Products meeting the search criteria

Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.

The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).

Review:

"The 2019 Vinsacro Dioro Selección is a Vidau field blend sourced from Monte Yerga in Rioja Oriental. Aged for 18 months in French and Eastern European oak barrels, it is only released after five years in the cellar. Dark garnet in color, time in the glass reveals soy sauce, bay leaf and thyme notes, along with black fruit and chutney-like undertones. Dry and rich on the palate, it flows with softened tannins and a clingy mouthfeel, lingering long with an impression of tomato leaf. This is a complex, nuanced and solar red that will warmly captivate your palate."

- Antonio Galloni's Vinous (April 2024), 94 pts

Weingut Prager Achleiten Riesling Smaragd is made from 100 percent Riesling. 

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 a 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.

Achleiten sits east of Weißenkirchen and is one of the most famous vineyards in the Wachau. The steeply-terraced vineyard existed in Roman times. Some sections have just 40 cm of topsoil over the bedrock of Gföler Gneiss, amphibolitic stone, and slate. “Destroyed soil,” as Toni Bodenstein likes to say.

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. Wines from Achleiten’s highly complex soils are famously marked by a mineral note of flint or gun smoke, are intensely flavored, and reliably long-lived.

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:

The 2020 Ried Achleiten Riesling Smaragd offers a well-concentrated, fleshy and spicy stone fruit aroma with crunchy and flinty notes. It needs some time to get rid of the stewed fruit flavors, though. Full-bodied, fresh and crystalline, this is an elegant, complex and finely tannic Riesling that needs some years rather than a carafe to polymerize the tannins and gain some finesse. Tasted at the domain 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 94 Points

Light yellow-green, silver reflections. Yellow stone fruit nuances with a mineral underlay, notes of peach and mango, a hint of tangerine zest, mineral touch. Juicy, elegant, white fruit, acidity structure rich in finesse, lemony-salty finish, sure aging potential.

-Falstaff 95 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

Weingut Robert Weil Kiedricher Grafenberg Riesling Grosses Gewachs is made from 100 percent Riesling. 

The Robert Weil Kiedrich Grafenberg GG is always at the head of its class. Deep, brooding, powerful aromas of sea salt, ripe lime, lemon curd and jasmine. Bass notes of moist earth. Explosive flavors of pineapple, honey, peach, apple and spearmint. So much fruit, but bone dry. Aristocratic finish.

 A powerful, almost monolithic Riesling, that can stand up to buttered lobster, Eastern scallops, a roast garlic chicken, or just an array of ripe cheeses.

Review:

“This very youthful GG needs some aeration to open up, but with every swirl of the glass more wild herbs, red-fleshed vineyard peaches and exotic floral nuances emerge. Very concentrated, yet cool and focused, with a very precise interplay of tangerine fruit, wet-stone minerality and a hint of oak that echoes down the valleys.”

Founded in 1875, Weingut Robert Weil is considered to be one of the Rheingau’s younger wine estates. It is located in the heart of Kiedrich, a village first documented in the year 950. Kiedrich Turmberg and Kiedrich Gräfenberg, the estate’s top vineyards, are among the finest sites in the Rheingau.

-James Suckling 98 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.

In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.

Situated in the heart of Coonawarra’s terra rossa strip, The Menzies Estate vineyard lies on a flat plain, approximately 70km from the coast. Given the terrain and influence of the cooling Bonney upwelling, Coonawarra is an ideal location to grow premium Cabernet Sauvignon. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon country. The grapes for The Menzies 2017 are from vines planted in 1994 and 1996. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of fullbodied reds.

Experimentation, innovation, minimalist intervention, and small batch winemaking has resulted in The Menzies' reputation as a wine of longevity, elegance, and structure. 

Aromas of fresh rosemary, mulberry, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant, bitter chocolate, and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth, it is enjoyable as an elegant full-bodied red wine.

Review:

The 2017 The Menzies Cabernet Sauvignon is looking good next to the 2016 tasted beside it. It is fresh and vibrant, with layers of complexing dark earth characters, with cigar box, black olive brine, cassis, bramble, milk chocolate and cracked black pepper. This is very good, and it has what I am coming to recognize as a "Yalumba red character": dried herbs, particularly oregano. The juicy splay of fruit through the finish is a highlight.

-Wine Advocate 95 Points

Alain de la Treille Les Folies Vouvray is made from 100 percent Chenin Blanc. 

This is our newest Loire valley project, with an Eco friendly lightweight bottle and a screwcap. 

Les Folies Vouvray is stunning with its elegancy and freshness which is carried through the ripe fruity palate, manned with hints of honey and apricots.

Les Folies Vouvray goes well with Asian food, fishes, charcuteries, BBQ pork spareribs or simply as an aperitif.

Alain de la Treille Les Folies Vouvray is made from 100 percent Chenin Blanc. 

This is our newest Loire valley project, with an Eco friendly lightweight bottle and a screwcap. 

Les Folies Vouvray is stunning with its elegancy and freshness which is carried through the ripe fruity palate, manned with hints of honey and apricots.

Les Folies Vouvray goes well with Asian food, fishes, charcuteries, BBQ pork spareribs or simply as an aperitif.

Alain de la Treille Pinot Noir is beautifully balanced with an elegant ruby robe. The mouth is velvety with black cherry aromas.

Average age of the vines: 25 years.

Classic red vinification and Maturation in stainless steel vats.
Malolactic fermentation.
Wine is filtered before bottling.

It delights those who prefer drinking red wine with fish and is an ideal partner with charcuterie, white meats and mild cheeses.

Alexandre M Vouvray La Serpette Tendre is made from 100% Chenin Blanc.

Nose of coconut and slightly vanilla. The very "Caribbean" mouth of nutmeg brown sugar, white rum and candied citrus fruits. Like a sweet wine, without the sugar.

La Serpette (pruning knife) is one of the most important vintner's tool. This is the symbol of the work made by hand, just to express the very important part of hand making in wine which reflect the terroir. Wine is not "made" in the cellar as everything stars in the vineyards, from the vineplant.

Asian cuisine as well as exotic food. Well pair with spices. Nice with the classic foie gras and with matured cheeses.

Alexandre M Vouvray La Serpette Tendre is made from 100% Chenin Blanc.

Nose of coconut and slightly vanilla. The very "Caribbean" mouth of nutmeg brown sugar, white rum and candied citrus fruits. Like a sweet wine, without the sugar.

La Serpette (pruning knife) is one of the most important vintner's tool. This is the symbol of the work made by hand, just to express the very important part of hand making in wine which reflect the terroir. Wine is not "made" in the cellar as everything stars in the vineyards, from the vineplant.

Asian cuisine as well as exotic food. Well pair with spices. Nice with the classic foie gras and with matured cheeses.

Belle Glos Eulenoch Pinot Noir is made from 100 percent Pinot Noir.

Ruby red with aromas of ripe cherry and juicy blackberry with hints of cocoa. Rich and opulent offering flavors of bakers chocolate, blackberry, and sweet pipe tobacco. Well rounded with supple, refined tannins and a mouthwatering, long finish.

Review:

Brimming with boysenberry, lavender, and black tea, this expressive, well-structured Pinot Noir made with freerun juice aged in (60% new French oak for nine months is equal parts juicy, dense, energetic, and glossy. Sweet tobacco, vanilla wafer, and pomegranate align with supple tannins. Delicious.

-Tasting Panel 96 Points

Belle Glos Las Alturas Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

Deep garnet in color with an aromatic medley of black cherry, marionberry, ripe plum and a hint of anise. Dark fruit on the palate with flavors of wild berries, caramelized oak and cacao nibs complemented by subtle notes of vanilla, cedar and a hint of lavender and forest floor. Rich and unrestrained, this wine’s abundant fruit is beautifully balanced by firm acidity and layers of red and black fruit.

Review:

  Deep and dark aromas of black cherry, sandalwood and incense make for a heady nose on this bottling. The palate is big and bold, loaded with ripe black cherry and boysenberry flavors, as peppery, incense-like spices add complexity and the texture stays lusciously creamy.

 -Wine Enthusiast 93 Points

Bihan Le Pouilly-Fume is made from 100 percent Sauvignon Blanc. 

Its aromas: white flowers (hawthorn and acacia flowers), followed by hints of black current buds, pineapple, apricot or white peaches, depending on the year, with clear mineral notes in the finish. After a couple of years, aromas often evolve to quince and mango. On the palate, it is virile, powerful and long lasting. This Pouilly Fumé is for wine lovers who appreciate full, rich and generous wines.

Le Bihan Touraine Chenonceaux Sauvignon Blanc is made from 100 percent Sauvignon Blanc. 

Touraine Chenonceaux "Revelation" is a limpid and brilliant colored wine with pale gold highlights. The nose is intense and expressive, full of floral aromas. It is dry and harmonious on the palate, with a tangy edge and a lively finish.

To drink as Aperitif, or with white meat, Loire asparagus and seafood.

Gaec de Brangers Menetou Salon Blanc 100% Sauvignon Blanc is crisp and refreshing with rich, ripe lime and grapefruit aromas. Elegant, beautifully rounded, harmonious and well-balanced, a mineral sytle and a smooth and long finish. It is ideal as an aperitif and a great match with shellfish, smoked and grilled salmon, goat cheese.
DOMAINE DU GAEC DES BRANGERS is owned by the CHAVET family, which is one of the most reknown winemaking families of the Menetou-Salon Appellation. Philippe Chavet has been running the estate for 25 years and each year, his cuvees are awarded in the international competitions and by the international press.

Unoaked

12.5 ABV

Average age of the vines is 20 years old. Traditional winemaking in temperature-controlled stainless steel tank.
Slow fermentation at low temperature.

Ideal as an aperitif, any cooked fish such as smoked and grilled salmon, and with goat cheese.

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.

Fayolle Hermitage Blanc Les Dionnieres is made from 100% Marsanne.

Fayolle Hermitage Blanc Les Dionnieres boasts a superb golden yellow color and extraordinary smoothness and creamy, honeyed aromas of hazelnut, peach and apricot developping into scents of iris, narcissus and lime blossom. Pure and crisp, a solid texture and a clean finish.

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

Hallet Sauternes is made from 100% Sémillon.
With delicate aromas of honey, citrus, crystallized fruit and acacia, it makes a good match not only for desserts, but also for foie gras, roasted meats and blue cheeses.

It makes a delicious aperitif when served chilled.