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Total Search Results: [ 26 ]
| Item Name |
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Cos d' Estournel Saint Estephe Bordeaux 1999
Robert Parker's Wine Advocate: 88 points
The dark ruby-colored 1999 Cos is a supremely elegant effort. The wine offers notes of dried Provencal herbs, smoke, licorice, black cherries, and cassis.
Apr/02 |
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Domaine Michel Gros 2003 Vosne Romanee
Deep ruby. Distinctly ripe and perfumed aromas of warm earth, spice, dark berry fruit and a subtle smokiness complement perfectly the supple, sweet but still somewhat rough, indeed almost robust medium full flavors that finish with impressive complexity and solid power. This is firmly structured but not hard or aggressive and the natural ripeness of Brules comes through here.
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Domaine Ott Blanc de Blancs 2001
A well developed, complex and distinguished bouquet, where the aromas of stone fruit mingle with spices and wild flowers. Ideal tasting temperature: 8-9 C.
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Baron Philippe de Rothschild Mouton Cadet Blanc 2007
Tasting notes:
The wine has a clean, brilliant, pale gold colour and an ample, nicely open nose, mingling peachy fresh fruit aromas with more complex notes of toasted hazelnut and touches of dried apricot. From a full, substantial attack, the body fills out on powerful but elegant ripe summer fruit flavours, together with highly aromatic traces of white blossom (jasmine, honeysuckle). The density of Semillon and the refinement of Sauvignon combine in a generous and beautifully balanced finish, the mark of a fine vintage.
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Maison Louis Latour Cote de Nuits Villages 2006
Tasting Notes:
An elegant ruby robe with brilliant cherry-red glints is matched by a succulent nose of fresh red cherries with a hint of liquorice. Well-balanced with good length.
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Joseph Drouhin Gamay, Morgon, 2005
Earthy and dusty, with these elements leaving a more lasting impression that the wine's modest cherry and plum fruit. Tart, with some dusty tannins on the finish, but not enough stuffing to age. Drink up.
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Joseph Drouhin Beaujolais Villages 2006
The Beaujolais area, although part of greater Burgundy, is very distinct on many accounts. The villages have a different look : instead of slate, the houses have roofs made of red tiles reminiscent of Provence and the Mediterranean world. The soil, too, is pink granite (and not limestone as in Côte-d`Or). This is where the Gamay grape is king. The type of pruning used in Beaujolais is called "gobelet" : no wires between the vines ; each plant grows by itself, independently from the others. Maison Joseph DROUHIN has always been deeply involved with the Beaujolais region and was indeed a pioneer when, in the early fifties, they were the first to bottle and ship Beaujolais Nouveau. As for Beaujolais Villages, it is a careful selection of various "terroirs" and micro-climates, all contributing to make this wine synonymous with charm and conviviality. It has a bright purple colour, a very intense nose, reminiscent of violets, peonies and red berries. On the palate, it has a silky smoothness, and its delicious fruit lingers for a long time. Beaujolais Villages is very versatile with all kinds of food, especially simple and flavorful dishes such as hors-d`oeuvre, charcuterie and white meats.
Food pairing
This wine goes well with white meats, charcuterie, and overall "bistro" type dishes. |
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Chablis Louis Max 2005
Fresh, crisp and stylish Chablis, something of a speciality of Louis Max.
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Louis Latour Chardonnay, Puligny-Montrachet 2003
Tasting Notes:
Lemon-colored in the glass this classic village wine offers the delicate bouquet of a young and fruity wine with floral hints. It is ample and fat in the mouth with fruity flavours complimenting some vegetal notes. It is quite a lively wine for the vintage and is ready to drink although it has great potential for cellaring. Tasted 08/02/05.
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Louis Latour Chassagne-Montrachet Chardonnay 2004
"...ripe straw and melon aromas do a quality job of introducing the rich and relatively powerful flavors that possess solid finishing complexity and very fine length. This is an attractive villages that will benefit from a year or two in the cellar as it's already quite forward." Burghound.Com 88
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