Soliste Supporters: Please ask for the code to access wholesale pricing on select wines
The Inspiration and the Challenge
Having white Burgundies as benchmarks, especially the wines of Raveneau, Jobard, and Coche, we were never too anxious to even attempt to craft Chardonnay in the new world as we have always felt that the wines were over the top with buttery popcorn mouth feel, way too much oak, high alcohol and clunky to say the least -- they seem more like a martini than a Chardonnay.
The code "WholesaleWhite" shows your price
Sorry - Les Cailles is Sold Out!
L'Age D'Or from the Russian River Valley is aged for 16 months in 600L thick stave barrels results in a Chardonnay of great elegance, length and verve; A close cousin to Chassagne Montrachet from Bruno Colin.
Use "WholesaleWhite" for restaurant-direct pricing
The Inspiration and the Challenge
Having white Burgundies as benchmarks, especially the wines of Raveneau, Jobard, and Coche, we were never to anxious to even attempt to craft Chardonnay in the new world as we have always felt that the wines were over the top with buttery pop corn mouth feel, way too much oak, high alcohol and clunky to say the least -- they seem more like a martini than a Chardonnay.
L'Age D'Or from the Russian River Valley is aged for 16 months in 600L thick stave barrels results in a Chardonnay of great elegance, length and verve; very Meursault-like.
Use "WholesaleWhite" for restaurant-direct pricing
L'Age D'Or from the Russian River Valley is aged for 16 months in 600L thick stave barrels results in a Chardonnay of great elegance, length, and verve; Puligny Montrachet Les Demoiselles West.
Use "WholesaleWhite" for restaurant-direct pricing
St Andelain is our homage to the incomparable late Didier Dagueneau. Born from a single organic vineyard, the grapes were destemmed and allowed 36 hours of skin contact to create unique richness and depth. After pressing we barrel fermented and aged for 16 months in Didier’s creation, the Cigar Barrel. There is no malolactic fermentation to preserve acidity, verve and length.
St Andelain is a true expression of Soliste wines: Exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics, to create wines of great complexity and finesse.
St Andelain is our homage to the incomparable late Didier Dagueneau. Born from a single organic vineyard, the grapes were destemmed and allowed 36 hours of skin contact to create unique richness and depth. After pressing we barrel fermented and aged for 16 months in Didier’s creation, the Cigar Barrel. There is no malolactic fermentation to preserve acidity, verve and length.
St Andelain is our homage to the incomparable late Didier Dagueneau. Born from a single organic vineyard, the grapes were partially destemmed and allowed 36 hours of skin contact to create unique richness and depth. After pressing we barrel fermented and aged for 16 months in Didier’s creation, the Cigar Barrel. There is no malolactic fermentation to preserve acidity, verve and length.
St Andelain is a true expression of Soliste wines: Exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics, to create wines of great complexity and finesse.
St Andelain is our homage to the incomparable late Didier Dagueneau. Born from a single organic vineyard, the grapes were partially destemmed and allowed 36 hours of skin contact to create unique richness and depth. After pressing we barrel fermented and aged for 16 months in Didier’s creation, the Cigar Barrel.
Use "WholesaleWhite" for restaurant-direct pricing
St Andelain is our homage to the incomparable late Didier Dagueneau. Born from a single organic vineyard, the grapes were partially destemmed and allowed 36 hours of skin contact to create unique richness and depth. After pressing we barrel fermented and aged for 16 months in Didier’s creation, the Cigar Barrel.
Use "WholesaleWhite" for restaurant-direct pricing
Inspired by the great late Didier Dagueneau, Lune et Soleil is crafted from a single organically farmed vineyard. The wine is 100% pressed whole clusters and aged in a 600 Liter barrique of special thick staves to minimize oxygen transfer and there is no malolactic fermentation to preserve acidity, verve, and length.
“I know!” Claude exclaims with his index finger proudly pointing skyward. “Let’s make a blend of Semillion with some of our Sauvignon Blanc from Lune et Soleil, that should be perfect for Japanese food,” he announced.
SOLISTE’S SWEET INSANITY
A most decadent release from the masters of complication
