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WAINSCOTT MAIN WINE & SPIRITS

Domain Bonnet Huteau is situated in the center of the Muscadet vineyard, in the Sèvre & Maine appellation, 20km from Nantes. This domain has been producing Muscadet for more than 150 years. Winemakers Jean-Jacques, Rémi Bonnet, Vincent Pineau operate the Domaine Bonnet-Huteau, giving their best to develop a whole palette of flavours so that their Muscadet wines express the best quality and minerality for each terroir – gneiss, micaschist, amphibolite and granite. The wines are certified organic.

Our wines are characterized by their environment as well as their education. The environment is made up of the terroir of the Carnuntum region with its unique combination of exposition, soil and microclimate that offers perfect prconditions for viticulture. We process white and red grapes from a total of over 54 hectars of vineyards, of which we own more than half. The remaining area belongs to contract growers, who work the vineyards according to our quality guidelines. More than three quarters of the vineyards are planted with red grape varieties.

Andrea’s vineyards were ravaged by hail in 2016, compensating with extra vigor in 2017—particularly among the young Nebbiolo vines he had planted in 2012. It occurred to Andrea that these exuberant young vines might marry interestingly with a parcel of 70-year-old maggiorina-trained Croatina he had previously vinified and bottled separately (see below), and thus ROSSONOAH was born. Comprising 50% young-vines Nebbiolo, 40% old-vines Croatina, and 10% Vespolina, it is a perfect rendering of the Alto Piemonte in miniature. One senses the strict mineral discipline of Bramaterra’s volcanic rock, the savory beam of high-tension-wire fruit, and the high-toned aromatics fostered by these northerly slopes, yet its texture is supple and approachable, its structure friendly rather than imposing. Andrea employed a relatively brief 10-day maceration without excessive extraction in order to preserve the wine’s sense of freshness, with vinification occurring in stainless steel and aging taking place in large Slavonian cask for one year. The wine deftly balances serious terroir articulation,and the overall impression is one of lip-smacking resonance on the palate.

Appellation California, USA Soil Sandy loam, various Farming Sustainable Varieties 80% Cabernet Sauvignon 14% Cabernet Franc 6% Petit Verdot Cooperage 40% New Oak French and American Chop Shop is your go-to red, a juicy, full-bodied Cabernet that pairs with burgers and prime cuts alike. A blend of Lodi and Clarksburg AVAs, this crowd pleasing style results from fermentation in stainless steel, and aging in a combination of stainless steel and French oak. A touch of Petit Verdot and Cabernet Franc add some dark, complex nuances to this otherwise juicy Cabernet Sauvignon, and what’s in the bottle is a red that is friendly and versatile, with underlining masculinity and structure.