are reputed to be the oldest Mourvèdre vines in

the world. Hewitson’s ‘Miss Harry’ is sourced from a Grenache vineyard planted in 1880, also

thought to be the oldest Grenache in existence.

Due to Hewitson’s education and experience in Australia, California and France, Hewitson

wines combine Old-World traditions with New-World fruit purity. And while he clearly excels with

Rhone Valley grape varieties, Hewitson also produces award-winning Riesling and Sauvignon

Blanc. A practitioner in solar energy, water recycling and encouraging natural biodiversity,

Hewitson is proud to produce these wines in an environmentally sustainable fashion.

HEWITSON OLD GARDEN MOURVÈDRE

Produced from what wine authorities have reported as the world’s oldest living Mourvèdre vines, Hewitson Old Garden Mourvèdre is grown in a Barossa Valley vineyard in a region known as Rowland Flat. First planted by Friedrich koch in 1853, the vineyard’s soil is comprised of deep sand over a limestone base. The koch family farms these vines from clones of the original vines, according

to Dean Hewitson, who has a long-term contract with Old Garden’s owners.

As with other Hewitson Barossa Valley wines, ‘Old Garden’ (100%) Mourvèdre is raised on ‘bush vines’, with no irrigation, and hand-harvested. So-called bush vines—in French ‘gobelet’, in English goblet—are un-trained, un-trellised vines, which, when mature, are

shaped like a goblet glass or a roundish bush, hence the colloquial expression ‘bush vine’. Picked at perfect ripeness, on-skin fermentation takes place over three weeks and then the wine is aged in French oak barrels for 18 months.

The wine features a flavor profile of black, glazed cherries, dark chocolate, mocha and even orange peel.

LINE EXTENSIONS

Lulu Sauvignon Blanc

Miss Harry Rhone Blend

Ned & Henry’s Shiraz

Baby Bush Mourvèdre

Gun Metal Riesling

Falkenberg Shiraz

f ine spirits are produced around the world with precisely the same care as fine wine.

Frederick Wildman and Sons has been a champion of fine spirits

since its founding in 1934. The elixir Chartreuse has been in the

portfolio, by itself, for decades; witness to this history. Now in the

new century, Frederick Wildman is sourcing again a small group of

hand-made, artisanal spirits, including, Edinburgh Gin, Pig’s Nose

Blended Scotch Whisky, Sheep Dip Blended Malt Scotch Whisky,

Sheep Dip Islay Blended Malt Scotch Whisky and The Feathery

Blended Malt Scotch Whisky.

142 SPEC iALtY SP iR itS

Specialty SpiritS

144 SPEC iALtY SP iR itS

edinBurgh ginedinBurgh ginEdinburgh Gin is a contemporary spirit that possesses a distinguished—and distinctly

local—distilling heritage dating back to the late 18th century. In 1777, there were eight

licensed distilleries and almost 400 illegal stills in Edinburgh and the Port of Leith. As gin

rose to become the fashionable spirit, Edinburgh distillers, like their London counterparts,

produced gin from locally sourced ingredients. Then juniper berries, spices and citrus fruits

arrived daily in Leith from all over the world. These exotic ‘botanicals’ were redistilled or

‘rectified’ together with the finest Scottish grain spirit in the time honored fashion. Edinburgh

Gin is a reminder of the days when Edinburgh was a center of distilling expertise.

Distilled via two methods—in a pot still named ‘Caledonia’ and a column still called

‘Flora’—Edinburgh Gin features 13 classic botanicals, including juniper berries, citrus peel

and coriander seed. Edinburgh Gin’s Chief Distiller David Wilkinson next adds extra Scottish

Juniper as well as heather and milk thistle. Edinburgh Gin’s clean citrus notes and aromatic

juniper make it the perfect base for a Gin and Tonic or Martini, not to mention many of the

classic gin cocktails.

Edinburgh Gin is produced in small-batch quantities ensuring that only the finest quality

ingredients are used to produce a refreshing clean, crisp gin. At 43% ABV Edinburgh Gin is

a multi-award winning spirit and an undisputed ode to the city in which it’s made. Its recipe

is inspired by Edinburgh’s gin-making heritage and surrounding landscapes; in sum it is a

premium gin at its very best.

The 1920s are known as gin’s truly golden era and in keeping with that theme the Edinburgh

Gin packaging has an art deco feel that reflects this wonderful period of cocktail parties and

drinking sophistication.

EDINBURGH GIN

Edinburgh Gin is a classic big juniper gin with a twist. It is one of the new wave of distilled gins that conform to the European Union gin legislation on ‘Distilled Gin’. The way David Wilkinson, Chief Distiller, makes Edinburgh Gin is simple: it is made in the traditional way by distilling Scottish grain spirit together with juniper

and other core gin botanicals. This literal “home-grown” recipe is a blend of distinctive Scottish botanicals in the form of softer, less pungent Scottish juniper that has been macerated in high strength gin as well as heather and milk thistle. This method provides Edinburgh Gin with a direct link back to the days when Edinburgh and its Port

of Leith was a distilling hub not just for whisky, as one would automatically assume but also for distilling and rectifying gin and liqueurs. That’s why David Wilkinson, distiller Finn Nicol and the team at the distillery are proud to call it Edinburgh Gin.

Edinburgh Gin is best enjoyed with tonic and a slice of lime or grapefruit over ice; however

it is very mixable and can be enjoyed with a range fruit juices, in a classic Martini or with new or classic cocktails.

On the nose clean, fresh and spicy. In the mouth pine, the taste of the mountains is to the forefront with heathery scented notes following on. A well-balanced, crisp gin with a gingery spiciness and subtle citrus flavors.

146 SPEC iALtY SP iR itS SPEC iALtY SP iR itS 147

EDINBURGH CANNONBALL NAVY STRENGTH GIN EDINBURGH SEASIDE GIN EDINBURGH CHRISTMAS GIN

Edinburgh Gin’s Cannonball Navy Strength Gin (57.2% ABV—114 proof) resurrects an old, full-proof style of gin commissioned by the British Navy. Edinburgh Gin Cannonball Navy Strength is batch distilled. The stills are located in the Edinburgh Gin distillery in the heart of Edinburgh, Scotland.

This new gin belongs to a trio of limited release, small-batch gins—along with Edinburgh Seaside Gin and Edinburgh Christmas Gin—produced by Edinburgh Gin Distillery, which is owned by the Spencerfield Spirit Company, Inverkeithing, Scotland.

In updating the Cannonball Navy Strength Gin from the past, Head Distiller David Wilkinson added a peppery twist: A dose of Szechuan pepper, which makes for an intensely flavored gin with unique botanicals and other classic spices, including Juniper berries, Coriander seeds, Lemon peel,

Edinburgh Gin’s Seaside Gin (43% ABV—86 proof) is infused with native Scottish ‘marine’ botanicals foraged along Scotland’s East Coast shoreline. Edinburgh Seaside Gin is batch distilled. The stills are located in the Edinburgh Gin distillery in the heart of Edinburgh, Scotland. Partnering with the Heriot-Watt University in Scotland, the distillery offers the head distiller—along with graduate students—a platform to recreate old Scottish Gin recipes, such as Edinburgh Gin, and the latest specialty gin releases, including Edinburgh Seaside Gin.

This new gin belongs to a trio of limited release, small-batch gins—along with Edinburgh Cannonball Navy Strength Gin and Edinburgh Christmas Gin—produced by Edinburgh Gin Distillery, which is owned by The Spencerfield Spirit Company, Inverkeithing, Scotland.

Edinburgh Gin’s Christmas Gin (43 ABV—86 proof) is a limited release spirit infused with exotic, fragrant botanicals and batch distilled. The stills are located in the Edinburgh Gin distillery in the heart of Edinburgh, Scotland.

This new gin belongs to a trio of limited release, small-batch gins—along with Edinburgh Cannonball Navy Strength Gin and Edinburgh Seaside Gin—produced by Edinburgh Gin Distillery, which is owned by The Spencerfield Spirit Company, Inverkeithing, Scotland.

In crafting Edinburgh Christmas Gin, Head Distiller David Wilkinson focused on blending an aromatic gin infused with exotic Frankincense and Myrrh to add fragrant notes, while the addition of nutmeg and sweet orange imparts a smooth finishing touch on the palate. In addition to Juniper berries and Coriander seeds and Licorice, Edinburgh Christmas

Orange peel, Angelica root, Cassia bark, Orris root, and Cardamon.

To balance out the very strong alcohol content, Cannonball Navy Strength has doubled the amount of Juniper berries in this small batch gin compared to the distillery’s original 86 proof (43% ABV) Edinburgh Gin. Thanks to a skillful blending of these many botanicals and spices, Cannonball Navy Strength finishes with refreshing tang.

Edinburgh Cannonball Navy Strength Gin makes a perfect dry Martini, specifically with a lemon twist—whose distinctive oil essence flavors work particularly well to complement the spice of Szechuan pepper—which lends a zesty finish to many classic and original cocktails.

In creating Edinburgh Seaside Gin, Head Distiller David Wilkinson focused on gathering a unique assemblage of native botanicals from Scotland’s Eastern shores that could enhance this gin with soft minerality and sweet notes. In addition to Juniper berries and Coriander seeds, Edinburgh Seaside Gin also includes the following classic as well as ‘marine’ botanicals: Angelica root, Cardamon, Grains of Paradise, Bladder Wrack, Scurvy Grass and Ground Ivy.

Edinburgh Seaside Gin has a pleasing sweetness and light salinity on the nose. On the palate, bold juniper is balanced against sweet minerality, grassy notes and a hint of spice.

Edinburgh Seaside Gin makes a perfect Gin and Tonic, which may be garnished with a sprig of mint, a wedge of fresh lime or lemon. Alternatively, this refreshing gin is perfect for a Seaside Martini, accompanied by a green olive-and-anchovy garnish, an ideal sunny-day cocktail on, near or inspired by the beach.

Gin also includes Cassia and zesty sweet Orange flavors.

Edinburgh Christmas Gin has a clean, fresh, spicy nose, along with pine and heathery scents. On the palate, there are spice, juniper and sweet orange flavors. Edinburgh Christmas Gin makes a perfect holiday-themed Gin and Tonic, which may be garnished with a slice of orange. It also is perfect for a festive Negroni—the gin’s sweet Myrrh provides a balance to its bitter finish— and serves as an ideal cocktail during the holiday season.

edinBurgh gin

SPEC iALtY SP iR itS 149

pig'S noSe pig'S noSePig’s Nose, produced by The Spencerfield Spirit Company, is situated at Spencerfield

Farmhouse, Inverkeithing in Fife, Scotland. Surrounded by fields of wheat and overlooking

the Firth of Forth, The Spencerfield Spirit Company believe in producing quality, hand-crafted

spirits for the more discerning consumer.

This exceptional blended Scotch whisky was created by Richard Patterson, Scotland’s only

third-generation Master Blender; it was originally launched in 1977. The backbone of this

whisky is Invergordon grain whisky, acknowledged as one of the highest quality and lightest

grain whiskies in Scotland, which has been aged in fresh, first-fill American oak barrels.

This is complemented by five first-class single malts—three from Speyside, one from the

Highlands and the final 5% from Islay for a pleasingly peaty finish.

PIG’S NOSE BLENDED SCOTCH WHISKY

What makes Pig’s Nose different?

Pig’s Nose is a blended whisky made from Invergordon grain spirit in first-fill American oak barrels and aged before adding five carefully selected Speyside, Highland and Islay malts;

Blend of only six whiskies compared to many other well-known names that have blends of about 40-50 different whiskies;

Limited number of whiskies permits more quality control;

A higher than average malt percentage for a blended whisky (43%) compared to competitors;

Produced in small-batch quantities and handcrafted;

Aged in specially selected first-fill American casks;

Pig’s Nose rests in first fill-casks for about one year giving it the American oak characteristics but still having the “true” taste of Scotch whisky;

Premium packaging with gift carton;

Golden sandy highlights. Clear and bright.

Firm and rich luscious creamy, round tones on the nose. The long marrying period has brought these many individual characters into one lasting union. Great harmony—soft and full with no ragged edges, smooth and mellow. Plenty of finesse and breeding.

A positive grip, almost a spicy richness as these great flavors attack the palate—leaving it beautifully rewarded as they drift over. Elegant and distinguished. The Speyside Malts—the heart of the whisky—have played a major part in bringing this quality blend together. A truly classic long finish.

“‘Tis said that our Scotch is as soft and as

smooth as a pig’s nose.”

150 SPEC iALtY SP iR itS

Sheep dip BLENdEd MALt SCotCh WhiSKY

Much mythology has grown up around Scotch whisky but in reality a

great whisky does not have to be the product of one distillery; nor

should its age be a measure of quality. Richard Paterson, Scotland’s

renowned and only third-generation master blender, created the

Sheep Dip “vatting” or marrying together 16 different Highland,

Island and Speyside single malt whiskies. The whiskies are aged

between eight-21 years, each adding unique characteristics to

produce an exceptional product. These chosen whiskies are married

together in fresh (first-fill) American oak barrels to produce the

Sheep Dip Blended Malt.

Sheep Dip takes its name from the English farming term for and

insecticide once used on British sheep farms. There was a time

when the farmers would distill their own whiskies and store them

in barrels marked “SD” to avoid expensive distilling taxes, thus

the term “Sheep Dip” became slang for whisky in the region.

Eccentrically named, yet of unsurpassed quality.

ORIGINAL SHEEP DIP

The Original Sheep Dip is a 40% (ABV) small batch, blended whisky woven from 16 different Highland, Island and Speyside malts aged eight-to-21 years. Created by Richard Patterson, Scotland’s only third-generation master blender.

Sheep Dip, despite its iconoclastic name, is a genuinely great whisky; the name came about because British farmers have long referred to whisky as Sheep Dip. There was a time when farmers distilled their own “home-made” whisky and in order to avoid paying taxes hid the whisky in barrels marked “Sheep Dip”. (This intentionally misleading nomenclature stratagem also enabled the farmer/distiller to avoid revealing the prohibited whisky production to his wife.)

What makes Sheep Dip Different?

A vatting of 16 different Highland, Island and Speyside malts aged between 8-21 years

Specially crafted by Richard Paterson, Scotland’s only third-generation master blender

Vatted together for a year to allow whiskies to fully marry together

“Great Taste” Gold 2009

Listed in Ian Buxton’s ‘101 Whiskies to Try Before You Die’

Premium packaging with gift carton

Delicate and refined. Soft sensual floral notes arise in perfect harmony supported by an attractive array of complex fruit flavors. Melon, pear and orange with a hint of almonds conclude this profusion of charming nuances.

Finesse and elegance gives way to a majestic assertion of pure malty flavors drawn from four distilling regions of Scotland. Each area forges and makes its own inimitable contribution to this outstanding pure malt - the main accent being expressed from the Highlands and Speyside Valleys.

Enjoy Sheep Dip neat, with a splash of water or over ice. This whisky also mixes beautifully, and makes a ne cocktail ingredient. Whichever way you serve it, Sheep Dip makes a great aperitif.

Sheep dip

SPEC iALtY SP iR itS 153

Sheep dip iSlay

Sheep dip iSlay BLENdEd MALt SCotCh WhiSKY

Islay (eye-la) is a southern Hebridean island located off the

western coast of Scotland; it is counted as one of the four

principal Scotch whisky regions: Islay and Islands, Highland,

Speyside and Lowland. Campbeltown is sometimes counted as

the fifth region, but there are currently only three distilleries in

operation. According to historians, the arts of distillation are said

to have come from Ireland first to western Scottish isles and

Islay in the 14th century. It wasn’t long, however, before distilling

spread across all of Scotland.

Islay’s eight malt whisky distilleries are world famous. Islay

whiskies are characterized by the distinctive presence of iodine,

seaweed and salt aromas (and flavors) that come from a long

maturation in oak barrels next to the Atlantic Ocean. The smoky

character distinctive to Islay malts is derived from drying the

barley over traditional peat fires prior to distilling.

SHEEP DIP ISLAY

A unique blend of Islay’s malt whiskies and aged eight-10 years in oak barrels, Sheep Dip’s Islay Blended Malt Whisky is a variation of Sheep Dip Malt Scotch whisky. Such pure malt whisky blends are also known as ‘vatted’ malts.

When drinking, add a small splash of spring water to open up all this whisky has to offer.

So, why the name Sheep Dip?

An old West Country term, British farmers have long referred to whisky as Sheep Dip—an insecticide used to delouse sheep prior to sheering. There was a time when farmers distilled their own ‘home-made’ whisky and in order to avoid paying taxes to the revenue man, they’d hide it in barrels marked ‘Sheep Dip’.

154 SPEC iALtY SP iR itS

the feathery

the feathery BLENdEd MALt SCotCh WhiSKY

The Feathery is a blended malt Scotch whisky that has been

entirely matured in first-class Sherry wood casks, which makes

it slightly sweeter, fuller and more rounded than standard vatted

malts. The Feathery is the first expression of a range being

developed to celebrate original Scottish craftsmanship.

The Feathery is the original golf ball painstakingly hand crafted with

feathers, tar and bird skin to make a perfectly rounded ball that

was more streamlined and effective. The only downside is that it

was also very expensive given the number of hours that went into

one ball, when playing a game with a feathery the golfers would

position two “spotters” who would ensure that the ball was never

lost on the course.

THE FEATHERY

Aged 8-10 years in first-fill Sherry wood casks, the Feathery is a blend of three single malts whiskies from the Speyside and Highland regions.

The Feathery’s nutty aromas are followed by Sherry notes, sweet, creamy vanilla scents and hints of ginger. Warm, rich oak flavors on the palate are accompanied by deliciously sweet Sherry flavored sultana raisins, orange segments, full mouth feel and soft fruits with a long and satisfying finish with spiced orange and chocolate with a hint of butterscotch.

SPEC iALtY SP iR itS 157

chartreuSe

chartreuSeThe Order of Chartreuse was more than 500 years old when, in

1605, at a Chartreuse monastery in Vauvert, a small suburb of

Paris, the monks received a gift from François Hannibal d’ Estrées,

Marshal of French king Henri IV’s artillery: an already ancient

manuscript from an “Elixir” soon to be nicknamed “Elixir of Long

Life”. This hand-written document was probably the work of a

16th century alchemist with a great knowledge of herbs and who

possessed the skill to blend, infuse, macerate the 130 of them to

form a perfect balanced tonic. It was this elixir that was destined

to become the world-famous Chartreuse liqueur, but it would take

more than a century before the alchemist’s recipe to reach a

definitive formula.

By the early 17th century, only a few monks and even fewer

apothecaries understood the use of herbs and plants in the

treatment of illness. The manuscript’s recipe was so complex that

only bits and pieces of it were understood and used at Vauvert.

Then, at the beginning of the 18th century, the manuscript was sent

to the Mother House of the Order—La Grande Chartreuse—in the

mountains not far from Grenoble. Here an exhaustive study of the

manuscript was undertaken. The Monastery’s Apothecary, Frère

Jerome Maubec, finally unraveled the mystery and, in 1737, drew

up the practical formula for the preparation of the Elixir.

The distribution and sales of this new medicine were limited at first.

One of the monks of La Grande Chartreuse, Frère Charles, would

load his mule with the small bottles that he sold in Grenoble and

other nearby villages. Ever since, this “Elixir of Long Life” is made

only by the Chartreuse monks following that ancient recipe, and

is called Elixir Vegetal de la Grande-Chartreuse. This “liqueur of

health” is all natural plants, herbs and other botanicals suspended

in wine alcohol—69% alcohol by volume, 138 proof.

To maintain the elixir’s historic secrecy, the formula is known

only in part and only to three monks so that no single person is

in possession of the entire recipe. Today Chartreuse liqueur has

become a cult classic.

GREEN

Chartreuse Green is the only liqueur in the world with completely natural green color; it was introduced in 1764. Its alcohol content is 55% (110 proof).

This liqueur is tangy and refreshing, with a corresponding earthy component that alternates between bitter and sweet. The Green liqueur is intensely floral and herbal, with myriad aromas and flavors that attack the senses: cloves, angelica, fennel, citrus, thyme, rosemary, hyssop, cinnamon, mace, pine. The Yellow, introduced in 1838, is similar to the Green; it too is a secret blend of 130 flowers, plants and herbs; Yellow, however, is slightly sweeter than Green.

LINE EXTENSIONS

Green VEP (Vieillissement Exceptionnellement Prolongé—Extra Long Ageing)

Yellow VEP

Yellow

FoL io 159158 FREdER iCK WiLdMAN ANd SoNS, Ltd

noteS

Producer MARTIN SINkOFF / frederickwildman.com Editor DAVID LINCOLN ROSS / [email protected] Director and Designer IRIS A. BROWN DESIGN / iabdny.comCover and Interior Illustrator JENNY BOWERS/ILLUSTRATION DIVISION / illustrationdivision.comIcon Photographer DAVID ARkY PHOTOGRAPHY / arky.comMap Illustrator DAVID JOHNSON / richardsolomon.com Map Designer IRIS A. BROWN DESIGN / iabdny.com


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