![]() ![]() Its renewed label reflects the three key elements of this red: origin, soul and emotion. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot A blend of 20% Chardonnay, 40% Pinot Noir, and 40% Pinot Meunier 7-85% of the juice is red wine (Pinot Noir) from 2013 vintage of Coteaux Champenois Rouge from the village of Verneuil. A rosé Champagne that’s complex and dry with good palate depth and length. With a bouquet that evokes leesy hints of red cherry and berry with a touch of stone fruit, this is a finely sculpted wine, beautifully balanced with rich flavors of cherry, shortbread,and a hint of honeyed apricot. The grapes used to produce the Coteaux Champenois red wine are coming from their vineyards near the Village of Verneuil. It is a blend of 93% White juice (made from 33% Chardonnay, 33% Pinot Meunier and 33% Pinot Noir) and 7% Pinot Noir red wine. ![]() A delicate balance between Chardonnay, Pinot Meunier and Pinot Noir. The palate is juicy and harmonious with good depth and minerality. The pinot meunier brings red fruit aromas of strawberry and raspberry with hints of spices. The Champagne rose shows an orange salmon color coming from the red wine base. Roland Champion Champagne Brut Rose Grand Cru NV is the blend of 33% Chardonnay, 33% Pinot Meunier and 33% Pinot Noir. Helena, Atlas Peak, Coombsville, Calistoga, and Howell Mountain. While the majority of the fruit comes from the floor of the Napa Valley to achieve the richness and elegance desired, we also relied on some grapes grown in the well-drained gravelly soils of the side slopes and at low elevations in the more mountainous areas for a blend with more structure and complexity than we could have achieved had we used fruit grown solely in a single region. Our final blend came about after numerous blind tastings. While the wine underwent extended maceration, we re-evaluated the progress of each lot before moving the wine to small French oak barrels (70% new oak, 30% seasoned) where it underwent a secondary fermentation. Once in the cellar, we kept lots separated by vineyard. Often this meant waiting until ripeness-determined both by testing sugar levels as well as by assessing other aspects of phenological readiness-had reached an ideal point. For Quilt Cabernet Sauvignon, the winemaking process started by picking fruit at precisely the right moment.
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