Products meeting the search criteria

I Brand Cabernet Franc Bayly Ranch is made from 100% Cabernet Franc.

This 100% Cabernet Franc is produced from vineyards located in Tres Pinot Creek, (along San Andreas Fault Line), at only 800 foot elevation. A great locale for Cabernet Franc to exhibit Loire-like structure overlaid with the bright fruit befitting California sunshine.

Review:

"This is a sprightly, textural, mineral-driven bottling that's immediately fascinating yet will be a joy to watch evolve. Light in the glass, it begins with aromas of cranberry, nori wrap, herb-dusted strawberry and a hint of dried blood. The palate shows a rusty edge, offering dried strawberry, crumpled oregano and a hint of green peppercorn. Drink now through 2034. - Matt KETTMANN"

- Wine Enthusiast (Septmember 1st 2021), 94 pts

Johann Michel Cornas Cuvee Mere Michel is made from 100 percent Syrah.

Cuvee Mère Michel was first introduced in 2016 and is not produced every year. This wine is a tribute to Johann Michel' wife, Emmanuelle, and a nod to the French song, La Mere Michel. This wines comes from Selection Massale (replanting new vineyards with cuttings from exceptional old vines from the same property) cuttings of Serine off the 1947 Yves Cuilleron vineyard at Chavanay. The vineyards are located in the lieu-dit "Les Cotes" at an altitude of 230 meters and benefiting from a southern sun exposure.

Review:

"Only made in top vintages, the 2018 Cornas Mère Michel is a tribute to Johann's wife and a play on the French song "La Mere Michelle." Brought up in a new demi-muid, it's a richer, broader wine compared to the Cuvée Jana yet still has incredible Cornas style in its red, black, and blue fruits as well as notes of toasted spice, roasted meat, chocolate, and wild herbs. Rich, full-bodied, and opulent, it has a touch more upfront appeal and should be drinkable in just 4-5 years yet also evolve for two decades." -

Jeb Dunnuck (Northern Rhône: The 2018s and 2019s, November 19th 2020), 98 pts

Kershaw Chardonnay Deconstructed Groenland Shale CY548 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 (CY548).

Tasting Notes:

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings. It produces wines that have aromatics oscillating between lemon blossom, white flowers, petrichor and struck stone. Full in body they exude concentration with white stone fruit yet reinforced with an austere texture and robustness that makes for excellent aging potential. The Bokkeveld Shales adds structure and concentration to the flavor.

Vineyards: 

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings.

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.

Barrel: Selection: A small number of artisanal coopers are selected from mostly Burgundy, with only French oak was chosen. Up to 40% of the oak is new with the remainder split into 2nd and 3rd fill barrels of predominantly 228 litres.

Look at pairing this with textured fish, straightforward chicken dishes, pan-fried or grilled pork dishes, soft-rind cheeses, cream or creamy dishes be it with pasta or the aforementioned fish, chicken or pork, to allow the complexity of the wine to shine through. If using mustard, preferably use Dijon mustard as it uses verjus (soured grape juice) and not vinegar. Also look to delicate herbs (tarragon, dill, basil, parsley) rather than hard stalked herbs (rosemary, thyme, oregano, etc). Avoid smoked meats or fish as well as highly spiced dishes as this can overwhelm the wine and clash with the oak. I would try oysters; Lobster grilled or boiled but not thermidor as it is too rich; turbot, dover sole, sea bass, yellowtail with a shellfish sauce; fish pie; roasted free-range chicken with tarragon; roast loin of pork with garlic and ginger; truffle risotto; pasta in a clam sauce; slice of brie de meaux.

Review:

"Perfume of flowers, minerals and citrus zest. The palate is dense and focused, almost chewy with an opulent mandarin mid palate and long, savory finish. Matured in 50% new oak that is seamlessly integrated with the wine."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 94 pts

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

Laird Cabernet Sauvignon Flat Rock Ranch is made from 100 percent Cabernet Sauvignon.

Laird's Flat Rock Ranch vineyard is located near the north corner of where Yountville Cross Road meets Silverado Trail, on State Lane. This prized, complex fruit from the Yountville Appellation is a result of unique geological and meteorological conditions: volcanic soils similar to the adjacent Stags Leap District, but also display ancient coastal deposits, and sedimentary and alluvial soils that provide beneficial stress for our vines. Marine air currents from San Pablo Bay to the south are caught when they reach the "Yountville Mounts," providing a natural cooling effect that balances warm, sunny days that ripen the rich tannins of our hallmark Cabernet Sauvignon to elegant distinction.

Bold violet-red color introduces a captivating bouquet of blueberries, tea leaf, and vanilla. This full-bodied wine has flavors of cassis, hazelnut and briary undertones with fresh acidity and chewy tannins on the palate

Review:

"The 2018 Cabernet Sauvignon Flat Rock is laced with crème de cassis, menthol, lavender, spice and blueberry jam. Inky and plush, the 2018 also has quite a bit of energy backing it all up. The 2018 is a gorgeous wine from Laird.- Antonio GALLONI"

- Vinous (The 2019 Napa Valley Cabernets: A Deep Dive, January 2022), 93+ pts

 

Wine Gift Set Includes:

• Laurent-Perrier La Cuvee Brut
  The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish. This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.
  Gold Gift Box
  

Review:

"The brioche and cooked-apple and cream character really comes through here. Full-bodied and round with fine bubbles. Flavorful and intense. Vivid, bread-dough finish. This is four years on lees. 55% Chardonnay and the rest Pinot."

-  James Suckling 93 Points

Lingua Franca Bunker Hill is made from 100 percent Chardonnay.

Review:

Estate bottled, the 2022 Chardonnay Bunker Hill is the counterpart to the Chardonnay Estate. It pours a bright pale yellow with a tinge of green and has a lovely incense of delicate toast lifting from the glass, followed by notes of white flowers, fresh green pear, and pleasing reduction. This wine comes from a site where the grapes get thicker skins from the wind, leading to firmer structure, and on the palate, this wine is medium to full-bodied, with a pithy, chalky texture. Drink 2024-2034.

-Jeb Dunnuck 94 Points

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

Lismore Estate Reserve Viognier is made from 100 percent Viognier. 

This a Greyton WO.

Balance is the key to this wine. Viognier is an aromatic and generous varietal, it benefits from barrel maturation and lees contact with a fuller mouth feel and increased texture. This combined with the firm acid backbone and intense fruit will allow this wine to integrate beautifully and gain further complexity over the next 3-5 years.

Rich, lush and decadent. Viognier is a gorgeous variety. Honeysuckle, peaches and dried apricot with a lingering citrus finish. A clean fresh acidity supports the extravagance of the nose and the palate.

Viognier, a traditional Rhone variety is perfectly suited to Lismore’s cool-climate terrior. The vineyard block is on decomposed shale and one of the healthiest and well balanced on the farm. The entire team looks forward to the Viognier harvest and the beautiful amber tinged berries.

The grapes were picked at optimal ripeness and whole bunch pressed, slowly extracting the juice at a rate of 500ltrs per ton. The juice was settled for 48 hours and was racked into burgundian barriques (1st fill) for fermentation and maturation. The wine was left on the lees with regular “batonnage” for 11 months.

 Lighter styles are often paired with curries and the like. This Viognier is different. We recommend medium bodied meals that are intense and complex. For example:

- Sesame encrusted tuna marinated in a blend of orange, lemon and lime juice spiced with sesame oil and balsamic vinegar – seared on a wood fired grill and served with griddled vegetables, or
- Free range duck breast smoked with Darjeeling tea and coriander leaves. Set on a cinnamon poached pear glazed with a gooseberry jus.
In both of these dishes, the fruit and floral aspects of the wine are complimented by the exotic and aromatic elements in the dish which are also highlighted by the spiciness from the oak fermentation; the fresh acidity freshens the palate, and yet the Lismore Viognier has the body to hold up against the weight of the duck or the tuna. It is also gorgeous with a well laid cheese platter.

Review:

"Reviewed in my 2019 and 2020 reports, but still on the market, this comes from a 0.3-hectare block that was planted 17 years ago and survived the fire last year. Rich, complex and concentrated, it has pear and apricot fruit, a hint of nectarine and a patina of vanilla and cinnamon spice. Has tightened up over the last year. 2020-23"
- Tim Atkin (South Africa 2020 Special Report), 95 pts

Named after Allen's granddaughter, Julia's Dazzle is light pink in color and offers aromas of strawberry and orange peel. It is a dry style but with sweet fruit flavors and clean sharp acidity creating a light and refreshing finish.

This Rosé has a bright, eye-catching orange-strawberry color and is dry in style with sweet fruit flavors in the mouth.

Gilles selected a block of Pinot Grigio and gave it extended time on the vine to develop a bright tint through slow fermentation, then added 2% Sangiovese to the blend for color.

Long Shadows Pedestal Merlot 2016 is made from 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot.

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:

"The 2016 Pedestal from Michel Rolland checks in as a blend of 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot that spent 22 months in 85% new French oak. It has a rocking bouquet of smoked black fruits, espresso, chocolate, and tobacco that gives way to a full-bodied, plump, incredibly sexy red that does everything right. It's one serious mouthful of Merlot and should keep for 10-12 years." - Jeb Dunnuck (April 2019), 95 pts

"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 

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 

Luis XIV Fondillon Oro 50 years NV is made from 100 percent 100% Monastrell (Mourvedre). Only 24 9 liter cases produced.

The wine is produced in the village of Cañada, in the subarea of Alto Vinalopó in the province of Alicante. Made from 100% Monastrell planted on traditional dry land as bush vines, at 550-580 meters above sea leval and enjoying a Mediterranean climate with great marine influence due to the easterly winds.

Fondillon 50 years is mahogany in color with orange tile rim, medium layer and great density. On the nose, it has a very deep aroma of old wood, black tea and carob. In the mouth, it has a sweet entry balanced by a rich high acidity. Its aromas are long, almost eternal and very intense. It tastes like old mahogany, a very old barrel and bygone times.

Bottled in December 2019.

AGEING:
CASK NAME: Saboners.
AGEING: Aged more than 50 years (single barrel).
TYPE OF WOOD: 19th-century American oak barrels
CASK SIZE: 70 “cántaros valencianos” (805 litros).

ANALYSIS:
GLUCOSE AND FRUCTOSE: 34 gr/litre.
VOLATILE ACIDITY: 1.35 gr/l.
ALCOHOL: 16.2º (NO ADDED ALCOHOL).
FREE SULFITES: less than 10 mg/litre.
TOTAL SULFITES: 76 mg/litre.

Review:

Dark mahogany color, candied fruit aromas, fruit liqueur notes, spicy, varnish, acetaldehyde, bakery, complex. Fine solera notes, bitter flavors."

- Penin 2022, 99 pts

"The NV Fondillón Luis XIV has the subtitle Edad Superior a 50 años (over 50 years old), and it's a dark mahogany, bottled from a single barrel that has the specific profile of a very old wine greatly concentrated by age, which tends to make it similar to other very old and concentrated wines, be it a Mediterranean rancio or a very old Moscatel. It has notes of bitter chocolate, coconut and iodine, carob beans (algarroba) and some bittersweet sensations. It's dense and concentrated, and the palate is pungent, with very intense flavors and a bitter twist in the finish. This has 16.3% alcohol, 6.45 grams of acidity and 34 grams of sugar, but it comes through as very dry. The wine is long and extraordinary, but it just doesn't have any Fondillón character after decades of concentration by evaporation. The price is ludicrous. Only 435 half-liter bottles were filled in December 2019. - Luis GUTIERREZ

- Wine Advocate (September 2020), 95 pts

"Fondillón is an extraordinary treasure of Alicante, a rare product, made from late harvest, non-botrytised grapes, unfortified, but with a final alcohol of no less than 16%. Intense, aged, but not sweet (deliciously not more than 45g/l). Fab with cheese or dark chocolate. The wines have to be a minimum of 10 years; this release is more than 25 years. The project is a revival by David Carbonell of Vins del Comtat and two local families. Very limited quantities. - Sarah Jane Evans MW"

- Decanter (December 2021, My top 10 Spanish fine wines of 2021), 95 pts

Lydian GSM is made from 40% Grenache, 33% Mourvèdre, 27% Syrah.

Lydian was established in 2019 as a new way to experience Washington wine. The team behind Avennia brings you another delicious wine that serves as an introduction to a lifetime of wine appreciation and a fresh take on Washington terroir.
In music, Lydian refers to a mode, or scale that is used as a building block for some of the world’s oldest and newest masterpieces. This happy sounding mode brings joy on its own, yet when molded and crafted by talented musicians can become a work of timeless art.
We believe Washington vineyards produce some of the finest building blocks in the world. With these grapes, and the collective talent behind those growing and working with them, Lydian wines can be as complex, nuanced, and profound as any jazz classic.

Lydian: a fun, fresh take on Washington wine.

Lydian GSM is fresh and lively on the palate, with strawberry, red cherry, and hints of savory earth, fresh mint, and lavender. A delicious wine!

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:

Attractive aromas of blueberries and lavender follow through to a medium body, firm and silky tannins and a slightly chewy finish. Needs a couple of years to soften. Better after 2022.

-James Suckling 93 Points

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

The 2015 vintage produced delicious concentrated wines in smaller quantity than normal. This black raspberry colored Cabernet has lovely open aromatics of black cherry, berry, and plum layered with a perfect balance of new and used French Oak.

Reviews:

"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) - Decanter 95 Points 

LASER ETCHED McKenzie ! 5000ml!

My First comment tasting this wine is "wow!" It's delicious; our flagship wine at Paradigm and it delivers. Dense, deep, ripe aromas of black berry and black cherry-like fruit layered with caramel and toastiness from a nice mix of French Oak barrels. Flavors coat the palate with matching notes in a classic Cabernet Sauvignon presentation. One of our best Cabs to date! 

Paradigm Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 3% Merlot , 1% Petit Verdot

Review:

"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) 

- Decanter 95 Points 

Paul Hobbs Coombsville Cabernet Sauvignon is made from 100% Cabernet Sauvignon

Since our inaugural release last year, this wine has quickly become one of the most compelling in their portfolio. Offering a gorgeous deep purple hue, our 2019 captivates with a bouquet of crushed blueberry, summer savory spice, and a delicate tobacco leaf note. The palate is remarkably balanced with well-integrated

tannins and fresh acidity that wraps around boysenberry and black fig along subtle notes of rosemary and a crush rock minerality, which lends tension through the long finish.

Review:

With an attention- getting purple-black hue, this astound- ing red is silky but manages to eke out teeth-grabbing, dusty black-tea tannins. A host of flavors, among them graphite, black raspberry, violets, and Worces- tershire, sends a message of intensity. Earth and soil notes are apparent, sur- rounding a mineral component within the wine's deep core.

-Tasting Panel 98 Points

In 2019, Chris Pearmund worked with sixteen Virginia wineries to create a blended wine with grapes from each participating vineyard to commemorate the 400th Anniversary of Winemaking in Virginia. A portion of the wine’s proceeds were donated to museums and events that would contribute to tourism in the Commonwealth and foster a broader understanding of Virginia’s cultures and cuisines. This idea sparked another movement to celebrate through wine, and Cameo seemed a perfect way to commemorate the milestone moment in history.

Cameo Wine Collection was created to highlight women in Virginia, and the memorable events that have unfolded in the Commonwealth that lead to the movement to secure women’s right to vote. Raise a glass and toast the 100th Anniversary of the 19th Amendment. Cameo Rosé honors 12 of Virginia’s most influential women. Each bottle has a label depicting one of the chosen women, who’s contributions range from historic, business, entertainment, politics, and wine. The story of the suffrage movement in Virginia is an important part of the collective history. A variety of cultures and eras have been curated to share recollections of the fearless, passionate ways each woman lived so that a case of wine will contain twelve different individuals to celebrate. Women like Martha Washington, Pearl Bailey, and Ella Fitzgerald.

Cameo Rosé offers aromas of raspberry, strawberry, and peach. Dry on the palate, silky tannins and minerality are balanced by strawberry and orange zest flavors.

Roche Redonne Bandol Rouge Les Bartavelles  is made from 95% Mourvedre and 5% Grenache.

This cuvée is named "Bartavelles" which is French for the "Rock Partridge". 

The wine is quite aromatic, with boysenberry, blackcurrant, peppery and graphite notes. Ample in the mouth with a creamy structure, soft, harmonious and elegant tannins. The finish is long and juicy. 

Excellent with grilled red meat or game. Also excellent with cheese

Review:

The 2016 Bandol Cuvee les Bartavelles is lush, open and inviting. Marked by hints of pencil shavings and boysenberries, this 95% Mourvèdre cuvée is medium to full-bodied, creamy textured and easy to drink. It should be consumed over the next decade. - Joe CZERWINSKI"

- Robert Parker's Wine Advocate (May 16th 2019), 90 pts

Siegel Ketran Red Blend is made from 35% Syrah, 30% Petit Verdot, 25% Carmenere, 10% Cabernet Franc

Ketran is coming from the Mapuche Language and it means "plowed earth". In fact, Earth was plowed by fire from the volcanic acitivity. Ketran is a tribute to the volcanic soils that gave birth to the fantastic terroir of Los Lingues, located at the foothills of the “Cordillera de los Andes".

The wine is clean and bright in color.
The wine displays a very aromatic and elegant nose of ripe black fruit, prune and dried fig.
The mouthfeel is smooth and the length to the finish is quite exceptionnal, with sweet and fleshy tannins, balanced by a perfectly integrated acidity which gives the wine some freshness and emphasizes the presence of fruit and its ability to age.

Coming from the volcanic soils of Los Lingues, at the foothills of the Andes mountain.
The wine went through ML fermentation, it was then aged 24 months in French Oak barrels. 
The wine has been slightly filtered before bottling.

Review:

"2014 is the second release of Siegel's top red wine, made from a four-way cuvée of Syrah, Petit Verdot, Carmenère and Cabernet Franc. Plush, spicy and smoothly oaked, with some tannic backbone and a glossy finish. Needs time. 2021-30"
- Tim Atkin MW (Chile 2019 Special Report), 94 pts

Ketran is Siegel’s most ambitious wine. Debuting with the 2013 vintage, it’s a selection of the best barrel lots from Los Lingues in the Andean zone of Colchagua. The blend works very well, especially if you let the wine breathe for a few hours beforehand. The oak steps aside, and the aromas of fruit and herbs take over in a red with firm, sharp tannic structure that leaves room for the acidity—not very prominent in a warm year, but still present—to achieve balance. This blend is for the cellar.

-Patricio Tapia - Descorchados 94 Points