The Wine Company

VINTAGE REPORT | 2017 BURGUNDY

It was our pleasure to host the Burgundy 2017 Vintage Review here at The Wine Company and are grateful to all of you in the Minnesota wine trade who made it -thank you! Nothing short of tasting the myriad domaines of Bouchard Pere et Fils and William Fevre provide one
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2016 Vintage in Burgundy | Replete with Wil Bailey’s Highlights

"An unusual and astonishing vintage...a lovely surprise" Each year The Wine Company is proud to host a vintage tasting for the members of the trade working with Bouchard Père et Fils and William Fèvre. On this occasion many of the best and brightest behind Minnesota's finest bottle shops and restaurant wine lists taste
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Definitive Guide to Vintages in Champagne

Vintages in Champagne are more important than in most other regions. At these northern limits of grape growing it is important to mind the varied conditions of each and every vintage. It was this that first inspired the blending that today is inextricable to winemaking across Champagne. To balance the lean
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2016 Spring Releases -a sporting chance at the 2014s from Ridge Vineyards

AT LAST…2016 Spring Releases The Ridge 2014s you’ve been asking for Spring marks many a happy return not least the Spring Releases from Ridge Vineyards. A notable household name since 1962, Ridge remains an American classic. Ridge grows fine wines of provenance worthy of their high acclaim and are somehow still modestly
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2015 ROSÉ REPORT

Catch up with Wil Bailey on the rosés of Europe and hear what our discerning Portfolio Director has to share after sifting through thousands of rosés to focus on only the best -with a particular focus on the finest of France. "2015 is an excellent vintage all over Europe. It is
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Good news from Burgundy and Chablis

2014 proves a stellar vintage in Burgundy and Chablis
An enticing view on the 2014 vintage in Burgundy While we all turn to the decisive wine writers, definitive vintage charts, and to winegrowers themselves in looking for wine guidance, we ultimately judge a vintage by our own experience. To taste it is to know it and with this in mind
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