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Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

 Review:

"A wonderfully polished expression of Ribera del Duero's match-up of power and high-plain freshness, this still has gorgeous intensity of finger-staining blackberry and mullberry succulence, a shading of expensive, fine-grained, toasty oak and satisfyingly savoury tannins all coming together to match the meat coming off the wood-fired grill. - David WILLIAMS"

- Decanter (December 14th 2022), 94 pts

Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

Palacio del Burgo Rioja Reserva is made from 85% Tempranillo, 10% Garnacha & 5% Carignan.

Red ruby color; black pepper and vanilla flavors and some mature black fruit taste too. Well-balanced, well-structured and elegant in mouth displaying some splendid taste of fruit and bouquet too.

LASER ETCHED MAGNUM!

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Full of life, crispy red fruit, with balsamic notes, easy to drink, representing the Mediterranean character.

As a light red wine, it pairs well with tapas, charcuterie, rice dishes, or pizza. It can even complement desserts. The high acidity will take you on a surprising journey.

Patton Valley Rose is made from 100 percent Pinot Noir.

Its beautiful salmon-pink color hints at the enjoyment that awaits you. Alluring aromatics spill out of the glass, with scents of fresh-cut ripe strawberry, candied rose petal, cotton candy and bubble gum harmonizing together and inviting deeper inspection. In the mouth, the first sensation is one of volume and a cacophony of lush ripe fruit flavors, followed by a zingy, green apple acidity and a slight mouth-watering frizzante, the trademark of Patton Valley Rosé. One glass is never enough.

Paul Hobbs Chardonnay Russian River Valley is made from 100 percent Chardonnay.

Crafted with precision from six pedigreed sites comes a wine that beams with pale straw hue. The newest vintage brings wonderful aromatic intensity: candied lemon peel, white florals followed by crisp green apple. A creamy and viscous texture on the palate is buoyed by white nectarine and dried apricot that’s balanced with a vibrant acidity, bringing focus to the wine’s finish that lingers with hints of flinty mineral notes.

Review:

-Wine Enthusiast 95 Points

Paysan Sauvignon Blanc Zabala Vineyard is made from 100% Sauvignon Blanc.

Paysan Sauvignon Blanc comes from Zabala Vineyard - located on a large holding on the Arroyo Seco floodplains that was part of land granted to the Zabala family before California’s statehood. It was first planted in the 1970s and has grown to encompass over 1000 acres. Zabala Vineyard is one of the rockiest vineyard I Brand works with, full of what is locally known as ‘Greenfield Potatoes’, which are the rather inedible round river stones that dominate the soil and have been collected into piles and walls at every property in the basin. This vineyard is located directly in the path of the daily Salinas Valley winds, which control sugar development and retain natural acidity. Certified organic grapes.

Tasting Notes: Light-bodied. Aromatic explosion on the nose. Lime, gooseberry, green melon, grapefruit, white peach, passion fruit. Crisp, tart, clean with bright acidity on the palate. Neutral oak ageing provides subtle creaminess, while still exhibiting trademark green notes.

Penedo Borges Icono Malbec is made from 85% Malbec, 10% Cabernet Sauvignon and 5% Petit Verdot

Dark purple color.
Complex aromas of predominent ripe red fruit such as plum, cherry and raspberry with spicy notes.
Chocolate and vanilla flavors from barrel ageing which provide complexity and elegance.
Wine of great lenght.

Red meats, lamb, beef stew, strong cheese.

Pernot Belicard Batard Montrachet Grand Cru is made from 100 percent Chardonnay.

Aromas of white peach, white apple, with a beautiful minerality. Also lighty salty, chalky aromas and some bread and brioche flavors and a hint of vanilla.

Poultry with cream based sauces, French cheese, like camembert, but not too strong, also seafood and fish. 

Pernot Belicard Bienvenue Batard Montrachet Grand Cru is made from 100 percent Chardonnay.

Aromas of white peach, white apple, with a beautiful minerality. Also lighty salty, chalky aromas and some bread and brioche flavors and a hint of vanilla.

Paultry with cream based sauces, French cheese, like camembert, but not to strong, also sea food and fish.

Pernot Belicard Aligoté is produced from old vines planted in 1956 and 1971 by Philippe Pernot's grand father. 

Wine is very aromatic, with some tropical notes with a hint of white flowers and white peach. The wine is also quite mineral, due to the Aligote grapes grown on limestone soils in the commune of Puligny Montrachet. Finish is long and balanced. 

Oysters, St Jacques Cassolette, Roasted Gambas, Comté Cheese.

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Pierinvaletta Organic Rosato Langhe is made from 100% Pinot Noir.

ECOGRUPPO Organic

Fresh, fruit and mineral.

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

Pioneiro Red Wine Vinho Regional Peninsula de Setubal is made from 60% Castelao (also known as Periquita), 30% Aragones and 10% Syrah

Aged 5 months in French oak barrels

The story of this wines begun more than a century ago, with the pioneering dream of Venâncio da Costa Lima: to bring good wines to every corner of Portugal. Pioneiro wine brand was created to pay homage to his vision. 
What's Unique? Pioneiro (meaning “pioneer” in Portuguese) wine vintage style label pay homage to the founder’s dream, dating back to 1914. But in a relaxed, casual way, typical of this wine producer mood.

Intense garnet color, complex nose with touches of ripe fruit, jam and spices, full-bodied flavor and a very balanced finish.

Castelao: as the most widely-grown red grape variety in Portugal it is still often referred to in Portuguese as "Periquita" or "Joao de Santarem", although that name is legally owned by José Maria da Fonseca in the Setúbal Peninsula outside of Lisbon. It is highly adaptable to different climatic conditions and its remarkable versatility enables winemakers to make a range of wines – from the easy drinking and quaffable reds and rosados to the powerful and intense reds perfectly suited to lengthy cellaring. Castelão comes into its own and is most expressive in the Sétubal Peninsula, where it makes meaty and intense wines with aromas of red berries and blue flowers that marry well with the deft use of oak.

Made from 15 year old vines planted on sandy soils.

Classic vinification at controlled temperature (25 °C) with prolonged maceration for phenolic extraction. Wine went through malolactic fermentation. 
It was aged 5 months in French Oak barrels.
Wine was slightly filtered before bottling to avoid sedimentation in the bottle and to ensure stability.

Pasta, Cheese, red meat and game.

description: This is a Pét-Nat Prosecco. 
Pét-Nat is short for Pétillant Naturel (French for Naturally Sparkling).
It is the same vinification method as "Methode Ancestrale" used in Bugey Cerdon. 
The wine is bottled before the end of the first alcoholic fermentation. Unlike Champagne method (in which the base wine completes his first fermentation in tank and only the secondary fermentation takes place in the bottle adding sugar and yeast also known as liqueur de tirage, which will requires the wine to be disgorged), Pét-Nat method doesn't imply the wine will be filtered or disgorged upon fermentation. 
This gives Pét-Nat its light and fizzy mouthfeel, generally with a little sweetness and low alcohol. Most of the times, bottles are slightly cloudy from the presence of lees.
The wine is vibrant with complex lemon citrus, pear and verbena. It finishes dry with delicate yeasty notes.

Alcohol 11,0% vol.
Acidity 5,1 g/l.
Residual sugar 0 g/l
PH 3.3
Pressure 2.4 atm

Area of origin: Vittorio Veneto
Soil: calcareous
Varietal: 95% Glera (known as Prosecco)
Harvest: Manual, with selection of the grapes.
Vinification: Soft pressing with bladder membrane press, settling of must, fermentation at controlled temperature
Fermentation: Processed according to the traditional method of fermentation in yeast bottles. Is normal his natural “bottom” deposit in the bottle, which is why it is brilliant or velvety straw yellow if shaken; the bubble development is brilliant.

Extremely digestible wine, suitable for casual moments or tasting the typical sausages of the local tradition such as the sopressa. Great with pizza daisy.

Review:

"Showing orchard fruit aromas, this wine offers exuberant fruit with light lemon and herbal notes. It offers bright acidity and finishes complete dry. One of the best Pet-Nats we’ve had this year. Made of 95% Glera, this is a sparkling wine made the ancestrale method where the wine is bottled before the end of fermentation, resulting in dissolved carbon dioxide that lends a light sparkling quality to the wine."

- International Wine Review (Champagnes & Sparkling Wines for the Holidays: The Best of 2018), 90 pts

This pale rosé colored spumante boasts a rich mousse and persistent bubbles. The intense and fruity bouquet of raspberry, wild strawberry, pink grapefruit is intertwined with almond, rose petals and balsamic notes. The palate is fresh, well balanced and harmonious with full flavors of strawberry fruit and a long finish.

Fresh with an intense fruity character. Very mineral wine with notes of apple, plums, peach, combined with a still dominant citric profile. Magnificent volume with an elegant and delicious unctuousness. Fantastic finish, long and aromatic. Very good balance between acidity and dryness/sweetness although the wine almost doesn’t have residual sugar.

Alcohol content: 12.5 % Vol.
pH: 3,41
Total Acidity: 6 g/L tartaric acid
Volatile Acidity: 0,36 g/L acetic acid

Average age of the vines is 20 years old, all planted on alluvium (stream deposit) consisting in gravelly and sandy soils.

Grapes were transported to the winery immediately after the harvest in small size boxes. They were smoothly pressed before fermentation in stainless-steel tanks, with temperature control. Selected yeasts were added for the fermentation.

Fish and seafood are strongly associated to the white wine consumption. With Reguengo de Melgaço Alvarinho wines it’s not different. They usually make wonderful pairings with fish and seafood main courses.
However, other pairings are also recommended.
Salads, fruit, white meats, are also great companions for Reguengo de Melgaço Alvarinhos. The volume, attack and intense flavour of these wines allow even more unconventional pairings for white wine, such as heavier meat plates.

Review:

"The Cardadeiro family restored this estate in the 1990s, planting 22 acres of alvarinho along the Minho River on the border with Spain’s Galicia, on a property believed to have been built by Rainha Dona Leonor and owned by the Portuguese royal family in the 1500s. In 2020, the site lived up to its heritage with a beautiful wine, a river of fruit, flowers, nuts and stones—the crisp detail of a peach just coming into ripeness, the breeziness of apple blossoms, the savor of raw hazelnut and jasmine tea. The crunch of granitic acidity gives all that flavor a mineral drive, lasting on the breath, suited to five, maybe ten years of age. - J.G."

- Wine & Spirits Magazine (October 2022), 94 pts

Fresh with an intense fruity character. Very mineral wine with notes of apple, plums, peach, combined with a still dominant citric profile. Magnificent volume with an elegant and delicious unctuousness. Fantastic finish, long and aromatic. Very good balance between acidity and dryness/sweetness although the wine almost doesn’t have residual sugar.

Alcohol content: 12.5 % Vol.
pH: 3,41
Total Acidity: 6 g/L tartaric acid
Volatile Acidity: 0,36 g/L acetic acid

Average age of the vines is 20 years old, all planted on alluvium (stream deposit) consisting in gravelly and sandy soils.

Grapes were transported to the winery immediately after the harvest in small size boxes. They were smoothly pressed before fermentation in stainless-steel tanks, with temperature control. Selected yeasts were added for the fermentation.

Fish and seafood are strongly associated to the white wine consumption. With Reguengo de Melgaço Alvarinho wines it’s not different. They usually make wonderful pairings with fish and seafood main courses.
However, other pairings are also recommended.
Salads, fruit, white meats, are also great companions for Reguengo de Melgaço Alvarinhos. The volume, attack and intense flavour of these wines allow even more unconventional pairings for white wine, such as heavier meat plates.