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Caymus Suisan Grand Durif is made from 100 percent Caymus Suisan Grand Durif.
Only 30 minutes from Napa, Suisun Valley (which became an AVA in 1982) is still largely undiscovered. With its warm days and cool nights, this pastoral region reminds us of Napa Valley in the 1960s. Known for delicious stone fruits and walnuts, it is also gaining recognition for exceptional wine. Durif is synonymous with Petite Sirah, the widely grown grape in the region – we added “Grand” to the name for its grand style. With harmonious tannins, this wine is opulent, luxuriously soft and totally enjoyable.
Cellier du Chateau de la Chaume Bourgogne Chardonnay is 100% Chardonnay.
Clear yellow color.
Aromas of white flowers, honeysuckle, leme tree and dried fruits.
The palate is rich and balanced, with good acidity and nice minerality.
Good length to the finish, pair with fish in creamy sauce, white meats and fine cheeses.
Chaume Bourgogne Rouge Pinot Noir 2022 is made from 100% Pinot Noir.Color: bright ruby red
Bouquet: blackcurrant, raspberry and hints of blackberry
Bouche / Palate: smooth attack, balanced, fine tannins and smooth finish
Butterflied lamb, char-grilled steak, venison. Dishes like cassoulet or duck with olives if they're more rustic. Roast goose.
Cellier du Chateau de la Chaume Petit Chablis is made from 100 percent Chablis.
Color: Pale yellow
Bouquet: White flowers, honeysuckle, linden tree and dried fruits.
Palate: Very pleasant, balanced with tension and nice minerality
Drink as an Aperitif or pair with fish, shellfish.
Chappellet Pritchard Hill Estate Vineyard Cabernet Sauvignon is made from 95% Cabernet Sauvignon & 5% Petit Verdot.
Chappellet's Pritchard Hill Cabernet Sauvignon has been, since the beginning of their winemaking career, the most sought after wine of their portfolio. The wine is truly a love letter to the winegrowing potential of Pritchard Hill. The wine was inspired by Bordeaux, and like most left bank Bordeaux, the wine is a blend of predominately Cabernet Sauvignon with remaining amounts other classic Bordeaux blend varieties. The vines grow upon rocky, mountainside vineyards. After harvest and fermentation, the wine was aged for 22 months in 100% new French oak barrels.
Review:
Such an attractive and alluring bouquet of violet florals, blue fruit aromatics, sagebrush, bay laurel, and toasty cedarwood. Medium to full-bodied with a wonderfully rich fruit-forward palate of succulent blackberry, plums, and black cherry, nuanced by an inviting minerality with an ironstone quality laced by dried sage. The tannins are palate-etching and crisp and resolve with a fineness that leaves an overall impression of total harmony. Best from 2025; ideally, you'd hold off until near 2030 and enjoy until 2050.
-Decanter 99 Points
Hominis Fides is typically the most elegant of Château de Saint Cosme’s three single-vineyard Gigondas. “Grenache grown in the sandy soil produces marvelously textured wines as well as extremely refined tannins; a very special and stylish wine,” says Louis Barruol. The wine features aromas and flavors of pepper, truffle, graphite, and smoke.
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:
Deep, vivid ruby-red. Intensely perfumed, mineral-tinged scents of medicinal cherry, redcurrant and cassis are complemented by suggestions of star anise, white pepper and pungent flowers. It offers densely packed bitter cherry, red berry liqueur, lavender and licorice flavors that open up very slowly with air. Extremely primary but highly promising, with a long, spice- and mineral-tinged finish shaped by youthfully firming tannins. Made with 100% whole clusters; raised in barriques, one-third of them new.
-Vinous 95-97 Points
Showing 259 to 264 of 1852 (309 Pages)
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Belle Glos Eulenoch Pinot Noir is made from 100 percent Pinot Noir.
Ruby red with aromas of ripe cherry and juicy blackberry with hints of cocoa. Rich and opulent offering flavors of bakers chocolate, blackberry, and sweet pipe tobacco. Well rounded with supple, refined tannins and a mouthwatering, long finish.
Review:
Brimming with boysenberry, lavender, and black tea, this expressive, well-structured Pinot Noir made with freerun juice aged in (60% new French oak for nine months is equal parts juicy, dense, energetic, and glossy. Sweet tobacco, vanilla wafer, and pomegranate align with supple tannins. Delicious.
-Tasting Panel 96 Points
Luis Canas Rioja Reserva is made from 100 percent 95% Tempranillo and 5% Graciano
A classic style Rioja Reserva from one of the regions most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.
Tasting notes
Rich color. Very pleasant on the nose, subtle and elegant, complex, with aromas of fine wood, ripe fruit, coffee. Thick, unctuous and round on the palate with solid structure and juicy tannins. The second nose shows spiced nuances and black ripe fruit aromas.
Winemaking and aging
Upon entering the bodega, bunches undergo a manual selection and then individual grapes are sorted based on their weight. Following this double selection process, they are de-stemmed and crushed before undergoing fermentation and then aceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex and tannic wines, suitable for prolonged aging.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for 18 months in French (70%) and American (30%) oak barrels, then aged minimum 18 months in bottle before release.
Total acidity: 5 g./l. Volatile acidity: 0,6 g./l. PH: 3,59 Free SO2: 25 mg./l. Residual sugar: 1,9 g./l.
Excellent with red or white meats, all types of game, roasts, oily fish, rice with meat and cheese. Within Rioja cuisine it is perfection accompanying peppers stuffed with cod, artichokes with ham, migas pastoriles and trotters
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