Radio Boco Verdejo
Tasting notes: Pale yellow color with golden-green glints. Enchanting aromas of zesty lemon blossoms, ripe apples, hints of peach and nice minerals. The palate offers an energetic combination of fruits and minerals. It finishes clean, brisk with a refreshing acidity. The grapes were mechanically harvested throughout the night preserving their natural acidity and aromatic characters. Slow pneumatic press cycle, cold settling and musts for 24 hours, racking and fermentation at low temperature 16-18 in 100% stainless steel tanks.
Underwood Pinot Gris
As do its Pinot Noir and Rose’ counterparts, the Underwood Pinot Gris speaks of a journey across Oregon. Sourcing fruit from vineyards spanning the peaks and valleys of the state, this wine is the perfect everyday refresher, making us nostalgic for our long-awaited Oregon summer backyard BBQ’s. Tasting notes. Lemon, apple and pear.
Michel-Schlumberger Maison Rouge (House Red)
Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, Pinot Noir, Syrah, Zinfandel and Viognier are the main characters in this wine. Each contribute a different piece of the Estate’s personality to the wine creating a delicious and versatile wine that allows you to enjoy it with everything from bread and cheeses to grilled meats. Medium Bodied with Deep ruby color. On the nose, there were cherries and raspberries. On the palate dark berry fruits blackberries and raspberries with some nice spice add to the mix. Easy and luscious.
2014 Sur de los Andes Malbec
This malbec has been fermented with native yeast and has spent 6 months in French oak. The bouquet is well defined with blackberry, boysenberry, black currant, touches of dark chocolate and anise. Vines: 100% Malbec. Climate: Warm during the day and cool at night. Soil: Clay and limestone. Irrigation: Natural Surface Irrigation from Mountain Springs. Vineyard Management: Without use of fertilizers, herbicides or insecticides. Production: About 1.5 plants per bottle. Harvest: Manually in 500 pounds baskets. Fermentation: Use of Native yeast. 25 days with 3 days of cold maceration. 100% Malolactic Fermentation. Barrel Aging: 25% third use French oak barrels and 75% insert stave oak during 6 months.