Roumieu Sauternes
$49.99
It's amazing to think what a little havoc in the vineyard can create. Sauternes are made from grapes that get shriveled by an unusual fungus. Not to worry - the grapes are bursting with sweetness and flavor, resulting in this famous desert wine. Made with 80% Semillon and 20% Sauvignon Blanc, it's gorgeous with apricot and marmalade notes. Well balanced. Not cloying at all. Brilliant with,or for desert.
Mission Hill Riesling Ice Wine 375ml
$74.99
Mission Hill grows Riesling grapes in vineyards throughout the Okanagan, including a plot just below the winery on the slope of Mount Boucherie. While Vidal is the most common grape for Canadian icewine, Riesling is generally considered to be at the top of its class. Rich aromas and flavours of apricots, honey, tangerine and raisins. This is an irresistible, tasty offering.
Dumangin Ratafia Delicatesse Rose
$102.99
EXCLUSIVE TO KWM!
The Delicatesse Ratafia from Dumangin is made from 50% Meunier, 25% Pinot Noir, and 25% Chardonnay. It was bottled in January of 2021, with only a few hundred produced.
From The Producer
"The ``DELICATESSE`` cuvée is made with a base of Champagne bleeding dew. Its unique fruitiness, its intense colour reflects the unique winemaking techniques of Champagne Dumangin J. Fils, for its “saignée” rosé with a skin maceration blend of 3 Champagne grape varieties simultaneously."
Ch. Lafaurie Peyraguey Sauternes
$119.99
Chateau Lafaurie-Peyraguey was named a 1er Grand Classe for Sauternes in the famous 1855 Bordeaux Classification. The Sauternes dessert wine the Chateau creates is made from botrytis-affected Semillon (85-95% - depending on the vintage) and Sauvignon Blanc (10-15% - depending on the vintage) grapes from the Chateau's 36 hectares of vineyard space.
The property is planted with 93% Sémillon, 6% Sauvignon, 1% Muscadelle and the average age of the vines is 40 years old.
Felsina Vin Santo
$83.99
The ancient tradition of Vin Santo is created using a “mother” (the thick substance remaining from previous vintages) from the previous year’s casks to the next. The process has been modernized through careful grape selection, attention to the drying process, and by adding the Sangiovese varietal to characterize Fèlsina’s signature style, as well as by meticulous care in vinification and ageing
After rigorous selection, the clusters are subjected to a natural drying process on mats, until January-February of the following year. They are then de-stemmed and pressed, and the must is transferred to sealed, 100- litre oak casks containing the “mother”. After 7 years in the “vinsantaia” loft area, the wine is bottle- aged for a minimum of 6 months. The flavour profile includes peach, apricot, pineapple and tropical dried fruit aromas. The natural acidity balances the wine so despite the sweetness the wine is never cloying. Great with apple or pumpkin pie.
Armajan Des Ormes
$33.99
The brothers Jacques and Guillaume Perromat are 6th generation vintners at Chateau d'Armajan des Ormes at Priegnac, situated in the heart of Sauternes. The 65/30/5 Semillon/sauvignon blanc/muscadelle blend of botrytized fruit delivers a classic style of Sauternes. The wine is barrel-aged for 24 months, delivering a great example of this famously expensive wine at a very modest price.
Mas Del Perie Rose A Table
$31.99
Fabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvée, “Mas del Périé”, on the highest slopes of Cahors.
Jouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of Côt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals.
The vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.
Mas Gabriel Lievres
$41.99
A blend of 75% Syrah and Grenache from plots located on three terraces, facing east at an altitude of 120m in Caux. The soil is basalt scree, silt and Villafranchian gravel. It's de-stemmed (without crushing), with vatting by gravity. Separate vinification of each grape variety in traditional fermentation with two delestages and pigeage. Post-fermentation maceration lasts for 20 days. It's aged in 500L barrels (15% new wood) for another 12 months.
Val D'Oca Punta Rosa Rose
$24.99
Val d’Oca is one of the oldest, leading producers of Prosecco. Their sparkling wines are made with the Glera grape which is cultivated (by hand) and vinified in the hills of Valdobbiadene. The famous Valdobbiadene Prosecco Superiore DOCG was born here, and it is now considered the benchmark for quality in the region. Val d’Oca also produces Prosecco DOC coming from lands in the province of Treviso. Rive is a sub-zone, a quality site that is demarked to distinguish certain areas for Prosecco production.