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Domaine de la Bastide
Vincent and Stephanie Boyer's domaine in Visan contains great historical reference in winemaking and European feudalism.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.
It’s hard to keep your pinky up when you’re drinking wine from a 375 mL can. These are the most approachable and ready-to-travel anywhere wines we produce. Whether you’re sitting in a hot tub after a good day of riding or heading where other wines dare not travel, we have you covered without sacrificing the craft taste Union is known for.
nextSectionWhite peach, apple, and lemon
nextSection2011 Napa Valley Cabernet Sauvignon is an elegant representation of Napa Valley Cabernet from a cool vintage. It presents an opaque garnet hue in the glass and reveals aromas of sandalwood and roasted meats. Flavors of vanilla, coffee beans and raspberries are buttressed by dusty tannins, firm acidity and a mouth-coating texture. Given proper cellaring, this wine should provide drinking pleasure through 2029.
nextSectionCabernet Sauvignon is one of the more complex and layered wines out there. It has higher tannins and a savory character often described as black pepper and tobacco. Because of Cab’s traits, look for foods high in fat and umami flavors for Cabernet Sauvignon food pairing. Try Cabernet Sauvignon with a charred gruyere burger, a mushroom pizza with tomato sauce or some marinated ribeye steak. To champion the fruit flavors in Cabernet Sauvignon, don’t pair it with chocolate. Instead, pair wine with braised short ribs or mushroom stroganoff. The powerful umami flavors overcome the savory quality of Cabernet Sauvignon leaving the berry flavors out in the open to shine.
During a tour of the Balvenie distillery about a decade ago, I innocently posed a question to the host about the viscosity of single malt scotch. Fully expecting the standard lecture about the angel’s share, I was taken aback when he directed an associate to go grab the bottle of the brand’s 50 year old product that he had stored…under his desk. Continue reading...
You’ve swilled Negronis and sipped Fernet with the best of them, but there is more to amari than meets the aperitif. The European herbal liqueurs that span centuries of (dubious) health claims are as varied as the continent itself. Read on to find some bitter truths!
In “not very hard to believe” news, Russian President Vladimir Putin—he of shirtless horseback riding fame—did something shocking and internationally insensitive. Along with Former Italian Prime Minister Silvio Berlusconi (no stranger to controversy himself), Putin helped himself to a 240 year-old bottle of Spanish wine belonging to a Crimean winery. Continue reading...