The 2018 Ulysses Cabernet Sauvignon has notes of truffle, blackberries, cassis bud and tobacco with tight polished tannins. A vertical structure and persistent intensity.

Review:

Just about pure perfection and the finest wine I've tasted from this address, the 2018 Cabernet Sauvignon is mostly Cabernet Sauvignon yet includes smaller amounts of Cabernet Franc and Petit Verdot, all from a site just north of Dominus. This deep, inky hued beauty offers up a beautiful, full-bodied, richly textured, and incredibly concentrated style that carries ample black and blue fruit as well as notes of crushed stone, scorched earth, graphite, and lead pencil. It has the focused, structured style of the 2018 vintage and is going to benefit from 4-6 years (if not a decade) of bottle age and will be a 30+ year wine.
-Jeb Dunnuck 99 Points

Xavier Vignon Chateauneuf-du-Pape Rouge Cuvee Anonyme 2019  is made from 60% Grenache, 15% Mourvedre, 10% Syrah and the rest is "field blend" with the following grapes : grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.

One of Xavier Vignon's first almost anonymous blends only in MAGNUMS ! 

The grapes come from "collection vines", where many grape varieties are planted together, making it difficult to identify the exact share of each variety: grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.

Partially destemmed and vinified in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years.

Pairing: Duck in sauce with olives. Ravioli with porcini mushrooms, cream of parsnip and bacon crisps. Partridge leg confit with olive oil.

Review:

"The flagship from Xavier is the 2019 Châteauneuf Du Pape Cuvee Anonyme, and in 2019 it’s 60% Grenache, 15% Mourvèdre, 10% Syrah, and the balance a mix of permitted varieties. Partially destemmed and brought up in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years."

- Jeb Dunnuck (October 2020), 95-97 pt

Chateau Rauzan-Segla is made from 54% Cabernet Sauvignon, 41% Merlot, 4% Petit Verdot, 1% Cabernet Franc.

Ségla is the second wine of the prestigious Château Rauzan Ségla and a Craft + Estate exclusive. The history of Château Rauzan-Ségla dates back to 1661 when Pierre de Rauzan acquired the estate. Rauzan-Ségla grew in reputation in a remarkable way and produced some of the most highly rated wines in Bordeaux. They delighted many well-known dignitaries, most notably Thomas Jefferson who came across this wine during his visit to Bordeaux in 1787, subsequently placing an order for several cases in 1790. Some decades later, the historic 1855 Bordeaux Classification ranked Château Rauzan-Ségla as a 2nd Growth. Today, the property is owned by the Wertheimer family of the fashion house Chanel and managed by Nicolas Audebert.

About half of the 126 acres (51 hectares) of vineyard are around the château, but there are additional parcels near Château Margaux and Brane-Cantenac. The vines are comprised of 54% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot and 1% Cabernet Franc, with an average vine age of 30 years and a vine density of 2,670 to 4,050 plants per acre (6,600 to 10,000 vines/ha). Soils at Rauzan-Ségla are composed of deep, fine gravel, which makes for natural irrigation.

More accessible than the first wine, the aim for Ségla is to produce a wine of extremely good quality and value reflecting all the elements of Margaux and giving a true insight to the quality of the Grand Vin. The estate puts the same amount of effort and care into the production of Ségla as it does the first wine, making it a true and authentic introduction to the château.

Review

This is a full-bodied wine, from one of the leading estates in Margaux. It is ripe with juicy blackberry and black-currant fruits. This fruit contrasts with the dark tannins and powerful structure. It is going to develop slowly and impressively to be ready to drink from 2025.

-Wine Enthusiast 95 Points

Domaine de la Janasse Chateauneuf-du-Pape Cuvee Vieilles Vignes is made from 65% Grenache, 20% Mourvèdre, 10% Syrah, 5% divers.

In contrast to Chaupin, which is made from old-vine Grenache on sandy soils, the cuvée Vieilles Vignes is from old vines of Grenache, Mourvedre, Syrah along with smaller percentages of other permitted varieties that are grown in these old vineyards. The wine is sourced from 4 terroirs: pebbly clay, sand, gravelly red clay and sandy limestone. Vieilles Vignes is always the most powerful and concentrated Châteauneuf-du-Pape cuvée made at Domaine de la Janasse.

Review:

The 2020 Châteauneuf Du Pape Vieilles Vignes also saw some stems (the estate started keeping some stems with the 2016 vintage) and was 75% destemmed, with the blend being 70% Grenache, 20% Mourvèdre, and the rest Syrah, Cinsault, and Terret Noir. As usual, it’s a more powerful, black-fruited wine comparted to the Cuvée Chaupin and has lots of crème de cassis, liquid violet, crushed stone, woodsmoke, and peppery herbs. It displays the vintage’s purity and freshness yet brings the concentration as well as the structure. I’ll be shocked if it’s not in the handful of top wines in the vintage.
-Jeb Dunnuck 96-98 Points

La Ronciere Licanten Cabernet Sauvignon is made from 85% Cabernet Sauvignon, 8% Syrah, 7% Cabernet Franc.

 Intense aromas of black fruits, notes of dark chocolate, and roasted coffee. The palate is round with polished, juicy tannins and a finish that leaves a lasting impression.

Hand-harvested and field-sorted. An additional sorting occurs at the winery before the grapes are fermented in temperature-controlled micro-fermentation tanks. Aged in French oak for 10-12 months. : Diverse soils derived from metamorphic rock. Includes Licorellas (same as Priorat) and Lutitas rock complemented with a series of alluvial and granitic soils. Quartz and mica are both abundant in the soil profile.

Review:

Married with 8% Syrah and 7% Cabernet Franc, this very well-priced Cabernet Sauvignon uses grapes from three different soil types - granite, schist and sandstone. Mint and mountain herb aromas are a prelude to a fresh, elegant, grassy palate with stony intensity, sinewy tannins and layers of bramble and blackcurrant leaf. 2025-35

-Tim Atkins, MW 94 Points

Laird Cabernet Sauvignon Napa Valley is made from 100 percent Napa Cabernet.

This 100% Cabernet Sauvignon is sourced from three vineyards: Mast Ranch, for its earthy and robust structure, Flat Rock Ranch, for its fruit-forward characteristic and silky structure, and Linda Vista Ranch, for its juicy and vibrant approach-ability.

Tasting Notes: Opaque ruby color with a tinge of purple introduces developing aromas of blackberry jam, cranberry, and acacia flower. This medium-bodied red wine expresses flavors of ripe black plum, walnut, and cassis on the front of the palate, and is complemented by chewy tannins and juicy cherry on the finish.

Vineyard: 42% Mast Ranch + 35% Flat Rock Ranch + 23% Linda Vista Ranch
Appellation: Napa Valley
Varietal: 100% Cabernet Sauvignon

Manoir du Carra Beaujolais Cru Fleurie Clos des Deduits is made from 100% Gamay grapes coming from the lieu dit "Montee de la Tonne".

The vineyard measures 1.5 hectare and the average age of the vines is 50 years. Yield: 48 hl/ha

Manual harvest; Semi-carbonic maceration for 10-12 days; Aging in Foudre for 3-4 months; Slight filtration.

Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. Ample in the mouth, fruit flavors. Even better after a few years of cellaring.

Excellent with red and game meats, and cheeses.

Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 35 % Syrah, 15% Cinsault, 5% Carignan, 5% Counoise.

100 % destemming, 15 day maceration with a maximum of 30° C temperature

Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.

Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.

Review:

"A very satisfying red Cotes-du-Rhone with plenty of black-cherry fruit and rather fine-grained tannins filling out the expansive palate. Lively acidity lifts the finish nicely. A blend of grenache and syrah with a touch of cinsault. From biodynamically grown grapes with Demeter certification. Drink now."

- James Suckling (February 2022), 90 pts

Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 35 % Syrah, 15% Cinsault, 5% Carignan, 5% Counoise.

100 % destemming, 15 day maceration with a maximum of 30° C temperature

Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.

Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.

Mordoree Cotes du Rhone Rouge La Dame Rousse is made from 40% Grenache, 30% Syrah, 15% Cinsault, 10% Carignan, 5% Counoise.

20 year old vines.

100 % destemming, 15 day maceration with a maximum of 30° C temperature

Deep red color. Blackcurrant and violet aromas. Melted and fine tannins, good finish.

Food pairing: cold meats and delicatessen, grilled meats, semi-mature cheeses.

Mordoree Tavel Rose Dame Rousse is made from Grenache 60 %, Cinsault 10%, Syrah 10 %, Mourvèdre 10%, Clairette 5%, and  Bourboulenc 5%.

Nose : steady rose, brilliant and limpid.

Aromas : very complex with flowers, red and white fruits aromas.

Palate : rounded, full bodied with a long lasting aniseed and fruity finish.
Ageing potential : 4 to 6 years

Surface : 9 Ha. Yield : 44 Hl./Ha. Vineyard age : 40 years Terroir : Clay / chalk and sandy with pebble stones. Harvest : by hand Vinification : 100% destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C. Estate bottle

Food pairing: cold meat and delicatessen, poultry, white meats, grilled meats, fried fish, fish soup, pastas, pizzas and all Asian cuisine.

 Review:

Deeply concentrated and penetrating with blackberry and black cherry flavors, this pale ruby rosé offers the zesty fruit character that rosé lovers demand alongside an intensity and structure craved by red wine drinkers. A touch more spry than the producer's more richly concentrated La Reine des Bois, it's a delicately spiced, pepper-edged rosé that can be enjoyed year-round.

Wine Enthusiast 93 Points

Alejandro Bulgheroni Lithology Beckstoffer Las Piedras Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

From a St. Helena vineyard planted by early Napa settler Edward Bale more than 150 years ago, and later serving as the estate vineyard for the area’s first winery built by Henry Pellet in 1860, the Las Piedras site always gives us our prettiest wine. When placed next to Dr. Crane and To-Kalon wines, the Las Piedras show a certain elegance, with a very graceful entry and finely detailed complexity. We produce it with at least 75% new French oak, so there is a floral, spicy, and vanilla accent to the intense red and black fruits, cassis, and black cherry liqueur. What distinguishes this bottling is the beautifully fine tannins, delicate texture, and stunning purity. (Less than 100 cases made.)

Fermentation 70% Oak, 24% Concrete, 6% Puncheon

Review:

"The 2018 Cabernet Sauvignon Lithology Beckstoffer Las Piedras Vineyard comes from a world-class site outside of St. Helena and is all Cabernet that spent 20 months in 80% new oak. It offers a touch more red fruit as well ample cassis, spring flowers, loamy earth, and spice-like aromas and flavors. It has a wonderful sense of minerality, ultra-fine tannins, a dense, layered texture, and incredibly purity of fruit. It’s another just about off the charts release from this estate."

 - Jeb Dunnuck 98 Points

Chateau de Beaucastel Chateauneuf-du-Pape Rouge is made from 30% each Grenache and Mourvèdre, with 10% each Counoise and Syrah, plus 20% other permitted varieties, including a healthy proportion of white grapes.

The story :
Château de Beaucastel has long been considered one of the great wines of France. It is unanimously renowned for its balance, elegance and ageing potential. Beaucastel has an extraordinary terroir at the Northern end of the appellation with heavy exposure to the Mistral. All 13 varieties of the appellation have been organically grown here since the sixties.

 Location :

Châteauneuf du Pape, between Orange and Avignon, Château de Beaucastel red is a 70-hectare vineyard.

Terroir :
Château de Beaucastel is 110 hectares, with one single plot at the north of the appellation. The terroir is archetypal of the best terroirs in Châteauneuf: rolled pebbles on the surface, sand, clay and limestone deeper down. The vines are old and have been organically grown for 50 years, which has allowed the roots to grow exceptionally deep.
Beaucastel grows all thirteen grape varieties authorised by the appellation.

Ageing :
Each variety is harvested manually and separately. Vinification is completed in truncated oak barrels for the reductive grapes (Mourvèdre and Syrah) and in traditional tiled cement tanks for the oxidative grapes (such as Grenache). After the malolactic fermentations, the family blends the different varieties and then the wine ages in oak Foudres for a year before bottling.

 Review:

deep, quite herbal expression, with liquorice and crushed blueberries to the cassis fruit. Full-bodied, powerfully fruited, dense and deep. Really mouthcoating, intense fruit. The tannins are ripe, fine and plentiful, all saturated in blackberry juice on a long finish. Certainly one of the more successful Châteauneufs this year. Will age well. A Mourvèdre-led expression of Beaucastel - it contains more than usual, at least 35% and probably more. Grenache and Cinsault fermented in cement, Syrah and Mourvèdre fermented in foudre. (MW)  (9/2022)

-Decanter 96 Points

Clos Saint-Jean Chateauneuf Du Pape Vieilles Vignes is made from a Grenache, Syrah, Mourvedre, Cinsault, Vaccarèse and Muscardin, the Châteauneuf-du-Pape Vieilles Vignes is made from old vines located in and around Le Crau. The Grenache is aged in concrete for 12 months while the remainder is aged in demi-muid.

Review:

-Jeb Dunnuck 95 Points 

- Wine Spectator 95 Points

Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.

The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.

Deus ex Machina is a literary and dramatic term for a miraculous intervention that interrupts a logical course of events in a plot or play. A suitable name for a cuvée that had it’s start in the torrid vintage of 2003 when Philippe Cambie and Vincent Maurel made the decision to harvest at the end of September, weeks after their neighbors. Deus ex Machina is a blend of old vine Grenache from La Crau, aged in tank with equally ancient Mourvedre from the sandy soils of BoisDauphin aged in demi-muid. Deus ex Machina is only made in the best vintages.

Review:

Machina reminds me slightly of the 2011 with its spicy, perfumed, complex bouquet of red and black fruits, dried flowers, pepper, and Provençal herbs, with more gamey, meaty notes emerging with time in the glass. Full-bodied on the palate, it's balanced, has ultra-fine yet building tannins, no hard edges, and a great finish.

-Jeb Dunnuc 97 Points

Boasts bitter plum, raspberry and black cherry reduction notes that have a lively savory, garrigue streak, while grippy-edged tar, tobacco and ganache notes pepper the finish. Muscular and dense but the cut is there, and the fruit core takes a late encore for good measure. Grenache and Mourvèdre.

-Wine Spectator 97 Points

G.D. Vajra Barolo Ravera is made from 100 percent Nebbiolo. 

Review:

- Robert Parker's Wine Advocate 94 Points

G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo. 

The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.

Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.

 Review:

The 2018 Barolo Bricco delle Viole is not super intense, but it is balanced in its own way. The wine is subdued but complete with softly yielding tannins to support an elegantly streamlined mouthfeel. Bricco delle Viole is a high and cool growing site in Barolo at 400 to 480 meters in elevation with characteristic Sant'Agata marl soils with fossils. The wine represents a selection of fruit from over seven hectares. With fermentation in steel tank and aging in large Slavonian oak, you are invited to a silky, lifted and beautifully delicate experience with an accessible personality.

-Wine Advocate 95 Points

- Wine Spectator 95 Points

Grand Veneur Chateauneuf-du-Pape Rouge Les Origines is made from 50% Grenache, 30% Mourvedre and 20% Syrah

Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.

A terrific Châteauneuf du Pape with great concentration and finesse.

Best between 2 and 20 years. Best to decant if young (less than 5 years old).

Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).

Review:

"The huge nose of violet pastilles, mulberries, smoked bacon and a touch of hot asphalt pulls you into this expansive but beautifully balanced Chateauneuf that’s packed with fine, powdery tannin. So much bitter-chocolate character, but this exactly matches the deep fruit and, at the long crescendo finish, there are fascinating balsamic and hot dry-earth touches. Drinkable now, but best from 2025."

- James Suckling (March 2022), 94 pts

HUGE SALE!

Grand Veneur Cotes Du Rhone Les Champauvins is made of 70% Grenache, 20% Syrah and 10% Mourvedre

Intense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a "baby Châteauneuf" than a Côtes du Rhône.
A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

Drink between 1 and 6 years.

Soil type DOMAINE GRAND VENEUR “Les Champauvins” stretches on 34 ha classified in Côtes du Rhône. The plots are located in the northern border of Châteauneuf du Pape, exactly from 3 meters outside the appellation. A small lane of rocks going through the rocky plateaux has been decided to be the AOC limit in 1936. Here, soils are made of red clay and rocks (pebbled stones of quartz). The quantity of rocks can be amazing as they can completely cover the soil (see picture). In summer and during the day, the rocks temperature will increase to 55°C. This accumulated heat will be get back to the vines during nights . Day after day, this unique phenomenon allow the grapes to reach a perfect maturity and produce a unique wine. Winemaking & Ageing Traditional, in stainless steel vats. Harvest crushed and destemmed. Fermentation in temperature controlled vats at 28°C. Eighteen-day vating period with “pigeage”. Grenache is aged in concrete vats, Syrah and mourvèdre in 4 years old barrelsntense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a “baby Châteauneuf” than a Côtes du Rhône. A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.

Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.

Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.

Review:

"The 2014 Cabernet Sauvignon Casey's Lakeview Vineyard is the most overt of these wines. Superripe black cherry, plum, chocolate and licorice add to an impression of flamboyance that sits on the edge of being too much. The effects of the drought are felt in the wine's slightly roasted profile. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 91 pts