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The Walls Curiositas Cabernet Sauvignon is made from  100% Cabernet Sauvignon.

The Walls Cabernet Sauvignon comes from a variety of vineyards in the Red Mountain AVA providing structure and power on the nose and palate. Extremely aromatic and super silky tannins – loads of freshness, energy, full spectrum and super complex, with that great combination of weightlessness but great texture and length.

Review:

Coming from Red Mountain and 83% Cabernet Sauvignon and 17% Cabernet Franc brought up in 80% new French oak, the 2020 Cabernet Sauvignon Curiositas offers more red and black fruits to go with classic Red Mountain minerality, notes of graphite and tobacco, full-bodied richness, and building, firm, yet ripe tannins. It's going to need 3-5 years of bottle age, but it’s a classic expression of this terroir.
- Jeb Dunnuck 94-96 Points

The Walls Stanley Groovy Portuguese Red Blend is made from 37% Touriga Nacional | 16% Cabernet Sauvignon| 13% Tinta Roriz | 13% |Tinta Cao, 9% Souzão | 4% Mourvédre | 4% Grenache | 4% Counoise

The Walls 2021 Stanley Groovy Red Wine Blend was fermented in concrete and open and closed-top stainless steel tanks. Cold soaks for up to 5 days. Maceration ran 18 to 38 days. 100% free-run juice. Aged in 20% new French oak large format vessels. This is a Portuguese-varietal-dominant wine that is currently sourced from the Red Mountain AVA. STANLEY GROOVY is the character displayed on The Walls wines’ labels and the embodiment of our explorative and curious nature.

Mortet Bourgogne Passetoutgrain  is mae from 60% Gamay and 40% Pinot Noir

Aged 11 months in Neutral French oak barrels.

12% ABV

Malolactic fermentation in barrel.
Slight filtration before bottling.

Bourgogne Passetoutgrains is an Appellation d'origine contrôlée (AOC) for wine from the region of Burgundy.
Most Bourgogne Passetoutgrains is red, although rosé wine may also be produced. Unlike other Burgundy wines, which are
primarily produced from a single grape variety, Bourgogne Passetoutgrains is essentially a cuvée of Gamay and Pinot noir.

This is a quintessential bistro wine. Fresh and fruity, displaying red and black fruit flavors. Well balanced, good structure and silky finish with excellent length. Serve slightly chilled.

Oeufs en Meurette (poached eggs served in a red wine sauce with onions and lardons).
Boeuf Bourguignon (beef cooked in red wine with carrots and patatoes).
Pizza and pasta.

 Mortet Bourgogne Rouge Charmes de Daix is made from 100 percent Pinot Noir

Fresh and fruity wine displaying red and black fruits flavors (cherry). Well balanced, a good structure and a nice finish.

The wine is produced from 6 different parcels (1 hectare total), planted on clayey soils and chalky rocks sub-soils. The age of the vines varies from 10 to 40 years old.

Yield: 50-55 hl/ha.

Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; racking twice a day. Fermentation in stainless steel tanks for 4 months. M-L. Aging in oak barrels for 11 months.

Thierry Mortet Gevrey Chambertin Vigne Belle is made from 100 percent Pinot Noir. 

The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months.  Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.

The wine offers a subtle and complex nose. It displays a sweet and delicate mouthfeel. Very nice wine with black fruit aromas. Dense, good concentration. Good length and well integrated oak.

Thierry Mortet Gevrey-Chambertin is made from 100 percent Pinot Noir.

The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months.  Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.

Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses.

Thorn Clarke Shotfire GSM is made from 51% Grenache, 39% Shiraz, 10% Mourvedre. 

The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.

A classic blend of the traditional stalwarts from the Barossa, this blend of Grenache, Shiraz and Mourvèdre is sourced from older low yielding vines.

Each variety was destemmed and fermented separately - in small 6 tonne open fermenters - to allow full expression of varietal character. To ensure optimum extraction of tannins, color and flavor the Grenache was pumped over twice daily for a duration of 10 days and both the Shiraz and Mourvedre spent 7 days on skins with pump overs twice daily. Fermentation temperatures were maintained between 22-25 degrees to retain fruit purity. All batches were pressed off and once both primary alcoholic fermentation and secondary malolactic fermentation were complete the wines were then racked to new (10%) and 10 year old French hogsheads where the wines matured for a period of 18 months. Bench blends were created to ensure a harmonious final wine.

Pairs best with slow Cooked Lamb or Roasted Vegetable Medley.

Review:

"A generous Barossa red, this is gentle to the touch, impressive in the 2020 vintage. Blending grenache and shiraz with a little mataro, this starts of in the grip of the tarry tannins, then opens to floral fruit, the tannins and fruit seamlessly melted, like the taste of peppery strawberries. Pour it with lamb burgers. - Joshua GREENE"

- Wine & Spirits (Spring 2024), 93 pts , Best Buy

Thorn Clarke Shotfire Quartage is made from  47% Cabernet Sauvignon, 31% Cabernet Franc, 14% Merlot, 8% Petit Verdot .

The Shotfire range honors a family pioneer who worked the Barossa goldfields in the late 1800's. He had the hazardous job of being a 'Shotfirer'; one who handled the explosives to be used in finding that rich vein of gold.

Shotfire Quartage is based on the five traditional red varieties found in the Bordeaux region of France (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec). The Thorn-Clarke winemakers use at least four of the varieties to create the blend each year (occasionally, they can get over excited and use all five). The blend is a reminder to not only look to the future but also to keep an eye on the past and tradition.

The Factor is predominantly from the Gomersal and Marananga sub-regions of the Barossa, providing dense texture and richness to the palate with subtle notes of olive tapenade, saddle leather and minerals. Ripe aromas of plum and wild blackberries, olive, pepper and spice are all supported by a dark core of espresso roast, ripe blackberries and saltbush. Brooding and densely packed, this lavish wine has ample generosity to cellar for many years, where it will slowly unravel.

Review:

This is quintessential Barossa. The red dirt in the ground rises up in the glass and transports me right back there: middle summer, hot, spicy air blowing across the tops of old vines. It's evocative. This 2019 The Factor is Port-y, concentrated and savory as all hell, with charred barrels, lamb fat, black pepper, salted licorice, pomegranate molasses and aniseed. This is about as big as I can cope with and still enjoy it; it takes density and intensity to a whole new level—no surprise for the vintage, the region and the producer. A perfect storm of thunderous strength. Like staring into the abyss . . . a little bit scary, but transfixing nonetheless.

-Wine Advocate 96 Points

The Factor is predominantly from the Gomersal and Marananga sub-regions of the Barossa, providing dense texture and richness to the palate with subtle notes of olive tapenade, saddle leather and minerals. Ripe aromas of plum and wild blackberries, olive, pepper and spice are all supported by a dark core of espresso roast, ripe blackberries and saltbush. Brooding and densely packed, this lavish wine has ample generosity to cellar for many years, where it will slowly unravel.

Review:

Made with fruit off vines from 30-130 years of age, this 2020 Shiraz The Factor has a strong Cornas feel. It is richly endowed with black olive, dried olive leaf, chocolate, and cocoa aromas with fantastic focus. A muscular core of spicy, dark berry fruits follows, punchy with impact. There is also some serious density and structure that will keep this wine in pristine condition for many years to come.

-Vinous 96 Points

The 2020 The Factor is 100% Shiraz and made up of fruit from Gomersal, Krondorf, Marananga and Ebenezer in the Barossa Valley. The wine was matured for 24 months in a combination of new (40%) and seasoned French oak barriques. In the glass, the wine verges on black, and the nose echoes this abyss-like shade. Blackberry, blood plum, black cherry, licorice, campfire embers, cocoa dust, clove, iodine, vanilla pod and red dirt—this is the core of the wine, the beating heart. The tannins, like a skeleton that protects it, are velvety, plush and structural. Like a skeleton, the tannins are entrenched in the fruit, concealed by a skin of flavor. This is a sybaritic, superstar wine that reflects the warm, concentrated, dry, low-yielding vintage from whence it came. This is classic, polished, midnight Torbreck here.

-Wine Advocate 96 Points

Shiraz from the parishes of Gomersal, Krondorf, Marananga and Ebenezer matured in French oak (40% new) for 24 months. This year's Factor sports an inky, graphite-led intensity of fruit and a sense of purity. Compression, too, with deep satsuma plum, blackberry and black cherry fruits initially feeling compact and tight before exploding onto the palate with substantial tannin heft and layers of dark spice, cedar, licorice and dark chocolate. While you could happily tuck into this tonight, it will cellar like a champion.

- Australian Wine Companion 96 Points

Torres Milmanda Conca de Barbera Chardonnay is made from 100 percent Chardonnay. 

Milmanda is a crisp, refreshing white wine with a lively aromatic expression and a medium body. Notes of oak and orchard fruit dominate the palate supported by layers of ripe pineapple, bright citrus, and a smoky finish.

Dried chamomile, pomelo rind, dried apple, crushed stone, blanched almond and waxed lemon on the nose. Medium-to full-bodied with bright acidity and a creamy, lightly waxy texture. Excellent concentration and length with delicious almond and stone notes. Drink now or hold.

Review:

This deep-yellow-colored wine has a bouquet of bergamot and river rocks. It offers clean flavors of lemon, pineapple and oyster shell. This vintage saw a significant decrease in the percentage that went through malolactic fermentation as well as in amount of time in oak, which allow the stony terroir and minerality to shine through. Drink now–2038

-Wine Enthusiast 97 Points 

Toso Asti Spumante is made with 100 percent Moscato d' Asti

Sweet, aromatic, fruity and floral sparkling wine, moderate in alcohol, with fine sparkle and long lasting perlage. Of yellow straw color, it is a fine and elegant wine, ideal to celebrate every joyful event.

Toso Asti Spumante is made from Moscato grapes grown on hills in the South of Piedmont An early picking insures a higher acidity and a more floral bouquet. The grapes are crushed immediately to avoid any oxidation which might detract from the wine's aromas. The grapes are gently crushed and the juice is settled, centrifuged and filtered. The purified musts are placed in stainless steel tanks and held at near freezing temperatures which blocks completely any fermentation. This enables the producers to draw batches of fresh must whenever they decide to bottle. The batch of must is then inoculated with special yeast and fermented in an autoclave to retain the naturally produced carbon dioxide. The fermentation is stopped by a rapid chilling when the wine reaches the desired ratio of alcohol (standardly 7%) to residual sugar ( 3-5% ). The wine is then filtered, bottled and, at Toso, immediately shipped to ensure the freshest product possible.

Fresh, a floral bouquet, a sweet, fruity taste, Excellent as aperitif, best enjoyed with fruit, dried pastries and desserts in general.

Trefethen Family Vineyards Cabernet Sauvignon is made from 88% Cabernet Sauvignon, 6% Malbec, 6% Petit Verdot . 

This wine pairs well with fatty dishes, which will highlight its fine-grained tannins and herbal notes. Winery Chef Chris Kennedy recommends fire roasted dishes and grilled or braised red meats.

is made from  74% Malbec, 13% Cabernet Franc, 12% Petit Verdot, 1% Merlot

Vineyard Notes

Tua Rita Giusto di Notri is made from 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc.

The word "Giusto" refers to the name of the Patron Saint of Suvereto (the hilltop Tuscan town where Tua Rita is located) and "Notri" is the name of the winery's exact location.

Giusto di Notri is a Bordeaux-inspired blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, selectively harvested in September. After a gentle pressing, the juice and skins macerate for a lengthy period of 25-30 days to add concentration and depth to the final wine. The wine is then aged for 18-20 months in French oak barrels and refined six months in bottle before release.

Deep purple in color, Giusto di Notri offers abundant aromas of blackberry, plum and currants with underpinnings of coriander, violet and a touch of vanilla. Full-bodied, with ripe, fine tannins, and a silky texture, this is a stunning wine with great aging potential.

Ideal for barbecued ribs, steaks, grilled meats and medium-aged cheeses.

Review:

Lots of incense to the aromas with sandalwood and lavender. Currants, blackberries. and fresh herbs, too. Full-bodied and very rich, with a powerful, structured mid-palate and a long, longfinish. A wine for the future. Needs four to five years to soften. Best after 2026.

-James Suckling 97 Points

Two Paddocks The Last Chance Pinot Noir is made from 100 percent Pinot Noir. 

A beguiling complex nose showing wild thyme, red fruit and a mix of spicy blackberry and plum aromatics. This gives way to a plush fully textured palate weight giving generous amounts of flavor built on an elegant, fresh and feminine framework, great tension and poise.

Review:

This has fantastic concentration and complexity. Earthy notes of bark, dried herbs, salty mushrooms and nori marry ripe red and purple berry fruit. Sleek and refined with well-integrated tannins. There's a peppery freshness shining through. Savory and long.

-James Suckling 96 Points

Dense purple hues, with evocative aromas of black cherries, ripe plums, nectarines, boysenberry, wild bramble and exotic oak spice. The juicy and sweet-fruited palate entry, combined with crunchy tannins, lures one into a sense of overtness, yet the wine is sublimely elegant and poised. The complex layers of fruit is in perfect harmony with the oak, all bound together by a lively seam of acidity. The finish is pleasantly dry and savory, with lingering notes of Christmas cake and vanilla pod.

Pair with barbequed meats, especially venison and beef / bobotie / lamb curry / seared tuna / spicy Asian-styled cuisine / aromatic curries / duck with sweet plum sauce / beef or lamb burgers / pizza

Velette Orvieto Amabile is made from 30% Trebbiano, 30% Grechetto, 20% Malvasia, 15% Verdello and 5% Drupeggio.A brilliant and pale straw color with golden reflections. The bouquet is complex and filled with ripe fruit and subtle spiciness. The palate is rich in flavor with a beguiling roundness and a subtle hint of spiciness. The finish is refreshingly fruity and not sweet or cloying.

Origin of the name: The first evidence of a society given to cultivating the grape on these hills is of Etruscan origin and the wine produced was most likely sweet. Hence a method and a tradition which have made the fortune of these lands for centuries. The word the Etruscans used for their people was precisely "Rasenna".

Pairs with seafood, fresh and aged cheeses, spicy dishes such as Thai or Shezchuan. Soft and semi-matured cheeses. Very good as a dessert wine especially with fruit tarts and the traditional crunchy biscuits and cakes.

Verite La Joie Red is made from 76% Cabernet Sauvignon, 9% Merlot, 7% Cabernet Franc,5% Petit Verdot, 3% Malbec.

The 2018 La Joie displays a brilliant violet core with a thin rim of bright ruby. Generous fruit-for- ward aromas of ripe black currant and black cherry are followed by earthy notes of fresh conifer, dried mushroom, black olive, dusty clay, anise and clove. The palate is rich and structured; possessing similar flavors of the nose, refined tannins, well-balanced acidity and a complex, luscious finish.

Review:

Blackberries, black mushrooms, violets, flowers, and dark tobacco. Black truffle, too. Full-bodied, yet in check and pretty. The fine tannins frame the wine perfectly. Really long and focused. Seamless. Elegance with power. This will age incredibly well, but already so gorgeous to try. 76% cabernet sauvignon, 9% merlot, 7% cabernet franc, 5% petit verdot and 3% malbec. Try after 2026, but attractive now.

-James Suckling 99 Points

Viejo Isaias Juana Cabernet Franc is made from 100 percent Cabernet Franc.

Excellent when paired with red meats, pasta with spicy sauces, matured cheeses.

Review:

"Hints of plums and dark berries with some dried flowers, following through to a medium body with round tannins and a juicy finish. Bigger in nature. Drink or hold."

- James Suckling (March 2022), 92 pts

 Vilerma Blanco Ribeiro is made from 80% Treixadura, 6% Torrontes, 4% Godello, 4% Albariño, 3% Loureira and 3% Lado

Ribeiro blanco is produced from estate-grown grapes using traditional winemaking.

Pale yellow color with green highlights.
Intense white fruit aromas when young, it develops complex nuances after a few years in the bottle.
In the mouth it is ample, full and pleasant with a long and fruity finish.

Fermentation in Stainless Steel tank at controlled temperature.