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62% Sangiovese, 28% Cabernet Sauvignon, 10% Syrah. Among Tuscany's oldest and most prestigious wine families, Ambrogio and Giovanni Folonari teamed with Allen Shoup to produce a wine that showcases Washington State's terroir with plenty of Italian character. Saggi (meaning "wisdom") is a stunning blend of two outstanding Washington Sangiovese vineyards. Candy Mountain Sangiovese gives the wine its dark fruit flavors and appealing notes of anise. Dick Boushey's Yakima Valley Sangiovese, planted in 1992, adds vibrancy and liveliness. Because Cabernet Sauvignon has the potential to overtake Sangiovese, the Folonaris work closely with Sagemoor Vineyards to carefully select blocks of Cabernet they know from experience deliver elegant character and refined tannins. Syrah, also from Sagemoor, adds to the wine's dark color and rich mid-palate.

Review:

There are only a few Sangiovese-dominated wines from Washington, but they tend to be rock-solid. The 2018 Saggi Red Wine is a great example, revealing a ruby/semi-translucent color as well as notes of ripe cherries, leafy herbs, sandalwood, and dried flowers. Medium to full-bodied, it has plenty of richness, velvety tannins, and outstanding length. It opens up nicely with time in the glass and should have 10-12 years of longevity.
- Jeb Dunnuck (April 2020), 92 pts

Luis Canas Reserva Seleccion de la Familia Rioja is made from 85% Tempranillo and 15% Cabernet Sauvignon

Aged for 20 months in new oak barrels - 50% French 50% American.

45 years old vines
Alcohol: 14,5º
Total acidity: 5,73 g./l.
Volatile acidity: 0,73 g./l.
PH: 3,53
Free SO2: 28 mg./l.
Reducing sugars: 1,3 g./l.

The “family reserve” from one of Rioja Alavesa’s most enduring family-run wineries. Wines destined to be the Reserva de la Familia label are made from a selection of grapes from old vines, those which combine a series of characteristics such as good orientation and exposure to the sun, and a poor soil which ensures low yields.

This wine is one of very few Rioja wines to blend Cabernet Sauvignon with Tempranillo. Bodegas Luis Cañas was granted permission by the D.O.Ca. to plant this variety as an experiment in the early 1980s.

Tasting notes
A brilliant garnet color with cherry hints on the edges.
The nose offers a complex variety of aromas that combine to bring an intense and sophisticated wine. Initially we can find very ripe berry fruits, smoky notes, raisins and liquor. After a certain amount of aeration, the cinnamon and jam notes appear and, with a little more time, the roasted and spiced aromas are noticed more clearly.

The palate is full, with a good presence of tannins, although these are offset by the glycerine like character, resulting in a fleshy sensation. Long lasting and lingering finish.

Winemaking and aging:
The grapes were cold macerated for 72 hours upon arrival at the winery. They underwent fermentation at 26º C in sealed cement tanks under constant thermal control, with the must pumped over daily. With the paste devatted by gravity, spontaneous malolactic fermentation took place after 45 days.
The wine was aged for 20 months in 50% medium toasted American and 50% French oak barrels. The barrel ageing not only adds tannins from the wood, but stabilizes the wine naturally. After the final racking, it was clarified in tanks with a small amount of natural egg white, decanted after 30 days and bottled directly without any type of filtration. Because this wine’s evolutionary cycle is quite slow, only corks of the highest quality available were used to ensure that it could be prolonged for several years. 

M by Michael Mondavi Red Blend is made from 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot and 2% Malbec, Only 16 barrels produced. 

MICHAEL MONDAVI’S VISION FOR A GREAT NAPA VALLEY CABERNET SAUVIGNON

M starts with Cabernet Sauvignon vines planted to Cabernet Clone 4 on 110R rootstock, which produces structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors. In order to perfect his process, Rob Mondavi, Jr. consulted with viticulturist Danny Schuster to help unlock the secrets of his family’s Animo Vineyard. Rob and Danny harness an organic natural approach to the vineyard that exemplifies the beautifully, unique attributes of this site.

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of quince, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. This wine enters the palate with subtle tannins at first, and soon broadens into a silky expanse of vanilla bean, cocoa, roasted dates, black cherry, and orange blossom tea. The evolution of flavors continues with candied figs, bramble-berry, and cocoa covered strawberries. Enticing and enjoyable now, additional cellaring will surely allow further detail and refinement to develop. Blend: 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot, 2% Malbec

Review:

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of strawberry, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. 

96 Points - James Suckling

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

Mas Sinen Clos Priorat is made from 38% Garnacha, 22% Cabernet Sauvignon, 23% Carinena, 16% Syrah.

Before the 2017 vintage, this wine was called Negre. It is the same vinification and level of excellence as the prior cuvee, but with a different name. 

It's quite ripe, concentrated, powerful and oaky with black rather than red fruit and peat and graphite aromas. The palate is full-bodied with plenty of rough-hewn tannins and moderate acidity, and is in need of bottle age and/or powerful food. An XXL Priorat.

Maysara Autees Pinot Blanc is made from 100 percent Pinot Blanc

No oak

Autees is the ancient Persian Goddess that protects all plants, animals and trees on Earth. She is the protector of life and all things that grow.

A slightly richer episode of Pinot Blanc, tending towards monologues of ripe apricot and even lychee.
Act I is entitled: ‘Floral scents in the nose are pure honeysuckle alight on a cool breeze…’ Then the grizzled director cuts to a shock of acidity that beckons you back again.
Act II opens with a playful back-and-forth of the mineral laden mid-palate and a lilting tune of a green grass finish.
Act III is seldom noticed over your mile-wide smile.

At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.

Stellar with the firmer cheeses, fresh, ripe fruit and subtly herbed seafood.

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Reviews:

"Aromas of blackberry jam and clove waft from the glass. This wine's flavors of ripe summer cherry, blueberry pie, clove, white chocolate and caramel are set into a network of durable tannins. The remarkably bright, lingering finish is laced with notes of vanilla and orange zest. - Mike DESIMONE"

- Wine Enthusiast Magazine (July 1st 2023), 96 pts

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Mordoree Lirac Blanc Reine des Bois is made from Grapes : Grenache 35 % Clairette 25 % Viognier 10 % Roussanne 15 % Marsanne 10 % Picpoul 5%>

Color : green gold
Aromas : white fruits, peach, apricot, pear, violet.
Palate : rounded, long finish, highly flavoured.
Ageing Potential : 4-5 years.

Surface : 4 Ha. Yield : 35 Hl./Ha. Vineyard age : 30 years Terroir : Clay / chalk with pebble stones. Harvest : by hand Vinification : skin maceration and direct pressing with temperature control. Fermentation : oak barrel fermentation for 25% of the total volume

Pairs well with appetizers, fish, seafood.

Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot .

Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.

Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.

Propietary Name Mon Chevalier

Name Meaning My Knight Named after our son, Paul Morlet

Type of wine Vineyard designated

Appellation Knights Valley

Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash

Typical harvest date End of October

Picking Manual, small lugs, refer truck

Sorting Cluster by cluster, berry per berry

Fermentation Through native yeast Tank and Puncheons

Upbringing 16 months French oak from artisan coopers

Bottling Unfiltered

Cellaring time Decades

Serving Room temperature

Decanting recommended

Review: 

 
The estate-grown 2016 Cabernet Sauvignon Mon Chevalier is a blend of 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot. Very deep purple-black in color, it charges forth with intense notes of crushed black cherries, black berry preserves and cassis scents with touches of spearmint, Indian spices, espresso and dried lavender plus a waft of roses. Full-bodied, the palate reveals incredible restraint, slowly revealing earth and black fruit layers framed by firm, grainy tannins and just enough freshness, finishing very long and spicy.

-Wine Advocate 96+ Points

Moving to the top releases, the 2016 Cabernet Sauvignon Mon Chevalier comes from Knights Valley and was brought up in puncheons. A gorgeous bouquet of sandalwood, violets, loamy earth, and incense as well as some iron-laced black and blue fruits flow to a rounded, supple, incredibly textured Cabernet that has sweet tannins, a stacked mid-palate, and a great finish. It’s already terrific yet will keep for 20-25 years or more.

-Jeb Dunnuck 96 Points

Mt Brave Malbec is made from 100 percent Malbec.

On the Palate of the 2016 Mt. Brave Malbec killer spice overlays rich boysenberry and black currants. A pop of fruit carries across to the finish which is clearly mountain structure based.

Review:

The 2016 Malbec Mt. Veeder is another fabulous wine from winemaker Chris Carpenter. It offers a vibrant, focused, savory style in its blue fruits, graphite, and lead pencil aromatics, and has a concentrated, layered style on the palate. It’s a complex, age-worthy Malbec that will evolve for over a decade.
-Jeb Dunnuck 96 Points

The 2016 Malbec Mt. Veeder (100% Malbec) is very deep purple-black in color and reveals stunning black and red cherries, black plums and violets with wafts of unsmoked cigars and mossy bark. Full, concentrated and seductive in the mouth, it has a solid line of fine-grained tannins and loads of bold, perfumed fruit, finishing long. 484 cases produced.

-Wine Advocate 95 Points

This shows a vivid boysenberry and blackberry fruit profile, laced with licorice, roasted apple wood and violet notes, all backed by a solidly grippy structure and a late zing of minerality. Best from 2021 through 2038. 6,441 cases made. 

-Wine Spectator 94 Points

A deep and rich hue of golden straw gives the first clue that this is a serious Chardonnay. Aromas of pear, green apple, and lime peel jump out of the glass followed by more nuanced fragrances of orange blossom, ginger root, and brioche. The sensation on the palate casually demonstrates both broad depth and laser like focus. An assertive core of acid and saline minerality rests completely ensconced in rich flavors of pie crust, clotted cream, and burnt caramel. Drink now for fresh vibrance, or in ten years for wild complexity. This wine is a perfect white to be enjoyed year-round.  

Review:

The 2021 MFN Blanc Chardonnay is very ripe in style with scents of banana chip, apple pie, jasmine, allspice and brown sugar. The full-bodied palate is packed with ripe, spicy fruits and plenty of refreshing acidity, and it finishes long with a satiny, mouth-coating texture. It's an old-school style reminiscent of Napa that fans of ripe, oaked Chardonnays will enjoy.
-Robert Parker 97 Points

SALE

Palacio de Bornos Verdejo Rueda is made from 100% Verdejo.

Mechanical and manual harvest. Fermentation takes place in stainless steel tanks at controlled temperature of 15-16º C for 18 to 20 days. Cold stabilization, filtration. Clay and limestone with small round stones.

Straw-like yellow color with fresh green tones.

Hugely aromatic, with tropical fruit, tangerine, lemongrass and lemon thyme. Fruity notes with anise and minerals, typical of the Verdejo grape. Full in the mouth, well structured, dense and persistent with a lingering aftertaste. The wine has great length and a delicious mouth-filling richness, and finished with a precise acid cut. 
As a light aperitif, ideal at any time of the day, with a tapas or small snack, with Pasta al Pesto, Mousse of Tuna fish and lime..

Enjoy with everything from sushi to spicy Cajun shrimp!

Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.

Review:

The 2018 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard was aged in 70% new oak this vintage, as opposed to 100% as it normally is. Deep garnet-purple in color, it rolls out of the glass with perfumed rose hip tea, fragrant earth and incense scents, giving way to a core of kirsch, blackberry preserves and blackcurrant pastilles plus a touch of iron ore. Full-bodied, rich and seductive, it has exquisitely ripe, finely grained tannins and a refreshing backbone, finishing long and minerally.

-Robert Parker's Wine Advocate 99 Points

Paysan Sauvignon Blanc Zabala Vineyard is made from 100% Sauvignon Blanc.

Paysan Sauvignon Blanc comes from Zabala Vineyard - located on a large holding on the Arroyo Seco floodplains that was part of land granted to the Zabala family before California’s statehood. It was first planted in the 1970s and has grown to encompass over 1000 acres. Zabala Vineyard is one of the rockiest vineyard I Brand works with, full of what is locally known as ‘Greenfield Potatoes’, which are the rather inedible round river stones that dominate the soil and have been collected into piles and walls at every property in the basin. This vineyard is located directly in the path of the daily Salinas Valley winds, which control sugar development and retain natural acidity. Certified organic grapes.

Tasting Notes: Light-bodied. Aromatic explosion on the nose. Lime, gooseberry, green melon, grapefruit, white peach, passion fruit. Crisp, tart, clean with bright acidity on the palate. Neutral oak ageing provides subtle creaminess, while still exhibiting trademark green notes.

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Philippe Milan Bourgogne Blanc is made from 100% Chardonnay

The wine is produced from vines planted in the commune of Chassey le Camp at high elevation, which brings freshness to this Chardonnay. Ripe fruit is nicely balanced with delicate notes of oak and a hint of citrus on the finish. Full flavored and complex.

Poggio Nardone Brunello di Montalcino is made from 100 percent Sangiovese Grosso.

The rich nose displays scents of spices combined with aromas of small red ripe fruits, blackberry and blueberry.
Well structured, determined and elegant, with round and silky tannins. Very nice finish.

Alcoholic fermentation was done in tank, maloactic fermentation in oak barrels. Wine was then aged for 3 years in French oak barrels. 

Review:

Noble and decidedly balsamic in the primary profile alternating notes of peppermint, eucalyptus, green tea leaves and guaranà. A lot of very delicate dried cherries are housed in the background giving brilliance and crunchiness. Medium bodied, well extracted mature tannins and a finale which squeezes from the centre palate onwards. Better from 2025.

- WinesCritic.com 93 Points

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:

"Dark plums, wild berries, dried herbs and warm earth with sweet spices and discreet vanilla creaminess interwoven to the nose. A medium-to full-bodied tempranillo with chalky, calculated tannins and vivid acidity. Lively, with a bright core of fruit on the center-palate and a flavorful, spicy finish. Naturally concentrated, but extremely drinkable, too. Long and bright. Drink or hold."

- James Suckling (September 9th 2022), 95 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

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.

Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.