Pied de cuve is a process where a small batch is pre-harvested & used for a vineyard-specific natural yeast, that becomes a “base stock” for fermentation when the main batch of grapes are harvested. Using self-made, natural yeast enhances the tie btwn vineyard & wine, creating a greater sense of place. Notes of almond blossom & white flower. Hints of tropical Pineapple.

This bottling comes from the original 1984 planting of Pommard which was fermented with 33% whole clusters, a 1987 planting of Chardonnay grafted to Pommard Clone in 1998, a 1990 planting of Pinot Gris that was grafted to Pommard in 2002, and a 1997 planting of Pommard on a steep west facing slope. It was fermented with 33% whole clusters. Savory with both black and red fruit.

Initial dark fruit, spice and baking aromas in the 2015 Opus One are interwoven with seductive notes of violet, black tea, and sage. The entry is vibrant with ripe dark fruit flavors of plum, blackberry and blueberry followed by hints of vanilla and cocoa. Silky, fine-grained tannins provide structure and a creamy texture. A wine that promises longevity in the cellar.

What can you say besides that it's a miracle we have this on our shelf. Everyone wants Allemand and we somehow have it. The guys literally farms everything himself and produces only 650 cases. This is not only one of the greatest producers of Syrah in the world, but one of the greatest wine producers period.

This is a carbonic styled wine, fermented in a closed vessel on its bunches. It’s bright, light in appearance and flirtatious with wafts of raspberries, plums and anise. It’s crunchy, almost rose-like.

The last vintage from this Beaujolais master! Straight out of the gates, your nose is surrounded by discrete and beautifully layered persian mulberry, middle-eastern spice, persimmon, sweet thyme, lavender, red rose and molten metal. The palate follows suit, adding fresh acidity and gritty, graphite and mineral finish.

This is at once more aromatically elegant and slightly fresher as well with its pretty array of red and dark fruit aromas that are laced with hints of spice, earth and black pepper. There is a finer mouth feel to the sleek, delicious and vibrant flavors that are somewhat less powerful and concentrated but better balanced and even more persistent.

Lemon curd, brioche with citrus oil and slight creaminess on the the nose followed by a nicely textured mid-palate and bright finish.
Mahonia Vineyard but added fruit from the Eola-Amity site, Von Oehsen.
Fermented and aged entirely in French oak with about ten percent new.
Food pairing: Pork, Rich fish (salmon, tuna etc), Vegetarian, Poultry

Peony pink colour
Aromas of red fruits and citrus.
At the palate, the concentrated aromas are complimented by acidity giving freshness to the wine.
Vinification:
Partial malolactic fermentation.
Ageing of 3 months in cement tanks.
Accompaniment :
Apéritif, salad, grilling