MSW_Wine&Spirits2018

WINE & SPIRITS 2018

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TA B L E O F C O N T E N T S

AGRICOLA SAN FELICE

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ALOIS LAGEDER

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ARGYLEWINERY

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AVIGNONESI

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BABICH

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BLACK’S STATION

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BODEGAS BORSAO

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BRECKENRIDGE DISTILLERY

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BRIDGE LANEWINES BY LIEB CELLARS

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CANTINA RIFF BY PROGETTO LAGEDER

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DOMAINE FOURNIER PERE ET FILS

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EL PELOTON DE LA MUERTE

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FRANÇOIS MONTAND

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G.D. VAJRA

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HILLROCK ESTATE DISTILLERY

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JAUME SERRA CRISTALINO

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KLINKER BRICKWINERY

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MARIETTA CELLARS

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MATCHBOOK

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ST. MICHAEL-EPPAN

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TARIMA BY BODEGAS VOLVER

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VIETTI

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A G R I C O L A S A N F E L I C E

Italy Owner: Societa Agricola San Felice S.p.A. Winemaker: Leonardo Bellaccini Founded: 1968 www.agricolasanfelice.it/en

San Felice is located in the commune of Castelnuovo Berardenga, a few miles from Siena, in the heart of Chianti Classico. Named after a local early Christian Saint from the 18th century, the property was bought by the Grisaldi Del Taja family who produced wine at the property for several centuries and were founding members of the Chianti Classico consortium. In the 1970s, the estate was purchased by the Allianz Group, which set its goal on enological and technical excellence. The San Felice vineyards are planted on medium textured, calcareous marl of alberese and galestro limestone with a mix of gravel and pebble. Today the property includes 445 acres of vineyards and a 44 acre parcel dedicated to experimental viticulture and genetic improvement of Sangiovese. San Felice has won recognition as a very innovative producer and committed researcher. Eloquent examples are its historic wine Vigorello,

T H E W I N E K E Y S • ALL THEIR WINES ARE CREATED WITH ESTATE GROWN GRAPES • CONSISTENTLY PRODUCES AWARD WINNING WINES • THE SAN FELICE VITIARIUM IS A REPOSITORY OF THE GENETIC HERITAGE OF TUSCAN WINEMAKING. STUDIES INVOLVE DNA MAPPING OF ALL VARIETIES PRESENT, TO IDENTIFY FORGOTTEN INDIGENOUS VARIETIES, AND TO PREVENT THEM FROM BECOMING EXTINCT

the precursor to the Supertuscan wines, and Pugnitello, made from the ancient Tuscan grape of the same name, which San Felice re-discovered and experimented with over many years, in collaboration with the University of Florence.

Tuscany, Italy

Leonardo Bellaccini

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A G R I C O L A S A N F E L I C E

Il Grigio Chianti Classico Riserva VA R I E TA L Sangiovese V I N E A G E 25 years old S O I L Predominantly calcareous marl breakdown of Alberese and Galestro V I N I F I C AT I O N Fermentation and macera- tion on the skins lasted 18-20 days in stainless steel tanks. The wine matured for 24 months in large Slavonian casks (80%), and French oak barriques (20%). Aged one year in bottle. TA S T I N G N O T E On the nose, intense and persistent with the typical notes of sweet violet and wild red berries. An austere, full-bodied wine, with succulent tannins and fresh acidity. Chianti Classico Gran Selezione Poggio Rosso VA R I E TA L 80% Sangiovese, 10% Colorino, 10% Pugnitello V I N E A G E 25 years old S O I L predominantly calcareous marl breakdown of Alberese and Galestro with some alluvial soils V I N I F I C AT I O N 20-25 days fermentation on the skins, followed by malolactic fermentation and 20 month maturation in 500L French oak casks, then 15 months aging in bottle. TA S T I N G N O T E A savory, firmly structured wine offering aromas of baked plum, prune, resin, blue flower, and leather. The chewy, concentrated palate delivers juicy black cherry, mature blackberry, vanilla, cinnamon and mocha. Dusty tannins on the finish.

Chianti Classico VA R I E TA L 80% Sangiovese, 10% Colorino, 10% Pugnitello V I N E A G E 25 years old S O I L Predominantly calcareous marl breakdown of Alberese and Galestro V I N I F I C AT I O N Fermentation and maceration on the skins lasted 8-10 days in stainless steel tanks, followed by maturation in large Slavonian oak casks for 10-12 months. TA S T I N G N O T E A pretty and refined wine with plenty of strawberry, cherry and orange character on the nose and palate. Medium body, fine tannins and a fresh and soft finish. 92JS 91WS Gran Selezione Il Grigio Chianti Classico VA R I E TA L 80% Sangiovese, 20% Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo and Mazzese V I N E A G E 25 years old V I N I F I C AT I O N Each grape is fermented individually in stainless steel tanks followed by a 22 day maceration after which the wine aged for two years in 60-100HL Slavonian oak casks (50%) and in 225L and 500LFrench oak barriques. Aged in bottle eight months. TA S T I N G N O T E packed tight with brilliant red fruit intensity and beautiful background notes of pressed violets, licorice, crushed stone, honey and blue flower. S O I L Predominantly calcareous marl breakdown of Alberese and Galestro

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

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A L O I S L A G E D E R

Italy Owner: Alois Lageder Winemakers: Georg Meibner, Jo Pfisterer Founded: 1860 www.aloislageder.eu/index.php

T H E W I N E K E Y S • ALOIS LAGEDER WINES ARE PRODUCED VIA SUSTAINABLE, BIODYNAMIC AND ORGANIC FARMING METHODS • THE ESTATE KNOWN FOR ITS LEADING ROLE IN RECOGNIZING AND DEVELOPING ALTO ADIGE’S SINGLE VINEYARD WINES • ALOIS LAGEDER PRACTICES SITE-SPECIFIC VITICULTURE, WHERE QUALITY STARTS WITH THE SOIL, COMPOSED OF DOLOMITIC ROCK, GLACIAL MORAINE AND PORPHRY AND SLOPES RANGE FROM GENTLE TO STEEP • THE FAMILY HAS 156 ACRES OF ESTATE VINEYARDS, IN ADDITION TO FRUIT PURCHASED FROM LONG-TERM CONTRACTED GRAPE FARMERS ON SELECT SITES

Founded in 1823 in Alto Adige, Italy, Alois Lageder is currently run by Alois Lageder and Alois Clemens Lageder, representing the fifth and sixth generation of family ownership. The Lageder wines represent the extraordinary diversity of the Alto Adige region and its wide range of terroirs that includes Alpine and Mediterranean climates and vineyard elevations from 600 to 3,300 feet. The wines are made from grapes grown in vineyards owned by the Lageder family – about 123 acres – which are cultivated according to sustainable, biodynamic and organic farming methods and from grapes grown in the vineyards owned by long-term partnering grape growers. This close cooperation with contractual vintners from different areas in Alto Adige represents a fundamental component of the company history.

Alois Lageder

Alto Adige, Italy

Alois Clemens Lageder and Alois Lageder

A L O I S L A G E D E R

Pinot Bianco Vigneti delle Dolomiti IGT VA R I E TA L Pinot Bianco V I N E A G E 7 to 62 years old S O I L Sandy, gravelly with a high content of limestone. V I N I F I C AT I O N Fermentation takes place in stainless steel tanks, followed by maturation on its fine lees for four months. TA S T I N G N O T E Pronounced aromas of apples and peaches, light to medium- bodied with a fresh mouth-watering finish. 91WE Pinot Bianco Porer Alto Adige VA R I E TA L Pinot Bianco (certified organic grapes) V I N E A G E 11 to 28 years old S O I L Stony, sandy with a very high content of limestone. V I N I F I C AT I O N Partial skin contact, gentle pressing of the grapes, spontaneous fermentation and maturation in wood casks and stainless steel tanks for approximately five months. TA S T I N G N O T E Very aromatic, opulent, uplifted varietal aroma paired with pronounced mineral notes and elegant oak spice. Clean, grapey, full-bodied flavor, quite soft and creamy, refined and with a fresh finish.

Pinot Grigio Vigneti delle Dolomiti IGT VA R I E TA L Pinot Grigio V I N E A G E 3 to 60 years old S O I L Chalky soils with a high sand and gravel content . V I N I F I C AT I O N Fermentation takes place in stainless steel tanks, followed by maturation on its fine lees for four months. TA S T I N G N O T E Brilliant straw yellow with a green shimmer. Pronounced and expressive aroma with spice and floral notes. 90WE Chardonnay Alto Adige VA R I E TA L Chardonnay V I N E A G E 6 to 72 years old S O I L Sandy, gravelly with a high content of limestone. V I N I F I C AT I O N Fermentation takes place in stainless steel tanks, followed by maturation on its fine lees for four months. TA S T I N G N O T E The aroma is delicate with pronounced notes of subtropical fruit; quite intense flavor and a good, medium bodied structure, coupled with lively acidity.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

A R G Y L E W I N E R Y

United States | Oregon Owner: Distinguised Vineyards & Wine Partners Winemaker: Nate Klostermann Founded: 1987 www.argylewinery.com

Established in 1987, Argyle farms over 350 acres of estate vineyards in the Dundee Hills and Eola Hills-Amity District.Winemaker Nate Klostermann’s focus is on vintage-driven wines from great sites. Argyle’s three major vineyards are the 140 acre Knudsen Vineyard planted in 1972-1974 on red Jory soil, the 180 Acres acre Spirit Hill Vineyard planted in 2008 on red Jory soil and the 140 acre Lonestar Vineyard planted in 1996 on red Jory & Missoula flood soils. Traditional method sparkling wine was Argyle’s signature wine from the beginning and the first winery to make its sparkling wines from late- season-ripened Dijon clone varietals to ensure high natural acidity and mineral structure. In most vintages there are four Pinot Noirs produced: Willamette Valley, Reserve, Nuthouse and Spirithouse. Nuthouse is a

T H E W I N E K E Y S • ARGYLE IS THE ONLY WINERY TO HAVE A SPARKLING WINE, PINOT NOIR AND CHARDONNAY ALL EARN A PLACE ON WINE

SPECTATOR’S ANNUAL LIST OF THE “TOP 100 WINES IN THE WORLD.”

• THE WINERY’S FOCUS IS ON FARMING VINTAGE-DRIVEN WINES FROM GREAT SITES • OREGON’S PREMIERE PRODUCER OF SPARKLING WINE. ARGYLE WINERY HAS BEEN PRODUCING SPARKLING WINE SINCE ITS BEGINNING IN 1987.

uniquely styled Pinot Noir that is intense and bold. It takes its name from the original winery which was housed in an old hazelnut processing plant. The primary source of the Nuthouse Pinot Noir is the Lonestar Vineyard. Spirithouse is a more subtle and silky style.

Dundee Hills, Oregon

Nate Klostermann

A R G Y L E W I N E R Y

Pinot Noir Willamette Valley VA R I E TA L Pinot Noir

Brut, Willamette Valley VA R I E TA L 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier V I N E A G E 10 to 46 years old S O I L Volcanic Jory and Nekia V I N I F I C AT I O N Fermentation in 90% stainless steel and 10% neutral oak. Partial Malolactic (5%). Dosage 8 g/L. TA S T I N G N O T E The pinot noir dominated blend provides impressive red-fruited dimension to the ripe pear, fig and roast hazelnut. The middle palate is invigorated with dynamic acid backbone and edgy minerality, bringing balance and concentration to the long finish. 91WS

V I N E A G E 10 to 46 years old S O I L Volcanic Jory and Nekia

V I N I F I C AT I O N Fermentation in 1.5 ton open-top fermentors with punch downs. TA S T I N G N O T E Darker in fruit profile with savory spice and delicate floral accents, while the middle palate is classic Argyle silkiness in texture, with persistent length.

Pinot Noir Reserve Willamette Valley VA R I E TA L Pinot Noir

Chardonnay Willamette Valley VA R I E TA L 100% Chardonnay V I N E A G E 10 to 46 years old S O I L Volcanic Jory and Nekia V I N I F I C AT I O N Fruit from three estate vineyards - Knudsen Vineyard, Lone Star Vineyard and Spirit Hill Vineyard was fermented in stainless steel and French Oak barrels. One third of the blend was blocked from undergoing malolactic fermentation. TA S T I N G N O T E An intriguing mix of herbal, citrus and stone-fruit components. Lemon pepper and grapefruit, with a touch of Satsuma orange, all stand out. A slick lick of caramel carries on the finish. 90WE

V I N E A G E 10 to 46 years old S O I L Volcanic Jory and Nekia

V I N I F I C AT I O N Fermentation in 1.5 ton open-top fermenters with punch downs. TA S T I N G N O T E Aromas of cherries, dried strawberries, plums and raspberries. Medium body, tightly grained tannins and a fresh and juicy finish. Savory. 93JS

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

AV I G N O N E S I

Italy Owner: Virginie Saverys Winemaker: Ashleigh Seymour, Matteo Giustiniani Founded: 1974 www.avignonesi.it/en

The winery was established in 1074 and is named after the Avignonesi family, the founders of the original estate. In 2009 the estate was acquired by Virginie Saverys who recently retired from a highly successful legal career. She immediately initiated a detailed geographical study of the property to discover the potential of this terroir. The results revealed previously unknown and important facts regarding soil diversity. Armed with this knowledge, Virginie and her team evaluate the unique characteristics of each parcel to determine the most suitable farming, vinification, pruning and planting methods. All 495 acres are farmed organically. Avignonesi makes other wines beside Vino Nobile, including the 50/50 blend of Sangiovese and Cabernet Sauvignon called Grifi, which when originally produced in the 1960s acquired the Super Tuscan moniker.

T H E W I N E K E Y S • THE WINES ARE CERTIFIED BIODYNAMIC • ALL THE WINES ARE MADE WITH ESTATE GROWN GRAPES ONLY • AVIGNONESI IS THE BENCHMARK FOR VINO NOBILE

Another wine, Desiderio, is Merlot based wine from the Cortona region

Cortona Montelpulciano

and is named after the robust Chianina beef steers raised in region.

Tuscany, Italy

Virginie Saverys

AV I G N O N E S I

Rosso di Montepulciano VA R I E TA L Sangiovese V I N E A G E 10 to 25 years old S O I L Clay, sand and silt

Rosso di Toscana Cantaloro VA R I E TA L 50% Cabernet Sauvignon,

40% Merlot, 10% Sangiovese V I N E A G E 10 to 40 years old S O I L Clay, sand and silt

V I N I F I C AT I O N Maceration and fermenta- tion on the skins with indigenous yeast lasted 10-20 days, depending on the individual lots. Malolactic fermentation took place in large Slavonian oak casks. Aged for nine months in oak and a minimum of three months in bottle. TA S T I N G N O T E Spicy, with intense aromas of red berry fruits and hints of violets. The flavor is silky, and complex, expressing a beautiful harmony between freshness, acidity and sweetness. 90WS

V I N I F I C AT I O N Fermentation and maceration in stainless steel tanks with natural yeast lasted 7-10 days. Matured for six months in oak barrels. TA S T I N G N O T E A blend of Italian and international varieties, this wine displays rich, yet fragrant fruity aromas, with notes of Mediterranean herbs and subtle spicy hints. 91 - JS Vino Nobile di Montelpulciano VA R I E TA L Sangiovese V I N E A G E 10 to 40 years old S O I L Clay, sand and silt V I N I F I C AT I O N Fermentation and maceration on the skins lasted from 20 to 30 days, depending on the individual lots. The wine matured for a total of 18 months: 12 months in French barriques and six months in large Slavonian oak casks, followed by a minimum of six months in bottle. TA S T I N G N O T E Intense aromas of fresh, red fruits and forest floor with a touch of sweet spices. The taste is medium-bodied, round and elegant with silky tannins and a long lasting finish. 91+WA

Grifi Toscana Rosso IGT VA R I E TA L 50% Sangiovese, 50% Cabernet Sauvignon V I N E A G E 15 to 38 years old S O I L Generally rich in clay

V I N I F I C AT I O N Separate fermentation for the two varieties in stainless steel tanks with the use of indigenous yeasts. Fermentation and maceration on the skins lasted from 23 to 27 days for the Sangiovese and from 28 to 29 days for the Cabernet Sauvignon. Aged for18 months in oak. TA S T I N G N O T E Ripe aromas of red and black berry fruit, and scents of sweet spices. The flavor is warm and dense with crunchy tannins, distinctive of a great vintage. The finish is long, warm and savory, with a light, balsamic touch.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B A B I C H

New Zealand Owner: The Babich Family Winemaker: Adam Hazeldine Founded: 1916 www.babichwines.com

Stylish, finely blended wines of a consistently outstanding quality are the signature of Babich. One of New Zealand’s largest family-owned wine companies, the winery was established in 1916 by Croatian immigrant Josip Babich when he and his brothers purchased a 72-acre property in Henderson Valley. Over the years, the family has become a premier producer of New Zealand wines, exporting to numerous markets around the world. With vineyards in Auckland, Hawke’s Bay, Marlborough and Gisborne, Babich combines the craftsmanship of today with the experience won from years of pioneering viticulture and winemaking. Sustainable production and a willingness to invest in the future ensure that this approach will continue to deliver fine wines for generations to come.

T H E W I N E K E Y S • NEW ZEALAND’S MOST EXPERIENCED, FAMILY OWNED WINE PRODUCER • 100+ YEARS OF WINERY EXPERIENCE • BABICH WINES’ FERNHILL VINEYARD BECOMES NEW ZEALAND’S FIRST SUSTAINABLY REGISTERED VINEYARD

Marlborough, New Zealand

David Babich

B A B I C H

Sauvignon Blanc Marlborough VA R I E TA L Sauvignon Blanc S O I L Free-draining, alluvial loams over gravelly sub-soils V I N I F I C AT I O N The grapes were quickly crushed, pressed and fermented with cultured and indigenous in stainless steel tanks. The wine was then fined, filtered, blended and bottled. TA S T I N G N O T E Aromas of gooseberry with a hint of grapefruit. Mineral and herbal notes, white musk. Medium weight and textural - good flesh with a zesty finish. through the long, bone-dry finish, which is built on minerality. Sauvignon Blanc Black Label Marlborough VA R I E TA L Sauvignon Blanc S O I L Free-draining, alluvial loams over gravelly sub-soils V I N I F I C AT I O N The grapes were crushed and pressed into stainless steel tanks, where most of the juice was fermented at a range of temperatures to capture the varietal flavors. A small portion of juice was fermented in neutral oak barriques. The individual lots were are aged on its lees, then blended and bottled. TA S T I N G N O T E Lifted aromas with smoke and citrus blossom overlaying notes of blackcurrant and gooseberry. A lush sweet fruited entry full of exotic green fruits leads to passion fruit with blackcurrant and gooseberry.

Sauvignon Blanc Family Estates Headwaters Organic Marlborough VA R I E TA L Sauvignon Blanc S O I L Lighter loam over underlying gravel V I N I F I C AT I O N Certified organic grapes were gently crushed and pressed into stainless steel tanks then the juice was fermented at controlled temperatures with a combination of selected and indigenous yeasts. TA S T I N G N O T E Pretty nose combines floral notes with lime, lemon and orange. Citrus persists on the palate with juicy green fruits and spice on the tangy finish. Pinot Noir Marlborough VA R I E TA L Sauvignon Blanc S O I L Free-draining, alluvial loams over gravelly sub-soils V I N I F I C AT I O N Destemmed, cold soaked and fermented in open-top vats with natural and cultured yeasts. Post ferment maceration. Aged six months on in oak. TA S T I N G N O T E The bouquet shows earthy dark fruits and spicy strawberries with a touch of cedar. Flavors of raspberry and cherry lead the palate into some dark tarry notes with a hint of vanilla. 90WS

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B L A C K ’ S S TAT I O N

United States | California Owner: John Giguiere, Lane Giguiere, Karl Giguiere Winemaker: Dan Cederquist Founded: 2005 www.matchbookwines.com/brands/blacks-station

Due east of Napa, in northern California’s rolling Dunnigan Hills, is a little town called Zamora. In the late 1800s, locals used to call it Black’s Station. Black’s Station wines celebrate the merits of Yolo County — homegrown fruit farmed with careful attention to quality and an eye to value. Black’s Station sticks to the classics, estate grown Chardonnay and Bordeaux varietals made to showcase the terroir of the region.

T H E W I N E K E Y S • BLACK’S STATION WINES EXPLOITS THE VIRTUES OF YOLO COUNTY: ESTATE FRUIT FARMED WITH ATTENTION TO QUALITY • BLACK’S STATION STICKS TO THE CLASSICS, CHARDONNAY AND BORDEAUX VARIETALS • WINEMAKER DAN CEDERQUIST CRAFTS KILLER WINES THAT WOULDN’T BREAK THE BANK

Dunnigan Hills, California

Dan Cederquist

B L A C K ’ S S TAT I O N

Chardonnay Yolo County VA R I E TA L Chardonnay V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N The wine was aged for ten months in a mix of American, Hungarian and French oak. TA S T I N G N O T E A brilliant straw color with aromas of pear, peach and melon followed by lively tropical fruit flavors complemented by toasty oak notes and a hint of vanilla on the finish. Red Blend Yolo County VA R I E TA L 65% Malbec, 18% Petit Verdot, 17% Petite Sirah V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N Fourteen months in a blend of American, French and Hungarian oak barrels. TA S T I N G N O T E Complex aromas of raspberry, cocoa and baking spices. This bold wine offers tobacco and saddle leather that smoothly transitions to a lengthy finish.

Cabernet Sauvignon California VA R I E TA L Cabernet Sauvignon V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N The wine matured for thirteen months in a blend of American, French and Hungarian oak. TA S T I N G N O T E Aromas of olive tapenade, raspberry and mocha with hints of vanilla. Layers of toast, juicy red berries and chocolate flavors are complemented by round soft tannins. Malbec Yolo County VA R I E TA L 79% Malbec, 11% Tannat, 10% Petit Verdot V I N E A G E 3 to 10 years S O I L Corning Red Soil; gravely loam top-soil and clay subsoil V I N I F I C AT I O N The wine was aged for ten months in a mix of American, Hungarian and French oak. TA S T I N G N O T E Beautiful berry fruit aromas and hints of violets mingle with flavors of raspberry and blackberry cobbler. Robust tannins frame the smooth flavors.

Martin S cott Wines | 31West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B O D E G A S B O R S A O

Spain Owner: Bodegas Borsao Winemaker: Jose Luis Cheuca Founded: 2001 www.bodegasborsao.com

Bodegas Borsao, located in the town of Borja, in Northwest Aragón, was established in 2001. The origins go back to 1958, the year the Cooperative of Borja was founded. This is where Borsao originated as a brand. Some years later, the co-operatives of Pozuelo and Tabuenca joined Borja, adding their resources and –most importantly- their vineyards. Their vineyards are planted between the Ebro River and the Moncayo mountain range in the province of Zaragoza. Borja has very sandy soils with small stones and sits at an altitude of 1476 feet, Pozuelo presents silty soils mixed with gravel at an altitude of 1148 feet and Tabuenca has red clay mixed with red-slate at an altitude of 2460 feet. The grapes are hand harvested.

T H E W I N E K E Y S • BORSAO IS THE BENCHMARK FOR PREMIUM SPANISH GARNACHA AND ONE OF THE WORLD’S LEADING GARNACHA PRODUCERS • OAK IS USED MODERATELY TO ADD COMPLEXITY TO THE WINES, RATHER THAN IMPOSE ITS PRESENCE ON THE WINES • NEW AND NEUTRAL OAK OF DIFFERENT SIZES HELPS THE EXPRESSION OF BORSAO WINES

Bodegas Borsao and Jorge Ordóñez have a long standing relationship that goes back to the early 1990’s. Jorge pioneered the market for Garnacha in the United States with Bodegas Borsao and has assisted them in the creation of many of their brands.

Borja, Spain

Jose Luis Cheuca

B O D E G A S B O R S A O

Vina Borgia Garnacha VA R I E TA L Garnacha V I N E A G E 10 to 15 years S O I L Stony and silty soils with clay and limestone V I N I F I C AT I O N The grapes underwent a 15 day fermentation in steel. TA S T I N G N O T E Dark cherries and blue- berries mingle on the palate and are accented by light peppery notes. Fresh bright flavors are balanced by a fine structure and long finish. Berola VA R I E TA L 70% Garnacha, 20% Syrah, 10% Cabernet Sauvignon V I N E A G E Planted in 1956 for Garnacha, 1990 for Cabernet Sauvignon, 2000 for Syrah SO I L A mix of silty clay, limestone and stony soil V I N I F I C AT I ON Maceration and fermentation lasted 12-15 days. Each variety was fermented individually in stainless steel tanks. The wine matured for 14 months in French and American oak. TA S T I N G N O T E Intense cherry red color. Remarkable aromatic complexity with notes of black fruit, balsamic and toasted touches. Warm and gentle in the mouth, with soft but persistent tannins in perfect balance with the alcohol.

Tres Picos Garnacha VA R I E TA L Garnacha V I N E A G E 35 to 60 year old S O I L Stony and silty soils with clay and limestone

V I N I F I C AT I O N The grapes were fermented for 20-25 days in a combination of French oak and stainless steel tanks and aged in French oak barrels for five months. TA S T I N G N O T E Aromas of ripe red fruit with floral nuances on the nose. In the mouth, it is a well-structured rich wine that evokes tastes of blackberry, plum and tones of leather and vanilla, with soft and silky tannin. Borsao Garnacha VA R I E TA L 85% Garnacha, 15% Tempranillo V I N E A G E 15 to 25 years old S O I L Stony and silty soils with clay and limestone V I N I F I C AT I O N The varieties were individ- ually fermented for 10-12 days in stainless steel tanks after which the wine was blended. TA S T I N G N O T E Black cherries and blue- berries coincide with gentle vanilla and toast, and mineral and rock elements finish the wine, along with a whisp of citrusy crispness. 89RP Rosé VA R I E TA L Garnacha V I N E A G E 35 to 40 years old SO I L A mix of silty clay, limestone and stony soil V I N I F I C AT I O N Stainless steel TA S T I N G N O T E Crisp, lively, fruity, juicy and quaffable offering banana strawberry custard, macadamia cookie, and spiced cherries.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B R E C K E N R I D G E D I S T I L L E R Y

United States | Colorado Owner: Bryan Nolt Producer: Jordan Via Founded: 2007 www.breckenridgedistillery.com

For owner Bryan Nolt, finding the best master distiller possible for Breckenridge meant going back to school.While taking a class at the American Distilling Institute, Bryan met Jordan Via. Jordan is well known amongst the artisanal distilling community – as the distilling instructor at the Institute, he’s trained most of them. At Breckenridge, Jordan applies a purist, traditional approach to distillation. His handcrafted, small-batch spirits are made using a Vendome custom copper pot still and premium ingredients – no shortcuts or additives are allowed. Jordan attributes the unique taste profile of Breckenridge to the water. The distillery, situated at 9,600 feet above sea level, is the highest in the world. Massive snow fall and the glaciers atop Mt. Quandary, a 14,000 foot peak, provide pristine water with a unique ph balance which lends a

T H E D I S T I L L E R Y K E Y S • HIGHEST DISTILLERY AT 9,600 FEET AND ONE OF THE FIRST DISTILLERIES TO USE WATER FROM COLORADO ROCKY MOUNTAIN SNOWMELT. IT HAS INTENSE CONCENTRATION OF MINERALS IN IT AND NO IRON • BRECKENRIDGE DISTILLERY WINS THE ICONS OF WHISKY AWARD FOR BRAND INNOVATOR OF THE YEAR 2018 BY WHISKY MAGAZINE IN NEW YORK CITY • MASTER DISTILLER JORDAN VIA IS WELL KNOWN AMONGST THE ARTISANAL DISTILLING COMMUNITY – AS THE DISTILLING INSTRUCTOR AT THE AMERICAN DISTILLING INSTITUTE, HE’S TRAINED MOST OF THEM

distinctive flavor and texture. Says Jordan, “You just can’t underestimate the importance of the water in any spirit…it accounts for greater than half the volume”. To maintain its integrity, the water is not filtered for the vodka and only slightly filtered for the whiskey.

Breckenridge, Colorado

Jordan Via

B R E C K E N R I D G E D I S T I L L E R Y

Bourbon Whiskey Port Cask Finish MA S H B I L L High rye mash with over 50% corn, and a drop of barley D I S T I L L AT I O N Made by using their flagship bourbon, then finishing it for 4 to 6 months in casks previously used in the aging of tawny port wine. Colorado distilled and made, this limited-edition, no age statement bourbon finished in port casks. TA S T I NG NO T E Nose is sweet with caramel, vanilla, red berries and a slight spice. Palate has flavors of caramel, dried fruit, brown sugar and oak. The finish is medium long. Gin MA S H B I L L Imported Italian juniper D I S T I L L AT I ON A combination of botanical maceration and gin basket distillation, the base spirit is 100% neutral spirit distilled from grain. All of this is done on a custom built Vendome copper pot still. TA S T I NG NO T E (90º) A twist of lemon on the nose, with a hint of iris bloom. The palate is bright with citrus and dose of coniferous evergreen. A solid mouthfeel with spicy undertones and lavender. The finish is clean, bright and floral.

Bourbon Whiskey (86º) MA S H B I L L Made from a high-rye mash bill mixed with Rocky Mountain snowmelt. D I S T I L L AT I O N Made using traditional, open-top Scottish style fermentation, it was aged in 55 gallon, Char No. 3, Missouri white oak barrels for three years. TA S T I N G N O T E (86º) A deep amber, aromas of under-ripe bananas and notes of white pepper and toasted sesame precede a balanced, nimble mid-palate. The finish ends with a touch of bitterness and undertones of vanilla and honey. 96 Points - Ultimate Spirits Competition 2012 Vodka MA S H B I L L Sweet Corn D I S T I L L AT I O N Five times distilled to 194 proof. Filtered through coconut shells for purity. TA S T I NG NO T E (80º) Light in body, but balanced by clean minerality and a soft texture. Presents notes of lemon cream and fragrant meadow flowers, the finish displays just a hint of sweetness.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

B R I D G E L A N E W I N E S B Y L I E B C E L L A R S

United States | New York Owner: Premium Beverage Group Winemaker: Russell Hearn Founded: 2004 www.bridgelanewine.com

In 2004, Lieb Cellars introduced Bridge Lane: a line of every day wines at more affordable price points. Ten years later, Bridge Lane introduced alternative formats, with the wines being offered in 750ml bottles, 375ml cans, 3L boxes and 19.5L disposable kegs. The vineyard sites were carefully chosen for their loamy, well-draining soils and proximity to the Long Island Sound and Peconic Bay, two bodies of water that impart moderate temperatures and an extended growing season that is a month longer than any other New York wine region. Russell Hearn is the winemaker. As a member of Long Island Sustainable Winegrowing, the vines are grown using sustainable vineyard practices. They avoid the use of herbicides and use organic fertilizers. Yields are kept low, and the fruit is picked by hand.

T H E W I N E K E Y S • WINERY CONTROLS EVERY STEP OF THE PROCESS – THE VINEYARDS – BOTH ESTATE AND PURCHASED ARE SUSTAINABLY FARMED • WINERY BOTTLES, KEGS, BOXES AND CANS ON DEMAND ON SITE AT THE WINERY. BOTTLES ARE VINTAGE DATED, AND KEGS, BOXES AND CANS ARE NON-VINTAGE • EVERYTHING IS FRESH, HIGH QUALITY, GREAT VALUE

North Fork

Long Island, New York

Russell Hearn

B R I D G E L A N E W I N E S B Y L I E B C E L L A R S

Sauvignon Blanc VA R I E TA L Sauvignon Blanc V I N E A G E 21+ years old S O I L Loam

Rosé VA R I E TA L 45% Cabernet Franc, 27% Merlot, 16% Malbec, 8% Pinot Noir, 4% Pinot Blanc V I N E A G E 19 to 35 years old S O I L Loam V I N I F I C AT I O N Fermentation lasted 40 days, malolactic was blocked and the wine aged in stainless steel tanks. TA S T I N G N O T E Cabernet Franc-based, you’ll find notes of guava and peach blossom followed by flavors of strawberry and watermelon.

V I N I F I C AT I O N Fermented for 27 days using yeast strain EC-1118 which came from the institute Oenologique de Champagne à Epernay. No malolactic, aged three months in stainless. TA S T I N G N O T E Flavors of citrus, grapefruit and freshly cut grass.

Chardonnay VA R I E TA L Chardonnay V I N E A G E 35 years old S O I L Loam

Red Blend VA R I E TA L 44% Merlot, 22% Cabernet Franc, 13% Petit Verdot, 12% Malbec,

9% Cabernet Sauvignon V I N E A G E 19 Years old S O I L Loam

V I N I F I C AT I O N Fermentation lasted 42 days using yeast strain VL1 which was selected from the Bordeaux Institute of Oenology. No malolactic, aged three months in stainless. TA S T I N G N O T E This steel-fermented wine displays bright aromas of stone fruit and green apple with a fresh finish, lingering minerality and subtle, earthy edge.

V I N I F I C AT I O N Varieties were harvested and vinified individually. Maceration for 14 days, fermentation for 12-16 days with full malolactic and aged for six months in Hungarian oak. TA S T I N G N O T E This Bordeaux-style blend is medium-bodied, smooth and balanced with flavors of red fruits, black cherries and a hint of oaky spice.

White Merlot VA R I E TA L Merlot V I N E A G E 21+ years old S O I L Loam

V I N I F I C AT I O N The juice has no contact with the red skins, resulting in the wine’s light color. TA S T I N G N O T E Bright grapefruit and lemongrass aromas accented by flavors of citrus and Fuji apple.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

C A N T I N A R I F F B Y P R O G E T T O L A G E D E R

Italy Owner: Alois Lageder Winery Winemaker: Alois Lageder winemaking team Founded: 2008 www.cantinariff.it/the-wines

This top value Pinot Grigio reflects the expertise of acclaimed winemaker Alois Lageder, a fifth generation owner and winemaker in Alto Adige. Lageder’s long-standing credibility with wine growers gives him access to some of the region’s best Pinot Grigio for this special selection. The name riff, German for reef, refers to the Dolomite’s geologic origin: coral reefs and high limestone content deposits by fossils from an ancient sea that covered the region millions of years ago.

T H E W I N E K E Y S • RIFF PRODUCES WINES WITH UNQUESTIONABLE QUALITY AND EXTRAORDINARY MARKET VALUE • PRODUCED BY ONE OF NORTHERN ITALY’S MOST FAMOUS WINE MAKERS, ALOIS LAGEDER • THE VINEYARDS ARE LOCATED ON THE SLOPES OF THE FOOTHILLS OF THE DOLOMITES, A REGION WITH SOME OF THE MOST PRIZED ALLUVIAL SOILS

Alto Adige, Italy

C A N T I N A R I F F B Y P R O G E T T O L A G E D E R

Pinot Grigio delle Venezie IGT VA R I E TA L Pinot Grigio S O I L Alluvial limestone soil V I N I F I C AT I O N Fermentation in stainless steel tanks, followed by maturation on its fine lees for up to four months. TA S T I N G N O T E Fine, fruity (apples, peaches), forward varietal aromas. Pronounced, clean, elegant, grapey flavor. Light to medium-bodied with a fresh mouth-watering finish.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

D O M A I N E F O U R N I E R P E R E E T F I L S

France Owner: Claude Fournier Winemaker: Claude Fournier Founded: 1995 www.davidmilliganselections.com/our-estates/domaine-fournier-pere-et-fils

The Fournier family, which has been making wine since the 1800s, now presides over one of the most important estates in the Sancerre region. Domaine Fournier is comprised of 222 acres in the appellations of Sancerre, Pouilly-Fume and Menetou-Salon. The Sancerre vineyards include top sites in the villages of Verdigny, Sancerre, Bue and Maimbray, which helps bring sophistication and complexity to the wines. The family controls every detail of the process from planting vines through bottling, using only their best selections for the Domaine’s wines. Farming practices are responsible and yields are rigorously controlled. Vineyard parcels are carefully selected and grapes are sorted by hand. The modern, thermo-regulated winery is designed to allow the use of gravity from vinification and elevage to bottling, which ensures delicate treatment throughout the process.

T H E W I N E K E Y S • ONE OF THE MOST IMPORTANT ESTATES IN THE SANCERRE REGION BASED ON BOTH THE EXTENT OF THEIR VINEYARD HOLDINGS AND THEIR COMMITMENT TO QUALITY • THE FOURNIER FAMILY OWNS AND OPERATES THE DOMAINE, CONTROLLING EVERY STEP OF THE PROCESS • THE WINES ARE PRECISE, CLEAN AND FINELY TEXTURED WITH FRUIT AND MINERALITY IN IDEAL BALANCE

Domaine Fournier wines are prized for their fruit expression and classic minerality. They can be found on many of the best tables around the world.

Sancerre, France

Claude Fournier

D O M A I N E F O U R N I E R P E R E E T F I L S

Sancerre Rose Les Belles Vignes VA R I E TA L Pinot Noir V I N E A G E 20 years S O I L Limestone, marl and flint V I N I F I C AT I O N 12 to 20 hours of maceration before pressing. Static racking of the must. Fermentation in stainless steel tanks for a period of three weeks. No malolactic fermentation. Matured on its fine lees. TA S T I N G N O T E A pretty bouquet of watermelon and light raspberry with notes of a sea shell mineral quality.

Sancerre Les Belles Vignes VA R I E TA L Sauvignon Blanc V I N E A G E 20 years S O I L Limestone, clay and flint V I N I F I C AT I O N Static racking of the must. Fermentation in stainless steel tanks for a period of three weeks. No malolactic fermentation. Matured on its fine lees. TA S T I N G N O T E Very pure and chiseled, with gooseberry, straw and flint flavors tightly coiled, driven by a mouthwatering salinity through the long, bone-dry finish, which is built on minerality. Vin de Pays de Loire Sauvignon VA R I E TA L Sauvignon Blanc V I N E A G E 30 years old on average S O I L Limestone, clay and flint V I N I F I C AT I O N Static racking of the must. Fermentation in stainless steel tanks for a period of three weeks. No malolactic fermentation. Matured on its fine lees. TA S T I N G N O T E A fresh and crisp pure Sauvignon from the younger vines of the estate. A fantastic value!

Sancerre Grande Cuvee VA R I E TA L Sauvignon Blanc V I N E A G E 30 to 50 years S O I L Clay and limestone

V I N I F I C AT I O N Special vinification starting from the settling of the juice. Racking of the must, being filtered instantly and before fermentation, followed by standard thermo-

regulated fermentation. No malolactic fermentation. Maturation on fine lees.

TA S T I N G N O T E Aromas of ripe pear, star fruit and lemon. The texture is full for Sancerre, with above-average weight, framed by a back- bone of ripe acidity. The finish is complex and elegantand elegant.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

E L P E L O T O N D E L A M U E R T E

Mexico Owner: Culberto Santiago Producer: Culberto Santiago Founded: 2009 www.pelotondelamuerte.com/en

Mezcales de Leyenda was founded by Jaun Jesus Lozoya and Cesar Gonzalez Hermosillo. They have long standing relationships with artisanal mescal producers from different regions in Mexico. In 2009 Pedro Ochoa and New York based chef Danny Mena joined Mezcales de Leyenda to educate the public on mezcal as a category. Pelotón de la Muerte is produced by Master Mezcalero Cutberto Santiago in the village of Santiago Matatlán in Oaxaca, Pelotón De la Muerte is made from 100% agave espadín cooked in a pit oven covered with volcanic rocks. The juices from the cooked piñas are pressed using a traditional tahona, then fermented in wooden vats before being double-distilled in copper pot stills. The name and label of Pelotón de la Muerte, which means Brigade of Death, commemorates the flag used by the insurgents during the Mexican Revolution.

T H E D I S T I L L E R Y K E Y S • GREAT VALUE FOR A TRADITIONALLY MADE MEZCAL • WORKHORSE COCKTAIL DRIVER • A DOOR OPENER FOR CUSTOMERS JUST GETTING INTO MEZCAL

Oaxaca, Mexico

Culberto Santiago

E L P E L O T O N D E L A M U E R T E

Mezcal Silver D I S T I L L AT I O N Ancient traditional methods, starting with cooking in a stone pit oven for 4-6 days covered with lava rocks, after which it ferments for four days or more in wooden vats using only wild yeast from the ambient environment. It is then double- distilled with agave fiber in copper pot stills and bottled joven - unaged. TA S T I N G N O T E Lively, smoky aromas of char-roasted nuts and plantains and wood soap with a creamy, crisp, medium body. A mellow, nicely balanced sipping mezcal with a nice inter- play of delicate smoke and creamy fruitiness.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

F R A N Ç O I S M O N TA N D

France Owner: Group GCF Winemaker: Arnaud Van Der Voorde Founded: 1940’s www.francoismontand.com

François Montand, a descendent of winemakers from Champagne, moved to the Jura region in the 1940s and began making traditional method sparkling wines. He was instrumental in the creation of the Crémant du Jura AOC. Montand employs a rigorous selection of the best grapes to offer fresh and fruity, sparkling wine. Grapes are sourced from diverse terroirs throughout France. Select vineyards are located in the Gascony region and the soils are alluvial with clay and sand. Additional vineyard sites are located on the west facing slopes of the Jura Mountains, and the soils are mostly clay and limestone with some marl deposits. After harvest and sorting, the grapes are pressed gently to keep all the

T H E W I N E K E Y S • MADE IN THE JURA REGION OF FRANCE BY A FAMILY FROM CHAMPAGNE USING THE TRADITIONAL CHAMPAGNE METHOD, WHICH PRODUCES A FINE MOUSSE, COMPLEX AROMAS AND CREAMY TEXTURE • A VERSATILE SPARKLING WINE IN CLASSIC, UPSCALE PACKAGING AT A BARGAIN PRICE • GREAT FOR SIPPING ON ITS OWN OR MIXING IN COCKTAILS – PERFECT FOR BY THE GLASS, BRUNCH, CATERING, FLOOR STACKING AT RETAIL

aromatic potential of the fruit. The first fermentation occurs at low temperatures

with selected yeasts. After blending and bottling, the liqueur de tirage is added and the secondary fermentation begins. Aged horizontally for at least nine months before being disgorged and prepared for shipment.

Jura, France

Arnaud van der voorde

F R A N Ç O I S M O N TA N D

Brut Rose NV VA R I E TA L Black Grenache and Cinsault S O I L Limestone and clay V I N I F I C AT I O N Champagne Method. Aged on its lees for at least for 9 months. TA S T I NG NO T E Salmon pink in appearance with a purple tinge and intense, fine aromas of dried cherries and raspberries. The palate is crisp, dry and round, with a lot of great bubbles. The finish is clean with a pleasant sharpness of red berries.

Brut Blanc de Blancs NV VA R I E TA L Colombard, Ugni Blanc and Chardonnay S O I L Limestone and clay V I N I F I C AT I O N Champagne Method. Aged on its lees for at least for 9 months. TA S T I N G N O T E The appearance is pale gold with a hint of green and fine bubbles. Aromas of white flowers and citrus fruit give way to a creamy and smooth palate with flavors of freshly baked bread, golden delicious apples, and Meyer lemons. Truly harmonious.

©2018 Selected and Imported by Winebow Inc., New York, NY | thewinebowgroup.com

François Montand

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

G . D . VA J R A

Italy Owner: Fam. Vajra Winemaker: Fam. Vajra Founded: 1972 www.gdvajra.it/en/homepage

Milena and Aldo began the winery in 1972, producing small quantities of Piemontese wines from vineyards planted by Aldo’s father in 1947. The estate is named after Giuseppe Domenico Vajra, using vineyards that had been in the family since the 1920s. Vajra is now run by his Giuseppe’s son Aldo who, with the help of his wife Milena and their children. The 98 acre estate is located in Vergne, at an altitude of up to 1200 feet, the highest village of Barolo in north-west Italy. The elevated growing conditions here mean that grapes ripen later than in nearby vineyards, but possess an distinctive elegance as a result. The dry micro climate also results in relatively small yields helping to ensure grapes of excellent quality. The vineyards are planted with Nebbiolo in such prized vineyards as Bricco delle Viole, Fossati, La Volta and Coste di Vergne. Here the soil is rich in calcareous marl, with rocky outcrops, giving fragrant and

T H E W I N E K E Y S • G.D. VAJRA WINES HAVE A BURGUNDIAN INTENSITY AND A PURITY OF FLAVOR THAT MAKES THEM STAND OUT IN BAROLO • ALDO VAJRA ADHERES TO OLD-STYLE WINEMAKING METHODS, SUCH AS AGING HIS BAROLO IN BARREL FOR THREE AND HALF YEARS PRIOR TO BOTTLING • ORGANIC VITICULTURE

particularly long-lived wines. They practice organic farming and craft sensitive, transparent wines of place by allowing the fruit to dictate its own evolution.

Piedmont, Italy

Aldo Vajra

G . D . VA J R A

Dolcetto d’Alba VA R I E TA L Dolcetto S O I L Mix of limestone and marl

Barbera d’Alba VA R I E TA L Barbera S O I L White clay marne including magnesium and manganese V I N I F I C AT I O N Fermentation lasts 15-20 days on average. Malolactic fermentation, a must for this variety, and aging for about 12 months in neutral oak barrels and in stainless steel. TA S T I N G N O T E Deep red color with purple hues. Fresh and harmonious with floral and fruity notes give way to hay, tobacco and spices. Great persistence and balance, with a velvet finish. S O I L Calcareous marl, with rocky outcrops V I N I F I C AT I O N Fermentation lasts between 25 and 40 days, depending on the character- istics of the vineyard and vintage. The wine matured for approximately 30 months in Slavonian oak 50-75hL before bottling. TA S T I N G N O T E Red fruit and plum flavors, flowers, pine needles and a finish that reminds of bushes. Albe is a mélange of sophisticated and delicate perfumes, supported by elegant acidity and ripe tannins. Albe may be the single best value in Barolo today. 93WS 92VIN Barolo Albe VA R I E TA L Nebbiolo

V I N I F I C AT I O N Fermentation in stainless steel tanks lasted 6-10 days with frequent pumping over. Aged in stainless steel tanks. TA S T I N G N O T E Small red fruits, sour cherry, violet and hay, soft, open in the mouth and balanced, it has delicate tannins accompanied by fresh acidity.

Langhe Nebbiolo VA R I E TA L Nebbiolo

S O I L Calcareous marl, with rocky outcrops V I N I F I C AT I O N Fermentation lasted 15-18 days, with indigenous yeast strains and daily punch downs. Aged for six months in stainless steel tanks, with a small portion aged in neutral wood before bottling. TA S T I N G N O T E Ruby bright red and delicate color. Intense notes of violet and Fanée rose, accompanied by the freshness of small red fruits. Silky tannins on the palate with verve and energy.

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

H I L L R O C K E S TAT E D I S T I L L E R Y

United States | New York State Owner: Jeff Baker Producer: Dave Pickerell Founded: 2012 www.hillrockdistillery.com

Hillrock Estate Distillery is located in the historic Hudson Valley, two hours north of NewYork City, overlooking the distant Berkshire Mountains. Founder, Jeffrey Baker’s passion for agriculture and whiskey, led him to partner with iconic master distiller Dave Pickerell. Pickerell served as Master Distiller at Maker’s Mark for 13 years, responsible for ensuring the quality and consistency of Maker’s Mark Bourbon. A former chairman of the Kentucky Distillers Association and a member of the Distilled Spirits Council, Pickerell is an expert nonpareil in the production of whiskey. Hillrock is one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. By controlling every aspect of production from planting and harvesting heirloom grains, to smoking the malt, to crafting whiskies in their copper pot still, to aging in small oak barrels and hand bottling, they are able to create the highest quality whiskies reflecting the uniquelocal terroir.

T H E D I S T I L L E R Y K E Y S • WORLD CLASS, HAND-CRAFTED SPIRITS MADE WITH ESTATE GROWN GRAIN, TRADITIONALLY FLOOR MALTED, DISTILLED AND AGED ALL ON SITE • THE 1 ST SOLERA AGED BOURBON IN THE MARKET • CREATED BY LEGENDARY DISTILLER, DAVE PICKERELL

Wine Enthusiast rated the single malt 97points in 2017 and has ranked the Solera Aged Bourbon one of the Top 50 Spirits in 2013.

Ancram, New York

Dave Pickerell

H I L L R O C K E S TAT E D I S T I L L E R Y

Double Cask Rye Whiskey D I S T I L L AT I O N Distilled from 100% estate grown rye in 53-gallon American oak barrels. After a couple of years, the rye finishes aging in a second barrel made from deeply charred wood, which gives the whiskey a ton of mellow sweetness and vanilla. TA S T I N G N O T E It’s aged in two different barrels, the last the most heavily charred. The end result is a deep, rich rye that shows off espresso, toffee, sarsaparilla and caramel. The finish reverberates with long echoes of clove, dried orange peel, nutmeg and baker’s chocolate. 94WE

Solera Aged Bourbon Whiskey D I S T I L L AT I O N Hillrock utilizes a solera system, a process for aging liquids by blending small amounts into older barrels. The new make is aged in new American charred oak barrels, until eventually it reaches 20 year-old Oloroso Sherry casks. This method creates well balanced tannins, spices and fruit. The average age of the Bourbon is 6 years and the rye content is approximately 37%. In another few years, they will hit 49% rye. TA S T I N G N O T E Pronounced nose of caramel, dried fruit, vanilla and spice, accented by an elegant floral note. The full-bodied palate with rich notes of brown sugar, molasses and toffee, merge with Oloroso sherry notes of walnut, fig and candied fruit merge with caramel and butterscotch on the long, balanced finish. Single Malt Whiskey D I S T I L L AT I O N Barley is malted and peated on premise in one of the 1st malt houses built at a distillery in the US. Double distilled in a copper pot and aged for two years before finishing in PX Sherry barrels. TA S T I NG NO T E Bold smoky-sweet campfire notes lead into toffee, chocolate and espresso before drying to a gentle exhale of smoke. 97WE

Martin S cott Wines | 31 West 27th Street | 7th Floor | New York, NY 10001 | 212.255.9414 Thewinebowgroup.com

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