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Beloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with NebbioloBeloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with Nebbiolo
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Gentle fermentation with minimal intervention in order to retain the delicate expression of the terroir. The wine is made in temperature-controlled (77-80°F) stainless steel tanks before being aged 12 months in French oak barrels. Deep garnet color, typical of this variety. The nose is very expressive with notes of berry pie, figs and floral accents. The barrels contribute aromas of nutmeg, cinnamon and the graphite very characteristic of Tonnellerie des Domaine barrels. On the palate it has great volume, rich acidity and tannins that will evolve in a great way and give it a greater ageing potential than usual as a consequence of one of the coldest seasons of the last decade.
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The Corchaug Estate, Long Island’s largest Pinot Noir vineyard, is a modest 12 acres that are sustainably-farmed and hand-harvested. A light-bodied Pinot that balances dark cherry flavors with nuanced aromas of strawberry and spice, an earthy note, crisp acidity and a firm finish. Barrel aging in French oak contributes notes of vanilla and toast leading to a well structured, elegant finish
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Hand harvested grapes are picked in March. Once destemmed, grapes are fermented in a combination of stainless steel (80%) and French oak barrels for 21 days, with both inoculated and native yeasts. Batonnage and 20% malolactic fermentation. Aged in stainless steel (80%) and barrique (1, 2, 3 and 4th use) for six months, followed by three months bottle ageing. Intense and complex on the nose, with predominant aromas of peach, pear and green apple, followed by floral notes such as jasmine and white flowers. Hints of minerals contribute to its complexity.
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Produced in Hillside California, where grapes are grown in challenging conditions, where true grit and determination yield spectacular results. Juggernaut wines harness the power of nature to produce robust, compelling wines as expressive as the powerful alpha-predators adorning the labels. This fierce Cabernet was aged in French Oak barrels which is the reason for the nicely dense and velvety flavors.
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This wine is made from Pinot Noir grapes grown 100% organically in Burgundy. The grapes were harvested on 7th September, 2019, destemmed and then fermented for three weeks before being matured in oak barrels before bottling in December, 2019. No new oak was used in the process and the wine was not fined or filtered.It is deep, brick red in colour. The aroma shows black fruits and a hint of spice. On the palate, its acidity is well balanced by the savoury fruit and gentle tannins. It has significant length and excellent mouth feel – a most satisfactory wine to taste.