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Crown Point Estate Selection is made from 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec.

The 2016 Crown Point Estate Selection exhibits a heady aromatic array of baking spices, ripe red and black fruits, with deep intonations of earth and minerals. The palate is elegant and bright, with appealing acids and nuanced notes of savory mocha and dried herbs. Polished and seamless, the tannins finish with a comet-like trail of textural opulence highlighted by glossy flavors of baked berry pie and warm toast. Recommended drinking window: now through 2030s.The 2016 Estate Selection is representative of all five red Bordeaux varieties. The selection process starts in the vineyard and continues on through the winemaking process: only the best lots make the final blend. All blocks were harvested & fermented separately. The individual components were blended after 12 months in barrel. Total time in 225 liter French oak barrels was 26 months.

Review:

Deeply colored, the 2016 Estate Selection checks in as 75% Cabernet Sauvignon, 10% Merlot, 6% Petit Verdot, 6% Cabernet Franc, 3% Malbec that was brought up 26 months in 75% new French oak. Deeply colored, it has a smoking good bouquet of crème de cassis, smoke tobacco, lead pencil, camphor, and hints of chocolate. This gives way to a powerful, opulent Cabernet Sauvignon that has plenty of sweet tannins, a layered, multi-dimensional texture, no hard edges, and an awesome finish. I’d happily put this beauty in a lineup of top Napa Valley Cabernet Sauvignon and blends.

-Wine Enthusiast 97 Points

There’s an impressive amount of complexity on the nose of this bottling by winemaker Adam Henkel, from crushed graphite and concentrated black strawberry to cinnamon pastry, licorice and a brush of herbs. The sip is intense, with leathery but chiseled tannins presenting flavors of charred black currant, licorice, black olive, dried flower and white pepper

-Jeb Dunnuck 97 Points

“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo. 

About the Vineyard:

The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752  It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.

Tasting Notes:

Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices,  liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety

 Food Pairing:

This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.

Review:

Domaine Jean Grivot Echezeaux Grand Cru is made from 100 percent Pinot Noir. 

Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.

Jean Grivot’s 15.5 hectares spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.

About the Vineyard:

Echézeaux grand cru is a large vineyard of 38 hectares divided into 11 individual climats. Grivot’s parcel is in the climat of Les Cruots and lies at the southern end of Echézeaux near the premier cru of Les Suchots. A good Echézeaux should have rich fruit, considerable earthiness, and be very complete on the palate.

Tasting Notes:

The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 40-70% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

Food Pairing:

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

Review:

A very elegant expression of Echezeaux, with a velvety black plum and rose petal fruit. There is a lovely freshness and so much finesse that the tannin and structure might surprise you at the end. This has the substance to age for decades. Produced from a 0.84ha parcel in Cruots next to Comte Liger-Belair. The vines were planted in 1954 and the destemmed fruit was gently fermented.

-Wine Spectator 97 Points

Domaine Nico le Paradis Pinot Noir is made from 100 percent Pinot Noir. 

The cool climate vineyard that belongs to Laura and her sister Adrianna Catena feels like paradise itself to Laura. It is lined by trees and fruit orchards, with majestic views of the Andes. Inside the 12 Hectare vineyard, there is a little house with two tiny bedrooms and a kitchen, where Laura dreams of spending a whole month reading books-Laura's version of paradise. The little house is affectionately named Chateau Laura. About the Vineyard The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres. Wine Production The grapes from this small parcel were elaborated in 15 separate microvinifications.

All the microvinifications were fermented with indigenous yeast. 20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees). 40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.

Review:

From soils rich in calcium carbonate and sand, in a vineyard 1,600 meters above sea level, this wine comes from a selection of 2.7 hectares that produced very little fruit in 2016, just barely enough to fill 800 bottles. But watch out for this white, with its edge, its minerality, those saline notes that are so characteristic of chardonnay from the chalky Gualtallary soils. The wine was aged for a year in used barrels, and it has some of the toast, but here it’s the deep minerality that dominates.

Patricio Tapia - Descorchados 96 Points

DuMOL Napa Valley Cabernet Sauvignon is made from 100 percent Napa Valley Cabernet Sauvignon

Winemaker’s Notes:

Our 2016 Napa Valley Cabernet is a classically built wine typical of this wonderful Napa vintage: deep fruit, enveloping texture, mineral freshness and long supple structure. It’s a harmonious interweaving of four distinct vineyards that intricately balances power and finesse.

With its exceptional farming and rocky volcanic soil, Meteor Vineyard is one of the finest sites in Coombsville. Its fruit dominates the blend and ensures both intensity and delicacy, with soaring aromatics followed by succulent dark fruit. 

True Dog Knoll serves as a new focal point in this vintage, its world-renowned west Oakville deep gravel soils bringing deep texture and mineral focus. 

Layering in a small amount of Petit Verdot from our Roach Estate in St. Helena provides an element of blue fruit and refinement that balances beautifully with the darker brooding power of Ballard Vineyard’s mountaintop muscle and structure.

With its harmonious layers and textures, this wine reminds me of the 2012 Napa Valley vintage. Dark, inky and opaque, it presents aromas of plum, violets and graphite. Beautiful fruit cascades almost immediately to more savory flavors: crushed rock dustiness, cocoa and cedar. A good, firm mineral spine runs through to the long, bittersweet finish. Ever-evolving in the glass, this wine is poised now and will age beautifully over the next 10+ years.

Review:

A ripe, friendly style, with a creamy-textured core of cassis and cherry preserve flavors underscored by anise and apple wood notes that stay nicely

melded with the fruit on the finish. There’s a lingering cast iron note keeping this grounded.

-Wine Spectator 93 Points

Force Majeure Parvata is made from 69% Mourvedre, 21% Syrah, 10% Grenache (2016) / 43% Mourvedre, 25% Grenache, 23% Syrah, 4% Cinsault, 5% Counoise

Parvata means “mountain” in sanskrit, and is the name for this southern Rhône-inspired blend, grown mostly in the sandy, loamy soils of the lower section of the Red Mountain vineyard, which bring to the wine a good degree of finesse and high-toned aromatic notes, white pepper, dried herbs and grapefruit peel.

Review:

"Based on 57% Mourvèdre, 25% Syrah, and the rest Grenache, the 2018 Parvata has a wonderfully earthy, complex, classic Mourvèdre nose of ripe red and blue fruits, gamey meat, cracked pepper, violets, and tree bark. This carries to a plush, up-front, incredibly sexy 2018 with notable purity, full-bodied richness, integrated tannins, and a great, great finish. It's slightly more up-front and supple than I expected from barrel, but this incredible wine just begs to be drunk. Nevertheless, I still think a year of bottle age is warranted and it should drink well for 10-15."
- Jeb Dunnuck (May 2021), 96 pts

The Grand Vin is the 2017 Harlan Estate, and this beauty just about jumps from the glass with its pure cassis and blackcurrant fruits as well as notes of tobacco, graphite, crushed stone, and spice. With a full-bodied, expansive mouthfeel, building, velvety tannins, and a layered, seamless style that offers way more pleasure than just about every other wine in the vintage, bottles can be enjoyed any time over the coming 20-25 years.

- Jeb Dunnuck 97 Points

The 2017 Harlan Estate is superb. Deep, inky and wonderfully expressive, the 2017 is impeccably rendered. All the elements come together effortlessly. The nervous tannins of the vintage are evident, but there is also plenty of sumptuousness. Time in the glass brings out a whole range of red-toned fruit and floral notes that are surprising for a year with massive heat spike. The 2017 is polished and sophisticated to the core. In a word: impressive.

-- Antonio Galloni - 96+ Points

Deep garnet-purple in color, the 2017 Harlan Estate needs a little coaxing to reveal captivating iron ore, red currant jelly, cloves and crushed rocks scents with a core of warm cassis, Black Forest cake and boysenberries plus a waft of pencil lead. Medium to full-bodied, it has a firm, grainy texture with a lively backbone and loads of earthy layers, long and mineral laced. This should be one of the longer-lived wines coming out of the 2017 vintage.

"2018 had a certain sense of ease to it," Bill Harlan said as we tasted the barrel sample of the next iteration of this iconic label. "The pace was wonderful." "Mother nature was allowing us an extended runway," winemaker Cory Empting agreed. "We just started picking and couldn’t stop."

-Wine Advocate 97+ Points

This is fully loaded, with waves of dense yet succulent blackberry, black currant and fig preserves that move along steadily, pulling roasted apple wood, dark bay leaf, espresso cream and humus notes along. A bolt of cast iron emerges through the finish, remaining well-encased in the fruit and adding prodigious length and stability. A fairly tremendous wine, especially considering the vintage. Best from 2022 through 2040. 2,040 cases made. 

-Wine Spectator 97 Points

Inglenook Rubicon  is made from 93% Cabernet Sauvignon 7% Cabernet Franc.

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

2016:

After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.

Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.

Review:

The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.

- Antonio Galloni 97 Points

Kershaw Chardonnay Deconstructed Lake District Cartref CY96 is made from 100 percent Chardonnay.

Sourced from the western part of Elgin, known as the Lake District, this clone produces wines that are nervous, aromatic, elegant and sharp with slightly lower alcohol and finely balanced, the fruit profile being subtle with hints of citrus/orange peel and peach blossom and with time, some nutty elements. The Cartref soils, a mixture of decomposed granite, pebbles and quartz, adds delicacy and heightens the fruit intensity.

The inspiration for my Deconstructed Chardonnay stems from my belief that the Elgin region boasts credentials that make it world-class. To bolster these regional credentials, I have set out to prove that Elgin has both a signature grape, as well as specific ‘terroirs' (meso-climates) that reflect intra-regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that make up our region. To elucidate this, I have decided to make these 3 Chardonnay wines, each selected from a specific vineyard and an individual clone. Importantly, this is an ongoing story that will unfold over the coming years.

Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.

The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.

The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.

Review:

The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ Points

La Ronciere Selva Oscura Sparkling Extra Brut is made from 60% Pinot Noir, 40% Chardonnay.

Selva Oscura was born to further complement La Ronciere’s cold-climate wine program. Only early, thin-skinned varieties such as Chardonnay and Pinot Noir can ripen in the cold, rainy Araucanía Province. Grape maturity often comes with great difficulty, but the resulting wines reach the bottle with intense freshness and vibrant aromas. Planted in volcanic soils and surrounded by ancient forests, this is a place where vines have developed under adversity and grown to deliver unique wines, with inspiring character and personality.

Review:

96 points -Tim Atkin MW

La Spinona Cru Bergera Barolo is made from 100 percent  100% Nebbiolo Lampia 

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. Bergera comes from the mid part of the vineyard and is dedicated to Pietro's grandfather who started the estate.

Brilliant deep ruby red with garnet reflections.  Rich fruity bouquet with hints of cherries, violets liquorice and mint.  Good structure with full, cherry-ripe flavors. The tannins are gentle and the spice subtle. It is an elegant wine of great finesse and drinkability.  Excellent with wild game, roast, braised or stewed red meats, truffle dishes and aged cheeses.

Review:

"Underbrush, violet and new leather aromas come to the forefront on this fragrant red. The bright, linear, elegantly structured palate offers pomegranate, cranberry and star anise framed in taut, fine-grained tannins. It has an almost salty finish. Drink 2026–2036. - KERIN O’KEEFE"

- Wine Enthusiast (November 2021), 94 pts

Les Gentilhommes Pouilly Fuisse Premier Cru Clos Reyssier is made from 100 percent Chardonnay.

A gentilhomme is a gentleman characterized by his delicacy, thoughtfulness, and courtesy. "Les Gentilhommes" was created by brothers Richard and Stephane Martin as brand embodying the gentleman's character combined with Burgundian know-how.
From the work in the vineyard to the vinification in barrel, they are inspired to share these noble values. Quality, authenticity and long family tradition are the foundation of these wines.

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.

Long Shadows Chester Kidder is made from 60% Cabernet Sauvignon, 25% Syrah and 15% Petit Verdot

Allen Shoup named this wine in honor of his mother, Elizabeth Chester, and his grandmother, Maggie Kidder. He selected Long Shadows' director of winemaking and viticulture, Gilles Nicault, to craft this New World blend of Cabernet Sauvignon, Syrah and other classic Bordeaux varieties.

Review:

The Cabernet Sauvignon-dominated 2017 Chester Kidder is another more closed, reserved wine that's loaded with potential. Cassis, toasted spices, violets, and leafy herb notes give way to a rich, full-bodied red that has ripe, velvety tannins, a rounded, mouth-filling texture, and one heck of a great finish. Give bottles 3-5 years if you can and it should be very long lived.

-Jeb Dunnuck 93 Points

Louis Jadot Nuits Saint George is made from 100 percent Pinot Noir. 

The Nuits-Saint-Georges A.C. wines are produced on land delimited by the parishes of Nuits-Saint-Georges and Premeaux-Prissey.  The soils are basically composed of limestone and marl. A perfect exposure to the east gives the capacity to produce splendid wines.  The grapes bear small little dark red berries. The bunches are destemmed; they macerate in open vats during 4 weeks helping this subtle terroir to reveal itself. After devatting, the wines are aged in oak barrels during 18 months. 

Pairs with roasted salmon, roasted chicken, grilled red meat : beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer, young wild boar, teppanyaki beef, mashed potatoes with salted butter, Cîteaux, Mont d’Or.    

Review:

 "A dark, blackberry- and black cherry–laced red, with earth and iron accents, a reserved character and a dense structure. Oak spice elements emerge on the lingering finish. Best from 2022 through 2033. 400 cases imported."

 -Wine Spectator 90 Point

M by Michael Mondavi Red Blend is made from 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot and 2% Malbec, Only 16 barrels produced. 

MICHAEL MONDAVI’S VISION FOR A GREAT NAPA VALLEY CABERNET SAUVIGNON

M starts with Cabernet Sauvignon vines planted to Cabernet Clone 4 on 110R rootstock, which produces structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors. In order to perfect his process, Rob Mondavi, Jr. consulted with viticulturist Danny Schuster to help unlock the secrets of his family’s Animo Vineyard. Rob and Danny harness an organic natural approach to the vineyard that exemplifies the beautifully, unique attributes of this site.

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of quince, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. This wine enters the palate with subtle tannins at first, and soon broadens into a silky expanse of vanilla bean, cocoa, roasted dates, black cherry, and orange blossom tea. The evolution of flavors continues with candied figs, bramble-berry, and cocoa covered strawberries. Enticing and enjoyable now, additional cellaring will surely allow further detail and refinement to develop. Blend: 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot, 2% Malbec

Review:

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of strawberry, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. 

96 Points - James Suckling

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

Domaine Michel Magnien has evolved into a Burgundy producer of a singular style and philosophy from cellars located in the village of Morey-Saint-Denis. In 1993, Frédéric Magnien persuaded his father Michel to begin domaine bottling. The domaine is now certified biodynamic by Demeter and the wines are produced without the use of new oak. 

The domaine’s 45 acres are spread across the villages of Morey-Saint-Denis, Gevrey-Chambertin, Chambolle-Musigny, and Vosne Romanée, with holdings in several premier cru and grand cru vineyards. These include the grand crus Clos de la Roche, Clos Saint-Denis, and Charmes-Chambertin. Frédéric Magnien maintains an average vine age of 50 years. 

Morey-Saint-Denis 1er Cru "Climats d'Or" is a blend of five premier crus in the village of Morey-Saint-Denis: Cheseaux, Charrières, Clos Baulet, Chaffots, Monts Luisants. The wine was fermented with indigenous yeasts in stainless steel tanks followed by several months aging in half terracota amphora & half used pièce. Around 20% whole clusters were included in the cuvée.  

Morey-Saint-Denis 1er Cru "Climats d'Or" combines the structure of Gevrey-Chambertin with the perfume of Chambolle-Musigny. This wine shows fresh red berries on the nose with notes of violets, spice, and earth. Old vines and heavier soils give this wine weight and richness on the palate.

Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.

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