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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, 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
Moscato
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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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melini
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.
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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.
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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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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
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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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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 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
60 FRANCE
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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.
ChÂtEAU
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philippe & vincent JaBoulet
doMAiNE
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
LINE EXTENSIONS
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
FRANCE 6766 FRANCE
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BonSerine
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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.
FRANCE 71
marc rom
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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
72 FRANCE
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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.
LINE EXTENSION
Esprit de Saint-Sulpice Bordeaux Blanc
FRANCE 75
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
country
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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
l
J.J.VINCENTFuissé, Pouilly-Fuissé (Mâconnais)
CHÂTEAU FUISSÉFuissé, Pouilly-Fuissé (Mâconnais)
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DOMAINE JACQUES PRIEURMeursault, Côte de Beaune
l
DOMAINE LABRUYÈREMoulin-à-Vent
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OLIVIER LEFLAIVE FRÈRESPuligny Montrachet,
Côte de Beaune
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l LYON
DIJONl
l MÂCON
TOURNUS l
l CLUNY
l LOUHANS
l BOURGEN-BRESSE
l BEAUNE
MEURSAULT l
l NUITS-ST-GEORGES
l CHALON-SUR-SAÔNE
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
e
Seille
Doubs
Ca
nal d
u Centre
C
anal
de Bourgogn
e
Arroux
Saô
ne
Bre
venn
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CHABLIS l l
AUXERRE
C H A B L I S
Serein
Armançon
Yon
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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-Simon
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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 rouSSeau
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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 prieur
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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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olivier leflaive FRèRES
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
BURgUNdY 95
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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.
96 BURgUNdY
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
Pontevedra, Rias Baixas l
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SpainSpain
SPA iN 101
Bo
dE
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caStro martin
BodEgAS
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.
SPA iN 105
max
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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portugal
portugal
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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
PoRtUgAL 111
churchill'S eStateS
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
Baltic Sea
North Sea
l HAMBURG
l BREMEN
l BERLIN
l DUSSELDORF
KIEL l
l ROSTOCK
LUBECK l
l POSTDAMl HANNOVER
MAGDEBURG l
l HALLE
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DRESDEN l
FRANKFURT l
MAINZ l
COLOGNE l
l ESSENDUISBURG l
BONN l
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REGENSBURG l l HEIDELBERG
AUSTRIA
DENMARK
POLAND
CZECH REPUBLIC
SWITZERLAND
FRANCE
LUXEMBOURG
NETHERLANDS
SWEDEN
112 gERMANY
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gERMANY 115
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
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.
GROONERKrems-Hollenburg
ZVY-GELTKrems-Hollenburg
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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
Mo
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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.
MICHEL TORINO Cafayate l
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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
E
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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SOUTH ISLAND
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
