Pure 100% cabernet Sauvignon, this vineyard continually astonishes. Loads of loamy soil notes followed by blue and black fruits give this cabernet massive depth and beautiful integrated tannins. Milk chocolate, crème de cassis and tobacco give this massive wine the depth you come to expect with Napa cabs, but it is all Sonoma County, all from our magnificent little private valley which sees sun all day! We buy no fruit; we sell no fruit.
Jersey Boys Vineyard (Kevin Kinsella is the largest individual investor in the hit Broadway show "Jersey Boys")
Jersey Boys is a six-acre vineyard that was replanted in 2008 with four different clones of Cabernet Sauvignon, handpicked by winemaker Thomas Rivers Brown.
“While it was the third consecutive year marked by limited rainfall, the 2014 vintage offered a perfectly temperate growing season characterized by long, moderate days and cool, clear nights. We began the year with warm spring conditions that gave way to an early budbreak and the consistent, dry weather afforded an optimal fruit set of small berries with incredible concentration. Crop yields were down a bit from 2013, but the quality was magnificent. It was a textbook growing season, every winemaker’s dream.”
- Winemaker Thomas Rivers Brown
Any vegetable or meat in the grill. Delicious with Chocolate as well.
Review:
"There are 645 cases of the 100% Cabernet Sauvignon 2014 Cabernet Sauvignon Jersey Boys Vineyard (named after the fact that the Broadway Musical “Jersey Boys” was brought to the stage and screen by the owner of Kinsella). This wine and its siblings will do a lot to establish Dry Creek as more than another viticulture area better known for Zinfandel than Cabernet Sauvignon. This is a killer Cabernet Sauvignon with dazzling fruit levels and loads of loamy soil notes intermixed with black raspberry, blueberry and blackcurrant. The superripe and pure fruit hits the palate with a full-bodied crescendo. The wine offers up notes of underbrush, unsmoked cigar tobacco, pen ink and plenty of crème de cassis and blackberry, Drink it over the next 20-25 years. - RP"
- Robert Parker's Wine Advocate (Issue #227, October 2016), 95 pts
Thus, the first Édition of Krug Rosé, a singular Champagne achieving an astonishing balancing act between finesse and substance, came to be.
The story of Krug Rosé dates back to 1983. With Joseph’s non-conformist spirit at heart, the 5th generation of the Krug family gave birth to a new composition, a bold rosé inspired by the House’s reputed art of blending, to be re-created each year.
Krug Rosé is an unexpected rosé Champagne combining elegance and boldness – inspired by the dream of the fifth generation of the House of Krug to conceive a rosé Champagne that did not exist, a rosé Champagne that could be re-created every year.
Krug Rosé 27ème Édition is a blend of 38 wines from 9 different years, the youngest of which is from 2015, while the oldest dates back to 2005. ▪ It was completed with 10% traditionally macerated Pinot Noir of the year blended from plots in Aÿ and Mareuil-sur-Aÿ, to add a unique spiciness, colour and structure. Its final composition is 57% Pinot Noir, 23% Chardonnay and 20% Meunier. ▪ A stay of around seven years in Krug’s cellars gives Krug Rosé 27ème Édition its unique expression and elegance.
At first sight, its subtle pale pink colour holds a promise of elegance. On the nose, aromas of rose hips, cured ham, mulberries, redcurrant, peony, pepper and pink grapefruit. On the palate, delicate flavours of honey, citrus and dried fruit with a long finish, enhanced by its fine bubbles complete the experience.
Review:
Thirty-eight wines from nine vintages spanning 2005 to 2015 - 55% of them reserve - went into this blend of 57% Pinot Noir, 23% Chardonnay, and 20% Meunier; a nonpareil of shimmering depth. On the pure, precise nose, raspberries and roses mingle with suggestions of woodsiness, honey-cured ham, and parmesan rind before vibrating with white peach and red currant, honeyed cashew, and a soupcon of tobacco leaf and cucumber on the palate - where the tension between its almost ethereal refinement, thanks not least to the unending mousse, and the luxuriance of its finish is simply (or not so simply) delicious.
-Tasting Panel 99 Points
The Stone Corral Vineyard is planted on a southeast slope on the west side of the Edna Valley which has an east/west orientation opening up to the Pacific Ocean from Morro Bay and Pismo Beach. Approximately 120 to 300 feet above sea level, the climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures and rain provide a long growing season for the development of rich color, concentrated and complex flavors. Soil profiles vary between blocks from sand, sandy loam, loamy sand, pebbly sandy clay loam, all fine angular blocky , including decomposing sandstone layers and numerous fossil rocks. The soils are well drained and marine in origin, resulting in an elegant Pinot Noir with extraordinary attributes.
This gem is a blend of a few precious, select barrels hailing from the finest blocks of Stone Corral Vineyard. Offers blue-toned fruit on the nose and a pretty bouquet of black raspberry, sandstone, marzipan and wild lupine flowers. Opulent, yet delicate on the palate, with velvety layers of cola nut, cherry, dried herbs and pecan sandie cookies.
Wine analysis – 13.7% Alcohol, .69 TA, 3.5pH
- A barrel select Stone Corral Vineyard bottling, utilizing the finest blocks and clones of the 2013 vintage
- Blend of clones 115, 777 and 667 on 101-14 and 3309 rootstalks
- Hand harvested, cold fruit from night picks during the month of September 2013
- Yield about 2 tons per acre between 23.8 and 24.5 ° Brix
- Destemmed with nearly 100 % whole berries remaining
- Fermented in small open top tanks
- 4 day cold soak, average 14 day fermentation, peak temperature 83°
- Hand punched down several times daily as needed
- Pressed off just dry, tank settled then racked to barrels
- Aged in small French oak barrels for 18 months
- Once the fresh wine is transferred from the press pan, all moving of the wine is done with inert gas pressure.
When handling the wine, care is taken at all opportunities to avoid shear.
"This bottling comes from the best blocks and barrels from this single vineyard, co-owned by a number of Edna Valley luminaries. The result is stunning, with baked raspberry, strawberry, maple, and peppery bacon aromas comprising a spicy, exotic nose. Black plum fruit melds with white pepper and crushed herbs, diving into tangy strawberry and sandalwood incense notes on the finish. - Matt Kettmann"
- Wine Enthusiast Magazine (April 1st 2017), 95 pts
La Ronciere Licanten Cabernet Sauvignon is made from 85% Cabernet Sauvignon, 8% Syrah, 7% Cabernet Franc.
Intense aromas of black fruits, notes of dark chocolate, and roasted coffee. The palate is round with polished, juicy tannins and a finish that leaves a lasting impression.
Hand-harvested and field-sorted. An additional sorting occurs at the winery before the grapes are fermented in temperature-controlled micro-fermentation tanks. Aged in French oak for 10-12 months. : Diverse soils derived from metamorphic rock. Includes Licorellas (same as Priorat) and Lutitas rock complemented with a series of alluvial and granitic soils. Quartz and mica are both abundant in the soil profile.
Review:
-Tim Atkins, MW 94 Points
Lodovico Barolo Cannubi is made from 100% Nebbiolo.
With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.
Vine: Nebbiolo, sub-variety Lampia and Michet
Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi.
Average height: 250-260 mt
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak.
The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years.
Morey-Saint-Denis 1er Cru "Climats d'Or" is a blend of five premier crus in the village of Morey-Saint-Denis: Cheseaux, Charrières, Clos Baulet, Chaffots, Monts Luisants. The wine was fermented with indigenous yeasts in stainless steel tanks followed by several months aging in half terracota amphora & half used pièce. Around 20% whole clusters were included in the cuvée.
Morey-Saint-Denis 1er Cru "Climats d'Or" combines the structure of Gevrey-Chambertin with the perfume of Chambolle-Musigny. This wine shows fresh red berries on the nose with notes of violets, spice, and earth. Old vines and heavier soils give this wine weight and richness on the palate.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Mordoree Tavel Rose Dame Rousse is made from Grenache 60 %, Cinsault 10%, Syrah 10 %, Mourvèdre 10%, Clairette 5%, and Bourboulenc 5%.
Nose : steady rose, brilliant and limpid.
Aromas : very complex with flowers, red and white fruits aromas.
Palate : rounded, full bodied with a long lasting aniseed and fruity finish.
Ageing potential : 4 to 6 years
Surface : 9 Ha. Yield : 44 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk and sandy with pebble stones. Harvest : by hand Vinification : 100% destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C. Estate bottle
Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian cuisine.
Review:
More pure framboise, minty flowers, and chalky minerality all define the aromatics of the 2023 Tavel La Dame Rousse, and this beauty is medium to full-bodied, with a pure, layered, seamless mouthfeel, flawless overall balance, and a great finish. The blend is 60% Grenache, 15% each of Cinsault and Syrah, and the balance Clairette, coming from a mix of three terroirs: pebbles, limestone, and sand.
-Jeb Dunnuck 94 Points
Mordoree Tavel Rose Reine des Bois is made from Grenache
Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.
This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.
To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.
Review:
"A blend of 60% Grenache, 20% Syrah, 10% Cinsault and 10% Clairette, the 2022 Tavel La Reine des Bois is a touch darker in hue than its stablemate, the La Dame Rousse, but it's still not among the darkest of Tavels in the glass. That's perfectly okay, as the aromas and flavors are textbook for the appellation: crushed stone, flowering garrigue, ripe cherries and mouthwatering strawberries, all capped off by refreshing citrus-zest notes on the lengthy finish. Full-bodied and full-flavored, it's one of the candidates for top Tavel this year. - Joe Czerwinski"
- Robert Parker's Wine Advocate (May 2023), 93 pts
The 2013 Cabernet Sauvignon Coeur de Vallee emerges from Andy Beckstoffer's portion of the To Kalon vineyard. Black cherry, blackberry jam, bittersweet chocolate and dark spices are front and center. Young and tannic, the 2013 needs time for the tannins to soften. This is an especially ripe, flamboyant style for...
Review
From the Beckstoffer To Kalon Vineyard, the 2013 Coeur de la Vallée shows creamy tannins, beautiful blackberry and cassis fruit, and hints of blueberries, violets, forest floor and licorice. This is a blend of 75% Cabernet Sauvignon and 25% Cabernet Franc, and the black fruits are triumphant in this gorgeous wine. It should drink nicely for 25-30 years.
- Robert Parker's Wine Advocate 97 Points
Morlet Family Vineyards Coteaux Nobles Pinot Noir is made from 100 percent Pinot Noir.
Very intense raspberry and kirsch flavors with earthy notes (graphite), rich, round and seamless with a very fruity lingering finish. Will age gracefully for a decade.
Located on the Sonoma Coast, on the Eastern slope of the second ridge from the Pacific Ocean, this unique hillside vineyard benefits from both the cool maritime breeze and the mild and sunny mountain climate. Handcrafted by using classical Burgundian techniques, it is the ‘Noble Hillsides’ or ‘Côteaux Nobles.’
Reviews:
The Coteaux Nobles Pinot Noir comes from 28-year-old vines planted at the Nobles Ranch vineyard in Fort Ross-Seaview AVA. A barrel sample, the pale to medium ruby-purple colored 2019 Pinot Noir Coteaux Nobles slips sensuously out of the glass with a provocative perfume of red currant jelly, raspberry preserves and rhubarb crumble with suggestions of violets and fallen leaves plus a waft of mossy tree bark. Medium to full-bodied, the palate is packed with juicy red berry layers, supported by plush tannins and seamless freshness, finishing on a lingering earthy note
- Robert Parker's Wine Advocate 94-96 Points
Opus One 2017 is made from Cabernet Sauvignon 80%, Petit Verdot 9%, Cabernet Franc 5%, Merlot 5% and Malbec 1%.
The Opus One 2017 offers a harmonious aromatic balance of rich dark fruit, stems of roses, and earthy forest floor. The juicy entry offers a round, silky mouthfeel with just enough acidity to complement the satin texture. This seductive wine shows flavors of black cassis, black cherry and a hint of cocoa powder. The fine-grained, plush tannins evolve into a long, supple finish. A supremely age-worthy wine, it will delight now and for many years to come.
Reviews:
A fist of late summer cherries, raspberry and bilberry fruits set out their stall, all with the juicy character that confirms, even in a hot vintage like 2017, Opus can deliver balance and sculpted elegance. Beautiful grip, creamy texture with a strikingly powerful tannic frame. As the wine stays in the glass the floral aromatics begin to bloom up. A brilliant Opus. 20 days maceration - around half what it would have been a decade ago. 54% native yeast, as part of their native yeast project. 5% Merlot and 1% Malbec complete the blend. Harvest spread out over September 5 to October 8, just before the fires, by which time they had less than 10% of the fruit still out on the vines.
-Decanter 96 Points
A remarkable wine for the year, the 2017 Opus One is a dense, full-throttle beauty. Plush fruit and soft, silky contours give the 2017 its racy personality. Exotic, beautifully perfumed and impeccable in its balance, Opus One is one of the most complete wines of the vintage. In 2017, Opus One has a distinctly red-toned fruit profile that distinguishes it from the surrounding vintages.
-- Antonio Galloni 95+ Points
Opus One had picked 91% of their fruit before the fires started in 2017, and only two lots were eliminated from consideration. The 2017 Opus One, bottled in July 2019, is a blend of 81% Cabernet Sauvignon, 8.5% Petit Verdot, 5% Cabernet Franc, 4.5% Merlot and 1% Malbec. Medium to deep garnet-purple colored, it slowly grows on the nose, revealing compelling notes of baked black cherries, mulberries, black raspberries, warm cassis and blackberry pie with nuances of spice cake, yeast extract, tapenade, licorice and dusty soil with a waft of wild sage. Medium-bodied, the palate has a lively skip in its step, featuring bags of juicy raspberry and cassis-laced fruit and a refreshing line, supported by ripe, plush tannins, finishing long and graceful.
-Wine Advocate 95 Points
Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.
Review:
Needing plenty of air to show at its best, the 2019 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard is a sensational, gorgeous Napa Valley Cabernet that delivers the goods like only this region can. Pure Cabernet magic on the nose, with deep blackcurrants, smoked tobacco, lead pencil, and a kiss of spring flowers as well as a beautiful Pessac-Leognan-like scorched earth character, it hits the palate with full-bodied richness, silky tannins, no hard edges, and a great, great finish. It's one of those wines that builds incrementally on the palate and it's only after the second or third sip that you realize how special this wine is. It also offers that rare mix of power and elegance that's the hallmark of all great wines. It needs a couple of hours in the decanter if drinking any time soon. Hats off to Paul Hobbs for an incredible Napa Valley Cabernet Sauvignon.
-Jeb Dunnuck 100 Points
Pierre Olivier Brut Vin Mousseux NV is made from 100% Airen.
A value sparkling brut, made with Airen grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
Pierre Olivier Sparkling Rose NV is a value sparkling rosé, made with Tempranillo grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
This wine is aromatized with a very little amount of Raspberry flavor, giving a nice mouthfeel, with an extra aromatic boost.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
"Pale pink salmon. Just a touch off-dry, this is a very pleasant sparkler that reveals aromas of spicy red apple with a hint of cinnamon that carry through to the palate. Well made and exceedingly pleasant to drink."
- International Wine Review (Annual Rosé Report / April 2013), 89 pts
Piron Chenas Quartz is made from 100% Gamay - 60+ years old .
The Chenas Cru is the smallest Beaujolais Cru, not bigger than Côte Rôtie. This is a rare wine. The estate's unique parcel spreads over 22.2 acres of vines on a very steep slope facing East, situated between 310 and 380 meters above sea level. Granitic soils are covered with Quartz crystals and give the wine its own personality.
The vineyard is co-owned by Domnique Piron and Christian Lameloise, whose family owned Lameloise restaurant in Burgundy (3*** Michelin). Decanter classified the wine in the 3 best best bottles of Crus Beaujolais in 2015 (vintage 2013).
Hand harvest, sorting table, part destemming. A first stage of semi carbonic maceration during few days is followed by a more classic Burgundy maceration with « remontages » and « pigeages », for a total of 18-20 days, depending on the vintage.
30% of the wine are aged in recent French oak foundre and oak barrels (no new oak) during 12 months to bring roundness and complexity to the final assemblage.
Pairs well with complex dishes, meats, leaver, and why not a little pigeon with peas and diced bacon.
Review:
"Beautifully attractive violets and red flowers here, carrying a very fresh impression, as well as an exciting and vibrant yet elegant finish. Exceptionally pure and focused. Drink or hold."
- James Suckling (February 2019), 93 pts
Resonance Decouverte Vineyard Pinot Noir is made from 100 percent Pinot Noir.
The wine reflects a beautiful and brilliant garnet color, with an expressive and complex nose of strawberry, plum, wild cherry, almond and licorice. The wine reveals an elegant palate, vibrant and complex, with delicate notes of noble wood, and very long and mineral finale.
Review:
James Suckling 93 Points
Robert Mondavi Winery The Estates Red Blend is made from 49% Cabernet Franc, 47% Cabernet Sauvignon, 4% Petit Verdot.
Robert Mondavi’s vision was to elevate Napa to the world stage. In celebration of his achievement, our Napa Tier wines are sourced from distinctive vineyards throughout the Napa Valley and truly emulate a classic Napa Valley style.
Aromas of blackberry, cherry, toasted almond, bay leaf and mocha. Luscious ripe cherry and cassis, with savory notes of dried herbs and toast. Rich, weighty, and mouth-coating, with classic fine To Kalon tannins.
Review:
This has a pretty fragrance of violets, green peppercorns, salted olives, blackcurrants and black raspberries. Creamy, salted dark chocolate and praline to follow. Medium-to full-bodied with fine-grained tannins. Delicious and superbly balanced. 50% cabernet franc, 47% cabernet sauvignon and 3% petit verdot.
-James Sucking 94 Points
The 2019 Red Blend Estate comes all from the To Kalon Vineyard and is close to an even split of Cabernet Franc and Cabernet Sauvignon. It's a clear step up over the base Red Blend and offers terrific, full-bodied aromas and flavors of darker fruits, dark chocolate, violets, and a kiss of spring flowers. With silky tannins, terrific balance, and outstanding length, it's going to evolve for 15 years or so.
-Jeb Dunnuck 94 Points
Rubus Brut Rose is made from 60% Tempranillo, 40% Bobal.
The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.
Stunning salmon-pink hues. The nose is intense and fine, dominated by notes of red berries. On the palate, the combination of fine bubbles and delicate aromas produces a delightfully light and silky rosé.
Machine harvest. The base wine is fermented at a low temperature. The second fermentation takes place at 14°C for 2 weeks, followed by dosing.
100% Chardonnay aged 14 months in 30% new French oak.
Review:
“Stone fruits, buttered citrus, white flowers, and a subtle hint of green almonds all emerge from the 2021 Chardonnay Buena Tierra Vineyard, a medium to full-bodied, ripe, yet elegant Chardonnay. I love its overall balance, and it brings an impressive mix of richness and elegance.”
Jeb Dunnuck, 96 points
Siegel Hand-picked Selection Sauvignon Blanc is made from 100% Sauvignon Blanc.
Our handpicked Reserva wines are born out of a strong desire to offer the very best expressions of terroir from our El Crucero vineyard, located at 360 meters above sea level. These carefully handpicked grapes deliver superb varietal characteristics and exceptionally well-balanced fruit concentration.
The manual harvest behind our handpicked Reserva Wines, a stage prior to a second triage, highlights our commitment to delivering uniquely hancrafted wines from Curico Valley.
Our handpicked Reserva Sauvignon Blanc, unoaked and of a pale yellow color, delivers enticing tropical fruit and citrus aromas, a beautifully balanced palate with pleasing acidity and a soft persistent finish.
Exceptionally aromatic with aromas of violets, hints of blackberry, blackcurrant and black plum on the nose. There is some spice that is balanced with fresh acidity and minerality. A long finish with ripe but firm tannins.
Dow's Senhora da Ribeira can be enjoyed anytime and pairs wonderfully with chocolate desserts and soft cheeses like creamy Stilton or Roquefort.
Review:
Rich and fruity, this wine is packed with intense black-currant flavors. It is perfumed, ripe with a good tannic background. The density of the wine and the firm structure point to a long aging process. Drink this beautifully structured wine from 2026.
-Wine Enthusiast 93 Points
Winemaking:
Senhora da Ribeira has one of the most advanced specialist wineries in the Douro, combining the best of traditional winemaking practice, evolved over centuries, and the latest state-of-the-art automated systems. Three granite ‘lagares’ for foot treading are complemented by three ‘robotic’ lagares, designed by the Symington family and installed in the quinta’s winery in 2001.
It has long been recognised that traditional treading produced some of the finest Ports, but there are some drawbacks involved in traditional treading; temperature control is difficult, there is a limit to how long people are willing to tread and they need to sleep. The winemaker’s options are therefore limited, he or she cannot order treading at different times through the night, or pull people off the picking team at will. Furthermore, emptying the traditional lagar takes a long time; in the meantime the fermentation process is accelerating away. A further handicap arose over recent years, when an increasing scarcity of labour obliged producers to look for less labour-intensive vinification solutions. The Symingtons opted to devise a mechanical means of replicating the proven method of foot treading. The result was the Symington ‘robotic lagar’, an automated treading machine which exactly replicates the gentle action of the human foot and which has revolutionised winemaking in the Douro Valley. This equipment is very expensive but the results have been so good that an increasing proportion of Dow’s finest wines are now made in these automated lagares. Approximately half of the wines for Dow’s much praised 2003 Vintage were vinified in them.
The Senhora da Ribeira’s Quinta Vintage Ports have amassed a highly impressive number of awards: three Gold Medals at the International Wine Challenge, (2008, 2006 and 2001, for the 2005, 2002 and 1999 Vintages, respectively) as well as seven Silver Medals and two Gold Medals at the International Wine & Spirit Competition (London, 2008 for the 2005 Vintage and 2002 for the 1998 Vintage). In September 2006, Jancis Robinson MW wrote, “One very exciting new bottling is Dow’s Quinta da Senhora da Ribeira 2004...this single quinta bottling demonstrates superb quality with wonderful vibrancy. Great wine in any context - not that unlike some California reds! This is definitely a wine to look out for when it is released.”
Wine Profile
The very hot climate through the summer at this vineyard results in highly complex and concentrated wines but very low yields. Colours of the musts in the fermentation tanks are always purple-black due to the very high skin to juice ratio. The old vines add further to the intensity of the wine as they make up a very large percentage of the vineyard. The resulting wine can be described as being the essence of Vintage Port, with powerful wild red-fruit flavours, leading into rich black chocolate notes, the whole balanced by complex, attractive and peppery tannins.
One of the Douro’s most beautiful vineyards, Senhora da Ribeira is located 24km (15 miles) upriver from Quinta do Bomfim in the remote Douro Superior. The vineyard commands a magnificent north bank position, overlooking a broad sweep of the Douro, directly opposite another famous Symington owned vineyard: Quinta do Vesuvio. Senhora de Ribeira was built close to an ancient river crossing, guarded by two 12th century castles on either side of the river built by the Moors during their centuries long occupation of Iberia. A small chapel dedicated to the ‘Lady of the River’ (literally: Senhora da Ribeira) has stood here for centuries and gave the quinta its name. Travellers would pause here to ask for a safe river passage and onward journey.
Senhora da Ribeira’s wines are some of the finest in the Douro and they complement those from Bomfim in the composition of Dow’s classic Vintage Ports. The quinta’s high proportion of old vines (45% are over 25 years old) is of critical importance. The old vines are very low-yielding, producing on average less than 1Kg of grapes each, giving intense and concentrated musts which are ideal for classic Vintage Port. The remainder of the vineyard was replanted as follows: 21% in 2001 and 34% from 2004, the latter involving mainly Touriga Nacional vines. This grape variety - very important for Vintage Port - now represents almost exactly a third of the total planted at the quinta. The entire vineyard has the maximum ‘A’ rating.
As with Bomfim, the consistency of the climate plays a key role, although the rainfall is only half of that experienced at Bomfim: 448mm is the 10 year average. This more extreme climate, hot dry summers and cold, equally dry winters results in wines with unique depth of colour and complexity.
As with Quinta do Bomfim, the best Ports from Senhora de Ribeira are used to make Dow’s Vintage Ports in the great and rare ‘Declared’ years. In the good year’s when Dow’s does not ‘declare’ a Vintage, the best wines of ‘The Lady of the River’ are bottled as Dow’s Quinta de Senhora da Ribeira Vintage Port. They will tend to mature a little earlier than the very rare ‘Declared’ years, but can be every bit as good as some other Vintage Ports.
Le Jade Picpoul de Pinet is made from 100% Picpoul de Pinet
Pale straw color. Delicate white flower, citrus and juicy pear aromas. Fresh, crisp, and bright acidity with mineral and saline accents. Well-balanced and easy-drinking.
A refreshing treat laced up with snappy food-friendly acidity.
Picpoul Le Jade makes a classic match with oysters on the half shell and goes very well with exotic food in general. Picpoul means lip-smacking good.
SOIL : Clay and limestone soil just a few kilometres from the reputed Etang de Thau (salted water lagoon) overlooking the Mediterranean town of Sète.
VINIFICATION : Grapes are harvested at 12°- 13° maturity
Skin maceration for several hours
Selection of drained juice after undergoing pneumatic pressure.
Cold double decantation.
Thermoregulated fermentation at 16°C
No malolactic fermentation.