Products meeting the search criteria

Boussey Meursault Les Meurgers is made from 100 percent Chardonnay.

The grapes for Meursault Les Meurgers are coming from the parcel located on the route to Auxey Duresses, in a horseshoe shape ravine. The grapes always reach ripeness quite early in the season. The name of this village comes from the efforts undertaken by man to plant vines in extremely stony soils. Stones that were thrown formed piles, that are called "murger".

Rich and luxurious wine, well balanced and structured in the mouth. Beautiful golden yellow in color with green highlights. It boasts aromas of toasted nuts, ripe fruit and a very delicate oak aroma. On the palate it is dry and mellow with a lingering smooth finish.

Pair with foie gras, lobster, seafood, poultry and fruit tart.

Bressia Monteagrelo Malbec is made from 100 percent Malbec.

Aged in French oak barrels for 12 months. No filtration and no fining.  

Bressia Monteagrelo combines the soul of each varietal, its intimate relationship with the origin and its deep roots with a unique terroir in the world...Monteagrelo is our family of wines and, as in any family, each one expresses their own identity and varietal personality that makes them unforgettable and unrepeatable." - Walter Bressia

Monteagrelo Malbec is sourced from vineyards in Tupungato, La Consulta & Agrelo. Planted 6,500 plants per hectare.

Attractive and intense red-colored wine with purple tones. It exhibits ripe red and black fruit aromas, mixed with vanilla, chocolate and coffee nuances. Good concentration, great structure, delicate tannins and a long, harmonious finish.

Review:

"The 2019 Malbec Monteagrelo is a blend of grapes from the Uco Valley and Luján de Cuyo, Mendoza and was aged for 10 months in French vats. Garnet red in the glass, the nose offers notes of ripe plum and oak with hints of biscuit and pepper. Slick and broad, the voluminous flow brings gentle tannins and freshness. It’s creamy at the back of the mouth with hints of fruit. - Joaquín Hidalgo"

  - Antonio Galloni's Vinous (November 2021), 91 pts

Bressia Profundo is made from 50% Malbec, 30% Cabernet Sauvignon, 10% Merlot and 10% Syrah

Profundo began during the era of “assemblages” in Argentina; wines from various grapes combined in different proportions, achieving a singular, complete wine with great definition.

The Malbec, the Cabernet Sauvignon, Merlot & Syrah come from Lujan de Cuyo vineyards 3,100 feet above sea level. Planted 6,500 plants per hectare.

Intense red color with purple tones. Delicate strawberry, blackberry aromas intertwined with chocolate, tobacco, dulce de leche and vanilla nuances. Harmonious and elegant in the mouth with a long finish.

Review:

"The 2017 Bressia Profundo is half Malbec with 30% Cabernet Sauvignon, 10% Merlot and 10% Syrah from Agrelo, Luján de Cuyo and was aged in used American and French barrels. A rich purple in color, the complex nose offers violets and white pepper with hints of ripe plum, raspberry and blackcurrant with whiffs of mint and balsam over a bed of oak. Indulgent initially, the flow grows voluminous and gentle with delicate tannins enlivened by the juicy freshness. A nuanced red of ephemeral flavor. - Joaquín Hidalgo"

- Antonio Galloni's Vinous (November 2021), 94 pts

Brulesecaille Rouge Sans Soufre Ajoute is made from  50% Merlot and 50% Malbec.

Deep purple color, powerful nose of blackcurrant and floral as well. Full on the palate with soft and ripe tannins with a fresh aromatic return.
Aging potential 5 years.

Pairs with boeuf Bourguignon, grilled vegetables and strong cheeses.

This wine is our tribute to the flagship grape variety of Rioja Baja. Garnacha has been grown in Alfaro for many

centuries in perfect balance with the local soils and climate which result in our intensely fruity wines,
full-bodied and with velvety soft tannins. Deep and brilliant cherry color; red wild berries, violet and subtle
spice on the nose; the taste sensation is rich, long, and very smooth.

Excellent when combined with red meat, pasta dishes and even chocolate desserts.

Busi Chianti Rufina is made from 100% 100% Sangiovese

Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Adapts well to both light and more substantial dishes.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence. Aspect: south-facing. Altitude: 200/350 m above sea level. Cultivation method: spurred cordon. Harvest period: from the 20th of September until the middle of October. Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Busi Chianti Rufina (Half Bottle) is made from 100% Sangiovese.

Fresh, fruity, with classic tart cherry.

Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.

Aspect: south-facing.
Altitude: 200/350 m above sea level.

Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.

Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Adapts well to both light and more substantial dishes.

Cabrieres Chateauneuf du Pape Rouge L'Esprit  is made from 50% Grenache, 15% Syrah, 15% Mourvèdre, 10% Cinsault and 10% remaining: Muscardin, Counoise, Picpoul, Terret noir, Vaccarèse, Clairette, Bourboulenc, Roussanne, Picardan.

The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.

85-year-old vines. Aged 12 months in French oak. Intense ruby color, with a dominant nose of black fruits (blackcurrant and blackberry) evolving into smoke and grilled notes. Robust tannins on the palate with a long finish.

Pair with choice red meat, prime rib and game, or try with strong cheeses and chocolate dessert.

Cantina di Verona Amarone Valpolicella Vallis Dei is made from 65% Corvina Veronese, 30% Rondinella, 5% Molinara

Color: deep ruby red 
Nose: Dried prune and blackberry with hints of vanilla and spice
Mouth: It is generously structured and velvety.

Yield: 8000 kg of grapes per hectar – after which the grapes are dried “appassimento”
Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight. It is made from selected grapes which are left to dry on racks in specially ventilated rooms until the end of winter.
Fermentation temperature between 18° and 22°C
Maceration time: 20 days

Capanna Brunello di Montalcino Riserva 2015

TYPE: DOCG

Castlebrae Sauvignon Blanc Marlborough is made from 100 percent Sauvignon Blanc. 

This is a single vineyard wine made with fruit from Castlebrae vineyard, located at the mouth of the Awatere River. The vines were planted in 2007 and 2013 giving a nice mix of maturity.

The wine has vibrant notes of lychee, bell pepper and citrus characters on the nose. Fresh tropical and grassy characters fill the front palate, the mid palate is juicy and the wine finishes with a nice, sweet edge. The palate has a unique freshness that is due to the free draining soils found at the growing site.

Caymus Suisan Grand Durif  is made from 100 percent Caymus Suisan Grand Durif.

Only 30 minutes from Napa, Suisun Valley (which became an AVA in 1982) is still largely undiscovered. With its warm days and cool nights, this pastoral region reminds us of Napa Valley in the 1960s. Known for delicious stone fruits and walnuts, it is also gaining recognition for exceptional wine. Durif is synonymous with Petite Sirah, the widely grown grape in the region – we added “Grand” to the name for its grand style. With harmonious tannins, this wine is opulent, luxuriously soft and totally enjoyable.

Cazaux Vacqueyras Rouge Cuvee Saint Roch 70% Grenache, 25% Syrah and 5% Mourvedre. 

Deep color. Intense and persistent red fruits, such as strawberry and black cherry. Expressive and delicate at the same time. The finish is long and the tannins are quite round and well balanced.

Grapes are hand picked, destemmed 100% but not crushed. About 20 days fermentation according to vintage. Aged in stainless steel tanks for 12 months and an additional 12 months in enamel coated concrete tank. No fining, light filtration.

Enjoy this wine with meat cooked in red wine sauce (such as Boeuf Bourguignon).

Chateau de Saint Cosme Gigondas is made from  70% Grenache, 15% Mourvèdre, 14% Syrah, 1% Cinsaut.

The wine shows intense blackberry and fig fruit with licorice, violets, and charcoal on the finish. It is remarkably fresh and finessed given the sun and warmth of the southern Rhône. The unique micro-climate combined with 60-year-old vines and traditional winemaking make Château de Saint Cosme Gigondas the benchmark wine of the appellation.

Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.

Review:

  This rich and impeccably balanced Gigondas has everything we look for in the wines of this appellation. What a wide spectrum of aromas with everything from raspberry to candied orange, plus a slew of delicate spicy notes and fresh Mediterranean herbs. I love the interplay of richness, fine tannins and lively acidity on the generous, but not expansive palate. Very long, refined finish. From organically grown grapes. Drink or hold.

-James Suckling 94 Points

Chateau Gaudrelle Vouvray Reserve Personelle 2009 is 100 percent Chenin Blanc

Fine Chenin Blanc typicity, with aromas of ripe apples and honeyed notes. Rich, smooth, rounded palate with great structure and weight. Has the acidity to support ageing for 10 years.

Produced from 100% Chenin Blanc planted on clay and flint stones based soils.
Vinification: aged in stainless steel tanks with temperature controlled fermentation. Aged on the lees for 4 months. 
Kieselguhr filtration.
This sparking wine is fresh and fruity. Rich and easy to drink, which makes it a wonderful aperitif. For the aficionados this is an excellent food friendly wine. Its quality makes it a great alternative to Champagne.

"The two sparkling wines should not be missed. They’re both terrific examples of how good sparkling Vouvray can be. Both are 100% Chenin Blanc cuvees, with the non-vintage Chateau Gaudrelle Vouvray Brut showing lots of effervescence and plenty of flowery brioche, buttered citrus, melon and dried apricot notes. It is crisp, fresh, and ideal for drinking over the next several years."
-Wine Advocate 90 pts

"Just off-dry, this almond- and apple-flavored wine achieves a fine balance of crispness and richness. There is just a touch of honey, intertwined with delicious citrusy acidity."
- Wine Enthusiast , 90 pts

Trois Moulins Haut-Medoc Cru is made from 52% Merlot, 33% Cabernet Sauvignon and 15% Cabernet Franc.

Average age of vines: 19 years.

Aged 8 months in French oak barrels (1 year old barrels)

This wine is ripe and firm on the palate. Flavors of black plum skin and blackberry form a rich wine that is approachable at an early age.  This wine is weighted enough to balance the intense tannins, with enough acidic structure to lift the finish.

Clos Du Val Yettalil is a Bordeaux blend of Cabernet Sauvignon with Merlot, Cabernet Franc, Petit Verdot and Malbec

The 2019 Yettalil opens with aromas of fresh blackberry, ripe plum, and racy cassis layered with hints of violet, bay leaf, and thyme. Beautifully balanced and elegant on the palate, vibrant acidity and polished tannins give way to a concentrated core of black cherry, vanilla, and cedar. The texture is velvety and plush with a backbone of graphite and dark chocolate that lingers through a long finish.

Review:

The 2019 Yettalil is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. Deep garnet-purple in color, it charges out with energetic notes of crushed black and red currants, warm black plums, and black raspberries, plus suggestions of cedar, violets, and Indian spice with a waft of tree bark. The medium to full-bodied palate is lively and well-structured, featuring firm, ripe tannins to frame the muscular fruits, finishing on a lingering fragrant earth note.

-Wine Independent 95 Points

Dark an brooding in the glass, our 2019 Hommage Cabernet Sauvignon is bursting with ripe plums, black cherries and notes of cassis. On the palate the black fruits linger and mix with a hint of crushed cassia bark and toasted oak and are surrounded by strong, balanced tannins and notes of espresso and dark chocolate. This wine is bold and sensuous with a silky texture and lengthy finish.

Our Tenma Vineyard is located in the foothills of Mount St. Helena northeast of the town of Calistoga. These 40 acres of rugged land are part of an alluvial fan spilling out from the Palisades Mountains in the northeast corner of the Napa Valley. The rocky terrain here is well-drained with a very sparse topsoil which is a perfect combination for growing world-class Cabernet Sauvignon when combined with the climate of Napa Valley. The low grape yields of these old vines result in highly concentrated wines with an elegance and complexity rarely seen, even within the famous Napa Valley. These grapes have proven to be a worthy backbone for our flagship Hommage Cabernet Sauvignon and are the reason that wine has become the pinnacle of Clos Pegase.

To craft a Flagship wine, highlighting our top Cabernet Sauvignon vineyards blocks and world class winemaking to craft a wine of balance, complexity and character.

Review:

The 2016 Cabernet Sauvignon Hommage is deep purple-black colored and reveals notes of crème de cassis, stewed plums and fruitcake with touches of licorice, Chinese five spice and hoisin with a waft of cedar chest. Full-bodied, opulent and boldly fruited with loads of berry preserves layers, it has a chewy backbone and earthy accents on the finish.

-Wine Advocate 92 Points