Vin
Drink now or cellar for up to 9 years. No need to decant before serving. The Brunel family have been winemakers since the 17th century, but it was only in 1945 that the renowned wine merchant Gaston Brunel purchased Château de la Gardine in Chateauneuf du Pape. Today the estate is run by two generations of Brunels, Gaston’s two sons and their wives along with his grandchildren. In total they have 52 hectares of prime vineyards which are predominantly planted to red varieties as well as 20 hectares of woodland to aid biodiversity and sustainability. One unique feature of the winery is their original bottle design which is modelled on an ancient bottle Gaston found buried in the ground when he began digging to expand the cellar. To copy its unique shape he had to go all the way to Italy and all of the family’s wines have been put in these distinctive bottles since 1964. The family’s classic Chateauneuf du Pape is sourced from vineyards with four different soil types to create a complex, multi-layered wine. Pebbly “galets” soils give structure and body, limestone brings minerality, and clay and sandy soils help to create elegance in the finished wine. Once vinified the wine is aged in a combination of stainless steel tanks and oak barrels for 9-14 months.
Pinard
Drink it now, or cellar for up to 5 years. No need to decant before serving. In 1985, the pioneering spirit brought founder David Hohnen and winemaker Kevin Judd to Marlborough, where they produced an aromatic and bold Sauvignon Blanc. Cloudy Bay was one of Marlborough's top five wineries and quickly gained worldwide fame as a recognized producer of New Zealand's Sauvignon Blanc. Since then, the company has continued to expand with an excellent range of products. Most of the vineyards are planted with New Zealand's successful grape variety, Sauvignon Blanc. There are also Chardonnay and Pinot Noir, as well as some Riesling and Gewürztraminer. Cloudy Bay is named after Captain Thoas Cook, who sailed into the misty bay at the eastern end of the Wairau Valley on his voyage of discovery in 1770. Cloudy Bay Chardonnay is produced exclusively with Chardonnay grapes, sourced from four vineyards located in separate sub-regions, Brancott, Fairhall, Ben Morven and Central Wairau ValleyMix, on draining gravel and clay-based soils. After soft pressing, the grapes ferment in French oak barrels at a controlled temperature. Subsequently the wine ages in barrique for about 12 months, before being bottled. This Chardonnay is characterized by a straw yellow color with greenish reflections.The nose is immediately fresh and captivating, with notes of candied citrus, stone fruit, orchard flowers, and subtle hints of spices. On the palate, it is round, with sweet citrus and white peach flavors, wrapped in layers of custard. Perfect with seafood, shellfish and basically any kind of fish recipe.
Vino
Drink now or cellar for up to 24 years. Decant 1 hour before serving. One of Rioja’s finest producers for traditional-style reds, the story of La Rioja Alta begins back in 1890 when five local winemaking families decided to join forces to start exporting their quality-driven wines beyond the Spanish borders. The new winery was located right by the Haro train station which enabled them to quickly expand their sales into neighbouring France. Today the estate has grown to 300 hectares of vineyards spread across the Rioja Alta region, but still retains that early commitment to excellence and celebrating local winemaking traditions. Their Gran Reserva 890 is La Rioja Alta’s flagship wine and commemorates the foundation date of the winery. The cuvee is predominantly Tempranillo from estate vineyards in Briñas, Villalba, and Labastida, along with a tiny drop of Mazuelo and Graciano. Grapes for this bottling are carefully selected in the vineyard in small refrigerated boxes and carefully vinified in temperature-controlled tanks. The winemakers then select only the best of the young wines to be aged for 6 years in American oak barrels which La Rioja Alta makes themselves in their own cooperage. The final blend is then chosen and the wine is bottled ready for release. This painstaking attention to detail and extensive maturation helps to produce an immensely ageworthy Rioja with firm tannins, a robust structure and intense layers of luscious dark fruit, spices, baked earth and leather. Ideal for cellaring for another decade or two, although it can also be enjoyed now with hearty red meat dishes.
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