Cream Imports Featured Winery
Sicilian Estate VALLE DELL' ACATE
The winery of Valle dell’ Acate is located on the Bidini manor in the southeast corner of Sicily in the hills of the Dirillo Valley. The wine estate is one of the most enterprising in south-eastern Sicily, committed to the continuation of the ancient wine growing tradition of the province of Ragusa, in the famous triangle formed by Acate, Comiso and Vittoria. The estate covers over 100 hectares, both for grapevines as well as Sicily’s famous blood oranges. A large part of it, from 2001 to today, has been replanted with the area's top varieties which are farmed organically.
The estate was founded by the Jacono family, which has been devoted to growing grapes and producing wine since the days when Vittoria was the most active centre for wine export to France in the late 19th century. Today, the wine estate is run by Gaetana Jacono, representing the sixth generation. With the same love that tied her ancestors to the vines, along with marked entrepreneurial insight, Gaetana has devoted herself to the production of Sicilian DOC and IGT wines. The estate produces one of the finest examples of Cerasuolo di Vittoria, traditionally Sicily’s greatest wine. Cerasuolo di Vittoria was the first red wine in all of Sicily to achieve DOCG status in 1973, and to this day it continues to be one of Sicily’s greatest reds. Thanks to the nature of the place, the use of technologically advanced systems and the support of a century of experience, Valle dell'Acate is able to produce a range of prized, modern and radiant wines: the celebrated Cerasuolo di Vittoria DOC; the IGTs Moro, Frappato and Case Ibidini Insolia and Nero d'Avola.
Click here for more of Cream's direct import Italian wines arriving this month.
ERIC BORDELET
Sparkling
Ciders made from
organically farmed heirloom apples and pears in Normandy, France - a masterpiece!
Imported by Cream Wine Company
Formerly the sommelier at one of Paris' most famous Michelin 3-star restaurants (Arpege), Eric Bordelet was encouraged by his good friend Didier Dageneau to pursue his dream of making world-class cider in his native Normandy. Moving back to his family's farm, Eric was blessed with some of the most exquisite raw material he could have ever wanted. There are some 100 varieties of apples on the farm and a small orchard of pear trees planted around 1700. 85% of the types of apples in the base cuvee come from heirloom or antique apple trees. Heirlooms are old varieties that have been grown, savored, and passed down for generations, sometimes for centuries. They come in every color, size, and shape and are all about flavor-usually exquisite; always unique. The entire production is farmed without chemicals and the property was certified organic in 2005. You've never tasted cider like this.
We gather the fruit by hand, most commercial ciders are mechanically harvested. That is certainly less costly, but hand-gathering allows us to avoid including leaves in the press."
Bordelet's father was a home cider maker. "I know what each apple variety brings to the cider," Eric says, explaining that "The Argelette cider, for example, has about 20 different varieties in it. I use about 40% of sweet apples, 40% sour apples and 20% of acidic apples to get the right balance. The acidic fruit brings perfume, while the sweet ones contribute body."
Eric Bordelet 2007 'Sidre Doux' (slightly sweet, more fruity)
Eric Bordelet 2009 Poire 'Granit' (dry, very fine)
Eric Bordelet 2009 Poire 'Authentique' (off-dry)
When Fine French 'Wine' is Cider
Back on the farm, a young ex-sommelier is turning apples into a complex, subtle noble potion. Read this very informative Saveur artice to learn more about Eric & his ciders.
THE PEOPLE HAVE SPOKEN
An Oregon spirit handmade in small-pot batches using naturally-farmed and wild-grown botanicals. Intensely aromatic from a complex infusion of Juniper, orange, lemon, coriander, cardamom, angelica, caraway, star anise, and raspberry.
Small's Gin brings together a combination of recipes from the 19th century with obsessive distillation techniques and the finest regional ingredients.
We are replicating the American Dry Gin that you would have imbibed in the mid-1800's. It's a rounder and more aromatic gin than London Dry. The best of tradition, dedication to quality and innovation come together to create a remarkable, elaborate and unrivaled spirit.
Small's is a gin destined for classic cocktails, although we like it on the rocks with a twist of meyer lemon or Andy's personal buzz - The Ginger Small's - Small's gin & ginger ale with an orange.
Contact your sales rep to find out about the 'Bakunas Dozen'
