Products meeting the search criteria

John's Bay is a custom wine made for Kysela Pere et Fils. 

Johns Bay Sauvignon Blanc is made from 100 percent  Sauvignon Blanc.

K Vintners Rockgarden Syrah is made from 100 percent Syrah.

Black plum, Asian five spice, warm turned river stone and taut with tension. Seamless Syrah that persists with black olive, high-polished black shoe leather and beef jerky that keeps going and never gives in.

Review:

Iodine and licorice with crushed-stone and dark-berry character. Full-bodied with chewy tannins that are structured and intense. Flavorful and polished at the end with just a hint of coffee. Drink or hold.

-James Suckling 96 Points

K Vitners The Hidden Syrah is made from 100 percent Syrah.

It is not a secret the magnitude this wine can reach. In this vintage, femininity reigns supreme. Perfume, flowers, cassis. All anchored to sense of place with stone, ancient soil and chanterelles that make this wine a wine of the earth.

 Review:

Kirsch, ripe black cherries, roasted herbs, violets, and orange blossom notes all emerge from the 2018 The Hidden Syrah Northridge Vineyard, which is all Syrah brought up in neutral oak. Rich, full-bodied, and beautifully polished, it packs loads of fruit yet stays light on its feet, with no sensation of heaviness. As with all of these Syrahs from Smith, it's going to benefit from 2-4 years of bottle age. 

-Jeb Dunnuck 96 Points
 

Kershaw Chardonnay Deconstructed Lake District Cartref CY96 is made from 100 percent Chardonnay.

Sourced from the western part of Elgin, known as the Lake District, this clone produces wines that are nervous, aromatic, elegant and sharp with slightly lower alcohol and finely balanced, the fruit profile being subtle with hints of citrus/orange peel and peach blossom and with time, some nutty elements. The Cartref soils, a mixture of decomposed granite, pebbles and quartz, adds delicacy and heightens the fruit intensity.

The inspiration for my Deconstructed Chardonnay stems from my belief that the Elgin region boasts credentials that make it world-class. To bolster these regional credentials, I have set out to prove that Elgin has both a signature grape, as well as specific ‘terroirs’ (meso-climates) that reflect intra-regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that make up our region. To elucidate this, I have decided to make these 3 Chardonnay wines, each selected from a specific vineyard and an individual clone. Importantly, this is an ongoing story that will unfold over the coming years.

Vintage notes:

Whilst 2017 experienced a cool winter to enable good vine dormancy, the rainfall was low and followed similar conditions felt in 2015 and 2016. Budbreak took place in ideal warm sunny conditions whilst flowering was a touch earlier than normal; strong blustery winds meant pollination took longer to complete. As a result, berry set was uneven leading to some smaller berries that despite a lower yield did have good concentration of flavours. Despite expecting an
early harvest an unusually cool December slowed down ripening whilst some January rain during veraison helped nourish the soils and more importantly, helped the vine focus on grape ripening rather than foliage & root growth. Harvest took place under blue skies in
mid-March. The net result of the drier year is that the grapes had decent natural acidity, achieved steady phenolic ripeness and plenty of intense fruit flavors.

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 litres 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 sulphuring and a further 7 months’ maturation in barrel before racking and bottling.

Review:

"A single clone (96) grown on a single parcel from a single vineyard of Cartref soils (decomposed granite and quartz). Roasted grain, wet stones, and lemon peel aromas. Precise and tightly coiled with an intense mineral character and yellow fruit and citrus zest flavors finishing with a smoky gunflint note. Matured in 50% new oak."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 93 pts

Kosta Browne Russian River Valley Pinot Noir is made from 100 percent Pinot Noir. 

On the nose, pronounced dark red cherry, intertwined with layers of blackberry and blueberry. The palate shows pomegranate and bramble fruit notes are effortlessly balanced with a refreshing acidity, culminating in a robust, enduring finish.

This year’s blend proudly features our Bootlegger’s Hill Estate vineyard alongside two cherished vineyard designates: Giusti Ranch and Keefer Ranch. Revealing enticing aromas of dark red cherry, blueberry, and raspberry, this Pinot Noir is both flavorful and poised. A refreshing lift gracefully traverses the palate, leading to a captivatingly long 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.

Most vineyards in the Russian River Valley share a common influence—the cooling effect that follows the river inland from the Pacific coast. The resulting fog gracefully envelops the vines at night, providing a crucial respite from the daytime heat. These diurnal temperature shifts delicately slow down ripening, nurturing nuanced flavors in the grapes, earning this region its well-deserved title as the heartland of California Pinot Noir.

Fact of Note: This Russian River Valley blend was the longest to ferment in oak from our Appellation Series.

La Despensa Boutique Colchagua Cabernet Sauvignon-Marselan is made from 75% Cabernet Sauvignon and 25% Marselan

A different take on Chilean Cabernet, with grapes from a high-alitude vineyard in the foothills of the Andes, where Summer temperatures never exceed 30C/85F. The grapes ripen over a longer growing season and the higher levels of UV help fix color and flavor profile. This is a fresher take on Cabernet Sauvignon when compared to the typical highly concentrated Cabs that are considered the standard from Chile. The Marselan (from our own vineyard in Santa Ana) adds structure and tension to the wine and also an even more intense color. Expect fresh and recently ripened blackberries and red currants. 

La Despensa Boutique Cinsault is made from 100% Cinsault.

A genuinely unique wine - they are the only producers of Cinsault in Colchagua! From a new vineyard planted in 2017, the team at La Despensa thinks they’ve hit the jackpot with this variety in this valley. Much more structure, color and intensity than the typical Chilean Cinsaults from further south, this is an easy drinking but serious version of this wonderfully fruity variety!

Review:

"Apparently the first and only Cinsault from Colchagua, the 2021 Boutique Cinsault was produced with vines planted in 2017 and worked organically (but is not certified), and it's much darker and more structured than the examples from the south. It fermented in concrete with selected yeasts and went through malolactic in stainless steel and then 60% of the volume matured in used barriques for six months. It has 13.5% alcohol and kept good freshness, and it's varietal, balanced and easy to drink but not banal. 1,200 bottles were filled in March 2022. - Luis Gutiérrez"

- Robert Parker's Wine Advocate (April 2023), 91 pts

La Jota W.S. Keyes Chardonnay is made from 100 percent Chardonnay. 

Review:

Laird Jillians Red Blend  is made from 65% Cabernet Sauvignon, 18% Syrah, 10% Merlot, 5% Malbec and 2% Petit Verdot

21 months in 75% French Oak and 25% American Oak (40% new and 60% neutral)

Vineyard: Cabernet Sauvignon (60% Mast Ranch + 40% Linda Vista Ranch), Syrah (100% Eagle Vines Ranch), Merlot (100% Big Ranch), Malbec (100% Flat Rock Ranch) and Petit Verdot (100% Flat Rock Ranch).
Appellation: Napa Valley

Our family has been proudly growing grapes in Napa Valley for two generations; this unique fusion of four varietals honors the youngest member of the third generation in our farming family, our daughter Jillian. This Left Bank Bordeaux-style blend with a twist of Rhone is structured, but easy to drink. Jillian’s is the only blend we make and it’s our most popular red wine.

Tasting Notes: Complex and precocious just like the real Jillian. Its deep, ruby red appearance accompanied by viscous legs leads the way to a seductive bouquet of toasted oak, lavender and ripe strawberries. A medium bodied palate, with delicate tannins and acidity, leads the way to tart dusty cherries and boysenberries that dance across your palate, while flavors of clove, vanilla and blueberry custard unfold on the finish.

Laird Sauvignon Blanc Napa Valley is made from 100 percent Sauvignon Blanc

Vineyard: 100% Big Ranch Road
Appellation: Oak Knoll District of Napa Valley and Rutherford
Varietal: 100% Sauvignon Blanc

15% of Big Ranch fermented in Neutral Oak barrels + 2% of Smith Ranch fermented in Neutral Oak Barrels.

This lively and prolific varietal thrives in alluvial deposits composed of gravelly sand and gravelly loam, with good water retention and moderate fertility. Our Napa Valley Sauvignon Blanc is crafted in an approachable, fruit-forward style that is typical of the varietal and expressive of its terroir.

Tasting Notes: Translucent gold color leads to notes of juicy ripe pineapple, jasmine, Kaffir lime and Juicy Fruit gum entice the nose. Balanced, yet vibrant body of acidity tantalizes the palate with pineapple, passion fruit and Charentais Melon; a refreshing layer of minerality hits your mid-palate. The elegant, floral finish opens into a complex balance of white peaches, nectarines.

Landes Cuvee Prestige Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc

Color: deep dark ruby intense color
Aroma: racy and aromatic nose with aromas of ripe red fruit, floral notes, wood and spice with a touch of vanilla.
Taste: this wine has a good structure and some powerful aromas of raspberries, blackcurrant, vanilla and it is powerful with a complex finish. The oak is present but not dominant. The tannins are quite well integrated already.

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Review:

"This shows aromas of ripe blackcurrants and blackberries with walnuts, spices and cocoa. Medium-bodied with firm tannins and a bright, succulent character. Racy finish. Drink or hold."

- James Suckling (December 2022), 92 pts

Leindl Riesling Zobinger Heiligenstein Kamptal is made from 100 percent Riesling.

Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.

Cold Fermentation. 
Aged on the lees for 12 months in Stainless Steel tank. No Oak. 
No ML

Review:

"Aged on the lees for 12 months in stainless steel, this wine saw no oak. Its original name – Hellenstein -- referred to hell stone, as the vineyards are on a mountain where the “sun burns like hell.” It was later renamed Heiligenstein, which translates as holy rock, and is a geological island of desert sandstone, with volcanic matter. Its earthy slate character lends out scents and flavors of honeyed apricot, salty pears, and stone fruit pith."

-The Tasting Panel (May/June 2022), 94 pts

Luccianus Amphore Lussac St. Emilion is made from 100% Cabernet Franc.

Luccianus is the name of Gallo-Roman origin designating the town of Lussac and its vineyard dating from the 4th century. This 100% Cabernet Franc is produced from the estate oldest vines of 100 years of age and is a return to ancestral aging techniques. The amphora aging gives out a very expressive wine with a superb aromatic radiance and very silky tannins all without a woody note.

The wine shows a beautiful deep purple color. The nose is complex and rich with intense notes of fruits and spices. The palate is round and powerful with silky tannins.

Luigi Baudana Barolo Cerretta is made from 100 percent Nebbiolo.

-Robert Parker's Wine Advocate 94 Points

With its maritime influence, California's Monterey region has an extended growing season that yields wines with full flavor development and great acid balance.
Mandolin Chardonnay has a lush tropical fruit core, balanced by crisp acidity and nicely integrated oak.

The grapes for this Chardonnay were sourced from vineyards in the Santa Lucia Highlands AVA of Monterey County, where high winds, dry days, and bay fogs create a cool, but very long, growing season. These growing conditions are ideal for cool-climate grapes such as Chardonnay, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in 1-2 year-old French oak barrels. This wine did not undergo malo-lactic fermentation, thus preserving its bright acidity. Total Acidity: 0.70 pH: 3.45 Residual Sugar: 0.51 g/liter

Mas Sinen La Vall Priorat is made from 57% Garnacha, 24% Cabernet Sauvignon, 10% Cariñena (Carignan), 9% Syrah.

This wine has a highly intense, lively vermilion red color, complex yet direct aromas with predominant ripe black and red fruits, notes of minerals and forest herbs. Flavors are strong, full and layered with round, fresh and delicate tannins.

Pairs with meat, sausage, cheese.

Meyney Saint Estephe is made from 52% Cabernet Sauvignon, 35% Merlot and 13% Petit Verdot.

The vineyards planted on a perfectly drained siliceous gravel soil provide ideal conditions for the maturity of the grapes and result in a very deep black color wine with  spicy notes and a distinguished style.

The 2020 vintage embodies what Bordeaux does best - a great classic vintage, complete, complex, rich and unctuous.

Review:

"Attractive aromas of ripe dark berries with dark spices, walnut, chocolate nibs and bark. Medium- to full-bodied with a dense, velvety texture and plush, fine-grained tannins. Very textural and creamy with a deep core of ripe dark fruit and a succulent finish. Try after 2025."

- James Suckling, 93 pts

Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak. 

The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years. 

Morey-Saint-Denis 1er Cru "Climats d'Or" is a blend of five premier crus in the village of Morey-Saint-Denis: Cheseaux, Charrières, Clos Baulet, Chaffots, Monts Luisants. The wine was fermented with indigenous yeasts in stainless steel tanks followed by several months aging in half terracota amphora & half used pièce. Around 20% whole clusters were included in the cuvée.  

Morey-Saint-Denis 1er Cru "Climats d'Or" combines the structure of Gevrey-Chambertin with the perfume of Chambolle-Musigny. This wine shows fresh red berries on the nose with notes of violets, spice, and earth. Old vines and heavier soils give this wine weight and richness on the palate.

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

SALE!

Morambro Creek Padthaway Shiraz is made from 100 percent Shiraz.

Deep inky black & purple in colour. The nose is perfumed with violet, blackberry, vanilla and spice with a touch of earth and liquorice over white pepper in the background. Expansive palate, smooth lush ripe back fruits nicely balanced oak, plenty of concentration with a long finish.

IMPORTER SALE!

Winemaking at Morambro Creek is very traditional and labor intensive. 

Oak maturation takes place using 35% new barrels both French and American. This blend was put together using select barrels from our family estate that best demonstrate the intensity of our fruit balanced by integrated oak. 

excellent with barbecued pork, beef, venisson as well as grilled vegetables.

Alchohol is 14.5%