Products meeting the search criteria

100% Chardonnay aged 14 months in 30% new French oak.

Review:

“Stone fruits, buttered citrus, white flowers, and a subtle hint of green almonds all emerge from the 2021 Chardonnay Buena Tierra Vineyard, a medium to full-bodied, ripe, yet elegant Chardonnay. I love its overall balance, and it brings an impressive mix of richness and elegance.”

Jeb Dunnuck, 96 points

Shibumi Knoll Chardonnay Corazon del Rio is made from 100% Chardonnay aged 14 months in 20% new French oak.

Review:

“The 2021 Chardonnay Corazon Del Rio Vineyard is another brilliant Chardonnay (these are all made by Thomas Rivers Brown) from the Russian River Valley. Bright citrus, honeyed flowers, and subtle toasty oak notes define the aromatics, and it's medium-bodied, has a fresh, focused mouthfeel, terrific balance, and a great finish. I'd be thrilled with bottles in the cellar.”

-Jeb Dunnuck, 95 points

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.

Sojourn Chardonnay Sangiacomo Vineyard is made from 100 percent Chardonnay. 

The core of Sojourn Sangiacomo Vineyard Chardonnay is from the same vineyard source as the highly-acclaimed Sojourn Sangiacomo Vineyard Pinot noir wines. This wine features a combination of Clone 95 Chardonnay from Sangiacomo Roberts Road Vineyard and Old Wente Clone from Sangiacomo Vella Ranch. The Roberts Road block, planted in 1998, provides minerality and vibrancy. The Old Wente Clone selection is known to produce distinctively small clusters, low yields, and results in elegant, complex wines that round out this blend. These ranches are perfectly suited for growing Chardonnay, with cool climates and well-draining soils.

Sojour Chardonnay is fresh and lively, fruit-forward with bright acidity, stone fruit, citrus and apple flavors that leave your mouth watering.

Sojourn Chardonnay Sangiacomo Vineyard is made from 100 percent Chardonnay. 

The core of Sojourn Sangiacomo Vineyard Chardonnay is from the same vineyard source as the highly-acclaimed Sojourn Sangiacomo Vineyard Pinot noir wines. This wine features a combination of Clone 95 Chardonnay from Sangiacomo Roberts Road Vineyard and Old Wente Clone from Sangiacomo Vella Ranch. The Roberts Road block, planted in 1998, provides minerality and vibrancy. The Old Wente Clone selection is known to produce distinctively small clusters, low yields, and results in elegant, complex wines that round out this blend. These ranches are perfectly suited for growing Chardonnay, with cool climates and well-draining soils.

Sojour Chardonnay is fresh and lively, fruit-forward with bright acidity, stone fruit, citrus and apple flavors that leave your mouth watering.

Young and present, this is an energetic and bold expression of violets, lavender, and cassis mixed with dark chocolate, cherry, plum, and graphite. A wine happy to be tucked away in the cellar, and it’s also expressing itself beautifully now.

Review:

Lovely fragrant blackberry and black cherry fruit, cassis, and rich tobacco spices with lovely fresh earth notes and a sweet kiss of new wood cedar. Incredibly concentrated dark berry fruit with fabulously angular tannins with smooth long beams with crisp edges. Purple florals, dried sagebrush, and chocolate shavings with lids of graphite and deep iron-like mineral character. And a finish of dark saturated fruit that goes and goes for days. There are purple floras too. Polished and bright, with vivacious acidity and freshness evident from the sip to the finish. Wow, this wine.
-Decanter 98-100 Points 

This Concord sweet red wine is a tribute to the Concord grapes grown in the Ozark Highlands along Missouri’s Historic Route 66 for over 115 years.

When Italian immigrants settled in the St. James area, they planted vineyards. By the 1930s, over 1,000 acres of grapes dotted the landscape. When Prohibition started, grape vines across the state were ripped from the ground. The Italians in the Ozark Highlands region approached the situation differently and were key to keeping Missouri’s wine industry alive.

“Instead of destroying their vineyards during Prohibition like others in Missouri, the farmers formed a fruit grower’s association in order to keep growing and selling grapes, along with other fruit, to stores in St. Louis,” said Peter Hofherr, St. James Winery chairman and CEO. “During WWII, a long-term contract with a prestigious juice, jam and jelly company helped make the local Concord grapes famous. The farmers even negotiated to be allowed to sell small quantities or quarts of fruit to individuals. They set up grape stands and sold grapes to those traveling along the highways.”
Every year during harvest, Italian descendants from the St. James area still carry on this tradition by setting up Concord grape stands along Historic Route 66 to sell their fruit to travelers.

The Concord wine is juicy and sweet, with an intense grape jam flavor and light finish. Serve it at refrigerator temperature, over ice or mixed with a club soda to create a light, grape spritzer

Dive into St. James Winery's Sweet Rose - it's a fruit party in a glass. Velvety smooth, it's sweet but not overpowering, ending with a jammy finish that makes you want more. This wine is your go-to for relaxing or celebrating good times with friends and family.

Crafted from estate grown grapes grown in Welch's vineyard cooperative of 700 family farmers

Sun Bee evokes warm summer days by infusing natural mango flavors into a blend of California white wines. A strong golden color in the glass leads to a vibrant mango and tropical fruit basket on the nose. The taste is reminiscent of a puree of mango or a juicy, fruity Chardonnay. There are hints of Lychee and Passion Fruit rounding out the bright, inviting flavor.

Pairs remarkably well with spicy foods where many wines struggle. Try it with Savory Curry dishes like Chicken Tikka Masala or Tacos Al Pastor.

Tamarack Chardonnay is made from 100% Chardonnay.

Bright aromas of ruby red grapefruit, mango and stone fruit are found in the bouquet while on the palate, the bright acidity of this wine showcases flavors of guava, crisp Granny Smith apples and Asian pears. Combing the best of both cooperage techniques, the combination of aging in stainless steel highlights the fruit while the aging in neutral French oak provides an added complexity to the wine.

Aged 60% in neutral premier French oak and 3% in new premier French Oak 37% stainless steel.Dropped by gravity straight to the press, the juice is pumped directly to barrel or tank and chilled, inoculated with Chardonnay 3079 yeast, primary fermentation started and finished, secondary fermentation started but completed to preferred taste, typically around 50% completion. All fermentation is done in a 58 degree Fahrenheit barrel room.

Walla Walla Valley Appellation: Alderbanks Vineyard
Columbia Valley Appellation: Bacchus and Gamache Brothers Vineyards
Yakima Valley Appellation: Olsen Brothers and French Creek Vineyards

Tamarack Ciel de Cheval Vineyard Reserve holds dark and chocolate nauces, spiced with pretty notes of allspice and clove, this wine is round and rich, bursting with ripe berries, combined with an earthy complexity and a velvety finish.

Cabernet Sauvignon makes up half of this blend, with the balance Cabernet Franc, Petit Verdot and Merlot

The wine spent 22 months on 75% new French oak with the remaining 25% second vintage French oak. Select barrels from the best forests of Taransaud, Boutes, Quintessance, and Vicard cooperages.

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.

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Intense ruby red color. Aromas characterized by hints of ripe red fruits, and hints of spices. On the palate it is warm, soft, and full with strong but velvety integrated tannins. Good persistence.

Pairs with meat, cheese, and game.

Terre dei Buth Frizzante Rose Special Cuvee NV is made from 90% Glera and 10% Raboso.

Fresh, fruity with hints of gooseberry and redcurrant.

On top of being "Certified Organic", this is also "Vegan Approved".

Glera and Raboso are blended before foaming process into what we call "Special Cuvée", for its outstanding drinkability and delicate scents. Glera, which is the variety used to make Prosecco, brings the liveliness of the most famous Italian sparkling wine to this cuvée, which reaches perfection thanks to Raboso, which is an indigenous red grape of the Venetian region, well-known for its hints of red berries and smooth taste.

The grapes are coming from vines planted on gravelly soils.
Average age of the vines is about 10 years old. 
Grapes are machine-harvested, so that the grapes are pressed about 10 minutes after picking,allowing to preserve the freshness of the fruit, and avoiding micro-fermentation that would take place by leaving the grapes for too much time in the vineyard after picking.
Each grape variety is harvested and vinified individually.
After picking, grapes are soft-pressed, and the primary fermentation is completed in about 10 days. Then fermentation takes place for 5-6 months, where the cuvée reaches the appropriate level of acidity for foaming, which is performed in stainless steel tanks, thermo-conditioned, for about 20-25 days.

Pasta, pizza and summer salads.

Review:

medium-length finish displaying accents of peach gummi bear, edible flowers, dole fruit cup juice, and gooseberry. A more serious take on Glera with the body and richness to pair with diverse cuisines."

- Beverage Testing Institute   90 pts - Gold Medal - Best Buy

The Grade Cabernet Sauvignon Serpent's Back Napa Valley is made from 100 percent Cabernet Sauvignon. 

Review:

The 2019 Cabernet Sauvignon Serpent's Back shows a more aromatic, high-toned side of this site. Bright red/purplish berry fruit, pomegranate, cinnamon and sweet floral accents are all laced together. The Serpent's Back is the most refined of these three Cabernets, but it has plenty of Calistoga punch.

-- Antonio Galloni 95 Points

The Grade Cabernet Sauvignon Serpent's Back Napa Valley is made from 100 percent Cabernet Sauvignon. 

Review:

The 2019 Cabernet Sauvignon Serpent's Back shows a more aromatic, high-toned side of this site. Bright red/purplish berry fruit, pomegranate, cinnamon and sweet floral accents are all laced together. The Serpent's Back is the most refined of these three Cabernets, but it has plenty of Calistoga punch.

-- Antonio Galloni 95 Points

The Grade Cellar Kingly Project Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon. 

"This is a noble expression of Cabernet Sauvignon"  in full regalia, with decadent aromas and a mouthfeel viscous and sleek. "This vintage of the Kingly Project Cabernet Sauvignon enters the scene"  -- Thomas Rivers Brown

Review:

The 2018 Cabernet Sauvignon Kingly Vineyard is endowed with tremendous richness and concentration. It emerges from the best spots within Block 5, which is a bit more protected from the elements. The 2018 is a bit closed today, but it has a lot of promise. Time in the glass brings out layers of inky dark fruit and the savory, minerally notes that are such signatures. This potent Calistoga Cabernet needs time to shine, but it is impressive today just the same.

-Vinous 96 Points

Thibaut-Janisson Blanc de Chardonnay is made from 100% Chardonnay

Appellation 100% Virginia

Winemaking Notes The grapes are handpicked in small baskets late August and are gently pressed as whole clusters. After a settling of 24 hours, the juice is inoculated with selected Champagne yeast and ferments in stainless steel tanks at low temperature. Once the fermentation is over, the wine ages on the fine lees until the spring of the following year. The blend is then put together and cold-stabilized prior to bottling. The bottling occurs in the spring when the cellar temperature is conducive to a second fermentation in the bottle. The now sparkling wine will age on the yeast for over 24 months. At disgorging, a small amount of dosage liquor is added in order to balance the natural acidity.

Clean, crisp and refreshing! With scents of white flowers, apples and pears. This sparkling wine is elegant and complex with vibrant aromas, and fine active streamers. The depth of complexity is elegant and the intricate nuances of the terroir fill the nose and stimulate the palate. It’s full of youthful, bright and alert acidity. 

Thibeaud-Maillet Pomerol is made from 100 percent Merlot

Deep ruby with black rim. The nose is spicy, with blackberry, cherry, vanilla, chocolate and a delicate oak presence. 
The wine is balanced, the tannins are present, but well integrated and round. 
The finish is long and pleasant.

Harvest is done manually and the berries are selected with optical sorting before entering the cellar. Fermentations are carried out at controlled temperature with 3 to 4 weeks of skin contact. Once the malolactic fermentation is completed; the wines are put into barrels (50% new) and aged for 12 months. The estate uses three barrels from three different coopers: Vicard (Charentes)supplying most of the barrels with medium toast and a fine grain, Cadius from Burgundy supplies also fine grain/ medium toasts barrels and last but not least Sylvain, a local cooper is used for three barriques a year, those bring a bit more austerity but also a certain backbone to the blend.

Aged in French oak barrels for 15 months (50% new oak).

Delicious with grilled meat and grilled vegetables. 

Torello Corpinnat Special Edition Brut Reserve is made from 44% Xarel.lo, 37% Macabeo, 11% Chardonnay, 8% Parellada.

The estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate. The movement of water through the soil dissolves the carbonates and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits. When these become massive, after thousands of years, they bind together and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availability of water to the vine and the production, but is a factor that gives the grape quality

The wine offers a straw yellow color, clean, transparent, fine, and persistent bubbles with a rosary formation. In the nose fresh pear aromas stand out along with delicious notes of pastry cream, white flowers, and candied fruits. On the palate, good balance and acidity. Powerful and flavorful with white flowers and notes of brioche, almond and great length.

Special Edition is very versatile and matches with many different kinds of dishes; pasta, pork, chicken, fish, seafood, rice, cold cuts, desserts.

Torello Corpinnat Special Edition Brut Reserve is made from 44% Xarel.lo, 37% Macabeo, 11% Chardonnay, 8% Parellada.

The estate soils have been formed from sediments from the Garraf Massis, deposited thousands of years ago. One of the most characteristic features of the estate’s soils is the presence of accumulations of calcium carbonate. The movement of water through the soil dissolves the carbonates and takes them to a certain depth. The continuous repetition of this process has ended up producing the accumulation of these deposits. When these become massive, after thousands of years, they bind together and form a hard stratum called a petrocalcic horizon. This hard stratum limits the availability of water to the vine and the production, but is a factor that gives the grape quality

The wine offers a straw yellow color, clean, transparent, fine, and persistent bubbles with a rosary formation. In the nose fresh pear aromas stand out along with delicious notes of pastry cream, white flowers, and candied fruits. On the palate, good balance and acidity. Powerful and flavorful with white flowers and notes of brioche, almond and great length.

Special Edition is very versatile and matches with many different kinds of dishes; pasta, pork, chicken, fish, seafood, rice, cold cuts, desserts.