Tasting Notes Invented by Charles Brotte in 1952, the Fiole du Pape tells many tales. For some, its origin comes from a great fire in Châteauneuf-du-Pape where only the cellar and distorted bottles of Châteauneuf-du-Pape survived the raging heat. For others, our ancestral technic consists in twisting our bottles in sand, explaining its sandy texture! Romantic but untrue! La Fiole was born from a competition of local ...
Tasting Notes The history of the d’Arfeuille family, who has lived in the Libourne area since the 18th century, goes hand in hand with that of wine growing along the Right Bank. Chateau Tessendey has belonged to the d’Arfeuille family since 1972, and was overhauled in 2000. Arnaud d’Arfeuille strives to make ‘haute couture’ style wines from just under 8 ...
Tasting Notes Year after year, wine professionals and enthusiasts alike await the Bordeaux drop anxiously. Like Christmas, there is a list involved and a lot of hope hanging on snagging the coveted new arrivals. Price points vary and so do quantities. For myself, I tend to snag a bit of everything as I find that the most helpful way to ...
Tasting Notes Known as the "globe trotter" of the Rhone Valley, Domaine Julien Pilon does not disappoint. The young Julien Pilon is located on the right bank of the Rhône Valley, on the Condrieu terroir. Pilon produces dry white wines, vinified and aged in oak with brio, with grape varieties such as Marsanne, Roussanne and Viognier. On the most prestigious appellations ...
Tasting Notes The Garnier brothers, Xavier and Jérôme have shared a passion for wine for over 25 years. Situated in the Chablis area on a 57-acre parcel, the family has been there for quite some time growing and producing wine. The brothers began winemaking in 1996 and only sold to restaurants in Paris and area initially, however that changed as ...
Tasting Notes It goes without saying that young winemaker, Alex Milner, is up for a challenge. Milner became very "Cinsault-Centric" after a professor advised him to skip over the Cinsault chapter of his textbook. Curiosity and intrigue followed, leading Milner to pursue making quality Cinsault and work to change the thoughts of wine drinkers across the globe. Practicing low interference ...