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Now In: New Products
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| Pek Vino Vault wine preserving system |
The well crafted Vino Valult creates a new product cagtegory..."The
Preserving Refrigerator". The VinoVault is the first product in the
world to incorporate unmatched wine preservation with multi-bottle
cooling and storage, ultimately enhancing the experience of enjoying a
good bottle of wine. Since the VinoVault can hold up to 15 bottles, it
allows wine lovers to preserve as many bottle as desired and then use
the remaining space to store unopened bottle at the optimum
temperature. Every VinoVauilt is a true two for one appliance. The
VinoVault precision cooling system uses state of the art, heat pipe
technology that provides ultra-quiet operation. To preserve an opened
bottle of wine in the VinoVault simply fill the partially consumed
bottle with Argon gas using the built in injection nozzle, and leave
the bottle upright - the lighted window proudly displays the bottle's
label. Wine oxidizes when exposed to air, causing a distinctive
sherry-like off-odor and brownish tint that is increasingly
recognizable with wine consumption experience. When wine tannins are
oxidized, hydrogen peroxide is produced which subsequently oxidizes
ethanol into acetaldehyde - the principal compound producing the
oxidized odor and masking the wine's fragrance.
Price includes shipping.
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In Stock: Yes |
Retail Price: $299.99
On Sale For: $269.99 |
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| Two Way Range Shiraz 2003 |
Deep,
saturated ruby. Explosive bouquet of blackberry liqueur, candied cherry,
boysenberry and dark chocolate. Lush, thick and tactile, with chewy dark berry
and mocha flavors accented by cinnamon and mace. Finishes with excellent energy
and repeating spice notes, leaving a lingering impression of plum preserves.
Stephen Tanzer's International
Wine Cellar, Jul/Aug 06
Rated: 91
Robert
Parker's Wine Advocate: 90 points
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In Stock: Yes |
Retail Price: $0.00
On Sale For: $49.99 |
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| Rusden Driftsand Blend 2004 |
| It's Grenache dominant (60%) which makes it so approachable, at
the barby, in the kitchen or on the table. It drinks so well on its own
or with your favourite pizza (Dad would go Italian or more recently
Indian!). The Shiraz component comes off our younger vines (27 years
old) which fleshes the wine out and gives some sweetness and depth to
back of the palate. Drink now or cellar and be surprised. |
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In Stock: Yes |
Retail Price: $0.00
On Sale For: $24.99 |
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| Glaymond Shirax Mataro Landrace 2003 |
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The earth and spice-driven 2003 Landrace is a blend of 60% Shiraz and 40% Mataro. The grapes for this wine have come from old vines planted on my family’s vineyard three generations ago.
This blend has brought together history, culture and innovation to help
make a wine that captures the great qualities of both varieties into
one satisfying full bodied wine. |
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In Stock: Yes |
Retail Price: $0.00
On Sale For: $44.99 |
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| Samuels Gorge Grenache 2004 |
Typically Grenache can be anything. It is extremely sensitive to season
and manipulation. The wine has a cascade red currant, ripe berries and
spice. The 2004 has a very rich palate, reflective of the year. It has
good texture that supports the fruit opulence and trade mark Samuel’s
Gorge earthy tones. Slightly more forward than the 2003 but a bomb all
the same. The palate finishes vibrant and fresh after a rollercoaster
of fruit and spice. Hang on. Cellar to taste!!!
Geology/ Paddock:
I am lucky enough to be able to harvest fruit from one of those old
vine blocks in Blewitt Springs, McLaren Vale. The fruit historically
has been used for port and now I use it for dry table wine. This field
is on 12 metres of deep white sands; in summer it could give you snow
blindness. I think Grenache enjoys light but not heat. These sands are
a result of a glacial push of ocean sediments to the higher peaks. The
roots of these vines sit a long way down in yellow clays. The vines
have taken time to find their feet so I don’t try to harness them; just
listen.
Shed:
There are many lessons to be learnt from the old world. Like pinot it
is important to avoid oxidation; it tends to dull the perfume. Like all
wines at Samuel’s Gorge the Grenache spends a long while on red lees;
the creaminess extends the mouth feel. I open the crusher up and let a
large percentage of whole berries through; this amplifies the
strawberry notes. Wild ferments also generate heat that aids
extraction. I can’t explain why but the indigenous cultures race with
fever early in ferment but lack the stamina to deal with the higher
alcohol; so I often co inoculate with something safe toward then end of
ferment. I like dry wine. |
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In Stock: Yes |
Retail Price: $0.00
On Sale For: $34.99 |
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| Neyers Mourvedre |
My love affair with Domaine Tempier and their Mourvédre began in the
late 1970's when Alice Waters arranged for us to visit as guests of the
owners. I was smitten. No surprise, then, that I found it impossible to
turn down Rich Pato's offer of the small crop of Mourvédre from the 100
year-old vines on his Oakley ranch when they became available in 2006.
Mourvédre is a variety that resists oxidation, making it frequently one
of the longest-lived of all red wines. It's uniquely expressive as
well, combining elements of fruit, mineral, earth and leather into a
package that can be greater than the sum of its parts. I was so
impressed with the wine Tadeo Borchardt made from these grapes that I
set aside a pallet for myself. If I drink a bottle every five days, it
will last me ten years. That should be just about right.
353 cases produced
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In Stock: Yes |
Retail Price: $44.99
On Sale For: $29.99 |
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| Neyers Chardonnay Napa 2006 |
Grapes harvested in late September from the Nord Family Trio vineyard
in Yountville; whole cluster pressed then racked to 60 gallon French
oak barrels for a natural, wild yeast fermentation that lasted almost
six months during which the yeast lees were stirred weekly; racked just
once in mid-July prior to bottling; no fining or additives used in the
processing and the wine was lightly filtered at the time of bottling.
Will Nord is one of the great pioneers of the grape growing industry in
the Napa Valley. Over the years that I've known him he's been a
viticulture instructor at the junior college, a successful businessman
now looking after one of the largest privately owned holdings in Napa,
and a public official serving on the County Planning Commission. He's a
remarkable individual and we're understandably proud of the connection
between our family business and his. Will's Trio Vineyard sits
alongside the Napa River, just east of the town of Yountville, where
the climate is warm enough to ripen the fruit, yet cool enough to
maintain the acid and flavor so crucial to great Chardonnay. In 2006 he
endured a much smaller than normal crop -- 50% of his original estimate
was lost during flowering -- so the fruit that was harvested was loaded
with ripe flavors. The vineyard is planted on a shallow soil
outcropping, which keeps the natural nitrogen level low, and extends
the length of time of the fermentation. This makes for a unique
combination of aromas and flavors, a wine more mineral and earthy, with
fruit components less tropical than those in the Carneros.The naturally
high acid levels will keep this wine bright and fresh for several
years.
2,700 cases produced |
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In Stock: Yes |
Retail Price: $27.99
On Sale For: $23.99 |
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| A to Z Rose |
Gorgeous aromas of fresh pure strawberries, raspberries, provincial herbs, wildflowers, juicy cherries, watermelon and mixed spices. The wine is brightand lush, at the same time finishing clean and crisp. Full of flavor and pleasure, the 2006 Rosé is a perfect wine with all types of food and will drink wonderfully over the next year. The 2006 A to Z Rosé comes from Sangiovese grapes grown in Southern Oregon’s Del Rio Vineyard located 36 miles north of the California border. The block is on a Southwest facing slope composed of large oval river rocks. Daytime temperatures in the summer can reach 100 degrees, while the nights
always fall back to the 40s, perfect conditions for bolder reds. Harvested just shy of peak ripeness to retain bright acidity and aromas and flavors of fresh red fruits, the grapes were destemmed, crushed and left to sit for one to three days.
We pressed the grapes, settled the juice overnight and then racked to stainless steel tanks. Malolactic fermentation was blocked to retain brightness and juiciness. 3,000 -750 ml bottle cases were made. The 2006 Oregon growing season started late and wet needing more sprays than normal to keep the mildew at bay. Great weather for flowering set the largest crop that that we have seen in a few years, a still modest 2.5 tons/acre average (opposed to 1.4 – 1.8 tons/acre like we saw in 2003, 2004 and 2005).
In Southern Oregon we had the best of all worlds, higher yields, but smaller clusters with smaller berries. June and July were gorgeous and hot, but cooled appreciably in August to begin a soft, slow slide into harvest. It stayed relatively mild in the south after a bit of rain late in August and early September allowing a slow, even ripening of epic importance. We were able to pick
beautifully ripe small-berried clusters at our leisure. The 2006 vintage will be remembered in Southern Oregon as the finest in recent memory.
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In Stock: Yes |
Retail Price: $15.99
On Sale For: $9.99 |
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