Products meeting the search criteria

Proidl Gruner Veltliner Rameln Kremstal DAC is made from Gruner Veltliner. 

Proidl Senftenberg Gruner Veltliner RAMELN Kremstal DACBright yellow green colour with silver reflections. Fine tobacco savouriness, a bit of blossom honey, a hint of guava and pear touch, tangerine zest in the echo. Juicy, powerful, a bit tobacco, a touch of tropical fruits on the finish, mineral and salty in the aftertaste, a good food wine

Review:

 "Bright yellow green colour with silver reflections. Fine tobacco savouriness, a bit of blossom honey, a hint of guava and pear touch, tangerine zest in the echo. Juicy, powerful, a bit tobacco, a touch of tropical fruits on the finish, mineral and salty in the aftertaste, a good food wine. - Peter MOSER"

 - Falstaff (April 21st 2023, Kremstal DAC Cup 2023), 91 pts

WINERY SALE!

Review:

Dark plum in color with exuberant aromas of dark cherry strudel, ripe blackberry, and cocoa nibs. Bold and opulent flavors of boysenberry jam, dark chocolate, and Malabar plum with a hint of clove. This Cabernet Sauvignon is elegant on the palate, with strong acidity and a long, smooth finish accompanied by velvety tannins.

-Tasting Panel 94 Points

Some wines are made for casual occasions that convey not a single place and time, but an ethos unto itself. This is where the idea of THREADCOUNT was born. Throughout California's most noteworthy coastal growing regions, vines from young to old, we were able to select from a broad array of terroirs giving us the luxury of blending a red that defies the norms.

As THREADCOUNT is commonly known, it is the sum of the threads and weft of a fabric, denoting its texture. With this red wine, we have taken an approach that takes the sum of the phenols against the natural acidity to create the most balanced and enjoyable red wine. This inaugural blend is handcrafted by Joe Wagner, a fifth-generation Napa Valley winemaker with a dedicated passion for farming grapes and making luxury wine.

Joe began in the wine business in 2001 at age nineteen. His passion and natural talent for winemaking quickly became apparent after he started his own award-winning single vineyard Pinot Noir label, Belle Glos. Joe went on to create Napa Valley Quilt which quickly became a top 10 luxury wine in just five vintages. THREADCOUNT is an extension of the Quilt winemaking style translated for more casual occasions.

WINEMAKER NOTES The grapes were harvested early in the morning so the fruit would arrive at the winery while still cool to preserve the vineyard-fresh flavors. Within this wine, we blend a combination of Zinfandel, Syrah, Petit Sirah and Merlot from Mendocino, Sonoma and Lodi. After de-stemming the berries, the fruit was cryo-extracted and then cold-soaked to soften the skins and allow for ideal extraction. During fermentation, punch-downs and pump-overs were performed in a combination of closed and open-top stainless steel fermenters in order to extract color and tannins; during this process, temperatures were kept low to build mouthfeel and maximize flavors. Finally, the wines are aged in 50% new French oak for between 12-16 months. After the wine underwent malolactic fermentation, it was racked every 6 months before the final blend was complete.

TASTING NOTES

COLOR: Dark cherry with scarlet red highlights.

AROMA: Complex aromas of black raspberry, milk chocolate, and soft hints of sweet cedar. PALATE: Bold flavors of boysenberry pie, sugar cookie, and toffee lead to subtle notes of strawberry jam and baking spice. The balanced and complex tannin structure creates a long-lasting enjoyable finish. FOOD PAIRING: Tri-tip crostini, pork ribs with mashed potatoes, or pasta with a bolognese sauce.

Grape Varietals: Touriga Nacional (60%), Tinta Roriz/Tempranillo (25%) and Touriga Franca (15%)

Quinta de Fafide estate is located on the outskirts of São João da Pesqueira, at an altitude between 550 and 650 meters. The grapes are generally harvested in October, with the altitude allowing them to ripen without water stress. Extremely fresh, this wine shows the freshness of the grapes. A very intense, elegant aroma where red berry and plum jam dominate, perfectly balanced with notes from ageing in new American oak barrels. Excellent tannins on the palate, with a long and lasting finish.

ORIGIN: Grapes exclusively from the estate, Schist soil, located around São João da Pesqueira, at an average altitude of 550 meters, with mainly exposure to East / South.

VINIFICATION: Hand-picked grapes, were fully destemmed and immediatly crushed. The grapes were fermented by grape variety with rigorous selection, so the final blend was what we wanted. This is the Old World of making wine, by selecting grapes by vineyard and lots in the winery. Fermentation in small stainless steel vats, with temperatures around 28 ºC. Smooth and controlled maceration, to get elegant and aromatic wines.

AGEING: Part of the wine ages 12 months in second and third use American oak barrels.

APPELLATION: DOC Douro
ALCOHOL: 14%
pH 3,59
TOTAL ACIDITY: 5,0 g/dm
TOTAL SUGARS: 0,6 g/dm

Serve with red meat, game, strong cheeses, spicy meat dishes.

Realm Cellars Bard Red Blend is made from a blend of 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

The 2021 is the largest and most complex blend we've ever made with dozens of components from vineyards across the realm of Napa Valley. This vintage includes new vineyard sources from Calistoga, Rutherford and Oak Knoll AVA, allowing us to broaden our painter’s palette. The Bard is generally more approachable in its youth than some of our single vineyard bottlings, but we expect it to age for many years to come. This is our first time using a technical cork for this wine, which should guarantee consistency and improve longevity.
Blend: 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

Review:

Lastly, the 2021 The Bard checks in as 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, and the rest Petit Verdot and Petite Sirah. This beauty has a killer bouquet of cassis, spring flowers, graphite, chalky minerality, and violets. This carries to a full-bodied, seamless, silky, flawlessly balanced effort revealing fine tannins, a good sense of freshness, and a thrilling finish.

-Jeb Dunnuck 98 Points

Resonance Decouverte Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

James Suckling 93 Points

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.

Riebeek Chardonnay is made from 100 percent Chardonnay.

This unoaked Riebeek Chardonnay displays a brilliant green-gold color. The style is dry but fruity. The nose offers exceptional tropical aromas that follow through in the palate with a well-rounded finish of lingering citrus fruits. It is lovely with most entrees from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

 
Free run juice was used. After settling and acid adjustment, juice was inoculated with selected yeast. Fermentation temperature remained between 13-14 degrees Celsius. Wine was left on lees for a few months prior to bottling to enhance the flavour.

It is lovely with most entrees, from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

Riebeek Cellars Merlot is made from 100% Merlot.

Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.

The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.

At room temperature or slightly chilled. Enjoy with pasta or light meat dishes. 

Riebeek Cellars Merlot is made from 100% Merlot.

Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.

The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.

At room temperature or slightly chilled. Enjoy with pasta or light meat dishes. 

Riebeek Cellars Shiraz is made from 100% Shiraz.

Cold soaked for one day and then inoculated with selected yeast. Fermentation temperature was between 24 - 26 degree Celsius. Malolactic fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice. Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, filet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserves platter.

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

     Slowly the tide turned, Australians began drinking more wine and Dad with his uncanny ability to select and plant Clifton Park with the grape varieties of the future, saw fortunes change for Clifton Park and the Thorn family. I loved my Dad's wry sense of humor and his work ethic was an inspiration to us all.

   "My father, Ron, was born in 1923 at the Angaston Hospital not far from where the Thorn-Clarke Winery is currently located. He was the fourth born of the nine children my grandparents raised at Clifton Park in the Eden Valley Ranges. Dad's great-grandparents took up farming land in the Barossa in the 1840's and purchased Clifton Park, where Dad grew up, in the 1870's. To this day, Clifton Park remains in the Thorn family and the 1870's vineyard still produces quality fruit.

      As the family grew, Dad showed tenacity and judgment by pulling out orchards and extending the family vineyards. During the 1950's, 60's, and 70's, times were testing for a family business based on dry land horticulture and mixed farming. Dad's strong work ethic proved an invaluable asset during the tough years on the farm and he traveled widely as a shearer, drove bulldozers and worked at the local cement works to support his family.

     Ron Thorn Shiraz is made from the best fruit that we grow and is produced only in exceptional years. This wine is given the benefit of 20 months barrel maturation and 12 months in bottle prior to release. This is our tribute to Dad's life and his contribution to the Thorn-Clarke story."  - Cheryl Thorn Clarke

Review:

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.

Rubus Spanish Red Blend Organic is made from 70% Tempranillo and 30% Syrah.

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.

This Organic Red Blend from Tierra de Castilla is 70% Tempranillo and 30% Syrah. It’s made in a Rhone style, with whole berry fermentation proceeded by skin contact. You’ll find a dark purple color, rich cherry fruit, freshness and a surprisingly long finish that’s almost too good to be true for a value wine.

Ruttenstock Gruner Veltliner is made from 100 percent Gruner Veltliner. 

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

The wine offers a touch of pear, spice and dried fruit aromas on the nose, and exotic fruit characters. Minerality emerges from the primary rock soils, followed by an elegant and lively finish.

The wine offers a touch of pear, spice and dried fruit aromas on the nose, and exotic fruit characters. Minerality emerges from the primary rock soils, followed by an elegant and lively finish.

Chicken and pork dishes, good food companion to many dishes.

Chateau Sainte Catherine Bordeaux Blanc is made from 67% Semillon and 33% Sauvignon (Sauvignon Blanc and Sauvignon Gris).

A clear and brilliant color. The first nose reveals the minerality of our terroir (limestone subsoil). Fruity and delicate aromas come to sublimate this nose in a second time. On the palate, the wine is round and charming with sustained aromas throughout the tasting. (Small red fruits and white flowers).

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. 

Review:

"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts

Sake Eikun Junmai Ginjo Water Lords is made with Iwai rice.

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.

Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute  94 points (Exceptional)

RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768

Saumaize Michelin Pouilly-Fuisse Ronchevats is made from 100 percent Chardonnay.

Powerful and warm wine offering quince and sweet fruit aromas. Thick and toasty. Rich and well textured.

Review:

"The 2020 Pouilly-Fuissé Les Ronchevats, which comes from Triassic clay soils, has a slightly more honeyed bouquet and as such, maybe does not quite transfer the terroir as much as the Domaine's other cuvées. The palate is actually better than the nose, quite saline and energetic, very focused with a lovely bitter edge emerging towards the finish. Maybe the aromatics will up their game in bottle? Give it a couple of years.

- Neal Martin" - Antonio Galloni's Vinous (August 2022), 90+ pts