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November 2022 Wine Club release

Red Club

 

 

Alain de la Treille Touraine Pinot Noir

Rubus Pinot Noir

Siegel Special Reserve Pinot Noir

Baus Pinot Noir

Region

France, Loire

Italy, Veneto

Chile, Leyda Valley

USA, California, Sonoma County

Vinification

Classic vinification and maturation in stainless steel vats (aged 6 months in stainless steel; no oak). Malolactic fermentation; slight filtration before bottling.

The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22 degrees C. Following malolactic fermentation, 30% of the wine was aged in French oak for 4-5 months prior to bottling.

Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occurring at 24-28 degrees C to better extract polyphenols from the wine. Post-fermentative maceration for 2 to 3 weeks then separation from the skins. Aged in French oak barrels for 5-8 months

Sources from fruit in the Russian River Valley.  Aged 9 months on French Oak.

Climate/

Soils

This vineyard’s location close to the Atlantic Ocean provides a moderating effect on temperatures resulting in more even ripening of the fruit.  The soils tend to be mostly limestone

Grapes are sourced from the Lessini hills in the Colli Berici, where the cold nights allow the aromatic compounds in the grapes to develop. The vines, 20 years old on average, are planted on calcareous soils of volcanic origin.

This mild climate helps the grapes to fully ripen, develop a certain complexity, and keeping a good level of acidity. The soils of the Leyda Valley wine region are mostly made up of clay and loam, with a granite base that helps the draining of water.

Sonoma’s geography and typically cooler climate—due to a nightly fog layer—grapes tend to ripen slower and develop a certain characteristic acid structure while maintaining lovely and ripe red fruit flavors.

ABV

12.5%

13%

15.5%

13.9%

Profile

A fresh and easy red with some cherry and plum character. Medium body, light tannins and a firm finish.

Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Wine with a light red color, in the nose notes of red fresh fruits such

as strawberry and cherry, presents soft tannins and good acidity

Fresh crushed strawberries and bright cherries lead the way in both aromas and flavors in the fruit-friendly wine. Vibrant and alive with a juicy, jammy burst of red fruit and then it mellows out and becomes harmonious with a gratifying finish

 

White Club

 

elton_bay_sauvignon_blanc_nv_hq_labelElton Bay Sauvignon Blanc

johns_bay_sauvignon_blanc_labelJohn’s Bay Sauvignon Blanc

lexicon_sauvignon_blanc_labelLexicon Sauvignon Blanc

Alain de la Treille Touraine Sauvignon Blanc

Country

South Africa, Western Cape

Chile, Central Valley

New Zealand, Marlborough

France, Loire

Vinification

Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation, various wines were blended to obtain the best characteristics of each.

Grapes are picked at night, destemmed, and crushed.

One to two week of  fermentation and wine is racked once,  cold stabilized, racked again for 2-3 months.

All production occurs in tanks, no oak, Wine is sterile filtered and bottled

Fermentation in stainless steel tanks (no oak).

50% juice from direct press & 50% juice that spent 12 hours with skin contact maceration. Aged on the lees for 6 months; slightly filtered before bottling

Climate/

Soils

lie in a richly diverse area in terms of soil, climate, and topography. Due to warm, dry conditions in the Swartland, this Sauvignon Blanc is a more tropical style of Sauvignon Blanc

With a Mediterranean climate similar to that of California’s Napa Valley where hot days are followed by cold, misty nights to provide excellent growing conditions for Sauvignon Blanc.  The loose quality of the ancient soils, allow vine roots to penetrate deeply to deliver wines with greater subtlety.

Marlborough has a maritime climate and is the sunniest wine region in New Zealand. Its free-draining soils and moderate to low rainfall, in combination with plenty of breezes keep vines dry and healthy, and the cool evening temperatures and warm, sunny daytime temperatures allow for good ripening and acidity retention

This vineyard’s location close to the Atlantic Ocean provides a moderating effect on temperatures resulting in more even ripening of the fruit.  The soils tend to be mostly limestone

ABV

13.5%

13%

12.5%

11.5%

Profile

Elton Bay Sauvignon Blanc offers tropical fruit and delicate pear drop aromatics with subtle green notes and a hint of minerality on a refreshing, crisp finish.

Notes of linden and tarragon lead to white grapefruit and high-toned acidity. Honeysuckle and pineapple sneak in mid-palate: sweet, salty, and pretty.

Reassuringly fresh and tropical, with herbal notes layered over passion fruit, pink grapefruit, and apple flavors. It's light to medium-bodied, with a crisp, mouthwatering finish

This Sauvignon Blanc has a slight amber color with a fresh aromatic nose. Grassy and mineral flavored with a refreshingly crisp mouthfeel.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Variety Club

 

Alain de la Treille Touraine Pinot Noir

Rubus Pinot Noir

Elton Bay Sauvignon Blanc

Lexicon Sauvignon Blanc

Region

France, Loire

Italy, Veneto

South Africa, Western Cape

New Zealand, Marlborough

Vinification

Classic vinification and maturation in stainless steel vats (aged 6 months in stainless steel; no oak). Malolactic fermentation; slight filtration before bottling.

The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22 degrees C. Following malolactic fermentation, 30% of the wine was aged in French oak for 4-5 months prior to bottling.

Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation, various wines were blended to obtain the best characteristics of each.

Fermentation in stainless steel tanks (no oak).

Climate/

Soils

This vineyard’s location close to the Atlantic Ocean provides a moderating effect on temperatures resulting in more even ripening of the fruit.  The soils tend to be mostly limestone

Grapes are sourced from the Lessini hills in the Colli Berici, where the cold nights allow the aromatic compounds in the grapes to develop. The vines, 20 years old on average, are planted on calcareous soils of volcanic origin.

lie in a richly diverse area in terms of soil, climate, and topography. Due to warm, dry conditions in the Swartland, this Sauvignon Blanc is a more tropical style of Sauvignon Blanc

Marlborough has a maritime climate and is the sunniest wine region in New Zealand. Its free-draining soils and moderate to low rainfall, in combination with plenty of breezes keep vines dry and healthy, and the cool evening temperatures and warm, sunny daytime temperatures allow for good ripening and acidity retention

ABV

12.5%

13%

13.5%

12.5%

Profile

A fresh and easy red with some cherry and plum character. Medium body, light tannins and a firm finish.

Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Elton Bay Sauvignon Blanc offers tropical fruit and delicate pear drop aromatics with subtle green notes and a hint of minerality on a refreshing, crisp finish.

Reassuringly fresh and tropical, with herbal notes layered over passion fruit, pink grapefruit, and apple flavors. It's light to medium-bodied, with a crisp, mouthwatering finish