Products meeting the search criteria

Zaccagnini Verdicchio dei Castelli di Jesi 100% Verdicchio.

Verdicchio is an historic wine that has been made since the 1400’s. There is an ancient bond between the Verdicchio vine and the region of Le Marche, a seaside province on the Adriatic sea, which stems from a cherished relationship with the Benedictine, and later the Camaldolese, Monks. The monks helped spread Verdicchio vines – which had been present for centuries – as well as viticultural-oenological techniques throughout the Marche region. The efforts of the monks, along with improvements in the quality of the vines & vinification methods, have allowed Verdicchio to thrive for centuries. At one time, Verdicchio measured 65,000 hectares (158,080 acres) of grapes throughout Italy.

Verdicchio means “little green one”, in reference to the grape and the color of the resulting wine. The Verdicchio grape – which also goes by Giallo and Turbiana (Lake Garda) – is grown across Italy, and it is closely related to Trebbiano and Greco. The grape is subject to mutations. 

The wine is refreshing, exhibiting lemon citrus flavors, aromas of flowers and apples, with herbaceous qualities.

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.

Gambellara Soave I Basalti is made from 100 percent Garganega

Soave DOC (Denominazione di Origine Controllata)

Production area: Soave hills
Vineyard training system: Open pergola

Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C
The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil. Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.

Ilaria De Nardi Valpolicella Ripasso Classico Superiore is made from 60% Corvina, 20% Rondinella, 20% Corvinoni

Intense red color with garnet hints. Almond and fresh walnut aromas. Full-bodied with a good structure.
This is an excellent red wine with a supple body. The techniques used to produce this wine is typical from the area.

Excellent with cold cut, fresh and mature cheeses. Perfect with red meat and game.

Late harvest style Corvina aged on Amarone lees. The must of Amarone remains in the vat and instead of being pressed, it is topped up with high quality Valpolicella before being left to referment for about 10-15 days.

Pairs well with roasted meats.

Luis XIV Fondillon Oro 50 years NV is made from 100 percent 100% Monastrell (Mourvedre). Only 24 9 liter cases produced.

The wine is produced in the village of Cañada, in the subarea of Alto Vinalopó in the province of Alicante. Made from 100% Monastrell planted on traditional dry land as bush vines, at 550-580 meters above sea leval and enjoying a Mediterranean climate with great marine influence due to the easterly winds.

Fondillon 50 years is mahogany in color with orange tile rim, medium layer and great density. On the nose, it has a very deep aroma of old wood, black tea and carob. In the mouth, it has a sweet entry balanced by a rich high acidity. Its aromas are long, almost eternal and very intense. It tastes like old mahogany, a very old barrel and bygone times.

Bottled in December 2019.

AGEING:
CASK NAME: Saboners.
AGEING: Aged more than 50 years (single barrel).
TYPE OF WOOD: 19th-century American oak barrels
CASK SIZE: 70 “cántaros valencianos” (805 litros).

ANALYSIS:
GLUCOSE AND FRUCTOSE: 34 gr/litre.
VOLATILE ACIDITY: 1.35 gr/l.
ALCOHOL: 16.2º (NO ADDED ALCOHOL).
FREE SULFITES: less than 10 mg/litre.
TOTAL SULFITES: 76 mg/litre.

Review:

Dark mahogany color, candied fruit aromas, fruit liqueur notes, spicy, varnish, acetaldehyde, bakery, complex. Fine solera notes, bitter flavors."

- Penin 2022, 99 pts

"The NV Fondillón Luis XIV has the subtitle Edad Superior a 50 años (over 50 years old), and it's a dark mahogany, bottled from a single barrel that has the specific profile of a very old wine greatly concentrated by age, which tends to make it similar to other very old and concentrated wines, be it a Mediterranean rancio or a very old Moscatel. It has notes of bitter chocolate, coconut and iodine, carob beans (algarroba) and some bittersweet sensations. It's dense and concentrated, and the palate is pungent, with very intense flavors and a bitter twist in the finish. This has 16.3% alcohol, 6.45 grams of acidity and 34 grams of sugar, but it comes through as very dry. The wine is long and extraordinary, but it just doesn't have any Fondillón character after decades of concentration by evaporation. The price is ludicrous. Only 435 half-liter bottles were filled in December 2019. - Luis GUTIERREZ

- Wine Advocate (September 2020), 95 pts

"Fondillón is an extraordinary treasure of Alicante, a rare product, made from late harvest, non-botrytised grapes, unfortified, but with a final alcohol of no less than 16%. Intense, aged, but not sweet (deliciously not more than 45g/l). Fab with cheese or dark chocolate. The wines have to be a minimum of 10 years; this release is more than 25 years. The project is a revival by David Carbonell of Vins del Comtat and two local families. Very limited quantities. - Sarah Jane Evans MW"

- Decanter (December 2021, My top 10 Spanish fine wines of 2021), 95 pts

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Review:

“A stunning wine for this grape that is also rather easy to understand. The Reine Claude plum and peppery nose is complex, but already charming. As exciting as the simultaneously creamy and succulent mid-palate is, what makes this medium- to full-bodied gruner veltliner really stand out is the extremely long, crushed rock finish.”

James Suckling 96 Points

Rudi Pichler Kollmutz Smaragd Gruner Veltliner is made from 100 percent Gruner Veltliner. 

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.

Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Grüner Veltliner Smaragd from the Wachau is a full-bodied wine and is rich in style with notes of stone fruit, lemon, radish, and arugula.

Review:

I have heard gruner veltliner dismissed for supposedly not being elegant, but this is an extremely elegant example! Very complex nose of snow peas, green beans, wild herbs and green pepper. On the medium-bodied palate, this remarkable gruner veltliner has a discreet succulence, but what makes it amazing is the way it glides so gracefully over the palate, then splash lands in a deep pool of wet stone minerality. Underplayed power and concentration!

-James Suckling 97 Points

Argot Pinot Noir Sonoma County is made from 100 percent Pinot Noir.

Everything you have come to expect from an Argot Pinot Noir, shone through the filter of a textbook-perfect vintage. We simply can not get over the quality of fruit this wine displays! Intense, yet fresh; fruity, yet spicy; brambly, yet juicy; immediate, yet lingering. A Pinot Noir that displays the variety’s natural come-hither attitude, while succinctly capturing its intriguing nature. There are not enough superlatives to describe this wine. Almost too easy to love!

VINEYARD   Multiple vineyards throughout Sonoma County, including both valley floor and high-elevation hillside sites
PRODUCTION   600 cases
VARIETAL   100% Pinot Noir
CRUSH   Night harvested by hand beginning in mid-September, concluding at our coolest sit on October 13. Cluster and berry sorted by hand, de-stemmed, no crushing
FERMENT   7-day cold soaks, followed by native fermentation in open-top containers, with the grapes fermenting on their skins for an average time of 14 days.
AGING   16 months, French oak barrels, 7% new, remainder once-used.  Never racked prior to bottling.  Bottled un-fined, unfiltered.
NOTES Singularly great. 2018 was an all-time vintage for California’s North Coast, achieving rarely before experienced heights. A mild summer gave way to Autumnal perfection, allowing cooler areas the opportunity to ripen their crop while chemistries remained perfect. What arrives in bottle is nothing short of a pinnacle representation of Sonoma County Pinot Noir — profound depth of pure, red Pinot Noir fruits, caressing textures balanced by deep minerality and a quenching acidity.

Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.

This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.

Review:

Made from 100% Red Willow Cabernet Sauvignon, the 2016 Cabernet Sauvignon Red Willow is another gem from this great winemaker. Deep purple-colored, with a huge perfume of blackberries, crème de cassis, cedarwood, pencil lead, and graphite, it hits the palate with medium to full-bodied richness and depth, nicely integrated acidity, and building, ripe tannins. Give bottles 3-4 years and it too will cruise for 15-20 years or more.
- Jeb Dunnuck (April 2019), 95 Points

Bursting from the glass with impeccable precision, the 2016 Cabernet Sauvignon Red Willow Vineyard is the real McCoy, boasting a focused frame of fruit on the nose that shows depth and breadth in layers of aromas—blackberry, dark cherry, licorice and clove-laced spices flutter over a bed of roses. I can't stop smelling this wine! Full-bodied, the wine unfolds and expands across the palate with complexity, tight structure and beautifully managed tannins, ending with a thought-provoking and long-lingering finish. The wine has a still-tight expression that will age beautifully for years to come. It will serve you well to seek out a bottle of this world-class wine. Only 140 cases were made.
- Wine Advocate 95 Points

Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.

This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.

Review:

"The 2016 Cabernet Sauvignon Red Willow Vineyard is 100% Red Willow Cabernet Sauvignon that will spend roughly 20 months in close to 100% new French oak. Blackcurrants, smoked herbs, chocolate, and graphite notes all give way to a full-bodied, plump, rich, concentrated effort that's going to be better with short-term cellaring and keep for two decades."
- Jeb Dunnuck (April 2018), 94-96 pts

Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc

Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.

The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.

Review:

"Brought up in 30% new French oak, the 2016 Valery (70/30 Merlot and Cabernet Franc) offers more black cherry and earthy, herbal notes as well as a medium-bodied, seamless, beautifully balanced style. It too shows a vibrant, fresh, yet concentrated style that has a Bordeaux feel in its weight and texture."
- Jeb Dunnuck (April 2019), 93 pts

"Good medium-dark red. Aromas of blueberry, mocha, licorice and violet are a bit darker than those of the 2015 version. Dense and penetrating, with wild flavors of dark berries, licorice and game given lift by rocky minerality and a minty nuance. Chris Peterson slightly acidified his Cabernet Franc from Champoux Vineyard, which he added to the wine for richness. This beauty may yet tighten up in the bottle.- Stephen Tanzer"
- Antonio Galloni's Vinous (November 2018), 92+ pts

Enemigo El Enemigo Gran Enemigo is made from 100% Cabernet Franc. 

In the spectrum of people who pay attention to detail, winemakers are often incredibly detail-oriented.  This can sometimes spill over to become an internal battled, and, as Alejandro Vigil and Adrianna Catena state, "We are our own worst enemy." El Enemigo pays homage to this internal struggle.

The nose presents sweet aromas of black ripen fruits with hints of vanilla and chocolate, which appear after the oak ageing. The mouthfeel is sweet with structured, persistent tannins due to the natural acidity of this wine, leading into an excellent long finish. 

Review:

The nose of the 2018 Gran Enemigo El Cepillo Single Vineyard, from a low-yielding and drier year, is full of curry, a note that was a constant across the three vintages I tasted together, but it tends to be stronger in low-yielding and dry years like this. It's also floral and comes through as aromatic and a little exotic, in a good way, with elegance, persistence and very pure flavors. It has fine-grained tannins, great acidity and balance. 7,200 bottles. All these single-vineyard bottlings mature in ancient 4,000-liter oak foudres for some 15 months.

 "Pretty and inviting on the nose with gorgeous aromas of floral violet, cassis and completed with a lifted, delicate liquorice note. The palate is graced with deep herb, pepper, crunchy red fruit and graceful, silky tannins."

-Decanter 97 Points

Booker Fracture is made from 100 percent Syrah.

Review:

The inky colored 2018 Fracture is another wine that’s going to push at the upper limits of the grading scale. Awesome crème de cassis, charred meats, graphite, plenty of minerality, and subtle oak nuances all flow to a powerful, full-bodied, beautifully balanced Syrah. Similar in style to the 2017 with its powerful yet elegant vibe as well as good acidity, it’s a magical Paso Robles Syrah in the making.

- Jeb Dunnuck 98-100

Booker Fracture is made from 100 percent Syrah.

Review:

The 100% Syrah 2019 Fracture comes all from the Booker Estate Vineyard and is another pure, balanced, incredibly classy wine from this estate. Loads of darker fruits, ground black pepper, crushed stone, and scorched earth give way to a medium to full-bodied, powerful, concentrated Syrah that will benefit from 2-4 years of bottle age and cruise for 10-15 years.

-Jeb Dunnuck 97 Points

Dark purple. An exotically perfumed, expressive bouquet evokes ripe black and blue fruits, Moroccan spices, olive paste, licorice, potpourri and incense. Densely packed and impressively energetic in the mouth, offering intense blackberry, cassis, kirsch, fruitcake and floral pastille flavors that firm up slowly through the back half. The floral and spice notes repeat emphatically on an impressively long, youthfully tannic finish that leaves smoky mineral and licorice notes behind.

-Vinous 97 Points

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

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

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

Home to some of Washington State’s most celebrated vineyards, Red Mountain is renowned for Cabernet Sauvignon. With ideal southwest-facing slopes and significant day and nighttime temperature swings, this small but highly prized area in Eastern Washington produces exceptional wines. Named for the Canvasback duck, which is native to the Pacific Flyway, this wine was crafted from grapes cultivated by some of Red Mountain’s finest growers. With Canvasback, our aim is to express and develop the depth, structure and sophistication that define wines from this young and exciting appellation.

Review:

Precisely structured, rich yet elegantly firm, this red is generous, with blackberry, dried sage and olive flavors that finish with broad-shouldered tannins. Drink now through 2030.

-Wine Spectator 92 Points

I loved the 2019 Cabernet Sauvignon Red Mountain, which is loaded with sweet red and black currant fruit as well as some classic Cabernet spice, tobacco, leather, and loamy earth notes. This medium-bodied, nicely balanced, concentrated Cabernet Sauvignon has enough concentration and structure to evolve for a solid decade.

-Jeb Dunnuck 92 Points

Aromas of grated nutmeg, black and red currants and wild herbs. Full-bodied with firm tannins. Fresh acidity and ripe fruit create a pleasant dynamic on the palate. Well balanced.

-James Suckling 92 Points

TYPE: DOCG

GRAPE VARIETY: 100% Sangiovese harvested from the oldest vineyards.

VINIFICATION: Alcoholic fermentation with maceration of the skins (25-30 days) at a controlled temperature and spontaneous malolactic fermentation, both in truncated cone-shaped Slavonian oak vats.

REFINEMENT: In Slavonian oak barrels from 10 to 32 hl for approx. 34-38 months; followed by bottle refinement of at least 6 months.

ON SALE BY:January of the 5th year after the harvest.

NOTE:

Color: intense ruby ​​with garnet reflections.

Perfume: ethereal, of red fruit and vanilla, persistent.

Taste: harmonious, with excellent tannins and structure, very persistent.

Food pairings: roasted red meats, game, mature cheeses.

Review:

A jeweled ruby color, the 2019 Brunello Di Montalcino is forward with licorice spice on the nose and opens to notes of fresh black cherries, pine, and toasted rosemary. Medium to full-bodied, it offers wonderful energy from the start, with balanced, angular structure, ripe tannins, crunchy fresh acidity, and a long finish. Avery well styled Brunello, it will be in its prime in the coming 10-15 years.

-Jeb Dunnuck 95 Points

Aromas of redcurrants and red flowers, followed by a touch of pie crust and sandalwood. Full-bodied with steely and sturdy tannins and vivid acidity. Dried-herb character at the end. Masculine and structured. Hold until 2027.

-James Suckling 95 Points

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

Chappellet Grower Collection Calesa Vineyard Chardonnay is made from 100 percent Chardonnay. 

The Calesa Vineyard Chardonnay draws you in with alluring aromas of tropical flowers, summer melon, nectarine, lemon zest and guava, as well as French oak-inspired hints of melted butter and baking spices. On the palate, finely tuned acidity and a creamy, mouth-filling texture add depth and nuance to lush layers of stone fruit, lemon custard, pineapple and passionfruit, all of which culminate in a lingering fruit and spice finish.

Review:

The 2020 Chardonnay Grower Collection Calesa Vineyard is floral, with delicate tropical fruit of melon, orange blossom, and sweet baking spice. The palate is medium-bodied, with a silky texture and notes of toasted vanilla bean, ripe pear, and almond. A well-made wine, it cleans up with lingering floral perfume. Drink 2022-2030.

-Jeb Dunnuck 91 Points

Chateau Brule Secaille Grande Reserve Cotes de Bourg Rouge  is made from 55% Merlot, 30% Cabernet sauvignon, 10% Cabernet Franc and 5% Malbec.

The color is deep dark ruby. limpid and brilliant. The nose is intense and complex with hints of blackberries, sweet spicies, noble plain chocolate and Vanilla. The palate is full bodied, very long with well integrated tannins. The finish is very fresh and luscious with toasted notes in the background.

Average age of the vines is 30 years.
Manual harvest from September 21th to October 7th 2015.
Upon arrival at the winery, only the best grapes were selected using a sorting table.
Skin contact maceration during 2 weeks in temperature controlled vats.
Aged 12 months in Oak barrels. (1/3 new oak, 1/3 1 year old and 1/3 two year old barrels). They use 60% French Oak and 40% American Oak.

Served with red meat (beef filet, sirloin),  pork tenderloin, roasted duck breast with honey&orange sauce, roasted lamb with thyme, poultry and fine cheese.

Review:

  "A purple-colored, young wine dominated by Merlot, this is rich, structured and full of blackberries. With a good balance between the fruit and the tannins already in place, it shows excellent potential. Drink this already delicious but still firm wine from 2022. - ROGER VOSS"
- Wine Enthusiast (December 2018, Best of Year 2018 Issue), 90 pts

Hominis Fides is typically the most elegant of Château de Saint Cosme’s three single-vineyard Gigondas. “Grenache grown in the sandy soil produces marvelously textured wines as well as extremely refined tannins; a very special and stylish wine,” says Louis Barruol. The wine features aromas and flavors of pepper, truffle, graphite, and smoke.

Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.

Review:

Deep, vivid ruby-red. Intensely perfumed, mineral-tinged scents of medicinal cherry, redcurrant and cassis are complemented by suggestions of star anise, white pepper and pungent flowers. It offers densely packed bitter cherry, red berry liqueur, lavender and licorice flavors that open up very slowly with air. Extremely primary but highly promising, with a long, spice- and mineral-tinged finish shaped by youthfully firming tannins. Made with 100% whole clusters; raised in barriques, one-third of them new.

-Vinous 95-97 Points