Products meeting the search criteria

Long Shadows Pedestal Merlot is made from 82% Merlot, 14% Cabernet Sauvignon, and 4% Malbec.

Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.

With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.

Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.

Review:

Long Shadows has crafted a beautiful new Right Bank style 2018 Merlot Pedestal, which is nearly all Merlot (82%) with smaller portions of Malbec and Cabernet Sauvignon. Once on the nose this shows an intoxicating bouquet of black currant jelly, espresso bean and shades of black licorice candy. The mouthfeel captured here is exquisite as the Merlot seamlessly glides across the mid-palate delivering a decadent core of dark fruits, black licorice, black peppercorn and espresso ground tones. Finishing very long, this is already a beautifully evolved wine that will improve with an hour in the decanter

Vinous 96 Points

"The 2016 Pedestal Merlot has a precise nose of dusty plum, red flowers and soft oak tones with an elegant aroma of pencil lead fluttering about. The medium to full-bodied palate is clean and correct, with plush dark red fruit, dusty tannins, purple flowers and soft oak spices of vanilla, cardamom and nutmeg. The wine ends with a long, thoughtful, well-balanced finish that delivers complexity and pleasure simultaneously. Michel Rolland made this beauty of a bottle. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #246, December 2019), 94 pts 

Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.

"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."

Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.

Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.

Maison Chapoutier Chateauneuf-du-Pape La Bernardine 2021 is made from 75% Grenache, 15% Syrah, 10% Mourvèdre.

Intense crimson-red in color with a complex but subtle nose of blackcurrant and plum followed by roasted coffee, cinnamon, and cherry. On the palate, it opens into spice, licorice and fruity notes.

Review:

A textural, refined and velvety Chateauneuf-du-Pape with aromas of forest berries, wet stones, roasted meat, wild herbs and some bark. It’s medium- to full-bodied with fine, firm tannins. There is a refined texture here, silky at the center, with a delicate core of dark cherries challenged by an intense array of spices that provide verve and energy.  

-James Suckling 93 Points

Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak. 

The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years. 

Morey-Saint-Denis 1er Cru "Climats d'Or" is a blend of five premier crus in the village of Morey-Saint-Denis: Cheseaux, Charrières, Clos Baulet, Chaffots, Monts Luisants. The wine was fermented with indigenous yeasts in stainless steel tanks followed by several months aging in half terracota amphora & half used pièce. Around 20% whole clusters were included in the cuvée.  

Morey-Saint-Denis 1er Cru "Climats d'Or" combines the structure of Gevrey-Chambertin with the perfume of Chambolle-Musigny. This wine shows fresh red berries on the nose with notes of violets, spice, and earth. Old vines and heavier soils give this wine weight and richness on the palate.

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Intense violet, hints of lavender, black cherry, fresh leather and spicy flavors (white pepper and clove), rich and concentrated with a lingering spicy finish. Will age gracefully for several decades.

Review:

Morlet doesn’t make much of it, but their Syrah is beautiful and well worth seeking out. The 2018 Syrah Bouquet Garni comes from the cool climate, higher elevation Bennett Valley in Sonoma and offers a big, exotic nose of blackberry and blackcurrant fruits as well sandalwood, dried flowers, new leather, and white pepper. The fruit is ripe and opulent, yet it still holds onto loads of classic cooler-climate Syrah gaminess and peppery notes. Full-bodied on the palate, it’s balanced and has a lively, clean texture, beautiful depth of fruit, and a great finish. Enjoy bottles any time over the coming decade.

-Jeb Dunnuck 97 Points

Morlet Family Vineyards Ma Douce Chardonnay is made from 100 percent Chardonnay.

The cool maritime breeze and mild and sunny mountain climate create ideal conditions for this hillside vineyard located on the second ridge from the Pacific Ocean. Handcrafted using classical Burgundian winemaking techniques, this wine is dedicated to Jodie Morlet. It is ‘My Sweet’ or ‘Ma Douce.’

Full yellow color. Aromas of lemon drop, Crème Brulée and orange zest intermixed with strong notes of minerality (wet stones) and fresh hazelnut. Full-bodied, mineral driven, this wine displays a creamy texture and very long mineral finish. Built to age gracefully for a decade, this wine is already very approachable.

Propietary Name Ma Douce

Name Meaning My Sweet “Douce brize” from the Ocean

Varietal composition Chardonnay

Type of wine Vineyard designated

Appellation Fort Ross-Seaview

Vineyard singularity On the second ridge off Ocean High elevation Goldridge soil

Typical harvest date End of October

Picking Manual, small lugs, refer truck

Sorting Cluster by cluster

Fermentation In barrel through native yeast 100% Malolactic

Upbringing Sur lies with bâtonnage

French oak from selected coopers

Bottling Unfiltered

Cellaring time 5-10 years

Serving Slightly below room temperature Decanted when served young

Review:

"Lots of white peach, quince, white flower, and green almond notes emerge from the 2020 Chardonnay Ma Douce, a full-bodied barrel sample with beautiful depth as well as freshness."96 Points Jeb Dunnuck: