Products meeting the search criteria

Clos du Val Estate Cabernet Sauvignon is made from 6% Cabernet Sauvignon, 7% Merlot, 5% Malbec and 1% each Cabernet Franc and Petit Verdot.

This fresh and vibrant Napa Valley Cabernet Sauvignon is brimming with aromas of blackberry, mulberry, cassis, and violet. On the palate, bright flavors of cranberry, red plum, cherry, and lavender are intertwined with supple tannins, balanced acidity, and a long, smooth finish.

Review:

"Sleek tannins, guided by sweet earth, slate, purple plum and black olive. Savory notes of fig, toasted cedar, and black tea meld with blackberries. Well structured and impeccably balanced."

-Tasting Panel 96 Points

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

Cortenova Montepulciano d' Abruzzo is made from 100% Montepulciano d'Abruzzo

Deep ruby red color with violet highlights and a pleasant and fruity bouquet. Full bodied, soft tannins and good acidity.

Excellent with pasta dishes and red meats.

Cortenova Primitivo is made from 100% Primitivo

The grapes are harvested and immediately pressed at controlled temperature. Fermentation is carried out with maceration on the skins for 10-12 days; daily remontages; malolactic fermentation.

Dark, ruby-red color with violet highlights. Intense and fragrant bouquet with a rich array of red and black fruit aromas and flavors. Harmonious and velvety on the palate. Great balance and structure.
Excellent with grilled or roasted meats, game and cheeses.

This new-wave Rioja (see below for info) is a blend of Tempranillo, Graciano and Garnacha. It combines maturity and complexity with freshness and elegance. Theres a core of dark plummy fruit, with some cherry notes, spice and earthiness and lovely ripe tannins giving complexity and body.

This is perfect with grilled lamb chops and salsa verde

 Rioja has traditionally been defined by its ageing. Wines would be blended from across the region and quality would be defined by a wines age - vineyards and regionality were not considered important. Now, theres a new movement in Rioja where new wave producers are pushing to label the wines from their villages and regions highlighting the difference in the terroir and individual parcels.

Creaciones Exeo is part of this movement , stepping away from traditional methods, to produce fresher styles of wine with a lesser reliance an oak influence. The important thing here is hard work in the vineyard to produce great fruit.

Located in the area of Labastida, Rioja Alavesa (this village is labelled on the bottle, until very recently producers were not allowed to do this), Carlos works with 24 hectares of the highest altitude vineyards of the area. In the shelter of the Sierra Toloo, the vines benefit from Atlantic influences and the soils here are mainly chalk and limestone which all help to give elegance the wine.

Aromatically the wine lifts from the glass with a combination of perfectly ripened red and black fruits, with a graphite smokiness and a hint of mulling spices. On the palate, their is a youthful tannic structure and a floral flavors alongside the fruity notes. 

Spicy cologne lifts from the 2021 Pinot Noir Paul Gerrie Vineyard, with both high-toned and darker notes of sage, menthol, bergamot, and cranberry cocktail. Medium to full-bodied, it’s tightly coiled, with tremendous length, gripping ripe tannins, a bright spine of acidity, and mouthwatering salinity that lasts long on the finish. It offers up great mineral texture and will need 3-5 more years in bottle.

- Jeb Dunnuck 96 Points