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Intense ruby red color. Hints of spices, fruit and flowers, a bouquet that reflects the soil on which it is born, rich in Alberese. In the mouth it is soft, with a pleasant acidity that makes the wine fresh and lively. Sweet and ripe tannins give the wine a pleasant persistence. Riserva dei Colli is an excellent expression of the Estate's Sangiovese, so much so that it bears its name.

Review:

Bordering on opulent, this red features blackberry, black currant, plum, iron and spice aromas and flavors, matched to a velvety texture. Firms up as the resonant tannins emerge, yet remains harmonious and long. Drink now through 2032. 1,700 cases made, 570 cases imported.

-Wine Spectator 93 Points

The Black Oak White Zinfandel is a wonderful warm weather sipper. This is sometimes called our ‘hammock wine’ for lazy days by the river.

Lovely perfume aromas that remind one of ripe melons, honeysuckle in summer, and cherry blossoms in spring. The flavors are bright and delicately sweet, with a very good balance of fresh acidity that lightens up the complex texture. The succulent flavors are of juicy tangerine, white peaches and just picked strawberries. All this with an additional hint of lemon-lime and sass that make this a very approachable and fun wine selection.

Bodegas Alto Moncayo Aquilon Garnacha is made from 100% Garnacha.

The wines of Alto Moncayo are crafted to express the unique terroir of windswept high elevation Campo de Borja DO; and to serve as a benchmark for world class Old Vine Garnacha.

Aquilón is "The jewel in the Crown" a selection of the best barrels from the best lots. The vines are 60-100 years old.

Review:

This garnet-colored wine offers aromas of black currant, black raspberry and black licorice, with just a touch of charcuterie. The fruit flavors shine through with subtle notes of crushed violet. It has soft tannic structure, with a pleasant bit of grippiness in the post palate as it leads up to the long, long, finish.

-Wine Enthusiast 95 Points

About the Vineyard

Vineyards in Tabuenca and Borja, planted with indegenous clones of Garnacha starting in the 1920s.

Wine Production

The selected highest quality grapes are placed into small stainless-steel tanks of 7 tons capacity. The must is basket pressed and fermentation is finished in new French and American oak where it complets the malolactic fermentation. Wine is aged in the barrels for 24 months before bottling.

Tasting Notes

Appearance: Very deep red, scarlet rim

Aroma: Minerals and vanilla. Hints of raisins and dark Chocolate

Palate: As typical of the vintage, power and intensity with disarming elegance.

Food Pairing:

Goes well with beef, pork, game based stews and rice dishes.

Intense ruby ​​​​color of high layer with garnet edge, clean and shiny. Intense nose that, from the beginning, transmits complexity, penetrating, with aromas of black fruits, blueberries and currants, undergrowth, roasted memories, toffee, coffee powder, liquorice, cloves, vanilla and lebanese cedar. Mouth with freshness and balance, with tannins ripe and creamy, which highlight its elegance, with a step harmonious and intense. Long and pleasant aftertaste, with a great variety of balsamic and spicy memories.

Review:

The old-vine component of the El Otero parcel, running to around seven hectares, supplies the fruit for this ageworthy Tinto Fino. After a frost-induced break in 2017, it's back with interest in 2018. Aged in new French oak, but not dominated by the wood, it's a finely judged red from Julio Sáenz with notes of blackberry and tangerine, filigree tannins and a long, textured finish. 2023-33

-Tim Atkin 96 Points

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Intense ruby ​​​​color of high layer with garnet edge, clean and shiny. Intense nose that, from the beginning, transmits complexity, penetrating, with aromas of black fruits, blueberries and currants, undergrowth, roasted memories, toffee, coffee powder, liquorice, cloves, vanilla and lebanese cedar. Mouth with freshness and balance, with tannins ripe and creamy, which highlight its elegance, with a step harmonious and intense. Long and pleasant aftertaste, with a great variety of balsamic and spicy memories.

 Review:

Complex but neat and vivid, with outstanding depth and vibrancy at the same time. White pepper, nettles, red berries, chalk, minerals and spices. Full-bodied and so cohesive and chalky on the palate, with a long, broad, dusty finish. The slight warmth in the finish does not affect the greatness of this Ribera del Duero. Drink or hold.

-James Suckling 95 Points

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Deep cherry red in color with a garnet rim. On the nose, it is intense and elegant, with a base of ripe fruits that blends with the subtle tertiary aromas of sweet spices and cocoa. On the palate, it is balanced, full-bodied but with sweet and pleasant tannins, with a long and very persistent aftertaste.

Review:

Boizel Grand Vintage Brut is made from 50% Chardonnay, 50% Pinot Noir.

BACKGROUND

In 1834 the Boizel House was established in Épernay, the heart of Champagne, by a family passionate about the wines of its region. Intimate knowledge of the Champagne region, passed on through the generations, and access to grapes from the finest cru sites, are the essential elements behind the Boizels’ elegant portfolio. Working with Chardonnay and Pinot Noir sourced only from Champagne’s most coveted Grands and Premiers Crus blended with the best crus of Pinot Meunier, Boizel’s intimate knowledge of each village and hillside coupled with longstanding grower relationships allows them the ability to select the finest quality grapes for their Champagnes.

TERROIR & VINTAGE NOTES

Pinot Noir and Chardonnay grapes for the production of the Grand Vintage wines are sourced from Grands and Premiers Cru vineyards within the villages of La Montagne de Reims (Pinot Noir) and the Côte des Blancs (Chardonnay). Pinot Meunier is sourced from the best sites within the Vallée de la Marne.

All wines are aged sur lie in Boizel’s historic chalk cellars beneath the Avenue de Champagne for a minimum of 3 years, climbing to 15 years and above for the best vintages.

WINEMAKING & AGEING

A unique expression of the vintage, the Grand Vintage is only produced in the best years. This cuvée is a blend of 50% Chardonnay from the Côte des Blancs (Mesnil sur Oger, Oger, Avize, Vertus) and 50% Pinot Noir from the Montagne de Reims (Mailly, Bisseuil, Chigny les Roses).

The wine was aged 8 months in stainless steel vats. Post second fermentation, the wine was aged for 8 years on its lees.

TASTING NOTES

Due to the long lees aging, almond, frangipane, candied orange and brioche aromas are rich and balanced. The palate is complex and mature, with the silky perlage supplying acidity and lift. Elegant pastry notes rounds out the finish.

Review:

Disgorged in October 2014, this smooth, now mature, wine has flavors of yeasty toastiness and a tight, mineral structure. Sliced apple and lemon zest still give freshness. Behind the fruit, crisp texture and a steely edge await. It is beautifully balanced, rich while dry and ready to drink. ROGER VOSS

-Wine Enthusiast 94 Points

Boroli's Barolo is made by a special combination of careful grape selection, precise destemming, and long mascerations with submerged cap. The barrels used to age this wine are very carefully chosen by the winemaker.

Clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.

Barolo pairs perfectly with rich dishes such as roasted meats and pasta with truffles.

Review:

A relatively easy-drinking Barolo. Layered fruit on the nose with strawberries and red cherries, together with violets and some licorice. On the medium-bodied palate there’s a light frame of dusty tannins and a sense of freshness. Simple yet precise.

-James Suckling 91 Points

Villero is undoubtedly one of the most important vineyards in Castiglione Falletto in terms of quality and exposure.

The soil is clayey and calcareous, with a south and southwest exposure. The combination of exposure and soil give us a structured and powerful Barolo, with a deep aromatic profile. The tannins are smooth and soft, thanks to long maceration.

Barolo Villero is a long-lasting wine, capable of reaching its full potential even many years after the harvest.

Tasting Notes

Food Pairing

Review:

This Villero shows sterness and class at the same time. The nose is focused on cherrystone aromas, Parma violets, pomegranates and slightly earthy notes. The attack is dry and austere, with firm, dusty tannins soaked in licorice and tar, enhanced by a bright, juicy and polished blood-orange finish. This is a Barolo to discover over the years, even though it’s ready to drink now.

-James Suckling 95 Points

Bourdieu Blaye Cotes de Bordeaux is made from 87% Merlot, 10% Cabernet Sauvignon and 3% Cabernet Franc.

Chateau Bourdieu Blaye Cotes de Bordeaux offers a beautiful red ruby color deep and intense. It exhales red fruits and blackcurrant aromas, completed by notes of redcurrant. The mouthfeel is round and juicy, with a smooth, well integrated tannins that offers a nice structure and a long finish. 

Perfect with a magret de canard (duck breast) or a filet of beef. 

Boussey Monthelie Blanc is made from 100 percent Chardonnay.

The name Monthelie comes from Mont Lyoei, mountain of Bacchus. 

The Boussey Monthelie Blanc has a nice pale yellow color with green reflections.  Aromas of white flowers, fresh almonds, lemon and minerality.  The finish is long with a very good balance between the acidity and the ripeness. 

Goes well with poultry, fish and crab cakes. 

Boussey Monthelie Blanc is made from 100 percent Chardonnay.

The name Monthelie comes from Mont Lyoei, mountain of Bacchus. 

The Boussey Monthelie Blanc has a nice pale yellow color with green reflections.  Aromas of white flowers, fresh almonds, lemon and minerality.  The finish is long with a very good balance between the acidity and the ripeness. 

Goes well with poultry, fish and crab cakes. 

Bouysses Cahors is made from 100 percent 100% Malbec.

A beautiful dark brilliant ruby purple color. The nose is complex of black cherry, blackberry with a hint of violet, followed by a buttery and vanilla note. The palate is rich, powerful, with smooth and melted tannins. This wine is fleshy and velvety.

Serve with game meat, red meat, duck confit, and goat cheese.

Brize Clos Medecin Anjou Villages Rouge is made from 60% Cabernet Franc and 40% Cabernet Sauvignon.

This is the flagship of the Estate. Clos Medecin has been produced at the estate for 90 years. All the grapes for this wine come from a very special parcel. The wine offers red fruit aromas. It is fresh, round and ample in the mouth.

Brown Estate Chaos Theory is made from 37% Cabernet Franc 21% Cabernet Sauvignon 21% Zinfandel, 13% Merlot 8% Barbera

Dark garnet core, ruby rim. Maraschino cherry, red licorice, effervescent citrus, rose garden, chamomile blossom, Italian leather, and creme de cassis followed by cardamom, clove, cinnamon, churned cream, fresh vanilla, and a touch of graphite. Full body with juicy, creamy mouthfeel and supple tannins.

Reviews:

Mulberry, heather, and sarsaparilla are uniquely joined in this plush blend of Cabernet Franc, Cabernet Sauvignon, and Zinfandel. Notes of cardamom, cinnamon stick, chocolate-raspberry cake are dreamy. Vivid acid structure is within a frame of spiced, dried spring flowers and plum liqueur.

-Tasting Panel 93 Points

This concentrated Merlot-Zinfandel-Petite Sirah blend brings waves of cherry gastrique, raspberry liqueur, violets and caramel on the nose, while the palate leans into ripe blueberries, dark chocolate and raspberry coulis with expansive texture and velvety tannins.

-Wine Enthusiast 93 Points

The grapes here are coming from a 2-hectare single vineyard, grown organically, with a distinctive stony soil (it is an old quarry).

Looking for the highest harmony with the Environment we have made this red cherry wine with violet shades, structured and fruity. Blackberry and subtle spice. Structured, fullbodied but with smooth tannins.

destemming and light crushing of the grapes. 
Fermentation at controlled temperature in stainless steel tanks. 
Malolactic fermentation in concrete tanks.
Aged 3 months on the lees with frequent batonnage. (stirring of the lees)

Red meat, pasta dishes, Spanish tapas, medium matured cheeses.

This wine is our tribute to the flagship grape variety of Rioja Baja. Garnacha has been grown in Alfaro for many

centuries in perfect balance with the local soils and climate which result in our intensely fruity wines,
full-bodied and with velvety soft tannins. Deep and brilliant cherry color; red wild berries, violet and subtle
spice on the nose; the taste sensation is rich, long, and very smooth.

Excellent when combined with red meat, pasta dishes and even chocolate desserts.

Busi Chianti Rufina is made from 100% 100% Sangiovese

Fresh, fruity, with classic tart cherry.
Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Adapts well to both light and more substantial dishes.

Producer Information: Villa Travignoli Travignoli, a name which literally means “Tra Vignoli” (between the vineyards), is located in the middle of Frescobaldi’s Nipozzano vineyard, in the heart of the Rufina zone. Aged six months in wood and six months in stainless steel. Pairs well with salamis, pastas, grilled or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.

Busi Chianti Rufina (Half Bottle) is made from 100% Sangiovese.

Fresh, fruity, with classic tart cherry.

Appearance: ruby-red in color.
Aroma: clean, floral notes.
Flavor: well structured and harmonic on the palate; easy drinking with a soft and lingering finish. Ageing potential: 10/15 years.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.

Aspect: south-facing.
Altitude: 200/350 m above sea level.

Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.

Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel.

Adapts well to both light and more substantial dishes.

Busi Chianti Rufina Riserva is made from 100% Sangiovese 

Vineyards: Travignoli, a name which literally means “Tra Vignoli” (between the vineyards) is located in the middle of Frescobaldi’s Nipozzano vineyard in the heart of the Rufina zone. There is documented evidence that wine was first produced there in the 5th C BC by the Etruscans who called it “Nectar of the Gods”. The Church acquired the land and constructed the cellars in 1100.
Count Busi and his family acquired the estate in the 1800’s. Overall, 91
hectares belong to the estate. The 60 hectares of vineyards are excellently
position on the slopes with a southerly exposure at an elevation between 270 to 370 meters. Clay, marl and calcareous soil with a large percentage of rocks and stones for good drainage. Vines are an average of 10–25 years old.
Harvest: October– by hand.
Yield per hectare: 40 Quintals per hectare
Vinification: Fermentation in stainless steel at controlled temperatures for 7 to 8 days with an additional 7 to 8 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 3 months in stainless steel.
Aging: 25 to 30 hectoliter barrels of Slavonian oak for 18 months and 3 months in Allier barriques. There is a period of refinement of 4 to 5 months in the bottle.
Alcohol: 13% by vol.
Color: Ruby red with garnet reflections.
Bouquet: Intense, ethereal bouquet with hints of leather, tar and ripe cherry fruit.
Taste: The flavor is full of mature fruit with nuances of leather and liquorice. The taste is complex and round and rich with character. The finish is persistent and satisfying.
Foods: Grilled, braised or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.
Total Production: 3,300 cases
Enologist: Mauro Orsoni

Busi Vin Santo del Chianti Rufina Riserva is made from 100% Sangiovese.

This is a Riserva level Chianti showing prestige and elegance, being powerful and elegant at the same time.
Color: Ruby red with garnet reflections.
Aromas: Intense, ethereal bouquet with hints of leather, tar and ripe cherry fruit.
Flavors: Full of ripe fruit with nuances of leather and liquorice. The taste is complex and round and rich with character. The finish is persistent and satisfying.

Pair with grilled, braised or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.