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Ipsum Rueda is a wine made by Bodegas Hermanos del Villar in the Rueda DO region. Ipsum means ‘itself’ in Latin. By design, Ipsum is always un-oaked to emphasize the natural flavors of the grapes. As winemaker and proprietor Pablo del Villar explains, one sixth of Rueda’s vineyards are considered the best quality terroir; all of his vineyards are within this area. At Hermanos del Villar, the focus of the wine growing and winemaking is the personality of the place rather than the personality of the winemaker. The winemaking philosophy is to let the vineyards find direct expression, showing vibrant fruit, purity and a mineral identity. You could call Pablo’s wines “crushed liquid stones.” In English, Rueda means ‘wheel,’ similar to the big wheel on the label.
nextSectionLight yellow-gold. Pear, nectarine and melon on the fragrant nose, with notes of anise and honey adding complexity. Smooth and gently spicy palate of fresh orchard fruit flavors and a hint of herbs. Turns spicier with air, finishing with solid punch and a hint of tarragon
nextSectionPair Verdejo with food much in the same way you might a Sauvignon Blanc. Verdejo is excellent with greens dressed in vinaigrette and other sharp ingredients such as tomatoes and olives. Fish and shellfish are also natural partners.
Bonhomie Wine Imports
Vincent and Stephanie Boyer's domaine in Visan contains great historical reference in winemaking and European feudalism. The building in which Vincent's family resides is surrounded by old mourvèdre vines and fig and cherry trees. It is a fortified farmhouse that was built by Templar knights in the middle ages. The Templars were an order of Christian crusaders who achieved great wealth and prominence in commerce throughout Christendom in the 12th and 13th centuries and established many farms and vineyards. The Bastide property became Benedictine, then a Dominican monastery and continued to grow grapes for wine. They live in this historical place with Vincent's mother and their two mischievous little girls. Vincent took over his father’s winemaking legacy and Vincent and Stephanie, also a trained oenologist, carry forward the domaine with energy, innovation and focus. The vineyard is stronger than ever. Vincent hopes to make the farm fully organic in the near future. The 2013 is a blend of 1/3 Cinsault, 1/3 Grenache, 1/3 Syrah from clay and limestone rich soils. Extracted using both saignée method and gentle press. Fermented and rested in tank. *All Estate Fruit*
nextSectionBursting with watermelon this classic Rhône Rosé will have you dreaming of summer orchards and fat, ripe fresh off the tree fruit. Refreshing acidity plays well against the floral, berry palate.
nextSectionGreat for summer salads with herbs, poached chicken and light cheeses.
Usa Wine Imports
Varietals: Grenache (80%) and Syrah (20%)
Soil: Old terrace (sandstone)
Pruning Method: Gobelet & Royat
Age of Vines: 21 yr. old Syrah, 40 yr. old Grenache.
Yields: 50 hl/ha
Vinification: This rosé was racked by bleeding by opening the base of the vat while the wine is still light in color. Traditional vinification without clusters, aged in concrete vat with minimum sulfur.
As a new generation of wine drinkers emerges in the U.S., the world of wine has begun to adapt to their preferences, with some regions coming along quicker than others. In Bordeaux, some have dragged their feet in evolving with the times.
In fact, Bordeaux has slowly fallen out of favor with Americans in general. Where it was once ABC, Anything But Cabernet, it’s become ABB, Anything But Bordeaux. Continue Reading...
As much fun as nouveau, avant-garde approaches to winemaking can be, no great innovation comes without a deep, unwavering love, and respect for what came before it. Respect thy elders, or something like that.
That is why a wine like Cheverny will never, ever die. Continue reading...
Only 100 bottles available worldwide! Matured in a single American oak hogshead (as far as I understand from my chat with Brand Ambassador Phil Huckle) this whisky was laid down back in 1964 by none other than Captain Bill Smith-Grant, the final distilling descendant of the distillery's founder, George Smith. The Winchester Collection therefore represents a special piece of history for The Glenlivet, a final liquid link with the family that started it all back in 1824. Continue reading...