Products meeting the search criteria

Corne Loup Cotes du Rhone Blanc is made from 50% Grenache Blanc, 20% Clairette, 15% Roussanne and 15% Viognier.

The wine has a pale straw color with brilliant reflection. In the nose, it displays great aromatics, mainly citrus fruit. The palate is well balanced, with a lot of finesse and persistence.

Delicious when paired with seafood (seashell and fish). It is also great by itself as an aperitif.

Filippino Elio Barbaresco San Cristoforo Riserva

Made from 100% manual harvest Nebbiolo, the wine comes from the hillsides of San Cristoforo hill in Neive enjoying a south-southwest exposure. The fruity bouquet offers subtle notes of violet and raspberries, combining with spicy hints of cinnamon, cocoa and leather. Full, enchanting and elegant taste, intense with a good body.

The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 20 to 25 days. After racking, the new wine is put into 25 e 30 H Slavonian oak casks for long months. Next, it is bottled and left to age for at least an additional 24 months. 

GRAPE

Grand Veneur Cotes Du Rhone Les Champauvins Blanc is made 100% Viognier.  Located in the area known as "Les Champauvins", close to Domaine Grand Veneur. The soils are clay-sand and limestone. They enable the white grape varieties to ripen slowly, thus preserving their excellent aromatic finesse.

A great Viognier, conceived and produced with finesse and freshness in mind. Bright, limpid pale yellow color. Intense, delicate nose of floral and white-fleshed fruit aromas. Fresh, mineral and airy on the palate. White peach and pear aromas are the most expressive. The fruity characters are long-lasting, evolving into notes of apricot after a few hours' aeration.

Hickinbotham Brooks Road Shiraz is made from 100 percent Shiraz. 

After the hand-picked Shiraz clusters were delivered from high country (210-230 meters) by Viticulturer Michael Lane, the winemaker destemmed and sorted the whole berries into open fermenters. The cold soak was four days, the skins plunged three times daily, and the minimum time on skins was eighteen days. The wine was then basket pressed; its free run and pressings kept separate. To minimize filtration at bottling, three rack-and-returns were conducted over fifteen months as the wine seasoned in a mixture of Burgundy-coopered barrels.

This Shiraz shows the characters this vineyard has displayed since the start, but perhaps in a more elegant, harmonious and balanced form. Its consistency is comforting and reassuring, buttressed by blue and black fruit notes throughout. It is readily enjoyable but has all the structure, acid and tannin to offer decades of rewards from cellaring.

Review:

A rich, succulent mix of dark chocolate, spiced plum, wild blackberry and black licorice notes. Showcases both power and elegance, with chai, cigar box, violets and dried sage notes, velvety and generous, on the long, generous finish. Drink now through 2035. 1,900 cases made, 370 cases imported

-Wine Spectator 95 Points

Hickinbotham Peake Cabernet Shiraz is made from 60 percent Cabernet and 40 percent Shiraz. 

Named after the late Mr. Edward John Peake who established the first vineyard and orchard at Clarendon circa 1850. Blending Cabernet Sauvignon and Shiraz is a famous part of Australian winemaking history and whilst the individual components of this wine are mighty, the sum of The Peake’s parts is magnificent. The Cabernet shines aromatically with notes of blackberry pie and dark chocolate, while the Shiraz fills the mid-palate with black plum and toasty oak. Fine tannins and balanced acidity contribute to an incredibly long finish. The Peake continues to honor the legacy of this iconic Australian blend.

Review:

Hickinbotham's 2017 The Peake Cabernet Shiraz is a 60-40 blend of the varieties, aged in a healthy proportion of new French oak. As a barrel selection, it stands above the other wines in the lineup, being more complex and complete than either the Brooks Road Shiraz or the Trueman Cabernet. Cassis leads the way, rounded out by ripe cherries and joined by shadings of cedar and vanilla. It's full-bodied and concentrated in the mouth, rich, supple and almost creamy in texture and boasts a long, silky finish. While nearly drinkable already, it should easily age for a decade or more.

-Wine Advocate 96 Points

John's Bay is a custom wine made for Kysela Pere et Fils. 

Kynsi Chardonnay Bien Nacido Vineyard is made from 100 percent Chardonnay.

A complex nose of white nectarine, marzipan, citrus peel and pineapple upside down cake with a full palate, offering nuanced flavors of Asian pear, lemon curd and Calimyrna fig. 

The Bien Nacido Vineyard is located in the Santa Maria Valley on the South Central Coast of California, just east of Santa Maria. The topography of the valley features transverse ranges with an east/west orientation, opening up to the Pacific Ocean. The climate is strongly influenced by the ocean providing ideal temperate growing conditions for Chardonnay. Early spring warming, mild summer temperatures and late arriving cold fall temperatures provide a long growing season for the development of rich color along with concentrated and complex flavors.

La Despensa Boutique Cinsault is made from 100% Cinsault.

A genuinely unique wine - they are the only producers of Cinsault in Colchagua! From a new vineyard planted in 2017, the team at La Despensa thinks they’ve hit the jackpot with this variety in this valley. Much more structure, color and intensity than the typical Chilean Cinsaults from further south, this is an easy drinking but serious version of this wonderfully fruity variety!

Review:

"Apparently the first and only Cinsault from Colchagua, the 2021 Boutique Cinsault was produced with vines planted in 2017 and worked organically (but is not certified), and it's much darker and more structured than the examples from the south. It fermented in concrete with selected yeasts and went through malolactic in stainless steel and then 60% of the volume matured in used barriques for six months. It has 13.5% alcohol and kept good freshness, and it's varietal, balanced and easy to drink but not banal. 1,200 bottles were filled in March 2022. - Luis Gutiérrez"

- Robert Parker's Wine Advocate (April 2023), 91 pts

La Despensa Boutique Colchagua Grenache is made from 100 percent Grenache.

Clean and fresh, like all our wines, with varietal typical notes of fresh summer fruit but with slightly grippy tannins that will enable the wine to age. Translucent in color, typical of newer vine Grenache.

Very versatile and pairs well with almost any type of food. Would go great with pulled pork and rich tomato based pasta sauces

La Despensa Boutique Field Blend is made from 45% Grenache, 35% Syrah, 15% Mourvedre and 5% Roussanne.

This is La Despensa's flagship Rhône-blend, produced from grapes from their own, organic vineyard in Colchagua. Their passion is to produce very high-quality grapes - it’s the vineyard work that they love the most. So this blend is always a little different year after year, as they make whatever the vineyard gives them. In 2020 they incorporated a little Roussanne to the blend, which adds some mouthfeel and a tiny background note of tropical fruit, to accompany the fresh fruit and structure that the other varieties bring out.

Review:

"A very vivid and bright nose with lots of red fruit and flowers. Some sweet currants, raspberries and pomegranate in the forefront followed by a nice touch of bay leaf, graphite and flowers. Juicy and bright on the palate with a medium body and firm and fresh tannins. Very drinkable. 45% grenache, 35% syrah, 15% mourvedre and 5% roussanne. Co-fermented. Enjoy now."

- James Suckling (February 2023), 92 pts

La Despensa Boutique Field Blend is made from 45% Grenache, 35% Syrah, 15% Mourvedre and 5% Roussanne.

This is La Despensa's flagship Rhône-blend, produced from grapes from their own, organic vineyard in Colchagua. Their passion is to produce very high-quality grapes - it’s the vineyard work that they love the most. So this blend is always a little different year after year, as they make whatever the vineyard gives them. In 2020 they incorporated a little Roussanne to the blend, which adds some mouthfeel and a tiny background note of tropical fruit, to accompany the fresh fruit and structure that the other varieties bring out.

La Despensa Boutique Pool Blend 75% Cinsault, 15% Pais, 5% Marsanne and 5% Roussanne.

A genuinely unique wine - La Despensa is the only producer of Cinsault in Colchagua and Pais from this valley is also extremely rare! The Cinsault and the 2 whites come from a new vineyard planted in 2017 and the Pais from a 150 year old, dry-farmed vineyard in Pumanque about 20 minutes from the winery that they run themselves organically. The Cinsault and Pais give notes of raspberry and strawberry and the white Roussanne and Marsanne a little mouthfeel and a hint of tropical fruit.

Organically grown grapes (not certified) from our own vineyard in Santa Ana, and Pumanque in the Colchagua Valley. Irrigated as sparingly as possible via drip irrigation (dry-farming for the 150 year old Pais). Hand harvested and sorted personally by me in the vineyard (I personally check every single bunch), then destemmed with the crusher removed from the destemmer. Grapes are fermented in open top bins and concrete tank and blended immediately after pressing. MLF occurs with the wine already blended. Wines are racked in November and again in January before being bottled after about 10 months ageing in 50% neutral oak barrels and 50% Flextank.

Versatile, goes well with beef, chicken, pasta, great for Summer BBQs

Review:

"The red blend 2021 Wines Pool Blend was produced with an unusual blend, especially for a wine from Colchagua, of 75% Cinsault, 15% País and 5% each Marsanne and Roussanne. It has kept a moderate 13.5% alcohol and retained good freshness (pH 3.44) after maturing exclusively in Flextank and being bottled unoaked. This is fruit-driven and straightforward, with a medium-bodied palate and fine tannins. 2,400 bottles produced. It was bottled in March 2022. - Luis Gutiérrez"

- Robert Parker's Wine Advocate (April 2023), 90 pts

La Grande Cuvee du Chateau Vermont Blanc is made from 70% Sauvignon Blanc and 20% Semillon and 10% Sauvignon Gris.

Traditional blend of "Grand Vin Blanc de Bordeaux", a beautiful wine vinified and matured in barrels. Fine wine, elegant and well-balanced; dominated by Sauvignon (fruitiness), with vanilla notes coming from the oak aging. This wine has beautiful structure and very long-lasting aromas and flavors, providing great aging potential.

Review:

Some passion fruit, green apple and green mango on the nose, following through to a pure but creamy palate with chalky acidity and elegant citrus and stone-fruit flavors. Drink now."

Brilliant golden yellow robe. The Bourgogne Chardonnay from Remy Lefevre is a marvel of density and aromatic expression. Very expressive on the nose, hints of stone and yellow fruits such as peach, pineapple. The opulence of the mouthfeel is nicely balanced between minerality and very delicate oaky notes. Slightly saline finish marked by a magnificent tension and freshness leaving an great memory and pleasure !

No RS
Total acidity: 3.30 g/L

No irrigation. Machine harvested. Grapes destemmed 100%.
- Vinification in vats
- Malolactic fermentation done
- Fine lees stirred during vinification
- 10% of the wine was aged in French Oak barrels
- 2 rackings carried out: one at the end of fermentation and one before bottling
- Wine filtered through a tangential filter

Remy Lefevre Bourgogne Chardonnay goes well with caesar salads, seafood and soft cheeses such as goat cheese. 

Lexicon Sauvignon Blanc is made from 100% Sauvignon Blanc

Lexicon varietal wines are carefully selected by Fran Kysela to show the essence of each variety, along with its terroir of origin, both of which are essential elements of a good wine.

Sauvignon Blanc, historically known for the great white wines of Bordeaux and Sancerre, is gaining popularity in New Zealand. Lexicon Sauvignon Blanc was produced from grapes grown in the renowned Marlborough region, on the northern end of the island. Marlborough is recognized for growing outstanding Sauvignon Blanc with mouthwatering fresh acidity, balanced by intense tropical fruit notes.

This new California white wine blend is infused with Butterfly Pea Flower, giving it its bold color.
6% alcohol!
Bright acidity cuts through a light sweetness reminiscent of a mixed berry pie. Subtle notes of juicy boysenberry and blackberry balance with an acidity that leaves you wanting to take another sip.

The first California white wine infused with Butterfly Pea Flower!

Lodovico Barolo di Barolo  is made from 100% Nebbiolo.

Lodovico Langhe Nebbiolo is made from 100% Nebbiolo. 

Bright ruby-red which softens on ageing; delicate, fruity nose of raspberries and violets that becomes ethereal over time; dry, balanced flavor, with good body that softens after ageing and lingers on the finish.

Vine: Nebbiolo

Vineyards: North-est facing with Guyot pruning (7-9 buds / vine).
N° Vines / hectare: 4,000
Yield / hectare: 70-80 q / Ha
Plant year: 2007

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Morande Black Series Chardonnay is made from 100 percent Chardonnay. 

Malleco represents the exploration of one of the most extreme valleys in Chile for wine production. A new wine frontier, an ideal terroir to produce high-end Chardonnay in Chile, with a different style from other outstanding origins such as Limarí –which offers wines with marked minerality– or Aconcagua Costa –which delivers sharp acidity and great power. The Traiguen area in the Malleco valley produces wines of great tension and fruity austerity, as well as complexity, balance and finesse. A very typical style of Chardonnay marked by elegance, verticality on the palate and subtlety on the nose and mouth.

The wine offers a bright pale yellow color, intense and elegant aromas of citrus fruits and green apples as well as hints of nuts, such as hazelnuts and roasted chestnuts. A tense and fresh acidity on the palate, and a vertical structure in the mouth. Very fine and complex, its long persistence highlights the austere character of its fruit and a delicate minerality.

Shellfish and fish of intense flavor, such as smoked salmon, swordfish, giant perch, and white meats, poultry.

Review:

"Fresh and pure on the nose with green fruits and lots of star fruit, a hint of flint and a slight creamy edge. Subtle and bright with a tense mid-palate that creates a creamy but fresh mouthfeel. Medium- to full-bodied and long. Drink now."

- James Suckling (February 2023), 94 pts

Morande Gran Reserva Sauvignon Blanc is made from 100 percent Sauvignon Blanc

The grapes for this wine come from Morande's estate located in Casablanca, a few miles from the Pacific Ocean. This valley is well-known for its cool climate that allows to obtain small clusters and grapes that develop colors, aromas, and flavors that are characteristic of a slow ripening process. Of limited production, the vineyard is trellised to the vertical shoot position and grows on clayey, granitic soils of low fertility that give life to remarkable wines.

Bright straw-yellow color, delicate aromas with fresh herbs, honey and orange-blossom, combined with white fruit and citrus fruit. The palate shows complex flavors, with edgy, mineral freshness and outstanding citrusy notes of grapefruit, herbs and white peaches. It is persistent, elegant and with a structure that makes for good aging potential.

The grapes were picked by hand in 10-kilo boxes. A large percentage was whole-bunch pressed and the rest underwent a cold maceration for eight hours in the press. The must fermented mainly in French oak foudres, but a part also in cement eggs. The wine was kept in both its containers during six months before bottling.

Pair with white meat, fish and seafood, fresh cheese.