Products meeting the search criteria

Bressia Profundo is made from 50% Malbec, 30% Cabernet Sauvignon, 10% Merlot and 10% Syrah

Profundo began during the era of “assemblages” in Argentina; wines from various grapes combined in different proportions, achieving a singular, complete wine with great definition.

The Malbec, the Cabernet Sauvignon, Merlot & Syrah come from Lujan de Cuyo vineyards 3,100 feet above sea level. Planted 6,500 plants per hectare.

Intense red color with purple tones. Delicate strawberry, blackberry aromas intertwined with chocolate, tobacco, dulce de leche and vanilla nuances. Harmonious and elegant in the mouth with a long finish.

Review:

"The 2017 Bressia Profundo is half Malbec with 30% Cabernet Sauvignon, 10% Merlot and 10% Syrah from Agrelo, Luján de Cuyo and was aged in used American and French barrels. A rich purple in color, the complex nose offers violets and white pepper with hints of ripe plum, raspberry and blackcurrant with whiffs of mint and balsam over a bed of oak. Indulgent initially, the flow grows voluminous and gentle with delicate tannins enlivened by the juicy freshness. A nuanced red of ephemeral flavor. - Joaquín Hidalgo"

- Antonio Galloni's Vinous (November 2021), 94 pts

Brize Clos Medecin Anjou Villages Rouge is made from 60% Cabernet Franc and 40% Cabernet Sauvignon.

This is the flagship of the Estate. Clos Medecin has been produced at the estate for 90 years. All the grapes for this wine come from a very special parcel. The wine offers red fruit aromas. It is fresh, round and ample in the mouth.

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.

Bydand Chardonnay Sonoma Coast is made from 100% Chardonnay

Aged for 16 months in 30% new French oak, 70% neutral French oak

Farmed by one of California’s most respected and longest operating grape-growing families, the Roberts Road Vineyard is located in the Petaluma Gap. Sitting on well draining gravel soils, coastal winds allow for a long, slow and even growing season. Planted in 1998 these Dijon 95 grapes provide minerality and vibrancy to a full-bodied wine with impressive purity of flavor and mouth-feel. French oak barrels add subtle toast to aromas of pear, stone fruits and white citrus.

Bydand Pinot Noir Umino Vineyard is made from 100 percent Pinot Noir.

This small, sustainably farmed vineyard perches on a south-facing ridge in the Sebastopol Hills area of the esteemed Russian River Valley AVA, and has produced exceptional Pinot Noir for Bydand since their first vintage. Third-generation farmer David Umino rejected early assessments that the site was too cool for viticulture, and planted Pinot Noir there in 1996. The cold maritime winds in fact help to modulate ripening, and protect the grape’s natural purity and balance - resulting in fruit-driven wines with expressive red fruit and dark berry flavors, balanced with crushed rock and mouth-watering freshness. Velvety tannins coat the palate, providing an alluring and persistent finish.

This site combines the best of the earthy west Sonoma Coast and well-fruited Russian River.

Cantina di Verona Amarone Valpolicella Vallis Dei is made from 65% Corvina Veronese, 30% Rondinella, 5% Molinara

Color: deep ruby red 
Nose: Dried prune and blackberry with hints of vanilla and spice
Mouth: It is generously structured and velvety.

Yield: 8000 kg of grapes per hectar – after which the grapes are dried “appassimento”
Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight. It is made from selected grapes which are left to dry on racks in specially ventilated rooms until the end of winter.
Fermentation temperature between 18° and 22°C
Maceration time: 20 days

Capanna Brunello di Montalcino Riserva 2015

TYPE: DOCG

Capezzana Ghiaie Della Furbia Toscana IGT  is made from Cabernet Sauvignon 40%, Syrah 35%, Merlot 25%.

In 1979 Ugo Conti Bonacossi created Ghiaie della Furba from vineyards planted among the pebble (Ghiaie) rich soils of the Furba stream.  Originally planted with clippings from the famed Chateau Lafite estate in Bordeaux, the wine was made from Cabernet Sauvignon, Cabernet Franc and Merlot until the blend was changed in 1998 with the addition of Syrah.  The inclusion of Cabernet Franc was slowly discontinued and today the blend includes Cabernet Sauvignon, Merlot and Syrah and is made only in the best vintages

Review:

This wine starts with pine needles and crunchy red fruit on the nose, with wet slate, cedar and tobacco leaf slowly emerging. The palate turns richer, with cherries, blackberries, dark chocolate, a little tar, coffee and sambuca. Tannins are very firm and the acid vibrant through a long finish.

-Wine Enthusiast 93 Points

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.

Carl von Schubert Maximin Grunhaus Pinot Noir is made from 100 percent Pinot Noir. 

Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. We farm Cabernet grapes in eight of Napa’s 16 sub-appellations, with diversification enabling us to make the best possible wine in a given year. This Cabernet offers layered, lush aromas and flavors, including cocoa, cassis and ripe dark berries.

Cazaux Vacqueyras Rouge Grenat Noble 100% Grenache.

This wine is the result of extraordinary weather conditions. The first cuvée was produced in 1992 when violent storms and floods affected the region (especially Vaison la Romaine). The following days were radiant and accompanied by Mistral winds. We could then continue to harvest or more precisely harvest what remained of a rotten crop - but a noble rotten crop!
Following our first involuntary test of 1992, we wanted to reproduce this wine but we had to wait until 1995 to isolate the parcels that were capable of producing this noble rot. Unfortunately, the "noble" phenomenon does not occur every year despite late harvests (October 15).

The resulting wine is offers aromas of small red berries (cherries, raspberries), liquorice, fig, honey, fruit brandy and plum. It is elegant, supple and smooth on the palate with a firm, generous and suave structure. A beautiful length on spices and cherry.

This Grenache nectar marries will with dishes such as pan-fried foie gras in honey and fig preserve, leg of lamb with preserved fruits accompanied by local cereal "epautre" or other sweet and sour dishes.

Ceretto Barbaresco DOCG is made from 100 percent Nebbiolo. 

If we could sum this wine up in a single word, we wouldn’t hesitate to define it as “classic”. As tradition suggests, this Barbaresco is the fruit of the assembly of several parcels of land, coming from some of our most beautiful vineyards. The idea is that of naturally obtaining balance by harmonizing different expressions, often contrasting ones. The result is a liquid expression of a terroir, tempting and typical, a synopsis of one Langa, that of Barbaresco, which moves in the glass, alternating between structure and elegance.

Review:

Very aromatic with orange blossom, roses and iron. Medium-bodied with very fine tannins. Refined and beautiful. Drink now or hold.

-James Suckling 93 Points

Chakana Estate Malbec is made from 100 percent Malbec.

hakana is the name of the Southern Cross constellation. Its rotation in the sky throughout the year made it an effective agricultural calendar for the ancient Andean people.

The "yaguarete" (jaguar) on the label was known by the ancient Andean people as the "lord of the starred night"; the wildest known animal.

Chakana Estate Malbec is from Chakana's Altamira (3,200 ft elevation) and Gualtallary (5,500 ft elevation) vineyards.

Charles Krug Peter Mondavi Family Vintage Selection Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Review:

The 2016 Cabernet Sauvignon Vintage Selection has a deep garnet-purple color and features exuberant notes of crushed black cherries, mulberries and blackcurrant cordial with touches of unsmoked cigars, menthol, yeast extract and pencil shavings. Full-bodied, concentrated and opulent in the mouth, it has a solid line of plush tannins and plenty of backbone freshness to lift the generous fruit to a long fruity finish.

-Wine Advocate 95 Points

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

Louis Barruol describes the microclimate of the vineyard Malleval as “very cold” which allows the grapes to retain acidity and showcase the floral aromas of the local Sérine variety. Aromas and flavors of blackberries and wild strawberries are accented by notes of peppercorns, tobacco, peonies, and violets.

Syrah, with its deep flavors and firm tannins, is a natural match for grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions. Seared venison or beef with black pepper and thyme or a Moroccan tagine of pigeon or chicken are complimented by the spicy characteristic of Syrah. 

Review:

Stacks of dark forest berries plus notes of smoke, pepper and tar make this a very expressive St.-Joseph. Impressive depth and ripeness for the 2021 vintage on the front and mid-palates, then the stony minerality kicks in giving it more power at the sleek and structured finish. Drinkable now, but best from 2024.

-James Suckling 93 Points

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.

"Rich aromas of blackcurrant, blackberry, chocolate, tobacco and licorice. Oyster shell, too. It’s full-bodied with firm, well integrated tannins. Polished, silky layers with a long finish. Gorgeous ripe and bright fruit in the center palate. Best in a long time. Try from 2025."

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