2018 Kir-Yianni Red Imathia Yianakohori Hills

This comes from vines averaging 20 years old growing in the communes of Couffy, Seigy and Chateauvieux just south of the Cher River, a major tributary of the Loire. The Loire Valley is an open window to the Atlantic, blessing the region with clement weather. L’Aumonier’s soils range from tufa hillsides rich in clay and limestone to flatter sites of flint and clay, sand and clay, and silt and clay. Ferments are typically spontaneous (the occasional difficult tank may get a dose of neutral yeast) and the wine is raised in tank. There's no fining during élevage and only a light filtration at bottling. Production averages 8,500 cases.

-Importer notes

Hubert apricot brandy is a brandy with the finest aromas and is characterized by a particularly pronounced sweet smell like grandma's jam and a full, nicely balanced taste. It is made from hand-picked fruits of the best apricot varieties that are left on the tree until they reach full maturity and sweetness. In order to preserve the pure aroma of apricots, the pits are removed. It is produced in the traditional way, in copper cauldrons by double distillation, according to an old proven family recipe. 

Hubert plum brandy is produced from the best brandy varieties. Amber color, refined floral and vanilla aroma, full fruity taste with pronounced tannins from the oak barrel in which it is aged for at least 3 years. It is produced in the traditional way, in copper cauldrons by double distillation, according to an old proven family recipe. Brandy is aged in barrels made of hundred-year-old oak.