Products meeting the search criteria

Hoopes Cabernet Sauvignon Oakville is made from 100 percent Cabernet Sauvignon.

“Our flagship wine is, and always has been, the soul of our farm. Crafted from our ten-acre vineyard in the heart of Oakville, planted in 1983, it was previously a fruit source for a number of famous estates until we started winemaking ourselves. The soil is dense in geologic composition, featuring four different types of soil. One, volcanic, is unheard of in the Oakville sub-appellation, with the exception of To Kalon, and is rarely, if ever present, in valley floor vineyards. We harvest this vineyard in fourteen small batches, despite the small size, to ensure the perfect balance of acid, flavor, and tannins. "

This wine's deep garnet hue invites you to dive into the nose as it opens with soft fruity-floral aromas of lilac and rose petals then moving into red fruits, pencil shavings, honey and plum. The aromas are deceptively delicate and refined with an ethereal quality. The mouth is more concentrated leaning towards ripe, rich black fruits. Juicy blueberry and sweet licorice flavors carry into the mid-palate with an open, spacious and inviting character. Lush, elegant, tannins support a mouthwatering finish with a savory aspect and notes of black tea bringing the wine to a balanced and layered close.

Review:

  The 2019 Cabernet Sauvignon Oakville brings more elegance and finesse. Coming all from Oakville and aged 28 months in 50% new barrels, it has perfumed red and black fruits, lots of spicy oak, medium body, and just a seamless, pretty, elegant profile that's going to evolve nicely for 10-15 years.

-Jeb Dunnuck 94 Points

Hoopla Cabernet Sauvignon AVA California is made from 83% Cabernet Sauvignon, 8% Petite Sirah, 4% Merlot, 3% Petit Verdot, 2% Malbec . 

Our California Cabernet is a nod to Dante. Dedicating this wine, from the king of grapes, to our original boss just made sense to us. Like any king worth his salt, Dante was sure of his alpha status in the pack. Spencer didn’t even have to pat the passenger seat before he’d jump up and claim ‘shotgun!’ Lindsay was a good sport about sitting in the back. Like Dante, this Cabernet was born and raised here with true California pedigree. It is a luscious, juicy, fruit-centric wine, with a whimsical and punchy mouthfeel, layered with flavors of baking spices and clove. A pleasure to drink easily, anytime, with food or without!

This generous Cabernet Sauvignon has a deep, inky purple color and is very ripe with blackberry and blueberry fruit. The palate is very concentrated with deep plum and pomegranate flavors which include some panaforte spices. Though the wine is very concentrated, it is balanced with acidity and its oak profile while ample is integrated. Overall the wine finishes ripe with black cherry, cassis and spices, very supple and silky and long on the finish.

This wine pairs very well with a gourmet burger, eggplant Moussaka or a wild boar Ragu with Fettuccine and foraged mushrooms with shaved Reggiano Parmesan.

Bright deep ruby color, with spicy aromas reminiscent of red pepper, pepper and slight sensations of licorice.
In the mouth we can again find the typicity in its spicy flavors, balanced tannins, fresh, vibrant acidity and good volume.
Persistent, complex finish, with the authentic characteristics of a great Cabernet Franc.

Perfect companion for red and game meats, pasta, stews, rice and a variety of winter cuisine dishes.

Review:

“Beautifully judged by Fabricio Orlando, this is a rich, plush San Rafael Cabernet Franc from a bodega that’s getting better with every vintage. Cut grass, dark chocolate and green pepper aromas are complemented by fine 85% new oak, plum and black cherry flavours and nuanced, layered tannins. 2024-32.”

- Tim Atkin 2024 Best of Argentina Report, 94 points

Inglenook Cabernet Sauvignon Napa Valley is made from 95% Cabernet Sauvignon, 3.5% Cabernet Franc, 1% Merlot, 0.5% Petit Verdot.

A wine of considerable charm, energy and finesse, 2018 Cabernet Sauvignon is opaque ruby red in color, and opens with aromas of ripe cassis, blackberry, espresso and cedar. Although powerful below the surface, the wine is extremely focused and well-balanced, with silky tannins, ample freshness, and vibrant structure, that lead to a crescendo in the lengthy, polished finish.

Review:

Full-bodied with lots of layered fruit and round, creamy tannins. The palate shows lovely ripe-berry character with chocolate and hazelnut and a long, flavorful finish. Hints of black truffles. Plenty going on here with a firm framework that gives the wine form and interest. Try it after 2022.

-James Suckling 95 Points

Jean Arthaud Morgon Cote du Py is made from 100 percent Gamay.

In the heart of the Crus area of Beaujolais, wines of “Morgon” AOC are often described as best representing the character of their terroir. The appellation is dominated by a hill called Mont du Py. Its soil of decomposed schist gives typical aromas to the wines. French winemakers usually describe this particularity in a verb: “morgonner”, be like a Morgon. This Morgon Côte du Py is produced on this hill peaking at 300m above sea-level. The selected parcels are very sunny, on south-oriented steep slopes.

Deep ruby in color, this wine offers a complex nose, mineral and fruity. It mingles aromas of ripe raspberry, black and morello cherries with hints of flint, ink, clove and black pepper. The highly vibrant palate has a sound underlying structure which is powerful yet velvety, thanks to tannins which, despite mellowing, are still very perceptible. This is a stylish wine bearing the hallmarks of its terroir with a long and spicy finish.

This wine has also a very good ageing potential and will start to develop some secondary aromas after 5 or 6 years if kept properly in a wine cellar.

Slight filtration before bottling, no fining. 85% of the wine was aged in cement tank, and 15% of the wine was aged during 6 months in 2-year-old French Oak 228-liter barrels. 

Malolactic fermentation.
Temperature controlled skin contact maceration for 12-14 days. 
The wine is a blend of 50% full cluster fermentation and 50% destemmed.
Soil is decomposed schist and very old volcanic rocks.
Average age of the vines is 55 years old. 

J. Lohr Hilltop Cabernet Sauvignon  is made from 95% Cabernet Sauvignon 3% Petit Verdot 1% Malbec 1% Cabernet Franc.

Dense and soft with elegant layers of black cherry, currants, and toasted pastry.

Delicious with rosemary-seasoned ribeye and garlic roasted potatoes with parsnips and fennel.

Review:

The Cabernet Sauvignon, Petit Verdot, Malbec, and Caber- net Franc grapes in this wine were grown in gravelly, lime-laden soils at an elevation of 1,700 feet. Once drawn in by its immediate perfume of dark chocolate and blueberry preserves as well as its silky, plush, mouth-coating texture, you're treated to waves of milk chocolate covered boysenberry. Nutmeg-dusted cedar and dried violets flash across the palate, leaving behind a slightly chalky finish

-Tasting Panel 93 Points

Kershaw Chardonnay Deconstructed Lake District Bokkeveld Shale CY95 is made from 100 percent Chardonnay.

The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone.

Tasting Notes: Sourced from a parcel in the Western part of Elgin the 95 clone is known for its excellent quality creating wines that are aromatic, fuller bodied and rich yet tightly structured, well–balanced with length of flavor, managing to show restraint and mouth-watering passivity with a great line through the palate and fruit veering towards white peach flesh and nectarine. On Bokkeveld Shales it brings amplified perfume on the nose and persistence and elegance to the palate.

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 liters 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 sulfuring and a further 7 months’ maturation in barrel before racking and bottling.

Review:

"Minerals and a hint of flint on the nose. The expressive minerality of this wine also shows on the palate with complementary light stone fruit notes. Aged in 50% new 228L oak aging for 11 months."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 95 pts

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

Kershaw Syrah Deconstructed Lake District Cartref SH22 is made from 100 percent Syrah.

The inspiration for this Syrah stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Syrah was selected from a sub-region of Elgin from a specific vineyard and an individual clone.

Sourced from a single parcel in the Western part of Elgin, the 22 clone produces fuller, well-colored yet finely structured wines. They tend to be more concentrated as yields are low with more black fruit, black pepper and meaty notes. The Cartref soils, a mixture of decomposed sandstone, pebbles and quartz, add gracefulness and heighten the fruit intensity.

The grapes were handpicked under autumnal skies into small lug baskets and then manually sorted on a conveyor before the stems were removed. The destemmed berries fell onto a vibrating table in order to remove jacks and substandard berries before dropping uncrushed into a small 500kg conical hopper and forklifted into open-topped fermenters. The grapes underwent a 3-day maceration before spontaneous fermentation began. A gentle pigeage (punch-down of the cap) program was charted and the grapes remained on skins for 26 days. The wine was then racked to barrel under gravity and the remaining pomace basket-pressed. Malolactic then proceeded in barrel followed by a light sulfuring and 17-month maturation. No finings were necessary and the wine was simply racked and bottled unfiltered.

Review:

"The 2017 Kershaw Deconstructed Lake District Cartref SH22, matured 50% in new oak for 17 months, is a little more open on the nose compared to the SH9c and delivers a touch more red berry fruit, quite candied in style and suggesting strawberry pastilles. The palate is medium-bodied with a saline entry, fine definition and a mélange of red and black fruit laced with licorice toward the poised finish. Excellent.- Neal Martin"

- Antonio Galloni's Vinous (April 2021), 93 pts

Klipsun Cabernet Sauvignon Red Mountain is made from 86% Cabernet Sauvignon, 7% Merlot, 7% Syrah.

Fruit aroma of blackberry, mulberry and boysenberry, interlaced with a spicy oak note. As the wine ages in the bottle the oak and fruit aromas will meld into a complex medley of cedar and cigar box. Rich blackberry and a hint of wild sage normally found. Pleasant acidity and a rich, balanced mouthfeel followed by a well-developed mid palate. The result is a tannin structure that is evident but seamless. The finish is smooth and lingering.

 Review:

Blended with 7% Merlot and 7% Syrah, the 2019 Cabernet Sauvignon Red Mountain starts with a bold, generous and dark-fruited nose with a rich and robust expression that boasts a seductive oaky essence. Full-bodied, the palate is still tight and will benefit from additional aging in bottle, yet I can see it has good bones now that will allow it to age gracefully for about two decades. Gobs of dark red and black fruits sway with a delightful mineral tension before concluding with a long, winding and spicy finish. The wine rested for 20 months in all new French oak before being bottled and left to rest for more than a year prior to release.

-Wine Advocate 95 Points

La Despensa Boutique Field Blend is made from 45% Grenache, 35% Syrah, 15% Mourvedre and 5% Roussanne.

This is La Despensa's flagship Rhône-blend, produced from grapes from their own, organic vineyard in Colchagua. Their passion is to produce very high-quality grapes - it’s the vineyard work that they love the most. So this blend is always a little different year after year, as they make whatever the vineyard gives them. In 2020 they incorporated a little Roussanne to the blend, which adds some mouthfeel and a tiny background note of tropical fruit, to accompany the fresh fruit and structure that the other varieties bring out.

La Jota Howell Mountain Cabernet  Franc is made from 100% Cabernet Franc.

The 2019 Cabernet Franc opens with aromas of cassis and graphite when poured in the glass. The firm tannins set the stage on the palate melded with rich flavors of boysenberry and pain de grille with a silky mouthfeel and lingering finish.

Review:

Savory in black pepper, smoked meat and cigar box, this wine is high-toned aromatically, with lovely hints of violet and dried herb, sage and bay leaf. Mountain-sturdy tannins give it structure, power and room to age, with lasting acidity to keep it fresh. Enjoy best from 2029–2039

.-Wine Enthusiast 95 Points

La Spinona Sori Gepin Barolo is made from 100 percent Nebbiolo.

Color: Brilliant deep ruby red with garnet reflections.
Bouquet: Rich fruity bouquet with hints of violets , spice and mature berries.
Taste: Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A Huge wine of elegant proportions that become velvety and graceful with aging.

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. The first vintage was the 1996.

The Spinona is a special breed of Piedmontese hunting Dog, which the Berutti’s raise. As the legend goes, this particular dog, Baica, received her place of honor on the label for an act of great heroism. She saved the Berutti’s only son from drowning in the irrigation lake when he was a baby. The son then became a veterinarian to save the dogs and later obtained a degree in agronomy to take care of the vineyards.

Brilliant deep ruby red with garnet reflections. Rich fruity bouquet with hints of violets, spice and mature berries. Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A huge wine of elegant proportions that becomes velvety and graceful with aging.

Review:

"The 2015 Barolo Sori' Gepin needs quite a bit of air to open, but it is so expressive as that starts to happen. Dried flowers, cedar, tobacco and autumn leaves are laced together in a mid-weight, savory Barolo loaded with character. The 2015 remains nervy and taut, but that is the house style. - Antonio Galloni"

- Antonio Galloni's Vinous (October 2020), 93 pts

Laird Cabernet Sauvignon Napa Valley is made from 100 percent Napa Cabernet.

This 100% Cabernet Sauvignon is sourced from three vineyards: Mast Ranch, for its earthy and robust structure, Flat Rock Ranch, for its fruit-forward characteristic and silky structure, and Linda Vista Ranch, for its juicy and vibrant approach-ability.

Tasting Notes: Opaque ruby color with a tinge of purple introduces developing aromas of blackberry jam, cranberry, and acacia flower. This medium-bodied red wine expresses flavors of ripe black plum, walnut, and cassis on the front of the palate, and is complemented by chewy tannins and juicy cherry on the finish.

Vineyard: 42% Mast Ranch + 35% Flat Rock Ranch + 23% Linda Vista Ranch
Appellation: Napa Valley
Varietal: 100% Cabernet Sauvignon

Laird Cabernet Sauvignon Napa Valley is made from 100 percent Napa Cabernet.

This 100% Cabernet Sauvignon is sourced from three vineyards: Mast Ranch, for its earthy and robust structure, Flat Rock Ranch, for its fruit-forward characteristic and silky structure, and Linda Vista Ranch, for its juicy and vibrant approach-ability.

Tasting Notes: Opaque ruby color with a tinge of purple introduces developing aromas of blackberry jam, cranberry, and acacia flower. This medium-bodied red wine expresses flavors of ripe black plum, walnut, and cassis on the front of the palate, and is complemented by chewy tannins and juicy cherry on the finish.

Vineyard: 42% Mast Ranch + 35% Flat Rock Ranch + 23% Linda Vista Ranch
Appellation: Napa Valley
Varietal: 100% Cabernet Sauvignon

Review:

"Fruity nose of baked blueberries, ripe blackberries, cherry pie, sweet spices, licorice, tobacco leaves and chocolate. Full-bodied with firm, polished tannins. Beautifully rich, succulent core of blue and black fruit. Better from 2023."

- James Suckling (December 2021), 93 pts

Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir

9 months in French Oak (60% new)

Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.

Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.

Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.

Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir

9 months in French Oak (60% new)

Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.

Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.

Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.

Brilliant golden yellow robe. The Bourgogne Chardonnay from Remy Lefevre is a marvel of density and aromatic expression. Very expressive on the nose, hints of stone and yellow fruits such as peach, pineapple. The opulence of the mouthfeel is nicely balanced between minerality and very delicate oaky notes. Slightly saline finish marked by a magnificent tension and freshness leaving an great memory and pleasure !

No RS
Total acidity: 3.30 g/L

No irrigation. Machine harvested. Grapes destemmed 100%.
- Vinification in vats
- Malolactic fermentation done
- Fine lees stirred during vinification
- 10% of the wine was aged in French Oak barrels
- 2 rackings carried out: one at the end of fermentation and one before bottling
- Wine filtered through a tangential filter

Remy Lefevre Bourgogne Chardonnay goes well with caesar salads, seafood and soft cheeses such as goat cheese. 

Lismore Barrel Fermented Sauvignon Blanc is made from 100 percent Sauvignon Blanc.

As with all Lismore wines, balance is the key. The bracing acidity that is customary in new world Sauvignons has been brought into balance with a carefully chosen pick date and the barrel and egg fermentation and maturation. A full bodied, balanced wine was the goal.

Barrel fermentation and extended lees contact contribute to this full bodied, elegant and well balanced wine. Floral notes of passion flower and fynbos, granadilla, guava, gooseberry and pear on the palate along with an underlying minerality which gives this unique terroir driven wine its signature.

Wine Made in the Soil

The grapes come from 50% Lismore’s Greyton vineyards which are planted on East/Southeast facing slopes at 320 meters in the foothills of the Sonderend Mountain Range. The soils are deep decomposed shale. The other 50% comes from a vineyard in Stanford which overlooks Walker Bay on sandstone soils.

Lismore Pinot Noir is made from 100 percent Pinot Noir

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:

"The 2018 Pinot Noir comes from Walker Bay and Kaaimansgat and includes 30% whole-bunch fruit, aged for 11 months in 25% new oak. The bouquet sports vivid red cherry and raspberry fruit that is exceptionally well defined and beautifully integrated with the oak. The palate is medium-bodied with supple tannins, well-judged acidity and a slightly fleshy texture. There is just the right amount of salinity here, and the finish is kept on a tight leash, allowing the detail and precision to be fully expressed. A slight sour edge on the finish keeps you coming back for another sip. Excellent and reassuringly classy. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 92 pts

"Walker Bay and Elandskloof are the twin sources of 30% whole bunch-fermented Pinot from Sam O'Keefe. Juicy, floral and charming, it's a graceful, fruit forward style with some clove and tobacco spice and refreshing acidity. The finish is a little firmer than I remember. 2020-24"- Tim Atkin (South Africa 2020 Special Report), 92 pts

Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.

40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.

"The 2017 Syrah comes from Elgin and Greyton and includes 40% whole-bunch fruit aged in 500- and 700-liter barrels (30% new). It has a gorgeous bouquet of raspberry, pomegranate, burning embers and crushed violet aromas that seem to give the olfactory senses a big hug. The palate is quite brilliantly balanced, the fine tannins framing vivid brambly red and black fruit laced with cracked black pepper, dessicated orange peel, clove and an undercurrent of garrigue that becomes more prominent on the persistent finish. A fabulous Syrah from proprietor and winemaker Samantha O’Keefe. - Neal Martin"

- Antonio Galloni's Vinous (November 2019), 95 pts