Burgo Viejo Rioja Crianza is made from 90% Tempranillo & 10% Graciano.

Red ruby colored wine with violet tones; well-balanced, black fruit, vanilla and coconut flavors. Powerful, complex and silky smooth...classic old style Rioja at a bargain price.

Review:

"A fruity and attractive red with medium body, red fruit and a fresh finish. Not a lot of structure, but delicious and fruity at the end. And not overdone. Tempranillo. Drink now."

- James Suckling (August 2021), 91 pts

Cabrieres Chateauneuf du Pape Rouge Les Silex  is made from 80% Grenache and 20% Syrah .

The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.

This 2020 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.

Very good with white meat, red meat, charcuterie and cheese.

Carl von Schubert Maximin Grunhaus Pinot Noir is made from 100 percent Pinot Noir. 

Castelmaure Col des Vents Corbieres is made from 50% Carignan, 30% Grenache, 15% Syrah and 5% Cinsault.

"Col des Vents" means "Windy Mountain Pass" as it is quite windy and located at the foothills of the Pyrenees mountains. 
Originally, the label was a replicate of a Max Savy's painting. 

Brambly berry, cherry and raspberry, spices, black pepper ... all are present in this authentic French country wine. There are also some aromas of Garrigue (Rosemary, thyme and lavender) giving a minty, herbal notes, that are quite refreshing as well.

Montepescini Chianti Colli Senesi  is made from 90% Sangiovese and 10% Canaiolo.

Deep ruby red in the glass with an intense nose holding blackberry and violet notes. On the palate it is rounded and robust with hints of wild berries, dark cherry and spice. This Chianti has excellent acidity and a long and satisfying finish.

Alcohol: 14.0% 

Aging: 8 months in French oak barrels and an additional 3 months in bottle
Vinification: 13 to 15 days of skin contact maceration.
Vineyards: south sun exposure at 350 meters of altitude (1150 feet)
Grapes: 90% Sangiovese and 10% Canaiolo

Pairs well with roasted red and white meats, aged cheeses, dishes with rosemary and garlic or mushrooms.

Cave Carod Clairette de Die is made from 75% Muscat Petits Grains and 25% Clairette. Clairette de Die is produced with the ancestral dioise method. 
The grapes are rapidly pressed after the harvest and then placed in vats at low temperatures (replicating the process used by the Voconces in ancient times who kept the jars in the icy waters of their local rivers). The half-fermented must is bottled and fermentation continues in the bottle, giving a naturally sparkling wine. Disgorging occurs at least six months after bottling, while the wine still contains sugar and has reached an alcohol content of 7 to 9 %.

This is a sparkling wine with very fine bubbles, light in alcohol (8°), and containing residual sugar (incomplete fermentation). Clairette de Die has been known since ancient times (dates back to 77 A.D.). Clairette brings delicacy and lightness to the wine whereas Muscat gives its typical sweet flavor. The wine displays intense aromas, a refreshing balance of fruit and acidity with peach, orange and white flowers flavors.
This is an ideal wine for all desserts and ice creams, and is very interesting with foie gras. It is especially suitable for daytime meetings and cocktail parties.  A great breakfast wine!
Wine to be consumed young, to conserve the full fruity and floral flavors.  To be stored flat in a cool room away from light.

GOLD MEDAL - Effervescents du Monde 2010


GOLD MEDAL - Concours General Agricole de Paris 2012

SILVER MEDAL - Concours General Agricole de Paris 2011

Mark your calendars for June! Caymus 50th Anniversary Napa Valley Cabernet Sauvignon 2022 is a testament to fifty years of exceptional winemaking by the dedicated, passionate, and family-owned Caymus Vineyards. Since 1972, they have remained a beacon of excellence in Napa Valley, staying true to their roots and producing unparalleled Cabernet Sauvignon. This limited edition wine is a celebration of their rich history, tradition, and relentless pursuit of quality across generations.

This new red wine blend is produced from Suisun Valley, a remarkable AVA that has become the Wagner family’s second home. A 30-minute drive from Napa, Suisun has ideal soils and climate for a variety of grapes. The Walking Fool is named after a long-ago relative who was often seen traveling by foot – thus earning this affectionate moniker. Featuring Zinfandel and Petite Sirah, this wine is smooth and lively, with juicy raspberry, notes of espresso and softly fine tannins.

Chakana Estate Red Mendoza is made from 70% Malbec, 25% Cabernet Sauvignon, 5% Cabernet Franc

Deep red color with violet hints. Dark fruits and exotic spices with tobacco and mocha hints. Elegant, well balanced, harmonious, long persistence with chocolate flavors.

Vineyard: Gualtallary in Valle de Uco.

2 days maceration on skins in temperature controlled steel vats; 12 days fermentation with selected yeasts allowed to rise to a maximum of 28°C.

   Review:

 
"Notes of fresh blackcurrants and dark cherries with subtle hints of nutshells, cocoa and spice box. Rich and flavorful on the palate with a medium to full body and ripe, glossy tannins. Succulent, lightly spicy finish. Malbec, cabernet sauvignon and cabernet franc. Vegan. Drink or hold."

- James Suckling (February 2024), 91 pts

Chateau de Saint Cosme Cotes du Rhone Les Deux Albions is made from  50% Syrah, 10% Mourvèdre, 20% Grenache, 15% Carignan, 5% Clairette.

-Wine Spectator 92 Point

Chateau Gaudrelle Vouvray Reserve Personelle 2009 is 100 percent Chenin Blanc

Fine Chenin Blanc typicity, with aromas of ripe apples and honeyed notes. Rich, smooth, rounded palate with great structure and weight. Has the acidity to support ageing for 10 years.

Chavy-Chouet Bourgogne Blanc Les Saussots is made from 100 percent Chardonnay. A medium yellow straw color in the glass. On the nose, you will find layers aromas of cured lemon and hints of coconut and mango. On the palate, the juice has clean flavor, fresh acidity, and excellent balance. Vanilla notes follow through to the slightly creamy finish. 

The grapes from this wines are grown from the Meursault area. (either outside of the AOC limit or with younger vines).

Seafood, fish, salad or by itself as an aperitif. 

Drink this one now or over the next 3 to 4 years.

Chavy-Chouet Cremant de Bourgogne is made from 7 year old Chardonnay grapes in Puligny-Montrachet.

18 months in barrels and on laths

It is a pure and elegant wine with balanced structure and a very low dosage. Intense aromas of citrus fruits, apple, apricot and white peaches, fine bubbles. Apple and Asian pear flavors, a round mouthfeel and a clean finish.

Pairs well with Cassoulet, Ceviche, Crab Soufflé.

Review:

"Pale yellow. Shows aromas of cooked apple with citrus notes. Clean and crisp on the attack, it’s full in the mouth with good freshness and effervescence on a refined, mineral driven palate. Dry but long on the finish with lingering hints of apple and oyster shells. Made from 7 year old Chardonnay grapes grown in Puligny-Montrachet and aged 18 months in barrel. This family winery is now in its 7 generation."

- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 91 pts

- Wine & Spirits Magazine (August 2021), 92 pts

Chavy-Chouet Volnay 1er Cru Sous La Chapelle is made from 100 percent Pinot Noir.

Total acreage for this wine: 0.1 hectare (0.25 acres)Planting density: 10 000 vines per hectares

Age of the vines: 10 years
At the bottom of the slope in the heart of Volnay, this plot lies on clay-sand soil.

Volnay is located on the steep sloping hill of Chaignot in the Côte de Beaune, where the southeast facing vines have been valued for centuries. These vineyards have been valued and exploited for centuries. Long before the French Revolution, the harvests of Volnay went to the Knights of Malta, the Abbeys of Saint-Andoche d’Autun and Maizières, or to the Dukes of Bourgogne and their successors, the Kings of France.

Volnay has a reputation for being among the most delicate, feminine of the Bourgogne wines. Limestone soil dominates the area, with deeper, gravelly soils at the foot of the slope, where Chavy Chouet’s vines are located.

This Volnay is full of character; broad and fruity. Smooth and elegant tannins make it a feminine wine, marked by aromas of black berries and leather.

Clos du Val Estate Cabernet Sauvignon is made from 6% Cabernet Sauvignon, 7% Merlot, 5% Malbec and 1% each Cabernet Franc and Petit Verdot.

This fresh and vibrant Napa Valley Cabernet Sauvignon is brimming with aromas of blackberry, mulberry, cassis, and violet. On the palate, bright flavors of cranberry, red plum, cherry, and lavender are intertwined with supple tannins, balanced acidity, and a long, smooth finish.

Review:

"Sleek tannins, guided by sweet earth, slate, purple plum and black olive. Savory notes of fig, toasted cedar, and black tea meld with blackberries. Well structured and impeccably balanced."

-Tasting Panel 96 Points

IMPORTER SALE!

Blend: Colmant Brut Reserve NV is a blend of Pinot Noir 52%, Chardonnay 48% (Franschhoek, Robertson, Elgin, Somerset-West and Stellenbosch). 10% of the blend is made of reserve wine from the previous vintage and 12% of the base wine is barrel fermented.
Ageing: 28 months minimum on the lees at steady 13°C temperature.
Tasting: A subtle pale gold color with a very clean and elegant nose. The aroma has a gentle spicy toastiness with a lemon / yeasty perfume followed by more mature fruit. Plenty of freshness on the palate, with a good acidity which perfectly balances the yeasty depth, bready flavors and ample structure. Long smooth finish. Will develop nicely over the years.
Drinking tips: Divine as an aperitif and loyal as a party buddy, it also goes perfectly with oysters, sushis or any delicate seafood.

Reviews:

"The Brut Reserve (disgorged April 2018) was 10% fermented in French oak barrel and includes 20% reserve vintages. It spent 30 months on the lees. The well-defined, focused nose features bright citrus lemon and hints of baked bread. The palate is well balanced with a taut, crisp, citric entry. This is vivacious, very pretty and graced with lovely apricot hints on the finish. A superb MCC from Colmant. - Neal Martin"

- Vinous (August 28th 2018), 91 pts

"Fresh with leesy notes, a fine mousse and delicate palate of minerals and green citrus zest, this is a first class New World sparkler. It’s rich enough to enjoy on its own or with white meats. It’s a 50/50 blend of Pinot Noir and Chardonnay aged on the lees for 30 months and 25% reserve wines from earlier vintages."
-International Wine Review, 91 pts

"Disgorged February 2011, the Non-vintage Brut Reserve is a blend of 52% Pinot Noir and 48% Chardonnay based on the 2008 vintages blended with reserve wines from 2007 and 2006 (25% of the blend), aged for 30 months on the lees. It has a very fine pettillance in the glass. The nose is very well defined with crushed stone, oyster shell and the subtle perfume of fine lees coming through with aeration. The palate is very crisp and lively on the entry with vibrant acidity, a citrus thread from start to finish, and though it is not a powerful Cap Classique, it is wonderfully poised with great persistence on the fresh lime and Granny Smith-tinged finish.
There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging."
- eRobertParker.com  , 92 pts

Our Hunt for Colmant:

 It was day 6 in South Africa and we find ourselves outside of beautiful Cape Town, in the country near the Riebeek Kasteel area in Swartland.  Let's talk a little about my accommodations before I tell you about this amazing bubbly. We arrive at the one and only hotel in Riebeek to find out that there were not enough rooms open for all. 

We reached out to our contact at Riebeek cellars, who we will refer to as "Point Break" from now on. For those of you that have not seen the movie Point Break, this guy looked and sounded like a blonde Keanu Reeves with a Dutch accent. Anyway, Point Break tells me that they have secured a small bed and breakfast that we could use for the overflow. Sounded nice...so I opted for it. 

Upon arrival, the home was beautiful on the outside with a catchy French name, "Shades of Provence". After Point Break fiddled with the skeleton key and lock for a good 35 minutes in the rain, we finally get to see the inside of our new home. The door opened straight into the kitchen where the first thing I noticed was the mouse sh*t all over the place. It was winter there and the mice were trying to stay warm, I'm sure. Little did they know this damn place had no heat.

Besides myself and my fiancee Sylvia, there were 3 other people and a total of four rooms. At this point I knew I better drag both our suitcases up those steps and get to the best room before everyone else. At stroke-causing speed, I skipped up the steps nearly knocking Point Break on his back and went through the rooms. I settled for a nice corner room with the least amount of dirt on the concrete floor and with only one or two spider webs on the wrought iron bed post.

For dinner that night, we returned to the hotel restaurant to join the rest of our group. The 5 of us forced to stay in the bed and breakfast were in a far worse mood than everyone around us. Arriving late, we sat at the end of the dinning table and hoarded as much wine as possible to try and drink ourselves to a point where we could sleep in that disgrace of a French country side home that Point Break secured for us.

 That night, I slept with the lights on, all my clothes on, and on top of the sheets hoping to avoid spider bites. I awoke that morning to Sylvia standing over me holding what looked like a hot water knob off of the shower. "It wasn't even attached.", she said. Sylvia proceeds to take a "whore-bath" in the sink using her own packed sock as a wash cloth. It was the only thing she deemed clean. To top it off, in a brief moment of happiness she finds a hair dryer in a cabinet. She pulled it out in triumph only to realize that there was a used condom stuck to the side of it. Obviously, this is her last trip to South Africa.

Lovely salmon pink color. A very delicate nose of strawberry and redcurrant fruit with floral undertones. There is a silky richness on the palate full of red berries balanced with a subtle bready texture. Very accessible. Will also develop nicely over time.

Colmant Brut Rose NV  is made from 75% Pinot Noir and 25% Chardonnay

This wine spends a minimum of 24 months on the lees at a consistent temperature of 14C before degorgement.15% of the base wine has been barrel fermented.

Pinot Noir 75%, Chardonnay 25% (Franschhoek, Robertson and Elgin).

15% of the blend is made of reserve wine from the previous vintages and 15% of the base wine is barrel fermented.
This wine spends a minimum of 24 months on the lees at a consistent temperature of 14°C before degorgement.

Perfect as a summer sundowner. A delicious complement to white meat, strawberry dessert and decadent dark chocolate.

Review:

"The Brut Rosé (disgorged March 2018) is a blend of 75% Pinot Noir and 25% Chardonnay with 15% base wine and 15% reserve wine, with the Pinot Noir macerated on its skins for color, matured on the lees for 24 months. Deep salmon in color, it has a fine mousse and attractive strawberry and cherry scents on the nose - no shy and retiring rosé here. The palate is well balanced with Braeburn apples, hints of strawberry and a touch of tart cherries fanning out toward the creamy-textured, satisfying finish. A sparkling rosé that’s proud to be pink!- Neal Martin"

- Vinous (August 28th 2018), 91 pts

Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay

Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.

Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.

Pair with Scallops Jacques cream, roast veal with oyster mushrooms.

Corne Loup Cotes du Rhone Blanc is made from 50% Grenache Blanc, 20% Clairette, 15% Roussanne and 15% Viognier.

The wine has a pale straw color with brilliant reflection. In the nose, it displays great aromatics, mainly citrus fruit. The palate is well balanced, with a lot of finesse and persistence.

Delicious when paired with seafood (seashell and fish). It is also great by itself as an aperitif.

Cortenova Prosecco Spumante NV is 100 percent Prosecco

This Prosecco comes from the highly esteemed area of Valdobbiadene. There are two recognized quality zones for Prosecco, Conegliano and Valdobbiadene. Of the two, Valdobbiaden has always been recognized a having the superior quality due to its naturally higher acidity and its more northern location.
The vineyards lie at 350 meters above sea level. The vines are an average of 25 years old.

The grapes are soft pressed and the free run juice is placed in stainless steel. There is a brief maceration period of 4 hours. Specially selected yeast are added and fermentation is controlled at 20° C. There is no malolactic fermentation and the wine is transferred to autoclaves and a second fermentation is induced following the Charmat tradition. When the desired atmospheric pressure is reached (usually 1 month) the wine is bottled.

Light straw colored with greenish reflections. The perlage is fine and continuous. Fragrant bouquet full of flowers and almonds. In the palate it is fresh and clean with a soft body and a pleasing sparkle. The fruit is subtle and reminiscent of apples and pears with a hint of almond in the background. The finish is inviting.
Can be drunk by itself as an aperitif or with seafood and fish, pastas with cream sauces, chicken and fresh cheeses.

Review:

"Pale straw color. Bright, attractive aromas and flavors of roasted lemons and kiwis, green nectarine, nougat, and grass with a soft, vibrant, spritzy, dry-yet-fruity medium body and a tingling, complex, medium-length spiced clementine and delicate herbal honey finish with silky, crunchy, fruit tannins and no oak. A delicious, nicely layered Prosecco with an elegant style." - Beverage Testing Institute (November 23rd 2015), 91 pts, Best Buy

Croix Senaillet Saint Veran is made from 100 percent unoaked Chardonnay.

Fresh and fruity with floral, peach and citrus fruit aromas followed by mineral notes. Mineral, citrus and honey flavors. Rich and luscious palate with a long finish.

Produced from a selection of 40 parcels spread over 17 hectares. Some of the parcels include: Maillettes, Bergades, Poncétys, Terres noires, Pommards, Chênes, Surigny, Prâgnes, Bruyère, Chailloux, etc Average age of the vines is 45 years. The soil is made of clay and limestone. South, southeastern exposure - a few plateaux. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.