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The Black Oak Cabernet Sauvignon is garnet red in color, refreshing and inviting to the palate. The wine’s aromas are layered with rich plum notes and a warm cedar component. The ripe, dark cherry flavors, are reminiscent of decadent blackberries with a nice sprinkling of dried herbs. With a mellow tannin structure, this medium-bodied wine is delicious and well-integrated.

There are wonderful aromas of summer-ripe peaches with tropical fruits and flowers. The silky-smooth flavors are reminiscent of baked apples and toasty vanilla bean. The lively acidity makes this an extremely well-balanced Chardonnay. The finish is long and fruity, with an interesting hint of hazelnuts. This wine’s overall taste profiles is creamy with apricots and lemons.

Black Oak Pinot Noir is made from 100 percent Pinot Noir. 

The Black Oak Pinot Noir is a glowing example of what they do best in Puglia, make great wine. Deep ruby in color with a lovely bouquet of sweet spices, even a dusting of cinnamon and nutmeg. The flavors are flowing with ripe black cherry. This medium-bodied wine with its fresh acidity will complement many meal selections.

Black Stallion Napa Valley Limited Release Red. 

The winery takes its name from a major equestrian area that once occupied the grounds. Its calling card is Cabernet Sauvignon, made in a classic Napa Valley style that offers richness and finesse. While single-vineyard wines are occasionally bottled, most Black Stallion wines are made from small lots cherry-picked from the valley’s disparate winegrowing zones. These are then painstakingly blended to create luxurious, unforgettable wines that capture the depth and brilliance of Napa Valley’s diverse growing regions.

Review:

-Wine Enthusiast 90 Points

Brulesecaille Blanc Grande Reserve is made from 75% Sauvignon Blanc, 25% Sauvignon Gris.

Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C. 
Addition of yeast and alcoholic fermentation in casks 400 liters. 
Raised on the lees for 6 months with regular batonnage (stirring of the lees). 
Bottling in april 2017.

Fish, seafood, white meats, fine goat cheeses.

Dark fruit with hints of blackberry cobbler, graphite, and sandalwood. Mostly grown on warmer sites of the Walla Walla Valley including our estate, Bob Healy Vineyard. Beautiful tannins that are lush and have a strong core that broadens out last minute to an ultra-long finish. A really pleasing and luxurious wine.

Review:

Ripe blue and blackberry notes with floral quality, minty cherries and elegant oak spices undertones. Chocolatey texture on the palate, dense and concentrated, rounded. Dense core of dark plummy fruit supported by a refreshing acidity.

-Decanter 97 Points

Blind Justice Beckstoffer To Kalon Vineyard Cabernet Sauvignon is made from 76% Cabernet Sauvignon and 24% Cabernet Franc.

The 2019 Cabernet Sauvignon Blind Justice Beckstoffer To Kalon Vineyard is creamy and super-expressive from start to finish. The balance of opulence and ‘energy here makes for an absolutely compelling Cabernet. Dark cherry, plum, tobacco, dried flowers, menthol and gravel lend quite a bit of complexity throughout. Impressive.

~ Antonio Galloni 95 Points

Bling de la Ferme Blanche Sparkling Millesime is made from 90% Sauvignon Blanc and 10% Clairette.

This is a Traditional Method Vintage Sparkling wine. Grapes are coming from the region of Cassis, but this sparkling wine can't be classified as Cassis AOC as the AOC is strictly for still White, Rosé and Red. 

It is made with the local grape variety : Sauvignon Blanc and Clairette.

Fine bubbles, crisp and delicate, citrus zest, lime, stone fruit.

Cellar for up to 8 years. No need to decant before serving.

El Enemigo was founded by historian Adrianna Catena, who is also Nicolas Catena’s youngest daughter, and Catena Zapata’s chief winemaker Alejandro Vigil in 2009. These two legendary figures on the Argentine wine scene came together over a mutual love for literature and philosophy, and decided to create their own wine label that would offer a unique taste of Argentina’s exceptional terroir and its Old World winemaking heritage.

Today the brand is responsible for many of the most exciting wines coming out of Argentina, including this sensational single vineyard Bonarda. Bonarda is little-known in Europe these days, but it has a special place in Argentina where it’s considered the nation’s second red wine after Malbec. La Esperanza is a very special 150 year old vineyard that was about to be uprooted when it was discovered by Alejandro Vigil. Luckily he was able to save 5 hectares from which he makes a few hundred bottles of this wine each vintage.

Once in the winery this precious fruit is vinified with wild yeasts and the young wine ages in large foudres that are over 100 years old. The result is a remarkably elegant and vibrant red that’s bursting with luscious red cherries, plums and blackberries as well as hints of dark chocolate. A charming wine to serve with tomato-based dishes thanks to the refreshing acidity, smooth tannins, and bright fruit flavours.

Review:

Blackberry, red-plum and graphite on the nose, as well as herbal and smoky notes. It’s medium-to full-bodied with firm tannins. Fleshy texture on the palate with structure and a ink-like feel. Savory finish. Hints of chocolate at the end. Try after 2023.

-James Suckling 94 Points

Varietal-100% Bonarda

Vineyard- El Mirador Vineyard in Rivadavia, 2,132 ft. Elevation. Soil composed of mostly sand.

Ageing & Vinification- Wild Yeasts with 25 days maceration , 12 Months ageing in 100-year-old foudre.

Tech Data- 13.5% ABV, Acidity 6.1, pH-3.7

Review:

Sour cherries, blueberries and spice box on the nose. Medium-to full-bodied with firm tannins. Savory and fleshy on the palate with some structure, leading to a flavorful and fruity finish. One of the best bonardas out there. Try after 2023.

-James Suckling 94 Points

Enemigo El Enemigo Gran Enemigo is made from 100% Cabernet Franc. 

In the spectrum of people who pay attention to detail, winemakers are often incredibly detail-oriented.  This can sometimes spill over to become an internal battled, and, as Alejandro Vigil and Adrianna Catena state, "We are our own worst enemy." El Enemigo pays homage to this internal struggle.

The nose presents sweet aromas of black ripen fruits with hints of vanilla and chocolate, which appear after the oak ageing. The mouthfeel is sweet with structured, persistent tannins due to the natural acidity of this wine, leading into an excellent long finish. 

Review:

The nose of the 2018 Gran Enemigo El Cepillo Single Vineyard, from a low-yielding and drier year, is full of curry, a note that was a constant across the three vintages I tasted together, but it tends to be stronger in low-yielding and dry years like this. It's also floral and comes through as aromatic and a little exotic, in a good way, with elegance, persistence and very pure flavors. It has fine-grained tannins, great acidity and balance. 7,200 bottles. All these single-vineyard bottlings mature in ancient 4,000-liter oak foudres for some 15 months.

 "Pretty and inviting on the nose with gorgeous aromas of floral violet, cassis and completed with a lifted, delicate liquorice note. The palate is graced with deep herb, pepper, crunchy red fruit and graceful, silky tannins."

-Decanter 97 Points

Bodegas Alto Moncayo Aquilon Garnacha is made from 100% Garnacha.

The wines of Alto Moncayo are crafted to express the unique terroir of windswept high elevation Campo de Borja DO; and to serve as a benchmark for world class Old Vine Garnacha.

Aquilón is "The jewel in the Crown" a selection of the best barrels from the best lots. The vines are 60-100 years old.

Review:

This garnet-colored wine offers aromas of black currant, black raspberry and black licorice, with just a touch of charcuterie. The fruit flavors shine through with subtle notes of crushed violet. It has soft tannic structure, with a pleasant bit of grippiness in the post palate as it leads up to the long, long, finish.

-Wine Enthusiast 95 Points

About the Vineyard

Vineyards in Tabuenca and Borja, planted with indegenous clones of Garnacha starting in the 1920s.

Wine Production

The selected highest quality grapes are placed into small stainless-steel tanks of 7 tons capacity. The must is basket pressed and fermentation is finished in new French and American oak where it complets the malolactic fermentation. Wine is aged in the barrels for 24 months before bottling.

Tasting Notes

Appearance: Very deep red, scarlet rim

Aroma: Minerals and vanilla. Hints of raisins and dark Chocolate

Palate: As typical of the vintage, power and intensity with disarming elegance.

Food Pairing:

Goes well with beef, pork, game based stews and rice dishes.

Intense ruby ​​​​color of high layer with garnet edge, clean and shiny. Intense nose that, from the beginning, transmits complexity, penetrating, with aromas of black fruits, blueberries and currants, undergrowth, roasted memories, toffee, coffee powder, liquorice, cloves, vanilla and lebanese cedar. Mouth with freshness and balance, with tannins ripe and creamy, which highlight its elegance, with a step harmonious and intense. Long and pleasant aftertaste, with a great variety of balsamic and spicy memories.

Review:

The old-vine component of the El Otero parcel, running to around seven hectares, supplies the fruit for this ageworthy Tinto Fino. After a frost-induced break in 2017, it's back with interest in 2018. Aged in new French oak, but not dominated by the wood, it's a finely judged red from Julio Sáenz with notes of blackberry and tangerine, filigree tannins and a long, textured finish. 2023-33

-Tim Atkin 96 Points

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Deep cherry red in color with a garnet rim. On the nose, it is intense and elegant, with a base of ripe fruits that blends with the subtle tertiary aromas of sweet spices and cocoa. On the palate, it is balanced, full-bodied but with sweet and pleasant tannins, with a long and very persistent aftertaste.

Review:

Boeira Douro Red is made from 35% Touriga Nacional, 35% Tinta Roriz and 30% Touriga Franca.

 Deep ruby color with purple hints. Aromas of red and black fruits, toasty notes and dark chocolate. Smooth on the palate with good structure and excellent mouthfeel. Fresh, with well integrated tannins bringing elegance and a gastronomic profile to the wine. Very well balanced.  Boeira Douro DOC Red from the Douro Valley is the result of a careful blend of different varieties from the Douro. After fermentation the wine was left in contact with its lees until bottling in order to develop complexity and richness.

Pair with pork roast stuffed with prunes and apricots, grilled meats, marinated leg of lamb, chicken curry, pasta with beef or pork ragout, vegetable timbale with roasted tomatoes and grilled almonds. A very “friendly” food wine.

Boeira Douro Reserve Red is made from 35% Touriga Nacional, 35% Tinta Roriz and 30% Touriga Franca.

Smooth attack with good structure and excellent mouth feel. Fresh, with well integrated tannins bringing elegance and a gastronomic profile to the wine. Very well balanced.

No Oak.Boeira Douro Doc Red Reserve from the Douro Valley is the result of a careful blend of different varieties from the Douro. After fermentation the wine was left in contact with its lees until bottling in order to develop complexity and richness.

Ideal for red meat dishes, such as beef or roast beef with strong spices, thus associating with some traditional Portuguese dishes such as roasted lamb or veal steak. The wine should be served between 16º and 18ºC.

Boeira Douro White 40% Malvasia Fina, 30% Rabigato, 20% Gouveio and 10% Fernão Pires.

Good volume in mouth revealing its fruity character, now enhanced with a citrus component. Slight mineral touch that gives it personality. It is a complex and deep wine with a persistent finish.

Good accompaniment to fish dishes, salads, and can also be drunk as appetizers. Should be consumed at a temperature between 8º and 10ºC.

Boeira Tawny 50 Year Port is produced from Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cao.

Brownish color with strong coppery reflections. Toasted almonds and dried fruit stand out on the nose, with a delicate sweetness. Intense flavors on the plate, but a refinement and elegance that reflects its level of ageing. A very long evolving finish. 

Boeira 50 Years Old Port is excellent as a digestive.

pH : 3.57TA : 9.48 g/L
RS : 152g/L
Then, it is aged for 50 years in 550 liter French oak barrels.
Traditional Porto winemaking with skin contact maceration and short alcoholic fermentation in stainless steel tanks followed by fortification.

Boeira White Diamond Port  is made from Malvasia Fin, Viosinho, Gouveio, and Côdega de Larinho.

Clear amber color, on the nose aromas of citrus, tangerine peel, peaches and honey. In the mouth it is full but elegant, well integrated and persistent finish

Boeira White Diamond Port is the perfect companion for a number of foods including appetizers, lean fish, salads, pasta or desert like apple pie or crème brulée.

Review:

The NV White Diamond Port is the estate's 10-year Tawny based on Málvasia Fina, Viosinho, Gouveio, and Côdega de Larinho. Caramelized orange, toffee, fig, and spicy white chocolate notes all shine on the nose, and this beauty hits the palate with medium to full-bodied richness and a round layered, incredibly seamless mouthfeel. It's all about its seamless, decadent, sweetly fruited, yet balanced style.

-Jeb Dunnuck 94 Points

Boekenhoutskloof Syrah Swartland is made from 100 percent Syrah. 

Grapes for our Boekenhoutskloof Syrah are picked from selected parcels of the finest Syrah, grown at our Swartland farms, namely Porseleinberg and Goldmine, close to the small town of Riebeek-Kasteel. These vineyards were planted on the rocky bedrock of decomposed Mica-Schist, a unique terroir, finding its expression in our concentrated and structured wines made from this Rhône grape.

The nose is perfumed, forthcoming and fresh, offering an array of rich dark fruits with a spicy, floral, even feral character, derived from complex aromas of dark berries, plums, violets, black olives, star anise and potting soil. The black fruits and earthy character of the nose follow through onto a dark, brooding palate with flavours of wild berries, brambles, liquorice, tobacco, cloves and black cardamom. The mid-palate is concentrated, deep, dense and slightly dusty, with dry, very fine cocoa-powdery tannins lending structure. The wine is very precise, with a medium to full body, a tight, grainy texture and vibrant acidity to balance. Blackberries, blueberries and notes of garrigue and dark chocolate linger on a savoury finish.

Review:

Using fruit from two exceptional Swartland sources – Goldmine and mostly Porseleinberg – this foudre-aged Syrah is fresh, subtle and intensely aromatic, as schist Syrahs often tend to be. Complex, floral and refined with remarkable freshness and palate length. Drink: 2020-2028.
 – Tim Atkin MW, 95/100

Boira' Pinot Grigio is made from certified organically farmed vineyards surrounding the city of Verona.

The wine shows a brilliant straw color with golden reflections. Fresh and floral bouquet with a hint of pears, apricots and bananas blended with intense aromas of acacia flowers. Fresh and inviting on the palate with bright fruit and an easy drinking style with a pleasing hint of almonds in the aftertaste.

The average age of the vines is 25 years old. The vineyards' soils are made of stoney calcareous, rich in minerals and fossils that gives this wine bright aromatics and a refreshing lift on the palate. After a 12-hour skin maceration to obtain enhanced aromas, the wine is fermented in stainless steel. The finished wine is placed in stainless steel holding tanks until bottled. Aged 3-4 months in stainless steel.

Pairs well with seafood dishes.