Quinta de Fafide Reserva Branco is made from 50% Codega do Larinho, 30% Rabigato, 20% Viosinho

In this wine we look for an aromatic concentration and high acidity of the grapes from the very old traditional vineyards of high altitude in Douro Superior, about 550 meters above sea level, showing the full character of the varieties of indigenous Douro old vines, giving very mineral and creamy wines. Mineral aroma, citrus and tropical fruit, fresh and full-bodied on the palate, buttery texture and complexity provided by fermentation and ageing in barrels.

Quinta de Fafide Reserva Branco is made from 50% Codega do Larinho, 30% Rabigato, 20% Viosinho

In this wine we look for an aromatic concentration and high acidity of the grapes from the very old traditional vineyards of high altitude in Douro Superior, about 550 meters above sea level, showing the full character of the varieties of indigenous Douro old vines, giving very mineral and creamy wines. Mineral aroma, citrus and tropical fruit, fresh and full-bodied on the palate, buttery texture and complexity provided by fermentation and ageing in barrels.

Opaque color. Very rich, dark chocolate aromas with some black cherry and mature fruit coming through. There is also a pleasing freshness to the port originating from its floral and cistus (rockrose) bouquet. The Quinta de la Rosa Vintage 2017 is a powerful wine with much potential but at the same time elegant and generous on the palate. Full of flavors, very complex with fine tannins that gives the wine a nobility and persistence. A great vintage made to give pleasure now and in the next few decades.

Review:

The 2017 Vintage Port was bottled a few weeks before tasting after spending 18 months in used tonels. It is a field blend, mostly Touriga Nacional and Touriga Franca, coming in with 98 grams per liter of residual sugar. Wonderfully aromatic and filled with flavor, this got plenty of aeration and didn't blink even a little. It was still vibrant and expressive. Aeration only made it more tannic. It is also delicious. This is potentially a great Port, and it seems like the best I've seen from La Rosa. This is sort of approachable in the near future, but it really needs (at least) a decade of cellaring. It has a lot of muscle and should age well.

-Wine Advocate 95 Points

Very floral in profile, with violet and lilac accents leading off, followed by a decidedly red-fruit spectrum of raspberry, cherry and red currant coulis flavors that race throughout. Has grip, but this is more reliant on acidity, showing a nearly piercing feel as the tightly focused finish zips along, leaving a mouthwatering impression. Delightfully idiosyncratic. Best from 2033 through 2050. 112 cases imported. — JM

-Wine Spectator 95 Points

This is a rounded Port, showing layers of black fruits, ripe tannins and spice. At the same time, it does have a solid structure that will allow it to age. The acidity comes through at the end. Drink from 2028. 

-Wine Enthusiast 95 Points 

Copain Edmeades Pinot Noir is made from 100 percent Pinot Noir. 

VINTAGE NOTES: 

Review:

The first vintage for this cuvée from Ryan, the 2017 Pinot Noir Edmeades Vineyard comes from mid-valley and was brought up in 27% new French oak. It's a beautiful wine with blueberry and wild strawberry fruits as well as complex spice, dried flowers, and some loamy soil notes. Medium-bodied, seamless, and silky on the palate, it's a lovely, layered wine that shines for its texture and balanced.

Exceptionally aromatic with aromas of violets, hints of blackberry, blackcurrant and black plum on the nose. There is some spice that is balanced with fresh acidity and minerality. A long finish with ripe but firm tannins.

Dow's Senhora da Ribeira can be enjoyed anytime and pairs wonderfully with chocolate desserts and soft cheeses like creamy Stilton or Roquefort.

Review:

Rich and fruity, this wine is packed with intense black-currant flavors. It is perfumed, ripe with a good tannic background. The density of the wine and the firm structure point to a long aging process. Drink this beautifully structured wine from 2026.

-Wine Enthusiast 93 Points

Winemaking:
Senhora da Ribeira has one of the most advanced specialist wineries in the Douro, combining the best of traditional winemaking practice, evolved over centuries, and the latest state-of-the-art automated systems. Three granite ‘lagares’ for foot treading are complemented by three ‘robotic’ lagares, designed by the Symington family and installed in the quinta’s winery in 2001.
It has long been recognised that traditional treading produced some of the finest Ports, but there are some drawbacks involved in traditional treading; temperature control is difficult, there is a limit to how long people are willing to tread and they need to sleep. The winemaker’s options are therefore limited, he or she cannot order treading at different times through the night, or pull people off the picking team at will. Furthermore, emptying the traditional lagar takes a long time; in the meantime the fermentation process is accelerating away. A further handicap arose over recent years, when an increasing scarcity of labour obliged producers to look for less labour-intensive vinification solutions. The Symingtons opted to devise a mechanical means of replicating the proven method of foot treading. The result was the Symington ‘robotic lagar’, an automated treading machine which exactly replicates the gentle action of the human foot and which has revolutionised winemaking in the Douro Valley. This equipment is very expensive but the results have been so good that an increasing proportion of Dow’s finest wines are now made in these automated lagares. Approximately half of the wines for Dow’s much praised 2003 Vintage were vinified in them.
The Senhora da Ribeira’s Quinta Vintage Ports have amassed a highly impressive number of awards: three Gold Medals at the International Wine Challenge, (2008, 2006 and 2001, for the 2005, 2002 and 1999 Vintages, respectively) as well as seven Silver Medals and two Gold Medals at the International Wine & Spirit Competition (London, 2008 for the 2005 Vintage and 2002 for the 1998 Vintage). In September 2006, Jancis Robinson MW wrote, “One very exciting new bottling is Dow’s Quinta da Senhora da Ribeira 2004...this single quinta bottling demonstrates superb quality with wonderful vibrancy. Great wine in any context - not that unlike some California reds! This is definitely a wine to look out for when it is released.”
Wine Profile
The very hot climate through the summer at this vineyard results in highly complex and concentrated wines but very low yields. Colours of the musts in the fermentation tanks are always purple-black due to the very high skin to juice ratio. The old vines add further to the intensity of the wine as they make up a very large percentage of the vineyard. The resulting wine can be described as being the essence of Vintage Port, with powerful wild red-fruit flavours, leading into rich black chocolate notes, the whole balanced by complex, attractive and peppery tannins.

One of the Douro’s most beautiful vineyards, Senhora da Ribeira is located 24km (15 miles) upriver from Quinta do Bomfim in the remote Douro Superior. The vineyard commands a magnificent north bank position, overlooking a broad sweep of the Douro, directly opposite another famous Symington owned vineyard: Quinta do Vesuvio. Senhora de Ribeira was built close to an ancient river crossing, guarded by two 12th century castles on either side of the river built by the Moors during their centuries long occupation of Iberia. A small chapel dedicated to the ‘Lady of the River’ (literally: Senhora da Ribeira) has stood here for centuries and gave the quinta its name. Travellers would pause here to ask for a safe river passage and onward journey.

Senhora da Ribeira’s wines are some of the finest in the Douro and they complement those from Bomfim in the composition of Dow’s classic Vintage Ports. The quinta’s high proportion of old vines (45% are over 25 years old) is of critical importance. The old vines are very low-yielding, producing on average less than 1Kg of grapes each, giving intense and concentrated musts which are ideal for classic Vintage Port. The remainder of the vineyard was replanted as follows: 21% in 2001 and 34% from 2004, the latter involving mainly Touriga Nacional vines. This grape variety - very important for Vintage Port - now represents almost exactly a third of the total planted at the quinta. The entire vineyard has the maximum ‘A’ rating.

As with Bomfim, the consistency of the climate plays a key role, although the rainfall is only half of that experienced at Bomfim: 448mm is the 10 year average. This more extreme climate, hot dry summers and cold, equally dry winters results in wines with unique depth of colour and complexity.
As with Quinta do Bomfim, the best Ports from Senhora de Ribeira are used to make Dow’s Vintage Ports in the great and rare ‘Declared’ years. In the good year’s when Dow’s does not ‘declare’ a Vintage, the best wines of ‘The Lady of the River’ are bottled as Dow’s Quinta de Senhora da Ribeira Vintage Port. They will tend to mature a little earlier than the very rare ‘Declared’ years, but can be every bit as good as some other Vintage Ports.

Henschke Mount Edelstone is made from 100 percent Shiraz. 

Deep crimson with violet hues. Fragrant, spicy aromas of black pepper, sage, bay leaf and anise are interwoven with vibrant Satsuma plum, blackberry and blueberry, and gentle tarragon and cedar notes. The palate is complex and textured with rich and concentrated flavours of mulberry, blackberry and Satsuma plum, layered with sage, black pepper and star anise. The finish is beautifully balanced, with long, velvety tannins and excellent depth.

The beautiful and historic name Mount Edelstone is a translation from the German Edelstein meaning ‘gemstone’, a reference to small yellow opals once found in the area. The Mount Edelstone vineyard was planted in 1912 by Ronald Angas, a descendant of George Fife Angas who founded The South Australian Company and played a significant part in the formation and establishment of South Australia. Unusual for its time, the vineyard was planted solely to shiraz. The ancient 500-million-year-old geology in the vineyard has given rise to soils that are deep red-brown clay-loam to clay, resulting in low yields from the dry-grown, ungrafted centenarian vines. First bottled as a single-vineyard wine in 1952 by fourth-generation Cyril Henschke; by the time Cyril purchased the vineyard from Colin Angas in 1974, Mount Edelstone was already well entrenched as one of Australia’s greatest shiraz wines. Crafted by the Henschke family for over 60 years now, Mount Edelstone is arguably the longest consecutively-produced, single-vineyard wine in Australia.

Review:

Kaleidoscopic, this glorious vintage is terroir translucent, transporting you to the vineyard with its signature aromas of dried sage, Eucalyptus olida (aka Strawberry Gum), wild mint, wattleseed, nutmeg and tinder. Soaring and super-expressive, these scents bring compelling dimension and meld exquisitely on the sweet, juicy plum and bramble palate, with its cocoa nib and earthy hints. Graceful, willowy tannins and mineral acidity make for a long, fluid, markedly perfumed finish. Irresistible already!

-Decanter 98 Points

Silverado Vineyards Geo Cabernet Sauvignon is made from 100% Napa Cabernet Sauvignon.

In 1988, Ron and Diane Miller, purchased the Mt George Vineyard, the site of the first vinifera plantings in the Coombsville AVA. Situated in a quiet corner of the Napa Valley a few miles east of the city of Napa, Mt George is a vineyard of undeniable strength. As the 20th anniversary of Silverado’s first Mt George harvest approached in 2012, the decision was made to make a wine for the occasion. It is called GEO – Greek for “Earth” and short for “George” – and it represents the highest expression of single-vineyard Cabernet from this extraordinary place.

Aromas of black cherry liquor, crushed hazelnut, tilled earth, and dried rose petal. Decadent and rich on the palate with flavors of sweet dark plum and cocoa powder. Well-integrated tannins lead to a seamless finish.

Pair GEO with Chicken with Chunky Olive Tapenade

Review:

Black, inky earthiness defines the nose and palate, along with a round, silky mouthfeel. Cocoa and dried violets appear against a slightly dusty backdrop, while notes of leather, black olive, and slate are soul-stirring. This vintage is GEO's most elegant to date, but its robust, statuesque character remains intact.

-Tasting Panel 96 Points

-The Somm Journal 96 Points

Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.

Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.

Reviews:

This is dark and still a bit reticent, with a cast iron cloak around the core of dark currant, plum and blackberry paste flavors, showing lots of sweet bay leaf, anise and singed apple wood notes in the background. There's serious grip through the finish. For the cellar.

-Wine Spectator 96 Points

Very open, spicy and fresh on the nose, you could almost open this now. Struck flint notes assist in teasing out notes of leaf tea, tobacco, rosemary and rose. Very full-bodied, generous but powerful on the palate, tense and mineral. Mouthcoating ripe, sweet tannin and robust amounts of sweet baking spices, along with more tobacco and black fruit on the palate. Has depth, length, power and impressive balance despite the high alcohol. Drink from now into 2022, or from 2031 to 2040. Lieu-dit La Landonne, from the Brune side (mica schist bedrock). Matured in new and one-year-old barrels for 14 months.

-Decanter 96 Points

The 2019 Côte Rôtie La Landonne comes from one of the greatest sites for Syrah in the world, the La Landonne lieu-dit located close to the center of the appellation, on the Côte Brune side. It reveals a deeper purple hue (it's slightly more opaque than the Seigneur de Maugiron) and offers a brilliant nose of ripe cassis, black raspberries, scorched earth, smoked herbs, and seared meat. Full-bodied and powerful on the palate, this is a deep, spicy, concentrated Côte Rôtie with a plush, layered mouthfeel, sweet tannins, beautiful balance, and a great, great finish. This puppy brings the fruit, opulence, and texture of the vintage yet still has a classic Côte Rôtie character.
-Jeb Dunnuck 96 Points

Fresh aromatic layers of mint sit atop crushed red cherries and wild strawberries, with light clove and thyme on the nose. The palate is rich and enticing with black cherries, plums, rhubarb, pomegranate seeds, black olives and freshly picked rosemary leaves. Tremendous texture, structure, and refreshing acidity carry this wine to a robust finish of orange zest and black tea leaves. Maisons Marques & Domaines USA.

- Wine Enthusiast 96 Points

Tasting Notes

Food Pairing

Salmon hue with bright red tints. Fine and energetic bubbles. A ripe, complex and youthful bouquet of slightly tangy red fruit (redcurrants, blackcurrants), ripe citrus (blood orange) and roasted cocoa beans. After some time in the glass, the wine reveals sappier, floral and sweet notes with a saline, almost briny, core. The first impression of the wine is of a generosity, softness and concentration. One has the sensation of biting into juicy, ripe fruit and blood orange, it is a fabulous aromatic explosion with luscious and slightly tangy overtones. The concentrated and dense body takes over and reinforces the impression of substance, of concentrated liqueur on the mid-palate. The finish stretches out, perfectly-honed, gradually revealing umami notes thanks to the precise and crisp mineral freshness.

Reviews:

The 2015 Brut Vintage Rosé is generous and demonstrative, bursting with aromas of peach, orange and pear mingled with hints of red berries, fresh bread and ginger. Full-bodied, layered and vinous, it's rich and enveloping, its textural attack segueing into an ample, fleshy core that's girdled by bright acids and enlivened by a pillowy mousse. Long and expansive, it's more generous and gourmand than its racier 2014 predecessor, but just as good.

-Wine Advocate 94 Points

This shows lots of cotton candy and peach, together with strawberries and cream. But not overpowering. Some cranberry, too. It’s medium-to full-bodied with fine bubbles and a lively finish. Dosage 8g/L. Drink now or hold.

-James Suckling 94 Points

Quinta do Vesuvio Single Quinta Vintage Port is made from 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão, 12% Alicante Bouschet, 5% Other.

This is a powerful, attention-grabbing wine, with taut muscularity. It offers magnificent aromas of rockrose, mint and hints of ginger. The substantial palate is full with expressive black fruit notes lifted by peppery schist tannins (the seasoning provided by the Sousão). The long, lingering aftertaste indicates impressive ageing potential.

Review:

Deep dark ruby ​​garnet, opaque core, violet reflections, delicate edge brightening. Delicate smoky spice, fine nougat, black berries, ripe figs, candied orange zest. Juicy, elegant, fine extract sweetness, ripe tannins, pleasant freshness, chocolaty in the finish, mineral and long-lasting, extremely elegant style, a large Vesuvio, has class.

-Falstaff 99 Points

The 2017 Vintage Port is a blend of 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão and 12% Alicante Bouschet, plus miscellaneous others filling out the blend. This was bottled about a month before tasting after 18 months in seasoned vats, but the just-bottled sample was not really ready. This was instead a pre-bottling sample. It comes in with 115 grams of residual sugar.

- Wine Advocate 99 Points

Appasionata Andante Pinot Noir Willamette Valley is made from 100 percent Pinot Noir. 

Inspired by the three movements of Beethoven’s ground-breaking “Appassionata” Piano Sonata, there are three Appassionata Pinot Noirs, released at different tempos.

The second movement, Andante (gently, unhurried), is held longer in our cellar after bottling and released five years after the vintage. Made with the same patience and restraint, this bottling is selected to emphasize elegance and refinement, a style reflected in Beethoven’s own performancedirection for this movement: “Piano e Dolce” (softly and sweetly). The 2017 Andante exhibits great aromatic and textural finesse, with delicately pretty fruit and a silky, harmonious texture. The hint of extract sweetness that emerges on the finish is exactly what we are looking for as a Pinot Noir matures.

Review:

Cellar for up to 8 years. No need to decant before serving.

El Enemigo was founded by historian Adrianna Catena, who is also Nicolas Catena’s youngest daughter, and Catena Zapata’s chief winemaker Alejandro Vigil in 2009. These two legendary figures on the Argentine wine scene came together over a mutual love for literature and philosophy, and decided to create their own wine label that would offer a unique taste of Argentina’s exceptional terroir and its Old World winemaking heritage.

Today the brand is responsible for many of the most exciting wines coming out of Argentina, including this sensational single vineyard Bonarda. Bonarda is little-known in Europe these days, but it has a special place in Argentina where it’s considered the nation’s second red wine after Malbec. La Esperanza is a very special 150 year old vineyard that was about to be uprooted when it was discovered by Alejandro Vigil. Luckily he was able to save 5 hectares from which he makes a few hundred bottles of this wine each vintage.

Once in the winery this precious fruit is vinified with wild yeasts and the young wine ages in large foudres that are over 100 years old. The result is a remarkably elegant and vibrant red that’s bursting with luscious red cherries, plums and blackberries as well as hints of dark chocolate. A charming wine to serve with tomato-based dishes thanks to the refreshing acidity, smooth tannins, and bright fruit flavours.

Review:

Blackberry, red-plum and graphite on the nose, as well as herbal and smoky notes. It’s medium-to full-bodied with firm tannins. Fleshy texture on the palate with structure and a ink-like feel. Savory finish. Hints of chocolate at the end. Try after 2023.

-James Suckling 94 Points

The nose opens with aromas of blackberry, blueberry, black current and boysenberry. The fruit elements are complimented with notes of forest floor, cigar box, dark chocolate and espresso. The wine is rich and balanced and French oak barrels add the ideal amount of complexity with notes of baking spice and warm vanilla. This is a full-bodied wine with integrated tannins that give it a long, lingering finish. Stunning.

Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.

Review:

Mint, spearmint, dark-berry and blueberry aromas. Leaves and sage, too. Full-bodied and firm with fantastic depth. Cool fruit with menthol and mint. Spice. Refreshing. Firm tannins. Fantastic 2017. Drink or hold.

-James Suckling 97 Points

Kershaw Chardonnay Deconstructed Groenland Shale CY548 is made from 100 percent Chardonnay.

The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone (CY548).

Tasting Notes:

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings. It produces wines that have aromatics oscillating between lemon blossom, white flowers, petrichor and struck stone. Full in body they exude concentration with white stone fruit yet reinforced with an austere texture and robustness that makes for excellent aging potential. The Bokkeveld Shales adds structure and concentration to the flavor.

Vineyards: 

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings.

Winemaking: 

Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.

Barrel: Selection: A small number of artisanal coopers are selected from mostly Burgundy, with only French oak was chosen. Up to 40% of the oak is new with the remainder split into 2nd and 3rd fill barrels of predominantly 228 litres.

Look at pairing this with textured fish, straightforward chicken dishes, pan-fried or grilled pork dishes, soft-rind cheeses, cream or creamy dishes be it with pasta or the aforementioned fish, chicken or pork, to allow the complexity of the wine to shine through. If using mustard, preferably use Dijon mustard as it uses verjus (soured grape juice) and not vinegar. Also look to delicate herbs (tarragon, dill, basil, parsley) rather than hard stalked herbs (rosemary, thyme, oregano, etc). Avoid smoked meats or fish as well as highly spiced dishes as this can overwhelm the wine and clash with the oak. I would try oysters; Lobster grilled or boiled but not thermidor as it is too rich; turbot, dover sole, sea bass, yellowtail with a shellfish sauce; fish pie; roasted free-range chicken with tarragon; roast loin of pork with garlic and ginger; truffle risotto; pasta in a clam sauce; slice of brie de meaux.

Review:

"Perfume of flowers, minerals and citrus zest. The palate is dense and focused, almost chewy with an opulent mandarin mid palate and long, savory finish. Matured in 50% new oak that is seamlessly integrated with the wine."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 94 pts

Patz & Hall Hyde Vineyard Chardonnay is made from 100 percent Chardonnay.

The 2018 vintage is elegant, yet powerful and displays classic Hyde Vineyard traits of delicate white flowers, tangerine zest, and lemon cream. On the palate the wine is citrus-driven with orange and lemon flavors along with hints of toasted almond and vanilla. The wine has great acidity that leaves a white chalk/mineral note on the very long finish.

Review:

Rich and contoured, this is filled with concentrated Fuji apple, pear tart and quince paste flavors that are well-structured and backed by powerful acidity. Shows intense mineral and sea salt notes on the long finish. Drink now through 2025. 1,400 cases made. 

-Wine Spectator 93 Points

Podere Grattamacco Bolgheri Superiore  is made from 60% Cabernet Sauvignon, 20% Merlot, 15% Sangiovese.

#12 Wine Spectator Top 100 of 2022

The olfactory impact is of considerable aromatic intensity: it expands with notes of small, fully ripe red fruits, accompanied by clear balsamic and Mediterranean hints. In progression, typical mineral notes develop. The gustatory impact is austere, of remarkable freshness and of large volume. It develops in a balanced fusion between the broad minerality and the fine and enveloping tannins. Everything is found in the long final persistence that foreshadows a long life ahead.

Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, and medium aged cheese.

Review:

Dense and smooth, featuring black cherry, blackberry, plum, iron, licorice and menthol aromas and flavors. Fresh and featuring a spine of tannins, this finishes on the compact side for now. Shows balance, so be patient. Cabernet Sauvignon, Merlot and Sangiovese. Best from 2025.

-Wine Spectator 97 Points

The 2019 Bolgheri Superiore Grattamacco (a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Sangiovese) is a real beauty and shows very nicely today based on advancing vine age alone. Cabernet Sauvignon and Syrah vines show great results after seven years, whereas Merlot and Sangiovese vines need a few more years before they start to show that extra degree of complexity, the winemaking team tells me. This is a complete and beautifully balanced wine that shows soft extraction and especially sweet tannins. It fermented in truncated conical oak vats and finished in barrique for 18 months.

-Wine Advocate 97 Points

Sokol Blosser Big Tree Block Pinot Noir is made from 100 percent Pinot Noir. 

1970 was winding down when our founders, Bill Blosser and Susan Sokol Blosser pulled their ’68 VW Camper up to an abandoned prune orchard some 30 miles southwest of Portland. These moonstruck kids had little farming experience and just a basic knowledge of winemaking. What they did have, in abundance, was a passion for growing the Pinot Noir grape and creating world-class wine. Soon after settling on this extraordinary land, they planted their first vines and cinched their place as pioneers in Oregon’s budding wine industry.

Review:

A very impressive wine for the striking sense of spice, white-pepper and briary, forest notes, across red cherries. The palate has sapid, focused style with such taut yet silky tannins holding long and true. Pure red cherries here. Drink or hold.

Begude Bandol Rouge is made from 90% Mourvèdre, 10% Grenache.

Eye: dark ruby colored

Nose: Intense, aromatic, fresh and elegant

Mouth: Structured on black fruits flavors, lightly woody , tanins are strong an firm in their early days (<5years) Good acidity give freshness backbone and great fruit/alcoholic balance . Delicate final on spices.

Opening: Decant 4-6 hours before serving

Soil: Clay-limestone Culture: Organic without pesticides nor chemicals additives Yield: 20 hectoliters/hectare Harvest: Manual in small cases Winemaking: Double sorting, 100% destemming, skin contact, with daily sticking in order to optimize color and aromatic extraction Alcoholic fermentation 15 days followed by malo lactic fermentation. Aging: 18 months in oak cask Bottling:  

Grilled lamb, meat cooked with sauce, southern French cuisine and tasty dishes (tajines, couscous, paellas).

Review:

"Inviting spicy oak, malt and blackberry cream scents. Powerfully structured tannins, spicy liquorice and clove flavours as well as bramble fruit; very long finish. Its best years are far into the future. Terrific stuff."

- Decanter World Wine Awards 2020, 97 pts & Platinum Medal

The 2017 Brunello has certainly enjoyed the benefits of a careful selection in the parcels (including the Millecento vineyard). The wine has a wide nose. It maintains crisp fruit and floral notes. In the mouth it is elegant, complete and supported by an excellent acidity.

Review:

Aromas of ripe berries and plums with some flowers and nutmeg follow through to a full body with round tannins and a juicy finish. Slightly chewy, but friendly and succulent. Excellent 2017, despite the dry growing season.

-James Suckling 94 Points

Ossian Quintaluna Verdejo is made from 100% Verdejo

Quintaluna is a young wine that is made exclusively from Verdejo in the province of Segovia. 60% is very old grape: pre-phylloxera (ungrafted). 40% is made of very young grapes on trellises, grown certified organic, with low yields. The key to success for the Verdejo grape is held in the soil. Ideal soil has a high content of sand and pebbles of different sizes. Some have higher proportions of clay and others have significant proportions of clay and limestone. As the pebbles and sand allow for good drainage, the clay holds enough moisture to allow the vines to thrive.

The color is a straw yellow with greenish reflections. On the nose, you will find aromas of white flowers, stone fruit (peach), and citrus (lemon, mandarin). It also displays tropical fruit aromas. The palate is complex. Natural acidity is evident in the freshness and length on the palate. Almond and ripe fruit flavors are found in the mid-palate with fresh grass and citrus on the finish.

It pairs wells with all kinds of appetizers, entrees and salads.

Review:

"Light, bright straw. Fresh pear, orange pith and a suggestion of pungent flowers on the powerfully scented nose, along with a building mineral nuance. Juicy and incisive in the mouth, offering Meyer lemon, pear and quince flavors accented by a spicy ginger flourish. Silky and focused on the finish, which shows powerful floral lift, minerally cut and impressive persistence. - Josh Raynolds"

- Antonio Galloni's Vinous (February 2021), 92 pts

Each magnum is signed by the winemaker! 

Avennia Sestina Cabernet Sauvignon is made from 77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc.

The story of this wine - The Sestina is an ancient form of poetry from Medieval France. Just as a modern poet can fill this form with new expressions, Avennia uses the traditional Bordeaux blend to express Washington. Sestina is their vision for an old vine, complex blend where all of the components complement each other. This wine is designed for the cellar, so the emphasis is on structure, balance, and complexity.

Winemaker Tasting Notes - “Good deep ruby/garnet color, with aromas of black cherry, fresh black currant, dark mocha, cigar box, and graphite. The palate is lively and dense with mountain berries, mocha, vanilla honey, damp earth, and wildflowers. The finish shows a distinct chalky minerality and beautiful tension. This is a classically balanced and ageworthy Sestina. Drink 2025-2040.” - Chris Peterson, Winemaker

Review:

"The Cabernet Sauvignon-dominated release from Peterson, the 2017 Sestina comes from the Red Willow, Bacchus, and Dionysus vineyards. Rocking levels of crème de cassis, sappy herbs, violets, and cedar pencil all flow to a full-bodied, incredibly pure, polished 2017 that offers flawless balance, ripe tannins, and a great, great finish. It's more approachable than normal yet is still going to evolve for 15 to 20 years. The blend is 77% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, all raised 20 months in 50% new French oak."

- Jeb Dunnuck (April 2020), 95 pts