3107-LD - WASHINGTON COLUMBIA VALLEY CABERNET FRANC/MERLOT WASHINGTON COLUMBIA VALLEY CABERNET FRANC/MERLOT: Winexpert; The nose of this wine holds an intense aroma of plum, black cherries and vanilla with an underlying hint of pepper and spice. Fruit flavours of plum and currants blended with the silky-smooth taste of chocolate and firm tannins give this medium-full bodied wine a pleasant finish, leaving you wanting more.
Sweetness: Dry | Body: Medium-Full | Oak Intensity: Heavy
Price:$ 129.99
3108-LD - LODI RANCH 11 CABERNET SAUVIGNON LODI RANCH 11 CABERNET SAUVIGNON; Winexpert, The Woodbridge appellation in California’s Central Valley has established itself for producing distinctive, consistently excellent Cabernet. Woodbridge Ranch 11 Cabernet Sauvignon is the hearty red wine classic that lovers of fine Cabernet hunt down with passionate zeal – the king of red grapes in all its splendid glory. Our Cab has the trademark blackcurrant and cherry flavours, but its true triumph is the subtle weave of complex flavour compounds that contribute to the overall experience. Oak and tannins, pepper and spice, combining structure and rich fruit for a red wine that will dazzle from first aroma to long elegant finish.
Sweetness: Dry | Body: Medium-Full | Oak Intensity: Heavy
Price:$ 129.99
3109-LD - NAPA VALLEY STAG'S LEAP DISTRICT MERLOT NAPA VALLEY STAG'S LEAP DISTRICT MERLOT; Winexpert, A sublime Merlot from the prestigious vineyards of California’s Napa Valley, where ideal climate and soil conditions, combined with refined growing and cellaring techniques, allow for consistent high quality treatment of grape varietals. Harvested from the highly regarded Stag’s Leap District on the valley’s east bench, this Merlot is dry and medium bodied with a soft, supple fruity palate of plums and red berries. Its characteristic spicy aroma, accentuated with light warm oak, foreshadows the rich, round, smooth and mouth-filling flavour experience, finishing with lengthy elegance. A must-try for Merlot lovers everywhere.
Sweetness: Dry | Body: Medium-Full | Oak Intensity: Heavy
Price:$ 129.99
LE-JAN - January; Chilean Carmenere Cabernet Sauvignon Chilean Carmenere Cabernet Sauvignon
Similar to Merlot, Carmenčre is a synonym for brilliant red, ‘carmine’. Blended with the King of red grapes, Cabernet Sauvignon, it produces exceptionally powerful, rich red wines of great length and structure. Deep crimson red color with luscious fruit aromas of plums and blueberry, a touch of chocolate and hints of coffee and toasty oak. On the palate, notes of red fruit, dark plums, damsons and spice, generously framed by toasty oak with a soft and well structured mouthfilling texture, velvety on the tongue with very supple tannins. Sweetness Code - 0 (dry)
RQ-JAN - January Chile Cabernet Malbec Carmenere Chile Cabernet Malbec Carmenere; RJ Spagnols Restricted Quantity
Appellation: Rapel Valley, Chile
Varietal Profile: Strong notes of green pepper, dark fruit and leather define this rich dark wine. Smooth tannins grace the palate followed by blackberries and spice.
Food Pairings: Braised short ribs, Gouda and Gruyere cheese
Oak-3 Body-3-4 Sweetness:0
Serve at: 65 -68°F/18-20°C
Decant For: 1-1.5 hrs
LE-JAN2 - January-- Austrailian Riesling January-- Austrailian Riesling; Winexpert Limited Edition
Medium bodied, crisp and refreshing, with aromas of white fruits, juicy apple, and the perfume of spring blossoms. It’s wonderfully drinkable, but still shows depth of flavor with minerals and a bracing backbone of acidity and structure. The main difference between a German and an Australian Riesling is that Australian Riesling tends to be drier. The Australian version exhibits the characteristics of the grape that we expect: the perfume, the complexity and the zest.
Sweetness Code - 0 (dry)
RQ-JAN2 - January--Old Vine Riesling January--Old Vine Riesling: RJ Spagnols Restricted Quantity RQ
Appellation: Niagara Peninsula
Varietal Profile: Crisp and refreshing with strong notes of citrus fruits, peaches and floral tones. Medium to full bodied with crisp acidity and well balanced.
Food Pairings: Crab cakes, salad with avocado and mango, smoked salmon, barbecued pork, chicken pad Thai
Oak-0 Body-3 Sweetness:0
Serve at: 45F, 7C
LE-FEB - February-- Sicilian Nero d' Avola/ Shiraz February-- Sicilian Nero d' Avola/ Shiraz
Sicilian winemakers often treat Nero d’Avola like Shiraz , which is why the two blend so well together. It has the classic Shiraz notes of blueberry, blackberry and dark fruits, with a delightful scent of rose, cherry and herbs. This dark-garnet wine shows ripe, berrylike fruit aromas lent complexity by hints of toast and smoke. Warm and plummy with a touch of raisins and a hint of almonds in the flavor, there’s sufficient acidity to give it structure, but the overall impression is soft as velvet.
Sweetness Code - 0 (dry)
RQ-FEB - February-- Australian Viognier Pinot Gris Australian Viognier Pinot Gris; RJ Spagnols Restricted Quantity RQ
Appellation: Langhorne Creek, South Australia
Varietal Profile: Extremely aromatic white wine that opens up with apricots and pear notes. Dry and medium bodied, it finishes on a refreshing fruit forward note.
Food Pairings: Shrimp tempura, roast chicken with walnut pesto & squash soup.
Oak-0 Body- 3 Sweetness:0
Serve at: 45F, 7C
LE-MAR - March-- Pacific Quartet March-- Pacific Quartet; Wine Expert Limited Edition
This wine showcases bright fruit, excellent structure and a long finish. Vidal from British Columbia gives spiciness and stone fruit. Chenin Blanc from California gives a wonderful melony-honeyed aroma with hints of apple. Gewürztraminer from Washington contributes lychee, rose petals and floral notes, and Muscat from Australia’s Murray-Darling Valley gives wonderful grapey notes with dried fruit and hints of orange peel.
Sweetness Code - 1 (off dry)
RQ-MAR - March Italian Nero D'Avola Italian Nero D'Avola; RJ Spagnols Restricted Quantity RQ
Appellation: Sicily, Italy
Varietal Profile: Hailing from Sicily, Nero D'Avola is a full-bodied red wine with generous ripe dark fruit, laced with leather and herbal tones. The tannin structure is smooth and it boasts of a long finish.
Food Pairings: spice rubbed grilled pork chops, rosemary crusted rack of lamb
Oak-3 Body- 4 Sweetness:0
Serve at: 65-68°F/18-20°C
Decant For: 1 hour
LE-APR - April-- Italian Brunello April-- Italian Brunello
Brunello is a large-berried variety of the Sangiovese grape, most famous in Brunello di Montalcino. Italy’s hot, dry climate allows Brunello to thrive, displaying great varietal character and intensity. The flavor profile of Sangiovese is fruity, with strong natural acidity, a firm and elegant to assertiveness and a robust finish that can extend surprisingly long. The aroma is generally subtle, with cherry, strawberry, blueberry, and violet notes.
Sweetness Code - 0 (dry)
RQ-APR - April--Argentinean Tannat Merlot Argentinean Tannat Merlot; RJ Spagnols Restricted Quantity RQ
Appellation: Mendoza, ArgentinaVarietal Profile: A native grape of France, Tannat is growing in popularity from Australia to Uruguay. Thick skinned and known for its deep dark colour and extremely chewy tannins, this wine is fermented on Merlot GenuWine wine grape skins to extract rich fruit flavours, lively tannins and brilliant colour.
Food Pairings: grilled flank steak with soy Chile glaze, sausage burgers with cracked peppers, roasted vegetable brochettes.
Oak-4 Body- 4 Sweetness:0
Serve at: 65-68°F/18-20°CDecant For: 1.5 hour
Ice - Ice Bag Ice Bag to keep your yeast healthy and happy. When ordering Liquid Yeast Make sure to get an ice bag and Select Faster Shipping
Price:$ 1.00
DML - Malolactic Bacteria BACCHUS
MALOLACTIC BACTERIA CULTURE
Oenococcus oeni
ORIGIN
The role of malolactic fermentation (MLF) bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Lallemand has made malolactic bacteria cultures since the mid- 1980s to help winemakers control MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine.
OENOLOGICAL PROPERTIES AND APPLICATIONS
Bacchus is the culture of choice for many professional winemakers in red and white wines, where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18°-24°C (64°-75°F).
Price:$ 9.99
4007-WY - Wyeast Malo-Lactic Culture Wyeast Malo-Lactic Culture; Fresh liquid cultures of strains ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh and sharp malic acid to the softer and smoother lactic acid. Other flavor improvements including vanilla a nd buttery notes can be anticipated. Naturally occuring malic acid bacteria on fruit may be of inferioir quality or quantity to complete malo-lactic fermentation. Vintner's Choice malo-lactic cultures are suitable for pH 2.9 or greater and cellar temperatures as low as 55F (13C).
Flocculation: Low
Attenuation: NA
Temperature Range: 55-85F, 13-29C
Alcohol Tolerance: 15% ABV
Price:$ 6.95
4021-W - 4021 Wyeast Pasteur Champagne Used in many white wine fermentations and also some red wines. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.
Origin: Paris, France
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-85F, 13-29C
Alcohol Tolerance: 18% ABV
Price:$ 6.95
4028-W - 4028 Wyeast Chateau Red 4028 Chateau Red; Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-90F, 13-32C
Alcohol Tolerance: 15% ABV
Price:$ 6.95
4242-W - 4242 Wyeast Chablis 4242 Chablis, Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.
Origin: France
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75F, 13-24C
Alcohol Tolerance: 14% ABV
Price:$ 6.95
4244-W - 4244 Wyeast Chianti 4244 Wyeast Chianti gives a Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75F, 13-24C
Alcohol Tolerance: 14% ABV
Price:$ 6.95
4267-W - 4267 Wyeast Bordeaux 4267 Wyeast Bordeaux Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts.
Flocculation: Medium
Attenuation: NA
Temperature Range: 60-90F, 15-32C
Alcohol Tolerance: 15% ABV
Price:$ 6.95
4767-W - 4767 Wyeast Port Wine 4767 Wyeast Port Wine; Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.
Price:$ 6.95
4783-W - 4783 Wyeast Rudisheimer 4783 Wyeast Rudisheimer Produces distict Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste.
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75F, 13-24C
Alcohol Tolerance: 14% ABV
Price:$ 6.95
4946-W - 4946 Wyeast Zinfandel 4946 Wyeast Zinfandel Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar musts. Good choice for restarting stuck fermentations.
Flocculation: Medium-Low
Attenuation: NA
Temperature Range: 60-85F, 15-29C
Alcohol Tolerance: 18% ABV
