Products meeting the search criteria

Rubus Brut Rose is made from 60% Tempranillo, 40% Bobal.

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.

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Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.

The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.

Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.

Produced in the heart of Lodi AVA.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.

Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.

Selected by Fran Kysela MS.

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.

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Review:

“A stunning wine for this grape that is also rather easy to understand. The Reine Claude plum and peppery nose is complex, but already charming. As exciting as the simultaneously creamy and succulent mid-palate is, what makes this medium- to full-bodied gruner veltliner really stand out is the extremely long, crushed rock finish.”

James Suckling 96 Points

Rudi Pichler Kollmutz Smaragd Gruner Veltliner is made from 100 percent Gruner Veltliner. 

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.

Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Grüner Veltliner Smaragd from the Wachau is a full-bodied wine and is rich in style with notes of stone fruit, lemon, radish, and arugula.

Review:

I have heard gruner veltliner dismissed for supposedly not being elegant, but this is an extremely elegant example! Very complex nose of snow peas, green beans, wild herbs and green pepper. On the medium-bodied palate, this remarkable gruner veltliner has a discreet succulence, but what makes it amazing is the way it glides so gracefully over the palate, then splash lands in a deep pool of wet stone minerality. Underplayed power and concentration!

-James Suckling 97 Points

Ruffino Alauda Toscana IGT is made from 40% Cabernet Franc, 35% Merlot, 25% Colorino.

An elegant, full-bodied wine, Alauda is a harmonious sum of its parts. Rich with varietal flavors of plum and cherry from the Merlot and layered with ripe berry flavors from the Cabernet Franc, and unique balsamic and dark chocolate notes from the Colorino. The extended oak aging process integrates the blend while providing tertiary flavors of sweet spice and soft, elegant tannins for a lingering finish. This wine will age gracefully for decades.

Saint Pierre Saint Julien is made from 79% Cabernet Sauvignon and 21% Merlot.

Chateau Saint-Pierre Saint-Julien 4th Grand Cru Classé boasts a rich and brilliant purple color, a complex aromatic expression marked by beautiful ripe fruits combined with soft spices, chocolate and licorice nuances. Well-balanced and a good texture, the palate is round and subtle, supported by velvety tannins that enhance the elegant and pure character of this Saint Julien.

Review:

"Very pretty and typical for the appellation with aromas of blackcurrants, violets and sandalwood that follow through to a full body with layers of polished tannins and a long, flavorful finish. Lasts a long time on the palate. Classic structure. Drink after 2027."

- James Suckling (January 2022), 96 pts

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).

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).

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Salvaterra Amarone della Valpolicella Classico is made from 65% Corvina, 20% Corvinone, 10% Rondinella, 5% Oseleta.

Perfume of cherries, cocoa, tobacco and black pepper. On the palate it is complex and deep, elegant and robust at the same time, harmonious and with an excellent tannin.

Amarone della Valpolicella Classico is "the essence of the territory", structured but also fresh at the same time.

Pairs with red meats, aged cheese, dark chocolate, cigars.

Review:

Abundant lively red cherries, plums and mellow milk choolate with a energetic and powerful structure, an elegant frame of velvety tannins and an attractive balsamic finish.

-Decanter 96 Points

Schwarz Meta Mataro is made from  100% Mataro (a.k.a. Mourvedre).

Meta: An abstraction from a well-known concept. Fruit sourced from Bethany and Marananga.

Dark, spicy and built for max expression. Built over a foundation of blackberry and red plums this is a punch, expressive Mataro of spice rubbed meat, tea smoke and beef jerky. All dark, brooding and masculine in its fragrance, the palate is expansive with punchy tannin and sweet cinnamon spice.

Coming from 2 different vineyards. Average age of the vines is 90 years old for the first parcel and 70 years old for the second parcel. Hand-picked, wild yeast, 72% whole bunch.
Minimal use of Oak, the majority is aged in tank in order to avoid oxydation.

Pairs with pizza, pasta, burger, charcuterie and mild cheese.

Review:

A gorgeous, glossy purple hue. Saturated dark fruit scents melding with smoked meat and violet. The tannins, a ferrous timbre. This has no pretence. Just an honest Mataro, scented with fidelity, extracted appropriately and easy to drink. Delicious! - Ned Goodwin"

- Halliday Wine Companion (August 2020), 95 pts

100% Chardonnay aged 14 months in 30% new French oak.

Review:

“Stone fruits, buttered citrus, white flowers, and a subtle hint of green almonds all emerge from the 2021 Chardonnay Buena Tierra Vineyard, a medium to full-bodied, ripe, yet elegant Chardonnay. I love its overall balance, and it brings an impressive mix of richness and elegance.”

Jeb Dunnuck, 96 points

Siegel Gran Reserva Viognier is made from 100 percent Viognier. 

The grapes for the Gran Reserva wines are the product of a careful selection of Siegel's best vineyards in the Colchagua Valley, harvested by hand, and revealing a strong expression of the land.

Gran Reserva Viognier was aged for 6 months in French oak barrels with lees stirring to provide complexity and structure. The wine shows a pale yellow color with green tones. The nose offers intense notes of white peach, grapefruit and floral aromas. On the palate the wine is balanced, persistent and presents excellent balanced acidity.

Siegel Gran Reserva Viognier is made from 100 percent Viognier. 

The grapes for the Gran Reserva wines are the product of a careful selection of Siegel's best vineyards in the Colchagua Valley, harvested by hand, and revealing a strong expression of the land.

Gran Reserva Viognier was aged for 6 months in French oak barrels with lees stirring to provide complexity and structure. The wine shows a pale yellow color with green tones. The nose offers intense notes of white peach, grapefruit and floral aromas. On the palate the wine is balanced, persistent and presents excellent balanced acidity.

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

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

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 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 Ketran Red Blend is made from 35% Syrah, 30% Petit Verdot, 25% Carmenere, 10% Cabernet Franc

Ketran is coming from the Mapuche Language and it means "plowed earth". In fact, Earth was plowed by fire from the volcanic acitivity. Ketran is a tribute to the volcanic soils that gave birth to the fantastic terroir of Los Lingues, located at the foothills of the “Cordillera de los Andes".

The wine is clean and bright in color.
The wine displays a very aromatic and elegant nose of ripe black fruit, prune and dried fig.
The mouthfeel is smooth and the length to the finish is quite exceptionnal, with sweet and fleshy tannins, balanced by a perfectly integrated acidity which gives the wine some freshness and emphasizes the presence of fruit and its ability to age.

Coming from the volcanic soils of Los Lingues, at the foothills of the Andes mountain.
The wine went through ML fermentation, it was then aged 24 months in French Oak barrels. 
The wine has been slightly filtered before bottling.

Review:

"2014 is the second release of Siegel's top red wine, made from a four-way cuvée of Syrah, Petit Verdot, Carmenère and Cabernet Franc. Plush, spicy and smoothly oaked, with some tannic backbone and a glossy finish. Needs time. 2021-30"
- Tim Atkin MW (Chile 2019 Special Report), 94 pts

Ketran is Siegel’s most ambitious wine. Debuting with the 2013 vintage, it’s a selection of the best barrel lots from Los Lingues in the Andean zone of Colchagua. The blend works very well, especially if you let the wine breathe for a few hours beforehand. The oak steps aside, and the aromas of fruit and herbs take over in a red with firm, sharp tannic structure that leaves room for the acidity—not very prominent in a warm year, but still present—to achieve balance. This blend is for the cellar.

-Patricio Tapia - Descorchados 94 Points