Boroli Cerequio is made from 100 percent Nebbiolo. 

The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to 1831.  The family started their winemaking business in1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.

With the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines. 

About the Vineyard

The Cerequio cru lies just across the valley from the Boroli winery in the commune of La Morra and is considered one of the most prestigious sites in the Barolo DOCG zone.  It is known to produce Nebbiolo wine of enormous elegance and finesse.

Wine Production

Cerequio is distinguished by a careful selection of grapes, precise destemming, and a long maceration with submerged cap. 

Tasting Notes

A clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.

Food Pairing

Thanks to its viscosity and body, Barolo is the ideal wine to pair with elaborate dishes and dishes like truffle dishes, meat dishes, pasta with porcini mushrooms, game, and aged cheeses. Cerequio is also perfect with dry pastries or chocolate.

Review:

Elegant bright ruby red. Fragrant and inviting nose of strawberries with whipped cream, icing sugar, elderflower and roses. Flattering palate with clear fruit and appealing acidity, unfolds into a complex style, punchy on the palate with a clear, slightly salty finish.

-Falstaff 95 Points

Chateau Rauzan-Segla is made from 54% Cabernet Sauvignon, 41% Merlot, 4% Petit Verdot, 1% Cabernet Franc.

Ségla is the second wine of the prestigious Château Rauzan Ségla and a Craft + Estate exclusive. The history of Château Rauzan-Ségla dates back to 1661 when Pierre de Rauzan acquired the estate. Rauzan-Ségla grew in reputation in a remarkable way and produced some of the most highly rated wines in Bordeaux. They delighted many well-known dignitaries, most notably Thomas Jefferson who came across this wine during his visit to Bordeaux in 1787, subsequently placing an order for several cases in 1790. Some decades later, the historic 1855 Bordeaux Classification ranked Château Rauzan-Ségla as a 2nd Growth. Today, the property is owned by the Wertheimer family of the fashion house Chanel and managed by Nicolas Audebert.

About half of the 126 acres (51 hectares) of vineyard are around the château, but there are additional parcels near Château Margaux and Brane-Cantenac. The vines are comprised of 54% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot and 1% Cabernet Franc, with an average vine age of 30 years and a vine density of 2,670 to 4,050 plants per acre (6,600 to 10,000 vines/ha). Soils at Rauzan-Ségla are composed of deep, fine gravel, which makes for natural irrigation.

More accessible than the first wine, the aim for Ségla is to produce a wine of extremely good quality and value reflecting all the elements of Margaux and giving a true insight to the quality of the Grand Vin. The estate puts the same amount of effort and care into the production of Ségla as it does the first wine, making it a true and authentic introduction to the château.

Review

This is a full-bodied wine, from one of the leading estates in Margaux. It is ripe with juicy blackberry and black-currant fruits. This fruit contrasts with the dark tannins and powerful structure. It is going to develop slowly and impressively to be ready to drink from 2025.

-Wine Enthusiast 95 Points

Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.

The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.

Combe des Fous literally means, the hill of the fool. The hill, in this case, is located in the far southern reach of Le Crau which was left barren for many centuries because the layer of galets was so exceedingly deep that everyone assumed vines could never survive there. The fool in this situation is Edmund Tacussel, the great-great-grandfather of Vincent and Pascal Maruel who planted a Grenache vineyard on this site in 1905. That old-vine Grenache form the heart of this cuvée with a small amount of Syrah, Cinsault and Vaccarèse. La Combe des Fous is only made in the best vintages.

Review:

Pumps out heady raspberry, mulberry and blackberry compote notes that keep form and direction, thanks to a roasted apple wood spine and flanking ganache, garrigue and warm earth notes. Seriously grippy finish. Grenache, Syrah, Cinsault and Vaccarèse.

-Wine Spectator 96 Points

The 2020 Châteauneuf Du Pape La Combe Des Fous is a normal blend of 70% Grenache, 20% Syrah, and the rest Vaccarèse and Cinsault. Beautiful, full-bodied aromas and flavors of ripe black raspberries, violets, ground pepper, lavender, and herbes de Provence all emerge from this gorgeous barrel sample, and it shows the pure, fresh, yet still concentrated style of the vintage brilliantly.

-Jeb Dunnuck 94-97 Points

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard:

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes:

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety

 Food Pairing:

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Review:

“Incredible, reserved ripeness and depth already evident on the nose after one whiff, offering plum, cedar, rose hip, sandalwood, and licorice. Full-bodied with superb depth of fruit and an abundance of polished tannins that give the wine poise and grace, even though it’s long and powerful. The quality of the tannins are exceptional. Sheer and refined. This comes from the center of Cannubi.”

-James Suckling 99 Points

Delas Freres Cote Rotie La Landonne Rouge is made from 100 percent Syrah.

Tasting Notes: The wine‘s deep color is underscored by plummy hues. A complex nose shows deep, fruity aromas with hints of licorice and roasted coffee. Endowed with a dense and silky tannic structure, this is a full, fleshy wine that provides an ample and generous palate. Its lasting finish speaks of considerable ageing potential.

Reviews:

Deep in color, the espresso, licorice, smoke and flint, paired with layers of juicy, ripe fresh, red fruits show up with ease. On the palate, the wine offers richness, density, purity of fruit, herbs, crushed stones and a wall of ripe, lushly textured, dark red berries. This will age quite nicely.T

-Wine Cellar Insider 97 Points

Sun-baked garrigue and smoky notes of iron and earth accent intensely ripe black cherry and cassis in this wine. Made from 100% Syrah, it's a hulking powerhouse of black-fruit flavors but finessed by firm acidity and fine, integrated tannins. Stunning already it should improve through 2036 and hold further 

-Wine Enthusiast 97 Points

Bright purple. Powerful cherry, cassis, potpourri, exotic spice and olive qualities on the highly perfumed, complex nose. Sweet and energetic on the palate, offering impressively concentrated black and blue fruit preserve, floral pastille and spicecake flavors that unfold steadily with aeration. In a powerful but energetic style and quite primary now. Aeration brings up smoky bacon and floral pastille qualities that carry through the strikingly long, youthfully tannic finish, which leaves behind sweet dark and floral notes.

-Vinous 95 Points

Alluring, with warm fruitcake and black tea aromatics leading off for a lush and warm core of crushed plum, cherry reduction and blackberry pâte de fruit flavors. Despite the showy fruit detail, there's a solid iron underpinning, with pretty floral notes and bright energy throughout. Best from 2023 through 2038. 300 cases made, 188 cases imported. 

 -Wine Spectator 96 Points

Domaine Louis Moreau Chablis Vaillons Premier Cru is made from 100 percent Chardonnay. 

Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.

Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.

Force Majeure Parvata is made from 69% Mourvedre, 21% Syrah, 10% Grenache (2016) / 43% Mourvedre, 25% Grenache, 23% Syrah, 4% Cinsault, 5% Counoise

Parvata means “mountain” in sanskrit, and is the name for this southern Rhône-inspired blend, grown mostly in the sandy, loamy soils of the lower section of the Red Mountain vineyard, which bring to the wine a good degree of finesse and high-toned aromatic notes, white pepper, dried herbs and grapefruit peel.

Review:

"Based on 57% Mourvèdre, 25% Syrah, and the rest Grenache, the 2018 Parvata has a wonderfully earthy, complex, classic Mourvèdre nose of ripe red and blue fruits, gamey meat, cracked pepper, violets, and tree bark. This carries to a plush, up-front, incredibly sexy 2018 with notable purity, full-bodied richness, integrated tannins, and a great, great finish. It's slightly more up-front and supple than I expected from barrel, but this incredible wine just begs to be drunk. Nevertheless, I still think a year of bottle age is warranted and it should drink well for 10-15."
- Jeb Dunnuck (May 2021), 96 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.

"The 2017 Syrah comes from Elgin and Greyton and includes 40% whole-bunch fruit aged in 500- and 700-liter barrels (30% new). It has a gorgeous bouquet of raspberry, pomegranate, burning embers and crushed violet aromas that seem to give the olfactory senses a big hug. The palate is quite brilliantly balanced, the fine tannins framing vivid brambly red and black fruit laced with cracked black pepper, dessicated orange peel, clove and an undercurrent of garrigue that becomes more prominent on the persistent finish. A fabulous Syrah from proprietor and winemaker Samantha O’Keefe. - Neal Martin"

- Antonio Galloni's Vinous (November 2019), 95 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

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Opus One 2017 is made from Cabernet Sauvignon 80%, Petit Verdot 9%, Cabernet Franc 5%, Merlot 5% and Malbec 1%.

The Opus One 2017 offers a harmonious aromatic balance of rich dark fruit, stems of roses, and earthy forest floor. The juicy entry offers a round, silky mouthfeel with just enough acidity to complement the satin texture. This seductive wine shows flavors of black cassis, black cherry and a hint of cocoa powder. The fine-grained, plush tannins evolve into a long, supple finish.  A supremely age-worthy wine, it will delight now and for many years to come.

Reviews:

A fist of late summer cherries, raspberry and bilberry fruits set out their stall, all with the juicy character that confirms, even in a hot vintage like 2017, Opus can deliver balance and sculpted elegance. Beautiful grip, creamy texture with a strikingly powerful tannic frame. As the wine stays in the glass the floral aromatics begin to bloom up. A brilliant Opus. 20 days maceration - around half what it would have been a decade ago. 54% native yeast, as part of their native yeast project. 5% Merlot and 1% Malbec complete the blend. Harvest spread out over September 5 to October 8, just before the fires, by which time they had less than 10% of the fruit still out on the vines.

-Decanter 96 Points

A remarkable wine for the year, the 2017 Opus One is a dense, full-throttle beauty. Plush fruit and soft, silky contours give the 2017 its racy personality. Exotic, beautifully perfumed and impeccable in its balance, Opus One is one of the most complete wines of the vintage. In 2017, Opus One has a distinctly red-toned fruit profile that distinguishes it from the surrounding vintages.

-- Antonio Galloni  95+ Points

Opus One had picked 91% of their fruit before the fires started in 2017, and only two lots were eliminated from consideration. The 2017 Opus One, bottled in July 2019, is a blend of 81% Cabernet Sauvignon, 8.5% Petit Verdot, 5% Cabernet Franc, 4.5% Merlot and 1% Malbec. Medium to deep garnet-purple colored, it slowly grows on the nose, revealing compelling notes of baked black cherries, mulberries, black raspberries, warm cassis and blackberry pie with nuances of spice cake, yeast extract, tapenade, licorice and dusty soil with a waft of wild sage. Medium-bodied, the palate has a lively skip in its step, featuring bags of juicy raspberry and cassis-laced fruit and a refreshing line, supported by ripe, plush tannins, finishing long and graceful. 

-Wine Advocate 95 Points

Pazo de Senorans Seleccion de Anada Albarino is made from 100 percent Albarino. 

Straw yellow with greenish tints, vivid and brilliant. High intensity and very expressive. Profusion of aromas with traces of mineral. Great volume and ample body leaving a lasting impression from beginning to end.

Reviews:

Style, defined aromas, taut, crisp, original. Colour, bright straw. Aroma, scrubland, fine lees, complex, varietal. Flavour, full of life, flavourful, complex.

-Guia Penin 98 Points

Tech:

Poggio San Polo Podernovi Brunello di Montalcino is made from Sangiovese. 

Intense ruby red in color with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy aging, while patient cellaring enhances the wine during ageing in the bottle.

Review:

Lovely purity of fruit with ultra fine tannins and depth, finesse and complexity. Black cherries, cedar and some flowers. It’s full-bodied with very fine tannins that drive the finish. Give it a year or two to open more, but already so enticing. Drink or hold.

-James Suckling 96 Points

The San Polo 2015 Brunello di Montalcino Riserva (with 8,000 bottles produced) is a textured wine with hearty fruit and touches of smoked meat and spice. At its core, the wine offers dark fruit, blackberry and ripe plum. The rich fruitiness of the wine cedes to campfire ash, mahogany and furniture wax. These results are sultry and even a bit flashy, with distant background tones of teriyaki and plum sauce. The wine is fermented in cylindrical oak fermenters and aged in oak for three years. We'll see this bottle hitting the market sometime after February 2021.

-Wine Advocate 95 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

Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay

Appellation 100% Virginia

Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.

Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity. 

Trapiche Terroir Series Finca Orellana is made from 100 percent Malbec.

The history of Trapiche begins in 1883, in a small vineyard called El Trapiche, in the district of Godoy Cruz, Mendoza, where the grapes for the first fine wines were grown. With more than 130 years of experience, Trapiche has earned its place as a pioneering brand in the introduction of French vines, the production of varietal wines, the import of French oak barrels and the use of stainless steel tanks. True to its origins, today Trapiche is in a continuous quest for the latest best practices .Led by Daniel Pi, Director of Winemaking, Trapiche's winemaking team permanently strives to improve winemaking practices by exchanging experience and knowledge with winemakers from other wine producing countries such as France, the US, Australia and New Zealand.

With a deep garnet red color, this Malbec expresses aromas of red fruits such as cherries and currants, and intense balsamic notes with hints of fresh herbs. In the mouth, it is sweet and broad with a great concentration of fruit and soft, ripe tannins. It has a long, persistent and elegant finish.

Review:

El Peral may not be on the radar of many Argentine Malbec lovers. But if you take a look at Descorchados, you will realize that here we are fans of this area, a place of gentle hills, streams and trees. This vineyard was planted in 1946, and today it delivers deliciously liquefied fruit, with hints of cherries and cassis, but above all violets and blackberries in a long and deep body. Give it at least ten years in the bottle.

-Patricio Tapia - Descorchados 95 Points

-Tim Atkin 95 Points

Warre’s Vintage Ports are peerless in their expression of poise and elegance. Whereas some other Vintage Ports can be almost overwhelming in their richness, Warre’s Vintage wines combine elegance, length and balance whilst still retaining the underlying rich opulence of great Vintage Port.

The Warre’s 2017 Vintage Port is made up of the finest parcels from Warre’s three Douro vineyards, Cavadinha, Retiro and Telhada, and the privately (family) owned Alvito & Netas properties. The field blends from Cavadinha and Retiro provide the principal structure with a combined contribution of 63%. The combination of old field blend vines and very low yields gives the Warre’s 2017 Vintage Port extraordinary complexity and subtlety, alongside the concentration and power which are hallmarks of the year.

The structure and complexity of the old vines was balanced with great acidity and freshness from the Cavadinha grapes and the superb floral aromatics from the two Touriga varieties harvested at Quinta da Telhada. Due to the very cool nights during the vintage, the grapes arrived at the Cavadinha lagar winery so cold in the mornings that, in effect, they had a ‘cold soak maceration’ before fermentation began, favouring excellent aromatic extraction. Harvesting finished at Cavadinha on October 10th, a couple of days before the weather broke. More perfect harvesting conditions could not have been hoped for.

Review:

Loads of wet earth and grape aromas with hints of stems. Old vine aromas of bark and moss. Full-bodied, sweet and structured with a big kick on the end. Very impressive. Exceptional layers of fruit and energy. A stronger and more muscular Warre.

-James Suckling 98 Points

Lush and inviting in feel, with a beautifully creamy texture that lets plum sauce, blueberry reduction and raspberry pâte de fruit flavors glide along effortlessly. Notes of violet, anise and black tea are beguiling in the background before melding seamlessly on the finish. This shimmers with fruit, balanced by depth and spine. Best from 2035 through 2055

-Wine Spectator 97 Points

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.

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

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Review:

"Pale orange colour. Confit orange, orange blossom, lychee, a touch of brown sugar. On the palate it is exceptionally full-bodied, with acidity a little on the low side. There's firm bitterness on the finish, and it lacks the freshness of some years, if not the depth. Long finish. It really coats the mouth with sweetness and flavour. Handpicked, all pressed immediately and fermented in stainless steel without any skin contact. Wine is aged in stainless steel for six months after adding the fortifying spirit."
- Decanter (October 2019), 91 pts

Enemigo El Enemigo Gran Enemigo is made from 100% Cabernet Franc. 

In the spectrum of people who pay attention to detail, winemakers are often incredibly detail-oriented.  This can sometimes spill over to become an internal battled, and, as Alejandro Vigil and Adrianna Catena state, "We are our own worst enemy." El Enemigo pays homage to this internal struggle.

The nose presents sweet aromas of black ripen fruits with hints of vanilla and chocolate, which appear after the oak ageing. The mouthfeel is sweet with structured, persistent tannins due to the natural acidity of this wine, leading into an excellent long finish. 

Review:

The nose of the 2018 Gran Enemigo El Cepillo Single Vineyard, from a low-yielding and drier year, is full of curry, a note that was a constant across the three vintages I tasted together, but it tends to be stronger in low-yielding and dry years like this. It's also floral and comes through as aromatic and a little exotic, in a good way, with elegance, persistence and very pure flavors. It has fine-grained tannins, great acidity and balance. 7,200 bottles. All these single-vineyard bottlings mature in ancient 4,000-liter oak foudres for some 15 months.

 "Pretty and inviting on the nose with gorgeous aromas of floral violet, cassis and completed with a lifted, delicate liquorice note. The palate is graced with deep herb, pepper, crunchy red fruit and graceful, silky tannins."

-Decanter 97 Points