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CHATEAU DE CHAMBRUN LALANDE-DE-POMEROL, BORDEAUX
Vintage: 2003
Producer: de Chambrun
Bottle size: 75 cl.
CHF 32.00
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Wine producer of the month
Chiara has chosen a little piece of land close to a forest, in the heart of the appellation Predappio, exposed to east, at 250 meters above sea level. Here the vines are deeply rooted in a poor calcareous-clay soil which is rich in pliocenic sandstones called Spungone. Here 3 million years ago there was the sea, and from here Chiara started working to produce a wine that is the expression of this uniquesness.
Discover more about the extraordinary wines of the Chiara Condello...
Current products
CHÂTEAU VEYRY CÔTES DE CASTILLON AOC, BORDEAUX 2002, 75 CL.
Available
CHF 32.00
list price 36.00
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
N –
Nuits, Côte de
Named after the principal town of Nuits-St-Georges, this is the northern half of the escarpment of the Côte d'Or, producing the greatest red wines of Burgundy, from the Pinot Noir grape, and very occasional white wines.
F –
flétri
French term used to describe grapes which have been dried, or partially dried, before fermentation to increase the sugar content. It is used most commonly in Switzerland and occasionally in the Valle d'Aosta.
L –
lees stirring
Or bâtonnage, as it is called in French, is the once fashionable winemaking operation of mixing up the lees in a barrel, cask, tank or vat with the wine resting on them. It is an optional addition to the process of lees contact and is often employed, particularly for whites which have undergone barrel fermentation. Usually done with a stick. Stirring up the lees in the barrel also effects oak flavour.
B –
Bocksbeutel
Special bottle in the shape of flattened flask used in the German wine region of Franken and four communes in the northern Ortenau area of Baden.
M –
Mremma
Long, loosely defined strip of tuskan coastline south of Livorno extending southwards through the province of Grosseto. Production of bottled wine is consequently a recent phenomenon and quality wine can be said to date from the first bottles of Sassicaia in the 1970s, although the zone of Morellino di Scansano, enjoyed a certain reputation in the past.
V –
veraison
Word used in viticulture for that intermediate stage of grape berry developement which marks the beginning of ripening
C –
crianza
Spanish term used both to describe the process of ageing a wine and also for the youngest officially recognized category of a wood-matured wine. A crianza wine must have spent a minimum of six months in cask.
D –
DOCG
Stands for Denominazione di Origine Controllata e Garantita, a legal category established in Italy in 1963 for its highest-quality wines, at the same time as its DOC was created as an Italian version of the French appellation contrôllée.
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.
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 –
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.
W –
whole-bunch pressing
White winemaking technique wheereby the grapes are not subjacted to destemming and bunches of ripe grapes are pressed whole, with the stems used as conduits for what can often be particularly viscous juice.
V –
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.
S –
Selection
A Prädikat that means literally "selected harvest" but is officilly defined by the must weight at harvest.
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.
V –
Vougeot
Small village in the Côte de Nuits district of Burgundy producing red wines from the Pinot Noir grape. The name is derived from the diminutive of Vouge, a small stream flowing through the village. The village's fame rests squarely with the 50.6 ha Grand Cru, Clos de Vougeot.
P –
C –
D –
Domaine de la Romanée-Conti
The most prestigious wine estate in Burgundy, based in Vosne-Romanée. The Domaine, as it is frequently called, is co-owned by the de Villaine and Leroy families and produces only Grand Cru wines.
M –
Menetou-Salon
Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.
H –
hard
Tasting term applied to wine that is high in astringent tannins and apparently lacking in fruit.
T –
table wine
Term used internationally to distinguish wines of average alcoholic strength from superior so-called quality wine.
A –
ascorbic acid
Vitamin C, one of the first vitamins to be discovered, and a winemaking additiv used chiefly as an antioxidant.
Wine purchasing
Our wine purchasing process is straightforward: simply send us a detailed list of the wines you wish to sell.