MSW Wine Press NY 1216 Bev Media Pricing

Cognac Augier Le Sauvage Petit Champagne Cognac, NV

Gusbourne Estate Blanc de Blancs 2011

Founded by Philippe Augier in 1643, this historic Cognac house has been revived since its takeover by Pernod Ricard in 2013. Le Sauvage is made with Ugni Blanc planted in the chalky soils of Petite Champagne. Its appealing intensity is achieved by distilling the wine on its fine lees. 30187357 - PAGE 344 Darroze Bas-Armagnac Les Grands Assemblages 30 year old A mature Bas-Armagnac bottled by Darroze for their Grands Assemblages range. The minimum age of 30 years is listed on the bottle, but there are some older eau-de-vie in here. Darroze is known for sourcing top quality single estate, single vintage Armagnacs from small producers across Bas-Armagnac. 30144671 - PAGE 344 Osocalis Distillery XO Alambic Brandy XO is blended from older stocks of Colombard, Chenin Blanc, Semillon and Pinot Noir that have been in barrel for decades. Despite its youth, the XO shows the rich development of rancio with hints of orange peel, dried apricots, walnuts, cacao and leather. 30109749 - PAGE 344

Hand-picked Chardonnay grapes, planted on clay and sandy loam, were pressed and allowed to settle for 24-36 hours. Fermentation lasted 10 days using selected yeast in temperature controlled stainless steel tanks. Aged for a minimum of 36 months on its lees and three months in bottle before release. 30187505 - PAGE 350 Champagne Le Mesnil Brut Blanc de Blancs Grand Cru, NV 100% Chardonnay from the Grand Cru village of Le Mesnil sur Oger. Aged a minimum of three years, the wine was disgorged in 2015. The dosage is 9.2 g/L. Pale straw yellow color. The wines used are selected for their finesse and ethereal qualities which gives the Champagne their complex and mouth-watering flavors. 30189337 - PAGE 350 Argyle Brut Vintage 2012 (60% Pinot Noir, 40% Chardonnay). 90% of the blend was fermented in stainless steel and 10% fermented in neutral oak barrels, no malolactic fermentation. Yellow summer fruits, baked apple, and ginger spice up front, the mid-palate is creamy, concentrated and fleshy. The long finish is structured with lively acidity. 30181423 - PAGE 352