Products meeting the search criteria

Produced with Nebbiolo grapes from one of the highest plots in the area, at over 500 meters above sea level.

This is an elegant Nebbiolo - fresh and fruity with simple tannins (thanks to the white calcareous soil) and good minerality.

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

Pierinvaletta Arneis Langhe Hills is made from 100% Arneis

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

Pierinvaletta Arneis Langhe Hills is made from 100% Arneis

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

Pierinvaletta Arneis Langhe Hills is made from 100% Arneis

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

Pierinvaletta Organic Rosato Langhe is made from 100% Pinot Noir.

ECOGRUPPO Organic

Fresh, fruit and mineral.

Pierre Olivier Brut Vin Mousseux NV is made from 100% Airen.

A value sparkling brut, made with Airen grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.

The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.

Dry but fruity with a complex nose of tropical fruit and enhancing biscuit flavours. Crisp acid ensures a fresh, clean and verydrinkable sparkling wine.

Serving suggestion: Well chilled to make any occasion festive.

THE LEGEND

Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of  the Riebeek Valley.

TIMELESS JEWELS

While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.

From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth. 

While Pieter Cuythoff humbly named the valley after his patron, Jan van Riebeeck, Riebeek Cellars feels it is only fitting that this wine, which expresses the best of its valley, should carry the name of its founder. So, in honor of Mr. Cruythoff, this range of fine wine bears his name.

Bright red berry notes and a hint of spice is balanced by a luxurious texture & an elegant, lingering, dry finish.

The Chardonnay & Pinot Noir grapes are crushed together. To ensure an array of layered fruit flavors and to capture freshness, we use only free run juice from the crushed grapes. The juice is cold fermented with selected Champagne yeast, blend with a touch of ‘spicy’ Shiraz and then left on the gross lees for 6 months where it undergoes malolactic fermentation and develops the distinct sparkling wine flavors. After the wine is stabilized and filtered it is bottled with CO2 for a Charmat style sparkling wine.

Perfect with a variety of dishes including rich chocolate desserts.

THE LEGEND

Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of  the Riebeek Valley.

TIMELESS JEWELS

While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.

From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth. 

Pike Road Shea Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

Tasting Notes

Rich and complex, black cherry, confectionary strawberry and dusty rose waft up from the glass. An expressive palate follows with juicy black cherry and pomegranate alongside notes of tropical mango and coconut in a slightly gamey, smoky finish.

About Shea Vineyard

Shea Vineyard sits in the heart of the Yamhill-Carlton AVA and is farmed by our friends Dick & Deirdre Shea. This is arguably the most famous vineyard for Oregon Pinot Noir because of the many well-known wineries that make a Single Vineyard Shea wine, including our sister brand Elk Cove Vineyards and neighbors Ken Wright, Bergstrom, Penner-Ash and others. It's worth checking out the Shea Vineyard website to learn more about this unique vineyard. Wines from Shea vineyard are earthy with a black cherry kick

 Review:

This balanced wine has one of my favorite aromas of all time—the caramel and brioche-like cookie scents of a Stroopwafel cookie. These divine scents are joined by red cherries and chalkboard dust. Raspberry, dark chocolate and espresso flavors are supported by velvety tannins and slightly elevated acidity

- Wine Enthusiast 94 Points

Pine Ridge Napa Valley Cabernet Sauvignon is made from 80% Cabernet Sauvignon, 8% Merlot, 7% Petite Sirah, 5% Malbec.

While admiring the cranberry red hue, forward fruit aromatics of black cherry and cassis begin to make your mouth water before the first sip! On the palate, juicy notes of blueberry compote and cherry cordial meld seamlessly with hints of cinnamon and cream soda. The wine methodically transitions from the bright, round entry through the viscous midpalate and onto a broad-shouldered finish. This is where hints of clove, graham cracker and toasted marshmallow are juxtaposed with those of dark roast coffee and Bing cherry. This wine can be enjoyed now but will benefit from another 10 to 20 years of bottle age.

It pairs beautifully with a vegetarian chili and cornbread slathered in a generous helping of sweet cream butter.

Review:

Alluring nuances of rose petal, tobacco and cinnamon lead into a ripe, chocolaty palate of black cherries, cocoa and raspberries as a soft, velvety texture achieves a very smooth mouthfeel.

-Wine Enthusiast 93 Points

Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.

The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.

Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.

Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.

Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.

Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.

The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.

Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.

Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.

Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.

Poggio Nardone Brunello di Montalcino is made from 100 percent Sangiovese Grosso.

The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry.
Well structured, determined and elegant, with round and silky tannins. Very nice finish.

Alcoholic fermentation was done in tank, malolactic fermentation in oak barrels. Wine was then aged for 3 years in French oak barrels. 

 Review:

Powerful and classic, it alternates in the best way the floral features of magnolias, gardenias and hawthorn with fruity notes reminiscent of plums, pressed blueberries and lemon juice. Medium-full body, smooth and relaxed in the sip, it closes harmonious and balanced. How beautiful! Better from 2024.

Raffaele Vecchione - WinesCritic.com 94 Points

A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.

The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone. 
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre. 
The pruning technique used is cordon 
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels. 
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.

Review:

Rich and very slender in the sensory profile alternating notes of black prunes, blackberries, sandalwood, incense, camphor, withered white flowers and vetiver. Hints of woodland undergrowth animate the secondary scene giving it a dark character. Full bodied, soft tannins and a solidly performing finale. Better from 2024.

Raffaele Vecchione - WinesCritic.com 93 Points

Poggio San Polo Podernovi Brunello di Montalcino is made from Sangiovese. 

Intense ruby red in color with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy aging, while patient cellaring enhances the wine during ageing in the bottle.

Review:

Lovely purity of fruit with ultra fine tannins and depth, finesse and complexity. Black cherries, cedar and some flowers. It’s full-bodied with very fine tannins that drive the finish. Give it a year or two to open more, but already so enticing. Drink or hold.

-James Suckling 96 Points

The San Polo 2015 Brunello di Montalcino Riserva (with 8,000 bottles produced) is a textured wine with hearty fruit and touches of smoked meat and spice. At its core, the wine offers dark fruit, blackberry and ripe plum. The rich fruitiness of the wine cedes to campfire ash, mahogany and furniture wax. These results are sultry and even a bit flashy, with distant background tones of teriyaki and plum sauce. The wine is fermented in cylindrical oak fermenters and aged in oak for three years. We'll see this bottle hitting the market sometime after February 2021.

-Wine Advocate 95 Points

Bright and glossy ruby red in color. On the nose it reveals aromas of small fresh berries and a trace of sour cherry, melded with hints of blackberries and black cherries, followed by a hint of vanilla. A fragrant wine with satisfying intensity. On the palate it is warm, smooth and a medium-bodied with finely-balanced tannins. Dry and sinewy yet fresh with a persistent, aromatic finish.

It naturally accompanies dishes that are typical of Tuscan cuisine with its bold, authentic flavors, such as pasta and risottos made with mushrooms or truffles, pork, grilled meats and medium-matured cheeses.

 Review:

Notes of ripe cherries, dried flowers and walnuts with hints of anisette and licorice. Medium- to full-bodied, compact and dense with creamy tannins and steady acidity. Weighty and structured. Drink or hold.

-James Suckling 91 Points

Post & Beam by Far Niente Chardonnay is made from 100 percent Chardonnay.

Vibrant, refreshing and stunningly perfumed, the Post & Beam Chardonnay opens with aromas of fresh melon and wild honeysuckle. The palate is lush and round, with silky layers of melon and baked apple spice framed by soft, toasted oak and lifted acidity.

Far Niente Post & Beam Napa Cabernet Sauvignon is made from 100 percent Napa Cabernet Sauvignon. 

At Post & Beam, we make wines of pure expression, built on generations of hands-on experience producing acclaimed Cabernet Sauvignon and Chardonnay. Backed by the expertise and legacy of Far Niente Wine Estates, we use time-honored techniques to make exceptional wines that can be enjoyed upon release. Our expertise of winemaking at the highest level has enabled us to create wines that seamlessly unite tradition and modernity.

The 2022 Post & Beam Cabernet Sauvignon displays seductive aromas of briar patch and plum sauce on the nose before leading onto a palate that is well-structured yet elegant. Round and textured on the palate, the entry is layered with cassis and blackberry. The finish exudes vanilla, mocha, and cocoa flavors alongside resolved tannins.

Review:

Richly appointed, with dark blue and purple fruit and a plush mouthfeel. Notes of plum liqueur and freshly roasted coffee grace the palate as dark chocolate and anise entwine with the wine's well-defined structure and satin-lined tannins. Spiced red tea and sandalwood engage with more chocolate on the finish.

-Tasting Panel 95 Points

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.

Proidl Gruner Veltliner Ried Hausberg Kremstal DAC is made from 100 percent Gruner Veltliner. 

Medium yellow green colour with silver reflections. Ripe tropical fruits, a bit of candied clementines, a bit of apricot, dark minerality, inviting bouquet. Juicy, elegant, fine acidity, mineral and salty, a touch of yellow apples, lingers long, versatile.

Review:

"Medium yellow green colour with silver reflections. Ripe tropical fruits, a bit of candied clementines, a bit of apricot, dark minerality, inviting bouquet. Juicy, elegant, fine acidity, mineral and salty, a touch of yellow apples, lingers long, versatile. - Peter MOSER"

 - Falstaff (April 21st 2023, Kremstal DAC Cup 2023), 92 pts

Proidl Gruner Veltliner Rameln Kremstal DAC is made from Gruner Veltliner. 

Proidl Senftenberg Gruner Veltliner RAMELN Kremstal DACBright yellow green colour with silver reflections. Fine tobacco savouriness, a bit of blossom honey, a hint of guava and pear touch, tangerine zest in the echo. Juicy, powerful, a bit tobacco, a touch of tropical fruits on the finish, mineral and salty in the aftertaste, a good food wine

Review:

 "Bright yellow green colour with silver reflections. Fine tobacco savouriness, a bit of blossom honey, a hint of guava and pear touch, tangerine zest in the echo. Juicy, powerful, a bit tobacco, a touch of tropical fruits on the finish, mineral and salty in the aftertaste, a good food wine. - Peter MOSER"

 - Falstaff (April 21st 2023, Kremstal DAC Cup 2023), 91 pts

Quails Gate Chardonnay Okanagan Valley is made from 100% Chardonnay.

Quails’Gate Winery takes great pride in our portfolio of Chardonnays. As one of the original wineries in the Okanagan, our first Chardonnay clone was planted more than 30 years ago, and we have cultivated some of the oldest and most sought-after Chardonnay blocks in the region. The Estate Chardonnay is crafted to be bright, fresh, vivid and celebrated by all who drink it.

Tasting notes:
Fragrances of lemon, yellow flower, peach are accompanied by subtle hints of beeswax and vanilla. A bright-entry on the palate with medium acidity leads t o vibrant tastings of pear, lemon meringue crust and lime zest ending with a long and creamy finish.

This is a wonderfully versatile food wine. Try pairing with lemon roasted chicken, rich seafood risotto or creamy butternut squash soup.

Quails Gate Pinot Noir Okanagan Valley is made from 100 percent Pinot Noir. 

As pioneers of Pinot Noir in the Okanagan Valley, the winemaking team continues to raise the bar with this annual release. Sourced from several premium vineyards and a variety of clones, the 2020 vintage saw warm summer temperatures contributing to exceptional ripe, opulent flavours and smooth tannins resulting in an exceptional Pinot Noir.

Tasting notes: 

Aromas of cherry, cocoa, raspberry, wild strawberry, lavender, dried cranberry with savory notes of sage leaf and earthy, blackberry, leather tones. A medium bodied silk feel on the palate with balanced flavors of juicy red fruit. Best enjoyed in Burgundy stemware to enhance aromatics.

An ideal match for late-season mushroom or squash risotto, seared game meats or roasted pork with wild rice and root vegetables.