Chateau de Saint Cosme Gigondas Le Claux is made from 95% Grenache, 5% Syrah.

Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. The property has been in the hands of the Barruol family since 1490. Louis Barruol took over from his father in 1992 making a dramatic shift to quality and converting to biodynamics in 2010.

Château de Saint Cosme Gigondas Le Claux is the estate’s oldest vineyard and sits near the entrance to the winery. “It was first planted in 1870 following phylloxera. My uncles thought it wasn’t producing enough fruit and planned to uproot it in 1914,” says Louis Barruol, but “World War I interrupted that plan.”

The 1.8-hectare Le Claux—meaning “Clos” in old French—is a field blend of predominately Grenache. Louis Barruol believes 10% of the vineyard is from the original 1870 planting. Vines are replaced by massal selection and the average vine age is 60-years. The wine is made with whole cluster fermentation from indigenous yeasts, is aged in 20% new 228-liter barrels, and bottled without fining or filtration.

Tasting Notes

Brilliant violet color. Displays pungent, mineral- and spice-accented cherry, black raspberry, potpourri and licorice aromas, along with hints of savory herbs, vanillo and incense. Chewy and tightly focused on the palate, offering bitter cherry, dark berry and Moroccan spice flavors that unfurl slowly through the back half. It closes with firm tension, chewy tannins and excellent tenacity, leaving resonating cherry and floral notes behind. All barriques, a third of them new.

-Vinous 95-97 Points

Gaec de Brangers Menetou Salon Blanc 100% Sauvignon Blanc is crisp and refreshing with rich, ripe lime and grapefruit aromas. Elegant, beautifully rounded, harmonious and well-balanced, a mineral sytle and a smooth and long finish. It is ideal as an aperitif and a great match with shellfish, smoked and grilled salmon, goat cheese.
DOMAINE DU GAEC DES BRANGERS is owned by the CHAVET family, which is one of the most reknown winemaking families of the Menetou-Salon Appellation. Philippe Chavet has been running the estate for 25 years and each year, his cuvees are awarded in the international competitions and by the international press.

Unoaked

12.5 ABV

Average age of the vines is 20 years old. Traditional winemaking in temperature-controlled stainless steel tank.
Slow fermentation at low temperature.

Ideal as an aperitif, any cooked fish such as smoked and grilled salmon, and with goat cheese.

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 Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots 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 38.3 acres 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.

Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.

The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus. 

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 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.

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.

Reviews:

‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle

-Vinous 93-95 Points

A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.

-Decanter 94 Points

Domaine Jean Grivot Vosne-Romanee 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 38.3 acres 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:

Vosne-Romanée is from village-level parcels lying between the Vosne and the D974. Domaine Jean Grivot is one of the finest producers here and this wine is intended to be a classic expression of the village with red and black fruit perfumed with spice and violet nuances.

Wine Production:

The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 25% for the village appellations. 

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 up to 25% 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:

Ripe plum and blackberry fruit, with well-integrated spice and a silky, plump texture which is nicely balanced by plenty of freshness; a typical village-level Vosne, but one that goes beyond in elegance and finesse. This is a blend of grapes grown both above and below grand crus (Aux Champs Perdrix in the case of the former, Aux Réas and others the latter). The total surface area is 2.5ha. The fruit is destemmed and carefully fermented before ageing in 30% new casks.

-Decanter 94 Points

Exceptionally aromatic with aromas of violets, hints of blackberry, blackcurrant and black plum on the nose. There is some spice that is balanced with fresh acidity and minerality. A long finish with ripe but firm tannins.

Dow's Senhora da Ribeira can be enjoyed anytime and pairs wonderfully with chocolate desserts and soft cheeses like creamy Stilton or Roquefort.

Review:

Rich and fruity, this wine is packed with intense black-currant flavors. It is perfumed, ripe with a good tannic background. The density of the wine and the firm structure point to a long aging process. Drink this beautifully structured wine from 2026.

-Wine Enthusiast 93 Points

Winemaking:
Senhora da Ribeira has one of the most advanced specialist wineries in the Douro, combining the best of traditional winemaking practice, evolved over centuries, and the latest state-of-the-art automated systems. Three granite ‘lagares’ for foot treading are complemented by three ‘robotic’ lagares, designed by the Symington family and installed in the quinta’s winery in 2001.
It has long been recognised that traditional treading produced some of the finest Ports, but there are some drawbacks involved in traditional treading; temperature control is difficult, there is a limit to how long people are willing to tread and they need to sleep. The winemaker’s options are therefore limited, he or she cannot order treading at different times through the night, or pull people off the picking team at will. Furthermore, emptying the traditional lagar takes a long time; in the meantime the fermentation process is accelerating away. A further handicap arose over recent years, when an increasing scarcity of labour obliged producers to look for less labour-intensive vinification solutions. The Symingtons opted to devise a mechanical means of replicating the proven method of foot treading. The result was the Symington ‘robotic lagar’, an automated treading machine which exactly replicates the gentle action of the human foot and which has revolutionised winemaking in the Douro Valley. This equipment is very expensive but the results have been so good that an increasing proportion of Dow’s finest wines are now made in these automated lagares. Approximately half of the wines for Dow’s much praised 2003 Vintage were vinified in them.
The Senhora da Ribeira’s Quinta Vintage Ports have amassed a highly impressive number of awards: three Gold Medals at the International Wine Challenge, (2008, 2006 and 2001, for the 2005, 2002 and 1999 Vintages, respectively) as well as seven Silver Medals and two Gold Medals at the International Wine & Spirit Competition (London, 2008 for the 2005 Vintage and 2002 for the 1998 Vintage). In September 2006, Jancis Robinson MW wrote, “One very exciting new bottling is Dow’s Quinta da Senhora da Ribeira 2004...this single quinta bottling demonstrates superb quality with wonderful vibrancy. Great wine in any context - not that unlike some California reds! This is definitely a wine to look out for when it is released.”
Wine Profile
The very hot climate through the summer at this vineyard results in highly complex and concentrated wines but very low yields. Colours of the musts in the fermentation tanks are always purple-black due to the very high skin to juice ratio. The old vines add further to the intensity of the wine as they make up a very large percentage of the vineyard. The resulting wine can be described as being the essence of Vintage Port, with powerful wild red-fruit flavours, leading into rich black chocolate notes, the whole balanced by complex, attractive and peppery tannins.

One of the Douro’s most beautiful vineyards, Senhora da Ribeira is located 24km (15 miles) upriver from Quinta do Bomfim in the remote Douro Superior. The vineyard commands a magnificent north bank position, overlooking a broad sweep of the Douro, directly opposite another famous Symington owned vineyard: Quinta do Vesuvio. Senhora de Ribeira was built close to an ancient river crossing, guarded by two 12th century castles on either side of the river built by the Moors during their centuries long occupation of Iberia. A small chapel dedicated to the ‘Lady of the River’ (literally: Senhora da Ribeira) has stood here for centuries and gave the quinta its name. Travellers would pause here to ask for a safe river passage and onward journey.

Senhora da Ribeira’s wines are some of the finest in the Douro and they complement those from Bomfim in the composition of Dow’s classic Vintage Ports. The quinta’s high proportion of old vines (45% are over 25 years old) is of critical importance. The old vines are very low-yielding, producing on average less than 1Kg of grapes each, giving intense and concentrated musts which are ideal for classic Vintage Port. The remainder of the vineyard was replanted as follows: 21% in 2001 and 34% from 2004, the latter involving mainly Touriga Nacional vines. This grape variety - very important for Vintage Port - now represents almost exactly a third of the total planted at the quinta. The entire vineyard has the maximum ‘A’ rating.

As with Bomfim, the consistency of the climate plays a key role, although the rainfall is only half of that experienced at Bomfim: 448mm is the 10 year average. This more extreme climate, hot dry summers and cold, equally dry winters results in wines with unique depth of colour and complexity.
As with Quinta do Bomfim, the best Ports from Senhora de Ribeira are used to make Dow’s Vintage Ports in the great and rare ‘Declared’ years. In the good year’s when Dow’s does not ‘declare’ a Vintage, the best wines of ‘The Lady of the River’ are bottled as Dow’s Quinta de Senhora da Ribeira Vintage Port. They will tend to mature a little earlier than the very rare ‘Declared’ years, but can be every bit as good as some other Vintage Ports.

G.D. Vajra Freisa 'Kye' Langhe Rosso  is made from 100% Freisa.

DESCRIPTION: In 2004, Freisa was discovered to be the closest relative to Nebbiolo, thus explaining the deep bond this variety has with Piemonte and its people. With a noble profile and similar characteristics to the Nebbiolo, we have been bottling a dry Langhe DOC Freisa ever since 1989. Kyé means ‘who is?’ and represents the surprise for this indigenous and forgotten grape.

VINEYARD AND TERROIR: Estate vineyards, the oldest located in San Ponzio, on the lower west border of Bricco delle Viole. This is the closest vineyard to the winery, and a selezione massale planted by Aldo in 1980.

GROWING: In 1971, Aldo Vaira was one of the earliest adopters of organic farming in Piemonte. Vineyards have been nurtured and soil preserved by grassing and cover crop for almost 50 years now. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests. The winery is sustainably certified (UNI EN 11233:2009) and will be again fully organic certified since 2019.

Langhe DOC Freisa Kyè displays a beautiful, translucent garnet color. The aromatics are a combination of redcurrant and wild mountain berries, layered with a touch of sweet spices, fresh leather, and candied japonica prune. The mouth is juicy, succulent, with lots -yet never hefty- tannins. There is a beautiful structure in this vintage and a lovely, lovely finish.

Review:

‘The 2018 Langhe Freisa Kyé is quite refined in this vintage and yet it also shows all of the aromatic nuance and complexity that are such signatures of this variety and wine. Dried herbs, rose petal, lavender, mint and spice lend exotic nuance to this deep, beautifully layered Freisa. The Kyé is one of the sleepers of Piedmont's 2018 vintage. It is, quite frankly, ‘as good or better than some Barolos in this tricky vintage. ~- Antonio Galloni

-Vinous 93 Points

These are Magnum bottles!

Grand Veneur Chateauneuf Du Pape Vieilles Vignes is made from 50% Grenache, 40% Mourvedre, 10% Syrah

Matured in concrete vats (40%) and oak casks (60%)

It boasts an inky/purple color in addition to a gorgeous perfume of crushed rocks, jammy black fruits, charcoal and graphite. Blackberry aroma with an air of dates pressed in alongside – this is sweet-noted. It is easy to appreciate, a sleek and stylish start. The palate holds excellent fruit that runs well and has kick. Its tannins move round freely and a minted finale comes forward. Its dark fruit is tasty, darkens on the finish, where tar and char from its oak enter. It is all very much together, a bundle of harmony, and will gain local attributes as it ages.
An outstanding Chateauneuf du Pape which display the best of its terroir.

The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.

Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

The vineyards are located in the north of Châteauneuf du Pape. GRAND VENEUR «Vieilles Vignes» cuvee is produced from the older vines. Thanks to time and an organic growing, roots go very deep in the soil. Yields are naturally low and grapes highly concentrated.
The vines are 50 to 100+ year old. They are planted on red clay soils covered with pebble stones.

Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in concrete vats (40%) and oak casks (60%).

Pair with venisson, duck, braised lamb or strong cheese.

Review:

"Up with the crème de la crème of the vintage, the 2018 Châteauneuf Du Pape Vieilles Vignes is a bigger, richer wine than the Les Origines cuvée and has a beautiful core of smoked black fruits, candied violets, peppery garrigue, and scorched earth-like aromas and flavors. Playing in the medium to full-bodied end of the spectrum, it’s flawlessly balanced and has terrific tannins, a stacked mid-palate, and a great finish. It certainly shows the more front end-loaded, fleshy, mildly concentrated style of the 2018 vintage, yet the balance is top-notch, and it’s just a thrill to drink today. It should evolve nicely for 10-15 years."

- Jeb Dunnuck (October 2020),96 pts

HUGE SALE!

Grand Veneur Cotes Du Rhone Les Champauvins is made of 70% Grenache, 20% Syrah and 10% Mourvedre

Intense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a "baby Châteauneuf" than a Côtes du Rhône.
A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

Drink between 1 and 6 years.

Soil type DOMAINE GRAND VENEUR “Les Champauvins” stretches on 34 ha classified in Côtes du Rhône. The plots are located in the northern border of Châteauneuf du Pape, exactly from 3 meters outside the appellation. A small lane of rocks going through the rocky plateaux has been decided to be the AOC limit in 1936. Here, soils are made of red clay and rocks (pebbled stones of quartz). The quantity of rocks can be amazing as they can completely cover the soil (see picture). In summer and during the day, the rocks temperature will increase to 55°C. This accumulated heat will be get back to the vines during nights . Day after day, this unique phenomenon allow the grapes to reach a perfect maturity and produce a unique wine. Winemaking & Ageing Traditional, in stainless steel vats. Harvest crushed and destemmed. Fermentation in temperature controlled vats at 28°C. Eighteen-day vating period with “pigeage”. Grenache is aged in concrete vats, Syrah and mourvèdre in 4 years old barrelsntense, brilliant garnet-red colour. It reveals lovely fruit, loads of body and a heady bouquet of ground peppers, raspberries cherry liqueur, currants, and spice box. Full-bodied and dense, it tastes more like a “baby Châteauneuf” than a Côtes du Rhône. A complete wine, rich and elegant, thanks to the harmony of all the elements which make it up.

Henschke Mount Edelstone is made from 100 percent Shiraz. 

Deep crimson with violet hues. Fragrant, spicy aromas of black pepper, sage, bay leaf and anise are interwoven with vibrant Satsuma plum, blackberry and blueberry, and gentle tarragon and cedar notes. The palate is complex and textured with rich and concentrated flavours of mulberry, blackberry and Satsuma plum, layered with sage, black pepper and star anise. The finish is beautifully balanced, with long, velvety tannins and excellent depth.

The beautiful and historic name Mount Edelstone is a translation from the German Edelstein meaning ‘gemstone’, a reference to small yellow opals once found in the area. The Mount Edelstone vineyard was planted in 1912 by Ronald Angas, a descendant of George Fife Angas who founded The South Australian Company and played a significant part in the formation and establishment of South Australia. Unusual for its time, the vineyard was planted solely to shiraz. The ancient 500-million-year-old geology in the vineyard has given rise to soils that are deep red-brown clay-loam to clay, resulting in low yields from the dry-grown, ungrafted centenarian vines. First bottled as a single-vineyard wine in 1952 by fourth-generation Cyril Henschke; by the time Cyril purchased the vineyard from Colin Angas in 1974, Mount Edelstone was already well entrenched as one of Australia’s greatest shiraz wines. Crafted by the Henschke family for over 60 years now, Mount Edelstone is arguably the longest consecutively-produced, single-vineyard wine in Australia.

Review:

Kaleidoscopic, this glorious vintage is terroir translucent, transporting you to the vineyard with its signature aromas of dried sage, Eucalyptus olida (aka Strawberry Gum), wild mint, wattleseed, nutmeg and tinder. Soaring and super-expressive, these scents bring compelling dimension and meld exquisitely on the sweet, juicy plum and bramble palate, with its cocoa nib and earthy hints. Graceful, willowy tannins and mineral acidity make for a long, fluid, markedly perfumed finish. Irresistible already!

-Decanter 98 Points

Kershaw Chardonnay Deconstructed Groenland Shale CY548 is made from 100 percent Chardonnay.

The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone (CY548).

Tasting Notes:

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings. It produces wines that have aromatics oscillating between lemon blossom, white flowers, petrichor and struck stone. Full in body they exude concentration with white stone fruit yet reinforced with an austere texture and robustness that makes for excellent aging potential. The Bokkeveld Shales adds structure and concentration to the flavor.

Vineyards: 

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings.

Winemaking: 

Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.

Barrel: Selection: A small number of artisanal coopers are selected from mostly Burgundy, with only French oak was chosen. Up to 40% of the oak is new with the remainder split into 2nd and 3rd fill barrels of predominantly 228 litres.

Look at pairing this with textured fish, straightforward chicken dishes, pan-fried or grilled pork dishes, soft-rind cheeses, cream or creamy dishes be it with pasta or the aforementioned fish, chicken or pork, to allow the complexity of the wine to shine through. If using mustard, preferably use Dijon mustard as it uses verjus (soured grape juice) and not vinegar. Also look to delicate herbs (tarragon, dill, basil, parsley) rather than hard stalked herbs (rosemary, thyme, oregano, etc). Avoid smoked meats or fish as well as highly spiced dishes as this can overwhelm the wine and clash with the oak. I would try oysters; Lobster grilled or boiled but not thermidor as it is too rich; turbot, dover sole, sea bass, yellowtail with a shellfish sauce; fish pie; roasted free-range chicken with tarragon; roast loin of pork with garlic and ginger; truffle risotto; pasta in a clam sauce; slice of brie de meaux.

Review:

"Perfume of flowers, minerals and citrus zest. The palate is dense and focused, almost chewy with an opulent mandarin mid palate and long, savory finish. Matured in 50% new oak that is seamlessly integrated with the wine."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 94 pts

La Grande Cuvee du Chateau Vermont Blanc is made from 70% Sauvignon Blanc and 20% Semillon and 10% Sauvignon Gris.

Traditional blend of "Grand Vin Blanc de Bordeaux", a beautiful wine vinified and matured in barrels. Fine wine, elegant and well-balanced; dominated by Sauvignon (fruitiness), with vanilla notes coming from the oak aging. This wine has beautiful structure and very long-lasting aromas and flavors, providing great aging potential.

Review:

Some passion fruit, green apple and green mango on the nose, following through to a pure but creamy palate with chalky acidity and elegant citrus and stone-fruit flavors. Drink now."

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

Dutton-Goldfield Rued Vineyard Chardonnay is made from 100 percent Chardonnay. 

The nose leads with tangerine, apricot, and kiwi fruit, accented by lemon oil, orange blossom, and hazelnut. In the mouth, the fruit/floral and bright/rich theme continues, with the lychee and Meyer lemon top notes joined by Asian pear and Gravenstein apple, framed with honeysuckle and gardenia.

The dual nature of the wine makes it pair well with both rich and light fare, like lobster roll, roasted pork, or sautéed sole.

Review:

From a clone once called the Chardonnay Musque selection, this wine is highly aromatic and fresh. Juicy tropical fruit and tangerine flavors remain crisp and brilliant, leading to a complex midpalate of Meyer lemon and pear. The finish is topped by lasting, lingering layers of hazelnut.

- Wine Enthusiast 94 Points

Color: Soft and bright straw yellow
Bouquet: A citrus fresh fruit bouquet
Taste: Slightly acid, fresh, with green apple hints
Perlage: A fine and persistent perlage

The grapes are collected and transported to the winery in small trailers to prevent the grapes from being squashed, then follows immediate separation of the skins from the stalks purifying of the must and long fermentation at 18 °C.

This is a Charmat method (The secondary fermentation didn't take place in the bottle, but in a vat, which makes it slightly different than the Champenoise method used in Champagne).

To serve with seafood starters, soups, egg dishes, shellfish, seafood and white meat. Very good as aperitif. The perfect match is with the "Baccalà alla Vicentina", the traditional dish of our land.

Review:

This Brut-style fizz with 10g/L residual sugar is made from the ancient Durella grape in the same way as Prosecco, where the second fermentation is in tank, not the bottle. It shows ripe, exotic flavours, a crisp apple bite and a mineral finish. An unusual and appealing aperitif. - Tina Gellie" - Decanter (January 2019), 90 pts"

La Despensa Boutique Cinsault is made from 100% Cinsault.

A genuinely unique wine - they are the only producers of Cinsault in Colchagua! From a new vineyard planted in 2017, the team at La Despensa thinks they’ve hit the jackpot with this variety in this valley. Much more structure, color and intensity than the typical Chilean Cinsaults from further south, this is an easy drinking but serious version of this wonderfully fruity variety!

La Despensa Boutique Pool Blend 75% Cinsault, 15% Pais, 5% Marsanne and 5% Roussanne.

A genuinely unique wine - La Despensa is the only producer of Cinsault in Colchagua and Pais from this valley is also extremely rare! The Cinsault and the 2 whites come from a new vineyard planted in 2017 and the Pais from a 150 year old, dry-farmed vineyard in Pumanque about 20 minutes from the winery that they run themselves organically. The Cinsault and Pais give notes of raspberry and strawberry and the white Roussanne and Marsanne a little mouthfeel and a hint of tropical fruit.

Organically grown grapes (not certified) from our own vineyard in Santa Ana, and Pumanque in the Colchagua Valley. Irrigated as sparingly as possible via drip irrigation (dry-farming for the 150 year old Pais). Hand harvested and sorted personally by me in the vineyard (I personally check every single bunch), then destemmed with the crusher removed from the destemmer. Grapes are fermented in open top bins and concrete tank and blended immediately after pressing. MLF occurs with the wine already blended. Wines are racked in November and again in January before being bottled after about 10 months ageing in 50% neutral oak barrels and 50% Flextank.

Versatile, goes well with beef, chicken, pasta, great for Summer BBQs

Review:

"The red blend 2021 Wines Pool Blend was produced with an unusual blend, especially for a wine from Colchagua, of 75% Cinsault, 15% País and 5% each Marsanne and Roussanne. It has kept a moderate 13.5% alcohol and retained good freshness (pH 3.44) after maturing exclusively in Flextank and being bottled unoaked. This is fruit-driven and straightforward, with a medium-bodied palate and fine tannins. 2,400 bottles produced. It was bottled in March 2022. - Luis Gutiérrez"

- Robert Parker's Wine Advocate (April 2023), 90 pts

La Jota W.S. Keyes Chardonnay is made from 100 percent Chardonnay. 

Review:

Laird Jillians Red Blend  is made from 65% Cabernet Sauvignon, 18% Syrah, 10% Merlot, 5% Malbec and 2% Petit Verdot

21 months in 75% French Oak and 25% American Oak (40% new and 60% neutral)

Vineyard: Cabernet Sauvignon (60% Mast Ranch + 40% Linda Vista Ranch), Syrah (100% Eagle Vines Ranch), Merlot (100% Big Ranch), Malbec (100% Flat Rock Ranch) and Petit Verdot (100% Flat Rock Ranch).
Appellation: Napa Valley

Our family has been proudly growing grapes in Napa Valley for two generations; this unique fusion of four varietals honors the youngest member of the third generation in our farming family, our daughter Jillian. This Left Bank Bordeaux-style blend with a twist of Rhone is structured, but easy to drink. Jillian’s is the only blend we make and it’s our most popular red wine.

Tasting Notes: Complex and precocious just like the real Jillian. Its deep, ruby red appearance accompanied by viscous legs leads the way to a seductive bouquet of toasted oak, lavender and ripe strawberries. A medium bodied palate, with delicate tannins and acidity, leads the way to tart dusty cherries and boysenberries that dance across your palate, while flavors of clove, vanilla and blueberry custard unfold on the finish.

Laurent-Perrier Cuvee Rose Petal Jacket NV is made Pinot Noir from 10 crus in the Montagne de Reims

After the “Signature”, “Constellation”, “Safari”, “Butterfly” and “Bamboo” robes, Laurent‑Perrier unveils “Petals”. A robe of light where Dalhia or Strelitzia petals are subtly woven in iridescent Pop colours. A harmony of colours in shades of red and pink with highlights of orange or blue, recalling all of the fresh, crisp nuances of the red and black fruit palette of this great rosé champagne.

Laurent‑Perrier has been designing a reusable metal case with its clasp since 2017, to enhance the quality of the wine, matching the generously shaped Cuvée Rosé bottle.

The Cuvée Rosé from Laurent-Perrier is the most recognized rosé champagne in the world. The house uses its proprietary maceration technique and the wine is crafted for a fragrance and not mixed for a color. Held in an elegant bottle inspired by King Henri IV, it has been widely acknowledged for its consistent high quality for more than 40 years, and it is the benchmark for rosé champagne around the world. 

Laurent-Perrier Cuvée Rosé is truly remarkable for its highly expressive bouquet, stemming from very careful preservation of fresh fruit aromas during the wine making. Made with 100% Pinot Noir from 10 different "crus " (or villages), from the North and South areas of the Montagne de Reims, as well as the famous village of Bouzy. Grapes from carefully selected plots are meticulously sorted and de-stemmed before going into the vats, and the controlled maceration helps with the color extraction and the development of the full aromatic richness of the Pinot Noir. 

Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded. 

Its aromatic depth makes it ideal for pairing with marinated raw fish, grilled prawns, exotic dishes, Parma ham and red fruit desserts. Those who are more daring will try it with Asian or Indian cuisine.

Review:

Ethereal floral and raspberry nose. A vinous palate with a mild mousse, the soft texture all wrapped in spice, nuts, smoke and a superior berry tincture. Very long and easy to enjoy.

-Decanter 95 Points