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Come Celebrate National Drink Wine Day With Us!

In Today's Newsletter: 

 

Enjoy National Drink Wine Day With a Wine Tasting Here at the Shoppe! 

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Wines of the Week:

2019 Domaine de la Jobeline En Previsy Mâcon Villages Chardonnay

2015 Domaine Bosquet des Papes Cuvée Tradition Châteauneuf du Pape Grenache

Also Tasting Tonight:

2019 Daniel Boccard Cerdon Methode Ancsestrale Pet Nat Demi Sec Rosé Bugey Gamay Sparkling

Cocktail of the Week:

Elderflower Spritz 

Snack of the Week:

Tickler English Cheddar

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Wines of the Week:

 

2019 Domaine de la Jobeline En Previsy Mâcon Villages Chardonnay

Normally $54.99–$46.74 15% Off This Week ONLY!

 

2015 Domaine Bosquet des Papes Cuvée Tradition Châteauneuf du Pape Grenache

Normally $64.99–$55.24 15% Off This Week ONLY!

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About the Wines of the Week:

2019 Domaine de la Jobeline En Previsy Mâcon Villages Chardonnay

Normally $54.99–$46.74 15% Off This Week ONLY!

 

About the Winery

The Domaine de La Jobeline is nestled on the hills of Verzé, a small historic village in the Mâconnais dating from the 10th century. Extending over 11 hectares in AOP La Jobeline, the wine estate is fortunate to be located in the heart of Burgundy in a wine-growing landscape typical of the region and to benefit from a cool temperate climate. Every day the team works the land with respect to maintaining life and the natural ecosystem of the land, meticulously shaping the vines to get the best result. The development of the terroir goes of course through the limitation of yields, and rigorous cultural practices, according to the principles of sustainable agriculture: reduction of inputs, respect for biological cycles, maintenance of life and soil aeration. by regular plowing, use of natural products and fertilizers. All this tillage is fundamental–it forces the roots to go down deep to seek nutrients from the subsoil. This is where they will draw the minerality, the aromatic richness and the typicality of their terroir.

About the Wine

Situated on sandy loam soils on the hillside, the vines are facing southeast 1,181 feet above sea level. After harvest, half of the wine was fermented in thermo-regulated vats, and the other half in oak barrels of various ages; with regular stirring. The wine was then aged for one year before blending. When poured, expect golden hues to shine throughout the glass. The nose is intense and rich, with nuances of the forest floor. The mouth is round and harmonious, with a beautiful aromatic complexity, which combines the maturity of the grapes with a melted oak. Finishes beautifully, with great persistence and longevity.

 

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2015 Domaine Bosquet des Papes Cuvée Tradition Châteauneuf du Pape Grenache

Normally $64.99–$55.24 15% Off This Week ONLY!

   

About the Winery

The Boiron family has been making wine for five generations. In 1860, ancestor Emmanuel Boiron invested in Chateauneuf vineyards; his son, Joseph-Victor created the “Clos Chantemerle” in 1936. With his son Joseph, who joined him in 1923, the two ensured the wine production continuity, durability and quality. Generations followed one another, extending the estate while keeping in mind a concern for the preservation of the terroir. Considerably increasing the estate, in 1965, Maurice and Josette created the “Bosquet des Papes” domaine, extending then over 25 hectares of Chateauneuf-du-Pape vineyards. In 1995, son Nicolas joined the family business. Him and Jeanne-Claire, who became his wife in 2006, do their best to carry on with respect of tradition, modernity and technical improvements as well as the preservation of the environment.

45 to 100-year-old vines are situated on a terroir consisting of sand, clay and limestone soils scattered with rolled pebbles, which store up heat during the day and restore it to the vinestocks during the night. With partial de- stemming, the process of winemaking is traditional, employing thermoregulated concrete vats. With the fermentation of skins lasting 28 to 35 days, cold pre-fermentation is followed by punchings of the cap, unballastings, and daily pumping-overs, all carried out with extensive care. Lastly, the Domaine utilizes large oak barrels and demi- muids in order to age the wine for twelve to eighteen months.

About the Wine

When poured, expect ruby hues to shine throughout the glass. The aromas of sweet spices intertwining with fresh red fruits pop out of the glass giving excitement before even the first sip. Upon first sip, expect to be delighted by nuances of fresh red fruits followed by depth and richness that is lively and not heavy; with well integrated tannins. Great texture leading to an everlasting finish.

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Also Tasting Today:

2019 Daniel Boccard Cerdon Methode Ancsestrale Pet Nat Demi Sec Rosé Bugey Gamay Sparkling

$27.99


 

About the Winery

Vines have been planted in Bugey since Roman times, later resurrected by medieval monks, and only recently (2009) been recognized by France with AOC status. Today there are just three crus in Bugey, with one, Cerdon, dedicated exclusively to the production of sparkling wine. Daniel Boccard is not going slow, and never has been. A six-time Alps Grand Prix racing champion in the 80's, Daniel retired to his family farm and began the task of making wine from their sub-alpine vineyards in the Savoie. To call his place in the wine world spectacular is selling it short.

Boccard works without fertilizers or chemicals and makes a wine that is as natural as could be called methode ancestrale. In this manner of producing sparkling wine all fermentation is spontaneous, no added sugars or yeasts, and is accomplished partially in tank at the beginning, but then slowly completed in bottle over the winter and spring following the harvest. The finished wine essentially defines what Bugey Cerdon should be--delicate bubbles that capture a slightly sweet, frothy, strawberry cream soda of a pink sparkling wine.

About the Wine

When first poured, fine and light bubbles are accompanied by flattering pink hues. Aromas of stone fruit and freshly picked strawberries are accompanied by notes of honeysuckle and delicate floral aromas. Upon first sip, expect a beautiful texture on the mouthfeel. This sparkler gives the ideal amount of residual sugar to match the bubbles and fruit, with notes of red fruit and cantaloupe giving way to a well-matched acidity–all while remaining perfectly balanced and harmonious.

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Cocktail Recipe of the Week:

Elderflower Spritz 

Ingredients:

3 ounces Rezzadore Prosecco
1 ½ ounces Giffard Elderflower liqueur
About 3 ounces sparkling water
Ice cubes
Lime and fresh mint leaves

Directions

Fill a tall glass with ice.
Pour in about 3 ounces of Prosecco, about 1/3 cup. When the Prosecco settles, it should fill at least half way up the ice.
Then pour in 1½ ounces–3 tablespoons–of elderflower liqueur.
Top off each glass with sparkling water. Decorate with mint and lime.

Cheers and Enjoy!

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Snack of the Week:

  

Tickler English Cheddar

Pleasantly playful and seriously sharp, we like to think Tickler’s name derives from the flirtatious dance of salty, sweet, and fruity that lingers on your palate after every taste. Tickler is crafted from local pasteurized cow's milk harvested from the lush Devon milk fields. After the 40 pound blocks have been made with traditional cultures they are aged a full 18 months, during which an unusual depth of tangy, sweet flavor develops. The cheeky company loves their award winning cheddar so much that they specially created a beer that provides the ultimate pairing. A bitter blond ale should do the trick of balancing Tickler's nutty sweetness.

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Have a safe, wonderful weekend and thank you for your continued support!

Cheers!

–Andrea, Elisabeth, and the Team at Tewksbury Fine Wines

 

 

 

 

 

 
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