Products meeting the search criteria

Wachau Riesling is dry and often defined by high levels of dry extract (due to a lengthy ripening period) and a pleasing freshness (due to dramatic temperature swings between day and night). Sedimentary soils of sand and stone give Kirchweg Riesling a dense mineral texture and fine fruity flavors.

Review:

Welcome to the dark side of Wachau dry riesling! Deep and delicately spicy nose that’s full of mystery. Incredible concentration and massive wet stone character on the very precise medium-bodied palate. Radical mineral energy and garden herb freshness at the enormously long and tightly-focused finish.

-James Suckling 98 Points

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.

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.

Saint Cosme Chateauneuf-Du-Pape Rouge is made from 50% Grenache, 30% Mourvèdre, 15% Syrah, 5% Cinsault.

Saint Cosme Châteauneuf-du-Pape comes from three climats, the most famous of which is the plateau of La Crau with its distinctive galets over clay, bringing power and structure to the blend. The climats of Valori and Christia are on sandy soils, giving the wine its perfume and freshness. The wine is a blend of Grenache Mourvèdre, Syrah, and Cinsaut, made with whole cluster fermentation from indigenous yeasts, is aged for 24 months in old 228-liter barrels, and bottled without fining or filtration.

Sainte-Marie Bourgogne Blanc Vieilles Vignes is made from 100 percent Chardonnay. 

The wine has a perfect light yellow color with green hues. Nose of white flower, sweet spice and bitter orange. Fresh and delicious attack. It shows roundness and a slight buttery note with a very saline finish that makes you slightly salivate.

Excellent with Seafood, grilled fish, clams and oysters of course. Also great with goat cheese or Comté cheese.

Aged on lees for 6 months in stainless steel vats. Adjustment of sulphites at the end of MLF and before bottling. Filtration on earth then on 1.2µ cartridge after bonding with bentonite.Machine harvest, and direct pressing with a pneumatic horizontal press. Static settling. Alcoholic and malolactic fermentation in stainless steel vats with native yeast and bacteria.

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

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.

This inviting Honjozo is full of floral, quince, dried mango, anise and hazelnut aromatics. On the palate this sake has medium body and a smooth mouth feel.  Forward flavors of persimmon and black pepper with lively acidity gives this sake a beautiful balance.

Pair this with: Salmon teriyaki, chicken meatballs, glazed ham, spinach and bacon salad; served warm with Shabu Shabu

RICE POLISHING RATIO: 60%    

ALCOHOL: 15-16%    

SWEET/DRY: +5.0

FOOD PAIRINGS: Duck, Grilled salmon, Chicken meatballs, Glazed ham, Chinese, Italian, Cured Meats
CHEESE PAIRINGS: Comte, Mimolette, Pecorino

Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy on the palate with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.

POLISHING RATIO: 80%
ALCOHOL: 16-17%
SMV +/-: +2.0%
ACIDITY: 2.10%
RICE KOJI: Yamadanishiki
RICE KAKE: Yamadanishiki
YEAST STRAIN: Koshi Ibuki

FOOD PAIRINGS: Ideal with rustic Italian food, cheese and tomato centric or creamy pasta dishes

CHEESE PAIRINGS: Italian Raschera, Pecoria Reggiano

Salvaterra Amarone della Valpolicella Classico is made from 65% Corvina, 20% Corvinone, 10% Rondinella, 5% Oseleta.

Perfume of cherries, cocoa, tobacco and black pepper. On the palate it is complex and deep, elegant and robust at the same time, harmonious and with an excellent tannin.

Amarone della Valpolicella Classico is "the essence of the territory", structured but also fresh at the same time.

Pairs with red meats, aged cheese, dark chocolate, cigars.

Saumaize Michelin Pouilly Fusse Premier Cru La Marechaude is made from 100 percent Chardonnay. 

A beautiful Pouilly-Fuisse from "La Marechaude" parcel that Saumaize-Michelin acquired in 2013. Planted on clay and limestone slopes and hand harvested, this Chardonnay offers fresh and elegant notes of white flowers, crisp, citrus and exotic fruits. Powerful and mineral on the palate with a fantastic balance, finesse and freshness. The exceptional terroir brings minerality and juicy flavors of stone fruits, peach and melon supported by subtle toasty notes.

 It is now a Premier Cru.

Schwarz Nitschke Block Shiraz is made from 100 percent Shiraz.

This Bethany vineyard was planted by Jason Schwarz's parents in 1968 and has been tended to by the hands of his family ever since. The vines are dry-grown and produce small crops of intensely flavored fruit.

A display of the purest blood-plum and black cherry, with cracked black peppercorn and streaky bacon over some seriously fine oak. Some subtle herbaceous qualities, nettle and thyme bring life to an otherwise immense nose. Very juicy on the palate, deeply flavorsome, long and with mouth-coating tannin for a very textured, very focused Barossa classic.

Slow cooked beef ribs, grilled meats, wild game and grilled vegetables.

Review:

"All the good stuff: dry-grown and fermented under the aegis of wild yeast; a smattering of whole-bunch seasoning (25%), French oak (20% new), conferring poise, freshness and authority. As far as Barossa shiraz goes, this is benchmark. Plush but nicely taut. A stream of boysenberry fruit and violet scents sashay to a samba of thyme, tapenade and smoked meats, nicely avoiding any sense of reduction, or clunky jam. This is smart. Very. - Ned Goodwin"

- Halliday Wine Companion (August 2020), 96 pts

Schwarz The Schiller Shiraz is made from 100 percent Shiraz.

The Schiller Shiraz is a wine rich in both flavor and history. The 400 Shiraz vines planted by Carl August Otto Schiller in 1881 are something to be treasured. Earmarked for bulldozers in 2006, a last minute reprieve would see these Ancestor vines remain in the ground. The grapes are hand-picked from the sixth generation Schiller family vineyard at Hallett Valley in the Barossa. Jason first made this wine in 2008, and since then it has been his flagship wine.

Review:

Segries Cotes du Rhone Rouge is made from 50% Grenache, 30% Syrah, 10% Cinsault, 10% Carignan

Segries Lirac Rouge Cuvee Reservee is made from 50% Grenache, 30% Syrah, 10% Cinsault, 10% Mourvèdre

Dark garnet in color.  Expressive Red fruits and spicy. Sweet tannins and good length
Ageing up to 10 years

Vineyards Clay and limestone Area: 24 hectares Age of Vines: 80 years Yeild: 24 Hl/Ha Production: 570 Hl Harvest and VInification Harvest by hand and 100% destemmed. Maceration for 21 days in cement tank - Fermentation with controlled temperature at Château de Ségriès.

Pairs well with Stews, Grilled meats, Game, Various cheeses

Segries Lirac Rouge Cuvee Reservee is made from 50% Grenache, 30% Syrah, 10% Cinsault, 10% Mourvèdre

Dark garnet in color.  Expressive Red fruits and spicy. Sweet tannins and good length
Ageing up to 10 years

Vineyards Clay and limestone Area: 24 hectares Age of Vines: 80 years Yeild: 24 Hl/Ha Production: 570 Hl Harvest and VInification Harvest by hand and 100% destemmed. Maceration for 21 days in cement tank - Fermentation with controlled temperature at Château de Ségriès.

Pairs well with Stews, Grilled meats, Game, Various 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.

Siegel Crucero Collection Carmenere is made from 100 percent Carmenere. 

Pre-fermenting maceration at 15ºC for five days. Fermentation between 28º to 30ºC to get more color and structure for our Siegel Crucero Carmenere . Four light pump-over are done daily. Post fermenting maceration for about two weeks. Then the juice was separated from the skins, which were pressed to extract more juice. 100% malolactic fermentation.

Aged 25% in American oak barrels for 3 months.

Fine deep color, with average plus density. A brooding  quite intense nose: earthy, prunes and pronounced touch of violets. Entry quite firm and clear cut, with fine acidity and good fruit that adds supleness. Excellent balance. Very good with lots of character.

Pairs well with chicken, pasta, red meats, cheeses 

Siegel Gran Reserva Viognier is made from 100 percent Viognier. 

The grapes for the Gran Reserva wines are the product of a careful selection of Siegel's best vineyards in the Colchagua Valley, harvested by hand, and revealing a strong expression of the land.

Gran Reserva Viognier was aged for 6 months in French oak barrels with lees stirring to provide complexity and structure. The wine shows a pale yellow color with green tones. The nose offers intense notes of white peach, grapefruit and floral aromas. On the palate the wine is balanced, persistent and presents excellent balanced acidity.

Siegel Naranjo Orange Wine Viognier is made from 100% Viognier.

This wine has a nice gold color with some pink hues. On the nose, it shows some sweet notes of spices, dry nuts, white flowers, as well as some light notes of huesillo (dry peaches). In the mouth it shows a beautiful acidity, with a nice mouthfeel and structure and a good length to the finish. 

Pair with rich fish and meat dishes, cheeses, appetizer and dessert

Review:

"Deep orange hue with a brown tinge. Really perfumed and expressive on the nose, with lots of peaches, dried lychee, honeysuckle, kumquat and gingerbread. A hint of caramel. Medium- to full-bodied and slightly grainy in texture, with plenty of flavors rounded by fine, silky tannins before a rich, sleek finish. Consistently a flavorful and outstanding skin-contact viognier. Drink now."

- James Suckling (February 2023), 93 pts