Products meeting the search criteria

Rinaldi Eramare Piemonte Cortese is 90% Cortese and 10% Sauvignon Blanc.

The Cortese grapes are coming from the Estate's vineyard located at the best exposures between Ricaldone and Maranzana at about 220 meters above sea level.

A salty and tasty white wine; fresh, simple and juicy.
After the alcoholic fermentation the wine refines on yeast for 4 months just to have a better color and taste.
A lot of minerality and notes of grapefruit.

Ideal for an aperitif, or with seafood appetizers, fish first courses, grilled fish, and vegetable pies.

Rinaldi Panta rei Monferrato Rosso is a blend of 50% Barbera and 50% Cabernet Sauvignon.

This wine is quite tasty, smooth, silky and powerful.
It is loaded with dried red fruit notes from the appassimento of the grapes and it also has a lot of spicy aromas and flavors from the oak ageing.

Grown on limestone soils. 
The average age of the vines is 30 years old. 
10% of the wine is appassimento. Appassimento is an Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months to concentrate the sugars and flavors. This process is used in making Amarone, Recioto and Sforzato.
This drying method is not traditional in Piemonte but is popular in other part of Italy like in the Veneto region.
Thanks to this new method the wine is rounder and softer, boasts beautiful notes of red dried fruits.
Pantarei is aged 14 months in French oak ((the wood is Allier, medium toast) barrels and 6 months in bottle before release.

Delicious with wild game, grilled meat and strong cheese.

Roby Loupiac Semillon is made from 100% Sémillon.

This two-hectare estate is run by Colette Larriaut who inherited from her parents Jean and Denise Boutet. Colette focuses on traditional winegrowing and winemaking methods and keeps the passion and precision required to produce great sweet wines.

Château Roby Loupiac is built over time. More time is allowed to ferment and mature in order to produce a wine of character, a sweet wine marrying candied fruits, white fruits and white flowers with a remarkable freshness. The finish is long and very pleasant. 

Loupiac is a very good alternative to Sauternes. It is less sweet and syrupy and has a nice balance and a delicious mouthfeel. 

RS is around 60gr/L

Excellent with Foie Gras and Blue Cheese, but also with dessert and particularly with dark chocolate based cake.

Roland Champion Champagne Le Mont Aigu Chardonnay Brut Nature is made from 100% Chardonnay.

Grand Cru Chouilly from a single parcel called "Montaigu".

Aged in Oak barrels for 10 months on the fine lees and then, aged "sur lattes" for 3 years. 

Brut Nature : no liqueur d'expedition (zero dosage)

This 100% oaked chardonnay will be perfect with salmon cooked in a parchment paper "en papillote", as well as roasted bone marrow. 

Roland Champion Champagne Non Vintage Brut Rose Carat (magnum) is made from 33% Chardonnay, 33% Pinot Meunier and 33% Pinot Noir

The Champagne rose shows an orange salmon color coming from the red wine base. The pinot meunier brings red fruit aromas of strawberry and raspberry with hints of spices. The palate is juicy and harmonious with good depth and minerality. A delicate balance between Chardonnay, Pinot Meunier and Pinot Noir.
It is a blend of 93% White juice (made from 33% Chardonnay, 33% Pinot Meunier and 33% Pinot Noir) and 7% Pinot Noir red wine. The grapes used to produce the Coteaux Champenois red wine are coming from their vineyards near the Village of Verneuil.

Review:

"Eye of the partridge color. With a bouquet that evokes leesy hints of red cherry and berry with a touch of stone fruit, this is a finely sculpted wine, beautifully balanced with rich flavors of cherry, shortbread,and a hint of honeyed apricot. A rosé Champagne that’s complex and dry with good palate depth and length. A blend of 20% Chardonnay, 40% Pinot Noir, and 40% Pinot Meunier; 7-85% of the juice is red wine (Pinot Noir) from 2013 vintage of Coteaux Champenois Rouge from the village of Verneuil. 3+ years on the lees." - I-WineReview (Champagne: Diversity and Change, January 2020), 92 pts 

"A delicate, subtle Champagne, delivering aromatic notes of mulling spices and yeast that accent the flavors of kirsch, bread dough, candied lemon zest and rose petal. This is finely tuned, with lively acidity and a minerally finish. 330 cases made. –AN"
- Wine Spectator , 91 pts

"Bright orange. Aromas of blood orange, dried rose, allspice and minerals, with a subtle note of anise. Juicy and precise, with very good depth to its spicy red berry and citrus pith flavors. Finishes smooth and long, with excellent clarity and lingering spiciness."
- Stephen Tanzer's International Wine Cellar , 91 pts


"Champion is a small grower in Chouilly, in the Cotes des Blancs, an area known for fantastic chardonnay. This rosé — of which he makes only about 330 cases — includes 10 percent red wines (pinot noir, pinot meunier) to give it a pale, salmonlike color and a beguiling palate of cranberries, strawberries and currants. Wow. And yum."
-  Washington Post, ***

Made from Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz, Tinto Cão, Tinta Amarela

The color is beginning to denote the age, showing a certain similarity to coffee and waxed wood. The aroma combines quince-jam, delicate orange blossom and a touch of vanilla. Delicious smooth butterscotch and dried fruit flavors.

A Romariz Colheita brings together the finest wines from good extensive stocks to express the individual richness and flavours of the particular year enhanced by the nutty characteristics that come with the Tawny ageing process.

Pairs with nut based desserts, pecan pie and apple strudel.

Romariz Pink Port is from a blend of red grapes port is the beautiful deep pink color extracted. Then rose postage, like white port, vinified without the skins. Despite Romariz not the Fonseca label bears, this port by a team led by David Guimaraens. The grapes after pressing 7 days sur lie cold fermented. This slow fermentation, which lasts twice as long as usual, brings a delicious berry hurry up and crisp, bright and airy style that is so characteristic of Romariz Pink Rose Port.

Aromatic fruit aromas of raspberries and currants with floral tones. Full, fruity taste with ripe cherries and raspberries and notes of honey and of course grapes. Modern, bright and airy style.

Romariz Pink Rose Port is a delicious appetizer with a lump of ice, but can also be combined well with fruit desserts. Furthermore, this port is an interesting combination as long drink with tonic and a slice of lemon.

Flowering in the Duoro occurred in the last 10 days of May. The weather conditions provided for a perfect flowering season. The Romariz Vintage Port 2003 yielded wines of great color and supple tannins, with a vintage stamp being evident in most wines. Production: 8,000 cases. "Another bright and fruity young Vintage Port with plum, grape and blackberry aromas with just a hint of stems. Serious nose here. Full-bodied, with soft, round tannins and a long, caressing finish. A beauty."
- J.S., Wine Spectator, 89-91 pts

"Bright dark ruby. Deep, perfumed aromas of cassis, licorice, violet and minerals. Lush and high-toned in the mouth but with very good vinosity and spine. Lovely fruit-driven flavors of black cherry, blackberry and dark chocolate. Little sign of the roasted side of 2003. Not hugely concentrated but suave, supple, minerally and sweet. Finishes with ripe tannins and very good spicy persistence. A very good showing. Accessible already but balanced for medium-term aging."
- Stephen Tanzer's International Wine Cellar, 89 pts

"Opaque ruby. A complex, beautifully structured wine from Europe’s hot summer of 2003. Lively spicy, toasted aromas and a ripe and generous palate with layers of rich, dense flavors of dark fruit, chocolate, tobacco, spice box and a hint of marmalade. Finishes dry and long with still firm tannins. A delicious Port that should be paired with Roquefort and other blue cheeses."
- International Wine Review (Succulent Sweet Wines for the Holidays: The Best of 2018), 92 pts

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

     Slowly the tide turned, Australians began drinking more wine and Dad with his uncanny ability to select and plant Clifton Park with the grape varieties of the future, saw fortunes change for Clifton Park and the Thorn family. I loved my Dad's wry sense of humor and his work ethic was an inspiration to us all.

   "My father, Ron, was born in 1923 at the Angaston Hospital not far from where the Thorn-Clarke Winery is currently located. He was the fourth born of the nine children my grandparents raised at Clifton Park in the Eden Valley Ranges. Dad's great-grandparents took up farming land in the Barossa in the 1840's and purchased Clifton Park, where Dad grew up, in the 1870's. To this day, Clifton Park remains in the Thorn family and the 1870's vineyard still produces quality fruit.

      As the family grew, Dad showed tenacity and judgment by pulling out orchards and extending the family vineyards. During the 1950's, 60's, and 70's, times were testing for a family business based on dry land horticulture and mixed farming. Dad's strong work ethic proved an invaluable asset during the tough years on the farm and he traveled widely as a shearer, drove bulldozers and worked at the local cement works to support his family.

     Ron Thorn Shiraz is made from the best fruit that we grow and is produced only in exceptional years. This wine is given the benefit of 20 months barrel maturation and 12 months in bottle prior to release. This is our tribute to Dad's life and his contribution to the Thorn-Clarke story."  - Cheryl Thorn Clarke

Review:

The Royal Shiraz Cabernet is made from 50% Shiraz, 50% Cabernet Sauvignon

The Royal Shiraz – Cabernet Sauvignon borrows its name from a grand old hotel in Riebeek Kasteel. It is the oldest hotel in the Western Cape; a beloved fixture of the area.

Juicy and fruity, rich and ripe in style with blackberry, blackcurrant and spice flavors, subtle vanilla and black pepper. Smooth and well-balanced with a lingering finish of berries, spice and beautifully integrated oak.

Pairs well with red meat, especially classic recipes like roasted leg of lamb, grilled lamb chops and beef kebabs, game, duck, pasta and cheese.

This California Cabernet Sauvignon has rich flavors with a hint of black currant and cherry. The tannins are soft, leading to a smooth finish with a hint of oaked vanilla and a touch of eucalyptus/mint freshness.

100% California AVA Cabernet Sauvignon.

Average age of the vines: 15 years.

Picked at premium ripeness. Fermented in static tanks with pump-overs three times per day.

Aged five months French oak Barrels.

Alcohol: 13.5%
RS 0.5 g/l
TA 5.7 g/l

Serve this deep purple hued beauty with a variety of hearty dishes ranging from Osso Bucco to grilled red meats and cheeses.