BTG Flashcards
Clos Cibonne ‘22
Rosé made from a rare Tibouren grape from Provence, bone dry and crispy with thyme and bay leaf undertone, subtle red fruit notes like strawberry and cherry
Aged for a year sous-voile (similar to sherry flor aging)
Organically Grown, Low-Intervention/Natural Wine, Vegan
Owned by the Roux family since 1797
Domaine du Gros’Nore ‘21
Rosé from Bandol in provence, mostly mouverdre, classic rosé with pink grapefruit and floral notes. Slightly more fruit forward
Owner Alain Pascal has 17 ha of vines in the prime sector of Cadiere d’Azur. The first official vintage released was 1997. Prior to this, Alain’s father, Honoré (his name is shortened to ‘Noré to give the name of the Domaine as Gros ‘Noré = Fat Honoré) worked the vineyards but never made his own wine
Chateau la Coste ‘22
cote-de-aix en provenceCab sav, cinsault, grenache, syrah Rose from provence, approachable, light and aromatic.
The estate is an art center, resort and winery
Bodet-Herold Physis
From Etienne Bodet in saumur, trained at Guiberteau who is his stepfather, 30 months lees aged, 90% chenin 10% grolleau, seashell minerality with halzenut undertone.
“Physis” signifies that which grows due to its interior force and the attraction of light.
“physis” - ancient Greek term for “nature”, from the verbal noun φύσις, “phusis”, meaning “growing”, “becoming”
Ingrid Groiss Braitenpuechtorff ‘22
From Austria, Niederösterreich Gemischter Satz refers to a field blend, mainly riesling, gruner and chardonnay. Tart, crisp, and zesty character
All of the wine for the Gemischter Satz (field blend) comes from a plot planted in 1951 by Ingrid’s grandmother
Domaine Castera ‘21
Half gros manseng and half petit manseng, siblings with chenin blanc. Intense and powerful wine, Ash and almond character with lemon zest leading the way. Duck and foie gras
After studying viticulture and oenology in Bordeaux and completing vintages all around the world Franck Lihour returned home and took over from this father in 2014
San Salvatore ‘22
- From Campania in Italy. Tropical fruits with Peach, quince and apricot leading the way, perfect with pasta, salad and seafood dishes with spicy notes
Founded by Giuseppe Pagano in 2006, he named the estate after his first born-son, Salvatore. Already famous for his 500-head herd of Bufala and delicious Mozzarella.
Paul Blanck ‘18
Hailing from JG’s home region of Alsace in France, made with Pinot gris, candied ginger character and waxy texture slightly off dry, great with any spicy foods
The Patergarten Vineyard: The gravely Patergarten is located in the valley of Kaysersberg south of Kientzheim
Tablas Creek
Vermentino
The renowned Tablas Creek Vineyard was created in Paso Robles, California in the late 1980’s as a result of the friendship and then partnership between the **Perrin family of Château de Beaucastel **
Lucien Crochet ‘23
Sauvignon Blanc Sancerre Family ran vineyard with Gilles and his wife Laurence, also a daughter of a Sancerre grower, oversee the estate.
Lemon, lime and passionfruit character, soft and balanced
Alain et Adrien Gautherin ‘23
Family run domaine, Alain and son Adrien, aged in stainless steel to preserve pure expression of terroir
Crushed seashell and yellow apple Family run vineyard from Chablis
Egon Müller Scharzhof
German, Mosel. Egon Müller IV is the sixth generation to manage the family winery. Candied Lime, wet stone, fresh vibrant and petrol minerality.
JM Seleque
crafted by the family-owned J.M. Sélèque estate, now in its third generation under Jean-Marc Sélèque. Solessence is known for its blend of Chardonnay (50%), Pinot Meunier (40%), and Pinot Noir (10%), sourced from seven villages in the Marne Valley and Côte des Blancs
Edge ‘19
100% cab sav, owned by signorello estate. Alexander Valley in Sonoma
Edge Wines is a brand produced by the renowned Napa Valley winery, Signorello Estate. The Edge label is known for offering high-quality, approachable wines primarily sourced from vineyards in the Alexander Valley, a region in Sonoma County, California.
Monier Perreol ‘19
Small family run domaine managed by Jean-Pierre monier and his brother in law Jean-Marc Perreol.
Focus on organic/biodynamics, unfiltered and unfined.
Very expressive, black cherry and plum, violet and lavender, black olive and cured meat
Rollin ‘19
Domaine Rollin Père et Fils is a family-run estate.The estate is currently run by the fourth generation of the Rollin family, with Rémi and Simon Rollin now at the helm.
The “Les Fichots” vineyard is located on the lower slopes of Pernand-Vergelesses, facing east and southeast
Smooth and elegant mouthfeel, Red fruit driven with cherry and raspberry, with violet and rose petals undertone
Le Ragnaie
LEH-RAH-NYA-E
The name “Le Ragnaie” comes from the historical use of the land where the estate is located. In Italian, “ragnatela” means “spider web,” and “ragnaie” refers to areas where spider webs were once used as part of traditional bird hunting techniques. Specifically, these areas were designed with tall poles and nets arranged like a spider’s web to capture birds, a practice that was common in Tuscany many centuries ago.
The 2017 vintage of Le Ragnaie Brunello di Montalcino reflects the estate’s hallmark elegance and finesse, while also capturing the characteristics of a warmer vintage
Leather, wild berries and black plum with balsamic and black tea undertone
In summary, while both Brunello and Chianti are rooted in the Sangiovese grape, Brunello is typically a more powerful, age-worthy wine from a smaller region with stricter production rules, whereas Chianti offers a broader range of styles and accessibility, with Chianti Classico being the most distinguished among them.
- Grape Variety:
Brunello di Montalcino: Made exclusively from 100% Sangiovese grapes, specifically a local clone called Sangiovese Grosso, which is often referred to as “Brunello” in the Montalcino region.
Chianti: Primarily made from Sangiovese, but it can be blended with other permitted grape varieties like Canaiolo, Colorino, and sometimes even international varieties like Merlot or Cabernet Sauvignon (depending on the subzone). In the top-tier Chianti Classico, Sangiovese must make up at least 80% of the blend. - Region:
Brunello di Montalcino: Produced in the small area around the town of Montalcino, located south of Siena in Tuscany. The region’s warmer climate and unique soils give Brunello wines their distinct character.
Chianti: Produced in a broader area of Tuscany, with the Chianti region itself divided into several subzones, including Chianti Classico (the most prestigious), Chianti Colli Senesi, and others. Chianti Classico is the heart of the historical Chianti region, situated between Florence and Siena. - Aging Requirements:
Brunello di Montalcino: Requires extensive aging before release. Brunello must be aged for a minimum of 5 years (6 years for Riserva), including at least 2 years in oak barrels and 4 months in bottle (6 months for Riserva). This long aging process gives Brunello its complexity, structure, and longevity.
Chianti: The aging requirements vary depending on the type. Basic Chianti can be released relatively young after a few months, while Chianti Classico requires at least 1 year of aging. Chianti Classico Riserva must be aged for a minimum of 2 years, with additional bottle aging. The top-tier Chianti Classico Gran Selezione requires at least 30 months of aging. - Flavor Profile:
Brunello di Montalcino: Typically full-bodied with rich flavors of dark cherry, plum, tobacco, leather, and spice. It tends to be more robust, structured, and age-worthy, with firm tannins and higher acidity. As it ages, Brunello develops complex notes of earth, truffle, and dried flowers.
Chianti: Generally lighter and more approachable, with bright red fruit flavors like cherry, raspberry, and cranberry, along with herbal and floral notes. Chianti wines usually have vibrant acidity, making them versatile for food pairing, and they can range from medium-bodied and fresh to more structured and complex (especially in Chianti Classico and Riserva versions).
