A late harvest Riesling with fruity sweetness and great aging potential, aromatic bouquet of honey, melon, ripe fruits. 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 pâté, Asian cuisine.

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

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 Cabernet Sauvignon  is made from 85% Cabernet Sauvignon, complemented with Merlot, Petit Verdot and Cabernet Franc.

Cabernet’s classic aromas and flavors star in the 2022 Faust Napa Valley. Delicate violet notes lift the dark fruit on the nose—black currant and briary blackberry—layered with pungent forest botanicals, leafy tobacco, graphite, and toasted spice. The velvet of fine-textured tannins backs expressive red fruit flavors on a complex palate, both sweet and savory with mocha and minerality, juicy ripe fruit and freshness.

Fenocchio DOC Nebbiolo Langhe Bussia is made from 100 percent Nebbiolo. 

The color is a deep ruby red with garnet reflections and an intense and fruity bouquet of plum and cherry. The flavor is dry with good body, well balanced tannins and harmonious with hints of licorice and rose.

Parcel is 2 hectares (5 acres) planted at 300 meters above sea level. 

Pairing well with all types of food, from appetizers to cheeses with red and white meat.

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.

Ferme Blanche Cassis Blanc Excellence is made from 50% Marsanne and 50% Clairette.

On the nose, white fruits, citrus zest, hint of vanilla. Velvety well balanced mouth of ripe fruits and minerality.

Pair with trout, Scallop, or better yet lobster would complement this wine perfectly.

Ferme Blanche Cassis Blanc Excellence is made from 50% Marsanne and 50% Clairette.

On the nose, white fruits, citrus zest, hint of vanilla. Velvety well balanced mouth of ripe fruits and minerality.

Pair with trout, Scallop, or better yet lobster would complement this wine perfectly.

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.

Finca La Pared Graciano is made from 100 percent Graciano. 

Finca La Pared Graciano is a powerful graciano that is perfectly integrated with the oak. It shows remarkable notes of fresh spices and dark fruit. Reserved, serene, deep black. Restrained feel.

Review:

"The creamy, cedary oak has seeped into the minty blackberry and blue fruit, with deep notes of cocoa powder and tar. Restrainedly plush and flavorful, with a concentrated and full-bodied palate. Dense and silky with a little warmth in the finish. Drink or hold."

- James Suckling (June 2022), 93 pts

Florence Cholet Auxey-Duresses Rouge is made from 100 Pinot Noir 60 year old vines.

Auxey-Duresses exhibits intense and juicy aromas of cherries, raspberries, and spices. This is a charming wine that has harmonious and delicate tannins, and a fine texture in the mouth. Medium-bodied, elegant and complex with great concentration and structure.

This is a classic expression of Puligny-Montrachet, where the moderate influence of the oak helps to maintain the subtle floral and fruity aromas of the appellation.

"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.

Livia Fontana Roero Arneis is made from 100 percent Arneis. 

Straw-yellow color with green highlights. Delicate, fresh and floral bouquet, rich in peach and apple flavor. Well balanced with little acidity.The wine is produced in Priocca and Castagnito, about a 2-hectare vineyard located at 250-350 m a.s.l.Organoleptic characteristics: straw-yellow color with green highlights. Delicate, fresh and floral bouquet, rich in peach and apple flavor. Well balanced with acidity.

Classic accompaniment to fish and seafood as well as any kind of starter. Excellent also with first courses or as an aperitif.

Fortezza Falanghina del Sannio Taburno is made from 100% Falanghina - 25 years old

No oak.

Straw yellow color with greenish reflections. Fresh and floral scents, citrus aromas, apple, pear and mineral notes. Round, smooth and juicy with high acidity, yet well balanced with rich flavors.

Southeastern exposure with an altitude of 300-450 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates between the end of September and beginning of October.
Winemaking in white in stainless steel tanks at controlled temperature.

Pairs well with seafood, mozzarella cheese, risotto, white meats.

Fortezza Fiano DOC Sannio  is made from 100% Fiano - 20 years old

No oak.

Straw yellow color with light green reflections. A rich bouquet of white flowers with mineral notes, freshnesss and elegance, good acidity and good body.

Southeastern exposure with an altitude of 250-350 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates end of September.
Winemaking in white in stainless steel tanks at controlled temperature.

Pairs well with seafood, grilled tuna, white meats.

Review:

" Clean and fruity with aromas of chopped apples, sliced pears and white peaches. Medium-bodied with a juicy, simple and refreshing palate. Drink now.”

- James Suckling (August 2022), 90 pts

Fortezza Greco DOC Sannio is made from 100% Greco - 20 years old

No Oak

A gold color; complex aromas of ripe fruits, candied fruit, honey. Soft and well-structured.

Southeastern exposure with an altitude of 250-350 meters above sea level.
Planting density: 3,500 vines per hectare on average.
Training system: espalier with Guyot pruning.
Manual harvest in small crates end of September.
Winemaking in white in stainless steel tanks at controlled temperature.

Pairs well with fresh cheese, pasta with vegetables, vegetable soups.