Line product Triple A
Archive OUR WINE 2010 - Blanc

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Description

Product details

Tasting note

  • Appearance : abricot.
  • Nose : épices nobles (safran, muscade) sont posées sur des fruits exotiques (mangue, kaki). Il évolue sur la résine de pin et sur le miel de tilleul. Cet intermède passé, il va vers son essentiel : des oranges confites, du caramel au beurre salé ainsi qu’une oxydation ménagée qui laisse entrevoir des notes de cerise à l’eau-de-vie.
  • Palate : riche, profond. Dire que ce vin est un monstre de matière est un euphémisme, tant ses notes de lave et de schiste imprègnent le palais avec une rare puissance. Des abricots secs et des oranges confites agrémentent le milieu de bouche. Au vu de ses tannins fermes et denses, il faut lui laisser le temps pour dévoiler ses multiples facettes. Quel magnifique avenir attend ce vin exceptionnel !
  • Overall : onctueuse, gourmande. Granuleuse comme la peau de la pêche, les amateurs d’Highland Park apprécieront notamment sa complexité et sa richesse d’expression. Des notes d’encens et de toile émeri rappellent son caractère tellurique. La rétro olfaction est pulpeuse (chair de l’abricot) et le verre vide est épicé (curry, gingembre) et fruité (bergamote).
The brand

The brand

Depicted on the label, Soliko, Dato, Luca, Irakli, Gocha and Paolo are the artisans, artists and farmers who have created these wines that are fermented and aged in amphoras. A die-hard wine, it is a tribute to the work and risks undertaken by this team in order to extract the essence of the Kardanakhi terroir and the local grape varieties. They have certainly achieved their ambition: the results are amazing!

The line

Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.

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