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Burgo Viejo Rioja Reserva is made from 85% Tempranillo, 10% Garnacha & 5% Carignan.

Burgo Viejo Rioja Reserva presents with red ruby color; black pepper and vanilla flavors and some mature black fruit taste too. Well-balanced, well-structured and elegant in mouth displaying some splendid taste of fruit and bouquet too.

Burgo Viejo Reserva Wine vinification has occurred blending different grape varieties to produce an aged wine that will surely keep maturity and fullness from the vineyard until the very moment of uncorking.

VINIFICATION: Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American and French oak barrels -50% each- for 18 months.

Enjoy it with red meat and game.

Review:

"(raised in a 50/50 combination of new and used French and American oak barrels for 18 months) Vivid ruby-red. An expansive, highly perfumed bouquet evokes ripe black and blue fruits, cola, incense and toasty oak, with a sexy floral overtone. Silky and broad on the palate, offering concentrated black raspberry, cherry-vanilla and coconut flavors that become spicier with aeration. In an emphatically fruity style, showing solid closing thrust, strong persistence and gently gripping tannins. - Josh Raynolds"
- Antionio Galloni's Vinous (February 2019), 91 pts

"A ripe, fruity red with plum, berry and some orange peel and bark. It’s medium-to full-bodied with round tannins and a juicy finish. Drink now."

- James Suckling (October 2020), 91 pts

Burgo Viejo Rioja Reserva is made from 85% Tempranillo, 10% Garnacha & 5% Carignan.

Burgo Viejo Rioja Reserva presents with red ruby color; black pepper and vanilla flavors and some mature black fruit taste too. Well-balanced, well-structured and elegant in mouth displaying some splendid taste of fruit and bouquet too.

Burgo Viejo Reserva Wine vinification has occurred blending different grape varieties to produce an aged wine that will surely keep maturity and fullness from the vineyard until the very moment of uncorking.

VINIFICATION: Alcoholic fermentation in stainless steel vats at controlled temperature; aged in American and French oak barrels -50% each- for 18 months.

Enjoy it with red meat and game.

Review:

"Berry, mushroom and fresh-herb aromas. Full-bodied with round, juicy tannins and plenty of fruit. Tempranillo. Drink or hold."

- James Suckling (August 2021), 92 pts

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.

TYPE: DOCG

GRAPE VARIETY: 100% Sangiovese harvested from the oldest vineyards.

VINIFICATION: Alcoholic fermentation with maceration of the skins (25-30 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.

REFINEMENT: In Slavonian oak barrels from 10 to 32 hl for approx. 34-38 months; followed by bottle refinement of at least 6 months.

ON SALE BY:January of the 5th year after the harvest.

NOTE:

Color: intense ruby ​​with garnet reflections.

Perfume: ethereal, of red fruit and vanilla, persistent.

Taste: harmonious, with excellent tannins and structure, very persistent.

Food pairings: roasted red meats, game, mature cheeses.

Review:

A jeweled ruby color, the 2019 Brunello Di Montalcino is forward with licorice spice on the nose and opens to notes of fresh black cherries, pine, and toasted rosemary. Medium to full-bodied, it offers wonderful energy from the start, with balanced, angular structure, ripe tannins, crunchy fresh acidity, and a long finish. Avery well styled Brunello, it will be in its prime in the coming 10-15 years.

-Jeb Dunnuck 95 Points

Aromas of redcurrants and red flowers, followed by a touch of pie crust and sandalwood. Full-bodied with steely and sturdy tannins and vivid acidity. Dried-herb character at the end. Masculine and structured. Hold until 2027.

-James Suckling 95 Points

Capezzana Ghiaie Della Furbia Toscana IGT  is made from Cabernet Sauvignon 40%, Syrah 35%, Merlot 25%.

In 1979 Ugo Conti Bonacossi created Ghiaie della Furba from vineyards planted among the pebble (Ghiaie) rich soils of the Furba stream.  Originally planted with clippings from the famed Chateau Lafite estate in Bordeaux, the wine was made from Cabernet Sauvignon, Cabernet Franc and Merlot until the blend was changed in 1998 with the addition of Syrah.  The inclusion of Cabernet Franc was slowly discontinued and today the blend includes Cabernet Sauvignon, Merlot and Syrah and is made only in the best vintages

Review:

This wine starts with pine needles and crunchy red fruit on the nose, with wet slate, cedar and tobacco leaf slowly emerging. The palate turns richer, with cherries, blackberries, dark chocolate, a little tar, coffee and sambuca. Tannins are very firm and the acid vibrant through a long finish.

-Wine Enthusiast 93 Points

Carl von Schubert Maximin Grunhaus Pinot Noir is made from 100 percent Pinot Noir. 

Mark your calendars for June! Caymus 50th Anniversary Napa Valley Cabernet Sauvignon 2022 is a testament to fifty years of exceptional winemaking by the dedicated, passionate, and family-owned Caymus Vineyards. Since 1972, they have remained a beacon of excellence in Napa Valley, staying true to their roots and producing unparalleled Cabernet Sauvignon. This limited edition wine is a celebration of their rich history, tradition, and relentless pursuit of quality across generations.

Chaume Bourgogne Rouge Pinot Noir 2022 is made from 100% Pinot Noir.Color: bright ruby red

Bouquet: blackcurrant, raspberry and hints of blackberry
Bouche / Palate: smooth attack, balanced, fine tannins and smooth finish

Butterflied lamb, char-grilled steak, venison. Dishes like cassoulet or duck with olives if they're more rustic. Roast goose.

Calcareous gravels deposited by the Tunuyan river in the South of Valle de Uco and by the Las Tunas river in the North of Valle de Uco have created the two most promising growing areas of Mendoza, which are only now being developed and explored, bringing a new dimension to the wines of Argentina.

Aromas of black fruit and spices blended with mineral, graphite notes and freshness typical of calcareous soils. The palate demonstrates the power of Gualtallary combined with the structure of Cabernet Sauvignon. A fine finessed texture, which is tight and refreshing.

Vineyard: This wine is a blend of Cabernet Sauvignon from the two outstanding subregions of Valle de Uco - the power and structure of Gualtallary with the elegance and freshness of Paraje Altamira. 20-year old vines.
Soil: Sandy with calcium carbonate-coated fine gravel up to 45 cm deep

Vinification techniques are performed in the most gentle way, avoiding the use of enzymes and must amendments. Fermentation is performed with native yeast only.

Superb with grilled red meat and grilled vegetable (Argentinean Asado).

Chakana Estate Red Mendoza is made from 70% Malbec, 25% Cabernet Sauvignon, 5% Cabernet Franc

Deep red color with violet hints. Dark fruits and exotic spices with tobacco and mocha hints. Elegant, well balanced, harmonious, long persistence with chocolate flavors.

Vineyard: Gualtallary in Valle de Uco.

2 days maceration on skins in temperature controlled steel vats; 12 days fermentation with selected yeasts allowed to rise to a maximum of 28°C.

   Review:

 
"Notes of fresh blackcurrants and dark cherries with subtle hints of nutshells, cocoa and spice box. Rich and flavorful on the palate with a medium to full body and ripe, glossy tannins. Succulent, lightly spicy finish. Malbec, cabernet sauvignon and cabernet franc. Vegan. Drink or hold."

- James Suckling (February 2024), 91 pts

Lush, dare I say creamy in texture? Black currant, rich, earth, cured meat, cold ash. Dark, delicious, earth bound wine. One of the best “the Rocks” has to offer.

Review:

A great expression of this variety, the 2017 Barbera Jack's Vineyard has a ripe yet savory nose of mulled red and black fruits, dried herbs, flowers, and new leather. Medium-bodied on the palate, with light, polished tannins and beautiful balance, it's another ethereal, elegant version of this cuvée to enjoy over the coming 7-8 years.

-Jeb Dunnuck 92 Points

Chateau Cabrieres Cotes du Rhone Rouge Vieilles Vignes is made from 50% Grenache and 50% Syrah.

Château Cabrières’ Côtes du Rhône vineyard is located south of Orange, on the edge of Châteauneuf-du-Pape. The area of ​​the vineyard is 1.53 hectares. The soil is comprised of clay-limestone mixed with pebbles.

Bright cherry red color with an expressive red fruit nose (strawberry and raspberry). Soft tannins in mouth, with freshness and spices. This CDR tastes like a baby Châteauneuf-du-Pape!

Pairs with charcuterie, pizza, pasta and mild cheeses.

Segries Tavel Rose is made from 50% Grenache, 30% Cinsault, 15% Clairette, 5% Syrah. The age of the vines is 30 years. Traditional vinification at low temperature, "vin de saignée" with a maceration during one night in cement vat.

This is large for a Rose...structured and focused, with the color of dark ruby. The nose is loaded up with fresh fruit. Strawberry, blackcurrant, and raspberry beam from the glass. On the palate, the mouth-feel is ripe and succulent. It has strength, but maintains its fresh and crisp expression. The finish is filled with Asian spice and slight hints of smoke. Drink this juice now or over the next year or two.

Chateau Vermont L'Ame Grand Vin de Bordeaux is made from 40% Merlot, 30% Cabernet Franc and 30% Petit Verdot.

L'AME de Vermont represents the culmination of 10 years of dedicated work, derived from select grapes of Chateau Vermont's best parcels, chiseled to be the ultimate extraction of their terroir and Spirit. This cuvée is the Winemaker's soul. It is a reflection of the requirements, precise work and desire to achieve perfection.

A rare and confidential wine, vinified and matured in new oak barrels. Fine wine, elegant and well-balanced, with vanilla notes coming from the oak aging and subtle scents of ripe black and red fruits. A beautiful structure and great aging potential.

Chavy-Chouet Bourgogne Blanc Femelottes is made form 100 percent Chardonnay.

This is a charming, rich, focused and delightful white. Medium-bodied with a smooth texture, the wine has a fresh backbone of acidity, clean apple and citrus flavors, and an excellent balance. A most refreshing quaff and one that is great value. A delicate, expressive wine of exceptional quality.

The grapes from this wine are grown from the Puligny-Montrachet area. (either outside of the AOC limit or with younger vines).

The grapes from this wine are grown from the Puligny-Montrachet area. (either outside of the AOC limit or with younger vines).
Aged 10 months in oak barrels (10% new, the rest in 2-3 year old barrels).

Chavy-Chouet Meursault Clos des Corvees de Citeaux is 100 percent Chardonnay

Aged in new oak barrels (Allier).

The Clos des Corvees de Citeau is a .96 hectare vineyard located in Meursault. It was part of the appellation of l'Ormeau; an old property of the Cistercian monks who made a two meter wall around the vines. The tall walls create a micro-climate that encourages early growth and ripening. 

Thanks to its clay rich soil, the vineyard produces a rich, opulent and luscious wine that can be enjoyed young. This is a powerful and elegant white Burgundy; expressive, fresh and fruity with intense and strong flavors.

"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.

After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.

Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.

"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.

After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.

Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.

Clif Lede Cabernet Sauvignon Stags Leap  is made from 82% Cabernet Sauvignon, 8% Merlot, 7% Cabernet Franc, 3% Petit Verdot.

Our Stags Leap District and Calistoga estate vineyards build the foundation of this wine with support from valued grower sites located in Oakville, Rutherford, and Howell Mountain. Composed of small batches from a variety of blocks of varying age, this wine represents a diverse range of carefully selected rootstocks and clones. Yields are maintained at sparse levels, with a focus on canopy management and vine balance. The resulting blend boasts a remarkable depth and complexity that is quintessential Napa Valley.

Grapes were picked in the darkness of the early morning hours. The freshly-harvested fruit immediately underwent rigorous selection by our three-tiered sorting process, which included our cutting-edge optical sorter. Whole berries were gently delivered by gravity to tank using our crane system, minimizing disruption of berry integrity. Cold soaks lasted approximately seven days, and fermentations were managed via a combination of délestage, pumpovers, and punchdowns. Extended maceration ranging from four to five weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in French oak barrels, 48% of which were new, for twenty-one months.

Elegantly soft and lithe the 2021 coaxes the taster with warm dark chocolate and luscious black cherry aromas. More graphite, chocolate cake, crushed mulberries, and iron notes leap from the glass. The entry is filled with dark fruit flavors of cassis, blackberry, and blue berries and they’re all tinged with floral notes of jasmine and violets. The polished tannins along the finish feel Cashmere-like and beg the taster for another sip. – Christopher Tynan, Director of Winemaking

 Review:

So silky and drinkable at the first sip, this well-concentrated wine feels tight and restrained with more tastes, holding its trove of black fruits, cedar, cinnamon and dark chocolate in a rich blanket of extra-fine tannins. Its complexity, layering and lingering finish are something special.  

-Wine Enthusiast 94 Points