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CHÂTEAU LA GOMERIE ST. EMILION, BORDEAUX
Vintage: 2002
Producer: La Gomerie Château
Bottle size: 75 cl.
CHF 71.00
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Wine producer of the month
Domaine Eleni et Edouard Vocoret, Chablis
Eleni is of Greek and German origin and studied wine marketing in Austria. She learned the whole wine-making process at Weingut Jurtschitsch in the famous Kamptal area in Austria.
Edouard is from Chablis and represents the 7th generation of wine-makers in the Vocoret family. After having studied and worked all over France (e.g. Domaine Daniel et Julien Barraud, Domaine Gilbert Piqu et fils, Domaine La Grand' Ribe), he decided to go to NZ to get to know a different approach of wine-making.
Eleni and Edouard get to know each other working together during the 2010 harvest at Allan Scott Winery in NZ. Afterwards they decide to return to Chablis to do a second harvest together and Edouard's family estate.
Discover more about the extraordinary wines of the Domaine Eleni et Edouard Vocoret...
Current products
CHÂTEAU LA GOMERIE ST. EMILION, BORDEAUX 2002, 75 CL.
Available
CHF 71.00
list price 79.00
Bündner Herrschaft
Thanks to the warm wind (called "grape cooker"), the Bündner Herrschaft is considered to be the warmest wine region in German-speaking Switzerland. The climate, the natural management and the low yields give the wines their special shine.
Discover the best wines and brandies of THE top winemakers in our region.
Topics in Wine
Y –
yeast
Microscopic, single-celled fungi, having round to oval cells which reproduce by forming buds, are vital to the alcoholic fermentation process, which, starved of oxygen, transforms grape juice to wine.
C –
carbonic maceration
Red winemaking process which transforms a small amount of sugar in grapes which are uncrushed to ethanol, without the intervention of yeasts, it is used typically to produce light-bodied, brightly coloured, fruity red wines for early consumption, most famously but by no means exclusively in the Beaujolais region of France.
W –
wine-growing region
Germany is subdivided into 13 specific wine growing regions, which are defined in the German designation law and in the German wine law.
É –
élevage
When applied to wines, it means the series of cellar operations that take place between fermentation and botteling.
A –
Ausbruch
German-language equivalent of the Hungarian Aszu, traditionally designating sweet wines made from botrytized grapes.
N –
New World
Term much used in the wine world, initially smoewhat patronizingly but with increasing admiration in the last quarter of the 20th century as the New World's share of global exports rose from 3 to 23%, to distinguish the colonies established as a result of the longer voyages in the 15th century.
M –
Montagne de Reims
The mountain of Reims, or the forested high ground between the Champagne towns of Reims and Épernay. Ist lower slopes are famed for the quality of Pinot Noir base wine they produce.
S –
I –
indigenous varieties
vine varieties that are intensely local to a particular area and have a relatively long tradition of being grown there.
T –
terroir
Much-discussed term for the total natural evironment of any viticultural site. Major components of terroir are soil, and local topography, macroclimate, mesoclimate and microclimate.
V –
Vendange Tardive
Means literally "late harvest" and in France is restricted to Alsace, where strict regulations cover ist production, even if too many producers are meeting only the bare minima.
B –
barrel fermentation
Winemaking technique of fermenting grape juice or must in small barrels rather than in a larger fermentation vessel. The technique is used principally for white wines because of the difficulty of extracting through a barrel's small bung-hole the mass of skins and seeds which necessarily remains after red wine fermentation.
B –
BIN
Traditional term for a collection of wine bottles, normally stacked horizontally on top of each other, or the process of so storing, or binning, them.
B –
Beaumes-de Venise
Most famous for ist unusually fragrant, sweet, pale gold vin doux naturel named Beaumes-de-Venise.
B –
Blanc de Noir
French for "white of blacks", describes a white wine made from dark-skinned grapes by pressing them very gently and running the pale juice off the skins as clear as possibl.
G –
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.
V –
N –
noble rot
Sometimes simply as botrytis, is the benevolent form of botrytis bunch rot, in which the Botrytis cinerea fungus attacks ripe, undamaged white wine grapes and, given the right weather, can result in extremely sweet 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.
T –
tank method
Alternative name for a bulk sparkling winemaking process which involves provoking a second fermentation in wine stored in a pressure tank.
S –
saignée
French term meaning "bled" for a winemaking technique which results in a rosé wine made by running off, or "bleeding", a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration.
M –
Melon
Or Melon de Bourgogne, the most planted grape variety in the Loire valley, planted on 10798ha/26671acres in 2011 and famous in only one respect and one region, Muscadet.
C –
Cabinet
Term of approbation applied to German wines from 18th century until 1971, when ist use was outlawed by the new German Wine Law.
W –
Weissherbst
Is by German law a rosé wine at least 95% of which is made by direct pressing of a single red wine grape variety named on the label (Spätburgunder and Portugieser are especially common).
Wine purchasing
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