NV TOURS-SUR-MARNE, FRANCE
Grapes are gently crushed and moved by gravity into temperature regulated steel and large oak vats and fermented at 27\u00b0C with two pump-overs per day. Indigenous yeast fermentation and post fermentation maceration of 21 days.
*WINEMAKER OF THE YEAR 2018
Lemon Butter Poached \u00bd Lobster Tail
6 piece Poached Tiger Prawns Cocktail
1/2 Cluster Snow Crab Legs
4oz Smoked Salmon, Capers, Pickled onion
4oz Marinated Seafood Salad
Sustainably farmed at 200m altitude on granite/schist soils with west exposure. Hand harvested, rigorously selected, cold maceration followed by a soft press. Fermentation in stainless steel tanks with 6 months of batonnage. Total production 5,000 bottles.
* ROBERT PARKER - 90 POINTS
2017 OKANAGAN, BC
2009 \u00c9PERNAY, FRANCE
Two Atlantic Lobsters (two pounds total)
King Crab & Butter (one pound total)
Produced in the hot and dry Mediterranean climate of the southern part of Portugal producing naturally low yields of concentrated and healthy grapes. Sustainably farmed in the rocky schist soils, grapes were hand picked, hand sorted and fermented with indigenous yeasts. 50% of the wine is matured in French oak barrels for 9 months.
TREVE RING - 92 POINTS
2012 REIMS, FRANCE