Cabrieres Chateauneuf du Pape Rouge Les Silex is made from 80% Grenache and 20% Syrah .

The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.

This 2020 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.

Very good with white meat, red meat, charcuterie and cheese.

Camus Graves Blanc is made from 50% Sauvignon Blanc and 50% Semillon.

A beautiful, brilliant color, this wine offers a great aromatic balance with complex and mineral notes, Offering white fruit (peach and pear), citrus (grapefruit and lemon), and a toasty finish with a delicate oak presence. The mouthfeel is rich and complex with a great minerality, freshness, structure, and a good length to the finish.

Pairs with poultry, fish, and shellfish.

TYPE: DOCG

GRAPE VARIETY: 100% Sangiovese harvested from the oldest vineyards.

VINIFICATION: Alcoholic fermentation with maceration of the skins (25-30 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.

REFINEMENT: In Slavonian oak barrels from 10 to 32 hl for approx. 34-38 months; followed by bottle refinement of at least 6 months.

ON SALE BY:January of the 5th year after the harvest.

NOTE:

Color: intense ruby ​​with garnet reflections.

Perfume: ethereal, of red fruit and vanilla, persistent.

Taste: harmonious, with excellent tannins and structure, very persistent.

Food pairings: roasted red meats, game, mature cheeses.

Review:

A jeweled ruby color, the 2019 Brunello Di Montalcino is forward with licorice spice on the nose and opens to notes of fresh black cherries, pine, and toasted rosemary. Medium to full-bodied, it offers wonderful energy from the start, with balanced, angular structure, ripe tannins, crunchy fresh acidity, and a long finish. Avery well styled Brunello, it will be in its prime in the coming 10-15 years.

-Jeb Dunnuck 95 Points

Aromas of redcurrants and red flowers, followed by a touch of pie crust and sandalwood. Full-bodied with steely and sturdy tannins and vivid acidity. Dried-herb character at the end. Masculine and structured. Hold until 2027.

-James Suckling 95 Points

Castellare di Castellina 'I Sodi di San Niccolo' Toscana IGT  is a blend of Sangioveto (85%-90%) and Malvasia nera (15-10%)

Castellare’s top wine, ranked in the Wine Spectator Top 100 on multiple occasions and recognised with the prestigious Gambero Rosso’s Tre Bicchieri and Bidenda’s Cinque Grappoli ratings. The company takes great pride in demonstrating the greatness of the Sangioveto variety, paired with Malvasia Nera, achieving a worldwide position of sixth place.

Pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, in particular, Pecorino Toscano and Parmigiano.

The masterpiece of Castellare, I Sodi di San Niccolo, has twice placed in the top 100 of Wine Spectator, and has been awarded “Three Glasses” by Il Gambero Rosso.

I Sodi di San Niccolo is produced solely with native varieties: 85-90% of Sangioveto and 10-15% of Malvasia Nera, I Sodi comes from the two best crus of the farm.

The word "I Sodi" was used by the Tuscan farmers to describe those grounds which had to be processed by hand, being too hard (in fact firm) or too steep to allow for the employment of the horses, unlike the "fields" that make the grounds more easily cultivable.

Reviews:

Clear ruby with a fine garnet sheen. Impressive nose, very finely drawn, aromas of juicy cherries, blood orange and dried thyme, some liquorice in the background. Polished and precise from the attack to the finish, finely-meshed, very well-integrated tannins, flows beautifully, finely worked out fruit, long finish.

-Falstaff 97 Points

Complex and deeply embedded aromas of ripe blackberries, spices and aromatic bark. Full-bodied and very firm for now, with impressive concentration of fruit and tannin. Very long, balanced finish. Great to taste now, but this is one for the cellar. Patience will be rewarded. Sangiovese and malvasia nera. This has always been a top Tuscan red. Best from 2027.

- James Suckling 96 Points

Super fragranced nose, patchouli, pot pourri, Turkish Delight, rose with caramelised red berries and a touch of smoke and incense - all quiet forward and expressive. The nose alone you could smell for hours such is its complexity and beguiling nature. Powerful and concentrated on the palate, this is broad and muscular, sinewy with depth and determination. Tannins are well integrated, really giving the support to the fruit and acidity, driving the flavours forward despite the clear weight and hold. Fragranced red berries continue on the palate with a touch of stone, graphite and matchstick. Rich and big on the mid palate, becoming more focussed towards the finish. Cleary well made with lots going on. Acidity is great, it's cool, clean, sleek and packed full of flavour. Almost too much, this is a big wine, so needs time, but has lots of appeal and mouthwatering freshness throughout. Released on the 9th March. Director and winemaker Alessandro Cellai.

- Decanter 96 Points

Castelmaure Col des Vents Corbieres is made from 50% Carignan, 30% Grenache, 15% Syrah and 5% Cinsault.

"Col des Vents" means "Windy Mountain Pass" as it is quite windy and located at the foothills of the Pyrenees mountains. 
Originally, the label was a replicate of a Max Savy's painting. 

Brambly berry, cherry and raspberry, spices, black pepper ... all are present in this authentic French country wine. There are also some aromas of Garrigue (Rosemary, thyme and lavender) giving a minty, herbal notes, that are quite refreshing as well.

Castelmaure Cuvee N°3 Corbieres is made from 70% Syrah, 28% grenache and 2% Carignan

Castlebrae Sauvignon Blanc Marlborough is made from 100 percent Sauvignon Blanc. 

This is a single vineyard wine made with fruit from Castlebrae vineyard, located at the mouth of the Awatere River. The vines were planted in 2007 and 2013 giving a nice mix of maturity.

The wine has vibrant notes of lychee, bell pepper and citrus characters on the nose. Fresh tropical and grassy characters fill the front palate, the mid palate is juicy and the wine finishes with a nice, sweet edge. The palate has a unique freshness that is due to the free draining soils found at the growing site.

I feel this wine expresses the greatness of California and its hidden pockets where Cabernet can excel. The cold Pacific Ocean running the entire length of the state presents maritime influences – and with each small distance eastward the climate warms. Stony soils, south facing slopes and moderately warm conditions are the keys to producing dark, rich and good tasting Cabernet.

A small release from Caymus Vineyards, this wine is a California-appellation Cabernet Sauvignon – supple, dark and rich, bearing the signature hallmarks of Caymus. It is sourced from sites throughout the state which feature climatic conditions, soils and topography that are ideally suited to Cabernet. This project stems from excitement over California's diverse vineyard land, often in lesser-known areas, with the potential to produce exceptional Cabernet. 

Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.

A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.

Red meats aged, venison

Review:

"Not yet bottled, the 2019 Gigondas Cuvée Prestige checks in as 50% Grenache, 30% Syrah, and 20% Mourvèdre, all from the older vines of the estate and vinified and aged in barrel. There are a tiny 700 cases produced. A terrific nose of red and black fruits, Provençal garrigue, and subtle spicy oak is followed by remarkable purity of fruit, silky tannins, and a great finish. it has a touch of modern character which is going to integrate with 2-3 years of bottle age, and it will have 10-15 years or more of prime drinking.."

- Jeb Dunnuck (January 2022), 91-93+ pts

HUGE SALE $80 OFF CASE PRICE

Regularly $479, now $399!

Cazaux Vacqueyras Blanc Les Clefs d'Or is made from 50% Clairette, 30% Roussanne and 20% Grenache Blanc.

A wine with lively acidity, expressive aromas of fennel and white flowers. It is long and full in the mouth with minty and anisy aromas mixed with white peach flavors. Refreshing and mineral character.

Clairette grapes are green harvested to concentrate and harmonize aroma. Each grape varietal is hand picked separately. Pressing with skin contact at low temperature. Aged 12 months in stainless steel tank. (No oak)

Enjoy this wine with all sorts of fish starters, squid salad with olive oil and basil. A must try with fresh oysters.

Review:

Pear-scented, medium- to full-bodied, there's plenty of cut and thrust to the flavors, aided by incisive acidity. Ends long on fresh pear fruit. Well balanced and fresh. Sandy soils, facing southeast. - Matt WALLS ."
- Decanter (October 1st 2022), 92 pts

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

Chavy-Chouet Bourgogne Blanc Femelottes is made form 100 percent Chardonnay.

This is a charming, rich, focused and delightful white. Medium-bodied with a smooth texture, the wine has a fresh backbone of acidity, clean apple and citrus flavors, and an excellent balance. A most refreshing quaff and one that is great value. A delicate, expressive wine of exceptional quality.

The grapes from this wine are grown from the Puligny-Montrachet area. (either outside of the AOC limit or with younger vines).

The grapes from this wine are grown from the Puligny-Montrachet area. (either outside of the AOC limit or with younger vines).
Aged 10 months in oak barrels (10% new, the rest in 2-3 year old barrels).

Chavy-Chouet Meursault Clos des Corvees de Citeaux is 100 percent Chardonnay

Aged in new oak barrels (Allier).

The Clos des Corvees de Citeau is a .96 hectare vineyard located in Meursault. It was part of the appellation of l'Ormeau; an old property of the Cistercian monks who made a two meter wall around the vines. The tall walls create a micro-climate that encourages early growth and ripening. 

Thanks to its clay rich soil, the vineyard produces a rich, opulent and luscious wine that can be enjoyed young. This is a powerful and elegant white Burgundy; expressive, fresh and fruity with intense and strong flavors.

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Color: intense ruby red. 

Bouquet:violet flowers, black cherry and wild black fruits.
Taste: warm, dry and with good balance.

Coming from a parcel with 8-13 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.

Pairs with steak, pheasants and strong cheese.

Marques de Casa Concha Heritage is made from 84% Cabernet Sauvignon, 12% Cabernet Franc, & 4% Petit Verdot. 

Deep, dark red in color with lush flavors of cherries, blackcurrants, blackberries, cedar, and a bit of black tar. It shows a tremendous concentration of flavors and a smooth, almost silky texture framed by a firm tannic structure that truly stands out at the beginning of the long finish.

This wine pairs beautifully with grilled, roasted, or braised red meats and game in sauces that have a bit of acidity, with tomato or wine or with herbs such as rosemary, thyme, and bay leaf. A perfect wine for most cheeses.

100% estate grown red blend from renowned Puente Alto terroir. Chile’s most acclaimed DO. Upon arriving at the winery, the grapes are destemmed and crushed for fermentation, which takes place in closed stainless steel tanks with daily pump overs throughout the entire 10-day process. The new wine remains in contact with its skins for approximately 10 days, when it is devatted and malolactic fermentation is allowed to take place naturally.

The wine then underwent 16 months in French oak barrels, 40% first use, 60% second use.

El Mariscal vineyard is 600 meters above sea level and is made up of 52.95 hectares, of which 46.23 correspond to Cabernet Sauvignon, 4.52 to Cabernet Franc and 2.20 to Petit Verdot; and it has a density of 5,500 plants/ha, vines that come from mass selection and are mostly on loam. Meanwhile, Don Melchor vineyard is 650 meters above sea level and is made up of 125.96 hectares, of which 112.67 correspond to Cabernet Sauvignon, 1.28 to Cabernet Franc, 2.45% to Merlot, 1.28 to Petit Verdot and 8.28 to ground in rotation. It has a density of 2,000 to 4,000 plants/ha, and the new one (20%), planted between 2004 and 2017 and with a density of 8,000 plants/ha. The vines come from pre-phylloxera mass selection and are on loam. The vineyards are located in the Puente Alto denomination of origin, on the northern bank of the Maipo River, specifically on the river’s third alluvial terrace, which is one of the oldest and that instills great character and elegance to the wines that come from there. The soils are of alluvial origin, rocky, poor in nutrients, and highly permeable due to the amount of gravel in the subsoil, which enables excellent drainage. The climate is semi-arid Mediterranean with a strong influence of the Andes Mountains. This is the coldest part of the Maipo Valley. Its pronounced daily temperature oscillation of approximately 18ºC extends the grape ripening process, concentrating and intensifying its aromas.

Review:

Black pepper and cherry give way to hints of chocolate after some aeration in the glass. The same notes show on the palate and blend with bell pepper. This red comes from the alluvial soils in the D.O. Puente Alto and is full bodied, with a firm structure. Moderate acidity is enough to freshen up the finish.

-Wine Enthusiast 92 Points

Convento Oreja Ribera del Duero Roble is made from 100% Tempranillo

Deep black plum color with violet tones. Ripe fruit on the nose, mostly blackberries and raspberries, intermingled with hints of spice and leather. On the palate, it is warm, fresh and pleasant with a long finish.

Age of the vines: betwxeen 6 and 16 years old.

Vineyards' location: Comarca de Peñafiel.

Vinification is made in large 20,000-liter stainless steel tanks (200 hectoliters) with automated temperature control.
Fermentation lasted 5 days at 22°C temperature.
Total time for maceration lasted 9 days. 
Malolactic Fermentación was completed during the month of November.
Wine was aged in French Oak barrels for a minimum of 4 months.

Review:

"Thoroughly Ribera del Duero in its power and austerity, this wine’s floral rose scents shade into blackness, lasting cleanly within a structure that’s both open and intense. There’s a hint of greenness from its time in American and French oak barrels, an edge that will tame grilled meats."

- Wine & Spirits (June 2022), 91 pts

Corne Loup Cotes du Rhone Blanc is made from 50% Grenache Blanc, 20% Clairette, 15% Roussanne and 15% Viognier.

The wine has a pale straw color with brilliant reflection. In the nose, it displays great aromatics, mainly citrus fruit. The palate is well balanced, with a lot of finesse and persistence.

Delicious when paired with seafood (seashell and fish). It is also great by itself as an aperitif.