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Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits.
Enjoy with salads, chicken or simply with a glass. Serve chilled.
Winemaking: This wine is a classic Bordeaux blend of 78% Cabernet Sauvignon, 10% Malbec, 8% Merlot, 2% Cabernet Franc, 2% Petit Verdot.
. The 2010 growing season was moderate, thus promoting slow ripening and full flavor development. We hand-harvested and fermented each variety separately, then moved the wines to barrel, where they aged twelve months. Once we determined our blend, we returned the wine to barrel for an additional twelve months, to 'marry' the varietals. We used tight-grained French oak barrels (45% new) from coopers Taransaud, Vicard and Bossuet.
Winemaker Notes:
Complex, rich aromas foretell rich flavors of black currants, allspice and a hint of clove. The wine is full bodied, with velvety texture, smooth tannins and an extensive finish. Beautifully balanced, this Cabernet will age for ten more years.
Alcohol: 14.25 percent by volume
Review:
"Savory, dried red capsicum with cedar, cocoa powder and dried mushrooms on top of black cherries. Juicy and layered with some currants and savory earthy spices on the palate. Not quite deep, but a very elegant and savory expression of cabernet with a very long, subtle finish. A little sweet-sour, but quite refined and approachable, too. Drink now."
- James Suckling (June 2022), 93 pts
Winemaking: This wine is a classic Bordeaux blend of 78% Cabernet Sauvignon, 10% Malbec, 8% Merlot, 2% Cabernet Franc, 2% Petit Verdot .
Block 21 Cabernet is a single vineyard selection from the Trione Cloverdale Ranch, located on the western flank of the Mayacamas Mountains, in the northern portion of Alexander Valley. The vines, planted in 2001 with Bordeaux clone 337, grow in clay and sandy loam soils underlain with a high percentage of gravel. Cabernet Sauvignon grown in this ideal terroir develops deep, concentrated flavors and fine, smooth tannins.
The Trione Block 21 Cabernet Sauvignon is deep, dark, and foreboding. The wine is rich with black currant and dark chocolate aromas and flavors. Inhale, close your eyes and envision an old saddle, favorite wallet or baseball glove, those rustic leather notes are prominent. The structure is tight but has length and verbosity. This wine is age worthy and will continue to develop for 10 years and beyond. Cheers!
Review:
The winery’s 135-acres of vineyards at Cloverdale Ranch is home to Block 21, sporting some of the warmest temperatures in the area. Aged 24 months in French oak. Broad and sturdy, with backbone and finesse. A gentle giant, its firm, expressive tannins bearing weight on the palate. Dark chocolate, espresso, used saddle leather, and graphite form a consortium of elegance.
- The Tasting Panel, May/June 2025. 96 Points
A tribute to the family patriarch, Henry Trione, this deep red wine is an artful blend of the five classic Bordeaux varieties: 35% Cabernet Sauvignon, 34% Merlot, 13% Petit Verdot, 13% Cabernet Franc and 5% Malbec. Cabernet Sauvignon forms the base structure and Merlot contributes fruit flavors and velvety texture; the Malbec, Cabernet Franc and Petit Verdot add depth, color and spice. We harvested the fully ripe grapes from select blocks on three Trione ranches in Alexander Valley, just ahead of early rains.
Winemaker Notes:
Aromas of black currants, blackberry pie and warm spices are the wine’s first impressions. On the palate Henry’s Blend is soft and supple, a seamless integration of ripe fruit, French oak and fine-grained tannins. Delicious now, the solid structure and abundant fruit suggest this wine will age well for 6–7 years with proper cellaring.
Review:
"This is a rich and flavorful red with aromas of plums, currants, mocha, cloves and burnt sage. Fleshy and textured, with a full body and polished, broad tannins. Lovely creamy texture, with a long and toasty finish. 35% cabernet sauvignon, 34% merlot, 13% petit verdot, 13% cabernet franc and 5% malbec. Drink now or hold."
- James SUCKLING (June 2023), 92 pts
Rich aromas of honeycomb, baked apple and toasted bread. The palate is firm yet rich — a seamless expression of restraint and elegance. The silky texture extends through a lingering finish with hints of Mandarin orange peel and sweet Asian spice. This Chardonnay will continue to develop over the next five to seven years.
The epitome of cool climate Syrah. Intense and inviting, earthy, peaty but with concentrated fruit flavors of plums, blackberries, blueberries and black cherry all mixed together. Savory yet sweet, this wine just lingers on the palate. Paired with a rich lamb stew, smoked meats or your favorite Fall holiday meal, this wine will shine and develop beautifully for the next 5-7 years.
Review:
"This is a full-bodied Pinot, with rose petal and cinnamon peeking out of underbrush. It's savory, rich, and spicy, with an earthy finish."
- The Tasting Panel (March 2021), 93 pts
"A rich, layered pinot with strawberry, meat, cedar and smoke aromas and flavors. It’s full-bodied and rich, yet remains focused and bright at the end. Drink or hold."
- James Suckling (December 2020), 93 pts
Showing 1717 to 1722 of 1798 (300 Pages)
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Raats MR Mvemve Raats de Compostella is made from 63% Cabernet Sauvignon, 17% Cabernet Franc, 12% Malbec, 6% Petit Verdot, 2% Merlot
The name de Compostella (meaning “field of stars” or “compilation of stars”) was chosen to reflect the fact that each component is crafted to stand alone as a world class varietal wine. The wine exhibits a deep, dark ruby color. Blackcurrant and black cherry fruit with hints of violets, cedar and cinnamon are revealed on the nose. The palate is rich and complex with mineral, blackberry fruit and dark chocolate on the finish. The five Bordeaux varietals harmoniously convene in this consistent, linear flavor profile that is polished with a well-defined finish.
Review:
he 2020 De Compostella is composed of 30% Cabernet Franc, 28% Cabernet Sauvignon, 21% Malbec, 16% Merlot and 5% Petit Verdot. Beginning with a focused, juicy and complex nose of dark red fruits, the wine has impeccable balance between oak, fruit and earthy floral tones. Full-bodied and with succulent acidity, the palette offers a firm frame of fine-grained tannins, while the fruit profile makes way for elegant earth and notes of crème de cassis sway with subtle flavors of sage and spiced plum. The red blend continues to somersault and reveal its complexities over the long-lingering and ever-evolving finish. Be patient with this exceptional wine
-Wine Advocate 95 Points
-75x150.jpg "Bernardins Muscat Beaumes Venise VDN 2024")
Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)
Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.
The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.
We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).
As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.
In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.
When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.
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