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Lobby Wine Bar 2018-05-15T09:54:44+00:00


  • 2008 Château Latour Martillac Grand Cru Classe Pessac Leognan AOC


The estate takes its name from the tower which stands in the main courtyard of the château; it is the remnant of a fort built in the 12th century by the ancestors of Montesquieu. The stones of the fort were used to build the existing château at the end of the 18th century.

Long-time called for by the Winemakers Syndicate of the Graves, the classification of Grave wines finally took place in 1953 under the authority of the National Institute of Designation of Origin.
The classification recognised 16 châteaux, all in the north of the Graves region.
Château LaTour-Martillac is one of only six properties classified for both red and white wines. Thanks to the long involvement of generations of the Kressmann family, and the recognition shown in 1953 by the classification of Graves, the wines of Château LaTour-Martillac feature among the best of Pessac-Léognan.

Grapes : 62% Sauvignon Blanc, 35% Sémillon, 3% Muscadelle

Tasting notes :

The Wine Advocate by Robert Parker – 90 pts

« Fresh fig, orange blossom, apple and exotic melon characteristics are present in this medium-bodied, ageworthy dry white. It should last a decade. »

Wine Enthusiast – 92 pts

« Bright, fresh and crisp wine, with some ripe fruit tinged with herbal, grassy notes. White fruits shot with acidity dance in the glass. Age for 3–4 years.»

Optimal tasting: 2011-2017


  • 2010 Clos des Jacobins St. Emilion Grand Cru Classe AOC


Clos des Jacobins is situated at the entrance of the medieval town, right in the heart of the greatest Saint-Emilion estates. Since the 17th century, this especially uniform vineyard forms a single plot around the cellars. It lies at the foot of the hill, and therefore benefits from the natural erosion of the plateau, which mixes limestone fragments with the clay. This location, coupled with its southern orientation, makes for a terroir that is early cropping and generous.

All the cellars were entirely renovated. The wooden vats are temperature controlled. Offices, a reception and tasting room and a storage cellar were completed in July 2006. Having been ranked amongst Saint-Emilion’s greatest wines
between 1940 and 1950, Clos des Jacobins subsequently fell from favour, although it has been classified from the beginning of the Saint-Emilion classification in 1955. Today, it has recovered its status and won the Saint-Emilion Grand Crus Classés challenge in Hong Kong in 2006.

It has a dark colour, a powerful bouquet with notes of black fruit and is generous and ample on the palate with attractive texture, while displaying pleasant spicy aromas. Clos des Jacobins is a model of complexity and balance,
extremely consistent and may be laid out for at least 15 years.


  • 2011 Domaine Parent Les Epenots 1er Cru Pommard AOC


The Domaine is situated in the heart of the village of Pommard, currently run by sisters Ann and Catherine Parent. Founded in 1803 they now represent the 12th generation of winemakers in the family. The Domaine consists of approximately 10 hectares focused predominately on Pommard and its 1er Cru’s.

The vines grow on clay-limestone soils, coloured red by iron oxide. These soils enable the Pinot Noir (and Chardonnay) grape variety to express its characteristics perfectly.

The vineyards are all treated organically, and the harvest is undertaken by hand. After rigorous sorting, the grape bunches are de-stemmed, and whole-berry temperature-controlled fermentation follows (12-20 days). The wines are aged for 16-18 months with 30-60% new French oak.

LES EPENOTS – This special plot of land was rejected by the village in 1936 when originally granted Grand Cru status. Domaine Parent have rows in both Petit and Grand Les Epenots which they carefully cultivate and vinify for their world renowned 1er Cru.


  • 2014 Jermann Vintage Tunina IGP

Friuli Venezia Giulia

In 1881 Anton Jermann, the founder, left the Austrian wine-growing region of Burgenland and, later, the vines of Slovenia to put down roots in Friuli Venezia Giulia.

Here he continued his winery business, and from the 1970s Silvio Jermann’s combined genius and imagination took the company to undreamed-of success in wine circles, both in Italy and worldwide.

Today Jermann estate extends over 200 hectares of which 160 hectares are vineyards and 20 hectares are given over to seed and horticultural crops.

This is a company that interacts with the world every day, but its greatest attention is always reserved for the things that make a wine great.

Made with grapes: Sauvignon, Chardonnay, Ribolla Gialla, Malvasia, Picolit.

Wine ageing potential: On average 7–8 years, and in the best vintages over 10 years.

It should be noted that this is a genuine field blend. It has a brilliant straw-yellow colour with golden highlights. Its aroma is intense, full, with enormous elegance and persistence, and with hints of honey and wild flowers. Its taste is dry, velvety, and very well-orchestrated, with an exceptional persistence due to its particularly full body.

It is paired with truffled first courses, with a great variety of fish dishes, especially oven-baked fish and fish in sauce, and it can easily be drunk with white meats. We have a particularly good memory of this wine with a pillow of fresh salmon stuffed with parmesan and artichoke. (Daniele Cernilli)

For this particular grape blend, a selection is made of the best grapes which are gathered late, around two weeks after the normal harvest, on a surface of around 16 hectares of vineyard cultivated on Ronco del Fortino. The training system forms used are guyot-cappuccina, with 6000-7000 vines per hectare and with a yield of 40–60 quintals.

The name, Tunina, refers to the old owner of the land on which the original vineyard is located and it is dedicated to Casanova’s poorest lover, who was a governess in Venice and who was also known by the diminutive “Tunina” (Antonia).


  • 2013 Rocche dei Manzoni "L'Angelica" Langhe Chardonnay DOC


This estate was founded in 1974 by Valentino Migliorini in the Manzoni area of Monforte d’Alba, the beating heart of the Langhe region and of the Barolo production zone. Today the estate has 50 hectares of vineyards on the best wine-growing plots in the Monforte area, producing wines of the

Today the winemaking team is headed by Rodolfo Migliorini, the son of the founder and the third generation of the Migliorini winemaking family. His passion for winemaking and respect for the philosophies of of his forebears has resulted in a perfect blend of tradition and innovation.


  • 2011 Il Colle Brunello di Montalcino DOCG


The late MontGiulio Gambelli was known throughout Brunello di Montalcino as the, “Man who can hear wine.” Making wines into his early 90s, his mind was a testament and one of the greatest resources for the clearest expression of Sangiovese from Brunello di Montalcino. Gambelli was a legend. Il Colle employed him to express their vineyards to the utmost potential. The winery lies just outside of the old walls of the town of Montalcino. Il Colle was a convent turned farm, turned residence and winery by Alberto Carli in 1972 whose first vintage was 1978. The wineries logo is derived from a mysterious artifact unearthed in a vineyard about 20 years ago. It has been speculated that the object is of either Celtic, Etruscan, Roman, Moorish and even Martian origin.

For the wines, Gambelli’s legacy is evident, though his method was mainly about giving control back to nature. “You can only make great wine in the vineyard,” says Gambelli, “not in the winery.” The impeccable winery is housed with 5000 and 10000 liter barrels of Slovenian oak. No barrique here! The attention to the vine, the cleanliness and the lack of wood is evident in the wines and each vintage is as distinctive from others as two people are from each other.

Varietal/Blend: 100% Sangiovese. Farming: practicing organic farming. Soil: volcanic, clay and schist Fermentation: native ferment. Aging: in old Slovenian Oak.


  • 2009 Roagna Paje Barbaresco DOCG


For more than 150 years, the Roagna Winery has been a shining example of quality, traditional-style winemaking in the Barbaresco commune in the beautiful wine region of Langhe, Piedmont. The tiny winery is located in the hamlet of Barbaresco itself, near Gaja, Bruno Rocca and the Michelin starred Antinè restaurant.

Long famed for its potent, expressive Barbarescos and Barolos, which in characteristic Barbaresco style can often age for decades, Roagna is one of the old guard of producers, making modern and balanced versions of the full, tannic wines that marked this region for so much of the 20th century.

Today the fourth generation of the Roagna family has the reigns of the company. Young Luca Roagna took charge in 2001 and has so far earned praise for upholding the company's traditions of making classic wines with impressive structure, depth and aging potential

These long-lived wines are due, in part, to Roagna's vinification techniques, which include a 60-plus-day maceration and aging in large oak barrels for up to ten years. They may be held even longer in the bottle before being released onto the market. The company's main estate covers 6.5 hectares in the heart of Barbaresco, mostly in the cru of Pajè, a highly esteemed area on a south-southwest-facing ridge between Barbaresco and Treiso. Two Barbarescos, the Barbaresco Pajè and the Barbaresco Crichet Pajè (a Riserva) are made from the grapes grown here. Other important vineyards include Rocche and Pira, both in the lovely hilltop town of Castiglione Falletto. These vineyards are the birthplace of the Barolo wines Rocca el la Pira.


  • 2005 Capafons-Osso Masia Esplanes Montsant D.O.


Francesc Capafons and Monserrat Ossó married in the late 1960s, merging their family names and historic vineyards in the Spanish wine region of D.O.Q. Priorat. Located in northeast Spain, the region benefits from the tempering influence of the Mediterranean Sea, distinctive slate soils, and a rich winemaking legacy that has left them with a high percentage of ancient, low-yielding vines. From these historic areas, the Capafons-Ossó family produces balanced, expressive wines that continue to garner critical acclaim. One of five siblings who are the 6th generation of grape growers and winemakers from the Priorat-Montsant regions of Spain, their son Francesc Xavier Capafons Ossó, is the winemaker.

Cellers Capafons-Ossó produces wine from the oldest, lowyielding vines in Priorat. The unique black slate soils (llicorella) of Priorat force the roots of vines to dig deeply for water, resulting in small yields of highly concentrated berries. From their Priorat vineyards Cellers Capafons-Ossó produces Mas de Masos, a combination of old-vine Garnacha and Cariñena with Cabernet Sauvignon and Syrah; Masos d'en Cubells, a proprietary blend of Garnacha, Cariñena, Cabernet Sauvignon, Merlot and Syrah from vines 50 to 100 years old; and Sirsell, a smooth, fruity wine blended from Garnacha, Cariñena, Cabernet Sauvignon, Merlot and Syrah.

All of the Capafons-Ossó vineyards are farmed organically, and have been for the last two decades. Francesc Capafons considers his vineyards to be "natural laboratories" where an equilibrium between the land and farming is of the utmost importance.


Celler Masia Esplanes is covered within the D.O. Montsant, on grounds of stone, gravel, clay and granite compounds that can greatly facilitate drainage. The cellar has an extension of 8 ha. of vineyards where production goes from 2,500 to 3,500 kg/ha. The names we give our wines are inspired by these lands for many years been part of our history, so we developed a pink "ROIGENC" born in a sunset, a red wine "VESSANTS" with the name of a starting our farm, a parenting "MASIA ESPLANES" which arises from the best selection of our vineyards, a white "AUSETA" name that represents the residents (Ausetans) who came to work the land area Falset. And the baby of the family and not least, "VESSANTS XIC". 

MASIA ESPLANES is a great wine from Finca Masia Esplanes, elaborated basically with Cabernet Sauvignon, Merlot, Grenache and Syrah grapes. After a long maceration process, the aging is done in oak barrels during 12 months and in bottles for another year.