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This great wine with identity and power is born in the Fundo Idahue vineyard, located 25 km from the Pacific Ocean, in the town of Licantén.

Its vinification process was carried out in micro-fermentation tanks and later it was aged for 10 months in French oak barrels.

Surprising for its aromatic complexity. Uninhibited, it reveals aromas of fruits such as cherries, strawberries, plums and dried figs. On the palate it is juicy, fresh, tasty and round, with a balanced natural acidity. Notes of nuts such as walnuts and hazelnuts add elegance and style to a different and tasty wine with great aging potential.

-Review

Decanter 95 Points

Wolfberger Alsace Grand Cru Hengst Gewurztraminer is made from 100 percent Grand Cru Gewurztraminer.

Hengst means stallion in alsatian.
Floral nose, yellow fruits, sweet spices. The mouth is ample with the same aromatic.

Tangential filtration before bottling.Vinification in stainless steel tanks at 16°C then aging on fine lees until spring of the following year.

Wolfberger Alsace Grand Cru Riesling Rangen de Thann is made from 100 percent Riesling. 

 Mineral, spicy, minty with some eucalyptus notes, tropical fruits, grapefruit. Balanced and exotic in the finish, with long lasting flavors.

The Rangen Grand Cru is located in Thann, deep in the south of Alsace. Its particular soil is made of volcano-clastic rocks that drink up the heat of the day and send it back out again at night. The composition of the soil allows the roots of the vines to drink deeply from the mineral-rich sub-soil. Its southern exposure has the advantage of refreshing, drying winds in case of dampness. The high slopes are quite steep, reaching 68% in some places, requiring that the harvest be done by abseiling or roping down. Perfect for aging, these wines will reveal even more qualities after several years in the cellar.

Pair with Serve with fish, seafood, sushi, sashimi, goat cheese, vegetarian food.

   Review:

"Aromas shimmy out of the glass. An enticing haze of petrol is lifted by lime and grapefruit zest, as well as pineapple. The texture of this wind is smooth and heavy, but the acidity and citrus notes bring freshness and light. A long finish carries just a hint of menthol. - LAYLA SCHLACK"

- Wine Enthusiast (November 2021), 93 pts

Wolfberger Auxerrois  is made from 100% Auxerrois

Auxerrois blanc is thought to have originated in Lorraine, rather than near Auxerre in the Yonne. Recent DNA fingerprinting suggests that it is a cross between Gouais blanc and Pinot noir, the same ancestry as Chardonnay. The name Auxerrois blanc has actually been used as a synonym for Chardonnay in the Moselle region in France, which explains why there is also a longer name (Auxerrois Blanc de Laquenexy) for the grape variety.

This pale yellow Auxerrois Pinot Blanc shows an intense nose of fresh white fruits, rhubarb and spring flowers. Easy to drink and fresh on the palate, this wine ends on a fruity and crunchiness tast.

Alcoholic fermentation at 16°C followed by a short fermentation at 18°C allowing to keep some crispiness to the wine. 
Then the wine was aged on the fine lees for 6-7 months. No Oak. 
No Malo-Lactic fermentation. 
Right before bottling, the wine was filtered using a tangentiel filtration system.

Quiche, grilled fish, rhubarb pie, mixed salad, and also fresh sheep milk cheese.

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:

-Jeb Dunnuck 95 Points 

- Wine Spectator 95 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:

Domaine Jean Grivot Clos de Vougeot 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 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:

Clos de Vougeot grand cru was acquired by Étienne’s grandfather, Gaston Grivot, in 1919. The total holding is 4.6 acres from the middle of the vineyard to the lower wall and the average vine age is 40 years old. A good Clos de Vougeot should be a complete wine without any one feature standing out. It is a perfect balance of power, aroma, and flavor.

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 40-70% percent for the grands crus.

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:

This round version is packed with ripe black cherry, violet, graphite and tobacco flavors. The silky texture and vibrant acidity work in tandem, while refined tannins provide support without getting in the way. There are a few edges to be worked out, yet this is long and concentrated.

-Wine Spectator 95 Points

Jean Arthaud Bourgogne Blanc is made from 100 percent Chardonnay.

The AOC Bourgogne Chardonnay extends over the departments of Yonne, Côte d'Or and Saône et Loire. Bourgogne Chardonnay is a regional AOC, which means that the wines can be produced in all of the Burgundy region. This AOC represents half of the local production and covers almost 2,000 hectares of area with strict criteria of vinification and elaboration, offering wines of high quality (yields/terroirs/production methods and local know-how).  The ideal location of the vineyards provide the best terroir for Chardonnay and give the wines of Burgundy a unique identity.

Jean Arthaud Bourgogne Blanc offers citrus and peach aromas with hints of floral notes. On the palate, the wine is supple and round, with well balanced freshness and generous length.

Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.

The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.

The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.

Pair with crustaceans, asparagus, or goat's cheeses.

After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.

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.

Alexandre Monmousseau Gaudrelle Vouvray Reserve Personelle is made from 100 percent Chenin Blanc

Fine Chenin Blanc typicity, with aromas of ripe apples and honeyed notes. Rich, smooth, rounded palate with great structure and weight. Has the acidity to support ageing for 10 years.

Ancien Chardonnay Coombsville Haynes Old Block is made from 100 percent Chardonnay.

Inspired by the classic and most revered Chardonnay vineyard in the world, Le Montrachet, Ancien winery utilizes the same classic techniques. It is fermented in tight-grained French Oak cask after a gentle squeeze as whole clusters. The wine is not moved through the fermentation and aging period, only pushed by inert gas in gentle fashion into the bottling tank. In vintages where the wine achieves good clarity through natural settling, the wine is not filtered – otherwise it undergoes a light polish to help reveal is core of fruit.

The effusive nose welcomes with layers of lemon meringue, ripe apple, citrus zest, honey and grape blossom. The palate is vibrant and fresh, and the richly textured mouth-feel is expansive. Baked apple tart and stone fruit emerge as this opulent wine reaches the depths of your palate, with further notes brioche. The finish is a focused amalgamation of minerality and ripe fruit. Give this cellar worthy Chardonnay time to open up and it will reveal increasingly lush and creamy layers as it evolves over minutes in the glass and the years in the bottle.

Argot Pinot Noir Sonoma County is made from 100 percent Pinot Noir.

Everything you have come to expect from an Argot Pinot Noir, shone through the filter of a textbook-perfect vintage. We simply can not get over the quality of fruit this wine displays! Intense, yet fresh; fruity, yet spicy; brambly, yet juicy; immediate, yet lingering. A Pinot Noir that displays the variety’s natural come-hither attitude, while succinctly capturing its intriguing nature. There are not enough superlatives to describe this wine. Almost too easy to love!

VINEYARD   Multiple vineyards throughout Sonoma County, including both valley floor and high-elevation hillside sites
PRODUCTION   600 cases
VARIETAL   100% Pinot Noir
CRUSH   Night harvested by hand beginning in mid-September, concluding at our coolest sit on October 13. Cluster and berry sorted by hand, de-stemmed, no crushing
FERMENT   7-day cold soaks, followed by native fermentation in open-top containers, with the grapes fermenting on their skins for an average time of 14 days.
AGING   16 months, French oak barrels, 7% new, remainder once-used.  Never racked prior to bottling.  Bottled un-fined, unfiltered.
NOTES Singularly great. 2018 was an all-time vintage for California’s North Coast, achieving rarely before experienced heights. A mild summer gave way to Autumnal perfection, allowing cooler areas the opportunity to ripen their crop while chemistries remained perfect. What arrives in bottle is nothing short of a pinnacle representation of Sonoma County Pinot Noir — profound depth of pure, red Pinot Noir fruits, caressing textures balanced by deep minerality and a quenching acidity.

Bavencoff Montagny Blanc is made from 100 percent Chardonnay.

A pale yellow color with discreet green reflections. On the nose, it develops delicate honey and vanilla aromas. On the palate, this wine is full-bodied, it offers a slightly oily texture typical of the great whites of Burgundy, rich and fresh flavors (vanilla, honey, golden apple, toast). The finish is long and mineral.

This wine goes perfectly with veal in sauce, scallops in butter and herbs, and most fish. Also to drink with hard mountain cheeses: Comté, Beaufort.

Dairyman Vineyard is made from 100 percent Pinot Noir. 

Dark plum in color with abundant aromas of dark chocolate, black cherry, and sun-ripened blackberry with a hint of cedar. Layered flavors of blackberry and raspberry pie filling, accompanied by notes of cinnamon, chocolate, and nutmeg play on the palate. Smooth and focused with refined tannins and a medium finish.

Review:

This inky-purple wine exudes aromas of spiced cranberry. Deep and luxurious on the palate, with black cherry, chocolate, and 'sarsaparilla converging to complement the round, silky mouthfeel. The savory core of beetroot, plum, and bal- samic lends a shadowed touch to the fine acid structure. Blueberry breaks through on the cinnamon-charmed finish.

-Tasting Panel 94 Points

Bellevue Cotes de Bordeaux-Castillon Cé Ma Cuvée is made from 70% Merlot and 30% Cabernet Franc

The wine is made with 70% Merlot and 30% Cabernet Franc. Average age of the vines is 50 years old (everything is between 40 and 60 years old).

Cé Ma Cuvée is a tribute from Michel Lydoire to his 2 daughters:
Cé is for Céline. She is like the Merlot grape varietal. Pleasant and calm.
Ma is for Marina. She is like the Cabernet Franc grape varietal. Tough and with a lot of character.

The color is deep and inky. 
The nose is spicy, fruity and oaky with some nice vanilla and coconut aromas. 
The mouthfeel is complex, with ripe red and black fruit flavors. Some spiciness and integrated oak flavors.

The wine starts as the Vieilles vignes, but some wine is aged in 500-liter American Oak Barrels for 18 months. 
They are using a mix of different toastiness for the barrels. Some high toast and some are medium toast.

This is a fun wine that can be enjoyed with any food, charbroil burgers, grilled vegetables, cheeses ... or even with dark chocolate desserts.

Black Stallion Napa Valley Limited Release Red. 

The winery takes its name from a major equestrian area that once occupied the grounds. Its calling card is Cabernet Sauvignon, made in a classic Napa Valley style that offers richness and finesse. While single-vineyard wines are occasionally bottled, most Black Stallion wines are made from small lots cherry-picked from the valley’s disparate winegrowing zones. These are then painstakingly blended to create luxurious, unforgettable wines that capture the depth and brilliance of Napa Valley’s diverse growing regions.

Review:

-Wine Enthusiast 90 Points

Cellar for up to 8 years. No need to decant before serving.

El Enemigo was founded by historian Adrianna Catena, who is also Nicolas Catena’s youngest daughter, and Catena Zapata’s chief winemaker Alejandro Vigil in 2009. These two legendary figures on the Argentine wine scene came together over a mutual love for literature and philosophy, and decided to create their own wine label that would offer a unique taste of Argentina’s exceptional terroir and its Old World winemaking heritage.

Today the brand is responsible for many of the most exciting wines coming out of Argentina, including this sensational single vineyard Bonarda. Bonarda is little-known in Europe these days, but it has a special place in Argentina where it’s considered the nation’s second red wine after Malbec. La Esperanza is a very special 150 year old vineyard that was about to be uprooted when it was discovered by Alejandro Vigil. Luckily he was able to save 5 hectares from which he makes a few hundred bottles of this wine each vintage.

Once in the winery this precious fruit is vinified with wild yeasts and the young wine ages in large foudres that are over 100 years old. The result is a remarkably elegant and vibrant red that’s bursting with luscious red cherries, plums and blackberries as well as hints of dark chocolate. A charming wine to serve with tomato-based dishes thanks to the refreshing acidity, smooth tannins, and bright fruit flavours.

Review:

Blackberry, red-plum and graphite on the nose, as well as herbal and smoky notes. It’s medium-to full-bodied with firm tannins. Fleshy texture on the palate with structure and a ink-like feel. Savory finish. Hints of chocolate at the end. Try after 2023.

-James Suckling 94 Points

Boroli Cerequio is made from 100 percent Nebbiolo. 

The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to 1831.  The family started their winemaking business in1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.

With the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines. 

About the Vineyard

The Cerequio cru lies just across the valley from the Boroli winery in the commune of La Morra and is considered one of the most prestigious sites in the Barolo DOCG zone.  It is known to produce Nebbiolo wine of enormous elegance and finesse.

Wine Production

Cerequio is distinguished by a careful selection of grapes, precise destemming, and a long maceration with submerged cap. 

Tasting Notes

A clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.

Food Pairing

Thanks to its viscosity and body, Barolo is the ideal wine to pair with elaborate dishes and dishes like truffle dishes, meat dishes, pasta with porcini mushrooms, game, and aged cheeses. Cerequio is also perfect with dry pastries or chocolate.

Review:

Elegant bright ruby red. Fragrant and inviting nose of strawberries with whipped cream, icing sugar, elderflower and roses. Flattering palate with clear fruit and appealing acidity, unfolds into a complex style, punchy on the palate with a clear, slightly salty finish.

-Falstaff 95 Points

Buccella Mixed Blacks Amador County is made from 60% Grenache, 25% Syrah, 12% Petite Sirah, 2% Mourvedre and 1% Viognier.

For some time now, we have shared a love of Rhone Valley blends and their domestic counterparts. We wanted to experiment with some completely different varietals by putting our California twist on the beautiful interplay between the bright fruit and mineral characteristics of these blends while still maintaining the rich, fruit focused, layered lusciousness we enjoy. We are fortunate to be working with fruit from the exceptional Shake Ridge Vineyard in Amador County. It is a fantastically well-managed site with a diverse soil composition, producing a wine with an incredible flavor profile and depth.

Our Mixed Blacks is an exotic and constantly evolving wine crafted from unique varietals. The palate explodes with luscious flavors of bright boysenberry and blueberry cream followed by Chinese five spice, cinnamon and white pepper. Tantalizing notes of tangy pomegranate and zesty orange peel dance effortlessly on the nose with a beautiful floral essence of sweet lavender and a hint of rose petal. An uplifting presence of natural acidity and alluring minerality adds to the intrigue of this wine. The well-integrated sweet tannins give way to a long intoxicating finish.