Products meeting the search criteria

 Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre

Color : rosé, slightly orange (mordorée colour).

Aromas : crystallized oranges and cherries, slightly aniseed.

Palate : very rounded, fresh and long finish.

Ageing potential : 2 to 3 years

Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.

Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.

Review:

This estate makes brilliant rosé, and the 2021 Côtes Du Rhône Rosé might be the best I've tasted from the vintage. Ripe raspberries, white flowers, and beautiful minerality define the aromatics, and it's medium-bodied on the palate, with a fresh, elegant, almost crystalline-like texture that keeps you coming back to the glass. Seemingly in between a Provencal rosé and a Tavel, it's going to be incredibly versatile on the dinner table. Don't miss it.

-Jeb Dunnuck 92 Points

Mordoree Lirac Rouge Dame Rousse is made from 50% Grenache, 50% Syrah

Color: Deep Red
Nose : Red fruits (raspberry, black-current) and flowers (violet).
Palate : Full, rich and ample, long finish, nice concentration.
Aging potential : 7 to 9 years

Surface : 22 Ha. Yield : 40 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk, clay / limestone and sandy with pebble stones. Harvest : by hand Vinification : 100% destemmed , long 30 days maceration with a maximum of 34°C temperature

Pairs well with red meats, grilled meats, game and cheeses.

Review:

A blend of Grenache, Syrah, and Mourvèdre brought up in tank, the 2019 Côtes Du Rhône La Dame Rousse is a big, rich, powerful Côtes du Rhône loaded with notions of smoked black cherries, licorice, scorched earth, and ample minerality. These all carry to a medium to full-bodied Southern Rhône that has terrific purity of fruit, ripe, present tannins, and a great finish. I love its balance and it’s going to deliver ample pleasure over the coming 4-6 years.

-Jeb Dunnuck 90-92 Points

"For this appellation this is a remarkably restrained and rather elegant red with complex red-fruit, baking-spice and terra-cotta aromas. The self-confidently dry tannins build gently and keep the alcohol well in check until right at the end, when you do feel a touch of warmth. A blend of grenache and syrah. From organically grown grapes. Drink or hold."

- James Suckling (February 2022), 92 pts

Mordoree Tavel Rose Dame Rousse is made from Grenache 60 %, Cinsault 10%, Syrah 10 %, Mourvèdre 10%, Clairette 5%, and  Bourboulenc 5%.

Nose : steady rose, brilliant and limpid.

Aromas : very complex with flowers, red and white fruits aromas.

Palate : rounded, full bodied with a long lasting aniseed and fruity finish.
Ageing potential : 4 to 6 years

Surface : 9 Ha. Yield : 44 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk and sandy with pebble stones. Harvest : by hand Vinification : 100% destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C. Estate bottle

Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian cuisine.

  Review:

More pure framboise, minty flowers, and chalky minerality all define the aromatics of the 2023 Tavel La Dame Rousse, and this beauty is medium to full-bodied, with a pure, layered, seamless mouthfeel, flawless overall balance, and a great finish. The blend is 60% Grenache, 15% each of Cinsault and Syrah, and the balance Clairette, coming from a mix of three terroirs: pebbles, limestone, and sand.

-Jeb Dunnuck 94 Points

Mordoree Tavel Rose Reine des Bois is made from Grenache of 60% Grenache, 20% Syrah, 10% Cinsault and 10% Clairette .

Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.

This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.

To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.

Review:

The 2023 Tavel Cuvée De La Reine Des Bois brings more richness and depth, with an almost red wine-like slant to its notes of wild strawberries, crushed stone, and white flowers, with a very distinctive salty, mineral-like style that stands apart. Medium to full-bodied on the palate, it's similar to the Dame Rousse with its overall balance and purity, with that riveting sense of class that you rarely find in rosé. The blend of the Reine des Bois is 60% Grenache, 20% Syrah, and 10% each of Clairette and Cinsault, and it's a selection made in the cellar. Rosé doesn't get better.

-Jeb Dunnuck 94 Points

 Nickel & Nickel DeCarle Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Polished and approachable, the 2018 vintage offers an alluring floral-berry perfume and pops of dark, wild berry and clove flavors. There’s serious volume on the palate, supported by firm tannins and dusty-earth accents that are hallmarks of the Rutherford Bench. Balanced acidity lifts the finish while subtle notes of clove and baking spice linger with each sip.

The 2018 growing season kicked off in late February and eased into a mild spring that gave us extended flowering and uniform clusters throughout the vineyard. Summer continued with an even trend, with consistent temperatures allowing fruit to have beautiful, extended hang time. With no heat spikes we were able to wait patiently for every cluster to achieve perfect phenolic maturity. A no rush approach to harvest allowed fruit to develop beautifully on the vine and the Cabernet came into the winery with mature tannins, great acidity and perfect ripeness. This vintage was “near picture-perfect,” and the resulting wines are generous yet structured and expand on the palate.

Tenacity, innovation and a single-minded commitment to “vineyard and varietal” have established Nickel & Nickel as the leader in single-vineyard Napa Valley Cabernet Sauvignon. Every Cabernet offers the purest expression of its vineyard. No two vineyards are alike. And, as the release of the new 2018 Nickel & Nickel Cabernets can attest, neither are any two vintages. Taste the pure, powerful expressions of unparalleled Napa Valley vineyards. The 2018 Nickel & Nickel Single-Vineyard Cabernets are crafted with excellence and made to be savored.

Review:

Sleek and focused, with cassis and cherry puree notes leading the way, backed by a melted red licorice detail and a floral accent on the finish. Toast is judicious too, letting a subtle mineral hint peek in at the very end. Drink now through 2030. 4,157 cases made. 

-Wine Spectator 92 Point

Beginning in 1993 and following in the tradition of great Bordeaux estates, Opus One created a fine second wine called Overture. Every acre of the estate vineyard is meticulously farmed with the attention to detail and singular focus required to produce Opus One. This scrutiny carries through the blending process and certain lots will not be included in the final Opus One blend. Yet, when these lots are afforded additional time in barrel along with the added flexibility of blending across multiple vintages, the final wine achieves a remarkable elegance and complexity.

Overture displays a vibrant garnet color with expressive aromas of fresh red fruit. Notes of bright cherry and red currant are underpinned by more earthy tones of ground cocoa, cedar and vanilla. Extended barrel aging gives the wine an elegant texture accentuated by round tannins and a soft mouthfeel.

Review:

The first time specific blocks have been used for this wine. Dark forest berry notes on the nose with perfumed elements and notes of milk chocolate. Supple and agile, generous with textured, slightly grainy tannins that are so pleasant - expansive and round in the mouth. It's well built and very approachable with blackcurrant and black cherry flavours on the palate. Concentrated, deep and layered but still with elegance. Extremely characterful. A blend of the 2018 and 2019 vintages with 18 months ageing in French oak barrels. 1% Petit Verdot completes the blend.

-Decanter 93 Points

Ossian Quintaluna Verdejo is made from 100% Verdejo

Quintaluna is a young wine that is made exclusively from Verdejo in the province of Segovia. 60% is very old grape: pre-phylloxera (ungrafted). 40% is made of very young grapes on trellises, grown certified organic, with low yields. The key to success for the Verdejo grape is held in the soil. Ideal soil has a high content of sand and pebbles of different sizes. Some have higher proportions of clay and others have significant proportions of clay and limestone. As the pebbles and sand allow for good drainage, the clay holds enough moisture to allow the vines to thrive.

The color is a straw yellow with greenish reflections. On the nose, you will find aromas of white flowers, stone fruit (peach), and citrus (lemon, mandarin). It also displays tropical fruit aromas. The palate is complex. Natural acidity is evident in the freshness and length on the palate. Almond and ripe fruit flavors are found in the mid-palate with fresh grass and citrus on the finish.

It pairs wells with all kinds of appetizers, entrees and salads.

Review:

"Light, bright straw. Fresh pear, orange pith and a suggestion of pungent flowers on the powerfully scented nose, along with a building mineral nuance. Juicy and incisive in the mouth, offering Meyer lemon, pear and quince flavors accented by a spicy ginger flourish. Silky and focused on the finish, which shows powerful floral lift, minerally cut and impressive persistence. - Josh Raynolds"

- Antonio Galloni's Vinous (February 2021), 92 pts

Ottella Lugana Bianco is produced in South Benedetto di Lugana. 100% Turbiano (clonal type of Trebbiano di Lugana)

The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Guyot, double arc training method.

A brief contact on the skin, stainless steel-controlled fermenting.

Intense straw yellow color with green tinges. Exotic notes, candied fruit and citrus, warm and very deep on the nose. Widespread expressive finesse; to the palate the texture is rich and persistant.

Pairs best with fish-based plates, soup, pasta or rice, white meat.

Produced in South Benedetto di Lugana. 100% Turbiano (clonal type of Trebbiano di Lugana)

The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Guyot, double arc training method.

A brief contact on the skin, stainless steel-controlled fermenting.

Intense straw yellow color with green tinges. Exotic notes, candied fruit and citrus, warm and very deep on the nose. Widespread expressive finesse; to the palate the texture is rich and persistant. Pairs best with fish-based plates, soup, pasta or rice, white meat.

Ottella Lugana DOC Riserva Molceo is made from 100% Trebbiano di Lugana - 25-30 years old.

The wine is produced in the area of San Benedetto di Lugana in estate vineyards that are most suitable due to the high content of white clay.

COLOR • Golden, clear, intense.
NOSE • It immediately opens with fruity notes that are enchanting, penetrating and complex. Characterized by hints of citrus fruits, flowers and fine mineral and elegant notes.
PALATE • Complex and intense blend of mineral flavors; captivating, long, lively, both in the persistence and in the strength of the flavors, mingling with unmissable citrus sensation. A delicate evolution, fine flesh, perfect longevity.
Since 2009 it has won every year the TRE BICCHIERI GAMBERO ROSSO award.

The harvest and selection of the grapes are done strictly by hand, in small 17 kg crates.
PLANTING LAYOUT AND YIELD • Double bow Guyot, yield around 8,000 kg. of grapes per hectare, equivalent to 5,040 liters of wine or 63%.
HARVEST PERIOD • Harvest late in October.
FINING AND FERMENTATION • Delicate, soft pressing of the whole bunch for most of the production, the rest with gentle destemming by oscillation. Thereafter, a strict protocol of vinification: partial malolactic fermentation, fining for 16 months on the yeast and fine lees, which mostly takes place in stainless steel tanks (80%) and the rest in wooden tonneaux and barriques.

Stimulating with marine or freshwater fish, it also goes well with savory or fatty meat (goose or pork). Enjoyable with seasoned, herbal cheeses of various types and elaborate dishes.

 Review:

This riserva Lugana opens with aromas of baked nectarine with an almond crumble, followed by wafting notes of pressed wildflowers and poached lemon peel. The palate is rich, showing a lime and tropical-fruit cream note topped with sea salt, but balanced by the electric acidity on the finish. Super tasty!

-Wine Enthusiast 93 Points

Elegant and delicate in its sensorial profile, it shows notes of rose petals, linden, geraniums, hawthorn and lime. Medium-full body, radiant and essential in taste, it shows grace and personality and a truly Mediterranean aftertasting. Nice and tasty, fresh and vibrant! One of the best Lugana tastings. Drink now or grow old.

-Raffaele Vecchione - WinesCritic.com 94 Points

Mineral and citrus notes. 

Patz & Hall Hyde Vineyard Chardonnay is made from 100 percent Chardonnay.

The 2018 vintage is elegant, yet powerful and displays classic Hyde Vineyard traits of delicate white flowers, tangerine zest, and lemon cream. On the palate the wine is citrus-driven with orange and lemon flavors along with hints of toasted almond and vanilla. The wine has great acidity that leaves a white chalk/mineral note on the very long finish.

Review:

Rich and contoured, this is filled with concentrated Fuji apple, pear tart and quince paste flavors that are well-structured and backed by powerful acidity. Shows intense mineral and sea salt notes on the long finish. Drink now through 2025. 1,400 cases made. 

-Wine Spectator 93 Points

At the foot of Spring Mountain, the vineyard produces soil and mineral-driven cabernet sauvignon with aromas of ripe blackcurrant and damp earth. A dense palate of blackberry and cassis flavors harmonize with intense mineral expressions bolstered by soft, lush tannins.

Review:

Superb aromas of blackberries, currants, crushed stones, conifer and wet earth. Menthol, too. Full-bodied with a dense center-palate, yet it remains agile and persistent. Lovely character and richness at the finish, but not overpowering. Another three or four years will make it better, but already gorgeous.

-James Suckling 98 Points

Piron Chenas Quartz is made from 100% Gamay - 60+ years old .

The Chenas Cru is the smallest Beaujolais Cru, not bigger than Côte Rôtie. This is a rare wine. The estate's unique parcel spreads over 22.2 acres of vines on a very steep slope facing East, situated between 310 and 380 meters above sea level. Granitic soils are covered with Quartz crystals and give the wine its own personality.

The vineyard is co-owned by Domnique Piron and Christian Lameloise, whose family owned Lameloise restaurant in Burgundy (3*** Michelin). Decanter classified the wine in the 3 best best bottles of Crus Beaujolais in 2015 (vintage 2013).

Hand harvest, sorting table, part destemming. A first stage of semi carbonic maceration during few days is followed by a more classic Burgundy maceration with « remontages » and « pigeages », for a total of 18-20 days, depending on the vintage.
30% of the wine are aged in recent French oak foundre and oak barrels (no new oak) during 12 months to bring roundness and complexity to the final assemblage.

Pairs well with complex dishes, meats, leaver, and why not a little pigeon with peas and diced bacon.

Review:

"Beautifully attractive violets and red flowers here, carrying a very fresh impression, as well as an exciting and vibrant yet elegant finish. Exceptionally pure and focused. Drink or hold."

- James Suckling (February 2019), 93 pts

Post & Beam by Far Niente Chardonnay is made from 100 percent Chardonnay.

Vibrant, refreshing and stunningly perfumed, the Post & Beam Chardonnay opens with aromas of fresh melon and wild honeysuckle. The palate is lush and round, with silky layers of melon and baked apple spice framed by soft, toasted oak and lifted acidity.

Opaque color. Very rich, dark chocolate aromas with some black cherry and mature fruit coming through. There is also a pleasing freshness to the port originating from its floral and cistus (rockrose) bouquet. The Quinta de la Rosa Vintage 2017 is a powerful wine with much potential but at the same time elegant and generous on the palate. Full of flavors, very complex with fine tannins that gives the wine a nobility and persistence. A great vintage made to give pleasure now and in the next few decades.

Review:

The 2017 Vintage Port was bottled a few weeks before tasting after spending 18 months in used tonels. It is a field blend, mostly Touriga Nacional and Touriga Franca, coming in with 98 grams per liter of residual sugar. Wonderfully aromatic and filled with flavor, this got plenty of aeration and didn't blink even a little. It was still vibrant and expressive. Aeration only made it more tannic. It is also delicious. This is potentially a great Port, and it seems like the best I've seen from La Rosa. This is sort of approachable in the near future, but it really needs (at least) a decade of cellaring. It has a lot of muscle and should age well.

-Wine Advocate 95 Points

Very floral in profile, with violet and lilac accents leading off, followed by a decidedly red-fruit spectrum of raspberry, cherry and red currant coulis flavors that race throughout. Has grip, but this is more reliant on acidity, showing a nearly piercing feel as the tightly focused finish zips along, leaving a mouthwatering impression. Delightfully idiosyncratic. Best from 2033 through 2050. 112 cases imported. — JM

-Wine Spectator 95 Points

This is a rounded Port, showing layers of black fruits, ripe tannins and spice. At the same time, it does have a solid structure that will allow it to age. The acidity comes through at the end. Drink from 2028. 

-Wine Enthusiast 95 Points 

Realm Cellars Bard Red Blend is made from a blend of 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

The 2021 is the largest and most complex blend we've ever made with dozens of components from vineyards across the realm of Napa Valley. This vintage includes new vineyard sources from Calistoga, Rutherford and Oak Knoll AVA, allowing us to broaden our painter’s palette. The Bard is generally more approachable in its youth than some of our single vineyard bottlings, but we expect it to age for many years to come. This is our first time using a technical cork for this wine, which should guarantee consistency and improve longevity.
Blend: 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

Review:

Lastly, the 2021 The Bard checks in as 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, and the rest Petit Verdot and Petite Sirah. This beauty has a killer bouquet of cassis, spring flowers, graphite, chalky minerality, and violets. This carries to a full-bodied, seamless, silky, flawlessly balanced effort revealing fine tannins, a good sense of freshness, and a thrilling finish.

-Jeb Dunnuck 98 Points

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

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.

Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.

Rinaldi Red Dream is made from 100% Malvasia

this wine is obtained with  a cold maceration (13° C) for 48 hours. We work in this way just to extract the color and the wine scent from the peels.
Then we soft press the grapes and we separate the solid part from the liquid part and we have the juice.
Then we keep the wine at 0 degree Celcius (32 degrees Fahrenheit) temperature and we have a natural cleaning of the must.
When we decide to bottle it the temperature increased at about 17 degrees Celcius, and when we reach 5.5% Alcohol by Volume and the desired atmospheric pressure is obtained, about  2 atmospheres, we block the fermentation with the cold and we filter it again and
finally, we put it in bottle.
The wine is ruby red but not too deep, fruity and pleasant. It's a dessert wine, it is possible to appreciate it at his best if you serve it chilled.

This frothy and fruity red wine delivers flavors of honeysuckle and black pepper. Light, fun and exciting; it’s great for parties and light fare. 100 % Malvasia Nera.

"The non-vintage Rinaldi Red Dream, which comes from 100% Malvasia Nera, has about 7% alcohol, so it is slightly more potent than its two siblings. Gorgeously fresh and frothy, with loads of cherry, honeysuckle, spice box and spring flowers, this is an exciting party wine that is brilliantly packaged, and I doubt a person can be found who would dislike it. However, these wines are meant to be drunk in their exuberant youth, so this one as well as the following two efforts should be consumed over the next 6-12 months."
- Wine Advocate (Issue 201, June 2012), 90 pts

"This Wine is a bit heavier than a bracchetto, but it shares the sweetness, effervescence and low alcohol that make it a delicious dessert wine. The added weight suggests pairing it with desserts that include ice cream."
- Washington Post (February 8th 2012), **