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Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits. Enjoy with salads, chicken or simply with a glass. Serve chilled.
Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits.
Enjoy with salads, chicken or simply with a glass. Serve chilled.
Finca del Castillo Tempranillo La Mancha is made from 30 year old vine Tempranillo (100%).
This pretty little red has a flavor reminiscent of good Cotes du Rhone. Medium bodied, flavorful; hints of raspberry and strawberry. Shows best with picnic fare and grilled meats. Perfect summer red.
Grace Town Old Vine Zinfandel Lodi is amde from 98% Old VIne Zinfandel + 2% Cabernet Sauvignon.
Ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.
John's Bay is a custom wine made for Kysela Pere et Fils.
Showing 1531 to 1536 of 1552 (259 Pages)
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Tenuta di Nozzole La Forra Chianti Classico Riserva is made from 100% Sangiovese.
Located north of the village of Greve in the heart of the Chianti Classico region, the Nozzole estate covers a striking, rugged, mountainous area of about 1,000 acres at 984 feet in elevation. In order to obtain concentration and complexity in the wine, yields are kept low. The grapes are hand harvested, destemmed and crushed. Fermentation is initiated on the skins in temperature-controlled stainless steel tanks, followed by a maceration period to draw out color and tannins. The wine is racked into stainless steel tanks for malolactic fermentation before aging in oak vats and in bottle before release. The wine is bottled on the estate.
The 2020 vintage was characterized by a basically cold period between April and May and by a generally warm and dry climate until July. The initial slight delay of the vegetative cycle has been recovered since the summer. The sudden increase in temperatures, especially for the later varieties where the fruit set had not yet ended, has favored a production characterized by sparse and light bunches. The stable and sunny climate of the months of August and September allowed the grapes to complete ripening in optimal conditions.
- A classic, traditional Chianti from the Folonari family, making wine since the 1700s
- Matured in oak barrels
- Estate bottled, from a highly regarded estate
Review:
Attractive on the nose with cherries, red berries, dried herbs and baking spices. It’s medium-bodied with fine tannins. Harmonious and poised with a refined character. Weightless and agile. Polished and succulent finish.
-Wine Enthusiast 93 Points
Gaja Barolo Conteisa is made from 100 percent Nebbiolo.
Piedmontese for "quarrel," this wine was named for the historic dispute between the communes of La Morra and Barolo for possession of the Cerequio land. This garnet-colored wine features expressive floral notes and an aroma of red berries, plum, licorice and spice. The sumptuous texture and refined character offer perfectly integrated tannins and an elegant finish.
STYLE: Full-bodied, Rich, Balanced
FLAVOR: Floral, Red Berries, Plums, Licorice, Spice
Reviews:
- Vinous (Antonio Galloni): 97 points
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