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Part of Flagey-Echézeaux, to the south of Clos Vougeot, this Grand Cru vineyard is situated on the slopes facing east–southeast on chalky soil. The Pinot Noir grapes are fermented in vats for up to one month, and then matured for 15 to 18 months in oak barrels before bottling. This powerful and delicate wine has intense red berry and spice aromas and flavors. With great length on the palate, this wine will develop favorably in the bottle for 15 to 20 years. Serve with roasts, game and fine cheeses. -
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Charmes-Chambertin is one of the eight Grands Crus of the commune of Gevrey-Chambertin, the most northern of the great communes of the Côte de Nuits. The vineyard of Charmes-Chambertin lies on an east-facing slope on a site that was formerly a field of grain (Charmes comes from “chaume,” meaning thatch). The Pinot Noir grapes are fermented in vats for up to one month, and then the wine is matured in oak barrels for 18 to 20 months before bottling. This wine is deeply colored, with an intense bouquet of black currants and other black and red berries. The mature wine often has aromas of musk or licorice. Made for aging, the wine will improve for 20 to 25 years in the bottle. Serve with elaborate and strongly flavored foods such as mutton, boeuf bourguignon, coq au vin, game or game pâté and strong cheeses. -
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This Grand Cru is shared by the two villages of Aloxe-Corton and Pernand-Vergelesses in the north of the Côte de Beaune. Jadot’s vineyard area has been in the family since the 19th century and faces south. This Chardonnay wine is fermented and matured in oak barrels for a total of 18 months. This powerful and mineral wine has intense fruit, flower, pepper and cinnamon aromas and flavors. It is essential to age this wine in the bottle: 10 to 20 years will bring out the best in its development. Pair with haute cuisine, especially fish, shellfish and white meats in cream sauces. -
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Dassai Beyond Junmai Daiginjo is a premium Japanese sake produced by the Asahi Shuzo Brewery, located in the Yamaguchi Prefecture of Japan. It is one of the most exclusive sakes in the world, and is made using a special, limited edition rice variety. Junmai refers to sake that is made purely from rice, water, yeast, and koji. Daiginjo is a classification of sake that indicates it is made from highly polished rice (at least 50% of the outer layer of the rice grain is removed) and fermented at low temperatures for an extended period of time. Dassai Beyond Junmai Daiginjo is made using the best of Yamada Nishiki ricea. This rice is specially grown by selected farmers allowing it to be one of the most highly-polished rice varieties used in sake production. The sake is characterized by a complex and refined flavor profile, with a delicate sweetness and a smooth, creamy texture. It has notes of pear, melon, and other fruits, with a hint of umami and a clean, refreshing finish. Due to its limited production and high quality, Dassai Beyond Junmai Daiginjo is considered one of the most exclusive sakes in the world. It is often served on special occasions or as a gift to those who appreciate fine sake, and pairs well with a variety of Japanese cuisine, particularly rich, flavorful dishes. -
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Massolino Barolo Rionda Riserva 2014
Barolo Vigna Rionda is one of the most representative wines of Serralunga d’Alba. Powerful and structured on the palate, but with an array of elegant, delicate aromatics.98 points - Vinous
The 2014 Barolo Riserva Vigna Rionda is a stunning wine. Sweet, perfumed and deep, the 2014 is off-the-charts great. Dark red and purplish berry fruit, mint, lavender, spice and hard candy infuse the 2014 with striking layers of nuance. But what really impresses about the 2014 is its depth and huge vertical build. All the elements fall into place in a sumptuous, deep Barolo that screams with character. Beams of tannin punctuate the finish. Massolino's 2014 is one of the greatest Vigna Riondas I have ever tasted. (AG) 98+ About the producer The Massolino family has deep roots in the Langhe. Great-grandfather Giovanni Massolino founded the winery in 1896 and was the first to bring electricity and a steam-operated machine for harvesting grain to Serralunga d’Alba. Grandfather Giuseppe was one of the founders of the local winegrowers’ consortium in 1934 and father Giovanni bought the first single vineyard, Parafada. Today, the estate is run by siblings Franco, Roberto and Paola. -
Briccolina was the pioneer vineyard for our biodynamic approach and is now the only Barolo cru granted with the Demeter certification. It is a vineyard-garden, entirely worked by hand. It undergoes very long macerations during vinification. -
Kirin-Zan Junmai Daiginjo Sake is a premium sake that is made using carefully selected Gohyakumangoku rice, which is polished to a ratio of 45%, resulting in a refined and delicate flavor profile. It is brewed in the Niigata Prefecture in Japan, a region known for producing some of the best sake in the country. The tasting note of Kirin-Zan Junmai Daiginjo Sake is citrusy, floral, earthy aroma laced with cedar and cider with a hint of smoke. Medium to light bodied. Dry, intense, and balanced; soft creamy texture with a round finish of concentrated Bosc pears. It has a refreshing finish, making it a perfect accompaniment to sushi, sashimi, and other Japanese dishes. Overall, Kirin-Zan Junmai Daiginjo Sake is a high-quality, premium sake that is perfect for those who appreciate the nuanced and complex flavors of this traditional Japanese beverage. The recommended service temperature is chilled. -
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With intense yet mellow notes of spice, it already has the qualities of a very great Cos d’Estournel. Its complex aromatic signature promises an opulent, deep and ample wine, the very embodiment of elegant refinement. -
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Beautiful dark red colour with glints of black. The nose is still closed but presents all the characteristics of superb aromatic potential. Depth, complexity and oaky notes are already perfectly integrated. On the palate the attack is soft and silky. Then, gradually, with the same softness, the wine invades the mouth, slowly revealing its fresh character, typical of Duhart-Milon’s late-ripening terroir. A very dense wine with tight, delicate tannins creating excellent length on the palate. All the necessary qualities for a very promising future. -
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*** Only 3 bottles left***Provenance guaranteed.Bottle was released from the cellar of Chateau Latour in 2017. These bottles were shipped by plane from Bordeaux - Q4, 2023.Wine Enthusiast 100 points | Vinous 100 points | James Suckling 100 pointsRobert Parker - 98 points: :2005 was a very dry, warm and sunny vintage, causing vine stress in some areas of Bordeaux. Harvested from September 26 to October 6, the tannin/IPT levels were very high this year. The 2005 Latour is blended of 87% Cabernet Sauvignon, with the rest Merlot and Petit Verdot. It is the biggest surprise of this tasting—until now, the wine was relatively closed and broody, but today the wine is just starting to reveal its personality—and what a stunner! Medium to deep garnet-purple colored, it opens with provocative floral scents of roses and violets over a core of fresh blackcurrants, chocolate-covered cherries and black raspberries with hints of fertile loam, unsmoked cigars and black tea. Medium to full-bodied, firm, grainy and packed with muscular fruit, it has an epically long, savory finish sparked by floral notes. 12,000 cases were made." -
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Chateau Montrose 2014 has a dense and deep color, with an intense and complex, slightly saline nose which reveals notes of blackcurrant and very ripe fruit with airing. It has a highly refined, velvet tannins, the smooth and dense mid-palate offers attractive and expressive flavors, leading into a long and elegant finish.
