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Inglenook Rubicon is made from 88% Cabernet Sauvignon, 8% Merlot, 3% Cabernet Franc, 1% Petit Verdot

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.

 Strikingly rich in color and extract, the 2018 Rubicon is unquestionably a precocious, hedonistic wine. The exotic, well-knit aromas and flavors include ripe cassis, allspice, star anise, vanilla and black licorice. Upon entry, this full-bodied wine envelops the palate with its luxurious concentration and supple, silky tannins, supported by vibrant freshness from the balanced acidity, and perfectly-integrated French oak. Very long and expansive in the finish, the 2018 Rubicon will be memorable for decades to come.

Review:

Subtle and complex red with blackberry, black truffle, sweet tobacco and mahogany. Highlights of lavender and violets. Full-bodied and very tight with finesse and tension. Very polished, fine tannins. Long finish. Delicious already, but best after 2022.

-James Suckling 97 Points

Johann Michel Cornas Cuvee Mere Michel is made from 100 percent Syrah.

Cuvee Mère Michel was first introduced in 2016 and is not produced every year. This wine is a tribute to Johann Michel' wife, Emmanuelle, and a nod to the French song, La Mere Michel. This wines comes from Selection Massale (replanting new vineyards with cuttings from exceptional old vines from the same property) cuttings of Serine off the 1947 Yves Cuilleron vineyard at Chavanay. The vineyards are located in the lieu-dit "Les Cotes" at an altitude of 230 meters and benefiting from a southern sun exposure.

Review:

"A new cuvée (at least for me), the 2017 Cornas Mere Michel comes from sandy, granite-laced soils and was brought up in new demi-muids. It's largely in the same mold as the traditional cuvée yet has another level of richness, depth, and texture. Blackcurrants, scorched earth, graphite, burning embers, and a kiss of bloody meat all flow to a rich, powerful Cornas that has ultra-fine tannins, beautiful mid-palate depth, and a great, great finish. It's unquestionably a candidate for the wine of the vintage in Cornas. Bravo!"
- Jeb Dunnuck (December 12th 2019), 98 pts

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

Landes Grand Heritage Lussac Saint Emilion is made from 100 percent Merlot.

First vintage of this wine was 2010 to pay tribute to the founding father of Chateau des Landes - Paul Lassagne. He gave the family a great legacy of terroir, passion and know-how to craft this great cuvee produced from a selection of the finest grapes that are vinified and aged in 600 liter French oak foudres, just like it was done in the old days. The resulting wine is complex and aromatic offering bold aromas and flavors of dark berries, floral tones, spice, oak and vanilla. The palate is onctuous and powerful, well structured with ripe tannins. Well balanced and a complex finish. 

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Louis Jadot Corton Grand Cru is made from 100 percent Pinot Noir. 

Corton is distinct from the individual Grand Cru vineyard Le Corton.The Grand Cru appellation of Corton covers different vineyards among Aloxe-Corton, Ladoix and Pernand.

Luis Canas Rioja Blanco is made from 90% Viura and 10% Malvasia (60+ years old vines)
Barrel fermented for 3.5 months in new French oak barrels.
Alcohol: 13,5º
Total acidity: 6,5 g./l.
Volatile acidity: 0,25 g./l.
PH: 3,40
Free SO2: 25 mg./l.

Grapes harvested in small boxes to be selected manually on the table, bunch by bunch.

Beautiful golden yellow, with bright lemony highly-luminous reflections. The nose is fine, with great elegance, combined with floral and fruity tones.
The palate is dry with a crisp acidity that gives its freshness and vivacity, a structured and tasty finish of ripe fruit.
We recommend that you taste it at 8°C.

It is appropriate to accompany shellfish, crustaceans and grilled white fish or fish stews. It also blends elegantly with rice, soft cheeses, blue cheeses, all kinds of mushrooms and fresh fruit.

Thomas Sancerre Rose is made from 100% Pinot Noir.

Vines are 20-55 years old.
Terroir (soil type) is a blend of "Caillottes" and "Terre Blanche".
Everything is machine harvested (which means it is 100% destemmed).
50% Direct press + 50% Saignée (bled) with 12-24 hours of skin contact maceration.
The alcoholic fermentation is done in temperature controlled stainless steel tanks.
Right before bottling, the wine is fined with Bentonite (very light filtration with oenologic clay).

Tasting Notes:
Light, bright pink. Redcurrant, strawberry and chalk on the nose, with a touch of singed orange gaining strength with air. Dusty red fruit and citrus flavors are braced by tangy minerality, which adds lift and cut. Uncompromising in the best way, finishing with excellent clarity and echoes of lemon and orange zest.

Food pairings:
This is a very versatile wine. You can have it on its own in the summer time as an apéritif. But it is also excellent with Hors d'Oeuvres and terrines. It will compliment any white meat dish and poultry. You can also enjoy it with salmon or exotic food (slightly spicy sushi).

Thomas Sancerre Rose is made from 100% Pinot Noir.

Vines are 20-55 years old.
Terroir (soil type) is a blend of "Caillottes" and "Terre Blanche".
Everything is machine harvested (which means it is 100% destemmed).
50% Direct press + 50% Saignée (bled) with 12-24 hours of skin contact maceration.
The alcoholic fermentation is done in temperature controlled stainless steel tanks.
Right before bottling, the wine is fined with Bentonite (very light filtration with oenologic clay).

Tasting Notes:
Light, bright pink. Redcurrant, strawberry and chalk on the nose, with a touch of singed orange gaining strength with air. Dusty red fruit and citrus flavors are braced by tangy minerality, which adds lift and cut. Uncompromising in the best way, finishing with excellent clarity and echoes of lemon and orange zest.

Food pairings:
This is a very versatile wine. You can have it on its own in the summer time as an apéritif. But it is also excellent with Hors d'Oeuvres and terrines. It will compliment any white meat dish and poultry. You can also enjoy it with salmon or exotic food (slightly spicy sushi).

Mordoree Chateauneuf du Pape Rouge Dame Voyageuse is made from Grenache 90 % Mourvèdre 4% Syrah 4 % Counoise 1% Vaccarese 1% .

Mordoree Chateauneuf du Pape Rouge Dame Voyageuse is a more approachable version of the La Reine des Bois. It is meant to be enjoyable early compared to her sister Cuvée which is made for the long run.

Color : deep ruby red, opaque.
Aromas : red fruits, changing to touches of leather, black truffles and coffee.
Palate : fat, concentrated and full flavored with a very long liquoriced and fruity finish.
Ageing potential : 6 to 10 years.

Surface : 5 Ha. 
Yield : 30 Hl./Ha. 
Vineyard age: 60 Years 
Terroir : Clay-siliceous on pebble stones 
Harvest : by hand 
Vinification : 100 % destemmed, long 30 days maceration with a maximum of 34° C temperature. 
Estate bottled

Review:

"A fragrant and spicy Chateauneuf that marries richness and structure with finesse and fascination. The fine tannins build beautifully at the self-confidently dry finish, where spicy and chalky elements mingle beautifully, with just a hint of milk chocolate neatly accenting this. A complex blend based on grenache. From biodynamically grown grapes with Demeter certification. Drink or hold."

- James Suckling (August 2022), 94 pts

 Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre

Color : rosé, slightly orange (mordorée colour).

Aromas : crystallized oranges and cherries, slightly aniseed.

Palate : very rounded, fresh and long finish.

Ageing potential : 2 to 3 years

Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.

Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.

Review:

This estate makes brilliant rosé, and the 2021 Côtes Du Rhône Rosé might be the best I've tasted from the vintage. Ripe raspberries, white flowers, and beautiful minerality define the aromatics, and it's medium-bodied on the palate, with a fresh, elegant, almost crystalline-like texture that keeps you coming back to the glass. Seemingly in between a Provencal rosé and a Tavel, it's going to be incredibly versatile on the dinner table. Don't miss it.

-Jeb Dunnuck 92 Points

 Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre

Color : rosé, slightly orange (mordorée colour).

Aromas : crystallized oranges and cherries, slightly aniseed.

Palate : very rounded, fresh and long finish.

Ageing potential : 2 to 3 years

Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.

Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.

Review:

"This rosé appears so pretty in the glass with its watermelon hue and presents a refreshing summery nose. Find notes of watermelon slices and yellow peaches sprinkled with sea salt. Think of pairings similar to prosciutto-wrapped melon. This is a solid rosé to enjoy all summer long."

- Wine Enthusiast (May 2023), 91 pts

Mordoree La Remise Mordoree Rose is made from  Marselan 35% (Marselan is a cross between Cabernet Sauvignon and Grenache) , Merlot 35%  Syrah 15%,  Grenache 15%.

Color : light rose
Aromas : flower : roses, fruits : strawberry, red currant and citrus
Palate : mouthful, rich.
Best to drink 2 years.

Pairs well with white meats, Asian cuisine and excellent as an aperitif.

Mordoree Lirac Rouge Reine des Bois equal parts Grenache, Syrah and Mourvedre

Color : deep dark red, with blueish hints.
Aromas : highly fruity ( raspberry, billberry, blackberry ), floral (violet) and intense with a grilled touch ( coffee ).
Palate : melted and concentrated tannins, full bodied, very long fresh finish.
Ageing potential : 8 to 10 years

Grilled meats, sauce meats, game birds, game rabbits and semi-mature cheeses.

Review:

"This Syrah, Grenache, Mourvedre blend grows on 40-year-old vines among the galets roulés – large stone pebbles, on sand and clay soils. While 10% is fermented in used casks, 90% of the wine goes in stainless steel. It’s a garden of heather and sage, with chocolate mint and salted, cured meats and anise. Its prowess shows in its red fruit aromas, its elegant mouthfeel, and freshness on the palate."

- The Tasting Panel (January/February 2022), 95 pts

"Stunningly fresh and pure forest-berry and herb aromas pour from the glass of this rich, yet beautifully proportioned Lirac. Beautiful integration of tannin, fruit and alcohol on the full yet silky and fresh palate. Long, velvety finish that pulls you back for more. From organically grown grapes. Drink or hold."

- James Suckling (February 2022), 94 pts

Mordoree Tavel Rose Plume de Peintre is made from 60% Grenache, 20% Syrah, 20% Clairette.

Deep rosé color. Complex and intense aromas of red fruits. The palate is elegant and offers a great balanced acidity. The wine has a long lasting finish.  

Risotto with crayfish and asparagus, duck breast roasted with honey, poultry with morels. 

Nickel & Nickel Bear Track Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon. 

Bear Track Vineyard is planted in three terraced blocks on the eastern hillsides of Napa Valley, just outside of the Howell Mountain AVA. The cool climate and iron-rich, volcanic ash soils result in small, tight clusters of concentrated fruit. Ample hang time before harvest yields a Cabernet Sauvignon with intense, dark fruit flavors and integrated tannins.

Nickel & Nickel Bear Track Vineyard Cabernet Sauvignon 2019 Review:

With a plushness on the palate, this varietal wine offers spicy undertones of cedar, sage and oak, with woody tannin and thick, concentrated black fruit. Intense throughout, the berry richness is contrasted by flecks of iron and crushed rock. Enjoy 2029–2039. Cellar Selection
-Wine Enthusiast 94 Points

The 2020 Oakville Winery Cabernet Sauvignon exhibits aromas of cherry and raspberry with notes of fresh roses, vanilla, dust, and pencil shaving. The rhythmic structure between the granular tannings and the vibrant acidity allows the sensation of a long, refreshing finish. This Cabernet Sauvignon can be aged for a decade bringing all the earthy components of a classic Napa Cab.

A New York strip steak with butter, mushrooms, and herbs will melt when you pair it with this wine.

Ottella Lugana DOC Riserva Molceo is made from 100% Trebbiano di Lugana - 25-30 years old.

The wine is produced in the area of San Benedetto di Lugana in estate vineyards that are most suitable due to the high content of white clay.

COLOR • Golden, clear, intense.
NOSE • It immediately opens with fruity notes that are enchanting, penetrating and complex. Characterized by hints of citrus fruits, flowers and fine mineral and elegant notes.
PALATE • Complex and intense blend of mineral flavors; captivating, long, lively, both in the persistence and in the strength of the flavors, mingling with unmissable citrus sensation. A delicate evolution, fine flesh, perfect longevity.
Since 2009 it has won every year the TRE BICCHIERI GAMBERO ROSSO award.

The harvest and selection of the grapes are done strictly by hand, in small 17 kg crates.
PLANTING LAYOUT AND YIELD • Double bow Guyot, yield around 8,000 kg. of grapes per hectare, equivalent to 5,040 liters of wine or 63%.
HARVEST PERIOD • Harvest late in October.
FINING AND FERMENTATION • Delicate, soft pressing of the whole bunch for most of the production, the rest with gentle destemming by oscillation. Thereafter, a strict protocol of vinification: partial malolactic fermentation, fining for 16 months on the yeast and fine lees, which mostly takes place in stainless steel tanks (80%) and the rest in wooden tonneaux and barriques.

Stimulating with marine or freshwater fish, it also goes well with savory or fatty meat (goose or pork). Enjoyable with seasoned, herbal cheeses of various types and elaborate dishes.

 Review:

This riserva Lugana opens with aromas of baked nectarine with an almond crumble, followed by wafting notes of pressed wildflowers and poached lemon peel. The palate is rich, showing a lime and tropical-fruit cream note topped with sea salt, but balanced by the electric acidity on the finish. Super tasty!

-Wine Enthusiast 93 Points

Elegant and delicate in its sensorial profile, it shows notes of rose petals, linden, geraniums, hawthorn and lime. Medium-full body, radiant and essential in taste, it shows grace and personality and a truly Mediterranean aftertasting. Nice and tasty, fresh and vibrant! One of the best Lugana tastings. Drink now or grow old.

-Raffaele Vecchione - WinesCritic.com 94 Points

Dry but fruity with a complex nose of tropical fruit and enhancing biscuit flavours. Crisp acid ensures a fresh, clean and verydrinkable sparkling wine.

Serving suggestion: Well chilled to make any occasion festive.

THE LEGEND

Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of  the Riebeek Valley.

TIMELESS JEWELS

While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.

From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth. 

Prager Smaragd Klaus Riesling is made from 100 percent Riesling. 

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952. 

Tasting Notes:

Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling. 

Food Pairing

Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.

Review:

  What a stunning example of cool climate riesling. It’s full-bodied and deep, but so cool and delicate, packing in sleek layers of honeysuckle, apricots, lemons and grapefruit married to thyme and crushed rock. So long and seamless, with tension and focus that just keeps going. Sustainable. Try from 2025.

-James Suckling 98 Points

Rebuli Prosecco is a noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.
 

"Pretty silvery straw color. Orange, juicy lemon, peach aromas with a crisp, lightly effervescent, fruity-yet-dry medium body and a long, tangy mineral, starfruit and spice accented finish. Exceptional flavorful, balanced and stylish. A perfect aperitif."
World Wine Championship Award: GOLD MEDAL
Beverage Testing Institute - May 9th 2011 - 91 points (Exceptional)

               
"Toasty, which makes this a little more champagnelike and perhaps more familiar to consumers. Nice balance; quite refreshing."
- Washington Post (Dec 08) - VERY GOOD

"This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties." - Washington Post (2006)

"Very pale straw. Very fine mousse. Nice elegant bead. Aromas of fresh bread dough, pear, touch of marzipan. Light attack. Semi-dry. Licorice note on palate. Soft, light. Simple, light pear flavors."
- International Wine Review (Dec 08)

This large Spumante estate with just over 100 acres of vines produces high-quality Prosecco. The non-vintage Rebuli Prosecco di Valdobbiadene Extra Dry is light-bodied and flowery with plenty of white peach, orange and pineapple notes in its exotic aromatics and flavors. It is off-dry, but most consumers would consider it to be a dry sparkling wine. Drink it over the next 12-18 months.-Robert Parker 90 Points