Products meeting the search criteria

Florence Cholet Auxey-Duresses Rouge Premier Cru Les Ecussaux is made from 100 percent Pinot Noir. 

The nose expresses a nice bouquet of black fruits, cherry and violet. The mouth provides a rich and supple wine with a good tannin structure.

This is a classic expression of Puligny-Montrachet, where the moderate influence of the oak helps to maintain the subtle floral and fruity aromas of the appellation.

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.

Force Majeure Epinette  is made from 46% Merlot, 35% Cabernet Franc, 16% Cabernet Sauvignon, 3% Petit Verdot.

Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.

The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.

Review:

"I loved the 2016 Epinette from barrel, and it certainly doesn't disappoint from bottle. Sporting a deep purple color as well as a huge bouquet of blackcurrants, black cherries, smoked earth, chocolate, and cedary spice, this flamboyant, powerful beauty hits the palate with loads of fruit, has sweet tannins, no hard edges, building tannins, and a huge finish. It's one seriously pleasure-bent effort that has another 10-15 years of prime drinking." - Jeb Dunnuck (April 2019), 96+ pts

Force Majeure Epinette  is made from  79% Merlot, 8% Cabernet Sauvignon, 8% Cabernet Franc, and 5% Petit Verdot .

Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.

The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.

Review:

The 2018 Epinette is the Merlot-dominated release from this team, and it's 79% Merlot, 8% Cabernet Sauvignon, 8% Cabernet Franc, and 5% Petit Verdot, all from the estate vineyard on Red Mountain. Lots of smoky black cherry and darker currant fruits as well as notes of chocolate, graphite, lead pencil, and chalky minerality emerge from the glass, and this full-bodied beauty is beautifully textured, with a stacked mid-palate, velvety tannins, and a blockbuster finish. It's up with the finest Merlots in the New World and will drink brilliantly for at least a decade, if not longer.

Previously known as Grand Reve, Force Majeure has skyrocketed to the top of the pyramid in Washington State, in no small part due to their talented winemaker, Todd Alexander, who moved from Bryant Family in Napa to Washington State to focus on this estate. While the focus is on their Red Mountain Vineyard, they make a bevy of world-class wines from throughout the Columbia Valley. Anyone doubting the quality coming from Washington State these days owes it to themselves to try these wines.

-Jeb Dunnuck 97 Points

Fortezza Falanghina del Sannio Taburno is made from 100% Aglianico.

Grapes are from the Campania region. Aglianico is an amazing varietal than brings big body and big structure.

Ruby red color with aroma of wild berries, really soft at the palate, with pleasant notes of black cherry jam.

Pairs well with seafood, mozzarella cheese, risotto, white meats.

 Review:

 "The nose is primarily smoky, peppery and fiery, but a decadent drizzle of dark berries and dark chocolate creates balance. That enchanting blend of smoke, pepper and rich, sweet notes continues onto the unexpectedly comforting palate. — Danielle Callegari"

 - Wine Enthusiast (December 2023, Best of Year issue), 92 pts

Fortezza Fiano DOC Sannio  is made from 100% Fiano - 20 years old

No oak.

Straw yellow color with light green reflections. A rich bouquet of white flowers with mineral notes, freshnesss and elegance, good acidity and good body.

Southeastern exposure with an altitude of 250-350 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates end of September.
Winemaking in white in stainless steel tanks at controlled temperature.

Pairs well with seafood, grilled tuna, white meats.

Review:

" Clean and fruity with aromas of chopped apples, sliced pears and white peaches. Medium-bodied with a juicy, simple and refreshing palate. Drink now.”

- James Suckling (August 2022), 90 pts

Dense purple hues, with evocative aromas of black cherries, ripe plums, nectarines, boysenberry, wild bramble and exotic oak spice. The juicy and sweet-fruited palate entry, combined with crunchy tannins, lures one into a sense of overtness, yet the wine is sublimely elegant and poised. The complex layers of fruit is in perfect harmony with the oak, all bound together by a lively seam of acidity. The finish is pleasantly dry and savory, with lingering notes of Christmas cake and vanilla pod.

Pair with barbequed meats, especially venison and beef / bobotie / lamb curry / seared tuna / spicy Asian-styled cuisine / aromatic curries / duck with sweet plum sauce / beef or lamb burgers / pizza

Review:

"A full-bodied and brooding wine. Precisely balanced with red cherries, blueberries, coffee, and chocolate with silky tannins and refreshing sour cherry acidity. Serious pedigree here."
- Decanter WWA 2021, 96 points and Gold Medal

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

Fullerton Three Otters Rose is made from 60% Pinot Noir, 40% Pinot Gris (7-50 years old)

Acid: TA 5.6 g/L
pH: 3.45
Aging: 100% stainless steel
Bottled Unfined

Clones: Pommard, Wadensville, Dijon 113, 114, 115, 667, and 777

The story of Fullerton’s rosé originates from the 2012 harvest. Winemaker Alex Fullerton and his father and proprietor Eric Fullerton couldn’t decide on a house style for rosé, so they held a friendly competition. They each made a rosé to see whose would win over a crowd. Though the wines were destined to be boled separately, Alex got curious and tried blending the two. Voila! The sum was better than the parts, and a tradition was born. Alex now makes one rosé that is whole cluster pressed and tank fermented, yielding a very crisp and light colored wine, while Eric crafts his rosé from a more robust extraction, which yields a darker and fuller-bodied wine. The two lots are then blended to taste, delivering a crisp, fresh rosé with wonderful structure. The juice spent three weeks on the gross lees prior to fermentation to extract aroma precursers, and then six months on lees post-fermentation.

Pairs with soft cheeses, chicken/turkey.

Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo

Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.

After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell’Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months.

There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

Gaja Ca'Marcanda 'Camarcanda' Bolgheri is made from 70% Cabernet Sauvignon & 30% Cabernet Franc .

Color : Deep garnet.Aroma : Initial aromas evoke violet, cassis, dark licorice and a spicy note of black pepper, leading to undertones of aromatic herbs, incense, dried rose petals, clove and cedar.Taste : Sleek and intense on entry with elegant herbal, light black pepper and cassis flavors on the mid palate.

Review:

After Bolgheri’s torrid and parched 2017 growing season, more moder-ate conditions in 2018 brought the vines and their wines shimmering to life. All of the wines at Ca’Marcanda fermented spontaneously in 2018, which Gaia Gaja attributes to the balance in the musts. This wine, a blend of cabernets sauvignon and franc, is taut and energetic, its flavors of crunchy plum and blackberry laced with notes of licorice, tobacco and graphite.

-Wine & Spirits 96 Points

The Ca' Marcanda estate does not make a Bolgheri Superiore, although this bottle would qualify as such. The 2018 Bolgheri Rosso Camarcanda is a blend of Cabernet Sauvignon and Cabernet Franc, and you definitely feel those full-throttle varietal aromas with big intensity and clarity. Spicy greenness comes forward as grilled rosemary and lavender essence, but the wine boasts nice depth and dimension, and enough textual richness to smooth it all out. This was a slightly cooler vintage with some sporadic rain showers throughout the summer. These conditions might explain the sharper side of those Cabernet aromas. As the wine moves over the palate, it reveals more substantial aromas of black fruit, spice and baker's chocolate. This vintage is slightly thinner than the hot 2017 expression before it and the classic 2016. However, this wine should certainly play forward positively in terms of its aging potential.

-Wine Advocate 95 Points

Dense and fluid at once, this red delivers plum, black cherry, licorice, olive, bay leaf and spice flavors. Ripe and balanced, with a lingering, spicy, tobacco-tinged aftertaste. Cabernet Sauvignon and Cabernet Franc. Best from 2023 through 2033. 1,500 cases made, 225 cases imported. — BS

-Wine Spectator 95 Points

Refined and very floral on the nose, with a shiny straw yellow color. The nose opens up citrus and honeyed, followed by white peach and cantaloupe notes. It is creamy and voluptuous on the palate. 2020 Gaia & Rey is a moving wine, with a vibrant freshness and lingering finish with a quality of sapidity. It shows remarkable elegance.

Review:

Always a fantastic chardonnay with apple pie, nougat, vanilla, and flint aromas and flavors. Hints of salted caramel. Medium to full body with racy acidity and bright fruit. Complex and lively. Tight and reserved at the end. Needs time to open. Try after 2024.

-James Suckling 96 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.

Gaudrelle Clos de la Huppe Vouvray is made from 100% Chenin Blanc.

Gaudrelle Vouvray Clos de la Huppe is coming from a very specific vineyard called "Clos de la Huppe". 
all the plowing and the work in the vineyard is done by hand with the help of a horse. 

This wine is named after the Eurasian hoopoe, a bird species that enjoys our vineyards again since we got into more natural farming. Draft horse, manual harvesting, fermentation with indigenous yeasts and an 18-month aging on the lees make for a characterful and mineral wine.

Giant Steps Sexton Vineyard Chardonnay is made from 100 percent Chardonnay. 

 Review:

Stunning, with incredible vibrancy and concentration to the orange sherbet, lemon curd and ruby grapefruit flavors at the core. Features fresh-grated ginger, lemon thyme and salted melon on the finish. Drink now.

-Wine Spectator 94 Points

Gimenez Mendez Alta Reserva Tannat is made from 100 percent Tannat. 

The wine is 100% Tannat, intense, smooth yet powerful and elegant with ripe red fruits on the nose, perfect acidity and balanced tannins in the mouth. An easy drinking and food-friendly wine. Tannat is considered as one of the “healthiest” red wine grapes, thanks to much higher levels of antioxidants. Enjoy this wine - a unique style from the South Atlantic.

Hand harvest and hand selection, destemming and crushing . Pre fermentation maceration at low temperature during 6 days. Delicate and slow fermentation with selected yeast between 18 to 25 C during 12 to 15 days. Post maceration during 8 days. American and French oak aging during 9 months. Finally a blend is produced with wines of the same variety obtained from different plots to achieve the GIMENEZ MENDEZ Alta Reserva profile.

Pairs well with roasted red meats (parrilla-asado), pastas and well-seasoned cheeses. Ideal with lamb. Also very enjoyable with desserts and chocolate.

Review:

"Blackberries, roasted meaty spices and some red fruit, too. A textured, medium-to full-bodied red with tight but polished tannins and good length. Drink now."

- James Suckling (May 2022), 91 pts

Vintage Unknown

In 1996, building on their tradition of excellence established at Duckhorn Vineyards, and their growing love of Pinot Noir, Dan and Margaret Duckhorn came to Anderson Valley to found Goldeneye. Anderson Valley has since earned acclaim as one of the world’s greatest Pinot Noir regions. Representing the pinnacle of our winemaking portfolio, Ten Degrees is made from only our finest lots, making it a Pinot Noir of unparalleled grace and grandeur.

Reviews:

From the best lots on the Golden- eye Estate, this wine aged in French oak for 16 months. Scents of wild cherry and sage are off the charts. Undeniable vibrancy, generous fruit, and floral notes create a mael- strom of flavor and texture that complements the wine's intensely high energy. Earthy, salty notes manifest in a kiss of soil, balsamic, cinnamon, and cedar.

-Tasting Panel 96 Points

A beautiful blend of the best barrels of all the single vineyards and it shows wonderful complexity and thoughtfulness. Layered and complete, giving you so much flavor and deliciousness.

-James Suckling 96 Points