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Lismore Barrel Fermented Sauvignon Blanc is made from 100 percent Sauvignon Blanc.

As with all Lismore wines, balance is the key. The bracing acidity that is customary in new world Sauvignons has been brought into balance with a carefully chosen pick date and the barrel and egg fermentation and maturation. A full bodied, balanced wine was the goal.

Barrel fermentation and extended lees contact contribute to this full bodied, elegant and well balanced wine. Floral notes of passion flower and fynbos, granadilla, guava, gooseberry and pear on the palate along with an underlying minerality which gives this unique terroir driven wine its signature.

Wine Made in the Soil

The grapes come from 50% Lismore’s Greyton vineyards which are planted on East/Southeast facing slopes at 320 meters in the foothills of the Sonderend Mountain Range. The soils are deep decomposed shale. The other 50% comes from a vineyard in Stanford which overlooks Walker Bay on sandstone soils.

Lydian Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Lydian was established in as a new way to experience Washington wine. The team behind the fast-rising success of Avennia brings you another delicious wine that serves as an introduction to a lifetime of wine appreciation and a fresh take on Washington terroir.

In music, Lydian refers to a musical mode, or scale that is used as a building block for some of the world’s oldest and newest masterpieces. This happy sounding mode brings joy on its own, yet when molded and crafted by talented musicians can become a work of timeless art.

We believe Washington vineyards produce some of the finest building blocks in the world. With these grapes, and the collective talent behind those growing and working with them, Lydian wines can be as complex, nuanced, and profound as any jazz classic.

Lydian: a fun, fresh take on Washington Wine.

Full bodied and rich, with black cherry, currant, dark chocolate, and fresh herbs. Great Washington Cabernet character and structure. 

Mandolin Merlot is made from 100 percent Merlot.

With its maritime influence, California's Central Coast region has an extended growing season that yields wines with full flavor development and great acid balance. Mandolin Merlot features ripe cherry fruit complemented by hints of spice and vanilla from nicely integrated oak.

Morlet Family Vineyards Billet Doux Late Harvest Semillon 2012 (half-bottle) is made from Sémillon (65%) Sauvignon Blanc (31%) Muscat à Petits Grains (4%)

rowing in the gravelly soil of an ancient riverbed in the beautiful Alexander Valley, the old vines benefit from hot afternoons and cool, foggy mornings, favorable for the development of Botrytis (Noble Rot). Extremely small yields in the Sémillon, Sauvignon Blanc and Muscat vineyards lead to the immensely concentrated fruit. Just as one receives a note from one’s sweetheart, we present this wine as a precious ‘Love Note’ or ‘Billet Doux.’

Deep crystal clear gold. Intense and complex bouquet of dry apricot, pêche de vigne and Reine Claude yellow plum intermixed with notes of quince, honey, Muscat and a hint of sweet vanilla. Full bodied, the palate is reminiscent of the nose, with a creamy sweet texture and a great intensity. The large amount of sugar and glycerin creates a highlighted viscosity. Along with the wine’s great concentration, richness and opulence, the classical aromatic complexity reveals a flamboyant yet harmonious ensemble, leading to a very long, complex and smooth finish.

Proprietary name ‘Billet Doux’

Name meaning Love Note 

Type of wine Late harvest white wine

Appellation Alexander Valley

Vineyard singularity 25-60 year old vines Loamy and gravelly soils from an ancient river bed One cluster per shoot ‘de rigueur’

Typical harvest date November Picking Manual, small lugs, refrigerated truck

Sorting Cluster by cluster

Fermentation In barrel through native yeast

Upbringing 16 months French Oak from selected artisan Coopers

Bottling Unfined, filtered to prevent Malolactic

Cellaring time Decades

Serving Chilled and decanted

Review:

Produced from 65% Sémillon, 31% Sauvignon Blanc and 4% Muscat, the 2012 Billet Doux has a medium golden color and profoundly scented nose of beeswax, honeyed nuts, orange marmalade, Manuka honey and preserved lemons. Full-bodied, full-on sweet, rich, concentrated and oh-so-unctuous, it delivers powerful flavor layers and epic length. 175 cases were made.

-Wine Advocate 97 Points

Mt Monster Shiraz is 100 percent Shiraz

Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.

French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.

Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.

Paul Hobbs Beckstoffer To Kalon Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Farmed with a unique precision to match the unparalleled terroir of this historic Oakville site, this vintage is ethereal, delicate, and nuanced. An attractive deep garnet in appearance, this wine expresses soft red cherry, strawberry, floral, and graphite. The palate is full and lively with flavors of blueberry, blackberry, sandalwood, and dried herbs, supported by a lovely grip of tannins and well-tensioned texture that leads to a long, refined finish.

Review:

-Jeb Dunnuck 99 Points

Hailing from the newly established West Sonoma Coast AVA, this inaugural release displays deep ruby in tint with Bing cherry, wild mountain berry, and an ethereal note of damp earth. Vibrant red and blue fruits dance on the palate, accompanied by oyster shell and a stony tension in character with its coastal influences. A silky texture and uplifted acidity add a sophistication and intensity to this wine, as well as a remarkably long finish.

Review:

The 2021 Pinot Noir (West Sonoma Coast), a new wine in this range, is lights out. Rich, ample and bold, the 2021 races across palate with layers of purplish fruit, lavender, spice, menthol, licorice and spice. A dollop of stems adds nuance, but without dominating the overall balance. There's terrific acidity and structure to play off the natural fruit richness that is such a distinctive attribute of the best sites in the appellation.

-Vinous 96 Points

Riebeek Cabernet Sauvignon is made from 85% Cabernet Sauvignon,15 % Shiraz.

An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon

The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.

Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.

Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.

SALE!

Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.

The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.

Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.

Produced in the heart of Lodi AVA.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.

Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.

Selected by Fran Kysela MS.

An inky purple hue, the wine offers fragrant aromas of ripe, brambly berries and plums, edged in notes of walnut husk and cedar. The palate explodes with intense flavors of redcurrant and cherry, fanning out in a broad, silky wave that mingles vibrant fruit flavors with accents of espresso, chocolate and graphite, and lingers on the long finish.

Review:

A new project from the Indelicato family (Black Stallion Winery) and consultant Thomas Rivers Brown, the 2019 Cabernet Sauvignon is a ripe, full-bodied effort, loaded with scents of cherries, baking spices and dark chocolate accented by subtle herbal shadings. It's supple and expansive on the palate, culminating in a long, mouthwatering finish that combines a touch of warmth and a dusting of silky tannins. It should drink well for more than a decade.

- Robert Parker's Wine Advocate 95 Points

Silver Oak Alexander Valley Cabernet Sauvignon is made from 95.2% Cabernet Sauvignon, 2.5% Cabernet Franc, 1.9% Merlot, 0.4% Petit Verdot

The 2019 Silver Oak Alexander Valley Cabernet Sauvignon has notes of red cherry, raspberry, blackberry, iris, vanilla and clove. Ruby in color, this elegant wine has great acidity and lift on the mid-palate. Black currant and warm baking spices linger with a deep and fruity finish. It will provide drinking pleasure through 2047 given proper cellaring.

Review:

Aged in 50% new and 50% second-use American Oak from the Duncan family's The Oak cooperage in Higbee, Missouri. Matt Duncan joined me for my tasting, and he says the Petit Verdot in the blend, of which there is 0.4%, is co-fermented with the Cabernet Sauvignon, intended to bring focus to the Cabernet fruit. A compelling, brooding, muscular rendition of Cabernet from Alexander Valley with gorgeous boysenberry notes, black currants, and rose petals laced with vanillin notes and toasty oak. Medium to full-bodied with black currants, ripe blackberry and black cherry notes framed by velvety tannins laced with that irresistible vanillin note. Toasty oak spices lend a hint of sweetness, balanced by grippy acidity. Long and complex, revealing umami, garrigue, and crushed slatestone on the finish. It's a terrific wine from the Alexander Valley.

-Decanter 95 Points

When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.

With richness and depth of flavor, the 2018 Timeless Napa Valley is the embodiment of patience and attention to detail. Decades of experience at Soda Canyon Ranch allow winemaker Nate Weis and team to highlight the individual merits of each block. Combining the strongest lots from each resulted in a refined and harmonious bottling.

In 2018, the diurnal shift at Soda Canyon Ranch produced a darker, lusher fruit profile of Cabernet Sauvignon. Simultaneously, the overnight recovery periods resulted in expressive and refined Merlot, giving the wine a pleasant profile of bright, red fruit. With an extended harvest window, the signature, plush density and structure of Petit Verdot is also prevalent in the final blend. Cabernet Franc thrived in 2018 with its predilection for the cooler soils and the climate of blocks 5, 6, 16, 20 and 21—areas we call the Transition Zone and Hardpan Alley. The variety’s floral and tobacco-like aromatics are accentuated, and its more aggressive nature for back-end tannins tamed.

Once blended, the 2018 vintage rested in French oak barrels for 16 months, developing flavors of vanilla and baking spice. Velvety tannins dance across the palate of bright and lingering cassis. With a smooth finish, this is a comforting wine of elegance and depth—a sophisticated expression of the sedate summer.

Review:

This is a little old-school and shows lots of dark berry, chocolate and dried fruit. It’s full, dense and layered with fleshly sensibility. Velvety texture.

-James Suckling 93 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

The 2019 Cabernet Sauvignon Winfield Vineyard is a blend taken from three blocks in the vineyard. A potent, layered Cabernet, the Winfield is super-expressive today. Dark red cherry, licorice, incense and savory herbs all flesh out in a potent, resonant Calistoga Cabernet that hits all the right notes. This is impressive, to say the least.

-- Antonio Galloni 95 Points

Thorn Clarke Terra Barossa Cabernet Sauvignon is made from 100% Cabernet Sauvignon

The range is named is named in honor of the rich soils in the region which are a major factor in the Barossa’s reputation as one of the great wine regions of the world.

The wine shows a bright red with a purple hue on release. Lifted blackcurrant balances the fresh herb characters on the nose. A hint of eucalyptus is evident. The palate has bright currant characters throughout. Spice and chocolate add to the complexity of the wine. The tannins are ripe and grainy and give the wine good structure.

Trefethen Family Vineyards Cabernet Sauvignon is made from 88% Cabernet Sauvignon, 6% Malbec, 6% Petit Verdot . 

This wine pairs well with fatty dishes, which will highlight its fine-grained tannins and herbal notes. Winery Chef Chris Kennedy recommends fire roasted dishes and grilled or braised red meats.

Volker Eisele Cabernet Sauvignon Napa Valley is made from 75% Cabernet Sauvignon, 25% Merlot.

Volker Eisele Family Estate Cabernet Sauvignon is a blend of vineyard blocks from throughout the entire estate. Varying terrain, different clones, and different rootstocks produce a patchwork of flavor identities between the vineyard blocks and their resulting cuvees, brought together in a blend that is essentially a snapshot in time of a dynamic, ever-changing vineyard.

The 2015 Volker Eisele Family Estate Cabernet Sauvignon is a brilliant garnet color in the glass. The nose is extroverted and effusive with bright red aromas of ripe cherries and plums, with a touch of peach and hint of anise and white pepper. In the mouth, the wine shows excellent oak integration, with prominent flavors of juicy huckleberries, milk chocolate, and sweet barrel spices. The lengthy finish carries nutmeg, cinnamon, and vanilla through to the end. ~Molly Lippitt, Winemaker.

Warre’s Vintage Ports are peerless in their expression of poise and elegance. Whereas some other Vintage Ports can be almost overwhelming in their richness, Warre’s Vintage wines combine elegance, length and balance whilst still retaining the underlying rich opulence of great Vintage Port.

The Warre’s 2017 Vintage Port is made up of the finest parcels from Warre’s three Douro vineyards, Cavadinha, Retiro and Telhada, and the privately (family) owned Alvito & Netas properties. The field blends from Cavadinha and Retiro provide the principal structure with a combined contribution of 63%. The combination of old field blend vines and very low yields gives the Warre’s 2017 Vintage Port extraordinary complexity and subtlety, alongside the concentration and power which are hallmarks of the year.

The structure and complexity of the old vines was balanced with great acidity and freshness from the Cavadinha grapes and the superb floral aromatics from the two Touriga varieties harvested at Quinta da Telhada. Due to the very cool nights during the vintage, the grapes arrived at the Cavadinha lagar winery so cold in the mornings that, in effect, they had a ‘cold soak maceration’ before fermentation began, favouring excellent aromatic extraction. Harvesting finished at Cavadinha on October 10th, a couple of days before the weather broke. More perfect harvesting conditions could not have been hoped for.

Review:

Loads of wet earth and grape aromas with hints of stems. Old vine aromas of bark and moss. Full-bodied, sweet and structured with a big kick on the end. Very impressive. Exceptional layers of fruit and energy. A stronger and more muscular Warre.

-James Suckling 98 Points

Lush and inviting in feel, with a beautifully creamy texture that lets plum sauce, blueberry reduction and raspberry pâte de fruit flavors glide along effortlessly. Notes of violet, anise and black tea are beguiling in the background before melding seamlessly on the finish. This shimmers with fruit, balanced by depth and spine. Best from 2035 through 2055

-Wine Spectator 97 Points

Waterstone Cabernet Sauvignon Napa Valley is made from 100 percent Cabernet Sauvignon.

Aromas of cedary oak, currants, black cherries and ripe plums are rich and concentrated on the palate. The firm tannins underlying the wine's core provide balance, leading to a long, lingering finish. The 2011 vintage is reflected in this wine, favoring balance to overt ripeness.

A new wine for the new century: BriO de Cantenac Brown was born in 2001.

Through the style of its label, but also through the quality of our work from the selection of the lots to the bottling, it aims at expressing the modernity of our Château.
The lots supposed to be the main part of BriO are pre-selected because of their evolution all through the year, which means that we focus on each different lot of the winery, from the budburst through the flowering to the ripeness control.

A meticulous attention

The lots for BriO often need more work: more leaf pruning, some green harvest, for example on the young vines, to help them to deal with the weather conditions.

Our two labels are made from vines located on a beautiful terroir where you find gravelly soils, and we want the vinification of BriO to lead to an elegant wine with lots of flavours, a compromise between strength and finesse.
So, if you like the fruits, you can start to drink it from 2 to 5 years after the harvest.

The blend between Cabernet Sauvignon, Cabernet Franc and Merlot is different for each vintage but the Merlot percentage is usually more important than the one in the Château Cantenac Brown.

The 12 months-long ageing in 20% to 25% new oak barrels is traditional; we rack it every 3 months. Before the bottling, we do the fining with egg whites.

It is on purpose if the bottles of BriO are different from the ones of Cantenac Brown: we want BriO to become a brand on its own, and it’s true that we talk much more about “BriO” than about “BriO de Cantenac Brown”.

We want BriO to be a wine you drink before, during and after a meal; just for your pleasure. 

Cantina di Verona Valpolicella Ripasso Superiore Vallis Dei is made from 70% Corvina Veronese, 25% Rondinella, 5% Molinara

Color: intense red ruby
Nose: winey, fruity with hints of oak. Some spice and vanilla.
Mouth: It is well balanced with round tannins.

Yield: 10000 kg of grapes per hectar – after which the grapes are dried “appassimento”