Domaine Henri Bonneau Reserve des Celestins
Domaine Pierre Usseglio Reserve des Deux Freres
DOMAINE PIERRE USSEGLIO Reserve des Deux Freres, Chateauneuf-du-Pape
Domaine Pierre Usseglio Cuvee de mon Aieul
DOMAINE PIERRE USSEGLIO Cuvee de mon Aieul, Chateauneuf-du-Pape
d’Arenberg The Hermit Crab Marsanne Viognier
Chateau La Nerthe Blanc
Alain Jaume Le Miocine Blanc Chateauneuf du Pape
MAISON LES ALEXANDRINS CROZES-HERMITAGE BLANC
Maison Les Alexandrins is a collaboration between two renowned winegrowers from the Rhone Valley - Nicolas Jaboulet and Alexandre Caso. Their wines are crafted in a signature style that is at once contemporary and timeless, and always from exceptional vineyards unearthed by Alexandre Caso, a specialist in the terroirs of the Northern Rhone. This 60/40 Marsanne/Roussanne blend is composed of two terroirs: vines from the granite slopes of Les Pends and those from the stony plains in the village of Chanos Curson. Each grape variety is vinified separately in demi-muids barrels and concrete vats, allowing this wine to reveal a superb balance between the fatness of Marsanne and the tension of Roussanne. Pale yellow with great clarity. The delicate nose reveals toasted aromas from the vinification in barrels, subtly mixed with aromas of white-flesh fruit and white flowers typical of these northern grape varieties. The palate is round and silky, balanced by a hint of acidity and finishes with a great drive and length.
Tahbilk Museum Release Marsanne
John Duval Plexus Marsanne Roussanne Viognier
Winemaking: Gentle pressings were combined with free run juice and cold settled. Fermentation commenced in stainless steel but some of the Marsanne and Viognier finished fermentation in and was aged in barrel until bottled in early August. The remaining Marsanne and the Roussanne were aged on lees in a tank until bottling, to enhance the structure and texture of the wine. Colour: Attractive pale straw. Nose: Aromas of stone fruits, honeysuckle and Asian spice. Palate: Medium bodied with good texture, mouthfeel and balanced mineral acidity. Flavours of nectarine, pear, mandarine and Asian spice give to make it for good food pairing, possibilities from seafood to white meat.