Products meeting the search criteria

Cazaux Vacqueyras Rouge Grenat Noble 100% Grenache.

This wine is the result of extraordinary weather conditions. The first cuvée was produced in 1992 when violent storms and floods affected the region (especially Vaison la Romaine). The following days were radiant and accompanied by Mistral winds. We could then continue to harvest or more precisely harvest what remained of a rotten crop - but a noble rotten crop!
Following our first involuntary test of 1992, we wanted to reproduce this wine but we had to wait until 1995 to isolate the parcels that were capable of producing this noble rot. Unfortunately, the "noble" phenomenon does not occur every year despite late harvests (October 15).

The resulting wine is offers aromas of small red berries (cherries, raspberries), liquorice, fig, honey, fruit brandy and plum. It is elegant, supple and smooth on the palate with a firm, generous and suave structure. A beautiful length on spices and cherry.

This Grenache nectar marries will with dishes such as pan-fried foie gras in honey and fig preserve, leg of lamb with preserved fruits accompanied by local cereal "epautre" or other sweet and sour dishes.

Under the stewardship of winemaker Lynzee Schatz, Chronos wines are crafted for lovers of the Okanagan Valley terroir. World class quality with depth, complexity, and command of detail. The production of Chronos is precise and unrushed with a connection to the finest winemaking traditions around the world. Raise a glass of Chronos to inspire your most delightful and soul-stirring moments.

This wine shows raspberry, plum and white pepper on the nose. On the palate, the wine offers red plum, cherry and a touch of herbs with a wonderfrul fresh and long finish.

Collemattoni Brunello di Montalcino is made from 100 percent Sangiovese.

Color: brilliant red with burgundy reflects; Bouquet: penetrating with memories of wild black fruits, black cherry and noble wood; Taste: warm, dry and persistent

Coming from a parcel with 10-15 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.

Convento Oreja Ribera del Duero Crianza is made from 100 percent Tempranillo.

Bright cherry color. On the nose you will find plenty of fruit aromas, well balanced as well as some reminiscences of spices that are appreciable. The oak presence gives elegant hints of black chocolate and vanilla. On the palate, the wine is very smooth and well balanced with the right amount of acidity. Fresh, long lasting and elegant.

The wine went through malolactic fermentation. The wine was aged 12 Months in French Oak barrels.  Before bottling, the wine was slightly filtered.

Review:

A bouquet of Luxardo cherry, blackberry preserves and lavender wafts from the glass. Surprisingly juicy on entry, this wine has flavors of pomegranate, ripe cherry, orange zest, dried thyme, dark chocolate and violet. Opulent tannins build in volume and then recede into a finish that is filled with bright fruit notes. — Mike DeSimone

- Wine Enthusiast (June/July 2023), 94 pts

Corne Loup Lirac Rouge Cuvee du Gouverneur is made from 50% Grenache, 40% Mourvedre and 10% Syrah.

The name of the Cuvee comes from Geraldine's ancestor (7th generation), who was mayor of Tavel in the 1800's and was nicknamed the "governor" (Le Gouverneur in French). 

This is a very small cuvée, all aged in oak barrels that makes a sexy, international style of Lirac, with tons of spice and fruit. 

Delas Hermitage Les Grandes Vignes Ligne de Crete is made from Syrah. 

The nose discloses aromas of spice and leather intertwined with deep berry aromas (blackberry, redcurrant) and heady floral notes, liquorice and incense. Its richness, complexity and elegance are by no means a contradiction. The finest granite soils of the Hermitage hillside are to thank for this wine's incredible minerality and finesse. The wine is rich and dense on entry to the palate, where it shows an elegant, broad and flavorsome character. The ripe, smooth and well-integrated tannins contribute to the wine's powerful yet harmonious structure. The palate reveals the same aromas as those found on the nose with nuances of blueberry, raspberry, violet and bitter chocolate. Ligne de Crête is characterized by its exceptional structure, harmony and balance.

This remarkably smooth and elegant wine makes the perfect partner for a pigeon pie, beef tartare ravioli or a roast fillet of deviled duckling with cranberries. It also makes an excellent choice for woodcock, hare "à la Royale" or even a roast rack of lamb in a herb crust.

Review:

Whiffs of espresso, ore and charred meat mingle into thunderous flavors of crème de cassis and roasted plums in this wine. A single-site expression of Les Grandes Vignes from a ripe yet fresh vintage, it's a showstopping Syrah marked with a creamy texture and ripe tannins. Hermitage is not known for youthful pleasures but this rare bottling embraces the hedonism of adolescence along with its potential to gain power and complexity far beyond 2050. Anna Lee C. Iijima

-Wine Enthusiast 97 Points

Inky ruby color. Expansive, smoke- and mineral-accented black and blue fruits, licorice, smoky bacon, mocha, violet and licorice on the highly perfumed nose. Appealingly sweet, mineral-accented cassis, boysenberry, fruitcake, floral pastille and vanilla flavors show superb depth and become spicier with aeration. Shows superb detail and mineral lift on the youthfully tannic, extremely persistent and incisive finish, which features resonating floral and exotic spice notes.

-Vinous 97 Points

Corne Loup Lirac Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre

Dry - less than 4 grams/liter

Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).

The average age of the vines is 40 years. (The oldest vines are 80 years old).

The soil is mainly sandy marl and small pebble stones.

Pairs with lamb, duck, turkey, red meat, game and cheese.

Domaine de Beaurenard Chateauneuf-du-Pape Blanc is made from Clairette blanche & Rose, Grenache Blanc & Gris, Bourboulenc, Roussanne, Picpoul and Picardan.

Gold bright green color. Expressive nose with pear and stone fruits aromas (peach, apricot) with jasmine and roasted almonds notes. The mouth is smooth and fleshy like stone fruit we can smell, with a long a nice finish.

Review:

Bright golden yellow, silver reflections. Delicate herbal spices, a hint of chamomile and mandarin zest, pears and blossom honey are underneath. Juicy, elegant, white peach, delicate honeydew melon, mineral and harmonious, fine fruit sweetness, good ripening potential.

-Falstaff 92 Points

Dr. Leimbrock Mulheimer Sonnenlay Riesling Spatlese is made from 100 percent Riesling. 

A classic in the residual sweet range that impresses with filigree fruit and mineral spiciness.
The circulating mountain "Mülheimer Sonnenlay" represents a geographical feature of the Moselle. Due to the strong meandering of the Moselle, the mountain was surrounded by the course of the river in geological development in such a way that a so-called circulating mountain arose from it. Located in the northeast-southwest direction, vines are cultivated on both sides of the mountain. The site name "Sonne" and "Lay" (Mosel Franconian for slate) combines the most important prerequisites for the cultivation of Riesling vines. Soils are skeletal-rich, weathered clay-ish shale enriched with sand, stones, and clay. At the beginning of the 1930s, the Mülheim winegrowers proudly pointed out that the local wine was served in the elegant restaurant of the airship "Graf Zeppelin" on its world trips and was obviously very popular.

Pair with spicy dishes, soft cheese, cakes.

El Pino Club Sea Floored Pinot Noir is made from 100 percent Pinot Noir.

Sea Floored opens with aromas of cherry cola, dried cran-raspberries, and classic Sta. Rita Hills black pepper. On the palate, deep flavors of Chambord, red pomegranate and cranberry fruit are framed by moderate tannins and food-friendly acidity, finishing with hints of tobacco and oak-roasted coffee bean.

Review:

This special bottling from the Foley family packs a lot of complexity into the nose, offering aromas of bay leaf, toasted wood, light cannabis and brisk pomegranate. The palate is firm in texture and covers a wide range of fruit, from dark berry to bright red fruit, though it may be the graphite-like minerality that sets it apart.

-Wine Enthusiast 94 Points

Falletto di Bruno Giacosa Asili Riserva is made from 100 percent Nebbiolo. 

Intense red garnet color with orange highlights. Notes of raspberry and wild strawberry are layered with floral aromas of rose and violet. On the palate, good structure is matched with freshness of fruit and sweet, silky tannins. 

Review:

Sweet and succulent aromas of tangerines, freshly cut ripe strawberries, cherries and flowers follow through to a full-bodied palate with sleek and dense tannins that run the length of the wine and then fan out into a dense, vivid finish of fruit. It’s chewy and seriously structured with finesse and energy. Silky texture. This needs at least four or five years to come together and open.

-James Suckling 98 Points

Fayolle Crozes-Hermitage Rouge La Rochette is made from 25-year-old vines planted on loess and red granitic soils. 100% Syrah.

Deep ruby red color. 
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality. 
The finish is long, clean and juicy and offers some white pepper spiciness typical of the best Crozes-Hermitage.

Soil type is red brittle granite and white soil.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed). 
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
They will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.

Ferme Blanche Cassis Blanc Excellence is made from 50% Marsanne and 50% Clairette.

On the nose, white fruits, citrus zest, hint of vanilla. Velvety well balanced mouth of ripe fruits and minerality.

Pair with trout, Scallop, or better yet lobster would complement this wine perfectly.

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. 

Finca La Pared Cuvee Especial is made from Graciano & Syrah.

The Cuvee Especial is a Graciano and Syrah blend aged in oak barrels that produces a full-bodied, fresh wine of great complexity and long lasting finish.

Review:

"A deep, brooding nose with lots of fine oak spices and hazelnuts that adorn the blackberries and violets. Succulent and bright on the palate, with caressing, silky tannins dialing into the black and blue fruit. Quite long and subtle. Delicious now, but can hold, too."

- James Suckling (June 2022), 94 pts

Finca La Pared Graciano is made from 100 percent Graciano. 

Finca La Pared Graciano is a powerful graciano that is perfectly integrated with the oak. It shows remarkable notes of fresh spices and dark fruit. Reserved, serene, deep black. Restrained feel.

Review:

"The creamy, cedary oak has seeped into the minty blackberry and blue fruit, with deep notes of cocoa powder and tar. Restrainedly plush and flavorful, with a concentrated and full-bodied palate. Dense and silky with a little warmth in the finish. Drink or hold."

- James Suckling (June 2022), 93 pts

Flaunt Russian River Valley Sparkling Brut is made from 52% Chardonnay and 48% Pinot Noir.

This Brut is absolutely lovely. It is drier than the previous versions with only 1.5 grams of residual sugar. It is powerful and brisk with well integrated bubbles. There is an immediate hit of lemon zest with touches of nectarine and plum. Mid palate you notice the warm notes of brioche and a slight kick of white pepper on the finish.

This Russian River Valley Brut is a blend of wine from two vineyards in the Russian River Valley. It is approximately equal parts Pinot Noir and Chardonnay. These two grapes work wonderfully in Sonoma County’s maritime climate where the long, cool growing season allows for adequate ripeness of both Pinot Noir and Chardonnay while maintaining superb levels of natural acidity. Dianna Novy always loved the Russian River Valley for Pinot Noir and Chardonnay, first as still wines, and now as Sparkling Wine.

Review:

"This crisp Brut offers fresh aromas and flavors of ripe pear and apple with a leesy fresh bread note. It is mouth filling with fresh acidity and has a sense of refinement, finishing long and chalky. Try it with oysters. A blend of 52% Chardonnay and 48% Pinot Noir with 3 years en tirage."

- I-winereview.com (December 2022), 92 pts

"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.

After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.

Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.

Force Majeure Epinette  is made from 46% Merlot, 35% Cabernet Franc, 16% Cabernet Sauvignon, 3% Petit Verdot.

Epinette is Force Majeure's Right-bank Bordeaux-inspired blend, and was named after an avenue in Libourne (France) that leads to Pomerol and Saint-Émilion, the home of Merlot and Cabernet Franc. Epinette is also the name of a musical instrument akin to a piano, as well as a word for pine tree, which is a fitting nod to their home in Washington state.

The wine itself is a blend of primarily Merlot and Cabernet Franc, with smaller amounts of Cabernet Sauvignon and Petit Verdot, proportions of which change depending on the vintage. The Merlot and Cabernet Franc are grown in lower areas of the vineyard with deep, well-drained soils, much less rocky than the soils of our Rhone varietals.

Review:

"I loved the 2016 Epinette from barrel, and it certainly doesn't disappoint from bottle. Sporting a deep purple color as well as a huge bouquet of blackcurrants, black cherries, smoked earth, chocolate, and cedary spice, this flamboyant, powerful beauty hits the palate with loads of fruit, has sweet tannins, no hard edges, building tannins, and a huge finish. It's one seriously pleasure-bent effort that has another 10-15 years of prime drinking." - Jeb Dunnuck (April 2019), 96+ pts

Fortezza Falanghina del Sannio Taburno is made from 100% Aglianico.

Grapes are from the Campania region. Aglianico is an amazing varietal than brings big body and big structure.

Ruby red color with aroma of wild berries, really soft at the palate, with pleasant notes of black cherry jam.

Pairs well with seafood, mozzarella cheese, risotto, white meats.

 Review:

 "The nose is primarily smoky, peppery and fiery, but a decadent drizzle of dark berries and dark chocolate creates balance. That enchanting blend of smoke, pepper and rich, sweet notes continues onto the unexpectedly comforting palate. — Danielle Callegari"

 - Wine Enthusiast (December 2023, Best of Year issue), 92 pts

The nose opens with aromas of blackberry, blueberry, black current and boysenberry. The fruit elements are complimented with notes of forest floor, cigar box, dark chocolate and espresso. The wine is rich and balanced and French oak barrels add the ideal amount of complexity with notes of baking spice and warm vanilla. This is a full-bodied wine with integrated tannins that give it a long, lingering finish. Stunning.

Primary Vineyard: Sycamore Vineyard—Rutherford (100%): Small 24-acre vineyard located about 1.2 miles south of Bosche, right up against the Mayacamas Range, this vineyard has a rich clay loam. Sycamore Vineyard produces small berries reminiscent of mountain fruit berries, with intense extract of color and flavor. The color is very dark early in the fermentation, with flavors of black currant and black berry with a forest floor complexity.

Review:

Mint, spearmint, dark-berry and blueberry aromas. Leaves and sage, too. Full-bodied and firm with fantastic depth. Cool fruit with menthol and mint. Spice. Refreshing. Firm tannins. Fantastic 2017. Drink or hold.

-James Suckling 97 Points