Products meeting the search criteria

Filippino Elio Barbaresco San Cristoforo Riserva 10 Anni is made from 100% Nebbiolo.

This Riserva 100% Nebbiolo is produced on the hillsides of the San Cristoforo vineyard in Neive. A beautiful wine, full of fruity aromas, violet and raspberries, along with spicy hints of cinnamon, tobacco and vanilla. Full-bodied and elegant with intense flavors.

The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 25 days. After racking, the new wine is put into 15-25 hl Slavonian oak casks for long months. Next, it is bottled and left to age for at least 7 years. The tenth year the wine is ready for the market.

Filippino Elio Barbera d'Alba Superiore is made from 100% Barbera.

This 100% Barbera shows an intense fruity bouquet with subtle vanilla and toasty notes. Full and spicy flavors, and a good body.

The grapes are pressed and the stalks are removed. The must ferments at about 26°C for 6-9 days. After racking, before the end of fermentation, the new wine is put in 225 liter Allier barriques for long months, depending on the vintage and the wine’s structure. It is subsequently moved into stainless steel vats to rest for some months before bottling.

Fombrauge Saint Emilion  is made from 96% Merlot and 4% Cabernet Franc.

Château Fombrauge 2020 has a dark red hue, intense fruit aromas and elegant tannins that offer a generous mouthfeel rarely seen in wine so young. 
The nose reveals aromas of cherries, blackberries and raspberries, along with spicy notes.
On the palate, the wine i round, soft and silky. Its deep richness, matched with a nice freshness and a long and mellow finish, make it already a great Château Fombrauge, with a long ageing potential.

Chateau Fombrauge Saint-Emilion Grand Cru's food pairing

Freemark Abbey Bosche Cabernet Sauvignon is made from  93% Cabernet Sauvignon, 7% Merlot.

Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo

Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.

After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell’Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months.

There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.

Gaudrelle Monmousseau Clos le Vigneau Vouvray is made from 100% Chenin Blanc

Clos Le Vigneau is a single vineyard from an area known as "les Gués d'Amant" or "Lover's Gap". Most of the vines were planted in 1929. 

Off dry in style with honey, earth and apricot notes. Wines from the town of Vouvray have been known to age well for 40 years. This particular bottling should hold for at least 5-7 years. 

D.O.C.FRIULI

Pale straw yellow color. 
The aromas are fine and elegant with apple and acacia flowers scent and a note of bread crust.  
The wine is hamonious, smooth and soft.

Soil type is Clay. 
Average age of the vines is 15 years old. 
100% hand harvested. 
Fermentation at 15°C during 15 days.
Aged in stainless steel tank on the fine lees for 6 months.
Slight filtration before bottling

Halter Ranch Vineyard Ancestor Estate Reserve is made from 60% Cabernet Sauvignon, 23% Malbec, 17% Petit Verdot,

Their flagship wine, Ancestor is their Bordeaux-style reserve blend, and an homage to the Ancestor Tree, the largest Coast Live Oak on record. The 2019 Ancestor showcases aromas of red currant and dark chocolate along with subtle hints of cinnamon and clove. The entry is soft and rich with layered flavors of blueberry, blackberry, and dark cherry. The mid- palate is thick and mouth coating with balanced acid. The finish is framed by integrated tannins and delicate flavors of caramel and truffle.

Pair with roasted meats, reduction sauces, and hearty stews. 

Review:

Baked blackberry, leather, cocoa and espresso-bean aromas show on the nose of this blend of 60% Cabernet Sauvignon, 23% Malbec and 17% Petit Verdot. The palate is generous in fruit, tense in tannins and very approachable, showing creamy blueberry, pepper and wild-herb flavors.

-Wine Enthusiast 93 Points

Ilaria De Nardi Valpolicella Ripasso Classico Superiore is made from 60% Corvina, 20% Rondinella, 20% Corvinoni

Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.

Excellent with cold cut, fresh and mature cheeses. Perfect with red meat and game.

Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.

Pairs well with roasted meats.

Inama Bradisismo is a blend of Cabernet Sauvignon and Carmenere. 

Our Classic Riserva. 1997 was the first vintage of the wine that we called Bradisismo, just like the geological phenomenon that created the territory of the Colli Berici. Since the beginning, this wine revealed itself as having a strong character due to the presence of the Carmenere, which makes it unique and inimitable.
Bradisismo expresses a synthesis between the intense aroma of ripen and concentrated cherry of the Cabernet Sauvignon, together with the vividness of the Carmenere: pepper, cocoa and wild berries.
For Cabernet Sauvignon lovers, this wine is a perfect alternative to a Super Tuscan or a top Bordeaux wine: Excellent quality/price ratio.

The current label was designed at the end of the 1990s when the vineyards were purchased. It offers a view that is rather more linked to the Colli Berici territory.
The drawing by the architect Nicholas Wood, shows the house that exists in the heart of the Lonigo property, surrounded by vineyards, where the Inama family lives.
The dwelling was built between 1600 and 1700, probably on a pre-existing medieval site, and renovated in the nineteenth century.
The house initially belonged to the Venier family from Venice who, in the 1700s, used to cultivate tobacco on the flat areas of the territory. Traces of this activity can be deduced from the “barchesse” that still stand next to the house and that were used for drying out the tobacco leaves.
In those days, all the province of Vicenza was part of the Venetian Serenissima Republic and many Venetian families had property in the Colli Berici area.

Tasting Notes:

The nose displays an intense bouquet of red and black fruit, spices, pepper, ripe cherries and chocolate.
Tannins are balanced and help the wine to age longer.

Review:

A poised and vivid blend of cabernet sauvignon and carmenere. Plums, blueberries, dark cherries, undergrowth, leaves, sweet tobacco and a touch of black olives. Medium- to full-bodied with fine, firm tannins. Structured and textured with dark berries and some chocolate character on the palate. Earthy with hints of spices towards the long finish. Best from 2025.

-James Suckling 94 Points

Inglenook Rubicon  is made from 93% Cabernet Sauvignon 7% Cabernet Franc.

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

2016:

After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.

Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.

Review:

The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.

- Antonio Galloni 97 Points

Jean-Michel Sorbe Reuilly Blanc is made from 100 percent Sauvignon Blanc. 

The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.

The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.

Pair with crustaceans, asparagus, or goat's cheeses.

After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.

Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from  100% Syrah.

Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.

Intense inky ruby red color. 
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality. 
The finish is very long, clean and juicy and offers a great spicy mouthfeel.

Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed). 
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.

Delicious with grilled red meat such as venison or lamb and most cheeses.

Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.

The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.

The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.

Pair with crustaceans, asparagus, or goat's cheeses.

After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.

K Vintners Rockgarden Syrah is made from 100 percent Syrah.

Black plum, Asian five spice, warm turned river stone and taut with tension. Seamless Syrah that persists with black olive, high-polished black shoe leather and beef jerky that keeps going and never gives in.

Review:

Iodine and licorice with crushed-stone and dark-berry character. Full-bodied with chewy tannins that are structured and intense. Flavorful and polished at the end with just a hint of coffee. Drink or hold.

-James Suckling 96 Points

K Vintners Syrah Royal City us made from 100 percent Syrah.

Royal City for REAL. Perfume of great complexity. Camphor, black cherry and forest floor. All spice building on the palate. Suave and full of finesse with cured olive and wet earth. This is where elegance reigns supreme. – Winemaker, Charles Smith

Review:

Lots of lavender, cured meats, loamy earthy, and pepper as well as both red and darker fruits emerge from the 2018 Syrah Royal City, easily one of the richest, most powerful Syrahs in the lineup. Full-bodied and concentrated, with loads of meaty, gamey, spicy nuances, this rock star of a Syrah offers loads of pleasure today yet is going to benefit from 2-4 years of bottle age and cruise for another 10-15 years in cold cellars. It's a ripe, sexy, yet again, incredibly savory and meaty Syrah that could come from nowhere else!

-James Suckling 98 Points

Lots of lavender, cured meats, loamy earthy, and pepper as well as both red and darker fruits emerge from the 2018 Syrah Royal City, easily one of the richest, most powerful Syrahs in the lineup. Full-bodied and concentrated, with loads of meaty, gamey, spicy nuances, this rock star of a Syrah offers loads of pleasure today yet is going to benefit from 2-4 years of bottle age and cruise for another 10-15 years in cold cellars. It's a ripe, sexy, yet again, incredibly savory and meaty Syrah that could come from nowhere else!

-Jeb Dunnuck 98 Points

K Vitners The Hidden Syrah is made from 100 percent Syrah.

It is not a secret the magnitude this wine can reach. In this vintage, femininity reigns supreme. Perfume, flowers, cassis. All anchored to sense of place with stone, ancient soil and chanterelles that make this wine a wine of the earth.

 Review:

Kirsch, ripe black cherries, roasted herbs, violets, and orange blossom notes all emerge from the 2018 The Hidden Syrah Northridge Vineyard, which is all Syrah brought up in neutral oak. Rich, full-bodied, and beautifully polished, it packs loads of fruit yet stays light on its feet, with no sensation of heaviness. As with all of these Syrahs from Smith, it's going to benefit from 2-4 years of bottle age. 

-Jeb Dunnuck 96 Points
 

Brunello di Montalcino comes from a careful selection of Sangiovese grapes. Every stage of production, from the vineyard to the cellar, follows the regulations of the Consortium of Producers.

Type: D.O.C.G.
Grape Variety: 100% Sangiovese (Brunello)
Barrel Aging: 24 months in Oak barrels of 20/40hl.
Bottle aging: 6 months
Production: 28.000 bottles
Colour:Ruby red
Nose: fruits and spices
Palate: robust and persistent flavour
Pair with: red meats, games, roasts, salumi and aged cheeses
Wine service:It’s a meditation wine, that to be tasted in the best conditions must be opened with two hours in advance in order to favor a good oxygenation.

Review:

A firm, velvety-textured wine and not overbearing, offering red cherries and hints of cedar and mushrooms. Chewy and structured. Excellent structure and a savory finish. Cool, structured red. From organically grown grapes. Best in three to four years and beyond. Try in 2026.

-James Suckling 95 Points

Laird Chardonnay Cold Creek is 100% Chardonnay

Our Cold Creek Chardonnay is grown in the slightly cooler microclimate of the Sonoma side of the Los Carneros district to the west, where thick fog and cool marine winds protect its tender skins. Indigenous to the Burgundy region of France, Clones 15 and 95 at a 50:50 ratio exhibit an approachable style and luminous, golden color.

Tasting Notes: The appearance of golden straw leads you through an aromatic journey with notes of tropical fruits, sweet nectarine, melon, and vanilla. The wine has flavors of jasmine, citrus, and ripe Fuji apple that are complemented by a creamy mouthfeel and hints of lemon curd. The finish lingers on the palate, making you yearn for the next sip.

Vineyard: 100% Cold Creek Ranch
Appellation: Los Carneros
Varietal: 100% Chardonnay

50% Malolactic Fermentation

Le Jade Viognier is made from 100 percent Viognier

The wine comes from sun-drenched vineyards planted on the best terroir - specially selected for its physical and geographical characteristics - on clay and limestone hillsides called "costières" (coastal region). The vineyards are only a few miles away from the Etang de Thau, a coastal lagoon that is situated between the port of Sète and Marseillan.

The color is a wonderful brilliant yellow with pearl tints. Intense and seductive aromas of ripe fruits, especially apricot, and floral notes with a hint of rose petals. The texture is very harmonious, generous, round and long. The finish is long and balanced with a good freshness.

Perfect as an aperitif, or great with richer dishes like langoustines, smoked or marinated salmon. Great too with guinea fowl in creamy or curry sauce. Serve it also with a broccoli and Roquefort soup or for dessert with a mango and pineapple tarte Tatin. An extremely versatile wine!

Review:

"This 100% Viognier comes from some of the region’s best vineyards, whose clay and limestone soils lend mineral and chalky notes. Night-picked fruit receives extended skin contact prior to partial cold fermentation in tanks (with a small percentage fermented in oak) and subsequent aging on the lees in large vats. No malolactic is done, which helps the wine retain its freshness as it presents the ripe tropical fruit, citrus, and apricot that define its profile along with a round, harmonious texture and floral notes such as rose petal. Pour it by the glass as an apéritif, or pair it with seafood dishes or a good blue cheese like Roquefort."

- The Somm Journal (April/May 2022)

 Leindl Gruner Veltliner Langenlois is made from 100 percent Gruner Veltliner.

This classic Gruner Veltliner comes from the famous wine-growing region of Langenlois. A very typical fruity and fresh Gruner Veltliner offering green apples, juicy, minerality, a pleasant body and a good length. It is ideal with a wide range of dishes.

Cold Fermentation. 
Aged on the lees for 6 months in Stainless Steel tank. No Oak. No ML.
Produced from vines of 5-20 years old on slate soils.