Fresh with an intense fruity character. Very mineral wine with notes of apple, plums, peach, combined with a still dominant citric profile. Magnificent volume with an elegant and delicious unctuousness. Fantastic finish, long and aromatic. Very good balance between acidity and dryness/sweetness although the wine almost doesn’t have residual sugar.

Alcohol content: 12.5 % Vol.
pH: 3,41
Total Acidity: 6 g/L tartaric acid
Volatile Acidity: 0,36 g/L acetic acid

Average age of the vines is 20 years old, all planted on alluvium (stream deposit) consisting in gravelly and sandy soils.

Grapes were transported to the winery immediately after the harvest in small size boxes. They were smoothly pressed before fermentation in stainless-steel tanks, with temperature control. Selected yeasts were added for the fermentation.

Fish and seafood are strongly associated to the white wine consumption. With Reguengo de Melgaço Alvarinho wines it’s not different. They usually make wonderful pairings with fish and seafood main courses.
However, other pairings are also recommended.
Salads, fruit, white meats, are also great companions for Reguengo de Melgaço Alvarinhos. The volume, attack and intense flavour of these wines allow even more unconventional pairings for white wine, such as heavier meat plates.

Riebeek Cellars Shiraz is made from 100% Shiraz.

Cold soaked for one day and then inoculated with selected yeast. Fermentation temperature was between 24 - 26 degree Celsius. Malolactic fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice. Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, filet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserves platter.

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

     Slowly the tide turned, Australians began drinking more wine and Dad with his uncanny ability to select and plant Clifton Park with the grape varieties of the future, saw fortunes change for Clifton Park and the Thorn family. I loved my Dad's wry sense of humor and his work ethic was an inspiration to us all.

   "My father, Ron, was born in 1923 at the Angaston Hospital not far from where the Thorn-Clarke Winery is currently located. He was the fourth born of the nine children my grandparents raised at Clifton Park in the Eden Valley Ranges. Dad's great-grandparents took up farming land in the Barossa in the 1840's and purchased Clifton Park, where Dad grew up, in the 1870's. To this day, Clifton Park remains in the Thorn family and the 1870's vineyard still produces quality fruit.

      As the family grew, Dad showed tenacity and judgment by pulling out orchards and extending the family vineyards. During the 1950's, 60's, and 70's, times were testing for a family business based on dry land horticulture and mixed farming. Dad's strong work ethic proved an invaluable asset during the tough years on the farm and he traveled widely as a shearer, drove bulldozers and worked at the local cement works to support his family.

     Ron Thorn Shiraz is made from the best fruit that we grow and is produced only in exceptional years. This wine is given the benefit of 20 months barrel maturation and 12 months in bottle prior to release. This is our tribute to Dad's life and his contribution to the Thorn-Clarke story."  - Cheryl Thorn Clarke

Review:

The grapes for this wine come vineyards in the villages of La Horra, Gumiel de Izan and Moradillo from 12 to 80 year-old vines.

Displaying a good vibrant deep cherry red color with fragrant, clear notes of cherry drop and violet there is a beautifully unadorned yet brooding quality to this; it feels deep, vinous and vibrant, flecked with bright red fruit notes, sweet earth and a darker, more spiced character on the finish.

Sei Solo Ribera del Duero Tempranillo is made from 100 percent Tempranillo. 

Named after Bach's six solos for violin, Sei Solo represents Javier Zaccagnini's vision of elegant, high-toned Ribera del Duero from the powerful, mineral soils of La Horra and the top vineyards of Barroso and Acos that are planted with old vines of 60 to 90 years old.

Displaying wonderful clarity of fruit and excellent transparency to the multi-layered flavors, there is no new oak influence on this at all, resulting in a wine that has nothing to hide behind. Deft tannins support a taut, mineral, dark fruited wine that, while tight knit and brooding is tremendously refined and vital and not at all tiring to drink. A Ribera built on elegance, refinement and nuance that promises great things for the future. A star is born.

Fermented in stainless steel tanks of small capacity, adapted to the size of every vineyard, allowing to do individual fermentation for every different plot.
Short and careful pumping over, never reaching high temperatures to respect the fruit and avoid over extraction of the tannins, gaining the full potential of elegance and finesse of the old vines. After alcoholic fermentation the wines are racked to two-year-old French barrels to undergo malolactic at low temperature ( less than 14 degrees C) . This process takes several months. When malolactic is finished, the wines are racked to 600 liter big barrels of French oak, which are not new to avoid a loss of balance and style of the wines. Aging in barrels for 20 months.

The Grade Cellar Kingly Project Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon. 

"This is a noble expression of Cabernet Sauvignon"  in full regalia, with decadent aromas and a mouthfeel viscous and sleek. "This vintage of the Kingly Project Cabernet Sauvignon enters the scene"  -- Thomas Rivers Brown

Review:

The 2019 Cabernet Sauvignon Kingly Project is fabulous. A wine of vertical power and thrust, the 2019 soars out of the glass, showing magnificent intensity from start to finish. Black cherry, scorched earth, licorice, plum and chocolate give this substantial Cabernet tons of complexity. I would cellar the 2019 for at least a few years to allow the tannins to soften. -

- Antonio Galloni 97 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“2016 produced wines that are very giving, round, coating and streamlined. Year after this year, this bottling aims to highlight the best attributes of the Winfield Vineyard, and also creates a wine that possesses qualities that allow it to age well in the cellar and evolve over many years.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.

-Jeb Dunnuck 94 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“2016 produced wines that are very giving, round, coating and streamlined. Year after this year, this bottling aims to highlight the best attributes of the Winfield Vineyard, and also creates a wine that possesses qualities that allow it to age well in the cellar and evolve over many years.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.

-Jeb Dunnuck 94 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.

-Jeb Dunnuck 94 Points

SALE!

Thorn Clarke Shotfire Shiraz is made from 100% Shiraz. 

Striking deep red-purple in color. A rich, voluptuous wine with aromas of blackcurrant and mulberries accompanied by notes of smokey oak and hints of cloves. The palate is filled with dark fruits and chocolate backed up by taut tannins and lingering oak.

Story:

When the Clarke forebearers discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortalizes the Shotfirer's hazardous job of setting and lighting the charges in the mines.

Fran shares his story on how he discovered Thorn-Clarke:
     "It was October 2001 and I was searching for and sourcing for Australian wines, as it was clear that Australia was going to become the "next big thing." After tasting about 100 assorted wines, I decided I liked the style of Barossa, Shiraz best - chocolate, cherries, mint and eucalyptus - so I started focusing on Barossa growers (years later, Barossa Shiraz would develop its reputation as the Icon Shiraz for Australia).
     Late on a Thursday afternoon, the carrier delivered a beat-up box of 12 bottles from Australia, 10 of which were leaking. The box was from a guy named Steve Machin, who had just left Hardy's and was beginning work with the Clarke family on setting up a possible new brand. The samples were sticky and messy, but I popped the corks anyway ..... and I was glad that I did. The wine inside tasted like Christmas - mint, eucalyptus, camphor, and evergreen aromas. Great acidity, color, flavor and length of finish - very tasty. These samples were so good and so exciting, especially compared to what I had tasted prior, that I immediately called the number on the card. I didn't realize that it was a Perth number (Western Australia) and it was actually 3:00 in the morning. It turned out I was calling the residence of David and Cheryl Clarke, where a sleepy Cheryl answered the phone. I told her, you don't know who I am, but we are going to be doing business together very soon, and lots of it! After a few months of talking, faxing (yes, faxing) and sorting out the details, I began importing their wines.
     That super-star wine from the busted box of samples is the wine we know today as Shotfire Shiraz. It was originally called Stone Jar, but fortunately we came up with a better name. Many years and vintages later, I'm still glad to be importing Shotfire Shiraz and other Thorn-Clarke selections .... and I'm still glad that Cheryl Clarke woke up for that phone call."

Thorn Clarke Single Vineyard Malbec is made from 100 percent Malbec.

The Single Vineyard Selection range focuses on single site, small batch wines, highlighting the true characteristics of each individual variety. Each block is hand selected by our winemaker and viticulturist each year, choosing the wines that best reflect the strengths of each individual vintage.

The wine is sourced from the most Northern area of the Barossa and featuring a vibrant purple hue. The nose is lifted with perfumed blueberry and satsuma plum evident. The palate is full bodied and rich with layers of blue fruits, Christmas spices and subtle complex French oak.

Pairs with braised Lamb Shank or Blue Vein Cheese.

Tinel Blondelet Pouilly-Fume Genetin is made from 100 percent Sauvignon Blanc.

The soil is made of "caillottes" (limestone stones).
"Genetin" is a name given in homage to the original name for Sauvignon Blanc: Muscat Genetin. The Genetin bottling is normally reserved for the most powerful Cuvées in the winery. No oak.
Produced from 25 year-old vines coming from the Villiers limestone terroir, situated in Bouchot.

Traditional vinification in thermo-regulated stainless steel tanks. Following a gentle pressing the juice is then fermented at controlled temperatures before being left to mature on its fine lees to gain extra depth and concentration before bottling in the next spring.
Matured on fine lees bringing finesse to the wine and bottled late in order to let all its roundness evolve.
Yield: 55 hl/ha

A golden colored and mineral wine with elegance and finesse. Can be cellared for 2-3 years.
A mineral-laced smoky accent and citrus aromas. Elegant and powerful on the palate.
Food pairing: shellfish, goat cheese such as “Crottin de Chavignol”. Perfect also as an aperitif.

Trouillard Brut Extra Selection NV is selected from 15 different vineyards located in the Marne Valley, in the Aube and the small Mountain of Reims.

Trouillard Brut Extra Selection NV is made of 35% Pinot Noir, 35% Pinot Meunier, 30% Chardonnay.
With a light amber color with fine bubbles, full-bodied with a full mixture of white fruits. Dominating taste of hazelnuts and grilled almonds.  This crisp, delicate, fresh, creamy and elegant champagne, with just a touch of yeastiness, is sure to enhance any special occasion or meal.  A very classic and delicate Brut.

Review:

"Medium gold color with a rich, seductive nose of roasted grains. Shows an elegant attack and a very fine, rich mousse. Finishes very dry but long. Dried lemon peel and toasted bread are evident on the richly textured palate with notable mineral character. Finishes very dry and long."

International Wine Review  92 pts

Guide Michelin 2013, **

Trouillard Comte Decrion Brut is made from 50% Pinot Meunier, 30% Pinot Noir, 20% Chardonnay.

The Comte Decrion is clear gold in color, offering fine and attractive bubbles. Elegant and fruit-diven. Supple, ample and well-balanced with good length and freshness.

This Champagne is ideal as an aperitif and throughout the meal.

Review:

Straw green color. Aromas and flavors of peach jam on toast, lemon marmalade, and praline with a supple, vibrant, effervescent, dry-yet-fruity medium-full body and a sleek, appealing, medium-long finish that shows accents of creme brulee and spiced citrus salad. A nutty, juicy, vanilla-kissed Champagne that is sure to please.

-Tastings.com 93 Points

Trouillard Elexium Rose Brut NV rosé cuvée is made with 100% Pinot Noir grapes and aged for 3 years on the lees. The color is a seductive salmon pink with fine bubbles. The Pinot Noir gives this fruity wine its rich bouquet of raspberries and fresh-baked bread. On the palate it is rich yet balanced with lashings of red-berry fruitiness and an ephemeral creaminess. An enormously popular and versatile rosé, this wine is perfect with roast game birds or fowl, smoked salmon and creamy cheeses. 

ELEXIUM stands for: 
          *EL for ELegence
          *EX for EXcellence
          *IUM- for Optimum and Summum

Review:

"This lovely Champagne displays a light copper salmon color and aromas of brioche, toasted nuts and herbs. It displays a creamy mousse and a soft creamy mouth feel with hints of strawberry jam and scones."

i-winereview.com (The World of Rose Report, June 2018), 90 pt

Trus Ribera del Duero Crianza is made from 100 percent Tempranillo.

Trus - an acronym for T-tierra (soil), R-roble (oak), U-uva (grape), S-sol (sun) - aims to reflect the uniqueness of each vintage, the aging potential of the wine in the bottle over the years.

Trus takes its roots in Palacios Vinos de Finca, the estate that was founded in 1999, then purchased by Javier Palacios who decided to focus on producing wines that express the purity and typicity of the Ribera terroirs.

The estate vineyards are located in Piñel de abajo, Pesquera de Duero, Quintanilla de Arriba. The winery also partners with winegrowers in Moradillo, Roa, Nava, Peñaranda or Baños de Valdearados. The clay-limestone soils of the high-altitude vineyards define the intense and complex personality of the wines. That is why Trus wines can be defined as classic, because an avant-garde look is the one that is directed towards the soil, preserving a typicity that is marked from its deepest roots.

Trus Crianza reveals a clean and bright cherry color with Burgundian tones at the rim. The nose is very intense and complex, offering ripe black fruits and liquorice aromas, toasty and vanilla nuances, spices and balsamic notes. The wine is tasty and unctuous on the palate, a perfect harmony between acidity and alcohol. Fresh and friendly mouthfeel, the ripe and soft tannins provide structure and great length. Long finish, ripe fruit aftertaste with a smoky and spicy finish.

Review:

"A plush and fabulous expression of variety and provenance with well-integrated alcohol, tannin and acidity. Will continue for several years and mellow. Be warned – one glass will be quickly followed by the next."

- Decanter World Wine Awards 2021, 96 points - GOLD MEDAL

Alain de la Treille Les Folies Vouvray is made from 100 percent Chenin Blanc. 

This is our newest Loire valley project, with an Eco friendly lightweight bottle and a screwcap. 

Les Folies Vouvray is stunning with its elegancy and freshness which is carried through the ripe fruity palate, manned with hints of honey and apricots.

Les Folies Vouvray goes well with Asian food, fishes, charcuteries, BBQ pork spareribs or simply as an aperitif.

Alain de la Treille Les Folies Vouvray is made from 100 percent Chenin Blanc. 

This is our newest Loire valley project, with an Eco friendly lightweight bottle and a screwcap. 

Les Folies Vouvray is stunning with its elegancy and freshness which is carried through the ripe fruity palate, manned with hints of honey and apricots.

Les Folies Vouvray goes well with Asian food, fishes, charcuteries, BBQ pork spareribs or simply as an aperitif.

Antica Vigna Valpolicella Ripasso DOC Superiore is made from 50% Corvina, 45% Rondinella and 5% Merlot.

Ripasso Superiore DOC is an elegant and refined wine, showing a beautiful and intense ruby color. Spicy, with cherry hints and wild berries notes, it features great personality and complexity. In the palate it is rich, very fruity, elegant and still young but already very well-orchestrated, with the typical notes of wild berries that blend well with the complexity of the wine.

 20% in steel· 80% in wood for 6 months of which 2/3 in American and French barriques, half of which are used for the second and third time 1/3 in large barrels
Aging:
Fermentation time: about 7/10 days the first and 15 days the second.
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°C.
Vinification: soft crushing of destemmed grapes to obtain Valpolicella.
Drying: the grapes are not dried but vinified fresh.
Harvest: mid-September with manual harvesting of the grapes.
VINIFICATION AND AGENG:

Vineyard management: sustainable agriculture and great attention to natural cycles
Vine density: 4,000 to 5,400 vines per hectare
Vine planting year: from 1972 to 2009
Vineyard training system: guyot and pergola
Soil type: limestone
Exposure: south
Height: 350/400 meters asl
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
THE TERRITORY:
Pairs well with grilled and roasted meats, as well as cheese.

Production notes:

Review:

If you prefer a thinking person's wine you'll run out of superlatives to describe this Riesling from Dr Loosen's Oregon project with J Christopher Wines. From a personal favourite, the old vines of the Medici Vineyard, the winemaking shows serious patience and determination. Fermented in a 3,000-liter, neutral oak German Fuder cask. It rests on the full lees for two years and is then held in bottle for three to five years before release. Aged, savoury and delicious. Aromas are savoury and saline. Lanolin, dandelion, seafoam, and beeswax with hints of fresh herbs and dried lemon peel. The palate is brilliant, savoury and bright and complex. Energetic flavours of wet slate, savoury bee pollen, white tea and lanolin notes. The finish offers crushed stone vibrancy.

-Decanter 93 Points

Our first wine in working with the vineyards owned by the Leonardini family of Whitehall Lane. A tribute to them and, more crucially, the numerous Leos—by both name and astrological sign—in our life.

Our most quintessential Napa Valley Cabernet Sauvignon, exhibiting brilliant purity, profound depth of fruit, focused acidity and fine tannin structure. This is Rutherford in full flight as soaring black fruits push forth over subtle earth notes that all dazzle on an invigorating, lively palate structure. While each of Argot’s three Napa Valley wines offer their own distinct take on the variety and terroir, it is the Cuvee Leo’s that is the most classic and exemplary.