MSW Wine Press NJ 1216 Bev Media Pricing

Cognac Augier Le Sauvage Petit Champagne Cognac, NV

Gusbourne Estate Blanc de Blancs 2011

Founded by Philippe Augier in 1643, this historic Cognac house has been revived since its takeover by Pernod Ricard in 2013. Le Sauvage is made with Ugni Blanc planted in the chalky soils of Petite Champagne. Its appealing intensity is achieved by distilling the wine on its fine lees. 30187357 - PAGE 692 Darroze Bas-Armagnac Les Grands Assemblages 30 Year old A mature Bas-Armagnac bottled by Darroze for their Grands Assemblages range. The minimum age of 30 years is listed on the bottle, but there are some older eau-de-vie in here. Darroze is known for sourcing top quality single estate, single vintage Armagnacs from small producers across Bas-Armagnac. 30144671 - PAGE 692 Osocalis Distillery XO Alambic Brandy XO is blended from older stocks of Colombard, Chenin Blanc, Semillon and Pinot Noir that have been in barrel for decades. Despite its youth, the XO shows the rich development of rancio with hints of orange peel, dried apricots, walnuts, cacao and leather. 30109749 - PAGE 692

Hand-picked Chardonnay grapes, planted on clay and sandy loam, were pressed and allowed to settle for 24-36 hours. Fermentation lasted 10 days using selected yeast in temperature controlled stainless steel tanks. Aged for a minimum of 36 months on its lees and three months in bottle before release. 30187505 - PAGE 698 Champagne Le Mesnil Brut Blanc de Blancs Grand Cru, NV 100% Chardonnay from the Grand Cru village of Le Mesnil sur Oger. Aged a minimum of three years, the wine was disgorged in 2015. The dosage is 9.2 g/L. Pale straw yellow color. The wines used are selected for their finesse and ethereal qualities which gives the Champagne their complex and mouth-watering flavors. 30189337 - PAGE 698 Adami - Prosecco Superiore Valdobbiadene Bosco di Gica Brut, NV Bosco di Gica is the ancient name of the site of the family’s first vineyard dating back to 1490. Fruit is lightly pressed with bladder presses followed by settling of the must. Fermentation occurs in stainless steel tanks where the wine spends three months on its lees. Adami has been recognized by Gambero Rosso as one of Italy’s top Proseccos year after year. 30122359 - PAGE 699