#MV13

[verstappieatheart]

🎄 Day 13 🎄

Mr. I-don't-care-how-I-look then going on to look effortlessly hot

[lesfleursfortes-a]

{ @ogentleknight liked this for a starter from maya }

“I got it, Mom!” she called out as she walked over to the front door when someone knocked.  Pulling the door open, she looked up and found herself widening her eyes at who was waiting on the other side.  “Uncle Harry?  What are you doing here?”

[airmanisr]

NS 69M @ Feasterville-Trevose, PA by Darryl Rule Via Flickr: A westbound Amtrak ballast train begins a pair of NS GEs navigates the "S" curve at MV13 on the MORL. This was the first of 4 trains on this line which sees light traffic nowadays. Back in the Pennsy days, this line was a busy double track mainline used by freight trains to bypass the city of Philadelphia and was the home to many GG1s and E44s. The line went to Morrisville, PA where it rejoined the Northeast Corridor to get to New York City.

[nord-engineering-blog]

#яхты #проектирование #инжиниринг #yacht #sea #superpower #yachting #engineering #project #nordeng #yacht_club #потоны #продукт #море #супергерои #суперкар #Monaco #lexus #superyacht #moonstone #ОАЭ #USA #Oceanco #Yacht007 #GUILTY #Суперяхта #Waterland #Baglietto #MV13 #Моторнаяяхта #GarageItaliaCustoms

[giovannirosignoli]

#adesso #agosto2022 #bellodipapà #figli #figlio #mare #marinadivasto #riservanaturaleaderci #riservanaturalepuntaaderci #puntaaderci (presso Punta Aderci, Vasto, Abruzzi) https://www.instagram.com/p/Ch7dBD-Mv13/?igshid=NGJjMDIxMWI=

[mensweaterzar]

!@#&*^^ FRED PERRY Mens Crew Neck Jumper Sweater Medium Grey Wool MV13 https://ift.tt/2xJ84A4

[nullshop]

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[lesfleursfortes-a]

{ @gentleknighted liked this for a starter from maya }

“You told me if I came with you, you’d explain,” she reminded, practically running to keep up with her uncle.  Damn her short legs and his significantly longer ones.  “Uncle Harry!” she exclaimed, grabbing his arm as she tried to get him to stop.  “Please.  Eggsy’s not here now to calm me down and my mother is still missing.  Please tell me what’s going on.”

[continentaltraveller-blog]

Champagne Tasting - Henri Giraud

After I had discovered my latest favorite Champagne on a Bordeaux trip, I was thrilled when I learned that a vertical tasting with the Chef de Cave of Henri Giraud was coming to town!

This time the tasting went from MV13 down to MV07, which is roughly related to the year of bottling.

We started with something else though: the Chef de Cave offered us three different vin claire, which is the wine before it’s ready for consumption. It showed the development of the flavor over time.

These were interesting for the learning factor, but not something you would normally drink ;)

Some interesting facts about Henri Giraud were also provided:

Aÿ is the heart of Champagne, and Pinot Noir from the Grand Cru sites around Aÿ is the DNS code for the sparkling wines of Giraud. The Pinot and Chardonnay vines grow on a limestone layer several hundred metres deep, and the base wines obtained from them reflect the great terroir with their minerality.

Their vineyards boast over 180 terroir for the grapes and 10 different terroir for their trees used for the barrels. Yes, that’s right: they actually pay attention to the earth of the wood. Quite unique.

One vintage consists of 30% reserve and 70% new wine. Henri Giraud is still in family hands, so they are not a mass producer like Moet, for example. The house only produces about 290.000 bottles where others produce millions. And they sell fast.

Luckily, we had some of those rare magnum bottles in the room! So, without further ado…

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MV13

A good quality vintage overall despite ups and downs through the year. Grapes struggled to ripen but where late picked at perfect maturity.

A nice, young Champagne that will age well. The concentration of flavors: bruised apples, and currants with citrus aromas and various spices form the core of an otherwise silky and elegant Champagne rounded by aromas of oak and baker’s yeast.

MV12

Spring frosts resulted in low yields, but the quality is exceptional. Expect balance, ripeness and concentration for both Pinot Noir and Chardonnay based wines.

This is rich and concentrated; fruit aromas of peaches and white cherries blend seamlessly with oaky spices under a coating leasy blanket of freshly baked bread. With a beautiful structure and acidity, this is still very young.

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MV10

Heavy august rains damaged the fruit. Lots of rot and uneven ripeness. Vignerons needed meticulous sorting in the vineyard and winery to make quality Champagne.

A leasy character, durable marshmallow and vanilla flavors still dominate an otherwise floral and white fruit profile. There’s some sea-like minerality and a robust acidic structure.

MV09

Excellent summer conditions made Pinot Noir perform well, although Chardonnay struggled a bit, this year’s wines are plump and concentrated.

This wine has a deep concentration. Pinot’s structure dominates the wine; A saline minerality can be distracting at first, but the wine opens up to saffron, crème brûlée, crystallized honey, and memories of a bakery in the morning. This is a delightful fizz. 

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MV07

A cloudy and dim summer marked this vintage, the grapes struggled to ripen, resulting in acidic wines, elegant and fragrant but without concentration or richness of flavor.

I won’t lie; this was my favorite wine. The Champagne has gained dark hues, and oak aromas have integrated beautifully with the fruit. No salinity here, instead there’s honey wax, apricots and hints of vanilla dominating the nose. The wine has a fine, piercing acidity and a long finish.

Thank you, Henri Giraud, you’re still making history!

It’s not easy to find this Champagne, especially the older vintages, but you can try winesearcher.com to find shops near you.

[hernehillandy]

Going to extremes in Champagne

IT was an unusually chilly June morning in Reims last weekend as I set out with my American mate David to introduce him to the joys of champagne tasting. It was my first visit to the region in several years and I had planned a day of contrasts for my old friend.

We started in Reims at Taittinger, at the reassuringly grand end of the producer spectrum, walking through cellars hacked from Gallo-Roman quarries and filled with large-format bottles (pictured above) and Taittinger’s Comtes de Champagne flagship. Then it was to Epernay’s celebrated Avenue de Champagne, to Champagne De Venoge (the posher bit of the BCC group along with Boizel, Chanoine and Lanson.)

We finished the day at Champagne Charlier et Fils in Montigny Sous Chatillon, the Marne valley ravishing in late-afternoon sunshine. Charlier was the first place I ever tasted champagne properly, nearly 20 years ago: I retain a soft spot for this quintessential family récoltant-manipulant operation, big on the locally dominant pinot meunier grape. We sat tasting in the cool of the cellar with Carole Charlier: she is particularly proud of their rosé, made using the traditional saignée method. Their Prestige Rosé NV is indeed hugely enjoyable (N/A  UK). Charlier own just 15 hectares, producing around 100,000 bottles a year: about as big a jump as is possible from Taittinger and its four million bottles a year of Brut Réserve NV.

In between these extremes, though, we squeezed a more intriguing contrast of styles – at Alfred Gratien in Epernay and then Henri Giraud in Aÿ.

Like many producers, Alfred Gratien has got in on the area’s burgeoning champagne tourism trade: there’s a slick, newly opened tasting bar as well as tours. Twenty years ago, few producers would let in visitors without an appointment; today many are packing them in at E20-plus a pop.

But not many of them offer wines of Gratien’s supreme finesse, partly thanks to its unusual practice of preventing malolactic fermentation. The crisp and elegant entry-level Brut Nature NV is a good example. But almost all their range is available for tasting: I enjoyed the Cuvée 565 solera-style cuvée: more caramel and richness but still with the house’s trademark elegance and balance (France only – only 4,000 bottles produced).

Better was to come though: Gratien’s Blanc de Blancs 2012, very fine and elegant, gorgeous appley fruit; and most of all the sublime Brut 2006 - real depth on the nose, lovely honeyed notes on palate, rich and complex and yet still so light and crisp (it’s 63 per cent chardonnay) – with years left yet. It’s a seriously impressive champagne. (Wine Society: the 2012 is £39, the 2006 £42.)

Champagne Henri Giraud is different in every way. Aside from the fact that it’s appointment only, it’s about as nonchalantly cool as champagne gets, with a tasting area walled by glass on one side and filled with offbeat objets d’art. But despite its boutique status, since having burst to prominence over the past 20 years, Giraud buy in roughly half their grapes (Gratien, a more conventional négociant-manipulant, buy almost all of theirs.) Most of Giraud’s bought-in grapes go into their entry-level Esprit Nature NV; all of the premium cuvées are made with their own grapes, almost all from Grand Cru plots in Aÿ. And since 2016, Giraud have used no stainless steel: everything is fermented either in barriques or in ceramic “eggs”.

We started with the extraordinary MV13 NV, Aÿ Grand Cru, so called because it is made from a 70 per cent base of 2013 wines, 70 per cent pinot noir and the balance chardonnay (Giraud use no pinot meunier.) It’s a big, rich, powerful wine, with only a slight, fine mousse, all fermented in 80 per cent new oak. But the oak is well integrated and the balance beautiful. It really needs food (various UK independents, from around £150.)

Then we jumped back in the range to the Esprit Nature NV – fresher, 80 per cent pinot noir and negligible oak influence, but still big and rich: a very serious wine for an entry-level offering (around £35 UK). Stepping back up a notch, the extraordinary Hommage à François Hémart NV is somewhere between the two previous wines in weight: big, rich, gloriously intense but perfectly poised, another food wine (70 per cent pinot noir with six months in oak; €50 ex-cellar).)

We finished with Giraud’s Côteaux Champenois rouge 2016, a fascinating oddity, still tight and dense: I think the only still red Champagne wine I’ve ever tasted, and certainly the only one from a Grand Cru. Predictably, just 2,000 bottles are made, the individual numbers engraved on them.

I’ve tasted hundreds of champagnes of contrasting styles. Still, it was refreshing to be reminded anew, in two consecutive tastings, of just how radically different the styles of two top producers can be. Vignerons will of course put most of it down to terroir: at Giraud they’re even convinced of the particular flavour imparted by the soils of the Argonne forest whose oak they use. But inevitably, as a wine involving more stages in its vinification than most, Champagne is correspondingly shaped even more by technique. It adds up to a kaleidoscopic range of possibilities. So, one  more day’s exploration - and a whole bunch of new questions.

11 June 2019

[nord-engineering-blog]

Проект «Baglietto» MV13 (Lap-1) - Моторная яхта Baglietto MV13 построена в 2015 году на итальянской верфи Baglietto. Ее заказчиком и владельцем является Лапо Эльканн (Lapo Elkann) – бывший топ-менеджер Fiat, сегодня работающий в Gucci, представитель одного из самых известных семейств Италии Аньелли . Яхта разработана Франческо Пасцковским (Francesco Paszkowski) и Garage Italia Customs. Цифровой камуфляж, в который выкрашен ее корпус, создан вручную. В нем использованы пять различных оттенков и прозрачный матовый лак. #яхты #проектирование #инжиниринг #yacht #sea #superpower #yachting #engineering #project #nordeng #yacht_club #потоны #продукт #море #супергерои #суперкар #Monaco #lexus #superyacht #moonstone #ОАЭ #USA #Oceanco #Yacht007 #GUILTY #Суперяхта #Waterland #Baglietto #MV13 #Моторнаяяхта #GarageItaliaCustoms

[yuriwangfingermedia]

連續第三年代言！」玖壹壹無預警快閃高雄總部拜訪 「福氣拉！」《健康伯》為2019維士比年度廣告主題曲

平民天團玖壹壹繼續與你《搏感情》！13日推出最新主打《健康伯》MV，創作總是來自生活觀察、時事的他們，近年來幾乎全民瘋健身，三人首次以「健康」作為創作主題創作，這同時也是「維士比」2019年的年度廣告歌曲，歌曲中可聽到他們高唱招牌標語「福氣��！」相當應景，MV特別選在競技道館拍攝，洋蔥與健志擔任教頭PK、春風化身帥氣裁判長，畫面除了有肌肉猛男、摔角手，更祭出甜美啦啦隊應援、性感女舉牌員扭臀熱舞，畫面相當養眼吸睛！三人人氣超夯深受廠商喜愛，從2017年開始、連續第三年為維士比代言推薦，上月玖壹壹到高雄工作時，更無預警直接衝到維士比總部大樓去快閃拜訪，引來員工們熱情爭相合照；MV13日晚間起在官方YouTube正式上架。

談到歌曲創作靈感，當初發想是由健志提出的，歌曲描述一個年邁的長輩，不會因為年紀大而放棄運動，反而是每天健身跑步，活得比年輕人還年輕人，是一首警惕年輕人、提倡多多呀運動的歌曲…

[pmato39]

@barks_news

中島愛、誕生日に公式YouTubeチャンネル開設。 MV13本フル尺で一挙配信https://t.co/ZjbxpyfmC0#中島愛

— BARKS編集部 (@barks_news) June 4, 2020

[trangluong]

via Twitter https://twitter.com/TrangLn29097860

[emceenandy]

MV13 - Follow me at musical.ly - @mcnandhiniaravind #Kudikalala #oothu #smellvaruthu #musically #mcnandhiniaravindan #saravananirukkabayamyen #tamil #muser #tamilmuser #love #song #romance #lipsync #tamilmusically #musicallyIndia #featureme #featureit #duetit #duetreactions #actingwars #gg99 #jjj101 #countonme #india #mcnandy #actingpassion #kollywood #dialogue #dubbing #gethugang99 #kollywoodMusic Direct Link to Musically: https://www.musical.ly/v/6556883708387790085.html?utm_source=copy_link&utm_campaign=client_share&utm_medium=android&share_app_name=musically&iid=6558329286510561030&timestamp=1527619651&user_id=6556293627546812421

[golfcleo]

#สุดยอดนายแบบแห่งโรงเรียนมารีย์วิทยา MV13 คนหนึ่งก็เด็กระดับท็อปเกรดเอของประเทศ ส่วนอีกคนก็ระดับบ๋วยอยู่หลังห้องตลอดๆ 555 #แต่พวกเราก็คบกันได้ เพราะคำว่า...”เพื่อน” ไม่ได้มาจากมันสมอง แต่มันมาจากใจ ล้วนๆ 555 เพื่อนกันตั้งแต่อนุบาลเลย นะจ๊ะ (at THINK cafe at the BLOC)