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CHATEAU DE CHAMBRUN LALANDE-DE-POMEROL AOC
Vintage: 2003
Producer: de Chambrun
Bottle size: 75 cl.
CHF 32.00
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Wine producer of the month
Lipp winery, Bündner Herrschaft region
"I want to feel my signature from A - Z in the wine", Carina Lipp-Kunz, wine producer
To illustrate this, all her wines carry hand-written thoughts on the lable. Hand craft only.
Discover more about the extraordinary wines and spririts from Lipp Winery & Distillery. . .
Current products
GRAN VALTRAVIESO RESERVA BODEGAS VALTRAVIESO, RIBERA DEL DUERO DO 1995, 75 CL.
Available
CHF 49.00
list price 54.00
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Topics in Wine
T –
Tignanello
Seminal central Italian wine first produced by the house of Antinori as a single-vineyard Chianti Classico in the 1970 vintage and then as a ground-breaking vino da tavola in the 1971 vintage.
C –
B –
bricco
In the dialect of the north west Italian region of Piemonte, indicates the highest part of an elevation in the landscapeor, in particular, a vineyard with a steep gradient at the top of a hill.
D –
dosage
The final addition to a sparkling wine which may top up a bottle in the case of traditional method wines, and also determines the sweeteness, or residual sugar, of the finished wine. A mixture of wine and sugar syrup.
S –
solera
System of fractional blending used most commonly in Jerez for maintaining the consistency of a style of Sherry which takes ist name from those barrels closest to the suelo, or floor, from which the final blend was customarily drawn.
B –
Bolgheri
Small town in the Tuscan Maremma made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for a house wine a early as the 1949s an his San Guido estate, labelling the resulting wine Sassicaia.
O –
N –
négociant
French term for a merchant and one used particularly of wine merchants who by in grapes, must or wine.
B –
Beerenauslese
Literally "berry selection", refers to sweet Austrian or German wines, usually made from Botrytized grapes.
C –
controlled appelation
The much-imitated French system for the designation and control of important geographical names not only of wines, but also of spirits, as well as many foods.
R –
Rivesaltes
Town north of Perpignan in southern France that gives ist name to two of the biggest appellations of Roussillon, Rivesaltes and Muscat de Rivesaltes, both of them vins doux naturels.
S –
Spätlese
Means literally "late harvest" but, as a so called Prädikat, is officially defined by grape sugar at harvest.
H –
harvest
Both the process of picking ripe grapes from the vine and transferring them to the winery, and ist occasionally festive, if frenetic, duration.
B –
barrel types
Before concrete, stainless steel, and other inert materials replaced wood as the most common material for wine fermentation vessels and storage containers in the 1960s, each wine region had ist own legion of barrel types. Even today such terms as feuillette, tonneau, and fudre may be used to measure volumes of wine long after the actual containers themselves have been abandoned.
C –
P –
Prosecco
Extremely popular sparkling wine made in the region of Veneto, located north-east of Italy. The DOC was once an IGT. To ensure that no one outside the region was able to jump on the luctrative Prosecco bandwagon, the grape variety was renamed Glera in 2009, and Prosecco was registered as a protected denomination of origin DOC.
A –
astringency
Is a complex of sensations resulting from the shrinking, drawing, or puckering of the tissues of the mouth. The most important astringent materials are tannins.
C –
clos
Is French for enclosure, and any vineyard described as a Clos should be enclosed, generally by a wall.
V –
vieilles vignes
Is French for "old vines". The term is used widely on wine labels-as is vinhas velhas (Portugal), alte Reben (Germany)-in the hope that potential buyers are aware that wine quality is often associated with senior vine age.
D –
dormancy
Sleep, the normal state of vines in winter. This period normally starts with autumn leaf fall, although buds are in a state of so-called organic dormancy from veraison onwards.
A –
assemblage
French word for the important operation in the production of fine wines of deciding which lots will be assembled to make the final blend. It plays a crucial role in sparkling winemaking when some cuvées may be assembled from several hunderd different components.
B –
botrytis bunch rot
A fungal diseases which has the greatest potential effect on wine quality. The malevolent form is grey rot, the benevolent form is noble rot.
U –
umami
Japanese term derived from two words meaning "delicious" and "essence" and used to refer to what some consider to be the fifth primary taste. It is variously described as "savory" or "meaty".
C –
casein
The principal milk protein, is used by winemakers as a fining agent particularly useful for removing brown colours from white wines. It is used also in the clarification of young wines.
U –
Wine purchasing
Our wine purchasing process is straightforward: simply send us a detailed list of the wines you wish to sell.