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DAOU Vineyards Bodyguard Red is made from 100 percent Chardonnay 65% Petit Verdot, 35% Petite Sirah.

The 2020 Bodyguard is the newest edition to this exceptional collection from winemaker Daniel Daou. Bold and brooding, it displays a vivid, deep purple hue accompanied by an intense nose of chocolate-covered blueberry, black raspberry, Zante currant, pencil lead and damp forest floor. Secondary layers reveal notes of kirsch, fennel, black olive and a hint of cool wintergreen. A lush palate of black plum, dried cherry and blackberry is supported by a firm structure with polished fine-grained tannins. Highlights of dusty leather, dried sage and truffle add layers of complexity that complement the rich, dark fruit. The finish strikes an impressive balance of power and grace, with lingering notes of currant, dark chocolate and crushed stone minerality that enhance the fullness of the experience.

Review:

Domaine Louis Moreau Chablis Vaillons Premier Cru is made from 100 percent Chardonnay. 

Chablis achieves its highly distinctive mineral character due to its cool northerly climate and its highly calcareous soil. The Domaine Louis Moreau Chablis Vaillons Premier Cru is a generous, fleshy and lively wine that displays a beautiful balance of minerality, fruitiness and elegance.

Chablis, with its steely character and fresh citrus flavor, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Unoaked Chablis lends itself well to vegetables, starches, Comté, or fresh goat cheese.

Exceptionally aromatic with aromas of violets, hints of blackberry, blackcurrant and black plum on the nose. There is some spice that is balanced with fresh acidity and minerality. A long finish with ripe but firm tannins.

Dow's Senhora da Ribeira can be enjoyed anytime and pairs wonderfully with chocolate desserts and soft cheeses like creamy Stilton or Roquefort.

Review:

Rich and fruity, this wine is packed with intense black-currant flavors. It is perfumed, ripe with a good tannic background. The density of the wine and the firm structure point to a long aging process. Drink this beautifully structured wine from 2026.

-Wine Enthusiast 93 Points

Winemaking:
Senhora da Ribeira has one of the most advanced specialist wineries in the Douro, combining the best of traditional winemaking practice, evolved over centuries, and the latest state-of-the-art automated systems. Three granite ‘lagares’ for foot treading are complemented by three ‘robotic’ lagares, designed by the Symington family and installed in the quinta’s winery in 2001.
It has long been recognised that traditional treading produced some of the finest Ports, but there are some drawbacks involved in traditional treading; temperature control is difficult, there is a limit to how long people are willing to tread and they need to sleep. The winemaker’s options are therefore limited, he or she cannot order treading at different times through the night, or pull people off the picking team at will. Furthermore, emptying the traditional lagar takes a long time; in the meantime the fermentation process is accelerating away. A further handicap arose over recent years, when an increasing scarcity of labour obliged producers to look for less labour-intensive vinification solutions. The Symingtons opted to devise a mechanical means of replicating the proven method of foot treading. The result was the Symington ‘robotic lagar’, an automated treading machine which exactly replicates the gentle action of the human foot and which has revolutionised winemaking in the Douro Valley. This equipment is very expensive but the results have been so good that an increasing proportion of Dow’s finest wines are now made in these automated lagares. Approximately half of the wines for Dow’s much praised 2003 Vintage were vinified in them.
The Senhora da Ribeira’s Quinta Vintage Ports have amassed a highly impressive number of awards: three Gold Medals at the International Wine Challenge, (2008, 2006 and 2001, for the 2005, 2002 and 1999 Vintages, respectively) as well as seven Silver Medals and two Gold Medals at the International Wine & Spirit Competition (London, 2008 for the 2005 Vintage and 2002 for the 1998 Vintage). In September 2006, Jancis Robinson MW wrote, “One very exciting new bottling is Dow’s Quinta da Senhora da Ribeira 2004...this single quinta bottling demonstrates superb quality with wonderful vibrancy. Great wine in any context - not that unlike some California reds! This is definitely a wine to look out for when it is released.”
Wine Profile
The very hot climate through the summer at this vineyard results in highly complex and concentrated wines but very low yields. Colours of the musts in the fermentation tanks are always purple-black due to the very high skin to juice ratio. The old vines add further to the intensity of the wine as they make up a very large percentage of the vineyard. The resulting wine can be described as being the essence of Vintage Port, with powerful wild red-fruit flavours, leading into rich black chocolate notes, the whole balanced by complex, attractive and peppery tannins.

One of the Douro’s most beautiful vineyards, Senhora da Ribeira is located 24km (15 miles) upriver from Quinta do Bomfim in the remote Douro Superior. The vineyard commands a magnificent north bank position, overlooking a broad sweep of the Douro, directly opposite another famous Symington owned vineyard: Quinta do Vesuvio. Senhora de Ribeira was built close to an ancient river crossing, guarded by two 12th century castles on either side of the river built by the Moors during their centuries long occupation of Iberia. A small chapel dedicated to the ‘Lady of the River’ (literally: Senhora da Ribeira) has stood here for centuries and gave the quinta its name. Travellers would pause here to ask for a safe river passage and onward journey.

Senhora da Ribeira’s wines are some of the finest in the Douro and they complement those from Bomfim in the composition of Dow’s classic Vintage Ports. The quinta’s high proportion of old vines (45% are over 25 years old) is of critical importance. The old vines are very low-yielding, producing on average less than 1Kg of grapes each, giving intense and concentrated musts which are ideal for classic Vintage Port. The remainder of the vineyard was replanted as follows: 21% in 2001 and 34% from 2004, the latter involving mainly Touriga Nacional vines. This grape variety - very important for Vintage Port - now represents almost exactly a third of the total planted at the quinta. The entire vineyard has the maximum ‘A’ rating.

As with Bomfim, the consistency of the climate plays a key role, although the rainfall is only half of that experienced at Bomfim: 448mm is the 10 year average. This more extreme climate, hot dry summers and cold, equally dry winters results in wines with unique depth of colour and complexity.
As with Quinta do Bomfim, the best Ports from Senhora de Ribeira are used to make Dow’s Vintage Ports in the great and rare ‘Declared’ years. In the good year’s when Dow’s does not ‘declare’ a Vintage, the best wines of ‘The Lady of the River’ are bottled as Dow’s Quinta de Senhora da Ribeira Vintage Port. They will tend to mature a little earlier than the very rare ‘Declared’ years, but can be every bit as good as some other Vintage Ports.

Filippino Elio Barbaresco San Cristoforo Riserva

Made from 100% manual harvest Nebbiolo, the wine comes from the hillsides of San Cristoforo hill in Neive enjoying a south-southwest exposure. The fruity bouquet offers subtle notes of violet and raspberries, combining with spicy hints of cinnamon, cocoa and leather. Full, enchanting and elegant taste, intense with a good body.

The best grapes are delicately pressed and the stalks are removed. The must ferments in stainless steel vats at a controlled temperature of 26°C with a maceration of 20 to 25 days. After racking, the new wine is put into 25 e 30 H Slavonian oak casks for long months. Next, it is bottled and left to age for at least an additional 24 months.

Review:

"A medium-to full-bodied red with aromas and flavors of dried cranberries, cherries, citrus peel, violets and licorice. Ultra fine tannins and bright acidity accompany earthy and chewy notes on the palate. Shows structure and intensity. Needs at least three or four years to soften. Try after 2023."

- James Suckling (December 2020), 93 pts

Finca Sobreno Ildefonso Toro  is made from 100% Tinta de Toro
Very Old Vines (Minimum 80 years of age)
Aged in 100% new French Oak Barrels for 18 months + 12 months in the bottle

The wine is produced in very limited quantity from the estate's oldest vineyards (80 years old vines) and is fermented in 2,000-liter open-top fermentation vats. Our winemaker punches down the cap by hand three times a day using the traditional pigeage method to ensure optimal extraction.

The name of the wine is the surname of the San Ildefonso family, father Roberto and daughter Paloma, and represents the apex of their winemaking tradition.

Tasting notes
Deep cherry color.
Very expressive, elegant and complex with ripe fruit, mineral notes, sweet spices, chocolate aromas and intense toasts.
Powerful, tasty, round and very smooth. We find again black berries, mineral notes, chocolates with roasted aromas. Very long after taste.

Soil types:
The soil is formed by sediments of sand, clay and limestone, which produce a dark lime-bearing topsoil, with fine and coarse sands.
This year we had low rain falls getting very healthy bunches. Besides, cool nights and not very hot days at the end of the cycle were excellent for a complete ripening of the grapes, full of nuances.

Winemaking and aging
The fruit is manually selected and picked in small cases. After destemming the grapes are stored in 2.000 liter open fermenter tanks and cold maceration at 8ºC during 8 days. Three times a day the cap of the skins is submerged manually (pigeage) and after the alcoholic fermentation is finished at a controlled temperature, the wine is macerated until the wine maker determines the appropriate extraction polyphenols. The malolactic fermentation is carried out in new French oak barrels. The wine was aged in new French oak barrels for 16 months, followed by another 12 months minimum in the bottle.

Ideal for red meats, lamb, roasted meat and strong cheeses

Review:

Black fruit and power from lots of new flashy oak. Coconut, coffee and mocha flavours; ripe and soft palate with an earthy texture. Long finish.

-Decanter 93 Points

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Review:

Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts

Grahams, Vintage Port - selected by Grants of St. James, LTD. (English bottling - London) has been pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse. 

Halter Ranch Vineyard Ancestor Estate Reserve is made from 60% Cabernet Sauvignon, 23% Malbec, 17% Petit Verdot,

Their flagship wine, Ancestor is their Bordeaux-style reserve blend, and an homage to the Ancestor Tree, the largest Coast Live Oak on record. The 2019 Ancestor showcases aromas of red currant and dark chocolate along with subtle hints of cinnamon and clove. The entry is soft and rich with layered flavors of blueberry, blackberry, and dark cherry. The mid- palate is thick and mouth coating with balanced acid. The finish is framed by integrated tannins and delicate flavors of caramel and truffle.

Pair with roasted meats, reduction sauces, and hearty stews. 

Review:

Baked blackberry, leather, cocoa and espresso-bean aromas show on the nose of this blend of 60% Cabernet Sauvignon, 23% Malbec and 17% Petit Verdot. The palate is generous in fruit, tense in tannins and very approachable, showing creamy blueberry, pepper and wild-herb flavors.

-Wine Enthusiast 93 Points

The Grand Vin is the 2017 Harlan Estate, and this beauty just about jumps from the glass with its pure cassis and blackcurrant fruits as well as notes of tobacco, graphite, crushed stone, and spice. With a full-bodied, expansive mouthfeel, building, velvety tannins, and a layered, seamless style that offers way more pleasure than just about every other wine in the vintage, bottles can be enjoyed any time over the coming 20-25 years.

- Jeb Dunnuck 97 Points

The 2017 Harlan Estate is superb. Deep, inky and wonderfully expressive, the 2017 is impeccably rendered. All the elements come together effortlessly. The nervous tannins of the vintage are evident, but there is also plenty of sumptuousness. Time in the glass brings out a whole range of red-toned fruit and floral notes that are surprising for a year with massive heat spike. The 2017 is polished and sophisticated to the core. In a word: impressive.

-- Antonio Galloni - 96+ Points

Deep garnet-purple in color, the 2017 Harlan Estate needs a little coaxing to reveal captivating iron ore, red currant jelly, cloves and crushed rocks scents with a core of warm cassis, Black Forest cake and boysenberries plus a waft of pencil lead. Medium to full-bodied, it has a firm, grainy texture with a lively backbone and loads of earthy layers, long and mineral laced. This should be one of the longer-lived wines coming out of the 2017 vintage.

"2018 had a certain sense of ease to it," Bill Harlan said as we tasted the barrel sample of the next iteration of this iconic label. "The pace was wonderful." "Mother nature was allowing us an extended runway," winemaker Cory Empting agreed. "We just started picking and couldn’t stop."

-Wine Advocate 97+ Points

This is fully loaded, with waves of dense yet succulent blackberry, black currant and fig preserves that move along steadily, pulling roasted apple wood, dark bay leaf, espresso cream and humus notes along. A bolt of cast iron emerges through the finish, remaining well-encased in the fruit and adding prodigious length and stability. A fairly tremendous wine, especially considering the vintage. Best from 2022 through 2040. 2,040 cases made. 

-Wine Spectator 97 Points

The origin of Lot C-91 began in the fall of 1969 when Joe Heitz created this one-off cuvée, which was very normal in those days, as a more premium version of his already iconic Napa Valley Cabernet Sauvignon bottling. Joe envisioned Lot C-91 as a greater step up in quality from the Napa Valley Cabernet Sauvignon, with a higher quality of fruit sourcing, coming exclusively from the sought-after single vineyards of Heitz Cellar.

Lot C-91 is the culmination of 50 years of tireless effort, trial and error, and the continual desire to make a unique expression of the heralded vineyards of Heitz Cellar.

Review:

Wow. Such a racy and exciting nose! This is quite agile and nimble, full of red and blue berries in the forefront, then complemented by spiced orange, earl grey, red plums, potpourri, savory plums and chocolate. Tense and elegant on the palate, which is all about succulent red berries, nuance and texture. Nothing redundant here. A great Napa cabernet sauvignon that has real definition. A beauty by all accounts!

-James Suckling 96 Points

In 1969, Heitz produced a one-off cuvée called Lot C-91. It was thought of as an elevated version of the Napa Valley Cabernet – a 'best of the best' blend from sites throughout Napa. After a bottle of the '69 turned up and turned heads at a Heitz wine dinner, the winemaking team decided to produce a modern iteration. It's comprised of vineyards in four AVAs: Rutherford (34%), Oakville (34%), Howell Mountain (17%) and St Helena (15%). The dazzling nose instantly shows off the component from Martha's Vineyard and on the palate it walks the line between succulent, powerful, herbal and floral, showing none of the heat of the 2017 vintage. As of June 2020, this was still a barrel sample, while many Napa 2017s are already on the market.
-Decanter 96 Points

Medium garnet with crimson hues. Intense and evocative aromas of briary black currant, blackberry, blueberry, Satsuma plum, with lifted notes of sage, bay leaf, crushed flowering herbs, black pepper, anise and hints of cedar. The palate is rich and complex with well-defined blackberry, mulberry, red plum and black currant fruit, layered with sage, black pepper and bay leaf, and carried by fine-grained, mature, velvety tannins for an almost endless finish.

Pair with Lamb Loin.

Review:

 Made from 55-year-old Shiraz wines, Wheelwright needs a good decant before revealing its charms. Once aerated, it offers plump cherry and raspberry aromas underpinned by savory, peppery spice and a whisper of dried potpourri-like florals. A lick of vanillin oak supports. The palate is rich and round, supported by chalky, muscular yet fine tannins that weave the plummy fruit and peppery spice together. Drink 2025–2035.

-Wine Enthusiast 94 Points

Howard Park Abercrombie Cabernet Sauvignon 100% Cabernet Sauvignon.

The 2018 Abercrombie reflects the highs that can be achieved in a superb vintage when thoughtful and deliberate winemaking combine with exceptional vineyards. The color is a vivid, deep ruby, tingeing purple and betraying the wine's youth. The bouquet evolves in a measured fashion as the wine slowly aerates, filling the glass with textbook Cabernet perfume of powerful dark fruits, rubbed bay leaf, cedar, coffee beans and vanilla. Intensity and purity of fruit is the standout feature, and this transmits seamlessly to the palate, where the profound structure and effortless length also take centre stage. The harmony of rich fruit, clean and vibrant acidity and fine, abiding tannins speak to the beguiling nature of this young wine and the glorious future that awaits its patient custodians in ensuing decades. This is true West Australian Cabernet.

Named for Walter Abercrombie, the much loved Great Grandfather and mentor of Jeff Burch, the owner of Howard Park Wines, this is Howard Park's finest Cabernet Sauvignon.  

Howard Park’s winemaking philosophy is to craft elegant, age-worthy wines from our best sites in the Margaret River & Great Southern regions of Western Australia. Critical site selection, meticulous viticultural practice and detailed winemaking underline each Icon wine.

Review:

This is really fine with such polished and manicured fruit and tannins that deliver a thoroughly refined and beautiful palate with sweet dark fruit, from currants to blackberries. Long, long finish. Hard not to drink now. But one for the cellar. Try after 2025.

-James Suckling 97 Points

Reverdy Jean Sancerre Rose is made from 100 percent Pinot Noir.

Color: Pale salmon pink color
Nose: delicate aromas of roses and orange blossom that will transform into gooseberry and peach blossoms as the temperature in the glass rises. 
Mouth: The palate is crisp, lean and elegant, but the flavors are quite persistent with cherry, blackcurrant,apricot and red currant aromas.

According to the Sancerre AOC regulation, maximum yield authorized for the rosé is 55 hl/ha.

Pairs well with poultry and spicy food.

Jip Jip Rocks Chardonnay 2014  is made from 100 percent unoaked Chardonnay.

Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.

 Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.

Johann Michel Cornas Cuvee Mere Michel is made from 100 percent Syrah.

Cuvee Mère Michel was first introduced in 2016 and is not produced every year. This wine is a tribute to Johann Michel' wife, Emmanuelle, and a nod to the French song, La Mere Michel. This wines comes from Selection Massale (replanting new vineyards with cuttings from exceptional old vines from the same property) cuttings of Serine off the 1947 Yves Cuilleron vineyard at Chavanay. The vineyards are located in the lieu-dit "Les Cotes" at an altitude of 230 meters and benefiting from a southern sun exposure.

Review:

"A new cuvée (at least for me), the 2017 Cornas Mere Michel comes from sandy, granite-laced soils and was brought up in new demi-muids. It's largely in the same mold as the traditional cuvée yet has another level of richness, depth, and texture. Blackcurrants, scorched earth, graphite, burning embers, and a kiss of bloody meat all flow to a rich, powerful Cornas that has ultra-fine tannins, beautiful mid-palate depth, and a great, great finish. It's unquestionably a candidate for the wine of the vintage in Cornas. Bravo!"
- Jeb Dunnuck (December 12th 2019), 98 pts

The Kasteelberg range of wines, celebrates the discovery of Riebeek and the Kasteelberg mountains in 1661. Kasteelberg stands sentinel over the fertile valley below. From the slopes of the mountains, hand-selected grapes are expertly crafted with care to produce rare and expressive wines. The Kasteelberg range truly is the pinnacle of our Winemaker's art.

Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines.
The Kasteelberg Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.

Serve at room temperature. The perfect companion to barbequed lamb, fillet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserve platter.

Review:

"I'd expect to prefer the 2017 Shiraz to the 2018 bottling, but it's actually the reverse. Maybe Alecia Boshoff has just got more experience with the fruit from this Kasteelberg site. Sweet and spicy, with enticing incense and violet aromas, fine tannins, succulent red berry fruit and deftly integrated one-third new oak. 2021-26"

- Tim Atkin (South Africa 2020 Report), 92 pts

Keermont Steepside Syrah is made from 100 percent Syrah.

Planted in 2005 on the steep midslopes of the Helderberg Mountain range, Steepside Syrah sits at an elevation of 300m. Vines grow in rich red clay loam soils with high levels of iron and quartzite originating from the peaks above. The combination of these deep granitic soils and the intensity of the sunshine on the North facing ridge allows the vineyard to produce wines with power and structure, while the spicy herbal aromatics can be attributed to the elevation and the pristine fynbos flora that surround it.

This is an intense wine with a bright scarlet color. Pure grapey aromas are complimented by red spices, herbs and lavender. The palate has a gentle entry with subtle spicy fruit flavors filling the mid palate. The tight structure gives the wine a succulent dry finish with lingering flavors of red fruit, anise, liquorice and a mineral saltiness. 

All grapes used in producing our wines are grown on Keermont Vineyards. Small parcels of grapes are selected according to optimal ripeness and harvested by hand. The grapes are vinified gently and naturally following traditional techniques.

Pair with game or venison. Although any red meat works well. 

Review:

 "Steepside faces north and east and is situated at 300 metres on granite and clay loam soils. The result in 2017, that exceptional Cape vintage, is a world-class Syrah from Alex Starey, with a combination of violet and pine aromas, fine-boned tannins, subtle oak and bramble and black cherry fruit. Vibrant and energetic. 2024-35"

- Tim Atkin (South Africa 2022 Report), 96 pts

Keermont White Blend is made from 39% Chenin Blanc (34% Riverside parcel - 26% Low Road Parcel and 5% Bobbejaan parcel), 34% Sauvignon Blanc (Uitkyk parcel), 14% Viognier (Cottage Lane parcel) and 13% Chardonnay (Low Road Parcel).

The Keermont Terrasse white blend derives its name from the terraced vineyards on Keermont. The backbone of this blend is Chenin Blanc from a 48 year old un-irrigated vineyard called 'Riverside' and this is complimented by Chenin from two younger vineyards and varying fractions of Chardonnay, Sauvignon Blanc and Viognier.

A polished light yellow gold color, this wine has a bouquet of citrus blossom with hazelnut, lemon grass and butterscotch undertones. The wine has a soft sweet entry with a racy linear acidity. Ripe citrus and stone fruit flavors evolve into a lovely lingering dry earthy finish. This is a textured white wine with layers of flavor.

Review:

"Terrasse is a seamless, skilfully blended cuvée of Chenin Blanc with 54% Chardonnay, Sauvignon Blanc, Roussanne, Viognier and Marsanne. Barrel-fermented and aged in older oak, it's floral, spicy and intense, marrying citrus, pear and clementine flavours and a touch of tannic grip. 2023-28"

- Tim Atkin (South Africa 2023 Report), 93 pts

La Despensa Boutique Cinsault is made from 100% Cinsault.

A genuinely unique wine - they are the only producers of Cinsault in Colchagua! From a new vineyard planted in 2017, the team at La Despensa thinks they’ve hit the jackpot with this variety in this valley. Much more structure, color and intensity than the typical Chilean Cinsaults from further south, this is an easy drinking but serious version of this wonderfully fruity variety!

Review:

"Apparently the first and only Cinsault from Colchagua, the 2021 Boutique Cinsault was produced with vines planted in 2017 and worked organically (but is not certified), and it's much darker and more structured than the examples from the south. It fermented in concrete with selected yeasts and went through malolactic in stainless steel and then 60% of the volume matured in used barriques for six months. It has 13.5% alcohol and kept good freshness, and it's varietal, balanced and easy to drink but not banal. 1,200 bottles were filled in March 2022. - Luis Gutiérrez"

- Robert Parker's Wine Advocate (April 2023), 91 pts

La Spinona Sori Gepin Barolo is made from 100 percent Nebbiolo.

Color: Brilliant deep ruby red with garnet reflections.
Bouquet: Rich fruity bouquet with hints of violets , spice and mature berries.
Taste: Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A Huge wine of elegant proportions that become velvety and graceful with aging.

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. The first vintage was the 1996.

The Spinona is a special breed of Piedmontese hunting Dog, which the Berutti’s raise. As the legend goes, this particular dog, Baica, received her place of honor on the label for an act of great heroism. She saved the Berutti’s only son from drowning in the irrigation lake when he was a baby. The son then became a veterinarian to save the dogs and later obtained a degree in agronomy to take care of the vineyards.

Brilliant deep ruby red with garnet reflections. Rich fruity bouquet with hints of violets, spice and mature berries. Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A huge wine of elegant proportions that becomes velvety and graceful with aging.

Review:

"The 2015 Barolo Sori' Gepin needs quite a bit of air to open, but it is so expressive as that starts to happen. Dried flowers, cedar, tobacco and autumn leaves are laced together in a mid-weight, savory Barolo loaded with character. The 2015 remains nervy and taut, but that is the house style. - Antonio Galloni"

- Antonio Galloni's Vinous (October 2020), 93 pts

Laurent-Perrier Brut Millesime is made from 50% Chardonnay, 50% Pinot Noir.

The Vintage is the choice of an exceptional year from which only a selection of the Chardonnay and Pinot Noir Grands Crus will enter into a future iteration of Grand Siècle. It is a rare and outstanding wine that expresses the character of the year in the Laurent-Perrier style. The wine is white gold in color with a fine sparkle. A flowery nose of great complexity, with notes of citrus and white peaches. A wine that is very present with a lively attack and great finesse with good minerality and notes of grapefruit on the finish. The Vintage 2012 pairs well with seafood and noble fish as well as with poultry or veal. This wine sublimates hard pressed cheeses such as a young Comté or a Beaufort.

Review:

The 2012 Champagne Brut is equal parts Chardonnay and Pinot Noir and has 8 grams per liter dosage. Since the 1950s, only 30 vintages have been produced by the house. The aromatics are reminiscent of a Burgundian feel, with pleasant flinty reduction, smoke, and vibrant green fruits of pear and citrus blossoms. Offering an energetic mousse with green apple, yellow plum, lemon curd, and wet stone, this wine is well-balanced and should continue to improve over the coming 15-20 years. Best after 2022.

-Jeb Dunnuck 94 Points

Elegant array of lemons, slate, biscuits, oyster shells, croissants and brioche. Precise and focused on the palate, with sharp acidity and tight, fine bubbles. Pure and youthful for now. 50% chardonnay and 50% pinot noir. Dosage 8g/L.

- -James Suckling 94 Points