Robert Mondavi Winery Napa Red Blend is made from 74% Cabernet Sauvignon, 13% Cabernet Franc, 9% Merlot, 4% Petit Verdot.
Robert Mondavi’s vision was to elevate Napa to the world stage. In celebration of his achievement, our Napa Tier wines are sourced from distinctive vineyards throughout the Napa Valley and truly emulate a classic Napa Valley style.
Nearly half of this year’s blend is sourced from the deep, well-drained soils of Oakville, which provides gorgeously dark, supple wines with fine tannins. Stags Leap District, Oak Knoll, Yountville, and Rutherford also find their place in the bottle, with the varying mesoclimates and soils of these vineyards integrating seamlessly into a 100% Napa Valley blend.
Review:
"Dominated by 80% Cabernet Sauvignon with smaller percentages of the other Bordeaux red grapes, this wine speaks of heritage and prestige. Broad, silky, and powerful, the graceful liquid is enhanced by dark chocolate, white pepper, black plum, violets, and sweet earth."
-Meridith May, Tasting Panel, January/February 2023 Pts. Tasting Panel
Roby Loupiac Semillon is made from 100% Sémillon.
This two-hectare estate is run by Colette Larriaut who inherited from her parents Jean and Denise Boutet. Colette focuses on traditional winegrowing and winemaking methods and keeps the passion and precision required to produce great sweet wines.
Château Roby Loupiac is built over time. More time is allowed to ferment and mature in order to produce a wine of character, a sweet wine marrying candied fruits, white fruits and white flowers with a remarkable freshness. The finish is long and very pleasant.
Loupiac is a very good alternative to Sauternes. It is less sweet and syrupy and has a nice balance and a delicious mouthfeel.
RS is around 60gr/L
Excellent with Foie Gras and Blue Cheese, but also with dessert and particularly with dark chocolate based cake.
Romariz Pink Port is from a blend of red grapes port is the beautiful deep pink color extracted. Then rose postage, like white port, vinified without the skins. Despite Romariz not the Fonseca label bears, this port by a team led by David Guimaraens. The grapes after pressing 7 days sur lie cold fermented. This slow fermentation, which lasts twice as long as usual, brings a delicious berry hurry up and crisp, bright and airy style that is so characteristic of Romariz Pink Rose Port.
Aromatic fruit aromas of raspberries and currants with floral tones. Full, fruity taste with ripe cherries and raspberries and notes of honey and of course grapes. Modern, bright and airy style.
Romariz Pink Rose Port is a delicious appetizer with a lump of ice, but can also be combined well with fruit desserts. Furthermore, this port is an interesting combination as long drink with tonic and a slice of lemon.
This California Cabernet Sauvignon has rich flavors with a hint of black currant and cherry. The tannins are soft, leading to a smooth finish with a hint of oaked vanilla and a touch of eucalyptus/mint freshness.
100% California AVA Cabernet Sauvignon.
Average age of the vines: 15 years.
Picked at premium ripeness. Fermented in static tanks with pump-overs three times per day.
Aged five months French oak Barrels.
Alcohol: 13.5%
RS 0.5 g/l
TA 5.7 g/l
Serve this deep purple hued beauty with a variety of hearty dishes ranging from Osso Bucco to grilled red meats and cheeses.
Rubus Cabernet Sauvignon Napa Valley is made from 100 percent Napa Valley Cabernet
Its long finish displays full mature flavors of blackberry, currant and chocolate with just a hint of toasty oak and black cherry. The tannins are refined and polished, allowing the fruit to be the focus.
SALE!
Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.
The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.
Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.
Produced in the heart of Lodi AVA.
Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.
Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.
Selected by Fran Kysela MS.
Schwarz Thiele Road Grenache is made from 80 year old 100% Grenache vines.
Thiele Road is a dusty track that crosses Bethany Creek at the foot of the Barossa Ranges. It is home to Jason Schwarz's family's 70 year old, deep rooted Grenache vines that produce wines with complex flavours and plenty of character.
Bouquet: The nose is floral and expressive with raspberry and pepper.
Palate: Red fruits, spice and earth with beautiful balance and structure. Medium weighted with fine acidity. A wine built on complexity and packed with interest.
Planted in 1941. The gnarled, old vines continue to produce fantastic fruit and the quality out of the 2014 vintage was evident. The vines are handpicked, 10% whole bunch and the remainder de-stemmed and into an open fermenter. Before too long the wild yeast population on the grapes kicks off fermentation and that continues with daily gentle pump overs and hand plunging until fermentation is complete and the flavour profile is just right. The wine is then basket pressed and matured in seasoned French oak for 18 months before bottling. Not filtered or fined.
Review:
"From a single vineyard (Bethany) planted in 1941. No question that 2018 delivered some mighty fine Grenache in the Barossa Valley. Bright and pretty, red fruits, baked ricotta with thyme and honey, spice. It’s finely wrought and fresh, light emery tannin, raspberry and sweet strawberry, spice, blood orange and aromatic herbs playing out on a long finish. Oh, and it’s light to medium-bodied at most. Lovely."
- The Winefront (March 2020), 94 pts
Schwarz Thiele Road Grenache is made from 80 year old 100% Grenache vines.
Thiele Road is a dusty track that crosses Bethany Creek at the foot of the Barossa Ranges. It is home to Jason Schwarz's family's 70 year old, deep rooted Grenache vines that produce wines with complex flavours and plenty of character.
Bouquet: The nose is floral and expressive with raspberry and pepper.
Palate: Red fruits, spice and earth with beautiful balance and structure. Medium weighted with fine acidity. A wine built on complexity and packed with interest.
Planted in 1941. The gnarled, old vines continue to produce fantastic fruit and the quality out of the 2014 vintage was evident. The vines are handpicked, 10% whole bunch and the remainder de-stemmed and into an open fermenter. Before too long the wild yeast population on the grapes kicks off fermentation and that continues with daily gentle pump overs and hand plunging until fermentation is complete and the flavour profile is just right. The wine is then basket pressed and matured in seasoned French oak for 18 months before bottling. Not filtered or fined.
Review:
"This is an intriguing, full-weighted wine of compelling dry extract and savory, forceful length. Far from the archetype, or at least what I had construed that to be in these parts. Smoky and ferruginous, with aromas of Islay peat from a wild ferment and old vine je ne sais quoi. A darker brood, lathered with clove, anise, brush smoke and iodine, over the usual red fruited paradigm. The finish, biltong meaty and a tad drying. That said, this may well be reduction as the wine opens beautifully with time, boasting oodles of personality. Drink or hold. - Ned Goodwin MW"
- James Suckling (August 2023), 94 pts
Sourcing immaculate fruit from the cool Adelaide Hills region, Shaw + Smith carry out whole berry fermentation in open-topped steel vats allowing for gentle yet thorough extraction and optimal aromatics. Maturation in French oak allows tannins to soften and aromas to harmonize before bottling under screw cap.
Shaw + Smith own two vineyards in the Adelaide Hills, at Balhannah and Lenswood, totalling 55 hectares. The vineyards are planted to varieties that perform particularly well in the region, namely Sauvignon Blanc, Chardonnay, Pinot Noir, and Shiraz.
Hand picked, sorted and fermented as a combination of whole berries and whole bunches in open fermenters, with gentle plunging and minimal working. Aged in French oak for fourteen months, of which one third was new.
Shaw + Smith Shiraz is a medium bodied cool-climate Shiraz, in which balance is more important than power.
Decant and enjoy with slow cooked lamb shoulder.
Review:
Lovely crunchy fruit to this, with spice and dried-meat undertones through the wine, from the nose to the palate. Medium body, fine tannins and a fresh and vivid finish. Tangy and bright. Drink or hold. Screw cap.
-James Suckling 94 Points
Silver Oak Alexander Valley Cabernet Sauvignon is made from 95.2% Cabernet Sauvignon, 2.5% Cabernet Franc, 1.9% Merlot, 0.4% Petit Verdot
The 2019 Silver Oak Alexander Valley Cabernet Sauvignon has notes of red cherry, raspberry, blackberry, iris, vanilla and clove. Ruby in color, this elegant wine has great acidity and lift on the mid-palate. Black currant and warm baking spices linger with a deep and fruity finish. It will provide drinking pleasure through 2047 given proper cellaring.
Review:
Aged in 50% new and 50% second-use American Oak from the Duncan family's The Oak cooperage in Higbee, Missouri. Matt Duncan joined me for my tasting, and he says the Petit Verdot in the blend, of which there is 0.4%, is co-fermented with the Cabernet Sauvignon, intended to bring focus to the Cabernet fruit. A compelling, brooding, muscular rendition of Cabernet from Alexander Valley with gorgeous boysenberry notes, black currants, and rose petals laced with vanillin notes and toasty oak. Medium to full-bodied with black currants, ripe blackberry and black cherry notes framed by velvety tannins laced with that irresistible vanillin note. Toasty oak spices lend a hint of sweetness, balanced by grippy acidity. Long and complex, revealing umami, garrigue, and crushed slatestone on the finish. It's a terrific wine from the Alexander Valley.
-Decanter 95 Points
When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.
With richness and depth of flavor, the 2018 Timeless Napa Valley is the embodiment of patience and attention to detail. Decades of experience at Soda Canyon Ranch allow winemaker Nate Weis and team to highlight the individual merits of each block. Combining the strongest lots from each resulted in a refined and harmonious bottling.
In 2018, the diurnal shift at Soda Canyon Ranch produced a darker, lusher fruit profile of Cabernet Sauvignon. Simultaneously, the overnight recovery periods resulted in expressive and refined Merlot, giving the wine a pleasant profile of bright, red fruit. With an extended harvest window, the signature, plush density and structure of Petit Verdot is also prevalent in the final blend. Cabernet Franc thrived in 2018 with its predilection for the cooler soils and the climate of blocks 5, 6, 16, 20 and 21—areas we call the Transition Zone and Hardpan Alley. The variety’s floral and tobacco-like aromatics are accentuated, and its more aggressive nature for back-end tannins tamed.
Once blended, the 2018 vintage rested in French oak barrels for 16 months, developing flavors of vanilla and baking spice. Velvety tannins dance across the palate of bright and lingering cassis. With a smooth finish, this is a comforting wine of elegance and depth—a sophisticated expression of the sedate summer.
Review:
This is a little old-school and shows lots of dark berry, chocolate and dried fruit. It’s full, dense and layered with fleshly sensibility. Velvety texture.
-James Suckling 93 Points
When the founding fathers of the Napa Valley carved out new sub-AVAs (American Viticultural Areas) in the 1980s, Soda Canyon Ranch was not yet on anyone’s map. The vineyard is neighbored to the northwest and west by the winegrowing districts of Stags Leap District and Oak Knoll District, respectively, which were among the early pioneers of California Cabernet Sauvignon to attain global fame. To the northeast and southeast—and further off the beaten path—were Atlas Peak and Coombsville, thought to be the next frontiers for the emerging wine-producing region.
This opulent wine has a broad and balanced mid-palate, notes of vanilla and blueberry, a dried floral character and chalky tannins. Anise and cherry lift the palate to a beautiful, lingering finish. In both aromatics and palate, this is an elegant vintage worthy of cellaring for years to come.
The winter of 2019 was marked by cold, foggy days in Napa Valley. Well-drained soils of Soda Canyon Ranch and steady, purposeful farming decisions mitigated the rainy and wet conditions as they persisted into spring. After months of ever-shifting weather, the vines were greeted by a consistent, warm and dry summer plus a mild harvest season, resulting in bright and ethereal fruit. Once blended, the 2019 vintage rested in French oak barrels for 16 months.
Sobrenatural Tinto Organic is amde from 80% Tannat and 20% Malbec from Chakana’s Finca Nuna vineyard, fermented with indigenous yeasts. Sobrenatural is a new line of certified biodymanic and no Sulphur added wines from Chakana’s Nuna vineyard.
Deep, dark fruit aromas. Firm tannins balanced by a juicy, soft texture, good acidity and length.
Pairs with empeñadas, pork chops, Chorizo, spicy food, grilled vegetables.
USDA Organic
Fermented with native yeasts in concrete vats for 6 months (no epoxy sealing). No fining, no filtration, no additives. NO SULFITES ADDED.
Made from peaches
9.5% Alcohol by Volume
13% Residual Sugar
Our Peach wine brings fresh from the orchard peach flavors and aromas to your glass. It’s the next best thing to biting into a perfectly ripe peach.
Serve chilled with spicy cheeses or your favorite dessert.
Select Wine Competition Awards:
2011 SILVER San Francisco Chronicle
2011 GOLD Florida State Fair International
2010 BRONZE Indiana
2010 SILVER Tasters Guild International
2010 BRONZE San Francisco Chronicle
St. James Winery Strawberry is made from blackberries
11.4% Alcohol by Volume
13.4% Residual Sugar
Fresh picked strawberries never tasted this good. Our Strawberry wine, made from sweet vine ripened strawberries, is excellent served cold especially for dessert with pound cake or milk chocolate.
Select Wine Competition Awards:
2012 GOLD San Francisco Chronicle
2011 BEST OF SHOW San Diego
2011 BEST OF CLASS Pacific Rim
2011 GOLD Dallas Morning News
2011 GOLD Grand Harvest
2011 GOLD Winemaker Challenge International
2011 SILVER Monterey
2011 SILVER Florida State Fair International
2011 SILVER Los Angeles International
2011 SILVER Riverside
Made from Niagara and Chardonel grapes.
10.8% Alcohol by Volume
7% Residual Sugar
Delicate and sweet with intense fruity aromas and flavors. A blend of America’s best American and hybrid grapes.
Velvet White is superb served chilled by itself, with mild cheeses, or dessert.
Select Wine Competition Awards:
2011 GOLD Pacific Rim
2011 GOLD Critics Challenge
2011 SILVER Grand Harvest
2011 SILVER Florida State Fair International
2011 SILVER Winemakers Challenge International
2011 SILVER San Francisco Chronicle
2011 SILVER San Diego International
2011 SILVER Monterey
2011 SILVER Los Angeles International
2011 SILVER Tasters Guild
2011 SILVER Riverside
2011 BRONZE Finger Lakes International
2011 BRONZE Dallas Morning News
Tenute Cisa Asinari Marchesi di Gresy Gaiun Martinenga Barbaresco 2016.
Bright garnet red with slight orange reflections. Intense and pleasant hints of plum and cherry blend sinuously with balsamic nuances of mint, tea leaves, dried flowers and blond pipe tobacco.
The Walls Curiositas Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
The Walls Cabernet Sauvignon comes from a variety of vineyards in the Red Mountain AVA providing structure and power on the nose and palate. Extremely aromatic and super silky tannins – loads of freshness, energy, full spectrum and super complex, with that great combination of weightlessness but great texture and length.
Review:
"Lastly, the 2019 Cabernet Sauvignon Curiositas is 100% varietal and comes from a handful of top sites on Red Mountain. Aged in 75% new French oak, it sports a dense ruby/purple hue to go with a brilliant bouquet of cassis and blackberry-like fruits as well as spicy oak, chalky mineral, spice box, and smoked tobacco. It's purity of fruit is spot on, it has full-bodied richness, a balanced, layered mouthfeel, ample textbook Red Mountain tannins, and obvious structure. I’d put this beauty up with the crème de la crème of the vintage. Hide bottles for 3-4 years if you can, and I wouldn't be surprised to see this evolve for well over two decades."
- Jeb Dunnuck (July 9th 2022), 98 pts
This is a Grenache blend coming from Red Heaven Vineyard on Red Mountain. The name refers to the ramparts surround the City of Avignon in Southern France.
Hand harvested, sorted upon arrival, destemmed, concrete fermentation, combination of punch downs and pump overs, no racked often, 20 day maceration, 18 months in neutral French oak, no fining or filtering, free-run juice, no RS.
Pair with pork rillettes, smoked salmon, goat cheese.
Review:
"The Ramparts offers lots of up-front red and black fruits as well as spicy, peppery, underbrush nuances, medium to full body, fine tannins, and a soft, pure, layered, already hard-to-resist style."
92-94 points -Jeb Dunnuck
Mas la Plana is graceful and balanced despite its firm and dominant tannin profile. Bright crunchy acidity ensures a wine that will develop in the cellar for years to come. This polished red displays hints of its Mediterranean heritage with herbaceous bramble while holding true to brooding currant and loamy earth, reminiscent of old-world Cabernet Sauvignon.
Review:
Inviting mint, floral, cassis, clove and cinnamon nose. Juicy, lively and fresh on entry, with densely-packed soft black fruits, blackcurrant jam and spice. Textural and long with fine silky tannins and tidily-integrated acidity. Superb overall length and finish.
Decanter 97 Points
Tres Ojos Rosado Calatayud is fresh, crisp and juicy Rose made of 50% Garnacha and 50% Tempranillo displaying beautiful strawberry and raspberry fruits. Enjoy with salads, chicken or simply with a glass. Serve chilled.
Hugl Gemischter Satz is made from 50% Grüner Veltliner, 40% Gelber Muskateller and 10% Riesling.
Gemischter Satz" has a long history in Austria. It is a field blend where different grape varieties are picked at the same time and vinified together:
In Vienna, the tradition of planting different and complementary grape varieties together in a vineyard – then harvesting and fermenting them together as well – has survived to the present day as Gemischter Satz. Thanks to the dynamic efforts of ambitious winegrowers, this traditional rarity has grown in stature and recognition to become the calling card of viticulture in Austria’s capital city.
Gemischter Satz is very popular in Vienna’s Heurigen (the Viennese term for wine taverns). Historically, Heurigen were simple places, where vineyard owners would open their doors during wine season to serve glasses of this years wine and juices to guests. At most, a plate of cold meats and cheese could be served along with the delicious wine.
For the traditional wines of Wiener Gemischter Satz - the planting of different grape varieties together in one vineyard - a unique style profile has been developed; a style that reflects the wine's origin-typical aromas and flavours. The regulation for the Wiener Gemischter Satz DAC requires that at least three white quality wine varieties must be planted together in one vineyard that is listed in the Viennese vineyard register as Wiener Gemischter Satz. The highest portion of one grape variety must be no more than 50%; the third highest portion must be at least 10%. Wines without vineyard indication must be dry and without any prominent wood flavour. The Wiener Gemischter Satz DAC can be marketed with an indication of vineyard site also. Single vineyard wines do not necessarily have to correspond with the “dry” taste indication, and they cannot be released for sale prior to March 1st of the year following the harvest. Minimum alcohol % of 12.5%.
Adds an enthusiastic Herbert Schilling, head of Vienna's Regional Wine Committee: “With the Wiener Gemischter Satz DAC, we've achieved a milestone in the consistent, years-long quality policy for wine growing in Vienna. The new regulations sharpen the origin profile of Wiener Gemischter Satz and, at the same time, reflect Vienna´s diversity in the glass.”