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Niero Condrieu Chery is 100 percent Viognier.

Truly aromatic explosive expression, this wonderful vintage makes one appreciate both its richness and complexity. 
its full and savory taste in the mouth together with a beautiful mineraltaste drives us to a lasting and generous final taste.

The grapes are coming from a 0.8 hectare (2 acres) vineyard. 
The terroirs is made of decomposed granite soil on the slopes of the famous hillside of "Chéry". 
Vines are 30 years old on average.

Pair with sweetbreads cooked with morels, grilled white fish with green asparagus' risotto, veal chop, Japanese food.

Review:

"A deep, rich and mineral-laced style of Condrieu, Niero’s 2014 Condrieu Chéry is loaded with notions of apple blossom, honeyed tangerine, smoke and citrus. Coming all from the famed granite soils of the Chéry lieu-dit (which is one of the top terroirs in Condrieu and consist of mostly 50- to 80-year-old vines), this medium to full-bodied beauty has plenty of mid-palate depth, good acidity and a focused, yet lengthy feel on the palate. Aged 12 months in 60% stainless steel and 40% in oak, it’s a terrific success in this less than straightforward vintage.- Jeb Dunnuck"
- The Wine Advocate (Issue #222, December 2015), 92 pts

Brilliant yellow-gold. Powerful peach, melon and tangerine aromas, backed by floral and honey nuances. Silky and open-knit, showing very good heft and thrust to the juicy citrus and pit fruit flavors. Rich yet lively thanks to a core of acidity that drives a long, ginger-accented finish. Textbook Condrieu, and the type I'd drink with decadent foods, like sweetbreads or Veal Oscar. Blue cheeses would also work well.-Tanzer 93 Points

Niero Condrieu Chery is 100 percent Viognier.

Truly aromatic explosive expression, this wonderful vintage makes one appreciate both its richness and complexity. 
its full and savory taste in the mouth together with a beautiful mineraltaste drives us to a lasting and generous final taste.

The grapes are coming from a 0.8 hectare (2 acres) vineyard. 
The terroirs is made of decomposed granite soil on the slopes of the famous hillside of "Chéry". 
Vines are 30 years old on average.

Pair with sweetbreads cooked with morels, grilled white fish with green asparagus' risotto, veal chop, Japanese food.

Review:

"Lastly, and up with the crème de la crème of the appellation, the 2016 Condrieu Chéry is about as textbook as it gets. Apricots, buttered citrus, flowers, and an undeniable minerality all emerge from this medium to full-bodied, layered, multi-dimensional beauty that carries tons pure fruit, yet stays balanced and pure. Bravo!"

- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 96 pts

Remi Niero Condrieu Heritage is made from 100% Viognier

The wine is a pure expression ot the terroir. A deep and brillant golden color, the wine is charming and well-balanced offering an enticing nose of fresh white fruits and flowers. Smooth and rich on the palate with great concentration and complex flavors supported by a hint of minerality that brings freshness and finesse to the wine. A long and elegant finish.

Vines are 30 years old on average.
Pneumatic pressing.
Alcoholic fermentation in temperature controlled stainless steel tanks.
50% of the wine is aged in French oak barrels for 12 months and the other 50% is aged in stainless steel tanks.
Batonnage (stirring of the lees)
Malolactic fermentation

The wine pairs well with salmon carpaccio, scallops, foie gras, pork loin with curry sauce, delicate Asian food, goat cheese.

Review:

"A selection of the best individual barrels/cuves, the 2016 Condrieu Heritage is drawn from the estate's oldest vines (around 70 years old), aged in stainless steel (60%) and barrel (40%). It's textbook floral, apricot aromas lead into a medium to full-bodied wine that manages to be rich and viscous without being cloying, as citrus zest and brine emerge on the long finish. - Joe Czerwinski"
- The Wine Advocate (Issue #234, December 2017), 93-95 pts

"Coming from a who’s who of vineyards (Roncharde, Côte Chatillon, La Caille, Vergelas, Corbéry and Chéry) and brought up in a mix of stainless steel and French oak, the 2016 Condrieu Héritage boasts an exotic, perfumed bouquet of wildflowers, honeysuckle, liquid rock and ripe tangerines. With medium-bodied richness and a crisp, balanced, beautifully fresh style, it just sings of pure Viognier (and Condrieu) and is a great white to drink over the coming 4-6 years."
- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 94 pts

Delicate and refined nose on white flesh fruits aromas followed by delicate flower notes. Very harmonious, fresh and pure on the palate. The intense and mineral touch on the finish is a genuine invitation to fondness.

Grapes come from decomposed granite soil on the slopes of the "Roncharde" , "Côte Chatillon", "La Caille", "Vergelas" and "Corbéry".
Vines are 20 years old on average.

Pneumatic pressing.
Alcoholic fermentation in temperature controlled stainless steel tanks.
40% of the wine is aged in French Oak barrels for 12 months and the other 60% is aged in stainless steel tanks.
Batonnage (stirring of the lees)
Malolactic fermentation

Asparugus with mousseline sauce, pike quenelles, pourlty, lobster en bellevue, scallops, praws with curry sauce, delicate asian dishes.

Review:

Pale gold. Heady, mineral-laced citrus and orchard fruit aromas, along with a sexy floral overtone that gains strength as the wine opens up. Silky, focused and seamless on the palate, offering intense orange, pear, white peach and bitter quinine flavors that show excellent depth as well as energy. The floral note reemerges on the strikingly long, penetrating finish, which leaves behind a sweet peach nectar note. - Tanzer 93 Points

Mordoree Condrieu Reine des Bois is made from 100 percent Viognier.

Domaine de la Mordorée owned this vineyards in the condrieu appelation.

The vineyard was abandonned back in the 1960 as the work couldn't be done by machine. Christophe Delorme found some old plantings of Viognier in the middle of the growing vegatation that took over the piece of property.

The planting was completly redone in 2004.

Surface : 0,75 Ha.
Yield : 15 Hl./Ha
Vineyard age: 9 years
Terroir: granitic debris on a stiff slope
Harvest: by hand
Vinification: skin contact maceration and direct pressing
Fermentation: already used oak barrels

Color: dense Gold with green hues
Aromas: white and yellow fruits (mango, passion, white peach) and flower (violet)
Flavors: very round, long and complex with a lot of freshness

The soil is extremely poor, which is great for low yield, intense and concentrated wines.

Some asiatic dishes, merely those whish are rich and complex, sweet and sour cuisine, foie gras and aperitive.

The wine isa blend of 95% Syrah which gives strenght and structure and 5% Viognier for roundness and aromatic complexity. 
The nose majestically unveils an explosion of delicate aromas of red and black small fruits. The charm goes on through a silky texture, full of integrity and freshness, with fat tannins and a sweet final taste. Wonderful. 

The grapes are coming from a 1.8 hectare (4.50 acres) vineyard. 
The terroirs is made of schist soil on the slopes of "Valliere" and on the terraces of granitic "Coteau de Bassenon".
Vines are 20 years old on average.

Review:

Vivacious and peppery, this delicately framed Côte-Rôtie offers crisp black-cherry and berry flavors accented by savory truffle, leather and spice. Fine, rigid tannins and penetrating black-fruit flavors still need time to integrate. Hold till 2020.- Wine Enthusiast (March 2018), 92 pts

Niero Cote Rotie Vires de Serine is made exclusively with Syrah. 
A deep red garnet color with intense aromas of black fruits and violet. In the mouth, the wine is dense and rich with polished and well-integrated tannins. A long and powerful finish.

The terroirs is made of schist soil on the slopes of "La Valliere" and on the terraces of granitic "Coteau de Bassenon". Vines are 20 years old on average.

100% Destemmed.
Long maceration (3 weeks) in temperature controlled concrete tanks.
Wine is then aged in French oak barrels for 22 months (new barrels).
Malolactic fermentation.

Lamb stew with olives, farm rabbit with black truffle, beef rib, goose with chestnuts, roast veal kidneys, squab with cloves of garlic 

Review:

"The only red I was able to taste was the 2015 Côte Rôtie Vires De Serine, which is still aging in new French oak barrels. This full-bodied, opulent, sexy beauty is loaded with potential and offers classic notes of blackberries, barbecue smoke and olive tapenade, with its oak component smothered by gorgeous fruit. With ripe tannin and impeccable balance, it’s an impressive barrel sample."
- Jeb Dunnuck (Northern Rhône: The Blockbuster 2015s and Elegant 2016s, January 2018), 93-95 pts

Bright and vibrant, sweet gorgeous texture layered with black cherry, blueberry and earthy Christmas spice surrounded by big, bold fruit and focused oak. Supple and delicious with a long, lingering finish.

The fruit is picked in the early morning hours to retain acidity, 100% destemmed and left to cold soak for four to five days. A light pigeage followed by a one-time racking to barrel is all there is to this one.

Aged in a combination of new and older French oak barrels for 11 months. 
Bottled unfined and unfiltered in August 2014.

Lush and mouthwatering mid-palate bursting with sweet fruit and subtle notes of spice. Deep wild berry, blackberry and plum flavors with structured oak and a long lasting, epic finish.

Vineyard: Rosella's Vineyard

Clone: 777, Pisoni & 115
Appellation: Santa Lucia Highlands, Monterey County, California
Harvested: October 6th & October 16th, 2013
Style: Unfined and Unfiltered
Bottled: August 2014

This one-hundred-percent Merlot has really nice, bright red fruit, rose petals, and a richness on the nose. Flavors of plum, mountain strawberry and mocha come together with a balanced mouth feel and a long finish. Though it was a cooler vintage, I feel we have still captured the powerfully elegant style for which we are known.

Review:

"The 2014 Columbia Valley Merlot (100% Merlot) is a ripe, black fruit, plum, leafy herbs and mineral-scented effort that has medium to full-bodied richness, moderate mid-palate depth and tons of upfront charm. It's going to drink nicely through 2024."
- Robert Parker's Wine Advocate (Issue #231, June 2017), 90 pts

"The aromas bring notes of dried herb, vanilla bean, wood spice and black cherry. The flavors are rich and luscious, supported by plump ripe tannins. The finish lingers."
- Wine Enthusiast (June 2017), 91 pts

Avennia Gravura Red Blend is made from 48% Cabernet Sauvignon 41% Merlot 11% Cabernet Franc

Gravura is our ode to the Graves AOC of Bordeaux, emphasizing a harmony of Cabernet Sauvignon and Merlot. The name is a play on an artisan printing technique, and on the Bordeaux region of Graves, which features similar blends. Featuring more Merlot and with the addition of Red Mountain fruit, this wine is designed to be more generous and voluptuous in style, while still remaining complex and balanced.

Gravura Tasting Notes: Beautiful nose of red and black fruits, some savory leaf notes, mocha, pencil shavings. The palate is elegant and balanced, almost pretty: raspberry, black and red currants, milk chocolate and caressing tannins. Finish medium-long and ethereal.

Review:

he 2014 Gravura should be a killer value and it offers Graves-like notes of dark fruits, coffee, damp earth and mineral in a fresh, elegant, silky style. You can feel the tannin here, but they're approachable and ripe, and I suspect this should show nicely right out of the gate. - Wine Advocate 91-93 Points

Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc

Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.

The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.

Review:

Tasted out of barrel and a blend of 60% Merlot and 40% Cabernet Franc, the 2014 Valery offers lots of leafy herbs, tobacco leaf, black cherries and a touch of dark chocolate in an elegant, focused, fresh style. The estate's Right Bank-styled release, it too should drink nicely in its youth, yet also evolve for 10-15 years. - Wine Advocate 91-93 Points

Bastgen Kestener Paulinshofberg Riesling Kabinett is 100 percent Riesling.

Yellow color with green highlights.
Beautiful peach aromas on the nose, rich and ripe fruits on the mouth with a refreshing acidity and honey notes. A very pleasing wine.

They meticulously tend 4.5 ha (11.11 acres) of which 80% is Riesling. The soil is made of slate. Their vineyards are located in Kesten and Brauneberg, on a steep terrace, and planted to 50-year old vines. Fortunately for Bastgen, they own part of the famous Brauneberger Juffer Sonnenuhr. The vines produce very small, ripe berries that are very tasty.

"In the cool 2014 vintage, this steep vineyard near Bernkasteler-Kues gave super fruity wines. This Kabinett has multifaceted flavors of tropical fruit, with crunchy green grape and green apple notes to bring a crisp freshness to the wine. The acidity has a cool, minty edge, keeping it lively and clean. Check out the Paulinshofberg Spatlese as well."
- Wine & Spirits Magazine (December 2016), 90 pts + BEST BUY

Blending Detail:

• 49 % Grenache
• 20% Syrah
• 16% Cinsault
• 9% Mourvêdre
• 6% Counoise

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.

"Always an enjoyable, outstanding effort, the 2014 Grenache Besoleil offers classic notes of cherries, herbes de Provence, red plums and pepper in a fine, elegant, medium to full-bodied style. Drink it over the coming 7-8 years. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 91 pts

Medium red. Sexy, high-toned red cherry and red berry aromas showcase the wine's Grenache component (but this vintage features the lowest percentage to date of this variety). Bright, ripe raspberry and cherry flavors are complicated by smoky and peppery nuances. A very graceful red blend with sweet tannins and excellent persistence.

-- Stephen Tanzer 91 Points

Sweet, savory aromas lead the way, sort of a mineral-laden black fruit---dark berries and plums. Smoke, dried herbs, violet, meat, wet stones and a hint of ironstone complete the package. It penetrates yet is a broad fragrant expression. I've always felt the aromatic range of this wine has its foundation in the four clones we use.

The black fruits continue on the palate, with black cherry, dark plum and spices echoing the aroma. While it's rich, almost luxurious, there's a tannic foundation and a structured acidity. Floral and earthy, the dried herbs and stones emerge here too, along with tobacco, thyme and lavender. This is a food-lover's Syrah, with weight, brightness and dimension.

(Clones 174, 383, 99 and Phelps) Vineyards: Ciel du Cheval Ranch at the End of the Road Classic Red Mountain character defines the Syrah La Côte Rousse, despite being the product of a cooler vintage. The warm site vineyards, Ciel du Cheval and Ranch at the End of the Road accumulated more heat than our other sites and ripened the four Syrah clones to a greater extent; we’ve never seen Red Mountain deliver less than full physiological maturity, every vintage. Nevertheless this vintage retains a vibrancy and energy that isn’t often found on Red Mountain.

Review:

From the hot, windswept slopes of Red Mountain, the 2014 Syrah la Cote Rousse is a serious, tight, backwards effort that won’t be for those looking for instant gratification. Possessing classic Red Mountain red and black fruits, dried earth, pepper, dried spice and black olive characteristics, it’s full-bodied, beautifully textured, has flat out awesome purity and impeccable balance. Give it 4-5 years of cellaring and drink it over the following decade or so.

While there's a long history of terrific wines from this estate, I think they've hit another level in the past few vintages, and these latest releases show a purity, elegance and textural quality not found in early bottlings. I'm sure this is in part due to the creation of a second wine, and even a stricter selection for all of the top cuvees. In short, don't miss a chance to try these wines. 96 Points Wine Advocate

Betz Family La Serenne Syrah is 100% Syrah

La Serenne is the most reflective of the site/vintage dynamic of our three single-site 2012 Syrahs. Lovers of this wine know that its source, the Boushey Vineyard, is the highest altitude of the three vineyards and is typically the latest harvested. This cool site was accentuated by the cooler season and the results reflect the seriousness of this vineyard and its care.

An extraordinary, nearly impenetrable black purple color leads to a concentrated, inky aromatic impression: smoky black cherry and wild blackberry dominate, but a litany of supporting aromas is already emerging: smoke, violet, mushroom, roasted meat, Chinese 5 spice and minerals. It has a full attack on entry and a big, rich mouthfeel that goes on and on.

2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.

Review:

 "The pure, elegant and textured 2014 Syrah la Serenne offers that classic violet and floral characteristics of the cuvee, as well as medium to full-bodied richness, lots of black raspberry fruit, fine, sweet tannin and a great finish. It’s not as powerful or concentrated as the La Cote Rousse, yet it’s a joy to drink and will cruise for a decade or more on its balance and purity. - Jeb Dunnuck"

- Robert Parker's Wine Advocate (Issue #225, June 2016), 93 pts

 Betz Family Pere de Famille is 90% Cabernet Sauvignon, 6 % Merlot 4% Petit Verdot

Review:

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

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, and a long finish.

Review:

"Profundo was the first wine that Walter Bressia made at his own winery and it’s still one of his best. Combining Malbec with 30% Cabernet Sauvignon and 10% each of Merlot and Syrah, it’s plush and intense with classic Agrelo texture framed by sweet oak and underpinned by acidity. 2019-26"

- Tim Atkin (Argentina Special Report 2018), 93 pts

"The oaky, spicy and smoky 2014 Profundo, a red blend of Malbec with 30% Cabernet Sauvignon and 10% each Merlot and Syrah, was first produced in 2001, and it has kept a classical profile, perhaps with a little less influence of the élevage (12 months in oak barrels). The fruit is ripe and comes through as very tasty. 15,000 bottles produced. It as bottled in February 2017. - Luis Gutiérrez"

- Robert Parker's Wine Advocate (Issue #237, June 2018), 91 pts

Early to bud and early to ripen, the 2014 vintage was our third drought year in a row. Dry, even temperatures marched the grapes along at a steady clip all year and created a wine with beautifully integrated fruit, acidity, and tannin.
Dense and dark magenta in color, this is a lithe and energetic vintage with lifted aromatics and a purity of fruit that lights up the medium-bodied tannin structure. The nose promises fresh black fruits, cherries and a touch of graphite, and the palate completely delivers. Juicy blackberry, plum, and bright cherry explode in the mouth, and develop into savory notes of baked black fruit and fresh pencil shavings on the mid-palate. 
Eagle Summit Vineyard’s signature eucalyptus appears on the back palate to brighten the fruit, showing fragrant peppermint and warm, toasty spices through the finish. Whether you open it young or wait a few decades, this vintage does Howell Mountain proud--sophisticated and smart, with a rustic wild side.

Cresta Velia Cabernet Sauvignon Howell Mountain is made from 100 percent Cabernet Sauvignon. 

Aged in 100% French oak (86% new)

• 100% Cabernet Sauvignon from Eagle Summit Vineyard on Howell Mountain
• Equal amounts of clone 4 and clone 7
• unfined and unfiltered

Review:

"The 2014 Cabernet Sauvignon is 100% Cabernet aged 20 months in 86% new French oak, with the typical suspects in terms of cooperage – Darnajou, Taransaud, and Remond. This opaque purple-colored wine has plenty of mulberry and blackcurrant fruit along with hints of blackberries, camphor and incense. The are some notes of unsmoked cigar and licorice as well. Ripe, medium to full-bodied and luscious, it is a classic to drink over the next 15 or more years. - RP"

- Robert Parker's Wine Advocate (Issue #228, December 2016), 90 pts

Davila Rias Baixas White Blend 2014 is made from 80% Albarino, 15% Loureiro, 5% Treixadura

Davila presents a yellow lemon color, clean and bright with steely details. On the nose, DAVILA shows a wide and complex range of spring-flower aromas, highlighting notes of pineapple and mango. In the mouth it is velvety and fresh, with a good structure. It passes with delicacy filing the palate with a complex load of tropical fruits intermingled with aromatic herbs.

Davila is produced with two very local grapes, typical from the Rosal valley (one of the sub-regions of Rías Baixas). That´s why this kind of wine is normally called "Rosal Wine". This is our most personal wine and it is the only wine that takes the mother´s last name of the owner (Carlos Gómez Davila).

Pre-selection and grape analysis from the vineyards. Sorting table in the winery before destemming. Cold maceration (10ºC) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation (each grape separately) under an automatic temperature control. Ageing on the lees for the Albariño and Loureiro grapes in stainless steel. Stabilization. Filtering through a tangential filter and bottling. Resting in the bottle for sixty days prior to distribution.

Pairs with fish-based rice, cod, grilled shellfish, grilled white fish, baked white fish.

Eikeboom Pinotage Western Cape 2014 is made from 100 percent Pinotage

Pinotage is the result of the cross between Pinot Noir and Cinsault varieties. Pinotage was created by in South Africa in 1925 by Stellenbock University professor A.I. Perold, during experiments to develop new varieties.

The wine is aged in 50% new barrels and 50% 1 year old barrels.
The grapes for this wine comes from a 4 hectare-parcel (10 acres)
The Eikeboom Pinotage tastes like a cross of Pinot Noir and Zinfandel. It has some finesse and some power all together. It is juicy, fruity, new world Rhône style fruit bomb.