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Fenocchio DOCG Bussia Barolo is made from 100 percent Nebbiolo

The color is deep garnet red and the bouquet is fine and pleasing, with intense scents of spiced rose and licorice. The flavor is dry, warm, full bodied and balanced with pronounced tannins and a persistent aftertaste. A wine particularly adapted for aging.

Traditional method of long maceration: natural fermentation without added yeasts for 30 days in stainless steel tanks.

The Barolo Bussia, with its structure and body characteristics, pairs well with dishes of meat, game and aged cheeses, typical dishes of the local cuisine, as well as with many rich international dishes.

Review:

" Pleasant dried-cherry aromas, colored with nutty spice and dried leaves. Full-to medium-bodied with fine, firm and velvety tannins and a long finish of candied-cherry and chocolate. Give it a few years to meld together better. Best from 2025."
- James Suckling (January 2022), 93 pts

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 La Pared Syrah is made from 100 percent Syrah. 

Finca La Pared Syrah shows an expressive nose of dark fruit aromas and a mineral character.

Just south of the winery, Bacigalupi Vineyard straddles Westside Road in the upper reach of Russian River Valley. The 125 acre vineyard encompasses a range of terroir, from heavier valley floor soil along the Russian River to alluvial clay loam on the rolling hillsides. The fruit is sourced from a superb block of 25 year-old Wente Clone vines located on the western slope of the site. Bacigalupi was the source of the Chateau Montelena Chardonnay that, famously, beat the French wines at the "Judgement of Paris" in 1976.

Bacigalupi Chardonnay has a nose of lemon zest and vanilla bean. The palate opens with red pear and Meyer lemon, and brioche toast and honey comb notes on the finish. Like well-made Chardonnay from great vineyards around the world this wine benefits from getting some air, will age for years, and is best when served chilled around 50 degrees. This wine will evolve in the bottle for many years to come. A terrific wine from one of Sonoma County's top sites for Chardonnay.

The Sonoma Coast AVA is becoming known as the top source for cool climate Pinot Noir. Flanagan Pinot Noir is founded in letting each site and each vintage express itself. They do not have a dogmatic approach to wine-making. Pinot Noir, more than any other grape variety, is made in the vineyard.

The nose is reminiscent of Chambord with rich raspberry notes. The palate has great depth of fruit and notes of Christmas spices like clove and nutmeg. The wine displays vibrant acidity and has a very clean finish. Our Flanagan Pinot Noir Sonoma Coast pairs beautifully with duck, salmon, pork and game; like pheasant, venison, and elk.

Livia Fontana Roero Arneis is made from 100 percent Arneis. 

Straw-yellow color with green highlights. Delicate, fresh and floral bouquet, rich in peach and apple flavor. Well balanced with little acidity.The wine is produced in Priocca and Castagnito, about a 2-hectare vineyard located at 250-350 m a.s.l.Organoleptic characteristics: straw-yellow color with green highlights. Delicate, fresh and floral bouquet, rich in peach and apple flavor. Well balanced with acidity.

Classic accompaniment to fish and seafood as well as any kind of starter. Excellent also with first courses or as an aperitif.

The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.

Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.

Review:

"The 2017 Cabernet Sauvignon Red Mountain Estate is another powerful wine from this team. Opulent notes of blackcurrants, graphite, chocolate, crushed rocks, wild herbs, and espresso all give way to a full-bodied Cabernet Sauvignon that has loads of fruit, a superstar of a mid-palate, ripe tannins, and a great finish. It’s another 2017 that’s going to benefit from at least 2-4 years of bottle age and have 20 years or more of longevity."
- Jeb Dunnuck (April 2020), 95+ pts

Freemark Abbey Bosche Cabernet Sauvignon is made from  93% Cabernet Sauvignon, 7% Merlot.

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

G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo. 

The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.

Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.

 Review:

The 2018 Barolo Bricco delle Viole is not super intense, but it is balanced in its own way. The wine is subdued but complete with softly yielding tannins to support an elegantly streamlined mouthfeel. Bricco delle Viole is a high and cool growing site in Barolo at 400 to 480 meters in elevation with characteristic Sant'Agata marl soils with fossils. The wine represents a selection of fruit from over seven hectares. With fermentation in steel tank and aging in large Slavonian oak, you are invited to a silky, lifted and beautifully delicate experience with an accessible personality.

-Wine Advocate 95 Points

- Wine Spectator 95 Points

Gaja Sperss is made from 100 percent Nebbiolo.

Vibrant and intense notes of herbs and spices such as thyme, cloves and black pepper. On the palate the wine is tense, loaded with energy that will need serious ageing to fully develop although extremely approachable in its youth. Impressive fruit concentration, with dark and ripe fruits – prunes and black cherries. Acidity and tannins lift this wine to its freshest expression.

Nebbiolo based wines have not only complexity and structure but also great elegance and finesse. The distinctive silky tannins of the Nebbiolo make it the right wine to drink with meat. Usually a young vintage goes very well with richer dishes because of the stronger tannins; mature Barolos are more suitable with delicate white meat courses or braised meat courses with sauces or concentrated red wines reductions.

Review:

The 2018 Barolo Sperss is a gorgeous, gorgeous wine. The aromatics alone are beguiling. Then again, that's one of the things that makes Barolo such a totally seductive wine. Sweet black cherry, lavender, spice and leather give this unusually translucent Barolo striking layers of dimension. Potent Serralunga tannins are present, but they are beautifully woven into the wine's fabric. Sadly, production is around 11,000 bottles, down sharply from the 18,000 or so that is more typical.
- -- Antonio Galloni 97 Points

Gaja Sito Moresco Rosso Langhe is made from 35% Nebbiolo, 25% Merlot, 25% Barbera, 15% Cabernet Sauvignon

Sito Moresco is named for the family who farmed this 25-acre estate in Barbaresco before its purchase by the Gaja family, a nod to the people and traditions that preceded it. It means literally the Moresco site, after the family name of Giovannini Moresco. GAJA created this red blend to deliver greater approachability in its youth. Sito Moresco is made from vineyards located in the villages of Treiso and Barbaresco (in the Barbaresco appellation) and fruit from Serralunga d’Alba (in the Barolo appellation). Pheasants are featured on Sito Moresco's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards. Concentration of fruit, structure and acidity are the highlights of the vintage.

Gentilhommes Vire-Clesse is made from 100% Chardonnay.

A gentilhomme is a gentleman characterized by his delicacy, thoughtfulness, and courtesy. "Les Gentilhommes" was created by brothers Richard and Stephane Martin as brand embodying the gentleman's character combined with Burgundian know-how.
From the work in the vineyard to the vinification in barrel, they are inspired to share these noble values. Quality, authenticity and long family tradition are the foundation of these wines.

This single-vineyard Chardonnay is produced in the village of Clessé, in the heart of the Mâconnais region in Burgundy, from 45 year-old vines planted on the limestone based soils of the Mount Epin.

Harvest is made by machine on non-irrigated vineyard. The wine has been aged on fine lees for 10 months with the major part in a stainless steel vat and the remaining in new oak barrels made out of French oak of a high quality.
No use of sulfites during harvest and vinification.

Fresh, ample and full-bodied on the palate, the wine is perfect by itself as an aperitif and delicious during the meal with grilled fish tacos or a Pad Thaï.

Gran Moraine Pinot Noir is made from 100 percent Pinot Noir. 

Aromas of brambly black fruit, cranberry sauce, and blue raspberry Tootsie Rolls. On the palate, bright punchy red licorice, navel orange zest, and white coffee beans.

Reviews:

Precise and elegantly generous, this red shows detailed flavors of cherry and raspberry laced with rose petal, black tea and stony mineral notes as it builds richness and tension toward refined tannins.

-Wine Spectator 93 Points

This is a delicious wine with a lot of character. Dark and red fruit with hints of crushed stone and toffee on the nose. Fresh and crisp fruit with a tangy character. Smooth tannins with a crisp finish. Vines are on sandy soils at 400 to 500 feet altitude. 

-James Sucking 93 Points

Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah

Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.

A terrific Châteauneuf du Pape with great concentration and finesse.

Best between 2 and 20 years. Best to decant if young (less than 5 years old).

Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Hallet Sauternes is made from 100% Sémillon.
With delicate aromas of honey, citrus, crystallized fruit and acacia, it makes a good match not only for desserts, but also for foie gras, roasted meats and blue cheeses.

It makes a delicious aperitif when served chilled.

Halter Ranch Vineyard Ancestor Estate Reserve is made from 60% Cabernet Sauvignon, 23% Malbec, 17% Petit Verdot,

Their flagship wine, Ancestor is their Bordeaux-style reserve blend, and an homage to the Ancestor Tree, the largest Coast Live Oak on record. The 2019 Ancestor showcases aromas of red currant and dark chocolate along with subtle hints of cinnamon and clove. The entry is soft and rich with layered flavors of blueberry, blackberry, and dark cherry. The mid- palate is thick and mouth coating with balanced acid. The finish is framed by integrated tannins and delicate flavors of caramel and truffle.

Pair with roasted meats, reduction sauces, and hearty stews. 

Review:

Baked blackberry, leather, cocoa and espresso-bean aromas show on the nose of this blend of 60% Cabernet Sauvignon, 23% Malbec and 17% Petit Verdot. The palate is generous in fruit, tense in tannins and very approachable, showing creamy blueberry, pepper and wild-herb flavors.

-Wine Enthusiast 93 Points

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 %

Marea Albarino  is made from 100% Albariño

This 100% Albarino is produced from fruits grown in Kristy Vineyard, on the western bench overlooking the Salinas River on broken sediment of ancient sea beds. Kristy is special because Albarino in the vineyard reaches full phenological ripeness at low potential alcohol and natural, bright acidity. Cold fermented in stainless steel for aromatic intensity.
Bright, fresh and crisp with notes of lemon curd and tangerine. On the palate it shows elegant texture and bright acidity on the finish.

Picked under 22 brix, 2/3 whole cluster pressed, 1/3 destemmed and left on skins for two days. Aged on the lees for four months and then sterile filtered.

Pairs with oysters, grilled fish, spicy cuisines.

Ilaria De Nardi Valpolicella Ripasso Classico Superiore is made from 60% Corvina, 20% Rondinella, 20% Corvinoni

Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.

Excellent with cold cut, fresh and mature cheeses. Perfect with red meat and game.

Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.

Pairs well with roasted meats.

J Lohr Signature Paso Robles Cabernet Sauvignon is made from 80% Cabernet Sauvignon 6% Cabernet Franc 6% Saint Macaire 4% Petit Verdot 4% Malbec.

J. Lohr Signature Cabernet Sauvignon was first produced to honor the 80th birthday of founder Jerry Lohr. This limited release was specially selected and blended from the exceptional 2016 vintage in Paso Robles. It is both a tribute to Jerry's pioneering efforts in the region and our red wine portfolio's ultimate expression of Cabernet Sauvignon. VINEYARDS & CELLAR Beck Vineyard, in the Creston District of Paso Robles, is a unique, high elevation site that sits at 1,700 feet above the early morning fog line. Its calcareous soils and cooling afternoon winds are perfect for growing Cabernet Sauvignon. The Cabernet from this vineyard ripens early with excellent color, purity of fruit, and phenolic maturity. Incorporation of Cabernet Franc brings freshness to the blend, while the rare Bordeaux variety, Saint Macaire, brings density and a savory character. Petit Verdot and Malbec add structure, color, and a component of bright fruit. The hand-harvested grapes were held separate at harvest and berry-sorted into six-ton open top tanks for fermentation. Maceration took place on the skins for five days, before early pressing to achieve ideal tannin extraction. Aged 19 months in 100% new French oak from coopers Nadalie and Sylvain.

Review:

The nose on this luxury-level bottling is pure and refreshing, offering aromas of black cherry, loamy soil, dried mint and caramel-laced coffee. The palate is framed by upright tannins, yet is soft enough to enjoy now, showing deep flavors of black currant, dried herb, milk chocolate and toffee. Drink 2020–2040.

-Wine Enthusiast 95 Points