This solid, go-to, dry rosé is made from Grenache, Cinsault and Syrah. It has a lovely pastel ruby hue and is fresh and floral with wild red berries, cedar and maraschino cherry aromas. There are wonderful savoury components here too and it’s full on the palate, with a mouth-watering finish.
For more information visit La Vieille Ferme
The grapes that go into Tarapacá Terroir La Isla Sauvignon Blanc are sourced from two vineyards located just 7 km (4.4 miles) from the Pacific Ocean. Approximately half of the hand-picked fruit underwent an 8-hour pre-fermentation cold maceration and the other half was whole cluster pressed for a tremendously fresh wine with citrus and mineral character.
For more information visit Tarapaca
Both vintage 2005 and 2006 have won plenty of praise. This Chilean red blend of Cabernet Sauvignon, Merlot, Carmenere, and Petit Verdot. In 2008, Wine Spectator magazine named the 2005 Clos Apalta, its Wine of the Year.
- Wine and Spirits 94 points
- Wine Enthusiast 94 points
- Wine Spectator 96 points
- International Wine Cellar 91 points
For more information visit Lapostolle
This bright white has a sappy edge to its pear and citrus flavors, echoing nicely on the finish. Drink now. 3,500 cases made. Courtesy of Harvey Steiman, Wine Spectator
Pouilly and Sancerre are two wine regions on the banks of the Loire in France, internationally known for their white wines. Both AOC’s (Appellation Origine Controlee) work exclusively with Sauvignon Blanc and each offer a very distinct style and expression of the Sauv Blanc variety. Jacques chose Pouilly for it’s refinement, elegance, superb complexity and the strong minerality expressed by Sauvignon Blanc when grown on this specific soil, which has varied geology combining clay, flint, limestone and sand. This wine is fully barrel fermented and aged in oak for several months.
For more information, view the Jacques Lurton Technical Sheet
It’s Thirst-day! This week’s wine recommendation is:
The Cool Hawaiian
1 oz. Jackson-Triggs Vidal Icewine
½ oz. pineapple juice
½ oz. strawberry purée
3 oz. Champagne or sparkling wine
Fill a shaker with ice, add Icewine, pineapple juice and strawberry purée. Shake vigorously.
Strain into a Champagne flute and top with Champagne.
For more recipes, visit Jackson Triggs
Hob Nob Shiraz, Australia, $9.99 (June 24)
As succulent as a dark chocolate covered cherry. Enough said.
For food pairing suggestions, visit Hob Nob Wines
2008 Mapema Malbec, Argentina, $18.99 (June 17)
The savory, plumy and sometimes smoky qualities of a Malbec perfectly complement a grilled steak from the bbq this summer. For more information on wines from Argentina, visit http://www.winesofargentina.org