Checkerboard Kings Row Red is made from Cabernet Sauvignon, Merlot, Petit Verdot.

2019 Checkerboard Kings Row is produced from grapes grown in the Aurora Vineyard which is located in a small valley midway up Diamond Mountain on a large knoll at an elevation of 1,200 feet. The knoll projects off the mountainside, giving the vineyard full southern exposure, open light from the east and west, and protection from Napa Valley’s summer fog.  Six acres are planted in the knoll’s rich, volcanic soils that are riddled with basalt cobble and loamy clay.  The remaining six acres are planted in a deep gravely mix of white volcanic ash and chips of decomposed Rhyolite that were washed down from the steep, rocky crags of Diamond Mountain above. 2019 Checkerboard Kings Row is a complex wine showcasing the Bordeaux varietals grown in the Aurora Vineyard.  The nose is a swirl of dark red fruits, baking spice, and sandalwood.  On the palate, the fruit dominates and offers hints of dried crushed herbs, black pepper, and freshly pressed espresso.  There’s a juicy core which is persistent from the approach through to the finish.

"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.

After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.

Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.

"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.

After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.

Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.

Under the stewardship of winemaker Lynzee Schatz, Chronos wines are crafted for lovers of the Okanagan Valley terroir. World class quality with depth, complexity, and command of detail. The production of Chronos is precise and unrushed with a connection to the finest winemaking traditions around the world. Raise a glass of Chronos to inspire your most delightful and soul-stirring moments.

This wine shows raspberry, plum and white pepper on the nose. On the palate, the wine offers red plum, cherry and a touch of herbs with a wonderfrul fresh and long finish.

Under the stewardship of winemaker Lynzee Schatz, Chronos wines are crafted for lovers of the Okanagan Valley terroir. World class quality with depth, complexity, and command of detail. The production of Chronos is precise and unrushed with a connection to the finest winemaking traditions around the world. Raise a glass of Chronos to inspire your most delightful and soul-stirring moments.

Produced from Dragon Mountain Vineyard, the wine is named after the Ogopogo -mythical lake monster. Grown overlooking Okanagan Lake.

This fresh and vibrant Napa Valley Cabernet Sauvignon is brimming with aromas of blackberry, mulberry, cassis, and violet. On the palate, bright flavors of cranberry, red plum, cherry, and lavender are intertwined with supple tannins, balanced acidity, and a long, smooth finish.

Review:

Seductive oak spices and a plush mouthfeel come with abundant red and black fruits in this full-bodied, appropriately tannic wine that needs time to reach its full potential. Pine and rosemary accents merge nicely with the blackberries and blueberries. Best from 2028–2038.

-Wine Enthusiast 94 Point

Clos Du Val Yettalil is a Bordeaux blend of Cabernet Sauvignon with Merlot, Cabernet Franc, Petit Verdot and Malbec

The 2019 Yettalil opens with aromas of fresh blackberry, ripe plum, and racy cassis layered with hints of violet, bay leaf, and thyme. Beautifully balanced and elegant on the palate, vibrant acidity and polished tannins give way to a concentrated core of black cherry, vanilla, and cedar. The texture is velvety and plush with a backbone of graphite and dark chocolate that lingers through a long finish.

Review:

The 2019 Yettalil is a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. Deep garnet-purple in color, it charges out with energetic notes of crushed black and red currants, warm black plums, and black raspberries, plus suggestions of cedar, violets, and Indian spice with a waft of tree bark. The medium to full-bodied palate is lively and well-structured, featuring firm, ripe tannins to frame the muscular fruits, finishing on a lingering fragrant earth note.

-Wine Independent 95 Points

This wine is one of the absolute benchmarks for fine Priorat, and a reference in Spain. Sourced from 3 small vineyards in the Gratallops, this blend of Grenache and Syrah undergoes strict berry selection and is fermented and aged for 20 months in barrels and amphorae. It is all about dense fruit, exotic spice and licorella minerality, with a freshness and elegance are truly singular, even among the top wines of the appellation.

Dark an brooding in the glass, our 2019 Hommage Cabernet Sauvignon is bursting with ripe plums, black cherries and notes of cassis. On the palate the black fruits linger and mix with a hint of crushed cassia bark and toasted oak and are surrounded by strong, balanced tannins and notes of espresso and dark chocolate. This wine is bold and sensuous with a silky texture and lengthy finish.

Our Tenma Vineyard is located in the foothills of Mount St. Helena northeast of the town of Calistoga. These 40 acres of rugged land are part of an alluvial fan spilling out from the Palisades Mountains in the northeast corner of the Napa Valley. The rocky terrain here is well-drained with a very sparse topsoil which is a perfect combination for growing world-class Cabernet Sauvignon when combined with the climate of Napa Valley. The low grape yields of these old vines result in highly concentrated wines with an elegance and complexity rarely seen, even within the famous Napa Valley. These grapes have proven to be a worthy backbone for our flagship Hommage Cabernet Sauvignon and are the reason that wine has become the pinnacle of Clos Pegase.

To craft a Flagship wine, highlighting our top Cabernet Sauvignon vineyards blocks and world class winemaking to craft a wine of balance, complexity and character.

Review:

The 2016 Cabernet Sauvignon Hommage is deep purple-black colored and reveals notes of crème de cassis, stewed plums and fruitcake with touches of licorice, Chinese five spice and hoisin with a waft of cedar chest. Full-bodied, opulent and boldly fruited with loads of berry preserves layers, it has a chewy backbone and earthy accents on the finish.

-Wine Advocate 92 Points

Clos Saint-Jean Chateauneuf Du Pape Vieilles Vignes is made from a Grenache, Syrah, Mourvedre, Cinsault, Vaccarèse and Muscardin, the Châteauneuf-du-Pape Vieilles Vignes is made from old vines located in and around Le Crau. The Grenache is aged in concrete for 12 months while the remainder is aged in demi-muid.

Review:

Codirosso Chianti is made from 90% Sangiovese, 7% Canaiolo, 3% Colorino.

Vinification: fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The juice is pumped over daily for 10 days at the beginning of the fermentation. The wine is then racked and goes through malolactic.

Ruby red color with purple reflections. Intense vinous bouquet with hints of violets and dark cherry fruit.The flavor is full of ripe fruit and a hint of spice. It is well balanced and dry. The finish is persistent and satisfying.

Food pairing: grilled, braised or roasted meats

Jubilation is our newest wine in the Colgin Cellars collection. Jubilation is our Cabernet Sauvignon-based wine created with a selection of barrels that display earlier drinking characteristics from our three hillside vineyards. As our vine age has matured and small additions have been made to our original holdings, we had the privilege of increasing our selectivity. Following the blending of our single-vineyard wines, we were fortunate to have a collection of barrels that conveyed the same elegance and complexity for which we are known, yet on a more supple, approachable frame. Jubilation is a wine ready to enjoy now, with the pedigree to age gracefully in the cellar, maintaining the Colgin Cellars’ hallmarks of perfume, freshness, and minerality. The inaugural bottling of Jubilation from the 2016 vintage was released in late 2020. Future vintages are destined for select members of the fine wine trade.

Collemattoni Adone Rosso Toscano is made from 95% Sangiovese and 5% Merlot

ruby red in color, bouquet of violet, cherry and blackberry, pleasant, dry and well balanced mouthfeel.

Coming from a parcel with 5-8 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, maceration for 10 days.
Malolactic fermentation completed.
Wine is slightly filtered before bottling.

Collemattoni Brunello di Montalcino is made from 100 percent Sangiovese.

Color: brilliant red with burgundy reflects; Bouquet: penetrating with memories of wild black fruits, black cherry and noble wood; Taste: warm, dry and persistent

Coming from a parcel with 10-15 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.

Review:

"Black cherry and plum with a touch of smoke , vanilla. And toast on the nose. Powdery tannins coat the mouth and has a long persistence. Powerful and fresh while a little warming on the finish."

- Decanter Wolrd Wine Awards (June 2023), 97 pts

Color: intense ruby red. 

Bouquet:violet flowers, black cherry and wild black fruits.
Taste: warm, dry and with good balance.

Coming from a parcel with 8-13 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.

Pairs with steak, pheasants and strong cheese.

Review:

"Dusted cranberries, racy plums and roasted spices follow through to a medium-bodied palate with firm, nicely chewy tannins and a juicy finish. A savory and elegant Rosso. Well made. Drink in the next 3-4 years."

- James Suckling (July 2022), 91 pts

Color: intense ruby red. 

Bouquet:violet flowers, black cherry and wild black fruits.
Taste: warm, dry and with good balance.

Coming from a parcel with 8-13 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration followed by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed.
Wine is slightly filtered before bottling.

Pairs with steak, pheasants and strong cheese.

IMPORTER SALE!

Blend: Colmant Brut Reserve NV is a blend of Pinot Noir 52%, Chardonnay 48% (Franschhoek, Robertson, Elgin, Somerset-West and Stellenbosch). 10% of the blend is made of reserve wine from the previous vintage and 12% of the base wine is barrel fermented.
Ageing: 28 months minimum on the lees at steady 13°C temperature.
Tasting: A subtle pale gold color with a very clean and elegant nose. The aroma has a gentle spicy toastiness with a lemon / yeasty perfume followed by more mature fruit. Plenty of freshness on the palate, with a good acidity which perfectly balances the yeasty depth, bready flavors and ample structure. Long smooth finish. Will develop nicely over the years.
Drinking tips: Divine as an aperitif and loyal as a party buddy, it also goes perfectly with oysters, sushis or any delicate seafood.

Reviews:

"The Brut Reserve (disgorged April 2018) was 10% fermented in French oak barrel and includes 20% reserve vintages. It spent 30 months on the lees. The well-defined, focused nose features bright citrus lemon and hints of baked bread. The palate is well balanced with a taut, crisp, citric entry. This is vivacious, very pretty and graced with lovely apricot hints on the finish. A superb MCC from Colmant. - Neal Martin"

- Vinous (August 28th 2018), 91 pts

"Fresh with leesy notes, a fine mousse and delicate palate of minerals and green citrus zest, this is a first class New World sparkler. It’s rich enough to enjoy on its own or with white meats. It’s a 50/50 blend of Pinot Noir and Chardonnay aged on the lees for 30 months and 25% reserve wines from earlier vintages."
-International Wine Review, 91 pts

"Disgorged February 2011, the Non-vintage Brut Reserve is a blend of 52% Pinot Noir and 48% Chardonnay based on the 2008 vintages blended with reserve wines from 2007 and 2006 (25% of the blend), aged for 30 months on the lees. It has a very fine pettillance in the glass. The nose is very well defined with crushed stone, oyster shell and the subtle perfume of fine lees coming through with aeration. The palate is very crisp and lively on the entry with vibrant acidity, a citrus thread from start to finish, and though it is not a powerful Cap Classique, it is wonderfully poised with great persistence on the fresh lime and Granny Smith-tinged finish.
There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging."
- eRobertParker.com  , 92 pts

Our Hunt for Colmant:

 It was day 6 in South Africa and we find ourselves outside of beautiful Cape Town, in the country near the Riebeek Kasteel area in Swartland.  Let's talk a little about my accommodations before I tell you about this amazing bubbly. We arrive at the one and only hotel in Riebeek to find out that there were not enough rooms open for all. 

We reached out to our contact at Riebeek cellars, who we will refer to as "Point Break" from now on. For those of you that have not seen the movie Point Break, this guy looked and sounded like a blonde Keanu Reeves with a Dutch accent. Anyway, Point Break tells me that they have secured a small bed and breakfast that we could use for the overflow. Sounded nice...so I opted for it. 

Upon arrival, the home was beautiful on the outside with a catchy French name, "Shades of Provence". After Point Break fiddled with the skeleton key and lock for a good 35 minutes in the rain, we finally get to see the inside of our new home. The door opened straight into the kitchen where the first thing I noticed was the mouse sh*t all over the place. It was winter there and the mice were trying to stay warm, I'm sure. Little did they know this damn place had no heat.

Besides myself and my fiancee Sylvia, there were 3 other people and a total of four rooms. At this point I knew I better drag both our suitcases up those steps and get to the best room before everyone else. At stroke-causing speed, I skipped up the steps nearly knocking Point Break on his back and went through the rooms. I settled for a nice corner room with the least amount of dirt on the concrete floor and with only one or two spider webs on the wrought iron bed post.

For dinner that night, we returned to the hotel restaurant to join the rest of our group. The 5 of us forced to stay in the bed and breakfast were in a far worse mood than everyone around us. Arriving late, we sat at the end of the dinning table and hoarded as much wine as possible to try and drink ourselves to a point where we could sleep in that disgrace of a French country side home that Point Break secured for us.

 That night, I slept with the lights on, all my clothes on, and on top of the sheets hoping to avoid spider bites. I awoke that morning to Sylvia standing over me holding what looked like a hot water knob off of the shower. "It wasn't even attached.", she said. Sylvia proceeds to take a "whore-bath" in the sink using her own packed sock as a wash cloth. It was the only thing she deemed clean. To top it off, in a brief moment of happiness she finds a hair dryer in a cabinet. She pulled it out in triumph only to realize that there was a used condom stuck to the side of it. Obviously, this is her last trip to South Africa.

Lovely salmon pink color. A very delicate nose of strawberry and redcurrant fruit with floral undertones. There is a silky richness on the palate full of red berries balanced with a subtle bready texture. Very accessible. Will also develop nicely over time.

Colmant Brut Rose NV  is made from 75% Pinot Noir and 25% Chardonnay

This wine spends a minimum of 24 months on the lees at a consistent temperature of 14C before degorgement.15% of the base wine has been barrel fermented.

Pinot Noir 75%, Chardonnay 25% (Franschhoek, Robertson and Elgin).

15% of the blend is made of reserve wine from the previous vintages and 15% of the base wine is barrel fermented.
This wine spends a minimum of 24 months on the lees at a consistent temperature of 14°C before degorgement.

Perfect as a summer sundowner. A delicious complement to white meat, strawberry dessert and decadent dark chocolate.

Review:

"The Brut Rosé (disgorged March 2018) is a blend of 75% Pinot Noir and 25% Chardonnay with 15% base wine and 15% reserve wine, with the Pinot Noir macerated on its skins for color, matured on the lees for 24 months. Deep salmon in color, it has a fine mousse and attractive strawberry and cherry scents on the nose - no shy and retiring rosé here. The palate is well balanced with Braeburn apples, hints of strawberry and a touch of tart cherries fanning out toward the creamy-textured, satisfying finish. A sparkling rosé that’s proud to be pink!- Neal Martin"

- Vinous (August 28th 2018), 91 pts