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Pernot Belicard Puligny Montrachet Premier Cru Perrieres is made from 100 percent Chardonnay. 

The grapes come from Puligny Montrachet, from a small parcel of 1.28 acre.

The wine offers an intense and expressive nose of white flowers and stone fruits. A precise and elegant palate, beautiful concentration and a stony mineral character that echoes the typical Puligny Montrachet terroir. Citrus and orchard fruit flavors, a fresh and long finish.

Pair with lobster Soufflé. Grilled mullet fish with hazelnut biscuits and asparagus, Turbot Filet with vegetables …

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Philippe Milan Pommard AOC is 100% Pinot Noir

This wine has been aged in Oak (25% new Oak)

This is a little more structured and the style goes more toward the "vin de garde", or wines meant to age. This wine needs some food, or sometime in the decanter right now. It is well structured and reminds me of a Volnay. As a matter of fact, the parcel is located right next to Volnay. The finish is long and still quite juicy with chewy tannins lingering. 

Pierre Olivier Sparkling Rose NV is a value sparkling rosé, made with Tempranillo grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
This wine is aromatized with a very little amount of Raspberry flavor, giving a nice mouthfeel, with an extra aromatic boost.

The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.

"Pale pink salmon. Just a touch off-dry, this is a very pleasant sparkler that reveals aromas of spicy red apple with a hint of cinnamon that carry through to the palate. Well made and exceedingly pleasant to drink."
- International Wine Review (Annual Rosé Report / April 2013), 89 pts

While Pieter Cuythoff humbly named the valley after his patron, Jan van Riebeeck, Riebeek Cellars feels it is only fitting that this wine, which expresses the best of its valley, should carry the name of its founder. So, in honor of Mr. Cruythoff, this range of fine wine bears his name.

Bright red berry notes and a hint of spice is balanced by a luxurious texture & an elegant, lingering, dry finish.

The Chardonnay & Pinot Noir grapes are crushed together. To ensure an array of layered fruit flavors and to capture freshness, we use only free run juice from the crushed grapes. The juice is cold fermented with selected Champagne yeast, blend with a touch of ‘spicy’ Shiraz and then left on the gross lees for 6 months where it undergoes malolactic fermentation and develops the distinct sparkling wine flavors. After the wine is stabilized and filtered it is bottled with CO2 for a Charmat style sparkling wine.

Perfect with a variety of dishes including rich chocolate desserts.

THE LEGEND

Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of  the Riebeek Valley.

TIMELESS JEWELS

While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.

From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth. 

Pioneiro Red Wine Vinho Regional Peninsula de Setubal is made from 60% Castelao (also known as Periquita), 30% Aragones and 10% Syrah

Aged 5 months in French oak barrels

The story of this wines begun more than a century ago, with the pioneering dream of Venâncio da Costa Lima: to bring good wines to every corner of Portugal. Pioneiro wine brand was created to pay homage to his vision. 
What's Unique? Pioneiro (meaning “pioneer” in Portuguese) wine vintage style label pay homage to the founder’s dream, dating back to 1914. But in a relaxed, casual way, typical of this wine producer mood.

Intense garnet color, complex nose with touches of ripe fruit, jam and spices, full-bodied flavor and a very balanced finish.

Castelao: as the most widely-grown red grape variety in Portugal it is still often referred to in Portuguese as "Periquita" or "Joao de Santarem", although that name is legally owned by José Maria da Fonseca in the Setúbal Peninsula outside of Lisbon. It is highly adaptable to different climatic conditions and its remarkable versatility enables winemakers to make a range of wines – from the easy drinking and quaffable reds and rosados to the powerful and intense reds perfectly suited to lengthy cellaring. Castelão comes into its own and is most expressive in the Sétubal Peninsula, where it makes meaty and intense wines with aromas of red berries and blue flowers that marry well with the deft use of oak.

Made from 15 year old vines planted on sandy soils.

Classic vinification at controlled temperature (25 °C) with prolonged maceration for phenolic extraction. Wine went through malolactic fermentation. 
It was aged 5 months in French Oak barrels.
Wine was slightly filtered before bottling to avoid sedimentation in the bottle and to ensure stability.

Pasta, Cheese, red meat and game.

Podere Grattamacco Bolgheri Superiore  is made from 60% Cabernet Sauvignon, 20% Merlot, 15% Sangiovese.

#12 Wine Spectator Top 100 of 2022

The olfactory impact is of considerable aromatic intensity: it expands with notes of small, fully ripe red fruits, accompanied by clear balsamic and Mediterranean hints. In progression, typical mineral notes develop. The gustatory impact is austere, of remarkable freshness and of large volume. It develops in a balanced fusion between the broad minerality and the fine and enveloping tannins. Everything is found in the long final persistence that foreshadows a long life ahead.

Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, and medium aged cheese.

Review:

Dense and smooth, featuring black cherry, blackberry, plum, iron, licorice and menthol aromas and flavors. Fresh and featuring a spine of tannins, this finishes on the compact side for now. Shows balance, so be patient. Cabernet Sauvignon, Merlot and Sangiovese. Best from 2025.

-Wine Spectator 97 Points

The 2019 Bolgheri Superiore Grattamacco (a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Sangiovese) is a real beauty and shows very nicely today based on advancing vine age alone. Cabernet Sauvignon and Syrah vines show great results after seven years, whereas Merlot and Sangiovese vines need a few more years before they start to show that extra degree of complexity, the winemaking team tells me. This is a complete and beautifully balanced wine that shows soft extraction and especially sweet tannins. It fermented in truncated conical oak vats and finished in barrique for 18 months.

-Wine Advocate 97 Points

Poggio San Polo Podernovi Brunello di Montalcino is made from Sangiovese. 

Intense ruby red in color with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy aging, while patient cellaring enhances the wine during ageing in the bottle.

Review:

Lovely purity of fruit with ultra fine tannins and depth, finesse and complexity. Black cherries, cedar and some flowers. It’s full-bodied with very fine tannins that drive the finish. Give it a year or two to open more, but already so enticing. Drink or hold.

-James Suckling 96 Points

The San Polo 2015 Brunello di Montalcino Riserva (with 8,000 bottles produced) is a textured wine with hearty fruit and touches of smoked meat and spice. At its core, the wine offers dark fruit, blackberry and ripe plum. The rich fruitiness of the wine cedes to campfire ash, mahogany and furniture wax. These results are sultry and even a bit flashy, with distant background tones of teriyaki and plum sauce. The wine is fermented in cylindrical oak fermenters and aged in oak for three years. We'll see this bottle hitting the market sometime after February 2021.

-Wine Advocate 95 Points

Quails Gate Pinot Noir Okanagan Valley is made from 100 percent Pinot Noir. 

As pioneers of Pinot Noir in the Okanagan Valley, the winemaking team continues to raise the bar with this annual release. Sourced from several premium vineyards and a variety of clones, the 2020 vintage saw warm summer temperatures contributing to exceptional ripe, opulent flavours and smooth tannins resulting in an exceptional Pinot Noir.

Tasting notes: 

Aromas of cherry, cocoa, raspberry, wild strawberry, lavender, dried cranberry with savory notes of sage leaf and earthy, blackberry, leather tones. A medium bodied silk feel on the palate with balanced flavors of juicy red fruit. Best enjoyed in Burgundy stemware to enhance aromatics.

An ideal match for late-season mushroom or squash risotto, seared game meats or roasted pork with wild rice and root vegetables.

Powerful and rich tasting, this wine from Joseph Wagner is velvety in texture and spicy in aroma. It drips with jammy Port like flavors that are backed by fine-grained tannins that tightened a bit on the finish for a good grip. Best from 2025.

-Tasting Panel 97 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 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!

Rinaldi Follie Pink is made from 50 % Dolcetto, 45 % Merlot, and 5 % Brachetto.

Review:

"Here’s a delightful aperitif wine to brighten your spirits as you prepare dinner or relax on the patio. Flavors of strawberries and raspberries throw a party in your glass and will bring a smile to your face. The blend is dolcetto and merlot, with a little brachetto. - Dave McIntyre"
- Washington Post (May 2020), Exceptional *** - Great Value

SALE!

Rinaldi Joyful NV is made from 85 % Barbera, 10 % Cortese and 5 % Moscato

Straw yellow color, fruity with hints of apple and mint.

Joyful is a modern sparkling wine made using the method charmat process with the secondary fermentation made in a stainless steel tank.

Zone of production: Ricaldone’s territory on the hills called "Bricco Rioglio" and "Valmorana" and Celle.
Average altitude: 280 m above sea level, calcareous soil with tufa layers.
Training system: guyot with a cultivation density of about 3500 vines per hectare.
Vinification: manual harvest into crates, usually in September. Soft pressing. Settling in steel vats to have a natural clearing of musts. Further temperature and pressure controlled fermentation.

Joyful is great as an aperitif but also pairs very well with seafood.

Review:

"Golden yellow color. Aromas and flavors of hazelnut, cocoa, and vanilla, dried cherry multi grain bread, valencia orange, and over ripe melon with a satiny, bright, effervescent, dry light-to-medium body and a stimulating, medium-length finish with notes of fruit and nut multigrain biscuit with dried red fruits, toasted hazelnut, watermelon rind, and lime zest. Citrus forward and bright with a subtle hint of salinity makes this sparkling completely crushable yet sophisticated enough to bring to dinner."

- Beverage Testing Institute (November 2022), 93 pts - Gold Medal

Rinaldi Malvasia di Castelnuovo Don Bosco Tasting notes: Frizzante style, with hints of black pepper, cherries and red fruit notes. A frothy, & slightly sweet aperitif…

Vines are planted on limestone soils. Only 63 hectares exist of this very small DOC of Malvasia di Castelnuovo Don Bosco. Grape varietal is Malvasia di Schierano.

Pairs well with dessert and Asian food.

Roland Champion Champagne Blanc de Blanc Grand Cru 100% chardonnay.

Champagne with rich and structured aromas. Very pleasant and generous roundness, nice length in mouth. Golden color with buttery and fruity aromas. All the expression of a magnificent terroir for your most pleasurable moments.

Manual harvest; then pressing immediately to avoid oxidation & preserve quality. Free run juice only. Aged six years sur lattes.

It matches magnificently with foie gras!

Roland Champion Champagne Blanc de Blancs Grand Cru Vintage Brut Grand Eclat is 100% Grand Cru Chardonnay from the chalky soils of Chouilly.

This Champagne is full of elegance and finesse. Very complex nose, with a bouquet of aromas dominated by honey, brioche and notes of dried fruits, hazelnuts and sweets. Perfectly matured.