Long Shadows Poets Leap Riesling is made from 100 percent Riesling.
Tasting Notes: The Poet's Leap Riesling offers aromas of white peach, jasmine, Thai basil and nutmeg. Flavors of ripe melon, apricot and an appealing minerality continue across the palate. An underlying hint of honey sweetness is balanced by a streak of bright acidity that provides a long, clean finish.
Review:
Lastly, and a wine that will be a candidate for perfection in 4-5 years, the 2019 Châteauneuf Du Pape Centenaire reveals a deep ruby/purple hue as well as extraordinary notes of black cherries, licorice, iron, nori, and peppery garrigue. As with the base 2019, the estate did an incredible job with the tannins, and this wine is flawlessly balanced, with ultra-fine tannins, no hard edges, and the sheer class to evolve for 25+ years. This is a perfect example of power with no sensation of weight or heaviness. The blend in 2019 is 84% Grenache, 10% Mourvèdre, and 6% Syrah, and it wasn’t destemmed and was brought up mostly in concrete tanks, with just 6% in very old barrels.
-Jeb Dunnuck 98 Points
The wine is produced in the village of Cañada, in the subarea of Alto Vinalopó in the province of Alicante. Made from 100% Monastrell planted on traditional dry land as bush vines, at 550-580 meters above sea leval and enjoying a Mediterranean climate with great marine influence due to the easterly winds.
Fondillon 25 years is light brown in color with orange tile rim and medium intensity. On the nose, the warm aromas of dried fruits (hazelnuts, toasted marcona almonds) and very old noble wood stand out. In the mouth, it is almost dry, friendly and very enveloping. Its aromas of hazelnuts, cinnamon and dried figs are combined with the creamy toasts of centennial oak. Long and clean finish.
Review:
"Mahogany color, aromas of acetaldehyde, varnish, aged wood nuances, creamy oak, candied fruit, patiserie. Powerful, flavorful, spicy, long, balanced."
- Penin 2022, 96 pts
Manoir du Carra Beaujolais Cru Moulin a Vent Les Burdelines is made from 100 percent Gamay,
Cru Moulin-à-Vent is called the “King of Beaujolais” and is known to age the longest and be the most tannic. Measuring 660 hectares (1,630 acres) in size, there are 280 examples of this AOC on the market.
The wine is produced in the lieu-dit “Les Burdelines”, which belongs to the 18 'climates' registered by the National Institute for Designations of Origin.
Intense color between garnet and deep ruby. Red fruit nose with floral, smoky and forest notes. The mouth is rich and well structured. In a few years the aromas will evolve towards more spice, musk and venison
Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.
Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.
The Beaujolais Villages Nouveau is deeper red, with flavors reminiscent of strawberries and roses, plus a mineral component. Fragrant and medium bodied; refreshing with a tart finish. Beaujolais Villages Nouveau is meant to be consumed young, within 5-7 months.
Beaujolais Nouveau originated about a century ago as a 'vin de l'année' - a cheap and cheerful drink produced by locals to celebrate the end of the harvest season. The Beaujolais AOC was established in 1937, and after WWII, the wine was sold outside of the area. By the 1970's, Beaujolais Nouveau day was a national event.
he region of Beaujolais is 34 miles long from north to south, and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France's third largest city, Lyon.
The Gamay grapes that go into Beaujolais Nouveau are handpicked, as are all the grapes in the Beaujolais. Beaujolais & Champagne are the only vineyards where hand harvesting is mandatory. Gamay (Gamay noir Jus Blanc) is the only grape permitted for Beaujolais.
Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais; only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.
Nouveau is made with carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.
Average age of the vines: 30 years old (between 20 and 60 years old). Skin contact maceration: between 2 and 5 days depending on the parcels.
Beaujolais-Nouveau has been very popular with almost every Thanksgiving dish - from turkey to ham, green beans to mashed potatoes, and gravy to cranberry sauce.
The Beaujolais Villages Nouveau is deeper red, with flavors reminiscent of strawberries and roses, plus a mineral component. Fragrant and medium bodied; refreshing with a tart finish. Beaujolais Villages Nouveau is meant to be consumed young, within 5-7 months.
Beaujolais Nouveau originated about a century ago as a 'vin de l'année' - a cheap and cheerful drink produced by locals to celebrate the end of the harvest season. The Beaujolais AOC was established in 1937, and after WWII, the wine was sold outside of the area. By the 1970's, Beaujolais Nouveau day was a national event.
he region of Beaujolais is 34 miles long from north to south, and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France's third largest city, Lyon.
The Gamay grapes that go into Beaujolais Nouveau are handpicked, as are all the grapes in the Beaujolais. Beaujolais & Champagne are the only vineyards where hand harvesting is mandatory. Gamay (Gamay noir Jus Blanc) is the only grape permitted for Beaujolais.
Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais; only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages. Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.
Nouveau is made with carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.
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
Mordoree Cotes du Rhone Dame Rousse Rose is made from 40% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
Review:
"This rosé appears so pretty in the glass with its watermelon hue and presents a refreshing summery nose. Find notes of watermelon slices and yellow peaches sprinkled with sea salt. Think of pairings similar to prosciutto-wrapped melon. This is a solid rosé to enjoy all summer long."
- Wine Enthusiast (May 2023), 91 pts
Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 35 % Syrah, 15% Cinsault, 5% Carignan, 5% Counoise.
100 % destemming, 15 day maceration with a maximum of 30° C temperature
Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.
Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.
Color: Deep Red
Nose : Red fruits (raspberry, black-current) and flowers (violet).
Palate : Full, rich and ample, long finish, nice concentration.
Aging potential : 7 to 9 years
Surface : 22 Ha. Yield : 40 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk, clay / limestone and sandy with pebble stones. Harvest : by hand Vinification : 100% destemmed , long 30 days maceration with a maximum of 34°C temperature
Pairs well with red meats, grilled meats, game and cheeses.
Review:
"Aromas of spiced cherries, forest berries and sweet spices. Medium body with fine tannins. Layered and textured with a velvety mid-palate. Balanced and harmonious with a focused finish and excellent length. From biodynamically grown grapes with Demeter certification. Drink or hold."
- James Suckling (May 2023), 93 pts
Mordoree Lirac Rouge Reine des Bois equal parts Grenache, Syrah and Mourvedre
Color : deep dark red, with blueish hints.
Aromas : highly fruity ( raspberry, billberry, blackberry ), floral (violet) and intense with a grilled touch ( coffee ).
Palate : melted and concentrated tannins, full bodied, very long fresh finish.
Ageing potential : 8 to 10 years
Grilled meats, sauce meats, game birds, game rabbits and semi-mature cheeses.
Review:
"The 2022 Lirac Cuvée De La Reine Des Bois checks in as 40% Syrah and the rest equal parts Grenache and Mourvèdre. It's a killer bottle of wine that has both red and black fruits intermixed with notions of peppery garrigue, flowers, melted licorice, and graphite. With a rare level of purity and precision, it's medium to full-bodied, has a supple, layered mouthfeel, fine tannins, and a great finish."
- Jeb Dunnuck (Import Highlight: Fran Kysela; July 2024), 93 pts
Mordoree Tavel Rose Reine des Bois is made from Grenache
Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.
This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.
To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.
Review:
Pago de Carraovejas Ribera Del Duero is made from 92%, Cabernet Sauvignon 5% and Merlot 3%.
The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion.
Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.
Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.
Review:
The eponymous 2021 Pago de Carraovejas comes from a cooler year when they consider the grapes had exceptional quality. The bottled wine is composed of Tinto Fino with 5% Cabernet Sauvignon and 3% Merlot with 15% alcohol but good freshness and integration of the oak after spending 12 months in 226- and 600-liter barrels. It's medium to full-bodied, with fine tannins, a juicy mouthfeel and a tasty finish. This is a more elegant Carraovejas. It was bottled in the spring of 2023.
-Wine Advocate 93+ Points
SALE
Palacio de Bornos Verdejo Rueda is made from 100% Verdejo.
Mechanical and manual harvest. Fermentation takes place in stainless steel tanks at controlled temperature of 15-16º C for 18 to 20 days. Cold stabilization, filtration. Clay and limestone with small round stones.
Straw-like yellow color with fresh green tones.
Hugely aromatic, with tropical fruit, tangerine, lemongrass and lemon thyme. Fruity notes with anise and minerals, typical of the Verdejo grape. Full in the mouth, well structured, dense and persistent with a lingering aftertaste. The wine has great length and a delicious mouth-filling richness, and finished with a precise acid cut.
As a light aperitif, ideal at any time of the day, with a tapas or small snack, with Pasta al Pesto, Mousse of Tuna fish and lime..
Enjoy with everything from sushi to spicy Cajun shrimp!
Pernot Belicard Puligny-Montrachet is made from 100 percent Chardonnay.
The grapes come from the village of Puligny Montrachet, from a small parcel of 3.7 acres.
An expressive nose showing floral aromas, butter and woody notes. The mouth is round and suave with fruity notes and great minerality.
Pair with Sole Meunière, Bresse Poultry with morels, Livarot cheese.
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
A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.
The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone.
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre.
The pruning technique used is cordon
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels.
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.
Review:
Rich and very slender in the sensory profile alternating notes of black prunes, blackberries, sandalwood, incense, camphor, withered white flowers and vetiver. Hints of woodland undergrowth animate the secondary scene giving it a dark character. Full bodied, soft tannins and a solidly performing finale. Better from 2024.
Raffaele Vecchione - WinesCritic.com 93 Points
This is a 6 liter imperial also called a Methuselah.
Roland Champion Champagne Blanc de Blanc Grand Cru 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!
100% Chardonnay (this grape ages very well) and is produced from the free run juice only. The grapes used result from parcels that have the best maturity.
This Champagne, with its delicate brioche-like notes, shows a flawless balance. Very nice vintage. It matches magnificently with foie gras!
Sherwood Estate Pinot Noir is made from 100 percent Pinot Noir.
A juicy Pinot Noir with rich ripe fruit flavours of plum and blackberries. Subtle oak complexities lead to a beautifully rounded palate with a silky smooth finish. This Pinot Noir is so versatile with food, it pairs well with BBQ,'s and salads to comforting winter style dishes. A secret favorite, a seafood pasta.
Most of the blend is tipped into open-top fermentation tanks for preferment soak prior to the fermentation starting naturally with indigenous yeast, another portion is tank fermented with pump over, then a very small portion is kept as whole berries and sealed for carbonic maceration fermentation. Once the fermentations have finished, a partial micro-oxygenation is started which helps the wine to remain softer and rounder earlier.
13%
Summer BBQ’s, salads and fresh seafood pasta.
Opulent floral top notes carry you into an opaque purple core, imparting aromas of black currants, dark red cherry coulis, cigar box, and allspice berries. Powerful yet soft tannins are balanced with a delightful freshness of acidity. The palate is silky with nuanced flavors of cassis, ripe blackberry, and Morello cherry. The long finish invites you to discover the wine’s evolving layers.
Review:
This is, as usual, a beauty, perhaps more so thanks to a great vintage. It is classically Napa Valley, and classically “house styled” by Aron Weinkauf, with black and blue fruit, supple, approachable tannin structure and great depth of aroma and flavor. That said, keep in mind that this isn’t the winery flagship offering. Even in this price range Lyndenhurst is always a solid value, and is so again – maybe even a little more than usual. Decant well if you crack into this in the near term, or age it for the long term. Contains 10.6% Merlot, 3.8% Petit Verdot, 3.5% Cabernet Franc and 2.9% Malbec. (Rich Cook)
- Wine Review Online 95 Points
A juicy red with black currants and balsamic. Bark and mushroom. Iodine, too. Medium body, creamy texture that tightens at the end. An energy and firmness in the finish.
-James Suckling 94 Points
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Murray Cabernet Sauvignon Red Mountain is made from 78% Cabernet Sauvignon, 10%, Merlot , 6% Malbec, 6%, Petit Verdot.
A beautiful ruby color, this wine is very fruity with lots of plum and just a hint of characteristic Red Mountain minerality. It is very smooth with a slight texture of tannin on the back. This wine is a real Cab crowd pleaser.
As much as possible, winemakers Tim and Kelly Hightower take a non-interventionist approach to winemaking. They place great emphasis on vineyard selection, picking, pressing, and blending so that Hightower wines are naturally beautiful and free from pretense. They let the powerful and concentrated fruit from Red Mountain speak for itself. The result is a collection of well-balanced, nuanced wines that reveal something new and interesting each time you open a bottle.
They age in the oak barrels until they are ready to bottle.Neutral Oak 52%, New Oak 48% (American 57%, Hungarian 15%, French 14%, European 14%).
After primary fermentation, all wines are pressed directly into 59 gallon oak barrels. Aging for 19 months.
Estate Vineyard 75%, Shaw Vineyard 21%, Red Willow 4%
Red Mountain AVA 100%