Aimée Wines

Our 2020 Holiday Gift Guide is here! During the month of November we are offering complimentary ground shipping on orders of $200 or more. Click the link below or use the coupon code NOVSHIP. https://wineshop.newclairvauxvineyard.com/holidays-2020-c5.

Did you know that Semillon is the third most planted white wine grape in France? (sem-ih-yon) This oaked white is a perfect addition to your Thanksgiving table!

Happy Mother's Day!

Our release of 2019 Aimée Napa Valley Moscato and Sauvignon Blanc less than two weeks away! Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage (wild) and blanc (white) due to its possible early origins as an indigenous grape growing all over southwestern France. Most scholars agree the grape was introduced to the Loire Valley in France in the 12th century by the Cister...cians at the Abbey of Quincy. Our 2019 Vintage has perfumy esters of grapefruit, pineapple and guava with flavors to match. Come try this zesty white wine March 21-22. Complimentary tours and tastings. Tours begin at 12, 1:30 and 3PM. #newclairvauxvineyard #newclairvauxwines #winerelease #winetasting #winepairing #wineandcheese #sipandswirl #sauvignonblanc #moscato

Unlike the beer industry who can add flavors such as orange peels or prunes, the wine industry cannot. Winemakers turn to Oak to affect the aromas and flavors. The forest of origin, the cooper and the toast (fire charring of the barrel insides) are taken into consideration when choosing barrels. We mostly use American and French Oak barrels, though we do use Hungarian Oak at times. French oak barrels are known for giving wine more subtle and spicy notes, with silkier textures. American barrels tend to be more potent in their flavor, often described as giving notes of vanilla, cream soda and coconut, with a creamier texture. Most barrels last about three years before they go neutral. We still use the neutral barrels to age wine as well as secondary or malolactic fermentations.