Products meeting the search criteria

Pernot Belicard Meursault Vieille Vignes is made from 100 percent.

The wine is produced from old vines Chardonnay coming from a small parcel of 1.63 acres in the village of Meursault.

This wine offers stone fruit aromas on the nose combined with tropical fruit notes and a hint of toasted oak. The mouth is wide and rich. Complex and textured, bright acidity, a good tension that brings length and balance to the wine that finishes on mineral and citrus fruits.

Pair with Ham with Epoisse cream, Burgundy Snails, Pyrénées sheep’s milk cheese.

Pierinvaletta Barbaresco is made from 100% Nebbiolo

Rich, Full bodied, Intense.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 70 years old vines planted on clay soils. 
Aged 30 months in French and Slovanian Oak barrels.
Wine wasn't filtered before bottling.

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

Far Niente Post & Beam Napa Cabernet Sauvignon is made from 100 percent Napa Cabernet Sauvignon. 

At Post & Beam, we make wines of pure expression, built on generations of hands-on experience producing acclaimed Cabernet Sauvignon and Chardonnay. Backed by the expertise and legacy of Far Niente Wine Estates, we use time-honored techniques to make exceptional wines that can be enjoyed upon release. Our expertise of winemaking at the highest level has enabled us to create wines that seamlessly unite tradition and modernity.

The 2022 Post & Beam Cabernet Sauvignon displays seductive aromas of briar patch and plum sauce on the nose before leading onto a palate that is well-structured yet elegant. Round and textured on the palate, the entry is layered with cassis and blackberry. The finish exudes vanilla, mocha, and cocoa flavors alongside resolved tannins.

Review:

Richly appointed, with dark blue and purple fruit and a plush mouthfeel. Notes of plum liqueur and freshly roasted coffee grace the palate as dark chocolate and anise entwine with the wine's well-defined structure and satin-lined tannins. Spiced red tea and sandalwood engage with more chocolate on the finish.

-Tasting Panel 95 Points

Sourced from a vineyard at 505 metres above sea level in San Vicente de la Sonsierra, the wine takes its name from the site it is located on. The soils are primarily composed of depleted limestone in the subsoil and pebbles on the topsoil. These types of soils offer long-ageing capacity, freshness, volume and structured wines.

Fresh, structured and complex, this wine is very aromatic, with intense aromas of wild black fruits, accompanied by deep balsamic aromas and licorice. A silky texture and mineral notes, it is round, powerful and polished on the palate with flavors of black fruits, prunes, balsamic and spice. A long and persistent finish.

Meat and game, either grilled, baked or stewed, pastes, creams and soups, all kind of meat recipes, roast lamb.

Review:

"Dark plums, wild berries, dried herbs and warm earth with sweet spices and discreet vanilla creaminess interwoven to the nose. A medium-to full-bodied tempranillo with chalky, calculated tannins and vivid acidity. Lively, with a bright core of fruit on the center-palate and a flavorful, spicy finish. Naturally concentrated, but extremely drinkable, too. Long and bright. Drink or hold."

- James Suckling (September 9th 2022), 95 pts

Proidl Gruner Veltliner Rameln Kremstal DAC is made from Gruner Veltliner. 

Proidl Senftenberg Gruner Veltliner RAMELN Kremstal DACBright yellow green colour with silver reflections. Fine tobacco savouriness, a bit of blossom honey, a hint of guava and pear touch, tangerine zest in the echo. Juicy, powerful, a bit tobacco, a touch of tropical fruits on the finish, mineral and salty in the aftertaste, a good food wine

Review:

 "Bright yellow green colour with silver reflections. Fine tobacco savouriness, a bit of blossom honey, a hint of guava and pear touch, tangerine zest in the echo. Juicy, powerful, a bit tobacco, a touch of tropical fruits on the finish, mineral and salty in the aftertaste, a good food wine. - Peter MOSER"

 - Falstaff (April 21st 2023, Kremstal DAC Cup 2023), 91 pts

Some wines are made for casual occasions that convey not a single place and time, but an ethos unto itself. This is where the idea of THREADCOUNT was born. Throughout California's most noteworthy coastal growing regions, vines from young to old, we were able to select from a broad array of terroirs giving us the luxury of blending a red that defies the norms.

As THREADCOUNT is commonly known, it is the sum of the threads and weft of a fabric, denoting its texture. With this red wine, we have taken an approach that takes the sum of the phenols against the natural acidity to create the most balanced and enjoyable red wine. This inaugural blend is handcrafted by Joe Wagner, a fifth-generation Napa Valley winemaker with a dedicated passion for farming grapes and making luxury wine.

Joe began in the wine business in 2001 at age nineteen. His passion and natural talent for winemaking quickly became apparent after he started his own award-winning single vineyard Pinot Noir label, Belle Glos. Joe went on to create Napa Valley Quilt which quickly became a top 10 luxury wine in just five vintages. THREADCOUNT is an extension of the Quilt winemaking style translated for more casual occasions.

WINEMAKER NOTES The grapes were harvested early in the morning so the fruit would arrive at the winery while still cool to preserve the vineyard-fresh flavors. Within this wine, we blend a combination of Zinfandel, Syrah, Petit Sirah and Merlot from Mendocino, Sonoma and Lodi. After de-stemming the berries, the fruit was cryo-extracted and then cold-soaked to soften the skins and allow for ideal extraction. During fermentation, punch-downs and pump-overs were performed in a combination of closed and open-top stainless steel fermenters in order to extract color and tannins; during this process, temperatures were kept low to build mouthfeel and maximize flavors. Finally, the wines are aged in 50% new French oak for between 12-16 months. After the wine underwent malolactic fermentation, it was racked every 6 months before the final blend was complete.

TASTING NOTES

COLOR: Dark cherry with scarlet red highlights.

AROMA: Complex aromas of black raspberry, milk chocolate, and soft hints of sweet cedar. PALATE: Bold flavors of boysenberry pie, sugar cookie, and toffee lead to subtle notes of strawberry jam and baking spice. The balanced and complex tannin structure creates a long-lasting enjoyable finish. FOOD PAIRING: Tri-tip crostini, pork ribs with mashed potatoes, or pasta with a bolognese sauce.

Realm Cellars Bard Red Blend is made from a blend of 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

The 2021 is the largest and most complex blend we've ever made with dozens of components from vineyards across the realm of Napa Valley. This vintage includes new vineyard sources from Calistoga, Rutherford and Oak Knoll AVA, allowing us to broaden our painter’s palette. The Bard is generally more approachable in its youth than some of our single vineyard bottlings, but we expect it to age for many years to come. This is our first time using a technical cork for this wine, which should guarantee consistency and improve longevity.
Blend: 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, 3% Petit Verdot, 1% Petite Sirah.

Review:

Lastly, the 2021 The Bard checks in as 83% Cabernet Sauvignon, 7% Merlot, 6% Cabernet Franc, and the rest Petit Verdot and Petite Sirah. This beauty has a killer bouquet of cassis, spring flowers, graphite, chalky minerality, and violets. This carries to a full-bodied, seamless, silky, flawlessly balanced effort revealing fine tannins, a good sense of freshness, and a thrilling finish.

-Jeb Dunnuck 98 Points

Roche Redonne Bandol Rouge Les Bartavelles is made from 95% Mourvedre and 5% Grenache.

This cuvée is named "Bartavelles" which is French for the "Rock Partridge". 

The wine is quite aromatic, with boysenberry, blackcurrant, peppery and graphite notes. Ample in the mouth with a creamy structure, soft, harmonious and elegant tannins. The finish is long and juicy. 

Excellent with grilled red meat or game. Also excellent with cheese

Flowering in the Duoro occurred in the last 10 days of May. The weather conditions provided for a perfect flowering season. The Romariz Vintage Port 2003 yielded wines of great color and supple tannins, with a vintage stamp being evident in most wines. Production: 8,000 cases. "Another bright and fruity young Vintage Port with plum, grape and blackberry aromas with just a hint of stems. Serious nose here. Full-bodied, with soft, round tannins and a long, caressing finish. A beauty."
- J.S., Wine Spectator, 89-91 pts

"Bright dark ruby. Deep, perfumed aromas of cassis, licorice, violet and minerals. Lush and high-toned in the mouth but with very good vinosity and spine. Lovely fruit-driven flavors of black cherry, blackberry and dark chocolate. Little sign of the roasted side of 2003. Not hugely concentrated but suave, supple, minerally and sweet. Finishes with ripe tannins and very good spicy persistence. A very good showing. Accessible already but balanced for medium-term aging."
- Stephen Tanzer's International Wine Cellar, 89 pts

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

The Royal Chenin Blanc Old Vines Steen is 100 percent Chenin Blanc.

As the unofficial drink of the Riebeek Valley, Chenin Blanc is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike. Packed with upfront melon fruit, the nose charms with an abundance of guava and gooseberries as well as the signature hint of honey. The palate follows through with fruit flavors balanced by a crisp acid to ensure a fresh and fruity style of wine.

Enjoy well-chilled as a lovely crisp glass on its own but ideal for al fresco dining and with light summer fare. Beautiful with salads, anti pasti and seafood.

Sainte-Marie Bourgogne Blanc Vieilles Vignes is made from 100 percent Chardonnay. 

The wine has a perfect light yellow color with green hues. Nose of white flower, sweet spice and bitter orange. Fresh and delicious attack. It shows roundness and a slight buttery note with a very saline finish that makes you slightly salivate.

Excellent with Seafood, grilled fish, clams and oysters of course. Also great with goat cheese or Comté cheese.

Aged on lees for 6 months in stainless steel vats. Adjustment of sulphites at the end of MLF and before bottling. Filtration on earth then on 1.2µ cartridge after bonding with bentonite.Machine harvest, and direct pressing with a pneumatic horizontal press. Static settling. Alcoholic and malolactic fermentation in stainless steel vats with native yeast and bacteria.

This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.

POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST

FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette

Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------

Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto. 

TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.

POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI 

FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.

PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901

FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.

POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801

FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera

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.