Products meeting the search criteria

Manoir du Carra Bistrot Beaujolais-Villages is made from 100 percent Gamay.

From Granitic and sandy soils, the Beaujolais-Villages carra Bistrot exhibits intense color, with hints of cherry and garnet, and to reveal aromas of red fruit dominated by cassis and strawberry. This Cuvée was specially made for the Parisian Bistrots willing to offer easy drinking wines, with enough body to withstand local Cuisine from the Beaujolais region.

Produced from a selection of old vines (50-70 years old). Manual harvest; selection of the best grapes using a sorting table; semi-carbonic maceration for 10-12 days. No filtration. Egg white fining.

Great with coq au vin (Chicken cooked in a red wine sauce) or charcuterie (garlic sausage, dry sausage).

Sei Solo Ribera del Duero Tempranillo is made from 100 percent Tempranillo. 

Named after Bach's six solos for violin, Sei Solo represents Javier Zaccagnini's vision of elegant, high-toned Ribera del Duero from the powerful, mineral soils of La Horra and the top vineyards of Barroso and Acos that are planted with old vines of 60 to 90 years old.

Displaying wonderful clarity of fruit and excellent transparency to the multi-layered flavors, there is no new oak influence on this at all, resulting in a wine that has nothing to hide behind. Deft tannins support a taut, mineral, dark fruited wine that, while tight knit and brooding is tremendously refined and vital and not at all tiring to drink. A Ribera built on elegance, refinement and nuance that promises great things for the future. A star is born.

Fermented in stainless steel tanks of small capacity, adapted to the size of every vineyard, allowing to do individual fermentation for every different plot.
Short and careful pumping over, never reaching high temperatures to respect the fruit and avoid over extraction of the tannins, gaining the full potential of elegance and finesse of the old vines. After alcoholic fermentation the wines are racked to two-year-old French barrels to undergo malolactic at low temperature ( less than 14 degrees C) . This process takes several months. When malolactic is finished, the wines are racked to 600 liter big barrels of French oak, which are not new to avoid a loss of balance and style of the wines. Aging in barrels for 20 months.

 Review:

- Wine Enthusiast (May 2024), 97 pts & Cellar Selection

This wine reveals a complex and elegant bouquet that combines ripe fruit, leather and a fine woodiness. Round and warm on the attack, the palate is supported by solid tannins and a pleasant freshness in this harmonious and well textured wine.

The Merlot bring fruity notes and minerality from the clay-limestone terroir, enhanced by the incredibly expressive and spicy Cabernet Franc.

Review:

"A terrific effort from this large and immaculately maintained property on the clay-limestone slopes of the Côtes de Castillon, the 2019 d'Aiguilhe exhibits aromas of cherries and cassis mingled with notions of burning embers, licorice and warm spices. Medium to full-bodied, layered and concentrated, with lively acids, powdery tannins and a mineral finish, it's intelligently matured in tank and large-format oak as well as small barriques. - William Kelley"

- Robert Parker's Wine Advocate (April 2022), 92 pts

"The 2019 d'Aiguilhe has a really lovely bouquet of ample black cherry, mulberry and light floral scents, very pure and delineated. The palate is medium-bodied with cedar-infused red fruit. While not as exuberant as the aromatics, this is nicely detailed and quite poised on the finish. No, I still cannot pronounce its name, but this Castillon Côtes de Bordeaux is well worth seeking out. - Neal Martin"

- Antonio Galloni's Vinous (February 2022), 92 pts

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.

The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.

When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Review:

"Pale orange colour. Confit orange, orange blossom, lychee, a touch of brown sugar. On the palate it is exceptionally full-bodied, with acidity a little on the low side. There's firm bitterness on the finish, and it lacks the freshness of some years, if not the depth. Long finish. It really coats the mouth with sweetness and flavour. Handpicked, all pressed immediately and fermented in stainless steel without any skin contact. Wine is aged in stainless steel for six months after adding the fortifying spirit."
- Decanter (October 2019), 91 pts

Bourdieu Blaye Cotes de Bordeaux is made from 87% Merlot, 10% Cabernet Sauvignon and 3% Cabernet Franc.

Chateau Bourdieu Blaye Cotes de Bordeaux offers a beautiful red ruby color deep and intense. It exhales red fruits and blackcurrant aromas, completed by notes of redcurrant. The mouthfeel is round and juicy, with a smooth, well integrated tannins that offers a nice structure and a long finish. 

Perfect with a magret de canard (duck breast) or a filet of beef. 

Cabrieres Chateauneuf du Pape Rouge Les Silex  is made from 80% Grenache and 20% Syrah .

The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.

This 2016 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.

Very good with white meat, red meat, charcuterie and cheese.

Review:

"Shimmering ruby-red. A complex, expansive bouquet evokes spice-accented red fruit liqueur, potpourri and garrigue, and a smoky mineral nuance builds in the glass. Appealingly sweet raspberry, cherry cola and lavender flavors smoothly blend richness and energy. The spice and mineral notes drive an impressively long, focused finish framed by supple, well-knit tannins. - Josh Raynolds"

- Antonio Galloni's Vinous (October 2021), 94 pts

Cabrieres Chateauneuf du Pape Rouge Les Silex  is made from 80% Grenache and 20% Syrah .

The vineyard is situated on the high tablelands, which are characteristic of the northern area of Châteauneuf-du-Pape. The terrain consists mainly of alpine diluvium and chalky Miocenian soil, with large flint pebbles covering the surface. These pebbles conserve the heat of the day during the night, thus avoiding too much evaporation.

This 2020 has opened up and is drinking great right now. A blend of 80% Grenache and 20% Syrah. Elegant cherry red color, with expressive notes of red fruits (strawberry and raspberry). Mellow tannins, well-balanced on the palate. I feel I need to point out the freshness, it is bright and lively on the palate, something we don’t see a lot of in this region. This also makes it extremely food friendly as it can hold up to fatty proteins.

Very good with white meat, red meat, charcuterie and cheese.

Capezzana Ghiaie Della Furbia Toscana IGT  is made from Cabernet Sauvignon 40%, Syrah 35%, Merlot 25%.

In 1979 Ugo Conti Bonacossi created Ghiaie della Furba from vineyards planted among the pebble (Ghiaie) rich soils of the Furba stream.  Originally planted with clippings from the famed Chateau Lafite estate in Bordeaux, the wine was made from Cabernet Sauvignon, Cabernet Franc and Merlot until the blend was changed in 1998 with the addition of Syrah.  The inclusion of Cabernet Franc was slowly discontinued and today the blend includes Cabernet Sauvignon, Merlot and Syrah and is made only in the best vintages

Review:

This wine starts with pine needles and crunchy red fruit on the nose, with wet slate, cedar and tobacco leaf slowly emerging. The palate turns richer, with cherries, blackberries, dark chocolate, a little tar, coffee and sambuca. Tannins are very firm and the acid vibrant through a long finish.

-Wine Enthusiast 93 Points

Chateau de Beaucastel Chateauneuf-du-Pape Blanc is made from 80% Roussanne, 10% Grenache Blanc and Clairette, 10% Piquepoul Blanc, Picardan and Bourboulenc

The story :
The production of white wine at Beaucastel is limited as we only have 7 hectares of white vines planted. The main variety is Roussanne, representing 80% of the blend.

The vintage :
The 2020 vintage in Southern Rhône was favoured by very good weather conditions, it is a generous vintage, both in terms of quality and quantity. Not as hot as in 2019, this year was very windy, throughout the growing cycle, with light rainfalls. After a fairly mild winter (one single episode of frost was noted during the night of March 24, but only the early ripening plots were very slightly affected). The spring was radiant, quite warm and very windy, which allowed the soils to preserve their freshness. Flowering began on May 18, under very healthy conditions. The good weather continued in June, July and August, with plenty heat but lower temperatures than in 2019, cool and humid nights and wind which continued to blow, preserving the freshness of the vines and maintaining perfect sanitary conditions for the grapes. The harvest, which was fairly early, therefore began under these very good conditions on August 26 with the white Côtes-du-Rhône and continued until the end of September with the Mourvèdre. September was warm at the beginning of the month and then more temperate, offering idyllic harvest conditions and allowed each plot to be harvested at perfect maturity. The harvest was very healthy with beautiful juicy and very ripe grapes, reasonable alcohol levels, good acidity and already a great balance. Yields are slightly higher than 2019 and the first tastings predict a very nice vintage.

Location :
Château de Beaucastel has 7 hectares of white varieties.

Terroir :
Molasse seabed of the Miocene period covered by diluvial alpine deposits (rolled pebbles).

Ageing :
Handpicked in small cases, sorting of the grapes, pneumatic pressing, settling of the juice, fermentation (30% in oak barrels, 70% in tanks) for 8 months. Bottling after 8 months.

Review:

Honeycomb oak on the nose, then quite a broad and generous palate. Sappy acidity, although not as high as some white Châteauneufs this year, and a long finish. This has a good sense of lightness, drinkability and balance. The oak is quite forthright for now, so give this some time to come together. 80% Roussanne, 10% Grenache and Clairette, plus 10% of Piquepoul Blanc, Picardan and Bourboulenc. Part of the blend was matured in two- and three-year-old barriques for a year.

-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:

Copain Edmeades Pinot Noir is made from 100 percent Pinot Noir. 

VINTAGE NOTES: 

Review:

The first vintage for this cuvée from Ryan, the 2017 Pinot Noir Edmeades Vineyard comes from mid-valley and was brought up in 27% new French oak. It's a beautiful wine with blueberry and wild strawberry fruits as well as complex spice, dried flowers, and some loamy soil notes. Medium-bodied, seamless, and silky on the palate, it's a lovely, layered wine that shines for its texture and balanced.

The nose is a basket of fruits with yellow and white flesh, where peach and exotic fruits dominate. A few notes of vanilla and brioche add a touch of extra fat. The richness of its mouth unfolds in a long sarabande of persistent aromas.

This blend is an ideal companion to a serving of Fillet of St. Pierre fish cooked on the skin.

Review:

Moving to the whites, the 2021 Châteauneuf du Pape Blanc is close to an even split of Clairette, Roussanne, and Grenache Blanc. It has a layered, medium to full-bodied style offering classic aromatics of white peach, acacia flowers, and honeyed minerality. Fresh, pure, and vibrant, it brings plenty of richness and depth. Drink it over the coming 3-5 years or. It will keep longer, if you're so inclined. Best after 2022.

-Jeb Dunnuck 93 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).

Hall Wines The Kathryn Hall Cabernet Sauvignon is made from 96% Cabernet, 4% Merlot.

The 2017 Kathryn Hall is deep, dark ruby in color and elegantly balanced with layered aromas of concentrated blackberry, freshly turned earth, and a hint of warm, spicy oak. The palate is fruit-forward with underlying notes of rich cocoa and leather. Layers of black fruit, nutmeg, cassis and brooding earthy notes are abundant. Supple, seamless tannin abounds, and the wine finishes with an incredible dark fruit feed-back that lasts several minutes.

 Review:

The 2019 Cabernet Sauvignon Kathryn Hall is a blend of 95% Cabernet Sauvignon and 5% Merlot, brought up mostly in new barrels. It’s a killer bottle of wine offering lots of ripe black fruits intermixed with savory herbs, melted chocolate, and tobacco. Medium to full-bodied on the palate, it shows the lush, round, velvety style of the 2019 vintage and is already impossible to resist. It’s going to evolve for 15+ years if well stored.

-Jeb Dunnuck 95 Points

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.

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, and the rest equal parts Syrah and Vaccarèse .

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Review:

"The 2020 Châteauneuf Du Pape La Reine Des Bois is a bigger, richer, more structured wine, which is normal. A blend of 80% Grenache, 10% Mourvedre, and the rest equal parts Syrah and Vaccarese, its deeper ruby/purple hue is followed by a brilliant perfume of blackberries, black raspberries, ground pepper, violets, and new saddle leather. Medium to full-bodied and concentrated, with building tannins and great overall balance, it's another wine that shows the style of the vintage brilliantly. It has plenty of up-front charm, but this beauty will evolve nicely for 15-20 years."

- Jeb Dunnuck (November 2022), 96 pts

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from Grenache 75 %,  Mourvèdre 10%,  Syrah 10 % , Counoise 3% &  Vaccarese 2%.

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Pairs with red meats, sauce dishes, game animals (woodcock, wild boar) and semi mature cheeses.

Review:

"The 2020 Châteauneuf Du Pape La Reine Des Bois is a bigger, richer, more structured wine, which is normal. A blend of 80% Grenache, 10% Mourvedre, and the rest equal parts Syrah and Vaccarese, its deeper ruby/purple hue is followed by a brilliant perfume of blackberries, black raspberries, ground pepper, violets, and new saddle leather. Medium to full-bodied and concentrated, with building tannins and great overall balance, it's another wine that shows the style of the vintage brilliantly. It has plenty of up-front charm, but this beauty will evolve nicely for 15-20 years."

- Jeb Dunnuck (November 2022), 96 pts

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

SALE!

Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.

The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.

Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.

Produced in the heart of Lodi AVA.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.

Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.

Selected by Fran Kysela MS.