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Intense ruby red color with purple tints.
On the nose, the wine shows some intense notes of red fruits, especially cherry and slight hints of oak.
In the mouth, it has a good structure, great softness and it is pleasant to drink. Predominant notes of red fruits, with slight spiciness.

Pair with first courses with game, grilled meats, fresh and aged cheeses such as pecorino.

 Review:

"A lovely red from a hot vintage, showing freshness and brightness. Medium body with orange-peel and cherry flavors that last effortlessly on the palate. Tangy. From organically grown grapes. Drink now."

- James Suckling (June 2022), 93 pts

Riebeek Pinotage is made from 100 percent Pinotage.

The color is an attractive bright, ruby red with a purple rim, typical of a young Pinotage. The flavors of this unique South African cultivar are complex and exciting with ripe plum and fruitcake all beautifully integrated and then finished with subtle oak for a lingering aftertaste.

Lovely with rare beef, barbequed lamb and casseroles. This versatile lighter style of Pinotage is also a lovely combination with spicy chicken.

Riebeek Pinotage is made from 100 percent Pinotage.

The color is an attractive bright, ruby red with a purple rim, typical of a young Pinotage. The flavors of this unique South African cultivar are complex and exciting with ripe plum and fruitcake all beautifully integrated and then finished with subtle oak for a lingering aftertaste.

Lovely with rare beef, barbequed lamb and casseroles. This versatile lighter style of Pinotage is also a lovely combination with spicy chicken.

Riley's Rows 3x3 Red Blend is made from 36% Cabernet Sauvignon, 35% Syrah, 29% Merlot

Riley’s Rows "Three by Three" Proprietary Red Blend North Coast is a great wine from some of the winery's favorite North Coast vineyard sites. The Merlot is from their Brandt ranch in Lake County…which, is one of the best vineyards in Lake County. The Cabernet and Syrah are both from great Sonoma County sites.

Riley’s Rows 3 x 3 displays a nose of ripe plum and Bing cherries with a hint of cocoa. The palate opens with ripe red berries. The mid-palate offers a delicious melange of blackberry, Rainer Cherry, and nutmeg. The wine has a long finish, very balanced acidity, and soft tannins. The wine is approachable now but will age nicely for many years to come!

Rinaldi Barbera d' Asti La Bricca is made from 100% Barbera d'Asti.
"Bricca" means the top part of the hill. (see picture of the vineyards)

La Bricca is a deep, ruby-red colored wine with violet hues. The bouquet is vinous and intense with ethereal aromas (typical of the Barbera grape) and scents of ripe fruit and spices. The wine is full-bodied with very pleasant silky tannins. Long and harmonious with a good aging potential.

Enjoy it with meat dishes, rich pasta, risotto and well-aged cheeses. To appreciate the wine at its best, the bottle should be left at least 24 hours at room temperature and opened 1 hour before serving.

Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

Rinaldi Follie Pink is made from 50 % Dolcetto, 45 % Merlot, and 5 % Brachetto.

Review:

"Here’s a delightful aperitif wine to brighten your spirits as you prepare dinner or relax on the patio. Flavors of strawberries and raspberries throw a party in your glass and will bring a smile to your face. The blend is dolcetto and merlot, with a little brachetto. - Dave McIntyre"
- Washington Post (May 2020), Exceptional *** - Great Value

Rinaldi Malvasia di Castelnuovo Don Bosco Tasting notes: Frizzante style, with hints of black pepper, cherries and red fruit notes. A frothy, & slightly sweet aperitif…

Vines are planted on limestone soils. Only 63 hectares exist of this very small DOC of Malvasia di Castelnuovo Don Bosco. Grape varietal is Malvasia di Schierano.

Pairs well with dessert and Asian food.

Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.

This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.

Grown on limestone soils. 
The average age of the vines is 30 years old. 
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.

Delicious with wild game, grilled meat and strong cheese.

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

Review:

The 2016 Bandol Cuvee les Bartavelles is lush, open and inviting. Marked by hints of pencil shavings and boysenberries, this 95% Mourvèdre cuvée is medium to full-bodied, creamy textured and easy to drink. It should be consumed over the next decade. - Joe CZERWINSKI"

- Robert Parker's Wine Advocate (May 16th 2019), 90 pts

Romariz 20 Years Old Tawny is rich, warm and well balanced. Concentrated, firm tannins. Aromas of hazelnuts and walnuts, raisin, honey, caramel and dark chocolate notes. Excellent with desserts, cheese or by itself at the end of a meal.

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.

Rubus Old Vine Zinfandel Reserve is made from 100 percent Zindandel. 

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.

Rubus Reserve Pinot Noir is sourced from Russian River Valley. It shows complexity with raspberry and cherry notes that dance on the tongue.

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.

The wine offers a touch of pear, spice and dried fruit aromas on the nose, and exotic fruit characters. Minerality emerges from the primary rock soils, followed by an elegant and lively finish.

Chicken and pork dishes, good food companion to many dishes.

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. 

Review:

"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts

Sake Eikun Junmai Ginjo Water Lords is made with Iwai rice.

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.

Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute  94 points (Exceptional)

RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768

Savory nuances of toasted quinoa, banana bread, and nutmeg are present in the nose. On the palate, this sake is layered, lifted and complex, with flavors of plantain, dried cranberry, nougat, white Mushroom and almond.

POLISHING RATIO: 60%
ALCOHOL: 15-16%
SMV +/-: +3.0
RICE KAKE: 50% WAKAMIZU 50% LOCALLY FARMED JAPANESE RICE
YEAST STRAIN: PROPRIETARY

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

An inky purple hue, the wine offers fragrant aromas of ripe, brambly berries and plums, edged in notes of walnut husk and cedar. The palate explodes with intense flavors of redcurrant and cherry, fanning out in a broad, silky wave that mingles vibrant fruit flavors with accents of espresso, chocolate and graphite, and lingers on the long finish.

Review:

A new project from the Indelicato family (Black Stallion Winery) and consultant Thomas Rivers Brown, the 2019 Cabernet Sauvignon is a ripe, full-bodied effort, loaded with scents of cherries, baking spices and dark chocolate accented by subtle herbal shadings. It's supple and expansive on the palate, culminating in a long, mouthwatering finish that combines a touch of warmth and a dusting of silky tannins. It should drink well for more than a decade.

- Robert Parker's Wine Advocate 95 Points