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Lambrusco Amabile Bruscus San Valentino Red is 100% Lambrusco from grapes grown in the province of Modena and Reggio Emilia.
Traditional vinification methods combined with modern technology to produce wines of guaranteed quality. After the grapes are pressed, they are transferred to fermentation tanks where the must is racked off in an average of 70 hours. The wine then completes its first rapid fermentation process and passes to the slower fermentation phase, during which time it is racked off several times to improve its clarity. The wine is placed in an autoclave at strictly controlled temperatures wherein it undergoes a second fermentation. This is known as the Charmat Method. The temperature is controlled for full development of the bouquet and for the lively and natural sparkle so characteristic of this wine.
Deep ruby red with violet reflections and a fine perlage.
Intense vinous bouquet with hints of ripe red fruits.
Lively, fresh, sweet and inviting with bright fruit and a delightful sparkle.
Excellent by itself or with desserts of dark chocolate, gorgonzola, cheesecakes.
The Vini San Valentino Bruscus Estate
The farm, located between Reggio Emilia and Parma, is an old family property that can trace back its viticultural origin to the 900's. Its philosphy is to combine the use of technology, constant innovation and tradition to obtain the best result and produce top quality wines. Today Lambrusco is enjoying a rebirth.
This is a small winery but is certainly big on quality, the kind of quality that only the natural fermentation of wines can guarantee.
The Vini San Valentino Bruscus Vineyard
Lambrusco is primarily produced in the Val Padana which lies between Piacenza and Bologna. Rich in sand and gravel, the vineyards are on a south to south east exposure and lie at about 200 meters above sea level in the Val Padana. The vines are an average of 25 years old.
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a pale rosé color, it has plenty of fruity aromas, with red cherry and wild strawberry flavors. It is medium-bodied, but it still have a nice long and pleasant finish with a light cinnamon type of spice to it.
Only the best grapes are harvested with a lot of experience and know-how and further processed. The grapes are fermented directly gently pressed and cooled. The fermentation takes place exclusively in stainless steel tanks.
Perfectly at home on any picnic, delicious with fried chicken, and tames the heat when paired with spicy dishes. There is also a slight watermelon note that makes it perfect for spring and summer. A great pairing with barbecued shrimp.
Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
"Bright orange-pink. Powerful aromas of ripe red berries, cherry pit and blood orange, plus a floral note in the background. Palate-caressing raspberry, bitter cherry and tangerine flavors reveal a deeper suggestion of nectarine. Smooth and expansive on the persistent finish, which repeats the pit and red fruit notes. - Josh Raynolds"
- Antonio Galloni's Vinous (June 2021), 91 pts
Thomas Sancerre Rose is made from 100% Pinot Noir.
Vines are 20-55 years old.
Terroir (soil type) is a blend of "Caillottes" and "Terre Blanche".
Everything is machine harvested (which means it is 100% destemmed).
50% Direct press + 50% Saignée (bled) with 12-24 hours of skin contact maceration.
The alcoholic fermentation is done in temperature controlled stainless steel tanks.
Right before bottling, the wine is fined with Bentonite (very light filtration with oenologic clay).
Light, bright pink. Redcurrant, strawberry and chalk on the nose, with a touch of singed orange gaining strength with air. Dusty red fruit and citrus flavors are braced by tangy minerality, which adds lift and cut. Uncompromising in the best way, finishing with excellent clarity and echoes of lemon and orange zest.
This is a very versatile wine. You can have it on its own in the summer time as an apéritif. But it is also excellent with Hors d'Oeuvres and terrines. It will compliment any white meat dish and poultry. You can also enjoy it with salmon or exotic food (slightly spicy sushi).
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.
Klinker Brick Winery Zinfandel Old Ghost made from 100 percent Zinfandel.
The Old Ghost represents the best Zinfandel that Klinker Brick produces each year. Brambleberry fruit aromas intermingled with anise, clove and exotic spice, echo previous vintages. Smaller berries harvested from this vineyard block tend to offer more “skin to flesh,” providing a greater level of smooth yet firm tannin and structure to this wine. Pair with your prime porterhouse or grilled lamb.
Appellation: Lodi (Mokelumne River)
Varietal: Old Vine Zinfandel
Residual Sugar: .33
This rich, ripe and showy wine offers a deep color, lavish spice aromas and mouthfilling chocolate and blackberry-jam flavors. Dramatic cinnamon, vanilla and ginger notes linger on the finish.
Wine Enthusiast 90 Points
Rebuli Prosecco Superiore Valdobbiadene Brut Zerogrammi NV is made from 100% Glera (Known as Prosecco)
Color: Straw yellow with greenish reflections. Compact and durable foam, fine perlage.
Nose: very intense creating the scents of flower, light notes of peach, pear, almond blossom, tarragon and mineral notes.
Taste: dry, smooth and rich in the mouth. Its floral taste recalls acacia flowers. Aromatic and balanced finish
Production Area: Valdobbiadene, Vittorio Veneto
Soil: calcareous, clayey
Grapes: Glera (known as Prosecco) 100%
Harvest: Manual, with selection of the grapes.
Winemaking: destemming of grapes and cooling to 15°C. Soft pressing of the grapes with membrane presses, settling of must, fermentation and controlled temperature (18°C)
Fermentation: italian method with controlled temperature (14-15°C) performed with selected yeats. cold stabilization (4°C) and microfiltration before isobaric bottling. Cycle time about 60 days.
Acidity 6 g / l
Pressure 5.8 atm
Excellent as an aperitif. It goes well with seafood as well.
Continuum Red Blend 2017 is made from 54% Cabernet Sauvignon,31% Cabernet Franc, 9% Petit Verdot, 6% Merlot
VINTAGE NOTES- The 2018 growing season was a winemaker’s dream given the overall cooler weather patterns paired with ample sunshine. The spring brought timely, abundant rainfall nourishing the earth and setting the stage for a healthy crop. Moderately cool temperatures post veraison allowed the fruit an extended hang time, retaining vibrancy and evolving character complexity. Berry size was smaller than average, however berry count was up given the bountiful rain, leading to a relatively generous crop size for the estate at 2.4 tons per acre, still quite small by any measure. Harvest began 135 days from bloom on September 27th, and continued at an unforced and purposeful pace, reflecting the fewest degree days on record for August and September. Harvest concluded on October 22nd.
WINEGROWING- Continuum is estate grown on our Sage Mountain Vineyard. It’s location, high on Pritchard Hill along the eastern ridge above Oakville, overlooks Napa Valley and the San Francisco Bay. The rocky, volcanic soils of the site focus the vine’s energy keeping yields low yielding fruit of depth and complexity. 38 acres of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004, 2010, together comprise 38 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 1300 to 1600 feet in elevation, on western and southern facing aspects with slight northern and eastern slopes in places. This diversity of plantings on our volcanic soils are the essence of the complexity of Continuum.
PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging. In 2018, Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the 2018 blend. TASTING NOTES- 2018 Continuum shows energy and verve. The wine expresses purity and precision, with high tone aromatics of red and blue fruit, deep plum and rose oil. This vintage shows an approachable nerve of the land in the refined mineral quality on the palate. The surrounding native vegetation of bay and sage is evidenced in an earthy, savory profile. This is a shimmering, silky and harmoniously integrated wine with densely packed fine grain tannins. 2018 Continuum is a wine for the ages, delicious today with a long life ahead.
DECANTING- For the fullest sensory experience we encourage decanting to allow the wine to breathe before serving. Decanting awakens the wine’s more purely fragrant expression and enhances the suppleness of the palate. Continuum is accessible and enjoyable upon release; however extended aging will be richly rewarded.
Composed of 54% Cabernet Sauvignon, 31% Cabernet Franc, 9% Petit Verdot and 6% Merlot, the deep garnet-purple 2018 Proprietary Red has a fantastically fragrant nose of candied violets, red roses, Morello cherries and blackcurrant pastilles with hints of wild blueberries, red currant jelly, iron ore and forest floor, plus a waft of cinnamon stick. Medium to full-bodied, the palate is completely packed with tightly wound black and red berry layers, framed by firm, ripe, finely grained tannins and seamless freshness, finishing with incredibly persistent and evocative floral and mineral layers. An absolute head-turner, this 2018 is all that and then some. Tim Mondavi mentioned that this is due to be bottled in just a few weeks—mid-August—meaning this barrel sample I tasted is pretty close to being a finished wine. With the estate vineyard turning 10 year's old in 2018, here's where we see how incredibly special this singular Pritchard Hill site really is. -Wine Advocate 98-100 Points
Tuck Beckstoffer Mad Hatter Napa Valley Red is made from 66%Cabernet Sauvignon, 20% Old Vine Petit Sirah, 10% Merlot, 2% Cabernet Franc, 2% Petit Verdot.
Under the winemaking and farming direction of Shawn Johnson and Tuck Beckstoffer, vineyard blocks were selected with a blend of micro climates and soils to highlight the best Napa Valley has to offer, creating a wine with complex aromas, purity of fruit, balance, and a long silky finish.
Since the beginning of Mad Hatter in 2003, our goal has been to craft an elegant Bordeaux blend using grapes grown throughout the Napa Valley. The 2018 vintage continues this commitment, with a sophisticated blend of Cabernet Sauvignon, Old Vine Petite Sirah, Merlot, Petit Verdot, and Cabernet Franc.
Expressive aromas of black plum, wild hyacinth, and clove. The palette evolves flavors of black cherry, dark chocolate, and baking spice further enhanced by the wine’s velvety tannins, and long delicate finish. Pair this wine with pan roasted pheasant, grilled root vegetables, or a charred Ribeye steak.
Casir dos Santos Gran Corte Red Blend is made from 80% Malbec and 20% Cabernet Sauvignon
Presents an intense red color with glints of bordeaux. Great aromatic intensity. It expresses red ripe fruits and vanilla. In the mouth it´s balance, with round and sweet tannins, rich and persistent.
Coming from a sustainable 50-year old plot, grapes are crushed, destemmed and go through pre-fermentative maceration at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of maceration with must. At this point we blend the varietals for them to be aged together in French oak barrels for 12 months, Malolactic fermentation in contact with fine lees.
Pairs with Red meet, pasta, lamb, cheese.
Red Phoenix Red Blend is made from 57% Zinfandel; 14% Petit Verdot; 12% Petite Sirah; 7% Syrah; 5% Merlot; 5% Cabernet Sauvignon.
With European origins dating back centuries ago, blended red wine is once again having its day in the sun. Red Phoenix Red Wine Blend represents the essence of this well-deserved resurgence. Unbound by a single varietal or appellation, and given more flexibility with vintages, winemaker Joseph Smith skillfully showcases six distinct varietals in this luscious and layered wine. Unlike traditional red blends, Red Phoenix is both barrel aged and barrel fermented, adding structure, balance, and a new dimension to a wine that is rooted in tradition and soars on the palate.
75% of the fruit is coming from Lodi AVA, while the remaining 25% are Napa Valley AVA's fruits.
Coastal aromas of fresh fruit and lush florals coupled with a deep ruby color intrigue the senses. Bright, bold flavors of cherry and blackberry ascend on the palate while showcasing subtle, smooth tannins. The wine crescendos with anise, chocolate and toasted oak, offering depth and complexity, as velvety flavors continue to linger and evolve throughout the long, rich finish.
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.
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.
The Merlot-dominated 2018 Valery (there's 11% Cabernet Franc) comes from two great vineyards, Boushey and Champoux, and spent 20 months in 28% new French oak. Deep ruby/plum-hued, with a great nose of black cherries, plums, dried herbs, and violets, it hits the palate with medium to full-bodied richness, a round, expansive texture, soft tannins, and a great finish. This ripe, plump, sexy Merlot has loads of character and will keep for a decade. It has a certain Pomerol-like elegance, and I’m a fan.
Jeb Dunnuck 94 Points
Michael David Winery Gluttony Old Vine Zinfandel is made from 100 percent Zinfandel.
This region produces some of California’s biggest and burliest Zinfandels that pull no punches, all too fitting characteristics for this wine. The grapes for this wine come from a 5 acre, 90 year old dry farmed Zinfandel hilltop vineyard off Ridge Road in Amador County, near Sutter Creek. Farmer Jon Murrill oversees the vineyard and does much of the farming himself.
TASTING NOTES This burly Zin is worth the indulgence. Deep purple in color, our 2017 Gluttony Zinfandel opens with tempting notes of pomegranate, ripe berry and hickory on the nose. Bold and booming flavors of plum, boysenberry and spice stand out while the extended barrel aging and mild tannins lend to a lush, lingering finish.
Force Majeure Cabernet Sauvignon Walla Walla is made from 100 percent Cabernet Sauvignon.
Previously known as Grand Reve, Force Majeure has skyrocketed to the top of the pyramid in Washington State, in no small part due to their talented winemaker, Todd Alexander, who moved from Bryant Family in Napa to Washington State to focus on this estate. While the focus is on their Red Mountain Vineyard, they make a bevy of world-class wines from throughout the Columbia Valley. Anyone doubting the quality coming from Washington State these days owes it to themselves to try these wines.
Lots of blue fruits, cassis, violets, lead pencil, and tobacco notes emerge from the glass of the 2018 Cabernet Sauvignon Walla Walla Valley Estate, a magical, incredible Cabernet Sauvignon from the Rocks region of Walla Walla, as well as a perfect wine. It's deep purple/ruby-colored, full-bodied, deep, and opulent on the palate, with terrific elegance as well as a rich, complex earthiness that develops with time in the glass. However, it's not a classic Rocks wine, and the exotic funkiness is largely concealed behind classic Cabernet typicity. It reminds me of the 2009 Château Haut-Bailly with its rare mix of richness and power, and while it was brought up in almost all new French oak, you wouldn't know it by tasting it. Everything is perfectly balanced, it has silky tannins, a great mid-palate, and one heck of an impressive finish. It's a candidate for the wine of the vintage and should be snatched up by readers. Don't miss it.
-Jeb Dunnuck 100 Points