Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Lodovico Barolo Sarmassa is made from 100% Nebbiolo.

Very deep ruby-red; still rather fresh nose, with hints of red berries steeped in delicate vanilla; dry, full taste, packed with body and structure combined with polyphenolic compounds that cater for lengthy ageing.

Grape-variety: Nebbiolo sub-varieties Lampia and Michet

Location: Sarmassa vineyard in the village of Barolo. The Sarmassa vineyard is facing south; grandfather Lodovico has always called it Africa, due to the very high summer temperatures.
Pruning: Guyot (6-8 buds)
Sun exposure: south
Vines/hectare: average 5000
Yield in grapes: 5-5.5 t/hectares
Year of planting: 1970/1980
Size of the vineyard: 0.5 hectare (1.23 acres) in the family since 1968 out of 33 hectares (81.5 acres) total for Sarmassa. 
Altitude: 250-260 metres

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Lokoya Spring Mountain Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon.

Long Shadows Cymbal Sauvignon Blanc  is made from 100% Sauvignon Blanc.

Tasting notes: Wonderfully vibrant and aromatic, with notes of lemongrass, passion fruit and a hint of honeysuckle. Flavors of mango, fresh herbs and white peach, come together seamlessly across a textured palate and lengthy finish.

Over the years, Gilles and Allen have experimented with small quantities of uniquely styled wines for their personal and family enjoyment. A few of these wines became too good not to share with their “extended family”, including the Cymbal Sauvignon Blanc.

Sauvignon Blanc from three distinct vineyards combined to give this wine its wonderful vibrancy and complex flavor profile. Gamache Vineyard (planted in 1985) is located on a gently sloping hillside in close proximity to the Columbia River. The site benefits from the cooling effect of the river to give the wine fresh acidity. Boushey Vineyard also contributes liveliness and lemongrass character. Bacchus Vineyard Sauvignon Blanc (planted in 1972) is a warmer site, producing a riper style wine that provides a distinct passion fruit character to the

finished blend.

Long Shadows Feather Cabernet Sauvignon is made from 100 percent Washington State Cabernet. 

Acclaimed Napa Valley vintner Randy Dunn has a reputation for producing world-class Cabernet Sauvignon. He brings more than four decades of winemaking experience to the Columbia Valley to produce Feather, his only wine made outside of California.

Tasting Notes: Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.

Winemaking: Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well).

Alcohol: 14.4%
pH: 3.86
TA: 0.58 grams / 100ml

 Review:

All Cabernet Sauvignon and a blend put together by Randy Dunn, the 2021 Cabernet Sauvignon Feather is inky purple-hued and offers a brilliant nose of cassis, new leather, graphite, and truffly earth. This rich, spicy, full-bodied Cabernet Sauvignon has terrific purity, a deep, layered mid-palate, and a broad, layered, expansive mouthfeel that keeps you coming back to the glass. Drink this remarkable Washington State Cabernet Sauvignon over the coming two decades.

-Jeb Dunnuck 97 Points

Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% Malbec

Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.

Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar. 

A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.

Review:

"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine."  -Jeb Dunnuck 97 Points

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

SOLD BY THE BOX, NOT BY THE BOTTLE

IF YOU WOULD LIKE THE WOODEN BOX WE CHARGE A FLAT SHIPPING FEE OF 15 TO SHIP IT. JUST LET US KNOW ON THE COMMENT SECTION OF THE CHECKOUT PAGE.

The “Vintners Collection” gift boxes includes all six of Long Shadows’ acclaimed red wines packaged together in a beautifully branded wood box. Each of these wines were inspired and crafted by a world-renowned vintner to showcase the viticultural quality and caliber of Washington state’s Columbia Valley:

Pirouette: Philippe Melka (Vineyard 29, Lail, Hundred Acre) & Agustin Huneeus, Sr.(Quintessa)
Feather Cabernet Sauvignon: Randy Dunn (Dunn Vineyards)
Pedestal Merlot: Michel Rolland (International Wine Consultant)
Chester-Kidder: Allen Shoup (Chateau Ste. Michelle, CEO) & Gilles Nicault (Woodward Canyon)
Sequel Syrah: John Duval (Penfolds Grange, Plexus, Entity)
Saggi: Ambrogio & Giovanni Folonari (A & G Folonari Tenute, Tuscany)

Intense, fresh and fruity bouquet, reminiscent of a tangy red fruit tart (wild strawberry, blueberry), slightly sweet yet underpinned by more concentrated, jammy and citrus notes. The aromatic complexity comes through after a few swirls in the glass giving us a medley of spice, warm cinnamon and peppers. Fleshy attack dominated by ripe, crunchy, plump red fruit that brings depth and creaminess. The fruity structure is gradually elongated by a chalky, mineral freshness that creates a lingering sensation of lightness and harmony on the finish.

Review:

Roederer's 2014 Brut Vintage is beautiful, offering up aromas of pear, mirabelle plum, red berries, warm biscuits and smoke. Full-bodied, layered and elegantly muscular, it's seamless and complete, with terrific mid-palate depth and amplitude. Framed by bright acids and enlivened by a pinpoint mousse, it concludes with a penetrating finish. The blend is 70% Pinot Noir, emphasizing Verzy, and pressure is a touch higher than in its more ethereal Blanc de Blancs counterpart. As I wrote of its 2013 predecessor, this is a wine that puts many prestige cuvées to shame.

95 Points Robert Parker's Wine Advocate 

Salmon hue with bright red tints. Fine and energetic bubbles. A ripe, complex and youthful bouquet of slightly tangy red fruit (redcurrants, blackcurrants), ripe citrus (blood orange) and roasted cocoa beans. After some time in the glass, the wine reveals sappier, floral and sweet notes with a saline, almost briny, core. The first impression of the wine is of a generosity, softness and concentration. One has the sensation of biting into juicy, ripe fruit and blood orange, it is a fabulous aromatic explosion with luscious and slightly tangy overtones. The concentrated and dense body takes over and reinforces the impression of substance, of concentrated liqueur on the mid-palate. The finish stretches out, perfectly-honed, gradually revealing umami notes thanks to the precise and crisp mineral freshness.

Reviews:

The 2015 Brut Vintage Rosé is generous and demonstrative, bursting with aromas of peach, orange and pear mingled with hints of red berries, fresh bread and ginger. Full-bodied, layered and vinous, it's rich and enveloping, its textural attack segueing into an ample, fleshy core that's girdled by bright acids and enlivened by a pillowy mousse. Long and expansive, it's more generous and gourmand than its racier 2014 predecessor, but just as good.

-Wine Advocate 94 Points

This shows lots of cotton candy and peach, together with strawberries and cream. But not overpowering. Some cranberry, too. It’s medium-to full-bodied with fine bubbles and a lively finish. Dosage 8g/L. Drink now or hold.

-James Suckling 94 Points

Luis Canas Rioja Crianza is made from 95% Tempranillo and 5% Garnacha

A classic style Rioja from one of the regions most enduring family run wineries.. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Made from 95% Tempranillo, 5% Garnacha of 30 years of age, the wine shows a ruby red color, a clean nose with nuances of balsamic, plum and cedar. The palate is smooth and velvety, complex and structured, with fruit, spice flavors with toasted oak. A pleasant finish with red fruits and hints of eucalyptus.

The harvest
This year in Rioja Alavesa the weather has been especially cold, the summer short and dry, and there has been plenty of rain in early September. This has produced wines with great aromatic notes, particularly those coming from high altitude areas, very fragrant and with great structure.

Winemaking and aging
Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration.

It is ideal to pair with meats; red meat, poultry, small game, oily fish, semi-cured cheeses, spicy dishes and hot dishes such as beans or potatoes Rioja style.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled for at least another 12 months.

Review:

"Juicy Bing cherries, peppery herbs, leather, and cedarwood notes all emerge from the 2021 Rioja Crianza, a medium-bodied, concentrated, round, layered red that has supple tannins, beautiful fruit, and a great finish. This classic Rioja has tons to love."

- Jeb Dunnuck (Importer Highlight: Fran Kysela ; July 2024), 91 pts

Luis Canas Rioja Crianza is made from 95% Tempranillo and 5% Garnacha

A classic style Rioja from one of the regions most enduring family run wineries.. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Made from 95% Tempranillo, 5% Garnacha of 30 years of age, the wine shows a ruby red color, a clean nose with nuances of balsamic, plum and cedar. The palate is smooth and velvety, complex and structured, with fruit, spice flavors with toasted oak. A pleasant finish with red fruits and hints of eucalyptus.

The harvest
This year in Rioja Alavesa the weather has been especially cold, the summer short and dry, and there has been plenty of rain in early September. This has produced wines with great aromatic notes, particularly those coming from high altitude areas, very fragrant and with great structure.

Winemaking and aging
Upon entering the bodega and passing the selection table, the grapes are de-stemmed and crushed before undergoing fermentation and then maceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex wines, suitable for prolonged aging. The wine is clarified with vegetable gelatines and follows anicrobic filtration.

It is ideal to pair with meats; red meat, poultry, small game, oily fish, semi-cured cheeses, spicy dishes and hot dishes such as beans or potatoes Rioja style.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for a minimum of 12 months. It is then bottled for at least another 12 months.

A deep powerful Gran Reserva from one of Rioja Alavesa’s most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Ruby red color with earthy tones. The wine shows finesse, elegance and complexity with good concentration of black fruit, thyme and rosemary with secondary aromas of leather and tobacco leaves. In the palate it is polished and rounded, making it pleasant and easy to drink. Fleshy with both elegance and power. It has touches of black fruit jam and liquorice. A long, delicious and persistent finish.

Suitable for pairing with a long, copious meal where it can accommodate braised vegetables, cold cuts, peppers stuffed with hake and shrimp, mushroom omelettes, cod Rioja style, both red and white meat... and so on.

Luis Canas Rioja Hiru 3 Racimos  is 100% Tempranillo
60 years old vines
Alcohol: 14,5º
Total acidity: 6,0 gr/l
Volatile acidity: 0,50 gr/l
PH: 3,47
Free SO2: 25 mg/l
Reducing sugars: 1,8 gr/l

This wine is a response to our quest to find the perfect wine, one that combines structure, complexity and balance. It is the result of a careful selection of grapes not from the vines but from the appropriate clusters, those that naturally produce three or less clusters and which are 60 or more years of age. Vines situated on slopes and terraces of limestone and clay soil, well exposed to the sun. These grapes are harvested in small boxes at the very best moment, then inspected on the selection table and vinified in small groups at a controlled temperature. After alcoholic fermentation they are macerated to extract their full potential. The resulting most is then settled in new French and American oak barrels to undergo malolactic fermentation. This second fermentation ensures the wine gains in complexity and aromatic intensity, it also stabilises its colour.

Fully ripened and concentrated fruit aromas with balsamic and spicy mineral nuances, notes of blackberry and blueberry preserve wrapped in creamy oak, caramel and milky coffee tones. The palate is concentrated, unctuous in the centre, balanced, sweet, with fine tannins. Very long finish, expressive, clearly marked with the character of the soil.

Hiru 3 racimos is a complex wine and so is its pairing with food. We must consider two options, either drink it in light sips so that the wine itself is the star of the feast, or serve with solid dishes that can match its vigour. An Iberian pork loin with roasted peppers, steak with mushrooms and plums, wild boar stew or pheasant in port are dishes that blend incredibly with this characterful wine.

Luis Canas Rioja Reserva is made from 100 percent 95% Tempranillo and 5% Graciano

A classic style Rioja Reserva from one of the regions most enduring family run wineries. The hillside terraced vineyards are sheltered by the Sierra Cantabria Mountains to the north from harsh weather extremes. Small plot production is utilized in this region of infertile chalky clay soil to produce clusters of excellent quality. Almost 900 plots are needed to complete the approximately 400 hectares of estate-owned or cellar-controlled vineyards, some with vines more than 100 years in age.

Tasting notes
Rich color. Very pleasant on the nose, subtle and elegant, complex, with aromas of fine wood, ripe fruit, coffee. Thick, unctuous and round on the palate with solid structure and juicy tannins. The second nose shows spiced nuances and black ripe fruit aromas.

Winemaking and aging

Upon entering the bodega, bunches undergo a manual selection and then individual grapes are sorted based on their weight. Following this double selection process, they are de-stemmed and crushed before undergoing fermentation and then aceration in stainless steel tanks for a total of 8 days, obtaining better color extraction as well as much more complex and tannic wines, suitable for prolonged aging.
After its primary fermentation, the wine is placed in barrels where it undergoes malolactic fermentation and is aged for 18 months in French (70%) and American (30%) oak barrels, then aged minimum 18 months in bottle before release.
Total acidity: 5 g./l. Volatile acidity: 0,6 g./l. PH: 3,59 Free SO2: 25 mg./l. Residual sugar: 1,9 g./l.

Excellent with red or white meats, all types of game, roasts, oily fish, rice with meat and cheese. Within Rioja cuisine it is perfection accompanying peppers stuffed with cod, artichokes with ham, migas pastoriles and trotters

Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.

"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."

Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.

Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.

Lydian Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Lydian was established in as a new way to experience Washington wine. The team behind the fast-rising success of Avennia brings you another delicious wine that serves as an introduction to a lifetime of wine appreciation and a fresh take on Washington terroir.

In music, Lydian refers to a musical mode, or scale that is used as a building block for some of the world’s oldest and newest masterpieces. This happy sounding mode brings joy on its own, yet when molded and crafted by talented musicians can become a work of timeless art.

We believe Washington vineyards produce some of the finest building blocks in the world. With these grapes, and the collective talent behind those growing and working with them, Lydian wines can be as complex, nuanced, and profound as any jazz classic.

Lydian: a fun, fresh take on Washington Wine.

Full bodied and rich, with black cherry, currant, dark chocolate, and fresh herbs. Great Washington Cabernet character and structure. 

“Marañones is so to say our signature vine. This is why the winery was named after this location.
It is part of the mountain at 800 m in altitude, oriented North. We find there the three types of granite of San Martin: the white granite, the brown and the pink. Each vineyard at Marañones has a different soil. Some are on a hill. Others are more towards the plains.
In this wine we wish to convey the Marañones area so representative of the whole winery. this is why we make this wine from the great Garnacha grape. We use a mix of vines since it is not a Parcela wine, which would be much more delicate and of more limited production.
The 100 percent Garnacha expresses itself fully, both in the nose and in the mouth, with flavours of blackthorn, a sensation of fleshy fruit retaining a slightly crispy texture. Then comes a full silkiness, with the granularity of these granite soils rich in quartz. That nugget of quartz is noticeable in the texture, length, fineness, elegance and the floral element of the wine.”

bright, ruby Grenache with wild herb, flower and crunchy red fruit flavors. Sharp tannins add structure to this full-bodied wine.