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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 Sauvignon Blanc is 100 percent Sauvignon Blanc.

Made in a definite herbaceous style, this Sauvignon Blanc also offers tropical undertones of gooseberries that add fruit to the palate. Well-balanced with zesty acidity; fresh & crisp.

Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation was completed, various wines were blended to obtain the best characteristics of each wine.

Very refreshing on its own and lovely with crisp salads, light seafood dishes, tapas, steamed green asparagus and aioli.

Riley's Rows 3x3 Red Blend is made from 36% Cabernet Sauvignon, 35% Syrah, 29% Merlot

Riley’s Rows "Three by Three" Proprietary Red Blend North Coast is a great wine from some of the winery's favorite North Coast vineyard sites. The Merlot is from their Brandt ranch in Lake County…which, is one of the best vineyards in Lake County. The Cabernet and Syrah are both from great Sonoma County sites.

Riley’s Rows 3 x 3 displays a nose of ripe plum and Bing cherries with a hint of cocoa. The palate opens with ripe red berries. The mid-palate offers a delicious melange of blackberry, Rainer Cherry, and nutmeg. The wine has a long finish, very balanced acidity, and soft tannins. The wine is approachable now but will age nicely for many years to come!

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.

Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

Review:

Only made in top vintages, the 2019 Shiraz Ron Thorn is 100% Shiraz from the St. Kitts Vineyard in Barossa. Killer notes of blackberries, black cherries, smoked tobacco, chocolate, and subtle menthol all define the aromatics, and it hits the palate with full-bodied richness, a round, layered mouthfeel, huge mid-palate depth, and a salty, decadent style on the finish. This monster of a Shiraz stays balanced and light on its feet and is beautifully done.

-Jeb Dunnuck 96 Points

Sei Solo Ribera del Duero Tempranillo is made from 100 percent Tempranillo. 

Named after Bach's six solos for violin, Sei Solo represents Javier Zaccagnini's vision of elegant, high-toned Ribera del Duero from the powerful, mineral soils of La Horra and the top vineyards of Barroso and Acos that are planted with old vines of 60 to 90 years old.

Displaying wonderful clarity of fruit and excellent transparency to the multi-layered flavors, there is no new oak influence on this at all, resulting in a wine that has nothing to hide behind. Deft tannins support a taut, mineral, dark fruited wine that, while tight knit and brooding is tremendously refined and vital and not at all tiring to drink. A Ribera built on elegance, refinement and nuance that promises great things for the future. A star is born.

Fermented in stainless steel tanks of small capacity, adapted to the size of every vineyard, allowing to do individual fermentation for every different plot.
Short and careful pumping over, never reaching high temperatures to respect the fruit and avoid over extraction of the tannins, gaining the full potential of elegance and finesse of the old vines. After alcoholic fermentation the wines are racked to two-year-old French barrels to undergo malolactic at low temperature ( less than 14 degrees C) . This process takes several months. When malolactic is finished, the wines are racked to 600 liter big barrels of French oak, which are not new to avoid a loss of balance and style of the wines. Aging in barrels for 20 months.

Review:

"Vines as old as 60-90 years are used for this vibrant 100% Tempranillo. Fermented in stainless steel and aged for 20 months in neutral, 600-liter big barrels, the wine is named for Bach’s six solos for violin. Dynamic and muscular, with graphite-laden, firm tannins, a chorus of black plum, blackberries, and a true “soil” component play on our heart strings. Rich, igniting the mineral soils of the region, its music is illuminating, but its sense of place is down to earth."

- The Somm Journal (April/May 2022), 96 pts

Sei Solo Ribera del Duero Tempranillo is made from 100 percent Tempranillo. 

Named after Bach's six solos for violin, Sei Solo represents Javier Zaccagnini's vision of elegant, high-toned Ribera del Duero from the powerful, mineral soils of La Horra and the top vineyards of Barroso and Acos that are planted with old vines of 60 to 90 years old.

Displaying wonderful clarity of fruit and excellent transparency to the multi-layered flavors, there is no new oak influence on this at all, resulting in a wine that has nothing to hide behind. Deft tannins support a taut, mineral, dark fruited wine that, while tight knit and brooding is tremendously refined and vital and not at all tiring to drink. A Ribera built on elegance, refinement and nuance that promises great things for the future. A star is born.

Fermented in stainless steel tanks of small capacity, adapted to the size of every vineyard, allowing to do individual fermentation for every different plot.
Short and careful pumping over, never reaching high temperatures to respect the fruit and avoid over extraction of the tannins, gaining the full potential of elegance and finesse of the old vines. After alcoholic fermentation the wines are racked to two-year-old French barrels to undergo malolactic at low temperature ( less than 14 degrees C) . This process takes several months. When malolactic is finished, the wines are racked to 600 liter big barrels of French oak, which are not new to avoid a loss of balance and style of the wines. Aging in barrels for 20 months.

 Review:

Made with Tempranillo from 60- to 100-year-old vines, this wine has a bouquet of purple plum, black currant and a hint of cedar. Plush tannins and striking acidity provide a backdrop to black cherry, Mission fig, caramel, milk chocolate and juniper-berry flavors. I did not want this wine to end; it is a gorgeous pour on its own, but to get the most out of it enjoy it alongside a Porterhouse or Tomahawk steak. Drink through 2034. — Mike DeSimone

- Wine Enthusiast (May 2024), 97 pts & Cellar Selection

Sei Solo Ribera del Duero Tempranillo is made from 100 percent Tempranillo. 

Named after Bach's six solos for violin, Sei Solo represents Javier Zaccagnini's vision of elegant, high-toned Ribera del Duero from the powerful, mineral soils of La Horra and the top vineyards of Barroso and Acos that are planted with old vines of 60 to 90 years old.

Displaying wonderful clarity of fruit and excellent transparency to the multi-layered flavors, there is no new oak influence on this at all, resulting in a wine that has nothing to hide behind. Deft tannins support a taut, mineral, dark fruited wine that, while tight knit and brooding is tremendously refined and vital and not at all tiring to drink. A Ribera built on elegance, refinement and nuance that promises great things for the future. A star is born.

Fermented in stainless steel tanks of small capacity, adapted to the size of every vineyard, allowing to do individual fermentation for every different plot.
Short and careful pumping over, never reaching high temperatures to respect the fruit and avoid over extraction of the tannins, gaining the full potential of elegance and finesse of the old vines. After alcoholic fermentation the wines are racked to two-year-old French barrels to undergo malolactic at low temperature ( less than 14 degrees C) . This process takes several months. When malolactic is finished, the wines are racked to 600 liter big barrels of French oak, which are not new to avoid a loss of balance and style of the wines. Aging in barrels for 20 months.

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 Grade Cellar Kingly Project Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon. 

"This is a noble expression of Cabernet Sauvignon"  in full regalia, with decadent aromas and a mouthfeel viscous and sleek. "This vintage of the Kingly Project Cabernet Sauvignon enters the scene"  -- Thomas Rivers Brown

Review:

The 2018 Cabernet Sauvignon Kingly Vineyard is endowed with tremendous richness and concentration. It emerges from the best spots within Block 5, which is a bit more protected from the elements. The 2018 is a bit closed today, but it has a lot of promise. Time in the glass brings out layers of inky dark fruit and the savory, minerally notes that are such signatures. This potent Calistoga Cabernet needs time to shine, but it is impressive today just the same.

-Vinous 96 Points

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

Thorn Clarke Single Vineyard Mataro is made from 100 percent Mataro.

The Single Vineyard Selection range focuses on single site, small batch wines, highlighting the true characteristics of each individual variety. Each block is hand selected by our winemaker and viticulturist each year, choosing the wines that best reflect the strengths of each individual vintage.

Striking with its inky red color and purple hues, a hallmark of a classic vintage. On the nose, briary black fruits are in abundance. Notes of Chinese five spice and currants also shine through. On the palate, blackberries and winter spice are evident. The generous and silky tannins in this wine support a long and complex finish.

The grapes were destemmed and fermented in 4 tonne open fermenters for a period of 10 days. The wine was pressed off into 10 year old oak where it was matured for a duration of 18 months before being racked in preparation for bottling. This wine has no filtration.

Tinel Blondelet Pouilly-Fume Genetin is made from 100 percent Sauvignon Blanc.

The soil is made of "caillottes" (limestone stones).
"Genetin" is a name given in homage to the original name for Sauvignon Blanc: Muscat Genetin. The Genetin bottling is normally reserved for the most powerful Cuvées in the winery. No oak.
Produced from 25 year-old vines coming from the Villiers limestone terroir, situated in Bouchot.

Traditional vinification in thermo-regulated stainless steel tanks. Following a gentle pressing the juice is then fermented at controlled temperatures before being left to mature on its fine lees to gain extra depth and concentration before bottling in the next spring.
Matured on fine lees bringing finesse to the wine and bottled late in order to let all its roundness evolve.
Yield: 55 hl/ha

A golden colored and mineral wine with elegance and finesse. Can be cellared for 2-3 years.
A mineral-laced smoky accent and citrus aromas. Elegant and powerful on the palate.
Food pairing: shellfish, goat cheese such as “Crottin de Chavignol”. Perfect also as an aperitif.

Review:

- Wine & Spirits (Regional Tasting Report, Spring 2022), 91 pts

Villa Monti Chianti Superiore DOCG Organic is made from 90% Sangiovese, 5% Canaiolo and 5% Colorino.

Ruby red color, with delicious fruity and floral aromas, with a pleasant structure and tannic density, leading to a balanced and persistent finish.

The grapes are coming from Le Tire, Paradiso La Fonte parcels with good sun exposure that gives the wine a lot of roundness and juiciness.

Red meat, Game, Cheese.

It is hard to imagine with the Lithology range receiving 298 points out of 300 for the three single-vineyard wines, that there could possibly be a wine above them. But there is, and it is our Estate wine. Blended several times very intently by masters of their craft Philippe Melka and Michel Rolland, this is the ultimate expression of our house’s work. Positive, full-bodied, and quite powerful, there’s the expected crème de cassis and blackberry from St. Helena Cabernets, with mineral, herb, subtle tobacco and vanilla, plum skins, and pie crust, purple flowers, forest-conifer notes, and very fine tannic structure. It is a magnificent, and magnificently elegant expression of this house, and when asked recently, Monsieur Rolland stated plainly to me, “oh yes indeed – this is the best one, the best yet…”

Review:

The flagship 2018 Cabernet Sauvignon Alejandro Bulgheroni comes from a selection made by winemakers Philippe Melka and Michel Rolland, mostly from Rutherford and Oakville fruit. Aged 20 months in 78% new French oak, it has incredible aromatics of black and blue fruits, spring flowers, and graphite to go with a massive, full-bodied, concentrated style on the palate that somehow stays graceful, weightless, and elegant. This tour de force in Napa Valley Cabernet Sauvignon is guaranteed to put a smile on your face over the coming 20-25+ years.

-Jeb Dunnuck 99 Points

Alejandro Bulgheroni Lithology Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

We only produced a scant 50 cases of this wine this year, far too small an amount considering how great it turned out.  There’s that typical saturated to the rim deep purple color, with intense cassis, herb, and milk chocolate, bricks and forest floor, black plum pudding aromas.  In the mouth, there’s a great balance, with notable oak and vanilla notes intertwined with dense black fruits.  It’s an opulent and plush style, yet finishes with sweet grippy tannins.

Alto Moncayo Red Veraton is made from 100 percent Garnacha. 

Veraton is the third wine Alto Moncayo produces from the Garnacha grape, from vines between 30 and 50 years old, and aged in barrels for 16 months. It is a wine with an attractive collection of balsamic notes, of chocolate and black fruits, very warm in the mouth and an extremely pleasant finish.

Review:

A silky red, offering an enticing, incense-laced range of raspberry puree and black plum reduction, dried lavender, iron and Earl Grey tea. Medium- to full-bodied, harmonious and fresh, with subtle hints of mocha and smoke enriching the finish. Drink now

-Wine Spectator 91 Points

Production notes:

Review:

If you prefer a thinking person's wine you'll run out of superlatives to describe this Riesling from Dr Loosen's Oregon project with J Christopher Wines. From a personal favourite, the old vines of the Medici Vineyard, the winemaking shows serious patience and determination. Fermented in a 3,000-liter, neutral oak German Fuder cask. It rests on the full lees for two years and is then held in bottle for three to five years before release. Aged, savoury and delicious. Aromas are savoury and saline. Lanolin, dandelion, seafoam, and beeswax with hints of fresh herbs and dried lemon peel. The palate is brilliant, savoury and bright and complex. Energetic flavours of wet slate, savoury bee pollen, white tea and lanolin notes. The finish offers crushed stone vibrancy.

-Decanter 93 Points

Argot Cabernet Sauvignon 1555 Oakville is made from 100% Cabernet Sauvignon.

Hailing from the historic Bonny’s Vineyard in the heart of Oakville. Cabernet Sauvignon vines thrive in the gravel rich soils here adjacent to the Napa River riverbed. Roots plumb deep into the valley floor, while vine canopies harvest Napa Valley’s plethora of summer sunshine. These conditions conspire to deliver unerringly perfect Cabernet Sauvignon grapes.

Pouring a deep opaque red-violet, 1555’s Cabernet personality leaps from the glass balancing opulent fruit, damp earth, chilling minerality and an alluring spice note that keeps pulling us back for more. Exquisitely ripe tannins provide a refined, velvety structure, delivering the deep and seductively rich palate. The pedigree displayed in the glass is undeniable.

Review:

"Deep garnet-purple in color, the 2019 Cabernet Sauvignon 1555 Oakville wafts sensuously out of the glass with redcurrant jelly, black raspberries and rose oil scents, followed by a cassis and black plums core, with emerging suggestions of cinnamon toast, cedar and pencil shavings. The full-bodied palate is fantastically fragrant, delivering red and black fruit layers accented by floral and exotic spice nuances, supported by super ripe, velvety tannins, finishing long and perfumed. 250 cases were made. - Lisa Perrotti-Brown"

- Robert Parker's Wine Advocate (November 2021), 95+ pts

Among the tapestry of historic vineyards in Napa Valley, there are a few standout names, but even fewer sites, if any, involve the rare combination of legendary wine, romance, and a touch of mystery. Bonny’s Vineyard is such a place. This four-acre vineyard in the Oakville District is both a special piece of land and a unique part of Napa history. It was planted in 1974 by Justin Meyer, the winemaker and co-founder of Silver Oak Cellars, as a gift to his wife, Bonny. Ideally situated in a gravelly spot adjacent to Conn Creek on the valley floor, Bonny’s Vineyard was responsible for a memorable string of Silver Oak vintages over the course of two decades.

Justin Meyer stopped producing the Bonny's Vineyard designate after the 1991 vintage. After replanting in 1999, the family has again decided to make a single vineyard bottling. True to the orignal, this is 100% Cabernet Sauvignon aged in 100% American oak barrels for almost 3 full years. The nose exhibits dark fruit aromas of cherry and plum mingling with cedar and cardamom and a hint of eucalyptus. The palate is the heart of this wine, with concentrated fruit on the entry and luscious, silky tannins filling the mouth with an almost endless finish.

As distinct and impressive a terroir as we farm in the Napa Valley. The rocky, gravel-rich soils contribute a distinct sauvage/mineral character, creating a stunning complexity to play off of Cabernet’s natural robust and fruit-driven personality from Oakville. In 2021 Argot added a new vineyard block to our holdings at Bonny’s. Deeper gravel and the famously low-yielding Disney clone conspire towards awesome complexity, and a deeply mysterious, brooding personality. A wholly different Cabernet from its 2021 siblings that you will not want to miss. Only 150 cases produced.

Review:

"Opaque purple-black colored, the 2021 Cabernet Sauvignon Bonny's Vineyard prances out with showy scents of Morello cherries, wild blueberries, and black raspberries, leading to a core of black currant jelly and violets. The full-on, full-bodied palate is densely laden with black and blue berry layers, framed by fine-grained tannins and well-knit freshness, finishing long and earthy." 

- 97 Points, Lisa Perrotti Brown, The Wine Independent

Our first wine in working with the vineyards owned by the Leonardini family of Whitehall Lane. A tribute to them and, more crucially, the numerous Leos—by both name and astrological sign—in our life.

Our most quintessential Napa Valley Cabernet Sauvignon, exhibiting brilliant purity, profound depth of fruit, focused acidity and fine tannin structure. This is Rutherford in full flight as soaring black fruits push forth over subtle earth notes that all dazzle on an invigorating, lively palate structure. While each of Argot’s three Napa Valley wines offer their own distinct take on the variety and terroir, it is the Cuvee Leo’s that is the most classic and exemplary.

Argot Pinot Noir Sonoma County is made from 100 percent Pinot Noir.

Everything you have come to expect from an Argot Pinot Noir, shone through the filter of a textbook-perfect vintage. We simply can not get over the quality of fruit this wine displays! Intense, yet fresh; fruity, yet spicy; brambly, yet juicy; immediate, yet lingering. A Pinot Noir that displays the variety’s natural come-hither attitude, while succinctly capturing its intriguing nature. There are not enough superlatives to describe this wine. Almost too easy to love!

VINEYARD   Multiple vineyards throughout Sonoma County, including both valley floor and high-elevation hillside sites
PRODUCTION   600 cases
VARIETAL   100% Pinot Noir
CRUSH   Night harvested by hand beginning in mid-September, concluding at our coolest sit on October 13. Cluster and berry sorted by hand, de-stemmed, no crushing
FERMENT   7-day cold soaks, followed by native fermentation in open-top containers, with the grapes fermenting on their skins for an average time of 14 days.
AGING   16 months, French oak barrels, 7% new, remainder once-used.  Never racked prior to bottling.  Bottled un-fined, unfiltered.
NOTES Singularly great. 2018 was an all-time vintage for California’s North Coast, achieving rarely before experienced heights. A mild summer gave way to Autumnal perfection, allowing cooler areas the opportunity to ripen their crop while chemistries remained perfect. What arrives in bottle is nothing short of a pinnacle representation of Sonoma County Pinot Noir — profound depth of pure, red Pinot Noir fruits, caressing textures balanced by deep minerality and a quenching acidity.