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  • Sommariva | Our Wines | Kermit Lynch Wine Merchant
    meaning red building or palace is a historic epithet for the zone that refers to the russet color of the earth here due to its high content of iron and other micronutrients Despite Prosecco s reputation for being light and easy the Sommarivas take their work very seriously adhering to eco friendly practices in the vineyards harvesting manually and keeping a very close watch over the vinification process while many of their neighbors settle for easier methods and mediocre wine These are perfectionists who only sit back once the work is done and it s time to enjoy the delightfully fresh elegant fruits of their labor Technical Information Wine Blend Vine Age Soil Type Vineyard Area Prosecco di Conegliano Valdobbiadene Superiore Brut Prosecco now referred to by its ancestral name Glera Up to 25 years Mineral rich and Rocky Clay 35 ha Spumante Rosato Extra Dry 90 Raboso 10 Pinot Noir 5 15 years Mineral rich and Rocky Clay N A ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION NOTE In August 2009 upon receiving its own D O C G the Consorzio per la Tutela del Prosecco di Conegliano Valdobbiadene made the decision to revert the name of the grape Prosecco to its ancestral name Glera Balby and Cosmo were the two original clones of Glera Cosmo was more widely used because it gives a higher yield Today there are a number of other clones in addition to these two but Balby is still one of the best because it has a low yield retains higher acidity and gives better classic Prosecco aromatics Prosecco di Conegliano Valdobbiadene Superiore Brut Vines are sustainably farmed the equivalent of lutte raisonnée in France Grapes are Balby selection Hand harvesting All vinification in stainless steel Grapes are de

    Original URL path: http://kermitlynch.com/our-wines/sommariva/ (2016-04-27)
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  • Domaine Tempier | Our Wines | Kermit Lynch Wine Merchant
    fresh cool rosé hearty soulful reds and copious amounts of delicious homemade Provençal cuisine Her traditional hearth cooking has attracted attention throughout France even bringing Alice Waters over from California to learn in Lulu s kitchen When Lucien retired sons François and Jean Marie shared management of the domaine with François in the vineyards and Jean Marie in the cellars The two made a formidable team Though Lucien passed away in 1996 and his sons have now since retired the torch has been passed to the young energetic and talented Daniel Ravier who has just the right savoir faire to carry on the great tradition and style of the domaine Beyond our affection and the enduring bonds of our friendship objectively the celebrity of Domaine Tempier also lies deep in the soils of Bandol Variations of clay and limestone soils between the vineyards produce wines that are undeniably world class Whether it is the cult following they have established through their refreshing age worthy rosé once praised by Robert Parker as the greatest rosé in the world their Bandol Blanc or the distinctive cuvées of Bandol rouge the wines of Domaine Tempier stand as the proud benchmark when talking about Provençal wines Through their passion pioneering and advocacy for Bandol the Peyrauds have become legendary We are fortunate to have their wines serve as the flagship of our portfolio and even more grateful to have the Peyrauds and their extended family as cherished friends If any wine can be said to have soul it s Tempier Technical Information Wine Blend Vine Age Soil Type Vineyard Area Bandol Blanc 60 Clairette 18 Ugni Blanc 19 Bourboulenc 3 Marsanne 20 years average Clay Limestone 1 6 ha Bandol Rosé 55 Mourvèdre 25 Grenache 20 Cinsault 20 years average Clay Limestone 13 55 ha Bandol Rouge 75 Mourvèdre 14 Grenache 9 Cinsault 2 Carignan 40 years Clay Limestone 19 16 ha Bandol Rouge Cabassaou 95 Mourvèdre 4 Syrah 1 Cinsault 50 years Clay Limestone 1 5 ha Bandol Rouge La Migoua 50 Mourvèdre 20 Grenache 26 Cinsault 4 Syrah 40 years Clay Limestone 10 ha Bandol Rouge La Tourtine 80 Mourvèdre 10 Grenache 10 Cinsault 40 years Clay Limestone 5 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Bandol Blanc All grapes are harvested by hand All grapes are de stemmed and crushed Grapes are cold soaked on the skins before fermentation After malolactic fermentation is finished wine is aged in foudres for 8 to 10 months Bandol Rosé All grapes are harvested by hand Rosé made 50 by saignée and 50 by direct press Wine ages in cuve for 6 to 8 months Bandol Rouge All grapes are harvested by hand After de stemming grapes are fermented with natural yeast and vinified for 2 to 3 weeks in stainless steel After maceration is finished and must is pressed the wine is moved to oak foudres for malolactic fermentation Aged in oak foudres 25 to 50 hl

    Original URL path: http://kermitlynch.com/our-wines/domaine-tempier/ (2016-04-27)
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  • Domaine de Terrebrune | Our Wines | Kermit Lynch Wine Merchant
    a more noticeable minerality to the wine than others The soil here is healthy and full of nutrients because he adheres to organic farming practices to achieve the balance in the vineyards he plows regularly Gentle maritime breezes funnel air into the vineyards directly from the Mediterranean cooling the grapes from the bright sun another factor in safeguarding the freshness This in turn translates to wines for great long term cellaring including the rosé and dry white Reynald s credo of Philosophy Rigor and Respect is not a catch phrase He believes that the hard work and extra attention to the vines is worth it and as they say the proof s in the pudding a glass of Terrebrune Technical Information Wine Blend Vine Age Soil Type Vineyard Area Bandol Blanc Clairette Ugni Blanc Bourboulenc 15 years average Limestone pebbles in brown clay blue limestone bedrock marl 30 ha total Bandol Rosé 50 Mourvèdre 25 Grenache 25 Cinsault 10 years average Limestone pebbles in brown clay blue limestone bedrock marl 30 ha total Bandol Rouge 85 Mourvèdre 10 Grenache 5 Cinsault 20 years average Limestone pebbles in brown clay blue limestone bedrock marl 30 ha total Vin de Pays du Mont Caume Rouge Terre d Ombre 80 Mourvèdre 10 Grenache 10 Cinsault 3 4 years Limestone pebbles in brown clay blue limestone bedrock marl 30 ha total ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Organic viticulture with absolutely no chemical herbicides pesticides or fertilizers Soil is worked regularly by plow and hand hoes Buds are trimmed and a green harvest is practice to purposefully limit yields the average yield is between 35 38 hl ha All grapes are harvested by hand and selection takes place in the vineyards instead of on a sorting table

    Original URL path: http://kermitlynch.com/our-wines/domaine-de-terrebrune/ (2016-04-27)
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  • Château Tertre de la Mouleyre | Our Wines | Kermit Lynch Wine Merchant
    the region Eric returned home to take his place at the helm of the family domaine Tertre de la Mouleyre or the mound of the miller is a small hill crowned with an old windmill The vineyards are situated in clay and limestone soils in the commune of St Étienne de Lisse one of Saint Émilion s five sister villages within the AOC Saint Émilion may not have been included in the Bordeaux classifications of 1855 but today it is nevertheless considered hallowed ground displaying tremendous variation and incredible soil pedigree primarily on the limestone plateau and the surrounding slopes The vineyards of Château Tertre de la Mouleyre are farmed organically and have been certified since 2001 With not even two hectares of vines to farm Eric can give his vines the tender loving care that larger property owners cannot He treats his vines with specialized organic composts and fertilizers and harvests manually There is no set recipe for his vinifications as his method is adapted to the needs of each vintage Kermit calls this St Émilion the real deal explaining that this is different from other petit châteaux I don t mean that it s huge and jammy No it is more classic Bordeaux old school lean fine and structured chiseled very 1981 before Peynaud and Parker Technical Information Wine Blend Vine Age Soil Type Vineyard Area Saint Émilion 82 Merlot 18 Cabernet Franc 50 years for 1 35 ha 30 years for 15 ha Clay Limestone 1 50 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Vines are organically farmed with all natural composts and fertilizers Alternate rows are planted with a cover crop Grapes are harvested by hand Grapes are de stemmed without crushing with as little handling as possible 35

    Original URL path: http://kermitlynch.com/our-wines/chateau-tertre-de-la-mouleyre/ (2016-04-27)
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  • Charly Thévenet | Our Wines | Kermit Lynch Wine Merchant
    Lapierre s winery already under his belt he purchased a parcel of eighty year old vines in Régnié west southwest of his hometown of Villié Morgon Régnié is a terroir enjoying something of its own renaissance in the hands of talented growers like Charly and his dad s pal Guy Breton In fact Regnié has joined the short list of Grand Crus in the Beaujolais Situated on a plateau of seabed stone in the foothills of the Côte du Py it gives a fresh wine with solid acidity As the next generation of the natural wine movement Charly seems to have inherited his father s savoir faire He uses biodynamic farming techniques in the vineyard never adding synthetic herbicides pesticides or fungicides to the vines He harvests late with an aggressive sorting of the grapes adds minimal doses of sulfur dioxide ages the wine in four year old Burgundian barriques and bottles his wines unfiltered Add a dose of that Thévenet talent and you have a recipe for excellent wine The 2007 vintage marked his first release and his first collaboration with KLWM We are unanimously impressed with this rising star Technical Information Wine Blend Vine Age Soil Type Vineyard Area Régnié Gamay 80 yrs Granite 3 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Old vines with naturally low yields Biodynamic methodology aeration of the soil herbal infusions natural composts cover crops planting in accordance with the lunar calendar used to stimulate the natural immune system of the vine Manually harvested as late as possible to achieve maximum ripeness Rigorous sorting of the grapes Indigenous yeasts only to start fermentation Whole cluster fermentation Wines aged on fine lees in old Burgundy barrels No fining or filtration General Information Country France Region Beaujolais Appellation

    Original URL path: http://kermitlynch.com/our-wines/charly-thvenet/ (2016-04-27)
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  • Jean-Paul Thévenet | Our Wines | Kermit Lynch Wine Merchant
    pesticides harvesting late rigorously sorting to remove all but the healthiest grapes adding minimal doses of sulfur dioxide or none at all and refusing both chaptalization and filtration These techniques allow the character of Morgon to express itself naturally without any cosmetic surgery rustic and spicy yet also refreshing and loaded with the minerality of the granitic vineyards Known as Paul Po among friends Jean Paul is reserved yet fun loving He farms his small five hectare domaine with his son Charly who also makes his own wine from the neighboring Grand Cru Régnié Charly is a staunch advocate of natural wine just like his father and since 2008 the two have taken the domaine to the next level by adopting organic and biodynamic viticultural practices While the rest of the Gang works the Parisian market hand selling their wines Jean Paul maintains a low profile Producing only 2 000 cases per year he simply focuses on creating the best wines possible and we are always eager to buy as many cases as he can spare Technical Information Wine Blend Vine Age Soil Type Vineyard Area Morgon Gamay 70 yrs Decomposed Granite Sand 4 85 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Old vines with naturally low yields Made from two parcels of vines one 45 years old and the other 110 years old planted before World War I Biodynamic methodology aeration of the soil herbal influsions natural composts cover crops planting in accordance with the lunar calendar used to stimulate the natural immune system of the vine Manually harvested as late as possible to achieve maximum ripeness Rigorous sorting of the grapes Indigenous yeasts only to start fermentation Long fermentations in cement cuve with whole clusters for 15 25 days at low

    Original URL path: http://kermitlynch.com/our-wines/jean-paul-thvenet/ (2016-04-27)
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  • Château Thivin | Our Wines | Kermit Lynch Wine Merchant
    continue the tradition as staunch and proud defenders of the terroir of the Côte de Brouilly Thivin s Côte de Brouilly parcels are predominantly south facing and are planted entirely with Gamay vines that average 50 years of age The soil is plowed and composted regularly while cover crops are left between some rows to encourage microbiotic activity Absolutely no insecticides are used On a slope with a grade of 48 and crumbly surface implementing these techniques is essential to safeguard the soil from erosion but it isn t easy Each section of the vineyard is harvested and vinified separately to preserve the unique characteristics afforded by variations in exposure and altitude Even the estate s vineyards in the Brouilly appellation are planted on a moderately steep hillside of decomposed pink granite while most of the appellation is planted on the flat valley floor Traditional whole cluster fermentation keeps the characteristic fruity qualities of Gamay after which the grapes are transferred to cuves by gravity without being crushed Each vintage spends a few months in large oak foudres before bottling The resulting wines according to Kermit resemble a country squire who is not afraid to get his boots muddy Handsome virile earthy and an aristocrat Technical Information Wine Blend Vine Age Soil Type Vineyard Area Beaujolais Villages Blanc Cuvée Marguerite Chardonnay N A Clay Limestone 80 ha Beaujolais Blanc Clos de Rochebonne Chardonnay Planted in 2009 Clay limestone 80 ha Beaujolais Rosé 100 Gamay Noir à just blanc 50 years old Pink granite and sand 1 ha Brouilly Gamay Noir 45 years Pink granite sand 7 ha Côte de Brouilly Gamay Noir Average of 50 years Blue volcanic rock comprised of plagioclase and biotite 8 3 ha Côte de Brouilly Cuvée Zaccharie Gamay Noir 40 90 years Clay and volcanic rock composed of Diorite and Porphyry N A ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION In 2008 the domaine began a conversion to organic viticulture that will be finished around 2020 Biodiversity is achieved by placing hay around the edges of the vineyards and herbs and flowers are planted between rows Natural composts serve as a natural fertilizer Regular plowing aerates the soils All grapes are harvested by hand in mid September All parcels undergo separate vinifications Gravity fed fermentation cuves Traditional whole cluster vinifications Partial de stemming Beaujolais Villages Blanc Cuvée Marguerite Vineyards planted on a slope with eastern sun exposure and good drainage Half of the cuvée is aged in stainless steel the other half in oak barrels Cuvée is bottled in the springtime following the harvest Beaujolais Blanc Clos de Rochebonne Vinified in 1 to 10 year old barrels Aged on the lees for 8 months Beaujolais Rosé Direct press skins macerate with the juice for one day Completes malolactic fermentation Vinified in cool temperature controlled stainless steel cuves Brouilly Reverdon Sourced from the Reverdon sector of Mont Brouilly an area known for producing wines of great finesse Eastern sun exposure

    Original URL path: http://kermitlynch.com/our-wines/chateau-thivin/ (2016-04-27)
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  • Cantine Elvio Tintero | Our Wines | Kermit Lynch Wine Merchant
    row to the next as is the case in most vineyards The resulting wine is delightfully fizzy and slightly sweet an irresistible combination that makes it a universal favorite Marco also maintains that same spirit in his other wines which are all fresh easy and fun to drink with friends Technical Information Wine Blend Vine Age Soil Type Vineyard Area Barbaresco Nebbiolo Planted in 1980 and 1990 Limestone Blue Marl 1 ha Langhe Arneis Arneis 10 years average Clay Limestone with Rocks 3 33 ha Langhe Favorita Favorita 15 60 years old Clay Limestone with Rocks 2 ha Moscato d Asti Sorì Gramella Moscato 30 years average Clay Limestone with Rocks 25 ha Rosso Varies Barbera Dolcetto Nebbiolo Cabernet Sauvignon 15 years average Clay 3 33 ha Vino Bianco Secco 50 Favorita 25 Moscato 20 Arneis 5 Chardonnay 30 years average Clay Limestone with Rocks 5 ha Vino Rosato 90 Barbera 5 Moscato 5 Favorita 7 years average Clay Limestone Tufa 2 ha ha hectares one hectare equals roughly two and a half acres VITICULTURE VINIFICATION Vines are sustainably farmed the equivalent of lutte raisonnée in France All vinification in stainless steel Moscato d Asti Sorì Gramella This is the only producer to bottle this striking single vineyard limestone amphitheater commercially Grapes harvested and pressed then kept in stainless steel at a low temperature to prevent fermentation Fermentation is allowed to begin only when an order is received in order to provide the freshest wine possible No malolactic fermentation Sorì in Piedmontese indicates the south facing slope of a hill Gramella is the name of the area that Tintero grows his grapes Vino Bianco Secco The Favorita Arneis and Chardonnay are fermented separately and stocked at a low temperature vinification is continued only when an order is received in order to provide the freshest wine possible The fermented Favorita Arneis and Chardonnay are blended with unfermented Moscato and the sugar in the Moscato must sets off the second fermentation Just before the bottling a small dose 2 3 of finished frizzante Moscato is added No malolactic fermentation This wine is produced and bottled by vintage but due to the fact that Tintero sources his grapes from different parts of Piedmont there is no specific DOC and it is currently not permitted to display vintage on table wines of this type Langhe Favorita Temperature controlled fermentation No malolactic fermentation Langhe Arneis Temperature controlled fermentation lasts about 20 days About two months on the lees Rosso Tintero This wine is produced and bottled by vintage but due to the fact that Tintero sources his grapes from different parts of Piedmont there is no specific DOC and it is currently not permitted to display vintage on table wines of this type Temperature controlled maceration lasts 3 4 days then fermentation continues for about 15 days after the must is separated from the marc Seven or eight months in stainless steel before bottling Bottled unfiltered 2015 blend 50 Barbera 40 Dolcetto 5 Nebbiolo 5

    Original URL path: http://kermitlynch.com/our-wines/cantine-elvio-tintero/ (2016-04-27)
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