Products meeting the search criteria

Long Shadows Saggi Red is made with 58% Sangiovese, 30% Cabernet Sauvignon 12% Syrah. Among Tuscany's oldest and most prestigious wine families, Ambrogio and Giovanni Folonari teamed with Allen Shoup to produce a wine that showcases Washington State's terroir with plenty of Italian character. Saggi (meaning "wisdom") is a stunning blend of two outstanding Washington Sangiovese vineyards. Candy Mountain Sangiovese gives the wine its dark fruit flavors and appealing notes of anise. Dick Boushey's Yakima Valley Sangiovese, planted in 1992, adds vibrancy and liveliness. Because Cabernet Sauvignon has the potential to overtake Sangiovese, the Folonaris work closely with Sagemoor Vineyards to carefully select blocks of Cabernet they know from experience deliver elegant character and refined tannins. Syrah, also from Sagemoor, adds to the wine's dark color and rich mid-palate.

Review:

The 2018 Red Wine Saggi is mostly Candy Mountain Sangiovese (58%) with Cabernet Sauvignon (30%) and Syrah (12%). Gilles Nicault has created a sensational, one-of-a-kind blend here. The wine explodes out of the glass with potpourri and anise tones alongside a beautiful core of red and dark fruits. The palate offers tobacco, milk chocolate and boysenberry flavors, serious depth and concentration, insanely good range and an opulent sense of texture. Complex and delicious with firm tannins and a touch of hedonism, this sensational and novel blend will provide drinking enjoyment for another 15 years to come.

-Vinous 95 Points

Luigi Baudana Barolo Cerretta is made from 100 percent Nebbiolo.

-Wine Independent 95 Points

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.

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Reviews:

"Aromas of blackberry jam and clove waft from the glass. This wine's flavors of ripe summer cherry, blueberry pie, clove, white chocolate and caramel are set into a network of durable tannins. The remarkably bright, lingering finish is laced with notes of vanilla and orange zest. - Mike DESIMONE"

- Wine Enthusiast Magazine (July 1st 2023), 96 pts

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from Cabernet Sauvignon (86%) Cabernet Franc (8%) Merlot (3%) Malbec (2%) Petit Verdot (1%) .

Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.

Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.

Property Name: Mon Chevalier

Name Meaning My Knight Named after our son, Paul Morlet

Type of wine Vineyard designated

Appellation Knights Valley

Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash

Typical harvest date End of October

Picking Manual, small lugs, refer truck

Sorting Cluster by cluster, berry per berry

Fermentation Through native yeast Tank and Puncheons

Upbringing 16 months French oak from artisan coopers

Bottling Unfiltered

Cellaring time Decades

Serving Room temperature

Decanting recommended

Review: 

The 2018 Cabernet Sauvignon Mon Chevalier comes from the Knights Valley, just north of Napa Valley in the larger Sonoma County, and it always seems to me to have one foot in Napa and one foot in Sonoma. Boasting a similar ruby/purple color (as do all of the releases here), it’s slightly more reserved and stately (knightly, if you will), with building aromas and flavors of blackcurrants, toasted bread, dried violets, baking spices, and loamy earth. These carry to a pure, full-bodied, multi-dimensional Cabernet that’s flawlessly balanced, has ripe yet certainly present tannins, a notable sense of minerality, and a great, great finish. It’s just another incredible wine from Luc Morlet that can be drunk today with ample pleasure or cellared for 20-30 years if, for some reason, you feel the need to delay gratification.

-Jeb Dunnuck 99 Points

Pine Ridge Napa Valley Cabernet Sauvignon is made from 80% Cabernet Sauvignon, 8% Merlot, 7% Petite Sirah, 5% Malbec.

While admiring the cranberry red hue, forward fruit aromatics of black cherry and cassis begin to make your mouth water before the first sip! On the palate, juicy notes of blueberry compote and cherry cordial meld seamlessly with hints of cinnamon and cream soda. The wine methodically transitions from the bright, round entry through the viscous midpalate and onto a broad-shouldered finish. This is where hints of clove, graham cracker and toasted marshmallow are juxtaposed with those of dark roast coffee and Bing cherry. This wine can be enjoyed now but will benefit from another 10 to 20 years of bottle age.

It pairs beautifully with a vegetarian chili and cornbread slathered in a generous helping of sweet cream butter.

Review:

Alluring nuances of rose petal, tobacco and cinnamon lead into a ripe, chocolaty palate of black cherries, cocoa and raspberries as a soft, velvety texture achieves a very smooth mouthfeel.

-Wine Enthusiast 93 Points

Sourced from a vineyard at 505 metres above sea level in San Vicente de la Sonsierra, the wine takes its name from the site it is located on. The soils are primarily composed of depleted limestone in the subsoil and pebbles on the topsoil. These types of soils offer long-ageing capacity, freshness, volume and structured wines.

Fresh, structured and complex, this wine is very aromatic, with intense aromas of wild black fruits, accompanied by deep balsamic aromas and licorice. A silky texture and mineral notes, it is round, powerful and polished on the palate with flavors of black fruits, prunes, balsamic and spice. A long and persistent finish.

Meat and game, either grilled, baked or stewed, pastes, creams and soups, all kind of meat recipes, roast lamb.

Review:

"Dark plums, wild berries, dried herbs and warm earth with sweet spices and discreet vanilla creaminess interwoven to the nose. A medium-to full-bodied tempranillo with chalky, calculated tannins and vivid acidity. Lively, with a bright core of fruit on the center-palate and a flavorful, spicy finish. Naturally concentrated, but extremely drinkable, too. Long and bright. Drink or hold."

- James Suckling (September 9th 2022), 95 pts

When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.

With richness and depth of flavor, the 2018 Timeless Napa Valley is the embodiment of patience and attention to detail. Decades of experience at Soda Canyon Ranch allow winemaker Nate Weis and team to highlight the individual merits of each block. Combining the strongest lots from each resulted in a refined and harmonious bottling.

In 2018, the diurnal shift at Soda Canyon Ranch produced a darker, lusher fruit profile of Cabernet Sauvignon. Simultaneously, the overnight recovery periods resulted in expressive and refined Merlot, giving the wine a pleasant profile of bright, red fruit. With an extended harvest window, the signature, plush density and structure of Petit Verdot is also prevalent in the final blend. Cabernet Franc thrived in 2018 with its predilection for the cooler soils and the climate of blocks 5, 6, 16, 20 and 21—areas we call the Transition Zone and Hardpan Alley. The variety’s floral and tobacco-like aromatics are accentuated, and its more aggressive nature for back-end tannins tamed.

Once blended, the 2018 vintage rested in French oak barrels for 16 months, developing flavors of vanilla and baking spice. Velvety tannins dance across the palate of bright and lingering cassis. With a smooth finish, this is a comforting wine of elegance and depth—a sophisticated expression of the sedate summer.

Review:

This is a little old-school and shows lots of dark berry, chocolate and dried fruit. It’s full, dense and layered with fleshly sensibility. Velvety texture.

-James Suckling 93 Points

Verite Le Desir Red is made from 82% Cabernet Franc, 12% Merlot, 6% Malbec.

The 2018 Le Désir has a dark inky appearance with a violet hue that extends to the rim. The compelling characteristics of Cabernet Franc are expressed on the nose and palate with flavors of crunchy cranberry, ripe raspberry, red currant, dried sage, crushed mint, and cinnamon bark; followed by spice cake, subtle vanilla liquor, and singed toast. The persistent finish and bright acidity suggest the wine will continue to evolve in the cellar for many years to come.

Review:

The Cabernet Franc blend of the trio, the 2018 Le Desir is 82% Cabernet Franc, 12% Merlot, and 6% Malbec, and as with all these wines, it was brought up in new barrels. Ruby/purple and not completely opaque, it offers up a classic Cabernet Franc nose of mostly red fruits, spring flowers, damp earth, cedary spices, and truffle. Medium to full-bodied on the palate, it shines for its incredible elegance and purity more than outright power, yet it still brings plenty of richness. With ultra-fine tannins, perfect balance, and one heck of a great finish, it's another great, great wine from this estate. 

Jeb Dunnuck 98+ Points

Vermont La Grande Cuvee Rouge is made from 90% Merlot and 10% Petit Verdot.

Produced from the best parcels of the estate, with low yields and optimal maturity, the wine reveals the expression of the Entre-deux-Mers terroir.

The Grande Cuvee boasts a deep ruby color and displays a pleasant bouquet of red berries and plum highlighting the expression of the dominant Merlot. Rich, refined, fruity and deep in structure, the palate shows good concentration and a harmonious balance. Long flavors of ripe fruits and vanilla nuances give way to an elegant cuvee.

Castelmaure La Buvette is made from 60% Grenache, 40% Carignan
Vinification: Grenache - destemming in low temperature, short maceration..
Carignan - carbonic maceration.
Fining, filtration, cold stabilization.
A purple color, intense aromas of strawberry and cassis. Fresh and fruity in the mouth with silky smooth tannins. Great as an aperitif, it also pairs well will grilled meats, salads.

It is hard to imagine with the Lithology range receiving 298 points out of 300 for the three single-vineyard wines, that there could possibly be a wine above them. But there is, and it is our Estate wine. Blended several times very intently by masters of their craft Philippe Melka and Michel Rolland, this is the ultimate expression of our house’s work. Positive, full-bodied, and quite powerful, there’s the expected crème de cassis and blackberry from St. Helena Cabernets, with mineral, herb, subtle tobacco and vanilla, plum skins, and pie crust, purple flowers, forest-conifer notes, and very fine tannic structure. It is a magnificent, and magnificently elegant expression of this house, and when asked recently, Monsieur Rolland stated plainly to me, “oh yes indeed – this is the best one, the best yet…”

Review:

The flagship 2018 Cabernet Sauvignon Alejandro Bulgheroni comes from a selection made by winemakers Philippe Melka and Michel Rolland, mostly from Rutherford and Oakville fruit. Aged 20 months in 78% new French oak, it has incredible aromatics of black and blue fruits, spring flowers, and graphite to go with a massive, full-bodied, concentrated style on the palate that somehow stays graceful, weightless, and elegant. This tour de force in Napa Valley Cabernet Sauvignon is guaranteed to put a smile on your face over the coming 20-25+ years.

-Jeb Dunnuck 99 Points

Alexandre M Mon Chenin Cuvee 23 NV is made from 100% Chenin Blanc.

Mon Chenin means "My Chenin". This is Alexandre Monmousseau's personal view of what the Chenin blanc grape from France is - full of floral and fresh white fruits, a palate of yellow fruits and floral flavors, finishing clean, fresh, and dry. 
Serve as Apéritif, seafood, fishes with buttery sauce, Asian cuisine, hard cheeses.

Named after the French word for Crow, or Raven, this Syrah is certainly as dark as the name implies. Hailing from Discovery Vineyard, perched high above the Columbia River in the heart of the Horse Heaven Hills, these grapes were grown in a very unique terroir. Avennia's approach of old-world style, minimalist winemaking allows for full expression of the fruit, showcasing the elegant and savory side of Syrah.

"Leads with a nice balance of dark fruits—blackberry and blueberry—with more savory elements, including blackberry leaf, olive, charcuterie, and a hint of shiitake. The palate features snappy fresh black fruits, a hint of smoked meat, and a lively finish with plenty of savory elements that make this wine quite interesting. Give it a year in the cellar and enjoy over the next eight years or so." - Chris Peterson, Winemaker

Reviews:

"Aromas of blackberry and violet accented by a note of stems. Sweet, supple wine with dark fruit flavors lifted by a black-peppery topnote and accented by cinnamony Red Hots. For all its high notes, this is essentially a creamy wine with no edges. I suspect it will tighten up in bottle and eventually display a more savory aspect. Incidentally, this will be the last vintage for this bottling because, beginning with vintage 2018, Chris Peterson will introduce some new single-vineyard Syrahs from the exciting new WeatherEye vineyard on top of Red Mountain. This steep site, owned by Cameron Myhrvold and farmed by Ryan Johnson, extends over the ridgeline and onto the northern flank of Red Mountain. The project is called Red Mountain Elevated, and Peterson is making the wines. (14.5% alcohol; done mostly in puncheons; vinified with 10% stems) - Stephen Tanzer”
- Antonio Galloni's Vinous (December 2019), 92 pts

"The last vintage for this cuvée, the 2017 Syrah Le Corbeau Discovery Vineyard is similar in style to the Arnaut yet offers slightly more floral notes in its blue fruits, wild strawberry, violets, rose petal, and sappy, forest floor aromas and flavors. Medium-bodied, with bright acidity and good balance, it’s a beautiful Syrah that leans heavily toward the fresh, elegant end of the spectrum while still offering tons of character and pleasure.”

- Jeb Dunnuck (April 2019), 92-94 pts

Boekenhoutskloof Syrah Swartland is made from 100 percent Syrah. 

Grapes for our Boekenhoutskloof Syrah are picked from selected parcels of the finest Syrah, grown at our Swartland farms, namely Porseleinberg and Goldmine, close to the small town of Riebeek-Kasteel. These vineyards were planted on the rocky bedrock of decomposed Mica-Schist, a unique terroir, finding its expression in our concentrated and structured wines made from this Rhône grape.

The nose is perfumed, forthcoming and fresh, offering an array of rich dark fruits with a spicy, floral, even feral character, derived from complex aromas of dark berries, plums, violets, black olives, star anise and potting soil. The black fruits and earthy character of the nose follow through onto a dark, brooding palate with flavours of wild berries, brambles, liquorice, tobacco, cloves and black cardamom. The mid-palate is concentrated, deep, dense and slightly dusty, with dry, very fine cocoa-powdery tannins lending structure. The wine is very precise, with a medium to full body, a tight, grainy texture and vibrant acidity to balance. Blackberries, blueberries and notes of garrigue and dark chocolate linger on a savoury finish.

Review:

Using fruit from two exceptional Swartland sources – Goldmine and mostly Porseleinberg – this foudre-aged Syrah is fresh, subtle and intensely aromatic, as schist Syrahs often tend to be. Complex, floral and refined with remarkable freshness and palate length. Drink: 2020-2028.
 – Tim Atkin MW, 95/100

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

Bydand Pinot Noir Umino Vineyard is made from 100 percent Pinot Noir.

This small, sustainably farmed vineyard perches on a south-facing ridge in the Sebastopol Hills area of the esteemed Russian River Valley AVA, and has produced exceptional Pinot Noir for Bydand since their first vintage. Third-generation farmer David Umino rejected early assessments that the site was too cool for viticulture, and planted Pinot Noir there in 1996. The cold maritime winds in fact help to modulate ripening, and protect the grape’s natural purity and balance - resulting in fruit-driven wines with expressive red fruit and dark berry flavors, balanced with crushed rock and mouth-watering freshness. Velvety tannins coat the palate, providing an alluring and persistent finish.

This site combines the best of the earthy west Sonoma Coast and well-fruited Russian River.

Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. We farm Cabernet grapes in eight of Napa’s 16 sub-appellations, with diversification enabling us to make the best possible wine in a given year. This Cabernet offers layered, lush aromas and flavors, including cocoa, cassis and ripe dark berries.

Chappellet Pritchard Hill Estate Vineyard Cabernet Sauvignon is made from 95% Cabernet Sauvignon & 5% Petit Verdot.

Review:

Chateau Talbot Saint-Julien Grand Cru Classe is made from 69 % Cabernet Sauvignon, 26 % Merlot, 5 % Petit Verdot.

The wine presents a delicate and captivating nose of black fruits, fresh tobacco, peppermint and floral nuances. Ripe and juicy fruit flavors of black currants on the palate with well integrated velvety tannins and a beautiful refreshing acidity to the long finish.

For the 2018 vintage, a special packaging with a unique silkscreen printing bottle was created to mark the 100th anniversary of the Cordier Family's acquisition of Chateau Talbot

Pair with red meat, roast pork, game meat, poultry, hard cheeses, poached pear.

"Well-built and rather refined for the vintage, with a deep well of red and black currant paste and plum reduction flavors supported by a deeply inlaid iron note, all of which run the length of the wine. Offers subtle savory, tobacco and singed cedar notes that add range, with a savory echo that leaves a mouthwatering feel in the end. Built to cellar. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2025 through 2040. - James Molesworth"

- Wine Spectator (March 2022), 95 pts