Chappellet Grower Collection Calesa Vineyard Chardonnay is made from 100 percent Chardonnay. 

The Calesa Vineyard Chardonnay draws you in with alluring aromas of tropical flowers, summer melon, nectarine, lemon zest and guava, as well as French oak-inspired hints of melted butter and baking spices. On the palate, finely tuned acidity and a creamy, mouth-filling texture add depth and nuance to lush layers of stone fruit, lemon custard, pineapple and passionfruit, all of which culminate in a lingering fruit and spice finish.

Review:

The 2020 Chardonnay Grower Collection Calesa Vineyard is floral, with delicate tropical fruit of melon, orange blossom, and sweet baking spice. The palate is medium-bodied, with a silky texture and notes of toasted vanilla bean, ripe pear, and almond. A well-made wine, it cleans up with lingering floral perfume. Drink 2022-2030.

-Jeb Dunnuck 91 Points

Chateau de Saint Cosme Gigondas Le Claux is made from 95% Grenache, 5% Syrah.

Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1490. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.

Château de Saint Cosme Gigondas Le Claux is the estate’s oldest vineyard and sits near the entrance to the winery. “It was first planted in 1870 following phylloxera. My uncles thought it wasn’t producing enough fruit and planned to uproot it in 1914,” says Louis Barruol, but “World War I interrupted that plan.”

The 1.8-hectare Le Claux—meaning “Clos” in old French—is a field blend of predominately Grenache. Louis Barruol believes 10% of the vineyard is from the original 1870 planting. Vines are replaced by massal selection and the average vine age is 60-years. The wine is made with whole cluster fermentation from indigenous yeasts, is aged in 20% new 228-liter barrels, and bottled without fining or filtration.

Tasting Notes

Brilliant violet color. Displays pungent, mineral- and spice-accented cherry, black raspberry, potpourri and licorice aromas, along with hints of savory herbs, vanillo and incense. Chewy and tightly focused on the palate, offering bitter cherry, dark berry and Moroccan spice flavors that unfurl slowly through the back half. It closes with firm tension, chewy tannins and excellent tenacity, leaving resonating cherry and floral notes behind. All barriques, a third of them new.

-Vinous 95-97 Points

Louis Barruol describes the microclimate of the vineyard Malleval as “very cold” which allows the grapes to retain acidity and showcase the floral aromas of the local Sérine variety. Aromas and flavors of blackberries and wild strawberries are accented by notes of peppercorns, tobacco, peonies, and violets.

Syrah, with its deep flavors and firm tannins, is a natural match for grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions. Seared venison or beef with black pepper and thyme or a Moroccan tagine of pigeon or chicken are complimented by the spicy characteristic of Syrah. 

Review:

Stacks of dark forest berries plus notes of smoke, pepper and tar make this a very expressive St.-Joseph. Impressive depth and ripeness for the 2021 vintage on the front and mid-palates, then the stony minerality kicks in giving it more power at the sleek and structured finish. Drinkable now, but best from 2024.

-James Suckling 93 Points

Chavy-Chouet Bourgogne Blanc Les Saussots is made from 100 percent Chardonnay. A medium yellow straw color in the glass. On the nose, you will find layers aromas of cured lemon and hints of coconut and mango. On the palate, the juice has clean flavor, fresh acidity, and excellent balance. Vanilla notes follow through to the slightly creamy finish. 

The grapes from this wines are grown from the Meursault area. (either outside of the AOC limit or with younger vines).

Seafood, fish, salad or by itself as an aperitif. 

Drink this one now or over the next 3 to 4 years.

Named for the former Ranch owned by Butch Cassidy and the sundance Kid.

Cholila Ranch Malbec is made from 100% Malbec. The estate-grown grapes are manually harvested, carefully sorted, and destemmed. The wine undergoes traditional maceration for 21 days with selected yeasts. Cholila Ranch Malbec is aged both in American and French oak for 9 months, followed by a minimum of 6 months bottle aging prior to release.

Deep purple color. Aromas of ripe plum and mulberry with violet hints. Ripe black fruits and fig on the palate with touches of smoke and vanilla. A truly powerful yet balanced wine with a persistent finish.

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Collemattoni Brunello di Montalcino Riserva is made from 100 percent Sangiovese.

Intense ruby red with brilliant burgundy reflects in color. Reminiscent of wild black fruits, vanilla and spices on the nose and dry, warm, slightly austere but velvety in the palate.

This wine comes from the oldest vineyard of Collemattoni: Fontelontano. Less than half hectare. It's one of the few Single Vineyard Brunello di Montalcino riserva.

Coming from a parcel with 15-18 year old vines planted in sandy clay and marl soils.

Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration following by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed. The delestage and the pumping over are then spaced out along the process. 
Wine is slightly filtered before bottling.

 Review:

This is intense with aromas of dried cherries, sweet licorice, cloves, crushed walnuts and hints of chocolate and undergrowth. Full-bodied, deep and structured with taut, tightly packed tannins. Long and persistent. Drink or hold.

-James Suckling 94 Points

Convento Oreja Memorias Reserva is made from 100 percent 100% Tempranillo.

The wine comes from a special vineyard at 950 meters altitude. The cuvee is called MEMORIA to pay tribute to good friends and great time spent together.

Deep cherry color. On the nose, the wine is elegant and well balanced with black fruits, reminiscent of vanilla and leather. Hints of spices, minerals and coffee. On the palate the wine is also well balanced and pleasant. Round and elegant with a long and pleasing aftertaste.

Pairs well with pastas, creams and soups. Likewise, these wines are ideal for more subtle and elaborate first courses, like a rice with lobster.
Ideal for grilled red meats and stews and game stews and for the typical roast lamb.

Review:

"Deep garnet to the eye, this wine has a nose of black cherry, cocoa powder and aniseed. A sense of fruit brightness permeates the palate alongside blackberry preserve, orange zest, clove, violet and milk chocolate flavors. Lingering brightness and velvety tannins make for a gorgeous, long-lasting finish. - Mike DeSimone"

- Wine Enthusiast (June/July 2023), 94 pts

Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.

This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.

1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.

Coquille St. Jacques (scallops) with leeks and cream.

Corinne  Perchaud Chablis Premier Cru Fourneaux is made from 100 percent Chardonnay.

This is the south facing portion of the slope and very hot, heavy "Fourneaux" or "oven" effect.
The wine is expressive and vivacious with beautiful aromas.
Well-balanced, round and fruity wine with a fine minerality on the finish.

1er Cru Fourneaux is located on the Fleys village and faces the field. the plots are very steep and exposed full south on soil type Kimmeridgian consists of marl clay-limestone with shallow ground and a very stony ground. After a slight settling, the juice starts its fermentation in tank, then ¼ of juice is racked in barrels. Both wines perform their alcoholic fermentation and malolactic and their aging on the lees, separately. The two cuvées are blended six months after harvesting. The wine is then filtered and is bottled 15 months after harvesting. 2013 Conditions and Harvest The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed by the vineyards. The dry and sunny weather of the second half of August brought the grapes to maturity. The harvest began on September 2 under cloudy skies.

Coquille St. Jacques (scallops) with leeks and cream.

Croix Senaillet Macon-Davaye is 100 percent Chardonnay.

Pale brilliant yellow color. Fresh nose of citrus fruits (lemon, grapefruit). Mineral and salty notes on the palate. Fresh, supple and harmonious in the mouth.

Produced from 7 different parcels of vines spread over 3.77 hectares, planted on clay and limestone based soils. Average age of the vine is 28 years. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.

Excellent as an aperitif and pairs well with grilled fish and Asian food.

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard:

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes:

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety

 Food Pairing:

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Review:

The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.

It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.

Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.

Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.

Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.

Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports

Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.

Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.

In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”

James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.

Review:

Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.

-Decanter 97 Points

A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported

-Wine Spectator 96 Points

El Ganador translates to "the winner", and given its quality-to-price ratio, we consider this Malbec a win!

Rich ruby-purple color. Displays elegant flavors of blackberries, ripe plum and robust spices, with good balance and structure. A delightful & versatile red.

Red wine made with a blend of the Listán Negro and Syrah grape varieties. Listán Negro brings an Atlantic character that’s fresh and lively while Syrah, grown on our family vineyards, provides the necessary structure for ageing in barrels. Limited production of 17,940 bottles.

Both varietals are made separately and a blending of the two is done prior to malolactic fermentation. This second fermentation takes place in 500-litre French oak barrels with different toast levels in order to increase the complexity and balance between the fruit and the wood. This wine is then aged for six months. It’s then bottle aged for six months, adding roundness and smoothness.

Appearance: Deep burgundy color with medium intensity, clear and bright.

Aroma: Complex thanks to the blending of varietals and its ageing in oak barrels. Notes of red fruits (blackcurrant or raspberry), toasted hints of toffee or caramel, with a decidedly Atlantic character. The Listán Negro grape variety gives it balsamic notes (mint or eucalyptus), making it an even more complex wine.

Taste: Ariana is a fresh, well-balanced, long-lived wine with smooth, round tannins providing structure

El Pino Club Sea Floored Pinot Noir is made from 100 percent Pinot Noir.

Sea Floored opens with aromas of cherry cola, dried cran-raspberries, and classic Sta. Rita Hills black pepper. On the palate, deep flavors of Chambord, red pomegranate and cranberry fruit are framed by moderate tannins and food-friendly acidity, finishing with hints of tobacco and oak-roasted coffee bean.

Review:

This special bottling from the Foley family packs a lot of complexity into the nose, offering aromas of bay leaf, toasted wood, light cannabis and brisk pomegranate. The palate is firm in texture and covers a wide range of fruit, from dark berry to bright red fruit, though it may be the graphite-like minerality that sets it apart.

-Wine Enthusiast 94 Points

Faust Cabernet Sauvignon  is made from 85% Cabernet Sauvignon, complemented with Merlot, Petit Verdot and Cabernet Franc.

Cabernet’s classic aromas and flavors star in the 2022 Faust Napa Valley. Delicate violet notes lift the dark fruit on the nose—black currant and briary blackberry—layered with pungent forest botanicals, leafy tobacco, graphite, and toasted spice. The velvet of fine-textured tannins backs expressive red fruit flavors on a complex palate, both sweet and savory with mocha and minerality, juicy ripe fruit and freshness.

Filippino Elio Barbaresco San Cristoforo Riserva

Made from 100% manual harvest Nebbiolo, the wine comes from the hillsides of San Cristoforo hill in Neive enjoying a south-southwest exposure. The fruity bouquet offers subtle notes of violet and raspberries, combining with spicy hints of cinnamon, cocoa and leather. Full, enchanting and elegant taste, intense with a good body.

The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 20 to 25 days. After racking, the new wine is put into 25 e 30 H Slavonian oak casks for long months. Next, it is bottled and left to age for at least an additional 24 months.

Review:

Spiced red and black fruits, licorice, Asian spice, and graphite all define the aromatics of the 2015 Barbaresco San Cristoforo Riserva, a medium-bodied, beautifully balanced, supple, elegant Barbaresco that has fine tannins and a great finish.

-Jeb Dunnuck 95 Points

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Finca los Cedros Single Vineyard Malbec is made from 100 percent Malbec.

Single vineyard wine from the Finca los Cedros vineyard in Paraje Altamira (3,600 ft. elevation). Planted in high density (8,000 plants per hectare) on calcareous gravel soils, this Malbec has a fresh & easy-drinking style with a mineral character.

Intense purple color. Plum, brambly berries, spices and an iris/violet note are apparent on the nose. Intense, fruity flavors with velvety tannins.

Fermentation with indigenous yeasts. Aged 12 months in oak barrels and concrete vats.

Excellent with roasted meats, duck, salad, pasta, pizza.

Livia Fontana Roero Arneis is made from 100 percent Arneis. 

Straw-yellow color with green highlights. Delicate, fresh and floral bouquet, rich in peach and apple flavor. Well balanced with little acidity.The wine is produced in Priocca and Castagnito, about a 2-hectare vineyard located at 250-350 m a.s.l.Organoleptic characteristics: straw-yellow color with green highlights. Delicate, fresh and floral bouquet, rich in peach and apple flavor. Well balanced with acidity.

Classic accompaniment to fish and seafood as well as any kind of starter. Excellent also with first courses or as an aperitif.