Products meeting the search criteria

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.

Rinaldi Red Dream is made from 100% Malvasia

this wine is obtained with  a cold maceration (13° C) for 48 hours. We work in this way just to extract the color and the wine scent from the peels.
Then we soft press the grapes and we separate the solid part from the liquid part and we have the juice.
Then we keep the wine at 0 degree Celcius (32 degrees Fahrenheit) temperature and we have a natural cleaning of the must.
When we decide to bottle it the temperature increased at about 17 degrees Celcius, and when we reach 5.5% Alcohol by Volume and the desired atmospheric pressure is obtained, about  2 atmospheres, we block the fermentation with the cold and we filter it again and
finally, we put it in bottle.
The wine is ruby red but not too deep, fruity and pleasant. It's a dessert wine, it is possible to appreciate it at his best if you serve it chilled.

This frothy and fruity red wine delivers flavors of honeysuckle and black pepper. Light, fun and exciting; it’s great for parties and light fare. 100 % Malvasia Nera.

"The non-vintage Rinaldi Red Dream, which comes from 100% Malvasia Nera, has about 7% alcohol, so it is slightly more potent than its two siblings. Gorgeously fresh and frothy, with loads of cherry, honeysuckle, spice box and spring flowers, this is an exciting party wine that is brilliantly packaged, and I doubt a person can be found who would dislike it. However, these wines are meant to be drunk in their exuberant youth, so this one as well as the following two efforts should be consumed over the next 6-12 months."
- Wine Advocate (Issue 201, June 2012), 90 pts

"This Wine is a bit heavier than a bracchetto, but it shares the sweetness, effervescence and low alcohol that make it a delicious dessert wine. The added weight suggests pairing it with desserts that include ice cream."
- Washington Post (February 8th 2012), **

Robert Mondavi Winery The Estates Red Blend is made from 49% Cabernet Franc, 47% Cabernet Sauvignon, 4% Petit Verdot.

Robert Mondavi’s vision was to elevate Napa to the world stage. In celebration of his achievement, our Napa Tier wines are sourced from distinctive vineyards throughout the Napa Valley and truly emulate a classic Napa Valley style.

 Aromas of blackberry, cherry, toasted almond, bay leaf and mocha. Luscious ripe cherry and cassis, with savory notes of dried herbs and toast. Rich, weighty, and mouth-coating, with classic fine To Kalon tannins.

Review:

This has a pretty fragrance of violets, green peppercorns, salted olives, blackcurrants and black raspberries. Creamy, salted dark chocolate and praline to follow. Medium-to full-bodied with fine-grained tannins. Delicious and superbly balanced. 50% cabernet franc, 47% cabernet sauvignon and 3% petit verdot.

-James Sucking 94 Points

The 2019 Red Blend Estate comes all from the To Kalon Vineyard and is close to an even split of Cabernet Franc and Cabernet Sauvignon. It's a clear step up over the base Red Blend and offers terrific, full-bodied aromas and flavors of darker fruits, dark chocolate, violets, and a kiss of spring flowers. With silky tannins, terrific balance, and outstanding length, it's going to evolve for 15 years or so.

-Jeb Dunnuck 94 Points

"Opaque ruby. A complex, beautifully structured wine from Europe’s hot summer of 2003. Lively spicy, toasted aromas and a ripe and generous palate with layers of rich, dense flavors of dark fruit, chocolate, tobacco, spice box and a hint of marmalade. Finishes dry and long with still firm tannins. A delicious Port that should be paired with Roquefort and other blue cheeses."
- International Wine Review (Succulent Sweet Wines for the Holidays: The Best of 2018), 92 pts

Rubus Chardonnay Colchagua Valley is made from 100 percent Chardonnay.

Attractive yellow color with some green tones. Its intense varietal character reminds one ripe fruits like pineapple, with notes of melon and honey well harmonized with oak. In the mouth it is full, rich and buttery.

Grapes are harvested in the morning in order to avoid high temperatures.

At the winery, the grapes are gently pressed.
Alcoholic fermentation is held between 15º and 16º Celsius.
Then, 25% of the wine goes into American Oak barrels for 3 months.
After this, the blend is made, clarified, cold stabilized and filtered. Right before bottling, the wine goes through an on-line filtration system (plate and sterile membrane) to ensure microbiological stability

As far as the food pairing, it is delicious with pasta, fish, seafood and mild cheeses. It is also delicious on its own as an aperitif.

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.

Wachau Riesling is dry and often defined by high levels of dry extract (due to a lengthy ripening period) and a pleasing freshness (due to dramatic temperature swings between day and night). Sedimentary soils of sand and stone give Kirchweg Riesling a dense mineral texture and fine fruity flavors.

Review:

Welcome to the dark side of Wachau dry riesling! Deep and delicately spicy nose that’s full of mystery. Incredible concentration and massive wet stone character on the very precise medium-bodied palate. Radical mineral energy and garden herb freshness at the enormously long and tightly-focused finish.

-James Suckling 98 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 Modus Primo Toscana IGT Italian Red Wine is the evolution of Modus, showcasing quality fruit from three Tuscan vineyards on Ruffino's Poggio Casciano Estate, each one representing the best that this centuries-old wine region terroir has to offer. This Ruffino wine opens with a bouquet of ripe cherries and orange zest, followed by layered balsamic notes and spicy hints of sweet tobacco and vanilla.

Review:

Ripe and lively in its sensory profile, it shows notes of black plums, blackberries, sage and laurel. Juniper berries describe the secondary scene. Full body, elegant and relaxed on the palate, it closes modern and captivating. Better from 2023.

-WineCritic.com 94 Points

Ruffino Romitorio di Santedame Chianti Classico Gran Selezione DOCG is made from 90% Sangiovese, 10% Colorino.

Romitorio di Santedame, a limited-production Gran Selezione from Castellina in Chianti, pays homage to a rich history while embracing a bright future. It originates from a single vineyard within the Chianti Classico's "golden basin" (Conca d'Oro) and is crafted from an exclusive blend of Sangiovese and Colorino. The latter is a native Tuscan grape variety that was nearly extinct but has experienced a revival through dedicated research and promotion efforts.

Fruity aromas typical of Sangiovese, including black cherry and ripe plum, with violet and complex chocolate and black pepper notes. The palate offers sweet tobacco and balsamic hints, while its balanced structure with refined tannins and lively acidity makes it suitable for extended aging.

Review:

You feel the oak here, suggesting vanilla and clove character, but it’s very well complemented by the dark fruit, ranging from blackberries to mulberries to dark cherries. Full-bodied, dense and decadent with a regal structure and muscular tannin backbone. The acidity cuts nicely through on the long finish and provides freshness. Drink from 2024.

-James Suckling 94 Points

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).

Importer Sale

Sainte Victoire Cotes de Provence Rose is made with 50% Grenache, 30% Syrah, 20% Cinsault

Bright, crisp, fruity rosé from Provence.

Sainte Victoire became its own AOC within the AOC Cotes de Provence in 2005. It is more demanding in term of yields, vinification and quality than the general AOC Cotes de Provence. Green harvest and in the cellar, using a sorting table in order to keep only the best grapes for the macerations.

A natural match to enjoy with salad, chicken, grilled salmon, just simply with an hamburger or on his own, colder, during a warmer summer day.

Schwarz Thiele Road Grenache is made from 80 year old 100% Grenache vines. 

Thiele Road is a dusty track that crosses Bethany Creek at the foot of the Barossa Ranges. It is home to Jason Schwarz's family's 70 year old, deep rooted Grenache vines that produce wines with complex flavours and plenty of character.

Bouquet: The nose is floral and expressive with raspberry and pepper.
Palate: Red fruits, spice and earth with beautiful balance and structure. Medium weighted with fine acidity. A wine built on complexity and packed with interest.

Planted in 1941. The gnarled, old vines continue to produce fantastic fruit and the quality out of the 2014 vintage was evident. The vines are handpicked, 10% whole bunch and the remainder de-stemmed and into an open fermenter. Before too long the wild yeast population on the grapes kicks off fermentation and that continues with daily gentle pump overs and hand plunging until fermentation is complete and the flavour profile is just right. The wine is then basket pressed and matured in seasoned French oak for 18 months before bottling. Not filtered or fined.

 Review:

"This is an intriguing, full-weighted wine of compelling dry extract and savory, forceful length. Far from the archetype, or at least what I had construed that to be in these parts. Smoky and ferruginous, with aromas of Islay peat from a wild ferment and old vine je ne sais quoi. A darker brood, lathered with clove, anise, brush smoke and iodine, over the usual red fruited paradigm. The finish, biltong meaty and a tad drying. That said, this may well be reduction as the wine opens beautifully with time, boasting oodles of personality. Drink or hold. - Ned Goodwin MW"

- James Suckling (August 2023), 94 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:

"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

Shaw + Smith M3 Chardonnay is made from 100 percent Chardonnay.

Aiming for elegance, restraint and the ability to age, acid is bright and there’s generosity of flavor. Typically it shows white flowers, citrus, and nectarine notes. The 2021 vintage was one of the best on record. Ripe and healthy fruit resulted in a beautifully balanced M3, with great flavors, and fresh acidity right through to the long finish.   

Review:

Restrained, elegant and complex, with no hint of tropical fruit but relevant citrus and white fruit notes in this cool-climate Chardonnay. Oak integration is stunning and the wine shows personality, vibrancy, mouthwatering acidity and a precise, long finish.

-Decanter 96 Points

Siegel Gran Reserva Carmenere is made from 100% Carmenere.

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.

Siegel San Elias Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Fresh and delicate cassis tones, a great structure. Draw the cork half an hour before serving and serve at room temperature.

Smooth and fruity on the palate, the wine goes well with pasta, salads.

Siegel San Elias Carmenere is made from 100 percent Carmenere.

The nose shows beautiful red and dark fruit aromas, earthy notes and violets with balanced acidity. Supple and round in the mouth, juicy tannins, good concentration.

The wine pairs well with full flavored cheeses and lamb.

Siegel San Elias Carmenere is made from 100 percent Carmenere.

The nose shows beautiful red and dark fruit aromas, earthy notes and violets with balanced acidity. Supple and round in the mouth, juicy tannins, good concentration.

The wine pairs well with full flavored cheeses and lamb.

Siegel San Elias Merlot is 100 percent Merlot

Soft, rich and concentrated with juicy plum and blackberry fruits, soft tannins and a velvety texture.

Try with hearty stews, pasta and roast red meats.