Terras Gauda Abadía de San Campio responds faithfully to the traditions of the mythical Albariño wines. The albariño grapes from which Abadía de San Campio was made, which were picked between October 1 and 3, came from the plots at Goian (Argallo), our highest vineyard, where the humidity is lower, the temperatures are cooler and ripening is slower. These conditions provided a wine of great aromatic intensity typical of the grape variety, with hints of ripe white fruit—Golden Delicious apple and pear—supported by pleasant notes of citrus. With a good breadth and balance of flavors, the wine is bright and fresh, with a certain tartness reinforcing the sensation of freshness. The good balance between the acids and sugar give the wine a pleasant final touch, persisting in the mouth for a long time.
Meiomi Chardonnay embodies the character of California’s most notable coastal wine regions. Unifying the unique characters from each region allows this Chardonnay to distinguish itself as an elegant, balanced Chardonnay fully formed.
49% Santa Barbara County – Exotic sweet spice and lively tropical fruit notes.
30% Sonoma County – Crisp apple and lean minerality.
21% Monterey County – Ripe stone fruit core and round, creamy texture.
Fresh, unadorned style, with a floral frame to the light-bodied persimmon, pear and green almond notes. Shows good dry cut through the finish.
Pairs beautifully with Asian dishes, spicy foods, sushi, fish, poultry and pork.
This unique, non-traditional white wine blend was created to offer full-flavored fruit and enough complexity to match the creative dishes being offered by today’s generation of chefs.
Conundrum can be served with every course from appetizer to dessert and pairs beautifully with spicy foods and full-flavored Asian cuisine. The “conundrum,” or puzzle, of this wine is in guessing which grapes make up the blend.
While the exact blend remains a secret, the 2011 Conundrum delivers its promise of being an exotic, food-friendly white wine that you can’t quite categorize. It’s neither too rich nor too light, with just the right balance of extract, acidity, and spice. It consists of both popular and esoteric white grapes, including–but in no special order–Chardonnay, Sauvignon Blanc, Semillon, Viognier, and Muscat Canelli. The various lots are fermented separately so the optimal and most exciting blend can be determined when the wine is ready to be bottled. Some lots are aged in stainless steel while others are aged in a combination of new and used French oak barrels. Thus the final final cuvée exhibits the best of what both methods impart in harmonious balance. Wine Spectator wrote of the 2010 vintage: “Wonderfully effusive, a bouquet of honeysuckle and jasmine gives way to ripe, fleshy peach, pear, tangerine and melon notes. Rich flavors and supple textures are matched by a refreshing acidity.”
Vineyard: 3 hectares parcel with 45-55 year old vines
Viticulture: Organically farmed since 1975, biodynamic-demeter certified since 1998. Soul worked manually and yields are kept low. All grapes are hand harvested.
Vinification: Gravity fed with no use of pumps. Wild yeast fermentations with no racking of the must.
Aging: Aged on the lees in underground vats for 15 months.
Production: 1500 cases
Notes: “Usually the most mineral-driven and delineated of the lineup, the granite has an elegant nose with pronounced notes of mineral, flint, silex, citrus fruits and oyster shells. The attack is sharp and precise, the palate is crystalline and pure, with salty, mineral notes, combined with chalk and citrus fruits. A transporting wine that promises to be long-lived. “
This Sancerre is powerful in the nose with aromas of limestone and clay, characteristic for the region this wine originates, the village of Bué. A wine with a lot of juice and fresh acidity are balanced with the round tones. This gives the wine a supple taste and a long finish. The wine makes a great aperitif and works well with rich appetizers.
The wine country of Sancerre is situated south of Paris, on the banks of the Loire. It spans a total of 6.671,85 acres and the planted varieties are about 80% Sauvignon Blanc and 20% Pinot Noir.
Franck Millet owns 67 acres of winery here and is the fourth generation of Millets on the domain. He makes four wines here, two white wines of the Sauvignon Blanc grape, one rosé and a red wine, both from the Pinot Noir grape. The white wines are very characteristic for this part of the Loire, flawless, crisp dry with a lot of mineralisation. Especially the Cuvée Insolite, from a very calcareous slope, is one of the very best of this region. Both the rosé and the red Sancerre are fine, elegant wines with style that combines beautifully with carefully selected dishes.