Courgis, the village where the vineyard Vaudelune is located is one of 20 villages of Chablis. It is south of Chablis, just outside the village of Prehy. The vines are 35 years old, it is well sheltered from the wind & facing south on a good slope. The delicate nose is mineral foremost. The palate is fresh & tasty. There are hints of white peach & grape. Awards Tastevinage Autumn 2012 Burgondia Golden Fall 2012 ...

Chablis Grand Cru is divided over seven climates including Les Clos & Preuses. Located on the town of Chablis, small hill facing south, near the village of Chablis. The Chablis Grand Cru wines are seeking to age. They really express the finesse of their terroir after several years in the cellar. Subtlety, power, elegance & great character Chablis. Serve 12 to 15 ° C. ...

The vineyards of Chablis 1er Cru Montmains, one of the most famous appellation is located in the towns of Courgis & Chablis. This is a very classic vintage for the Chablis & particulary for the 1er Cru Montmains. The balance between all the elements & especially alcohol & acidity which are extremely good. This wine gives white flowers & white peach flavours. The mineral flavours come after taste, & make the length very good. This is a must have of French whites for your cellar & to drink today, pure harmony & passion in a glass. It is delicious with fish, or with cheese. At its best: 2 to 8 years. Serve cool not cold ...

Sauvignon is an exception in Burgundy: But strangely in the area of Saint-Bris-le-Winey we have found that its wines are certainly being influenced by the Sancerre region. The wine is fruity, fresh & slender, with notes of citrus, tropical fruit & minerality both elegant. This is a real treat. Serve chilled, accompanied by fresh goat cheese, seafood & lemon desserts. Macon contest 2012 Bronze Medal Feminalise Competition 2012 Silver Medal Elected Pleasure Price 2012 Silver Medal Gault Millau 2012 Concours General Agricole (Paris) 2012, Gold Medal Wine Competition Grand Auxerrois 2011 Gold Medal ...

The Cloudy Bay Chardonnay 2008 is a reflection of its sunny origin, expressing intense aromas of peaches, nectarines, aromatic herbs & biscuit. A light entry of stone fruit becomes a slippery midpalate that re-focuses to an aromatic & mineral finish. ...

Nose: Complex flavours of cashew nut, preserved lemon & nectarine. Then, subtle grapefruit & white floral notes reveal themselves. Palate: Layered with a bold complexity of ripe fruit flavour & spicy, smoky oak characters. The combined texture of fruit density & lees work provides a focal point that is balanced by fresh & firm acidity. ...

The pale straw colour & aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus nv. A bouquet of apple & lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish. Chardonnay & pinot noir grapes are sourced from several grower & estate vineyards located within the Wairau Valley in Marlborough. Soils vary from stony free draining gravels to fine silt loams containing some clay. Vineyards are planted at a density of 1850 vines/ha & in an average year yield 9 tonnes/ha. The vines are trained to a standard vertical shoot positioned canopy. As a non-vintage sparkling wine, the final Pelorus blend comprises base wines from several seasons. The pinot noir & chardonnay grapes for Pelorus are harvested when the ideal balance between acid & sugar levels is reached for the production of premium sparkling wine. The naturally high acidity found in grapes grown in the Marlborough region ensures elegance & crispness in the final wine. Several different clones of chardonnay & pinot noir are used in the vinification of Pelorus NV. All grapes are pressed without crushing & the juice is given a short period of settling which is followed by racking & inoculation with a pure strain of Montrachet yeast. The base wines are fermented & aged in a mixture of stainless steel tanks, large oak vats & small French oak barrels. Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November. The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February & subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement. ...

The Pelorus Vintage exhibits rich & complex aromas of brioche, nougat & almond biscotti, overlying subtle red apple & citrus fruit. The wine has a deliciously creamy palate structure that is balanced & focussed by a fine acid backbone. Fruit was harvested from predominantly 4 cane vines from the Rapaura & Fairhall regions. A lighter than average yield of about 9T/ha allowed for early development of flavours & an early harvest. ...

Limited stock, vintage changing soon. Appealing at once, the nose of our Pinot Noir 2012 is ripe with plum, aromatic spice & red florals. The palate is focussed with a savoury architecture; bittersweet chocolate, dark fruit & spice play with leather & hints of earthiness. Chalky tannins linger on a persistent finish. We particularly enjoy our 2012 pinot noir with soy glazed bbq pork ribs & confit of duck leg. ...

Limited stock. Appealing concentration & poise suggests a wine with the ability to age. The nose is bright with aromas of kaffir lime & grapefruit. A generous palate reveals ripe citrus, stone fruit & lemongrass flavours balanced by crunchy acidity. Perhaps the hallmark of this vintage is its persistent finish rich with minerality. ...