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Items 376-390 of 1009
From three parcels – Des Couverts (village of Chablis), Prehy (near Courgis), and Lignorelles. Fermented and aged in stainless steel.
100% Pinot Noir. Vinified, aged, and bottled by Domaine Alain Burguet.
Herzog Variations Oak is a special wine series that journeys beyond the variations of California wine country, and into the Battle of the Barrels. We start with North Coast Cabernet Sauvignon separated into two different types of oak barrels and see which one will come out on top.
Dry white wine Rkatsiteli Kvevri is made from grapes of the same name, grown in the Kistauri microzone (Kakheti). The wine is created according to the classical technology of making Georgian dry white wines, when fermentation and aging take place in kvevri - huge clay jugs, traditional in Kakhetian winemaking. Wine is aged in qvevri for at least 6 months.
[yellow tail] Chardonnay has a distinctive nose that leaps from the glass and displays a lovely tropical-fruit aroma. The wine is silky smooth and easy to drink, with rich tropical-fruit flavors and a rich, crisp, creamy, and refreshing finish.
This lovely, bright and cheery Sauvignon Blanc proffers tantalizing aromas of grapefruit, pineapple and gooseberry, with hints of quince. Floral notes of lemongrass and acacia are balanced with lychee and wet stone.
Dry orange wine Khikhvi Kvevri is made from grapes of the same name, grown in the Kistauri microzone (Kakheti). The wine is created according to the classical technology of making Georgian dry white wines, when fermentation and aging take place in kvevri - huge clay jugs, traditional in Kakhetian winemaking. The wine is aged in qvevri for at least 6 months.
Two brothers, Alessandro and Gian Natale Fantino, run this family estate in Monforte d’Alba. Alessandro managed the vineyards and served as the enologist at Cantina Bartolo Mascarello for 20 years, from 1978 to 1997.
Our Chardonnay reflects the distinctive personality of Monterey vineyards, which give rise to juicy apple, guava and melon flavors. Whole-cluster pressing and a combination of barrel and stainless steel fermentation ensures that the creamy texture and caramelized sugar finish is balanced by a crisp acidity.
Coming on the heels of a prolonged multi-year drought, the 2016 growing season was defined by near-ideal conditions. Rain in March and early April allowed the vines to start the spring with ample moisture in the soil, making for healthy canopies and balanced vines.