Products meeting the search criteria

La Rioja Alta Gran Reserva 904 is made from 90% Tempranillo, 10% Graciano

The 2015 Gran Reserva 904 Tinto offers great aromatic complexity, with notes of wild strawberry, red cherry, plum, blackberry and cranberry combined with aromas of tobacco, brioche, ground coffee, caramel, cedar and cinnamon blossom. The alcohol and acidity are elegantly balanced on the palate and its polished, gentle tannins and freshness provide a smooth and refined mouthfeel. Fine, delicate and very long aftertaste, that will continue to be rounded with time in the bottle, making this new Gran Reserva 904 a wine with great cellaring potential.

Especially recommended with all kinds of meat and stews, seasoned fish and desserts with chocolate or red fruit toppings. Perfect as an after-dinner drink.

Review:

A perfumed nose of plums, mulberries, mushrooms, caramel, sweet tobacco and sweet spices. Full-bodied with velvety, fine tannins and lively acidity. Balanced and supple with a creamy texture. Delicate and precise with a long, polished finish.

- James Suckling 97 Points

La Spinona Sori Gepin Barolo is made from 100 percent Nebbiolo.

Color: Brilliant deep ruby red with garnet reflections.
Bouquet: Rich fruity bouquet with hints of violets , spice and mature berries.
Taste: Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A Huge wine of elegant proportions that become velvety and graceful with aging.

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. The first vintage was the 1996.

The Spinona is a special breed of Piedmontese hunting Dog, which the Berutti’s raise. As the legend goes, this particular dog, Baica, received her place of honor on the label for an act of great heroism. She saved the Berutti’s only son from drowning in the irrigation lake when he was a baby. The son then became a veterinarian to save the dogs and later obtained a degree in agronomy to take care of the vineyards.

Brilliant deep ruby red with garnet reflections. Rich fruity bouquet with hints of violets, spice and mature berries. Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A huge wine of elegant proportions that becomes velvety and graceful with aging.

Review:

-James Suckling 93 Points

Vinhão (also known as Souzao or Sousao) is a Portuguese wine grape used in the production of port wine. While originating in the Minho regions, it is used primarily in Australia, California and South Africa. In Portugal, it is also an authorized planting in the Douro, and Dão-Lafões area (Vinho do Dão). The grape is known for the very deep color it produces in a wine as well as its coarse and raisiny taste.

Lismore Chardonnay Reserve made from 100 percent Chardonnay.

A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

Wine Made in the Soil

The vineyards are planted in decomposed shale over clay at 300 meters in the foothills of the Sonderend Mountain Range. A low mean February temperature lends to an extended ripening period that can put harvest 3-4 weeks later than traditional wine growing regions in South Africa. The intense citrus notes and the lingering finish are consistent trademarks of Lismore's specific terroir. The restrained minerality of the Chardonnay is a clear indication of the cool climate in which it is grown.

Wine of Origin "Greyton" has been designated by SAWIS recognizing the special terroir of this region.

Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.

Review:

100% Chardonnay matured in Burgundian oak (33% new) for 11 months. This Reserve Chardonnay shows intense citrus, stone fruit, jasmine and walnut layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

-Karen McNeil 95 points

"The 2021 Chardonnay Estate Reserve is 100% from Greyton matured for 11 months in 500-litre barrels, 40% new. It has a wonderful bouquet with honeydew melon, apricot blossom and light crushed stone scents that percolate through with time. The palate is very well balanced with tropical hints of passion fruit and guava, but the acidity keeps everything on a tight course, very minerally on the finish. Top class.- Neal Martin"

- Antonio Galloni's Vinous (September 2022), 94 pts

Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.

40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.

Lismore Estate Syrah is made from 100 percent Syrah.

A careful selection of the best of the vintage that exemplifies the extraordinary terroir of Lismore.

An exotic experience which shifts your mind to another place. Cassis, brambles and succulent cherry. White pepper, classic garrigue and the strong floral perfume of crushed violets. Light and elegant, but structured with a fresh acidity. To experience the best this wine has to offer, decanting is suggested.

The grapes were fermented 40% whole bunch in a 5000 litre wooden fermenter with gentle pigeage throughout. The process allowed for a long extraction period which lends to the fruit expression of this wine. The wine was left for a 30 day extended maceration on the skins and then pressed in a traditional baskets press. Matured in 500 litre barrels for 10 months (35% new). Time in the bottle will allow integration, the deepening of layers and full expression of the fruit.

Review:

Bursting with purple flowers and savory, spicy notes, the 2022 Estate Reserve Syrah was made with 50% whole-cluster fruit, offering a crunchy, red-fruited nose that pops with delightful tertiary expressions of turned earth and pencil lead. Light to medium-bodied and with 12% alcohol, the wine compresses slightly to show an earthy, graphite edge on the palate while slightly stemmy notes sway with fine-grained tannins across the mid-palate. Flavors of potpourri with spiced cherry skin somersault with red and purple flower essences before finishing with hints of pink peppercorn over the elegant and elongated finish. Just under 5,000 bottles were produced after the wine spent 11 months in 25% new oak barrels.

-Wine Advocate 96 Points

Lismore Estate Reserve Viognier is made from 100 percent Viognier. 

This a Greyton WO.

Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.

Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.

Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.

 Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:

- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.

Review:

"Reviewed in my 2019 and 2020 reports, but still on the market, this comes from a 0.3-hectare block that was planted 17 years ago and survived the fire last year. Rich, complex and concentrated, it has pear and apricot fruit, a hint of nectarine and a patina of vanilla and cinnamon spice. Has tightened up over the last year. 2020-23"
- Tim Atkin (South Africa 2020 Special Report), 95 pts

Lodovico Barolo Sarmassa is made from 100% Nebbiolo.

Very deep ruby-red; still rather fresh nose, with hints of red berries steeped in delicate vanilla; dry, full taste, packed with body and structure combined with polyphenolic compounds that cater for lengthy ageing.

Grape-variety: Nebbiolo sub-varieties Lampia and Michet

Location: Sarmassa vineyard in the village of Barolo. The Sarmassa vineyard is facing south; grandfather Lodovico has always called it Africa, due to the very high summer temperatures.
Pruning: Guyot (6-8 buds)
Sun exposure: south
Vines/hectare: average 5000
Yield in grapes: 5-5.5 t/hectares
Year of planting: 1970/1980
Size of the vineyard: 0.5 hectare (1.23 acres) in the family since 1968 out of 33 hectares (81.5 acres) total for Sarmassa. 
Altitude: 250-260 metres

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.

Long Shadows Feather Cabernet Sauvignon is made from 100 percent Washington State Cabernet. 

Acclaimed Napa Valley vintner Randy Dunn has a reputation for producing world-class Cabernet Sauvignon. He brings more than four decades of winemaking experience to the Columbia Valley to produce Feather, his only wine made outside of California.

Tasting Notes: Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.

Winemaking: Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well).

Alcohol: 14.4%
pH: 3.86
TA: 0.58 grams / 100ml

 Review:

All Cabernet Sauvignon and a blend put together by Randy Dunn, the 2021 Cabernet Sauvignon Feather is inky purple-hued and offers a brilliant nose of cassis, new leather, graphite, and truffly earth. This rich, spicy, full-bodied Cabernet Sauvignon has terrific purity, a deep, layered mid-palate, and a broad, layered, expansive mouthfeel that keeps you coming back to the glass. Drink this remarkable Washington State Cabernet Sauvignon over the coming two decades.

-Jeb Dunnuck 97 Points

Luis Canas Reserva Seleccion de la Familia Rioja is made from 85% Tempranillo and 15% Cabernet Sauvignon

Aged for 20 months in new oak barrels - 50% French 50% American.

45 years old vines
Alcohol: 14,5º
Total acidity: 5,73 g./l.
Volatile acidity: 0,73 g./l.
PH: 3,53
Free SO2: 28 mg./l.
Reducing sugars: 1,3 g./l.

The “family reserve” from one of Rioja Alavesa’s most enduring family-run wineries. Wines destined to be the Reserva de la Familia label are made from a selection of grapes from old vines, those which combine a series of characteristics such as good orientation and exposure to the sun, and a poor soil which ensures low yields.

This wine is one of very few Rioja wines to blend Cabernet Sauvignon with Tempranillo. Bodegas Luis Cañas was granted permission by the D.O.Ca. to plant this variety as an experiment in the early 1980s.

Tasting notes
A brilliant garnet color with cherry hints on the edges.
The nose offers a complex variety of aromas that combine to bring an intense and sophisticated wine. Initially we can find very ripe berry fruits, smoky notes, raisins and liquor. After a certain amount of aeration, the cinnamon and jam notes appear and, with a little more time, the roasted and spiced aromas are noticed more clearly.

The palate is full, with a good presence of tannins, although these are offset by the glycerine like character, resulting in a fleshy sensation. Long lasting and lingering finish.

Winemaking and aging:
The grapes were cold macerated for 72 hours upon arrival at the winery. They underwent fermentation at 26º C in sealed cement tanks under constant thermal control, with the must pumped over daily. With the paste devatted by gravity, spontaneous malolactic fermentation took place after 45 days.
The wine was aged for 20 months in 50% medium toasted American and 50% French oak barrels. The barrel ageing not only adds tannins from the wood, but stabilizes the wine naturally. After the final racking, it was clarified in tanks with a small amount of natural egg white, decanted after 30 days and bottled directly without any type of filtration. Because this wine’s evolutionary cycle is quite slow, only corks of the highest quality available were used to ensure that it could be prolonged for several years. 

Review:

Including 15% Cabernet Sauvignon, the Tempranillo-dominated 2019 Rioja Reserva Selección de la Familia is a crème de la crème selection that was aged 20 months in oak. Its deep purple hue is followed by a sensational nose of ripe black and blue fruits, cedarwood, graphite, smoked tobacco, and chocolate. This carries to a full-bodied Rioja with a powerful, layered mouthfeel, ripe yet building tannins, and serious length on the finish.

-Jeb Dunnuck 95 Points

Luis Canas Rioja Crianza is made from 95% Tempranillo and 5% Garnacha

A classic style Rioja 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
Made from 95% Tempranillo, 5% Garnacha of 30 years of age, the wine shows a ruby red color, a clean nose with nuances of balsamic, plum and cedar. The palate is smooth and velvety, complex and structured, with fruit, spice flavors with toasted oak. A pleasant finish with red fruits and hints of eucalyptus.

The harvest
This year in Rioja Alavesa the weather has been especially cold, the summer short and dry, and there has been plenty of rain in early September. This has produced wines with great aromatic notes, particularly those coming from high altitude areas, very fragrant and with great structure.

Winemaking and aging
Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration.

It is ideal to pair with meats; red meat, poultry, small game, oily fish, semi-cured cheeses, spicy dishes and hot dishes such as beans or potatoes Rioja style.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled for at least another 12 months.

Review:

"Juicy Bing cherries, peppery herbs, leather, and cedarwood notes all emerge from the 2021 Rioja Crianza, a medium-bodied, concentrated, round, layered red that has supple tannins, beautiful fruit, and a great finish. This classic Rioja has tons to love."

- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 91 pts

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 Chardonnay 2013 is made from 85% Chardonnay, 15% Viognier.
Manual harvest.
5 hour maceration on skins in temperature controlled steel vats; fermentation with selected yeasts at 14°-16°C; 30% malolactic fermentation.
30% was aged in French oak barrels.

Brilliant yellow golden color with green hints.
The wine is crisp and filled with white peach, pear, green apples flavors, toasty vanilla.  Elegant and luscious wine, well balanced. Crisp and long finish.
Pairs well with creamy soups, pork, veal, vegetables.

Maipe Malbec is made from 100 percent Malbec.

This Malbec has a deep purple color with violet tints, complex plum, fig, strawberry, spices and floral aromas; rounded and velvety tannins, excellent length with a distinguished character.

Excellent when paired with game, roasted red meats, pasta or pizza.

Maranones 30.000 Maravedies Vinos de Madrid Sierra Gredos is made from 90% Garnacha and 10% local grape varietals called Morenillo (Morate).

“The first of our red wines would be 30,000 maravedíes, which is our Comarca wine, a regional wine, village wine.

30,000 maravedíes is the coming together of all soils, orientations, dominantly Garnacha at 90 percent with a remaining 10 percent of local grapes. 

The name also reflects the union between history, the winery, the structure and the place. Álvaro de Luna paid 30,000 maravedíes to buy the whole region from the monks who fostered the cultivation of the vine. It is a historical name. It refers to what was paid for the Valley and pays homage to the Valley. It also evokes what the monks had developed. This history is part of our heritage and we continue it.

This village wine wants to tell you the whole history of the Valley. At the end it delivers a structure tending towards the mineral, the floral, length, fruitiness and ease of drinking.”

30-70 year-old vines produce a vibrant, fresh wine that boasts juicy red berry, wild herb, flower and balsamic flavors with hints of sweet spice. Smooth tannins provide finesse and longevity.

The inviting nose offers up scents of Santa Rosa red plums, cassis, dried sweet figs and pomegranate backed by sandalwood and hints of tea rose. Bright and exciting on the palate, the entry begins with firm tannins and complex layers of red raspberries, bergamot tea, dried herbs and rose petal notes. Refreshing acidity carries the wine throughout the finish.

To match with the juicy acidity and bright nature of this wine, we offer up a vegan recipe for Spicy Quinoa with Asparagus and Shiitake Mushrooms. The shiitakes are a classic pairing with Pinot Noir, but when combined with the spicy ginger, garlic and crushed red pepper, all melds beautifully into a dish that pairs seamlessly with the 2020 Sonoma Coast Pinot Noir. 

Review:

Aromas of spiced cherry, plum and fresh mint. Medium-to full-bodied with silky tannins. An interesting, well-balanced mix of fresh red and black fruit and savory spice. Good concentration. Drink or hold.

-James Suckling 93 Points

The 2020 Pinot Noir Sonoma Coast is ripe with raspberry candy, crushed rose petal, and turned earth. The tannins in the 2020 are a touch more present and emerge on the finish, and it also has more warmth. Drink this over the next 10 years.

-Jeb Dunnuck 93 Points

Mordoree Chateauneuf du Pape Rouge Dame Voyageuse Grenache 90 % Mourvèdre 4% Syrah 4 % Counoise 1% Vaccarese 1% .

Mordoree Chateauneuf du Pape Rouge Dame Voyageuse is a more approachable version of the La Reine des Bois. It is meant to be enjoyable early compared to her sister Cuvée which is made for the long run.

Color : deep ruby red, opaque.
Aromas : red fruits, changing to touches of leather, black truffles and coffee.
Palate : fat, concentrated and full flavored with a very long liquoriced and fruity finish.
Ageing potential : 6 to 10 years.

Surface : 5 Ha. 
Yield : 30 Hl./Ha. 
Vineyard age: 60 Years 
Terroir : Clay-siliceous on pebble stones 
Harvest : by hand 
Vinification : 100 % destemmed, long 30 days maceration with a maximum of 34° C temperature. 
Estate bottled

Review:

"Big, juicy, bold and powerful. Really driving, chunky, mouthfilling fruit and tannin. It's long, broad and expansive, a huge wine for those that enjoy massive Châteauneufs. It's all there though – the fruit, the ripeness, the smooth tannin , the acidity, the freshness. Will take time to come together then it will be very long lived. The most powerful Dame Voyageuse to date – don't expect an approachable second wine"

 - Decanter Magazine (September 17th 2023, Part of Châteauneuf-du-Pape 2022: Report and top-scoring wines), 95 pts