Products meeting the search criteria

Long Shadows Sequel Syrah is made from 95% Syrah, 5% Cabernet Sauvignon.

An intensely colored wine with spicy aromas of cassis, smoked meats and a hint of olive tapenade woven throughout layers of black currant, blueberry and a trace of licorice.  Wonderfully balanced, with a broad mouth-feel and soft tannins that hold together seamlessly.

Winemaking: Syrah’s delicate skin requires gentle handling during fermentation to extract richness without imparting bitter tannins, so winemaker John Duval uses a variety of techniques to produce a wide spectrum of flavors. A portion of the grapes were fermented using an Australian method known as “rack and return” that requires draining the tank twice daily and gently putting the juice back over the top of the skins. Whole-cluster fermentation was also used to enhance richness and dimension on the palate. Lastly, some of the lots underwent submerged cap fermentation to add structure and enhance the mouthfeel of the finished wine. Aged 18 months in 100% French oak barrels, 65% new.

Review:

Loads of black fruits, smoked game, liquid violets, and cracked pepper notes emerge from the 2018 Syrah Sequel, which has gorgeous Syrah wildness and gaminess, full-bodied richness, a pure, elegant, seamless texture, ultra-fine tannins, and a great finish. Count me impressed. You could safely put this up with the best Syrah coming out of Washington and California.

-Jeb Dunnuck 97 Points

Ambre de Maltus Bordeaux Blanc is made from 70% Sauvignon Blanc, 30% Sémillion.

Malolactic fermentation.

The wine was aged in French Oak barrels for a few month (between 6 and 8 months depending on the barrel's toastiness and cooper)

Delicious with grilled fish or grilled vegetables

Review:

 "The wine is young, full of vivid white fruits. Fermented in wood, it has a toasty edge that adds an extra dimension of complexity. The wine with its tight texture will be ready from 2024. - Roger VOSS."

 - Wine Enthusiast (December 2022), 92 pts

Rioja Oriental is blessed with a warm, dry Mediterranean-influenced climate (unlike Rioja’s west, where the climate is more continental). The soils, formed by carbonate sedimentation with diverse colluviums containing deposits of volcanic ophite, quartz, and sandstone, covered with carbonate clay, sand, and silt. At varying depths, there is a poor, cold horizon containing petrocalcic calcium (calcium carbonate) with a distinctive white color—this is prized by many for its ability to impart a mineral-driven finesse to the wine.

Rioja’s eastern-most district is often described as flatter than its western counterpart but make no mistake—there is significant elevation here. The grapes for Propiedad represent the pinnacle expressions of Palacios Remondo’s terroir and come from three estate vineyards: Las Mulgas, Valviejo and Corral Serrano Viejo.

The soils between 0.5 and 2 meters thick are from the Quaternary Period, formed by carbonate sedimentation with colluviums of very diverse origin, containing volcanic ophite, quartz, sandstone, etc. covered with carbonate clay, sand, and silt. The exposure is east/northeast on the Yerga Mountain slopes with vineyard heights reaching between 400-640 meters (1,321-2,099 feet) above sea level with a vine age of 30-94 years old. The grapes were harvested between Sept. 28th and Oct. 6th.

The grapes were destemmed, crushed, and fermented with native yeasts in wooden vats with gentle cap immersion. Maceration took place over 35 days followed by spontaneous malolactic fermentation in barrel. Aging was 10 months in fudres and bocoyes (wooden cask) followed by fining but no filtration.

Propiedad is quite elegant but has remarkable concentration. Dried herbs, strawberry, blueberry, and baking spices ripple over subtle earthy notes and fine-grained tannins. The palate is seamless and beautifully balanced, sporting a mineral verve and seductive mouthfeel. Will age beautifully for a decade or longer.

Review:

Nose: red fruit, ripe fruit, expressive, dried herbs, wild herbs. Mouth: tasty, full, good acidity. , aromatic, varietal

-Guia Penin 95 Points

A blend that is unique in Rioja, this combines mostly Garnacha with around 7% of Tinto Velasco, Graciano and Bobal, all sourced from a six-hectare parcel on the Monte Yerga. Rich, dense and concentrated, with remarkable intensity, focus and balance, nuanced oak and a fine,    refreshing    finish.    2020-28

-Tim Atkin 95 Points

The old-vine Garnacha 2017 Propiedad was produced with grapes coming from organically farmed vineyards in Las Mulgas, Valfrío, Valviejo and Corral de Serrano in Alfaro, vineyards that are organically farmed. The destemmed and crushed grapes fermented in oak vats with indigenous yeasts and the wine matured in larger oak vats (mostly 5,000-liter) for 12 months. It has the Mediterranean profile of the vintage with some jovial notes of orange peel and red cherries intermixed with aromatic herbs. The palate reveals fine-grained, slightly dusty tannins. The palate has more freshness than what you expect from the notes on the nose. This wine has a good evolution in bottle even in warmer years like this or 2015.

-Wine Advocate 94 Points

A super elegant and silky Rioja with delicate red fruit and milk chocolate aromas, rather than the blueberry and bitter chocolate of so many modern wines from here. Lingering, filigree finish that draws you back to the glass.

-James Suckling 94 Points

Taylor Fladgate Vintage Port. 

Tenuta di Arceno Strada al Sasso Chianti Classico Gran Selezione.

Strada al Sasso is our flagship Sangiovese and is sourced exclusively from the La Porta vineyard block of our Tuscan estate. This is the most intense, brooding, concentrated and complex of our DOCG wines. While this wine drinks well in its youth, it is built to evolve and improve over the next decade or more. This red wine shows aromas of dark-toned fruit, roasted coffee and violets. On the palate are dried red fruits, baking spice and tobacco. The lingering finish shows minerality, and balanced tannins. This Wine has a Cork closure. Alcohol Content: 14.5% Pair with antipasti, margherita or pepperoni pizza, spaghetti bolognese, and eggplant or chicken parmigiana.

The Strada al Sasso is 100% Sangiovese and comes from a single windswept vineyard block within our prized La Porta vineyard. This exceptional micro-cru features high-density spacing, careful matching of rootstocks and clones to the soils, and low yields. The soils are 38% sandstone, 32% limestone, 30% loam, and galestro. La Porta means “the door” or “the opening.”

The vineyard sits directly in the front of the walled town of San Gusmè, offering the most spectacular view as you drive up to town. The vines were replanted at an altitude of 420-450 meters (1400-1450 feet) above sea level between 1998 and 2001 with nine different clones of Sangiovese, including some Sangiovese Grosso (Brunello) on five different rootstocks. The grapes are hand-picked and cold soaked for four days and fermented on skins for 16-20 days, depending on year and fruit ripeness, then drained directly into barrel for malolactic fermentation.

No fining or additives of any kind are used. Pierre Seillan works closely with winemaker Lawrence Cronin and his Italian team, believing his job is to respect tradition, but also enhance the future.

Review:

The sensory quality imposes a deep and rich matrix of identity in the mixed floral and fruity scents of lavender, violet, agapanthus, magnolia, orange blossom, blue plums, pressed blueberries and warm white stone. Full body, silky tannins, enveloping but not ruffling, it relaxes in a very pleasant bite that from the center of the palate onwards creates length and persistence. What a phenomenon. Impossible to resist it but better from
-WinesCritic.com 97 Points

Trus Ribera del Duero Crianza is made from 100 percent Tempranillo.

Trus - an acronym for T-tierra (soil), R-roble (oak), U-uva (grape), S-sol (sun) - aims to reflect the uniqueness of each vintage, the aging potential of the wine in the bottle over the years.

Trus takes its roots in Palacios Vinos de Finca, the estate that was founded in 1999, then purchased by Javier Palacios who decided to focus on producing wines that express the purity and typicity of the Ribera terroirs.

The estate vineyards are located in Piñel de abajo, Pesquera de Duero, Quintanilla de Arriba. The winery also partners with winegrowers in Moradillo, Roa, Nava, Peñaranda or Baños de Valdearados. The clay-limestone soils of the high-altitude vineyards define the intense and complex personality of the wines. That is why Trus wines can be defined as classic, because an avant-garde look is the one that is directed towards the soil, preserving a typicity that is marked from its deepest roots.

Trus Crianza reveals a clean and bright cherry color with Burgundian tones at the rim. The nose is very intense and complex, offering ripe black fruits and liquorice aromas, toasty and vanilla nuances, spices and balsamic notes. The wine is tasty and unctuous on the palate, a perfect harmony between acidity and alcohol. Fresh and friendly mouthfeel, the ripe and soft tannins provide structure and great length. Long finish, ripe fruit aftertaste with a smoky and spicy finish.

Review:

"A plush and fabulous expression of variety and provenance with well-integrated alcohol, tannin and acidity. Will continue for several years and mellow. Be warned – one glass will be quickly followed by the next."

- Decanter World Wine Awards 2021, 96 points - GOLD MEDAL

Alto Moncayo Red Veraton is made from 100 percent Garnacha. 

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

Review:

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

-Wine Spectator 91 Points

Ancien Chardonnay Carneros is made from 100 percent Chardonnay. 

Chardonnay Carneros owes its style, depth, and structure to intensely flavored, low yielding, heirloom clones growing in two Carneros vineyards: on the Napa side, the Toyon Farm and on the Sonoma side, the Sangiacomo Vella Ranch. Ancien Wines hand-selected the cuttings themselves, from older vineyards in the Carneros area. These cuttings are reputed to have origins tracing to Paul Masson who imported them from Burgundy in the early 1940’s, from Louis Latour's renowned Corton Charlemagne vineyard. These selections are often referred to as “Old Wente”or “Robert Young,”denoting the sourced mother blocks in the 1960s.

Notes of ripe apple and honeydew melon greet and are delicately perfumed by notes of freesia and citrus blossom. Brighter notes of lime and Meyer lemon match the refreshing acidity of this wine, balanced by a creamy palate and leading to a finish that will continue to lengthen in the coming months. A wonderfully textured and vibrant Chardonnay displaying the best of Carneros.

Chardonnay Carneros is guided toward a layered, complex, and expressive style that develops gracefully in the bottle and shows enticing minerality, vivacious fruit, length and structure. The watchword is balance. Grapes were pressed as whole clusters, settled and fermented entirely in French oak from four different coopers, chosen for their unique synergism and support of the fruit on the palate. One third of the barrels were new. A variety of yeasts were used, including native strains, and fermentation proceeded evenly and slowly, averaging a cool 55°F. The wine was aged on its yeast lees, which were stirred weekly through the spring.

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.

Belle Glos' first wine under the newly minted West Sonoma Coast AVA and a cellared release, this majestic vineyard brings plum with a slight burnt edge in the glass and boasts aromas of freshly tilled land, a rich oak forest in Autumn, and Crème de Cassis. Once on the palate, the acidity sparks a fire of smoked caramel and cinnamon spiked cranberry sauce. The silky-smooth texture gives way to a long and balanced finish that leaves your senses wanting more. 

Review:

Located in the westernmost section of Sonoma County, this rugged, elevated, marine-influenced sub-AVA is the newest in the region. This almost nine-year-old wine immediately delivers a memorable experience through its perfume of jasmine, gardenia, and tangelo; on the palate, notes of brown-sugared cherry join a parade of orange peel and crushed stone. Grainy yet juicy strawberry weaves into vanilla and cedar as white pepper keeps the palate primed for more flavor.

-Tasting Panel 97 Points

Booker Fracture is made from 100 percent Syrah.

Review:

The inky colored 2018 Fracture is another wine that’s going to push at the upper limits of the grading scale. Awesome crème de cassis, charred meats, graphite, plenty of minerality, and subtle oak nuances all flow to a powerful, full-bodied, beautifully balanced Syrah. Similar in style to the 2017 with its powerful yet elegant vibe as well as good acidity, it’s a magical Paso Robles Syrah in the making.

- Jeb Dunnuck 98-100

Booker Fracture is made from 100 percent Syrah.

Review:

The 100% Syrah 2019 Fracture comes all from the Booker Estate Vineyard and is another pure, balanced, incredibly classy wine from this estate. Loads of darker fruits, ground black pepper, crushed stone, and scorched earth give way to a medium to full-bodied, powerful, concentrated Syrah that will benefit from 2-4 years of bottle age and cruise for 10-15 years.

-Jeb Dunnuck 97 Points

Dark purple. An exotically perfumed, expressive bouquet evokes ripe black and blue fruits, Moroccan spices, olive paste, licorice, potpourri and incense. Densely packed and impressively energetic in the mouth, offering intense blackberry, cassis, kirsch, fruitcake and floral pastille flavors that firm up slowly through the back half. The floral and spice notes repeat emphatically on an impressively long, youthfully tannic finish that leaves smoky mineral and licorice notes behind.

-Vinous 97 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.

Chateau Rauzan-Segla is made from 54% Cabernet Sauvignon, 41% Merlot, 4% Petit Verdot, 1% Cabernet Franc.

Ségla is the second wine of the prestigious Château Rauzan Ségla and a Craft + Estate exclusive. The history of Château Rauzan-Ségla dates back to 1661 when Pierre de Rauzan acquired the estate. Rauzan-Ségla grew in reputation in a remarkable way and produced some of the most highly rated wines in Bordeaux. They delighted many well-known dignitaries, most notably Thomas Jefferson who came across this wine during his visit to Bordeaux in 1787, subsequently placing an order for several cases in 1790. Some decades later, the historic 1855 Bordeaux Classification ranked Château Rauzan-Ségla as a 2nd Growth. Today, the property is owned by the Wertheimer family of the fashion house Chanel and managed by Nicolas Audebert.

About half of the 126 acres (51 hectares) of vineyard are around the château, but there are additional parcels near Château Margaux and Brane-Cantenac. The vines are comprised of 54% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot and 1% Cabernet Franc, with an average vine age of 30 years and a vine density of 2,670 to 4,050 plants per acre (6,600 to 10,000 vines/ha). Soils at Rauzan-Ségla are composed of deep, fine gravel, which makes for natural irrigation.

More accessible than the first wine, the aim for Ségla is to produce a wine of extremely good quality and value reflecting all the elements of Margaux and giving a true insight to the quality of the Grand Vin. The estate puts the same amount of effort and care into the production of Ségla as it does the first wine, making it a true and authentic introduction to the château.

Review

This is a full-bodied wine, from one of the leading estates in Margaux. It is ripe with juicy blackberry and black-currant fruits. This fruit contrasts with the dark tannins and powerful structure. It is going to develop slowly and impressively to be ready to drink from 2025.

-Wine Enthusiast 95 Points

The light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.

Area of production: Monteu Roero

Fenocchio Roero Arneis is made from 100% Arneis
Vineyards area: 1.2 hectares (2.98 acres)
Exposition: Southeast
Altimetry: Hilly zone at around 300/350 meters a.s.l
Soil: calcareous,clay, soil of medium texture
Age of the vineyards: 10/15 years
Grape yield per hectare: 70 quintals
Harvest: Mid September

Vinification: The grapes are gently pressed and then the wine-must obtained is refrigerated in stainless steel vats to allow the lees to settle. After 24-36 hours the juice is separated from the lees and fermented at a controlled temperature. Bottling is done in sterile conditions. Aged in stainless steel tanks and matured in the bottle.

Tasting notes: the light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.

Food Pairing: Great as an aperitif. Pairs nicely with saucy dishes white meats and grilled fish .
Serving temperature: Recommended serving temperature is around 10 - 12 degrees Celcius (52-56 degrees Fahrenheit)
Alcohol: Approx. 13-13,5% Vol
Total acidity: Approx. 5.5 – 5.8 g/L

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Review:

Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts

Green & Social Rueda Organic Verdejo is made from 100 percent Verdejo. 

The launch of green & social is a step forward in pursuit of the sustainability by Cuatro Rayas and the starting point of new environmental initiatives in support of the social economy that the Cooperative launched. Lightweight recycled glass to reduce emissions. Aluminum capsule free of plastics and 100% recyclable. Sugar cane cap with zero carbon footprint.

Green and social Rueda offers a straw yellow color with bright green hues and exhibits fresh, citrus fruit and balsamic aromas that are typical of the Verdejo variety. Its simplicity and purity find a dynamic and seductive path between fresh flavors, finesse, and minerality. It is a fresh and crisp wine.

Heritage School Missiaens Hillside Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

A steep, rocky site with red volcanic soils results in our most structured and concentrated wine. Planted in 1998 using 110R rootstock and clone 337 Cabernet Sauvignon our Hillside Vineyard produces wines as breathtaking as the views from its slopes. These tiny, dark blue berries ripen near the end of September thanks to cool afternoon temperatures allowing for increased hang time and developed flavors.

Reviews:

"The 2014 Cabernet Sauvignon Missiaen's Hillside Vineyard is the darkest and richest of these wines, but it also has enough structural breadth to handle all of that intensity. Superripe plum, bittersweet chocolate, tobacco and licorice all flesh out over time. This is an especially rich, seamless style, yet all the elements are in the right place. - Antonio Galloni"
- Antonio Galloni's Vinous (December 2016), 92 pts

Justin Isosceles Proprietary Red Paso Robles is made from 83% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc.

In 1987, we made our first vintage of a wine styled after the famous First Growth producers of Bordeaux, created with the same uncompromising care as the Grands Vins of those venerable chateaux. For more than 30 vintages, ISOSCELES has been our flagship wine and quality benchmark for this style of wine here on the Central Coast of California. A blend based on Cabernet Sauvignon supported by Cabernet Franc and Merlot, the 2018 ISOSCELES shows why Paso Robles is such a great place to grow these varieties.

Full-bodied, with ripe black fruit, complex baking spice and amazingly ready to drink right out of the gate, you can try a bottle or two now, but make sure to save a few to enjoy this wine as it continues to evolve after some time in the cellar.

Appearance: Deep ruby/purple core with black secondary color, lighter toward the rim with moderate plus viscosity and slow forming, moderately stained tears.

Aroma: Very aromatic and complex with ripe black cherry and cassis fruit, vanilla, cinnamon and licorice spice with sweet tobacco, cedar, leather and camphor notes.

Palate: Full-bodied with ripe black cherry and blackcurrant fruit complemented with baking spice and oak notes on entry. Sustained fruit and spice are joined by savory autumn leaf, cedar and leather on the mid-palate with mouth filling, fine tannins that lead into a long, complex and balanced finish with attractive fruit, spice, cedar and subtle camphor notes.

Try it with a classic herb crusted roasted rack of lamb, a grilled prime ribeye steak, or the exquisite cheeseburgers with tomato, arugula, bacon jam and chive aioli from The Restaurant at JUSTIN.

Review:

A stunning Bordeaux blend with smooth, intense flavors of plum, toast, and chocolate. Dense, layered, and balanced, with a long, concen- trated finish.

-Tasting Panel 95 Points

K Vintners Rockgarden Syrah is made from 100 percent Syrah.

Black plum, Asian five spice, warm turned river stone and taut with tension. Seamless Syrah that persists with black olive, high-polished black shoe leather and beef jerky that keeps going and never gives in.

Review:

Iodine and licorice with crushed-stone and dark-berry character. Full-bodied with chewy tannins that are structured and intense. Flavorful and polished at the end with just a hint of coffee. Drink or hold.

-James Suckling 96 Points