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Pago de Carraovejas Ribera Del Duero is made from 92%, Cabernet Sauvignon 5% and Merlot 3%.

The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.

The wine was aged in barrels for around twelve months.

 Review:

The eponymous 2021 Pago de Carraovejas comes from a cooler year when they consider the grapes had exceptional quality. The bottled wine is composed of Tinto Fino with 5% Cabernet Sauvignon and 3% Merlot with 15% alcohol but good freshness and integration of the oak after spending 12 months in 226- and 600-liter barrels. It's medium to full-bodied, with fine tannins, a juicy mouthfeel and a tasty finish. This is a more elegant Carraovejas. It was bottled in the spring of 2023.

 -Wine Advocate 93+ Points

Pago de Carraovejas Ribera Del Duero is made from 92%, Cabernet Sauvignon 5% and Merlot 3%.

The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion. 

Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.

Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.

The wine was aged in barrels for around twelve months.

 Review:

Freshly cut vanilla, dark cherries and ripe plums on the nose, with a touch of blue flowers. Medium to full body with firm, fine-grained tannins and a juicy, medium-long finish. Drink now or hold.

-James Suckling 92 Points

LASER ETCHED McKenzie ! 5000ml!

My First comment tasting this wine is "wow!" It's delicious; our flagship wine at Paradigm and it delivers. Dense, deep, ripe aromas of black berry and black cherry-like fruit layered with caramel and toastiness from a nice mix of French Oak barrels. Flavors coat the palate with matching notes in a classic Cabernet Sauvignon presentation. One of our best Cabs to date! 

Paradigm Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 3% Merlot , 1% Petit Verdot

Review:

"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) 

- Decanter 95 Points 

Mineral and citrus notes. 

Patricia Raquin Bourgogne Blanc is made from 100 percent Chardonnay. 

The animals shown on the label are dogs. The breed is called Borzoi, also called "Russian Wolfhound", which means "fast" in Russian. Patricia and Alain are proud owners of 2 Borzois and they designed this label so that the dogs will be guardian of the vaulted ageing cellar inside their house.

Patricia Raquin Bourgogne Chardonnay is made from grapes sourced in the Maconnais region. As it is located in a slightly warmer climate (as it is located 100 kilometers South compared to the Cote d'Or or Cote de Beaune), the wine tends to display more tropical notes, with elegance and freshness, with a touch less of minerality.

Paul Hobbs Beckstoffer To Kalon Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Farmed with a unique precision to match the unparalleled terroir of this historic Oakville site, this vintage is ethereal, delicate, and nuanced. An attractive deep garnet in appearance, this wine expresses soft red cherry, strawberry, floral, and graphite. The palate is full and lively with flavors of blueberry, blackberry, sandalwood, and dried herbs, supported by a lovely grip of tannins and well-tensioned texture that leads to a long, refined finish.

Review:

-Jeb Dunnuck 99 Points

Pazo de Senorans Seleccion de Anada Albarino is made from 100 percent Albarino. 

Straw yellow with greenish tints, vivid and brilliant. High intensity and very expressive. Profusion of aromas with traces of mineral. Great volume and ample body leaving a lasting impression from beginning to end.

Reviews:

I think the 2014 Albariño Selección de Añada could be the finest vintage of this characterful long-aging Albariño, from a year with a more moderate 13% alcohol and very high acidity (and low pH) that make the wine fresher and more vibrant. It is developing very slowly and showing quite young after it spent over 30 months with lees in 1,500- and 3,000-liter stainless steel tanks. It has a pale color and an elegant nose with notes of freshly cut grass, white flowers and wet granite. The palate is vibrant with effervescent acidity, and it has a long, dry and tasty finish with an austere sensation, far away from the tropical notes of some past vintages. This is superb and should continue developing nicely in bottle. Bravo! It wasn't bottled until April 2023, and 14,000 bottles were produced.

-Wine Advocate 96 Points

Tech:

'Belle Côte', French for “Beautiful Slope”, was named by Sir Peter after the famous ski run in Courchevel, France. The oldest of the four Knights Valley Estate Chardonnay vineyards, ‘Belle Côte’ consistently exemplifies the potential of crafting exceptionally high-quality Chardonnay from our mountain vineyards. Planted at 1,700 to 1,800 feet (518 to 549 meters), Belle Côte has a southeastern exposure and a western border of native trees, which shelter the vines from the hot afternoon sun. These unique attributes create a naturally cool microclimate that provides an extended growing period and slow-ripening fruit, resulting in a later picking schedule that often continues into October (two to three weeks longer than most Chardonnay vineyards in Napa and Sonoma Counties).

Vintage Notes

The combination of a wet winter with significant rains in December through March and cool weather delayed budbreak nearly a month. Flowering and fruit set were also pushed back and the weather during the later flowering was favorable resulting in decent fruit set and slightly above average yields for the Chardonnay vineyards—a marked improvement over the record-low yielding 2022 vintage. The growing season was temperate without major heat spikes allowing the berries to hold onto their acidity which carried through into the wines. Harvest was almost a month later than normal with the last Belle Côte block coming in on November 2nd.

Winegrowing Notes

As the oldest of the four Peter Michael Winery estate Chardonnay blocks, 'Belle Côte' exemplifies the consistent quality of Chardonnay these mountain vineyards produce. Due to the naturally cool climate of the site’s high elevation, and mitigated exposure to the hot afternoon sun by its southeastern exposure and a stand of trees on its western border, the vines are allowed to slowly ripen. The growing season for Belle Côte typically extends into October, two to three weeks longer than most Chardonnay vineyards in Napa and Sonoma Counties.

Winemaker's Tasting Notes

With highly expressive aromatics of orange blossom, jasmine, candied orange peel, and rose petal, the 2023 'Belle Côte' showcases its unique terroir and thirty-three-year-old vines with a rich, creamy entry, dense, broad, juicy mid-palate and a lengthy, refined finish. There is a seamless quality to this wine that matches power, gras, and intensity with structure and weightlessness. The 2023 'Belle Côte' can be enjoyed in its youth or after many years of cellaring.

Review:

This extraordinary estate-grown wine from a great vintage is super vibrant, energized and tangy, with vital acidity supporting luscious ripe pear and apple flavors on a silky texture. Can't think of anything it lacks. Seamless, layered, yet structured and fresh, boding well for longer-term aging. It has a melts-in-the-mouth quality and an extra long finish. Drinkable now and best from 2030.

-James Suckling 100 Points

Philippe Milan Bourgogne Rouge Cote Chalonnaise is made from 100 percent Pinot Noir.

The wine is produced from Pinot Noir grapes planted between 1963 and 1978 in the commune of Chassey Le Camp (extreme north of the Chalonnaise coast). The vineyard spreads over about 1.50 hectare with an average yield of 45 hl / ha. to reach optimum maturity for the grapes.

This Pinot Noir is lightly colored with loads of flavors, especially cherry. Very fresh and aromatic with a long finish.

Pioneiro Red Wine Vinho Regional Peninsula de Setubal is made from 60% Castelao (also known as Periquita), 30% Aragones and 10% Syrah

Aged 5 months in French oak barrels

The story of this wines begun more than a century ago, with the pioneering dream of Venâncio da Costa Lima: to bring good wines to every corner of Portugal. Pioneiro wine brand was created to pay homage to his vision. 
What's Unique? Pioneiro (meaning “pioneer” in Portuguese) wine vintage style label pay homage to the founder’s dream, dating back to 1914. But in a relaxed, casual way, typical of this wine producer mood.

Intense garnet color, complex nose with touches of ripe fruit, jam and spices, full-bodied flavor and a very balanced finish.

Castelao: as the most widely-grown red grape variety in Portugal it is still often referred to in Portuguese as "Periquita" or "Joao de Santarem", although that name is legally owned by José Maria da Fonseca in the Setúbal Peninsula outside of Lisbon. It is highly adaptable to different climatic conditions and its remarkable versatility enables winemakers to make a range of wines – from the easy drinking and quaffable reds and rosados to the powerful and intense reds perfectly suited to lengthy cellaring. Castelão comes into its own and is most expressive in the Sétubal Peninsula, where it makes meaty and intense wines with aromas of red berries and blue flowers that marry well with the deft use of oak.

Made from 15 year old vines planted on sandy soils.

Classic vinification at controlled temperature (25 °C) with prolonged maceration for phenolic extraction. Wine went through malolactic fermentation. 
It was aged 5 months in French Oak barrels.
Wine was slightly filtered before bottling to avoid sedimentation in the bottle and to ensure stability.

Pasta, Cheese, red meat and game.

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

The flagship 2021 Cabernet Sauvignon Columbia Valley is 100% Cabernet Sauvignon (90% from Champoux Vineyard and 10% from Mach One Vineyard) raised all in new barrels. It's slightly deeper hued than the CVR and has a stunning nose of blackcurrants, smoked tobacco, toasted spices, and graphite with a beautiful varietal, herbal undertone that comes through with time in the glass. Deep, rich, full-bodied, and velvety textured, this thrilling Washington State Cabernet Sauvignon will benefit from 4-5 years of bottle age and evolve for two decades. This is unquestionably up with the greatest vintages of this cuvée ever made.

-Jeb Dunnuck 100 Points

The 2021 Columbia Valley Cabernet Sauvignon from Quilceda Creek is once again another monumental release. It begins to impress with its striking perfumed aromas of ripe blackberries and dark currants, which are joined together with crushed violets, graphite, tobacco, and hints of licorice all developing in the glass. On the palate this possesses a gorgeous full body that is impeccably structured with beautifully polished tannins that result in an utterly seamless texture. This continues to impress with its excellent balance and concentration combined with remarkable overall power and finesse. There is a lovely touch of underlying acidity that ties it all together and provides a wonderful sense of freshness that carries it into the lavish finish. While this is already stunning in its youth, it is ultimately an age worthy wine which will go on to evolve for decades. Quilceda Creek sets the benchmark for Cabernet Sauvignon in Washington, and this is a clear example of why they have earned that reputation.

-International Wine Report 100 Points

Powerful and rich tasting, this wine from Joseph Wagner is velvety in texture and spicy in aroma. It drips with jammy Port like flavors that are backed by fine-grained tannins that tightened a bit on the finish for a good grip. Best from 2025.

-Tasting Panel 97 Points

• 100% pure Sauvignon Blanc, crafted from grapes grown in the most notable and warmer regions of California’s coastal hills. Each block contributes a distinct element to the blend, resulting in a layered and complex style.

• The harvest dates were determined by physiological maturity, which varied widely in the 2023 vintage due to the wet winter leading to a cool summer. Nevertheless, the extended hang time reduced grapes with low sugar, firm acid, minimal pyrazines, and intense flavor expressions.

• Upon arrival at the winery, the whole clusters underwent a gentle pressing, and the juice underwent a cold settling process for two days. Subsequently, it was racked off the heavy lees into stainless steel tanks, where it underwent a chill fermentation with native yeast – which contributed to the balanced mouthfeel, set against a backdrop of minerality and acidity.

• Following fermentation, the wines remained in tank, with the lees being stirred weekly for nearly four months before the final blend was assembled. No malolactic fermentation was allowed, preserving the vibrant fruit and floral notes, alongside the natural tension characteristics of this blend.

Rebuli Prosecco Cartizze Grand Cru is a noble wine with a clear straw color, it exhibits pleasant and delicate fruity flavors and is a perfect match to desserts.

Review:

Coming from a single Grand Cru vineyard and 100% Glera, the NV Prosecco Cartizze offers a gorgeously pure nose of green apples, leafy herbs, and chalky minerality, and it opens up nicely with time in the glass. Beautiful balanced and medium-bodied, with high yet integrated acidity, it's a serious, balanced, impressive Prosecco that will evolve over the coming decade.

-Jeb Dunnuck 93 Points

Rebuli Prosecco is a noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat.
 

"Pretty silvery straw color. Orange, juicy lemon, peach aromas with a crisp, lightly effervescent, fruity-yet-dry medium body and a long, tangy mineral, starfruit and spice accented finish. Exceptional flavorful, balanced and stylish. A perfect aperitif."
World Wine Championship Award: GOLD MEDAL
Beverage Testing Institute - May 9th 2011 - 91 points (Exceptional)

               
"Toasty, which makes this a little more champagnelike and perhaps more familiar to consumers. Nice balance; quite refreshing."
- Washington Post (Dec 08) - VERY GOOD

"This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties." - Washington Post (2006)

"Very pale straw. Very fine mousse. Nice elegant bead. Aromas of fresh bread dough, pear, touch of marzipan. Light attack. Semi-dry. Licorice note on palate. Soft, light. Simple, light pear flavors."
- International Wine Review (Dec 08)

This large Spumante estate with just over 100 acres of vines produces high-quality Prosecco. The non-vintage Rebuli Prosecco di Valdobbiadene Extra Dry is light-bodied and flowery with plenty of white peach, orange and pineapple notes in its exotic aromatics and flavors. It is off-dry, but most consumers would consider it to be a dry sparkling wine. Drink it over the next 12-18 months.-Robert Parker 90 Points

Reverdy Jean Sancerre Rouge is mader from 100% Pinot Noir

The wine is spicy and juicy with cherry aromas, and proves the point that power is not necessary for a fine wine.

Jean Reverdy Sancerre Blanc is 100% Sauvignon Blanc

Single vineyard. Vinification: cold fermentation in stainless steel tank, no oak, no malolactic fermentation.
Sweet, fruity and clean. White flowers (acacia, jasmine) and citrus fruits aromas. Perfectly balanced.
A delicious wine, perfect with fish dishes, especially salmon, and a local goat cheese Crottin de Chavignol.

Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato. 

Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.

The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.

Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.

Robert Mondavi The Reserve Cabernet Sauvignon To Kalon Vineyard is made from 94% Cabernet Sauvignon, 3% Cabernet Franc, 3% Petit Verdot.

The story of Robert Mondavi Winery begins here, with the To Kalon Reserve. This tier represents the pinnacle of the wines produced by the winery. The 2021 vintage offers fresh black fruit with dark chocolate, dried herbs, and hints of vanilla and violet. Flavors of black plum and blackberry with red fruit and a hint of graphite on the finish. Elegant and plush with sweet, beautifully integrated tannins and a lengthy finish.

Review:

2021 Robert Mondavi The Reserve To Kalon Vineyard Cabernet Sauvignon is a beautifully crafted wine with impressive intensity, depth, and a balanced structure that carries the day. From the To Kalon Vineyard in Oakville, the portion owned by Constellation, comes this blend of 94% Cabernet Sauvignon, 3% Cabernet Franc, and 3% Petit Verdot. Pure blackberry fruit, cassis, graphite, and violet aromas leap from the glass, nuanced by fragrant, toasty new cedar wood. Full-bodied, framed by an array of plush dark black fruit notes, currants, crème de cassis, and polished tannins that are firm and elongated, with ironstone mineral accents. Dynamic in its length and texture, it is utterly intriguing, with a beckoning quality that lingers after each sip. You want to know precisely where this wine is going—demanding your attention.

- Decanter 98 Points

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

     Slowly the tide turned, Australians began drinking more wine and Dad with his uncanny ability to select and plant Clifton Park with the grape varieties of the future, saw fortunes change for Clifton Park and the Thorn family. I loved my Dad's wry sense of humor and his work ethic was an inspiration to us all.

   "My father, Ron, was born in 1923 at the Angaston Hospital not far from where the Thorn-Clarke Winery is currently located. He was the fourth born of the nine children my grandparents raised at Clifton Park in the Eden Valley Ranges. Dad's great-grandparents took up farming land in the Barossa in the 1840's and purchased Clifton Park, where Dad grew up, in the 1870's. To this day, Clifton Park remains in the Thorn family and the 1870's vineyard still produces quality fruit.

      As the family grew, Dad showed tenacity and judgment by pulling out orchards and extending the family vineyards. During the 1950's, 60's, and 70's, times were testing for a family business based on dry land horticulture and mixed farming. Dad's strong work ethic proved an invaluable asset during the tough years on the farm and he traveled widely as a shearer, drove bulldozers and worked at the local cement works to support his family.

     Ron Thorn Shiraz is made from the best fruit that we grow and is produced only in exceptional years. This wine is given the benefit of 20 months barrel maturation and 12 months in bottle prior to release. This is our tribute to Dad's life and his contribution to the Thorn-Clarke story."  - Cheryl Thorn Clarke

Review:

Saumaize-Michelin Pouilly-Fuisse Premier Cru Vers Cras is made from 100 percent Chardonnay

2006 marked the purchase of part of the original sharecropping of the vines, including “Les Crays”, half of which had previously been returned to the owner.

 This vintage is made up of two small plots, one 50 years old, the other 30 years old, covering 24 ares. Density: 9,000 vines per hectare

Located on the southern slope of the Vergisson rock which climbs very quickly: 320M at the bottom and 390M in altitude at the top, its situation is very sunny with a lot of wind. A blue marl soil covered by the scree of the Vergisson rock, we find some iron oxide.

Hand-picked, crushed, pneumatically pressed, full fermentation in Burgundy French oak barrels (15% new). Aged for one year on fine lees. Bottled according to the lunar calendar by us, without filtration.

Nose with aromas of ripe fruit, with mineral notes. Generous palate with beautiful body. Finish with tension and salivation. Discreet in the first year, its minerality is very fine but with a lot of depth.

It is best enjoyed at 12°C with all meats in white sauce, Burgundy snails, fine fish and even certain strong cheeses.