Maison Le Star

Origin &amp; Terroir Located in the Entre-Deux-Mers region, the vineyards of Château Cazeau surround a historic chartreuse house and a windmill dating back to 1601. The 300-hectare estate benefits from clay-limestone hillsides and a south-facing exposure. With an average vine age of 35 years, cultivation is done using traditional, sustainable methods.  Grape Variety 100% Merlot  Winemaking Sustainable cultivation with organic manure Parcel selection and limited yields Traditional vinification inspired by barrel-aging techniques: controlled oxygenation, strong wood presence, rack and return  Tasting Notes A deep, intense color and fresh bouquet of violet, blackberry, and cherry, complemented by subtle toast notes. The palate is rich and smooth, with taut tannins, well-integrated oak, and a fresh, lingering finish.  Food &amp; Wine Pairing Perfect with grilled red meats, white meats in sauce, or mild cheeses. Serve at 18°C. 

Chateau Cazeau Le Moulin Red Wine

Bodegas Salzillo

Camelot is our most treasured creation, a sweet wine made from overripe grapes that mature naturally on the vine, each bunch capturing the purest essence of Monastrell. Production is extremely limited —no more than 8,000 bottles per year— as only the finest grapes are selected and further dried in the winery to enhance their natural sweetness. Fermentation is carefully halted to preserve the grape’s own sugar, resulting in an elegant, silky wine with a perfectly balanced sweetness that embodies the noble character of Jumilla. VINICULTURE: •ALTITUDE: 720 m. • SOIL: sandy with a limestone mantle on the surface, shallow soil • AGE: 60 years old. • CULTIVATION: dry-farmed, bush vines with extremely low production, 0,5 Kgs per vine. •HARVEST: late October even at the end of November, manual harvesting WINEMAKING Made from 100% Monastrell grapes overripe on the vine itself. This is achieved thanks to the previous harvests leaving only a part of the grapes that will give rise to our Camelot. The grapes are macerated for about fifteen days at low temperatures, producing a fermentation stop due to the addition of alcohol. The must is obtained thanks to a low intensity pressing, and is deposited in the racking vats and then transferred to the barrels to tame its tannins. TASTING ColourIntense cherry color. Nose aromas of overripe fruits such as plum, fig, and raisin, accompanied by woody terpenes thanks to its time in oak. Palate reveals a harmonious balance between sugars and acidity, yielding a wine that is both exuberant and exquisite, leaving a long-lasting trail and a joyful memory. 

Camelot Sweet Red Wine

ORIGIN – TERROIR Château Mazails is owned by the Chacun family for 4 generations, since 1931 and has been classified has Cru Bourgeois the year after, thanks to the hard and passionate work of Gabriel Chacun. The 42 hectares vineyard surrounds the chateau and its beautiful cellar built in 1777 with its authentic ashlars. Located at Saint-Yzans du Médoc, the estate benefits from an temperate oceanic climate and a beautiful terroir composed of clay and gravels, creating the perfect settings for the production of great Médoc wines.  VINIFICATION Yield control (pruning, grass between the ranks, leaf-stripping and green harvesting) Picking at perfect maturity Sorting of the berries on a vibrating table Soft pressing Strict temperature regulation during the fermentations Long maceration for 4 to 5 weeks Ageing in French oak barrels for 12 months  GRAPES VARIETIES 60% Cabernet Sauvignon 30% Merlot 5% Cabernet Franc 5% Petit Verdot  TASTING NOTES With its deep dark red hue with purple highlights, Château Mazails reveals an expressive, fine bouquet mingling spices and fruit notes. The palate is fleshy and well-structured, counterbalanced by a delicate acidity. The tannins are soft and well-blended. the finish lingers on a discreet but tasty woody notes.  FOOD &amp; WINE PAIRING Château Mazails will be perfect with cold cut and cheese platter in appetizer or in accompaniment of refined dishes such as a Tournedos Rossini or a rack of lamb. Serve between 16° and 18°C. 

Chateau Mazails

Weingut Thorle

 	  Appelation:  Rheinhessen 	  Nature of soil:  The soil is a mixture of clay, loam and limestone. 	  Vinification:  The fully mature grapes were hand-picked, sorted, and crushed in late September. The must was fermented spontaneously on the skins for four weeks. The cap was punched down by hand three times each day (pigeage). The must was pressed, settled and transferred to 15% new French 225l oak barrels and 85% old German 1200l and 2400l oak barrels. Following the completion of malolactic fermentation, the wines stayed in the barrels for 10 months. The wines were bottled unfiltered, without racking or fining in December. 	  Wine characteristics:  The Pinot Noirs from Saulheim are intense wines which possess exceptional fruit definition, combined with a richly textured palate, a great length of finish and a brilliant ruby colour. The particular vintage characteristics are reminiscent of violets and wild red fruits (brambleberries and cherries).  

Thörle Estate Spätburgunder Dry (Pinot Noir) Red Wine

Le Cinciole Soc. Semplice Agricola di Orsini e Vigano

This Chianti Classico DOCG is made by 98% Sangiovese grapes and 2% Canaiolo grapes which are harvested by hand and carefully selected. The grapes are delicately crushed and collected in cement vats for 10-15 days. After fermentation, the wine is racked again into medium-capacity barrels where it is refined for 12 months.

 
  During alcoholic fermentation the must is controlled continuously so that the temperature does not exceed 30&deg; Celsius. 
  After the alcoholic fermentation the wine is racked into other vats for the malolactic fermentation that generally is concluded by the end of December. 
  Bottling usually takes place in March. 
  Average production/year: 35,000 bottles. 
  Country of origin: Italy. 
  Region: Tuscany. 
  Chateau: Le Cinciole. 
  Grape varietal: Sangiovese, Canaiolo. 
  Alcohol % by volume: 0.14. 
  Vintage year: 2004. 
  Age: 12 months. 
  Type of viticulture: organic. 
  Soils: marly and skeletal. 
  Exposure of vine: south-east, south-west. 
 

Chianti Classico DOCG

Bodegas Quiroga de Pablo


 Designation of origin:  D.O.Ca RIOJA, SPAIN.

 Grape variety:  Tempranillo.

 Grapes:  From our own selected vines, picked at their ripest.

 Alcohol content:  13,5 %.

 Vinification:  Temperature controlled fermentation of destemmed grapes in stainless-steel vats, pumped-over daily. Extended maceration for maximum concentration and colour.

 Aging:  12 to 18 months in American and French oak barrels. Racking every six months. After the aging in barrels, will feature the &quot;coupage&quot; or mixture of wine from different barrels of the same vintage. The &ldquo;coupage&rdquo; is matured in concrete tanks in the cool and undisturbed depths of our underground cellar.
Tanks and inimitable environmental conditions of the set, allowing the wine to continue its proper maturation and increase in quality.
 
Tasting notes:  Bright intense ruby red. Nose: clean, elegant and refined, with ripe fruit notes and fine wood highlights. Tasty and velvety on the palate, with a long finish

 Serving temperature:  16-18&ordm;C


  ADWARDS:  

- International Wine Guide 2012, Silver Medal.	
- 2013 Wines From Spain Awards, Selected in the best Spanish wines in the UK. 


Heredad de Judima Crianza

Azienda Agricola Albino Piona 

   Grape varieties: Corvina Veronese alone.   Vinification: maceration for 10 days in stainless steel tanks with repeated immersions of the mash cap. Afterwards, racking off and malolactic fermentation take place.   Ageing: for nine months in stainless steel barrels.   Characteristics: a ruby red wine offering a spicy aroma with mineral hints, in the mouth the spicy notes are reflected with a finish of black pepper.   Serving suggestions: excellent with grilled red meats.   Serving temperature: 18&deg;C.   Alcohol content: 13%.  

Corvina Veronese IGT - Campo Massimo

 Designation of origin:  D.O.Ca RIOJA, SPAIN

 Grape variety:  Tempranillo.

 Grapes:  From our own selected vines.

 Alcohol content:  13,5 %
 
Vinification:  Destemming. Alcoholic fermentation controlled in stainless steel vats. Daily pumping over process. Lengthy maceration.
Aging: Minimum 12 months in American and French oak barrels. Racking every six months. After the aging in barrels, will feature the &quot;coupage&quot; or mixture of wine from different barrels of the same vintage. The &ldquo;coupage&rdquo; is matured in concrete tanks in the cool and undisturbed depths of our underground cellar. Tanks and inimitable environmental conditions of the set, allowing the wine to continue its proper maturation and increase in quality.

 Tasting notes:  Intense cherry-red colour, bright, with ruby hues. Clean and elegant on the nose with fruit aromas mingling well with the oak (notes of vanilla, spices, and black chocolate)
Tasty and well balanced on the paladate. Long and persistent finish.

 Serving temperature:  16-18&ordm;C.

  AWARDS:  

- Decanter World Wine Awards 2013, London. Bronze Medal.
- Challenge to the Best Spanish Wines for the USA, Miami 2013. Silver Medal.
- MUNDUS VINI International Wine Award, Germany 2013. Silver Medal.
- Pe&ntilde;in Guide 2014: 87 points.






QUIRUS CRIANZA

Vins Rijckaert

 	 Chateau Name: RIJCKAERT 	 Wine Type: Premium wine 	 Vintage: 2016 	 Grape Varietal or Varietals and proportions: 100% Chardonnay 	 Country of Origin: France 	 Fruit grown in region(S): BOURGOGNE 	 Food Pairing: Goat cheese, poultry, veal, grilled fishes, oysters, &hellip; 	 Sweetness: Dry 	 Alcohol by volume (ABV): 13.00% 	 Volume of individual bottle: 750ml 	 Information about the Wine: 	 This wine is done with a blend of several plots of old vines (50 y.o. as an average) that we have selected, from the area of the villages of Fuiss&eacute; (at the South of M&acirc;con) and Burgy and Cruzille (at the North of M&acirc;con). These locations offer pure and elegant Chardonnays. Rational and sustainable vineyard management. Hand harvested. Spontaneous fermentations . The fermentations and ageing are completely done into oak barrels that are 6 to 10 wines old . 25% of more recent barrels. The ageing duration is 12 months. No racking and no stirring, in order to preserve the purity of the structure and the typicality of the terroir  

Mâcon-Villages Vieilles Vignes 2016

Muriel Wines

 	  Subzone:  Rioja Alavesa 	  Variety: 100% Tempranillo 	  Aging:&nbsp; After 20 days the wine is racked into new French oak barrels to do the malolactic fermentation takes place. It stays there for 18 months, gaining complexity and roundness. 	  Colour:  Clear and bright red cherry color.&nbsp; 	  Nose:  Complex and intense in the nose, with aromas of ripe fruit (prunes and raisins) and the very fine essences of French oak ageing: spices, herbs, tobacco). 	  Palate : Powerful palate that evolves overtime. Rounded and smooth tannins.  

DOCa RIOJA RESERVA 

Camalaione IGT Toscana is made&nbsp;from 70% Sauvignon, 15% Syrah and 15% Merlot grapes. The red wine is directly racked into new oak barrels where malolactic fermentation takes place on the lees that are continuously moved through batonnage. It matures in the same barrels for 18/20 months and it is finished in the bottle for 12 months minimum.
   Vinification is traditional starting with alcoholic fermentation, that takes place in 500 liter oak barrels utilized as small vats for 20/25 days.   vineyard density is 9,000 plants per hectare in order to create competition and to ensure a production of 400/500 grams of grapes per vine without further green harvest.   Average production/year: 3,000/4,000 bottles.   Grape varietal: Cabernet Sauvignon, Syrah, Merlot.   Name of chateau: Le Cinciole.   Type of viticulture: organic.   Soil: marly and skeletal.   Exposure of vine: south-east.   Country of origin: Italy.   Region: Tuscany.   Grape varietal: Cabernet Sauvignon, Syrah, Merlot.   Vintage year: 2003.   Age: 20 months.  

Camalaione IGT Toscana

This Chianti Classico DOCG reserva is made&nbsp;from selected Sangiovese grapes that show the best ripening and that express the character of the current vintage in the best way. The vinification of the red wine is carried out in glazed cement tanks under controlled temperature. The wine matures in the same oak ovals for 18 months and is finished in the bottle for 12 months. 
   Average production/year: 5,000/6,000 bottles.   The wine is then racked into barrels where malolactic fermentation takes place on the lees.   Exposure of vine: south-east.   Country of origin: Italy.   Region: Tuscany.   Name of chateau: Le Cinciole.   Grape varietal: Sangiovese.   Alcohol % by volume: 13.5%.   Vintage year: 2001.   Age: 18 months.  

Chianti Classico DOCG Reserva

 Designation of origin:  D.O.Ca RIOJA, Spain.
 
Grape variety:  Tempranillo.

 Grapes:  The best grapes selected from our  oldest vines .

 Alcohol content:  13.5 %.
 
Vinification:  Temperature controlled fermentation of destemmed grapes in stainless-steel vats, pumped-over daily. Extended maceration for maximum concentration and colour.

 Aging:  21 to 36 months in American and French oak barrels. Racking every six months. After the aging in barrels, will feature the &quot;coupage&quot; or mixture of wine from different barrels of the same vintage. The &ldquo;coupage&rdquo;  is matured in  concrete tanks in the cool and undisturbed depths of  our underground cellar. 
Tanks and inimitable environmental conditions of the set, allowing the wine to continue  its proper maturation and increase in quality. 

 Tasting notes:  Color: brilliant black berry red colour with good depth. Nose: intense, complex and elegant. Ripe fruity aromas, spices and toasted wood. Taste: velvety, stick taste and full-bodied .

 Serving temperature:  16-18&ordm;C.

  AWARDS:  

- Silver Medal, International Wine Competition &ldquo;Tempranillos al Mundo&rdquo; 2011, New York.	
- International Wine Guide 2012, Silver Medal.
- 90 Points Pe&ntilde;in Guide 2013.
- &quot;Commended&quot; Decanter World Wine Awards 2013, London. 


Heredad de Judima Reserva

 Designation of origin:  D.O.Ca RIOJA, Spain.

 Grape variety : Tempranillo.

 Grapes:  The best grapes selected from our oldest vines. Our harvesters go around these wine yards by executing a manual vintage in boxes and by selecting exhaustively just single berry bunches with maturation and health in optimum condition.

 Alcohol content:  13.5 %

 Vinification:  Destemmed grapes, perfermentative maceration in cool, fermentation in controlled temperature. Punched down and pumped over daily, &quot;delestage&quot; every two days. Maceration is extended until obtaining desired poly phenols extraction.
 
Malolactic Fermentation:  in oak barrels.
 
Aging:  18 to 24 months in American and French oak barrels from every selected lumber. Racking every six months. After the aging in barrels, will feature the &quot;coupage&quot; or mixture of wine from different barrels of the same vintage. The &ldquo;coupage&rdquo; is matured in concrete tanks in the cool and undisturbed depths of our underground cellar.
Tanks and inimitable environmental conditions of the set, allowing the wine to continue its proper maturation and increase in quality.

 Tasting notes:   Color:  brilliant and very intense black berry red colour with good depth.  Nose:  very intense and complex, elegant. Ripe fruity aromas, chocolate, balsamic, spices and toasted wood.  Taste:  balanced, velvety, stick taste and full-bodied .
Very long and silky finish. Very powerful retro nasal via, flavours described in nose appearing.

 Serving temperature:  16-18&ordm;C


Heredad de JUDIMA GOLD.

Agrilandia Soc Agr. Arl

The Cabernet Franc and Cabernet Sauvignon grapes were picked by hand and were subjected to pre-fermentation cold maceration, to favor the extraction of varietal aromas, colour and the subtler and sweeter tannins.
After racking off the wine was decanted into steel vats, small tronco-conic vats, and small oak barrels to age (about 8 months).
The wine has a ruby red, intense and bright colour. The nose has intense varietal notes, green pepper, hay, fruity notes of morello cherry and plum.
Soft on the palate, this flavorful wine&rsquo;s elegant tannins give it a pleasant structure and persistent finish.
Food pairings: ideal for pasta dishes with meat and red sauces, red meat plates and stews.

Fortulla 

Tokara

TOKARA Director&rsquo;s Reserve Red 2014
The wine has stunning depth of colour. Displaying intense garnet centre and a ruby rim. The nose is shy at first then opens up to a melange of red and black fruits with hints of dried herbs, Eucalyptus, cedar wood and graphite. The wine enters the palate with amazing clarity. The flavours are those of dark cherries, raspberries and black currant. There is a hint of herbal spice on the mid-palate which leads to fine, firm tannins on the finish. 	 Alc. Vol %: 14.5% 	 Residual Sugar: 2.0g/L 	 Total Acidity: 6.1g/L 	 p H: 3.59  ORIGIN
This wine is a blend of 67% Cabernet Sauvignon, 16% Merlot, 7% Petit Verdot, 5% Cabernet franc and 5% Malbec. The grapes originated from TOKARA&rsquo;s premium vineyards on the slopes of the Simonsberg Mountain. CROPPING AND HARVESTING Only grapes from the best blocks and from the best parts of these blocks are used. The average yield is between 5 and 10 t/ha. The grapes were hand picked at optimal ripeness between the 9th March and the 11th April.

WINEMAKING
The grapes were de-stemmed, before passing across a sorting table for the removal of all unwanted material and then crushed directly into tanks for fermentation without the use of pumps. There is first a period of cold maceration for up to 5 days before the fermentation starts spontaneously (without the use of selected yeast strains). The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, dellastage and punching down of the cap were implemented twice a day for extraction until fermentation was completed. The tanks were given maceration post fermentation if the quality and tannin profile of the wine warranted it. The wines were put to barrel for malolactic fermentation after which they were racked, sulphured and put back to barrel for a further maturation. The wines spent a total of twenty-two months in 57% new French oak - the rest being older French oak barriques. During maturation the wines received five racking&rsquo;s, all done barrel to barrel. The wine was bottled in January 2014 after a light egg white fining and without filtration. 28 000 bottles were produced.

TASTING NOTES
The wine has stunning depth of colour. Displaying intense garnet centre and a ruby rim. The nose is shy at first then opens up to a melange of red and black fruits with hints of dried herbs, Eucalyptus, cedar wood and graphite. The wine enters the palate with amazing clarity. The flavours are those of dark cherries, raspberries and black currant. There is a hint of herbal spice on the mid-palate which leads to fine, firm tannins on the finish. This wine drinks well now but will benefit from ageing until 2026. 	 Food pairing: Veal Osso Bucco or Grilled fillet steak served with red wine sauce, bone marrow, shallots and French fries.  

Tokara Director’s Reserve Red Wine

Detumando, S.L.

Merlot 2005 lopez panach (red wine).
   Varieties: 100% merlot.  Harvest: 
   The harvest was made by mechanical methods.   It was made between 10th and 15th September during the night.   Date for harvest was calculated by an exhaustive control of fenolic ripening.  Fermentation: 
   Fermentation is done under temperature control (between 25 and 28 Celsius degrees).   This produces a softer fermentation and increasing its duration (between 8 and 10 days) in order to avoid desviations.  Soaking: 
   Pre-fermentation, 3 days until fermentative.   Fermentative, during fermentation.   Post-fermentative, 3 or 5 days, from finishing of fermentation until taking off the barrel.  Malolactic: 
   It was made in inox task during two months.   Once it was finished, the wine is separated from coarse   Aging: after the FML, wine was taken to American and mixture oak barrels, where it rested for 6 months with humidity and temperature control.   Bottling: after a light stabilization by freeze and a it was bottled the second week of May and they were brought to our racks where they rest until today.  

Merlot 2005 Lopez Panach (Red Wine)

   Varieties: 100% syrah.  Harvest: 
   The harvest was made by mechanical methods.   It was made between 10th and 15th September during the night.   Date for harvest was calculated by an exhaustive control of phenolic ripening.  Fermentation: 
   Fermentation is done under temperature control (between 25 and 28 Celsius degrees).   This produces a softer fermentation and increasing its duration (between 8 and 10 days) in order to avoid desviations.   Soaking:   Pre-fermentation, 3 days until fermentative.   Fermentative, during fermentation.   Post-fermentative, 3 or 5 days, from finishing of fermentation until taking off the barrel.  Malolactic: 
   It was made in inox task during two months.   Once it was finished, the wine is separated from coarse   Aging: after the FML, wine was taken to American and mixture oak barrels, where it rested for 6 months with humidity and temperature control.   Bottling after a light stabilization by freeze and a it was bottled the second week of May and they were brought to our racks where they rest until today.  

Syrah 2005 Lopez Panach (Red Wine)

Sorpasso is a red wine made from carefully selected grapes of Cabernet Franc(47%), Cabernet Sauvignon(47%) and Merlot (6%), from the most favored parcels of our vineyard. When the grapes reach optimal maturity, they are picked by hand and subjected to fermentation and slow maceration.
After the racking off the wine is aged in small French oak barrels for about 14/16 months (50%new, 35% second use, 15% third use). This is followed by bottle aging for at least 12 months to enhance its quality and its structure.
Sorpasso is a wine that has an intense aroma of red fruit, aromatic herbs and spicy notes. It is rich on the palate, with enveloping and elegant tannins and a good balance of taste and aroma.
Food pairings: ideal for pasta dishes with meat, red meat plates, game, braised beef and stew.
&nbsp;

Sorpasso

Ochoa Vinedos Y Bodegas

 This is the second red wine of the 8A Series, a new line developed by Adriana. The family surname Ochoa is represented by the number eight&nbsp;(ocho) and the letter A, thereby reading Ocho-a. This idea was originally used by her grandfather Adriano and so in creating her own style of wine under this symbol. My father taught me to understand and appreciate the vineyard and I have made this wine from a selection of three different parcels from our vineyard with the same type of soil, full of stunning stones. That is the reason of the Origen of this wine and thus, the name. The result is a structured red wine with intense fruit and mineral character. The balance of acidity, fruit and oak ageing is marvelous. Each parcel of vineyard selected has a different grape variety and is part of this Origen: Tempranillo: El Secadero, Merlot: La Milla and&nbsp;Cabernet Sauvignon: El Bosque.&nbsp;Tempranillo, Merlot and Cabernet Sauvignon grapes are selected by Adriana in each parcel with the same characteristics: stunning stones. They macerate and ferment in separate vats. The ageing is done in American and French 225L new oak barrels after some racking. Once aged in barrels for 14 months, it rests bottled in our cellar until it is ready to drink. 
 
  Country of origin: Spain. 
  Region: Navarre. 
  Brand name or name of chateau:&nbsp;Ochoa. 
  Grape varietal: Tempranillo, Merlot and&nbsp;Cabernet Sauvignon. 
  Vintage year: 2007. 
  Age: 18 month(s). 
  Sweetness of wine:&nbsp;dry. 
 

8A Origen

Richard SAS

 	 Chateau Name: Ch&acirc;teau La Nerthe 	 Brand /series name: Ch&acirc;teau La Nerthe Chateayneuf-du-pape Rouge 	 Wine Type: Premium Wine 	 Vintage: 2013 	 Age: 53 % in oak barrels for 12 months &amp; 47 % in oak casks 	 Grape Varietal or Varietals and proportions:	 		 Grenache Noir 43% 		 Syrah 30% 		 Mourv&egrave;dre 22% 		 Cinsault 5% 	 	 	 Country of Origin: France 	 Fruit grown in region(S): Chateauneuf-du-pape AOC 	 Food Pairing: Rack of Lamb, rosemary juice 	 Sweetness: Dry 	 Alcohol by volume (ABV): 14.50% 	 Volume of individual bottle: 750ml 	 Information about the Wine:	 		 Our grapes are hand picked, fully ripe just to keep their balance and their full aromatic expression. They are sorted on a table and destemmed. The maceration begins with a phase of cold pre-fermentation of 12 to 24 hours. Then the alcoolic fermentation occurs. The yeasts who ensure the fermentation are wild yeasts coming from our vineyard. The temperature is controlled throughout the fermentation. Pumping overs and punching downs, which intensity is defined by tasting the must everyday are produced during fermentation to ensure the best extraction of the berries compounds. The maceration lasts 18 to 20 days. At the end, the wines are racked into concrete tanks for the malolactic fermentation. When this second fermentation is complete, our cuv&eacute;e will be racked in our big casks for 12 months of ageing before blending will be done. A superb 2013 with deep garnet color and purple hints. Black cherry, strawberry, red and black fruits in the nose. Expression of cedar, sandalwood, complemented with a touch of balsamic. The palate is soft, smooth, well balanced with freshness. The finish is elegant, round with delicate tannins. This vintage can be enjoyed on its youth for the red fruits, sweet spices and softness but you can also imagine to enjoy this wine in the coming 4-5 years for its depth and richness. 	 	 	 Award / Qualification received / Wine rating:	 		 Wine Advocate, J. Dunnuck 89+ 		 Vinous, J. Raynolds, 91 pts 		 jamessuckling.com 93 pts 	 	  

Château La Nerthe Rouge 2013

Vina Tres Palacios

 Cholqui is the best wine that we produce in every vintage and represents the most authentic expression of Cholqui's magic and its richness. Every grape of Cholqui comes from a group of selected corners and vines that show their concentration of flavors and aromatic profile to perfection. The yield is about 6 tons per hectare to achieve all the strength and fruit expression needed for this wine. After the fruit is picked by hand it is transferred to the winery in small plastic boxes where a second selection of clusters takes place. The grapes are de-stemmed and transferred to an open tank, where they are crushed and pressed delicately, with a constant evaluation of the must. After a maceration of 7 days the wine is racked into New French Oak barrels to start with the malolactic fermentation. The 10-12 months aging period follows before being bottled to be kept for another 6 months before being released to the markets. The result is always an authentic wine, complex, long lasting and very elegant. Cholqui is the best expression of Cholqui Valley. 
 
  Wines available: Merlot, Cabernet Sauvignon, Carmenere. 
  Origin: Cholqui-Maipo Valley, Chile. 
  Boutique winery, quality wine, best Merlot, Descorchados, Year's Best Wines &amp; Spirits. 
 

Tres Palacios Cholqui (Premium)

Dominio de la Vega

    Varietals: Sauvignon Blanc 85%, Chardonnay 10% and Macabeo 5%     Aging:   3 months in 500 liter new French oak barrels.     Vineyard: Vertically trellised, from the &quot;La Loma&quot; Finca.      Altitude: 750m     Soil: Clay      Harvest : At night to preserve the grape variety's full aromatic potential.      Winemaking : As Sauvignon Blanc is highly aromatic, a 8 hour maceration at 8&deg;C is carried out to enable all   the thiol aromas to pass from the skin to the grape juice.&nbsp;   After a natural cold decanting (8&deg;C), the must is fermented at 12&ordm;C   for 16 days. After the first racking once fermentation is completed, the fine lees are stirred continually before the wine goes into barrel.      Bottling : Aging, blending   and light stabilization. The wine is left to rest in bottle for a minimum of   6 months.      Tasting notes : Pale golden yellow with light green tones.   An aromatic symphony of fresh fruit (pineapple, grapefruit), white flowers and toasted notes. On the palate, this is a very fresh, fruity white wine, with good density and a long   aftertaste.      Foods pairing :   On its own or with appetizers, seafood stews, fish dishes, seafood, white meat, pasta, rice and fruit salad.   

My Sourcing

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