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  • Domaine Monier | Our Wines | Kermit Lynch Wine Merchant
    that this group should grow in the coming years xiv With only five hectares of land to farm all on gentle higher altitude slopes one might question the interest in working by such stringent standards For a joyful artisan like Jean Pierre purity and authenticity are paramount and his viticultural methodology is merely the most genuine manifestation of these ideals Technical Information Wine Blend Vine Age Soil Type Vineyard Area Vin de Pays des Collines Rhodaniennes Marsanne 90 Marsanne 10 Viognier 6 30 years Granite 35 ha Vin de Pays des Collines Rhodaniennes Viognier Viognier 6 30 years Granite 3 ha Saint Joseph Blanc Marsanne 30 35 years Granite Loess 73 ha Vin de Pays des Collines Rhodaniennes Syrah Syrah 6 30 years Granite 7 ha Saint Joseph Rouge Syrah 15 30 years Granite Loess 5 47 ha Saint Joseph Terre Blanche Syrah 33 years Granite 1 11 ha Saint Joseph Les Serves Syrah 33 years Granite Loess 55 ha Saint Joseph Châtelet Syrah 15 years Granite Loess 61 ha Saint Joseph Laliefine Syrah N A Granite Loess N A ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Starting with the 2008 vintage Jean Pierre Monier entered into a working relationship with Philippe Perréol to combine their resources in order to meet the increasing market demand Perréol works his vines just like Monier They currently have three labels depending on vineyard origin and legal reporting requirements Domaine Monier Domaine Perréol and Domaine Monier Perréol Whites Grapes are pressed then fermented in cement egg shaped cuves Wines undergo malolactic fermentation Wines are racked into 1 3 year old barrels Wines age anywhere from 4 months to 1 year depending on the vintage Reds Grapes are 100 de stemmed All reds ferment in temperature controlled cement cuves

    Original URL path: http://kermitlynch.com/our-wines/domaine-monier/ (2016-04-27)
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  • Domaine Montanet-Thoden | Our Wines | Kermit Lynch Wine Merchant
    and Switzerland as well as a work study trip in California but these experiences only strengthened the belief that his parents were doing things just right When he received his degree in 2010 Valentin returned to Vézelay and joined his mother at Montanet Thoden where he has now taken over much of the responsibility Fully confident in the natural traditional approach that Catherine had established from the start he maintained the methods and standards used by both of his parents to fashion fresh succulent wines The higher proportion of clay in the Montanet Thoden vineyards gives wines with a bit more structure than those of La Cadette but Valentin continues to work closely and consult with both Catherine and Jean so the family style and pedigree shine through Technical Information Wine Blend Vine Age Soil Type Vineyard Area Bourgogne Rouge Garance Pinot Noir Planted mid 90s early 2000s Clay Limestone 2 ha Bourgogne Vézelay Le Galerne Chardonnay Planted mid 90s early 2000s Clay Limestone 6 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION All grapes are harvested by hand and undergo natural fermentation with indigenous yeasts No fining Bourgogne Vézelay Le Galerne Vinification and élevage entirely in stainless steel Fermentation can last up to one month Bourgogne Rouge Garance Whole cluster vinification in temperature controlled open wood vats The cap is punched down during the first phase of vinification once the fermentation is under way the wine is pumped over Fermentation lasts about 2 weeks in tank and then finishes in tonneaux Elevage 80 in barrique 20 in feuillette no new wood MISCELLANEA Le Galerne Galerne is the name of a wind that sweeps down from the northwest across the vineyards of Vézelay helping the grapes stay dry cool and healthy Garance This cuvée

    Original URL path: http://kermitlynch.com/our-wines/domaine-montanet-thoden/ (2016-04-27)
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  • Fattoria Moretto | Our Wines | Kermit Lynch Wine Merchant
    clients Right from the start they worked their vines with entirely natural products and made the most of their excellent vineyard sites When their sons Fabio and Fausto joined the estate in 1991 the family took another step forward building a new winery acquiring another four hectares of vineyards and finally bottling the wine themselves and in 1997 their organic status became official The vineyards of Fattoria Moretto are located in the heart of the hills of Castelvetro near the famous town of Modena where a silt and clay soil gives fresh mineral wines The Altarivas also choose to highlight the local grape Lambrusco Grasparossa di Castelvetro by vinifying it alone resulting in an intense terroir driven Lambrusco with a nose serious enough for even the most knowledgeable wine connoisseur Technical Information Wine Blend Vine Age Soil Type Vineyard Area Pignoletto dell Emilia Bianco Frizzante Secco Pignoletto 30 years Sandy Clay 5 ha Lambrusco Grasparossa di Castelvetro Rosato Lambrusco Grasparossa 15 years old Clay limestone 7 ha Lambrusco Grasparossa di Castelvetro Secco Lambrusco Grasparossa 19 39 years Clay and silt 4 6 ha Lambrusco Grasparossa di Castelvetro Secco Monovitigno Lambrusco Grasparossa 42 years Clay and silt 1 83 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Vineyards face south southeast Spurred cordon training Manual harvest 5000 vines ha Rosé juice is obtained by direct press Wines undergo fermentation with natural yeasts Fermented and aged in stainless steel Charmat method differs from the classic method as the second fermentation takes place in a large pressurized container instead of in the bottle MISCELLANEA Moretto is to Lambrusco what Tempier and Terrebrune are to rosé It reminds me of the best reds of Bandol and Tuscany with herbs like thyme and a sort of dusty mineral quality

    Original URL path: http://kermitlynch.com/our-wines/fattoria-moretto/ (2016-04-27)
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  • Domaine Roger Neveu | Our Wines | Kermit Lynch Wine Merchant
    generation as both Éric and Jean Philippe s sons have started helping out in the vineyards and cellar The Clos des Bouffants the primary Neveu family Sancerre holding is a steep due south exposed limestone vineyard located less than a half mile from the Neveu cellar This storied vineyard was cited in the 1777 history of Sancerre where the Abbott Poupart priest of Sancerre wrote the Bouffants hillside is one of the best I know in our Sancerre area Technical Information Wine Blend Vine Age Soil Type Vineyard Area Sancerre Rouge Le Colombier Pinot Noir 25 30 years Clay Limestone 4 ha Sancerre Blanc Clos des Bouffants Sauvignon Blanc 20 years average Limestone 18 ha Sancerre Blanc Pierre François Xavier Vieilles Vignes Sauvignon Blanc 40 years Limestone 30 ha Sancerre Rouge Pierre François Xavier Vieilles Vignes Pinot Noir 30 years Silex 7 ha Sancerre Rosé Pinot Noir 20 years Clay Limestone 2 7 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Sancerre Blanc Clos des Bouffants There is no actual clos or parcel enclosed by a wall in the Bouffants vineyard An extremely steep slope 40 50 with full south exposure Altitude of 240 290 m Very light stony soil only 20 25 cm deep Limestone bedrock with over 40 active limestone Single Guyot training Planting density of 7000 vines per hectare Vinified and raised in temperature controlled tanks Juice transferred from press to tank with gravity The must is left to settle for 24 36 hours after the gentle pressing with a pneumatic press After pressing juice cold soaks for 24 to 36 hours Fermentation lasts 15 to 20 days in stainless steel tanks Wine aged for 3 months before first racking aged for 8 to 12 months in total Sancerre Blanc Pierre

    Original URL path: http://kermitlynch.com/our-wines/domaine-roger-neveu/ (2016-04-27)
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  • Manni Nössing | Our Wines | Kermit Lynch Wine Merchant
    minerality While the climate in Alto Adige is certainly a colder one with snowy winters Manni finds that due to his vines southern exposure and the region s hot summers the sun is enemy number one I want my wines to be drinkable he explains With the belief that good acidity is the key to refreshing balanced wines he has recently stopped green harvesting and de leafing his vines My grapes are happy in the shade he elaborated They are unhappy sitting in the sun all day Manni s desire to respect the land and emphasize terroir also applies to his choices in the cellar All wines are vinified in stainless steel tanks to preserve the grapes delicate aromas though 50 of the Veltliner sees a passage in neutral acacia barrels After eight months on the lees during which the wines pick up additional richness and texture they are ready to be bottled The result is a range of wines that are a joy to drink while also exhibiting exceptional finesse and complexity perfectly showcasing Manni s passion for his land and the region s pristine Alpine beauty We are proud to welcome him on board as our first ever import from Italy s northernmost province Technical Information Wine Blend Vine Age Soil Type Vineyard Area Kerner Kerner 2 15 years Sandy Granite 2 5 ha Grüner Veltliner Grüner Veltliner 2 15 years Sandy Granite 1 2 ha Müller Thurgau Sass Rigais Müller Thurgau 6 years Sandy Granite 0 8 ha Sylvaner Sylvaner 2 8 years Sandy Granite 0 3 ha Riesling Riesling 3 years Sandy Granite 0 4 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Guyot training All grapes are harvested by hand and brought to the winery in crates of 200

    Original URL path: http://kermitlynch.com/our-wines/manni-nossing/ (2016-04-27)
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  • Domaine Ostertag | Our Wines | Kermit Lynch Wine Merchant
    Gewurztraminer SGN Gewurztraminer 20 yrs Gravel Clay 1 8 ha Gewurztraminer Fronholz SGN Gewurztraminer 40 years White Sand Quartz Clay Marl 1 2 ha Gewurztraminer Fronholz VT Gewurztraminer 40 years White Sand Quartz Clay Marl 1 2 ha Riesling Grand Cru Muenchberg VT Riesling 20 years 70 years Red Sandstone Volcanic Sediment 1 65 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Practicing biodynamic viticulture since 1998 Domaine Ostertag does all vineyard work and harvesting by hand and uses no chemical fertilizers herbicides pesticides or fungicides The domaine owns 14 4 hectares of vineyards in over 80 separate plots spread over the villages of Epfig Nothalten Itterswiller Ribeauvillé and Albé The fruit is pressed gently and indigenous yeasts induce a long fermentation that continues until the wines are fully dry with the exception of the Gewurztraminer André defies his region s conventions by fermenting and aging his Pinot Blanc and Pinot Gris in oak barrels in the style of Burgundy where these varietals originated He uses 228L oak barrels produced from an area of the Vosges mountains that is adjacent to his domaine The Pinot Gris is aged for one year on the lees and the Pinot Blanc for 9 months All other grapes are fermented and aged in stainless steel cuve Very little new oak is used and it has a very light toast All used barrels come from the domaine and may be 1 year or up to 20 years old The percentages of new oak used each vintage is relatively stable Pinot Blanc Barriques 3 Pinot Gris Barriques 8 Pinot Gris Fronholz 10 Pinot Gris Zellberg 14 Pinot Gris A360P Muenchberg 20 The Sylvaner Muscat Gewurztraminer and all the Rieslings are aged in 100 stainless steel Vins de Fruit Ostertag s vins de fruit or fruit wines are made to express varietal character and feature the flavor of the grapes themselves The first to be harvested these wines are aged 6 9 months before release and are meant to be drunk young within five years of release The vins de fruit can be identified by their green bottles and the Dancing Vines label Vins de Pierre The next category is for wines that are designed to express their terroir and are aptly name vins de pierre or stone wines Harvested later than the vins de fruit they are aged 11 18 months and can be drunk young or aged for up to 20 years Their labels emphasize the vineyard names and feature a painting of a single vine Vins de Temps The estate s vendanges tardives and sélections de grains nobles are named for both meanings of the French word temps the weather which can make or break a vintage and time which is necessary to over ripening for the late harvest wines and for the development of noble rot The minimalist labels used here allow the wines brilliant colors to stand in the spotlight The vins de temps reach their

    Original URL path: http://kermitlynch.com/our-wines/domaine-ostertag/ (2016-04-27)
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  • Il Palazzotto | Our Wines | Kermit Lynch Wine Merchant
    particular is associated with Diano d Alba and since 2005 has DOCG status Paolo s Sorì Cristina vineyard produces a soft Dolcetto with good structure and an elegant balance The Sorì Santa Lucia vineyard produces a more structured Dolcetto than the Cristina and can be cellared for three to five years The word sorì in the local dialect refers to a hilltop area with good sun exposure that produces great wine Sorì is a word that is therefore added to historical names of vineyards to identify a superior terroir Paolo s Dolcetto is delicious straightforward and an honest ambassador of this workhouse grape that the Piemontese drink daily with their robust cuisine The Sorì Cristina Dolcetto gets the award for the easiest drinking Dolcetto in our portfolio Technical Information Wine Blend Vine Age Soil Type Vineyard Area Dolcetto di Diano d Alba Sorì Cristina Dolcetto Planted in 1985 Limestone 1 5 ha Dolcetto di Diano d Alba Sorì Santa Lucia Dolcetto Planted in 1979 1988 1992 Chalky Marl 1 5 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Dolcetto di Diano d Alba Sorì Cristina All grapes harvested by hand During growing season vines are pruned and grapes are green harvested so that no two bunches are touching Fermentation with indigenous yeasts in stainless steel tanks Primary fermentation lasts approximately 1 week Wine ages in stainless steel tank until August or September of year following vintage Wine ages in bottle for 2 to 3 months Wine is neither filtered nor fined Dolcetto di Diano d Alba Sorì Santa Lucia All grapes harvested by hand During growing season vines are pruned and grapes are green harvested so that no two bunches are touching Fermentation with indigenous yeasts in stainless steel tanks Primary fermentation lasts approximately

    Original URL path: http://kermitlynch.com/our-wines/palazzotto/ (2016-04-27)
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  • Les Pallières | Our Wines | Kermit Lynch Wine Merchant
    250 400 meters in altitude with varying proportions of sand and clay interwoven with limestone scree descending from the Dentelles Terraces were built and reinforced allowing for better water retention A new winery was built to receive the harvested parcels individually in gravity fed tanks The many lieux dits once blended into one cuvée of Gigondas have been separated into two starting with the 2007 vintage in an effort to best express two remarkable personalities Cuvée Terrasse du Diable encompasses the low yielding vines from the higher altitudes that express great structure and intense minerality Cuvée Les Racines showcases the vineyard parcels surrounding the winery the origin of the domaine with the oldest vines with the emphasis on freshness and extravagant cornucopian fruit Domaine Les Pallières has become a partnership among friends a real meeting of the minds a creative collaboration of three leading passionate experts on the wines of the Rhône Technical Information Wine Blend Vine Age Soil Type Vineyard Area Gigondas Les Racines 80 Grenache 15 Syrah Cinsault co planted 5 Clairette 65 years average Red sandy clay Limestone Scree 15 ha Gigondas Terrasse du Diable 90 Grenache 5 Mourvèdre 5 Clairette 45 years average Red sandy clay Limestone Scree 10 ha Gigondas Rosé Au Petit Bonheur 33 Grenache 33 Clairette 33 Cinsault Younger vines Clay Limestone Varies ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Property is located at the extreme north of the appellation All vineyards are sustainably farmed Harvests are done by hand Two rigorous sortings of the grapes Grapes are partially de stemmed and pressed gently by pneumatic press Gigondas Rosé Au Petit Bonheur Grapes are sourced from youngest vines juice obtained by direct press Blend varies year to year Wine is fermented and aged in demi muids Wine

    Original URL path: http://kermitlynch.com/our-wines/les-pallieres/ (2016-04-27)
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