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Lambrusco Amabile Bruscus San Valentino Red is 100% Lambrusco from grapes grown in the province of Modena and Reggio Emilia.
Traditional vinification methods combined with modern technology to produce wines of guaranteed quality. After the grapes are pressed, they are transferred to fermentation tanks where the must is racked off in an average of 70 hours. The wine then completes its first rapid fermentation process and passes to the slower fermentation phase, during which time it is racked off several times to improve its clarity. The wine is placed in an autoclave at strictly controlled temperatures wherein it undergoes a second fermentation. This is known as the Charmat Method. The temperature is controlled for full development of the bouquet and for the lively and natural sparkle so characteristic of this wine.
Deep ruby red with violet reflections and a fine perlage.
Intense vinous bouquet with hints of ripe red fruits.
Lively, fresh, sweet and inviting with bright fruit and a delightful sparkle.
Excellent by itself or with desserts of dark chocolate, gorgonzola, cheesecakes.

Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir

 white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.

It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.

• 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.


• A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
  


• Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.

The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.

Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.

The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.

Review:

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.

-James Suckling 100 Points 

Laurent-Perrier Grand Siecle No. 25 is a blend of 55% Chardonnay, 45% Pinot Noir.

Very pale gold in color with a fine and persistent sparkle and a steady stream of fine bubbles. Fresh, intense, and complex with notes of slightly candied citrus fruits, secondary aromas of pastries, toasted almonds, and subtle hints of honey and gingerbread. A fresh and delicate attack with an impression of fullness, the finish is persistent displaying Grand Siècle’s perfect balance between strength and delicacy.

No. 25 Grand Siècle pairs with the most refined dishes, particularly noble fish and seafood such as lobster.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent-Perrier has always been convinced that only the art of assemblage can offer what nature can never provide: the perfect year.

The expression of the perfect year is that of a great Champagne wine that over time has developed a depth, intensity and aromatic complexity, yet maintains its freshness and acidity. To create such a wine, Laurent-Perrier will rely on the characteristics of the great vintage years of Champagne: freshness, structure and finesse.

Grand Siècle’s assemblage is based on 3 principles that have now become immutable.

• A blend of 3 exceptional years, complementary in character.
• A blend with a majority of Chardonnay supplemented by Pinot Noir and selected among 11 of the 17 existing Grands Crus in Champagne.
• A blend benefiting from more than 10 years of ageing in the Cellars

• 2008: a vintage noted for its structure with high quality Chardonnays and Pinots Noirs revealing an oustanding aromatic richness.
• 2007: a vintage noted for its freshness, the Chardonnays are complex with aromas of white fruits and citrus and the Pinots Noirs open and fruity with a dominance of yellow fruit.
• 2006: a vintage noted for its finesse with rich, complex Chardonnays and Pinots Noirs with red fruit aromas.
• Grape varieties: Chardonnay 60%, Pinot Noir 40%.
• Crus: an assemblage from a selection of 9 of the 17 Grands Crus.

Chardonnay : Cramant, Avize, Oger, Le Mesnil-sur-Oger.
Pinot Noir : Ambonnay, Bouzy, Verzy, Tours-sur-Marne, Mailly.

• Ageing: 12 years on lees.
• Dosage: 7 grams per litre.
• Format: 75 cl Bottle.

Review:

A prestige Champagne with great density and depth, yet it remains compact and structured, with a combination of fine phenolics, acidity and extract. Lots of flavors of lemon rind, salt, mineral and honeysuckle with an attractive fresh-herb undertone. Then it turns to candied lemons with some ginger. A triumph in complexity and power. A blend of 2008, 2007 and 2006. 60% chardonnay and 40% pinot noir. 7g/L dosage. Drink or hold.

-James Suckling 99 Points

Lexicon Chardonnay is made from 100 percent Chardonnay.

The Lexicon line of varietal wines has been carefully selected by Fran Kysela MS to show the essence of each

variety, along with its terroir of origin, both of which are essential elements of a really good wine.

Produced from low-yielding, our 100% Chardonnay from the heart of the Swartland wine region offers intense aromas of ripe apples, lime and pears with hints of tropical fruit. The bright fruit is balanced by fresh acidity and a lingering finish.

Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera. 

Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.

Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.

Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera. 

Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.

Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.

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.

A deep and rich hue of golden straw gives the first clue that this is a serious Chardonnay. Aromas of pear, green apple, and lime peel jump out of the glass followed by more nuanced fragrances of orange blossom, ginger root, and brioche. The sensation on the palate casually demonstrates both broad depth and laser like focus. An assertive core of acid and saline minerality rests completely ensconced in rich flavors of pie crust, clotted cream, and burnt caramel. Drink now for fresh vibrance, or in ten years for wild complexity. This wine is a perfect white to be enjoyed year-round.  

Review:

The 2021 MFN Blanc Chardonnay is very ripe in style with scents of banana chip, apple pie, jasmine, allspice and brown sugar. The full-bodied palate is packed with ripe, spicy fruits and plenty of refreshing acidity, and it finishes long with a satiny, mouth-coating texture. It's an old-school style reminiscent of Napa that fans of ripe, oaked Chardonnays will enjoy.
-Robert Parker 97 Points

Nickel & Nickel Bear Track Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon. 

Bear Track Vineyard is planted in three terraced blocks on the eastern hillsides of Napa Valley, just outside of the Howell Mountain AVA. The cool climate and iron-rich, volcanic ash soils result in small, tight clusters of concentrated fruit. Ample hang time before harvest yields a Cabernet Sauvignon with intense, dark fruit flavors and integrated tannins.

Nickel & Nickel Bear Track Vineyard Cabernet Sauvignon 2019 Review:

With a plushness on the palate, this varietal wine offers spicy undertones of cedar, sage and oak, with woody tannin and thick, concentrated black fruit. Intense throughout, the berry richness is contrasted by flecks of iron and crushed rock. Enjoy 2029–2039. Cellar Selection
-Wine Enthusiast 94 Points

Ottella Lugana DOC Le Creete is made from 100% Turbiano (clonal type of Trebbiano di Lugana)

PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc
Golden, warm, intense straw yellow. Immediate exotic notes. It develops in a very pleasant fashion, good mineral impression  Rich, succulent and well balanced for a truly satisfactory mouthfeel. Mineral on the finish with just enough acidity to provide lift and depth. 
FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius

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

  (aged for a year in new and used American oak barrels) Brilliant violet color. Fragrant, oak-spiced dark berries, cherry preserves and a hint of candied flowers on the nose. Blends depth and energy smoothly, offering ripe boysenberry, cherry-cola and coconut flavors and a touch of smokiness. Closes spicy, broad and long, with smooth tannins and lingering florality. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 90 pts

You would be happy to open this, even if oak dominates the nose. It's a lovely wine with cassis and bramble and a long, smoky finish."
- 2018 Decanter World Wine Awards, 90 pts, SILVER MEDAL

LASER ETCHED MAGNUM!

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

LASER ETCHED MCKENZIE 5000ml!

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon 4% Merlot 4% Petit Verdot 2% Cabernet Franc.

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Patz & Hall Gaps Grown Pinot Noir is made from 100 percent Gap's Crown Pinot Noir. 

This vineyard sits high on a rock strewn, windswept hill directly overlooking the Petaluma Gap, the coastal mountain feature that feeds the cool Pacific air into the Russian River basin. Usually the last vineyard we pick each year, this extremely slow ripening site shows deeply fruity aromas of black cherry, plum, and cassis. Notes of sandalwood, moist fresh earth, and a faint waft of ocean spray define this wine as one of the most unique in our lineup. A crowd-pleasing richness is tempered by a fresh beam of mouthwatering acidity. Gap's Crown Vineyard is a very long-lived wine that rewards patient cellaring.

Review:

Classy forest floor, mulberry, black raspberry, spice, and incense notes emerge from the 2017 Pinot Noir Gap's Crown, a beautifully elegant, seamless, classic Sonoma Coast Pinot Noir. This is a great vineyard.

- Jeb Dunnuch 94 Points

Hailing from the newly established West Sonoma Coast AVA, this inaugural release displays deep ruby in tint with Bing cherry, wild mountain berry, and an ethereal note of damp earth. Vibrant red and blue fruits dance on the palate, accompanied by oyster shell and a stony tension in character with its coastal influences. A silky texture and uplifted acidity add a sophistication and intensity to this wine, as well as a remarkably long finish.

Review:

The 2021 Pinot Noir (West Sonoma Coast), a new wine in this range, is lights out. Rich, ample and bold, the 2021 races across palate with layers of purplish fruit, lavender, spice, menthol, licorice and spice. A dollop of stems adds nuance, but without dominating the overall balance. There's terrific acidity and structure to play off the natural fruit richness that is such a distinctive attribute of the best sites in the appellation.

-Vinous 96 Points

Podere Grattamacco Bolgheri Superiore  is made from 60% Cabernet Sauvignon, 20% Merlot, 15% Sangiovese.

#12 Wine Spectator Top 100 of 2022

The olfactory impact is of considerable aromatic intensity: it expands with notes of small, fully ripe red fruits, accompanied by clear balsamic and Mediterranean hints. In progression, typical mineral notes develop. The gustatory impact is austere, of remarkable freshness and of large volume. It develops in a balanced fusion between the broad minerality and the fine and enveloping tannins. Everything is found in the long final persistence that foreshadows a long life ahead.

Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, and medium aged cheese.

Review:

Dense and smooth, featuring black cherry, blackberry, plum, iron, licorice and menthol aromas and flavors. Fresh and featuring a spine of tannins, this finishes on the compact side for now. Shows balance, so be patient. Cabernet Sauvignon, Merlot and Sangiovese. Best from 2025.

-Wine Spectator 97 Points

The 2019 Bolgheri Superiore Grattamacco (a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Sangiovese) is a real beauty and shows very nicely today based on advancing vine age alone. Cabernet Sauvignon and Syrah vines show great results after seven years, whereas Merlot and Sangiovese vines need a few more years before they start to show that extra degree of complexity, the winemaking team tells me. This is a complete and beautifully balanced wine that shows soft extraction and especially sweet tannins. It fermented in truncated conical oak vats and finished in barrique for 18 months.

-Wine Advocate 97 Points

Bright and glossy ruby red in color. On the nose it reveals aromas of small fresh berries and a trace of sour cherry, melded with hints of blackberries and black cherries, followed by a hint of vanilla. A fragrant wine with satisfying intensity. On the palate it is warm, smooth and a medium-bodied with finely-balanced tannins. Dry and sinewy yet fresh with a persistent, aromatic finish.

It naturally accompanies dishes that are typical of Tuscan cuisine with its bold, authentic flavors, such as pasta and risottos made with mushrooms or truffles, pork, grilled meats and medium-matured cheeses.

 Review:

Notes of ripe cherries, dried flowers and walnuts with hints of anisette and licorice. Medium- to full-bodied, compact and dense with creamy tannins and steady acidity. Weighty and structured. Drink or hold.

-James Suckling 91 Points

The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil.

Open pergola Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C

Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.

Review:

Brilliant emerald straw color. Aromas and flavors of brazil nuts, creme fraiche, and kiwi and starfruit with a silky, lively, dry-yet-fruity light-to-medium body and an effortless, engaging, medium-length watermelon, yellow apple, and clementine finish. A delicious, artfully balanced soave with a great range of fruit flavors. 91 Point Beverage Tasting Institue