Products meeting the search criteria

Chateau de Saint Cosme Gigondas is made from  70% Grenache, 15% Mourvèdre, 14% Syrah, 1% Cinsaut.

The wine shows intense blackberry and fig fruit with licorice, violets, and charcoal on the finish. It is remarkably fresh and finessed given the sun and warmth of the southern Rhône. The unique micro-climate combined with 60-year-old vines and traditional winemaking make Château de Saint Cosme Gigondas the benchmark wine of the appellation.

Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.

Review:

  This rich and impeccably balanced Gigondas has everything we look for in the wines of this appellation. What a wide spectrum of aromas with everything from raspberry to candied orange, plus a slew of delicate spicy notes and fresh Mediterranean herbs. I love the interplay of richness, fine tannins and lively acidity on the generous, but not expansive palate. Very long, refined finish. From organically grown grapes. Drink or hold.

-James Suckling 94 Points

Louis Barruol describes the microclimate of the vineyard Malleval as “very cold” which allows the grapes to retain acidity and showcase the floral aromas of the local Sérine variety. Aromas and flavors of blackberries and wild strawberries are accented by notes of peppercorns, tobacco, peonies, and violets.

Syrah, with its deep flavors and firm tannins, is a natural match for grilled or smoked meat and dishes featuring herbs, roasted mushrooms, and onions. Seared venison or beef with black pepper and thyme or a Moroccan tagine of pigeon or chicken are complimented by the spicy characteristic of Syrah. 

Review:

Stacks of dark forest berries plus notes of smoke, pepper and tar make this a very expressive St.-Joseph. Impressive depth and ripeness for the 2021 vintage on the front and mid-palates, then the stony minerality kicks in giving it more power at the sleek and structured finish. Drinkable now, but best from 2024.

-James Suckling 93 Points

Chateau La Nerthe Chateauneuf-du-Pape Rouge is made from Grenache 39%, Mourvédre 33%, Syrah 25%, Cinsault 2%, Others 1%.

Château La Nerthe is one of the oldest estates in Châteauneuf-du-Pape and dates from 1560. Château La Nerthe has 227 acres of vineyards that surround the château and top the renowned La Crau plateau. The terroir is typical of the region. Vineyards run along a slope and grow in sandy-clay soils. The ground is covered by a layer of ‘galets’ – large, round, well-worn stones that were carried down from the Alps by glaciers during the last ice age. All the 13 permitted primary varietals are planted here. Grenache dominates 62% of the vineyards and the average vine age is over 40 years old. The grapes are hand harvested and sorted on tables. The grapes are then put into vats for almost 4 weeks with regular pump overs and punch downs. The must is tasted every day during fermentation to ensure the best extraction of the berry compounds. At the end, the wines are racked into oak vats for malolactic fermentation. The cuvée is then aged in large French oak casks and barrels for 12 months before blending. Bottling takes place 6 months later.

The dark, deep, inky color of the wine shows immediately, stemming from the concentration of the vintage. Nose of blackcurrants, black tea and dried flowers stands out. The mouth is rich, fruity and velvety with an incredibly layered tannic structure. The wine is balanced and pure with strong intense and incredibly long aging potential.

• One of the oldest estates in Châteauneuf-du-Pape - dates from 1560
• Estate grown, hand harvested, estate bottled
• Average vine age is 40+ years
• Certified AB Organic

Review:

A focused expression, this wine delivers pure red and black fruits unfolding against a delicate rose-petal backdrop. Silky yet chewy tannins gradually reveal layers of red cherry, pomegranate, spice, violets, and a hint of clove. Its elegance is underscored by fine tannins, suggesting a wine that, while quiet now, holds the promise of revealing its full beauty with time in the bottle. Cellaring through 2028+ before revisiting should prove to be rewarding.

-Wine Enthusiast 93 Points

Under the stewardship of winemaker Lynzee Schatz, Chronos wines are crafted for lovers of the Okanagan Valley terroir. World class quality with depth, complexity, and command of detail. The production of Chronos is precise and unrushed with a connection to the finest winemaking traditions around the world. Raise a glass of Chronos to inspire your most delightful and soul-stirring moments.

Produced from Dragon Mountain Vineyard, the wine is named after the Ogopogo -mythical lake monster. Grown overlooking Okanagan Lake.

This wine is one of the absolute benchmarks for fine Priorat, and a reference in Spain. Sourced from 3 small vineyards in the Gratallops, this blend of Grenache and Syrah undergoes strict berry selection and is fermented and aged for 20 months in barrels and amphorae. It is all about dense fruit, exotic spice and licorella minerality, with a freshness and elegance are truly singular, even among the top wines of the appellation.

Review:

A complex bouquet that develops with a little time in the glass from fresh wild berry notes to floral and savoury-herbal nuances with violets and dried thyme. Extremely elegant on the palate, intense yet light-footed and vibrant, with fine-grained, perfect tannins and a long mineral, ethereal and savoury finish.

-Falstaff 100 Points

The 2021 Clos Erasmus is not a shy wine and comes in at 15% alcohol but with a pH of 3.3. The search here is for balance, as power comes as a given in Priorat. It was produced with 70% Garnacha and 30% Syrah, mostly from 40-year-old vines, except for a small plot of around 85-year-old vines. The vineyards are certified organic, and they've practiced biodynamics since 2004 but never got certification. The vinification is simple and the same as for Laurel: the bunches cooled down for 24 hours before being sorted and destemmed, then the grapes were put into the vat, where they warm up and start fermenting with the indigenous yeasts. It was pressed and put in barrels, 40% of them new, where it underwent malolactic and aged for 18 months. It feels like the most elegant and ethereal Erasmus ever despite the 15% alcohol on the label. It's very young and feels a bit shy, slightly developing notes of Mediterranean herbs, wild berries and flowers and is a little closed but very harmonious and insinuating. It's medium to full-bodied, with very fine and elegant but abundant tannins. It does feel lighter than previous vintages, possibly the effect of the cooler year. 3,400 bottles produced. It was bottled in May 2023.

-Robert Parker 99 Points

Continuum Red Blend 2021 is made from 45% Cabernet Sauvignon, 35% Cabernet Franc, 11% Merlot, 9% Petit Verdot.

A vintage set apart for its perseverance and resilience, the 2021 Continuum is one of refined concentration – a resounding expression of both measured intensity and enduring vibrancy. This is a multi-layered magnificent vintage that reveals floral notes, with black cherry and wild foraged mixed berries throughout. One can perceive the chemise, sage, and bay giving a gorgeous savory expression, reflective of the natural environment that surrounds the Sage Mountain Vineyard. 2021 is a wine of incredible complexity and nuance – a wine for the ages.

WINEGROWING- Continuum is estate grown on our Sage Mountain Vineyard. It’s location, high on Pritchard Hill along the eastern ridge above Oakville, overlooks Napa Valley and the San Francisco Bay. The rocky, volcanic soils of the site focus the vine’s energy keeping yields low yielding fruit of depth and complexity. 38 acres of mature estate vineyard, planted in 1991 and 1996, with additional plantings in 2004, 2010, together comprise 38 distinct vineyard blocks. Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Merlot are grown from 1300 to 1600 feet in elevation, on western and southern facing aspects with slight northern and eastern slopes in places. This diversity of plantings on our volcanic soils are the essence of the complexity of Continuum.

PRODUCTION- Continuum is 100% estate grown, produced and bottled. All fruit is selectively hand-harvested at night. The fruit is then sorted before and after de-stemming, and gravity fed into French oak or concrete tanks. A threeday cold soak is followed by fermentation, receiving three to four pumpovers daily, and délestage two to three times in total during the most active period. The wine remains on skins in tank for 20 to 40 days. All lots are then drained, basket pressed, and transferred with lees for malolactic fermentation and aging.   Continuum spent 22 months in barrel. 63 percent of French oak barrels were new and 35 percent were once used. A single concrete amphora was also used for aging. The wine clarified slowly and settled naturally in our cold barrel room, was racked sparingly and bottled without fining or filtration. Each vineyard lot was tasted and carefully considered many times to assemble the  blend. TASTING NOTES-  Continuum shows energy and verve. The wine expresses purity and precision, with high tone aromatics of red and blue fruit, deep plum and rose oil. This vintage shows an approachable nerve of the land in the refined mineral quality on the palate. The surrounding native vegetation of bay and sage is evidenced in an earthy, savory profile. This is a shimmering, silky and harmoniously integrated wine with densely packed fine grain tannins.  

DECANTING- For the fullest sensory experience we encourage decanting to allow the wine to breathe before serving. Decanting awakens the wine’s more purely fragrant expression and enhances the suppleness of the palate. Continuum is accessible and enjoyable upon release; however extended aging will be richly rewarded.

 Review:

This is so aromatic with blackcurrant, blackberry, graphite, iron, pine bark and orange peel. Hints of wild sage and peppermint. Seductive perfumes. Full-bodied with extremely well-integrated tannins that have great length. Elegant firmness at the finish. The quality of the tannins is some of the best I have had in a young Continuum. Seamless silk. Great finish. 45% cabernet sauvignon, 35% cabernet franc, 11% merlot and 9% petit verdot. Best after 2027.

-James Suckling 99 Points

This note is written before the final blend of the 2021 Continuum. Deep purple-black in color, it hits the ground running with an intense nose of red and black currant preserves, lilacs, baker's chocolate, and graphite, leading to an undercurrant of black olives and red loam. On the medium to full-bodied palate it is very lively, grainy and super-concentrated, finishing long and shimmery.

-Wine Independent 98-100 Points