Pinot Noir Limited Edition

Chenin Blanc Bush Vines

Babylon's Peak, Swartland, Zuid-Afrika

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• about the wine
• flavor profile
• wine food advice

• Chenin Blanc 'Bush Vines'. Made from 100% Chenin Blanc , according to traditional white wine preparation. The wine matures after fermentation for another 3 months on the lees.
  
  Story behind the label: Wine estate 'Babylon's Peak' is named after the high granite peak on the Estate, better known to the locals as ' The Babylonstoren '. The label also states ' Bush Vine '; this tells you something about the way of 'training' the vineyards. The Bush Vine Method is a way of pruning the vines; often in the shape of a kind of umbrella. Due to dry and hot conditions in South Africa, 'bush vine' pruning is used to protect the grapes from too much sun. The grapes are covered by the leaves, which means that moisture is retained in the grape for longer and the grape ripens moderately. The stony soil ensures that the sun reflects on the grapes.
• White wine - Ripe, round and spicy. Salty, mineral wine thanks to the granite soil. The attack is fresh and slender with a lot of concentration and intensity. The structure of the wine is rich with an exuberant character. The aftertaste is exciting with a lot of crisp fruit. A fresh, lively summer wine.
• Our sommeliers recommend: Raw fish with soy, spicy and spicy fish dishes (e.g. oriental sauces), fried/roasted shellfish, fried goose and duck liver. Preparations of asparagus, egg and butter sauces. Grilled and fried fish, spicy and spicy fish dishes, fried and roasted shellfish.

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Chardonnay Chalmet Réserve Boisé

Saint-Phillippe, Languedoc, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Chardonnay Chalmet Réserve Boisé. Wine fermented and matured on wood with a richly varied aroma of stone fruits, citrus and vanilla. Creamy, powerful taste, crisp, dry finish with an accent on citrus. The wine is matured on oak for 8 months. Made from 100% Chardonnay .
• Story behind the label: Domaine Saint-Philippe is located north of Montpellier. The company is owned by the Bautou family. The vineyards are spread over four communes. During the harvest, a pre-selection takes place per plot. Each grape variety is fermented and matured separately. The final wine is composed from the various wines.
• White wine - Full, creamy and complex. Golden yellow colour. Full and powerful white wine with an aroma dominated by vanilla, banana and cream. The mouthfeel is creamy and oily thanks to the wood maturation.
• Our sommeliers recommend: Goes well with grilled, fried or roasted fish (e.g. à la Meunière), oven-baked fish with a rich sauce and fried shellfish and crustaceans au gratin. Also good with grilled white meat and fried or deep-fried sweetbreads with rich sauces and grilled and oven-baked vegetables. Cream soups and rich salads with warm preparations with fish and grilled vegetables also go well. Also try with spicy white mould cheeses.

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Portugal Tinto

Casa Santos Lima, Lissabon, Portugal

• about the wine
• flavor profile
• wine food advice

• Portuga Tinto. Super tasty, ripe fruity, deep red wine. The fermentation of the grape varieties takes place in large stainless steel vats and is temperature-controlled. Then there is a short skin maceration of 28 days, this brings the grape skins into contact with the must and extra extraction takes place. Wood maturation for three months on oak. Made from the majority of Portuguese grape varieties Castelão and Touriga Franca, supported by Cabernet Sauvignon and spicy Syrah .
  
  Story behind the label: 'Portuga' literally means 'Portuguese'. Family owned, typically Portuguese, and bottled on the wine estate. A home-grown wine; reinforced by the name; 'Portuga '.
• Red wine - Ripe, spicy and intense. Aromatic deep red wine, fruity wine with a hint of wood tones, this manifests itself in a beautiful, juicy vanilla-lined aromas. Very nice balance of acids, fruit and velvety tannins. The light spiciness gives the wine a refined tension.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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