Products meeting the search criteria

Mt Brave Malbec is made from 100 percent Malbec.

On the Palate of the 2016 Mt. Brave Malbec killer spice overlays rich boysenberry and black currants. A pop of fruit carries across to the finish which is clearly mountain structure based.

Review:

The 2016 Malbec Mt. Veeder is another fabulous wine from winemaker Chris Carpenter. It offers a vibrant, focused, savory style in its blue fruits, graphite, and lead pencil aromatics, and has a concentrated, layered style on the palate. It’s a complex, age-worthy Malbec that will evolve for over a decade.
-Jeb Dunnuck 96 Points

The 2016 Malbec Mt. Veeder (100% Malbec) is very deep purple-black in color and reveals stunning black and red cherries, black plums and violets with wafts of unsmoked cigars and mossy bark. Full, concentrated and seductive in the mouth, it has a solid line of fine-grained tannins and loads of bold, perfumed fruit, finishing long. 484 cases produced.

-Wine Advocate 95 Points

This shows a vivid boysenberry and blackberry fruit profile, laced with licorice, roasted apple wood and violet notes, all backed by a solidly grippy structure and a late zing of minerality. Best from 2021 through 2038. 6,441 cases made. 

-Wine Spectator 94 Points

Palacio del Burgo Crianza is made from 90% Tempranillo & 10% Graciano

Palacio de Burgo's Crianza blends the concept of the intense fruity young wines traditionally made in Rioja and the old world wine making style that has made the region famous. The result is a complex wine that impresses for its intensity right from the moment it is poured in the glass.-Mike Good, Timeless Wines

Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American oak barrels for 12 months.
Red ruby colored wine with violet tones; well-balanced, black fruit, vanilla and coconut flavors. Powerful, complex and silky smooth…classic old style Rioja at a bargain price.

Pairs well with aged cheeses and grilled meats

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

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

Review:

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

-Wine Spectator 93 Points

Paysan Sauvignon Blanc Zabala Vineyard is made from 100% Sauvignon Blanc.

Paysan Sauvignon Blanc comes from Zabala Vineyard - located on a large holding on the Arroyo Seco floodplains that was part of land granted to the Zabala family before California’s statehood. It was first planted in the 1970s and has grown to encompass over 1000 acres. Zabala Vineyard is one of the rockiest vineyard I Brand works with, full of what is locally known as ‘Greenfield Potatoes’, which are the rather inedible round river stones that dominate the soil and have been collected into piles and walls at every property in the basin. This vineyard is located directly in the path of the daily Salinas Valley winds, which control sugar development and retain natural acidity. Certified organic grapes.

Tasting Notes: Light-bodied. Aromatic explosion on the nose. Lime, gooseberry, green melon, grapefruit, white peach, passion fruit. Crisp, tart, clean with bright acidity on the palate. Neutral oak ageing provides subtle creaminess, while still exhibiting trademark green notes.

Pernot Belicard Batard Montrachet Grand Cru is made from 100 percent Chardonnay.

Aromas of white peach, white apple, with a beautiful minerality. Also lighty salty, chalky aromas and some bread and brioche flavors and a hint of vanilla.

Poultry with cream based sauces, French cheese, like camembert, but not too strong, also seafood and fish. 

Pernot Belicard Bienvenue Batard Montrachet Grand Cru is made from 100 percent Chardonnay.

Aromas of white peach, white apple, with a beautiful minerality. Also lighty salty, chalky aromas and some bread and brioche flavors and a hint of vanilla.

Paultry with cream based sauces, French cheese, like camembert, but not to strong, also sea food and fish.

Pernot Belicard Puligny-Montrachet is made from 100 percent Chardonnay.

The grapes come from the village of Puligny Montrachet, from a small parcel of 3.7 acres.

An expressive nose showing floral aromas, butter and woody notes. The mouth is round and suave with fruity notes and great minerality.

Pair with Sole Meunière, Bresse Poultry with morels, Livarot cheese.

Pernot Belicard Puligny-Montrachet is made from 100 percent Chardonnay.

The grapes come from the village of Puligny Montrachet, from a small parcel of 3.7 acres.

An expressive nose showing floral aromas, butter and woody notes. The mouth is round and suave with fruity notes and great minerality.

Pair with Sole Meunière, Bresse Poultry with morels, Livarot cheese.

Pomerols Picpoul Pinet HB Languedoc is made from 100 percent Picpoul.

Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally.

Pomerols Picpoul Pinet HB Languedoc is made from 100 percent Picpoul.

Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally.

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.

description: This is a Pét-Nat Prosecco. 
Pét-Nat is short for Pétillant Naturel (French for Naturally Sparkling).
It is the same vinification method as "Methode Ancestrale" used in Bugey Cerdon. 
The wine is bottled before the end of the first alcoholic fermentation. Unlike Champagne method (in which the base wine completes his first fermentation in tank and only the secondary fermentation takes place in the bottle adding sugar and yeast also known as liqueur de tirage, which will requires the wine to be disgorged), Pét-Nat method doesn't imply the wine will be filtered or disgorged upon fermentation. 
This gives Pét-Nat its light and fizzy mouthfeel, generally with a little sweetness and low alcohol. Most of the times, bottles are slightly cloudy from the presence of lees.
The wine is vibrant with complex lemon citrus, pear and verbena. It finishes dry with delicate yeasty notes.

Alcohol 11,0% vol.
Acidity 5,1 g/l.
Residual sugar 0 g/l
PH 3.3
Pressure 2.4 atm

Area of origin: Vittorio Veneto
Soil: calcareous
Varietal: 95% Glera (known as Prosecco)
Harvest: Manual, with selection of the grapes.
Vinification: Soft pressing with bladder membrane press, settling of must, fermentation at controlled temperature
Fermentation: Processed according to the traditional method of fermentation in yeast bottles. Is normal his natural “bottom” deposit in the bottle, which is why it is brilliant or velvety straw yellow if shaken; the bubble development is brilliant.

Extremely digestible wine, suitable for casual moments or tasting the typical sausages of the local tradition such as the sopressa. Great with pizza daisy.

Review:

"Showing orchard fruit aromas, this wine offers exuberant fruit with light lemon and herbal notes. It offers bright acidity and finishes complete dry. One of the best Pet-Nats we’ve had this year. Made of 95% Glera, this is a sparkling wine made the ancestrale method where the wine is bottled before the end of fermentation, resulting in dissolved carbon dioxide that lends a light sparkling quality to the wine."

- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts

Rebuli Prosecco is a noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.
 

"Pretty silvery straw color. Orange, juicy lemon, peach aromas with a crisp, lightly effervescent, fruity-yet-dry medium body and a long, tangy mineral, starfruit and spice accented finish. Exceptional flavorful, balanced and stylish. A perfect aperitif."
World Wine Championship Award: GOLD MEDAL
Beverage Testing Institute - May 9th 2011 - 91 points (Exceptional)

               
"Toasty, which makes this a little more champagnelike and perhaps more familiar to consumers. Nice balance; quite refreshing."
- Washington Post (Dec 08) - VERY GOOD

"This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties." - Washington Post (2006)

"Very pale straw. Very fine mousse. Nice elegant bead. Aromas of fresh bread dough, pear, touch of marzipan. Light attack. Semi-dry. Licorice note on palate. Soft, light. Simple, light pear flavors."
- International Wine Review (Dec 08)

This large Spumante estate with just over 100 acres of vines produces high-quality Prosecco. The non-vintage Rebuli Prosecco di Valdobbiadene Extra Dry is light-bodied and flowery with plenty of white peach, orange and pineapple notes in its exotic aromatics and flavors. It is off-dry, but most consumers would consider it to be a dry sparkling wine. Drink it over the next 12-18 months.-Robert Parker 90 Points

Visual aspect: Straw yellow color with persistent mousse. 

Aromas: Fruity notes of delicious Golden apple and Kaiser pear with a pleasant citrus background. 
Mouthfeel: The wine is well balanced with a nice acidity and minerality, combined with freshness and complexity. 
The finish is long and very pleasant.

Area of origin: Valdobbiadene, Conegliano, Vittorio Veneto.
Soil: calcareous clayey
Varietal: Glera (known as Prosecco)
Harvest: manual harvest with grape selection
Winemaking: off skins by gentle pressing.
Primary fermentation with controlled temperature by selected yeats.
Refinement :Stainless Steel tanks
Foaming: secondary fermentation in "autoclave" (cuve close) at a controlled temperature with selected fermentation as long as a 5 bar pressure is reached.
Fining: 60 days
Training system: autochthonous called "capuccina modificata"
Bottling: isobaric bottling after sterile filtration.

It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.

Red Phoenix Red Blend is made from 57% Zinfandel; 14% Petit Verdot; 12% Petite Sirah; 7% Syrah; 5% Merlot; 5% Cabernet Sauvignon.

With European origins dating back centuries ago, blended red wine is once again having its day in the sun. Red Phoenix Red Wine Blend represents the essence of this well-deserved resurgence. Unbound by a single varietal or appellation, and given more flexibility with vintages, winemaker Joseph Smith skillfully showcases six distinct varietals in this luscious and layered wine. Unlike traditional red blends, Red Phoenix is both barrel aged and barrel fermented, adding structure, balance, and a new dimension to a wine that is rooted in tradition and soars on the palate.

APPELLATION

75% of the fruit is coming from Lodi AVA, while the remaining 25% are Napa Valley AVA's fruits. 

Coastal aromas of fresh fruit and lush florals coupled with a deep ruby color intrigue the senses. Bright, bold flavors of cherry and blackberry ascend on the palate while showcasing subtle, smooth tannins. The wine crescendos with anise, chocolate and toasted oak, offering depth and complexity, as velvety flavors continue to linger and evolve throughout the long, rich finish.

Review:

"This rich, velvety, mature and full-bodied wine was made from 93°/o Cabernet Sauvignon. Concentrated blackberry and blueberry flavors are generously accented by milk chocolate. While rather tannic, the mouthfeel is full but not tight. -J.G. "

- Wine Enthusiast (November 2022), 90 pts

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

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

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

Roland Champion Champagne Le Mont Aigu Chardonnay Brut Nature is made from 100% Chardonnay.

Grand Cru Chouilly from a single parcel called "Montaigu".

Aged in Oak barrels for 10 months on the fine lees and then, aged "sur lattes" for 3 years. 

Brut Nature : no liqueur d'expedition (zero dosage)

This 100% oaked chardonnay will be perfect with salmon cooked in a parchment paper "en papillote", as well as roasted bone marrow. 

Rubus Chardonnay Colchagua Valley is made from 100 percent Chardonnay.

Attractive yellow color with some green tones. Its intense varietal character reminds one ripe fruits like pineapple, with notes of melon and honey well harmonized with oak. In the mouth it is full, rich and buttery.

Grapes are harvested in the morning in order to avoid high temperatures.

At the winery, the grapes are gently pressed.
Alcoholic fermentation is held between 15º and 16º Celsius.
Then, 25% of the wine goes into American Oak barrels for 3 months.
After this, the blend is made, clarified, cold stabilized and filtered. Right before bottling, the wine goes through an on-line filtration system (plate and sterile membrane) to ensure microbiological stability

As far as the food pairing, it is delicious with pasta, fish, seafood and mild cheeses. It is also delicious on its own as an aperitif.

Rubus Sauvignon Blanc Marlborough is made from 100 percent Sauvignon Blanc. 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Aromas of gooseberry, lemongrass, boxwood, fresh celery and bready notes on the nose. The palate is dry to taste with juicy gooseberry and citrus flavors forming a light, refreshing medium bodied wine with a tart yet soft lingering finish.

Grapes are gently pressed, settled and racked to fermentation. Juice is cool fermented in stainless steel tanks for 21 days and left on the lees for 2 months prior to blending, light fining, filtering and bottling.

The perfect accompaniment to vegetable or light seafood dishes or to enjoy before a meal.

Rudi Pichler Kollmutz Smaragd Gruner Veltliner is made from 100 percent Gruner Veltliner. 

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.

Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Grüner Veltliner Smaragd from the Wachau is a full-bodied wine and is rich in style with notes of stone fruit, lemon, radish, and arugula.

Review:

I have heard gruner veltliner dismissed for supposedly not being elegant, but this is an extremely elegant example! Very complex nose of snow peas, green beans, wild herbs and green pepper. On the medium-bodied palate, this remarkable gruner veltliner has a discreet succulence, but what makes it amazing is the way it glides so gracefully over the palate, then splash lands in a deep pool of wet stone minerality. Underplayed power and concentration!

-James Suckling 97 Points

TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.

PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901

FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village