Products meeting the search criteria

G.D. Vajra Freisa 'Kye' Langhe Rosso  is made from 100% Freisa.

DESCRIPTION: In 2004, Freisa was discovered to be the closest relative to Nebbiolo, thus explaining the deep bond this variety has with Piemonte and its people. With a noble profile and similar characteristics to the Nebbiolo, we have been bottling a dry Langhe DOC Freisa ever since 1989. Kyé means ‘who is?’ and represents the surprise for this indigenous and forgotten grape.

VINEYARD AND TERROIR: Estate vineyards, the oldest located in San Ponzio, on the lower west border of Bricco delle Viole. This is the closest vineyard to the winery, and a selezione massale planted by Aldo in 1980.

GROWING: In 1971, Aldo Vaira was one of the earliest adopters of organic farming in Piemonte. Vineyards have been nurtured and soil preserved by grassing and cover crop for almost 50 years now. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests. The winery is sustainably certified (UNI EN 11233:2009) and will be again fully organic certified since 2019.

Langhe DOC Freisa Kyè displays a beautiful, translucent garnet color. The aromatics are a combination of redcurrant and wild mountain berries, layered with a touch of sweet spices, fresh leather, and candied japonica prune. The mouth is juicy, succulent, with lots -yet never hefty- tannins. There is a beautiful structure in this vintage and a lovely, lovely finish.

Review:

‘The 2018 Langhe Freisa Kyé is quite refined in this vintage and yet it also shows all of the aromatic nuance and complexity that are such signatures of this variety and wine. Dried herbs, rose petal, lavender, mint and spice lend exotic nuance to this deep, beautifully layered Freisa. The Kyé is one of the sleepers of Piedmont's 2018 vintage. It is, quite frankly, ‘as good or better than some Barolos in this tricky vintage. ~- Antonio Galloni

-Vinous 93 Points

Gambellara Soave I Basalti is made from 100 percent Garganega

Soave DOC (Denominazione di Origine Controllata)

Production area: Soave hills
Vineyard training system: Open pergola

Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C
The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil. Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.

The origin of Lot C-91 began in the fall of 1969 when Joe Heitz created this one-off cuvée, which was very normal in those days, as a more premium version of his already iconic Napa Valley Cabernet Sauvignon bottling. Joe envisioned Lot C-91 as a greater step up in quality from the Napa Valley Cabernet Sauvignon, with a higher quality of fruit sourcing, coming exclusively from the sought-after single vineyards of Heitz Cellar.

Lot C-91 is the culmination of 50 years of tireless effort, trial and error, and the continual desire to make a unique expression of the heralded vineyards of Heitz Cellar.

Review:

Wow. Such a racy and exciting nose! This is quite agile and nimble, full of red and blue berries in the forefront, then complemented by spiced orange, earl grey, red plums, potpourri, savory plums and chocolate. Tense and elegant on the palate, which is all about succulent red berries, nuance and texture. Nothing redundant here. A great Napa cabernet sauvignon that has real definition. A beauty by all accounts!

-James Suckling 96 Points

In 1969, Heitz produced a one-off cuvée called Lot C-91. It was thought of as an elevated version of the Napa Valley Cabernet – a 'best of the best' blend from sites throughout Napa. After a bottle of the '69 turned up and turned heads at a Heitz wine dinner, the winemaking team decided to produce a modern iteration. It's comprised of vineyards in four AVAs: Rutherford (34%), Oakville (34%), Howell Mountain (17%) and St Helena (15%). The dazzling nose instantly shows off the component from Martha's Vineyard and on the palate it walks the line between succulent, powerful, herbal and floral, showing none of the heat of the 2017 vintage. As of June 2020, this was still a barrel sample, while many Napa 2017s are already on the market.
-Decanter 96 Points

J. Lohr Hilltop Cabernet Sauvignon  is made from 95% Cabernet Sauvignon 3% Petit Verdot 1% Malbec 1% Cabernet Franc.

Dense and soft with elegant layers of black cherry, currants, and toasted pastry.

Delicious with rosemary-seasoned ribeye and garlic roasted potatoes with parsnips and fennel.

Review:

The Cabernet Sauvignon, Petit Verdot, Malbec, and Caber- net Franc grapes in this wine were grown in gravelly, lime-laden soils at an elevation of 1,700 feet. Once drawn in by its immediate perfume of dark chocolate and blueberry preserves as well as its silky, plush, mouth-coating texture, you're treated to waves of milk chocolate covered boysenberry. Nutmeg-dusted cedar and dried violets flash across the palate, leaving behind a slightly chalky finish

-Tasting Panel 93 Points

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.

K Vintners The Beautiful Syrah 2018 is made from 97% Syrah, 3% Viognier.

A multi-layered beauty; perfumed, lovely. Super dark rose. Broken, unfiltered cigarette, Amaro. Densely colored with a shimmering red rim. Giving, yet just an inch at a time. One to ponder. One to enjoy.

Review:

The 2018 Syrah The Beautiful Powerline Vineyard comes from a vineyard outside of Walla Walla, in the foothills of the Blue Mountains. It was not destemmed and was brought up in neutral, larger barrels. An exotic nose of ripe blue and black fruits, lavender, sappy flowers, and herbes de Provence-like nuances give way to a medium to full-bodied, richly textured, structured wine with a mouth-filling, layered, meaty style that builds nicely with time in the glass. There's always a sappy, almost herbal edge to this beauty, and it ages beautifully. Feel free to open bottles any time over the coming 15-20 years. It would certainly be hard to pick out in a lineup of top Northern Rhône Syrahs.
-Jeb Dunnuck 97 Points

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

Kershaw Smugglers Boot Pinot Noir is made from 100% Pinot Noir made from French clones PN667, PN115 and PN113.

The name derives from the time of trade embargoes in South Africa when growers & winemakers smuggled grapevine material into the country by hiding the cuttings in Wellington boots. The Smuggler’s Boot range celebrates that ingenuity.

Attractive strawberry, savory and star anise spice linger on the nose. Juicy and sumptuous on the mid palate with breadth of flavor offset by a nimbleness of fresh acidity, friable tannins and sinuous mouthfeel, this Pinot unwraps to earthy, fennel, chocolate and a hint of incense to a long supple finish.

Handpicked grapes were first bunch sorted on a conveyor before the stems were removed and the destemmed berries sorted to remove jacks and substandard berries. After a 3-day maceration in 500kg open-topped fermenters, the uncrushed grapes began a spontaneous fermentation. A gentle pigeage program was charted and the grapes remained on skins for 10-16 days.
The free-run wine was racked to a combination of 50% French oak barrels (10% new) and 50% breathable plastic eggs with the remaining pomace basket-pressed. Malolactic then proceeded followed by a light sulphuring after which the wine was racked off Malolactic lees and returned to cleaned barrels for an 11-month maturation. No finings, simply racked and light filtration prior to bottling.

Richard Kershaw’s personal suggestions for dishes include charcuterie, its salt and fat being complemented by the delicate spicy notes and fruit; Pork loin with honey, pepper, and lemon-zest glaze; Carpaccio; duck cassoulet; ovenroasted monkfish with garlic mashed potatoes; seared tuna; wild mushroom risotto; a simple beet salad with some hazelnuts and ricotta cheese; a slice of Brie or Gorgonzola dolce.

The Stone Corral Vineyard is planted on a southeast slope on the west side of the Edna Valley which has an east/west orientation opening up to the Pacific Ocean from Morro Bay and Pismo Beach. Approximately 120 to 300 feet above sea level, the climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures and rain provide a long growing season for the development of rich color, concentrated and complex flavors. Soil profiles vary between blocks from sand, sandy loam, loamy sand, pebbly sandy clay loam, all fine angular blocky , including decomposing sandstone layers and numerous fossil rocks. The soils are well drained and marine in origin, resulting in an elegant Pinot Noir with extraordinary attributes.

This gem is a blend of a few precious, select barrels hailing from the finest blocks of Stone Corral Vineyard. Offers blue-toned fruit on the nose and a pretty bouquet of black raspberry, sandstone, marzipan and wild lupine flowers. Opulent, yet delicate on the palate, with velvety layers of cola nut, cherry, dried herbs and pecan sandie cookies.

Wine analysis – 13.7% Alcohol, .69 TA, 3.5pH

- A barrel select Stone Corral Vineyard bottling, utilizing the finest blocks and clones of the 2013 vintage
- Blend of clones 115, 777 and 667 on 101-14 and 3309 rootstalks
- Hand harvested, cold fruit from night picks during the month of September 2013
- Yield about 2 tons per acre between 23.8 and 24.5 ° Brix
- Destemmed with nearly 100 % whole berries remaining
- Fermented in small open top tanks
- 4 day cold soak, average 14 day fermentation, peak temperature 83°
- Hand punched down several times daily as needed
- Pressed off just dry, tank settled then racked to barrels
- Aged in small French oak barrels for 18 months
- Once the fresh wine is transferred from the press pan, all moving of the wine is done with inert gas pressure.
When handling the wine, care is taken at all opportunities to avoid shear.

"This bottling comes from the best blocks and barrels from this single vineyard, co-owned by a number of Edna Valley luminaries. The result is stunning, with baked raspberry, strawberry, maple, and peppery bacon aromas comprising a spicy, exotic nose. Black plum fruit melds with white pepper and crushed herbs, diving into tangy strawberry and sandalwood incense notes on the finish. - Matt Kettmann"
- Wine Enthusiast Magazine (April 1st 2017), 95 pts

Mas Sinen Clos Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah.

Before the 2017 vintage, this wine was called Negre. It is the same vinification and level of excellence as the prior cuvee, but with a different name. 

It's quite ripe, concentrated, powerful and oaky with black rather than red fruit and peat and graphite aromas. The palate is full-bodied with plenty of rough-hewn tannins and moderate acidity, and is in need of bottle age and/or powerful food. An XXL Priorat.

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, and the rest equal parts Syrah and Vaccarèse .

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Review:

"The 2020 Châteauneuf Du Pape La Reine Des Bois is a bigger, richer, more structured wine, which is normal. A blend of 80% Grenache, 10% Mourvedre, and the rest equal parts Syrah and Vaccarese, its deeper ruby/purple hue is followed by a brilliant perfume of blackberries, black raspberries, ground pepper, violets, and new saddle leather. Medium to full-bodied and concentrated, with building tannins and great overall balance, it's another wine that shows the style of the vintage brilliantly. It has plenty of up-front charm, but this beauty will evolve nicely for 15-20 years."

- Jeb Dunnuck (November 2022), 96 pts

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from Grenache 75 %,  Mourvèdre 10%,  Syrah 10 % , Counoise 3% &  Vaccarese 2%.

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Pairs with red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.

Review:

"The 2019 Châteauneuf Du Pape Cuvée De La Reine des Bois is a deeper, more masculine wine with gorgeous cassis and blackberry fruits as well as graphite, licorice, crushed stone, violets, and lavender nuances. Rich, full-bodied, and incredibly concentrated, it has a brilliant sense of freshness and purity as well as length on the finish. It's going to require 4-5 years of bottle age, but this straight-up thrilling Châteauneuf du Pape will have 20-25 years of prime drinking."

- Jeb Dunnuck (November 2021), 98+ pts

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from Grenache 75 %,  Mourvèdre 10%,  Syrah 10 % , Counoise 3% &  Vaccarese 2%.

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Pairs with red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.

Review:

"The 2020 Châteauneuf Du Pape La Reine Des Bois is a bigger, richer, more structured wine, which is normal. A blend of 80% Grenache, 10% Mourvedre, and the rest equal parts Syrah and Vaccarese, its deeper ruby/purple hue is followed by a brilliant perfume of blackberries, black raspberries, ground pepper, violets, and new saddle leather. Medium to full-bodied and concentrated, with building tannins and great overall balance, it's another wine that shows the style of the vintage brilliantly. It has plenty of up-front charm, but this beauty will evolve nicely for 15-20 years."

- Jeb Dunnuck (November 2022), 96 pts

Mordoree Lirac Blanc Reine des Bois is made from Grapes : Grenache 35 % Clairette 25 % Viognier 10 % Roussanne 15 % Marsanne 10 % Picpoul 5%>

Color : green gold
Aromas : white fruits, peach, apricot, pear, violet.
Palate : rounded, long finish, highly flavoured.
Ageing Potential : 4-5 years.

Surface : 4 Ha. Yield : 35 Hl./Ha. Vineyard age : 30 years Terroir : Clay / chalk with pebble stones. Harvest : by hand Vinification : skin maceration and direct pressing with temperature control. Fermentation : oak barrel fermentation for 25% of the total volume

Pairs well with appetizers, fish, seafood.

Mordoree Lirac Rouge Reine des Bois equal parts Grenache, Syrah and Mourvedre

Color : deep dark red, with blueish hints.
Aromas : highly fruity ( raspberry, billberry, blackberry ), floral (violet) and intense with a grilled touch ( coffee ).
Palate : melted and concentrated tannins, full bodied, very long fresh finish.
Ageing potential : 8 to 10 years

Grilled meats, sauce meats, game birds, game rabbits and semi-mature cheeses.

Review:

"Blackberries, dark berries, dried thyme and sweet spices on the nose follow through to a medium body with fine tannins. Round, fruity and juicy with a transparent character. Precise and well-balanced with a flavorful finish. From biodynamically grown grapes with Demeter certification. Drink or hold.."

- James Suckling (June 2023), 91 pts

Mordoree Lirac Rouge Reine des Bois equal parts Grenache, Syrah and Mourvedre

Color : deep dark red, with blueish hints.
Aromas : highly fruity ( raspberry, billberry, blackberry ), floral (violet) and intense with a grilled touch ( coffee ).
Palate : melted and concentrated tannins, full bodied, very long fresh finish.
Ageing potential : 8 to 10 years

Grilled meats, sauce meats, game birds, game rabbits and semi-mature cheeses.

- James Suckling (June 2023), 91 pts