Yarra Valley Chardonnay
Coldstream Hills was established in 1985 by James and Suzanne Halliday
and has since grown to become one of Australia's leading and most awarded
small wineries. Situated in the picturesque Yarra Valley east of Melbourne, the steep, close-planted vineyards of Coldstream Hills have become a signature of the region. So too have its wines, which reflect regional character, consistency, and style.
Sourced from hillside sloping vineyards in the Upper and Lower Yarra
Valley, the grapes are pressed using gentle handling techniques. Coldstream
Hills Chardonnay is barrel fermented and matured in French oak barrels for up to nine months prior to blending and bottling. The Upper Yarra Chardonnay generally provides attractive citrus characters, with mineral slate notes and length; the Lower Yarra is often fleshier in style with attractive white peach and quince characters. Blending of parcels from both regions results in wines of complexity, varietal definition, and length.

Wolf Blass Wines Platinum Label Medlands Vineyard Shiraz, Barossa Valley
The Wolf Blass Platinum Label represents the top tier of the winery’s offerings, representing the superlative holdings and unique terroir of the Barossa, paired with the consummate skill of the winemaker. The Medlands Vineyard Shiraz is a single vineyard offering that hails from an exceptional parcel at Dorrien in the Northern Barossa. Ancient soils and a cooling breeze coalesce to ensure a Shiraz of purity and typicity.

After fermentation on skins, the Medlands Vineyard Shiraz is racked to 76% seasoned and 24% new French oak. Maturation occurs for 19 months. The Shiraz has fruit-forward aromas of forest berries, grounded with mocha and oak. A luscious, rich palate also brings forth berries with spicy oak. Silky tannins, and a long finish.

From website:
AOC : Coteaux du Lyonnais

Terroir : Our Coteaux du Lyonnais wines come from the southern part of the appellation, not far from the River Rhône. In the village of “Millery”, the soil contains glacial moraines (large pebbles), whereas in “Orliénas” the soil contains granite. The slopes are south-east facing. These vineyards are relatively flat as the valley is not very steep. The ground consists of sand and large pebbles making the soil warm, allowing the red Gamay grape variety to reach a good ripening.

Surface area : 4 hectares.

Grape variety : Gamay.

Age of vines : about 30 years.

Work on the vines : We tend and cultivate our vines in the most natural way possible. Our planting density is more than five thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are trained along wires, quite high up, and are pruned using the 'Cordon de Royat' method. The soils are farmed in the spring and the summer. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals.

Winemaking : The grape harvest is done manually. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are then vatted by gravity and are partially destemmed. One third of the grape crop remains in whole bunches. The fermentation process takes place with natural yeasts. A moderate temperature is maintained ensuring a gentle extraction of aromas. Depending on the wine tasting results, devatting takes place after 2 weeks.

Ageing : 6 months in stainless steel tanks.

Annual production : approximately 20 000 bottles a year.

Ageing potential : The wines can be drunk straight away after bottling to appreciate the fresh emerging aromas or can be kept for up to 4 or 5 years.

The Story of Tenuta Monolo.
https://www.paulmarcuswines.com/blog/exciting-older-bramaterra-riserva-vintages-from-tenuta-monolo/

family collection

https://pegau.com/wines/domaine-du-pegau-en/cuvee-reservee-rouge/?lang=en

RAPE VARIETIES
Grenache 80%
Syrah 6%
Mourvèdre 4%
Other varieties 10%

SOIL
Mainly covered with pebbles, clay and limestone mixture tends to iron and sand.

WINEMAKING / BREEDING
Manual grape harvesting
No destemming
Natural yeasts, spontaneous fermentation
Concrete tank, maceration 12 days
Aging: 50 hL old oak cask/2 years.

COLOR
Dark red with a purple body.

NOSE
Black ripe fruits like morello cherries and raspberries, juniper berries, black pepper and garrigue. After several years aging, the aromas will be characterized by plums, dried stone fruits, leaher, fur and sandalwood.

MOUTH
Round, rich and powerful with soft tannins. With time, I twill involve into a more complex and spicy wine.

STORAGE / DRINKABLE
This wine should be able to age from 5 to 20 years.
Red grilled meat, lamb shoulder with thyme and dishes of tapas and curry, serve at 16°C.

https://cave-tavel-lirac.fr/en/

https://www.florami.it/en/vino-vesuvio-indole

Our Wines
ìndole

Campania Falanghina
Protected Geographical Indication

ìndole, thanks to the nature of the soil in which the ungrafted Falanghina grape is cultivated, shows the typical minerality of the volcanic territory of Vesuvius, with intense notes of yellow flowers, broom, candied citrus fruit, lemon leaf and slight hints of balsamic herbs. A right acidity, together with a more intense sapidity, makes it long and persistent to the taste.

Grape variety: ungrafted Falanghina 100%

Production vineyard: Tirone della Guardia, at the slopes of Mount Vesuvius

Coordinates: 40° 47' 24.3"N 14° 26' 20.9"E

Altitude: 300 m s.l.m.

Exposure: south/southwest

Soil: sandy with volcanic origins

Training system: espalier with bilateral Guyot pruning

Harvesting period: first ten days of October

Harvesting method: manual in 15 kg boxes

Vinification and refinement

Vinification in steel, fermentation by means of indigenous yeasts, maceration for 10 – 15 days. Refining for 8 months on fine lees and further ageing for 6 months in the bottle.

The ‘Reschke Special Reserve’ is a limited-release Cabernet Sauvignon that has been crafted specifically for friends and family of Reschke.

The fruit is sourced from a selection of our very best Estate Grown grapes in the heart of Coonawarra, resulting in the production of a truly exceptional wine.

This rich and fruit-driven parcel of hand-selected Cabernet fruit exhibits a deep ruby red colour alongside aromas of ripe-dark fruits.
The palate presents flavours of mulberry, blackcurrant, and juicy plum complemented by hints of pepper spice. The wine provides a full-bodied structure that is beautifully balanced by silky tannins and excellent varietal characteristics – for that lasting impression.

Producer info on this wine [2002: 85% Sémillon – 13% Sauvignon – 2% Muscadelle, Aging : Stainless steel vats]

Hondarrabi zuri 90%, riesling 10%

The NV Champagne R. Pouillon Grande Vallee Brut is a blend of multiple vintages, with each release offering something new and exciting to champagne lovers.

A blend of parcels from the communes of Avenay, Épernay, Festigny, Mareuil, and Mutigny, it's predominantly Pinot Noir (65%), with 20% Pinot Meunier and 15% Chardonnay. Unusually, rather than a combination of yeast and sugar being added to referment the base wine (and create the bubbles), Fabrice uses unfermented grape juice.

Brightly fruited and with abundant creaminess, it shows wonderful florals and a chalky texture in the mouth, with vibrant acid. A perfect champagne to drink on its own or with food.

Winemaker's Notes
This is our emblematic-wine as the most approachable. It highlights our regional vision when it comes to Champagne. And its name evokes a geological mosaic, which is the strength of the Marne Valley. Our spirit is expressed by blending and winemaking choices.

With a minimum aging of four years, this champagne is a true expression of the art of winemaking. The result is a unique taste that is both refreshing and complex, with delicate floral notes, crisp citrus flavors, and a hint of creamy brioche.

But what truly sets R. Pouillon Grande Vallee apart is its sustainable winemaking practices. The winery uses organic and biodynamic farming techniques, ensuring that the environment is protected while enhancing the quality of the grapes.

This champagne is versatile and perfect for any occasion. It pairs well with seafood, cheese, and a variety of other dishes, making it a perfect choice for dinner parties or intimate gatherings. Alternatively, you can enjoy it on its own, savoring each sip and appreciating the subtle nuances of its flavor profile.

In summary, R. Pouillon Grande Vallee is a champagne that offers a unique combination of exceptional quality, rich history, sustainable production, and unparalleled taste. Whether you are a wine connoisseur or simply looking for a special bottle to celebrate an occasion, R. Pouillon Grande Vallee is sure to impress.

Producer's website.

Average age of the vineyard
8 – 10 years old
Municipality of Monforte d’Alba

Training system
guyot

Soil
tuff and calcareous marl

Altitude
450 to 500 a.s.l.

Exposure
south / southeast

Harvest
by hand, in ventilated boxes
first half of October

Vinification
traditional in steel tanks

Ageing
in large Slavonian oak barrels

First year of production
2014

First vintage: 1978

Aspect and height above sea level: south-facing, 300-350 metres

Soil type: moderately loose-packed, slightly clayey, limestone-based

Vine training system and planting density: Guyot-trained at 4,500 vines per hectare

Average age of productive vines: around 40 years

Harvest period and method: second 10 days of October, manual harvest

The vinification procedure for Barolo Ginestra Casa Matè involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. After completing malolactic fermentation, the wine matures in 25-hectolitre barrels of Slavonian oak. Bottling normally takes place in August. The Barolo Ginestra Casa Matè then stays in the binning cellar for 8-10 months before release.

First vintage: 1978

Aspect and height above sea level: south-facing, 350-400 metres

Soil type: moderately loose-packed, slightly sandy, limestone-based

Vine training system and planting density: Guyot-trained at 4,500 vines per hectare

Average age of productive vines: around 35 years

Harvest period and method: second 10 days of October, manual harvest

The vinification procedure for Barolo Gavarini Chiniera involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. After completing malolactic fermentation, the wine matures in 25-hectolitre barrels of Slavonian oak. Bottling normally takes place in August. The Barolo Gavarini Chiniera then stays in the binning cellar for 8-10 months before release.

Vineyards, Exposure and Altitude: San Lorenzo di Verduno (South, 240-260 metres)
Average age of vines: about 30 years
Total area: 0,8 hectares
Soil: limestone and silty
Harvest period and method: by hand, in October
Vine training and Density of plants: Guyot; 4,500 vines per hectare
Fermentation and Maceration: 22 - 30 days in stainless steel tanks at a constant temperature of 28 – 30 °C (82,4 – 86 °F)
Ageing and Fining: around 3 years in 20 – 40 hectoliters Slavonian and French oak casks, 2 months in stainless steel tanks and at least 6 months in horizontally laid bottles
Bottling period: at the beginning of the 4th year following the harvest
Longevity: 15-30 years
First year of production: 1997

GROWING AREA
Serralunga d’Alba
GRAPE VARIETY
Nebbiolo 100%
SURFACE
2,1 hectares
EXPOSURE AND ALTITUDE
South / 320 m a.s.l.
SOIL
Clayey and calcareous
TRAINING SYSTEM
Guyot / 4.500 vines per hectare
AVERAGE AGE OF VINES
65 years
VINIFICATION
with indigenous yeasts, for approximately 55 - 60 days with submerged cap / 31 °C
AGING
24 months in large casks
AVERAGE PRODUCTION
7,600 bottles, 520 magnums, 60 double magnums

First vintage: 1970
Vinification: Grapes handpicked in the month of October, de-stemmed and pressed. The alcoholic fermentation takes place in temperature controlled stainless steel containers. Contact with the skins lasts approximately three to four weeks and includes the fermentation and successive post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.
Aging: Refining for approx. two years, partly in barriques and partly in oak barrels of 25 hl, followed by bottle refinement of approx. one year.
Label: The historical label bears the coat of arms of the local noble family, with a black hawk against a gilt backdrop. The Latin inscription “Probasti me et cogniusti me” means “You tried me, you knew me.”
Bottle: The Albeisa – from the name of the city of Alba – it is the iconic bottle created by Renato Ratti in 1973, desired as a way of identifying the uniqueness of a territory and its wines

Source Vines/Vineyards
MGA Bricco Boschis – Nebbiolo for Barolo 100% coming from the parcels of Colle Sud Ovest, Vigna Punta Marcello and Vigna San Giuseppe.

Characteristics of the wine
Vinification: fermented with indigenous yeasts, macerated with submerged cap for 20-35 days.

Ageing: Traditional in Slavonian Oak Casks for 3-3.5 years.

Bottle Ageing: 6-12 months before release into the market.