NV TOURS-SUR-MARNE, FRANCE
served with peppercorn jus
750 ml bottle
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
Each package ($119) is intended to feed two people (or one really hungry Dad!). Please be sure to order enough packages for your group!
Don't forget the steak add-ons! Choose a 16oz Chateaubriand ($89) or 40oz Porterhouse (+$115).
Reheating instructions are included! Unfortunately, we cannot accomodate dietary restrictions or allergies. No substitutions are possible.
wild snow crab
poached tiger prawns
herb-marinated mussels & clams
baby shrimp 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
Upgrade to a bottle of Mo\u00ebt Chandon 200ml instead of Henkell for $30 extra
*quantities are limited
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
750 ml bottle