Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Jubilation is our newest wine in the Colgin Cellars collection. Jubilation is our Cabernet Sauvignon-based wine created with a selection of barrels that display earlier drinking characteristics from our three hillside vineyards. As our vine age has matured and small additions have been made to our original holdings, we had the privilege of increasing our selectivity. Following the blending of our single-vineyard wines, we were fortunate to have a collection of barrels that conveyed the same elegance and complexity for which we are known, yet on a more supple, approachable frame. Jubilation is a wine ready to enjoy now, with the pedigree to age gracefully in the cellar, maintaining the Colgin Cellars’ hallmarks of perfume, freshness, and minerality. The inaugural bottling of Jubilation from the 2016 vintage was released in late 2020. Future vintages are destined for select members of the fine wine trade.

Corinne Perchaud Chablis is 100 percent Chardonnay.

A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.

The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. Ther is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest.  

Pairs well with Oysters or shellfish and Sole Meunière.

Corinne Perchaud Chablis (half-bottle) is 100 percent Chardonnay.

A classic Chablis with aromas of ripe white fruits and a taste of rich minerals.

The Vineyards The plots are in Chablis located predominantly on the village of Fleys, but also on the common Chichée and Fontenay, their total area is 13 hectares. They are mostly north and north-west oriented. The ground floor is Kimmeridgian marl consisting clay and limestone. The oldest of of the vines is 35 years. Winemaking After a slight settling, the juice is put in stainless tanks to achieve its fermentation both alcoholic and malolactic. There is a long aging on lees to refine the flavors and develop complex flavors. If necessary, we make a collage of Bentonite to remove proteins and a passing cold which eliminates tartar crystals. Then we perform a tangential filtration method friendly to the wine. The wine is bottles between 14 and 21 months after the harvest. 2011 Vintage The relatively high temperatures at the end of winter allowed an early bud vines in early March. With a hot, dry spring flower took place in good conditions. In July, a hailstorm located did some damage to our Fourchaume plot. July and early August, rainy and stormy brought the water needed vineyards. The dry and sunny weather of the second half of August brought the grape good maturity. The harvest began on September 2 under clement skies.

Corne Loup Cotes du Rhone Blanc is made from 50% Grenache Blanc, 20% Clairette, 15% Roussanne and 15% Viognier.

The wine has a pale straw color with brilliant reflection. In the nose, it displays great aromatics, mainly citrus fruit. The palate is well balanced, with a lot of finesse and persistence.

Delicious when paired with seafood (seashell and fish). It is also great by itself as an aperitif.

Corne Loup Lirac Blanc is made from 40% Grenache Blanc, 35% Viognier and 25% Marsanne

No Oak
The wine boasts a light yellow and brilliant color, fine floral and fruity notes. It is fat, ample and powerful in the mouth with a lot of freshness.

Wine produced from grapes coming from the best vineyards from Sierra de Montilla and Moriles Alto (top quality area)

Aged in American Oak for 8 years

Color: Amber color with some topaz reflections. 
An intense and elegant expression from the oxidative ageing process, with some dry fruits characters. The aromas are reminiscent of  its ancestor - Fino. Velvety, warm, round and well-structured on the palate with almond flavors. A well-balanced wine.

Wonderful as an aperitif and to accompany soups and consommés. Extremely good where its distinctive taste adds unique character to a wide range of dishes. Try also with marinated meats and selfish as aperitif.

El Cortijillo Tempranillo La Mancha is made from 100% Tempranillo

Up front aromas of raspberry and cherry fruit, medium to light weight, Rhône wine in character, cherry fruit flavors, followed by bright acidity. Reminds of a mythical cross between a Pinot Noir and a Côtes-du-Rhône. Pleasant and fun, bistro red.

Made from 30 year old vine.

Delicious with Paella, hamburger or pasta. But also great with grilled vegetables. (bell pepper, eggplant, etc)

El Cortijillo Tempranillo La Mancha is made from 100% Tempranillo

Up front aromas of raspberry and cherry fruit, medium to light weight, Rhône wine in character, cherry fruit flavors, followed by bright acidity. Reminds of a mythical cross between a Pinot Noir and a Côtes-du-Rhône. Pleasant and fun, bistro red.

Made from 30 year old vine.

Delicious with Paella, hamburger or pasta. But also great with grilled vegetables. (bell pepper, eggplant, etc)

This new-wave Rioja (see below for info) is a blend of Tempranillo, Graciano and Garnacha. It combines maturity and complexity with freshness and elegance. Theres a core of dark plummy fruit, with some cherry notes, spice and earthiness and lovely ripe tannins giving complexity and body.

This is perfect with grilled lamb chops and salsa verde

 Rioja has traditionally been defined by its ageing. Wines would be blended from across the region and quality would be defined by a wines age - vineyards and regionality were not considered important. Now, theres a new movement in Rioja where new wave producers are pushing to label the wines from their villages and regions highlighting the difference in the terroir and individual parcels.

Creaciones Exeo is part of this movement , stepping away from traditional methods, to produce fresher styles of wine with a lesser reliance an oak influence. The important thing here is hard work in the vineyard to produce great fruit.

Located in the area of Labastida, Rioja Alavesa (this village is labelled on the bottle, until very recently producers were not allowed to do this), Carlos works with 24 hectares of the highest altitude vineyards of the area. In the shelter of the Sierra Toloo, the vines benefit from Atlantic influences and the soils here are mainly chalk and limestone which all help to give elegance the wine.

The climate in the Champagne region in 2006 was characterised by a hot, dry season, which had a significant impact on the vines. September’s summery conditions were decisive, effectively drying out the outbreaks of botrytis and encouraging exceptional ripening of the grapes. Beginning on 11 September, the harvest stretched out for almost three weeks, the ideal time for a superior-quality crop. This vintage is a perfect example of how a favourable climate can influence the champagne quality.

Dom Pérignon Vintage 2006 Plénitude 2 marks a new encounter between Dom Pérignon and the year 2006, underlining the crucial importance of time in the making of this vintage. Its persistent, suspended light offers us an invitation to contemplation, celebrating the joy of a moment of perfection. This balance between earth and sky is underpinned by a strong tactile dimension, the authentic signature of Dom Pérignon: without touch, flavour does not unfold in either the space or time of the tasting, a perfect mirror of the space and time of its production. Today, Dom Pérignon 2006 Plénitude 2 enfolds us in its warm and luminous light. It then reveals its full-bodied, substantial and curvaceous qualities, leaving in its wake the emotion of a champagne that is both enveloping and delicate.

Dom Pérignon Vintage 2006 Plénitude 2 reveals a soft, warm and reassuring sweet bouquet, rich in subtle nuances. Its aromatic profile boasts a remarkable finesse with floral and mineral tones. This composition rapidly unfolds to reveal delicate notes of wild peach, citron, calisson and mocha, creating a unique and memorable experience on the nose. The palate of Dom Pérignon 2006 is full-bodied, both restrained and tender, developing into a thick texture that gradually becomes firmer. The complexity of the wine increases, revealing a subtly saline nuance. On the finish, an exquisite bitterness and wonderful maturity prevail, enriched by deep aromas of dried fruit, cocoa and toasted hazelnut, which blend harmoniously to offer an exceptional wine tasting experience.

Dom Pérignon Vintage 2006 Plénitude 2 is distinguished by its soft, warm character, ideally expressed when paired with seafood such as langoustine and scallops. This wine pairing harmony continues with veal and Jerusalem artichoke dishes, which highlight its delicate, enveloping nature. The flavours are further enhanced by herbs such as rosemary and basil, while hints of acidity from lemon and bergamot fully reveal its breadth and refined structure. This vintage illustrates Dom Pérignon’s ability to create fine wines that capture and enhance the essence of the ingredients with which they are served.

Review:

A blonde bombshell of a Champagne, hedonistic with its alluring brioche, creamed cherry and glazed tangerine flavors that show embellishments of fragrant saffron, candied ginger, fennel seed and vanilla, yet there's lovely definition and focus via the racy, lemon-infused acidity and plush texture. Long and minerally on the finish, with the rich profile joined by a subtle undertow of smoke, oyster shell and brine. Drink now through 2040.

-Wine Spectator 98 Points

Maison Roy Willamette Valley Pinot Noir is made from 100 percent Pinot Noir. 

The Willamette Valley Pinot Noir combines fruit from Roy's Dundee and Yamhill-Carlton estates. Gentle and suave, this Pinot offers inviting red fruit, baking spice, and a touch of purple floral tone. On the palate, a soft tannic structure makes this wine friendly and accessible in its youth and will keep drinking very well for the next 5-7years.

Dominique Piron Beaujolais Morgon Aux Pierres is made from 100% Gamay.

A mineral wine with fine tannins reflecting a perfume of concentrated dark fruits.
A small plot of vines of 85 ares acquired by Dominique Piron's grandfather in 1932. Registered on a place called "Aux Pierres", it is well named due to its blue stones, very typical of the Côte du Py. Year by year, the quality of the harvest has made it an emblematic plot of Piron's family. Elite of the domain, this special cuvee is produce only in case of exceptional vintage. It's a cuvee that can be kept for more than 10 years.

Review:

"This deep and powerful Morgon is just beginning to give its best. The spicy oak is there, but well integrated with the plum and blackberry fruit. Very good balance on the generous front palate, but at the back the richness makes a bold statement and the tannins just hold it in check. With a shade less ripeness this would be even more impressive. Drink or hold.

- James Suckling (April 2021), 92 pts

Dr. Leimbrock Brauneberger Juffer Sonnenuhr Riesling Kabinett is made from 100 percent Riesling. 

Brauneberger Juffer and Juffer-Sonnenuhr are one of the most prestigious vineyards in the winegrowing region Mosel. The vineyard faces south and provides best conditions to plant the Riesling vines. 

Juicy and aromatic with a wonderful drinking flow and aromas of melon, stone fruit and apple. Makes you want the next sip.
ABV: 9.1%
TA: 7.5
RS: 36.5 g/liter

Far Niente Napa Valley Cabernet Sauvignon is made from 92.3% Cabernet Sauvignon, 6% Malbec, 2% Cabernet Franc, 1.7% Petit Sirah, 1% Petite Verdot.

Beautiful aromas of dark plum, red cherry, licorice and warm baking spices open onto a plush and silky palate layered with plum, spiced cherry and cassis. A classic Napa Valley Cabernet, fine-grained tannins and lively acidity support the wine throughout, while the finish is refined and polished.

 Review:

Made with grapes sourced from Rutherford, Calistoga, St. Helena, and the winery's home in Oakville that aged 17 months in French oak, this impeccably balanced and complex red is as elegant as it is emotive. Blackberry and clove-spiced cedar line the mouth, erupting with graphite and espresso. Finely grained tannins adhere to dusty plum and lavender.

-Tasting Panel 97 Points

Refined and pure aromas of dark cherries, blackcurrants, violets and cedar. The palate is full-bodied with seamlessly integrated tannins and focused acidity, giving notes of Damson plums, graphite, mocha, dried herbs and potpourri. Very well balanced and polished.

-James Suckling 96 Points

Fenocchio DOC Nebbiolo Langhe Bussia is made from 100 percent Nebbiolo. 

The color is a deep ruby red with garnet reflections and an intense and fruity bouquet of plum and cherry. The flavor is dry with good body, well balanced tannins and harmonious with hints of licorice and rose.

Parcel is 2 hectares (5 acres) planted at 300 meters above sea level. 

Pairing well with all types of food, from appetizers to cheeses with red and white meat.

COLOR: Deep ruby red
NOSE: Intense bouquet with hints of ripe fruit
TASTE: Full, balanced taste