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Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.

The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.

When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.

Betz Family Besoleil is made from 55% Grenache, 23% Mourvèdre, 11% Syrah and the rest Cinsault,

Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.

Review:

"Attractively complex aromas of cherries, kirsch, white pepper, spice, potpourri and licorice, it's medium to full-bodied, sappy and succulent, with velvety structuring tannins and bright acids." 94 pts - Robert Parkers Wine Advocate 

"Bright raspberry and red-plum fruits with attractive depth and freshness. This has all you want in a Rhône-style blend. Good depth of flavor and focused structure." 93 pts - James Suckling

"Moving more and more from Olsen Vineyard, which is 20 miles northwest of Red Mountain (where they love working with the grower, who is proactive and responsive), the medium ruby/purple-colored 2016 Besoleil is 55% Grenache, 23% Mourvèdre, 11% Syrah and the rest Cinsault, all aged in a mix of neutral barrels. It offers beautiful notes of red plums, blueberries, white and black pepper and herbs de Provence, medium to full-bodied richness, a silky, elegant style, and integrated acidity. It's another beautiful vintage of this wine that will keep for a decade."  92 pts. - Jeb Dunnuck

Betz Family Domaine de Pierres Syrah is made from 100% Syrah.

With our long history of making single site syrah's in Washington, it made sense for us to venture into the Rocks District of Milton Freewater in the Walla Walla Valley to bring you our newest syrah, "Domaine de Pierres."

The Rocks AVA produces syrah that shows a distinct character, separating it from any other site in Washington State. One thing in particular that has drawn people here is the gallet stones present throughout the valley. They are very similar to the pudding stones that are found in Châteauneuf-du-Pape, and can be anywhere from golf ball size, to softball size or larger. Since we purchased the vineyard in 2014 we have been tilling the earth multiple times every season to expose these rocks. The gallet stones act like a heat sink, giving a little extra push to help ripen syrah in an area with marginal heat accumulation. 

In the glass, Domaine de Pierres stands out from our other syrah's because of its incredibly savory profile. Notes of roasted meat, fresh herbs, olive tapenade, tobacco and graphite are supported by dark fruit, espresso, and lavendar. The wine has a lower acidity and higher PH than our other wines, which contributes to a velvety, full bodied mouthfeel. Even in the cellar, we immediately noticed a difference in the color, aromatics and flavor that these syrah grapes were able to express. 

The other big reason that we are so excited about the wine from this particular AVA, is that the history of the Rocks is happening right now! Our vineyard, “Ancient Stones,” has only been planted there since 2007, and the beginning of the Rocks as a wine growing region only really started in the 1990's. There is a lot of energy and exploration going on, and it has been a fun experience for our team to be a part of it.  We still have so much to learn about this region and it is very exciting to feel like we are on the upward swing!

Review:

"This red offers a steely core of crushed rock and vibrant acidity framed by handsome blackberry, cherry, green olive and licorice flavors that build tension toward medium-grained tannins. The name of this wine—French for "Field of Stones"—is apt. Drink now through 2032. - Tim FISH."

- Wine Spectator's Insider (July 6th 2022), 94 pts

Bihan Le Sancerre Blanc 2023 is made from 100 percent Sauvignon Blanc.

Pale, lemon green color, with pronounced citrus intensity. The nose is dominated by lychee, grapefruit and peach aromas; rich and well-rounded in the mouth, showing a pleasant acidity length.

Traditional, in stainless steel tanks. Bladder press grape pressing and reception of the must in the tanks by gravity. Settling of the must 24-36 hours before fermentation. Slow alcoholic fermentation only is done, in order to preserve the aromatic qualities. A racking is done over 3 months later. Clarification and light filtration before bottling at the estate.

To drink as an Aperitif or with food, such as white meat, seafood, crottin de Chavignol goat cheese.

Bouchard Pere & Fils Meursault Les Clous is made from 100 percent Chardonnay.

Intense bouquet of fruit and flowers combined with a delicate mineral hint. Rich and subtle wine with good crisp, which makes it very balanced. Good ageing potential.

Pair with fish dishes in sauce.

Review:

This elegant Meursault reminds me very much of the best wines from this appellation from the 1970s and 80s. Only medium-bodied, with delicate pear, apple and lemon aromas. Long, silky and filigree finish. What’s the secret to its 1er Cru quality? Apart from very good winemaking, it’s a high altitude site that has benefited from climate change. Drink or hold.  

-James Suckling 94 Points

Buccella Mixed Blacks Amador County is made from 60% Grenache, 25% Syrah, 12% Petite Sirah, 2% Mourvedre and 1% Viognier.

For some time now, we have shared a love of Rhone Valley blends and their domestic counterparts. We wanted to experiment with some completely different varietals by putting our California twist on the beautiful interplay between the bright fruit and mineral characteristics of these blends while still maintaining the rich, fruit focused, layered lusciousness we enjoy. We are fortunate to be working with fruit from the exceptional Shake Ridge Vineyard in Amador County. It is a fantastically well-managed site with a diverse soil composition, producing a wine with an incredible flavor profile and depth.

Our Mixed Blacks is an exotic and constantly evolving wine crafted from unique varietals. The palate explodes with luscious flavors of bright boysenberry and blueberry cream followed by Chinese five spice, cinnamon and white pepper. Tantalizing notes of tangy pomegranate and zesty orange peel dance effortlessly on the nose with a beautiful floral essence of sweet lavender and a hint of rose petal. An uplifting presence of natural acidity and alluring minerality adds to the intrigue of this wine. The well-integrated sweet tannins give way to a long intoxicating finish.

Burgo Viejo Rioja Blanco Organic is made from 60% Viura and 40% Trempranillo Blanco

No Oak. Aged 3 months on the lees with frequent batonnage

Pale yellow color with green tones. Fresh and intense flavors of white fruits, peach, apple and some citrus notes.
Full-bodied mouth with nice balance of volume and length.

Vineyards are located in Alfaro. 
Manual harvest in 8 kilograms baskets. 
100% destemmed.
Light pressing of the grapes. 
Fermentation at controlled temperature in stainless steel tanks. 
No Malolactic fermentation.
Aged 3 months on the lees with frequent batonnage. (stirring of the lees)

Pairs with seafood, pasta and rice dishes, smooth cheeses.

Home to some of Washington State’s most celebrated vineyards, Red Mountain is renowned for Cabernet Sauvignon. With ideal southwest-facing slopes and significant day and nighttime temperature swings, this small but highly prized area in Eastern Washington produces exceptional wines. Named for the Canvasback duck, which is native to the Pacific Flyway, this wine was crafted from grapes cultivated by some of Red Mountain’s finest growers. With Canvasback, our aim is to express and develop the depth, structure and sophistication that define wines from this young and exciting appellation.

Review:

Precisely structured, rich yet elegantly firm, this red is generous, with blackberry, dried sage and olive flavors that finish with broad-shouldered tannins. Drink now through 2030.

-Wine Spectator 92 Points

I loved the 2019 Cabernet Sauvignon Red Mountain, which is loaded with sweet red and black currant fruit as well as some classic Cabernet spice, tobacco, leather, and loamy earth notes. This medium-bodied, nicely balanced, concentrated Cabernet Sauvignon has enough concentration and structure to evolve for a solid decade.

-Jeb Dunnuck 92 Points

Aromas of grated nutmeg, black and red currants and wild herbs. Full-bodied with firm tannins. Fresh acidity and ripe fruit create a pleasant dynamic on the palate. Well balanced.

-James Suckling 92 Points

Capanna Brunello di Montalcino Riserva 2015

TYPE: DOCG

Capanna Brunello di Montalcino Riserva is made from 100 percent Sangiovese. 

Marco Capra Langhe Nascetta  is made from 100% Nascetta - 15 years old - 1.73 acres

Aged 6 months in stainless steel vats

The name "CONNA" is a sweet nickname after his wife Monica.

Bright straw yellow with greenish hues, with an intense and interesting perfume of grapefruit, apple and aromatic herbs. Floral, fresh, focused, good acidity. Refreshing and bright, full bodied with an aromatic persistence, it is savory and tasty on the palate with a smoothness that enhances the rich character of the wine

Altitude: 400 m above sea level.
Soil composition: lime and sand.
Plant density: 5000 vines / hectare.
Cultivation system: traditional Guyot.
Yield per hectare: 6 tons.

After a short period of maceration on skins, the grapes are soft pressed. The clear must obtained ferments slowly in stainless steel vats at a controlled temperature of 16-17°C. The wine spends a long period of time on the fine lees, with frequent “batonnage”

Ideal with apetizers, shellfish and other fish dishes.

Mark your calendars for June! Caymus 50th Anniversary Napa Valley Cabernet Sauvignon 2022 is a testament to fifty years of exceptional winemaking by the dedicated, passionate, and family-owned Caymus Vineyards. Since 1972, they have remained a beacon of excellence in Napa Valley, staying true to their roots and producing unparalleled Cabernet Sauvignon. This limited edition wine is a celebration of their rich history, tradition, and relentless pursuit of quality across generations.

Chateau de Beaucastel Chateauneuf-du-Pape Rouge is made from 30% each Grenache and Mourvèdre, with 10% each Counoise and Syrah, plus 20% other permitted varieties, including a healthy proportion of white grapes.

The story :
Château de Beaucastel has long been considered one of the great wines of France. It is unanimously renowned for its balance, elegance and ageing potential. Beaucastel has an extraordinary terroir at the Northern end of the appellation with heavy exposure to the Mistral. All 13 varieties of the appellation have been organically grown here since the sixties.

 Location :

Châteauneuf du Pape, between Orange and Avignon, Château de Beaucastel red is a 70-hectare vineyard.

Terroir :
Château de Beaucastel is 110 hectares, with one single plot at the north of the appellation. The terroir is archetypal of the best terroirs in Châteauneuf: rolled pebbles on the surface, sand, clay and limestone deeper down. The vines are old and have been organically grown for 50 years, which has allowed the roots to grow exceptionally deep.
Beaucastel grows all thirteen grape varieties authorised by the appellation.

Ageing :
Each variety is harvested manually and separately. Vinification is completed in truncated oak barrels for the reductive grapes (Mourvèdre and Syrah) and in traditional tiled cement tanks for the oxidative grapes (such as Grenache). After the malolactic fermentations, the family blends the different varieties and then the wine ages in oak Foudres for a year before bottling.

 Review:

deep, quite herbal expression, with liquorice and crushed blueberries to the cassis fruit. Full-bodied, powerfully fruited, dense and deep. Really mouthcoating, intense fruit. The tannins are ripe, fine and plentiful, all saturated in blackberry juice on a long finish. Certainly one of the more successful Châteauneufs this year. Will age well. A Mourvèdre-led expression of Beaucastel - it contains more than usual, at least 35% and probably more. Grenache and Cinsault fermented in cement, Syrah and Mourvèdre fermented in foudre. (MW)  (9/2022)

-Decanter 96 Points

Chateau Franc Lartigue Saint-Emilion Grand Cru is made from Merlot 70%, Cabernet franc 15%, Cabernet sauvignon 15%

Eight hectare property in the town of Saint-Emilion. Elegant and structured wine, keep for 10 to 15 years depending on the vintage.

Review:

Vines with an average age of 35 years have produced a concentrated wine. It is rich and full, while also having restraint and elegance. That makes for a fine balancing act of generous tannins and opulent black fruits. Drink the wine from 2021

- Wine Enthusiast 92 Points

Chateau Peymartin Saint-Julien is made from 65% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot.

Peymartin is the second wine of  Gloria, produced using the youngest vines (average 40 years-old) on the estate.

After a manual harvest, the grapes are vinified in thermo regulated stainless steel vats with malolactic in barrel. Peymartin spends approximately one year in cask followed by additional aging at the estate in bottel prior to release. The ensuing style of wine is typically a lighter and more elegant St. Julien, known for its early drinkability and charming character.

Tasting Notes:

Deep ruby-garnet in appearance, Peymartin is classic left-bank Bordeaux. Aromas of dried tobaco, cedar, blackcurrant, and pungent cooking spices greet the nose.  The palate is extremely elegant with ripe, yet structured tannins balanced by firm acidity, black fruits, savory earth, and hints of toasted vanilla.  A balanced and persistent finish underlines the wine's quality as well as its ability to hold up in bottle.

Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.

The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.

For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot

Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.

"Well-built and rather refined for the vintage, with a deep well of red and black currant paste and plum reduction flavors supported by a deeply inlaid iron note, all of which run the length of the wine. Offers subtle savory, tobacco and singed cedar notes that add range, with a savory echo that leaves a mouthwatering feel in the end. Built to cellar. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2025 through 2040. - James Molesworth"

- Wine Spectator (March 2022), 95 pts

Vintners Dennis O’Neil and Steph Martin began development of Checkerboard Vineyards in 1999 and retained winemaker Martha McClellan to create a portfolio of wines reflecting the mountainside. The estate includes four vineyard sites of different elevation, exposure and soil composition, providing the foundation for a portfolio that includes Checkerboard Aurora Vineyard, Checkerboard Coyote Ridge Vineyard, Checkerboard Nash Creek Vineyard, Checkerboard Kings Row, Checkerboard Sauvignon Blanc, and Checkerboard Rose. Grapes are harvested at dawn in micro-lots and delivered steps away to the winery where clusters are sorted, discarding any blemished ones. Individual berries are hand-selected for vinification and transferred for fermentation, by hand, to Taransaud wooden tanks, stainless tanks, and individual wooden barrels.

Farming is based on long-term sustainability and includes water conservation and monitoring, permanent cover crops planted in alternating rows, and the use of entomology for pest control and the development of soils with good organic matter and microbiology. Checkerboard Vineyards is a member of Fish Friendly Farming which promotes environmentally-friendly land practices and water quality management. Aurora Vineyard is located in a small valley midway up Diamond Mountain and on a large knoll at an elevation of 1,200 feet. The knoll bulges outward, giving the vineyard full Southern exposure and open light from the East and West and protection from Napa Valley’s summer fog. Six acres are planted in the knoll’s rich, volcanic soils that are riddled with basalt cobble in a loamy red clay. The remaining six acres are planted in a deep gravely mix of volcanic ash and chips of decomposed Rhyolite that were washed down from the steep, rocky crags of Diamond Mountain above.

There's a fresh, sweet aroma to the 2016 Checkerboard Aurora Vineyard that builds excitement and anticipation for what's to come. On approach, the palate is juicy and expansive and explodes with flavors of blackberry, mulberry, dark cherry, caramel, leaf tobacco and green olive. The wine continues with a voluptuousness that's linear and constant yet lifted by natural acidity. The finish is showy, long and lingering with finely polished tannins. An exceptional vintage.

Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.

The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.

Combe des Fous literally means, the hill of the fool. The hill, in this case, is located in the far southern reach of Le Crau which was left barren for many centuries because the layer of galets was so exceedingly deep that everyone assumed vines could never survive there. The fool in this situation is Edmund Tacussel, the great-great-grandfather of Vincent and Pascal Maruel who planted a Grenache vineyard on this site in 1905. That old-vine Grenache form the heart of this cuvée with a small amount of Syrah, Cinsault and Vaccarèse. La Combe des Fous is only made in the best vintages.

Review:

Pumps out heady raspberry, mulberry and blackberry compote notes that keep form and direction, thanks to a roasted apple wood spine and flanking ganache, garrigue and warm earth notes. Seriously grippy finish. Grenache, Syrah, Cinsault and Vaccarèse.

-Wine Spectator 96 Points

The 2020 Châteauneuf Du Pape La Combe Des Fous is a normal blend of 70% Grenache, 20% Syrah, and the rest Vaccarèse and Cinsault. Beautiful, full-bodied aromas and flavors of ripe black raspberries, violets, ground pepper, lavender, and herbes de Provence all emerge from this gorgeous barrel sample, and it shows the pure, fresh, yet still concentrated style of the vintage brilliantly.

-Jeb Dunnuck 94-97 Points

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats