Products meeting the search criteria

Siegel Los Lingues Single Block 21 Mediterranea  is made from 45% Garnacha, 40% Carignan and 15% Syrah.

This Mediterranean red blend from Siegel shows a beautiful red color with violet notes, a great aromatic expression with some notes of raspberries and blackberries with slight toasted notes. On the palate it is a round wine with good acidity and long finish.

Review:

"Energising red fruit and floral spice are wrapped up in a backbone of smoky acidity and tannic tension which persist to a long and rewarding finish."

- Decanter World Wide Awards 2023, 95 pts - GOLD MEDAL

Torello Corpinnat Special Edition Brut Reserve is made from 44% Xarel.lo, 37% Macabeo, 11% Chardonnay, 8% Parellada.

The estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate. The movement of water through the soil dissolves the carbonates and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits. When these become massive, after thousands of years, they bind together and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availability of water to the vine and the production, but is a factor that gives the grape quality

The wine offers a straw yellow color, clean, transparent, fine, and persistent bubbles with a rosary formation. In the nose fresh pear aromas stand out along with delicious notes of pastry cream, white flowers, and candied fruits. On the palate, good balance and acidity. Powerful and flavorful with white flowers and notes of brioche, almond and great length.

Special Edition is very versatile and matches with many different kinds of dishes; pasta, pork, chicken, fish, seafood, rice, cold cuts, desserts.

Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.

The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).

Review:

"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts

"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts

"I loved the 2015 Vinsacro Dioro Rioja, and this beauty is 50% Tempranillo, 20% Grenache, 10% each of Mazuelo and Graciano, and the balance Mourvèdre and Bobal, all of which spent 12-14 months in French oak. It boasts a deep ruby/purple color as well as smoking good notes of black currants, dried herbs, licorice, and background oak. Medium to full-bodied, seamless, and layered on the palate, with terrific fruit and impeccable balance, I suspect it will shine for over a decade."

- Jeb Dunnuck (March 2019), 93 pts

Warre’s Vintage Ports are peerless in their expression of poise and elegance. Whereas some other Vintage Ports can be almost overwhelming in their richness, Warre’s Vintage wines combine elegance, length and balance whilst still retaining the underlying rich opulence of great Vintage Port.

The Warre’s 2017 Vintage Port is made up of the finest parcels from Warre’s three Douro vineyards, Cavadinha, Retiro and Telhada, and the privately (family) owned Alvito & Netas properties. The field blends from Cavadinha and Retiro provide the principal structure with a combined contribution of 63%. The combination of old field blend vines and very low yields gives the Warre’s 2017 Vintage Port extraordinary complexity and subtlety, alongside the concentration and power which are hallmarks of the year.

The structure and complexity of the old vines was balanced with great acidity and freshness from the Cavadinha grapes and the superb floral aromatics from the two Touriga varieties harvested at Quinta da Telhada. Due to the very cool nights during the vintage, the grapes arrived at the Cavadinha lagar winery so cold in the mornings that, in effect, they had a ‘cold soak maceration’ before fermentation began, favouring excellent aromatic extraction. Harvesting finished at Cavadinha on October 10th, a couple of days before the weather broke. More perfect harvesting conditions could not have been hoped for.

Review:

Loads of wet earth and grape aromas with hints of stems. Old vine aromas of bark and moss. Full-bodied, sweet and structured with a big kick on the end. Very impressive. Exceptional layers of fruit and energy. A stronger and more muscular Warre.

-James Suckling 98 Points

Lush and inviting in feel, with a beautifully creamy texture that lets plum sauce, blueberry reduction and raspberry pâte de fruit flavors glide along effortlessly. Notes of violet, anise and black tea are beguiling in the background before melding seamlessly on the finish. This shimmers with fruit, balanced by depth and spine. Best from 2035 through 2055

-Wine Spectator 97 Points

Xavier Vignon Chateauneuf du Pape Rouge is made from 65% Grenache, 20% Mourvèdre and 15% Syrah.

A clear and very expressive nose with notes of black fruits, spices and licorice. The mouth reveals tanins that are already supple with a great balance.
The finish is long, on black fruits, licorice and a slight salinity.

Xavier Vignon Chateauneuf du Pape Rouge is made from grilled rib of beef, roasted duck with figs, boar stew.

Review:

"Starting off the 2019s, the 2019 Châteauneuf Du Pape (75% Grenache and the rest Syrah, Mourvèdre, and Clairette) was partially destemmed and brought up in a mix of foudre, demi-muids, amphora, and stainless steel. It’s a rock-solid effort and has lots of mulled black cherry and plum fruits, notes of licorice and peppery garrigue, full-bodied richness, and a rounded, beautifully textured style on the palate. I’m a fan and it’s going to evolve gracefully for over a decade."

- Jeb Dunnuck (October 2020), 91-93 pts

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.

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 de Beaumes de Venise Hommage is made from 75% Muscat petits grains blancs, 25% Muscat petits grains noirs.

The wine shows a golden hue with orangy highlights. Endearing nose of grape, orange peel and a honeyed accent. Mild at point of entry, spendid aromatic intensity, sultana, candied orange, rose petal and refined spice. Our Muscat de Beaumes de Venise has a great age ability.

For every vintage of our Muscat de Beaumes de Venise, the grapes are picked 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 95% grape spirit just at the right moment. At this stage, the wine’s final balance is at stake. For the Hommage, we blend different vintages, aged in stain steel vats, to create the complexity of a long lasting wine.

The Hommage is a versatile companion to many deserts. Most expressive with dry biscuits and dry fruits, it retains all its character served with a fruit tart, puff paestry and chocolate or coffe desserts. To appreciate as well with duck breasts and figs. Served with a roquefort or a silton, it is marvellous. Simply as an aperitif with some dry fruit or grilled almonds. It's also a good compagnion for a classy cigars.

Aalto P.S. Pagos Seleccionados Tinto  is made from 100 percent Tempranillo.

Climatic conditions

The farming year began with a mild autumn and little precipitation. A very dry winter started with -9ºC reaching at the end higher temperatures than normal for that time of the year. Spring and summer characterized by little rain, only some rain showers in July and late August avoided the hydric stress of the vines. The vegetative cycle of the vine developed with big variations of temperatures, alternating warm and atypical low temperatures of 4ºC for mid-June. The ripening of the grapes happened under very good conditions and the harvest started on 24th September 2019.  

Grape origin

100% Tinto Fino (Tempranillo) primarily from very old vines – 60 to 90 years old – from selected plots in La Horra and La Aguilera. The harvest was done by hand, in small boxes of 15 kilos that are thoroughly inspected, bunch by bunch, on the selection table.  

Tasting notes

Review:

Lots of depth here, with ripe blackberries and some nicely baked black cherries, roasted herbs, incense, dark spices, mussels and a balsamic tinge. An admirably fine dollop of tannins on the palate, which are immaculate and juicy, as they thoroughly dunk into the black fruit, melting into a persistent finish that lasts for over a minute. Very impressive. Drink or hold.

-James Suckling 96 Points

It is hard to imagine with the Lithology range receiving 298 points out of 300 for the three single-vineyard wines, that there could possibly be a wine above them. But there is, and it is our Estate wine. Blended several times very intently by masters of their craft Philippe Melka and Michel Rolland, this is the ultimate expression of our house’s work. Positive, full-bodied, and quite powerful, there’s the expected crème de cassis and blackberry from St. Helena Cabernets, with mineral, herb, subtle tobacco and vanilla, plum skins, and pie crust, purple flowers, forest-conifer notes, and very fine tannic structure. It is a magnificent, and magnificently elegant expression of this house, and when asked recently, Monsieur Rolland stated plainly to me, “oh yes indeed – this is the best one, the best yet…”

Review:

The flagship 2018 Cabernet Sauvignon Alejandro Bulgheroni comes from a selection made by winemakers Philippe Melka and Michel Rolland, mostly from Rutherford and Oakville fruit. Aged 20 months in 78% new French oak, it has incredible aromatics of black and blue fruits, spring flowers, and graphite to go with a massive, full-bodied, concentrated style on the palate that somehow stays graceful, weightless, and elegant. This tour de force in Napa Valley Cabernet Sauvignon is guaranteed to put a smile on your face over the coming 20-25+ years.

-Jeb Dunnuck 99 Points

It is hard to imagine with the Lithology range receiving 298 points out of 300 for the three single-vineyard wines, that there could possibly be a wine above them. But there is, and it is our Estate wine. Blended several times very intently by masters of their craft Philippe Melka and Michel Rolland, this is the ultimate expression of our house’s work. Positive, full-bodied, and quite powerful, there’s the expected crème de cassis and blackberry from St. Helena Cabernets, with mineral, herb, subtle tobacco and vanilla, plum skins, and pie crust, purple flowers, forest-conifer notes, and very fine tannic structure. It is a magnificent, and magnificently elegant expression of this house, and when asked recently, Monsieur Rolland stated plainly to me, “oh yes indeed – this is the best one, the best yet…”

Review:

Pure perfection in Cabernet, the 2019 Cabernet Sauvignon Alejandro Bulgheroni is all varietal and comes two-thirds from Oakville with the balance from sites in St. Helena and Rutherford. Aged 20 months in 70% new French oak and put together by Philippe Melka and Michel Rolland, it has an incredibly pure, full-bodied, massive yet weightless style that I suspect couldn’t be achieved anywhere outside of Napa Valley. Cassis, blackberries, leafy herbs, lead pencil shavings, and tobacco leaf are just some of the nuances here, and it’s full-bodied, deep, and concentrated on the palate while maintaining an ethereal, seamless, utterly perfect balance between its fruit, alcohol, tannins, and acidity. As good as it gets, it needs just 2-4 years in the cellar and will evolve gracefully for at least 20-25 years.

-Jeb Dunnuck 100 Points

Alejandro Bulgheroni Lithology Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

We only produced a scant 50 cases of this wine this year, far too small an amount considering how great it turned out.  There’s that typical saturated to the rim deep purple color, with intense cassis, herb, and milk chocolate, bricks and forest floor, black plum pudding aromas.  In the mouth, there’s a great balance, with notable oak and vanilla notes intertwined with dense black fruits.  It’s an opulent and plush style, yet finishes with sweet grippy tannins.

Alto Moncayo Red Veraton is made from 100 percent Garnacha. 

Veraton is the third wine Alto Moncayo produces from the Garnacha grape, from vines between 30 and 50 years old, and aged in barrels for 16 months. It is a wine with an attractive collection of balsamic notes, of chocolate and black fruits, very warm in the mouth and an extremely pleasant finish.

Review:

A silky red, offering an enticing, incense-laced range of raspberry puree and black plum reduction, dried lavender, iron and Earl Grey tea. Medium- to full-bodied, harmonious and fresh, with subtle hints of mocha and smoke enriching the finish. Drink now

-Wine Spectator 91 Points

J. Christopher Appassionata Fortissimo Pinot Noir is made from 100 percent Pinot Noir.

Inspired by the three movements of Beethoven’s “Appassionata” Piano Sonata, there are three Appassionata Pinot Noirs, released at different tempos.

The finale of the Appassionata Pinot Sonata is Fortissimo (dynamically forceful). Selected for ultimate expressivity and longevity, it is not released until 10 years after the vintage. This is the epitome of expressive excellence that we are seeking in Willamette Valley Pinot Noir – a wine that combines brooding intensity with lilting grace and can stand alongside the classic wines of the world. The 2012 Fortissimo is muscular and full-bodied, with a deep color and seamless structure. In this phase of maturation, tertiary aromas begin to show a profound complexity and subtle earthiness that only develops with bottle age and cannot be accelerated

Review:

Loosen Bros. and J. Christopher Wines just released the Fortissimo and it is showing great acidity and fine-grained tannins. Its aromas and flavors of sweet red cherries, roasted pork shoulder and orange-pekoe tea are alive and kicking. Enjoy 2023–2032.

-Wine Enthusiast 95 Points

Production notes:

Review:

If you prefer a thinking person's wine you'll run out of superlatives to describe this Riesling from Dr Loosen's Oregon project with J Christopher Wines. From a personal favourite, the old vines of the Medici Vineyard, the winemaking shows serious patience and determination. Fermented in a 3,000-liter, neutral oak German Fuder cask. It rests on the full lees for two years and is then held in bottle for three to five years before release. Aged, savoury and delicious. Aromas are savoury and saline. Lanolin, dandelion, seafoam, and beeswax with hints of fresh herbs and dried lemon peel. The palate is brilliant, savoury and bright and complex. Energetic flavours of wet slate, savoury bee pollen, white tea and lanolin notes. The finish offers crushed stone vibrancy.

-Decanter 93 Points

Avennia Arnaut Syrah is made of 100% Syrah

For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.

"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker

We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.

AVA: Yakima Valley
Blend: 100% Boushey Vineyard Syrah
Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.

Review:

 The 2019 Syrah Arnaut is the tenth edition of this wine, which utilizes 100% Boushey vineyard fruit from the Yakima Valley. The nose is deep and concentrated, presenting iodine alongside ripe blackberry cordial, tar, white pepper and black licorice tones. Rich and layered in the mouth, with a beautiful texture, this shows outstanding length and a glorious core of dark fruits with bacon fat and chocolate undertones.

Vinous 95 Points

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

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

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

Review:

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

Benjamin Romeo Predicador Tinto is made from 96 percent Tempranillo, 2 percent Garnacha, 1 percent Graciano and 1 percent Mazuelo.

Predicador, or “Preacher,” named after Clint Eastwood’s everyman character in the 1985 film Pale Rider, is composed of 96 percent Tempranillo, 2 percent Garnacha, 1 percent Graciano and 1 percent Mazuelo. The grapes are sourced from 15 different plots within San Vicente and Briones in Rioja Alta which on average yield less than 2 kg per vine. The wine is fermented in oak and stainless steel with a two-day cold maceration and aged for sixteen months in new French oak. The wine was filtered but not fined. This vintage some La Cueva del Contador, Contador and La Vina de Andres were added for concentration and balance.

The aromatics open up with crushed red cherries, balsamic notes and the sweet baking spices of cinnamon and clove. The fruity and spicy characteristics found in the nose follow through on the palate, along with dried cranberry, black cherry and elegant fine-grained tannin supporting the tart red fruit and adding to its length and depth.

 Review:

Colour ,cherry, purple rim. Aroma ,fruit expression, floral, spicy, red berry notes, black fruit, complex. Flavour ,flavourful, fruity, good acidity, long.

-Guia Penin 93 Points

Bertani Valpantena Amarone  is made from 80% Corvina Veronese, 20% Rondinella.

The best grapes are selected so that only the healthiest and ripest bunches are sent to the drying rooms in the historic winery at Grezzana, where they are laid out in single-layer crates. In mid- January, the grapes are destemmed and crushed, then fermentation starts, at first at a temperature of 39°F- 41°F, which then reaches 72°F in the final stages.

WINEMAKING

The vines are vertical-trellised and Guyot-trained, with a planting density of 2024 plants per acre. Hand harvest is carried out in the middle of September.

This amarone is produced in the Valpantena hills, north of Verona. The soils are calcareous-marl in the east and calcareous-clay in the west, rich in iron.

TERROIR & VINTAGE NOTES

Bertani’s impact on Veneto wine making, particularly in Amarone production, is so considerable that ‘Bertani’ and ‘Amarone’ are nearly synonymous. Their 150+ year history is dotted with groundbreaking initiatives and royal accreditation. While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality.

On the nose, marked and intense aromas of very ripe cherries, sour cherries, spicy and nutty notes typical of the Valpantena. Good follow-through of red fruits on the palate, with supple tannins to give depth. This full bodied wine pairs well with rich dishes, mature cheeses and strong-flavored meats.

Bindella Vino Nobile di Montepulciano  is made from 85% Sangiovese, 15% Colorino del Valdarno, Canaiolo nero and Mammolo.

Elegant, with typical hints of iris, rose and red berries together with balsamic notes after several years of ageing in the bottle. Balanced, pleasantly tannic and well-bodied on the palate.

A wine of great authenticity to accompany pasta with elaborate sauces, red meat, truffles and soft or mature cheeses.

 

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