精品名酒

Among the venerable wine estates of the Mosel, the Mönchhof (“Monk’s Court”) bears the distinction of being one of the oldest. Formerly owned by the Cistercian Abbey at Himmerod, documents from Pope Alexander III date the abbey’s winemaking back to 1177. The Eymael family purchased the estate from Napoleon in 1804 at auction in Paris, and the vaulted cellars built by the monks centuries ago are still in use today. In 2016, Robert Eymael, the sixth generation of the family, sold the estate to an investor, but still manages the winery alongside cellar and vineyard master Philippe Conzen. The Mönchhof boasts highly prized vineyards, all planted to 100% riesling on original rootstocks, including a significant parcel in the Erden Prälat vineyard, one of the most renowned sites in the Mosel. The Erden Prälat is the smallest grand cru vineyard in the Mosel - only about 1.5 ha. It is situated on a steep slope with southern exposure, and its unique terroir melds the blue-gray slate of the Erdner Treppchen with red iron oxide of the Ürzig. 60-100 year old ungrafted riesling vines are the backbone of this cuvée, which bears the label with the monk that is reserved only for wines from this vineyard. The Prälat grapes are picked last during the harvest, and directly pressed after their arrival at the estate. Elegant stone fruit and floral aromas yield to a palate that is luxuriously textured, layered with rich apricot, peach, and lemon drop flavors, all delicately accented with whiffs of smoke, herbs, and spice. Vibrant acidity provides energetic lift and freshness, providing a harmonious counterpoint to the delicate sweetness and impressive length. This absolute stunner is drinking beautifully now, but will easily cellar for a decade or more. Sustainably grown.

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Vinification 54 months of breeding in total calm 12 months on whole lees without subtitling in small oak barrels, then 6 months on fine lees to shave at ground temperature and delayed setting, and another 36 months to feed on its disintegrated yeasts under glass. Tasting notes and Pairing Eye: You can see the wine has texture, it’s rich. Nose: We smell complexity, very fruity: apricot, Mirabelle plum and warm pear. The freshness with the anise and menthol. Mouth: Apricot, Mirabelle plum, Pinot Noir maturity, salinity.

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Wine Spectator "Intense and earthy, with mineral, graphite, and dried currant and herb notes that are full-bodied, turning savory on the finish. (JL) " (6/2010) K&L Notes Originally offered only to Schrader's mailing list, the Double Diamond Cabernet Sauvignons are wines of extraordinary quality. From the winemaker: "The straight and simple truth about our Double Diamond wines is, for the quality and the price, we feel we are bringing you one of the best buys in Cabernet on the market today. Our Double Diamond program focuses on two outstanding growing regions - the Napa Valley, renown for producing world-class Cabernet Sauvignons, and the Amber Knolls Vineyard, situated on a mountain top (2,200') in the heart of the Red Hills Lake County appellation, recognized for producing spectacular rich, complex, and concentrated fruit."

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Tasting notes This wine has a dark, intense colour, with hints of violet. The nose reveals a complex mix of aromas including raspberry, black pepper, violets, cloves and subtle notes of dark chocolate. On the palate the wine is well-balanced with a refreshing acidity and ripe tannins that contribute to the harmony and smoothness of the palate. This wine will reveal its complexity with further bottle ageing. This is one of the first vintages of Caro to be predominantly Malbec based.

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Benito Santos Description Benito Santos is a central figure in the modern history of Albariño and the Rías Baixas D.O. He began working in his grandfather’s vineyards in the 1930s and made wine for serving in his bar – wines that repeatedly won prizes in the annual Fiesta de Albariño in Cambados. He was instrumental in the creation of the Rías Baixas D.O. in the 1980s. The current owners now farm three vineyards in the Val do Salnés subzone of Rías Baixas, each of which is next to and named after an ancient church: Saiar, Bemil, and Xoan. All of the vineyards are now certified organic – a rarity in rainy, mildew-prone Rías Baixas – and winemaking uses only native yeasts and minimal sulfur. Benito Santos wines are salty, mineral, and structured, with ample fruit but none of the overly tropical flavors of many industrially-produced Albariños. Wine Notes: From a vineyard in Salnés; vinified in tank with minimal sulfur. The wine spends a few months on the lees before bottling.

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Deep ruby in color with a developing medium intensity nose. Black cherry, black raspberry, violet, blueberry, floral, slight baking spice, olive, garrique, herbal. Dry, medium plus acidity, high tannins, full bodied, high alcohol and medium plus intensity on the body. Black cherry, sun dried tomatoes, tomato leaf, vanilla, stewed blueberry, floral, earthy, minerals, herbal. Outstanding quality of wine. Can drink now, suitable for further aging.

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A bright nose of jasmine, key lime, white peach, honeydew melon, green mango, and peach blossom. A lemon attack leads to a juicy mouth of green apple, quince, nectarines, kiwi, and guava. Notes of kaffir lime highlight the long refreshing finish.

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layers of flavors of cedar, caramelized anise, cassis, cocoa, sage and green olive. The wine is highly structured, as you would suspect from such a cool vintage, and shy at first, then expanding to a lovely full symphony of licorice, lavender and black currants.

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Grand cru from Ruchottes Chambertin. Very nicely balanced wine, med+ acid, med body. Aromatics of earth, cherry, plum, some saline. On the palate really integrated fruit and minerality.

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Winemaker Notes The 2020 Pieropan Soave Classico is a brilliant straw yellow color with greenish hints. The delicate nose is reminiscent of almond blossoms and marzipan. Good depth of fruit on the palate, nicely balanced by a zingy acidity that enhances its long length. This wine makes an excellent partner for soups, starters, especially vegetable based such as asparagus, peas, courgette, egg-based dishes or seafood and fresh water fish dishes. It is an excellent aperitif, especially when served with simple canapés. Critical Acclaim Wine Enthusiast Aromas of citrus, wet stone and a delicate whiff of hawthorn waft out of the glass. On the dry, delicious palate, bright acidity accompanies white peach, grapefruit and a saline note before finishing on a hint of white almond. It’s an incredible value at this price point. --Editors’ Choice.

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This is a ripe and complex left-bank Bordeaux, just perfectly matured. It’s bursting with flavor of baked apple, vanilla pod, butter and caramel, royally structured with a sheer never-ending finish. Honey and smoke begin to appear on the palate. The fruit is incredibly fresh, even if quite ripe, and the acidity is so refreshing. Super long finish with lemon and some ripe peach appearing. 

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Average vine age for this wine is 55 years and yields are commonly reduced to 45hl/ha. Like all the wines, it is pressed slowly and gently, is cold stabilized, and undergoes a long, cool alcoholic fermentation in stainless steel. Following the fermentation, the wine is racked and aged on the fine lees in tank. This Vouvray is at once focused and tender. It is replete with ripe, yellow fruit aromas.

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