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Exceptionally aromatic with aromas of violets, hints of blackberry, blackcurrant and black plum on the nose. There is some spice that is balanced with fresh acidity and minerality. A long finish with ripe but firm tannins.

Dow's Senhora da Ribeira can be enjoyed anytime and pairs wonderfully with chocolate desserts and soft cheeses like creamy Stilton or Roquefort.

Review:

Rich and fruity, this wine is packed with intense black-currant flavors. It is perfumed, ripe with a good tannic background. The density of the wine and the firm structure point to a long aging process. Drink this beautifully structured wine from 2026.

-Wine Enthusiast 93 Points

Winemaking:
Senhora da Ribeira has one of the most advanced specialist wineries in the Douro, combining the best of traditional winemaking practice, evolved over centuries, and the latest state-of-the-art automated systems. Three granite ‘lagares’ for foot treading are complemented by three ‘robotic’ lagares, designed by the Symington family and installed in the quinta’s winery in 2001.
It has long been recognised that traditional treading produced some of the finest Ports, but there are some drawbacks involved in traditional treading; temperature control is difficult, there is a limit to how long people are willing to tread and they need to sleep. The winemaker’s options are therefore limited, he or she cannot order treading at different times through the night, or pull people off the picking team at will. Furthermore, emptying the traditional lagar takes a long time; in the meantime the fermentation process is accelerating away. A further handicap arose over recent years, when an increasing scarcity of labour obliged producers to look for less labour-intensive vinification solutions. The Symingtons opted to devise a mechanical means of replicating the proven method of foot treading. The result was the Symington ‘robotic lagar’, an automated treading machine which exactly replicates the gentle action of the human foot and which has revolutionised winemaking in the Douro Valley. This equipment is very expensive but the results have been so good that an increasing proportion of Dow’s finest wines are now made in these automated lagares. Approximately half of the wines for Dow’s much praised 2003 Vintage were vinified in them.
The Senhora da Ribeira’s Quinta Vintage Ports have amassed a highly impressive number of awards: three Gold Medals at the International Wine Challenge, (2008, 2006 and 2001, for the 2005, 2002 and 1999 Vintages, respectively) as well as seven Silver Medals and two Gold Medals at the International Wine & Spirit Competition (London, 2008 for the 2005 Vintage and 2002 for the 1998 Vintage). In September 2006, Jancis Robinson MW wrote, “One very exciting new bottling is Dow’s Quinta da Senhora da Ribeira 2004...this single quinta bottling demonstrates superb quality with wonderful vibrancy. Great wine in any context - not that unlike some California reds! This is definitely a wine to look out for when it is released.”
Wine Profile
The very hot climate through the summer at this vineyard results in highly complex and concentrated wines but very low yields. Colours of the musts in the fermentation tanks are always purple-black due to the very high skin to juice ratio. The old vines add further to the intensity of the wine as they make up a very large percentage of the vineyard. The resulting wine can be described as being the essence of Vintage Port, with powerful wild red-fruit flavours, leading into rich black chocolate notes, the whole balanced by complex, attractive and peppery tannins.

One of the Douro’s most beautiful vineyards, Senhora da Ribeira is located 24km (15 miles) upriver from Quinta do Bomfim in the remote Douro Superior. The vineyard commands a magnificent north bank position, overlooking a broad sweep of the Douro, directly opposite another famous Symington owned vineyard: Quinta do Vesuvio. Senhora de Ribeira was built close to an ancient river crossing, guarded by two 12th century castles on either side of the river built by the Moors during their centuries long occupation of Iberia. A small chapel dedicated to the ‘Lady of the River’ (literally: Senhora da Ribeira) has stood here for centuries and gave the quinta its name. Travellers would pause here to ask for a safe river passage and onward journey.

Senhora da Ribeira’s wines are some of the finest in the Douro and they complement those from Bomfim in the composition of Dow’s classic Vintage Ports. The quinta’s high proportion of old vines (45% are over 25 years old) is of critical importance. The old vines are very low-yielding, producing on average less than 1Kg of grapes each, giving intense and concentrated musts which are ideal for classic Vintage Port. The remainder of the vineyard was replanted as follows: 21% in 2001 and 34% from 2004, the latter involving mainly Touriga Nacional vines. This grape variety - very important for Vintage Port - now represents almost exactly a third of the total planted at the quinta. The entire vineyard has the maximum ‘A’ rating.

As with Bomfim, the consistency of the climate plays a key role, although the rainfall is only half of that experienced at Bomfim: 448mm is the 10 year average. This more extreme climate, hot dry summers and cold, equally dry winters results in wines with unique depth of colour and complexity.
As with Quinta do Bomfim, the best Ports from Senhora de Ribeira are used to make Dow’s Vintage Ports in the great and rare ‘Declared’ years. In the good year’s when Dow’s does not ‘declare’ a Vintage, the best wines of ‘The Lady of the River’ are bottled as Dow’s Quinta de Senhora da Ribeira Vintage Port. They will tend to mature a little earlier than the very rare ‘Declared’ years, but can be every bit as good as some other Vintage Ports.

Dr. Leimbrock Estate Riesling is made from 100 percent Riesling.

Typical Riesling, fresh and fruity, easy drinking. Grapes come from Brauneberger Juffer and Juffer-Sonnenuhr - one of the most prestigious vineyards in the Mosel winegrowing region. The vineyard faces south and provides the best conditions for growing Riesling.

Pairs well with barbecue meats, pasta dishes.

Dr. Loosen Riesling Eiswein is made from 100 percent Riesling. 

This vibrant, racy dessert wine conjures flavors of densely packed pear, apple and guava, with an intense, nervy edge in the aroma. It is luscious, silky and juicy on the palate, with bright acidity giving it a crisp, dynamic finish. 

Review:

This is extremely rich, yet the acidity keeps it on its toes. The palate is rich, sporting rhubarb and apricot flavors that are laced by hints of earth, coriander seed and honeyed oolong tea. It has an appealing sweet tart character that takes over and is matched by super suave texture. Shows incredible persistence through the long finish. Drink now through 2050.

-Wine Enthusiast 95 Points 

Dr. Loosen Riesling Eiswein is made from 100 percent Riesling. 

This vibrant, racy dessert wine conjures flavors of densely packed pear, apple and guava, with an intense, nervy edge in the aroma. It is luscious, silky and juicy on the palate, with bright acidity giving it a crisp, dynamic finish. 

Review:

Dr. Loosen Riesling Eiswein is made from 100 percent Riesling. 

This vibrant, racy dessert wine conjures flavors of densely packed pear, apple and guava, with an intense, nervy edge in the aroma. It is luscious, silky and juicy on the palate, with bright acidity giving it a crisp, dynamic finish. 

Lush, energetic and intense, this gorgeous 2017 Napa Valley Cabernet begins with aromas of blackberry, huckleberry and chocolate, as well as hints of mint, cardamom, clove and graham cracker. On the palate it displays lovely brightness, with firm, resolved tannins framing flavors of boysenberry and black currant. As it evolves in the glass, subtle sweet and savory notes are revealed, carrying the wine to a long, focused finish.

Review:

So complex and beautiful now with blackcurrants, olives, bark, and oyster shells. Full to medium body. Resolved, velvety and juicy tannins. Then turns firm and beautiful. 92% Cabernet Sauvignon and 8% Merlot. Drinkable now but will age beautifully.

-James Suckling 95 Points

Dutton-Goldfield Rued Vineyard Chardonnay is made from 100 percent Chardonnay. 

The nose leads with tangerine, apricot, and kiwi fruit, accented by lemon oil, orange blossom, and hazelnut. In the mouth, the fruit/floral and bright/rich theme continues, with the lychee and Meyer lemon top notes joined by Asian pear and Gravenstein apple, framed with honeysuckle and gardenia.

The dual nature of the wine makes it pair well with both rich and light fare, like lobster roll, roasted pork, or sautéed sole.

Review:

From a clone once called the Chardonnay Musque selection, this wine is highly aromatic and fresh. Juicy tropical fruit and tangerine flavors remain crisp and brilliant, leading to a complex midpalate of Meyer lemon and pear. The finish is topped by lasting, lingering layers of hazelnut.

- Wine Enthusiast 94 Points

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

Elton Bay Sauvignon Blanc is made from 100 percent Sauvignon Blanc.

Strung between serene beaches, sculpted coves and wild, rugged mountains, the coastline of South Africa stretches for thousands of miles from east to the west. Drawn to its wild beauty, many a leisure adventurers discover the pristine serenity of unnamed, secluded bays to claim as their own. 

Elton Bay Sauvignon Blanc offers tropical fruit and delicate pear drop aromatics with subtle green notes and a hint of minerality on a refreshing, crisp finish. 

Elvio Cogno Baroloa Ravera is made from 100 percent Nebbiolo. 

2017 is to be considered a very good vintage. Despite being characterized by hot and dry summer months, water reserves in the soil and September rain saved the vines from being stressed by water shortage. These factors, together with the excellent exposure of our plots and the scrupulous practices adopted in the vineyard during the growing season, allowed the grapes to fully ripen, avoiding to anticipate the harvest date too much. The 2017 wines are incredibly pleasant to drink: they are rich in crunchy red fruit, with an energetic mouthfeel, dominated by freshness and elegant tannins.

Goes well with braised meats, stewed game, roasts, and mature cheeses such as pecorino and Parmigiano Reggiano.

Brilliant garnet-red in color with orange highlights. Firm, elegant and potent on the nose, it has scents of dog-rose, mint and tobacco, scents that meld over the course of time into spice, coffee, licorice, truffle, leather and minerals. A full-bodied, rounded bouquet of great structure and balance, redolent of plum jam and withered brambles. The persistent chocolatey aftertaste is harmonious and enticing. Over the years, it gradually refines its characteristics to achieve classic elegance and composure.

Review:

Made by the estate that put this celebrated cru on the map, and showing an enviable combination of elegance and power, this stunning wine opens with aromas of wild berries, underbrush, dark spice and balsamic notes of cedar and new leather. The tense, savory palate is loaded with youthful energy, showing succulent Marasca cherry, raspberry, cinnamon and star anise framed in tightly knit, refined tannins and surprisingly bright acidity for the vintage. A mineral note suggesting iron adds depth to the close.

-Wine Enthusiast 98 Point

Elvio Cogno Cascina Nuova Barolo 2017

Born to satisfy the curiosity of consumers keen to have a more immediate understanding of Barolo, the wine is bright garnet red in color with orange tints. Pleasing and immediate, it offers scents of flowers and light, delicate spices. The mouth is agreeably rounded, juicy and fresh, with just the right balance between pleasantness and elegance. The aftertaste is very harmonious with a mineral, aromatic finish.

Review:

Attractive dried strawberry with cherry and tar on the nose. Full-bodied with powerful tannins that are dusty and intense. Very flavorful and long. Solid as a rock. Needs at least three or four years to soften and come together.

-James Suckling 95 Points

Es Lo Que Hay Garnacha is made from 95% Garnacha, 5% Moristel, Miguel de Arco and Provechón (Bobal). 75 to 100 year old vines. 

“ES LO QUE HAY -  it is what it is. A common Spanish expression, but one I like to reserve for the few old high altitude Garnacha vineyards that survive in Aragon . What you taste in the bottle is a true expression of what there is in the vineyard. It´s as simple as that.”

High altitude ancient vineyards (75-100 years) at 1,000 to 1,100 meters above sea level with Pizarra slate and quartzite soils. Completely dry grown and unirrigated, this is an inhospitable continental climate with extreme changes of temperature where mountain herbs, almonds, cherry trees and Garnacha form a breathtaking patchwork. Low annual rainfall of 200-300mm and the remarkable soils produce fine and elegant Garnacha which is punctuated by intense black fruit flavors with complex mineral, smoke and garrigue notes.

Review:

"The red 2019 Es Lo Que Hay is mostly old-vine Garnacha with 5% other grapes, mostly Moristel with a little Miguel de Arco and some Provechón (Bobal), from very stony old vineyards in the village of Villarroya de la Sierra. The grapes fermented together with 20% full clusters in concrete and were destemmed after a five-day cold soak with the natural yeasts; then the wine matured mostly in concrete with some leftovers in Flextank egg for 15 months. It's ripe without excess (14.26% real alcohol), balanced by low pH and good acidity and has a powerful Mediterranean profile, round and full-bodied, with hints of dry hay and straw and a touch of dark chocolate. The 2019s are evolving nicely and should have a positive development in bottle, and this is a good example. 8,270 bottles produced. It was bottled in December 2020. - Luis Gutiérrez"

- Robert Parker's Wine Advocate (November 2021), 93 pts

"The 2019 Garnacha Vinas Viejas is just about all Grenache (there are small amounts of Moristel, Miguel de Arco, and Bobal) from ancient vines that saw a touch of stems and aging in concrete tanks. This plump, medium to full-bodied, round, downright sexy beauty gives up lots of ripe red and black fruits as well as peppery spice, herbes de Provence, and sandalwood. It's balanced, has supple, incredibly polished tannins, no hard edges, and is just a beautiful Garnacha that has so much to love. It will keep for 5-7 years, if not longer."

- Jeb Dunnuck (August 2022), 93 pts

Faust The Pact Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 2% Petit Verdot, 2% Merlot.

Dark, exotic spice-with star anise in the lead—opens on a complex nose layered with sweet tobacco, savory herb and olive notes, and a lovely vein of graphite minerality under briar-kissed blueberry. The palate is electric, its deceptive power couched in chalky, tight-knit cannins. Black raspberry joins blueberry, with wet slate and soil-driven, iron-rich minerality spilling into a long, perfectly balanced finish, serious and hedonistic at once.

Review:

So many graphite and pencil shaving aromas here with blue fruits. Slate and tar undertones. Black and red currants. Some ash. Medium-bodied with open grained tannins. So much iron and rust with lead and mussel shell. Then turns to pine cone and cedar. Really complex and flavor intensive. Love to drink it now as a young wine. This evolves all the time. It will age beautifully. Better in three to five years. But I can’t wait.

- 97 Points James Suckling

Fayolle Crozes-Hermitage Rouge Cuvee Nicolas is made from 100 percent Syrah. 

Deep ruby red color. Nose of red and black currant fruits, pepper, spring flowers, new leather and mineral/earthy nuances. Medium bodied palate of red fruit and spice. Nice balance. Long finish and velvety.

Good match with red meat (beef, lams) or white meat (veal) in sauce, poultry and game meat. Perfect with most cheeses.

Review:

"Smoky black fruits, black olive, licorice, and iron notes all define the aromatics (which are almost Cornas-like) of the 2022 Crozes-Hermitage La Cuvée Nicolas. It's medium to full-bodied and has a focused, layered mouthfeel, ripe tannins, and beautiful length on the finish."

 - Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 93 pts

Ferme Blanche Cassis Blanc is made from 43% Grenache, 43% Cinsault, 10% Mourvedre and 4% Carignan.

Its vibrant, shiny dress is a feast for the eyes with its salmon, peach color. The nose is well defined, and precise: you will enjoy its subtle fresh fruit aromas - citrus first, then raspberry and apricot. Will your mouth be jealous of your nose ? Then try its soft yet lively body, gradually leading you to a distinctive anis finish. A wine for every occasion !

Lamb rack, shrimp skewers, osso bucco or a calzone pizza.

Ferrata Punta Drago Etna Rosso  is made from 100% Nerello Mascalese.

Pale ruby red color, elegant bouquet of red berries, spicy notes and underbrush. Great structure, silky tannins, soft and elegant.

Suitable with hors d'oeuvres of cured meats, aged cheese, meat dishes but also fish recipes.

Ferren Chardonnay Sonoma Coast is made from 100 percent Chardonnay.

 The Sonoma Coast bottling is a blend of barrels from Ferren's single vineyard offerings; Lancel Creek, Silver Eagle, Volpert, and Frei Road Vineyards. The wine is always somewhat more approachable early in its life as less new oak is used in the blend. Pure and translucent fruit is the hallmark of this cuvée. Citrus, quince, sea spray, and minerals are buoyed by refreshing acidity and a seamless finish.

Ferren Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir.

100% native fermentation (primary and secondary), long cool fermentations often lasting up to a full year, minimal lees stirring, no additions of any kind (commercial yeast, water, acid, enzymes, etc., never any fining or filtration). Aged 18 months in 15% new French oak (Francois Freres, Vosges, Troncais Forrests)

 Review:

"This red's pure beam of mulberry, griotte and blood orange pâte de fruit is racy, fresh and in perfect alignment as the flavors pick up dried anise, bergamot and iris accents along the way. Captivating for its combination of range and restraint, with a long, streamlined finish that ripples with subtle tension. Drink now through 2032. - James MOLESWORTH”
- Wine Spectator's insider (May 22nd 2024), 95 pts

Toil Oregon Pinot Noir is made from 100 percent Pinot Noir. 

Dark garnet color. Seductive aromas of black tea, tobacco, and crushed tart cherry and blackberry. Faint notes of vanilla and toast accentuate dark plumb and cherry character. The palate is seamless with silky texture and long sweetness. Classic Oregon Pinot Noir from an outstanding vintage. So incredibly pleased to present the first Toil Oregon Pinot Noir that includes fruit from Toil Estate Vineyard! It is an understatement to say our estate fruit is an amazingly positive contributor to the final blend.

Review:

Young yet already showing layers of complexity, this opens with strawberry, raspberry and cranberry fruit, along with a whiff of smoke. It's well set up with ample acidity, and aging in one-third new French oak. Toil wines need a few years to reveal their full power, as tastings of past vintages show. Aerate this aggressively and drink with pleasure now into the 2030s

-Wine Enthusiast 93 Points 

Great structure meets a lush texture in this red, with cherry and raspberry flavors that gather bay leaf and dusky spice flavors toward medium-grain tannins. Drink now through 2029. 754 cases made. 

-Wine Spectator 93 Points

Filippino Elio Barbera d'Alba Superiore is made from 100% Barbera.

This 100% Barbera shows an intense fruity bouquet with subtle vanilla and toasty notes. Full and spicy flavors, and a good body.

The grapes are pressed and the stalks are removed. The must ferments at about 26°C for 6-9 days. After racking, before the end of fermentation, the new wine is put in 225 liter Allier barriques for long months, depending on the vintage and the wine’s structure. It is subsequently moved into stainless steel vats to rest for some months before bottling.