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LASER ETCHED MAGNUM

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

LASER ETCHED MCKENZIE

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon 4% Merlot 4% Petit Verdot 2% Cabernet Franc.

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon 4% Merlot 4% Petit Verdot 2% Cabernet Franc.

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

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:

-Jeb Dunnuck 99 Points

Poggio San Polo Podernovi Brunello di Montalcino is made from Sangiovese. 

Intense ruby red in color with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy aging, while patient cellaring enhances the wine during ageing in the bottle.

Review:

Lovely purity of fruit with ultra fine tannins and depth, finesse and complexity. Black cherries, cedar and some flowers. It’s full-bodied with very fine tannins that drive the finish. Give it a year or two to open more, but already so enticing. Drink or hold.

-James Suckling 96 Points

The San Polo 2015 Brunello di Montalcino Riserva (with 8,000 bottles produced) is a textured wine with hearty fruit and touches of smoked meat and spice. At its core, the wine offers dark fruit, blackberry and ripe plum. The rich fruitiness of the wine cedes to campfire ash, mahogany and furniture wax. These results are sultry and even a bit flashy, with distant background tones of teriyaki and plum sauce. The wine is fermented in cylindrical oak fermenters and aged in oak for three years. We'll see this bottle hitting the market sometime after February 2021.

-Wine Advocate 95 Points

Robert Mondavi Winery Cabernet Sauvignon is made from 91% Cabernet Sauvignon, 5% Petit Verdot, 3% Cabernet Franc, 1% Malbec.

The 2021 Robert Mondavi Napa Valley Cabernet Sauvignon shows notes of plum, blackberry, licorice, chocolate, violet, and warm spice. Dark plum and black fruit carry through to the palate. Fresh and lively with plush tannins and a polished structure.

Review:

Soft around the edges and firm in the middle, this red- and black-fruited wine has a creaminess on the palate, delivering a mix of red cherries, blackberries and blueberries wrapped in moderate tannins. Contains small amounts of petit verdot, cabernet franc, malbec and merlot.

-James Suckling 92 Points

Rutherford Ranch Reserve Cabernet Sauvignon

Rich and vibrant with classic Rutherford Cabernet tannins, dark cherry mingled with toasty oak, sweet oak and sweet sage lingering on the palate.

The base for our Reserve Cabernet is from the world-renowned Rutherford appellation, which is home to our Abela and Franklin estate vineyards. Perfect climatic conditions and the region’s deep, loamy, well-drained soils produce dark, intensely flavored Cabernet Sauvignon grapes. Our rich soil sets the foundation for an exquisite, cellar-ready wine that will evolve in character and quality for years to come.

This Reserve Cabernet Sauvignon is a beautiful complement to ribeye steak, rack of lamb or mushroom risotto.

Review:

A flint and gunpowder nose leads to bold graphite, blueberry and tobacco flavors in this full-bodied wine that is laced with a high level of fine-grained tannins. This wine is meant for aging, being so tightly packed with fruits and minerals and having the structure to keep it fresh while more complex flavors develop over time. Best from 2028–2038.

-Wine Enthusiast 93 Points

Sokol Blosser Big Tree Block Pinot Noir is made from 100 percent Pinot Noir. 

1970 was winding down when our founders, Bill Blosser and Susan Sokol Blosser pulled their ’68 VW Camper up to an abandoned prune orchard some 30 miles southwest of Portland. These moonstruck kids had little farming experience and just a basic knowledge of winemaking. What they did have, in abundance, was a passion for growing the Pinot Noir grape and creating world-class wine. Soon after settling on this extraordinary land, they planted their first vines and cinched their place as pioneers in Oregon’s budding wine industry.

Review:

A very impressive wine for the striking sense of spice, white-pepper and briary, forest notes, across red cherries. The palate has sapid, focused style with such taut yet silky tannins holding long and true. Pure red cherries here. Drink or hold.

Sunset Hills Shenandoah Springs Chardonnay is made from 100 percent Chardonnay.

This is our first release of a clone-specific wine for Sunset Hills. The goal is to show you a specific terroir, one that year after year delivers excellent fruit quality. I chose clone 96 for its complexity both in ripening and barrel aging. During ripening, the fruit has notes of pineapple and pear with great acidity. I saw this wine as a chance to highlight not only the vineyard, but how detailed we can get in growing and making wine.

100% Chardonnay:

75% Clone 96
20% Clone 76
5% Clone 17

Notes of light honeysuckle, Asian pear, raw almond, and lemon custard. Medium body and medium acid.

This beautiful wine opens with aromas of cassis, blackberry, and earthy plum on the nose, with a touch of cedar that elegantly underlies the rich dark fruits on the nose. The wine is rich and full bodied on the palate, the acidity is supple, supporting the layers of plum, dark cherry and dusty minerality. Alongside these you have a touch of espresso bean and slight vanilla. The smooth tannins follow through to drive the finish, giving longevity to the palate.

A classic balance between generous red and black fruits and firm tannins shows in this full-bodied wine as it unfolds black cherries, blackberries, oak char and black pepper. It's grippy in texture—perfect for a steak or lamb chop.

- Wine Enthusiast 93 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

The 2019 Cabernet Sauvignon Winfield Vineyard is a blend taken from three blocks in the vineyard. A potent, layered Cabernet, the Winfield is super-expressive today. Dark red cherry, licorice, incense and savory herbs all flesh out in a potent, resonant Calistoga Cabernet that hits all the right notes. This is impressive, to say the least.

-- Antonio Galloni 95 Points

It is the purest example of tempranillo grapes from Rioja Alavesa. Coming from a vineyard over a hundred years old with an extremely low production. You can taste a high concentration of ripe fruit, well-bodied, with a final touch of toffee and lime soil plus a perfect acidity which makes this wine fresh and very tempting.

VINEYARD From the Cuba Negra Vineyard in southern Labastida, the El Belisario bottling comes from Tempranillo vines planted in 1910.

ALCOHOL 14.5%

PROCESS Fermented naturally in oak foudre. Malolactic fermentation and aging occur in 100% new French oak barriques over two years.

TASTING Along with its brilliant garnet color, aromas of cherries, dried plums, black pepper, and savory mushroom leap from the glass. The palate is fresh and concentrated with mixed red and black fruit, chocolate, menthol, and coffee. Displays a surprisingly elegant nature. Pair with game, red meat and dark chocolate.

Review:

One of those wines that makes you belief in the special magic of old vines, El Belisario hails from La Greña, parcel planted on limestone rich soils in 1910. Aged in older French barrels, it's a focused, nuanced, wonderfully expressive Tempranillo with raspberry, pomegranate and red cherry fruit, filigree tannins, energetic acidity and sweet, caressing oak spices.

96 Points - Top Rated Single Vineyard in Tim Atkin's 2023 Rioja report

A tribute to the family patriarch, Henry Trione, this deep red wine is an artful blend of the five classic Bordeaux varieties: 35% Cabernet Sauvignon, 34% Merlot, 13% Petit Verdot, 13% Cabernet Franc and 5% Malbec. Cabernet Sauvignon forms the base structure and Merlot contributes fruit flavors and velvety texture; the Malbec, Cabernet Franc and Petit Verdot add depth, color and spice. We harvested the fully ripe grapes from select blocks on three Trione ranches in Alexander Valley, just ahead of early rains.

Winemaker Notes:
Aromas of black currants, blackberry pie and warm spices are the wine’s first impressions. On the palate Henry’s Blend is soft and supple, a seamless integration of ripe fruit, French oak and fine-grained tannins. Delicious now, the solid structure and abundant fruit suggest this wine will age well for 6–7 years with proper cellaring.

Review:

"This is a rich and flavorful red with aromas of plums, currants, mocha, cloves and burnt sage. Fleshy and textured, with a full body and polished, broad tannins. Lovely creamy texture, with a long and toasty finish. 35% cabernet sauvignon, 34% merlot, 13% petit verdot, 13% cabernet franc and 5% malbec. Drink now or hold."

- James SUCKLING (June 2023), 92 pts

The 2019 Ulysses Cabernet Sauvignon has notes of truffle, blackberries, cassis bud and tobacco with tight polished tannins. A vertical structure and persistent intensity.

Review:

The 2019 Cabernet Sauvignon is mostly Cabernet Sauvignon (90%) with the rest Cabernet Franc and Petit Verdot. Incredible aromatics of red and black currants, spring flowers, graphite, camphor, and cedar define the aromatics, and it's incredibly polished and elegant on the palate, with medium to full body, gorgeous tannins, and a great finish. This is another awesome 2019 that matches ample richness and depth with a terrific sense of finesse.
-Jeb Dunnuck 97 Points

Warre’s Vintage Ports are peerless in their expression of poise and elegance. Whereas some other Vintage Ports can be almost overwhelming in their richness, Warre’s Vintage wines combine elegance, length and balance whilst still retaining the underlying rich opulence of great Vintage Port.

The Warre’s 2017 Vintage Port is made up of the finest parcels from Warre’s three Douro vineyards, Cavadinha, Retiro and Telhada, and the privately (family) owned Alvito & Netas properties. The field blends from Cavadinha and Retiro provide the principal structure with a combined contribution of 63%. The combination of old field blend vines and very low yields gives the Warre’s 2017 Vintage Port extraordinary complexity and subtlety, alongside the concentration and power which are hallmarks of the year.

The structure and complexity of the old vines was balanced with great acidity and freshness from the Cavadinha grapes and the superb floral aromatics from the two Touriga varieties harvested at Quinta da Telhada. Due to the very cool nights during the vintage, the grapes arrived at the Cavadinha lagar winery so cold in the mornings that, in effect, they had a ‘cold soak maceration’ before fermentation began, favouring excellent aromatic extraction. Harvesting finished at Cavadinha on October 10th, a couple of days before the weather broke. More perfect harvesting conditions could not have been hoped for.

Review:

Loads of wet earth and grape aromas with hints of stems. Old vine aromas of bark and moss. Full-bodied, sweet and structured with a big kick on the end. Very impressive. Exceptional layers of fruit and energy. A stronger and more muscular Warre.

-James Suckling 98 Points

Lush and inviting in feel, with a beautifully creamy texture that lets plum sauce, blueberry reduction and raspberry pâte de fruit flavors glide along effortlessly. Notes of violet, anise and black tea are beguiling in the background before melding seamlessly on the finish. This shimmers with fruit, balanced by depth and spine. Best from 2035 through 2055

-Wine Spectator 97 Points

4 Gatos Locos Cabernet Sauvignon Gualtallary is made from 100% Cabernet Sauvignon.

4 Gatos Locos is a project created by Gabriel Bloise, Facundo Bonamaizon, Mariana and Juan Pelizzatti - winemaker, viticulturist and founders of Chakana Winery (respectively). The project centers on a 20-hectare vineyard in Alto Gualtallary, the most prominent growing region in Argentina. The vineyard is situated 1,360 meters above sea level, on a 10% slope on the Sierra del Jaboncillo - a relatively old geological formation near the alluvial fan of the Las Tunas river, in the Tupungato area. The long exposure to arid conditions of calcium rich gravel has created one of the most calcium carbonate-rich areas in Mendoza. This combination of altitude, slope, gravel and the calcium carbonate create uniquely deep, textured wines, with intense color and mineral freshness. Moderate high temperatures controlled by high altitude in sunny conditions produce perfectly ripe grapes of unusually intense color and great vitality, balanced by the mineral freshness of calcium carbonate. Local aromatic plants, naturally occurring in native vegetation areas interspersed in the vineyard, give the wine a unique herbal touch that underline the character of the place.

Deep purple red colored with intense complex notes of red berries and spice, well integrated aromatic oak and very fine tannins structuring a powerful and elegant palate.

Ancien Pinot Noir Carmel Valley River Ranch is made from 100% Pinot Noir.

River Ranch Vineyard from suitcase clone of famous vineyard, mother block to the Pisoni clone as well.

Spice, tea, and plum and blackberry aromas dance atop currants and boysenberry pie. The opulence continues with secondary notes of chocolate and black tea that lead to satisfying elegant finish revealing jasmine. The finish is mouthwatering and long with presenting umami, soy, and Asian spice. Planted to the same special cuttings as our block at the Toyon Farm in Carneros, they are a joy tasting side by side, illustrating the profound influence of terroir.

Pair with Asian, pork with hoisin sauce, savory foods.

Review:

"Sourced from a vineyard of imported Burgundian cuttings planted back in 1982, this is a complex Pinot Noir, offering concentrated aromas of blueberry, palo santo and warm vanilla on the nose. The palate is joyous in cherry and baking-spice flavors, then picks up an herbaceous eucalyptus leaf kick before dropping into a spicy, Sichuan peppercorn-laced finish. - M.K."
- Wine Enthusiast (February/March 2024), 95 points + Editor's Choice

Avatar Cabernet Sauvignon  is made from 100% Cabernet Sauvignon

Aged in 100% French Oak barrels for 4 months and then 6 months in the bottle beofre release

Avatar is the embodiment of the Agrelo´s terroir in a wine. Striking, audacious, joyful, profound. A spontaneous and honest experience for the senses. Challenging pleasures.

Presents a vibrant red color with glints of bordeaux. Great aromatic intensity. The spiciness of the nose is echoed on the palate and combines well with juicy red fruit flavors. It expresses in a very fresh way, with red fruits, sweet tannins and balanced acidity.

Coming from Agrelo district.
Average of the vines is 25 years old.
Soil type: Alluvial and sandy soils with a big amount of rocks just besides the Mendoza river. This is one of the most prestigious terroirs in Argentina.
Winemaking: Crushing, destemming and maceration pre-fermentative at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of skin contact maceration. Aged in French oak barrels for 4 months, Malolactic fermentation in contact with fine lees.
Wine was slightly filtered before bottling.

Avennia Cabernet Franc Champoux Vineyard is made from 100% Cabernet Franc.

This very limited bottling shows the compelling potential of Cabernet Franc from a top vineyard. Though it’s often used as a spice in Avennia's Bordeaux blends, this wine, from the legendary Champoux Vineyard, has its own unique character and complexity that convinced them to feature it alone.

"Exotic on the nose with Bing cherry syrup, red raspberries, black tea, sassafras, damp tobacco leaf, pencil shavings, and rubbed thyme. Plush and silky on the palate, with bright cherry, pomegranate seed, loamy earth tones, and dusted, savory herbs. This unique wine is drinking well now, but as always, will improve with 4-5 years in the cellar. Drink 2026-2040." - Chris Peterson, Winemaker

 Review:

 "A stellar Cabernet Franc. Gorgeous, effusive aromas of roasted hatch pepper, smoked sea salt, dried violets and candied red fruit. The palate is nicely integrated but will knit together further with time. Red-fruited and full, with pomegranate molasses, tart cherries and savoury notes of smoky sage. Beautiful. Drink 2024-2034." - Clive Pursehouse

- 96 points, Decanter

This wine is characterized by grace and elegance. The bouquet is full and ethereal of ripe fruit and cherries in alcohol accompanied by typical nuances of the Mediterranean scrub such as lavender, thyme and wild mint. On the palate it has a very large and sweet opening. The silky tannin spreads a dense texture accompanied by a warm and lively body where notes of fresh coconut and sweet spices such as cinnamon persist.

-James Suckling 94 Points