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Jean-Claude Ramonet Montrachet Grand Cru 2004
750ml - 1 Bottle
Bottle:
$4222.89
$4492.44
Pre-Arrival
Chateau Rayas Chateauneuf Du Pape Rouge 2004
750ml - Case of 6
Bottle:
$1675.86
Easily one of the top 2004s I've had, the 2004 Château Rayas Châteauneuf-du-Pape Reserve is stacked with stunning...
750ml - Case of 6
Bottle:
$74.22
More dense and concentrated, the superb 2004 Chateauneuf du Pape Cuvee Du Papet checks in as a blend of 80% Grenache...
750ml - Case of 6
Bottle:
$394.48
A focused beam, this white wraps its lime, mineral, apple and vanilla notes around a core of bracing acidity. Has...
750ml - 1 Bottle
Bottle:
$11969.42
$12599.39
750ml - 1 Bottle
Bottle:
$612.34
$651.43
750ml - 1 Bottle
Bottle:
$560.55
$596.33
750ml - 1 Bottle
Bottle:
$708.53
$753.76
750ml - 1 Bottle
Bottle:
$1167.25
$1241.76
750ml - Case of 12
Bottle:
$384.84
Pale, green-tinged yellow. Reduced, meaty aromas of lime, flowers, vanilla, spices, flint and truffle. Round and...
Chardonnay Marsala Red Rhone Blend 2004
Of all the white wine grape varietals, surely the one which has spread the furthest and is most widely appreciated is the Chardonnay. This green skinned grape is now grown all over the Old and New Worlds, from New Zealand to the Americas, from England to Chile, and is one of the first varietals people think of when considering white wine grapes. Perhaps this is because of its huge popularity which reached a peak in the 1990s, thanks to new technologies combining with traditional methods to bring the very best features out of the Chardonnay grape, and allow its unique qualities to shine through. Most fine Chardonnay wines use a process known as malolactic fermentation, wherein the malic acids in the grape juice are converted to lactic acids, allowing a creamier, buttery nature to come forward in the wine. No grape varietal is better suited to this process than Chardonnay, which manages to balance these silky, creamy notes with fresh white fruit flavors beautifully.
Marsala is a well known fortified wine from Italy’s largest island, Sicily. A largely misunderstood and undervalued fortified wine, it is most commonly associated with its sweet variety - usually used as a cooking wine - although the finest dry Masalas are able to stand up to more revered, similar wines such as Sherry and Madeira. Marsala has been made in Sicily since the mid 18th century, and it grew wildly popular around Europe as sailors introduced it to port towns across the continent. Marsala wine has a beautiful set of flavors, most typically including apricot, tamarind, vanilla and tobacco, making it a delightfully intense treat when served as a sipping wine.
Marsala wine comes in several different varieties, and most of them are a world away from the sweet wines used in sauces and chicken dishes. Amber, golden and ruby versions of Masala are produced, from a range of different native grape varietals, and many of the finest are aged for over ten years to achieve a fascinating set of complex flavors and a remarkably smooth finish. It is usually made from the Grillo, Inzolia, Damaschino and Catarratto white grapes, although the ruby Masala wines uses typical Sicilian red varietals such as Nero d’Avola and Calabrese, among others.