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Ruffino Romitorio di Santedame Chianti Classico Gran Selezione DOCG is made from 90% Sangiovese, 10% Colorino.
Romitorio di Santedame, a limited-production Gran Selezione from Castellina in Chianti, pays homage to a rich history while embracing a bright future. It originates from a single vineyard within the Chianti Classico's "golden basin" (Conca d'Oro) and is crafted from an exclusive blend of Sangiovese and Colorino. The latter is a native Tuscan grape variety that was nearly extinct but has experienced a revival through dedicated research and promotion efforts.
Fruity aromas typical of Sangiovese, including black cherry and ripe plum, with violet and complex chocolate and black pepper notes. The palate offers sweet tobacco and balsamic hints, while its balanced structure with refined tannins and lively acidity makes it suitable for extended aging.
Review:
You feel the oak here, suggesting vanilla and clove character, but it’s very well complemented by the dark fruit, ranging from blackberries to mulberries to dark cherries. Full-bodied, dense and decadent with a regal structure and muscular tannin backbone. The acidity cuts nicely through on the long finish and provides freshness. Drink from 2024.
-James Suckling 94 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
Ruttenstock Gruner Veltliner is made from 100 percent Gruner Veltliner.
Very fruity and light Gruner Veltliner with fresh aromas of citrus and green apples. Crisp on the palate with lively acidity structure.
Pair with cold appetizers, soup, fish, vegetables, salad.
Saint Pierre Saint Julien is made from 79% Cabernet Sauvignon and 21% Merlot.
Chateau Saint-Pierre Saint-Julien 4th Grand Cru Classé boasts a rich and brilliant purple color, a complex aromatic expression marked by beautiful ripe fruits combined with soft spices, chocolate and licorice nuances. Well-balanced and a good texture, the palate is round and subtle, supported by velvety tannins that enhance the elegant and pure character of this Saint Julien.
Review:
"Very pretty and typical for the appellation with aromas of blackcurrants, violets and sandalwood that follow through to a full body with layers of polished tannins and a long, flavorful finish. Lasts a long time on the palate. Classic structure. Drink after 2027."
- James Suckling (January 2022), 96 pts
Chateau Sainte Catherine Bordeaux Blanc is made from 67% Semillon and 33% Sauvignon (Sauvignon Blanc and Sauvignon Gris).
A clear and brilliant color. The first nose reveals the minerality of our terroir (limestone subsoil). Fruity and delicate aromas come to sublimate this nose in a second time. On the palate, the wine is round and charming with sustained aromas throughout the tasting. (Small red fruits and white flowers).
Chateau Sainte Catherine Bordeaux Blanc is made from 67% Semillon and 33% Sauvignon (Sauvignon Blanc and Sauvignon Gris).
A clear and brilliant color. The first nose reveals the minerality of our terroir (limestone subsoil). Fruity and delicate aromas come to sublimate this nose in a second time. On the palate, the wine is round and charming with sustained aromas throughout the tasting. (Small red fruits and white flowers).
This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.
POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST
FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette
Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)
September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.
Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.
{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .
Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)
September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.
Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.
{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .
Inviting aromas of mint, marshmallow and Asian pear pull you into this drink. Surprisingly dry, this Nigori (cloudy) style sake has a rich, chewy texture. The intriguing mid palate features mint, white chocolate, and tart cherries. The finish belies our expectations with an elegant, softness of minerals that settles in a dry finish.
Pair with roast duck, dry-rub ribs, full flavored country pate, and fruit and nut desserts of light sweetness.
Mildly ripe Coulommiers or Brie, Italian Raschera.
TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.
PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901
FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.
PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901
FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
Showing 685 to 696 of 815 (68 Pages)
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Checkerboard Kings Row Red is made from Cabernet Sauvignon, Merlot, Petit Verdot.
2019 Checkerboard Kings Row is produced from grapes grown in the Aurora Vineyard which is located in a small valley midway up Diamond Mountain on a large knoll at an elevation of 1,200 feet. The knoll projects off the mountainside, giving the vineyard full southern exposure, open light from the east and west, and protection from Napa Valley’s summer fog. Six acres are planted in the knoll’s rich, volcanic soils that are riddled with basalt cobble and loamy clay. The remaining six acres are planted in a deep gravely mix of white volcanic ash and chips of decomposed Rhyolite that were washed down from the steep, rocky crags of Diamond Mountain above. 2019 Checkerboard Kings Row is a complex wine showcasing the Bordeaux varietals grown in the Aurora Vineyard. The nose is a swirl of dark red fruits, baking spice, and sandalwood. On the palate, the fruit dominates and offers hints of dried crushed herbs, black pepper, and freshly pressed espresso. There’s a juicy core which is persistent from the approach through to the finish.
Corinne Perchaud Chablis (half-bottle) is 100 percent Chardonnay.
A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.
The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. There is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest. 2011 Vintage The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed vineyards. The dry and sunny weather of the second half of August brought the grape good maturity. The harvest began on September 2 under clement skies.
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