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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

 Review:

Elegant and driven, pairing muscularity with drive and nuance. Fresh pink citrus, pomegranate and cranberry dominate the palate, with energy and detail. The tannins are at once savoury and zesty and the wine lingers forever with detailed notes of oregano, thyme, tarragon and curry leaf.

-Decanter 95 Points

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.

Maipe Malbec Reserve is made from 100 percent Malbec.

Maipe was the Lord of the Winds for the ancient Andean Indians. He is still called upon to clear the skies after heavy rain, or to temper the summer heat.

The nose reveals dried plum and dark fruits, exotic spices, with hints of violet and chocolate. Round and fleshy, with enticing crushed plum and boysenberry fruit enlivened by a liquorice snap note. Fresh acidity lies buried on the medium-weight, juicy finish.

The grapes are carefully chosen and fermented in small lots to preserve the vineyard identity. Alcoholic fermentation for 12 days with indigenous and selected yeasts, at temperatures of 26 and 30°C, combining, remontage, pigage and delestage in order to obtain the best quality of tannins and structure.

Manoir du Carra Beaujolais Cru Fleurie Vers le Mont is made from 100 percent Gamay. 

Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir. Ample in the mouth with plenty of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant. Even better after a few years of cellaring.

Of the top ten Cru sites of Beaujolais, Fleurie is one of the top three.  The wines show finesse, fullness, and flavor.  Fleurie does age well for 3-5 years from vintage. The area was named for a Romain General named Floricum, not for the word flower in French.  The size of this AOC is 875 hectares of grapes (2,161 acres) and about 180 examples of this Cru are available on the market.   This Cru is known as the “Queen of Beaujolais” and the earth is slightly unusual for having blue color, due to magnesium in the soil. 

Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir.
It is ample in the mouth and has a lot of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant.
Even better after a few years of cellaring.

Excellent with red and game meats, and cheeses.

Mascot is a small-production label founded by Will Harlan in Napa Valley. The wines under this label are made from the younger vines of Harlan Estate, BOND, and Promontory, but The Mascot bottles share an exclusive preview at the development of their estates. Founded as an initial experiment to see what the young vines were capable of producing, the wines were initially only shared with close friends and family. By 2008, Will officially released the first vintage to the public since production had increased significantly. They create just one wine made from Cabernet Sauvignon, and the bottle is aged for five years before release. Assembled into a single, youthful expression, this wine shares a glimpse into the evolution and pedigree of its parent estates.

Tasting Notes:

A mild winter with scant rainfall introduced the 2020 growing season. Conditions remained pleasantly even-keeled throughout the spring, except for some light precipitation in March. It is worth noting that decades of research and steady viticultural progress have enabled our vines to begin achieving tannin and textural ripeness earlier in the season, and this fact—along with the drought conditions experienced in preceding years—led to one of the earliest picking windows in our history. This development proved crucial to the 2020 vintage, when we were fortunate to have fully completed our harvest before the Glass Fire began in late September. A vibrant purity manifests within this vintage’s generosity, which advances without excess of weight or volume. Aromas of gentle red fruit give way, eventually, to a savory darkness and finely wrought core. An effortless, structural tension transforms into a silky softness on the palate that envelopes The Mascot’s inner depth and dimension. The 2020 vintage resonates rather than roars: its intricate threads of tannin, acidity, and nuance interweave to form a complete expression that shimmers with sensory detail.

Mason Cellars Pelissa Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

The 2020 Mason Oakville Cabernet Sauvignon is quintessentially Oakville from nose to finish. Attractive fresh blackberry, red current and chocolate with a hint of sweet oak boast out of the glass. This wine showcases graphite, velvety tannins and concentrated, beautifully balanced flavors with a bit of spice and white pepper. These bold flavors typical of Oakville Cabernet are rounded out with velvety tannins, a weighty mid-palate and a long, juicy finish.

Vineyard Notes:

Review:

 “This firmly structured, well-balanced wine has the feel of a classic Bordeaux blend. Just-ripe red and black fruits blend with subtle toast, cedar and mint on a moderately tannic, slightly tangy texture. The wine is tasty enough to decant and drink soon with grilled lamb chops or roast chicken. Best from 2026–2036.” – Jim Gordon 

-Wine Enthusiast 94 Points