Products meeting the search criteria

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

The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.

Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.

Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.

Review:

"The 2014 Cabernet Sauvignon Casey's Lakeview Vineyard is the most overt of these wines. Superripe black cherry, plum, chocolate and licorice add to an impression of flamboyance that sits on the edge of being too much. The effects of the drought are felt in the wine's slightly roasted profile. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 91 pts

Ptit Paysan Chardonnay Jackss Hill is made from 100% Chardonnay

Oak: Combination of neutral oak (2% new French) and stainless tanks

This wine comes from a few vineyards at the base of Jack's Hill, planted on the distinct iron oxide granite that dominates the east side of Salinas Valley, directly east of Sleepy Hollow North.
Bright, crisp and clean with orchard fruit giving way to an intense minerality.

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.

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.

Inama Bradisismo is a blend of Cabernet Sauvignon and Carmenere. 

Our Classic Riserva. 1997 was the first vintage of the wine that we called Bradisismo, just like the geological phenomenon that created the territory of the Colli Berici. Since the beginning, this wine revealed itself as having a strong character due to the presence of the Carmenere, which makes it unique and inimitable.
Bradisismo expresses a synthesis between the intense aroma of ripen and concentrated cherry of the Cabernet Sauvignon, together with the vividness of the Carmenere: pepper, cocoa and wild berries.
For Cabernet Sauvignon lovers, this wine is a perfect alternative to a Super Tuscan or a top Bordeaux wine: Excellent quality/price ratio.

The current label was designed at the end of the 1990s when the vineyards were purchased. It offers a view that is rather more linked to the Colli Berici territory.
The drawing by the architect Nicholas Wood, shows the house that exists in the heart of the Lonigo property, surrounded by vineyards, where the Inama family lives.
The dwelling was built between 1600 and 1700, probably on a pre-existing medieval site, and renovated in the nineteenth century.
The house initially belonged to the Venier family from Venice who, in the 1700s, used to cultivate tobacco on the flat areas of the territory. Traces of this activity can be deduced from the “barchesse” that still stand next to the house and that were used for drying out the tobacco leaves.
In those days, all the province of Vicenza was part of the Venetian Serenissima Republic and many Venetian families had property in the Colli Berici area.

Tasting Notes:

The nose displays an intense bouquet of red and black fruit, spices, pepper, ripe cherries and chocolate.
Tannins are balanced and help the wine to age longer.

Review:

A poised and vivid blend of cabernet sauvignon and carmenere. Plums, blueberries, dark cherries, undergrowth, leaves, sweet tobacco and a touch of black olives. Medium- to full-bodied with fine, firm tannins. Structured and textured with dark berries and some chocolate character on the palate. Earthy with hints of spices towards the long finish. Best from 2025.

-James Suckling 94 Points

Inglenook Rubicon is made from 88% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc, 1% Petit Verdot

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

 Strikingly rich in color and extract, the 2018 Rubicon is unquestionably a precocious, hedonistic wine. The exotic, well-knit aromas and flavors include ripe cassis, allspice, star anise, vanilla and black licorice. Upon entry, this full-bodied wine envelops the palate with its luxurious concentration and supple, silky tannins, supported by vibrant freshness from the balanced acidity, and perfectly-integrated French oak. Very long and expansive in the finish, the 2018 Rubicon will be memorable for decades to come.

Review:

Subtle and complex red with blackberry, black truffle, sweet tobacco and mahogany. Highlights of lavender and violets. Full-bodied and very tight with finesse and tension. Very polished, fine tannins. Long finish. Delicious already, but best after 2022.

-James Suckling 97 Points

Reverdy Jean Sancerre Rose is made from 100 percent Pinot Noir.

Color: Pale salmon pink color
Nose: delicate aromas of roses and orange blossom that will transform into gooseberry and peach blossoms as the temperature in the glass rises. 
Mouth: The palate is crisp, lean and elegant, but the flavors are quite persistent with cherry, blackcurrant,apricot and red currant aromas.

According to the Sancerre AOC regulation, maximum yield authorized for the rosé is 55 hl/ha.

Pairs well with poultry and spicy food.

SALE!

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

Jip Jip Rocks Shiraz-Cabernet is made from 55% Shiraz, 45% Cabernet Sauvignon

Deep purple. Boysenberry and mulberry aromas with a hint of cedar and pepper. Similar berry fruits show through on the opulent, textured palate with a lingering finish.

Fermentation took place over 10 – 12 days in a combination of open and static fermenters. The temperature was closely monitored to ensure the wine retains its natural fruit expression. New and older French and American oak was used for the maturation of selected wine parcels over a period of 13 months.  These parcels were put together from our family estate to best demonstrate the depth and character of our fruit, balanced by integrated oak. 

Review:

It's gorgeously ripe and perfumed on the nose showing blackberry, sweet cherry, vanilla and hazelnut characters with a touch of pepper spice. The palate displays lovely weight and plump mouthfeel, leading to a lengthy supple finish. Brightly expressed and immediately appealing. At its best: now to 2027.

-Wine Orbit 93 Points

Joseph Drouhin Batard-Montrachet Grand Cru is made from 100 percent Chardonnay. 

Producing communes: Puligny-Montrachet and Chassagne-Montrachet.

Site: Bâtard-Montrachet straddles Puligny and Chassagne. It lies right below the famous Montrachet vineyard. Bâtard is one of the greatest white wines of the Côte de Beaune.

History & tradition: according to the often told story, the lord of Puligny in the Middle Ages divided his estate between his children: the eldest was the « chevalier » (knight), the daughters were the « pucelles » (young virgins) and the son born out of wedlock was the « bâtard ».

Soil: located on a mild slope, the soil is a brownish limestone mixed with gravel. The secret of this exceptional terroir comes from the unique interaction between the deep layers of limestone and the roots of the vines.

Tasting a wine of this stature is always cause for emotion. The golden colour has bright reflections. After some aeration, the aromas reveal their rich intensity: grilled bread, almond, honey, exotic wood...What is striking is the structure of the wine, its « monumental » grandeur. There is even a touch of tannin that provides an added dimension. A voluptuous finale, seemingly without end, with precious notes of preserved and ripe fruit..

Supply: this wine comes from grapes harvested on some parcels of the Drouhin Family Properties as well as from grapes and musts purchased from supply partners according to rigorous specifications.

Harvest: grapes harvested by hands in open-work crates. If necessary, a careful sorting is proceeded.

Vinification: slow pressing in a pneumatic press. The juice of the last press is separated from the free run-juice. The juice is transferred into wine barrel after a little settling.  

Ageing: the alcoholic fermentation as the malolactic and the ageing are being processed in oak barrels. The proportion of new barrels is around 30%.

The ageing lasts between 18 to 21 months.
Origin of the wood: oak grown in French high forest.

Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.

Inviting aromas of mint, marshmallow and Asian pear pull you into this drink. Surprisingly dry, this Nigori (cloudy) style sake has a rich, chewy texture. The intriguing mid palate features mint, white chocolate, and tart cherries. The finish belies our expectations with an elegant, softness of minerals that settles in a dry finish.

Pair with roast duck, dry-rub ribs, full flavored country pate, and fruit and nut desserts of light sweetness.
Mildly ripe Coulommiers or Brie, Italian Raschera.

Kershaw Chardonnay Deconstructed Groenland Shale CY548 is made from 100 percent Chardonnay.

The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone (CY548).

Tasting Notes:

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings. It produces wines that have aromatics oscillating between lemon blossom, white flowers, petrichor and struck stone. Full in body they exude concentration with white stone fruit yet reinforced with an austere texture and robustness that makes for excellent aging potential. The Bokkeveld Shales adds structure and concentration to the flavor.

Vineyards: 

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings.

Winemaking: 

Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.

Barrel: Selection: A small number of artisanal coopers are selected from mostly Burgundy, with only French oak was chosen. Up to 40% of the oak is new with the remainder split into 2nd and 3rd fill barrels of predominantly 228 litres.

Look at pairing this with textured fish, straightforward chicken dishes, pan-fried or grilled pork dishes, soft-rind cheeses, cream or creamy dishes be it with pasta or the aforementioned fish, chicken or pork, to allow the complexity of the wine to shine through. If using mustard, preferably use Dijon mustard as it uses verjus (soured grape juice) and not vinegar. Also look to delicate herbs (tarragon, dill, basil, parsley) rather than hard stalked herbs (rosemary, thyme, oregano, etc). Avoid smoked meats or fish as well as highly spiced dishes as this can overwhelm the wine and clash with the oak. I would try oysters; Lobster grilled or boiled but not thermidor as it is too rich; turbot, dover sole, sea bass, yellowtail with a shellfish sauce; fish pie; roasted free-range chicken with tarragon; roast loin of pork with garlic and ginger; truffle risotto; pasta in a clam sauce; slice of brie de meaux.

Review:

"Perfume of flowers, minerals and citrus zest. The palate is dense and focused, almost chewy with an opulent mandarin mid palate and long, savory finish. Matured in 50% new oak that is seamlessly integrated with the wine."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 94 pts

Expressive aromatics of fresh mango, honeyed lemon peel and toasted brioche encompass the senses. Stunningly balanced with a refined, smooth palate, lively acidity, and a weightless texture on the finish.

Our Appellation Series wines exemplify our commitment to exploration and passion for crafting soulful and thought-provoking wines that celebrate some of the world’s great terroirs.

The marine influence that follows the Russian River inland from the Pacific Coast is a powerful attribute of this region. Fog helps to keep nights cool and offers the vines a well-deserved break from daytime temperatures. Our premier Chardonnay vineyards are home to some of the coolest parts of the Russian River Valley. Here, fruit can mature gracefully on the vine, cultivating more intensely focused flavors.

This synergistic Chardonnay unveils a precisely structured palate with captivating aromatics. Notes of kiwi, lavender, and baking spice delight while complementing the pristine acidity. Individual pressed lots were all 100% native primary and malolactic fermentations, adding a profound depth and length to a refined finish.

Fact of Note: One-Sixteen Chardonnay underwent native fermentation in 60-gallon barrels.

Kosta Browne Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir.

Dark cherry, raspberry, and elderberry intertwine with intriguing hints of fresh basil, and pomegranate. Decadent fruit flavors unfold, showcasing remarkable acidity with dynamic structure and an enduring finish.

Our Appellation Series wines embody our unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.

The Sonoma Coast is the largest appellation in Sonoma County, strongly influenced by its proximity to the ocean and heavy rainfall—producing more than twice the annual amount of its inland neighbors.

Our Sonoma Coast vineyards span the northern true coastal zone and the southern edge of the appellation. This distinctive blend is made from 11 different clones, fermented in predominantly stainless steel, and aged for 16 months in 38% new oak. The resulting wine has an energetic acidity with cascading layers of black cherry and elderberry, followed by a lasting finish.

Fact of Note: This Sonoma Coast blend was the longest to ferment in stainless steel from our Appellation Series.

La Spinona Sori Gepin Barolo is made from 100 percent Nebbiolo.

Color: Brilliant deep ruby red with garnet reflections.
Bouquet: Rich fruity bouquet with hints of violets , spice and mature berries.
Taste: Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A Huge wine of elegant proportions that become velvety and graceful with aging.

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. The first vintage was the 1996.

The Spinona is a special breed of Piedmontese hunting Dog, which the Berutti’s raise. As the legend goes, this particular dog, Baica, received her place of honor on the label for an act of great heroism. She saved the Berutti’s only son from drowning in the irrigation lake when he was a baby. The son then became a veterinarian to save the dogs and later obtained a degree in agronomy to take care of the vineyards.

Brilliant deep ruby red with garnet reflections. Rich fruity bouquet with hints of violets, spice and mature berries. Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A huge wine of elegant proportions that becomes velvety and graceful with aging.

Review:

"The 2015 Barolo Sori' Gepin needs quite a bit of air to open, but it is so expressive as that starts to happen. Dried flowers, cedar, tobacco and autumn leaves are laced together in a mid-weight, savory Barolo loaded with character. The 2015 remains nervy and taut, but that is the house style. - Antonio Galloni"

- Antonio Galloni's Vinous (October 2020), 93 pts

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

Les Gentilhommes Pouilly Fuisse Premier Cru Clos Reyssier is made from 100 percent 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.

Lismore Pinot Noir is made from 100 percent Pinot Noir

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

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.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Lokoya Spring Mountain Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon.