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Xavier Vignon Beaumes de Venise Rouge is made from 60% Grenache Noir, 15% Syrah , 15% Mourvèdre and 10% Cinsault.
Thanks to the altitude all the grape varieties have been vinified together. The altitude vines have brought enough acidity to proceed with a burgundy style ageing with 50% in barrels of 3 to 5 years and 50% in stainless steel tanks.
It's full-bodied and lush, with waves of black cherries, hints of stone fruit and nuances of allspice, pepper and licorice on the long finish.
Pairs with roasted pigeon with wild basil - Rack of lamb with thyme - Pork ribs with a barbecue sauce - Peking duck - Wild boar braised in beer
Xavier Vignon Chateauneuf du Pape Rouge is made from 65% Grenache, 20% Mourvèdre and 15% Syrah.
A clear and very expressive nose with notes of black fruits, spices and licorice. The mouth reveals tanins that are already supple with a great balance.
The finish is long, on black fruits, licorice and a slight salinity.
Xavier Vignon Chateauneuf du Pape Rouge is made from grilled rib of beef, roasted duck with figs, boar stew.
Review:
"The ample nose of dried cherry, candied orange and fresh rosemary leads you into this rich, yet fresh Chateauneuf with fine tannins and enough acidity to keep it clean. Lively and moderately dry finish. A cuvee of 75% grenache, 10% syrah, 10% mourvedre and 5% clairette. Drink or hold."
- James Suckling (April 2023), 92 pts
Xavier Vignon Chateauneuf du Pape XV Rouge is made from 50% Grenache, 45% Mourvèdre and 5% Syrah. From 100 year old vines.
It shows a bit of toasty oak up front but balances that with ample black cherry fruit and soft, dusty tannins. Long and harmonious on the finish, it should drink well on release in 2019 and for a decade or more after that.
Pairs with beef with mustard sauce - Pork tenderloin with winter vegetables - Roasted duck - Malaysian pork chop and spice tea.
Review:
Checking in as equal parts Syrah and Mourvèdre, the 2018 Châteauneuf Du Pape XV will certainly be an outstanding wine. It sports a deep purple color as well as lots of black and blue fruits, leafy herbs, cracked pepper, and a touch of minerality. Medium to full-bodied, it has good balance, terrific purity, and outstanding length.
-Jeb Dunnuck 90-93 Points
Xavier Vignon Chateauneuf-du-Pape Rouge Cuvee Anonyme 2019 is made from 60% Grenache, 15% Mourvedre, 10% Syrah and the rest is "field blend" with the following grapes : grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.
One of Xavier Vignon's first almost anonymous blends only in MAGNUMS !
The grapes come from "collection vines", where many grape varieties are planted together, making it difficult to identify the exact share of each variety: grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.
Partially destemmed and vinified in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years.
Pairing: Duck in sauce with olives. Ravioli with porcini mushrooms, cream of parsnip and bacon crisps. Partridge leg confit with olive oil.
Review:
"The flagship from Xavier is the 2019 Châteauneuf Du Pape Cuvee Anonyme, and in 2019 it’s 60% Grenache, 15% Mourvèdre, 10% Syrah, and the balance a mix of permitted varieties. Partially destemmed and brought up in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years."
- Jeb Dunnuck (October 2020), 95-97 pt
Xavier Vignon Cotes du Rhone Rouge Cuvee Vieilles Vignes Organic is made from 50% Grenache, 40% Mourvèdre, 5% Syrah and 5% Cinsault.
The diversity of terroirs used in this blend allows this wine to combine freshness and balance.
We used Clay and limestone plots located on the hillside where old Grenache naturally express roasted hints. We could obtain in this wine empyreumatical hints without the use of barrels. These plots particular soils and orientation allowed grapes to reach an optimal level of ripeness while conserving a good acidity level.
We also integrated grapes coming from plots located on red rocky clay soils also named “garrigues”. These big red stone are restituting heat coming from the sun at night and bring power and structure to the wine.
Also the blend features vines coming from sandy clays, which are light and rather fresh soils: this allowed the wine to maintain a freshness and vivacity.
Bouquet of cassis, blueberries, lavender, cured meats, and graphite. It's deep, rich, medium to full-bodied, and has a great finish. The Mourvèdre keeps this tight and fresh.
Pairs with grilled beef rib - Veal Columbo - Pork ribs slightly spiced
Review:
"The spicy nose with a slew of red-fruit aromas pulls you into this full-bodied but lively and very well-balanced Cote-du-Rhone. Lovely, creamy texture that’s neatly supported by fine tannins. Long, supple finish. From organically grown grapes. Drink or hold."
- James Suckling (March 2022), 92 pts
Miau Four Gatos Locos Malbec is made from 100 percent Malbec.
Miau is the typical cry a cat makes when willing to attract attention. Made by four mad cats - Mariana, Facundo, Gabriel and Juan - from their vineyard high in Alto Gualtallary, where the sun, slopes and limestone create the best wines in Valle de Uco.
The wine boasts a very deep color, red fruit aromas, spice and herbal perfume with an intense profound mineral palate. Juicy and round tannins.
Pair with grilled meat.
Showing 1702 to 1707 of 1707 (82 Pages)
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Paul Hobbs Beckstoffer To Kalon Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Farmed with a unique precision to match the unparalleled terroir of this historic Oakville site, this vintage is ethereal, delicate, and nuanced. An attractive deep garnet in appearance, this wine expresses soft red cherry, strawberry, floral, and graphite. The palate is full and lively with flavors of blueberry, blackberry, sandalwood, and dried herbs, supported by a lovely grip of tannins and well-tensioned texture that leads to a long, refined finish.
Review:
Blackcurrants, black cherries, ripe raspberries and tar. Some graphite, too. It’s full-bodied and very plush with crushed tannins and an airy mouth-feel. Just floats across the palate. So fine. It has a second finish at the end, where the tannins emerge at the front of the palate. Quite unique. Drinkable now, but Best after 2027.
-James Suckling 99 Points
More expressive and open-knit, the 2019 Cabernet Sauvignon Beckstoffer To Kalon Vineyard sports a similar ruby/purple to go with an incredible array of black raspberry, cassis, flowery incense, orange blossom, smoked tobacco, and exotic spice. As are all To Kolans, it's incredibly perfumed and complex aromatically, and it's one of those wines that changes every time you come back to the glass. Full-bodied on the palate, it offers beautiful richness and depth, a light, graceful mouthfeel, silky tannins, and a heavenly finish. It's another magical wine from this talented winemaker that readers will absolutely love.
-Jeb Dunnuck 99 Points
Pago de Carraovejas Ribera Del Duero is made from 92%, Cabernet Sauvignon 5% and Merlot 3%.
The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion.
Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.
Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.
Review:
The eponymous 2021 Pago de Carraovejas comes from a cooler year when they consider the grapes had exceptional quality. The bottled wine is composed of Tinto Fino with 5% Cabernet Sauvignon and 3% Merlot with 15% alcohol but good freshness and integration of the oak after spending 12 months in 226- and 600-liter barrels. It's medium to full-bodied, with fine tannins, a juicy mouthfeel and a tasty finish. This is a more elegant Carraovejas. It was bottled in the spring of 2023.
-Wine Advocate 93+ Points
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