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Vinsacro Dioro Seleccion is made from  100% Vidau (Blend of the de varietals Tempranillo, Graciano and Mazuelo with predominance of 70+ years old Garnacha).

A wine to enjoy.Vinsacro Dioro, a wine inspired by the Egyptian, Greek and Roman cultures that worshipped wine and gave it a sacred meaning associated with joy and festivity. It is the fruit of our best vineyards, living witnesses to the work and passion of the four generations that preceded us.

Pair with Roast lamb or pork, game, beef steaks, stewed meats. During the aperitive, it will accompany as well with aged and blue cheese.

14% Vol.

Grapes selected manually from our vineyards located on the southern slopes of Monte Yerga in the “Cuesta la Reina” estate. Grapes that are harvested with the utmost care, transported at low temperature in fruit boxes to the winery to avoid any damage to the fruit.

Fermentation is carried out with indigenous yeasts and the wine is kept in maceration for 30 days while breaking the cap daily. Afterwards, the wine is transferred to oak barrels where it remains for 17 months before bottling.

"Really sophisticated and polished with vanilla, coffee, earth and spice scents and oaky flavours. Long, brooding finish."

- Decanter World Wine Award (April 2022), 94 pts

"The 2019 Vinsacro Dioro Selección is a Vidau field blend sourced from Monte Yerga in Rioja Oriental. Aged for 18 months in French and Eastern European oak barrels, it is only released after five years in the cellar. Dark garnet in color, time in the glass reveals soy sauce, bay leaf and thyme notes, along with black fruit and chutney-like undertones. Dry and rich on the palate, it flows with softened tannins and a clingy mouthfeel, lingering long with an impression of tomato leaf. This is a complex, nuanced and solar red that will warmly captivate your palate. - Joaquin HIDALGO"

- Antonio Galloni's Vinous (April 2024), 94 pts

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

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 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.

Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952. 

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. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling. 

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:

Superbly cool, restrained and refined, this austere, beautiful dry riesling is a slow-burn masterpiece that's only just beginning to reveal its complex white-peach, white-tea, wild-herb and dark-berry character. Super-long and mineral finish. Drink or hold.

-James Suckling 97 Points

Wolfberger Cremant d Alsace Rose Brut is 100 % Pinot Noir. 

The wines from Alsace date back to 589 A.D., but Cremant d’Alsace has more recent beginnings, starting in 1900.  Dopff au Moulin (founded in 1574) was the first to produce Cremant d’Alsace in the Method Champenoise style.  Cremant d’Alsace received AOC status for sparkling wine in 1976.  Two types of Cremant are produced today, resulting in about 2.5 million+ cases of Cremant d’Alsace production annually:

• Cremant d’Alsace, Brut – represents the majority of Cremant d' Alsace production. Uses Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Auxerrois, and Chardonnay.

• Cremant d’Alsace, Brut Rosé – much rarer, as it is 100% Pinot Noir only.

Wolfberger's Cremant d'Alsace Rose Brut displays a lovely delicate salmon color with active, small bubbles. Round and full-bodied, this Cremant Rose displays beautiful watermelon and strawberry aromas cascading in a smooth finish. A minimum of 15 months bottle aging before disgorging ensures ripeness.

Yalumba The Signature Cabernet Sauvignon Shiraz is made from 54% Cabernet Sauvignon, 46% Shiraz.

Encompassing everything the Hill-Smith family stands for and the perfect representation of Yalumba’s history and ethos, The Signature is a sentimental favorite. A classic Australian blend of Cabernet Sauvignon and Shiraz, the first vintage release of The Signature was in 1962. Since then, this outstanding wine has acknowledged more than 57 Signatories; people who have enhanced the traditions and culture of Yalumba.

Seductive and alluring florals, cool mints, red pomegranate with fine blackberry fruits and dark cherry aromas. The palate is delightfully generous with dark red cherry fruit that merges into ironstone tannins. A medium to full bodied wine with a long, flowing tannin profile. 

Review:

The 2018 The Signature Cabernet Sauvignon Shiraz (the 48th vintage) is named for Nick Waterman (managing director and CEO of Yalumba 2015 - 2022). The 2018 vintage in South Australia (and specifically here, Barossa) was an excellent one: ripe/warm, even and long and produced wines with density, energy and gravitas. This is exactly that: plush and powerful. The fruit forms a perfect dovetail: the enveloping, mouth-filling abundance of the Shiraz, neatly wedged into the folds of the structuring and shapely Cabernet. Very impressive. This is one of the more impressive Signatures in recent times. It will cellar with grace and ease.

-Robert Parker 96 Points

Since its first release in 1962, The Signature has been Yalumba's deep dive into the classic Australian blend from the Barossa and one that honors the people who have enhanced the traditions and culture of Yalumba. There is a resonance and depth to this release that I really like. Wonderfully pure and concentrated blackberry and plum fruits, layered with spice, dark chocolate, earth, cedar and oak nuance. Succulent and sinewy in the mouth, it flexes considerable muscle, yet remains purely fruited and approachable even at this stage of its evolution. Rich and balanced with fine, ripe tannin and plenty of energy for such depth of fruit. Lovely.

- Australian Wine Companion 96 Points

Yalumba The Steeple Shiraz is made from 100 percent Shiraz. 

The nose is immersed in blueberries and plums leading into very inviting red spices, cranberries and pomegranate. Medium to full-bodied, it is generous with plump fruits and dark cherries. Textural, intriguing and velvety smooth.

Review:

This reminds us of the classic Australian reds of the 1950s and 1960s. Very deep and rich, yet so vibrant and youthful, this has fresh-herb and savory complexity alongside the black-fruit aromas. Great muscular tannins on the powerful palate give it wonderful vitality and clarity. Just a touch of eucalyptus. Very long finish with a wonderfully velvety texture. From vines planted in 1919. Excellent aging potential.

-James Suckling 97 Points

Ziata Meteor Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Bold and intense, this Cabernet Sauvignon from the Meteor Vineyard in Coombsville is full-bodied and berry-driven, with rich spice undertones and a firm structure.

After 20 years of marketing Napa Valley and its wines, Karen Cakebread launched her own project in 2008 with two major goals in mind: to create beautifully structured wines that reflect the vineyards from which they come, and to be involved in every aspect of making the wines.Karen started ZIATA, named in honor of her mother, Mary Annunziata, in 2008 with three varietals: Cabernet Franc, Sauvignon Blanc and Pinot Noir, which she chose for their food-friendly qualities. She hired Anne Vawter, a protégée of Heidi Barrett, as winemaker and sourced grapes from sustainable sources, working closely with the grape growers through the growing season, knowing that efforts made in the vineyard would create better wine than those manipulated in the cellar. Jennifer Williams : I find winemaking to be both an art and a trade—you learn by doing and working the vineyards, ensuring the fruit is the best it can be long before it’s picked is at least half the work of the winemaker.

This wine reveals a complex and elegant bouquet that combines ripe fruit, leather and a fine woodiness. Round and warm on the attack, the palate is supported by solid tannins and a pleasant freshness in this harmonious and well textured wine.

The Merlot bring fruity notes and minerality from the clay-limestone terroir, enhanced by the incredibly expressive and spicy Cabernet Franc.

Review:

"A terrific effort from this large and immaculately maintained property on the clay-limestone slopes of the Côtes de Castillon, the 2019 d'Aiguilhe exhibits aromas of cherries and cassis mingled with notions of burning embers, licorice and warm spices. Medium to full-bodied, layered and concentrated, with lively acids, powdery tannins and a mineral finish, it's intelligently matured in tank and large-format oak as well as small barriques. - William Kelley"

- Robert Parker's Wine Advocate (April 2022), 92 pts

"The 2019 d'Aiguilhe has a really lovely bouquet of ample black cherry, mulberry and light floral scents, very pure and delineated. The palate is medium-bodied with cedar-infused red fruit. While not as exuberant as the aromatics, this is nicely detailed and quite poised on the finish. No, I still cannot pronounce its name, but this Castillon Côtes de Bordeaux is well worth seeking out. - Neal Martin"

- Antonio Galloni's Vinous (February 2022), 92 pts

Landes Cuvee Prestige Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc

Color: deep dark ruby intense color
Aroma: racy and aromatic nose with aromas of ripe red fruit, floral notes, wood and spice with a touch of vanilla.
Taste: this wine has a good structure and some powerful aromas of raspberries, blackcurrant, vanilla and it is powerful with a complex finish. The oak is present but not dominant. The tannins are quite well integrated already.

Average age of the Vines: 60 years Yield : 50 hectoliters / hectare. Grape picking: harvest by machine. Vats: Stainless steel thermoregulated and computerized. Fermentation: 45 to 50 days with a final 35°C warm steeping. Winemaking: Malolactic fermentation in new oak barrel. Ageing: 16 months in new French Oak barrels from Allier and Limousin. Annual production: 10,000 bottles. (833 cases)

Review:

"This shows aromas of ripe blackcurrants and blackberries with walnuts, spices and cocoa. Medium-bodied with firm tannins and a bright, succulent character. Racy finish. Drink or hold."

- James Suckling (December 2022), 92 pts

Landes Cuvee Tradition Lussac Saint Emilion 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.

Landes Cuvee Tradition Lussac Saint Emilion 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.

Landes Cuvee Tradition Lussac Saint Emilion 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.

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.

Luccianus Amphore Lussac St. Emilion is made from 100% Cabernet Franc.

Luccianus is the name of Gallo-Roman origin designating the town of Lussac and its vineyard dating from the 4th century. This 100% Cabernet Franc is produced from the estate oldest vines of 100 years of age and is a return to ancestral aging techniques. The amphora aging gives out a very expressive wine with a superb aromatic radiance and very silky tannins all without a woody note.

The wine shows a beautiful deep purple color. The nose is complex and rich with intense notes of fruits and spices. The palate is round and powerful with silky tannins.

Ambre de Maltus Bordeaux Blanc is made from 70% Sauvignon Blanc, 30% Sémillion.

Malolactic fermentation.

The wine was aged in French Oak barrels for a few month (between 6 and 8 months depending on the barrel's toastiness and cooper)

Delicious with grilled fish or grilled vegetables

Segries Cotes du Rhone Rouge is made from 50% Grenache, 30% Syrah, 10% Cinsault, 10% Carignan

The wine is ripe, rich and round, with black raspberry, white pepper and spice flavors. True Cotes du Rhone in a Bistro style.

Segries Tavel Rose is made from 50% Grenache, 30% Cinsault, 15% Clairette, 5% Syrah.

The age of the vines is 30 years. Traditional vinification at low temperature, "vin de saignée" with a maceration during one night in cement vat.

This is large for a Rose...structured and focused, with the color of dark ruby. The nose is loaded up with fresh fruit. Strawberry, blackcurrant, and raspberry beam from the glass. On the palate, the mouth-feel is ripe and succulent. It has strength, but maintains its fresh and crisp expression. The finish is filled with Asian spice and slight hints of smoke. Drink this juice now or over the next year or two.