Didier Barre’s ( 6th generation winemaker) top cuvee is a superb example of modern Madiran. Didier has continued the family tradition by taking the 26 hectare estate. Current owners Claire and Marion Bortolussi are putting their heart and soul into maintaining this reputation as well as continuing Didier’s passionate work. The domaine’s vines include Tannat (the majority grape and one that thrives here), Cabernet Sauvignon, Cabernet Franc, and Fer Servadou grapes. There are two types of soil: one a stony clay on a south-facing plateau with a great view of the Pyrenees, and the other a gravelly soil on a southeast-facing slope. They farm the vineyards using lutte raisonée—no chemical treatments are used and the soil is treated gently and naturally. A green harvest is done during the summer to limit the yields to around 3 tons/acre. Harvest takes place late at Berthoumieu—normally around the beginning of October—exclusively by hand.
For the dry white wines (which fall into the unusually named appellation Pacherenc du Vic-Bilh Sec), the grapes are Petit Manseng, Gros Manseng, and Courbu. These undergo a pre-maceration cold soak and are then fermented in both stainless steel and barrique. The wines are then aged in barrique on their lees (with stirring) for 6 months. There is also a sweet Pacherenc du Vic-Bilh with raisinated Petit Manseng and Courbu grapes, which is fermented and aged in barrel. For the red wines, after being completely destemmed, the Cabernet and Tannat are fermented separately in cement tanks. During this time, a bit of micro-oxygenation or microboullage takes place. The wine then goes into oak (50% new) in an underground cellar where it also undergoes malolactic fermentation. After 12 months in wood, it is blended and bottled after a very light filtration.
Pirramimma vineyards and winery are nestled behind the township of McLaren Vale, running parallel to Tatachilla Road. The mature vineyards are planted to 13 varieties and 40 designated blocks, spread over 300 acres and allow them to produce over 80 different wines, from the iconic McLaren Vale Shiraz, pioneered varieties such as Petit Verdot and Tannat, and an ancient collection of fortifieds.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.