Wine & Spirits

Winemaker Notes Wonderfull effervescence with very fine bubbles, although the bead is evanescent. Bright and brilliant gold in color, it has cristalline limpidity. The nose is fresh and reminiscent of white flowers (hawthorn, acacia). After agitation, it reveals very delicate aromas of floral-flavored honey and spice bread. A champagne with a crisp initial impact on the palate, giving way to rich and generous floral notes, enhanced by a touch of licorice. The dosage is understated and perfectly integrated, thus allowing the true essence of the wine to come to the fore. This finish is exuberant with a freshness accentuated by citrus aromas (lemon and grapefruit).

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94pts Wilfred Wong The 2013 Bouchard Père & Fils Vigne de L'Enfant Jésus is an ultra-rich Beaune Grèves.  This wine is dramatic and compelling. Enjoy its concentrated red and black fruit aromas and flavors with well-seasoned lamb dishes. Winemaker Notes The wines shows superb fruit and spice aromas with an oaky note. Intense, full and yet delicate on the palate, the wine has a charming velvetiness. Very good ageing potential.

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Vineyard Profile Unlike “Les Champeaux” on its terrace, here the vines are on a steep slope. The name indicates a fortified location, being not far from the château of Gevrey-Chambertin. Situated high on the slope within the commune of Gevrey-Chambertin. The soil composition varies greatly heading down the slope, with whitish marl at the top, rock outcrops in the middle and more alluvial soils near the bottom. The soil also features small stones that aid drainage and reflect the heat generated by the eastern exposure. Vineyards: Les Cazetiers Cultivation: Lutte raisonnée (“reasoned protection”) Viticulture: Two green harvests during the summer; sustainably farmed Size: 10.07 ha (24.88 acres) Vine Age: 80 years Elevation: 300-360 meters (984-1180 feet) Exposure: East Density: 10,000 vines/ha Vintage Report As early as spring, the 2014 vintage appeared to be precocious. A particularly sunny and dry month of April favored the vines (the budding and flowering were ahead of schedule). These magnificent climatic conditions gave hope for a beautiful harvest. We already knew that a green harvest would be necessary to “lighten” the vines. The head start acquired during the beginning of the cycle was slightly lost with a typical Burgundy summer: wet and chilly without much sunshine. The ripening of our parcels began with a good rhythm during the end of August. Ideal maturing conditions returned in September with a promising harvest starting on the 13th. We began with the Mazis-Chambertin where we found a very nice balance and an agreeable freshness. Our grapes, already sorted several times directly on the vines over the summer, were once again rigorously sorted by our team of harvesters. The grapes were ripe, healthy, and aromatic. We decided to keep 30% of the stocks for all the batches (50% for the Bonnes-Mares). The result is a very beautiful and classical Burgundy vintage!

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Vineyard Profile This vineyard is situated within Chambolle-Musigny, just beneath the Grand Cru site of Bonnes-Mares. The name of this climat comes from the fact that there was once a lava quarry here, now filled in. There is a shallow covering of soil overlying hard rock; however, crevices in the hard Jurassic limestone allow the roots to reach deep within the sub-soil. Boulders and gravel ensure good drainage. Bernstein has less than one hectare under production of 15-year-old vines. He is, to our knowledge, the only one to bottle this climat under its lieu-dit name, hence it is in some ways his “monopole” in Chambolle-Musigny. Cultivation: Lutte raisonnée (“reasoned protection”) Viticulture: Two green harvests during the summer; sustainably farmed Size: Less than 1 ha Vine Age: 15 years Density: 10,000 vines/ha Vintage Report As early as spring, the 2014 vintage appeared to be precocious. A particularly sunny and dry month of April favored the vines (the budding and flowering were ahead of schedule). These magnificent climatic conditions gave hope for a beautiful harvest. We already knew that a green harvest would be necessary to “lighten” the vines. The head start acquired during the beginning of the cycle was slightly lost with a typical Burgundy summer: wet and chilly without much sunshine. The ripening of our parcels began with a good rhythm during the end of August. Ideal maturing conditions returned in September with a promising harvest starting on the 13th. We began with the Mazis-Chambertin where we found a very nice balance and an agreeable freshness. Our grapes, already sorted several times directly on the vines over the summer, were once again rigorously sorted by our team of harvesters. The grapes were ripe, healthy, and aromatic. We decided to keep 30% of the stocks for all the batches (50% for the Bonnes-Mares). The result is a very beautiful and classical Burgundy vintage!

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Benjamin Laroche est chablisien d’origine, sa famille exploite ce terroir depuis 1663 et a créé un Domaine considéré depuis 1850 comme l’un des fleurons de l’appellation. Du travail dans les vignes durant sa jeunesse à la direction commerciale de plusieurs sociétés viticoles, il a parcouru la France et le monde et a su identifier les envies et besoins des amateurs les plus exigeants.

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From the Importer: "The Fanny Sabre winery is located in the famous commune of Pommard. In 2005, Fanny took control of the 4.5 hectare family estate, with the support of Philippe Pacalet. Fanny and her mother were immediately happy with the results of working their vines in a natural way. The grapes are grown organically and harvested manually. Fanny only works with indigenous yeasts for the fermentations. The fermentation of the white wines is made in old oak barrels after slowly crushing the grapes with a pneumatic press; and for the red wines, she does semi-carbonic maceration in wood and concrete vats. All wines are aged for at least 12 months in old oak barrels with no racking or fining. Fanny may make one very light stirring during the ageing. Finally, the different barrels of each wine are assembled in stainless vats for 3 or 4 months before being hand bottled. In only a few years, Fanny Sabre has made her name in the Burgundy winemaking landscape as a reference for precise and fresh wines. The wines, both white and red, are a pure expression of the terroir with a definition and elegance rarely seen."      

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Tasting Notes "Tasted at the chateau with Francois Estager. The 2009 offers attractive depth and complexity on the nose with blackberry, raspberry, a touch of balsamic and a hitherto unknown sense of minerality. The palate is medium-bodied with a Burgundy-like entry in terms of its silky texture. There is a touch of dark chocolate from some unresolved oak, although the finish is very composed and harmonious. This needs another three or four years in bottle to come round. Very fine. Tasted March 2013." - Neal Martin, Robert Parker's Wine Advocate, (7/30/2013), Rating: 89.

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Tiny production cult Burgundy from Henri-Frédéric Roch, co-owner of Domaine de la Romanee- Conti. Production was miniscule this year due to frosts, but the grapes are high quality and the wines are produced organically with no additives, pumping over or filtration. Exudes pure cranberry, blackberry, and herbs with saline edginess, and a long finish.   

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A simply beautiful Champagne, with gorgeous  packaging, as famous critic, Jeb Dunnuck, who gave it 97 points, describes it, it is "a legend in the making." This special cuvee, made only in the best vintages in Champagne (since 1976, it's only been made nine times!), features 70% Chardonnay and 30% Pinot Noir and is redolent with white flowers, stone fruits, brioche, and toasted nuts. It is complex, and concentrated, yet incredibly light on its feet, with mouthwatering acidity and great freshness. It will last another 20-30 years, but is drinking beautifully now.   

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