New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Lapostolle Clos Apalta 2008
Deep purple inky red color. On the nose, focused, with a very special purity of fresh black and red fruit and elegant herbs aromas. Elegant and balance on the palate with silky and juicy tannins. More fruit flavors and a very long finish.
Open and leave to breathe for a couple of hours or carefully decant for minimum 1 hour and enjoy at room temperature; 60 to 65 F. Ideal companion for game, lamb, and entrecote fillet. Also good with rich cocoa chocolate deserts.
Blend: 73% Carmenere, 17% Cabernet Sauvignon, 10% Merlot
Clos Apalta, depending on your point of view, is arguably Chile's best wine. And this vintage is outstanding! Earth, minty spice, ripe berry, minerality and smoky aromas cover the bases. It's superbly structured, with a fine texture and depth. Tastes lush and complex, with blackberry, creme de cassis, fine herbs and tobacco. Finishes classy.
Fine-tuned and expressive, yet focused, this red has terrific display of dark, racy blackberry, boysenberry and braised fig flavors finely woven with spice, mesquite and cured olive hints. Silky tannins frame the long finish, with an aftertaste of fruit and mocha. Carmenère, Cabernet Sauvignon and Merlot. Drink now through 2017. Tasted twice, with consistent notes. 4,771 cases made.
A blend based on old-vine carmenere, this latest vintage of Clos Apalta is faithful to its style: a tremendously ripe wine full of fig flavors, fresh roasted coffee and chestnut scents. The structure is as big as it is powerful, and though the texture is youthfully rough, there's so much concentration of flavor that the astringency moves to the background. This is built to cellar, or to decant for braised lamb.
Often considered to be the heart of Washington wine country...
Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.
Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.
One of the most popular and versatile white wine grapes...
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.