2020  Moulin-A-Vent

Moulin-A-Vent

2013  Swartland

A.A. Badenhorst is the result of one family’s long-term love affair with wine. The estate is owned by cousins Adi and Hein Badenhorst - their grandfather was the farm manager of Groot Constantia for 46 years and their fathers grew up on the estate. A graduate of Elsenburg College in South Africa, Adi moved overseas to work harvests at Chateau Angelus, Alain Graillot and Wither Hills in New Zealand. He returned to South Africa and worked at Simonsig, Steenberg and Groote Post before his appointment as winemaker for Rustenberg, the highly regarded estate in Stellenbosch. The Swartland appellation of South Africa has become ground central for a small, but influential group of talented young winemakers who are establishing new boundaries for South African wines. A.A. Badenhorst is located in the Siebritskloof area of the Paardeberg mountain range in Swartland. In 2008, after working with Rustenberg for nine years, Hein and Adi bought a dilapidated 148 acre farm called Kalmoesfontein for its 62 acres of old bush vines. Their Cinsault (Cape Hermitage) and Grenache vines are some of the oldest in the country - the average age is 45 years old and 58 years respectively - and their Chenin Blanc is on average 40 years old. The vineyards are dry-farmed and biodynamic methods are practiced throughout the farm. The vineyards are particularly noteworthy for their exposition - instead of facing one direction; the parcels were planted on east, north and south facing slopes. The soils are composed of low-bearing Paardeberg, Lammershoek or Lemoenfontein granite. While Adi and Hein have modernized the cellar and the 1930’s farm house, Adi’s winemaking methods are traditional. All the wines begin with whole bunches. The white grapes are transferred directly into old casks or concrete tanks for fermentation and aging. The red grapes are fermented in concrete tanks or wood casks. Minimal sulfur is added before and after fermentation, otherwise, no other stabilizers or chemicals of any kind are used. Both A.A. Badenhorst estate wines are made in the same manner. The grapes were sorted in the vineyard and placed in refrigerated containers to rest overnight. The whole bunches were fermented naturally in concrete or wood tanks - the grapes weren’t mechanically crushed, but trodden by foot and minimal sulfur was added. Once fermentation began, the must was punched down twice per day and then left on its skins for six months before pressing. The wine was pressed into 4000L casks and aged for 16 months, during which time the wine was topped regularly but not racked until the final blends are complete.

2017  Gigondas

Gigondas -- "More concentrated and tannic than the 2016, the 2017 Gigondas shows outstanding potential. Marked by hints of charred wood and mocha, it's nevertheless rich, ripe and fruity, with a long finish." - 91-93pts WA

2017  Côtes de Provence Sainte-Victoire

In the same foothills of Mont Sainte Victoire in which Paul Cézanne lived and found inspiration, the Sumeire family has thrived since the thirteenth century. This magical place is shielded from northern winds, with abundant sunshine and chalky soil regulating temperatures and helping to create a unique microclimate. The Sumeires added Château Maupague to their collection of properties in 1991, with a goal of creating a classic rosé on par with the finest of the region, light in color, fresh, aromatic and dry. Château Maupague is a blend of 70% Grenache, 25% Cinsault and 5% Syrah. Rosé's with a majority of Grenache are rare for the region and result in a much more complex wine that transcends the appellation. Both the Cuvée Cabaret from the younger vines on the estate and the Cuvée Sainte Victoire from the older vines offer amazing value and remarkably high quality, while beautifully representing the best of Provence. -- Composed of scree and clay-sandstone from the Late Cretaceous period, with colluvial deposits from the surrounding hills. Located at the foot of the Sainte Victoire Mountain, in the village of Trets, just outside of Aix-en-Provence. Yield of 45 hectoliters per hectare. Average age of vines: 20 years. Grapes are hand harvested, destemmed, undergo skin maceration and light penumatic pressing. The wine is then vinified in temperature-controlled vats.

1946  

Château Sisqueille was one of the biggest estates in Roussillon, reaching around 200 hectares at the beginning of the 20th century, when the Sisqueille family was one of the richest in the area. All of the wines were carefully kept in the familiy cellar in original oak barrels (foudres and demi-muids) and bottled between 2005 and 2013. The wines are a blend of the 3 Grenaches, with a majority of Grenache Noir and smaller quantities of Macabeu and Malvoisie. -- While working for a co-op in French Catalonia, Phillipe Gayral visited many small family estates, uncovering the best fortified wines and grapes that populate Roussillon in the foothills of the Pyrénées. Perhaps his greatest discovery was the personal reserves most families kept in barrels for themselves - what the French call a "poire pour la soif" or "a pear for thirst" - often marking important years in family history or saved for rainy days or just to see how a particularly fine vintage would age. Over the course of the last 20 years Phillipe and his wife, Sandrine, began buying these very special foudres, building up the largest collection of " French Vin Doux Naturels" in the world and eventually founded Muse Vintage Wines in 2005. The Gayrals are passionate and meticulous, bottling these wines on their estate, and working with the French government and authorities of the region to access all of the relevant information for each wine they are releasing, allowing them to precisely identify the family, origin and vintage from which the barrels came. These extremely refined fortified wines represent the very best wines in the region, covering three appellations, Rivesaltes, Banyuls and Maury with vintages spanning from 1909 to 1985. True pieces of French history, they are now available for the first time in the United States.

2015  Terrasses du Larzac Les Gravettes

Terrasses du Larzac Les Gravettes - Syrah, Cinsault, and Grenache Red wine for laying down, spring or summer 55% Grenache, 30% Cinsault, 15% Syrah 15 months of aging in demi-muids, barrels and concrete eggs. FOOD & WINE PAIRINGS Duck à l'orange, lamb tagine, creamy cheeses, strawberry panacotta

2001  La Landonne

2011  WA 99

This cuvée is a vineyard plot selection. The grapes come exclusively from the oldest plot within the renowned area of "Les Bessards", in the heart of the Hermitage hill. This wine is only produced during the very best years, the production is deliberately limited to 6,000 bottles (75 cl.) per year. 100% Syrah.

1984  Cote Blonde 'La Garde'

Cote Blonde 'La Garde' 97 JG

2001  Cuvee Barberini

"The outstanding 2001 Chateauneuf du Pape Cuvee Barberini (a blend of 40% Grenache, 40% Syrah, and 20% Mourvedre aged 24 months in 40% small barrels and 60% neutral wood foudres) boasts an inky/ruby/purple color in addition to a big, sweet nose of creme de cassis, melted licorice, graphite, smoke, and truffles. Full-bodied, lush, and expansively flavored, with tremendous purity as well as density, this brilliant 2001 is already starting to strut its stuff." - 93pts WA

2019  From Consultant Winemaker Guillaume Rouget

*From Consultant Winemaker Guillaume Rouget* 6,980 bottles of Single-varietal Gamay from Fleurie produced in 2019 from 35yr and 70yr vines. ---- The 2019 Fleurie reminds us of what it is: a floral, fine and elegant wine. Its notes, similar to the structure of a perfume, spread out around red fruits, grenadine, musk and tobacco. Its power gives way to a smooth mouth and an intense length. It is a wine that will reveal all its richness when kept for a long time.

2009  Chateauneuf du Pape La Cote Ronde

Chateauneuf du Pape La Cote Ronde