MSW NJ Engine Brands November 2018

New Jersey

WINE & SPIRITS 2018

1

TA B L E O F C O N T E N T S

AGRICOLA SAN FELICE

3

AVIGNONESI

5

BLACK’S STATION

7

BODEGAS BORSAO

9

BRECKENRIDGE DISTILLERY

11

BRIDGE LANEWINES BY LIEB CELLARS

13

DOMAINE FOURNIER PERE ET FILS

15

EL PELOTON DE LA MUERTE

17

FRANÇOIS MONTAND

19

G.D. VAJRA

21

HILLROCK ESTATE DISTILLERY

23

KLINKER BRICKWINERY

25

MATCHBOOK

27

ST. MICHAEL-EPPAN

29

TARIMA BY BODEGAS VOLVER

31

VIETTI

33

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A G R I C O L A S A N F E L I C E

Italy Owner: Societa Agricola San Felice S.p.A. Winemaker: Leonardo Bellaccini Founded: 1968 www.agricolasanfelice.it/en

San Felice is located in the commune of Castelnuovo Berardenga, a few miles from Siena, in the heart of Chianti Classico. Named after a local early Christian Saint from the 18th century, the property was bought by the Grisaldi Del Taja family who produced wine at the property for several centuries and were founding members of the Chianti Classico consortium. In the 1970s, the estate was purchased by the Allianz Group, which set its goal on enological and technical excellence. The San Felice vineyards are planted on medium textured, calcareous marl of alberese and galestro limestone with a mix of gravel and pebble. Today the property includes 445 acres of vineyards and a 44 acre parcel dedicated to experimental viticulture and genetic improvement of Sangiovese. San Felice has won recognition as a very innovative producer and committed researcher. Eloquent examples are its historic wine Vigorello,

T H E W I N E K E Y S • ALL THEIR WINES ARE CREATED WITH ESTATE GROWN GRAPES • CONSISTENTLY PRODUCES AWARD WINNING WINES • THE SAN FELICE VITIARIUM IS A REPOSITORY OF THE GENETIC HERITAGE OF TUSCAN WINEMAKING. STUDIES INVOLVE DNA MAPPING OF ALL VARIETIES PRESENT, TO IDENTIFY FORGOTTEN INDIGENOUS VARIETIES, AND TO PREVENT THEM FROM BECOMING EXTINCT

the precursor to the Supertuscan wines, and Pugnitello, made from the ancient Tuscan grape of the same name, which San Felice re-discovered and experimented with over many years, in collaboration with the University of Florence.

Tuscany, Italy

Leonardo Bellaccini

3

A G R I C O L A S A N F E L I C E

Il Grigio Chianti Classico Riserva VA R I E TA L Sangiovese V I N E A G E 25 years old S O I L Predominantly calcareous marl breakdown of Alberese and Galestro V I N I F I C AT I O N Fermentation and macera- tion on the skins lasted 18-20 days in stainless steel tanks. The wine matured for 24 months in large Slavonian casks (80%), and French oak barriques (20%). Aged one year in bottle. TA S T I N G N O T E On the nose, intense and persistent with the typical notes of sweet violet and wild red berries. An austere, full-bodied wine, with succulent tannins and fresh acidity. Chianti Classico Gran Selezione Poggio Rosso VA R I E TA L 80% Sangiovese, 10% Colorino, 10% Pugnitello V I N E A G E 25 years old S O I L predominantly calcareous marl breakdown of Alberese and Galestro with some alluvial soils V I N I F I C AT I O N 20-25 days fermentation on the skins, followed by malolactic fermentation and 20 month maturation in 500L French oak casks, then 15 months aging in bottle. TA S T I N G N O T E A savory, firmly structured wine offering aromas of baked plum, prune, resin, blue flower, and leather. The chewy, concentrated palate delivers juicy black cherry, mature blackberry, vanilla, cinnamon and mocha. Dusty tannins on the finish.

Chianti Classico VA R I E TA L 80% Sangiovese, 10% Colorino, 10% Pugnitello V I N E A G E 25 years old S O I L Predominantly calcareous marl breakdown of Alberese and Galestro V I N I F I C AT I O N Fermentation and maceration on the skins lasted 8-10 days in stainless steel tanks, followed by maturation in large Slavonian oak casks for 10-12 months. TA S T I N G N O T E A pretty and refined wine with plenty of strawberry, cherry and orange character on the nose and palate. Medium body, fine tannins and a fresh and soft finish. Gran Selezione Il Grigio Chianti Classico VA R I E TA L 80% Sangiovese, 20% Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo and Mazzese V I N E A G E 25 years old V I N I F I C AT I O N Each grape is fermented individually in stainless steel tanks followed by a 22 day maceration after which the wine aged for two years in 60-100HL Slavonian oak casks (50%) and in 225L and 500LFrench oak barriques. Aged in bottle eight months. TA S T I N G N O T E packed tight with brilliant red fruit intensity and beautiful background notes of pressed violets, licorice, crushed stone, honey and blue flower. S O I L Predominantly calcareous marl breakdown of Alberese and Galestro

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

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AV I G N O N E S I

Italy Owner: Virginie Saverys Winemaker: Ashleigh Seymour, Matteo Giustiniani Founded: 1974 www.avignonesi.it/en

The winery was established in 1074 and is named after the Avignonesi family, the founders of the original estate. In 2009 the estate was acquired by Virginie Saverys who recently retired from a highly successful legal career. She immediately initiated a detailed geographical study of the property to discover the potential of this terroir. The results revealed previously unknown and important facts regarding soil diversity. Armed with this knowledge, Virginie and her team evaluate the unique characteristics of each parcel to determine the most suitable farming, vinification, pruning and planting methods. All 495 acres are farmed organically. Avignonesi makes other wines beside Vino Nobile, including the 50/50 blend of Sangiovese and Cabernet Sauvignon called Grifi, which when originally produced in the 1960s acquired the Super Tuscan moniker.

T H E W I N E K E Y S • THE WINES ARE CERTIFIED BIODYNAMIC • ALL THE WINES ARE MADE WITH ONLY ESTATE GROWN GRAPES • AVIGNONESI IS THE BENCHMARK FOR VINO NOBILE

Another wine, Desiderio, is Merlot based wine from the Cortona region

Cortona Montelpulciano

and is named after the robust Chianina beef steers raised in region.

Tuscany, Italy

Virginie Saverys

AV I G N O N E S I

Rosso di Montepulciano VA R I E TA L Sangiovese V I N E A G E 10 to 25 years old S O I L Clay, sand and silt

Rosso di Toscana Cantaloro VA R I E TA L 50% Cabernet Sauvignon,

40% Merlot, 10% Sangiovese V I N E A G E 10 to 40 years old S O I L Clay, sand and silt

V I N I F I C AT I O N Maceration and fermenta- tion on the skins with indigenous yeast lasted 10-20 days, depending on the individual lots. Malolactic fermentation took place in large Slavonian oak casks. Aged for nine months in oak and a minimum of three months in bottle. TA S T I N G N O T E Spicy, with intense aromas of red berry fruits and hints of violets. The flavor is silky, and complex, expressing a beautiful harmony between freshness, acidity and sweetness.

V I N I F I C AT I O N Fermentation and maceration in stainless steel tanks with natural yeast lasted 7-10 days. Matured for six months in oak barrels. TA S T I N G N O T E A blend of Italian and international varieties, this wine displays rich, yet fragrant fruity aromas, with notes of Mediterranean herbs and subtle spicy hints. Vino Nobile di Montelpulciano VA R I E TA L Sangiovese V I N E A G E 10 to 40 years old S O I L Clay, sand and silt V I N I F I C AT I O N Fermentation and maceration on the skins lasted from 20 to 30 days, depending on the individual lots. The wine matured for a total of 18 months: 12 months in French barriques and six months in large Slavonian oak casks, followed by a minimum of six months in bottle. TA S T I N G N O T E Intense aromas of fresh, red fruits and forest floor with a touch of sweet spices. Medium-bodied, round and elegant with silky tannins and a long lasting finish.

Grifi Toscana Rosso IGT VA R I E TA L 50% Sangiovese, 50% Cabernet Sauvignon V I N E A G E 15 to 38 years old S O I L Generally rich in clay

V I N I F I C AT I O N Separate fermentation for the two varieties in stainless steel tanks with the use of indigenous yeasts. Fermentation and maceration on the skins lasted from 23 to 27 days for the Sangiovese and from 28 to 29 days for the Cabernet Sauvignon. Aged for18 months in oak. TA S T I N G N O T E Ripe aromas of red and black berry fruit, and scents of sweet spices. The flavor is warm and dense with crunchy tannins, distinctive of a great vintage. The finish is long, warm and savory, with a light, balsamic touch.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B L A C K ’ S S TAT I O N

United States | California Owner: John Giguiere, Lane Giguiere, Karl Giguiere Winemaker: Dan Cederquist Founded: 2005 www.matchbookwines.com/brands/blacks-station

Due east of Napa, in northern California’s rolling Dunnigan Hills, is a little town called Zamora. In the late 1800s, locals used to call it Black’s Station. Black’s Station wines celebrate the merits of Yolo County — homegrown fruit farmed with careful attention to quality and an eye to value. Black’s Station sticks to the classics, estate grown Chardonnay and Bordeaux varietals made to showcase the terroir of the region.

T H E W I N E K E Y S • BLACK’S STATION WINES EXPLOITS THE VIRTUES OF YOLO COUNTY: ESTATE FRUIT FARMED WITH ATTENTION TO QUALITY • BLACK’S STATION STICKS TO THE CLASSICS, CHARDONNAY AND BORDEAUX VARIETALS • WINEMAKER DAN CEDERQUIST CRAFTS KILLER WINES THAT WON’T BREAK THE BANK

Dunnigan Hills, California

Dan Cederquist

B L A C K ’ S S TAT I O N

Chardonnay Yolo County VA R I E TA L Chardonnay V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N The wine was aged for ten months in a mix of American, Hungarian and French oak. TA S T I N G N O T E A brilliant straw color with aromas of pear, peach and melon followed by lively tropical fruit flavors complemented by toasty oak notes and a hint of vanilla on the finish. Red Blend Yolo County VA R I E TA L 65% Malbec, 18% Petit Verdot, 17% Petite Sirah V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N Fourteen months in a blend of American, French and Hungarian oak barrels. TA S T I N G N O T E Complex aromas of raspberry, cocoa and baking spices. This bold wine offers tobacco and saddle leather that smoothly transitions to a lengthy finish.

Cabernet Sauvignon California VA R I E TA L Cabernet Sauvignon V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N The wine matured for thirteen months in a blend of American, French and Hungarian oak. TA S T I N G N O T E Aromas of olive tapenade, raspberry and mocha with hints of vanilla. Layers of toast, juicy red berries and chocolate flavors are complemented by round soft tannins. Malbec Yolo County VA R I E TA L 79% Malbec, 11% Tannat, 10% Petit Verdot V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N The wine was aged for ten months in a mix of American, Hungarian and French oak. TA S T I N G N O T E Beautiful berry fruit aromas and hints of violets mingle with flavors of raspberry and blackberry cobbler. Robust tannins frame the smooth flavors.

Martin S cott Wines | 31West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B O D E G A S B O R S A O

Spain Owner: Bodegas Borsao Winemaker: Jose Luis Cheuca Founded: 2001 www.bodegasborsao.com

Established in 2001, Bodegas Borsao, located in the town of Borja, in Northwest Aragón, but its origins date back to 1958, the year the Cooperative of Borja was founded. This is where Borsao originated as a brand. Some years later, the co-operatives of Pozuelo and Tabuenca joined Borja, adding their resources and –most importantly- their vineyards. Their vineyards are planted between the Ebro River and the Moncayo mountain range in the province of Zaragoza. Borja has very sandy soils with small stones and sits at an altitude of 1476 feet, Pozuelo presents silty soils mixed with gravel at an altitude of 1148 feet and Tabuenca has red clay mixed with red-slate at an altitude of 2460 feet. The grapes are hand harvested.

T H E W I N E K E Y S • BORSAO IS THE BENCHMARK FOR PREMIUM SPANISH GARNACHA AND ONE OF THE WORLD’S LEADING GARNACHA PRODUCERS • OAK IS USED MODERATELY TO ADD COMPLEXITY TO THE WINES, RATHER THAN IMPOSE ITS PRESENCE ON THE WINES • NEW AND NEUTRAL OAK BARRELS OF DIFFERENT SIZES HELPS THE EXPRESSION OF BORSAO WINES

Borja, Spain

Jose Luis Cheuca

B O D E G A S B O R S A O

Vina Borgia Garnacha VA R I E TA L Garnacha V I N E A G E 10 to 15 years S O I L Stony and silty soils with clay and limestone V I N I F I C AT I O N The grapes underwent a 15 day fermentation in steel. TA S T I N G N O T E Dark cherries and blue- berries mingle on the palate and are accented by light peppery notes. Fresh bright flavors are balanced by a fine structure and long finish. Berola VA R I E TA L 70% Garnacha, 20% Syrah, 10% Cabernet Sauvignon V I N E A G E Planted in 1956 for Garnacha, 1990 for Cabernet Sauvignon, 2000 for Syrah SO I L A mix of silty clay, limestone and stony soil V I N I F I C AT I ON Maceration and fermentation lasted 12-15 days. Each variety was fermented individually in stainless steel tanks. The wine matured for 14 months in French and American oak. TA S T I N G N O T E Intense cherry red color. Remarkable aromatic complexity with notes of black fruit, balsamic and toasted touches. Warm and gentle in the mouth, with soft but persistent tannins in perfect balance with the alcohol.

Tres Picos Garnacha VA R I E TA L Garnacha V I N E A G E 35 to 60 year old S O I L Stony and silty soils with clay and limestone

V I N I F I C AT I O N The grapes were fermented for 20-25 days in a combination of French oak and stainless steel tanks and aged in French oak barrels for five months. TA S T I N G N O T E Aromas of ripe red fruit with floral nuances on the nose. In the mouth, it is a well-structured rich wine that evokes tastes of blackberry, plum and tones of leather and vanilla, with soft and silky tannin. Borsao Garnacha VA R I E TA L 85% Garnacha, 15% Tempranillo V I N E A G E 15 to 25 years old S O I L Stony and silty soils with clay and limestone V I N I F I C AT I O N The varieties were individ- ually fermented for 10-12 days in stainless steel tanks after which the wine was blended. TA S T I N G N O T E Black cherries and blue- berries coincide with gentle vanilla and toast, and mineral and rock elements finish the wine, along with a whisp of citrusy crispness. Rosé VA R I E TA L Garnacha V I N E A G E 35 to 40 years old SO I L A mix of silty clay, limestone and stony soil V I N I F I C AT I O N Stainless steel TA S T I N G N O T E Crisp, lively, fruity, juicy and quaffable offering banana strawberry custard, macadamia cookie, and spiced cherries.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B R E C K E N R I D G E D I S T I L L E R Y

United States | Colorado Owner: Bryan Nolt Producer: Jordan Via Founded: 2007 www.breckenridgedistillery.com

For owner Bryan Nolt, finding the best master distiller possible for Breckenridge meant going back to school.While taking a class at the American Distilling Institute, Bryan met Jordan Via. Jordan is well known amongst the artisanal distilling community – as the distilling instructor at the Institute, he’s trained most of them. At Breckenridge, Jordan applies a purist, traditional approach to distillation. His handcrafted, small-batch spirits are made using a Vendome custom copper pot still and premium ingredients – no shortcuts or additives are allowed. Jordan attributes the unique taste profile of Breckenridge to the water. The distillery, situated at 9,600 feet above sea level, is the highest in the world. Massive snow fall and the glaciers atop Mt. Quandary, a 14,000 foot peak, provide pristine water with a unique ph balance which lends a

T H E D I S T I L L E R Y K E Y S • HIGHEST DISTILLERY AT 9,600 FEET AND ONE OF THE FIRST DISTILLERIES TO USE WATER FROM COLORADO ROCKY MOUNTAIN SNOWMELT. IT HAS INTENSE CONCENTRATION OF MINERALS IN IT AND NO IRON • BRECKENRIDGE DISTILLERY WINS THE ICONS OF WHISKY AWARD FOR BRAND INNOVATOR OF THE YEAR 2018 BY WHISKY MAGAZINE IN NEW YORK CITY • MASTER DISTILLER JORDAN VIA IS WELL KNOWN AMONGST THE ARTISANAL DISTILLING COMMUNITY – AS THE DISTILLING INSTRUCTOR AT THE AMERICAN DISTILLING INSTITUTE, HE’S TRAINED MOST OF THEM

distinctive flavor and texture. Says Jordan, “You just can’t underestimate the importance of the water in any spirit…it accounts for greater than half the volume”. To maintain its integrity, the water is not filtered for the vodka and only slightly filtered for the whiskey.

Breckenridge, Colorado

Jordan Via

B R E C K E N R I D G E D I S T I L L E R Y

Bourbon Whiskey Port Cask Finish MA S H B I L L High rye mash with over 50% corn, and a drop of barley D I S T I L L AT I O N Made by using their flagship bourbon, then finishing it for 4 to 6 months in casks previously used in the aging of tawny port wine. Colorado distilled and made, this limited-edition, no age statement bourbon finished in port casks. TA S T I NG NO T E (90º) Nose is sweet with caramel, vanilla, red berries and a slight spice. Palate has flavors of caramel, dried fruit, brown sugar and oak. The finish is medium long. Gin MA S H B I L L Imported Italian juniper D I S T I L L AT I ON A combination of botanical maceration and gin basket distillation, the base spirit is 100% neutral spirit distilled from grain. All of this is done on a custom built Vendome copper pot still. TA S T I NG NO T E (90º) A twist of lemon on the nose, with a hint of iris bloom. The palate is bright with citrus and dose of coniferous evergreen. A solid mouthfeel with spicy undertones and lavender. The finish is clean, bright and floral.

Bourbon Whiskey MA S H B I L L Made from a high-rye mash bill mixed with Rocky Mountain snowmelt. D I S T I L L AT I O N Made using traditional, open-top Scottish style fermentation, it was aged in 55 gallon, Char No. 3, Missouri white oak barrels for three years. TA S T I N G N O T E (86º) A deep amber, aromas of under-ripe bananas and notes of white pepper and toasted sesame precede a balanced, nimble mid-palate. The finish ends with a touch of bitterness and undertones of vanilla and honey. Vodka MA S H B I L L Sweet Corn D I S T I L L AT I O N Five times distilled to 194 proof. Filtered through coconut shells for purity. TA S T I NG NO T E (80º) Light in body, but balanced by clean minerality and a soft texture. Presents notes of lemon cream and fragrant meadow flowers, the finish displays just a hint of sweetness.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B R I D G E L A N E W I N E S B Y L I E B C E L L A R S

United States | New York Owner: Premium Beverage Group Winemaker: Russell Hearn Founded: 2004 www.bridgelanewine.com

In 2004, Lieb Cellars introduced Bridge Lane: a line of every day wines at more affordable price points. Ten years later, Bridge Lane introduced alternative formats, with the wines being offered in 750ml bottles, 375ml cans, 3L boxes and 19.5L disposable kegs. The vineyard sites were carefully chosen for their loamy, well-draining soils and proximity to the Long Island Sound and Peconic Bay, two bodies of water that impart moderate temperatures and an extended growing season that is a month longer than any other New York wine region. Russell Hearn is the winemaker. As a member of Long Island Sustainable Winegrowing, the vines are grown using sustainable vineyard practices. They avoid the use of herbicides and use organic fertilizers. Yields are kept low, and the fruit is picked by hand.

T H E W I N E K E Y S • WINERY CONTROLS EVERY STEP OF THE PROCESS – THE VINEYARDS – BOTH ESTATE AND PURCHASED ARE SUSTAINABLY FARMED • WINERY BOTTLES, KEGS, BOXES AND CANS ON DEMAND ON SITE AT THE WINERY. BOTTLES ARE VINTAGE DATED, AND KEGS, BOXES AND CANS ARE NON-VINTAGE • EVERYTHING IS FRESH, HIGH QUALITY, GREAT VALUE

North Fork

Long Island, New York

Russell Hearn

B R I D G E L A N E W I N E S B Y L I E B C E L L A R S

Sauvignon Blanc VA R I E TA L Sauvignon Blanc V I N E A G E 21+ years old S O I L Loam

Rosé VA R I E TA L 45% Cabernet Franc, 27% Merlot, 16% Malbec, 8% Pinot Noir, 4% Pinot Blanc V I N E A G E 19 to 35 years old S O I L Loam V I N I F I C AT I O N Fermentation lasted 40 days, malolactic was blocked and the wine aged in stainless steel tanks. TA S T I N G N O T E Cabernet Franc-based, you’ll find notes of guava and peach blossom followed by flavors of strawberry and watermelon.

V I N I F I C AT I O N Fermented for 27 days using yeast strain EC-1118 which came from the institute Oenologique de Champagne à Epernay. No malolactic, aged three months in stainless. TA S T I N G N O T E Flavors of citrus, grapefruit and freshly cut grass.

Chardonnay VA R I E TA L Chardonnay V I N E A G E 35 years old S O I L Loam

Red Blend VA R I E TA L 44% Merlot, 22% Cabernet Franc, 13% Petit Verdot, 12% Malbec,

9% Cabernet Sauvignon V I N E A G E 19 Years old S O I L Loam

V I N I F I C AT I O N Fermentation lasted 42 days using yeast strain VL1 which was selected from the Bordeaux Institute of Oenology. No malolactic, aged three months in stainless. TA S T I N G N O T E This steel-fermented wine displays bright aromas of stone fruit and green apple with a fresh finish, lingering minerality and subtle, earthy edge.

V I N I F I C AT I O N Varieties were harvested and vinified individually. Maceration for 14 days, fermentation for 12-16 days with full malolactic and aged for six months in Hungarian oak. TA S T I N G N O T E This Bordeaux-style blend is medium-bodied, smooth and balanced with flavors of red fruits, black cherries and a hint of oaky spice.

White Merlot VA R I E TA L Merlot V I N E A G E 21+ years old S O I L Loam

V I N I F I C AT I O N The juice has no contact with the red skins, resulting in the wine’s light color. TA S T I N G N O T E Bright grapefruit and lemongrass aromas accented by flavors of citrus and Fuji apple.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

D O M A I N E F O U R N I E R P E R E E T F I L S

France Owner: Claude Fournier Winemaker: Claude Fournier Founded: 1995 www.davidmilliganselections.com/our-estates/domaine-fournier-pere-et-fils

The Fournier family, which has been making wine since the 1800s, now presides over one of the most important estates in the Sancerre region. Domaine Fournier is comprised of 222 acres in the appellations of Sancerre, Pouilly-Fume and Menetou-Salon. The Sancerre vineyards include top sites in the villages of Verdigny, Sancerre, Bue and Maimbray, which helps bring sophistication and complexity to the wines. The family controls every detail of the process from planting vines through bottling, using only their best selections for the Domaine’s wines. Farming practices are responsible and yields are rigorously controlled. Vineyard parcels are carefully selected and grapes are sorted by hand. The modern, thermo-regulated winery is designed to allow the use of gravity from vinification and elevage to bottling, which ensures delicate treatment throughout the process.

T H E W I N E K E Y S • ONE OF THE MOST IMPORTANT ESTATES IN THE SANCERRE REGION BASED ON BOTH THE EXTENT OF THEIR VINEYARD HOLDINGS AND THEIR COMMITMENT TO QUALITY • THE FOURNIER FAMILY OWNS AND OPERATES THE DOMAINE, CONTROLLING EVERY STEP OF THE PROCESS • THE WINES ARE PRECISE, CLEAN AND FINELY TEXTURED WITH FRUIT AND MINERALITY IN IDEAL BALANCE

Domaine Fournier wines are prized for their fruit expression and classic minerality. They can be found on many of the best tables around the world.

Sancerre, France

Claude Fournier

D O M A I N E F O U R N I E R P E R E E T F I L S

Sancerre Rose Les Belles Vignes VA R I E TA L Pinot Noir V I N E A G E 20 years S O I L Limestone, marl and flint V I N I F I C AT I O N 12 to 20 hours of maceration before pressing. Static racking of the must. Fermentation in stainless steel tanks for a period of three weeks. No malolactic fermentation. Matured on its fine lees. TA S T I N G N O T E A pretty bouquet of watermelon and light raspberry with notes of a sea shell mineral quality.

Sancerre Les Belles Vignes VA R I E TA L Sauvignon Blanc V I N E A G E 20 years S O I L Limestone, clay and flint V I N I F I C AT I O N Static racking of the must. Fermentation in stainless steel tanks for a period of three weeks. No malolactic fermentation. Matured on its fine lees. TA S T I N G N O T E Very pure and chiseled, with gooseberry, straw and flint flavors tightly coiled, driven by a mouthwatering salinity through the long, bone-dry finish, which is built on minerality. Vin de Pays de Loire Sauvignon VA R I E TA L Sauvignon Blanc V I N E A G E 30 years old on average S O I L Limestone, clay and flint V I N I F I C AT I O N Static racking of the must. Fermentation in stainless steel tanks for a period of three weeks. No malolactic fermentation. Matured on its fine lees. TA S T I N G N O T E A fresh and crisp pure Sauvignon from the younger vines of the estate. A fantastic value!

Sancerre Grande Cuvee VA R I E TA L Sauvignon Blanc V I N E A G E 30 to 50 years S O I L Clay and limestone

V I N I F I C AT I O N Special vinification starting from the settling of the juice. Racking of the must, being filtered instantly and before fermentation, followed by standard thermo-

regulated fermentation. No malolactic fermentation. Maturation on fine lees.

TA S T I N G N O T E Aromas of ripe pear, star fruit and lemon. The texture is full for Sancerre, with above-average weight, framed by a back- bone of ripe acidity. The finish is complex and elegantand elegant.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

E L P E L O T O N D E L A M U E R T E

Mexico Owner: Culberto Santiago Producer: Culberto Santiago Founded: 2009 www.pelotondelamuerte.com/en

Mezcales de Leyenda was founded by Jaun Jesus Lozoya and Cesar Gonzalez Hermosillo. They have long standing relationships with artisanal mezcal producers from different regions in Mexico. In 2009 Pedro Ochoa and New York based chef Danny Mena joined Mezcales de Leyenda to educate the public on mezcal as a category. Pelotón de la Muerte is produced by Master Mezcalero Cutberto Santiago in the village of Santiago Matatlán in Oaxaca. Pelotón de la Muerte is made from 100% agave espadín cooked in a pit oven covered with volcanic rocks. The juices from the cooked piñas are pressed using a traditional tahona, then fermented in wooden vats before being double-distilled in copper pot stills. The name and label of Pelotón de la Muerte, which means Brigade of Death, commemorates the flag used by the insurgents during the Mexican Revolution.

T H E D I S T I L L E R Y K E Y S • GREAT VALUE FOR A TRADITIONALLY MADE MEZCAL • WORKHORSE COCKTAIL DRIVER • A DOOR OPENER FOR CUSTOMERS JUST GETTING INTO MEZCAL

Oaxaca, Mexico

Culberto Santiago

E L P E L O T O N D E L A M U E R T E

Mezcal Silver D I S T I L L AT I O N Ancient traditional methods, starting with cooking in a stone pit oven for 4-6 days covered with lava rocks, after which it ferments for four days or more in wooden vats using only wild yeast from the ambient environment. It is then double- distilled with agave fiber in copper pot stills and bottled joven - unaged. TA S T I N G N O T E Lively, smoky aromas of char-roasted nuts and plantains and wood soap with a creamy, crisp, medium body. A mellow, nicely balanced sipping mezcal with a nice inter- play of delicate smoke and creamy fruitiness.

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F R A N Ç O I S M O N TA N D

France Owner: Group GCF Winemaker: Arnaud Van Der Voorde Founded: 1940’s www.francoismontand.com

François Montand, a descendent of winemakers from Champagne, moved to the Jura region in the 1940s and began making traditional method sparkling wines. He was instrumental in the creation of the Crémant du Jura AOC. Montand employs a rigorous selection of the best grapes to offer fresh and fruity, sparkling wine. Grapes are sourced from diverse terroirs throughout France. Select vineyards are located in the Gascony region and the soils are alluvial with clay and sand. Additional vineyard sites are located on the west facing slopes of the Jura Mountains, and the soils are mostly clay and limestone with some marl deposits. After harvest and sorting, the grapes are pressed gently to keep all the

T H E W I N E K E Y S • MADE IN THE JURA REGION OF FRANCE BY A FAMILY FROM CHAMPAGNE USING THE TRADITIONAL CHAMPAGNE METHOD, WHICH PRODUCES A FINE MOUSSE, COMPLEX AROMAS AND CREAMY TEXTURE • A VERSATILE SPARKLING WINE IN CLASSIC, UPSCALE PACKAGING AT A BARGAIN PRICE • GREAT FOR SIPPING ON ITS OWN OR MIXING IN COCKTAILS – PERFECT FOR BY THE GLASS, BRUNCH, CATERING, FLOOR STACKING AT RETAIL

aromatic potential of the fruit. The first fermentation occurs at low temperatures

with selected yeasts. After blending and bottling, the liqueur de tirage is added and the secondary fermentation begins. Aged horizontally for at least nine months before being disgorged and prepared for shipment.

Jura, France

Arnaud van der voorde

F R A N Ç O I S M O N TA N D

Brut Rose NV VA R I E TA L Black Grenache and Cinsault S O I L Limestone and clay V I N I F I C AT I O N Champagne Method. Aged on its lees for at least 9 months. TA S T I NG NO T E Salmon pink in appearance with a purple tinge and intense, fine aromas of dried cherries and raspberries. The palate is crisp, dry and round, with a lot of great bubbles. The finish is clean with a pleasant sharpness of red berries.

Brut Blanc de Blancs NV VA R I E TA L Colombard, Ugni Blanc and Chardonnay S O I L Limestone and clay V I N I F I C AT I O N Champagne Method. Aged on its lees for at least 9 months. TA S T I N G N O T E Pale gold with a hint of green. Aromas of white flowers and citrus fruit give way to a creamy smooth palate with flavors of freshly baked bread, golden delicious apples, and Meyer lemons.

©2018 Selected and Imported by Winebow Inc., New York, NY | thewinebowgroup.com

François Montand

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G . D . VA J R A

Italy Owner: Fam. Vajra Winemaker: Fam. Vajra Founded: 1972 www.gdvajra.it/en/homepage

Milena and Aldo began the winery in 1972, producing small quantities of Piemontese wines founded from vineyards planted by Aldo’s father in 1947. The estate is named after Giuseppe Domenico Vajra, using vineyards that had been in the family since the 1920s. Vajra is now run by his Gi- useppe’s son Aldo who, with the help of his wife Milena and their children. The 98 acre estate is located in Vergne, at an altitude of up to 1200 feet, the highest village of Barolo in north-west Italy. The elevated growing conditions here mean that grapes ripen later than in nearby vineyards, but possess an distinctive elegance as a result. The dry micro climate also results in relatively small yields helping to ensure grapes of excellent quality. The vineyards are planted with Nebbiolo in such prized vineyards as Bricco delle Viole, Fossati, La Volta and Coste di Vergne. Here the soil is rich in calcareous marl, with rocky outcrops, giving fragrant and

T H E W I N E K E Y S • G.D. VAJRA WINES HAVE A BURGUNDIAN INTENSITY AND A PURITY OF FLAVOR THAT MAKES THEM STAND OUT IN BAROLO • ALDO VAJRA ADHERES TO OLD-STYLE WINEMAKING METHODS, SUCH AS AGING HIS BAROLO IN BARREL FOR THREE AND HALF YEARS PRIOR TO BOTTLING • ORGANIC VITICULTURE

particularly long-lived wines. They practice organic farming and craft sensitive, transparent wines of place by allowing the fruit to dictate its own evolution.

Piedmont, Italy

Aldo Vajra

G . D . VA J R A

Dolcetto d’Alba VA R I E TA L Dolcetto S O I L Mix of limestone and marl

Barbera d’Alba VA R I E TA L Barbera S O I L White clay marne including magnesium and manganese V I N I F I C AT I O N Fermentation lasts 15-20 days on average. Malolactic fermentation, a must for this variety, and aging for about 12 months in neutral oak barrels and in stainless steel. TA S T I N G N O T E Deep red color with purple hues. Fresh and harmonious with floral and fruity notes give way to hay, tobacco and spices. Great persistence and balance, with a velvet finish. S O I L Calcareous marl, with rocky outcrops V I N I F I C AT I O N Fermentation lasts between 25 and 40 days, depending on the character- istics of the vineyard and vintage. The wine matured for approximately 30 months in Slavonian oak 50-75hL before bottling. TA S T I N G N O T E Red fruit and plum flavors, flowers, pine needles and a finish that reminds of bushes. Albe is a mélange of sophisticated and delicate perfumes, supported by elegant acidity and ripe tannins. Albe may be the single best value in Barolo today. Barolo Albe VA R I E TA L Nebbiolo

V I N I F I C AT I O N Fermentation in stainless steel tanks lasted 6-10 days with frequent pumping over. Aged in stainless steel tanks. TA S T I N G N O T E Small red fruits, sour cherry, violet and hay, soft, open in the mouth and balanced, it has delicate tannins accompanied by fresh acidity.

Langhe Nebbiolo VA R I E TA L Nebbiolo

S O I L Calcareous marl, with rocky outcrops V I N I F I C AT I O N Fermentation lasted 15-18 days, with indigenous yeast strains and daily punch downs. Aged for six months in stainless steel tanks, with a small portion aged in neutral wood before bottling. TA S T I N G N O T E Ruby bright red and delicate color. Intense notes of violet and Fanée rose, accompanied by the freshness of small red fruits. Silky tannins on the palate with verve and energy.

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H I L L R O C K E S TAT E D I S T I L L E R Y

United States | New York State Owner: Jeff Baker Producer: Dave Pickerell Founded: 2012 www.hillrockdistillery.com

Hillrock Estate Distillery is located in the historic Hudson Valley, two hours north of NewYork City, overlooking the distant Berkshire Mountains. Founder, Jeffrey Baker’s passion for agriculture and whiskey, led him to partner with iconic master distiller Dave Pickerell. Pickerell served as Master Distiller at Maker’s Mark for 13 years, responsible for ensuring the quality and consistency of Maker’s Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey. Hillrock is one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. By controlling every aspect of production from planting and harvesting heirloom grains, to smoking the malt, to crafting whiskies in their copper pot still, to aging in small oak barrels and hand bottling, they are able to create the highest quality whiskies reflecting the uniquelocal terroir.

T H E D I S T I L L E R Y K E Y S • WORLD CLASS, HAND-CRAFTED SPIRITS MADE WITH ESTATE GROWN GRAIN, TRADITIONALLY FLOOR MALTED, DISTILLED AND AGED ALL ON SITE • THE 1 ST SOLERA AGED BOURBON IN THE MARKET • CREATED BY LEGENDARY DISTILLER, DAVE PICKERELL

Wine Enthusiast rated the single malt 97points in 2017 and has ranked the Solera Aged Bourbon one of the Top 50 Spirits in 2013.

Ancram, New York

Dave Pickerell

H I L L R O C K E S TAT E D I S T I L L E R Y

Double Cask Rye Whiskey D I S T I L L AT I O N Distilled from 100% estate grown rye in 53-gallon American oak barrels. After a couple of years, the rye finishes aging in a second barrel made from deeply charred wood, which gives the whiskey a ton of mellow sweetness and vanilla. TA S T I N G N O T E It’s aged in two different barrels, the last the most heavily charred. The end result is a deep, rich rye that shows off espresso, toffee, sarsaparilla and caramel. The finish reverberates with long echoes of clove, dried orange peel, nutmeg and baker’s chocolate.

Solera Aged Bourbon Whiskey D I S T I L L AT I O N Hillrock utilizes a solera system, a process for aging liquids by blending small amounts into older barrels. The new make is aged in new American charred oak barrels, until eventually it reaches 20 year-old Oloroso Sherry casks. This method creates well balanced tannins, spices and fruit. The average age of the Bourbon is 6 years and the rye content is approximately 37%. In another few years, they will hit 49% rye. TA S T I N G N O T E Pronounced nose of caramel, dried fruit, vanilla and spice, accented by an elegant floral note. The full-bodied palate with rich notes of brown sugar, molasses and toffee, merge with Oloroso sherry notes of walnut, fig and candied fruit merge with caramel and butterscotch on the long, balanced finish. Single Malt Whiskey D I S T I L L AT I O N Barley is malted and peated on premise in one of the 1st malt houses built at a distillery in the US. Double distilled in a copper pot and aged for two years before finishing in PX Sherry barrels. TA S T I NG NO T E Bold smoky-sweet campfire notes lead into toffee, chocolate and espresso before drying to a gentle exhale of smoke.

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K L I N K E R B R I C K W I N E R Y

United States | California Owner: Steve and Lori Felten Winemaker: Joseph Smith Founded: 2000 www.klinkerbrickwinery.com

Six generations of Feltens have grown grapes in the Mokelumne River sub-appellation of Lodi, and the first of their 15 vineyard blocks was planted in the late 1800s. But for more than a century, those grapes went to other wineries. Steve and Lori and their daughter Farrah, began making their own wine in 2000. The 250 acre estate is planted on sandy loam soils with vines that range from 35-110 years old and are head-trained and dry farmed. Steve and Lori also farm a small 16 acre parcel called Farrah which is planted to Syrah. Although the Feltens continue to make wine from all of the vineyard blocks, only the best fruit is used for Klinker Brick and their single vineyard wines.

T H E W I N E K E Y S • CONTINUE THE TRADITION OF CULTIVATING “OLD VINE” ZINFANDEL VINEYARDS THAT THEIR ANCESTORS PLANTED IN THE EARLY 1900’S • OWN AND MANAGE FIFTEEN INDIVIDUAL VINEYARD BLOCKS OF “OLD VINE” ZINFANDEL THAT RANGE IN AGE FROM 40 TO 120 YEARS OLD. THE QUALITY OF THE FRUIT IS EXCEPTIONAL • THE VINES YIELD AN AVERAGE OF 2.0 TO 3.5 TONS PER ACRE. WHILE THERE ARE SIGNIFICANT LIMITATIONS IN THE QUANTITY OF GRAPES PRODUCED, THE QUALITY OF FRUIT IS EXCEPTIONAL

Lodi, California

Joseph Smith

K L I N K E R B R I C K W I N E R Y

Zinfandel Lodi VA R I E TA L Zinfandel V I N E A G E 88+ years on average S O I L Sandy loam V I N I F I C AT I O N Aged in French oak TA S T I N G N O T E A blend of 16 different vineyard blocks of old vine zinfandel. With berries and spice on the nose, dark, sweet fruit fills the palate with just a hint of black pepper. This wine has a long, lingering finish.

Rosé Bricks & Roses Lodi VA R I E TA L 38% Grenache, 30% Carignane, 24% Syrah, 8% Mourvedre V I N E A G E 15 to 30 years old S O I L Sandy loam and clay V I N I F I C AT I O N Stainless steel TA S T I N G N O T E Aromas of citrus, a hint of floral fragrance and a brilliant salmon pink hue. Pleasant flavors of ripe strawberries, grapefruit and subtle water melon coupled with bright acidity.

Cabernet Sauvignon Lodi VA R I E TA L Cabernet Sauvignon V I N E A G E 15 to 30 years old S O I L Sandy loam V I N I F I C AT I O N Aged in French oak TA S T I N G N O T E Flavors of cherry, currant, leather and a hint of black tea couple well with the traditional and pronounced French oak.

Syrah Farrah Lodi VA R I E TA L Syrah V I N E A G E 30 years old S O I L Sandy loam V I N I F I C AT I O N Aged in French oak for 15 months TA S T I N G N O T E Aromas of ripe plum, cacao, and smoky oak with subtle earthy and floral notes. Bright and vibrant flavors of blackberry, anise and exotic spices. Supple tannins and balance lend structure to this full-bodied Syrah.

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M AT C H B O O K

United States | California Owner: John Giguiere, Lane Giguiere, Karl Giguiere Winemaker: Dan Cederquist Founded: 2005 www.matchbookwines.com/brands/matchbook

Matchbook Wine Company is a family-owned winery located in Northern California’s Dunnigan Hills. John and Karl Giguiere are 5th generation farmers who know the region’s soil, climate and true potential of the land. This knowledge combined with their curiosity and drive to innovate defines their determination to constantly improve the viticulture and winemaking of the region. Dan Cederquist is the winemaker. He graduated from the University of California, Davis for viticulture in 1987. Matchbook is about the varietals that do the best in the warm climate of Dunnigan Hills: Chardonnay, Cabernet Sauvigon, Syrah, and Tempranillo. The Arsonist line from Matchbook features

T H E W I N E K E Y S • MATCHBOOK WINE COMPANY IS A FAMILY-OWNED WINERY LOCATED AWAY IN DUNNIGAN HILLS • THE GIGUIERE FAMILY PIONEERED WINE GRAPE GROWING IN WHAT IS NOW THE DUNNIGAN HILLS AMERICAN VITICULTURAL AREA • ONE OF THE FASTEST GROWING YOUNG WINE BRANDS IN THE COUNTRY

a Chardonnay and the company’s first Bordeaux-style red blend. All Matchbook and Arsonist white wines are vegan.

Dunnigan Hills, California

John Guguiere

M AT C H B O O K

Cabernet Sauvignon Dunnigan Hills VA R I E TA L Cabernet Sauvignon, Petit Verdot, Malbec and Petite Sirah

Chardonnay Dunnigan Hills VA R I E TA L Chardonnay V I N E A G E 3 to 10 years old S O I L Corning Red gravel soils V I N I F I C AT I ON Six clones of Chardonnay were used in this wine. Clone 809 was fermented in steel tanks to retain its Muscat character and the other clones were barrel fermented. The wine was aged on its lees with stirring for eight months in a combination of French and hybrid American and Hungarian oak barrels (22% new/78% neutral oak). TA S T I N G N O T E Lush, full, rich tropical characters with aromas of Crème Brulee, pine- apple and macaroons. Flavors of creamy butter are mellowed by tropical mango and ripe melon. Beautiful structure with a lingering finish.

V I N E A G E 3 to 10 years old S O I L Corning Red gravel soils

V I N I F I C AT I O N Fermented in stainless steel tanks with a combination of selected yeast and native yeast. The tanks were pumped over twice daily until nearly dry, then pressed and aged the wine in a combination of French, Hungarian and American oak barrels for 14 months. TA S T I N G N O T E Aromas of toasty oak, tobacco, dark fruit, clove and nutmeg. Juicy, mouth-filling flavors of blackberry and dried cranberry are followed by firm tannins and a hint of spicy chocolate. Petite Sirah Dunnigan Hills VA R I E TA L 77% Petite Sirah, 17% Syrah, 6% Tannat V I N I F I C AT I O N The grapes were gently crushed, then fermented in small temperature- controlled stainless steel tanks. Pump overs occurred twice per day, after which the wine was racked and aged for 16 months in American, Hungarian and French oak barrels. TA S T I N G N O T E Seductive, heady aromas of ripe plum, cardamom, earth and vanilla are followed by bold flavors of blackberry cobbler, cracked pepper and spice. Firm tannins are balanced by a broad dark berry finish that lingers on the palate. V I N E A G E 3 to 10 years old S O I L Corning Red gravel soils

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S T . M I C H A E L - E P PA N

Italy Owner: 355 member grower cooperative Winemaker: Hans Terzer

Founded: 1907 www.stmichael.it

The innovative winery is considered one of the best wineries in South Tyrol and Italy. St. Michael-Eppan Winery, with its 355 members, 350 hectares of vineyard and 2.5 million bottles sold every year, has become renowned worldwide. The “Sanct Valentin” label alone is enough to thrill wine lovers and connoisseurs. Founded in 1907, Anton Zublasing, Hans Terzer and Günther Neumair run St. Michael-Eppan. Located in the village of Appiano, the co-operative works with more than 355 growers, all of whom share a commitment to vineyard sustainability. St. Michael-Eppan was one of the first wineries in South Tyrol to introduce barriques into their winery. In 2000, Gambero Rosso named winemaker Hans Terzer “WINEMAKER 2000.” They practice sustainable, organic and biodynamic farming.

T H E W I N E K E Y S • FOUNDED IN 1907 BY WINEGROWERS • GAMBERO ROSSO WINERY OF THE YEAR 2000 • GAMBERO ROSSO WINEMAKER OF THE YEAR 1997 HANS TERZER • SINCE 1977, HANS TERZER, MASTER WINEMAKER OF THE WINERY, HAS BEEN REGARDED AS ONE OF THE MOST RESPECTED CONNOISSEURS OF WHITE WINE IN ITALY

The portfolio is divided into three categories: the Classic Line – archetypes of their varietals and appellations with outstanding price to quality ratio; the Cru Line – unique terroir based wines from extraordinary single vineyard sites and Sanct Valentin – top tier wines from rigorously selected grapes.

Alto Adige, Italy

Hans Terzer

S T . M I C H A E L - E P PA N

Pinot Grigio Sudtirol-Alto Adige VA R I E TA L Pinot Grigio V I N E A G E 5 to 30 years S O I L Limestone gravel with some percentage of clay V I N I F I C AT I O N Fermented in stainless steel with partial malolactic. TA S T I N G N O T E Pronounced and expressive aromas of flowers with somewhat spicy notes. There is rich flavor in the mouth, with slight smokiness at the back and a good, fresh finish.

Pinot Bianco Sudtirol-Alto Adige VA R I E TA L Pinot Bianco V I N E A G E 5 to 30 years S O I L Limestone gravel with clay V I N I F I C AT I O N Fermented in stainless steel with partial malolactic. TA S T I N G N O T E Delicate fruity aromas with fragrances reminiscent of ripe pears. Finishes clean and bright.

Pinot Grigio Anger Sudtirol- Alto Adige VA R I E TA L Pinot Grigio Anger V I N E A G E 10 to 30 years S O I L Loamy limestone gravel soils

Pinot Nero Sudtirol-Alto Adige VA R I E TA L Pinot Nero V I N E A G E 10 to 30 years S O I L Glacial deposits and limestone gravel V I N I F I C AT I O N Fermented in stainless steel tanks and aged in large wood casks. TA S T I N G N O T E Garnet-red. Aroma reminiscent of wild berries, raspberry and blackberry. Compact, elegant, fruity-spicy.

V I N I F I C AT I O N Fermentation and malolactic fermentation takes place in stainless steel tanks (50%) and in oak barrels (50%). TA S T I N G N O T E White spring flower and white stone fruit mingle together in the glass. The creamy full-bodied palate offers ripe honeydew melon, juicy yellow pear and nectarine zest while a ginger note adds depth.

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TA R I M A B Y B O D E G A S V O LV E R

Spain Owner: Rafael Cañizares Winemaker: Rafael Cañizares Founded: 2004 www.bodegasvolver.com

D.O. Alicante is in the south-eastern corner of Spain. Located in the town of Pinoso, the winery owns 457 acres of mostly old vine Monastrell, planted between 1925 and 1979 on soils that are dry and shallow, and primarily composed of limestone, intermixed with large chunks of pure chalk. The soil adds minerality and an elegant chalky texture to the wines. All of the vines are dry farmed and head trained. Rafael Cañizares is the owner and winemaker.

T H E W I N E K E Y S • TARIMA IS ONE OF THE TOP VALUE WINERIES IN ALL OF SPAIN. THEY PRODUCE INEXPENSIVE, HIGH-QUALITY WINES THAT SELL FOR A SONG • THE MOST PRIZED ASSET ARE THEIR HERITAGE OF VINES BETWEEN 30 AND 90 YEARS OLD, INDIGENOUS VARIETIES CULTIVATED IN A SUSTAINABLE WAY WITH MINIMAL INTERVENTION • THE STAMP WHICH DIFFERENTIATES TARIMA IS ITS MODERN APPROACH TO ITS WORK WITH INDIGENOUS VARIETIES SUCH AS MONASTRELL, TEMPRANILLO, MERSEGUERA, MACABEO, MOSCATEL ETC.

Alicante, Spain

Rafael Cañizares

TA R I M A B Y B O D E G A S V O LV E R

Tarima Made with Organic Grapes Alicante VA R I E TA L Monastrell Certified Organic V I N E A G E 21 to 26 years old S O I L Limestone and chalk V I N I F I C AT I O N Fermented in stainless steel tanks with indigenous yeast. Malolactic occurs in tank and the wine is transferred to neutral French oak Bordelaise and Burgundy barrels for six months. TA S T I NG NO T E Full-bodied blockbuster boasts plenty of blue and black fruit notes, impressive purity and an enticing texture as well as length. Triga Alicante VA R I E TA L 85% ungrafted Monastrell, 15% Cabernet Sauvignon V I N E A G E 83 to 93 years old S O I L Limestone intermixed with large chunks of pure chalk V I N I F I C AT I O N Fermented separately by vineyard. Maceration and fermentation takes place in small open-top fermentors. Aged for 22 months in primarily new French oak Bordelaise and Burgundy barrels. TA S T I N G N O T E A plush red with texture and a firm backbone. Black cherry, spice, mineral and leafy flavors with a good balance of well-integrated tannins and acidity. Toast and floral notes linger on the finish.

Tarima Alicante VA R I E TA L Monastrell V I N E A G E 39 to 46 years old S O I L Limestone and chalk

V I N I F I C AT I O N Fermented in stainless steel tanks with indigenous yeast. Malolactic occurs in tank and the wine is transferred to neutral French oak Bordelaise and Burgundy barrels for six months. TA S T I N G N O T E full-bodied blockbuster boasts plenty of blue and black fruit notes, impressive purity and an enticing texture as well as length. Tarima Hill Alicante VA R I E TA L Ungrafted Monastrell V I N E A G E 48 to 83 years old S O I L Limestone intermixed with large chunks of pure chalk V I N I F I C AT I O N Fermented in stainless steel open-top fermentors with indigenous yeast. Aged for 14 months in primarily new French oak Bordelaise and Burgundy barrels and some second use barrels for malolactic fermentation. TA S T I N G N O T E Black cherry, plum, mineral and smoke flavors mingle harmoniously over well-integrated tannins, while lively acidity keeps this focused. All the pieces fit together.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com