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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
This is rich, yet densely structured, which is a foil for black cherry, blackberry, earth and rosemary flavors. Long, if a bit gruff on the finish. Feels balanced and should develop well. Sangiovese and Cabernet Sauvignon. Best from 2024 through 2038. 5,530 cases made, 1,000 cases imported.
-Wine Spectator 91 Points
Wines have been cultivated in Carmignano since pre-Roman era, about 3000 years ago, as the wine jars and tasting cups found in Etruscan tombs testify. In the Florentine state archives a parchment dated A.D. 804 was found: it is a lease document showing that vines and olives were cultivated for the production of wine and oil at Capezzana as far back as 1200 years ago.
In 1475, during the early Renaissance, Monna Nera Bonaccorsi built the first 'Nobleman's house' along with nine farm houses with the wine-making buildings. Other generations and families were to follow in the ownership of the property: the Cantucci, related to Medici, and the Marchesi Bourbon del Monte. In the eighteenth century a lady from the Cantucci family, married to a Bourbon, enlarged the farm and bought new plots. She also introduced an exemplary administrative approach, leaving a wealth of documents that are today stored in the historic archives of the company.
After the Bourbon del Monte, the estate passed to the Adimari Morelli, then to Franchetti and Rothschild and finally, via the widow Sara de Rothschild, to the Contini Bonacossi, our family, in 1920.
San Felice Vigorello Toscana IGT is made from Pugnitello 35%, Merlot 30%, Cabernet Sauvignon 30%, Petit Verdot 5%.
It’s 1968, and an important time at San Felice: the first Super Tuscan ever produced in Chianti Classico, Vigorello, is born as a 100% Sangiovese.
Its birth represents both a breaking point with traditional production rules and the beginning of a period of appreciation and development of the entire region and its most prized variety.
THE EVOLUTION: 1968-2018
Since then, Vigorello has continued to evolve in a compelling and continuous way, along the path to date: in 1979, the wine becomes a blend of Sangiovese and Cabernet Sauvignon; in 2001, the inclusion of Merlot into the blend, which in 2006 will entirely replace Sangiovese; in 2011 the turning point, with the introduction of Pugnitello, a native vine rediscovered through studies in the Vitiarium, which since then has marked its uniqueness and the return to its most authentic Tuscan roots, blended with Merlot, Cabernet Sauvignon and Petit Verdot.
Still marked by vanilla and new oak, but this has loads of blackberry, black cherry and plum fruit. It's rich without overextraction, boasting dense tannins, superb balance and a long finish. Pugnitello, Merlot, Cabernet Sauvignon and Petit Verdot. To be released in 2022 for Vigorello's 50th anniversary. —San Felice Vigorello Non-blind Retrospective (April 2021). Best from 2025 through 2050. 3,333 cases made, 500 cases imported. — BS
Wine Spectator 94 Points
Avignonesi Desiderio Merlot Toscana IGT is made from Merlot.
Avignonesi Desiderio Merlot has an explosive olfactory impact. The wide aromatic bouquet ranges from cherry and plum jam to notes of black tea, rhubarb and graphite, with small final notes of fermented tobacco. The entrance is bursting. The palate is invested by the imposing and typical structure of Tuscan Merlot, enveloping and warm. Tastefully in symbiosis with the olfactory notes, the dense and linear tannin accompanies hints of coconut and black pepper in retrolfaction.
James Suckling 94 Points
Seña is an authentic Chilean blend made from the finest Cabernet Sauvignon, Carmenere, Merlot, Cabernet Franc and Petit Verdot varieties. The Carmenere variety adds an evident Chilean personality to the wine.
COMPOSITION: 55% Cabernet Sauvignon, 18% Malbec 15% Carmenere, 7% Cabernet Franc, 5% Petit Verdot WINEMAKER’S NOTES “Of a deep violet red colour, the complexity on the nose conceals its many subtleties, unfolding ﬂoral notes alongside red and black fruits, denoting its distinctive freshness. Several layers are unveiled delivering notes of cedar, tobacco, bitter chocolate and truﬄes. An elegant, tense and yet very attractive wine, it generously oﬀers fresh and juicy fruit that reminds of blueberries, raspberries, some spices and Cuban cigar box notes. Above all, Seña 2018 is a truly captivating wine that accomplishes a unique balance between power and elegance. I believe we are beholding one of the greatest vintages ever crafted in the 25 years of Seña’s history.”
An iconic decision is made from the heart. Following the sign of his intuition, in 1995 Eduardo Chadwick pioneered a joint venture with Robert Mondavi to handcraft a world-class Chilean wine. Chadwick searched alongside Mondavi for four long years before finding the ideal terroir in Chile’s Valle de Aconcagua that spoke to their instincts. Seña is the culmination of their vision – an expression of consummate quality and character.
This is a very thoughtful Seña that shows unique aromas of warm earth, mushrooms and conifer, turning to dark berries and black olives. The palate is more glamorous with ultra-fine tannins that envelop your palate. Shows power and vibrancy at the end. Toned muscles. It’s a very intellectual wine that harkens back to the 2015. Blend of 55% cabernet sauvignon, 18% malbec, 15% carmenere, 7% cabernet franc and 5% merlot. - James Suckling 100 Points
When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.
With richness and depth of flavor, the 2018 Timeless Napa Valley is the embodiment of patience and attention to detail. Decades of experience at Soda Canyon Ranch allow winemaker Nate Weis and team to highlight the individual merits of each block. Combining the strongest lots from each resulted in a refined and harmonious bottling.
In 2018, the diurnal shift at Soda Canyon Ranch produced a darker, lusher fruit profile of Cabernet Sauvignon. Simultaneously, the overnight recovery periods resulted in expressive and refined Merlot, giving the wine a pleasant profile of bright, red fruit. With an extended harvest window, the signature, plush density and structure of Petit Verdot is also prevalent in the final blend. Cabernet Franc thrived in 2018 with its predilection for the cooler soils and the climate of blocks 5, 6, 16, 20 and 21—areas we call the Transition Zone and Hardpan Alley. The variety’s floral and tobacco-like aromatics are accentuated, and its more aggressive nature for back-end tannins tamed.
Once blended, the 2018 vintage rested in French oak barrels for 16 months, developing flavors of vanilla and baking spice. Velvety tannins dance across the palate of bright and lingering cassis. With a smooth finish, this is a comforting wine of elegance and depth—a sophisticated expression of the sedate summer.
This is a little old-school and shows lots of dark berry, chocolate and dried fruit. It’s full, dense and layered with fleshly sensibility. Velvety texture.
-James Suckling 93 Points
Bindella Vino Nobile di Montepulciano is made from 85% Sangiovese, 15% Colorino del Valdarno, Canaiolo nero and Mammolo.
Elegant, with typical hints of iris, rose and red berries together with balsamic notes after several years of ageing in the bottle. Balanced, pleasantly tannic and well-bodied on the palate.
A wine of great authenticity to accompany pasta with elaborate sauces, red meat, truffles and soft or mature cheeses.
Alain Jaume Domaine du Clos de Sixte Lirac is made from 50% Grenache, 35% Syrah, 15% Mourvedre
An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.
Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.
"Another top-notch vintage for this property, the 2018 Lirac Domaine du Clos de Sixte looks as if it may rival the 2016. It's 50% Grenache, 35% Syrah and 15% Mourvèdre, aging in concrete (70%) and barrels (30%). Floral notions mark the nose, while flavors of raspberries and apricots appear on the full-bodied palate. This seems creamy-supple at first, with steadily building tannins on the lengthy finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91-93 pts
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
Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.
-Jeb Dunnuck 94 Points
Zerba Gavi is made from 100% Cortese.
Cryomaceration. The skins remain in contact with the must for 36 hours and a constant temperature of 6 degrees. The must is then racked and is allowed to ferment in temperature controlled stainless steel. No malolactic fermentation.
The wine shows a pale yellow color, a delicate and quite elegant bouquet with a pleasing floral scent mingled with honeydew melon. Round on the palate, a nice body and a good balance between acidity and the ripe fruits. The finish is long, clean and persistent. Chilled, it is a nice aperitif and a perfect companion to pastas, cream sauces, white meats, fish and light fried food