Bright tropical fruit, balanced with crisp acidity, dry on the finish.

A Kosher-certified wine.

Winery

Tapiz is one of the new and successful wineries in Argentina. Our success is based on our great terroirs, our brand new equipment and technology and, above all, our strong and experienced team. Winemaker Fabian Valenzuela was joined by Jean Claude Berrouet in 2012. Jean Claude is the recently-retired winemaker of Petrus, having presided over 44 vintages at this revered Bordeaux winery. We are proud that Jean Claude chose to work with us exclusively in Argentina.

We are a 100% family business, that started 10 years ago with a clear mission:  to produce the best wines and olive oils possible, protecting the environment and preserving regional cultures.

Our terroir defines us and our products are our finest expression of this identity. We are convinced that to achieve these goals, we must produce our grapes, so that every year each segment remains its style and quality.  We have 8 vineyards in the best and most representative wine areas, Globalgap and Good Manufacturing certified, allowing us to have lines with specific characteristics of each region.

Tasting Notes

Garnet red color with intense violet tints. The aromas and flavours of fresh red fruits such as blackberries and plums are interspersed with aromas of flowers and spicy notes. The oak aging provides vanilla and toasted almonds notes. Balanced and voluminous.

93 Points - James Suckling

WINEMAKING NOTES
This wine was made from grapes grown on the stony and sandy terrace of the vineyard. The grapes were fermented in open top tanks with inoculated yeast.  Gentle hand plunging was used for extraction, and the wine was then held on skins for an extended period of 4 weeks of post ferment maceration. The wine was then pressed and racked to French oak barriques where it was aged for 12 months. The final blend has a 30% new oak component and 30% second fill.

ANALYSIS
pH 3.69
TA 5.6g/l
Alcohol 13.0%

TASTING NOTES
A fragrant medley of crushed red berry fruits fills the nose, accompanied by scented oak spice, sweet vanillan notes and infused with delicate dried wild herbs. Juicy, concentrated, and full of bright raspberry and cherry fruit flavours, the palate is fleshy and textural, but well balanced with vibrant acidity and fruit sweetness, to give a long and expressive finish.

AWARDS
Silver Regional Aotearoa Wine Competition

WINEMAKING NOTES
This wine is a blend of 5 clones of Gewürztraminer each bringing their own distinct characteristics to this aromatic blend. Beautifully ripe fruit was harvested over several picks from late March through to early May. With minimal skin contact the juice was pressed off to tank and divided up into different ferments. The juices were cool fermented using a variety of different yeasts to get the best out of the Gewürztraminer aromatics. Racked and aged on light lees for 6 months prior to blending.

ANALYSIS
pH 3.50
TA 5.0 g/l
RS 7.2 g/l
Alcohol 14.0%

TASTING NOTES
Intense aromatics of ginger and spice, orange blossom and classic Turkish delight and lychee notes. The palate is rich and textured with tangelo and white peach flavours. With beautifully balanced acidity, this wine is dry and has a wonderfully long and full flavoured finish. An excellent match for Asian cuisine.

AWARDS
Gold Medal & Best In Class – Gewürztraminer Regional Aotearoa Wine Competition

Gold NZIWS

Gold London Wine Competition

WINEMAKING NOTES

The fruit for this wine is a blend of Mendoza (42%), Clone 548 (24%), Clone 15 (21%) and Clone 95 (12%) grown on the sandy silt soils of the lower terrace of the Askerne vineyard. Hand-picked and whole bunch pressed, the juice was transferred to barrel for fermentation. The barrels were a mixture of both wild and inoculated ferments and completed 100% malolactic post ferment.  The wine was subsequently aged for 10 months with lees stirring to add volume and complexity. The final blend has a 29% new French oak component, and 15% 2nd fill.

ANALYSIS

pH 3.43
TA 5.4g/L
Alc 13.5%
RS 2.6g/L

TASTING NOTE

Sweet scented with peach, lemon and hints of tropical pineapple, layered with complex notes of coconut, honied nuts and baked fruits.  The palate has wonderful concentration with tropical and stonefruit flavours on a backbone of rich oak spice and vibrant citrus acidity giving generous length.

AWARDS

Silver NZIWS

93 Points Wine Orbit

From the domaine...

Color white
Grape variety chardonnay
Surface area 1.50 ha
Production 6 330
Share of new barrels 15%
Alcohol 12,5%

The appellation 

Our Puligny-Montrachet mostly comes from a 1.1 ha plot located in the AOC Puligny 1er cru “Les Chalumeaux” which was downgraded to village when it was replanted in 1975 by the INAO because the former owner had brought around 20cm of exogenous soil, which is prescribed by the AOC specifications. It is the only village vine located in the middle of the hillside, in the middle of the 1er Crus. Over the years, both erosion and our organic practices resulted in the roots plunging deeper towards the original terroir. This explains how come our Puligny-Montrachet shows unusual density and complexity for a village wine. The other two plots
are “Les Levrons” and “Boudrières – Nosroyes” for 0.38 ha. 

The wine and the style
After a light settling, the musts are put into 228 and 600-literbarrels to complete the alcoholic and malolactic fermentations. We work with 5 to 20% new barrels with wood coming mostly from Allier, light toasting. The wines are racked about a year
later before being transfered to stainless steel vats for the second phase of their aging in order to retain freshness and minerality.

Vine growing
Organic since 1995 and biodynamic since 2005. All our wines
are certified by Ecocert.

Grape: Chardonnay 

Soil: Steep slopes composed of a sandy marl and limestone.

Age of the vines: 31 years old

Maceration Process: Whole bunch pressed, lightly crushed. Alcoholic and malolactic fermentation in barrels, "sur lies" without "batonnage".

Pressing: Pneumatic press

Total elevage: 14 months 

Oak used: 25% New french oak  from Tronçais and Allier forests. Light and long soft toast.

Operations performed during ageing: One racking before bottling

 Filtration:  ining followed by light filtration

Guilhem Durand, together with his consultant Claude Gros (who looks after some of the best Domaines in the Languedoc) have really refined Chateau la Bastide into delicious wines of great value.


The 70-hectare vineyard is southeast facing on chalky clay soil with alluvial gravel covering much of the topsoil and large round stones covering the best vineyard area. 80% Syrah, Grenache and Carignan Vieilles Vignes (some up to 120 years old) at 38 hl/ha in the hands of Guilhem Durand make Chateau la Bastide a wonderful mouthful of extraordinary good value. All the wines are made and matured in a mixture of cement and stainless steel tanks.

A fruit forward wine with just the right amount of tannic structure, backed up with spice and some firm toasty wood flavours in the background.

Grape 50% Merlot, 50% Cabernet Sauvignon

Food match pepper steak, duck salad, game dishes"

14% ABV

Wine growers in the northern Rhone since 1481, the Chave family represents 16 generations of unbroken lineage committed to the production of some of the finest Syrah, Marsanne, and Roussanne on the planet. Jean Louis joined his father in 1992 after completing undergraduate studies at University of Connecticut and a degree in oenology at Davis. It was at that time that he completely replanted vineyards on the family’s original estate in Saint-Joseph, which had been abandoned in the early 1900’s when phylloxera hit the region.

Jean-Louis Chave Selections, his negociant line which sources grapes from various areas in the northern Rhone, represents a more accessible way for the consumer to experience the wines of the Chave family.

This Vacqueyras from the Southern Rhone is composed of 55% Grenache 35% Syrah 10% Mourvèdre. It is aged in Foudre with a final blend in demi muid & concrete (15/20%). 

Lovely dark purple, pure. Sweet black fruits, dark cherry, raspberry, dark fruit pastille, big flavours, with aniseed and mineral tone, sweet and juicy, vibrant and juicy, the tannin is well supported by the acidity, very long, blueberry and soft plum, touch of soy.

This is the top wine of this old estate in Chateauneuf du Pape, produced from a single block of their oldest vines, many of which being over 100 years old.  Very concentrated and hedonistic wine.  100% Grenache,  undergrowth, truffle, toast, light notes of vanilla; red fruit: redcurrants, raspberries, sour cherries, maintaining a fresh acidity and endless length. The complexity of a fine Pinot Noir but the power of a mighty Rhone wine.

Chateauneuf du Pape is definitely the most famous and arguably the most prestigious of the Southern Rhone 'Cru' wine appellations, covering 3,200 hectares of vines across 5 communes (about three times the size of Martinborough).

Wine was made here from Roman times, but became famous with the Papacy in town and beyond to royal courts. The best vineyards are on gentle hill slopes, with deep clay & limestone soils with large rounded river stones 'galets' on top. By rules inacted in the 1920s, no vineyards were to be planted on land that was not arid enough to support plantings of both lavender and vines.

Domaine Juliette Avril is a family winery of four generations in the heart of Chateauneuf town - growing for centuries in the region and helped to create the rules of the appellation in 1928.  The vineyards are the classic mix of Grenache, Syrah, Mourvedre, and small amounts of the other 10 grape varieties permitted. An impressive half of the vines are over 50 years old.

Winemaking

Temperature controlled ferment in steel, aged in high quality demi-muid (600L) barrels for 12 months, with a light filtration.  The top wine of the estate - from a single estate of old vines.

Organic wine, a blend of Grenache, Syrah and Mourvedre. An intense nose of spiced berry pie, pastry, and sweet cloves. Light initially in the mouth, filling out through a generous drying mid palate featuring roasted game, anise, fennel, and olive. An increasing spiciness and garrigue to a long full finish with chewy fine tannins. A bold 15% alcohol. Our own import, making it superb value.

Chateauneuf du Pape is definitely the most famous and arguably the most prestigious of the Southern Rhone 'Cru' wine appellations, covering 3,200 hectares of vines across 5 communes (about three times the size of Martinborough).

Wine was made here from Roman times, but became famous when the Pope moved to nearby Avignon in the 14th century.  With the Papacy in town and beyond to royal courts the wines have been favourites ever since. The best vineyards are on gentle hill slopes, with deep clay & limestone soils with large rounded river stones 'galets' on top. By rules inacted in the 1920s, no vineyards were to be planted on land that was not arid enough to support plantings of both lavender and vines!

Domaine Juliette Avril is a family winery of four generations in the heart of Chateauneuf - growing for centuries in the region and one of the original families that combined forces to create the rules of the first appellation in 1928.  The vineyards are the classic mix of Grenache, Syrah, Mourvedre, and small amounts of the other 10 grape varieties permitted. An impressive half of the vines are over 50 years old.

Winemaking

Temperature controlled ferment in steel, aged in high quality demi-muid (600L) barrels for 12 months, with a light filtration.

#N/A

The Saumur Champigny Terres Chaudes Rouge is a red wine from the controlled designation of origin of the Loire Valley. It is a blend of Cabernet Franc and Cabernet Sauvignon grapes grown on a clay-limestone soil.

Tasting
The Saumur Champigny Terres Chaudes Rouge has aromas of red fruits and spices, with a hint of licorice. It is structured with ample and fleshy tannins. This wine goes perfectly with red meats, saucy dishes, and aged cheeses.

Terroir and Winemaking
Domaine des Roches Neuves practices organic farming to cultivate its vines, which is beneficial for the environment and biodiversity. The grapes are harvested by hand before being rigorously sorted. The winemaking process takes place traditionally with prolonged maceration and aging in tanks and oak barrels for several months. This method produces a powerful and elegant wine that reflects the richness of its terroir.