Busi Chianti Rufina is made from 100% 100% Sangiovese

Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Adapts well to both light and more substantial dishes.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Busi Chianti Rufina is made from 100% 100% Sangiovese

Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Adapts well to both light and more substantial dishes.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Busi Chianti Rufina (Half Bottle) is made from 100% Sangiovese.

Fresh, fruity, with classic tart cherry.

Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.

Aspect: south-facing.
Altitude: 200/350 m above sea level.

Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.

Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Adapts well to both light and more substantial dishes.

Cantina di Verona Amarone Valpolicella Vallis Dei is made from 65% Corvina Veronese, 30% Rondinella, 5% Molinara

Color: deep ruby red 
Nose: Dried prune and blackberry with hints of vanilla and spice
Mouth: It is generously structured and velvety.

Yield: 8000 kg of grapes per hectar – after which the grapes are dried “appassimento”
Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight. It is made from selected grapes which are left to dry on racks in specially ventilated rooms until the end of winter.
Fermentation temperature between 18° and 22°C
Maceration time: 20 days

TYPE: DOCG

GRAPE VARIETY: 100% Sangiovese harvested from the oldest vineyards.

VINIFICATION: Alcoholic fermentation with maceration of the skins (25-30 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.

REFINEMENT: In Slavonian oak barrels from 10 to 32 hl for approx. 34-38 months; followed by bottle refinement of at least 6 months.

ON SALE BY:January of the 5th year after the harvest.

NOTE:

Color: intense ruby ​​with garnet reflections.

Perfume: ethereal, of red fruit and vanilla, persistent.

Taste: harmonious, with excellent tannins and structure, very persistent.

Food pairings: roasted red meats, game, mature cheeses.

Review:

A jeweled ruby color, the 2019 Brunello Di Montalcino is forward with licorice spice on the nose and opens to notes of fresh black cherries, pine, and toasted rosemary. Medium to full-bodied, it offers wonderful energy from the start, with balanced, angular structure, ripe tannins, crunchy fresh acidity, and a long finish. Avery well styled Brunello, it will be in its prime in the coming 10-15 years.

-Jeb Dunnuck 95 Points

Aromas of redcurrants and red flowers, followed by a touch of pie crust and sandalwood. Full-bodied with steely and sturdy tannins and vivid acidity. Dried-herb character at the end. Masculine and structured. Hold until 2027.

-James Suckling 95 Points

Capanna Brunello di Montalcino Riserva 2015

TYPE: DOCG

Winery Notes:

Each year, we set aside the best barrels of our Cabernet Sauvignon from Napa Valley to produce Special Selection. Distinguished by extremely fine, velvety tannins and enjoyable upon release or with aging. A wine of structure with intense concentration of supple flavors and dark fruits. Special Selection is the only wine in the world honored twice as Wine Spectator magazine’s “Wine of the Year.”

Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.

A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.

Red meats aged, venison

Review:

"I was also able to taste the late-release 2020 Gigondas Cuvée Prestige, which is 50% Grenache, 30% Syrah, and 20% Mourvèdre that was brought up in barrel. It has a rocking nose of Provençal spices, saddle leather, dried flowers, and assorted strawberry and raspberry fruit. It's medium to full-bodied, has fine tannins, beautiful overall balance, and a great finish. Count me in as a fan. Enjoy bottles any time over the coming 7-8 years."

- Jeb Dunnuck (October 30th 2023), 94 pts

Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.

Intense, persistent red and dark fruit aromas. Raspberry,  pepper and spice flavors. Silky tannins.
Enjoy with game meat or strong cheeses.

Review:

"Bright violet color. The fragrant and incisive nose displays vibrant red fruit, floral and spice qualities. Shows very good energy and detail on the palate, offering nervy bitter cherry and redcurrant flavors and a hint of garrigue. Closes long and spicy, with resonating fruit and floral notes. - Josh Raynolds - Josh Raynolds"

- Antonio Galloni's Vinous (January 2023), 92-94 pts

SALE!

Finca los Cedros Single Vineyard Malbec is made from 100 percent Malbec.

Single vineyard wine from the Finca los Cedros vineyard in Paraje Altamira (3,600 ft. elevation). Planted in high density (8,000 plants per hectare) on calcareous gravel soils, this Malbec has a fresh & easy-drinking style with a mineral character.

Intense purple color. Plum, brambly berries, spices and an iris/violet note are apparent on the nose. Intense, fruity flavors with velvety tannins.

Fermentation with indigenous yeasts. Aged 12 months in oak barrels and concrete vats.

Excellent with roasted meats, duck, salad, pasta, pizza.

Charles Krug Peter Mondavi Family Vintage Selection Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Review:

The 2016 Cabernet Sauvignon Vintage Selection has a deep garnet-purple color and features exuberant notes of crushed black cherries, mulberries and blackcurrant cordial with touches of unsmoked cigars, menthol, yeast extract and pencil shavings. Full-bodied, concentrated and opulent in the mouth, it has a solid line of plush tannins and plenty of backbone freshness to lift the generous fruit to a long fruity finish.

-Wine Advocate 95 Points

Chateau Arnauds des Bordeaux Rouge is made from 100% Merlot.

The wine shows a deep red purple color and intense aromas of black fruits (blackcurrant, black cherry) with hints of liquorice. Very fruity and well-balanced. It is powerful and well structured in the mouth with round and silky tannins, ripe flavors of black fruits. Strong and a slightly spicy finish.

Grapes are coming from 30 year old vines planted on gravelly soils. 

The land benefits from sun exposure, warmth and humidity that are strong assets for the vine culture.

The wine pairs well with game meat and beef on the grill.

Chateau Cabrieres Cotes du Rhone Rouge Vieilles Vignes is made from 50% Grenache and 50% Syrah.

Château Cabrières’ Côtes du Rhône vineyard is located south of Orange, on the edge of Châteauneuf-du-Pape. The area of ​​the vineyard is 1.53 hectares. The soil is comprised of clay-limestone mixed with pebbles.

Bright cherry red color with an expressive red fruit nose (strawberry and raspberry). Soft tannins in mouth, with freshness and spices. This CDR tastes like a baby Châteauneuf-du-Pape!

Pairs with charcuterie, pizza, pasta and mild cheeses.

Chateau de Saint Cosme Gigondas is made from  70% Grenache, 15% Mourvèdre, 14% Syrah, 1% Cinsaut.

The wine shows intense blackberry and fig fruit with licorice, violets, and charcoal on the finish. It is remarkably fresh and finessed given the sun and warmth of the southern Rhône. The unique micro-climate combined with 60-year-old vines and traditional winemaking make Château de Saint Cosme Gigondas the benchmark wine of the appellation.

Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.

Review:

  This rich and impeccably balanced Gigondas has everything we look for in the wines of this appellation. What a wide spectrum of aromas with everything from raspberry to candied orange, plus a slew of delicate spicy notes and fresh Mediterranean herbs. I love the interplay of richness, fine tannins and lively acidity on the generous, but not expansive palate. Very long, refined finish. From organically grown grapes. Drink or hold.

-James Suckling 94 Points

Le Poste’s cool microclimate and limestone soil make it one of Saint Cosme’s most structured, aromatic, and mineral intense wines of the estate. This wine always walks a knife's edge of power and finesse thanks to its deep fruit and precise structure. The wine features aromas and flavors of iodine, violet, pepper, and ash.

Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.

Review:

Deep magenta. Expansive, spice- and mineral-tinged black raspberry, kirsch and boysenberry aromas are complicated by suggestions of incense, lavender and smoky minerals. Alluringly sweet and focused in the mouth, offering densely packed red and blue fruit preserve, floral pastille and exotic spice flavors that smoothly balance weight and finesse. This wine shows superb finishing clarity and mineral lift on the penetrating and impressively long finish, which features polished tannins and resonating fruit, floral and mineral notes.

-Vinous 95-97 Points

Chateau Gaudrelle Vouvray Reserve Personelle 2009 is 100 percent Chenin Blanc

Fine Chenin Blanc typicity, with aromas of ripe apples and honeyed notes. Rich, smooth, rounded palate with great structure and weight. Has the acidity to support ageing for 10 years.

Gravas Sauternes is a blend of 100% Sémillon.
The wine shows a lovely pale golden color with deep golden highlights. Round and well-balanced offering complex aromas of candied fruits backed up by a hint of exotic fruit (mango, guava) and white flowers. On the palate, it is ample and fleshy, leading into a silky and long finish.   

The wine pairs well with white meats, scallops, exotic and spicy dishes, foie Gras, Roquefort blue cheese, chocolate desserts.

Hallet Sauternes is made from 100% Sémillon.
With delicate aromas of honey, citrus, crystallized fruit and acacia, it makes a good match not only for desserts, but also for foie gras, roasted meats and blue cheeses.

It makes a delicious aperitif when served chilled.

Chateau Peymartin Saint-Julien is made from 65% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot.

Peymartin is the second wine of  Gloria, produced using the youngest vines (average 40 years-old) on the estate.

After a manual harvest, the grapes are vinified in thermo regulated stainless steel vats with malolactic in barrel. Peymartin spends approximately one year in cask followed by additional aging at the estate in bottel prior to release. The ensuing style of wine is typically a lighter and more elegant St. Julien, known for its early drinkability and charming character.

Tasting Notes:

Deep ruby-garnet in appearance, Peymartin is classic left-bank Bordeaux. Aromas of dried tobaco, cedar, blackcurrant, and pungent cooking spices greet the nose.  The palate is extremely elegant with ripe, yet structured tannins balanced by firm acidity, black fruits, savory earth, and hints of toasted vanilla.  A balanced and persistent finish underlines the wine's quality as well as its ability to hold up in bottle.

Segries Tavel Rose is made from 50% Grenache, 30% Cinsault, 15% Clairette, 5% Syrah. The age of the vines is 30 years. Traditional vinification at low temperature, "vin de saignée" with a maceration during one night in cement vat.

This is large for a Rose...structured and focused, with the color of dark ruby. The nose is loaded up with fresh fruit. Strawberry, blackcurrant, and raspberry beam from the glass. On the palate, the mouth-feel is ripe and succulent. It has strength, but maintains its fresh and crisp expression. The finish is filled with Asian spice and slight hints of smoke. Drink this juice now or over the next year or two.