Products meeting the search criteria

Patz & Hall Sonoma Coast Chardonnay is made from 100 percent Chardonnay. 

The 2019 offering is a collection of fifteen single-vineyard quality sites that could all be bottled as single source bottlings; six blocks of Dutton Ranch, three from Sanchietti Vineyard, Gap’s Crown Vineyard, Zio Tony Ranch, three of Parmelee-Hill, and Durell Vineyard. The wine has inviting aromas of spicy pear, marzipan, lemon drop candy, peach pie and pineapple. As a cool-climate Chardonnay, there’s a refreshing acidity on the finish giving the wine great poise, balance and energy.

Review:

Rich, powerful and well-structured, with lemon drop accents to the dried apple and pear tart flavors that show plenty of toasty accents. The creamy finish is boosted by rich acidity. Drink now.

- Wine Spectator 93 Points

Pio Cesare Ornato Barolo is made from 100 percent Nebbiolo.

Vineyards

The very first Single Vineyard Barolo produced by the Pio Family, for the first time in 1985. Great structure, power, concentration, with a very long life. Produced in small quantities.

Vinification

In stainless steel tanks at high temperatures. Maceration for 30 days. Ageing In large oak “botti” for about 30 months; a small amount in French oak barriques for the first 12 months.

Review:

Complex on the nose, offering a blend of ripe red berries, nutty minerals, orange-peel and spice. Some savory, almost meaty notes, too. Full, compact and intense, yet there’s a graceful feel to the palate, thanks to the really fine web of tannin. Super polish and promise here. Classy. Needs some time.

-James Suckling 96 Points

The aging is as Mounir ages his Burgundies: extremely long, never racked, no fining, no filtration. It would be easy to say that we expected the experience running one of Burgundy’s leading producers, Lucien Le Moine, would show in Mounir’s wines. But the actual results need to be tasted to be believed and understood: a wine with beguiling fruit and savory richness, yet extraordinary finesse and detail.

Mounir Saouma likes to describe Châteauneuf-du-Pape as a mosaic, with all the wild traditions and differences together making for very different interpretations. Omnia, Latin for “all,” is his attempt to encompass the entire region’s terroir and winemaking history (and perhaps future) in one glass. The fruit comes from 9 vineyard parcels across all 5 of the Châteauneuf communes, Châteauneuf-du-Pape, Courthezon, Sorgues, Bedarrides and Orange (in early vintages, when the Saoumas did not have all the vineyards they have today, they would purchase fruit; today, Rotem & Mounir Saouma is 100% Estate). The wine is then vinified and aged in foudres, cement and 500 liter barrels – a little bit of everything.

2019 was another warm and dry vintage in the southern Rhône, marked by insistent drought and repeated heat waves during the season. With little disease pressure or frost, the crop was close to normal size, but bunch and berry-size was reduced during the growing season by the lack of water. The grapes were thus concentrated and rich in sugar and acidity, although potential alcohol levels were often quite high. Vineyards at higher elevations – Châteauneuf du Pape and Gigondas in particular — handled the heat better, and the wines from those AOPs are rich yet also remarkably fresh and energetic. Despite the initial concerns about the growing season, 2019 looks to be a watershed vintage in the Southern Rhône, producing rich wines with exceptional concentration and aging potential

Inviting aromas of sliced strawberries, red cherries and rose. Full-bodied with vibrant acidity and succulent fruit. Fine, structured tannins are vertically aligned with the fruit. More dark-fruited than the nose lets on and entirely delicious. I love the subtle spice here.

-James Suckling 94 Points

Very refined, with silky and fine-grained structure carrying alluring bergamot, rooibos tea, incense, dried cherry and lightly mulled raspberry notes along. A long sanguine thread weaves through the finish. Hard to resist now with so much charm, but this will benefit from cellaring. Grenache, Syrah and Mourvèdre. 

-Wine Spectator 94 Points

Rubus Chardonnay Colchagua Valley is made from 100 percent Chardonnay.

Attractive yellow color with some green tones. Its intense varietal character reminds one ripe fruits like pineapple, with notes of melon and honey well harmonized with oak. In the mouth it is full, rich and buttery.

Grapes are harvested in the morning in order to avoid high temperatures.

At the winery, the grapes are gently pressed.
Alcoholic fermentation is held between 15º and 16º Celsius.
Then, 25% of the wine goes into American Oak barrels for 3 months.
After this, the blend is made, clarified, cold stabilized and filtered. Right before bottling, the wine goes through an on-line filtration system (plate and sterile membrane) to ensure microbiological stability

As far as the food pairing, it is delicious with pasta, fish, seafood and mild cheeses. It is also delicious on its own as an aperitif.

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Review:

“A stunning wine for this grape that is also rather easy to understand. The Reine Claude plum and peppery nose is complex, but already charming. As exciting as the simultaneously creamy and succulent mid-palate is, what makes this medium- to full-bodied gruner veltliner really stand out is the extremely long, crushed rock finish.”

James Suckling 96 Points

Ruffino Alauda Toscana IGT is made from 40% Cabernet Franc, 35% Merlot, 25% Colorino.

An elegant, full-bodied wine, Alauda is a harmonious sum of its parts. Rich with varietal flavors of plum and cherry from the Merlot and layered with ripe berry flavors from the Cabernet Franc, and unique balsamic and dark chocolate notes from the Colorino. The extended oak aging process integrates the blend while providing tertiary flavors of sweet spice and soft, elegant tannins for a lingering finish. This wine will age gracefully for decades.

Thorn Clarke William Randell Cabernet is made from 100 percent Cabernet

The William Randell range of wines were created in honor of the family ancestor - the esteemed pioneer William Richard Randell (1824 - 1911). The wines are sourced solely from grapes grown on the family estate vineyards. Wines in this range are only made in exceptional vintages.

The deep red color with purple hues of this wine draw you in. The nose is brimming with notes of fresh blackcurrant intertwined with complexing savory spice. The palate has an integrated French oak influence with notes of toasty cedar accompanied by further notes of briary fruits. A wine with great depth and drive.

 Review:

"Plums and beeswax meld in this succulent cabernet, selected from Thorn-Clarke’s Milton Park estate vineyard, 250 acres of vines in the Eden Valley hills between Angaston and Keyneton. The wine holds its herbal notes to a fine complexity at the edges of ripe, gentle tannins. The cool altitude of the vines produce black-currant flavors last and last. Subtle, dark-fruited and supple cabernet joy. - Joshua GREENE"

- Wine & Spirits Magazine (Spring 2024), 94 pts

Gold, 92 points, LA Invitational

Gold, 91 points, Critics Challenge International Wine & Spirits Competition

Gold, Virginia Governor's Cup

Gold, Monticello Cup Wine Competition

Tasting notes:

Turley Pesenti Zinfandel is made from 100 percent Zinfandel. 

Deeply perfumed and enthralling nose of ripe red fruits, high-toned spices, orange zest, and an almost minty crushed chalk. Palate is smooth, lush, energetic, and pure, with a smack of well-toned acidity, satiating structure, and a long, precise finish.

Reviews:

A briar patch in a glass, this Zin is tightly focused and energetic, with flavors of wild berries, underbrush, espresso and pepper that build tension toward broad-shouldered tannins.

-Wine Spectator 93 Points

The 2022 Zinfandel Pesenti Vineyard is a very pretty wine, and also surprisingly delicate for Paso. Medium in body, with terrific nuance, the Pesenti is super-expressive in this vintage. Crushed flowers, blood orange and cedar overtones linger on the aromatic, finessed finish.
-Vinous 92-94 Points

Convento Oreja Ribera del Duero Crianza is made from 100 percent Tempranillo.

Bright cherry color. On the nose you will find plenty of fruit aromas, well balanced as well as some reminiscences of spices that are appreciable. The oak presence gives elegant hints of black chocolate and vanilla. On the palate, the wine is very smooth and well balanced with the right amount of acidity. Fresh, long lasting and elegant.

The wine went through malolactic fermentation. The wine was aged 12 Months in French Oak barrels.  Before bottling, the wine was slightly filtered.

Pierinvaletta Arneis Langhe Hills is made from 100% Arneis

No oak. Aged on the lees for 4 months in Stainless Steel Tan

Fresh, fruity, mineral.
Pierin Valetta is one of the ancestor of the Family and these wines are dedicated to him as we would like to thank him for giving us vineyards that reach up to 70 years old.

Made from 20 years old vines planted on Limestone soils. 
No Oak. The wine was aged on the lees for 4 months in Stainless Steel Tanks. 
Wine was slightly filtered before bottling.

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

Alleme Getariako Txakolina is 100% Hondarribi Zuri

A very fruity, persistent and clean Txakoli. It reminds the white exotic fruits, such as lichy. It has a straw yellow color, without the slightest tone of rust and a faint natural gas pearl crown, due to the grape juice fermentation. In the mouth, it is greasy and unctuous, with a good balance of structure and acidity. In order to get such a Txakoli, we have combined the most traditional and the most innovative production methods to create it. Thanks to the batonnage (stirring of the lees), we have attained the characteristic unctuosity of this Txakoli.

After harvesting and pressing, the must is left to ferment in stainless steel tanks. Traditionally, and until recently, this was done in oak or chestnut barrels, called kupels, in Basque. Fermentation lasts 20–25 days and then the txacolí is left to lie on its lees. The CO2 prevents oxidation and dissolves the sediments and gives the wine its sparkling characteristic. The wines is not racked so it does not lose its sparkle and is clarified by natural sedimentation by gravity in the tank or barrel. Traditionally, the wine is tasted on the feast of San Antonio on 17 January, which is known as Txacolí Day (Txacoli Eguna, in Basque).

Argot Cabernet Sauvignon 1555 Oakville is made from 100% Cabernet Sauvignon.

Hailing from the historic Bonny’s Vineyard in the heart of Oakville. Cabernet Sauvignon vines thrive in the gravel rich soils here adjacent to the Napa River riverbed. Roots plumb deep into the valley floor, while vine canopies harvest Napa Valley’s plethora of summer sunshine. These conditions conspire to deliver unerringly perfect Cabernet Sauvignon grapes.

Pouring a deep opaque red-violet, 1555’s Cabernet personality leaps from the glass balancing opulent fruit, damp earth, chilling minerality and an alluring spice note that keeps pulling us back for more. Exquisitely ripe tannins provide a refined, velvety structure, delivering the deep and seductively rich palate. The pedigree displayed in the glass is undeniable.

Review:

"Deep garnet-purple in color, the 2019 Cabernet Sauvignon 1555 Oakville wafts sensuously out of the glass with redcurrant jelly, black raspberries and rose oil scents, followed by a cassis and black plums core, with emerging suggestions of cinnamon toast, cedar and pencil shavings. The full-bodied palate is fantastically fragrant, delivering red and black fruit layers accented by floral and exotic spice nuances, supported by super ripe, velvety tannins, finishing long and perfumed. 250 cases were made. - Lisa Perrotti-Brown"

- Robert Parker's Wine Advocate (November 2021), 95+ pts

Argot Simpatico Ranch Chardonnay is made from 100 percent Chardonnay.

Powerful aromas of key-lime, white flowers, orange blossoms and a fierce, flinty, sauvage note define a wildly complex nose. Once in the mouth, gracefully pronounced textures coat the palate delivering an exotic interpretation of cool-climate Chardonnay character — lime peel, orange blossom, ginger and clove —lingerings deep into a vibrant finish.

Planted 1978. Shallow volcanic soils on the gently-sloped, south-facing foothills of Bennett Peak on Bennett Valley’s floor. One of California’s coolest Chardonnay vineyards. In the final year of 3-year draught cycle, Simpatico Ranch saw its earliest ever harvest and smallest crop, exposing a reserve of exoticism and minerality previously untapped. A watershed vintage for both the vineyard, and appellation. Night harvested by hand on 9/16, whole-cluster pressed direct to barrel; no settling to ensure maximum lees contact. Barrel fermented on heavy lees. Malolactic fermentation. 16 months in French oak, 50% new. Finished 2 months in steel tank, low Sulphur during barrel elevage.

Review:

There are 225 cases of the 2019 Chardonnay Simpatico Ranch, which is from a cooler, higher elevation site in Sonoma. Lots of peach, tangerine, honeyed minerality, and toasted hazelnuts all emerge from the glass, and while I don't think it matches the 2018, it's a brilliant Chardonnay offering medium to full-bodied richness, nicely integrated acidity, and a great finish. It's beautifully balanced and is going to keep for at least 5-7 years."

- Jeb Dunnuck (September 2021), 94 pts

Avennia Arnaut Syrah is made of 100% Syrah

For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.

"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker

We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.

AVA: Yakima Valley
Blend: 100% Boushey Vineyard Syrah
Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.

Review:

"Licorice, chocolate orange, nutmeg, raspberries and vanilla on the nose. It’s full-bodied with soft, juicy black fruit and spice accompanied by velvety tannins. Creamy, ripe and plush with a lengthy finish. Drink or hold.h"

- James Suckling (March 2023), 93 pts

Baron Aime Cremant de Bourgogne Brut Rose NV is made from  85% Pinot Noir & 15% Chardonnay.

Light pink color with coppery shades. The citrus notes blend subtly with aromas of strawberry, forming a fresh and delicate bouquet. The palate is lively, with notes of grapefruit and fresh bread. Together they form a rich, fresh and vibrant wine.

Review:

"Steely amber color. Aromas and flavors of strawberry, green apple, toasted oats, and creme fraiche with a satiny, lively, finely carbonated, dry light-to-medium body and a tingling, intricate, medium-length finish that presents overtones of slightly under ripe wild strawberries, apricot, warm bread dough, and lemon zest. Lively and bright for a perfect apéritif yet with just enough richness and body to carry you in seamlessly to the first course."

- Beverage Testing Institute (November 2022), 94 pts - GOLD MEDAL - BEST BUY

Baron Ermengaud Faugeres Rouge is made from 80% Syrah, 10% Grenache, 5%, Mourvèdre and 5% Carignan.

The Baron Ermengaud cuvée is named after the lord Ermengaud de Fouzilhon. In the 12 century, the Lord gave land, which was located in Laurens Village, to monks, who built a monastic barn. The monks (Benedictine and then Cistercian) used to cultivate the vineyards, using techniques that were quite wise and modern at the time. The people of Laurens enjoyed and benefited from learning their methods.

This Faugeres is dark red with shades of black cherry. A large complexity of aromas allows us to savor a mix of sun fruits and spices. This powerful and full-bodied wine, with a deep consistency, offers an intensity of ripe fruits. It has a long, rich palate on velvety tannins with raised hints of pepper.

Pairs with roast saddle of lamb with juniper berries; peppered venison with pears.

Review:

"Les Crus Faugères is the only cooperative in this appellation, managing 2,223 acres or nearly half of Faugères’ vines. It puts out a vast array of labels, including Mas Olivier, also recommended here, but Baron Ermengaud was the standout for both its 2019 and 2018 reds. Mostly syrah (80 percent), with grenache, carignan and mourvèdre, all of it hand-harvested off schist parcels, the 2019 shines in its combination of earthiness and brightness. Lively acidity and herbal notes give it a just-picked freshness that energizes the red fruit; the clarity allows a clear view of the earth, too, in shades of schist and iron. It tastes like it’s from a place, with a sense of sun and garrigue that’s transporting."
Wine & Spirits Magazine (June 2021), 94 points

Bella Union by Far Niente Napa Cabernet Sauvignon is made from Napa Cabernet Sauvignon.

With its blackberry patch aromatics followed by hints of raspberry preserves and accents of leather, there’s a ripe, pure fruit quality to this stunning new vintage. Generous layers of red fruit flavors fill the entry while subtle cocoa and baking spice undertones linger on the midpalate. Resolved tannins enhance the almost-velvety texture throughout the entire wine, and fresh botanical notes add vibrance to a finish that is at once long, luscious, and lifted

Boeira Tawny 20 Year Port is made from 40% Touriga Nacional, 30% Touriga Francesa and 30% Tinta Roriz.

Fermentation in steel tank and stopped by adding spirit and aged in oak barrels for 20 years. Wine was slightly filtered before bottling.

Boroli Cerequio is made from 100 percent Nebbiolo. 

The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to 1831.  The family started their winemaking business in1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.

With the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines. 

About the Vineyard

The Cerequio cru lies just across the valley from the Boroli winery in the commune of La Morra and is considered one of the most prestigious sites in the Barolo DOCG zone.  It is known to produce Nebbiolo wine of enormous elegance and finesse.

Wine Production

Cerequio is distinguished by a careful selection of grapes, precise destemming, and a long maceration with submerged cap. 

Tasting Notes

A clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.

Food Pairing

Thanks to its viscosity and body, Barolo is the ideal wine to pair with elaborate dishes and dishes like truffle dishes, meat dishes, pasta with porcini mushrooms, game, and aged cheeses. Cerequio is also perfect with dry pastries or chocolate.

Review:

Elegant bright ruby red. Fragrant and inviting nose of strawberries with whipped cream, icing sugar, elderflower and roses. Flattering palate with clear fruit and appealing acidity, unfolds into a complex style, punchy on the palate with a clear, slightly salty finish.

-Falstaff 95 Points