Products meeting the search criteria

Pomerols Picpoul Pinet HB Languedoc is made from 100 percent Picpoul.

Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally.

Ricudda Chianti Classico Riserva 100% Sangiovese.

Deep ruby red color.
The wine shows an intense and persistent bouquet, with notes of berries and spices such as licorice and black pepper. Well-harmonized hints of oak.
In the mouth, it is well structured and balanced, complex, persistent with notes of red fruits and spices such as black pepper and licorice.

Pair with grilled red meats, steak, game of hair and feather, stewed and roasted, aged cheeses hard like pecorino.

Review:

"A very fine riserva with black-cherry, walnut with some cedar aromas and flavors. It’s medium-bodied with lovely tension and a fresh finish. Racy and refined. From organically grown grapes. Drink or hold."

- James Suckling (June 2022), 93 pts

Very clean and fresh. Notes of honeysuckle and peach blossom in the nose. White nectarine and charentais melon on the palate. Fresh, clean, and nice salinity on the finish.

Pairs with melon and proscutto, mild cheeses, fresh shellfish.

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. 

TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.

PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901

FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.

Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken. Cheese: Foggy Morning, Prima Donna, Domaine de Village.

When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.

This opulent wine has a broad and balanced mid-palate, notes of vanilla and blueberry, a dried floral character and chalky tannins. Anise and cherry lift the palate to a beautiful, lingering finish. In both aromatics and palate, this is an elegant vintage worthy of cellaring for years to come.

The winter of 2019 was marked by cold, foggy days in Napa Valley. Well-drained soils of Soda Canyon Ranch and steady, purposeful farming decisions mitigated the rainy and wet conditions as they persisted into spring. After months of ever-shifting weather, the vines were greeted by a consistent, warm and dry summer plus a mild harvest season, resulting in bright and ethereal fruit. Once blended, the 2019 vintage rested in French oak barrels for 16 months.

Silverado Vineyards Geo Cabernet Sauvignon is made from 100% Napa Cabernet Sauvignon.

In 1988, Ron and Diane Miller, purchased the Mt George Vineyard, the site of the first vinifera plantings in the Coombsville AVA. Situated in a quiet corner of the Napa Valley a few miles east of the city of Napa, Mt George is a vineyard of undeniable strength. As the 20th anniversary of Silverado’s first Mt George harvest approached in 2012, the decision was made to make a wine for the occasion. It is called GEO – Greek for “Earth” and short for “George” – and it represents the highest expression of single-vineyard Cabernet from this extraordinary place.

Aromas of black cherry liquor, crushed hazelnut, tilled earth, and dried rose petal. Decadent and rich on the palate with flavors of sweet dark plum and cocoa powder. Well-integrated tannins lead to a seamless finish.

Pair GEO with Chicken with Chunky Olive Tapenade

Review:

Black, inky earthiness defines the nose and palate, along with a round, silky mouthfeel. Cocoa and dried violets appear against a slightly dusty backdrop, while notes of leather, black olive, and slate are soul-stirring. This vintage is GEO's most elegant to date, but its robust, statuesque character remains intact.

-Tasting Panel 96 Points

-The Somm Journal 96 Points

Solomon Hills Estate Pinot Noir is made from 100 percent Pinot Noir. 

Solomon Hills Pinot Noir is always distinctive and singular in its ability to harness the Coastal influence of Santa Maria Valley. Earth tones alongside briar bush and blueberries contrast aromas of forest floor and fired red clay. The noticeable savory elements of cracked black pepper and teriyaki beef nicely balance ripe cherries and blackberries on the palate.

Review:

I loved the bouquet of the 2021 Pinot Noir Solomon Hills, a light ruby-hued effort with perfumed darker cherry, mulberry, leafy herb, and smoked earth nuances. It's medium-bodied, has a layered, seamless texture, integrated tannins, and a gorgeous finish. It's absolutely brilliant. Enjoy bottles over the coming decade or more.

-Jeb Dunnuck 96 Points

Made from cherries
10.4% Alcohol by Volume
13.5% Residual Sugar
Sweet and tart, St. James Winery’s Cherry Wine is better than rip cherries fresh from the tree. Tastes great with grilled pork or, for dessert, with milk chocolate.

Select Wine Competition Awards:
2012 GOLD Los Angeles International (92 points)
2012 GOLD Taster’s Guild
2012 SILVER Dallas Morning News / TexSom International
2013 SILVER San Francisco Chronicle
2012 SILVER Long Beach Grand Cru
2012 SILVER Indy International
2012 SILVER San Diego International
2012 SILVER New World
2012 SILVER Pacific Rim
2012 SILVER Riverside
2012 SILVER Houston Rodeo
2012 BRONZE International Women’s
2012 BRONZE NextGen
2012 BRONZE San Francisco International
2012 BRONZE Lone Star International
2012 BRONZE International Eastern
2012 BRONZE Florida State Fair International

Tenuta di Nozzole La Forra Chianti Classico Riserva is made from 100% Sangiovese.

Located north of the village of Greve in the heart of the Chianti Classico region, the Nozzole estate covers a striking, rugged, mountainous area of about 1,000 acres at 984 feet in elevation. In order to obtain concentration and complexity in the wine, yields are kept low. The grapes are hand harvested, destemmed and crushed. Fermentation is initiated on the skins in temperature-controlled stainless steel tanks, followed by a maceration period to draw out color and tannins. The wine is racked into stainless steel tanks for malolactic fermentation before aging in oak vats and in bottle before release. The wine is bottled on the estate.

The 2020 vintage was characterized by a basically cold period between April and May and by a generally warm and dry climate until July. The initial slight delay of the vegetative cycle has been recovered since the summer. The sudden increase in temperatures, especially for the later varieties where the fruit set had not yet ended, has favored a production characterized by sparse and light bunches. The stable and sunny climate of the months of August and September allowed the grapes to complete ripening in optimal conditions.

• A classic, traditional Chianti from the Folonari family, making wine since the 1700s
• Matured in oak barrels
• Estate bottled, from a highly regarded estate

Review:

Attractive on the nose with cherries, red berries, dried herbs and baking spices. It’s medium-bodied with fine tannins. Harmonious and poised with a refined character. Weightless and agile. Polished and succulent finish.

-Wine Enthusiast 93 Points

Mortet Bourgogne Passetoutgrain  is mae from 60% Gamay and 40% Pinot Noir

Aged 11 months in Neutral French oak barrels.

12% ABV

Malolactic fermentation in barrel.
Slight filtration before bottling.

Bourgogne Passetoutgrains is an Appellation d'origine contrôlée (AOC) for wine from the region of Burgundy.
Most Bourgogne Passetoutgrains is red, although rosé wine may also be produced. Unlike other Burgundy wines, which are
primarily produced from a single grape variety, Bourgogne Passetoutgrains is essentially a cuvée of Gamay and Pinot noir.

This is a quintessential bistro wine. Fresh and fruity, displaying red and black fruit flavors. Well balanced, good structure and silky finish with excellent length. Serve slightly chilled.

Oeufs en Meurette (poached eggs served in a red wine sauce with onions and lardons).
Boeuf Bourguignon (beef cooked in red wine with carrots and patatoes).
Pizza and pasta.

Tours de Laroque Saint Emilion is made from 96% Merlot and 4% Cabernet Franc.

Les Tours de Laroque Saint-Emilion Grand Cru is the second wine from Chateau Laroque, a selection of over 50 year-old vines that shows finesse, purity and authenticity of this great terroir.

The wine is particularly attractive and approachable when young with its bright, floral and spicy character. It is elegant and velvety, has a fresh salinity and a noble texture, and offers good acidity with firm tannins.

Review:

"Lots of dark chocolate on the nose with blueberries, ripe blackberries, plums, dried lavender, toast and mahogany. It’s medium-to full-bodied with firm, chewy tannins. Needs time to soften. Try in 2025."

- James Suckling (January 2022), 91 pts

Tres Ojos Garnacha Calatayud is made from 100 percent 85% Old Vine Garnacha (40-50 year old vines) and 15% Tempranillo.

The wine has a brick red color with a bouquet of red raspberries, spice and white pepper. The palate is incredibly concentrated and rich. The modern styles of Garnacha in Spain are continuously being perceived worldwide as wines of extraordinarily good quality. This wine is fruity, juicy and shows a great depth, ripe tannins, length but yet with wonderful elegance and lightness.

The wine ferments for 7 days at 30ºC, followed by 14 days maceration on the skins. Aged 12 months in large stainless steel vats. Cold stabilized and lightly filtered before bottling

Enjoy with sausages, roasted meats, aged cheeses etc.

Turley Kirschenmann Vineyard Zinfandel is made from 100 percent Zinfandel. 

Organically farmed, own-rooted, head-trained and dry-farmed vines planted in 1915 in the silica-rich sandy soils of the east side of the Mokelumne River AVA. Marking the 10th vintage of this wine, bright ripe red fruits, raspberry preserves, and white pepper burst forth from the glass. Precise on the palate like a perfectly seasoned piece of meat, with more red berries and a sumptuously complex texture.

Turley Pesenti Zinfandel is made from 100 percent Zinfandel. 

Deeply perfumed and enthralling nose of ripe red fruits, high-toned spices, orange zest, and an almost minty crushed chalk. Palate is smooth, lush, energetic, and pure, with a smack of well-toned acidity, satiating structure, and a long, precise finish.

Reviews:

A briar patch in a glass, this Zin is tightly focused and energetic, with flavors of wild berries, underbrush, espresso and pepper that build tension toward broad-shouldered tannins.

-Wine Spectator 93 Points

The 2022 Zinfandel Pesenti Vineyard is a very pretty wine, and also surprisingly delicate for Paso. Medium in body, with terrific nuance, the Pesenti is super-expressive in this vintage. Crushed flowers, blood orange and cedar overtones linger on the aromatic, finessed finish.
-Vinous 92-94 Points

Viejo Isaias Juana Cabernet Franc is made from 100 percent Cabernet Franc.

Excellent when paired with red meats, pasta with spicy sauces, matured cheeses.

Review:

"Hints of plums and dark berries with some dried flowers, following through to a medium body with round tannins and a juicy finish. Bigger in nature. Drink or hold."

- James Suckling (March 2022), 92 pts

WALT Wines Blue Jay Pinot Noir is made from 100 percent Pinot Noir.

A unique set of vineyards from 'The Corner' of Anderson Valley - located in the hills to the East of Boonville. Both of our estate properties have steep hillsides, aspect, and light gravelly soils that combine to create optimal ripening conditions. These very rugged vineyard sites continuously produce fruit of great depth and character.

. The smooth and silky palate has an extra dimension of depth from our signature technique of including roasted stems in the fermentation. Integrated flavors of dark fruits, barrel char and loamy earth lead to a supple and mouthwatering finish.forest floor and black tea, wild blueberry, ripe cherryThis wine has a captivating nose of 

 Review:

This wine is rich with aromas of baked cherry, cinnamon and potpourri on the nose. The midpalate has flavors of brambled strawberry, raspberry, black cherry, pink peppercorn and molasses interlaced with dried herbs, juicy red plum and a dry finish. Pair with grilled prawns.

-Wine Enthusiast 93 Points

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952. 

Tasting Notes:

Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling. 

Food Pairing

Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.

Review:

Superbly cool, restrained and refined, this austere, beautiful dry riesling is a slow-burn masterpiece that's only just beginning to reveal its complex white-peach, white-tea, wild-herb and dark-berry character. Super-long and mineral finish. Drink or hold.

-James Suckling 97 Points

Weingut Prager Stockkultur Achleiten Gruner Veltliner Smaragd is made from 100 percent Gruner Veltliner. 

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Stockkultur is a 0.3-hectare plot at the top of Achleiten and was purchased by Toni Bodenstein in 2005. The name refers to the old style of training each vine to a single stake; the traditional method of vine cultivation in the Wachau before the 1950s. The vines planted in 1938 are among the oldest in the Wachau. 

Tasting Notes:

Prager’s stylistic signature is that of aromatic complexity coupled with power and tension. High-density planting and long hang times ensure ripe fruit flavors and concentration, yet allowing leaves to shade the fruit lend vibrant aromatics of grasses, herbs, and wildflowers. Minerality is a constant feature of any Prager wine.

Food Pairing:

With minimum alcohol of 12.5%, Grüner Veltliner Smaragd is a concentrated and full-bodied dry white wine. Its intensity of flavor and ripeness of fruit make it ideal with high-integrity ingredients such as seared white fish or sautéed spring vegetables. Grüner Veltliner is a classic accompaniment to Wiener Schnitzel.

Review:

From vines planted in 1937 and picked as the first of the Smaragd wines, the 2020 Ried Achleiten Grüner Veltliner Smaragd Stockkultur (planted with 15,000 vines per hectare) opens with a spectacular deep and complex but refined, fresh and flinty bouquet with intense, ripe pear and biscuit aromas. On the palate, this is a dense and lush yet pure, elegant and complex, wide and powerful but also mineral Achleiten with a long, finely tannic and still sweet finish (due to more than 30 grams per liter of dry extract). Tasted at the domaine in June 2021.

At Prager, I could not determine that 2020 would be inferior to the 2019 vintage; on the contrary, the 2020 Smaragd wines fascinated me enormously in their clear, cool, terroir-tinged way. A 38% loss had occurred mainly because of the hail on August 22, although predominantly in the Federspiel or Riesling vineyards. There was no damage in the top vineyards such as Ried Klaus, Achleiten or Zwerithaler. "Interestingly, the vines are in agony for about two weeks after the hail. There was no more growth, no development of ripeness and sugar," reports Toni Bondenstein. The Veltliner then recovered earlier, while even picking a Riesling Federspiel in October was still a struggle. "Why Riesling reacted more intensively to the hail, I don't know myself either," says Bodenstein. Whole clusters were pressed to preserve acidity and to compensate for the lower extract, and compared to 2019, the 2020s were left on their lees longer. In June, however, the 20s in particular showed outstanding early shape.

-Wine Advocate 96 Points

Wolfberger Alsace Edelzwicker is made from 40 % Pinot Blanc, 30% Riesling, 15% Gewurztraminer and 15 % Muscat

Edelzwicker has a nose of grilled almonds and walnuts, with a light floral hint following. The first sip shows its true character: fresh and lemony with vegetal, herbaceous flavor. It is round and easy drinking, not overpowering and finishes clean.

Each grape variety is harvested individually in early or mid-October on the most suitable date for each vineyard.

It is a good companion for food without ever dominating it. In Alsace it is served by the glass or in large jugs to partner regional specialties. In general Edelzwicker goes well with fresh salads, cold or warm starters, but also with oysters, mussels and seafood. It should always be served chilled, around 10 ° C.