White Wines

This is classic Heiligenstein, expansive and firm. The flavors ricochet from orange to herbs, from bitter roots to broad stone fruit, everything brought together by the wine’s leesy corn-silk texture. Medium green-yellow. Restrained bouquet offers delicate yellow peach, apple blossom and subtle flinty nuances. A refreshing, harmonious acid backbone highlights crisp green apple and pineapple and fully buffers the tiny dose of residual sugar. Lemon, vineyard peach and flint linger on the finish. - Stephen Tanzer

For over 100 years, the Hermannshöhle has been rated the best site in the Nahe and is therefore the bench mark by which all other vineyards in the region are judged. This site takes its name from a small mine (Höhle which actually means "cave") in the middle of the hillside. Hermann comes Herms, the Greek guardian of messengers and travelers, which might indicate that at one point this was an area of ancient worship. The soils are mostly black slate mixed with extrusive igneous rock, porphyry and limestone.

La Serra Moscato d’Asti offers a wonderful sensation of fresh exotic fruit. You’ll first notice that this 100% moscato has a slight frizzante followed by a straw yellow color. Intense aroma of peach and sage with a taste that is perfectly balanced with the right amount of sweetness and acid. Enjoy by itself or with fruit or pastries!

Fresh, bright aromatic minerally nose. Quite classic. The palate is taut, herby and has high acidity. Very fresh and stylish. Lovely wine.

The Etna Bianco is a field blend of Carricante, Catarratto, Grecanico, Inzolia and Minnella with Carricante dominating the blend at roughly 65%. All from old vines. And, somehow, it works. A perfectly lovely wine. With the effortless uplift of a dancer, it allows me to let it go freely through life, malo included, without it ever losing its bright demeanor and lively step. Deviously drinkable, still it always clings, leaving one wondering how it delights and where do the goodies come from. In aging, the noblesse of the Etna and its remarkable terroir emerge. And the loveliness turns thoughtful and deepens, still graceful, never redundant. Fish, flesh or foul, all are fine, if very gently cooked. It loves seafood, particularly over pasta: after all, it is Sicilian

Grand Cellier is 70% Chardonnay and 30% Pinot Noir from 2 parcels in Rilly-la-Montagne Les Hautes Grèves et Les Basses Grèves. Like all of Vilmart's cuvees, this wine does not go through malolactic fermentation and spends time in oak. For the NV wines, oak aging is in large cask from 500-2000 liter. The current disgorgement spent about 18 months sur latte and was disgorged in November of 2012 Perfumed, lively, and fresh with very good mouse.