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This new special cuvée, launched for this biodynamic winery's 20th anniversary, is a finessed and beautiful bottling from vines on the estate's Greywacke river stones. Wild fermented, with time on lees in old Austrian oak and minimal sulfur, it's bright, ...
The 2023 Otira Glacial Stones Sauvignon Blanc is texturally sophisticated, pure and energetic, with back-palate-weighted spices, chalky phenolics and white-scale fruits. This is a restrained, long and persistent wine, and once again, I do love it. This co...
The 2022 Chardonnay H. Klopp Vineyard unfurls slowly in the glass to reveal baked peaches, jasmine, bread dough, allspice and flint aromas. The light-bodied palate pairs concentrated, floral flavors with a luxuriously silky texture. It’s balanced by vibra...
he 2021 Chardonnay Doc's Ranch Vineyard Joann's Block comes from vines planted in marine sedimentary soils at 1,000 feet in altitude. It underwent full malolactic conversion and was matured in 10% new French oak for 22 months. It has delicate, slowly unwi...
Coche began to release his 2016 Corton-Charlemagne Grand Cru last year, and the wine is just beginning to unwind, offering up aromas of citrus oil, peach and pear mingled with freshly baked bread, toasted almonds, iodine and struck match. Full-bodied, bro...
This 100% Pedro Ximenez comes from a single vineyard in the Limari Valley. Fresh apricot, banana, pineapple, honeydew melon, and white flowers jump out on the nose. The bright acidity and medium body lead to notes of red apple skins, tangerines, and canned peaches with hints of chamomile, coriander, cucumber, and mint. Delicious by itself or with anything slightly spicy!!
Vineyard: 18 hectares (37 acres) 10-40 years old, at our farm which is at 420 meters (about 1,400 feeet) above sea level. We have farmed this north-facing vineyard organically since 1995.
Variety: 100% Verdicchio, from Matelica clones chosen by massal selections.
Soil: a mixture of sand, loam, and clay, rich in limestone.
Vine training: mono-bilateral guyot and double arched cordon.
Harvest: by hand, into small boxes to keep the fruit intact, normally in october.
Vinification: soft pressing, slow fermentation at low temperature, left on the lees for 4 month in stainless steel.
Alcohol: 13% vol
Total Acidity: 7,5 g/L (no malolactic is performed)