Charles Krug Peter Mondavi Family Vintage Selection Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Review:

The 2016 Cabernet Sauvignon Vintage Selection has a deep garnet-purple color and features exuberant notes of crushed black cherries, mulberries and blackcurrant cordial with touches of unsmoked cigars, menthol, yeast extract and pencil shavings. Full-bodied, concentrated and opulent in the mouth, it has a solid line of plush tannins and plenty of backbone freshness to lift the generous fruit to a long fruity finish.

-Wine Advocate 95 Points

Chateau Batailley Grand Cru is made from 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot & 1% Cabernet Franc.

Château Batailley is a winery in the Pauillac appellation of the Bordeaux region of France. The wine produced at the estate was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855.

Garnet-purple colour. Rich and expressive nose, fruity with notes of spices, smoke and vanilla. On the palate, this wine is supple, round, well balanced, with good acidity, a nice fruitiness and nice notes of leather and cedar. Long elegant finish.

Review:

The 2010 Batailley repeated its magnificent showing when poured at the chateau. It has a detailed bouquet of blackberry and cedar, quite backward and seemingly having advanced lite since | tasted in in April 2016. The palate remains full of tension and brimming with energy, delivering classic cedar and tobacco notes toward the persistent finish. Batailley can produce wines that live many decades, and this is clearly one of them. Tasted at the property. Drink 2020-2050

- Neal Martin Vinous 95 Points

Chateau de Saint Cosme Gigondas is made from  70% Grenache, 15% Mourvèdre, 14% Syrah, 1% Cinsaut.

The wine shows intense blackberry and fig fruit with licorice, violets, and charcoal on the finish. It is remarkably fresh and finessed given the sun and warmth of the southern Rhône. The unique micro-climate combined with 60-year-old vines and traditional winemaking make Château de Saint Cosme Gigondas the benchmark wine of the appellation.

Review:

 
Leading off the Gigondas, the base 2020 Gigondas has lots of black raspberry, ground pepper, and violets notes as well as a round, supple, silky style on the palate. It should be approachable on release, yet it has plenty of mid-palate depth as well as tannins, and I have no doubt it will evolve for 20 years if properly stored.

-Jeb Dunnuck 91-93 Points

Gravas Sauternes is a blend of 100% Sémillon.
The wine shows a lovely pale golden color with deep golden highlights. Round and well-balanced offering complex aromas of candied fruits backed up by a hint of exotic fruit (mango, guava) and white flowers. On the palate, it is ample and fleshy, leading into a silky and long finish.   

The wine pairs well with white meats, scallops, exotic and spicy dishes, foie Gras, Roquefort blue cheese, chocolate desserts.

Graviere La Rouge Cuvee les Terrasses is made of 70% Merlot and 30% Cabernet Sauvignon

Deep red color with a narrow purple rim. Attractive aromas of ripe, juicy cherry and blackberry over spice, integrated toasted aromas. The palate is balanced and full-bodied with supple tannins, displaying rich cherry flavors combined with gentle toasting characters and a touch of spice. The finish is lasting with a bitter almond aftertaste.

Average age of the vines is 25 years. 
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats. 
75% of the final wine was aged in stainless steel tanks with French oak staves and blended with 25% of wine aged in barrels.

Serve with red, white meats, poultry and fine cheeses.

Named for the former Ranch owned by Butch Cassidy and the sundance Kid.

Cholila Ranch Malbec is made from 100% Malbec. The estate-grown grapes are manually harvested, carefully sorted, and destemmed. The wine undergoes traditional maceration for 21 days with selected yeasts. Cholila Ranch Malbec is aged both in American and French oak for 9 months, followed by a minimum of 6 months bottle aging prior to release.

Deep purple color. Aromas of ripe plum and mulberry with violet hints. Ripe black fruits and fig on the palate with touches of smoke and vanilla. A truly powerful yet balanced wine with a persistent finish.

Dark an brooding in the glass, our 2019 Hommage Cabernet Sauvignon is bursting with ripe plums, black cherries and notes of cassis. On the palate the black fruits linger and mix with a hint of crushed cassia bark and toasted oak and are surrounded by strong, balanced tannins and notes of espresso and dark chocolate. This wine is bold and sensuous with a silky texture and lengthy finish.

Our Tenma Vineyard is located in the foothills of Mount St. Helena northeast of the town of Calistoga. These 40 acres of rugged land are part of an alluvial fan spilling out from the Palisades Mountains in the northeast corner of the Napa Valley. The rocky terrain here is well-drained with a very sparse topsoil which is a perfect combination for growing world-class Cabernet Sauvignon when combined with the climate of Napa Valley. The low grape yields of these old vines result in highly concentrated wines with an elegance and complexity rarely seen, even within the famous Napa Valley. These grapes have proven to be a worthy backbone for our flagship Hommage Cabernet Sauvignon and are the reason that wine has become the pinnacle of Clos Pegase.

To craft a Flagship wine, highlighting our top Cabernet Sauvignon vineyards blocks and world class winemaking to craft a wine of balance, complexity and character.

Review:

The 2016 Cabernet Sauvignon Hommage is deep purple-black colored and reveals notes of crème de cassis, stewed plums and fruitcake with touches of licorice, Chinese five spice and hoisin with a waft of cedar chest. Full-bodied, opulent and boldly fruited with loads of berry preserves layers, it has a chewy backbone and earthy accents on the finish.

-Wine Advocate 92 Points

Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.

The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.

Combe des Fous literally means, the hill of the fool. The hill, in this case, is located in the far southern reach of Le Crau which was left barren for many centuries because the layer of galets was so exceedingly deep that everyone assumed vines could never survive there. The fool in this situation is Edmund Tacussel, the great-great-grandfather of Vincent and Pascal Maruel who planted a Grenache vineyard on this site in 1905. That old-vine Grenache form the heart of this cuvée with a small amount of Syrah, Cinsault and Vaccarèse. La Combe des Fous is only made in the best vintages.

Review:

Pumps out heady raspberry, mulberry and blackberry compote notes that keep form and direction, thanks to a roasted apple wood spine and flanking ganache, garrigue and warm earth notes. Seriously grippy finish. Grenache, Syrah, Cinsault and Vaccarèse.

-Wine Spectator 96 Points

The 2020 Châteauneuf Du Pape La Combe Des Fous is a normal blend of 70% Grenache, 20% Syrah, and the rest Vaccarèse and Cinsault. Beautiful, full-bodied aromas and flavors of ripe black raspberries, violets, ground pepper, lavender, and herbes de Provence all emerge from this gorgeous barrel sample, and it shows the pure, fresh, yet still concentrated style of the vintage brilliantly.

-Jeb Dunnuck 94-97 Points

Colmant Brut Chardonnay is made from 100 percent Chardonnay (Franschhoek and Robertson). 
15% of the base wine has been barrel fermented.
Ageing: This wine spends a minimum of 45 months on the lees at a consistent temperature of 14C before degorgement.
Tasting: Delicate light gold color with a lime-green hue. The nose is fresh, lemony and floral with notes of green apple, followed by yeasty and biscuity aromas brought by the lengthy maturation on the lees. Very fine bead of bubbles with a persistent mousse. Opulent on the palate, this wine shows a harmonious balance between fresh zestiness, mineral complexity and a warm breadth of leesy creaminess. It promises to develop great texture over time. 
Drinking tips: Ideal with pan fried scallops or line fish "au beurre blanc", it is also the oyster's best friend and will enhance the flavors of parmesan, asparagus, artichokes, parma ham,… 

Reviews:

"The core of this wine, which subsequently spent 52 months on lees, comes from the 2015 vintage and shows the ageing potential for which Colmant bubblies are famous. Savoury, fresh and intense, with plenty of colour, added complexity from reserve material, notes of aniseed and citrus peel and a fine, refreshing finish. 2021-25"

- Tim Atkin (South Africa 2020 Report), 93 pts

There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging.- NM" 

- eRobertParker.com (Issue #196, August 2011), 92 pts

A blanc de blanc with the heart of Chardonnay, the NV Brut Chardonnay has focused citrus tones on the nose with notes of yellow pear and green apple. The oak is subtle here, with a solid beam of acidity through the mid-palate. The wine is thoughtful and focused, and the finish leaves my mouth watering; there is serious acidity here, and they are doing it right. Colmant is the little guy doing some really great things— quietly focused wines, with serious aging potential. Keep this small producer on your radar. I expect nothing but great things in years to come from JP Colmant and his new winemaker, Paul Gerber, formerly of Le Lude. - Anthony Mueller"

- Robert Parker's Wine Advocate (Issue #245, October 2019), 91+ pts

"Our favorite Colmant sparkler by far, this blanc de blancs would easily pass for good quality Champagne. It’s pale straw with a fine bead with biscuit and lemon aromas. Very flavorful and complex on a rich palate with a persistent finish, it’s 100% Chardonnay, 15% barrel fermented, and spends 4 years on the lees. RS 5 g/L"
- I-WineReview  92 pts

IMPORTER SALE!

Blend: Colmant Brut Reserve NV is a blend of Pinot Noir 52%, Chardonnay 48% (Franschhoek, Robertson, Elgin, Somerset-West and Stellenbosch). 10% of the blend is made of reserve wine from the previous vintage and 12% of the base wine is barrel fermented.
Ageing: 28 months minimum on the lees at steady 13°C temperature.
Tasting: A subtle pale gold color with a very clean and elegant nose. The aroma has a gentle spicy toastiness with a lemon / yeasty perfume followed by more mature fruit. Plenty of freshness on the palate, with a good acidity which perfectly balances the yeasty depth, bready flavors and ample structure. Long smooth finish. Will develop nicely over the years.
Drinking tips: Divine as an aperitif and loyal as a party buddy, it also goes perfectly with oysters, sushis or any delicate seafood.

Reviews:

"The Brut Reserve (disgorged April 2018) was 10% fermented in French oak barrel and includes 20% reserve vintages. It spent 30 months on the lees. The well-defined, focused nose features bright citrus lemon and hints of baked bread. The palate is well balanced with a taut, crisp, citric entry. This is vivacious, very pretty and graced with lovely apricot hints on the finish. A superb MCC from Colmant. - Neal Martin"

- Vinous (August 28th 2018), 91 pts

"Fresh with leesy notes, a fine mousse and delicate palate of minerals and green citrus zest, this is a first class New World sparkler. It’s rich enough to enjoy on its own or with white meats. It’s a 50/50 blend of Pinot Noir and Chardonnay aged on the lees for 30 months and 25% reserve wines from earlier vintages."
-International Wine Review, 91 pts

"Disgorged February 2011, the Non-vintage Brut Reserve is a blend of 52% Pinot Noir and 48% Chardonnay based on the 2008 vintages blended with reserve wines from 2007 and 2006 (25% of the blend), aged for 30 months on the lees. It has a very fine pettillance in the glass. The nose is very well defined with crushed stone, oyster shell and the subtle perfume of fine lees coming through with aeration. The palate is very crisp and lively on the entry with vibrant acidity, a citrus thread from start to finish, and though it is not a powerful Cap Classique, it is wonderfully poised with great persistence on the fresh lime and Granny Smith-tinged finish.
There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging."
- eRobertParker.com  , 92 pts

Our Hunt for Colmant:

 It was day 6 in South Africa and we find ourselves outside of beautiful Cape Town, in the country near the Riebeek Kasteel area in Swartland.  Let's talk a little about my accommodations before I tell you about this amazing bubbly. We arrive at the one and only hotel in Riebeek to find out that there were not enough rooms open for all. 

We reached out to our contact at Riebeek cellars, who we will refer to as "Point Break" from now on. For those of you that have not seen the movie Point Break, this guy looked and sounded like a blonde Keanu Reeves with a Dutch accent. Anyway, Point Break tells me that they have secured a small bed and breakfast that we could use for the overflow. Sounded nice...so I opted for it. 

Upon arrival, the home was beautiful on the outside with a catchy French name, "Shades of Provence". After Point Break fiddled with the skeleton key and lock for a good 35 minutes in the rain, we finally get to see the inside of our new home. The door opened straight into the kitchen where the first thing I noticed was the mouse sh*t all over the place. It was winter there and the mice were trying to stay warm, I'm sure. Little did they know this damn place had no heat.

Besides myself and my fiancee Sylvia, there were 3 other people and a total of four rooms. At this point I knew I better drag both our suitcases up those steps and get to the best room before everyone else. At stroke-causing speed, I skipped up the steps nearly knocking Point Break on his back and went through the rooms. I settled for a nice corner room with the least amount of dirt on the concrete floor and with only one or two spider webs on the wrought iron bed post.

For dinner that night, we returned to the hotel restaurant to join the rest of our group. The 5 of us forced to stay in the bed and breakfast were in a far worse mood than everyone around us. Arriving late, we sat at the end of the dinning table and hoarded as much wine as possible to try and drink ourselves to a point where we could sleep in that disgrace of a French country side home that Point Break secured for us.

 That night, I slept with the lights on, all my clothes on, and on top of the sheets hoping to avoid spider bites. I awoke that morning to Sylvia standing over me holding what looked like a hot water knob off of the shower. "It wasn't even attached.", she said. Sylvia proceeds to take a "whore-bath" in the sink using her own packed sock as a wash cloth. It was the only thing she deemed clean. To top it off, in a brief moment of happiness she finds a hair dryer in a cabinet. She pulled it out in triumph only to realize that there was a used condom stuck to the side of it. Obviously, this is her last trip to South Africa.

CONCHA Y TORO Cabernet Sauvignon Puente Alto Don Melchor is made from 92% Cabernet Sauvignon, 6% Cabernet Franc, 1% Merlot, 1% Petit Verdot.

Deep violet in color, intense, and with a great aromatic complexity of red fruits together with floral notes of violets and roses. On the palate, it is a tasty wine with a soft spell and a superb freshness, along with the elegance and power so characteristic of Puente Alto. It is a wine with a velvety texture, lush body, and a very long and persistent finish.

 Review:

Deep and serious with black olives, blackberries, blueberries, tobacco leaf, sweet red capsicum, ash, dried meat and a hint of black chocolate. This is a more direct, full-bodied Don Melchor, filled with solid blackberries and wrapped by tight, fine-grained tannins. Long and deep. 92% cabernet sauvignon, 6% cabernet franc, 1% merlot and 1% petit verdot. Better after 2024.

-James Suckling 97 Points

Conundrum Red is made from a blend of Zinfandel, Petite Sirah and Cabernet Sauvignon.

Sourced from premier California winegrowing regions, Conundrum Red features dark red varietals including Zinfandel, Petite Sirah and Cabernet Sauvignon. It is serious yet lighthearted, complex and approachable. With lavish fruit flavors and baking chocolate, this wine has smooth tannins that provide a distinctive, soft character. Be daring and drink slightly chilled to enhance the fruit profile and enjoy any time of year.

Convento Oreja Memorias Reserva is made from 100 percent 100% Tempranillo.

The wine comes from a special vineyard at 950 meters altitude. The cuvee is called MEMORIA to pay tribute to good friends and great time spent together.

Deep cherry color. On the nose, the wine is elegant and well balanced with black fruits, reminiscent of vanilla and leather. Hints of spices, minerals and coffee. On the palate the wine is also well balanced and pleasant. Round and elegant with a long and pleasing aftertaste.

Pairs well with pastas, creams and soups. Likewise, these wines are ideal for more subtle and elaborate first courses, like a rice with lobster.
Ideal for grilled red meats and stews and game stews and for the typical roast lamb.

Review:

"Deep garnet to the eye, this wine has a nose of black cherry, cocoa powder and aniseed. A sense of fruit brightness permeates the palate alongside blackberry preserve, orange zest, clove, violet and milk chocolate flavors. Lingering brightness and velvety tannins make for a gorgeous, long-lasting finish. - Mike DeSimone"

- Wine Enthusiast (June/July 2023), 94 pts

Convento Oreja Ribera del Duero Roble is made from 100% Tempranillo

Deep black plum color with violet tones. Ripe fruit on the nose, mostly blackberries and raspberries, intermingled with hints of spice and leather. On the palate, it is warm, fresh and pleasant with a long finish.

Age of the vines: betwxeen 6 and 16 years old.

Vineyards' location: Comarca de Peñafiel.

Vinification is made in large 20,000-liter stainless steel tanks (200 hectoliters) with automated temperature control.
Fermentation lasted 5 days at 22°C temperature.
Total time for maceration lasted 9 days. 
Malolactic Fermentación was completed during the month of November.
Wine was aged in French Oak barrels for a minimum of 4 months.

Review:

"Thoroughly Ribera del Duero in its power and austerity, this wine’s floral rose scents shade into blackness, lasting cleanly within a structure that’s both open and intense. There’s a hint of greenness from its time in American and French oak barrels, an edge that will tame grilled meats."

- Wine & Spirits (June 2022), 91 pts

Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay. 

The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.

The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.

Pairs well with seafood, shellfish.

Corinne Perchaud Chablis Premier Cru Vaucoupin is 100 percent Chardonnay. 

The vineyard The plots are on the Vaucoupin Chichée village. They are very steep and facing south, their average age is 40 years. The total area is 1.45 hectares. The vines are planted on soil Kimmeridgian marl consisting clay and limestone with dominant clay. Winemaking After a slight settling, the juice is put in to achieve its fermentation tank alcoholic and malolactic. It follows a long aging on lees to bring a maximum of complexity of aromas and flavors. If necessary, we make a collage to bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration is the filtration method most friendly to wine.

The wine will be bottled 16 months after harvest. The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed for the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under clement skies.

Pairs well with seafood, shellfish.

Cote 125 Corbieres Rouge is made from 50% Carignan, 35% Grenache, 15% Syrah.

Brambly berry, cherry and raspberry, spices, black pepper … all are present in this authentic French country wine. There are also some aromas of Garrigue (Rosemary, thyme and lavender) giving a minty, herbal notes, that are quite refreshing as well.

The wine is a perfect match with a nice rosemary marinated roasted lamb.

J. Davies Nobles Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

The 2020 Nobles Vineyard Pinot Noir’s aroma elegantly opens with blueberry compote, dark cherry and dried citrus peels, followed with a touch of baking spice and a hint of forest floor. The palate’s bright entry leads to notes of cranberry, red raspberry and a sprinkle of black tea, while a crisp acidity supports silky tannins to a clean finish.

Review:

Bountiful black-cherry flavors and good balance make this full-bodied wine difficult to resist. Black-fruit flavors are rich and well concentrated, backed by a light touch on the oak spices that emerge on the finish and add nice complexity.

-Wine Enthusiast 93 Points

This carries the forest green scent of the far-coast hills, a savory pinot noir with mineral intensity. The wine’s cherry-red fruit ripens on the eastern, leeward slopes of the second ridge in from the Pacific, that ripeness tamed by an earthy evergreen scent lasts for minutes, as if breathing the air at the edge of a redwood grove.

-Wine & Spirits 93 Points