Products meeting the search criteria

I Brand Melon de Bourgogne Chalone  is made from Melon de Bourgogne.

The Graff Family began working in Chalone in the early 60s, with Dick Graff as the driving force behind the Chalone Vineyard, building, with the support of his brothers and a gaggle of stockholders, the original 1919 planting to international fame. After selling the Chalone group and Dick’s untimely death in a plane crash, the family’s land holdings have shrunk progressively to just this 160 acre parcel, owned by Dave Graff and his children. On those 160 acres is a small 3 acre vineyard planted in 1989 to Syrah, Mourvédre and Melon de Bourgogne. The site has depleted, granitic soils. The Melon de Bourgogne in Chalone was originally thought to be Pinot Blanc. Dick Graff distributed cuttings of these vines as far as Oregon. In the 1970s, a visiting ampelographer correctly identified the vines as Melon de Bourgogne. These vines were selected from the older ‘Pinot Blanc’ planting and can legally be labeled as either (but we like accuracy).

The wine comes from a tiny parcel of 30+ year old Melon planted on depleted granitic soils. The warm days and cold nights of the Chalone AVA produce a perfect balance of concentration and acidity, which Ian Brand amplifies with a few days of skin contact. The pure aromas of light peach, pear and gardenia are slightly toasty on the nose. The palate is defined by lemon-skin and grapefruit-pith grip, with a touch of baked apple in the midpalate.

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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

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

Klipsun Cabernet Sauvignon Red Mountain is made from 86% Cabernet Sauvignon, 7% Merlot, 7% Syrah.

Fruit aroma of blackberry, mulberry and boysenberry, interlaced with a spicy oak note. As the wine ages in the bottle the oak and fruit aromas will meld into a complex medley of cedar and cigar box. Rich blackberry and a hint of wild sage normally found. Pleasant acidity and a rich, balanced mouthfeel followed by a well-developed mid palate. The result is a tannin structure that is evident but seamless. The finish is smooth and lingering.

 Review:

Blended with 7% Merlot and 7% Syrah, the 2019 Cabernet Sauvignon Red Mountain starts with a bold, generous and dark-fruited nose with a rich and robust expression that boasts a seductive oaky essence. Full-bodied, the palate is still tight and will benefit from additional aging in bottle, yet I can see it has good bones now that will allow it to age gracefully for about two decades. Gobs of dark red and black fruits sway with a delightful mineral tension before concluding with a long, winding and spicy finish. The wine rested for 20 months in all new French oak before being bottled and left to rest for more than a year prior to release.

-Wine Advocate 95 Points

La Despensa Boutique Field Blend is made from 45% Grenache, 35% Syrah, 15% Mourvedre and 5% Roussanne.

This is La Despensa's flagship Rhône-blend, produced from grapes from their own, organic vineyard in Colchagua. Their passion is to produce very high-quality grapes - it’s the vineyard work that they love the most. So this blend is always a little different year after year, as they make whatever the vineyard gives them. In 2020 they incorporated a little Roussanne to the blend, which adds some mouthfeel and a tiny background note of tropical fruit, to accompany the fresh fruit and structure that the other varieties bring out.

La Rioja Alta Gran Reserva 904 is made from 90% Tempranillo, 10% Graciano

The 2015 Gran Reserva 904 Tinto offers great aromatic complexity, with notes of wild strawberry, red cherry, plum, blackberry and cranberry combined with aromas of tobacco, brioche, ground coffee, caramel, cedar and cinnamon blossom. The alcohol and acidity are elegantly balanced on the palate and its polished, gentle tannins and freshness provide a smooth and refined mouthfeel. Fine, delicate and very long aftertaste, that will continue to be rounded with time in the bottle, making this new Gran Reserva 904 a wine with great cellaring potential.

Especially recommended with all kinds of meat and stews, seasoned fish and desserts with chocolate or red fruit toppings. Perfect as an after-dinner drink.

Review:

A perfumed nose of plums, mulberries, mushrooms, caramel, sweet tobacco and sweet spices. Full-bodied with velvety, fine tannins and lively acidity. Balanced and supple with a creamy texture. Delicate and precise with a long, polished finish.

- James Suckling 97 Points

La Spinona Barbaresco Secondine is made from 100 percent Nebbiolo. 

This single-vineyard Barbaresco comes from his 3.5 hectares on the cru of Secondine. It is the commune of Barbaresco below the zone of Rabaja Basa and Paje and is where Gaja’s San Lorenzo is located. It is 230 meters above sea level with a southern exposure.

Excellent with game, red meats, truffle dishes and aged cheeses.

Color: Deep ruby red with a hint of garnet in the reflections.
Bouquet: Bright bouquet full of cherries, raspberries, licorice and floral notes.
Taste: Elegant and refined with delicate, soft tannins. It is fresh, velvety and extremely well balanced.

Review:

Aromas of wild red berry, blue flower, crushed mint and oak-driven spice come to the forefront. Reflecting the nose, the full-bodied, polished palate features juicy Morello cherry, crushed raspberry, star anise and spearmint alongside lithe tannins. It's balanced, with bright acidity and closes on a note of bitter almond.

-Wine Enthusiast 93 Points 

Laurent-Perrier Brut Millesime is made from 50% Chardonnay, 50% Pinot Noir.

The Vintage is the choice of an exceptional year from which only a selection of the Chardonnay and Pinot Noir Grands Crus will enter into a future iteration of Grand Siècle. It is a rare and outstanding wine that expresses the character of the year in the Laurent-Perrier style. The wine is white gold in color with a fine sparkle. A flowery nose of great complexity, with notes of citrus and white peaches. A wine that is very present with a lively attack and great finesse with good minerality and notes of grapefruit on the finish. The Vintage 2012 pairs well with seafood and noble fish as well as with poultry or veal. This wine sublimates hard pressed cheeses such as a young Comté or a Beaufort.

Review:

The 2012 Champagne Brut is equal parts Chardonnay and Pinot Noir and has 8 grams per liter dosage. Since the 1950s, only 30 vintages have been produced by the house. The aromatics are reminiscent of a Burgundian feel, with pleasant flinty reduction, smoke, and vibrant green fruits of pear and citrus blossoms. Offering an energetic mousse with green apple, yellow plum, lemon curd, and wet stone, this wine is well-balanced and should continue to improve over the coming 15-20 years. Best after 2022.

-Jeb Dunnuck 94 Points

Elegant array of lemons, slate, biscuits, oyster shells, croissants and brioche. Precise and focused on the palate, with sharp acidity and tight, fine bubbles. Pure and youthful for now. 50% chardonnay and 50% pinot noir. Dosage 8g/L.

- -James Suckling 94 Points

Le Blanc du Chateau des Landes Bordeaux Blanc  is made from 50% Sauvignon Blanc and 50% Semillion.

Le Blanc du Chateau des Landes Bordeaux Blanc is a very fruity style of Bordeaux Blanc AOC. It has great aromatic intensity with white peach and citrus aromas. 

No oak for this wine. The wine was aged on the lees for a few month in stainless steel tank.
Malolactic fermentation was completed as well in the process .

Excellent as an aperitif, it also goes very well with poultry and salads.  If you have a chance to have access to fresh oyters, it is a great match as well.

The first vintage of this wine was made in 2018 as Nicolas Lassagne wanted to create an easy drinking wine that will be perfect as an aperitif in the summer time or to compliment salads and seafood in the winter time. 

Le Macioche Brunello di Montalcino DOCG is made from 100 percent Sangiovese.

Brunello di Montalcino from Le Macioche is a singular wine. Produced from 100% organically managed mature Sangiovese vines planted in the early 1980’s, Le Macioche Brunello is fermented by indigenous yeasts in stainless steel tanks.  The wine undergoes malolactic conversion and ageing in 30HL Slavonian oak casks before being bottled unfiltered.  With a brilliant ruby core, and exceptional elegance complementing its ample power, this is as close to a Burgundian expression as Montalcino gets.

Le Macioche sits in the center of the Montalcino appellation, just about 5 minutes due southeast from Montalcino.  Nestled in a prestigious neighborhood among such prominent addresses as San Polo and Fattoria dei Barbi, Le Macioche is unique in that its four sections of Brunello vineyard, spread over 7.5 acres, are all exposed to the Southwest. This, along with the elevation of roughly 1,400 feet above sea level, ensures both exceptional ripening and constant ventilation throughout each growing season.  Such auspicious conditions have enabled Le Macioche to safely exercise organic farming practices with the 2018 vintage marking the estate’s full organic certification.

Brunello di Montalcino from Le Macioche is ripe and supple.  Aromas of dried berries, plum, and sour cherry mix with hints of oak, sweet spice, and leather. This powerful red wine is held in perfect harmony by an undercurrent of brilliant acidity and a structure of firm yet ripe tannins paired against. A substantial wine without ever feeling heavy. The finish is long, balanced, and complex.

Brunello di Montalcino is a wine that may be best enjoyed on its own as an object of contemplation and pleasure. Of course, it will also pair exceptionally well with a variety of hearty main course dishes ranging from the rustic to the refined. Meat is not mandatory, but wild game and fowl are traditional.

Review:

Sitting at 450 metres, Le Macioche is located just southeast of the town of Montalcino. Half of the estate’s six hectares of vineyards are registered for Brunello production. The 2017 vintage represents the first under ownership of the Cotarella family. An appealing mix of cocoa and balsamic herbs greets the nose. Mid-weight and juicy, the palate takes on accents of underbrush and there is great fruit purity and firmness of structure. The finish is savoury with just a hint of those drying tannins that mark the vintage.

-Decanter 93 Points

High gloss metallic paint with a forged iron big-block under the hood - our 2018 Hillstone Vineyard is a real show car. Deeply fruited with hi-tone huckleberry from a prime hillside site in Rutherford, the wine has a thick powerband with crushed stone and coffee bean, retaining polish and precision straight through the tail pipes.

Review:

Lots of pure cassis and blueberry- like fruits as well as licorice, graphite, and crushed rock-like minerality, emerge from the 2018 Cabernet Sauvignon Hillstone Vineyard. It's a full-bodied, opulent, powerful Cabernet Sauvignon that doesn't pull any punches on the fruit or texture scale, yet has ripe, present tannins, a light, elegant texture, and a great finish. Give bottles an hour in a decanter if drinking any time soon, or better yet, hide bottles for 2-3 years. It's going to evolve for 15+ years in cold cellars.

-Jeb Dunnuck 95 Points

Lexicon Chardonnay is made from 100 percent Chardonnay.

The Lexicon line of varietal wines has been carefully selected by Fran Kysela MS to show the essence of each

variety, along with its terroir of origin, both of which are essential elements of a really good wine.

Produced from low-yielding, our 100% Chardonnay from the heart of the Swartland wine region offers intense aromas of ripe apples, lime and pears with hints of tropical fruit. The bright fruit is balanced by fresh acidity and a lingering finish.

This is a Greyton WO.

Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.

Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.

Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.

Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:
- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.

In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.

Review:

"The 2021 Viognier The Age of Grace comes from Sutherland and Bot River, whole bunch pressed with 11 months on the lees using 15% concrete eggs. With pretty white peach and Mirabelle scents on the nose, this takes time to blossom, but it never fully lets go. The palate is medium-bodied with a gorgeous dried apricot, mango and spicebox entry, nothing blowsy here with a very focused, almost understated finish. Excellent. - Neal Martin"

- Antonio Galloni's Vinous (September 2022), 93+ pts

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.

Lismore Chardonnay made from 100 percent Chardonnay.

This very special Chardonnay was made in the style of a traditional Burgundian Chablis. It shows intense citrus and soft fruit layered with brioche, honey and walnut carried by a distinct minerality and crisp acidity with a lingering citrus finish.

Wine Made in the Soil

The vineyards are planted in decomposed shale over clay at 300 meters in the foothills of the Sonderend Mountain Range. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terroir. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.

Wine of Origin "Greyton" has been designated by SAWIS recognizing the special terrior of this region.

Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.

Lismore Chardonnay Reserve made from 100 percent Chardonnay.

A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

Wine Made in the Soil

The vineyards are planted in decomposed shale over clay at 300 meters in the foothills of the Sonderend Mountain Range. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terroir. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.

Wine of Origin "Greyton" has been designated by SAWIS recognizing the special terroir of this region.

Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.

Review:

"The 2021 Chardonnay Estate Reserve is 100% from Greyton matured for 11 months in 500-litre barrels, 40% new. It has a wonderful bouquet with honeydew melon, apricot blossom and light crushed stone scents that percolate through with time. The palate is very well balanced with tropical hints of passion fruit and guava, but the acidity keeps everything on a tight course, very minerally on the finish. Top class.- Neal Martin"

- Antonio Galloni's Vinous (September 2022), 94 pts

Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera. 

Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.

Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.

Lodovico Langhe Nebbiolo is made from 100% Nebbiolo. 

Bright ruby-red which softens on ageing; delicate, fruity nose of raspberries and violets that becomes ethereal over time; dry, balanced flavor, with good body that softens after ageing and lingers on the finish.

Vine: Nebbiolo

Vineyards: North-est facing with Guyot pruning (7-9 buds / vine).
N° Vines / hectare: 4,000
Yield / hectare: 70-80 q / Ha
Plant year: 2007

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Long Shadows Cymbal Sauvignon Blanc  is made from 100% Sauvignon Blanc.

Tasting notes: Wonderfully vibrant and aromatic, with notes of lemongrass, passion fruit and a hint of honeysuckle. Flavors of mango, fresh herbs and white peach, come together seamlessly across a textured palate and lengthy finish.

Over the years, Gilles and Allen have experimented with small quantities of uniquely styled wines for their personal and family enjoyment. A few of these wines became too good not to share with their “extended family”, including the Cymbal Sauvignon Blanc.

Sauvignon Blanc from three distinct vineyards combined to give this wine its wonderful vibrancy and complex flavor profile. Gamache Vineyard (planted in 1985) is located on a gently sloping hillside in close proximity to the Columbia River. The site benefits from the cooling effect of the river to give the wine fresh acidity. Boushey Vineyard also contributes liveliness and lemongrass character. Bacchus Vineyard Sauvignon Blanc (planted in 1972) is a warmer site, producing a riper style wine that provides a distinct passion fruit character to the

finished blend.

Long Shadows Dance Chardonnay is made from 100 percent Chardonnay.

Allen Shoup and winemaker Gilles Nicault have experimented with Chardonnay since the beginning of their collaboration on the Long Shadows Vintners project. The wine was fermented using a proprietary process to achieve a wonderful balance of richness and minerality. Two of Washington’s oldest Chardonnay vineyards provide the grapes for this limited production wine. Wente clone Chardonnay from French Creek Vineyard, east of Prosser – including a selection of old vine Chard (40%) – and Boushey Vineyard, north of Grandview, were chosen for the vibrant, lively character that defines Chardonnay grown on both these sites.

A layered, aromatic wine that displays minerality and white blossom fragrances with flavors of white peach, apple and a hint of baking spice woven throughout a subtle, creamy texture.