Chateau de Saint Cosme Gigondas Le Claux is made from 95% Grenache, 5% Syrah.

Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1490. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.

Château de Saint Cosme Gigondas Le Claux is the estate’s oldest vineyard and sits near the entrance to the winery. “It was first planted in 1870 following phylloxera. My uncles thought it wasn’t producing enough fruit and planned to uproot it in 1914,” says Louis Barruol, but “World War I interrupted that plan.”

The 1.8-hectare Le Claux—meaning “Clos” in old French—is a field blend of predominately Grenache. Louis Barruol believes 10% of the vineyard is from the original 1870 planting. Vines are replaced by massal selection and the average vine age is 60-years. The wine is made with whole cluster fermentation from indigenous yeasts, is aged in 20% new 228-liter barrels, and bottled without fining or filtration.

Tasting Notes

Brilliant violet color. Displays pungent, mineral- and spice-accented cherry, black raspberry, potpourri and licorice aromas, along with hints of savory herbs, vanillo and incense. Chewy and tightly focused on the palate, offering bitter cherry, dark berry and Moroccan spice flavors that unfurl slowly through the back half. It closes with firm tension, chewy tannins and excellent tenacity, leaving resonating cherry and floral notes behind. All barriques, a third of them new.

-Vinous 95-97 Points

Hallet Sauternes is made from 100% Sémillon.
With delicate aromas of honey, citrus, crystallized fruit and acacia, it makes a good match not only for desserts, but also for foie gras, roasted meats and blue cheeses.

It makes a delicious aperitif when served chilled.

Domaine du Colombier Hermitage Rouge is made from 100 percent Syrah. 

Perfect with beef ribs, grilled meats and cheese.

Manually harvested with destemmed grapes and fermented for about 2 to 3 weeks in temperature controlled vats, with an ageing period of 12 months, 65% in oak barrels and 35% in concrete tanks.

Review:

Brought up in 30% new demi-muids, with the balance in used barrels, the 2017 Hermitage is beautifully pure and layered, with smoking good notes of crème de cassis, white flowers, crushed rocks, and violets. Deep, full-bodied, and concentrated on the palate, it has plenty of tannins and is going to need 5-7 years of bottle age. This is a sensational Hermitage from Colombier that will drink well for 25+ years.

These wines are made by the talented Florent Viale and shine for their purity as well as character. While the winemaking here is traditional, with the wines destemmed and brought up mostly in used demi-muids, the purity of fruit can give the impression that wines are more modern styled than they are. They will all benefit from short-term cellaring.

-Jeb Dunnuck 96+ Points

Principal El Principal Cabernet Sauvignon is a blend of 90% Cabernet Sauvignon, 7% Petit Verdot and 3% Syrah originating from old, ungrafted vines. Deep, intense ruby red, black fruit and cassis aromas, well-integrated woody notes, great structure and balance. Ripe and present tannins, elegant and sophisticated in the mouth, a pure expression of the terroir.

Denomination of Origin: Maipo Andes Valley
Vineyard altitude: 800 meters above sea level
Soil: Alluvial origin, Clay loam.
Climate: Sub humid Mediterranean with big influence of the Andes Mountains.
Thermal oscillation: Between 18º and 22ºC.
Viticulture system: Espalier
Pruning: Double Guyot
Yield 4.500 kg/ha
Cool maceration (8°C): 6 days.
Alcoholic fermentation: 6 days.
Post fermentative maceration: 16 days.
Barrel aging: 20 months, new French oak
Bottling: February 2016
Bottle aging: Minimum 2 year in the bottle before release to the market.

pH: 3.46
Total Acidity: 5.9 g/L
RS: 2 g/L

Reviews:

- Descorchados (November 2017), 95 pts

"This complex cuvée of mostly Cabernet Sauvignon with 7% Petit Verdot and 3% Syrah from some of the highest vineyards in Pirque is built to age in bottle. Aged in 75) new wood, it’s serious, concentrated yet beautifully balanced, with very fine tannins, some aromatic mocha oak, layers of dark fruit and a backbone of acidity. 2022-30"
- Tim Atkin (Chile 2018 Special Report), 94 pts

Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot

Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.

The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.

Review:

Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.

-Wine Enthusiast 95 Points

Kershaw Chardonnay Deconstructed Lake District Bokkeveld Shale CY95 is made from 100 percent Chardonnay.

The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone.

Tasting Notes: Sourced from a parcel in the Western part of Elgin the 95 clone is known for its excellent quality creating wines that are aromatic, fuller bodied and rich yet tightly structured, well–balanced with length of flavor, managing to show restraint and mouth-watering passivity with a great line through the palate and fruit veering towards white peach flesh and nectarine. On Bokkeveld Shales it brings amplified perfume on the nose and persistence and elegance to the palate.

Winemaking: 
Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.

Review:

"Minerals and a hint of flint on the nose. The expressive minerality of this wine also shows on the palate with complementary light stone fruit notes. Aged in 50% new 228L oak aging for 11 months."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 95 pts

Kershaw Chardonnay Deconstructed Lake District Cartref CY96 is made from 100 percent Chardonnay.

Sourced from the western part of Elgin, known as the Lake District, this clone produces wines that are nervous, aromatic, elegant and sharp with slightly lower alcohol and finely balanced, the fruit profile being subtle with hints of citrus/orange peel and peach blossom and with time, some nutty elements. The Cartref soils, a mixture of decomposed granite, pebbles and quartz, adds delicacy and heightens the fruit intensity.

The inspiration for my Deconstructed Chardonnay stems from my belief that the Elgin region boasts credentials that make it world-class. To bolster these regional credentials, I have set out to prove that Elgin has both a signature grape, as well as specific ‘terroirs’ (meso-climates) that reflect intra-regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that make up our region. To elucidate this, I have decided to make these 3 Chardonnay wines, each selected from a specific vineyard and an individual clone. Importantly, this is an ongoing story that will unfold over the coming years.

Vintage notes:

Whilst 2017 experienced a cool winter to enable good vine dormancy, the rainfall was low and followed similar conditions felt in 2015 and 2016. Budbreak took place in ideal warm sunny conditions whilst flowering was a touch earlier than normal; strong blustery winds meant pollination took longer to complete. As a result, berry set was uneven leading to some smaller berries that despite a lower yield did have good concentration of flavours. Despite expecting an
early harvest an unusually cool December slowed down ripening whilst some January rain during veraison helped nourish the soils and more importantly, helped the vine focus on grape ripening rather than foliage & root growth. Harvest took place under blue skies in
mid-March. The net result of the drier year is that the grapes had decent natural acidity, achieved steady phenolic ripeness and plenty of intense fruit flavors.

Winemaking: 

Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 litres per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulphuring and a further 7 months’ maturation in barrel before racking and bottling.

Review:

"A single clone (96) grown on a single parcel from a single vineyard of Cartref soils (decomposed granite and quartz). Roasted grain, wet stones, and lemon peel aromas. Precise and tightly coiled with an intense mineral character and yellow fruit and citrus zest flavors finishing with a smoky gunflint note. Matured in 50% new oak."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 93 pts

Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.

The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.

The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.

Review:

The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ Points

La Ronciere Selva Oscura Sparkling Extra Brut is made from 60% Pinot Noir, 40% Chardonnay.

Selva Oscura was born to further complement La Ronciere’s cold-climate wine program. Only early, thin-skinned varieties such as Chardonnay and Pinot Noir can ripen in the cold, rainy Araucanía Province. Grape maturity often comes with great difficulty, but the resulting wines reach the bottle with intense freshness and vibrant aromas. Planted in volcanic soils and surrounded by ancient forests, this is a place where vines have developed under adversity and grown to deliver unique wines, with inspiring character and personality.

Review:

96 points -Tim Atkin MW

Landes Cuvee Tradition Lussac Saint Emilion (half-bottle)is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc

Color: deep ruby intense color.
Aroma: racy and aromatic nose with aromas of ripe red fruit.
Taste: this wine is silky, round and smooth first taste, with aromas of raspberries, and blackcurrant, powerful and complex finish.

Long Shadows Pedestal Merlot is made from 82% Merlot, 14% Cabernet Sauvignon, and 4% Malbec.

Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.

With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.

Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.

Review:

Long Shadows has crafted a beautiful new Right Bank style 2018 Merlot Pedestal, which is nearly all Merlot (82%) with smaller portions of Malbec and Cabernet Sauvignon. Once on the nose this shows an intoxicating bouquet of black currant jelly, espresso bean and shades of black licorice candy. The mouthfeel captured here is exquisite as the Merlot seamlessly glides across the mid-palate delivering a decadent core of dark fruits, black licorice, black peppercorn and espresso ground tones. Finishing very long, this is already a beautifully evolved wine that will improve with an hour in the decanter

Vinous 96 Points

"The 2016 Pedestal Merlot has a precise nose of dusty plum, red flowers and soft oak tones with an elegant aroma of pencil lead fluttering about. The medium to full-bodied palate is clean and correct, with plush dark red fruit, dusty tannins, purple flowers and soft oak spices of vanilla, cardamom and nutmeg. The wine ends with a long, thoughtful, well-balanced finish that delivers complexity and pleasure simultaneously. Michel Rolland made this beauty of a bottle. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #246, December 2019), 94 pts 

Neyers Cabernet Sauvignon Neyers Ranch is made from 100 percent Cabernet Sauvignon. 

"We harvested the 2017 Cabernet Sauvignon crop from our Conn Valley Ranch in the first week of October, a week later than we picked the same vineyard the prior year. The size of the crop was about 20% smaller in 2017 as well, mostly due to the cold, wet weather we experienced in spring during flowering. Grapevines are self-pollinating, and cold, windy or damp weather interferes with this process, a problem known the French call coulure. Ironically, the harsh spring weather of 2017 had a huge impact on the size of our crop. Still, this smaller crop ripened fully and evenly, and at harvest time we picked beautiful, dark-colored clusters under near-perfect conditions. The finished wine was immediately remarkable for its flavor and complexity, and the wine looks to be one that will improve for many years. During my career in the Napa Valley wine business, I’ve learned to expect the best wines from cold years like 2017. These are vintages that are viewed initially with lowered expectations, but my experience has been just the opposite. Going back to my first Napa Valley harvest in 1971, these ‘colder years’ invariably result in wines with brighter, more attractive flavors, and the wines age longer and more gracefully.

Following harvest, the wine was fermented using wild, native yeast in an temperature-controlled stainless steel tank. After 45 days or so, the tank was drained and the pomace pressed, and the wine transferred to 60-gallon French oak barrels, 25% of them new. During the first year, we racked the wine off of the yeast lees three times, and by May 2019 it had been sufficiently clarified to bottle without fining or filtration. I am especially impressed by its bright ruby hue, a color so commanding it reminded me of the 1995 red Bordeaux wines I tasted from barrel during my trip to France in the Spring of 1996. It’s loaded with flavors that range from wild cherry to chocolate, enhanced by the lovely hint of tobacco leaf and mint. Each aromatic component has its own individual fascination, but all of them together provide a remarkable experience. Here’s a complete Napa Valley Cabernet Sauvignon that we expect it to improve for 20 years.  It's a from a very small crop that will provide decades of pleasure." - Bruce Neyers

Review:

Earthy, tannic and young, this wine brims in black fruit, cedar and tobacco that are accented by black olive and crushed rock. With substantial midpalate weight, it takes time to integrate, finding a cohesive conclusion on the long finish.

-Wine Enthusiast 92 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

REVIEW

Deep garnet-purple in color, the 2018 Cabernet Sauvignon Snake Oil needs a little swirling to reveal emerging notes of freshly crushed blackcurrants, blackberry pie and mulberries plus suggestions of tilled soil, cedar chest and Indian spices with a touch of roses. The full-bodied palate completely coats the mouth with opulent black fruit preserves and exotic spice layers, supported by velvety tannins and lovely freshness, finishing long and perfumed.

-Wine Advocate 93+ Points

The 2018 Priest Ranch Snake Oil is all Cabernet Sauvignon, from a trio of hillside vineyards on the Somerston Estate. It has beautiful blueberry and plum fruits as well as notes of sappy herbs, violets, and bouquet garni. More medium-bodied, focused, and elegant, it shines for its purity, freshness, and length. It’s a classic 2018 that will have 15+ years of longevity.

-Jeb Dunnuck 93 Points

Our 2018 Snake Oil was handpicked, sorted, and fermented naturally, then aged for 24 months in 75% new French oak barrels and 25% once-used French oak barrels.

HARVEST NOTES 

The early half of 2018 brought us moderate temperature allowing for a long growing season.   We had a majority of our rainfall in February followed by a mild Spring.  Then summer brought consistent temperatures with little heat spikes.  This weather allowed for longer hang time and for the fruit to ripen at a slower rate.  The 2018 harvest at our estate began in late August and resulted in exceptional quality.

Miso Tahini Bacon

Opaque color. Very rich, dark chocolate aromas with some black cherry and mature fruit coming through. There is also a pleasing freshness to the port originating from its floral and cistus (rockrose) bouquet. The Quinta de la Rosa Vintage 2017 is a powerful wine with much potential but at the same time elegant and generous on the palate. Full of flavors, very complex with fine tannins that gives the wine a nobility and persistence. A great vintage made to give pleasure now and in the next few decades.

Review:

The 2017 Vintage Port was bottled a few weeks before tasting after spending 18 months in used tonels. It is a field blend, mostly Touriga Nacional and Touriga Franca, coming in with 98 grams per liter of residual sugar. Wonderfully aromatic and filled with flavor, this got plenty of aeration and didn't blink even a little. It was still vibrant and expressive. Aeration only made it more tannic. It is also delicious. This is potentially a great Port, and it seems like the best I've seen from La Rosa. This is sort of approachable in the near future, but it really needs (at least) a decade of cellaring. It has a lot of muscle and should age well.

-Wine Advocate 95 Points

Very floral in profile, with violet and lilac accents leading off, followed by a decidedly red-fruit spectrum of raspberry, cherry and red currant coulis flavors that race throughout. Has grip, but this is more reliant on acidity, showing a nearly piercing feel as the tightly focused finish zips along, leaving a mouthwatering impression. Delightfully idiosyncratic. Best from 2033 through 2050. 112 cases imported. — JM

-Wine Spectator 95 Points

This is a rounded Port, showing layers of black fruits, ripe tannins and spice. At the same time, it does have a solid structure that will allow it to age. The acidity comes through at the end. Drink from 2028. 

-Wine Enthusiast 95 Points 

Corinne Perchaud Chablis 1er Cru Fourchaume is made from 100 percent Chardonnay

Elegant citrus aromas. Concentrated and finessed, combining flavors of dried fruit with slight hints of woody notes. Perfect balance between body and acidity, long and persistent finish. This one is drinking great now, but as with all exceptional Chablis, it is possible to pay it down for years to come.

Made from 35 year old vines. The owners take great care to produce exceptional Chablis wine by keeping the lively Chardonnay fruit and the unique mineral quality imparted by the Kimmeridgian soil, the fruity acidity and bouquet in perfect balance. The grapes are harvested by hand and gently pressed in a horizontal pressoir to ensure the fullest extraction and range of flavors and aromas.

Pair with Scallops Jacques cream, roast veal with oyster mushrooms.

Alexandre Monmousseau Gaudrelle Vouvray Reserve Personelle is made from 100 percent Chenin Blanc

Fine Chenin Blanc typicity, with aromas of ripe apples and honeyed notes. Rich, smooth, rounded palate with great structure and weight. Has the acidity to support ageing for 10 years.

Avennia Sestina Cabernet Sauvignon (Red Blend) is made from 77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc

The Sestina is a poetic form from Medieval France. Just as a contemporary poet can use an old form like the Sestina to express modern ideas, we use the traditional Bordeaux blend to make modern wines that express Washington fruit. Sestina is our vision for an old vine blend where the focus is on structure, balance, and complexity. This wine is designed for the cellar, but is enjoyable now.

Sestina: This wine is a blockbuster, with black currant, black raspberry, saddle leather, freshly tilled earth, vanilla, and violet on the nose. Exceedingly rich and balanced on the palate, with great poise and structure for long aging. The finish echoes with fresh black fruits, minerally touches, and floral notes.

Review:

"The Cabernet Sauvignon-dominated release from Peterson, the 2017 Sestina comes from the Red Willow, Bacchus, and Dionysus vineyards. Rocking levels of crème de cassis, sappy herbs, violets, and cedar pencil all flow to a full-bodied, incredibly pure, polished 2017 that offers flawless balance, ripe tannins, and a great, great finish. It's more approachable than normal yet is still going to evolve for 15 to 20 years. The blend is 77% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, all raised 20 months in 50% new French oak."

- Jeb Dunnuck (April 2020), 95 pts, #84 TOP 100

Each magnum is signed by the winemaker! 

Avennia Sestina Cabernet Sauvignon is made from 77% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc.

The story of this wine - The Sestina is an ancient form of poetry from Medieval France. Just as a modern poet can fill this form with new expressions, Avennia uses the traditional Bordeaux blend to express Washington. Sestina is their vision for an old vine, complex blend where all of the components complement each other. This wine is designed for the cellar, so the emphasis is on structure, balance, and complexity.

Winemaker Tasting Notes - “Good deep ruby/garnet color, with aromas of black cherry, fresh black currant, dark mocha, cigar box, and graphite. The palate is lively and dense with mountain berries, mocha, vanilla honey, damp earth, and wildflowers. The finish shows a distinct chalky minerality and beautiful tension. This is a classically balanced and ageworthy Sestina. Drink 2025-2040.” - Chris Peterson, Winemaker

Review:

"The Cabernet Sauvignon-dominated release from Peterson, the 2017 Sestina comes from the Red Willow, Bacchus, and Dionysus vineyards. Rocking levels of crème de cassis, sappy herbs, violets, and cedar pencil all flow to a full-bodied, incredibly pure, polished 2017 that offers flawless balance, ripe tannins, and a great, great finish. It's more approachable than normal yet is still going to evolve for 15 to 20 years. The blend is 77% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, all raised 20 months in 50% new French oak."

- Jeb Dunnuck (April 2020), 95 pts

Beliere Bugey-Cerdon  is made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Spontaneous fermentation. An altogether preferable scenario to spontaneous combustion, and A LOT more fun to drink. This pink, semi-dry bubbly was made by spontaneous fermentation, otherwise known as methode ancestrale. Grapes are picked by hand (not just any grapes, these are the local Poulsard and Gamay grown on mountainous slopes in the shadow of the Alps), and fermented in chilled vats just reaching 5 or 6 degrees alcohol. The young and light wine is then bottled, along with its active yeast and considerable unfermented sugars. Under pressure of the cork, the wine continues to ferment, gaining a few degrees of alcohol but retaining a nice amount of sweetness. The bubbles, of course, are another result of fermentation under pressure. This one is so delicious and fun to drink, with a distinctly, well, grapy aroma and a fruitiness that calls out for celebration and jubilation. 
This is also wonderful served with chocolate cake! 
8% ABV.

Produced from the "Ancestral method" (also used to produce Clairette de Die): Low temperature fermentation starting in the tank, light filtration that leaves active yeast in the wine, bottling of the wine with fermentation continuing in the bottle ("spontaneous fermentation in the bottle"), retaining some sugar (40 gr/liter at the end). Made from 95% Gamay, 5% Poulsard (a local grape from Jura).

Review:

"Amber color. Aromas and flavors of cranberry juice, rose petal, cherry and kiwi, and red apple with a round, bright, effervescent, fruity medium-to-full body and a delightful, medium-long finish that shows nuances of cherry, cranberry, beeswax, and rose water. Concentrated fruit flavors, creamy bubbles, and well balanced acidity will make this a splendid pairing with charcuterie." - Beverage Testing -Institute (November 2022), 92 pts - Gold Medal