Products meeting the search criteria

Laurent-Perrier Cuvee Rose NV is made Pinot Noir from 10 crus in the Montagne de Reims

The Cuvée Rosé from Laurent-Perrier is the most recognized rosé champagne in the world. The house uses its proprietary maceration technique and the wine is crafted for a fragrance and not mixed for a color. Held in an elegant bottle inspired by King Henri IV, it has been widely acknowledged for its consistent high quality for more than 40 years, and it is the benchmark for rosé champagne around the world. 

Laurent-Perrier Cuvée Rosé is truly remarkable for its highly expressive bouquet, stemming from very careful preservation of fresh fruit aromas during the wine making. Made with 100% Pinot Noir from 10 different "crus " (or villages), from the North and South areas of the Montagne de Reims, as well as the famous village of Bouzy. Grapes from carefully selected plots are meticulously sorted and de-stemmed before going into the vats, and the controlled maceration helps with the color extraction and the development of the full aromatic richness of the Pinot Noir. 

Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded. 

Its aromatic depth makes it ideal for pairing with marinated raw fish, grilled prawns, exotic dishes, Parma ham and red fruit desserts. Those who are more daring will try it with Asian or Indian cuisine.

Review:

Ethereal floral and raspberry nose. A vinous palate with a mild mousse, the soft texture all wrapped in spice, nuts, smoke and a superior berry tincture. Very long and easy to enjoy.

-Decanter 95 Points

Long Shadows Feather Cabernet Sauvignon is made from 100 percent Washington State Cabernet. 

Acclaimed Napa Valley vintner Randy Dunn has a reputation for producing world-class Cabernet Sauvignon. He brings more than four decades of winemaking experience to the Columbia Valley to produce Feather, his only wine made outside of California.

Tasting Notes: Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.

Winemaking: Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well).

Alcohol: 14.4%
pH: 3.86
TA: 0.58 grams / 100ml

 Review:

"Instantly impressive, the 2020 Cabernet Sauvignon Feather opens to silky, fresh and fleshy dark red and black fruit tones with picturesque rich and ripe notions that sashay out of the glass with elegance, power and precision. World-class and devastatingly beautiful, the wine continues to somersault across the ever-evolving finish, and it will undoubtedly be well received upon its release. Mark your calendar now, and run, don’t walk to add this to your cellar. Just under 48,000 bottles were filled after the wine rested for 22 months in all French oak, 90% first fill. - Anthony MUELLER"

- Robert Parker's Wine Advocate (May 11th 2023), 98 pts

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

SALE!

Morambro Creek Cabernet is 100 percent Cabernet

Deep purple in color. A rich elegant nose of cassis with overtones of vanilla and coffee. Lush, ripe palate dominated by black fruits, cherry and chocolate. Full bodied with savory, integrated fruit tannins and persistent finish.

Winemaking at Morambro Creek is very traditional and labour intensive. Oak maturation takes place using 35% new French barrels. This blend was put together using select barrels from our family  estate that best demonstrate the intensity of our fruit balanced by integrated oak.

Total Acidity: 6.6 g/L 
pH: 3.49 

  Review:

"From the small Padthaway region three hours' drive east of Adelaide, this is a full-bodied Cab that, despite the region's warm climate, avoids being bombastic. The nose feels Christmasy: baking spices laced with purple beets, dried mint and red berries. In the mouth it's ripe and generous, and there's a fair bit of oak showing but all is held at bay by taut, fine-grained tannins. Drink through 2025."
- Wine Enthusiast (January 2020), 90 pts

"Layers of mint, tobacco and cassis unfold on the nose of the 2016 Cabernet Sauvignon. Mature and ready to drink, this medium to full-bodied wine is a fine example of Padthaway's (and the larger Limestone Coast region's) potential for Bordeaux varieties. Silky, savory and dry, it displays fine lines despite its heft, with bright acids and a lingering finish. - Joe Czerwinski"

- Robert Parker's Wine Advocate (Issue #253, February 2021), 90 pts

"Bright ruby. Spice-accented cherry and floral qualities on the nose, along with a hint of dark chocolate. In a juicy, forward style, offering bitter cherry and cassis flavors that show good depth and spicy lift. Easygoing tannins frame a long, smooth finish that echoes the floral note."

- Antonio Galloni's Vinous (September 2022), 90 pts

Ornato Prosecco is made from 100 percent Glera.

Typical crisp and delicate perlage. Pale yellow color. Delicate and fragrant bouquet, with fruity notes of banana and apple and notes of acacia flowers. Fresh and light on the palate with balanced acidity and body harmony with a pleasant dry aftertaste.

Grapes are accurately selected both for area of origin and quality. The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature and is completed in 8-10 days. The wine is then filtered in steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti Charmot Method).

Ideal as an aperitif, it is a perfect combination to hors d’oeuvres and delicate first courses.

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

This pale rosé colored spumante boasts a rich mousse and persistent bubbles. The intense and fruity bouquet of raspberry, wild strawberry, pink grapefruit is intertwined with almond, rose petals and balsamic notes. The palate is fresh, well balanced and harmonious with full flavors of strawberry fruit and a long finish.

Reverdy Jean Sancerre Rose is made from 100 percent Pinot Noir.

Color: Pale salmon pink color
Nose: delicate aromas of roses and orange blossom that will transform into gooseberry and peach blossoms as the temperature in the glass rises. 
Mouth: The palate is crisp, lean and elegant, but the flavors are quite persistent with cherry, blackcurrant,apricot and red currant aromas.

According to the Sancerre AOC regulation, maximum yield authorized for the rosé is 55 hl/ha.

Pairs well with poultry and spicy food.

Review:

"Vivid orange-pink. Fresh strawberry, tangerine and floral scents are sharpened by a frisson of chalky minerality. Clean and racy on the palate, showing fine clarity to the red berry and citrus fruit flavors. Finishes minerally and dry, showing energetic lift and strong, mineral- and floral-driven persistence. - Josh Raynolds"

- Antonio Galloni's Vinous (June 2021), 91 pts

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

Weingut Prager Achleiten Riesling Smaragd is made from 100 percent Riesling. 

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have a minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Achleiten sits east of Weißenkirchen and is one of the most famous vineyards in the Wachau. The steeply-terraced vineyard existed in Roman times. Some sections have just 40 cm of topsoil over the bedrock of Gföler Gneiss, amphibolitic stone, and slate. “Destroyed soil,” as Toni Bodenstein likes to say.

Tasting Notes:

Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. Wines from Achleiten’s highly complex soils are famously marked by a mineral note of flint or gun smoke, are intensely flavored, and reliably long-lived.

Food Pairing:

Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.

Review:

The 2020 Ried Achleiten Riesling Smaragd offers a well-concentrated, fleshy and spicy stone fruit aroma with crunchy and flinty notes. It needs some time to get rid of the stewed fruit flavors, though. Full-bodied, fresh and crystalline, this is an elegant, complex and finely tannic Riesling that needs some years rather than a carafe to polymerize the tannins and gain some finesse. Tasted at the domain in June 2021.

At Prager, I could not determine that 2020 would be inferior to the 2019 vintage; on the contrary, the 2020 Smaragd wines fascinated me enormously in their clear, cool, terroir-tinged way. A 38% loss had occurred mainly because of the hail on August 22, although predominantly in the Federspiel or Riesling vineyards. There was no damage in the top vineyards such as Ried Klaus, Achleiten or Zwerithaler. "Interestingly, the vines are in agony for about two weeks after the hail. There was no more growth, no development of ripeness and sugar," reports Toni Bondenstein. The Veltliner then recovered earlier, while even picking a Riesling Federspiel in October was still a struggle. "Why Riesling reacted more intensively to the hail, I don't know myself either," says Bodenstein. Whole clusters were pressed to preserve acidity and to compensate for the lower extract, and compared to 2019, the 2020s were left on their lees longer. In June, however, the 20s in particular showed outstanding early shape.

-Wine Advocate 94 Points

Light yellow-green, silver reflections. Yellow stone fruit nuances with a mineral underlay, notes of peach and mango, a hint of tangerine zest, mineral touch. Juicy, elegant, white fruit, acidity structure rich in finesse, lemony-salty finish, sure aging potential.

-Falstaff 95 Points

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.

Aalto P.S. Pagos Seleccionados Tinto  is made from 100 percent Tempranillo.

Climatic conditions

The farming year began with a mild autumn and little precipitation. A very dry winter started with -9ºC reaching at the end higher temperatures than normal for that time of the year. Spring and summer characterized by little rain, only some rain showers in July and late August avoided the hydric stress of the vines. The vegetative cycle of the vine developed with big variations of temperatures, alternating warm and atypical low temperatures of 4ºC for mid-June. The ripening of the grapes happened under very good conditions and the harvest started on 24th September 2019.  

Grape origin

100% Tinto Fino (Tempranillo) primarily from very old vines – 60 to 90 years old – from selected plots in La Horra and La Aguilera. The harvest was done by hand, in small boxes of 15 kilos that are thoroughly inspected, bunch by bunch, on the selection table.  

Tasting notes

Review:

Lots of depth here, with ripe blackberries and some nicely baked black cherries, roasted herbs, incense, dark spices, mussels and a balsamic tinge. An admirably fine dollop of tannins on the palate, which are immaculate and juicy, as they thoroughly dunk into the black fruit, melting into a persistent finish that lasts for over a minute. Very impressive. Drink or hold.

-James Suckling 96 Points

Closeout!

Burgo Viejo Rioja Rosado is made from 100% Garnacha.
Burgo Viejo Rosado Wine is the milestone example of rosé wines developed in Rioja for years. Vinification has been improved to retain vibrant fruit and display colorful aromas when served.
Alcoholic fermentation in stainless steel vats at controlled temperature; wine is rapidly bottled to keep it fresh.
Bright strawberry color and aroma; with hint of raspberry and intense strawberry flavour and a crisp finish.
Enjoy it with pasta and poultry.

Review:

"Light ruby red. We love a flavorful rosé of Garnacha, and the Burgo Viejo doesn’t disappoint. It’s a fresh, fruity rosé showing a strawberry nose followed by red berries accented by tangerine citrus on the palate. Finishes dry with lingering fresh fruit flavors. 100% Garnacha fermented and aged in stainless steel; 14.1% alc. Burgo Viejo is a partnership of six families with 220 ha of vines in the municipality of Alfaro."

- i-winereview.com (Rosés From Around the World: 2021 Annual Report), 90 pts

Chateau Brule Secaille Grande Reserve Cotes de Bourg Rouge  is made from 55% Merlot, 30% Cabernet sauvignon, 10% Cabernet Franc and 5% Malbec.

The color is deep dark ruby. limpid and brilliant. The nose is intense and complex with hints of blackberries, sweet spicies, noble plain chocolate and Vanilla. The palate is full bodied, very long with well integrated tannins. The finish is very fresh and luscious with toasted notes in the background.

Average age of the vines is 30 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
Aged 12 months in Oak barrels. (1/3 new oak, 1/3 1 year old and 1/3 two year old barrels). They use 60% French Oak and 40% American Oak.

Served with red meat (beef filet, sirloin),  pork tenderloin, roasted duck breast with honey&orange sauce, roasted lamb with thyme, poultry and fine cheese.

Review:

  "A purple-colored, young wine dominated by Merlot, this is rich, structured and full of blackberries. With a good balance between the fruit and the tannins already in place, it shows excellent potential. Drink this already delicious but still firm wine from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2018, Best of Year 2018 Issue), 90 pts

Chateau de Saint Cosme Gigondas is made from  70% Grenache, 15% Mourvèdre, 14% Syrah, 1% Cinsaut.

The wine shows intense blackberry and fig fruit with licorice, violets, and charcoal on the finish. It is remarkably fresh and finessed given the sun and warmth of the southern Rhône. The unique micro-climate combined with 60-year-old vines and traditional winemaking make Château de Saint Cosme Gigondas the benchmark wine of the appellation.

Review:

 
Leading off the Gigondas, the base 2020 Gigondas has lots of black raspberry, ground pepper, and violets notes as well as a round, supple, silky style on the palate. It should be approachable on release, yet it has plenty of mid-palate depth as well as tannins, and I have no doubt it will evolve for 20 years if properly stored.

-Jeb Dunnuck 91-93 Points

CONCHA Y TORO Cabernet Sauvignon Puente Alto Don Melchor is made from 92% Cabernet Sauvignon, 6% Cabernet Franc, 1% Merlot, 1% Petit Verdot.

Deep violet in color, intense, and with a great aromatic complexity of red fruits together with floral notes of violets and roses. On the palate, it is a tasty wine with a soft spell and a superb freshness, along with the elegance and power so characteristic of Puente Alto. It is a wine with a velvety texture, lush body, and a very long and persistent finish.

 Review:

Deep and serious with black olives, blackberries, blueberries, tobacco leaf, sweet red capsicum, ash, dried meat and a hint of black chocolate. This is a more direct, full-bodied Don Melchor, filled with solid blackberries and wrapped by tight, fine-grained tannins. Long and deep. 92% cabernet sauvignon, 6% cabernet franc, 1% merlot and 1% petit verdot. Better after 2024.

-James Suckling 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:

DAOU Vineyards Bodyguard Red is made from 100 percent Chardonnay 65% Petit Verdot, 35% Petite Sirah.

The 2020 Bodyguard is the newest edition to this exceptional collection from winemaker Daniel Daou. Bold and brooding, it displays a vivid, deep purple hue accompanied by an intense nose of chocolate-covered blueberry, black raspberry, Zante currant, pencil lead and damp forest floor. Secondary layers reveal notes of kirsch, fennel, black olive and a hint of cool wintergreen. A lush palate of black plum, dried cherry and blackberry is supported by a firm structure with polished fine-grained tannins. Highlights of dusty leather, dried sage and truffle add layers of complexity that complement the rich, dark fruit. The finish strikes an impressive balance of power and grace, with lingering notes of currant, dark chocolate and crushed stone minerality that enhance the fullness of the experience.

Review:

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.

A heavenly, full-bodied dry Riesling with forceful minerality from 100-year-old vines grown in the blue slate soil of Graach.

Graach is a small village in the Mosel valley. It’s steep slate slopes produce wines that combine elegance with rustic strength. Grosses Gewächs (GG) is the designation for an estate’s best dry wine from a Grosse Lage (grand cru) vineyard. This limited-production wine was fermented with indigenous yeasts and kept in the barrel, on the full lees, for a year before bottling. The extended maturation time allows the wine to develop greater texture and a deeper natural harmony. This is a fully ripe wine, with vibrant aromatics and a pronounced acidity that gives it a brilliant structural precision.

Review:

Convincing proof that 2020 is an excellent vintage for dry GG on the Mosel! Cool and stony with delicate white-peach and white-currant aromas. Really takes off at the intensely slatey and racy finish.
-James Suckling 95-96 Points

Fombrauge Saint Emilion  is made from 96% Merlot and 4% Cabernet Franc.

Château Fombrauge 2020 has a dark red hue, intense fruit aromas and elegant tannins that offer a generous mouthfeel rarely seen in wine so young. 
The nose reveals aromas of cherries, blackberries and raspberries, along with spicy notes.
On the palate, the wine i round, soft and silky. Its deep richness, matched with a nice freshness and a long and mellow finish, make it already a great Château Fombrauge, with a long ageing potential.

Chateau Fombrauge Saint-Emilion Grand Cru's food pairing