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Mas Redonne Tournier Bandol Luisa Jeanne is made from 95% Mourvedre and 5% Syrah.
The wine takes its name from a goddess, Luisa Jeanne. It has a deep red color with dark brick hues, a very intense and complex nose with strong sensations of dark fruit, compote, spice, earth and garrigue, with a minty touch. Palate intense, complex and silky, full and opulent with olfactive sensations and a slightly mineral saline aftertaste accompanied by rich but ripe tannins wrapped in a fruity robe. Approachable, long, harmonious, elegant.
Late manual harvesting of left grapes, their selection according to ripeness, harvesting parcel by parcel, variety by variety, separate vinification. Long fermentation with natural yeasts to oxygenate the must, gentle extraction of color and tannins, decanting and dipping of the matoline cap to absorb the tannins and make the wine silky and expressive. Aged for 18 months in old foudres.
A gastronomic wine for major occasions, ideal for red meat, game, charcuterie, cheese, chocolate and Provençal cuisine.
The wine takes its name from a goddess, Luisa Jeanne. It has a deep red color with dark brick hues, a very intense and complex nose with strong sensations of dark fruit, compote, spice, earth and garrigue, with a minty touch. Palate intense, complex and silky, full and opulent with olfactive sensations and a slightly mineral saline aftertaste accompanied by rich but ripe tannins wrapped in a fruity robe. Approachable, long, harmonious, elegant.
Mas Sinen Clos Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah.
Before the 2017 vintage, this wine was called Negre. It is the same vinification and level of excellence as the prior cuvee, but with a different name.
It's quite ripe, concentrated, powerful and oaky with black rather than red fruit and peat and graphite aromas. The palate is full-bodied with plenty of rough-hewn tannins and moderate acidity, and is in need of bottle age and/or powerful food. An XXL Priorat.
Mas Sinen Coster Reserve Priorat is made from 50% Grenache and 50% Carignan.
he Priorat DO was created in 1954. But it is only in the 1990 that the quality of the wines were able to compete internationally. It is now a DOCa (The highest qualification level for a wine region according to Spanish wine regulations, alongside Rioja DOCa). Total acreage for the entire appellation is 4,400 acres. Intense red cherry color with garnet reflections. Black fruit, compote fruits, hints of balsamic. The mouth is ripe and intense, fresh and powerful. Strong and flavorful.
50 year old vines planted on Llicorella soil (decomposed black and reddish Slate, mixed with Mica and Quartz). Light filtration.
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.
Mas Sinen Negre Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah
Aged in 90% French, 10% American oak barrels for 12 months.
Maceration for 21 days. ML in stainless steel tanks.
Clarification with white egg and soft filtration.
The wine shows great spice and leather components, some minerality and a lot of ripe red fruits aromas as well.
This wine is certified organic.
Review:
"Dark, bright-rimmed ruby. Highly perfumed, mineral- and smoke-accented red and dark fruit preserve, baking spice and floral pastille aromas, along with hints of licorice and black tea. Gently chewy and focused on the palate, offering juicy cherry, blackberry and spicecake flavors that deepen and turn spicier as the wine opens up. Finishes impressively long and sappy, with a lingering floral nuance, well-integrated tannins and a jolt of smoky minerality. Raised in new and used barrels, 90% French and 10% American.- Josh Raynolds"
- Antonio Galloni's Vinous (March 2021), 93 pts
Mason Cellars Pelissa Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
The 2020 Mason Oakville Cabernet Sauvignon is quintessentially Oakville from nose to finish. Attractive fresh blackberry, red current and chocolate with a hint of sweet oak boast out of the glass. This wine showcases graphite, velvety tannins and concentrated, beautifully balanced flavors with a bit of spice and white pepper. These bold flavors typical of Oakville Cabernet are rounded out with velvety tannins, a weighty mid-palate and a long, juicy finish.
Production Notes:
The fruit was delicately hand-picked in the early morning hours and brought into the winery for processing. The grapes were crushed, about 60% whole berry, and cold soaked for three days before being inoculated for primary and malo-lactic fermentation. Once dry, the wine was put down to barrel for 20 months in medium toast French oak, 25% of which was new.
Vineyard Notes:
Grapes for our 2020 Mason Cabernet Sauvignon are sourced exclusively from the Pelissa Vineyard in Oakville. This vineyard spans 60 acres and is planted to Old BV Clone 7 Cabernet Sauvignon as well as Zinfandel. This vineyard is named for Andrew and Babe Pelissa, who after their marriage on August 30, 1930, made their home at the site of this vineyard which, at the time, was a dairy. Oakville is the core of Napa Valley’s famed Cabernet Sauvignon production, and this site is no exception with the flawless blending of climate and soil to create a remarkable wine.
Review:
“This firmly structured, well-balanced wine has the feel of a classic Bordeaux blend. Just-ripe red and black fruits blend with subtle toast, cedar and mint on a moderately tannic, slightly tangy texture. The wine is tasty enough to decant and drink soon with grilled lamb chops or roast chicken. Best from 2026–2036.” – Jim Gordon
-Wine Enthusiast 94 Points
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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
Altesino Brunello di Montalcino Montosoli is made from 100 percent Sangiovese.
One of the most sought after wines from Montalcino, Montosoli is consistently a blockbuster red. Its intense ruby red color tends towards elegant garnet with age. On the nose, it shows a complex personality with a delicious blend of black cherry, raspberry, violet, licorice, vanilla and black pepper. Extremely enticing, opulent and elegant on the palate, with a warm, long-lasting finish, Montosoli is a wine for special occasions.
Pair this wine with beef bourguignon and stroganoff, lamb shank, and roasted rabbit.
Review:
A juicy and lightly austere young red with blackberry, cherry and bark character on both the nose and palate. It’s medium- to full-bodied with chewy tannins that soften at the end, but still make your mouth pucker. Give this two or three years to soften. Best after 2027.
-James Suckling 97 Points
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