Products meeting the search criteria

Intense ruby red color. Hints of spices, fruit and flowers, a bouquet that reflects the soil on which it is born, rich in Alberese. In the mouth it is soft, with a pleasant acidity that makes the wine fresh and lively. Sweet and ripe tannins give the wine a pleasant persistence. Riserva dei Colli is an excellent expression of the Estate's Sangiovese, so much so that it bears its name.

Review:

Bordering on opulent, this red features blackberry, black currant, plum, iron and spice aromas and flavors, matched to a velvety texture. Firms up as the resonant tannins emerge, yet remains harmonious and long. Drink now through 2032. 1,700 cases made, 570 cases imported.

-Wine Spectator 93 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.

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

Booker Vertigo Red Blend is made from 7% Syrah, 32% Mourverde, 9% Grenache, 7% Petite Syrah, 5% Tannat.

Vertigo is our Syrah-heavy "G-S-M".  It is spicy, structured, and always performs.  The name is a nod to the steepness of the hillside on our estate where we grow the fruit for this wine. Starts with aromas of spice, dark chocolate and soft purple fruits on the nose. The palate surprises you with a touch of cayenne amongst juicy ripe fruit. We recommend making this your BBQ staple. Pair with pork ribs, bourbon chicken, or “bring on the bacon” to quote our tasting room team!

Review:

 Deep and brooding nose with dark cherries, grilled meat. Slightly reductive, with flinty crushed stones, sweet dark cherries, cocoa powder. Crunchy, bright and juicy palate full of blue and black berries. Really tight but caressing. Drink now or hold. 

- James Suckling 95 Points

Busi Chianti Rufina is made from 100% 100% Sangiovese

Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Adapts well to both light and more substantial dishes.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Busi Chianti Rufina is made from 100% 100% Sangiovese

Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Adapts well to both light and more substantial dishes.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Bydand Pinot Noir Umino Vineyard is made from 100 percent Pinot Noir.

This small, sustainably farmed vineyard perches on a south-facing ridge in the Sebastopol Hills area of the esteemed Russian River Valley AVA, and has produced exceptional Pinot Noir for Bydand since their first vintage. Third-generation farmer David Umino rejected early assessments that the site was too cool for viticulture, and planted Pinot Noir there in 1996. The cold maritime winds in fact help to modulate ripening, and protect the grape’s natural purity and balance - resulting in fruit-driven wines with expressive red fruit and dark berry flavors, balanced with crushed rock and mouth-watering freshness. Velvety tannins coat the palate, providing an alluring and persistent finish.

This site combines the best of the earthy west Sonoma Coast and well-fruited Russian River.

Cantina di Verona Amarone Valpolicella Vallis Dei is made from 65% Corvina Veronese, 30% Rondinella, 5% Molinara

Color: deep ruby red 
Nose: Dried prune and blackberry with hints of vanilla and spice
Mouth: It is generously structured and velvety.

Yield: 8000 kg of grapes per hectar – after which the grapes are dried “appassimento”
Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight. It is made from selected grapes which are left to dry on racks in specially ventilated rooms until the end of winter.
Fermentation temperature between 18° and 22°C
Maceration time: 20 days

Capanna Brunello di Montalcino Riserva is made from 100 percent Sangiovese. 

Carl von Schubert Maximin Grunhaus Pinot Noir is made from 100 percent Pinot Noir. 

This wine is floral, exuberant, with lengthy smooth tannins, and metallic notes.

This cuvée takes its name from a small parcel of the Adrianna Vineyard that is completely covered with oval white stones and was the site of an ancient riverbed. The abundant stones provide optimal drainage and extreme temperatures. They absorb heat and moderate the nights, but also function like ice cubes after a very cold night. Stony soil Malbecs tend to be extremely aromatic, rich and luxurious, just like the River Malbec from Adrianna. This wine can be enjoyed young or aged for decades.

Pair with grilled meats.

Review:

The old River Stones has seen its name simplified to 2019 Adrianna Vineyard River. This is an exceptional vintage for this bottling, from a very stony part of the large Adrianna Vineyard in Gualtallary, close to the dry river. It's the equivalent to the White Stones white, with a north-facing exposure, the warmer exposure, which in cooler years like 2019 works nicely. The wine has harmony and subtleness, insinuating violets and wet stones, with a rare combination of power and elegance, with minerality and spice, precise, focused and harmonious. The tannins are abundant but very fine and ripe with a chalky sensation in the finish. It has 13.8% alcohol and very good freshness, acidity and healthy parameters. Best after 2023.

-Wine Advocate 99 Points

Cazaux Vacqueyras Rouge Cuvee Saint Roch 70% Grenache, 25% Syrah and 5% Mourvedre. 

Deep color. Intense and persistent red fruits, such as strawberry and black cherry. Expressive and delicate at the same time. The finish is long and the tannins are quite round and well balanced.

Grapes are hand picked, destemmed 100% but not crushed. About 20 days fermentation according to vintage. Aged in stainless steel tanks for 12 months and an additional 12 months in enamel coated concrete tank. No fining, light filtration.

Enjoy this wine with meat cooked in red wine sauce (such as Boeuf Bourguignon).

Chateau Larroque Bordeaux Superieur Rouge is a blend of 51% Merlot and 49% Cabernet Sauvignon.
Nose : Red fruits, almond and hazelnut, with a faint vanilla aroma.
Mouth : The silky, velvety attack reveals a pleasant, concentrated and well structured wine. It offers a combination of fruits pastes’ flavors, licorice and toasted notes, and an elegant finish.
The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored. 
Our family now produces three different-colored wines there: red, white and rosé.
Fermentation : Alcoholic fermentation in thermo-regulated stainless steel vats at around 26°C / 78°F then a gentle vatting for 3 weeks at 30°C / 86°F. Running off and pressing,separation of the press and free-run juice. Malolactic fermentation in thermo-regulated stainless steel vats at around 18°C / 64°F
- 2017 Decanter World Wine Awards Decanter 95 Points

Color : Dark garnet hue

Marie-Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation. 

Grown on loamy-clay soil.

Macération : Pre-fermentation cold maceration of 24 to 48 hours

Enjoy this wine with charcuterie, roasted meats, BBQ, cheeses.

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

Convento Oreja Ribera del Duero Roble is made from 100% Tempranillo

Deep black plum color with violet tones. Ripe fruit on the nose, mostly blackberries and raspberries, intermingled with hints of spice and leather. On the palate, it is warm, fresh and pleasant with a long finish.

Age of the vines: betwxeen 6 and 16 years old.

Vineyards' location: Comarca de Peñafiel.

Vinification is made in large 20,000-liter stainless steel tanks (200 hectoliters) with automated temperature control.
Fermentation lasted 5 days at 22°C temperature.
Total time for maceration lasted 9 days. 
Malolactic Fermentación was completed during the month of November.
Wine was aged in French Oak barrels for a minimum of 4 months.

Review:

"Thoroughly Ribera del Duero in its power and austerity, this wine’s floral rose scents shade into blackness, lasting cleanly within a structure that’s both open and intense. There’s a hint of greenness from its time in American and French oak barrels, an edge that will tame grilled meats."

- Wine & Spirits (June 2022), 91 pts

Corne Loup Cotes du Rhone Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre.

Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).

The average age of the vines is 40 years. (The oldest vines are 80 years old). Yield: 40 hl/ha The soil is mainly sandy marl and small pebble stones.

Lamb, duck, turkey, red meat, game and cheese.

Cortenova Pinot Grigio is 100 percent Pinot Grigio.

Brilliant straw color with emerald reflections.

Fresh and floral bouquet with a hint of pears, apricots and bananas. Fresh and inviting with bright fruit and an easy drinking style with a pleasing hint of almonds in the aftertaste.
Pairs well with seafood dishes, risottos with scampi, spaghetti with clams, sole in white wine  Perfect also as an aperitif.

Cortenova Prosecco Spumante NV is 100 percent Prosecco

This Prosecco comes from the highly esteemed area of Valdobbiadene. There are two recognized quality zones for Prosecco, Conegliano and Valdobbiadene. Of the two, Valdobbiaden has always been recognized a having the superior quality due to its naturally higher acidity and its more northern location.
The vineyards lie at 350 meters above sea level. The vines are an average of 25 years old.

The grapes are soft pressed and the free run juice is placed in stainless steel. There is a brief maceration period of 4 hours. Specially selected yeast are added and fermentation is controlled at 20° C. There is no malolactic fermentation and the wine is transferred to autoclaves and a second fermentation is induced following the Charmat tradition. When the desired atmospheric pressure is reached (usually 1 month) the wine is bottled.

Light straw colored with greenish reflections. The perlage is fine and continuous. Fragrant bouquet full of flowers and almonds. In the palate it is fresh and clean with a soft body and a pleasing sparkle. The fruit is subtle and reminiscent of apples and pears with a hint of almond in the background. The finish is inviting.
Can be drunk by itself as an aperitif or with seafood and fish, pastas with cream sauces, chicken and fresh cheeses.

Review:

"Pale straw color. Bright, attractive aromas and flavors of roasted lemons and kiwis, green nectarine, nougat, and grass with a soft, vibrant, spritzy, dry-yet-fruity medium body and a tingling, complex, medium-length spiced clementine and delicate herbal honey finish with silky, crunchy, fruit tannins and no oak. A delicious, nicely layered Prosecco with an elegant style." - Beverage Testing Institute (November 23rd 2015), 91 pts, Best Buy

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard:

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes:

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety

 Food Pairing:

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Review:

The purity of this wine is pretty phenomenal with blackberries, strawberries, fresh flowers and licorice. Hints of tar. It’s full-bodied, yet composed and compact with ultra fine tannins and a long, flavorful finish. Very structured. Try after 2024.

-James Suckling 97 Points

DAOU Vineyards Bodyguard Red is made from 100 percent Chardonnay 65% Petit Verdot, 35% Petite Sirah.

The 2020 Bodyguard is the newest edition to this exceptional collection from winemaker Daniel Daou. Bold and brooding, it displays a vivid, deep purple hue accompanied by an intense nose of chocolate-covered blueberry, black raspberry, Zante currant, pencil lead and damp forest floor. Secondary layers reveal notes of kirsch, fennel, black olive and a hint of cool wintergreen. A lush palate of black plum, dried cherry and blackberry is supported by a firm structure with polished fine-grained tannins. Highlights of dusty leather, dried sage and truffle add layers of complexity that complement the rich, dark fruit. The finish strikes an impressive balance of power and grace, with lingering notes of currant, dark chocolate and crushed stone minerality that enhance the fullness of the experience.

Review:

DAOU Vineyards Soul of a Lion is made from 80% Cabernet Sauvignon, 13% Cabernet Franc, 7% Petit Verdot .

The 2020 vintage presents an alluring profusion of black cherry, mulberry and Oregon blackberry aromas with notes of leather, cigar box and dark chocolate. Hints of desert sage and crème de menthe accent the rich fruit. The palate is silky and voluptuous, delivering loads of currant, cassis, black raspberry and ripe cherry. Notes of fig and baking spice are underscored by earthy tones of dates and truffle. Mature, ripe tannins yield a weighty, velvety texture integrated with a limestone minerality and subtle oak. A lengthy finish leaves lingering impressions of blackberry, plum and espresso with a touch of white pepper. A wine of immense staying power that will evolve favorably for many years to come.

Review:

Impressively dark in the glass, this bottling pairs intense purple fruit and flower on this nose with more roasted, umami-laden aromas. The elegant palate is a master class in tannin management, proving firm in structure yet soft in mouthfeel. Flavors of blackberry jam, cocoa, walnut and cracked pepper ride a lingering acidity into the finish.

-Wine Enthusiast 97 Points