Products meeting the search criteria

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 La Rochette is made from 25-year-old vines planted on loess and red granitic soils. 100% Syrah.

Deep ruby red color. 
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality. 
The finish is long, clean and juicy and offers some white pepper spiciness typical of the best Crozes-Hermitage.

Soil type is red brittle granite and white soil.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed). 
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
They will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.

Ferrata Ceneris Etna Bianco is made from 80% Carricante and 20% Catarratto.

Ideal with shellfish, raw fish or preparations with more intense flavors, fresh and semi-aged cheeses.

Filippino Elio Barbaresco San Cristoforo Riserva 10 Anni is made from 100% Nebbiolo.

This Riserva 100% Nebbiolo is produced on the hillsides of the San Cristoforo vineyard in Neive. A beautiful wine, full of fruity aromas, violet and raspberries, along with spicy hints of cinnamon, tobacco and vanilla. Full-bodied and elegant with intense flavors.

The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 25 days. After racking, the new wine is put into 15-25 hl Slavonian oak casks for long months. Next, it is bottled and left to age for at least 7 years. The tenth year the wine is ready for the market.

 Flanagan Russian River Chardonnay is made from 100 percent Chardonnay.

Grapes for this wine are sourced from several top Russian River Chardonnay sites including Platt Vineyard, Ritchie Vineyard and Bacigalupi Vineyard.

A typical day in Russian River begins with cool fog that fades by mid-morning as the warm sun transforms the vineyard into a warm, welcoming place buzzing with bees. In the late afternoon the ocean air sweeps in from the west cooling the vineyard down. Soils of clay and volcanic rock, carved into rolling hills by the Russian River, are the bass line to the melody played by the sun, wind and fog.

Flanagan Chardonnay RRV has an expressive nose that is typical of the Wente Clone of Chardonnay. The palate has an elegant mélange of stone fruit and ripe citrus flavors supported by understated barrel notes. The key to the wine is the bright acidity that ties everything together. This is a great example of what top Russian River Chardonnay sites can produce when wine making is focused on balance.

Florence Cholet Meursault Blanc is made from 100 percent Chardonnay.

This classic Meursault offers expressive and complex aromas of white flower, white fruit, and herbal aromas. Bright acidity and minerality emerge on the palate from this beautifully balanced and structured white, followed by subtle hints of vanilla and toasted brioche nuances in a refreshing finish.

Pair with fresh Truffle Pasta, Beaufort Cheese, Pike Quennelles.

"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.

Force Majeure Parvata is made from 69% Mourvedre, 21% Syrah, 10% Grenache (2016) / 43% Mourvedre, 25% Grenache, 23% Syrah, 4% Cinsault, 5% Counoise

Parvata means “mountain” in sanskrit, and is the name for this southern Rhône-inspired blend, grown mostly in the sandy, loamy soils of the lower section of the Red Mountain vineyard, which bring to the wine a good degree of finesse and high-toned aromatic notes, white pepper, dried herbs and grapefruit peel.

Review:

"Based on 57% Mourvèdre, 25% Syrah, and the rest Grenache, the 2018 Parvata has a wonderfully earthy, complex, classic Mourvèdre nose of ripe red and blue fruits, gamey meat, cracked pepper, violets, and tree bark. This carries to a plush, up-front, incredibly sexy 2018 with notable purity, full-bodied richness, integrated tannins, and a great, great finish. It's slightly more up-front and supple than I expected from barrel, but this incredible wine just begs to be drunk. Nevertheless, I still think a year of bottle age is warranted and it should drink well for 10-15."
- Jeb Dunnuck (May 2021), 96 pts

Fortezza Falanghina del Sannio Taburno is made from 100% Aglianico.

Grapes are from the Campania region. Aglianico is an amazing varietal than brings big body and big structure.

Ruby red color with aroma of wild berries, really soft at the palate, with pleasant notes of black cherry jam.

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

 Review:

 "The nose is primarily smoky, peppery and fiery, but a decadent drizzle of dark berries and dark chocolate creates balance. That enchanting blend of smoke, pepper and rich, sweet notes continues onto the unexpectedly comforting palate. — Danielle Callegari"

 - Wine Enthusiast (December 2023, Best of Year issue), 92 pts

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.

4 Gatos Locos Malbec is made from 100% Malbec.

4 gatos locos is a project created by Gabriel Bloise, Facundo Bonamaizon, Mariana and Juan Pelizzatti, winemaker, viticulturist and founders of Chakana (respectively), and it is based on a 20 ha vineyard in Alto Gualtallary, the most prominent growing region in Argentina.
 
The vineyard is located at 1360 mts a.s.l on a 10% slope on the Sierra del Jaboncillo, a relatively old geological formation near the alluvial fan of the Las Tunas river, in the Tupungato area, in north western Valle de Uco. The long exposure to arid conditions of calcium rich gravel has allowed microbes to develop one of the areas richest in calcium carbonate in Mendoza. The altitude, the slope, the gravel and the calcium carbonate create unique deep, textured wines which have become distinctive of this area. Moderate high temperatures controlled by high altitude in sunny conditions produce perfectly ripe grapes of unusually intense color and great vitality, balanced by the mineral freshness of calcium carbonate. Local aromátic plants naturally occurring in native vegetation areas interspersed in the vineyard give the wine a unique herbal touch that underline the character of the place.
 
4 Gatos locos is packaged with 4 different labels, reflecting the different personalities of the partners in this project. In an industry dominated by narcissistic efforts of self promotion and luxury, 4 gatos locos (a popular frase in argentina to represent “nobodies”) represents an authentic collective effort to develop outstanding wine that captures the personality and the potential of a place, which we strongly believe it is the best Mendoza has to offer.

Residual sugar: <1,8 g/lPh: 3,8
Acidity: 5,7 g/l
Aged in new french oak 500 liter barrels and 5000 liter foudre for 18 months. Then aged for 12 months in bottle.
Fermented with natural yeast, macerated for 28 days.

Dense purple hues, with evocative aromas of black cherries, ripe plums, nectarines, boysenberry, wild bramble and exotic oak spice. The juicy and sweet-fruited palate entry, combined with crunchy tannins, lures one into a sense of overtness, yet the wine is sublimely elegant and poised. The complex layers of fruit is in perfect harmony with the oak, all bound together by a lively seam of acidity. The finish is pleasantly dry and savory, with lingering notes of Christmas cake and vanilla pod.

Pair with barbequed meats, especially venison and beef / bobotie / lamb curry / seared tuna / spicy Asian-styled cuisine / aromatic curries / duck with sweet plum sauce / beef or lamb burgers / pizza

Review:

"A full-bodied and brooding wine. Precisely balanced with red cherries, blueberries, coffee, and chocolate with silky tannins and refreshing sour cherry acidity. Serious pedigree here."
- Decanter WWA 2021, 96 points and Gold Medal

Fullerton Lichtenwalter Pinot Noir  is made from 100% Pinot Noir - 10 years old

12 months in 100% neutral French Oak

On the western slope of the south-facing Ribbon Ridge sits the lovely Lichtenwalter Vineyard. Here Willakenzie soils, derived from ancient sedimentary seabed, coax black fruits and concentrated spices out of the wines. 

Aromas of blackcurrant, blueberry, blackberry, and black cherry with concentrated spices followed by hints of sandalwood, smoke and oolong tea. Depth in the mid-palate pairs with balanced acidity, and so, yet structured tannins. The Willamee Valley’s smallest AVA speaks clearly and compellingly through this wine.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. Aer fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then boled aer filtration.

Review:

"Deep, brilliant red. Smoke-accented cherry, blackberry and violet scents show very good clarity and pick up a hint of spiciness with air. Chewy and focused on the palate, offering appealingly sweet dark berry and spicecake flavors that are braced by a spine of juicy acidity. Dusty tannins build steadily on an impressively long, penetrating finish that strongly echoes the cherry and floral notes. (all de-stemmed fruit and all neutral French oak, made entirely from the 777 Dijon clone°. - Josh Raynolds"

- Antonio Galloni's Vinous (June 2019), 92 pts

Fullerton Three Otters Pinot Gris is made from 100 percent Pinot Gris.

Pours a brilliant gold-straw, with warm aromatics of green apple, pear-blossom, pineapple, vanilla and baker’s spice. Flavors of bright green apple, pear, and lemon/lime acidity are tamed by sweet pie crust. This wine is ready for almost any meal, or just a relaxing afternoon in the sun.

Pairs well with any salad, poultry, cheese, pasta in a creamy sauce, or by itself as an aperitif. 

ABV: 13.5%
TA: 6.4 g/L
pH: 3.31

Sourced from several sites in the heart of the Russian River Valley, the grapes are vinified in our traditional style; with an extended soaking period. The vineyard lots were fermented on the natural indigenous yeasts, each lot fermented separately to highlight the distinctive characteristics and unique distinct flavor profiles of this world famous growing region. Dark ruby-garnet in color, this classic Russian River Zinfandel shows aromas of boysenberry, raspberry, brown spices, and pepper. Medium to full-bodied, the Family Ranches Zinfandel is balanced with excellent acidity: a powerful, rich and concentrated wine, with flavors of nectarine, cherry and raspberry that build through the lingering finish. This lovely wine can be enjoyed now, and will continue to develop with bottle age over the next several years. 

Gaudrelle Clos de la Huppe Vouvray is made from 100% Chenin Blanc.

Gaudrelle Vouvray Clos de la Huppe is coming from a very specific vineyard called "Clos de la Huppe". 
all the plowing and the work in the vineyard is done by hand with the help of a horse. 

This wine is named after the Eurasian hoopoe, a bird species that enjoys our vineyards again since we got into more natural farming. Draft horse, manual harvesting, fermentation with indigenous yeasts and an 18-month aging on the lees make for a characterful and mineral wine.

Gentilhommes Macon-Peronne is made from 100 percent Chardonnay. 

A gentilhomme is a gentleman characterized by his delicacy, thoughtfulness, and courtesy. "Les Gentilhommes" was created by brothers Richard and Stephane Martin as brand embodying the gentleman's character combined with Burgundian know-how.

From the work in the vineyard to the vinification in barrel, they are inspired to share these noble values. Quality, authenticity and long family tradition are the foundation of these wines.

This single-vineyard Chardonnay is produced in the village of Péronne, in the heart of the Maconnais region in Burgundy, from 40 year-old vines planted on the limestone based soils of the Mount Epin.

Gentilhommes Vire-Clesse is made from 100% Chardonnay.

A gentilhomme is a gentleman characterized by his delicacy, thoughtfulness, and courtesy. "Les Gentilhommes" was created by brothers Richard and Stephane Martin as brand embodying the gentleman's character combined with Burgundian know-how.
From the work in the vineyard to the vinification in barrel, they are inspired to share these noble values. Quality, authenticity and long family tradition are the foundation of these wines.

This single-vineyard Chardonnay is produced in the village of Clessé, in the heart of the Mâconnais region in Burgundy, from 45 year-old vines planted on the limestone based soils of the Mount Epin.

Harvest is made by machine on non-irrigated vineyard. The wine has been aged on fine lees for 10 months with the major part in a stainless steel vat and the remaining in new oak barrels made out of French oak of a high quality.
No use of sulfites during harvest and vinification.

Fresh, ample and full-bodied on the palate, the wine is perfect by itself as an aperitif and delicious during the meal with grilled fish tacos or a Pad Thaï.

Gessinger Zeltinger Sonnenuhr Riesling Spatlese St. Josef is made from 100 percent Riesling. 

The Zeltinger Sonnenuhr Riesling Spätlese St. Josef - formerly know as Josefsberg- was produced from fruit harvested from 120-year-old vines in a prime Rothlay part of the vineyard known locally as Josefsberg, next to the cross of St. Josef - the patron of vineyard growers. Here grow old, ungrafted Riesling vines whose particular small and loose grapes develop a lot of aroma.

It was made from fruit picked at the end of the harvest and was fermented down to sweet levels of residual sugar. It offers a backward nose made of white peach, melon, smoke, herbs, and minerals. On the pleasant racy palate and the wine leaves a beautiful feel of ripe fruits packed into zesty minerals in the finish. The featherlight side of this Spätlese paired with its flavor intensity are simply a thing of beauty. However, during the years this wine will reveal all its facets.

Perfect match to Asian cuisine as well as spicy food.