Products meeting the search criteria

Avennia Justine Red Blend 56% Grenache, 31% Mourvèdre, 13% Syrah 

Justine reflects our belief that Washington is capable of producing world class blends of grape varieties traditional to the Southern Rhone region of France. The name is inspired by one of the great heroines of recent literature, who also sprung from the imagination of the Mediterranean. Dark, seductive, complex, with a chasm of depth: The Justine is a great reflection of Avennia's mission of expression, and Washington's generous terroir.

 Tasting Note: Big black cherry, blackberry, hints of orange peel, fresh herbs and loam on the nose. Plush and round on the palate. Dark earthy fruits from the Mourvedre, along with citrus high notes, mountain flowers, jasmine, and savory herbs. Balanced and complex without forgetting its hedonistic roots in the Southern Rhone.

Review:

A blend of 56% Grenache, 31% Mourvèdre, 13% Syrah brought up all in older oak, the 2016 Justine offers a great core of black fruits as well as lots of peppery herbs, earth, and classic meatiness. It looks to be a great vintage for this cuvée."
- Jeb Dunnuck (April 2018), 92-94 pts

Bodegas Alto Moncayo Aquilon Garnacha is made from 100% Garnacha.

The wines of Alto Moncayo are crafted to express the unique terroir of windswept high elevation Campo de Borja DO; and to serve as a benchmark for world class Old Vine Garnacha.

Aquilón is "The jewel in the Crown" a selection of the best barrels from the best lots. The vines are 60-100 years old.

Review:

This garnet-colored wine offers aromas of black currant, black raspberry and black licorice, with just a touch of charcuterie. The fruit flavors shine through with subtle notes of crushed violet. It has soft tannic structure, with a pleasant bit of grippiness in the post palate as it leads up to the long, long, finish.

-Wine Enthusiast 95 Points

About the Vineyard

Vineyards in Tabuenca and Borja, planted with indegenous clones of Garnacha starting in the 1920s.

Wine Production

The selected highest quality grapes are placed into small stainless-steel tanks of 7 tons capacity. The must is basket pressed and fermentation is finished in new French and American oak where it complets the malolactic fermentation. Wine is aged in the barrels for 24 months before bottling.

Tasting Notes

Appearance: Very deep red, scarlet rim

Aroma: Minerals and vanilla. Hints of raisins and dark Chocolate

Palate: As typical of the vintage, power and intensity with disarming elegance.

Food Pairing:

Goes well with beef, pork, game based stews and rice dishes.

J. Davies Nobles Vineyard Pinot Noir is made from 100 percent Pinot Noir. 

The Nobles Pinot Noir starts off with aromas of rich strawberry, black cherry and Earl Grey tea, followed gracefully with coriander and exotic spices. The palate offers a juicy mid-palate of blueberry and plum layered with mocha and rhubarb, closing with a long-integrated acidity.

Review:

Elegant and pure-tasting, with red berry, plum and raspberry flavors that are well-structured. Toasty midpalate, with a rich finish that offers spicy minerality. Drink now through 2026.
-Wine Spectator 92 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

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.

Domaine Sipp Mack Alsace Pinot Gris Grand Cru Rosacker is made from 100 percent Grand Cru Pinot Gris. 

Rigor and diligence were the key words for this emotional 2016 vintage!

The year starts with heavy rainfall and low temperatures, severely delaying the growing cycle. The month of May sees temperatures increase and the tropical atmosphere favors the development of mildew. Finally, the dry and sunny summer allowed our heavy soils to avoid maturity blockages linked to water stress. The 2016 harvest started in early September and ended 7 weeks later, a record!
In the cellar, the sanitary condition was very good, the wines developed freshness, complexity and fine, ripe acidity.

SITUATION

Fresh notes of mango and peach, enhanced by a sweet sensation, dominate the palate. The finish is long thanks to a lively acidity. It will go perfectly with white meats, firm fish and cheeses with character.

Review:

Ripe, pristine notes of yellow pear on this wine's nose come with notions of creamy banana and vanilla. The palate carries rich, concentrated fruit, but in a precise fashion that channels the rounded ripeness into smooth generosity. A vein of freshness and smidge of sweetness give the fruit staying power and verve. Together they present an off-dry wine with immense potential and elegance. Drink by 2045.

-Wine Enthusiast 94 Points

The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.

It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.

Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.

Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.

Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.

Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports

Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.

Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.

In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”

James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.

Review:

Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.

-Decanter 97 Points

A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported

-Wine Spectator 96 Points

Vinous 97 Points

EnRoute Winery Les Pommiers Pinot Noir is made from 100 percent Pinot Noir. 

Aromas of fresh raspberry compote are complemented by notes of baking spice, and fresh rain on a forest floor. Generous-yet-soft strawberry preserve flavors expand on the palate, with elegant, silky tannins. A mouthwatering acidity glides across the finish.

 Review:

Vibrant ruby in color, this wine erupts from the glass with aromas of sweet cinnamon, cola and cherry. There is a charming delicacy here, with flavors of dried rose petal, cherry and berry pie filling on a midweight palate. A captivating dance between the snappy tannin structure and the lively acidity of this wine lead to a very pleasurable finish.

-Wine Enthusiast 93 Points

Flaunt Pinot Noir Santa Rita Hills is made from 100 percent Pinot Noir. 

A lively pinot noir which is forward on the nose. Medium bodied with red fruits - berries currant raspberry. Savory, very slightly herbal with a medium tannins on the finish. Gains on the palate as it opens up. Good acidity, focused fruit, integrated tannins.

There is no measurable residual sugar.
Total Acidity is 6.4
pH is 3.42.

59% Pinot Noir, 41% Chardonnay

An extremely fine and grouped effervescence. The dress is crystalline, luminous, and slightly golden. The nose is fruity, fresh, and tangy. Both greedy and elegant, it expresses pastry notes and aromas of fresh fruit: nougat, frangipane, candied orange, and mirabelle plum. A delicate note of passe-crassane pear carrying a touch of Williams pear liqueur can be guessed. A tonic wine, with a nice tension around the aromas of fresh fruits. Nectarine, yellow peach, and a tangy note of rhubarb develop in the mouth. The end of the mouth is clean, frank, saline, and mineral leaving a touch of bitterness and verbena.

Review:

Having retained all its youthful acidity because there was no malolactic fermentation, the Champagne is brilliantly lit. Acidity and a light texture from the Pinot Noir in the blend give the wine a crisp edge with still-young citrus.

-Wine Enthusiast 94 Points

A firm, focused version, this swathes a chiseled spine of acidity in a raw, silky texture and finely meshed flavors of yellow peach, orange liqueur, honeycomb and chopped almond. A rich streak of salinity drives the well-cut, spiced finish. Drink now through 2035.

-Wine Spectator 94 Points

This mountain grown wine shows expresses ripe fruits of the warm days and the acid balance from the cool nights. Vibrant fruit aromas of blueberry, raspberry, and plum are the hallmarks of the aromatics along with a subtle cedar/cigar box note. These aromatics lead into voluptuous flavors of berries and spice in this structured, yet lively Pinot Noir.

In the Anderson Valley of Mendocino County the local residents speak an obscure dialect of English known as Boontling, developed in the late 1800s. The “Muldune Trail” was a term used in Anderson Valley lore o¬en describing the road traversing the ridge to Ukiah. There are other definitions of hitting the “Muldune Trail” that we will leave to the drinker to discover!

Review:

Pouring a deep ruby, the 2021 Pinot Noir Muldune Trail is more extracted with kirsch, polished leather, lavender, and pine. Full-bodied, this is the most powerful wine in this lineup, while having a luxurious feel, a velvety texture, and plushness throughout. Offering notes of turned soil and wooded earth, with meaty berry fruit and black tea, it’s a substantial wine but is well-made. Drink 2025-2040.

-Jeb Dunnuck 94 Points

Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot

Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.

The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.

Review:

Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.

-Wine Enthusiast 95 Points

Le Macioche Brunello di Montalcino DOCG is made from 100 percent Sangiovese.

Brunello di Montalcino from Le Macioche is a singular wine. Produced from 100% organically managed mature Sangiovese vines planted in the early 1980’s, Le Macioche Brunello is fermented by indigenous yeasts in stainless steel tanks.  The wine undergoes malolactic conversion and ageing in 30HL Slavonian oak casks before being bottled unfiltered.  With a brilliant ruby core, and exceptional elegance complementing its ample power, this is as close to a Burgundian expression as Montalcino gets.

Le Macioche sits in the center of the Montalcino appellation, just about 5 minutes due southeast from Montalcino.  Nestled in a prestigious neighborhood among such prominent addresses as San Polo and Fattoria dei Barbi, Le Macioche is unique in that its four sections of Brunello vineyard, spread over 7.5 acres, are all exposed to the Southwest. This, along with the elevation of roughly 1,400 feet above sea level, ensures both exceptional ripening and constant ventilation throughout each growing season.  Such auspicious conditions have enabled Le Macioche to safely exercise organic farming practices with the 2018 vintage marking the estate’s full organic certification.

Brunello di Montalcino from Le Macioche is ripe and supple.  Aromas of dried berries, plum, and sour cherry mix with hints of oak, sweet spice, and leather. This powerful red wine is held in perfect harmony by an undercurrent of brilliant acidity and a structure of firm yet ripe tannins paired against. A substantial wine without ever feeling heavy. The finish is long, balanced, and complex.

Brunello di Montalcino is a wine that may be best enjoyed on its own as an object of contemplation and pleasure. Of course, it will also pair exceptionally well with a variety of hearty main course dishes ranging from the rustic to the refined. Meat is not mandatory, but wild game and fowl are traditional.

Review:

Sitting at 450 metres, Le Macioche is located just southeast of the town of Montalcino. Half of the estate’s six hectares of vineyards are registered for Brunello production. The 2017 vintage represents the first under ownership of the Cotarella family. An appealing mix of cocoa and balsamic herbs greets the nose. Mid-weight and juicy, the palate takes on accents of underbrush and there is great fruit purity and firmness of structure. The finish is savoury with just a hint of those drying tannins that mark the vintage.

-Decanter 93 Points

Loring Cooper Jaxon Pinot Noir is made from 100% Pinot Noir

Aged 10 Months in French Oak (15% New)

A special blend in honor of Cooper Jaxon Loring - the next generation of Loring. We don't limit the wine to any
specific AVA, but rather look for a blend that is big, bold, and super tasty!

Juicy and vibrant, with aromas of raspberry puree, blackberry and spring flowers.

Vines are planted on Arroyo Seco Sandy Loam soils on the following vineyard sites: Rancho La Viña, Kessler-Haak, Clos Pepe, John Sebastiano, Aubaine, Rosella's and Sierra Mar.
Vinification is traditionnal with minimal intervention.
Wine went thought Malo-Lactic fermentation and was bottled without filtration.

pH 3.61
Clones: Pisoni, 113, 115, 667, 777, 23

Pairs well with steak and lamb, spicy foods & mild cheeses.

Review:

"This fun and whimsical label from Brian Loring delivers his rich style of Pinot Noir at an affordable price, offering aromas of black cherry, forest herbs, damp sage and crushed slate. The palate is earthy, offering flavors of dark berry, fennel frond, roasted meat and clove. Matt Kettmann"
- Wine Enthusiast (June 2019), 92 pts - Editors' Choice

Marchesi Di Gresy Barbaresco Martinenga Camp Gros Riserva is made from 100 percent Nebbiolo. 

Review:

Gorgeous scents of cherry, raspberry, rose hip and white pepper are augmented by leather, tobacco and chalky, mineral flavors in this detailed, complex red, which starts out fresh and inviting, before the dense matrix of tannins puts a lock on the finish. Nonetheless, this has length, harmony and stellar potential. Best from 2025 through 2043. 663 cases made, 50 cases imported.

-Wine Spectator 96 Points

Morlet Family Vineyards Coeur De Vallee Cabernet Sauvignon is made from 75% Cabernet Sauvignon & 25% Cabernet Franc.

Propietary Name Cœur de Vallée

Name Meaning Heart of the Valley 

Type of wine Vineyard designated

Appellation Oakville, Napa Valley

Vineyard singularity Morlet Family ‘Cœur de Vallée’ Vineyard Bale soils, loamy topsoil on loamy & clay-loamy subsoils

Typical harvest date October Picking Manual, small lugs, refer truck

Sorting Cluster by cluster, berry per berry Fermentation Through native yeast. Punch downs Tank and Puncheons

Upbringing 16 months French oak from artisan coopers Bottling Unfiltered

Cellaring time 10+ years Serving Room temperature Decanting recommended

Winemaker notes:

Located in the world-renowned Oakville appellation, in the heart of the Napa Valley, our Cabernet Sauvignon and Cabernet Franc vines benefit from the gravelly and loamy Bale soil derived from an alluvial fan in this warm yet temperate climate. Handcrafted using classical winemaking techniques, this wine is dedicated to Dr. Richard Johnson and Dr. Nancy Hampel who have always demonstrated their kindness of heart. It is ‘Heart of the Valley’ or ‘Cœur de Vallée.’

Deep garnet-purple in color, the ‘Cœur de Vallée’ is characterized by a striking bouquet of lavender and violets over a core of sweet red berries, crème de cassis, Chambord liqueur, blackcurrants and licorice, and com­pelling notes of mocha, espresso, chocolate and forest floor. Medium to full-bodied with an impressive fine-grained texture, this powerful yet refined Cabernet Sauvignon is expressive from start to finish, boasting a background freshness that supports the intense black fruit layers. The wine displays an extraordinary concentration, richness, fi­nesse and purity while possessing silky and polished tan­nins leading to an elegant lift on the long, lush finish. Featuring the interaction of the clayish yet well-draining gravelly volcanic soil, the site’s microclimates and the low-interventionistic Morlet winemaking approach, the stunning ‘Cœur de Vallée’ ages gracefully for decades.

Review:

The 2016 Cabernet Sauvignon Coeur de Vallée comes all from Beckstoffer’s portion of the To Kalon Vineyard and it’s a thrill a minute, offering awesome notes of blue fruits, chocolate, incense, candied violets, and high-class cigar tobacco. As seamless and elegant as they come, yet also opulent and sexy, this remarkable Cabernet Sauvignon could come from nowhere else in the world. Drink it over the coming 2-3 decades.

-Jeb Dunnuck 97 Points

This is the last vintage when this wine will come exclusively from Beckstoffer’s To Kalon vineyard. In the future it will come (more and more) from Morlet’s own new vineyard in Oakville—just across from To Kalon. A blend of 87% Cabernet Sauvignon and 13% Cabernet Franc, the 2016 Cabernet Sauvignon Coeur de Vallee has a very deep purple-black color and reveals compelling notes of minted blackcurrants, black cherries and wild blueberries with touches of sage, cigar box, tilled black soil and Indian spices with a suggestion of cardamom. Full-bodied and laden with densely packed, muscular fruit, it has a rock-solid frame of ripe, grainy tannins and seamless freshness, finishing very long with those To Kalon spices lingering with fantastic persistence. 250 cases produced, to be released in the fall of 2019.

-Wine Advocate 97 Points

Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot .

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.

Propietary 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 estate-grown 2016 Cabernet Sauvignon Mon Chevalier is a blend of 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot. Very deep purple-black in color, it charges forth with intense notes of crushed black cherries, black berry preserves and cassis scents with touches of spearmint, Indian spices, espresso and dried lavender plus a waft of roses. Full-bodied, the palate reveals incredible restraint, slowly revealing earth and black fruit layers framed by firm, grainy tannins and just enough freshness, finishing very long and spicy.

-Wine Advocate 96+ Points

Moving to the top releases, the 2016 Cabernet Sauvignon Mon Chevalier comes from Knights Valley and was brought up in puncheons. A gorgeous bouquet of sandalwood, violets, loamy earth, and incense as well as some iron-laced black and blue fruits flow to a rounded, supple, incredibly textured Cabernet that has sweet tannins, a stacked mid-palate, and a great finish. It’s already terrific yet will keep for 20-25 years or more.

-Jeb Dunnuck 96 Points

Hailing from the newly established West Sonoma Coast AVA, this inaugural release displays deep ruby in tint with Bing cherry, wild mountain berry, and an ethereal note of damp earth. Vibrant red and blue fruits dance on the palate, accompanied by oyster shell and a stony tension in character with its coastal influences. A silky texture and uplifted acidity add a sophistication and intensity to this wine, as well as a remarkably long finish.

Review:

The 2021 Pinot Noir (West Sonoma Coast), a new wine in this range, is lights out. Rich, ample and bold, the 2021 races across palate with layers of purplish fruit, lavender, spice, menthol, licorice and spice. A dollop of stems adds nuance, but without dominating the overall balance. There's terrific acidity and structure to play off the natural fruit richness that is such a distinctive attribute of the best sites in the appellation.

-Vinous 96 Points

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Grapes are sourced from the Lessini hills in the Colli Berici, where the cold nights allow the aromatic compounds in the grapes to develop. The vines, 20 years old on average, are planted on calcareous soils of volcanic origin.

Rubus Pinot Noir  is made from 100 percent Pinot Noir from Veneto Italy

Tasting notes: Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Vineyards: 
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes.
The vineyards are located in the hills and are south-west facing. The hillside sites experience cooler nights, allowing the aromatic compounds in the grapes to develop. The vines are trained using the Guyot system, planted on calcareous soils of volcanic origin.
Average age of the vines is around 20 years old.

Vinification: 
The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22°C. Following malolactic fermentation, 30% of the wine was aged in oak for four to five months prior to bottling.

Winemaker: Alberto Marchisio
Acidity: 5.3 g/Liter
RS: 5.6 g/Liter
pH: 3.42

Nice with roasted or grilled beef, game and a very good companion for matured cheese.

Siegel Gran Reserva Pinot Noir Leyda is made from 100 percent Pinot Noir. 

The grapes for the Gran Reserva wines are the product of a careful selection of Siegel's best vineyards in the Colchagua Valley, harvested by hand, and revealing a strong expression of the land.

Our Gran Reserva wines represent the union of tradition and innovation in two generations. The grapes are sourced through careful selection of our best vineyards. Siegel Gran Reserva Pinot Noir is coming from Leyda Valley.