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The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon

The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.

Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.

Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.

The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon

The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.

Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.

Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Grapes are sourced from the Lessini hills in the Colli Berici, where the cold nights allow the aromatic compounds in the grapes to develop. The vines, 20 years old on average, are planted on calcareous soils of volcanic origin.

Rubus Pinot Noir  is made from 100 percent Pinot Noir from Veneto Italy

Tasting notes: Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Vineyards: 
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes.
The vineyards are located in the hills and are south-west facing. The hillside sites experience cooler nights, allowing the aromatic compounds in the grapes to develop. The vines are trained using the Guyot system, planted on calcareous soils of volcanic origin.
Average age of the vines is around 20 years old.

Vinification: 
The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22°C. Following malolactic fermentation, 30% of the wine was aged in oak for four to five months prior to bottling.

Winemaker: Alberto Marchisio
Acidity: 5.3 g/Liter
RS: 5.6 g/Liter
pH: 3.42

Nice with roasted or grilled beef, game and a very good companion for matured cheese.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Rubus Reserve Pinot Noir is sourced from Carneros, Napa Valley. It shows complexity with raspberry and cherry notes that dance on the tongue.

Ruttenstock Gruner Veltliner is made from 100 percent Gruner Veltliner. 

Pair with cold appetizers, soup, fish, vegetables, salad.

Saint Cosme Chateauneuf-Du-Pape Rouge is made from 50% Grenache, 30% Mourvèdre, 15% Syrah, 5% Cinsault.

Saint Cosme Châteauneuf-du-Pape comes from three climats, the most famous of which is the plateau of La Crau with its distinctive galets over clay, bringing power and structure to the blend. The climats of Valori and Christia are on sandy soils, giving the wine its perfume and freshness. The wine is a blend of Grenache Mourvèdre, Syrah, and Cinsaut, made with whole cluster fermentation from indigenous yeasts, is aged for 24 months in old 228-liter barrels, and bottled without fining or filtration.

Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto. 

TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.

POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI 

FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

Schwarz The Schiller Shiraz is made from 100 percent Shiraz.

The Schiller Shiraz is a wine rich in both flavor and history. The 400 Shiraz vines planted by Carl August Otto Schiller in 1881 are something to be treasured. Earmarked for bulldozers in 2006, a last minute reprieve would see these Ancestor vines remain in the ground. The grapes are hand-picked from the sixth generation Schiller family vineyard at Hallett Valley in the Barossa. Jason first made this wine in 2008, and since then it has been his flagship wine.

Review:

Shaw + Smith M3 Chardonnay is made from 100 percent Chardonnay.

Aiming for elegance, restraint and the ability to age, acid is bright and there’s generosity of flavor. Typically it shows white flowers, citrus, and nectarine notes. The 2021 vintage was one of the best on record. Ripe and healthy fruit resulted in a beautifully balanced M3, with great flavors, and fresh acidity right through to the long finish.   

Review:

Restrained, elegant and complex, with no hint of tropical fruit but relevant citrus and white fruit notes in this cool-climate Chardonnay. Oak integration is stunning and the wine shows personality, vibrancy, mouthwatering acidity and a precise, long finish.

-Decanter 96 Points

Siegel Hand-picked Selection Carmenere is made from 100 percent Chardonnay.

The handpicked Reserva wines are born out of a strong desire to offer the very best expressions of terroir from El Crucero vineyard, located at 360 meters above sea level. These carefully handpicked grapes deliver superb varietal characteristics and exceptionally well-balanced fruit concentration. The manual harvest behind the handpicked Reserva Wines, a stage prior to a second triage, highlights Siegel's commitment to delivering uniquely hancrafted wines from Curico Valley.

The wine shows an intense violet - red color, aromas of black fruits, pepper and mild notes of violets. The tannins are soft, and notes of black fruits linger through the palate with long persistence.

Pair with pastas, spices foods.

Siegel Unique Selection Red is made from 45% Cabernet Sauvignon, 35% Carmenere and 20% Syrah

Aged in French oak barrels for 14-16 months.

Viña Siegel Unique Selection is the utmost expression of our best Los Lingues vineyards located in the Alto Colchagua region. 
A deep violet color. There are aromas of cassis and cherries with hints of spices, chocolate and violets. This wine is characterised by its complexity and harmony, with a robust tannic structure.

After carefully selecting the optimum harvest date, the grapes are hand selected, then they are de-stemmed and cold macerated for 5-6 days. Alcoholic fermentation occurs at 26-29°C, during this period pump overs are performed daily at the winemaker’s discretion. Post-fermentative maceration occurs for 2 to 3 weeks. The wine is smoothly clarified. Cold stabilisation only occurs when necessary.

Review:

"The blend - Cabernet Sauvignon with 55% Carmenère and Syrah - might not be unique, but this is certainly a special wine from the best zones of Los Lingues, showing serious, aromatic mint, black cherry and cassis fruit, bold tannins and the structure to age further in bottle. 2022-29"

- Tim Atkin MW (Chile 2020 Special Report), 93 pts

Solomon Hills Estate Pinot Noir is made from 100 percent Pinot Noir. 

Solomon Hills Pinot Noir is always distinctive and singular in its ability to harness the Coastal influence of Santa Maria Valley. Earth tones alongside briar bush and blueberries contrast aromas of forest floor and fired red clay. The noticeable savory elements of cracked black pepper and teriyaki beef nicely balance ripe cherries and blackberries on the palate.

Review:

I loved the bouquet of the 2021 Pinot Noir Solomon Hills, a light ruby-hued effort with perfumed darker cherry, mulberry, leafy herb, and smoked earth nuances. It's medium-bodied, has a layered, seamless texture, integrated tannins, and a gorgeous finish. It's absolutely brilliant. Enjoy bottles over the coming decade or more.

-Jeb Dunnuck 96 Points

Tamarack Firehouse Red is 29% Cabernet Sauvignon, 22% Syrah, 22% Merlot, 11% Cabernet Franc, 5% Malbec, 3% Sangiovese, 2% Grenache, 2% Cinsault 1% Petit Verdot, 1% Counoise, 1% Mourvèdre and 1% Carmenere.

Deceptively sweet aromas of strawberries, raspberries and rose petals. The flavors are dark, rich, lusciously mouthwatering, with cherries, boysenberries, tart plum skins, hints of leather, sweet pipe tobacco, and coffee beans. The tannins are firm, but not a bit edgy and the finish lingers with just a touch of anise. A truly lovely vintage.

The Prisoner Wine Company Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir. 

From the most recognized Napa Valley red blend comes a bold, new wine. Made in the same iconic style as The Prisoner Red Blend, we proudly introduce The Prisoner Pinot Noir. Redefining taste once again.

A mix of Russian River and Carneros AVAs produces this classic Sonoma Coast Pinot Noir with notes of ripe cranberry, pomegranate, and cherry with clove spice. The palate is driven by rhubarb and cherry with an underlying minerality and spice, which culminates with soft tannins and an elegant, balanced acidity.

Chef Brett recommends pairing The Prisoner Pinot Noir with Mushroom Risotto or Grilled Salmon.

The Prisoner Wine Company The Prisoner Chardonnay is made from 100 percent Chardonnay. 

The Prisoner Wine Company The Prisoner Red Blend is made from a blend of Zinfandel, Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono.

Bright aromas of ripe raspberry, vanilla, and coconut give way to flavors of fresh and dried blackberry, pomegranate, and vanilla, which linger harmoniously for a smooth and luscious finish.The Prisoner Red Blend was inspired by the wines first made by the Italian immigrants who originally settled in Napa Valley. The Prisoner is now the most recognized red blend, leading the resurgence of interesting blends by incorporating Zinfandel with the unlikely mix of Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono. 

On the nose, dried blackberry, dried açai berries, and hints of cedar and tobacco leaf are accented by sweet spices of clove, cinnamon, and nutmeg. Flavors of ripe dark cherry, blackberry coulis, and hints of anise linger harmoniously for a soft, vibrant finish balanced by ripe tannins.

Chef Brett recommends pairing The Prisoner Red Blend with Kalbi Short Ribs or Chicken Mole Tostada.

Vineyards: When you outgrow winemaking tradition, you must forge your own path. And we did. The Prisoner exists because of the collaboration with our growers, many of which have been with us since the very beginning—from the Solari Family Vineyard in Calistoga, where old school sensibilities meet new techniques, to the Korte Ranch in St. Helena, a vineyard whose diligence outlasted the Prohibition and has sustained four generations.

The Walls Stanley Groovy Portuguese Red Blend is made from 37% Touriga Nacional | 16% Cabernet Sauvignon| 13% Tinta Roriz | 13% |Tinta Cao, 9% Souzão | 4% Mourvédre | 4% Grenache | 4% Counoise

The Walls 2021 Stanley Groovy Red Wine Blend was fermented in concrete and open and closed-top stainless steel tanks. Cold soaks for up to 5 days. Maceration ran 18 to 38 days. 100% free-run juice. Aged in 20% new French oak large format vessels. This is a Portuguese-varietal-dominant wine that is currently sourced from the Red Mountain AVA. STANLEY GROOVY is the character displayed on The Walls wines’ labels and the embodiment of our explorative and curious nature.

Michel Thomas Sancerre Blanc is 100% Sauvignon Blanc (40% Caillottes, 40% Grosses Terres, 20% Silex)

The wine displays an exotic nose with a touch of smoke and licorice. On the palate, peach and watermelon dominate with citrus zest and chalk notes.

Thorn Clarke Milton Park Chardonnay grapes were crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavors of the grape. The wine was then racked and filtered. Bottling took place soon afterwards so the wine was a true expression of the grape and the terroir from which it was made.

The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.

Inky purple-red in color with intense depth to the rim.  Aromas of sweet rich fruit and lifted cedar oak fill the glass. Abundant blackberry, violets and cigar box roll through the profile adding complexity and interest.  The palate is round and silky with dark plum, liquorice, briar and blackberry primary fruits.  The rich, toasty oak, and fleshy rounded tannins complete the palate of this dense, flowing wine.  This poised and powerful wine is drinking amazingly well but with it's density and presence will cellar impeccably well.

Selected parcels of estate fruit were de-stemmed into our open fermenters and seeded with yeast.  The ferments were pumped over twice daily to maximise color, tannin and flavor extraction. The temperature controlled fermenters allowed the ferments remain in the 22-25 °C range giving amazing fruit expression in the wine.  Each parcel was pressed after a minimum of seven days fermenting on skins.  The wine completed both primary and ML fermentation in tank before being filled to American oak hogsheads (300Ltrs) to mature.  The wine was aged in a combination of new, 2nd and 3rd use barrels for up to 2 years.  Prior to bottling the parcels were emptied from oak and

Rare roast beef or BBQ lamb cutlets

Review:

 "Growers in Barossa for six generations, the Thorn-Clarke family farms close to 600 acres of vines, providing the fruit for this sleek, black-fruited shiraz. It’s silky- smooth, with the concentration and density of flavor that takes the tannins toward blood, iron and sage. A deep, dark wine with pleasure to spare, this begins to show floral scents of roses, then detailed flavors of plums and strawberries after a day open to air. - Joshua GREENE

- Wine & Spirits (December 2023), 93 pts

"Opaque dusty garnet color. Aromas and flavors of milk chocolate and coconut, blackberry syrup, eucalyptus, and pepper bbq sauce with a round, dry-yet-fruity full body and a hot, interesting, medium-long finish that exhibits notes of black berry bbq sauce, mint and eucalyptus, and chocolate sauce and vanilla with chewy, drying, coating tannins and light oak flavor. Knows that it is Barossa Shiraz and wears that moniker proudly tattooed as a sleeve; 10 out of 10 typicity here."

- Beverage Testing Institute (June 2023), 93 pts - GOLD MEDAL - Exceptional