Products meeting the search criteria

Paradigm Merlot  is made from 98% Merlot - 2% Cabernet Sauvignon.

Deep ruby color with aromas of black cherry and plum, a hint of cedar and soft touch of toasty French oak. Seamless and silky across the palate with a nice mouthcoating texture and nicely balanced acidity for many food pairings. Flavors are similar to the aromas, dark plums and cherries, pomegranate, spice and complimentary sweet vanilla toasty oak. Flavors linger making you want another sip.

Paul Hobbs Coombsville Cabernet Sauvignon is made from 100% Cabernet Sauvignon

Since our inaugural release last year, this wine has quickly become one of the most compelling in their portfolio. Offering a gorgeous deep purple hue, our 2019 captivates with a bouquet of crushed blueberry, summer savory spice, and a delicate tobacco leaf note. The palate is remarkably balanced with well-integrated

tannins and fresh acidity that wraps around boysenberry and black fig along subtle notes of rosemary and a crush rock minerality, which lends tension through the long finish.

Review:

With an attention- getting purple-black hue, this astound- ing red is silky but manages to eke out teeth-grabbing, dusty black-tea tannins. A host of flavors, among them graphite, black raspberry, violets, and Worces- tershire, sends a message of intensity. Earth and soil notes are apparent, sur- rounding a mineral component within the wine's deep core.

-Tasting Panel 98 Points

Ptit Paysan Cabernet Sauvignon  is made from 91% Cabernet Sauvignon, 6% Petite Verdot, 3% Cabernet Pfeffer.

Oak: 11 months on lees in neutral barrels

The Cabernet Sauvignon is sourced from a vineyard at the foot of the Santa Cruz Mountains west of Morgan Hill, which grows in a mix of granitic and volcanic soils, and a 25-year-old vineyard east of Gilroy, which grows in deep, extremely sandy soils against the foothills of the Diablo Range. The Petite Verdot is sourced from the Paicines AVA and grows in rocky alluvial deposits above the Tres Piños Arroyo. All three vineyards experience the warm days and cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars.

Le P'tit Paysan offers intense blackberry, dark cherry aromas, chocolate, herbaceous and toasty notes on the palate. Medium-bodied, well-balanced with moderate and integrated tannins that give structure and liveliness to the wine.

Pairs well with steak, duck, game, hearty stews, ribs, and dark, rich sauces.

Pearmund Cellars Petit Verdot is made from 100 percent Petit Verdot.

Blackberry aromas with rich plum flavors. Well-rounded tannins and a smooth finish. Earthy, rustic, and warm. Limited production.

Pearmund Cellars Viognier Vinecroft Vineyard is made from 100 percent Viognier. 

Explosive tropical fruit flavors: Pineapple and peach with hints of grapefruit. Powerful, yet feminine.
Sweet and ripe on the palate with peach, apricot, pineapple, and mango notes. Long and flavorful finish.

Pernot Belicard Aligoté is produced from old vines planted in 1956 and 1971 by Philippe Pernot's grand father. 

Wine is very aromatic, with some tropical notes with a hint of white flowers and white peach. The wine is also quite mineral, due to the Aligote grapes grown on limestone soils in the commune of Puligny Montrachet. Finish is long and balanced. 

Oysters, St Jacques Cassolette, Roasted Gambas, Comté Cheese.

Produced with Nebbiolo grapes from one of the highest plots in the area, at over 500 meters above sea level.

This is an elegant Nebbiolo - fresh and fruity with simple tannins (thanks to the white calcareous soil) and good minerality.

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

Pierinvaletta Arneis Langhe Hills is made from 100% Arneis

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

Pierinvaletta Organic Rosato Langhe is made from 100% Pinot Noir.

ECOGRUPPO Organic

Fresh, fruit and mineral.

Pike Road Shea Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

Tasting Notes

Rich and complex, black cherry, confectionary strawberry and dusty rose waft up from the glass. An expressive palate follows with juicy black cherry and pomegranate alongside notes of tropical mango and coconut in a slightly gamey, smoky finish.

About Shea Vineyard

Shea Vineyard sits in the heart of the Yamhill-Carlton AVA and is farmed by our friends Dick & Deirdre Shea. This is arguably the most famous vineyard for Oregon Pinot Noir because of the many well-known wineries that make a Single Vineyard Shea wine, including our sister brand Elk Cove Vineyards and neighbors Ken Wright, Bergstrom, Penner-Ash and others. It's worth checking out the Shea Vineyard website to learn more about this unique vineyard. Wines from Shea vineyard are earthy with a black cherry kick

 Review:

This balanced wine has one of my favorite aromas of all time—the caramel and brioche-like cookie scents of a Stroopwafel cookie. These divine scents are joined by red cherries and chalkboard dust. Raspberry, dark chocolate and espresso flavors are supported by velvety tannins and slightly elevated acidity

- Wine Enthusiast 94 Points

Pine Ridge Napa Valley Cabernet Sauvignon is made from 80% Cabernet Sauvignon, 8% Merlot, 7% Petite Sirah, 5% Malbec.

While admiring the cranberry red hue, forward fruit aromatics of black cherry and cassis begin to make your mouth water before the first sip! On the palate, juicy notes of blueberry compote and cherry cordial meld seamlessly with hints of cinnamon and cream soda. The wine methodically transitions from the bright, round entry through the viscous midpalate and onto a broad-shouldered finish. This is where hints of clove, graham cracker and toasted marshmallow are juxtaposed with those of dark roast coffee and Bing cherry. This wine can be enjoyed now but will benefit from another 10 to 20 years of bottle age.

It pairs beautifully with a vegetarian chili and cornbread slathered in a generous helping of sweet cream butter.

Review:

Alluring nuances of rose petal, tobacco and cinnamon lead into a ripe, chocolaty palate of black cherries, cocoa and raspberries as a soft, velvety texture achieves a very smooth mouthfeel.

-Wine Enthusiast 93 Points

Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.

The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.

Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.

Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.

Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.

This is a 9 liter imperial also called a Salmanazar .

Roland Champion Champagne Blanc de Blanc Grand Cru 2014 is made from 100% Grand Cru Chardonnay from the chalky soils of Chouilly.

This Champagne is full of elegance and finesse. Very complex nose, with a bouquet of aromas dominated by honey, brioche and notes of dried fruits, hazelnuts and sweets. Perfectly matured.

Manual harvest; then pressing immediately to avoid oxidation & preserve quality. Free run juice only. Aged six years on the lees.

It matches magnificently with foie gras!

Review:

"Based in Chouilly on the Côte des Blancs, it is obvious this producer will have a Blanc de Blancs Champagne. And very good it is, with some age after six years on lees while still having freshness, crisp acidity and a tight, steely edge. The bottling will benefit from further aging, and it will be at its best from 2022. - ROGER VOSS" 

- Wine Enthusiast (December 2020), 92 pt 

Roland Champion Champagne Blanc de Blanc Grand Cru 100% chardonnay.

Champagne with rich and structured aromas. Very pleasant and generous roundness, nice length in mouth. Golden color with buttery and fruity aromas. All the expression of a magnificent terroir for your most pleasurable moments.

Manual harvest; then pressing immediately to avoid oxidation & preserve quality. Free run juice only. Aged six years sur lattes.

It matches magnificently with foie gras!

Round Pond Estate 'Kith & Kin' Cabernet Sauvignon  is made with 85% Cabernet Sauvignon, 9% Petit Verdot, 6% Malbec.

-Wine Enthusiast 92 Points

Rubus Cabernet Sauvignon Napa Valley is made from 100 percent Napa Valley Cabernet

Its long finish displays full mature flavors of blackberry, currant and chocolate with just a hint of toasty oak and black cherry. The tannins are refined and polished, allowing the fruit to be the focus.

Rubus Special Edition Barossa Shiraz is made from 100 percent 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

Sourced from Thorn-Clarke’s St Kitts vineyard (Block 7) in the far north of the Barossa, the Rubus Reserve demonstrates both the strengths of the region and the unique characters of the vineyard. 

A thin layer of topsoil over weathered marble, schist and shale mean the vines work hard to source water and nutrients. The result is naturally low yields concentrating the power and density of the fruit.  Diurnal temperature variation is another important aspect of St. Kitts.  Warm daytime temperatures are followed by cool nights with variations of up to 30°C (55°F) from the peak during the day into the cool night minimums.

Review:

“Earthy detail develops in this sleek and juicy shiraz, a tarry streak under fresh plum and bruised strawberry. The tannins have gravity and precision, their bracing intensity and concentration integrated into what panelist David Hawkins described as “a big, powerful wine with great liveliness.” While suited to aging, this is accessible now if you’re grilling meats to serve with it.”
- Wine & Spirits (February 2023), 94 pts

"Made by Thorn-Clarke for the US market, this has a rich and vivid nose with blueberry, violet, dark plum and subtle oak spice in play. The palate has a succulent feel with plenty of rich, open-knit blackberry and blueberry flavor. Smoothly delivered tannins carry long and even. Drink over the next decade."
- James Suckling (November 2021), 94 pts

Wachau Riesling is dry and often defined by high levels of dry extract (due to a lengthy ripening period) and a pleasing freshness (due to dramatic temperature swings between day and night). Sedimentary soils of sand and stone give Kirchweg Riesling a dense mineral texture and fine fruity flavors.

Review:

I love the deep and delicate, peachy nose of this extremely attractive Wachau dry riesling. Wonderful fresh fruit with a touch of mint and lemon balm on the ripe but rather sleek and very precise palate. The power and concentration show themselves first at the stunningly long and pristine finish.

-James Suckling 96 Points

Siegel Gran Reserva Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 
Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occuring at 27-29 degrees C to better extract polyphenols from the wine. Post-fermentative maceration for 2 to 3 weeks. Once the wine has been blended it is smoothly clarified. Aged in French oak barrels for 10 to 12 months.

The grapes for the Gran Reserva wines are the product of a careful selection of Siegel's best vineyards in the Colchagua Valley, harvested by hand, and revealing a strong expression of the land.

Deep ruby red with aromas of cassis, red fruits, black pepper, black cherries, tobacco, cinnamon and chocolate. On the palate it is highly concentrated with juicy notes of red fruits and spices. Structured & complex from the oak aging.

Serve with red meat, braised stews, grilled pork and flavorful cheeses.