Red

The contrast between our 10 Acre and West Block Pinot noirs exemplifies how slight geographical differences can have significant influence on the flavor profile of a wine. Planted in 1997, The 10 Acre block of Pinot noir is the oldest planting on the Patton Valley Estate Vineyard. Located on the east-facing slope of our vineyard, this area gets full sun in the cool morning hours, leading to a slower, more gradual ripening process and a wine that is typically elegant and lighter in body with prevailing red fruit character.

The 2011 10 Acre Pinot noir shows abundant aromatics, immediately woodsy but overwhelmingly fresh with lavender and red plum, sweet caramel and malt. The palate is lush and broad with sweet cherry, cigar box, and the faintest hint of peat smoke. Soft and very subtle tannins give this wine a solid backbone. A great acid profile makes this wine likely to offer boundless enjoyment when consumed in the short term, or if given some time to rest, the distinct potential of becoming something much more profound. Drink now or cellar 5-8 years.

The epitome of cool climate Syrah. Intense and inviting, earthy, peaty but with concentrated fruit flavors of plums, blackberries, blueberries and black cherry all mixed together. Savory yet sweet, this wine just lingers on the palate. Paired with a rich lamb stew, smoked meats or your favorite Fall holiday meal, this wine will shine and develop beautifully for the next 5-7 years.

Review:

"This is a full-bodied Pinot, with rose petal and cinnamon peeking out of underbrush. It's savory, rich, and spicy, with an earthy finish."

- The Tasting Panel (March 2021), 93 pts

"A rich, layered pinot with strawberry, meat, cedar and smoke aromas and flavors. It’s full-bodied and rich, yet remains focused and bright at the end. Drink or hold."

- James Suckling (December 2020), 93 pts

Argot Mosaic Pinot Noir is made from 100 percent Pinot Noir.

Sourced from both high-elevation and valley floor vineyards, located in the cool-climate AVAs of Sonoma Mountain, Bennett Valley and Petaluma Gap. A drama-free growing season allowed for a leisurely harvest of perfectly ripe, healthy fruit. Low-stress, clean ferments, led to an exceptionally pure Pinot Noir, laden with fruit, earth and spice.

The nose reveals aromas of blueberry, raspberry, and black tea, while the palate offers cranberry and plum fruit complemented by subtle notes of forest floor and exotic spices. Integrated tannins and balanced acidity carry through to a long, refined finish.

Review:

Jeb Dunnuck 92 Points

Wine Enthusiast 92 Points

Lady Hill Cabernet Sauvignon Columbia Valley is made from 100% Cabernet Sauvignon.

Intense hues range from wine purple to sangria showcasing Cabernet Sauvignon’s genetic predisposition to tiny berries packed with color making molecules called anthocyanidins. Chocolate covered cherry and subtle blackberry liqueur combine New World fruit flavors with savory olive tapenade, dried herb de provence and a tinge of minerality found in ancient volcanic soils. The subtle wood impact of 10% new and once filled barrels keeps the focus on fruit and spice, while maintaining the characteristic dusty tannins and lingering finish that Cabernet Sauvignon has become famous for.

Pair with pan roasted veal chops, grilled veggie pizza or a can of Cougar Gold Cheddar.

Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera. 

Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.

Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.

Murray Cabernet Sauvignon Red Mountain is made from 78% Cabernet Sauvignon, 10%, Merlot , 6% Malbec, 6%, Petit Verdot.

A beautiful ruby color, this wine is very fruity with lots of plum and just a hint of characteristic Red Mountain minerality. It is very smooth with a slight texture of tannin on the back. This wine is a real Cab crowd pleaser.
As much as possible, winemakers Tim and Kelly Hightower take a non-interventionist approach to winemaking. They place great emphasis on vineyard selection, picking, pressing, and blending so that Hightower wines are naturally beautiful and free from pretense. They let the powerful and concentrated fruit from Red Mountain speak for itself. The result is a collection of well-balanced, nuanced wines that reveal something new and interesting each time you open a bottle.

They age in the oak barrels until they are ready to bottle.Neutral Oak 52%, New Oak 48% (American 57%, Hungarian 15%, French 14%, European 14%).
After primary fermentation, all wines are pressed directly into 59 gallon oak barrels. Aging for 19 months.
Estate Vineyard 75%, Shaw Vineyard 21%, Red Willow 4%
Red Mountain AVA 100%

In our exploration of the North Coast wine region, we found the sandy loam soils of the Russian River AVA to offer the best Pinots with balanced, natural acidity and richness on the palate. Our Outerbound Pinot Noir opens with layered aromas of ripe red cherry, pomegranate and cola fruits on the nose, with flavors of juicy strawberry and rhubarb pie carried through the wine’s lingering dusty tannic finish.

Review:

-Wine Enthusiast 93 Points

Crianza is the essential wine. Balance and integrity. It displays the fine manners of experience and the grace of plethoric vine. Juicy black fruit on the palate inviting you to eat well and feel good.

But there is more. Crianza maintains an invisible pact with the landscape. An imperceptible force that brings us closer to the truth of the place. And instantly turns extreme climate vineyards into the most welcoming place in the world.

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.

 Review:

"A wonderfully polished expression of Ribera del Duero's match-up of power and high-plain freshness, this still has gorgeous intensity of finger-staining blackberry and mullberry succulence, a shading of expensive, fine-grained, toasty oak and satisfyingly savoury tannins all coming together to match the meat coming off the wood-fired grill. - David WILLIAMS"

- Decanter (December 14th 2022), 94 pts

4 Gatos Locos Cabernet Sauvignon Gualtallary is made from 100% Cabernet Sauvignon.

4 Gatos Locos is a project created by Gabriel Bloise, Facundo Bonamaizon, Mariana and Juan Pelizzatti - winemaker, viticulturist and founders of Chakana Winery (respectively). The project centers on a 20-hectare vineyard in Alto Gualtallary, the most prominent growing region in Argentina. The vineyard is situated 1,360 meters above sea level, on a 10% slope on the Sierra del Jaboncillo - a relatively old geological formation near the alluvial fan of the Las Tunas river, in the Tupungato area. The long exposure to arid conditions of calcium rich gravel has created one of the most calcium carbonate-rich areas in Mendoza. This combination of altitude, slope, gravel and the calcium carbonate create uniquely deep, textured wines, with intense color and mineral freshness. Moderate high temperatures controlled by high altitude in sunny conditions produce perfectly ripe grapes of unusually intense color and great vitality, balanced by the mineral freshness of calcium carbonate. Local aromatic plants, naturally occurring in native vegetation areas interspersed in the vineyard, give the wine a unique herbal touch that underline the character of the place.

Deep purple red colored with intense complex notes of red berries and spice, well integrated aromatic oak and very fine tannins structuring a powerful and elegant palate.

Four or more bottle orders will include the box the wine comes in. 

Argyle Reserve Pinot Noir is made from 100 percent Pinot Noir. 

Pinot Noir thrives in Willamette Valley's long growing seasons with cool autumn breezes and sunny days. This culmination of extra time on the vine yields aromatics of crunchy dried leaves, pomegranate molasses, black tea leaves, and tart cherries. Earthy undertones and great textured tannins that continue to smooth out with time - adding to the body and longevity.

Review:

Rich and polished, this Pinot offers multilayered raspberry and blueberry flavors. Shows dusky spice and fresh forest floor accents while building structure toward refined tannins.

-Wine Spectator 93 Points

Arzuaga Ribera del Duero Crianza 95% Tempranillo and 5% Cabernet Sauvignon.

Dark cherry color with purple highlights. Powerful nose and high aromatic diversity of ripe red and black fruits, spicy and balsamic notes, and a roasted finish. Soft and mellow in the mouth with a great fruitiness and length.

Arzuaga Ribera del Duero Crianza 95% Tempranillo and 5% Cabernet Sauvignon.

Dark cherry color with purple highlights. Powerful nose and high aromatic diversity of ripe red and black fruits, spicy and balsamic notes, and a roasted finish. Soft and mellow in the mouth with a great fruitiness and length.

Review:
Color: bright cherry. Aroma: ripe fruit, lactic notes, balanced, expressive, neat. Flavour: fruity, spicy, round tannins.

Guia Penin 92 Points

Ayni Malbec Paraje Altamira is made from 100 percent Malbec.

Ayni is the Quechua term for the principle of reciprocity, practiced for centuries by the Andean people - "in order to receive, you first have to give." Chakana's renowned Paraje Altamira vineyard, which sits 3,300 feet above sea level, bears the name Ayni & is the source of the Ayni wines.

Deep ruby-red in color with violet hints. Complex and intense bouquet, featuring blackberries, cherries and plums, with delicate floral notes and spices. Balanced and fresh; full-bodied with good length of spices.

Pairs well with grilled meats and stews.

Review:

"Chakana is an organic and biodynamic producer in Mendoza, that harvests from a vineyard in Paraje Altamira to produce this terroir-focused, minimal intervention Malbec. Aged in a mixture of casks and barrels for 12 months, this is a pure, energetic red in which fresh red fruit aromas combine with spice, herbs and mineral notes. In the mouth, it’s fluid with lively acidity and firm, chalky tannins. A potent, long-lasting wine. Drinking Window: 2023 - 2030"

- Decanter Magazine, 94 pts

Belle Glos Clark and Telephone Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

The Clark & Telephone Vineyard was established in 1972 and planted with “own root” Martini clone vines. Located just 13 miles from the ocean and situated on a west-facing slope, this vineyard experiences weather patterns that pull from west to east to bring cool fog and coastal breezes inland until August when Santa Ana winds begin.

We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve their vineyard-fresh flavors. After destemming (but not crushing) the berries, we cold-soaked the must for 14 days to soften the skins and allow for ideal extraction. During fermentation in a combination of closed and open-top stainless steel fermenters, we used both punch-down and pump-over techniques to extract color and phenolics. We aged the wine in 100% French oak (60% new) for up to 12 months. After the wine underwent malolactic fermentation, we racked it twice before bottling.

Deep ruby red in color with lush aromas of ripe cherry, nutmeg, dark chocolate and holiday baking spices. Bold and complex flavors of black plum, crushed raspberry and blueberry pie linger on the palate. The texture is rich and lively, and leads into a warm and structured finish.

Belle Glos Las Alturas Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

Deep garnet in color with an aromatic medley of black cherry, marionberry, ripe plum and a hint of anise. Dark fruit on the palate with flavors of wild berries, caramelized oak and cacao nibs complemented by subtle notes of vanilla, cedar and a hint of lavender and forest floor. Rich and unrestrained, this wine’s abundant fruit is beautifully balanced by firm acidity and layers of red and black fruit.

Review:

  Deep and dark aromas of black cherry, sandalwood and incense make for a heady nose on this bottling. The palate is big and bold, loaded with ripe black cherry and boysenberry flavors, as peppery, incense-like spices add complexity and the texture stays lusciously creamy.

 -Wine Enthusiast 93 Points

Brown Estate Chaos Theory is made from 37% Cabernet Franc 21% Cabernet Sauvignon 21% Zinfandel, 13% Merlot 8% Barbera

Dark garnet core, ruby rim. Maraschino cherry, red licorice, effervescent citrus, rose garden, chamomile blossom, Italian leather, and creme de cassis followed by cardamom, clove, cinnamon, churned cream, fresh vanilla, and a touch of graphite. Full body with juicy, creamy mouthfeel and supple tannins.

Reviews:

Mulberry, heather, and sarsaparilla are uniquely joined in this plush blend of Cabernet Franc, Cabernet Sauvignon, and Zinfandel. Notes of cardamom, cinnamon stick, chocolate-raspberry cake are dreamy. Vivid acid structure is within a frame of spiced, dried spring flowers and plum liqueur.

-Tasting Panel 93 Points

This concentrated Merlot-Zinfandel-Petite Sirah blend brings waves of cherry gastrique, raspberry liqueur, violets and caramel on the nose, while the palate leans into ripe blueberries, dark chocolate and raspberry coulis with expansive texture and velvety tannins.

-Wine Enthusiast 93 Points

Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.

This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.

Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.

Cazaux Vacqueyras Cuvee des Templiers is a  blend of 50% Syrah, 50% Grenache.

The Syrah vines are situated on the sandy, grey clay slopes of Vacqueyras near the estate. They are facing east west, so the sun warms the grapes early in the morning allowing a considerable synthesis of sugars. The sandy soil is poor giving a reduced yield. The resulting wine is very fruity with strong persistent aromas of red fruits, spices and violets brought by the Syrah. Intense black cherry, blackberry, blueberry and cherry flavors. Explosive fruit tannins give the sweet, creamy flavors structure and focus, bright and uplifting on the finish.

Enjoy this wine when young with grilled beef and bearnaise sauce, lamb and thyme. After 7-10 years excellent with game meats.

 Review:

"Very dark in the glass. A spicy nose full of cardamom and cumin. Full-bodied but not overly. Feels rounded and powerful, but has seen no oak. Quite extracted, this certainly needs time but promises some future complexity. - Matt WALLS "
- Decanter (October 1st 2022), 91 pts

Cazaux Vacqueyras Rouge Cuvee Saint Roch 70% Grenache, 25% Syrah and 5% Mourvedre. 

Deep color. Intense and persistent red fruits, such as strawberry and black cherry. Expressive and delicate at the same time. The finish is long and the tannins are quite round and well balanced.

Grapes are hand picked, destemmed 100% but not crushed. About 20 days fermentation according to vintage. Aged in stainless steel tanks for 12 months and an additional 12 months in enamel coated concrete tank. No fining, light filtration.

Enjoy this wine with meat cooked in red wine sauce (such as Boeuf Bourguignon).

Chaume Bourgogne Rouge Pinot Noir 2022 is made from 100% Pinot Noir.Color: bright ruby red

Bouquet: blackcurrant, raspberry and hints of blackberry
Bouche / Palate: smooth attack, balanced, fine tannins and smooth finish

Butterflied lamb, char-grilled steak, venison. Dishes like cassoulet or duck with olives if they're more rustic. Roast goose.

Chateau Pitray Castillon Cotes de Bordeaux Les Prairies is made from 75% Merlot, 23 % Cabernet Franc and 2 % Malbec.

Notes of ripe fruit and black tea leaves, it is a young but accomplished wine, ready to drink, whose tannins are already very well integrated.

Chavy-Chouet Bourgogne Rouge La Taupe is made from 100 percent Pinot Noir.

Chavy-Chouet's Pinot Noir is classified as humble Bourgogne Rouge, but the fruit for it comes from an excellent single-vineyard site near Pommard. La Taupe's parcel was once part of the Pommard AOC.

The wine is juicy with a great mouthfeel. It has classic Bourgogne Rouge aromas, with a candied cherry character as well as strawberry, raspberry and spice, yet the structure and length of finish reminds one of a Pommard - ripe & rich with a bigger body.

Average age of the vines: 70 years old.

Density of planting: 10,000 vines per hectare.
Soil: clay

100% distemmed. 
Very little intervention. Less pigeage (punch down of the cap) but some remontage (pump-over)

DAOU Vineyards Bodyguard Red is made from 65% Petit Verdot, 35% Petite Sirah.

The 2020 Bodyguard is the newest edition to this exceptional collection from winemaker Daniel Daou. Bold and brooding, it displays a vivid, deep purple hue accompanied by an intense nose of chocolate-covered blueberry, black raspberry, Zante currant, pencil lead and damp forest floor. Secondary layers reveal notes of kirsch, fennel, black olive and a hint of cool wintergreen. A lush palate of black plum, dried cherry and blackberry is supported by a firm structure with polished fine-grained tannins. Highlights of dusty leather, dried sage and truffle add layers of complexity that complement the rich, dark fruit. The finish strikes an impressive balance of power and grace, with lingering notes of currant, dark chocolate and crushed stone minerality that enhance the fullness of the experience.

Review:

EnRoute Winery Brumaire Chardonnay is made from 100 percent Chardonnay. 

From the inviting lemon peel and passion fruit perfume to the silky palate filled with notes of tropical guava, white peach blossom, and nectarine, the 2020 EnRoute Brumaire is at once opulent and elegant. Full and generous, with juicy acidity, cool mineral accents – think wet slate and crushed shell – and a lifted vanilla and toffee finish, this is a vintage with presence.

Fayolle Crozes-Hermitage Rouge La Rochette is made from 25-year-old vines planted on loess and red granitic soils. 100% Syrah.

Deep ruby red color. 
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality. 
The finish is long, clean and juicy and offers some white pepper spiciness typical of the best Crozes-Hermitage.

Soil type is red brittle granite and white soil.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed). 
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
They will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.

Ferrata Punta Drago Etna Rosso  is made from 100% Nerello Mascalese.

Pale ruby red color, elegant bouquet of red berries, spicy notes and underbrush. Great structure, silky tannins, soft and elegant.

Suitable with hors d'oeuvres of cured meats, aged cheese, meat dishes but also fish recipes.

Filippino Elio Barbera d'Alba Superiore is made from 100% Barbera.

This 100% Barbera shows an intense fruity bouquet with subtle vanilla and toasty notes. Full and spicy flavors, and a good body.

The grapes are pressed and the stalks are removed. The must ferments at about 26°C for 6-9 days. After racking, before the end of fermentation, the new wine is put in 225 liter Allier barriques for long months, depending on the vintage and the wine’s structure. It is subsequently moved into stainless steel vats to rest for some months before bottling.

Finca Sobreno Seleccion Especial Toro is now called Finca Sobreno Tempranillo Reserva Toro.

Finca Sobreno Tempranillo Reserva Toro 100% Tinta de Toro from selected old-vines plots and aged during 14 months in American oak.
Production: 8,500 cases/year.

Deep dark cherry red color with dark purple tones. Powerful yet elegant nose, refined and stylish with ripe berry fruit, spicy complexity with scents of clove, sandalwood, vanilla, chocolate. Muscular, elegant yet silky smooth taste shows fruit preserves/jam blackberry and chocolate truffle. Concentrated and rich but not sweet with superb length. A good match for venison or wild boar with a fruit-based sauce.

Soil types
The wine is 100% Tinta de Toro from selected old-vines plots (over 40 years old)
The soil is formed by sediments of sand, clay and lime-stone, which produce a dark lime-bearing topsoil, with fine and coarse sands.

Harvest: In Toro summer temperatures were lower than usual and only rose over 40°C on a few days, which compensated for the dry conditions. Fresher nights from mid August also helped vines to reach optimum ripeness in the six weeks leading up to harvest –which was carried out between September 19 and October 10- and tamed alcohol levels. Tempranillo (Tinta de Toro) grapes ripened well – bunches were small and clusters were loose and healthy. Yields were low but the wines show intense color, good fruit profile and ripe tannins, which will be help to achieve roundness and good mouth feel in the finished wines. The fresher summer also resulted in slightly lower alcohol levels and a slightly higher acidity and this bodes well for quality in wines destined for ageing.

Winemaking and aging: Following a careful selection, the grapes were destemmed, crushed and the must underwent cold maceration at 7º C for five days prior to fermentation, which took place at a constant 28º C. The total maceration period lasted approximately 20 days. This wine was aged in new and one year old American and French oak barrels for 14 months, followed by another 24 months minimum in the bottle.

Winemaker: Oscar Martin

Technical specification: 
TA: 4.88 grams / liter
pH: 3.62
SO2 free: 76 mg/l
RS: 2.23 grams / liter

A good match for venison or wild boar with a fruit-based sauce.

The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure.

4 Gatos Locos Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

4 Gatos Locos is a project created by Gabriel Bloise, Facundo Bonamaizon, Mariana and Juan Pelizzatti - winemaker, viticulturist and founders of Chakana Winery (respectively). The project centers on a 20-hectare vineyard in Alto Gualtallary, the most prominent growing region in Argentina. The vineyard is situated 1,360 meters above sea level, on a 10% slope on the Sierra del Jaboncillo - a relatively old geological formation near the alluvial fan of the Las Tunas river, in the Tupungato area. The long exposure to arid conditions of calcium rich gravel has created one of the most calcium carbonate-rich areas in Mendoza. This combination of altitude, slope, gravel and the calcium carbonate create uniquely deep, textured wines, with intense color and mineral freshness. Moderate high temperatures controlled by high altitude in sunny conditions produce perfectly ripe grapes of unusually intense color and great vitality, balanced by the mineral freshness of calcium carbonate. Local aromatic plants, naturally occurring in native vegetation areas interspersed in the vineyard, give the wine a unique herbal touch that underline the character of the place.

Deep purple red colored with intense complex notes of red berries and spice, well integrated aromatic oak and very fine tannins structuring a powerful and elegant palate.

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old

This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils. 

Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.

Serve this wine slightly chilled, and pair it with dishes of earthy mushrooms, like chanterelles and morels, light cuts of meat, charcuterie and cheese.

Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 70% Grenache, 20% Syrah, 10% Mourvèdre . 

An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.

Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is 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. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.

Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.

Bright deep ruby color, with spicy aromas reminiscent of red pepper, pepper and slight sensations of licorice.
In the mouth we can again find the typicity in its spicy flavors, balanced tannins, fresh, vibrant acidity and good volume.
Persistent, complex finish, with the authentic characteristics of a great Cabernet Franc.

Perfect companion for red and game meats, pasta, stews, rice and a variety of winter cuisine dishes.

Imperial Stag Malbec is made from 100 percent Malbec.

Perfect companion for red and game meats, pasta, stews, rice and a variety of winter cuisine dishes.

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

Luis Canas Rioja Reserva is made from 100 percent 95% Tempranillo and 5% Graciano

A classic style Rioja Reserva from one of the regions most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Rich color. Very pleasant on the nose, subtle and elegant, complex, with aromas of fine wood, ripe fruit, coffee. Thick, unctuous and round on the palate with solid structure and juicy tannins. The second nose shows spiced nuances and black ripe fruit aromas.

Winemaking and aging

Upon entering the bodega, bunches undergo a manual selection and then individual grapes are sorted based on their weight. Following this double selection process, they are de-stemmed and crushed before undergoing fermentation and then aceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex and tannic wines, suitable for prolonged aging.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for 18 months in French (70%) and American (30%) oak barrels, then aged minimum 18 months in bottle before release.
Total acidity: 5 g./l. Volatile acidity: 0,6 g./l. PH: 3,59 Free SO2: 25 mg./l. Residual sugar: 1,9 g./l.

Excellent with red or white meats, all types of game, roasts, oily fish, rice with meat and cheese. Within Rioja cuisine it is perfection accompanying peppers stuffed with cod, artichokes with ham, migas pastoriles and trotters

Luis Canas Rioja Reserva is made from 100 percent 95% Tempranillo and 5% Graciano

A classic style Rioja Reserva from one of the regions most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Rich color. Very pleasant on the nose, subtle and elegant, complex, with aromas of fine wood, ripe fruit, coffee. Thick, unctuous and round on the palate with solid structure and juicy tannins. The second nose shows spiced nuances and black ripe fruit aromas.

Winemaking and aging

Upon entering the bodega, bunches undergo a manual selection and then individual grapes are sorted based on their weight. Following this double selection process, they are de-stemmed and crushed before undergoing fermentation and then aceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex and tannic wines, suitable for prolonged aging.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for 18 months in French (70%) and American (30%) oak barrels, then aged minimum 18 months in bottle before release.
Total acidity: 5 g./l. Volatile acidity: 0,6 g./l. PH: 3,59 Free SO2: 25 mg./l. Residual sugar: 1,9 g./l.

Excellent with red or white meats, all types of game, roasts, oily fish, rice with meat and cheese. Within Rioja cuisine it is perfection accompanying peppers stuffed with cod, artichokes with ham, migas pastoriles and trotters

 Review:

Elegant and driven, pairing muscularity with drive and nuance. Fresh pink citrus, pomegranate and cranberry dominate the palate, with energy and detail. The tannins are at once savoury and zesty and the wine lingers forever with detailed notes of oregano, thyme, tarragon and curry leaf.

-Decanter 95 Points

Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.

"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."

Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.

Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.

Maison de Magali Chateauneuf-du-Pape Rouge is made from 84% Grenache, 11% Syrah and 5% Mourvèdre.

Maison de Magali Chateauneuf-du-Pape is designed to be a very fruity and fresh CDP with structure. Different flavors of red and black fruits with a hint of pepper and spice notes.

Pair with grilled meat and vegetables. Also excellent with cheese and dark chocolate dessert.

Maison du Midi Chateauneuf du Pape Rouge is made from 84% Grenache, 11% Syrah and 5% Mourvèdre.

Maison du Midi Chateauneuf-du-Pape is designed to be a very fruity and fresh CDP with structure. Different flavors of red and black fruits with a hint of pepper and spice notes.

Review:

"The 2023 Châteauneuf du Pape comes from the Brotte family (where the fruit is sourced) and is 90% Grenache and 5% each Syrah and Mourvèdre. Already bottled, it has a juicy, upfront, undeniably delicious style that brings both red and black fruits, some peppery, herbes de Provence-like nuances, medium to full body, and an upfront, ready-to-go style."

- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 91 pts

Mas Sinen La Vall Priorat is made from 57% Garnacha, 24% Cabernet Sauvignon, 10% Cariñena (Carignan), 9% Syrah.

This wine has a highly intense, lively vermilion red color, complex yet direct aromas with predominant ripe black and red fruits, notes of minerals and forest herbs. Flavors are strong, full and layered with round, fresh and delicate tannins.

Pairs with meat, sausage, cheese.