Products meeting the search criteria

Pio Cesare Ornato Barolo is made from 100 percent Nebbiolo.

Vineyards

The very first Single Vineyard Barolo produced by the Pio Family, for the first time in 1985. Great structure, power, concentration, with a very long life. Produced in small quantities.

Vinification

In stainless steel tanks at high temperatures. Maceration for 30 days. Ageing In large oak “botti” for about 30 months; a small amount in French oak barriques for the first 12 months.

Review:

Complex on the nose, offering a blend of ripe red berries, nutty minerals, orange-peel and spice. Some savory, almost meaty notes, too. Full, compact and intense, yet there’s a graceful feel to the palate, thanks to the really fine web of tannin. Super polish and promise here. Classy. Needs some time.

-James Suckling 96 Points

Post & Beam by Far Niente Sonoma Coast Pinot Noir is made from 100% Pinot Noir.

Post & Beam Pinot Noir, crafted with the same care and expertise that defines Far Niente Wine Estates, is sourced from the Sonoma Coast's cool, coastal vineyards. This wine offers vibrant acidity, expressive fruit, and nuanced complexity, with aromas of ripe red fruit and a hint of spice. The smooth, balanced palate finishes with elegance, making it perfect for backyard get-togethers.

Far Niente Post & Beam Napa Cabernet Sauvignon is made from 100 percent Napa Cabernet Sauvignon. 

At Post & Beam, we make wines of pure expression, built on generations of hands-on experience producing acclaimed Cabernet Sauvignon and Chardonnay. Backed by the expertise and legacy of Far Niente Wine Estates, we use time-honored techniques to make exceptional wines that can be enjoyed upon release. Our expertise of winemaking at the highest level has enabled us to create wines that seamlessly unite tradition and modernity.

The 2022 Post & Beam Cabernet Sauvignon displays seductive aromas of briar patch and plum sauce on the nose before leading onto a palate that is well-structured yet elegant. Round and textured on the palate, the entry is layered with cassis and blackberry. The finish exudes vanilla, mocha, and cocoa flavors alongside resolved tannins.

Review:

Richly appointed, with dark blue and purple fruit and a plush mouthfeel. Notes of plum liqueur and freshly roasted coffee grace the palate as dark chocolate and anise entwine with the wine's well-defined structure and satin-lined tannins. Spiced red tea and sandalwood engage with more chocolate on the finish.

-Tasting Panel 95 Points

Proelio Puerto Rubio Rioja Tempranillo 2019 is 100% Tempranillo.

Sourced from a vineyard at 505 metres above sea level in San Vicente de la Sonsierra, the wine takes its name from the site it is located on. The soils are primarily composed of depleted limestone in the subsoil and pebbles on the topsoil. These types of soils offer long-ageing capacity, freshness, volume and structured wines.

Fresh, structured and complex, this wine is very aromatic, with intense aromas of wild black fruits, accompanied by deep balsamic aromas and licorice. A silky texture and mineral notes, it is round, powerful and polished on the palate with flavors of black fruits, prunes, balsamic and spice. A long and persistent finish.

Meat and game, either grilled, baked or stewed, pastes, creams and soups, all kind of meat recipes, roast lamb.

Review:

This is a spicy Rioja with aromas of mulberries, spiced cherries, cinnamon stick, licorice and dill. Turns to walnuts and roasted chestnuts. Chewy and full-bodied, with firm yet polished tannins. Well structured, deep and persistent. Drink from 2024.

-James Suckling 94 Points

Proidl Gruner Veltliner Ried Hausberg Kremstal DAC is made from 100 percent Gruner Veltliner. 

Medium yellow green colour with silver reflections. Ripe tropical fruits, a bit of candied clementines, a bit of apricot, dark minerality, inviting bouquet. Juicy, elegant, fine acidity, mineral and salty, a touch of yellow apples, lingers long, versatile.

Review:

"Medium yellow green colour with silver reflections. Ripe tropical fruits, a bit of candied clementines, a bit of apricot, dark minerality, inviting bouquet. Juicy, elegant, fine acidity, mineral and salty, a touch of yellow apples, lingers long, versatile. - Peter MOSER"

 - Falstaff (April 21st 2023, Kremstal DAC Cup 2023), 92 pts

Since the founding in 1978, Quilceda Creek has dedicated itself to one thing: producing world-class Cabernet Sauvignon. Director of Winemaking Paul Golitzin believes that the winery’s greatest assets are the vineyards of the Columbia Valley. Through vineyard ownership and control, and through precision farming, they are able to grow and produce the highest caliber Cabernet Sauvignon. In award of their relentless pursuit of producing perfect Cabernet Sauvignon, Quilceda Creek has received seven 100 Point ratings from Wine Advocate, three 100 Point ratings from Owen Bargreen, two 100 Point ratings from Decanter and three Top Ten Wines of the Year from Wine Spectator.
 

The 2021 Quilceda Creek Cabernet Sauvignon is a wine for the ages. Potent aromas jump out of the glass, showing framboise candy, black tea, and a strong classic note of sandalwood. Savory cumin, sage, and garrigue round out this powerful nose. The palate is sweet and velvety, leading to an amazing crescendo of power and refinement.

 Review:

The 2021 ‘Columbia Valley’ mainly comes from the Champoux Vineyard (90%) with the remainder coming from the Mach One Vineyard. A range of Cabernet Sauvignon clones are blended into this wine that spent 20 months in all new French oak before bottling. The aromatics really pop here with violets alongside potpourri and Turkish coffee, sandalwood, allspice dusted dates and shades of black licorice. The palate is generous, weightless and very generous as this is a total show stopper. Concentrated blue and black fruits with walnut, with creme de violette all brilliantly combine with the elegant mid-palate mouthfeel. Finishing extremely long, this is nothing short of perfection in a bottle. I don’t say this lightly but this is arguably the finest ‘Columbia Valley’ Cabernet Sauvignon that I have ever tasted. Give this three hours or more in the decanter if enjoying now. Drink 2024-2044

Owen Bargreen 100 Point

The flagship 2021 Cabernet Sauvignon Columbia Valley is 100% Cabernet Sauvignon (90% from Champoux Vineyard and 10% from Mach One Vineyard) raised all in new barrels. It's slightly deeper hued than the CVR and has a stunning nose of blackcurrants, smoked tobacco, toasted spices, and graphite with a beautiful varietal, herbal undertone that comes through with time in the glass. Deep, rich, full-bodied, and velvety textured, this thrilling Washington State Cabernet Sauvignon will benefit from 4-5 years of bottle age and evolve for two decades. This is unquestionably up with the greatest vintages of this cuvée ever made.

-Jeb Dunnuck 100 Points

The 2021 Columbia Valley Cabernet Sauvignon from Quilceda Creek is once again another monumental release. It begins to impress with its striking perfumed aromas of ripe blackberries and dark currants, which are joined together with crushed violets, graphite, tobacco, and hints of licorice all developing in the glass. On the palate this possesses a gorgeous full body that is impeccably structured with beautifully polished tannins that result in an utterly seamless texture. This continues to impress with its excellent balance and concentration combined with remarkable overall power and finesse. There is a lovely touch of underlying acidity that ties it all together and provides a wonderful sense of freshness that carries it into the lavish finish. While this is already stunning in its youth, it is ultimately an age worthy wine which will go on to evolve for decades. Quilceda Creek sets the benchmark for Cabernet Sauvignon in Washington, and this is a clear example of why they have earned that reputation.

-International Wine Report 100 Points

WINERY SALE!

Dark ruby red in the glass, with rich notes of chocolate, black currant, ripe blackberry, and marionberry with hints of toasted oak and dark cherry on the nose. The palate is rich and complex with flavors of ripe dark fruits, chocolate cherry, plum, toffee, and blackberry pie. This wine has a lingering fruit-forward finish with firm acidity and smooth velvety tannins. A classic yet complex Napa Valley Cabernet Sauvignon.

Ricudda Chianti Classico Riserva 100% Sangiovese.

Deep ruby red color.
The wine shows an intense and persistent bouquet, with notes of berries and spices such as licorice and black pepper. Well-harmonized hints of oak.
In the mouth, it is well structured and balanced, complex, persistent with notes of red fruits and spices such as black pepper and licorice.

Pair with grilled red meats, steak, game of hair and feather, stewed and roasted, aged cheeses hard like pecorino.

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.

Romariz Latina Tawny Reserve is a carefully selected blend of seven to nine year old Tawny Ports are used for "Reserva Latina". The port was created for the Tawny loving Brazilian markets, Reserve of the Latin hence the name "Reserva Latina". This tawny port makes an ideal after dinner offering and a lovely companion to coffee and sweets. Nutty, raisin character, great length and finesse.

Big, bold and racy, this Cabernet Sauvignon has a dense purple, almost opaque hue and offers up an electrifying bouquet dark red, blue and black fruits with notes of tobacco leaf, graphite and spicy oak. Opulent and layered it flexes its power but is framed by refreshing acidity with silky, sweet tannins. The 2021 displays loads of potential for being enjoyed in its youth, while also rewarding patience over the following decade. For bang for your buck, you can’t find better, or as Robb Report states, “Royal Prince is making the best wines you can buy for your money right now.”

Review:

Made by Maayan Koschitzky (of Atelier Philippe Melka), the 2021 Cabernet Sauvignon Reserve is all varietal brought up in French oak. Its deeper ruby/plum hue is followed by a classic Cabernet Sauvignon nose of cassis and black cherries supported by plenty of sappy herbs, graphite, and obvious minerality. This medium-bodied, lively, elegant Cabernet has ripe, building tannins, a good spine of acidity, and outstanding length. Drink this classic, impeccably made 2021 over the coming 10–12 years, and I wouldn’t be surprised to see it evolve longer. (Jeb Dunnuck)

-Jeb Dunnuck 93+ Points

Rubus Chardonnay Colchagua Valley is made from 100 percent Chardonnay.

Attractive yellow color with some green tones. Its intense varietal character reminds one ripe fruits like pineapple, with notes of melon and honey well harmonized with oak. In the mouth it is full, rich and buttery.

Grapes are harvested in the morning in order to avoid high temperatures.

At the winery, the grapes are gently pressed.
Alcoholic fermentation is held between 15º and 16º Celsius.
Then, 25% of the wine goes into American Oak barrels for 3 months.
After this, the blend is made, clarified, cold stabilized and filtered. Right before bottling, the wine goes through an on-line filtration system (plate and sterile membrane) to ensure microbiological stability

As far as the food pairing, it is delicious with pasta, fish, seafood and mild cheeses. It is also delicious on its own as an aperitif.

Rubus Chardonnay Colchagua Valley is made from 100 percent Chardonnay.

Attractive yellow color with some green tones. Its intense varietal character reminds one ripe fruits like pineapple, with notes of melon and honey well harmonized with oak. In the mouth it is full, rich and buttery.

Grapes are harvested in the morning in order to avoid high temperatures.

At the winery, the grapes are gently pressed.
Alcoholic fermentation is held between 15º and 16º Celsius.
Then, 25% of the wine goes into American Oak barrels for 3 months.
After this, the blend is made, clarified, cold stabilized and filtered. Right before bottling, the wine goes through an on-line filtration system (plate and sterile membrane) to ensure microbiological stability

As far as the food pairing, it is delicious with pasta, fish, seafood and mild cheeses. It is also delicious on its own as an aperitif.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Grapes are sourced from the Lessini hills in the Colli Berici, where the cold nights allow the aromatic compounds in the grapes to develop. The vines, 20 years old on average, are planted on calcareous soils of volcanic origin.

Rubus Pinot Noir  is made from 100 percent Pinot Noir from Veneto Italy

Tasting notes: Nice garnet and red color. Expressive and charming on the nose with cherry and blackberry aromas. On the palate, the wine has a nice spicy note. The length to the finish is round and long.

Vineyards: 
The grapes are grown primarily on the hills south of Vicenza, the Colli Berici, where the hillside sites ensure lower yields and better ripeness of the grapes.
The vineyards are located in the hills and are south-west facing. The hillside sites experience cooler nights, allowing the aromatic compounds in the grapes to develop. The vines are trained using the Guyot system, planted on calcareous soils of volcanic origin.
Average age of the vines is around 20 years old.

Vinification: 
The grapes were harvested, destemmed, crushed and then cool soaked for 24 hours. Maceration on the skins took place before fermentation at temperatures of up to 22°C. Following malolactic fermentation, 30% of the wine was aged in oak for four to five months prior to bottling.

Winemaker: Alberto Marchisio
Acidity: 5.3 g/Liter
RS: 5.6 g/Liter
pH: 3.42

Nice with roasted or grilled beef, game and a very good companion for matured cheese.

Rubus Prosecco Organic is made from 100% Glera.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Rubus Sauvignon Blanc Marlborough is made from 100 percent Sauvignon Blanc. 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

Aromas of gooseberry, lemongrass, boxwood, fresh celery and bready notes on the nose. The palate is dry to taste with juicy gooseberry and citrus flavors forming a light, refreshing medium bodied wine with a tart yet soft lingering finish.

Grapes are gently pressed, settled and racked to fermentation. Juice is cool fermented in stainless steel tanks for 21 days and left on the lees for 2 months prior to blending, light fining, filtering and bottling.

The perfect accompaniment to vegetable or light seafood dishes or to enjoy before a meal.

Sake By Kysela has been a project in the making for three years now. In the end, we selected a Sake made from the famous Yamada Nishiki rice produced in the Southern Prefecture of Shimane. Flavorful, rich, and clean; this sake is best as an aperitif or with seafood like fluke, dover sole or halibut. Kanpai!!!

TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.

POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI 

FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.

POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI 

FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.

PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901

FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.

POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801

FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera