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Sourced from a vineyard at 505 metres above sea level in San Vicente de la Sonsierra, the wine takes its name from the site it is located on. The soils are primarily composed of depleted limestone in the subsoil and pebbles on the topsoil. These types of soils offer long-ageing capacity, freshness, volume and structured wines.

Fresh, structured and complex, this wine is very aromatic, with intense aromas of wild black fruits, accompanied by deep balsamic aromas and licorice. A silky texture and mineral notes, it is round, powerful and polished on the palate with flavors of black fruits, prunes, balsamic and spice. A long and persistent finish.

Meat and game, either grilled, baked or stewed, pastes, creams and soups, all kind of meat recipes, roast lamb.

Review:

"Dark plums, wild berries, dried herbs and warm earth with sweet spices and discreet vanilla creaminess interwoven to the nose. A medium-to full-bodied tempranillo with chalky, calculated tannins and vivid acidity. Lively, with a bright core of fruit on the center-palate and a flavorful, spicy finish. Naturally concentrated, but extremely drinkable, too. Long and bright. Drink or hold."

- James Suckling (September 9th 2022), 95 pts

Quails Gate Pinot Noir Okanagan Valley is made from 100 percent Pinot Noir. 

As pioneers of Pinot Noir in the Okanagan Valley, the winemaking team continues to raise the bar with this annual release. Sourced from several premium vineyards and a variety of clones, the 2020 vintage saw warm summer temperatures contributing to exceptional ripe, opulent flavours and smooth tannins resulting in an exceptional Pinot Noir.

Tasting notes: 

Aromas of cherry, cocoa, raspberry, wild strawberry, lavender, dried cranberry with savory notes of sage leaf and earthy, blackberry, leather tones. A medium bodied silk feel on the palate with balanced flavors of juicy red fruit. Best enjoyed in Burgundy stemware to enhance aromatics.

An ideal match for late-season mushroom or squash risotto, seared game meats or roasted pork with wild rice and root vegetables.

Renato Ratti Rocche dell'Annunziata Barolo is made from 100 percent Nebbiolo.  Grapes handpicked in the month of October, de-stemmed and pressed. The alcoholic fermentation takes place in temperature-controlled stainless steel containers. Contact with the skins lasts approximately three to four weeks and includes fermentation and subsequent post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.

The Rocche dell'Annunziata vineyard is historically known as one of the most important in the Barolo zone. In his Barolo Chart, Renato Ratti had already underscored this by entering it in the 1st Category class. Situated at about 300 meters above sea level and with a south-east exposure, it extends over approximately 1 hectare. Rich with typical blue marl interspersed between veins of sand, the earth confers an extraordinary elegance and depth, combined with fine and persistent scents of roses and licorice. A prestigious subzone engenders a Barolo that holds within it suggestions of a radiant future. Warm, persistent, rich: in a word, sumptuous.

The label bears the coat of arms of the local noble family, with a black hawk against a gilt backdrop. The Latin inscription “Probasti me et cogniusti me” means “You tried me, you knew me.”
The Bottle: The Albeisa – named after the city of Alba – is the iconic bottle created by Renato Ratti in 1973, desired as a way of identifying the uniqueness of a territory and its wines.

A garnet red. Delicate and persistent fragrance with trace scents of licorice, rose and violet. Full-flavored, warm, with extremely elegant tannins offering long persistence. A great wine for important dishes, red meats roasted on a spit or grilled, game, dishes of gourmet white and red meats and ripe cheeses.

Review:

Lots of dried flowers here give a perfumed nature to it with berries and citrus. Hibiscus water, too. Full-bodied and chewy with lots of tannins and vivid acidity. Subtle plum and strawberry character. Muscular and formed..

-James Suckling 97 Points

Rileys Rows Rose of Syrah is made from 100 percent Syrah.

When I think about my rosé one word comes to mind: intentional. Made from 100% syrah and pressed off skins in the Provencal style this wine is not just an afterthought. Typically picked in mid-October from a cool climate site the fruit comes in with both chemical and flavor ripeness. The result is a low alcohol, fresh wine with a complete flavor profile

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.

Robert Mondavi Winery Napa Red Blend is made from 74% Cabernet Sauvignon, 13% Cabernet Franc, 9% Merlot, 4% Petit Verdot.

Robert Mondavi’s vision was to elevate Napa to the world stage. In celebration of his achievement, our Napa Tier wines are sourced from distinctive vineyards throughout the Napa Valley and truly emulate a classic Napa Valley style.

Nearly half of this year’s blend is sourced from the deep, well-drained soils of Oakville, which provides gorgeously dark, supple wines with fine tannins. Stags Leap District, Oak Knoll, Yountville, and Rutherford also find their place in the bottle, with the varying mesoclimates and soils of these vineyards integrating seamlessly into a 100% Napa Valley blend.

Review:

"Dominated by 80% Cabernet Sauvignon with smaller percentages of the other Bordeaux red grapes, this wine speaks of heritage and prestige. Broad, silky, and powerful, the graceful liquid is enhanced by dark chocolate, white pepper, black plum, violets, and sweet earth."

-Meridith May, Tasting Panel, January/February 2023  93 Pts. Tasting Panel