Pouring Favorites from Rosenthal

Recently, Neal Rosenthal changed distributors and we are very pleased not only to have a more consistent supply of our favorite wines, but a wider selection as well from this importer.

For our complimentary tasting this Saturday, we’re offering four wines that are always in our portfolio that will make for an interesting tasting. Come see us from 2-5 to try these wines. Detailed notes are below.

Sat, May 10 Tasting

Wine Notes:

Domaine Massiac Sauvignon 2012 – The harvest of the white grapes is conducted in the early morning hours when the weather is still cool so that the beginning moments of fermentation can be closely controlled. The fermentation occurs in tank as does the elevage. The wine rests on the fine lies with occasional batonnage being done before the wine is bottled during the spring following the harvest. The result is a crisp, dry white with distinct Sauvignon varietal character.

Sentinelle les de Massiac 2012 – The “Sentinelle” cuvée is the more precocious of the two reds produced at Massiac. The tannins are more supple and the fruit a touch “sweeter,” more forward and less rustic than its companion. Fermentation and elevage are in tank. The wine is bottled within a year of the harvest. The blend is usually two-thirds Syrah and one-third Carignan.

Marc Deschamps Pouilly Fume 2009 – The “Vignes de Berges” is a 3.5 hectare parcel on kimmeridgian marne soils with a high proportion of stones known in the appellation as “terres blanches.” The vines here are in excess of 30 years of age. This wine is the most generous and earthy of the Fumés produced at the estate.

Domaine du Gour de Chaule Gigondas 2006 – There are several important vineyard sites that form the base of the Gigondas that comes to the USA, including Gour de Chaulé, Les Blaches, and Les Bousquets. The average age of the Grenache vines planted within these plots is 55 years. Production levels generally average 30 to 32 hectoliters per hectare. The grapes are harvested manually and are never de-stemmed. Malolactic fermentation takes place in cuve and the wine is racked into large oak “foudres” where it stays for approximately 18 months. New oak is not used at this domaine. The resulting wine is sturdy, braced with sweet, dusty tannins, and is intensely aromatic with notes of crushed white pepper, oriental spices and game.

Come enjoy these wonderful wines.

Ric