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Montenisa Brut is the result of a careful selection of Char ... Read more

Montenisa Brut is the result of a careful selection of Chardonnay, Pinot Bianco and a small quantity of Pinot Nero grapes, grown in the vineyards of our Tenuta di Montenisa estate in the heart of Franciacorta.The first fermentation takes place partly in stainless steel vats and partly in barriques, and the second in the bottles, with subsequent contact on the yeasts for at least 30 months. The wine is golden yellow in colour with plenty of mousse and a delicate, lasting perlage . The intense aromas include hints of white peaches and apples and yeasty, toasty notes. The typical liveliness of the Brut is enhanced on the palate by ripe fruit aromas adding depth and balance. Minimize

Champagne Taittinger created Comtes de Champagne RosAC with ... Read more

Champagne Taittinger created Comtes de Champagne RosAC with the 1966 vintage, released in 1972, as the companion cuvACe to Comtes de Champagne Blanc de Blancs. The cuvACe is a blend of red and white wines obtained from the first pressing of grapes grown in the villages of the Champagne region most highly-rated for Pinot Noir grapes, and predominantly from the villages of Bouzy and Ambonnay, where Champagne Taittinger`s holdings assure the supply of fruit of the highest quality from year to year. Taittinger`s extensive vineyard properties, totaling 600 acres in several of Champagne`s most highly-rated vineyards, are third in importance among those of the great champagne houses, allowing the firm to rely primarily on its own grapes for the production of its portfolio of cuvACes. Comtes de Champagne RosAC is elaborated and brought to maturity in the l3th century chalk cellars once belonging to the Abbey of St. Nicaise, where each step of the mACthode champenoise is performed traditionally. Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing, referred to as the "cuvACe," which is followed by two more pressings, referred to as the first and second "tailles." The greater part of the juice, and that of the finest quality, is extracted in the "cuvACe;" neither of the "tailles" are used in Comtes de Champagne RosAC. In all, no more than 100 litres (approximately 26 gallons) of juice per 160 kilograms (approximately 350 pounds) of fruit may be extracted from the combined three pressings. The juice is transported to the vinification facility, and a cool fermentation of the must takes place under temperature controlled conditions, after which the wine rests until the end of the winter. Blending for color occurs after the primary fermentation, and thereafter the final cuvACe undergoes the secondary fermentation in the bottle at 45 to 50 F in Taittinger`s cool cellars, during which the wine acquires complexity and the fine, pinpoint bubbles characteristic of its sparkle. Prior to dACgorgement, Comtes de Champagne RosAC is aged three to four years to fully capture the elegant complexity and full body of the Pinot Noir grape. This sublime rosAC Champagne, produced solely from Pinot Noir grapes in years exceptional enough to declare a vintage, is appropriately presented in an antique-style bottle of XVIIIth century design. Typical of the Taittinger style, Comtes Champagne RosAC is a wine of exquisite refinement; its brilliant salmon pink color is punctuated by fine, lasting pinpoint bubbles. The sweet, red berry fragrance of the variety is offset by very subtle notes of earth and minerals. Clean, vibrant red fruit flavors are confirmed on the generous palate, balanced by a crisp, refined acidity which carries into an elegant, complex finish of considerable persistence. Minimize

Will copper be the new platinum? Beau Joie is a new luxury ... Read more

Will copper be the new platinum? Beau Joie is a new luxury champagne launching in Las Vegas this month. The champagne, which has the slogan of Tonight's the Knight comes in a bottle encased in a 100% copper, hand-crafted suit of armor. Beau is made of 60 % Pinot Noir and 40 % Chardonnay derived from the finest grapes of Epernay, France. The zero-dosage brut champagne has none of the added sugars common in other champagnes. The suit of armor not only keeps the champagne colder longer, but provides improved grip when opening and serving. It has a rubber punt to ensure enhanced stability when pouring. Minimize

This wine is a blend of 50% Chardonnay, 30% Pinot Noir and ... Read more

This wine is a blend of 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier, resulting in a fine wine which is powerful but not aggressive, with an agreeable freshness, supple roundness on the palate and a clean and fruity finish. It is aged a minimum of four years in the cellars before shipment (well over the legal minimum for Brut Champagne which is 18 months. Pleasant, well-balanced, with a light golden color, this wine is very mature and ready to drink immediately. The bouquet has a hint of citrus, with flowers, and lemon peel. It is an ”easy Champagne” you can have for breakfast, lunch, dinner, and all night long. Delicious as an aperitif, and equally delightful with a dessert. Minimize

A rich-medium-weight Champagne. Straw-gold and strawberry-s ... Read more

A rich-medium-weight Champagne. Straw-gold and strawberry-scented, with a softly sumptuous mousseand a not too dry flavour marked by deliciously ripe Pinot-dominated fruit. The Brut Classic Champagne is produced by pressing in automatic and traditional Coquard basket presses,with 100% malolactic fermentation-primary fermentation occurs in 3,000 gallon tanks for two weeks.A blend of several vintages are aged at least two years en tirage. The wine is hand riddled in traditionalpupitre racks, with dosage of a half-ounce blend of cane sugar and old vintage wine which changes fromyear to year depending on the demands of vintage. Minimize

The non-vintage J CuvACe 20 Brut gracefully opens up with c ... Read more

The non-vintage J CuvACe 20 Brut gracefully opens up with crisp lemon peel, honeysuckle and delicate yeast aromas. Upon entry, these notes are followed by a mix of Fuji apple, grapefruit and a sweet hint of angel food cake. The mid-palate is interlaced with toast, caramel and almond flavors. The acidity adds just enough liveliness and the citrus zest leads to a lingering, warm pear and lush finish. This wine pairs beautifully with a Kumamoto oyster topped with Tsar Nicoulai Caviar in a J CuvACe 20 mignonette. Minimize

RosAC wines are often believed to be made only from pinot n ... Read more

RosAC wines are often believed to be made only from pinot noir, but many including ours have some chardonnay added. In creating our RosAC, we worked to create a wine of great balance using pinot noir and chardonnay, but at the same time, emphasizing fruity and floral characteristics to a greater extent than is evident in the Brut or Le RAave.The special fruitiness of the RosAC is obtained in two ways. The first way is to allow part of the pinot juice to spend several days in contact with the grape skins. (This is never allowed to happen with the other sparkling wines.) This extracts both the lovely color and flavor components that enhance the RosAC. The second way is to add back a small amount of red pinot noir wine. This is done to adjust both color and flavor. We do this red wine addition as a way to fine-tune the early skin contact, for example, if the color is a little too light.Our RosAC is meant to be enjoyed at a fairly young age, around two years, when the fruity character is still predominant yet there is enough age to make the wine round and balanced. At about two years, the winea s aroma has hints of wild strawberries and roses with notes of peach. Although it is pink in color, our Brut RosAC is not sweeter than our other wines. It is a true Brut. Minimize

Tiny bubbles elevate a complex bouquet of almond, honey, an ... Read more

Tiny bubbles elevate a complex bouquet of almond, honey, and buttered toast with a distinctive hint of citrus blossom that arouses the senses. ACtoile`s structure is long, soft, and creamy with flavors of fuji apple, candied ginger, and a savory hazelnut spice. These flavors intensify across the palate, building to a lingering yet, lively finish. French for star -- ACtoile represents our commitment to a classically crafted apACritif style that personifies elegance and grace. This prestige cuvACe is designed to achieve a seamlessness and balance that can only be realized by selecting the finest fruit from our cool and cold climate vineyard sites. Resting in the bottle sur lees- on yeast- for a minimum of five years, the wine evolves, building layers of depth, complexity, and harmony while retaining texture and vibrancy. Enjoy ACtoile upon release or for years to come. Minimize

Pinot Meunier (French for ”miller,” in reference to the pow ... Read more

Pinot Meunier (French for ”miller,” in reference to the powdery underside of its leaves that can look as though dusted with flour) is the soulful cousin of Pinot Noir that plays a small but vital role in the blending of Chandon sparkling wines. Rarely planted outside of the Champagne region in France where it represents significant acreage of that appellation, Pinot Meunier is being discovered by only a few of the most adventurous California winemakers. Chandon’s experience growing Carneros Pinot Meunier for our sparkling wine programs over the past three decades gives us unique insight, allowing us to tap the full potential of this variety to create an exceptional red wine. Our vineyard property in Carneros seems to be the perfect home for this fruit, and we believe its distinctive character deserves a place on every wine lover’s table. Hand-crafted by Domaine Chandon since 1989 in boutique quantities for sale at the winery, the 2000 Pinot Meunier represented the first national release of this unique and hard-to-find variety. Minimize

Pinot Meunier (French for ”miller,” in reference to the pow ... Read more

Pinot Meunier (French for ”miller,” in reference to the powdery underside of its leaves that can look as though dusted with flour) is the soulful cousin of Pinot Noir that plays a small but vital role in the blending of Chandon sparkling wines. Rarely planted outside of the Champagne region in France where it represents significant acreage of that appellation, Pinot Meunier is being discovered by only a few of the most adventurous California winemakers. Chandon’s experience growing Carneros Pinot Meunier for our sparkling wine programs over the past three decades gives us unique insight, allowing us to tap the full potential of this variety to create an exceptional red wine. Our vineyard property in Carneros seems to be the perfect home for this fruit, and we believe its distinctive character deserves a place on every wine lover’s table. Hand-crafted by Domaine Chandon since 1989 in boutique quantities for sale at the winery, the 2000 Pinot Meunier represented the first national release of this unique and hard-to-find variety. Minimize

This bubble has a rich aromatic profile exhibiting primary ... Read more

This bubble has a rich aromatic profile exhibiting primary notes of toasted brioche, hazelnut, mocha, and coffee with more delicate notes of sweet red fruit. The aromatics are matched by yeasty and toasted flavors on the palate, dried fruit, finishing in citrus and orange. 2007 Blanc de Noirs with a Teroldego dosage. 118 gallons Pinot Noir. 50% barrel aged and 100% ML. 18 degrees Celsius ferment temp. 18 days to completion of base wine fermentation. Tirage and bottle fermentation: September 18, 2008. Disgorged February 8, 2011. DV10 yeast. Tirage production on February 16, 2008. 49 cases disgorged August 12, 2010. Minimize

Lightcopper gold color, slightly raspberry when young, grow ... Read more

Lightcopper gold color, slightly raspberry when young, growing salmon pink when mature. Vivacious and fruity, first aromas ofredcurrant, fresh red fruit, leaning towards Morello cherry, strawberry and violet when opened. Refined and pure with anelegant, long and delicate finish. Just as our Brut PremiA"re CuvACe, our RosAC is produced from a first pressing only. Purity and finesse are therefore a shared distinction.Great Champagne is a blend by definition, and our RosAC follows the rule.Pinot Noir is pressed rapidly, with juice and skins separated at once, to obtain a clear white wine, which is then blended with the juice of Pinot Noir vinified as RosAC (achieved by briefly leaving the black skins on the juice) or with red wine of the same grape, the result of fermenting the skins with the juice for a complete extraction of colour. This can be done with the red wine produced in our region known as Bouzy Rouge. Whatever the method, Pinot Noir in its three variations makes up 85% of the blend. To that we include a touch of Chardonnay (15%) to add elegance to the fruit of the Pinot Noir.As with all our champagnes, the ”dosage” is very low to produce an authentic brut wine, quite unlike the sweetened rosACs of inferior quality.Here again, every single bottle shows a counter-label with the date or the disgorgement.Our RosAC PremiA"re CuvACe is presented in clear bottles to show its delicate hue. It is an ideal wine for a Champagne Lunch or Supper, best with poultry and creamy cheese.It is produced in very limited quantities : 35 000 to 45000 bottles a year. Minimize

The Schramsberg Reserve is our top Pinot Noir-based sparkli ... Read more

The Schramsberg Reserve is our top Pinot Noir-based sparkling wine. Representing two per cent of our annual production, this richly-flavored and full-bodied sparkling wine is made from only the finest base wine lots each year. Six years old upon release, this fruitful, creamy bubbly will age gracefully for ten or more years to come.The Reserve is a Blanc de Noirs style sparkler, a white wine gently crafted from red grapes. Hand picking, early harvesting and light pressing are critical. Small amounts of select Chardonnay are included in the blend to lend some additional backbone and length to the palate. Minimize

This wine joined the list of Tenuta Montenisa products in 2 ... Read more

This wine joined the list of Tenuta Montenisa products in 2003 and is made from selected Pinot Nero grapes grown in our Calino vineyards in the heart of Franciacorta. The first fermentation takes place in stainless steel vats and partly in barriques, while the second takes place in the bottles where the wine is left on the lees for 30 months.The wine has pinkish colour, creamy foam and subtle, lingering perlage. Vibrant, varied and unusual aromas on the nose reflect the particular features of the grape variety. The palate is generous andcomplex, unusually tangy and well-balanced. Minimize

The subtle, pale gold color of Taittinger Brut La FranA ais ... Read more

The subtle, pale gold color of Taittinger Brut La FranA aise is punctuated by extremely fine, persistent bubbles rising to the surface in fragile strands. The fragrant berry and white fruit aromas, underscored by toasty, yeasty notes are confirmed on the ample, elegant palate which is strongly marked by refined Chardonnay fruit flavors. A fresh, balanced acidity sustains the whole, and carries into a long, crisp toasty finish of great delicacy. Minimize

ColorGolden yellow.BouquetThe wine shows lovely aromas of t ... Read more

ColorGolden yellow.BouquetThe wine shows lovely aromas of tropical fruit, citrus, spice and yeast. PalateThis elegant, complex, crisp and balanced wine features fine, persistent mouthfeel as well as lingering flavors of fresh apples and lemons The wine is aged in modern, stainless steel tanks which allow for perfect temperature control. Once all the base wines are fermented and racked, Chef de Caves HervAC Deschamps meticulously tastes from over 300 wines to choose the most outstanding lots. In addition to grapes from the current vintage, between 10% to 20% of reserve wines from previous vintages are blended into the final cuvACe. The bottles are aged in the house’s historic champenois aging cellars, which are tunneled directly into the chalky soil of Champagne. The Champagne caves run 50 feet deep and remain at a constant temperature of 52A F. Minimize

The Pinot Noir and Pinot Meunier grapes primarily come from ... Read more

The Pinot Noir and Pinot Meunier grapes primarily come from Grand and Premier Cru vineyards in AA?, Ambonnay, Bouzy, Louvois, Verzenay and Verzy among others. The Chardonnay grapes are sourced from Grand and Premier Cru vineyards in Avize, Mesnil Sur Oger, Chouilly, and Oger, among others.On average, a blend of selected crus from three different harvests, including 20% reserve wines. The wine spends an average of 2.5 to 3 years resting on the lees before disgorging. Minimize

55% Pinot Noir, 15% Pinot Meunier and 30% Chardonnay. Phili ... Read more

55% Pinot Noir, 15% Pinot Meunier and 30% Chardonnay. Philipponnat has been undergoing an extraordinary transformation since acquired by the Bruno Paillard group in 1998. The previous owners had run the label into the ground but under the guiding hand of the very talented Charles Philipponnat we have witnessed are return to brilliance. This is a very easy, fresh, fruity style with elegance, charm and character. Minimize

Tasting Notes: A blend of 40% Chardonnay and 60% Pinot Noir ... Read more

Tasting Notes: A blend of 40% Chardonnay and 60% Pinot Noir and Pinot Mourier. This Champagne has a yellow colour with copper reflections and a beautiful persistent cream. A delicate fresh of floral aromas (honeysuckle, acacia) nose showing notes of white fruits (mainly peach and mirabelle)and hazelnut. The attack is fresh and frank and the body of the wine expresses its softness, its structure in harmony with the complex aroma. The finish long and persistent announces a wine elegant and refined. This Brut Champagne should be served at a temperature of 8-10 A C. Minimize

Color: Old rose brushed with rust Nose: Fruity and full-bod ... Read more

Color: Old rose brushed with rust Nose: Fruity and full-bodied on a discreetly tannic base Palate: Subtly robust, it has a distinctive fleshiness yet remains fresh and delicate Brut RosAC is produced according to the same principles of blending as all the other Pommery Champagnes. But its color comes from a lightly crushed and vinified Pinot Noir, specially selected in the Pommery vineyards for its maturity. Blended with other Pinot Noir crus (more than one-third), Meunier and Chardonnay and vinified in the traditional method, it acquires its subtle rose color and fruity character in aging. Three years are needed to allow it to develop the inimitable characteristics of a Pommery RosAC. Minimize

Brut made with the traditional mACthode champenoise method, ... Read more

Brut made with the traditional mACthode champenoise method, is a wine of tremendous complexity and length made from two esteemed mid-Valley vineyards: 80% Pinot Noir from California Soleil and 20% Chardonnay from Hall Vineyard. It presents aromas of peach, light red fruits and with just a hint of fresh bread. On the palate is an even more complex combination of lingering flavors, including strawberry, framboise, white chocolate, and tea. This beautiful sparkling is full of prolific small bubbles and has a wonderfully long finish. Minimize

This bottle with its swirl of dainty anemones holds Perrier ... Read more

This bottle with its swirl of dainty anemones holds Perrier-Jouet’s most remarkable champagne and one of the world’s best known prestige cuvees. The success story began with the discovery of a bottle designed by Emile Galle in 1902. The bottle was so strikingly beautiful that Perrier-Jouet resolved to fill it with prestige champagne. The best grands crus in its vineyard, with a predominance of Chardonnay grapes from the Cote des Blancs district, were blended to make a subtle, elegant, refined champagne. Cuvee ”Fleur de Champagne” was launched with brio 1969 reminding the world of the house’s history and identifying it with an Art Nouveau style. Since then this champagne has been the emblem of Perrier-Jouet, and the ambassador of its expertise. Apart from making an excellent champagne, Perrier-Jouet was the first champagne house to have dare decorate its bottle with flowerse. The flower-covered bottle is now instantly recognized all over the world. Minimize

Veuve Clicquot RosAC is the instinctive choice for distinct ... Read more

Veuve Clicquot RosAC is the instinctive choice for distinctive and romantic celebration. Its superb rosAC colour with coppery accents brings an additional touch of audacity, modernity and romanticisma so Clicquot! The wine has a luminous colour with radiant rose accents. The nose is elegant and generous, with initial aromas of fresh red fruit (raspberry, wild strawberry, cherry and blackberry) leading to dried fruits and biscuit notes (almonds, apricots and brioche). On the palate, the fresh first impression is followed by a fruity harmonious sensation. In line with the style of the Veuve Clicquot House, the wine is perfectly balanced and combines elegance and personality.The wine works its magic - this delectable champagne is beautifully ample and full of charm. It is a delicious wine in early bloom, a RosAC with character, wonderful as an aperitif to be shared as a twosome or with dear friends. Minimize

Veuve Clicquot RosAC is the instinctive choice for distinct ... Read more

Veuve Clicquot RosAC is the instinctive choice for distinctive and romantic celebration. Its superb rosAC colour with coppery accents brings an additional touch of audacity, modernity and romanticisma so Clicquot! The wine has a luminous colour with radiant rose accents. The nose is elegant and generous, with initial aromas of fresh red fruit (raspberry, wild strawberry, cherry and blackberry) leading to dried fruits and biscuit notes (almonds, apricots and brioche). On the palate, the fresh first impression is followed by a fruity harmonious sensation. In line with the style of the Veuve Clicquot House, the wine is perfectly balanced and combines elegance and personality.The wine works its magic - this delectable champagne is beautifully ample and full of charm. It is a delicious wine in early bloom, a RosAC with character, wonderful as an aperitif to be shared as a twosome or with dear friends. Minimize

Concentrated aromas and flavors of dried currant, black che ... Read more

Concentrated aromas and flavors of dried currant, black cherry and boysenberry jam laced with hints of prosciutto and dried mushrooms. Luxurious mouthfeel, nice tannin weight mid-palate followed by a soft bubbly finish. 238 gallons50% barrel aged50% MLGRE yeastTirage production on February 16, 2008 49 cases disgorged August 12, 2010 Minimize