Products meeting the search criteria

Avennia Gravura Red Blend is made from 48% Cabernet Sauvignon, 41% Merlot, 11% Cabernet Franc

Gravura is our ode to the Graves AOC of Bordeaux, emphasizing a harmony of Cabernet Sauvignon and Merlot. The name is a play on an artisan printing technique, and on the Bordeaux region of Graves, which features similar blends. Featuring more Merlot and with the addition of Red Mountain fruit, this wine is designed to be more generous and voluptuous in style, while still remaining complex and balanced.

Gravura Tasting Notes: Beautiful nose of red and black fruits, some savory leaf notes, mocha, pencil shavings. The palate is elegant and balanced, almost pretty: raspberry, black and red currants, milk chocolate and caressing tannins. Finish medium-long and ethereal.

Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc

Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.

The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.

Review:

"Brought up in 30% new French oak, the 2016 Valery (70/30 Merlot and Cabernet Franc) offers more black cherry and earthy, herbal notes as well as a medium-bodied, seamless, beautifully balanced style. It too shows a vibrant, fresh, yet concentrated style that has a Bordeaux feel in its weight and texture."
- Jeb Dunnuck (April 2019), 93 pts

"Good medium-dark red. Aromas of blueberry, mocha, licorice and violet are a bit darker than those of the 2015 version. Dense and penetrating, with wild flavors of dark berries, licorice and game given lift by rocky minerality and a minty nuance. Chris Peterson slightly acidified his Cabernet Franc from Champoux Vineyard, which he added to the wine for richness. This beauty may yet tighten up in the bottle.- Stephen Tanzer"
- Antonio Galloni's Vinous (November 2018), 92+ pts

Babylons Peak Chenin Blanc is made from 100 percent Chenin Blanc.

Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.

The Chenin Blanc grapes were picked from very old dryland bushvine vineyards. The vineyard grows on weathered granite soils, contributing to the flavor of the grapes and mineral character of the wine. Production is limited to 5 tons/ha.
The grapes were harvest by hand at 22.1°B. The grapes were destalked and lightly crushed. Only the first 450 litres free-run juice per ton were fermented in stainless steel tanks at a cold temperature (10-12°C) for 21 days. The wines was left on the fermentation lees until bottling.

A crisp, fresh and fruity Chenin Blanc from low-yield dryland bushvines.

Pairs with salads, seafood, chicken and other light dishes. The perfect wine for every occasion.

Babylons Peak Paardeberg Shiraz is made from 100 percent Shiraz. 

Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.

A classic Shiraz with dark fruit, violets and white pepper. An elegant wine with ripe tannins and a lingering aftertaste.

The grapes were harvested by hand. The grapes were destalked only, no crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented between 24-26°C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation. After malolactic fermentation was completed, the wine spent 14 months in 225 litre French oak barrels until bottling.

Pairs with rich and creamy meat dishes eg. oxtail and venison.

Bachelet Bertrand Chassagne Montrachet Rouge is made from 100 percent Pinot Noir. 

The Chassagne-Montrachet appellation is originally better known for its white wines, but also produces high quality red wines. The complexity of the terroir allows both varieties to thrive side by side.

The wine is produced from vineyards located in the villages of Les Lombardes and Les Benoites that benefit from iron rich clay soils. A ruby garnet color, and an expressive nose of spices and red fruits that echo on the palate.

Bertrand Bachelet Maranges Rouge is made from 100 percent Pinot Noir. 

The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages: Dezize-les-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, that are south/south-east-facing. This appellation produces mainly red wines comprising 95% of total production.

Bertrand Bachelet Maranges is produced from two villages, Aux Artaux and En Crevèches, both situated in the Cheilly-les-Maranges area. The vineyards spreads over 1.42 hectare (3.50 acres).

The wine offers a deep red color with purplish highlights, a powerful nose with aromas of raspberries, blackcurrants, and small red candied fruits. A silky texture, fresh and elegant on the palate.

Ideally paired with red meat or a more exotic dish, such as nems, grilled ribs or braised pork.