Products meeting the search criteria

4 Gatos Locos Cabernet Sauvignon Gualtallary is made from 100% Cabernet Sauvignon.

4 Gatos Locos is a project created by Gabriel Bloise, Facundo Bonamaizon, Mariana and Juan Pelizzatti - winemaker, viticulturist and founders of Chakana Winery (respectively). The project centers on a 20-hectare vineyard in Alto Gualtallary, the most prominent growing region in Argentina. The vineyard is situated 1,360 meters above sea level, 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. The long exposure to arid conditions of calcium rich gravel has created one of the most calcium carbonate-rich areas in Mendoza. This combination of altitude, slope, gravel and the calcium carbonate create uniquely deep, textured wines, with intense color and mineral freshness. 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 aromatic 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.

Deep purple red colored with intense complex notes of red berries and spice, well integrated aromatic oak and very fine tannins structuring a powerful and elegant palate.

Alain Jaume Chateauneuf Du Pape Rouge Vieux Terron is made from 85% Grenache, 10% Syrah, 5% Mourvèdre

An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
The palate reveals clearly the aromatic complexity: spices and black fruit are boasted with soft tannins. The finish is long with aromatic hints of liquorice and pepper. Red raspberries, star anise and hints of cinnamon.

It will accompany game, red meat or meat in sauce and strong cheeses.

Soil types
Châteauneuf du Pape vineyards are mostly located on plateaux. Stony-clay soil covered with large rolled stones. Some plots are more sandy.

Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).

Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.

A blend of Grenache, Syrah, Mourvèdre, and Carignan grown on clay and sandy soils, mostly on terraces covered by pebble stones. Lirac is located in front of Chateauneuf du Pape, on the opposite side of the Rhone River.

Lirac Roquedon reveals an intense red garnet color and a nose dominated by a bouquet of red and black ripe fruits (kirsch and wild Blackberry). The mouth is full, with flavors of blackcurrant, liquor and spice. Tannins are both harmonious and elegant. The palate finishes with hints of liquorice and vanilla, which brings length and complexity to the wine.

Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.

Chateau Mazane Vacqueyras Rouge is made from 60% Grenache, 25% Syrah, 15% Mourvedre. 
30% aged in oak, 70% in concrete vats

This 50 year old single vineyard (22 Acres) consists of three main varieties with a predominance of Grenache. It stretches over the 'Garrigues' (scrubland) plateau that is ideally located between the Ouvèze (tributary of the Rhone river) terraces and the Dentelles de Montmirail.

Chateau Mazane Vacqueyras Rouge is medium-bodied, pure and elegant. It offers plenty of plum, blueberry, spring flowers and peppery notes. On the palate, the richness of the tannins harmonizes with the smoothiness of the wine. The finish is long, with spice aromas and licorice. Beautifully textured, enjoy it over the coming 6-7 years.

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Alexandre M Vouvray Brut Methode Traditionnelle is made from 100% Chenin Blanc.

Tasting: Nose lime tree flower and brioche.
Mouth: complex and very expressive, so fresh and balanced with a smooth touch in mouth, bubbles so small who just tease the tang, light and good length.

ZERO DOSAGE !

Aperitif, seafood, oysters, light hard sheeses, and just for fun

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.

Alleme Getariako Txakolina is 100% Hondarribi Zuri

A very fruity, persistent and clean Txakoli. It reminds the white exotic fruits, such as lichy. It has a straw yellow color, without the slightest tone of rust and a faint natural gas pearl crown, due to the grape juice fermentation. In the mouth, it is greasy and unctuous, with a good balance of structure and acidity. In order to get such a Txakoli, we have combined the most traditional and the most innovative production methods to create it. Thanks to the batonnage (stirring of the lees), we have attained the characteristic unctuosity of this Txakoli.

After harvesting and pressing, the must is left to ferment in stainless steel tanks. Traditionally, and until recently, this was done in oak or chestnut barrels, called kupels, in Basque. Fermentation lasts 20–25 days and then the txacolí is left to lie on its lees. The CO2 prevents oxidation and dissolves the sediments and gives the wine its sparkling characteristic. The wines is not racked so it does not lose its sparkle and is clarified by natural sedimentation by gravity in the tank or barrel. Traditionally, the wine is tasted on the feast of San Antonio on 17 January, which is known as Txacolí Day (Txacoli Eguna, in Basque).

Ancien Pinot Noir Fiddlestix is made from 100 percent Pinot Noir.

The Fiddlestix Vineyard is located in the Sta. Rita Hills AVA, which straddle the Santa Ynez River as it makes its way to the Pacific Ocean. As an East-West oriented valley, opening its mouth to the cool Pacific breezes, the consistent and cooling marine influence is significant. The vineyard is managed and owned in partnership by Kathy Joseph, who has planted an array of clones and rootstocks on several, varied soils to create a staggering level of diversity from this single vineyard. The remarkably consistent weather, characterized by lower highs and higher lows than our North Coast vineyards, conspires with silica-laden, marine sedimentary soils to make wines of power and exceptional structure.

Fiddlestix always presents a bold Pinot Noir with notes of fruit and exotic spice. As the vines have aged, we noticed more and more underlying depth (they now are approaching their 25th vintage). The nose greets with notes of cassis, Indian spice, and hints of incense. Fresh dark fruits lead the palate, and the focus settles on ripe flavors of blackberry and currants spiced with peppercorn/allspice. Velvety and softly chewy tannins emphasize structure, while ever-present acidity balances and brightens. The spicy aromatics and flavors continue through the long finish.

J. Christopher Appassionata Fortissimo Pinot Noir is made from 100 percent Pinot Noir.

Inspired by the three movements of Beethoven’s “Appassionata” Piano Sonata, there are three Appassionata Pinot Noirs, released at different tempos.

The finale of the Appassionata Pinot Sonata is Fortissimo (dynamically forceful). Selected for ultimate expressivity and longevity, it is not released until 10 years after the vintage. This is the epitome of expressive excellence that we are seeking in Willamette Valley Pinot Noir – a wine that combines brooding intensity with lilting grace and can stand alongside the classic wines of the world. The 2012 Fortissimo is muscular and full-bodied, with a deep color and seamless structure. In this phase of maturation, tertiary aromas begin to show a profound complexity and subtle earthiness that only develops with bottle age and cannot be accelerated

Review:

Loosen Bros. and J. Christopher Wines just released the Fortissimo and it is showing great acidity and fine-grained tannins. Its aromas and flavors of sweet red cherries, roasted pork shoulder and orange-pekoe tea are alive and kicking. Enjoy 2023–2032.

-Wine Enthusiast 95 Points

Our first wine in working with the vineyards owned by the Leonardini family of Whitehall Lane. A tribute to them and, more crucially, the numerous Leos—by both name and astrological sign—in our life.

Our most quintessential Napa Valley Cabernet Sauvignon, exhibiting brilliant purity, profound depth of fruit, focused acidity and fine tannin structure. This is Rutherford in full flight as soaring black fruits push forth over subtle earth notes that all dazzle on an invigorating, lively palate structure. While each of Argot’s three Napa Valley wines offer their own distinct take on the variety and terroir, it is the Cuvee Leo’s that is the most classic and exemplary.

No Syrah terroir in Sonoma County compares with Sonoma Mountain’s northwest crown—cool fog-affected mornings, sun-bathed afternoons, cooled by persistent coastal breezes, and temperate evenings. The soils in Steiner’s Syrah blocks — ashy and moondust-like, littered with decomposing sea bed — further contribute to the unique nature of this site. After a 3-vintage hiatus, I am thrilled to be back working with Steiner Vineyard’s Syrah. By its nature, this slow-to-ripen, cool-climate site produces fabulously deep, intense, structured wines. Now, raising a big, brawny Syrah is no rare act of alchemy. It is the wonder of Steiner’s terroir — a magical elegance and beauty, informing the inherent power, depth and intensity — that makes this bottling so special. 2016 produced a classic wine that deftly balances massive flavors and texture, while retaining vital freshness, and a palpable sense of cool. Production was low, so get it while you can. Simply a “WOW” wine, not to be missed.

VINEYARD: Steiner Vineyard. Located at 1,100 ft, on the northwest crown of Sonoma Mountain. CRUSH: Early morning harvest by hand, October 1st, cluster and berry sorted, destemmed and crushed. FERMENT: 5-day cold soaks, followed by 14 day native fermentation in open-top bins. AGING: 20 months, French oak, 100% new, mixture of 300L hogsheads and barrique shapes. Never racked prior to bottling. Bottled unfined, unfiltered.

Review:

"Refined and stylish, featuring a complex core wrapped in multilayered blackberry and blueberry flavors, laced with bitter chocolate, black licorice and smoky meat notes. Drink now through 2030.- Tim FISH"
- Wine Spectator Insider (January 15th 2020), 93 PTS

Avatar Cabernet Sauvignon  is made from 100% Cabernet Sauvignon

Aged in 100% French Oak barrels for 4 months and then 6 months in the bottle beofre release

Avatar is the embodiment of the Agrelo´s terroir in a wine. Striking, audacious, joyful, profound. A spontaneous and honest experience for the senses. Challenging pleasures.

Presents a vibrant red color with glints of bordeaux. Great aromatic intensity. The spiciness of the nose is echoed on the palate and combines well with juicy red fruit flavors. It expresses in a very fresh way, with red fruits, sweet tannins and balanced acidity.

Coming from Agrelo district.
Average of the vines is 25 years old.
Soil type: Alluvial and sandy soils with a big amount of rocks just besides the Mendoza river. This is one of the most prestigious terroirs in Argentina.
Winemaking: Crushing, destemming and maceration pre-fermentative at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of skin contact maceration. Aged in French oak barrels for 4 months, Malolactic fermentation in contact with fine lees.
Wine was slightly filtered before bottling.

Avatar Malbec is 100% Malbec.

Aged in 100% French Oak barrels for 4 months and then 6 months in the bottle beofre release

Presents a vibrant red color with glints of bordeaux. Great aromatic intensity. It expresses in a very fresh way, with red fruits and a remarkable sweetness. In the mouth it’s balanced with round and sweet tannins, rich and with a marked acidity.

Coming from Agrelo district. 
Average of the vines is 25 years old. 
Soil type: Alluvial and sandy soils with a big amount of rocks just besides the Mendoza river. This is one of the most prestigious terroirs in Argentina.
Winemaking: Crushing, destemming and maceration pre-fermentative at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of skin contact maceration. Aged in French oak barrels for 4 months, Malolactic fermentation in contact with fine lees.
Wine was slightly filtered before bottling.

Avennia Arnaut Syrah is made of 100% Syrah

For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.

"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker

We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.

AVA: Yakima Valley
Blend: 100% Boushey Vineyard Syrah
Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.

Review:

"Licorice, chocolate orange, nutmeg, raspberries and vanilla on the nose. It’s full-bodied with soft, juicy black fruit and spice accompanied by velvety tannins. Creamy, ripe and plush with a lengthy finish. Drink or hold.h"

- James Suckling (March 2023), 93 pts

Avennia Sestina Red Blend is made from  77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc.

The Sestina is a poetic form from Medieval France. Just as a contemporary poet can use an old form like the Sestina to express modern ideas, we use the traditional Bordeaux blend to make modern wines that express Washington fruit. Sestina is our vision for an old vine blend where the focus is on structure, balance, and complexity. This wine is designed for the cellar, but is enjoyable now.

Sestina: This wine is a blockbuster, with black currant, black raspberry, saddle leather, freshly tilled earth, vanilla, and violet on the nose. Exceedingly rich and balanced on the palate, with great poise and structure for long aging. The finish echoes with fresh black fruits, minerally touches, and floral notes.

Review:

The 2020 Sestina showed beautifully, with lots of ripe black fruits, tobacco, and spring flower notes in a medium to full-bodied, fresh, focused, elegant style. It has fine tannins and a great finish and should drink nicely right out of the gate. The tannins here are terrific.

Jeb Dunnuck  94-96 Points

 Color: Deep ruby red with violet hints
 Nose: Complex and intense, features black berries, cherries and plum, with delicate floral notes and spices.
 Mouth: Balanced and fresh, full bodied with good length of spices.

 Review:

"A cellar selection coming from a vineyard that sits 3,200 feet above sea level, the 2020 Malbec Ayni Paraje Altamira sports a deep purple hue as well as gorgeous aromatics of ripe black and blue fruits, savory herbs, graphite, and hints of tobacco. It's ripe, powerful, full-bodied, and opulent, with a silky, seamless mouthfeel and beautiful overall length. This fruit-loaded, sexy, powerful effort will drink well for at least 7-8 years."

- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 95 pts

Ayni Malbec Paraje Altamira is made from 100 percent Malbec.

Ayni is the Quechua term for the principle of reciprocity, practiced for centuries by the Andean people - "in order to receive, you first have to give." Chakana's renowned Paraje Altamira vineyard, which sits 3,300 feet above sea level, bears the name Ayni & is the source of the Ayni wines.

Deep ruby-red in color with violet hints. Complex and intense bouquet, featuring blackberries, cherries and plums, with delicate floral notes and spices. Balanced and fresh; full-bodied with good length of spices.

Pairs well with grilled meats and stews.

Review:

“A cellar selection coming from a vineyard that sits 3,200 feet above sea level, the 2020 Malbec Ayni Paraje Altamira sports a deep purple hue as well as gorgeous aromatics of ripe black and blue fruits, savory herbs, graphite, and hints of tobacco. It's ripe, powerful, full-bodied, and opulent, with a silky, seamless mouthfeel and beautiful overall length. This fruit-loaded, sexy, powerful effort will drink well for at least 7-8 years.”  

-Jeb Dunnuck 95 Points

B Leighton Petit Verdot is made from 100 percent Petit Verdot.

Beautiful, lively and focused at first approach. Expressing black cassis, blackberry, brambles and thyme combining with crushed gravel, pencil shavings and floral notes. It is a fantastic expression of Petit Verdot that is rich and velvet on the palate, all at the same time. So much depth and length it seriously takes your breath away.

Review:

Lastly, the 2016 Petit Verdot comes from a higher elevation block and was brought up in 40% new French oak. It has a great bouquet of white pepper, chocolatey dark fruits, tobacco, and a kiss of violets to go with a full-bodied, incredible elegant profile on the palate. You don’t find Petit Verdot with this level of finesse very often, and it has silky tannins, good mid-palate concentration, and a great finish. It’s another stunning wine from Leighton I’d be thrilled to drink over the coming 10-15 years.

-Jeb Dunnuck 94 Points

B Leighton Petit Verdot is made from 100 percent Petit Verdot.

Dark and brooding. Vibrant, beautiful and tantalizes the senses with violets, black cassis, pipe tobacco and forest floor. Elegant, fresh, deep and refined. It continues with black raspberry, ocean breeze, orange zest and a touch of fresh herbs. Need I say more? Drink up, buttercup.

Review:

Bright ruby-red. Inky blackberry, licorice and menthol on the slightly portiike nase. Dense, sweet and surprisingly supple on the plate but,with a touch of inkiness to its broad blackcurrant, blackberry, licorice and graphite flavors. An element of peppery vinosity contrioutes to the impression of firmness, as do the tight tannins. This very long, savory Wine is stil a bit folded in on itself and will quire patience. Inerestingly, Leighton keeps this wine on its skin for "only" 35 days, which is actually less than many of his other red wines under the B. Leighton, K Vintners and Wines of Substance labels. He also destems this, fruit.

-Stephen Tanzer 92+ Points