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Items 76-89 of 89
Aromas of raspberries, cherries, vanilla, musk. In the mouth it is full bodied with a balanced freshness. It has a nice vegetal,underwood finish with the fruits.
The premier cru La Fussière is located in the town of Dezize-Les-Maranges, the Pinot Noir vines are expressed on stony white soils resting on blue marls. Bruno Colin's vines were planted in 1986 and are cultivated using sustainable cultivation with soil work and plowing.
This Chassagne-Montrachet unveils a dark garnet hue. Its nose is characterized by blackcurrant and blackberry. The mouthfeel is ample, supple and has aromas of blackcurrant and wild strawberry. The finale is long and elegant.
Founded in 1987, Domaine Henri Magnien is a small family estate, with 6 hectares, located in Gevrey-Chambertin. After working side by side with his father Francois, Charles took over the domaine in 2012 and has taken the wines to new heights. He is considered to be one of the rising stars in Burgundy.
Domaine A.F. Gros was founded by Anne-Françoise Gros after having inherited a part of the vineyard from her father Jean Gros in 1988. Since the creation of Domaine A.F. Gros, the wines are vinified by Anne-Françoise's husband François Parent, originally from Pommard.
Whiffs of smoke and charred cacao nibs accent piercing red-cherry and plum flavors in this intensely fruity yet nuanced red. A voluminous expression of a ripe vintage, it's a juicy wine approachable in youth yet maintains a freshness of acidity and a salty, mineral spine that's rejuvenating. The wine should approach peak by 2024 and hold well through 2029.
A distant hint of cherry appears on the nose but gains in intensity with more air. The palate is light and comes with easy, ripe cherry charm. The body is smooth, balanced and fresh.
A wine that is pleasantly fruity with an attack that reveals wonderful freshness. This Gevrey-Chambertin Villages can definitely be cellared for 5 to 6 years.
Deep, dark red. Red berry fruit, mineral, floral. Perfumed and fresh. Structured finish.
After sorting in the vineyard and winery, the grapes are de-stemmed then directly put in tank. The spontaneous fermentation then starts. The grapes will stay in tank for roughly three weeks during fermentation. The wine is then put in oak barrels, by gravity, for 10 months (no new oak). No fining is performed.
This young 2022 Bourgogne Hautes-Côtes de Nuits reveals an impressive depth, combining notes of red cherries, tart and sweet raspberries, and just a hint of violets.
