This wine is floral, exuberant, with lengthy smooth tannins, and metallic notes.

This cuvée takes its name from a small parcel of the Adrianna Vineyard that is completely covered with oval white stones and was the site of an ancient riverbed. The abundant stones provide optimal drainage and extreme temperatures. They absorb heat and moderate the nights, but also function like ice cubes after a very cold night. Stony soil Malbecs tend to be extremely aromatic, rich and luxurious, just like the River Malbec from Adrianna. This wine can be enjoyed young or aged for decades.

Pair with grilled meats.

Review:

Wild blackberries, pine cones, bark, chili chocolate, cracked pepper, cloves, iodine and crushed stones on the nose. Full-bodied with firm, creamy tannins. Lovely coolness and minerality to the dark fruit. Powerful, too. Try in 2026.

-James Suckling 98 Points

This wine is floral, exuberant, with lengthy smooth tannins, and metallic notes.

This cuvée takes its name from a small parcel of the Adrianna Vineyard that is completely covered with oval white stones and was the site of an ancient riverbed. The abundant stones provide optimal drainage and extreme temperatures. They absorb heat and moderate the nights, but also function like ice cubes after a very cold night. Stony soil Malbecs tend to be extremely aromatic, rich and luxurious, just like the River Malbec from Adrianna. This wine can be enjoyed young or aged for decades.

Pair with grilled meats.

Review:

There is an usual stony austerity in the 2021 Adrianna Vineyard River, cropped from a cold year when the full clusters fermented in concrete with a slightly shorter maceration and an élevage in a 2,000-liter oak foudre and the rest in stainless steel. It has a moderate 13.4% alcohol with very high acidity (8.2!) and a low pH (3.37), incredible parameters of freshness. The wine was closed and took time to take off in the glass, revealing a very elegant and subtle personality, with the silky texture of the very fine tannins, pristine aromas and flavors and a sense of harmony that was moving. It's powerful but extremely elegant in that rare combination of clout and energy, a wine of light, aerial, with some ethereal qualities, delicate and refined. This combines the cool place and high altitude, the cool year and the stony soils, to deliver a stunning Malbec that goes well beyond the variety. Bravo!

-Wine Advocate 100 Points

Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. We farm Cabernet grapes in eight of Napa’s 16 sub-appellations, with diversification enabling us to make the best possible wine in a given year. This Cabernet offers layered, lush aromas and flavors, including cocoa, cassis and ripe dark berries.

While the wine has sufficient tannins and structure for long-term bottle aging, Caymus Cabernet is dark and concentrated, with ripe, luxurious, fruit-driven softness that shows from the day of release. 

Aligoté is a grape variety that adapts very well to different types of soils. The color is a pale gold yellow; this wine is clear and young. This a gourmet wine and surprising by his energy, offering acid and fruit hints.

Paired with grilled fish, asparagus, white meat in sauce.

Calcareous gravels deposited by the Tunuyan river in the South of Valle de Uco and by the Las Tunas river in the North of Valle de Uco have created the two most promising growing areas of Mendoza, which are only now being developed and explored, bringing a new dimension to the wines of Argentina.

Aromas of black fruit and spices blended with mineral, graphite notes and freshness typical of calcareous soils. The palate demonstrates the power of Gualtallary combined with the structure of Cabernet Sauvignon. A fine finessed texture, which is tight and refreshing.

Vineyard: This wine is a blend of Cabernet Sauvignon from the two outstanding subregions of Valle de Uco - the power and structure of Gualtallary with the elegance and freshness of Paraje Altamira. 20-year old vines.
Soil: Sandy with calcium carbonate-coated fine gravel up to 45 cm deep

Vinification techniques are performed in the most gentle way, avoiding the use of enzymes and must amendments. Fermentation is performed with native yeast only.

Superb with grilled red meat and grilled vegetable (Argentinean Asado).

Calcareous gravels deposited by the Tunuyan river in the South of Valle de Uco and by the Las Tunas river in the North of Valle de Uco have created the two most promising growing areas of Mendoza, which are only now being developed and explored, bringing a new dimension to the wines of Argentina.

Aromas of black fruit and spices blended with mineral, graphite notes and freshness typical of calcareous soils. The palate demonstrates the power of Gualtallary combined with the structure of Cabernet Sauvignon. A fine finessed texture, which is tight and refreshing.

Vineyard: This wine is a blend of Cabernet Sauvignon from the two outstanding subregions of Valle de Uco - the power and structure of Gualtallary with the elegance and freshness of Paraje Altamira. 20-year old vines.
Soil: Sandy with calcium carbonate-coated fine gravel up to 45 cm deep

Vinification techniques are performed in the most gentle way, avoiding the use of enzymes and must amendments. Fermentation is performed with native yeast only.

Superb with grilled red meat and grilled vegetable (Argentinean Asado).

Chakana Estate Red Mendoza is made from 70% Malbec, 25% Cabernet Sauvignon, 5% Cabernet Franc

Deep red color with violet hints. Dark fruits and exotic spices with tobacco and mocha hints. Elegant, well balanced, harmonious, long persistence with chocolate flavors.

Vineyard: Gualtallary in Valle de Uco.

2 days maceration on skins in temperature controlled steel vats; 12 days fermentation with selected yeasts allowed to rise to a maximum of 28°C.

   Review:

 
"Notes of fresh blackcurrants and dark cherries with subtle hints of nutshells, cocoa and spice box. Rich and flavorful on the palate with a medium to full body and ripe, glossy tannins. Succulent, lightly spicy finish. Malbec, cabernet sauvignon and cabernet franc. Vegan. Drink or hold."

- James Suckling (February 2024), 91 pts

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Finca los Cedros Single Vineyard Malbec is made from 100 percent Malbec.

Single vineyard wine from the Finca los Cedros vineyard in Paraje Altamira (3,600 ft. elevation). Planted in high density (8,000 plants per hectare) on calcareous gravel soils, this Malbec has a fresh & easy-drinking style with a mineral character.

Intense purple color. Plum, brambly berries, spices and an iris/violet note are apparent on the nose. Intense, fruity flavors with velvety tannins.

Fermentation with indigenous yeasts. Aged 12 months in oak barrels and concrete vats.

Excellent with roasted meats, duck, salad, pasta, pizza.

Signature Cabernet Sauvignon is made from 79% Cabernet Sauvignon and nearly equal portions of Petit Verdot, Malbec, and Merlot.

The Signature Cabernet Sauvignon has been a foundational wine for more than five decades. It is a benchmark for the long-lived hillside wines of the Napa Valley, full of structure and aging potential, yet seductively forward in its concentrated varietal character. The dry, rocky soils of Pritchard Hill produce small, intensely flavorful grapes. Crop thinning allows for full, even ripening and elevates flavor complexity.

Review:

Nine different Cabernet clones joined forces for the 2022 Signature, a wine designated in what the winery offers only in extraordinary vintages. The final blend of 82% Cabernet Sauvignon, includes Petit Verdot, Malbec, and Merlot in small quantities. Luscious, as expected, a bath of puréed black cherries and milk chocolate match with teeth-coating plum skin tannins. Spiced red tea, Italian herbs, and a trace of cinnamon-cedar are left behind on the long, silky finish. - The Tasting Panel, July/August 2025

-Tasting Panel 97 Points

Le Poste’s cool microclimate and limestone soil make it one of Saint Cosme’s most structured, aromatic, and mineral intense wines of the estate. This wine always walks a knife's edge of power and finesse thanks to its deep fruit and precise structure. The wine features aromas and flavors of iodine, violet, pepper, and ash.

Grenache is the pale-colored, red-fruited, and potpourri-scented red grape variety of the southern Rhône and can be paired with both rustic and sophisticated dishes. Full-bodied Grenache-based wines are ideal with stews, braises, and grilled meats, while lighter versions can work well with dark fish and tomato-based dishes such as ratatouille.

Review:

Deep magenta. Expansive, spice- and mineral-tinged black raspberry, kirsch and boysenberry aromas are complicated by suggestions of incense, lavender and smoky minerals. Alluringly sweet and focused in the mouth, offering densely packed red and blue fruit preserve, floral pastille and exotic spice flavors that smoothly balance weight and finesse. This wine shows superb finishing clarity and mineral lift on the penetrating and impressively long finish, which features polished tannins and resonating fruit, floral and mineral notes.

-Vinous 95-97 Points

Domaine Chavy Chouet Meursault Les Narvaux is made from 100% Chardonnay from extremely steep vineyards. 

Les Narvaux in Meursault sits at the top of the slope on a steep, shallow, limestone plot.
TW Tasting notes: A lively and balanced wine with aromas of white-fleshed fruit. It offers hints of toasted almond on the nose and is very long on the palate. Mineral and energetic, it will only open up fully after a few years in the cellar. In the top 5 of my top Meursault picks.

60 Year old vine

Ageing: 12 months in French oak barrels (20% new)Planting density: 10000
Surface area: 0.5Ha

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

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

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

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

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

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

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:

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

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

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

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

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

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

Review:

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

- Vinous (August 28th 2018), 91 pts

Croix Senaillet St. Veran Les Rochats is made from 100 percent Chardonnay.

This Saint Veran Les Rochats is produced from 50-year-old Chardonnay vines, grown organically on Jurassic-era limestone (Entroque limestone), covered by pebbles that act as a filtering soil. The parcel is southeast facing on half hills. 

Clear golden color with light green reflections. The wine has a rich and complex bouquet with a wide array of aromas: pear, nougat, wild peach and kiwi. The mouth is rich and dense bringing freshness with a nice volume and finishing on a light exotic note.

Vineyard
Surface area : 1 Ha.
Soil : limestone soil from the Jurassic period, covered by pebbles acting like a filtering soil.
South-east facing parcel on half-hills.
Grape variety : organically-grown Chardonnay.
Plantation density : 8.500 vinestocks per ha.
Age of vines : 50 years.
Mâconnais style pruning quite short, with 10 to 12 buds.

Hand-harvesting at optimal maturity.
Destemming to avoid herbaceous taste.
Slow and gentle pneumatic pressuring guarantees purity of juice and extraction of the finest aromas.
Very slow alcoholic fermentation in stainless still tank.
Malolactic fermentation.
Aging in stainless steel tanks for 9 months with gentle stirring of fine lees.

Pairs well with shrimp risotto, sautéed veal with eggplant.

Damilano Barolo Cannubi is made from 100 percent Nebbiolo. 

Garnet ruby red in color with orange reflections. The bouquet is ample and embracing, with pronounced fruity notes of cherry and plum and notes of tobacco, licorice and cocoa. On the palate, the wine is harmonious, pleasantly dry with soft tannins, broad and full-bodied. Persistent finish.

Cannubi is a sumptuous wine, perfect with the full-flavored Piedmontese cuisine such as white truffle -based dishes and braised meat. Ideal with the refined dishes of the great international gastronomy.

Review:

Sweet berries, tar and hazelnuts on the nose with some iodine and dry earth. Full-bodied with a solid center palate of juicy fruit and powerful, fine tannins. It’s racy and very long. Needs time to soften. Better after 2023.

-James Suckling 96 Points

A polished wine with charming layers of fruit and complexity. The enchanting aromas of red cherry, rambutan, strawberry, and rose develop and open into a deeply flavoured palate. A velvety wrap of tannins surrounds the dark plums and morello cherry and a light dusting of vanilla.

-Decanter 97 Points

Bernardins Muscat Beaumes Venise VDN 100% Muscat petits grains (75% Blanc, 25% Red)

Copper/rose hue and ripe soft aromas of orange, spice and flowers. The wine is full bodied with the texture of silk and flavors of orange custard, white peach, pear, apricot, toffee and orange peel.

The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

In the spirit of respecting traditional techniques and the best elements of modern technology, cellar manager Andrew Hall and his winemaker son Romain Hall take family traditions very seriously.

When making our wines, the Muscat de Beaumes de Venise plays a central role and requires great care. After picking the grapes by hand, we press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add the fortifying spirit just at the right moment. At this stage, the wine’s final balance is at stake. The wine is then aged in stainless steel tanks for 6 months before bottling.

Domaine du Colombier Hermitage Rouge is made from 100 percent Syrah. 

Perfect with beef ribs, grilled meats and cheese.

Manually harvested with destemmed grapes and fermented for about 2 to 3 weeks in temperature controlled vats, with an ageing period of 12 months, 65% in oak barrels and 35% in concrete tanks.

Review:

Brought up in 30% new demi-muids, with the balance in used barrels, the 2017 Hermitage is beautifully pure and layered, with smoking good notes of crème de cassis, white flowers, crushed rocks, and violets. Deep, full-bodied, and concentrated on the palate, it has plenty of tannins and is going to need 5-7 years of bottle age. This is a sensational Hermitage from Colombier that will drink well for 25+ years.

These wines are made by the talented Florent Viale and shine for their purity as well as character. While the winemaking here is traditional, with the wines destemmed and brought up mostly in used demi-muids, the purity of fruit can give the impression that wines are more modern styled than they are. They will all benefit from short-term cellaring.

-Jeb Dunnuck 96+ Points

Domaine Nico le Paradis Pinot Noir is made from 100 percent Pinot Noir. 

The cool climate vineyard that belongs to Laura and her sister Adrianna Catena feels like paradise itself to Laura. It is lined by trees and fruit orchards, with majestic views of the Andes. Inside the 12 Hectare vineyard, there is a little house with two tiny bedrooms and a kitchen, where Laura dreams of spending a whole month reading books-Laura's version of paradise. The little house is affectionately named Chateau Laura. About the Vineyard The tiny parcel where Le Paradis is grown was planted in 2011 with Dijon 667 Clones over two acres. Wine Production The grapes from this small parcel were elaborated in 15 separate microvinifications.

All the microvinifications were fermented with indigenous yeast. 20% of the microvinifications were fermented with 100% whole clusters in oak roll-fermentor of 600L and low temp (22 Celcius degrees). 40% were fermented with 20% whole cluster in small vats of 800L and 40% fermented in small vats of 800L without sulfites until 4%V/V of alcohol.

Review:

From soils rich in calcium carbonate and sand, in a vineyard 1,600 meters above sea level, this wine comes from a selection of 2.7 hectares that produced very little fruit in 2016, just barely enough to fill 800 bottles. But watch out for this white, with its edge, its minerality, those saline notes that are so characteristic of chardonnay from the chalky Gualtallary soils. The wine was aged for a year in used barrels, and it has some of the toast, but here it’s the deep minerality that dominates.

Patricio Tapia - Descorchados 96 Points