Products meeting the search criteria

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Colmant Brut Chardonnay is made from 100 percent Chardonnay (Franschhoek and Robertson). 
15% of the base wine has been barrel fermented.
Ageing: This wine spends a minimum of 45 months on the lees at a consistent temperature of 14C before degorgement.
Tasting: Delicate light gold color with a lime-green hue. The nose is fresh, lemony and floral with notes of green apple, followed by yeasty and biscuity aromas brought by the lengthy maturation on the lees. Very fine bead of bubbles with a persistent mousse. Opulent on the palate, this wine shows a harmonious balance between fresh zestiness, mineral complexity and a warm breadth of leesy creaminess. It promises to develop great texture over time. 
Drinking tips: Ideal with pan fried scallops or line fish "au beurre blanc", it is also the oyster's best friend and will enhance the flavors of parmesan, asparagus, artichokes, parma ham,… 

Reviews:

"The core of this wine, which subsequently spent 52 months on lees, comes from the 2015 vintage and shows the ageing potential for which Colmant bubblies are famous. Savoury, fresh and intense, with plenty of colour, added complexity from reserve material, notes of aniseed and citrus peel and a fine, refreshing finish. 2021-25"

- Tim Atkin (South Africa 2020 Report), 93 pts

There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging.- NM" 

- eRobertParker.com (Issue #196, August 2011), 92 pts

A blanc de blanc with the heart of Chardonnay, the NV Brut Chardonnay has focused citrus tones on the nose with notes of yellow pear and green apple. The oak is subtle here, with a solid beam of acidity through the mid-palate. The wine is thoughtful and focused, and the finish leaves my mouth watering; there is serious acidity here, and they are doing it right. Colmant is the little guy doing some really great things— quietly focused wines, with serious aging potential. Keep this small producer on your radar. I expect nothing but great things in years to come from JP Colmant and his new winemaker, Paul Gerber, formerly of Le Lude. - Anthony Mueller"

- Robert Parker's Wine Advocate (Issue #245, October 2019), 91+ pts

"Our favorite Colmant sparkler by far, this blanc de blancs would easily pass for good quality Champagne. It’s pale straw with a fine bead with biscuit and lemon aromas. Very flavorful and complex on a rich palate with a persistent finish, it’s 100% Chardonnay, 15% barrel fermented, and spends 4 years on the lees. RS 5 g/L"
- I-WineReview  92 pts

Copain Wines Pinot Noir Anderson Valley is made from 100 percent Pinot Noir. 

Les Voisins, or "the neighbors" is sourced from some of the best vineyards in Anderson Valley to create a wine that displays the region's unique terroir. A myriad of fresh fruits beam from the glass including blueberry compote, kirsch, blackberry and red cherry. Underlying notes of graphite, conifer, fresh flowers, orange peel and wet sandstone add to its complexity. Bright and fresh, this Pinot Noir will take you on an adventure to one of California's most remote winemaking regions.

Review:

Taking on a touch of darker fruit, the 2021 Pinot Noir Anderson Valley brings forward aromas of black raspberry, red cherry, cinnamon, and candied flowers. Medium-bodied, with supple texture and a touch more plushness on the palate, it reveals ripe berries, fresh pine, and turned soil. Its ripe tannins come through on the finish cleanly, offering a lot of charm. Drink over the next 5-6 years.  

-Jeb Dunnuck 93 Points

Early to bud and early to ripen, the 2014 vintage was our third drought year in a row. Dry, even temperatures marched the grapes along at a steady clip all year and created a wine with beautifully integrated fruit, acidity, and tannin.
Dense and dark magenta in color, this is a lithe and energetic vintage with lifted aromatics and a purity of fruit that lights up the medium-bodied tannin structure. The nose promises fresh black fruits, cherries and a touch of graphite, and the palate completely delivers. Juicy blackberry, plum, and bright cherry explode in the mouth, and develop into savory notes of baked black fruit and fresh pencil shavings on the mid-palate. 
Eagle Summit Vineyard’s signature eucalyptus appears on the back palate to brighten the fruit, showing fragrant peppermint and warm, toasty spices through the finish. Whether you open it young or wait a few decades, this vintage does Howell Mountain proud--sophisticated and smart, with a rustic wild side.

Cresta Velia Cabernet Sauvignon Howell Mountain is made from 100 percent Cabernet Sauvignon. 

Aged in 100% French oak (86% new)

• 100% Cabernet Sauvignon from Eagle Summit Vineyard on Howell Mountain
• Equal amounts of clone 4 and clone 7
• unfined and unfiltered

Review:

"The 2014 Cabernet Sauvignon is 100% Cabernet aged 20 months in 86% new French oak, with the typical suspects in terms of cooperage – Darnajou, Taransaud, and Remond. This opaque purple-colored wine has plenty of mulberry and blackcurrant fruit along with hints of blackberries, camphor and incense. The are some notes of unsmoked cigar and licorice as well. Ripe, medium to full-bodied and luscious, it is a classic to drink over the next 15 or more years. - RP"

- Robert Parker's Wine Advocate (Issue #228, December 2016), 90 pts

Dr. Loosen Riesling Eiswein is made from 100 percent Riesling. 

This vibrant, racy dessert wine conjures flavors of densely packed pear, apple and guava, with an intense, nervy edge in the aroma. It is luscious, silky and juicy on the palate, with bright acidity giving it a crisp, dynamic finish. 

Vinous 97 Points

Faust The Pact Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 2% Petit Verdot, 2% Merlot.

Dark, exotic spice-with star anise in the lead—opens on a complex nose layered with sweet tobacco, savory herb and olive notes, and a lovely vein of graphite minerality under briar-kissed blueberry. The palate is electric, its deceptive power couched in chalky, tight-knit cannins. Black raspberry joins blueberry, with wet slate and soil-driven, iron-rich minerality spilling into a long, perfectly balanced finish, serious and hedonistic at once.

Review:

So many graphite and pencil shaving aromas here with blue fruits. Slate and tar undertones. Black and red currants. Some ash. Medium-bodied with open grained tannins. So much iron and rust with lead and mussel shell. Then turns to pine cone and cedar. Really complex and flavor intensive. Love to drink it now as a young wine. This evolves all the time. It will age beautifully. Better in three to five years. But I can’t wait.

- 97 Points James Suckling

Filippino Elio Barolo Riserva is made from 100 percent Nebbiolo. 

This 100% Nebbiolo offers a fruity, floral and spicy bouquet of red roses, raspberry, cinnamon and cocoa. It is generous, enveloping and elegant in the mouth, yet intense and full-bodied.

The grapes undergo a soft crushing and destemming leading to a clear must. This must ferments in steel tanks at a controlled temperature of 26°C and macerates for 20-25 days. After racking, the wine undergoes a lengthy maturation in oak barrels, which is continued with a lengthy bottle-ageing. Bottle-ageing confers the wine’s final character, at which time the wine is sent to market and from there to consumer tables.

Finca Sobreno Ildefonso Toro  is made from 100% Tinta de Toro
Very Old Vines (Minimum 80 years of age)
Aged in 100% new French Oak Barrels for 18 months + 12 months in the bottle

The wine is produced in very limited quantity from the estate's oldest vineyards (80 years old vines) and is fermented in 2,000-liter open-top fermentation vats. Our winemaker punches down the cap by hand three times a day using the traditional pigeage method to ensure optimal extraction.

The name of the wine is the surname of the San Ildefonso family, father Roberto and daughter Paloma, and represents the apex of their winemaking tradition.

Tasting notes
Deep cherry color.
Very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts.
Powerful, tasty, round and very smooth. We find again black berries, mineral notes, chocolates with roasted aromas. Very long after taste.

Soil types:
The soil is formed by sediments of sand, clay and limestone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
This year we had low rain falls getting very healthy bunches. Besides, cool nights and not very hot days at the end of the cycle were excellent for a complete ripening of the grapes, full of nuances.

Winemaking and aging
The fruit is manually selected and picked in small cases. After destemming the grapes are stored in 2.000 liter open fermenter tanks and cold maceration at 8ºC during 8 days. Three times a day the cap of the skins is submerged manually (pigeage) and after the alcoholic fermentation is finished at a controlled temperature, the wine is macerated until the wine maker determines the appropriate extraction polyphenols. The malolactic fermentation is carried out in new French oak barrels. The wine was aged in new French oak barrels for 16 months, followed by another 12 months minimum in the bottle.

Ideal for red meats, lamb, roasted meat and strong cheeses

Review:

Black fruit and power from lots of new flashy oak. Coconut, coffee and mocha flavours; ripe and soft palate with an earthy texture. Long finish.

-Decanter 93 Points

Freemark Abbey Sycamore Cabernet Sauvignon is made from 88% Cabernet Sauvignon, 7% Merlot, and the rest Petit Verdot and Cabernet Franc.

Wine Profile: Opaque dark ruby describes the color of this Rutherford wine. Black currant and Boysenberry notes dominate the aroma, with dark chocolate truffle, cocoa powder,  Worcestershire sauce, cremini mushrooms and forest floor adding to the complexity. The oak adds the ideal amount of complexity with aromatic cedar, cinnamon and clove. The wine has great depth of black fruit flavor, with a strong expression of sweet black cherry. This full-bodied cabernet sauvignon has resolved tannins yet firm structure, with good acidity. Lovely long finish!

Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.

Review:

From a vineyard closer to the Mayacamas Mountains and first made in 1980, the 2016 Cabernet Sauvignon Sycamore Vineyards checks in as 88% Cabernet Sauvignon, 7% Merlot, and the rest Petit Verdot and Cabernet Franc. It spent 27 months in 66% new French. It offers more black fruits, earth, tobacco, cedar, and gravelly minerality as well as a touch more burly, masculine style on the palate. Nevertheless, it's still beautifully balanced, has considerable elegance, and a great finish.

-Jeb Dunnuck 95 Points

Deep garnet-purple colored, the 2016 Cabernet Sauvignon Sycamore Vineyards gives up powerful crème de cassis, dark chocolate-covered cherries, mulberries and baked plums scents with hints of lavender, camphor, pencil shavings and dusty soil. Medium to full-bodied, the palate is packed with rich, black fruits plus a beautiful perfumed undercurrent, framed by finely grained tannins and lovely freshness, finishing with a mineral lift. 1,989 cases were made.

-Wine Advocate 95 Points

-Wine Enthusiast 95 Points

Gaja Costa Russi Nebbiolo is made from 100 percent Nebbiolo.

Costa (Italian for the side of the hill facing the sun) Russi (the nickname of the former owner) is ruby red in color, with a captivating aroma of blackberries, violets and roasted coffee beans. The purity of the palate is layered with dark fruit flavors and complex tannins.

STYLE: Complex, Elegant

FLAVOR: Blackberry, Violet, Roasted Coffee Beans

Review:

The 2016 Barbaresco Costa Russi is a more floral, sappy Barbaresco, offering textbook notes of black cherries, rose petals, sappy herbs, and violets. It's one of the more vibrant, juicy, and perfumed wines in the lineup and has medium to full body, bright yet integrated acidity, and the same incredibly polished yet certainly present tannins found in all these 2016s. This is another elegant 2016 that never puts a foot wrong. 

-Jeb Dunnuck 98+ Points

The 2016 Barbaresco Costa Russi is ripe, creamy and enveloping, as it so often is, and yet also preserves the super classic sense of structure that runs through all these wines. In 2016, Costa Russi has an extra touch of mid-palate sweetness that gives the wine its sense of immediacy. Succulent red cherry, rosewater, kirsch, mint and dried flowers meld together in the glass. Soft and sensual, with tons of allure, Costa Russi is another winner from Gaja. Time in the glass brings out the wine's density and tannins, both of which it has in spades.

- Antonio Galloni 98 

This delicate red features floral, strawberry, cherry, currant and loamy earth aromas and flavors, showing terrific balance. A line of firm tannins adds support, and the finish is long and expansive. Best from 2023 through 2045. 175 cases imported. 

 -Wine Spectator 97 Points

Made from 50% chenin blanc and 50% chardonnay

It is an interesting experience as a sparkling wine for people who want to have a fine and elegant wine comparable to Champagne for a very good price.

This methode traditionnelle sparkling wine is aged for minimum 18-24 months in cave before disgorging. The dosage is 12 g/l residual sugar and the wine is aged for minimum 3 months after disgorging .

Review:

"The two sparkling wines should not be missed. They're both terrific examples of how good sparkling Vouvray can be. Both are 100% Chenin Blanc cuvees. Even better is the slightly richer, more honey and lemon-scented and flavored non-vintage Cremant de Loire. A blend of equal parts Chenin Blanc and Chardonnay aged for a minimum of 18 to 24 months in their cellars before disgorgement, this is a real beauty and a superb wine. Unfortunately, just under 100 cases are imported to the United States." -Wine Advocate 92 pts

Vintage Unknown

Grand Veneur Chateauneuf Du Pape Blanc La Fontaine is made from 100% Roussane.

Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. "La Fontaine" is often considered to be one of the best Châteauneuf du Pape white, and it is by definition a superb gastronomy wine.

Best between 1 and 8 years.

Review:

"The 2021 Châteauneuf Du Pape La Fontaine Blanc is a much more concentrated, serious wine, and it takes plenty of air to show at its best today. Based on Roussanne, it has a medium gold hue as well as rich aromatics of honeyed stone fruits, orange blossom, caramelized peach, and toasted bread. Beautiful on the palate as well, it’s medium-bodied, has a layered, concentrated mouthfeel, good acidity, and a great finish. Give it a year or three in the cellar and enjoy over the following decade."

- Jeb Dunnuck (November 2022), 94 pts

Green & Social Rueda Organic Verdejo is made from 100 percent Verdejo. 

The launch of green & social is a step forward in pursuit of the sustainability by Cuatro Rayas and the starting point of new environmental initiatives in support of the social economy that the Cooperative launched. Lightweight recycled glass to reduce emissions. Aluminum capsule free of plastics and 100% recyclable. Sugar cane cap with zero carbon footprint.

Green and social Rueda offers a straw yellow color with bright green hues and exhibits fresh, citrus fruit and balsamic aromas that are typical of the Verdejo variety. Its simplicity and purity find a dynamic and seductive path between fresh flavors, finesse, and minerality. It is a fresh and crisp wine.

Harney Lane Old Vine Zinfandel Lizzy James Vineyard is made from 100 percent Zinfandel. 

Unabashedly ripe, but keeping true to it’s vineyard driven Zinfandel fruit notes of dark morello cherry, blackberry and pomegranate jelly. This full-bodied wine is deep with concentration, supple and polished with a careful measure of sweet oak that supports the generous fruit flavors.

Lizzy James Vineyard is registered as a Historical Vineyard by the Historical Vineyard Society; The vineyard name is the middle names of our children which were given to them in honor of grandparents.

Sub-appellation : Mokelumne River

T.A. : 6.5 g/L
pH : 3.8
R.S. : 0.4 %

The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.

Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.

Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.

Review:

"The 2014 Cabernet Sauvignon Casey's Lakeview Vineyard is the most overt of these wines. Superripe black cherry, plum, chocolate and licorice add to an impression of flamboyance that sits on the edge of being too much. The effects of the drought are felt in the wine's slightly roasted profile. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 91 pts

Le P'tit Paysan Le Ptit Pape is made from 62% Grenache, 19% Syrah, 14% Mourvedre, 3% Counoise, 2% Cinsault

Oak: Mixture of one and twice used barrels for 11 months and puncheons

Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
Cherry blossoms, dusty road, red plums, herb de Provence. Rosewater and red cherry on the palate, nimble with medium body. Grippy finish with firm Grenache tannins and hints of olive and sagebrush.

Fermented in several lots ranging from 0-50% whole cluster. Fermeted to dryness on skins.
Aged in neutral barrels for 11 months. From limestone rich soils