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The Kasteelberg range of wines, celebrates the discovery of Riebeek and the Kasteelberg mountains in 1661. Kasteelberg stands sentinel over the fertile valley below. From the slopes of the mountains, hand-selected grapes are expertly crafted with care to produce rare and expressive wines. The Kasteelberg range truly is the pinnacle of our Winemaker's art.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines.
The Kasteelberg Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, fillet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserve platter.

Review:

"I'd expect to prefer the 2017 Shiraz to the 2018 bottling, but it's actually the reverse. Maybe Alecia Boshoff has just got more experience with the fruit from this Kasteelberg site. Sweet and spicy, with enticing incense and violet aromas, fine tannins, succulent red berry fruit and deftly integrated one-third new oak. 2021-26"

- Tim Atkin (South Africa 2020 Report), 92 pts

The Kasteelberg range of wines, celebrates the discovery of Riebeek and the Kasteelberg mountains in 1661. Kasteelberg stands sentinel over the fertile valley below. From the slopes of the mountains, hand-selected grapes are expertly crafted with care to produce rare and expressive wines. The Kasteelberg range truly is the pinnacle of our Winemaker's art.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines.
The Kasteelberg Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, fillet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserve platter.

Review:

"I'd expect to prefer the 2017 Shiraz to the 2018 bottling, but it's actually the reverse. Maybe Alecia Boshoff has just got more experience with the fruit from this Kasteelberg site. Sweet and spicy, with enticing incense and violet aromas, fine tannins, succulent red berry fruit and deftly integrated one-third new oak. 2021-26"

- Tim Atkin (South Africa 2020 Report), 92 pts

Kasteelberg Pinotage is made from 100 percent Pinotage.

The Kasteelberg range of wines, celebrates the discovery of Riebeek and the Kasteelberg mountains in 1661. Kasteelberg stands sentinal over the fertile valley below. From the slopes of the mountians, hand-selected grapes are expertly crafted with care to produce rare and expressive wines. The Kasteelberg range truly is the pinnacle of our Winemakers'art.

Harvested from an exceptional vineyard in the heart of the Swartland, the Kasteelberg Pinotage is characterised as a well-structured wine, offering layers of flavours and aromas. Seductive rich plum flavors with notes of captivating dark chocolate follows through in a smooth and lingering palate of intense flavors integrated with the freshness of ripened cherries.

Grapes used for this wine are coming from vines that are 10 years old in average. It is also sustainable farming used for this plot.

The grapes were cold-soaked for 3 days at 10°C to extract as much color as possible before fermentation. After cold-soaking, the temperature is increased to around 18°C and yeast is added to start fermentation. Regular pump-overs are done to enhance skin contact which improves the flavor and color profiles. Fermentation temperature between 22 - 26°C. Fermented dry on skins, pressed. After malolactic fermentation, wine is transferred to barrels. French oak barrels, 2nd, 3rd and 4th fill barrels for 12 months.The grapes were cold-soaked for 3 days at 10°C to extract as much color as possible before fermentation. After cold-soaking, the temperature is increased to around 18°C and yeast is added to start fermentation. Regular pump-overs are done to enhance skin contact which improves the flavor and color profiles. Fermentation temperature between 22 - 26°C. Fermented dry on skins, pressed. After malolactic fermentation, wine is transferred to barrels. French oak barrels, 2nd, 3rd and 4th fill barrels for 12 months.

Kasteelberg Chenin Blanc is made from 100 percent Chenin Blanc.

The Kasteelberg range of wines celebrates the discovery of the Riebeek Valley and the Kasteelberg mountains in 1661. Kasteelberg stands sentinel over the fertile valley below. From the slopes of the mountains, hand-selected grapes are expertly crafted with care to produce rare and expressive wines.

Limited release, single-vineyard Chenin Blanc from hand-selected grapes from the foothills of the majestic Kasteelberg Mountain, Kasteelberg Chenin Blanc embodies excellent craftsmanship that transforms the harsh Swartland terroir into the pinnacle of our winemakers’ art.

Once harvested, the grapes are hand-sorted, de-stemmed & crushed into temperature-controlled gravitational drainers. Only the free-run juice is chilled and settled overnight. The juice is then racked off into new, 300 L, oak barrels (50% French oak, 50% Hungarian oak) and wild yeast fermented in the barrels. Fermentation is temperature controlled and lasted around 22 days. The wine is then matured in the oak barrel on the gross lees for 12 months before being racked off, filtered and bottled. After bottling the wine is further bottle-matured for at least 6 months before release.

The Kasteelberg range of wines, celebrates the discovery of Riebeek and the Kasteelberg mountainsin 1661. Kasteelberg stands sentinal over the fertile valley below. From the slopes of the mountians, hand-selected grapes are expertly crafted with care to produce rare and expressive wines. The Kasteelberg range truly is the pinnacle of our Winemakers'art.

Rich and golden with strong tropical aromas, beautifully enhanced by subtle tones of well-integrated oak. Although upfront and bold, the secret of this wine is in its exceptional balance, an outstanding version of the classic Chardonnay.

K Vitners The Hidden Syrah is made from 100 percent Syrah.

It is not a secret the magnitude this wine can reach. In this vintage, femininity reigns supreme. Perfume, flowers, cassis. All anchored to sense of place with stone, ancient soil and chanterelles that make this wine a wine of the earth.

 Review:

Kirsch, ripe black cherries, roasted herbs, violets, and orange blossom notes all emerge from the 2018 The Hidden Syrah Northridge Vineyard, which is all Syrah brought up in neutral oak. Rich, full-bodied, and beautifully polished, it packs loads of fruit yet stays light on its feet, with no sensation of heaviness. As with all of these Syrahs from Smith, it's going to benefit from 2-4 years of bottle age. 

-Jeb Dunnuck 96 Points
 

K Vintners The Beautiful Syrah 2018 is made from 97% Syrah, 3% Viognier.

A multi-layered beauty; perfumed, lovely. Super dark rose. Broken, unfiltered cigarette, Amaro. Densely colored with a shimmering red rim. Giving, yet just an inch at a time. One to ponder. One to enjoy.

Review:

Such a pretty nose of cooking spice, red and black cherries and dried garden herbs. Full-bodied with excellent depth and nuance. Silky tannins. Whole black pepper and spiced cherry make the palate hum. There is a deft hand at work here. There is so much exciting energy to the ripe, balanced fruit. This is showing well now, but can age easily for the next 10-15 years. Drink or hold.

- James Suckling 97 Points

K Vintners The Beautiful Syrah 2018 is made from 97% Syrah, 3% Viognier.

A multi-layered beauty; perfumed, lovely. Super dark rose. Broken, unfiltered cigarette, Amaro. Densely colored with a shimmering red rim. Giving, yet just an inch at a time. One to ponder. One to enjoy.

Review:

The 2018 Syrah The Beautiful Powerline Vineyard comes from a vineyard outside of Walla Walla, in the foothills of the Blue Mountains. It was not destemmed and was brought up in neutral, larger barrels. An exotic nose of ripe blue and black fruits, lavender, sappy flowers, and herbes de Provence-like nuances give way to a medium to full-bodied, richly textured, structured wine with a mouth-filling, layered, meaty style that builds nicely with time in the glass. There's always a sappy, almost herbal edge to this beauty, and it ages beautifully. Feel free to open bottles any time over the coming 15-20 years. It would certainly be hard to pick out in a lineup of top Northern Rhône Syrahs.
-Jeb Dunnuck 97 Points

K Vintners Syrah Royal City us made from 100 percent Syrah.

Royal City for REAL. Perfume of great complexity. Camphor, black cherry and forest floor. All spice building on the palate. Suave and full of finesse with cured olive and wet earth. This is where elegance reigns supreme. – Winemaker, Charles Smith

Review:

Lots of lavender, cured meats, loamy earthy, and pepper as well as both red and darker fruits emerge from the 2018 Syrah Royal City, easily one of the richest, most powerful Syrahs in the lineup. Full-bodied and concentrated, with loads of meaty, gamey, spicy nuances, this rock star of a Syrah offers loads of pleasure today yet is going to benefit from 2-4 years of bottle age and cruise for another 10-15 years in cold cellars. It's a ripe, sexy, yet again, incredibly savory and meaty Syrah that could come from nowhere else!

-James Suckling 98 Points

Lots of lavender, cured meats, loamy earthy, and pepper as well as both red and darker fruits emerge from the 2018 Syrah Royal City, easily one of the richest, most powerful Syrahs in the lineup. Full-bodied and concentrated, with loads of meaty, gamey, spicy nuances, this rock star of a Syrah offers loads of pleasure today yet is going to benefit from 2-4 years of bottle age and cruise for another 10-15 years in cold cellars. It's a ripe, sexy, yet again, incredibly savory and meaty Syrah that could come from nowhere else!

-Jeb Dunnuck 98 Points

K Vintners Syrah Royal City us made from 100 percent Syrah.

Royal City for REAL. Perfume of great complexity. Camphor, black cherry and forest floor. All spice building on the palate. Suave and full of finesse with cured olive and wet earth. This is where elegance reigns supreme. – Winemaker, Charles Smith

Review:

The 2019 Syrah Royal City is earthy, almost meaty in the glass, as notes of sage and dill accentuate green olive, then evolves to show musky black currants and crushed rocks. This is texturally thrilling, deep and creamy in feel, yet somehow energetic as well, with masses of mineral-tinged black fruits complemented by sweet herbs and tobacco. The 2019 melts away from the palate like molten chocolate, with exotic spices and tangerine to balance. Wow, I can't wait to see what another four to five years of cellaring might reveal here. 

Vinous Rating: 97+ Points

K Vintners Rockgarden Syrah is made from 100 percent Syrah.

Black plum, Asian five spice, warm turned river stone and taut with tension. Seamless Syrah that persists with black olive, high-polished black shoe leather and beef jerky that keeps going and never gives in.

Review:

Iodine and licorice with crushed-stone and dark-berry character. Full-bodied with chewy tannins that are structured and intense. Flavorful and polished at the end with just a hint of coffee. Drink or hold.

-James Suckling 96 Points

Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot

Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.

The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.

Review:

Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.

-Wine Enthusiast 95 Points

Justin Isosceles Proprietary Red Paso Robles is made from 86% cabernet sauvignon, 7% cabernet franc and 7% merlot.

Bright with a dark purple/black core and a lighter ruby purple rim showing slowforming, moderately stained tears on the glass. Attractively aromatic and complex with ripe black and red cherry, black currant, new book leather, cedar, tobacco, vanilla bean, licorice, and oak. Full-bodied on the palate with ripe complex cherry, cassis, and a subtle red berry fruit on entry, with vanilla and licorice baking spice leading into the midpalate, which shows complex savory notes of cedar, tobacco leaf, and leather. The very long, complex, and continually changing finish is a progression of sustained ripe cherry fruit accented by baking spice and oak notes, with smooth chewy tannins and balanced acidity, adding depth and freshness.

In 1987, we made our first vintage of a wine styled after the famous First Growth producers of Bordeaux, created with the same uncompromising care as the Grands Vins of those venerable chateaux. Full-bodied with ripe black fruit and complex baking spice, this wine is amazingly ready to drink right out of the gate, and you can try a bottle or two now—but make sure to save a few to enjoy this wine as it continues to evolve after some time in the cellar.

Review:

A concentrated and rich nose with aromas of blood plums, mocha, prunes and baking spices. The plate is full-bodied with firm tannins and long, lingering notes of blackberry compote, roasted meat, graphite and citrus rind. Made from a blend of 86% cabernet sauvignon, 7% cabernet franc and 7% merlot. It needs time in bottle for the tannins to soften.

-James Suckling: 93 Points

Intense aromas of black plum, crushed elderberry, violet, smoked meat and turned earth make for a cohesive nose on this legendary blend of 86% Cabernet Sauvignon, 7% Cabernet Franc and 7% Merlot. Firm, expertly integrated tannins frame the palate's lively and rich flavors of strawberry, dried herb and pepper

-Wine Enthusiast: 93 Points

Justin Isosceles Proprietary Red Paso Robles is made from 83% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc.

In 1987, we made our first vintage of a wine styled after the famous First Growth producers of Bordeaux, created with the same uncompromising care as the Grands Vins of those venerable chateaux. For more than 30 vintages, ISOSCELES has been our flagship wine and quality benchmark for this style of wine here on the Central Coast of California. A blend based on Cabernet Sauvignon supported by Cabernet Franc and Merlot, the 2018 ISOSCELES shows why Paso Robles is such a great place to grow these varieties.

Full-bodied, with ripe black fruit, complex baking spice and amazingly ready to drink right out of the gate, you can try a bottle or two now, but make sure to save a few to enjoy this wine as it continues to evolve after some time in the cellar.

Appearance: Deep ruby/purple core with black secondary color, lighter toward the rim with moderate plus viscosity and slow forming, moderately stained tears.

Aroma: Very aromatic and complex with ripe black cherry and cassis fruit, vanilla, cinnamon and licorice spice with sweet tobacco, cedar, leather and camphor notes.

Palate: Full-bodied with ripe black cherry and blackcurrant fruit complemented with baking spice and oak notes on entry. Sustained fruit and spice are joined by savory autumn leaf, cedar and leather on the mid-palate with mouth filling, fine tannins that lead into a long, complex and balanced finish with attractive fruit, spice, cedar and subtle camphor notes.

Try it with a classic herb crusted roasted rack of lamb, a grilled prime ribeye steak, or the exquisite cheeseburgers with tomato, arugula, bacon jam and chive aioli from The Restaurant at JUSTIN.

Review:

A stunning Bordeaux blend with smooth, intense flavors of plum, toast, and chocolate. Dense, layered, and balanced, with a long, concen- trated finish.

-Tasting Panel 95 Points

Joseph Phelps Vineyards Cabernet Sauvignon is made from 92% Cabernet Sauvignon, 4% Petit Verdot, 2% Cabernet Franc, 1% Merlot, 1% Malbec.

A classic Napa Valley Cabernet Sauvignon with inviting violet, dark fruit, tobacco, subtle baking spice and earthy dried herb aromatics. The palate is filled with expressive black cherry, blackberry and dark plum, hints of spice box and sweet vanilla bean. A focused, concentrated wine with youthful energy and freshness nimbly balanced by supple tannin structure and finesse.

Review:

Blackcurrants, spiced cedar and dark spices with bark undertones. Full-bodied with very fine, velvety tannins. Textured and compact with a firm, lingering finish. Tight at the end. Needs time to open.

-James Suckling 94 Points

Joseph Phelps Insignia is made of 93% Cabernet Sauvignon, 5% Petit Verdot and 2% Malbec.

The 2019 Insignia opens with heady aromatics of red fruit, crème de cassis, leafy tobacco and delicate dried rose petals. The palate is juicy and dense with expressive layers of blackberry, raspberry, black currant, and dark chocolate. A dynamic wine offering captivating energy, length, complexity and refinement. The 2019 Insignia marks the first vintage to include fruit from the new Joseph Phelps vineyard named El Venadito, located in the Oak Knoll District, just south of the winery’s Yountville Vineyard.

Review:

Another beautiful wine from this team, the 2019 Insignia is mostly Cabernet Sauvignon but includes smaller amounts of Merlot and Malbec, brought up all in new barrels, sourced from seven estate vineyards. It has a classic varietal and incredibly complex nose of crème de cassis, freshly sharpened pencils, green tobacco, and damp earth, with a kiss of background sappy spring flowers. Seemingly from a cooler year with its freshness, vibrancy, and herbal, floral character on the nose, it's nevertheless full-bodied and beautifully concentrated on the palate, with ultra-fine tannins, a seamless, layered mouthfeel, and a gorgeous finish. Unquestionably up with the finest vintages of this cuvée, this is legit awesome juice that’s going to offer incredible pleasure over the coming 20-25 years. Hats off to winemaker Ashley Hepworth.

- Jeb Dunnuck 99 Points

Joseph Drouhin Batard-Montrachet Grand Cru is made from 100 percent Chardonnay. 

Producing communes: Puligny-Montrachet and Chassagne-Montrachet.

Site: Bâtard-Montrachet straddles Puligny and Chassagne. It lies right below the famous Montrachet vineyard. Bâtard is one of the greatest white wines of the Côte de Beaune.

History & tradition: according to the often told story, the lord of Puligny in the Middle Ages divided his estate between his children: the eldest was the « chevalier » (knight), the daughters were the « pucelles » (young virgins) and the son born out of wedlock was the « bâtard ».

Soil: located on a mild slope, the soil is a brownish limestone mixed with gravel. The secret of this exceptional terroir comes from the unique interaction between the deep layers of limestone and the roots of the vines.

Tasting a wine of this stature is always cause for emotion. The golden colour has bright reflections. After some aeration, the aromas reveal their rich intensity: grilled bread, almond, honey, exotic wood...What is striking is the structure of the wine, its « monumental » grandeur. There is even a touch of tannin that provides an added dimension. A voluptuous finale, seemingly without end, with precious notes of preserved and ripe fruit..

Supply: this wine comes from grapes harvested on some parcels of the Drouhin Family Properties as well as from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.  

Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 30%.

The ageing lasts between 18 to 21 months.
Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

Jonive Chardonnay Russian River Valley is made from 100 percent Chardonnay. 

2021 Jonive Russian River Estate Chardonnay: Harvested the night of September 20^th with the two clones kept separate. The clone 95 was pressed into tank where it was chilled, settled and racked, then allowed to ferment naturally for 12 days when it then went to barrel. The primary and secondary fermentations lasted in barrel until April 20^th, some seven months. The wine remained on its original lees until just prior to bottling. The clone 17/Robert Young chardonnay was pressed into tank and allowed to brown naturally before a natural fermentation occurred. This lasted for 15 days before going to barrel where it finished the last 12 days of primary fermentation and six weeks of secondary fermentation and it too rested on its original lees until just prior to bottling.

The wine has a typical straw color and complex aromas of lemongrass, nutmeg, Meyer lemon and a touch of passionfruit. It has an enveloping mouthfeel that is at once tart and linear as well as rich and expansive, a very unusual and beguiling combination of textures and mouthfeel. The browning of the clone 17 enables the wine to be rich, but at a lower alcohol (13.3%) and the clone 95 contributes beautifully fresh acidity. The pallet shows jasmine, honeydew melon, tarragon and lemongrass with a nice kiss of high-quality French oak. The extended lees contact gives the wine amazing length, energy and vitality.

353 cases produced

Harvested September 20^th

14-month barrel aging in 67% new French oak barrels, 20% once used and 13% neutral

61% clone 17/Robert Young and 39% clone 95

13.3% alcohol

Bottled December 14^th

Reviews:

A wildly elegant aromatic profile announces this Chardonnay from Jonive's estate vineyards, a combination of two separately fermented clones, 95 and clone 17, also known as Robert Young. The blend is beautiful and effusively aromatic. Lemon cream and white flowers mark the aromatic profile, and the palate, crafted with plenty of lees contact, shows a creamy texture of lemon and orange oils. Savoury notes of sorrel and lemongrass mark the lengthy finish. The new French oak kisses this wine just a touch with a note of Madagascar vanilla on the finish.

-Decanter 94 Points

This seamless, smooth and mouthfilling wine is packed with ripe fruit flavors and deftly accented with oak notes like vanilla, hazelnut and toast. It's rich in texture yet relatively light in body, encouraging flavors that mingle with a subtlety that asks for more sipping.

-Wine Enthusiast 94 Points

Johns Bay Sauvignon Blanc is made from 100 percent  Sauvignon Blanc.

Made from 50% Marsanne and 50% Roussanne

The wine is aromatic with white flowers such as acacia and honeysuckle. In the mouth, you will find some lanolin flavors as well as apricot and yellow ripe peach.
The finish is long, delicate and balanced.
It is waxy and very White Burgundy like.

Average age of the vines is 15 years old. 

Johann Michel owns 0.5 hectare (1.24 acre) of Saint Peray.

The Saint Peray AOC is smaller in size, covering just 90 hectares (222 acres). In the past, Saint Peray was famous for producing mostly sparkling wine, made from Roussanne and Marsanne. 90% of the wines were sparkling and only 10% were still wines. Today, it is the opposite: 90% of the AOC is producing still wines and only 10% is turned into sparkling wine. There are about 35 vignerons making Saint Peray.

Johann Michel Saint Peray Blanc has a shining golden yellow color. The wine is aromatic with white flowers such as acacia and honeysuckle. In the mouth, you will find some lanolin flavors as well as apricot and yellow ripe peach. The finish is long, delicate and balanced. Reminiscent of White Burgundy.

Johann Michel Cuvee Grain Noir is made from 100 percent Syrah

This is delicious. Expressive, deep, rich, silky and juicy.
Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.

This Cornas is a blend from 2 different vineyard sites: 
- 60% of the final blend is coming from vineyards located on the hillside (16 year old vines on the "coteau") which is planted on sandy soils, decomposed granite and some roicks, giving the strucutre, the spiciness and the licorice type of flavors to the blend.
- the other 40% of the final blend is coming from the bottom of the slope (40 years old vines on the "pied de coteau") which is planted on sandy soils, bringing acidity and balance to the wine.

Manual harvest, selection of the grapes, 100% destemming, fermentation in tanks for 3 weeks, daily remontage and pigeage. 
Malolactic fermentation in oak barrels and aging on the lees for 12-18 months in barrels (2 to 4 year old barrels) 

Johann Michel Cuvee Grain Noir is made from 100 percent Syrah

This is delicious. Expressive, deep, rich, silky and juicy.
Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.

This Cornas is a blend from 2 different vineyard sites: 
- 60% of the final blend is coming from vineyards located on the hillside (16 year old vines on the "coteau") which is planted on sandy soils, decomposed granite and some roicks, giving the strucutre, the spiciness and the licorice type of flavors to the blend.
- the other 40% of the final blend is coming from the bottom of the slope (40 years old vines on the "pied de coteau") which is planted on sandy soils, bringing acidity and balance to the wine.

Manual harvest, selection of the grapes, 100% destemming, fermentation in tanks for 3 weeks, daily remontage and pigeage. 
Malolactic fermentation in oak barrels and aging on the lees for 12-18 months in barrels (2 to 4 year old barrels) 

Johann Michel Cornas Cuvee Mere Michel is made from 100 percent Syrah.

Cuvee Mère Michel was first introduced in 2016 and is not produced every year. This wine is a tribute to Johann Michel' wife, Emmanuelle, and a nod to the French song, La Mere Michel. This wines comes from Selection Massale (replanting new vineyards with cuttings from exceptional old vines from the same property) cuttings of Serine off the 1947 Yves Cuilleron vineyard at Chavanay. The vineyards are located in the lieu-dit "Les Cotes" at an altitude of 230 meters and benefiting from a southern sun exposure.

Review:

The tiny production 2022 Cornas Mère Michel is 100% Serine that was not destemmed and was aged 14 months in French oak. Tighter and more focused, this beautiful wine reveals ripe red and blue fruits that give way to more spice, leather, graphite, and mineral notes. More medium to full-bodied, with a firm spine of tannins, it's impressive but will need time.

-Jeb Dunnuck 94 Points

Johann Michel Cornas Cuvee Mere Michel is made from 100 percent Syrah.

Cuvee Mère Michel was first introduced in 2016 and is not produced every year. This wine is a tribute to Johann Michel' wife, Emmanuelle, and a nod to the French song, La Mere Michel. This wines comes from Selection Massale (replanting new vineyards with cuttings from exceptional old vines from the same property) cuttings of Serine off the 1947 Yves Cuilleron vineyard at Chavanay. The vineyards are located in the lieu-dit "Les Cotes" at an altitude of 230 meters and benefiting from a southern sun exposure.

Review:

"Only made in top vintages, the 2018 Cornas Mère Michel is a tribute to Johann's wife and a play on the French song "La Mere Michelle." Brought up in a new demi-muid, it's a richer, broader wine compared to the Cuvée Jana yet still has incredible Cornas style in its red, black, and blue fruits as well as notes of toasted spice, roasted meat, chocolate, and wild herbs. Rich, full-bodied, and opulent, it has a touch more upfront appeal and should be drinkable in just 4-5 years yet also evolve for two decades." -

Jeb Dunnuck (Northern Rhône: The 2018s and 2019s, November 19th 2020), 98 pts

Johann Michel Cornas is 100% Syrah

This Cornas is a blend from 2 different vineyard sites: 
- 60% of the final blend is from vineyards located on a hillside (20 year old vines on the "coteau"), planted on sandy soils, decomposed granite and some rocks, giving the structure, spiciness and licorice flavors to the blend.
- the other 40% of the final blend comes from the bottom of the slope (45 years old vines on the "pied de coteau"), planted on sandy soils, bringing acidity and balance to the wine.

Expressive, deep, rich, silky and juicy. Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.

Review:

 "Ripe black and blue fruits, violets, sappy herbs, and iron notes all emerge from the 2022 Cornas, a pretty, pure, medium to full-bodied Cornas offering fine, ripe tannins, a balanced, layered mouthfeel, and a great finish. The 2022 was completely destemmed and spent 12 months in oak."

- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 93 pts

Johann Michel Cornas is 100% Syrah

This Cornas is a blend from 2 different vineyard sites: 
- 60% of the final blend is from vineyards located on a hillside (16 year old vines on the "coteau"), planted on sandy soils, decomposed granite and some rocks, giving the structure, spiciness and licorice flavors to the blend.
- the other 40% of the final blend comes from the bottom of the slope (40 years old vines on the "pied de coteau"), planted on sandy soils, bringing acidity and balance to the wine.

Expressive, deep, rich, silky and juicy. Well structured and round, it displays red fruit, leather, black cherry, liquorice and black berry aromas.

Review:

"Bright and intense both in color and in aroma. Hyper-fresh, searching berry fruits, this is electric. Rounded, with plump berry fruits that are concentrated and fresh. The tannins are intense too, grippy and strict on the long finish. This is almost painful to taste at this stage, but should be excellent in time. Vines with an average of 35 years of age, from lieux-dits Saveaux, Patou and Les Côtes, all destemmed and then aged in two- to five-year-old demi-muids. - Matt WALLS"

 - Decanter (Rhone 2021 en primeur, October 1st 2022), 96 pts

Jip Jip Rocks Shiraz-Cabernet is made from 55% Shiraz, 45% Cabernet Sauvignon

Deep purple. Boysenberry and mulberry aromas with a hint of cedar and pepper. Similar berry fruits show through on the opulent, textured palate with a lingering finish.

Fermentation took place over 10 – 12 days in a combination of open and static fermenters. The temperature was closely monitored to ensure the wine retains its natural fruit expression. New and older French and American oak was used for the maturation of selected wine parcels over a period of 13 months.  These parcels were put together from our family estate to best demonstrate the depth and character of our fruit, balanced by integrated oak. 

Review:

It's gorgeously ripe and perfumed on the nose showing blackberry, sweet cherry, vanilla and hazelnut characters with a touch of pepper spice. The palate displays lovely weight and plump mouthfeel, leading to a lengthy supple finish. Brightly expressed and immediately appealing. At its best: now to 2027.

-Wine Orbit 93 Points

Jip Jip Rocks Shiraz is made from 100 percent Shiraz.

Jip Jip Rocks wine is synonymous with premium wines from South Australia’s Padthaway wine region. The vineyard is planted in some of the world’s oldest mineral rich soils and in the most temperate of maritime climates. The Jip Jip Rocks vineyard consistently produces excellent fruit quality from low yielding vines.

Only the best parcels of fruit are carefully selected throughout the vineyard and utilized in the Jip Jip Rocks label. Great attention to detail with the integration of fruit flavors and fine oak barrels helps produce classic handcrafted wine styles.

Lifted spice and ripe mulberry/blackberry aromas are complimented with chocolate, cedar and cinnamon on the nose. Well-integrated oak tannin provides flavors of clove and supple texture, which supports the rich plum, blackberry and mocha. The overall structure is supple and generous with fine-grained tannin and a lingering finish.

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Jip Jip Rocks Chardonnay is made from 100 percent unoaked Chardonnay.

Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.

 Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.

Review:

Attractively fruited and fragrant, the wine shows golden peach, baked fig, vanilla and lemon peel aromas on the nose, followed by a succulent palate that’s creamy and lingering. Beautifully styled and highly enjoyable. At its best: now to 2023. AU$23.00. Dec 2019.

-Wine Orbit 92 Points

Jip Jip Rocks Chardonnay 2014  is made from 100 percent unoaked Chardonnay.

Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.

 Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.

Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.

The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.

The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.

Pair with crustaceans, asparagus, or goat's cheeses.

After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.

Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from  100% Syrah.

Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.

Intense inky ruby red color. 
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality. 
The finish is very long, clean and juicy and offers a great spicy mouthfeel.

Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed). 
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.

Delicious with grilled red meat such as venison or lamb and most cheeses.

Jean Reverdy Sancerre Blanc is 100% Sauvignon Blanc

Single vineyard. Vinification: cold fermentation in stainless steel tank, no oak, no malolactic fermentation.

Sweet, fruity and clean. White flowers (acacia, jasmine) and citrus fruits aromas. Perfectly balanced.

A delicious wine, perfect with fish dishes, especially salmon, and a local goat cheese Crottin de Chavignol.

Jean Arthaud Bourgogne Blanc is made from 100% Chardonnay.

James Goddard was an ancestor of the Clarke family. Born in West Sussex, England in 1823, James spent his 74 years as a sailor, a whaler, a bullock driver, farmer, prospector, miner and hotel keeper. From an illiterate runaway living rough on the streets of London, he became a rich, successful and admired pillar of South Australian society.

James arrived in Adelaide in 1839 as a 16-year-old sailor. Twelve years later, his life changed forever with the news of gold findings. For the next 20 years, James roamed the country learning the geology that improved his chances of prospecting.

James Goddard Shiraz is made from 100 percent Shiraz. 

In 1870, he tried his luck near his farm in the Barossa Valley and discovered the region’s first gold deposits, creating the prosperous Lady Alice Mine. The Lady Alice Mine, though it is no longer operational, was & still is the most successful gold mine in South Australia. From these roots, the Thorn-Clarke family has been connected to the region for the last 150 years.

James Goddard Shiraz is a blend Shiraz sourced from the Milton Park vineyard in the north of Eden Valley, and the St Kitts vineyard in the far northern area of the Barossa. Fruit is harvested in the cool of the night to maintain maximum flavour and freshness and it is fermented for 8 days. The ferment is pumped over twice daily to extract the colour and flavour from the fruit. Once finished fermentation the wine was then matured in a blend of French and American oak for a period of 10 to 12 months depending on the vintage.

Deep vibrant red with purple hues to the rim. The nose shows lifted plums, vibrant purple berries and a delicate spice note. The palate has concentrated satsuma plum, blackberry with lovely charry oak in the background. Long, juicy and even with plush fruit on the finish.

Review:

 “Blended from two estate vineyards, St. Kitts and Milton Park, this shiraz offers its richness without any aggression or overt perfume. It’s just lush and delicious, a friendly embrace of firm tannins and purple-red fruit. The texture and flavor combine in a saturated meatiness, for Korean barbecue.”

- Wine & Spirits Magazine, 92 points