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Sky Devil Formation is made from 100% Cabernet Sauvignon.

The 2018 Sky Devil Cabernet Sauvignon is an unapologetically bold, structured wine. There’s finesse to the nose that offers cherry, coffee bean, and cracked black pepper; the mid-body
is textured with full mouthfeel and the right amount of oak that results in flavors of toast and blackberry; the finish is firm with lengthy, evolving tannins. The barrel program for the 2018 vintage was 26 months in 100% new French oak. We bottled 392 cases unfined and unfiltered.  
 
Great with a New York strip steak. Good to drink now; cellared properly, ages well for 20 – 25 years.

Review:

This Cabernet includes small amounts of Merlot, Malbec and Petit Verdot in the blend. Aged 21 months in a majority of new oak, it tastes of toast and deliciously ripe red fruit, with substantial concentration, structure and intensity.

-Wine Enthusiast 93 Points

Luce is the first wine to be produced from a blend of Sangiovese and Merlot in Montalcino. Perfect harmony between the structure and elegance of Sangiovese and the roundness and softness of Merlot. Luce is the iconic wine of estate, capable of expressing, vintage after vintage, our original interpretation of these lands.

Luce is the first wine to be produced from a blend of Sangiovese and Merlot in Montalcino.

Luce 2019 has an intense ruby red color. The nose is striking with its floral hints of violet and rose accompanied by red fruits such as raspberries and sweet spices. In the mouth, the wine is balanced and elegant with an almost creamy texture supported by silky and well-integrated tannins. Spicy notes accompany the persistent finish.

Review:

Sophisticated aromas of lead pencil, graphite and blackcurrant. Hints of black olives and herbs, too. Full-bodied, yet tight and deep, with super precision and intensity to the tannins. Incredible balance of structure and finesse to this. Give it time in the cellar. Better after 2027.

-James Suckling 99 Points

The 2019 Ulysses Cabernet Sauvignon has notes of truffle, blackberries, cassis bud and tobacco with tight polished tannins. A vertical structure and persistent intensity.

Review:

The 2019 Cabernet Sauvignon is mostly Cabernet Sauvignon (90%) with the rest Cabernet Franc and Petit Verdot. Incredible aromatics of red and black currants, spring flowers, graphite, camphor, and cedar define the aromatics, and it's incredibly polished and elegant on the palate, with medium to full body, gorgeous tannins, and a great finish. This is another awesome 2019 that matches ample richness and depth with a terrific sense of finesse.
-Jeb Dunnuck 97 Points

Waypoint Lowrey Vineyard Homestead Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

We are pleased to bring you for the first time a stunning vineyard, planted high above the valley floor between Rutherford and Pritchard Hill by the Bettinellis, the Lowrey Vineyard. The Homestead piece faces the old 19th century home of the land’s first resident, one Mister Lowrey. The rare hillside site bends slightly downward to give a perfect exposure, and the tight spacing creates tension and concentration in the wine. It is ripe, airy, and medium-full. Extremely expressive terroir is on full display and gorgeous black cherries, cedar, and fine grain tannins create a new Napa Cabernet experience you’ve probably never had before.

Review:

A chewy grip of leather, tobacco and black currant highlight this robust, full-bodied red. Structured and cohesive, it retains an enduring richness of vanilla and oak amidst more complex elements of graphite and crushed rock. Enjoy from 2028–2035.

-Wine Enthusiast 93 Points

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.

Wolfberger Riesling Muenchberg Grand Cru is made from 100 percent Riesling. 

The Muenchberg facing south terroir located in the commune of Nothalten benefits from a unique microclimate. From the 12th century, the Cistercian monks started cultivating the stony and sandy soils formed by volcanic sediments of 250 million years old. Hence the name of the terroir meaning “monks’ mountain”.

This volcanic stony, sandy soils absorb and retain the sunshine heat. They provide excellent drainage and rapid warming, as the ground in this small valley is protected from the rain. The Muenchberg terroir is perfectly suited for Riesling. The nobility of the varietal is due to its late-ripening character and a rare, real fullness from the exceptional terroir which, while unfertile, helps the vines produce fewer grapes with high concentration of flavors.

This Riesling Grand Cru Muenchberg shows a pale yellow color and gold tints. The nose develops complex citrus aromas, verbena and a mineral character. On the palate the wine is dense, fresh, full-bodied and sophisticated with elegant acidity. The finish develops refined bitterness, citrus peels flavors and a touch of salinity. 

This Grand Cru matches well seafood, bass with sauce, sea bream with fennel, dry goat’s cheese, roasted poultry with Riesling sauce.

Xavier Vignon Chateauneuf-du-Pape Rouge Cuvee Anonyme 2019  is made from 60% Grenache, 15% Mourvedre, 10% Syrah and the rest is "field blend" with the following grapes : grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.

One of Xavier Vignon's first almost anonymous blends only in MAGNUMS ! 

The grapes come from "collection vines", where many grape varieties are planted together, making it difficult to identify the exact share of each variety: grenache, vaccarese, counoise, mourvèdre, terret noir and muscardin.

Partially destemmed and vinified in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years.

Pairing: Duck in sauce with olives. Ravioli with porcini mushrooms, cream of parsnip and bacon crisps. Partridge leg confit with olive oil.

Review:

"The flagship from Xavier is the 2019 Châteauneuf Du Pape Cuvee Anonyme, and in 2019 it’s 60% Grenache, 15% Mourvèdre, 10% Syrah, and the balance a mix of permitted varieties. Partially destemmed and brought up in a mix of demi-muids and tank, it offers a beautifully pure, vibrant bouquet of black raspberries, white and black pepper, candied orange, and violets. Complex, layered, and nuanced, this beauty is medium to full-bodied, has a seamless texture, and a great finish. It has both elegance and richness, and will keep for 15+ years."

- Jeb Dunnuck (October 2020), 95-97 pt

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
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.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Aalto P.S. Pagos Seleccionados Tinto  is made from 100 percent Tempranillo.

Climatic conditions

The farming year began with a mild autumn and little precipitation. A very dry winter started with -9ºC reaching at the end higher temperatures than normal for that time of the year. Spring and summer characterized by little rain, only some rain showers in July and late August avoided the hydric stress of the vines. The vegetative cycle of the vine developed with big variations of temperatures, alternating warm and atypical low temperatures of 4ºC for mid-June. The ripening of the grapes happened under very good conditions and the harvest started on 24th September 2019.  

Grape origin

100% Tinto Fino (Tempranillo) primarily from very old vines – 60 to 90 years old – from selected plots in La Horra and La Aguilera. The harvest was done by hand, in small boxes of 15 kilos that are thoroughly inspected, bunch by bunch, on the selection table.  

Tasting notes

Review:

Color: dark cherry, Aroma: toasty, spicy, fine cocoa, black fruit, Mouth: tasty, toasty, fine bitterness, ripe tannins

Guia Penin 94 Points

Alain Jaume Lirac Rouge Roquedon is made from 60% Grenache, 20% Syrah, 10% Mourvedre, 10% Carignan.

A blend of Grenache, Syrah, Mourvèdre, and Carignan grown on clay and sandy soils, mostly on terraces covered by pebble stones. Lirac is located in front of Chateauneuf du Pape, on the opposite side of the Rhone River.

Lirac Roquedon reveals an intense red garnet color and a nose dominated by a bouquet of red and black ripe fruits (kirsch and wild Blackberry). The mouth is full, with flavors of blackcurrant, liquor and spice. Tannins are both harmonious and elegant. The palate finishes with hints of liquorice and vanilla, which brings length and complexity to the wine.

Traditional wine-making in stainless still vats. Crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages. Ageing mainly in vats and about 10% in oak barrels. Bottling 15 months after the harvest.

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:

The flagship 2018 Cabernet Sauvignon Alejandro Bulgheroni comes from a selection made by winemakers Philippe Melka and Michel Rolland, mostly from Rutherford and Oakville fruit. Aged 20 months in 78% new French oak, it has incredible aromatics of black and blue fruits, spring flowers, and graphite to go with a massive, full-bodied, concentrated style on the palate that somehow stays graceful, weightless, and elegant. This tour de force in Napa Valley Cabernet Sauvignon is guaranteed to put a smile on your face over the coming 20-25+ years.

-Jeb Dunnuck 99 Points

Alejandro Bulgheroni Lithology Beckstoffer Las Piedras Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

From a St. Helena vineyard planted by early Napa settler Edward Bale more than 150 years ago, and later serving as the estate vineyard for the area’s first winery built by Henry Pellet in 1860, the Las Piedras site always gives us our prettiest wine. When placed next to Dr. Crane and To-Kalon wines, the Las Piedras show a certain elegance, with a very graceful entry and finely detailed complexity. We produce it with at least 75% new French oak, so there is a floral, spicy, and vanilla accent to the intense red and black fruits, cassis, and black cherry liqueur. What distinguishes this bottling is the beautifully fine tannins, delicate texture, and stunning purity. (Less than 100 cases made.)

Fermentation 70% Oak, 24% Concrete, 6% Puncheon

Review:

"The 2018 Cabernet Sauvignon Lithology Beckstoffer Las Piedras Vineyard comes from a world-class site outside of St. Helena and is all Cabernet that spent 20 months in 80% new oak. It offers a touch more red fruit as well ample cassis, spring flowers, loamy earth, and spice-like aromas and flavors. It has a wonderful sense of minerality, ultra-fine tannins, a dense, layered texture, and incredibly purity of fruit. It’s another just about off the charts release from this estate."

 - Jeb Dunnuck 98 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.

Avatar Malbec is 100% Malbec.

Aged in 100% French Oak barrels for 4 months and then 6 months in the bottle beofre release

Presents a vibrant red color with glints of bordeaux. Great aromatic intensity. It expresses in a very fresh way, with red fruits and a remarkable sweetness. In the mouth it’s balanced with round and sweet tannins, rich and with a marked acidity.

Coming from Agrelo district. 
Average of the vines is 25 years old. 
Soil type: Alluvial and sandy soils with a big amount of rocks just besides the Mendoza river. This is one of the most prestigious terroirs in Argentina.
Winemaking: Crushing, destemming and maceration pre-fermentative at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of skin contact maceration. Aged in French oak barrels for 4 months, Malolactic fermentation in contact with fine lees.
Wine was slightly filtered before bottling.

B Leighton Petit Verdot is made from 100 percent Petit Verdot.

Beautiful, lively and focused at first approach. Expressing black cassis, blackberry, brambles and thyme combining with crushed gravel, pencil shavings and floral notes. It is a fantastic expression of Petit Verdot that is rich and velvet on the palate, all at the same time. So much depth and length it seriously takes your breath away.

Review:

Lastly, the 2016 Petit Verdot comes from a higher elevation block and was brought up in 40% new French oak. It has a great bouquet of white pepper, chocolatey dark fruits, tobacco, and a kiss of violets to go with a full-bodied, incredible elegant profile on the palate. You don’t find Petit Verdot with this level of finesse very often, and it has silky tannins, good mid-palate concentration, and a great finish. It’s another stunning wine from Leighton I’d be thrilled to drink over the coming 10-15 years.

-Jeb Dunnuck 94 Points

Babylons Peak Viognier-Roussanne is made from 60/40 blend of Viognier and Roussanne 

Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.

Complex flavors of flowers, peach, dried pear and apricot with a long, smooth finish on the palate.

Bavencoff Bourgogne Blanc is made from 100 percent Chardonnay.

This Bourgogne Chardonnay is fresh and bright. The aromas are expressive with Honeysuckle, Broom and Mushroom. A nice balance between the acidity and the fruitiness, complementing the minerality. It will drink well during its youth but will gain some extra aromatic complexity after a few month in the cellar.

Very pleasant as an aperitif. Our Bourgogne Chardonnay also goes very well with cold meats, fish, grilled and marinated vegetables as well as goat cheese.

Wine was slightly filtered before bottling.
100% Malolactic fermentation done.
Aged 14 months. 80%of the wine was aged in Stainless steel tanks with 20% was aged in French Oak barriques (228 liter barrels).

Bella Union by Far Niente Napa Cabernet Sauvignon is made from Napa Cabernet Sauvignon.

With its blackberry patch aromatics followed by hints of raspberry preserves and accents of leather, there’s a ripe, pure fruit quality to this stunning new vintage. Generous layers of red fruit flavors fill the entry while subtle cocoa and baking spice undertones linger on the midpalate. Resolved tannins enhance the almost-velvety texture throughout the entire wine, and fresh botanical notes add vibrance to a finish that is at once long, luscious, and lifted

Bellevue Cotes de Castillon Cuvee Vieilles Vignes is made from 65% Merlot, 35% Cabernet Franc.  Aged in mostly new oak barrels (90% French oak and 10% American oak), and some Château Haut Brion 2nd Barrels.

The wine offers a rich and intense bouquet of blackcurrant, blackberry and strawberry. It is smooth and full in the mouth with a velvety texture. Acidity combined with firm but well-integrated tannins are a fine supporting cast to the black fruit flavors at the end.

Bindella Vino Nobile di Montepulciano  is made from 85% Sangiovese, 15% Colorino del Valdarno, Canaiolo nero and Mammolo.

Elegant, with typical hints of iris, rose and red berries together with balsamic notes after several years of ageing in the bottle. Balanced, pleasantly tannic and well-bodied on the palate.

A wine of great authenticity to accompany pasta with elaborate sauces, red meat, truffles and soft or mature cheeses.

 

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