Products meeting the search criteria

Pomerols Beauvignac Syrah Rose is 100% Syrah

Pink colored, firm in the style of a Tavel rosé, the wine shows strawberry aromas, candy notes on the nose and cherry and pomegranate flavors on the palate. The wine is silky, elegant, crisp and refreshing.

The Syrah is bled off after 8 hours of maceration.

Pomerols Beauvignac Syrah Rose is 100% Syrah

Pink colored, firm in the style of a Tavel rosé, the wine shows strawberry aromas, candy notes on the nose and cherry and pomegranate flavors on the palate. The wine is silky, elegant, crisp and refreshing.

The Syrah is bled off after 8 hours of maceration.

Pomerols Picpoul Pinet HB Languedoc is made from 100 percent Picpoul.

Pale yellow color with green tints. Fresh and fine aromas of grapefruit and exotic fruit. Lime flavors, with typical focusing acidity, are hallmarks of Picpoul. Our best value, this wine impresses novices and hardened geeks equally.

Potensac Medoc is made from 44% Merlot, 33% Cabernet Sauvignon, 22% Cabernet Franc and 1% Petit Verdot.

The estate's Grand Vin's vineyards are located west of the village of Ordonnac where the vines grow on gravelly-clay soiils. They produce a very fine wine with tight texture, richness and wonderful freshness. On the palate, the wine is pure and powerful, with great concentration, dense and spicy tannins, and mineral tension. Fresh and full-flavored with ripe black fruits, and a finish of great depth. Thanks to these qualities, Château Potensac is often considered to represent the "pure Medoc style". It should be noted that Potensac was the only "Cru Bourgeois Exceptionnel" of its appellation, and certainly one of the most persistent ever produced at this stage.

Praia Aveleda Vinho Verde NV is made from 40% Loureiro, 20% Trajadura, 20% Arinto, 20% Azal.

Praia, which means "beach" in Portuguese, is a smooth and fresh wine with delicate and lovely fruity flavors. Slightly spritzy, it is well balanced and very refreshing.

The region is typical for its unique wines that are fresh and light, combined with a very well balanced acidity. These characteristics result from the region's unique soil and climate, with a strong Atlantic influence that you will identify when you taste it.

The wine is ideal as an aperitif or throughout a meal, especially with fish, seafood, white meat and salads. Due to it freshness, it is particularly pleasant in a relaxed and informal ambiance.

The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil.

Open pergola Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C

Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.

Review:

Brilliant emerald straw color. Aromas and flavors of brazil nuts, creme fraiche, and kiwi and starfruit with a silky, lively, dry-yet-fruity light-to-medium body and an effortless, engaging, medium-length watermelon, yellow apple, and clementine finish. A delicious, artfully balanced soave with a great range of fruit flavors. 91 Point Beverage Tasting Institue

The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil.

Open pergola Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C

Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.

Review:

Brilliant emerald straw color. Aromas and flavors of brazil nuts, creme fraiche, and kiwi and starfruit with a silky, lively, dry-yet-fruity light-to-medium body and an effortless, engaging, medium-length watermelon, yellow apple, and clementine finish. A delicious, artfully balanced soave with a great range of fruit flavors. 91 Point Beverage Tasting Institue

Quattro Theory Chardonnay Napa Valley is made from 100 percent Chardonnay. 

VISION: Working with cool-climate fruit, Landon achieves a Napa Valley Chardonnay that is more traditional in style with balanced acidity, minimal oak and non-malolactic fermentation to highlight a full range of varietal fruit expression, taking inspiration from the coastal Chardonnays of Sonoma County.

VINEYARDS: The grapes for this Chardonnay are sourced from two vineyards: three blocks in our estate Vista Montone Vineyard located just east of Carneros, and Frasamani, a long-term grower partner vineyard located in the southernmost part of Carneros. These sites were selected for the variety of vineyard aspects (N, NE) and various vine age, soils and clones, which offer a complex palette of aromas, flavors and textures. The grapes are harvested by hand at night in small lots over a few weeks, picked when perfectly poised to achieve the vision for our wine style. GROWING SEASON: 2022 brought dry conditions given the persisting drought. Harvest started earlier given the warm temperatures with the fruit showcasing balanced acidity and freshness with remarkable flavors and textures. Even though yields were down, quality was excellent.

WINEMAKING: Our cellar is set up to handle each lot individually through the winemaking process, with every step intentionally designed to emphasize the natural aromatic and varietal character with minimal intervention. Each pick is whole-cluster pressed over two hours, with 23 check ins to ensure desired style— a gentle, yet labor-intensive program to help retain natural acidity and to isolate the exact desired press of juice. The juice is gently pumped to stainless-steel tanks then chilled to undergo cold stabulation for 5 days, keeping the light juice lees in suspension to enhance aromatics. The juice is then racked off the lees to each vessel and individually inoculated to begin a cold fermentation to completely dry, and then rests on the lees (yeast) for 6 months for a final build of body and flavors before the blend is assembled.

EXPERIENCE: With its expressive flavors and restrained oak presence, this Chardonnay offers the balance, structure and complexity to make it a perfect white wine option to go with food or enjoyed on its own. This wine’s range of fruit flavors includes crisp Asian pear, to stone fruit to tropical fruit. Suggested pairings include pan-seared scallops, butternut squash ravioli and mushroom and mozzarella pizza.

Review:

Bright, fresh green apples in the nose and tangy, appetizing lemon zest and kiwis on the palate give this lively wine a palate-cleansing expression that will be fantastic for pairing with fish, shellfish and poultry.

-Wine Enthusiast 93 Points

Powerful and rich tasting, this wine from Joseph Wagner is velvety in texture and spicy in aroma. It drips with jammy Port like flavors that are backed by fine-grained tannins that tightened a bit on the finish for a good grip. Best from 2025.

-Tasting Panel 97 Points

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 

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