Products meeting the search criteria

Vina La Ronciere 'Piedras Magicas' Idahue Estate Carignan is made from 100 percent Carignan.

Piedras Mágicas is hand-selected from small blocks in the Idahue vineyard based on specific soil compositions and microclimate characteristics. The final blend is comprised mainly of Carignan and complemented by other varieties in small proportions determined by vintage.

Located 15 miles from the Pacific Ocean, La Ronciere’s ambitious 500 acre Idahue Estate is their vision for the future. Prevailing coastal breezes, abundant sunshine, and rolling hills of ancient soils culminate in a privileged climatic and geological landscape. Years of research and a forward-looking approach drove the successful effort that saw Licanten granted D.O. status in 2018.

This wine displays a deep red color and offers aromas of black- berry, plum and floral notes. A complex palate of black fruits combine with pleasing notes of vanilla. Its volume and silkiness stand out. Juicy tannins and persistent acidity retains balance and elegance.

Review:

This wine displays a deep red color and offers aromas of black-berry, plum and floral notes. A complex palate of black fruits combine with pleasing notes of vanilla. Its volume and silkiness stand out. Juicy tannins and persistent acidity retains balance and elegance

-Tim Atkin MW 94 Points

W & J Graham's Vintage Port 2016 is made from 37% Touriga Nacional, 42% Touriga Franca and various others.

Like most parts of the world, the Douro has not been isolated from the effects of climate change, and unusual weather conditions over recent years have often departed from those typically associated with classic vintage years. Fortunately, in 2016 the stars aligned and the year brought superbly structured and balanced wines, allowing Graham's to announce a full vintage declaration.

The 2016 is a classic expression of the Graham's style: concentrated and opulent with layers of fresh, ripe, black fruit flavors. Aromas of mint and eucalyptus with chocolate notes. The Graham 2016 combines superb complexity, structure and balance.

Reviews:

Extremely complex aromas that show the classic Graham character of black-fruit marmalade and burnt oranges. Follows through to a full body with great grip at the finish. Lightly sweet. Chewy and powerful. Such a focus at the end.

-James Suckling 99 Points

This is lush and captivating in feel, with a velvety flow to the mix of plum, blackberry, boysenberry and açai berry compote flavors. A bold streak of licorice runs through the finish, underscored by a brambly note that imparts balance. A stunning display of fruit. Best from 2030 through 2050.

-Wine Spectator 98 Points 

Super-ripe with an expressive plum and dark chocolate aroma. Rich opulence backed by dark chocolate intensity and spicy tannic grip – big and bold on the finish. Voluptuous with fabulous richness, big and bold on the finish. This is one for the long haul but it’s already very impressive.

-Decanter 98 Points

We are delighted to offer our first Beckstoffer Georges III bottling in many years. The spectacular vineyard site with its back to the Silverado Trail is the historic site of the grand old BV masterpieces produced for most of the last century. It is as pure an expression of Napa Valley terroir as is available anywhere, from anyone. Ripe and round black fruits, spice, blueberry, and cedar, and cigar box aromas are echoed on the palate and balanced by a preternatural lift from natural acidity and a swell of earth notes. A stunning achievement.

Review:

Thick in sage brush, dried herb and earth, this wine is powerfully built and unabashedly ripe. Dark black fruit, mocha and graphite notes arise along the thick, intense palate, leading to finishing touches of slate and iron. Cellaring will help to tame the tannins; enjoy from 2028–2035.
-Cellar Selection Wine Enthusiast 94 Points

Review:

Solid and radiant in the glass it shows notes of pink grapefruit, flowering geraniums, pressed blueberries, plums and rosemary. There is more in the background in the brightness of the lemon, lime and bergamot notes. Full body, well-polymerized tannins that are decidedly vibrant and tense at the moment and an impressive long finish that will relax over time. Better from 2024.

-Raffaele Vecchione - WinesCritic.com 96 Points

Argot Le Rayon Vert Chardonnay is made from 100 percent Chardonnay. 

"Le Rayon Vert", the phenomenon which occurs as the sun dips below the horizon, and a brilliant green flash occurs when sunlight prisms through Earth's atmosphere. Jules Verne wrote "a green which no artist could ever obtain on his palette”, akin to the ethereal, green halo all truly pedigreed Chardonnays radiate from the glass.

Wafting from the glass like a freshly opened stick of Wrigley's gum. Both intense and vibrant, the full-bodied palate delivers Granny Smith apple and stone fruits; confections of custard and sticky vanilla bean; animated by bursts of spearmint and pine forest.

Review:

The 2019 Chardonnay Le Rayon Vert comes from fruit grown on Sonoma Mountain. It slides out of the glass with graceful notes of lemon tart, lime leaves, and fresh grapefruit, leading to suggestions of almond croissant, sea spray, honeysuckle, and aniseed. The medium-bodied palate is fantastically tight-knit with gorgeous tension and layer upon layer of citrus and mineral flavors, finishing very long and chalky. This is amazing.

-The Wine Independent 97 Points 

A dramatic, ridgetop landscape — rising 1500 feet above Lake Hennessey, staring west over Pritchard Hill — persistently influenced by a push/pull draw between The Valley’s floor and Lake Berryessa. This wild, untamed, eastern frontier of Napa Valley, produces singular, terroir-driven wines of captivating beauty, power and lift. An unseasonably wet and cool springtime produced significant shatter at Sage Ridge in 2019, reducing our yields by 50%, leading to a particularly flamboyant edition of this wine.

An incomparable expression of Cabernet Sauvignon — massively pure red fruit character, delivered on a ribbon of ultra-suave tannins and gorgeously seductive high tones. The palate never relents its come-hither posture. Aromatically, puts forth an intriguing botanical complexity that is unmistakably site-specific. As our experience with this one-of-a-kind terroir deepens, we remain endlessly excited for the potential of these unique ridgetop vineyards. Get your hands on a bottle and pull the cork…a wine built for immense near-term gratification.

Review:

"Deep garnet-purple colored, the 2019 Cabernet Sauvignon Sage Ridge Vineyard opens with open-knit notes of plum preserves, baked blackberries and boysenberry jam, leading to a core of crème de cassis, mocha, camphor and Indian spices with a touch of unsmoked cigars. The palate is full-bodied, concentrated and dense with black fruit preserves, framed by soft tannins and seamless freshness, finishing very long and very spicy. Only 75 cases were made. - Lisa Perrotti-Brown"

- Robert Parker's Wine Advocate (November 2021), 95 pts

Argot Simpatico Ranch Chardonnay is made from 100 percent Chardonnay.

Powerful aromas of key-lime, white flowers, orange blossoms and a fierce, flinty, sauvage note define a wildly complex nose. Once in the mouth, gracefully pronounced textures coat the palate delivering an exotic interpretation of cool-climate Chardonnay character — lime peel, orange blossom, ginger and clove —lingerings deep into a vibrant finish.

Planted 1978. Shallow volcanic soils on the gently-sloped, south-facing foothills of Bennett Peak on Bennett Valley’s floor. One of California’s coolest Chardonnay vineyards. In the final year of 3-year draught cycle, Simpatico Ranch saw its earliest ever harvest and smallest crop, exposing a reserve of exoticism and minerality previously untapped. A watershed vintage for both the vineyard, and appellation. Night harvested by hand on 9/16, whole-cluster pressed direct to barrel; no settling to ensure maximum lees contact. Barrel fermented on heavy lees. Malolactic fermentation. 16 months in French oak, 50% new. Finished 2 months in steel tank, low Sulphur during barrel elevage.

Review:

The 2021 Chardonnay Simpatico Ranch needs a lot of swirling before it shoots from the glass with notes of lemon tart, orange blossoms, candied ginger, and fresh nectarines with hints of crushed rocks, struck flint, and nutmeg. The medium to full-bodied palate delivers amazing tension, with tight-knit citrus and spice layers and a fantastically well woven satiny texture, finishing long and layered. "We only get about 1.5 tons per acre here," said owner/winemaker Justin Harmon. "This comes from old vines on AXR rootstock."

-Wine Independent 97 Points

Arzuaga Ladera del Norte Ribera del Duero is made from 100% Tempranillo.

The grapes come from organic crops and are harvested from the "Valdesardon" farm, owned by the Arzuaga Navarro family, which is the westernmost vineyard of the Ribera del Duero DO, located at an altitude of 800 meters in the village of Olivares de Duero. Clay-limestone soil on a hillside that will mark the characteristics of the wine.

The wine is of medium high intensity in color, a clear and bright cherry with purple flashes. An array of red fruits such as raspberry and cherry predominates with a high aromatic intensity, combining with balsamic tones, coffee and roasted notes coming from the aging in oak barrels without being overwhelming. This is a fresh and elegant wine, with an easy and balanced entry into the mouth followed by juicy and chewy sensations. Slightly sweet and toasted notes, and a pleasant and balanced aftertaste that is reminiscent of the fruity aromas on the nose.

Ideal companion for red meat, white meat, game and game, roasted or in sauce. Blue fish and soft cheeses.

Review:

"Intense cherry color. Aromas of dried herbs, creamy oak, black fruits and lactic notes. In the mouth, ripe fruits, spices, fine tannins, full-bodied."

- Penin 2022, 92 pts

Arzuaga Ribera del Duero La Planta is made from 100% Tempranillo.

Deep violet red. Clean and bright with a range of red fruits (raspberry and cherry) that dominate with a high aromatic intensity, joined by balsamic, cacao, coffee, and roasted tones. Fresh, elegant, easy, and balanced in the mouth with a lightly sweet, toasted, and pleasant aftertaste.

Fried fish, sausage, and white meats such as roasted poultry.

Review:

"A fruit-forward nose with brambly cherries, plums, flowers and some dark spices. Fruity and medium-bodied on the palate showing bright and supple fruit with soft tannins. Quite approachable and pleasing with lots of fruit. Drink now."

- James Suckling (October 2022), 90 pts

Bouchard Pere & Fils Nuits-Saint-Georges is made from 100 percent Pinot Noir. 

Intense aromas of berry fruit and spices on the nose. Rich, tannic and well structured, this wine develops additional roundness after a few years in bottle. Good ageing potential. Pairs well with game, venison, all grilled and roasted meat.

Charles Krug Peter Mondavi Family Vintage Selection Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Review:

The 2016 Cabernet Sauvignon Vintage Selection has a deep garnet-purple color and features exuberant notes of crushed black cherries, mulberries and blackcurrant cordial with touches of unsmoked cigars, menthol, yeast extract and pencil shavings. Full-bodied, concentrated and opulent in the mouth, it has a solid line of plush tannins and plenty of backbone freshness to lift the generous fruit to a long fruity finish.

-Wine Advocate 95 Points

Just south of the winery, Bacigalupi Vineyard straddles Westside Road in the upper reach of Russian River Valley. The 125 acre vineyard encompasses a range of terroir, from heavier valley floor soil along the Russian River to alluvial clay loam on the rolling hillsides. The fruit is sourced from a superb block of 25 year-old Wente Clone vines located on the western slope of the site. Bacigalupi was the source of the Chateau Montelena Chardonnay that, famously, beat the French wines at the "Judgement of Paris" in 1976.

Bacigalupi Chardonnay has a nose of lemon zest and vanilla bean. The palate opens with red pear and Meyer lemon, and brioche toast and honey comb notes on the finish. Like well-made Chardonnay from great vineyards around the world this wine benefits from getting some air, will age for years, and is best when served chilled around 50 degrees. This wine will evolve in the bottle for many years to come. A terrific wine from one of Sonoma County's top sites for Chardonnay.

Hartford Court Three Jacks Chardonnay is made from 100 percent Chardonnay. 

The Three Jacks Vineyard Chardonnay exhibits aromas of lemon curd, orange marmalade, and brioche, with juicy flavors of pear, candied citrus peel, chamomile, and a rich, mineral-driven texture. The wine is full-bodied, weighty, and rich yet remarkably agile on its feet because of firm underlying acidity.

- Robert Parker's Wine Advocate 95 Points

The characteristics of Haut-Marbuzet are mostly defined by its wine-producing methods.
The grapes are harvested once they are very ripe, then destalked. The maceration time is very long. Owner Henri Duboscq remains committed to using traditional materials, like concrete vats. They preserve the natural yeasts of past wines. Henri Duboscq says that he likes the idea that each year, the new yeasts revive the old ones, and the old influence the new.

The Duboscq were among the first to harvest overripe grapes. The wine is then matured in new oak barrels. Here, too, Haut-Marbuzet was among the first to use this production technique. All of these practices complete the characteristics of the terroir. They influence the color of the wine, its structure, its body, and finish.

Henri Duboscq often speaks of his love of unctuous wines, feminine wines that have fine, woody scents, with soft and ripe tannins. From this point of view, the wine of Haut-Marbuzet clearly stands apart from the classical wine of Saint Estèphe which is more virile, austere and astringent.

Tasting notes
Haut-Marbuzet shows a dark and intense color and a delicous bouquet of red and black fruit aromas, violet, pepper and coconut nuances. On the palate, the wine is rich and unctuous, with fine and peppery tannins that support the solid and fresh texture.

Review:

"Black and blue fruit, walnuts, gravy, vanilla, praline and cigar box on the nose. Full-bodied with fine tannins. Balanced, layered and polished with a fleshy texture. Harmonious, with elegance and intensity. Beautiful finish. Wow. Drink from 2025."

- James Suckling (January 2022), 96 pts

Maysara Asha Pinot Noir is made from 100 percent Pinot Noir

22 months in 40% new French oak barrel

Asha is an ancient Persian Word describing one who has a clean conscience for good thoughts, words, and deeds with a pure demeanor and performance.
A bejeweled glassful of garnets, Asha snakes onto your palate with amarena cherries, clove and a tantalizing whisp of … what is that? A distant campfire? Elegant and slippery tannins sway to a tune played upon vanilla violins.

At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.

Pair with dishes that utilize slow braised meats, something with complex layers of spices and caramelization, as the mid-palate is ensorcelled with lively acidity and don't forget those tannins!

Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot

The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.

The wine was aged in barrels for around twelve months.

 Review:

This is among the most serious producers in Ribera del Duero, with sizeable production but utterly meticulous attention to detail. The 2020 release is a blend of 92% Tempranillo, 5% Cabernet Sauvignon and 3% Merlot. It reveals its Spanish origins with a heady bouquet of spicy, toasty oak, and yet the fruit is much more restrained and mineral, which is consistent with the track record of this wine, which turns stylistically ever more toward fine Bordeaux as it ages. Although it is very enjoyable already, this will become much more complex for those who can cellar it for at least 5 years, with 10 being even more advisable. Better two days after opening, which is telling.

-Tasting Panel 95 Points

LASER ETCHED McKenzie ! 5000ml!

My First comment tasting this wine is "wow!" It's delicious; our flagship wine at Paradigm and it delivers. Dense, deep, ripe aromas of black berry and black cherry-like fruit layered with caramel and toastiness from a nice mix of French Oak barrels. Flavors coat the palate with matching notes in a classic Cabernet Sauvignon presentation. One of our best Cabs to date! 

Paradigm Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 3% Merlot , 1% Petit Verdot

Review:

"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) 

- Decanter 95 Points 

Schwarz Nitschke Block Shiraz is made from 100 percent Shiraz.

This Bethany vineyard was planted by Jason Schwarz's parents in 1968 and has been tended to by the hands of his family ever since. The vines are dry-grown and produce small crops of intensely flavored fruit.

A display of the purest blood-plum and black cherry, with cracked black peppercorn and streaky bacon over some seriously fine oak. Some subtle herbaceous qualities, nettle and thyme bring life to an otherwise immense nose. Very juicy on the palate, deeply flavorsome, long and with mouth-coating tannin for a very textured, very focused Barossa classic.

Slow cooked beef ribs, grilled meats, wild game and grilled vegetables.

Review:

"All the good stuff: dry-grown and fermented under the aegis of wild yeast; a smattering of whole-bunch seasoning (25%), French oak (20% new), conferring poise, freshness and authority. As far as Barossa shiraz goes, this is benchmark. Plush but nicely taut. A stream of boysenberry fruit and violet scents sashay to a samba of thyme, tapenade and smoked meats, nicely avoiding any sense of reduction, or clunky jam. This is smart. Very. - Ned Goodwin"

- Halliday Wine Companion (August 2020), 96 pts

Schwarz The Schiller Shiraz is made from 100 percent Shiraz.

The Schiller Shiraz is a wine rich in both flavor and history. The 400 Shiraz vines planted by Carl August Otto Schiller in 1881 are something to be treasured. Earmarked for bulldozers in 2006, a last minute reprieve would see these Ancestor vines remain in the ground. The grapes are hand-picked from the sixth generation Schiller family vineyard at Hallett Valley in the Barossa. Jason first made this wine in 2008, and since then it has been his flagship wine.

Review:

Schwarz Thiele Road Grenache is made from 80 year old 100% Grenache vines. 

Thiele Road is a dusty track that crosses Bethany Creek at the foot of the Barossa Ranges. It is home to Jason Schwarz's family's 70 year old, deep rooted Grenache vines that produce wines with complex flavours and plenty of character.

Bouquet: The nose is floral and expressive with raspberry and pepper.
Palate: Red fruits, spice and earth with beautiful balance and structure. Medium weighted with fine acidity. A wine built on complexity and packed with interest.

Planted in 1941. The gnarled, old vines continue to produce fantastic fruit and the quality out of the 2014 vintage was evident. The vines are handpicked, 10% whole bunch and the remainder de-stemmed and into an open fermenter. Before too long the wild yeast population on the grapes kicks off fermentation and that continues with daily gentle pump overs and hand plunging until fermentation is complete and the flavour profile is just right. The wine is then basket pressed and matured in seasoned French oak for 18 months before bottling. Not filtered or fined.

Review:

"From a single vineyard (Bethany) planted in 1941. No question that 2018 delivered some mighty fine Grenache in the Barossa Valley. Bright and pretty, red fruits, baked ricotta with thyme and honey, spice. It’s finely wrought and fresh, light emery tannin, raspberry and sweet strawberry, spice, blood orange and aromatic herbs playing out on a long finish. Oh, and it’s light to medium-bodied at most. Lovely."

- The Winefront (March 2020), 94 pts

Thorn Clarke Shotfire GSM is made from 51% Grenache, 39% Shiraz, 10% Mourvedre. 

The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.

A classic blend of the traditional stalwarts from the Barossa, this blend of Grenache, Shiraz and Mourvèdre is sourced from older low yielding vines.

Each variety was destemmed and fermented separately - in small 6 tonne open fermenters - to allow full expression of varietal character. To ensure optimum extraction of tannins, color and flavor the Grenache was pumped over twice daily for a duration of 10 days and both the Shiraz and Mourvedre spent 7 days on skins with pump overs twice daily. Fermentation temperatures were maintained between 22-25 degrees to retain fruit purity. All batches were pressed off and once both primary alcoholic fermentation and secondary malolactic fermentation were complete the wines were then racked to new (10%) and 10 year old French hogsheads where the wines matured for a period of 18 months. Bench blends were created to ensure a harmonious final wine.

Pairs best with slow Cooked Lamb or Roasted Vegetable Medley.

Review:

"A generous Barossa red, this is gentle to the touch, impressive in the 2020 vintage. Blending grenache and shiraz with a little mataro, this starts of in the grip of the tarry tannins, then opens to floral fruit, the tannins and fruit seamlessly melted, like the taste of peppery strawberries. Pour it with lamb burgers. - Joshua GREENE"

- Wine & Spirits (Spring 2024), 93 pts , Best Buy