Maipe Torrontes is made from 100% Torrontes from the Salta region. Manual harvest.
7 day maceration with selected yeasts at 8°-10°C; fermentation with selected yeasts at 12°-14°.
Spring-like nose of fresh white peaches, pears, green apple, green melon and hints of jasmine and rose petals.
On the palate, it has a beautiful structure and acidity along with fruit flavors and plenty of body.  Well balanced, this wine displays a pleasant freshness with citrus notes and a long finish.

Best enjoyed in its youth either by itself, or as a wonderful partner with smoked meats,  mild to medium-strong cheeses, seafood and a great partner for spicy food as well.

Luis Canas Rioja Crianza is made from 95% Tempranillo and 5% Garnacha

A classic style Rioja 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
Made from 95% Tempranillo, 5% Garnacha of 30 years of age, the wine shows a ruby red color, a clean nose with nuances of balsamic, plum and cedar. The palate is smooth and velvety, complex and structured, with fruit, spice flavors with toasted oak. A pleasant finish with red fruits and hints of eucalyptus.

The harvest
This year in Rioja Alavesa the weather has been especially cold, the summer short and dry, and there has been plenty of rain in early September. This has produced wines with great aromatic notes, particularly those coming from high altitude areas, very fragrant and with great structure.

Winemaking and aging
Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration.

It is ideal to pair with meats; red meat, poultry, small game, oily fish, semi-cured cheeses, spicy dishes and hot dishes such as beans or potatoes Rioja style.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled for at least another 12 months.

Review:

"A medium fruity red with cherry, berry and hints of cedar, firm tannins and a fresh finish. Light austerity at the end makes this interesting. Tempranillo and garnacha. Drink now."

- James Suckling (September 2021), 91 pts

Luis Canas Rioja Blanco is made from 90% Viura and 10% Malvasia (60+ years old vines)
Barrel fermented for 3.5 months in new French oak barrels.
Alcohol: 13,5º
Total acidity: 6,5 g./l.
Volatile acidity: 0,25 g./l.
PH: 3,40
Free SO2: 25 mg./l.

Grapes harvested in small boxes to be selected manually on the table, bunch by bunch.

Beautiful golden yellow, with bright lemony highly-luminous reflections. The nose is fine, with great elegance, combined with floral and fruity tones.
The palate is dry with a crisp acidity that gives its freshness and vivacity, a structured and tasty finish of ripe fruit.
We recommend that you taste it at 8°C.

It is appropriate to accompany shellfish, crustaceans and grilled white fish or fish stews. It also blends elegantly with rice, soft cheeses, blue cheeses, all kinds of mushrooms and fresh fruit.

Review:

"Lots of cooked pear with some apple and lemon curd. It’s medium-bodied with good fruit and a delicious finish. Creamy texture. Drink now."

- James Suckling (October 2020), 91 pts

"Bright straw-yellow. Mineral-accented pear, peach pit and Meyer lemon aromas are complemented by hints of fennel and vanilla. Taut and focused on the palate, offering nervy citrus and orchard fruit flavors that spread out steadily on the back half. Finishes long and tight, with a repeating mineral note and a lingering bitter pear skin note. - Josh Raynolds"
- Antonio Galloni's Vinous (April 2021), 91 pts

Alain Jaume Chateauneuf Du Pape Rouge Vieux Terron is made from 85% Grenache, 10% Syrah, 5% Mourvèdre

An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
The palate reveals clearly the aromatic complexity: spices and black fruit are boasted with soft tannins. The finish is long with aromatic hints of liquorice and pepper. Red raspberries, star anise and hints of cinnamon.

It will accompany game, red meat or meat in sauce and strong cheeses.

Soil types
Châteauneuf du Pape vineyards are mostly located on plateaux. Stony-clay soil covered with large rolled stones. Some plots are more sandy.

Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).

Review:

 “Brandy-soaked black cherries and crushes of basalt introduce this intensely fruity but peppery, salt-rimmed red. A blend of 85% Grenache, 10% Syrah and 5% Mourvèdre, it's concentrated but maintains a mineral freshness and lovely violet perfume. Edged with soft, silky tannins, the wine is approachable young but should drink at peak through 2030 at least. - ANNA LEE C. IIJIMA "

- Wine Enthusiast (October 2021), 95 pts

Patz & Hall Dutton Ranch Chardonnay is made from 100 percent Chardonnay.

Winemaker and Founder James Hall. Since 1988 founder and winemaker James Hall has guided the Patz & Hall winemaking program, instilling it with his own boldness, imagination and trademark perfectionism. Combining a belief in great viticulture, traditional winemaking practices, and the judicious use of innovative techniques, James has earned a reputation for crafting dramatic benchmark Chardonnays and Pinot Noirs that balance vibrant power with vineyard-inspired depth and sophistication. In 1983 James joined Napa Valley’s Flora Springs Winery and Vineyards as assistant winemaker. There, he spent four years developing his expertise crafting barrel-fermented, small-lot Chardonnays. While at Flora Springs, James struck up a close friendship with sales manager Donald Patz, and the two soon discovered that they shared a similar philosophical approach to wine and winemaking. In the spring of 1988, while working as the winemaker and estate manager for Honig Winery, James teamed up with Donald and Heather Patz, and Anne Moses to make and release Patz & Hall’s inaugural Napa Valley Chardonnay.

Aromas of ginger, guava and Crème brûlée with toasted almond, and toffee-brown sugar. Dense, and full bodied, there’s a pleasingly crisp and mouthwatering green apple note on the palate that melds with dried apricot, tangerine flavors along with a hint of toasted oak.

Review:

From the Russian River, the 2017 Chardonnay Dutton Ranch is a step up and has more intensity and depth, with a rocking bouquet of honey stone fruits, brioche, toasted hazelnuts, and crushed stone. Rich, medium to full-bodied, and beautifully balanced, with bright acidity, it has a kiss of background oak but is a seriously good, layered effort that will cruise for 5-7 years, probably longer. - Jeb Dunnuck 96 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.