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Vinsacro Rioja Blanco is made from 60% Chardonnay, 40% Viura.

Aged 7 months in oak barrels of 225 liters

The grapes come from vineyards located in Grávalos, on the southern slopes side of Mount Yerga at the foothills of the “Cordillera Ibérica” at an altitude of between 700 and 800 meters. A very high located area where you obtain fresh wines with little graduation, with very fine and elegant aromas.

Bright straw yellow color, intense aromas and elegance with outstanding floral and fruity notes. After some time in glass balsamic and spicy aromas with toasty notes rise, due to aging in oak and bottle maturation. Very cool and structured with an unusual  power for a white with a variety of flavors ranging from citrus to balsamic. A white wine that is full of sur­prises and capable of taking on many years in the cellar.

Vinsacro white has a long aging potential and presumably will have a positive development for 20 years.

The Chardon­nay grape is har­vest­ed dur­ing the sec­ond or third week of Oc­to­ber. The Viu­ra grape in the first two weeks of Oc­to­ber.
The col­lec­tion of the grapes is done man­u­al­ly.

The se­lect­ed must will go through the fer­men­ta­tion in Amer­i­can oak bar­rels of 225 liters with medi­um toast, re­main­ing in the bar­rel with its lees for sev­en months be­fore be­ing re­moved with a dai­ly battonage, dai­ly at first and then more spar­ing­ly.

Pairs great with roast lamb, grilled vegetables.

Dark ruby color. Aromas of cherry, currant, vanilla bean and hint of tar. Full-bodied, with flavors of cherries, cocoa powder and oak. A touch of sweetness on entry with a little bit of air with soft tannins that are starting to integrate well.

The latest step in the project is Vinsacro (formerly Valsacro) Dioro. The earlier Valsacros were made from a field selection of the older vineyards. Now, thanks to the new facility Amador has been able to build an upmarket version of Vinsacro (formerly Valsacro) with a four-stage selection process that includes an initial field selection of the fruit followed by a second table selection as the grapes come into the winery. After fermentation wine from selected tanks is transferred to new French oak barrels for 12-14 months of barrel age. Finally, the best barrels are set aside for Dioro and the remainder used to "upgrade" the normal Vinsacro.

Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.

Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).

Review:

"The 2019 Vinsacro Dioro Selección is a Vidau field blend sourced from Monte Yerga in Rioja Oriental. Aged for 18 months in French and Eastern European oak barrels, it is only released after five years in the cellar. Dark garnet in color, time in the glass reveals soy sauce, bay leaf and thyme notes, along with black fruit and chutney-like undertones. Dry and rich on the palate, it flows with softened tannins and a clingy mouthfeel, lingering long with an impression of tomato leaf. This is a complex, nuanced and solar red that will warmly captivate your palate."

- Antonio Galloni's Vinous (April 2024), 94 pts

Vinsacro Dioro Seleccion is made from  100% Vidau (Blend of the de varietals Tempranillo, Graciano and Mazuelo with predominance of 70+ years old Garnacha).

A wine to enjoy.Vinsacro Dioro, a wine inspired by the Egyptian, Greek and Roman cultures that worshipped wine and gave it a sacred meaning associated with joy and festivity. It is the fruit of our best vineyards, living witnesses to the work and passion of the four generations that preceded us.

Pair with Roast lamb or pork, game, beef steaks, stewed meats. During the aperitive, it will accompany as well with aged and blue cheese.

14% Vol.

Grapes selected manually from our vineyards located on the southern slopes of Monte Yerga in the “Cuesta la Reina” estate. Grapes that are harvested with the utmost care, transported at low temperature in fruit boxes to the winery to avoid any damage to the fruit.

Fermentation is carried out with indigenous yeasts and the wine is kept in maceration for 30 days while breaking the cap daily. Afterwards, the wine is transferred to oak barrels where it remains for 17 months before bottling.

"Really sophisticated and polished with vanilla, coffee, earth and spice scents and oaky flavours. Long, brooding finish."

- Decanter World Wine Award (April 2022), 94 pts

"The 2019 Vinsacro Dioro Selección is a Vidau field blend sourced from Monte Yerga in Rioja Oriental. Aged for 18 months in French and Eastern European oak barrels, it is only released after five years in the cellar. Dark garnet in color, time in the glass reveals soy sauce, bay leaf and thyme notes, along with black fruit and chutney-like undertones. Dry and rich on the palate, it flows with softened tannins and a clingy mouthfeel, lingering long with an impression of tomato leaf. This is a complex, nuanced and solar red that will warmly captivate your palate. - Joaquin HIDALGO"

- Antonio Galloni's Vinous (April 2024), 94 pts

W & J Graham's Vintage Port is made from  35% Touriga Nacional, 47% Touriga Franca and various others.

It is with great pleasure that Graham's announces the declaration of the 2000 Vintage, a wine that has been deemed to meet our very exacting standards, and one that shows every promise of living up to the reputation of the very best Vintage ports that the Twentieth Century provided.

This is a landmark wine for Graham's, not only being the first Vintage of a new millennium, but being the first Vintage wine to enjoy the extraordinary results achieved by the new robotic 'lagares' at Malvedos in the inaugural year of our remodelled winery. Significant also has been the decision to include a rather larger proportion of mature Touriga Francesa and Touriga Nacional from Vila Velha, a classic riverside Quinta a short distance downstream from Malvedos, and some spectacular old vine lots from Vale de Malhadas in the Upper Douro. These wines each from family-owned Quintas have been used to reinforce the predominant component from Malvedos and the traditional excellence of the Rio Torto lots from Lages, to produce a rounded and even blend in the hallmark rich Graham style.

Picking began at Malvedos on September 22nd and the last lagar was run off on October 10th, an unusually short and compact Vintage. Fruit arrived in good condition although yields were less than three quarters of a kilogram per vine, and the juice to skin ratio well below normal. 2000 was a year noted for a very low average yield across the Douro, and with the grapes unusually lacking in liquid, the extra amount of treading work required made it an ideal time to employ our new, tireless, mechanical treaders alongside the two original 1890 stone lagares still worked by human feet. It was evident early on in the Vintage from the colour and aroma of the fermenting musts that we were looking at a spectacular year, and after the usual waiting period of sixteen months or so to see how the lots would develop, we have now made our final selection and assembled the final blend.

The blend displays many of the typical Graham aromas of ripe plum and 'esteva' (gum cistus) and is pleasantly smooth on the palate despite its youth. It is full and rich in the mouth with fresh blackberry and red plum notes. Despite the hallmark Graham sweetness in the mouth the finish is long and clean.

As with all Graham Vintages, this is a wine made to last for years and the patience of laying down the wine for fifteen to twenty years will certainly be rewarded.

The backbone of this Cabernet Sauvignon is derived from a vineyard in the Atlas Peak AVA of Napa Valley where soils are volcanic in origin and have limited water retention. The balance of fruit is sourced from Coombsville and Oak Knoll. The small berry clusters and intense fruit from low-yielding vines create a wine with full flavor and longevity.

This Cabernet delivers multi-layered aromas of ripe black cherries, toasted oak, dark chocolate, cardamom, vanilla bean, and cedar. A rich medium-bodied wine with plush rounded tannins and juicy blackberries and orange zest that linger on the finish.

TA: 0.72 g/100ml
pH: 3.59

Wimmer Zweigelt Classic is made from 100 percent Zweigelt. 

This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufrankisch.

The wine boasts a deep and concentrated red color. It offers fruity, fresh and spicy aromas, cherry flavors. In the mouth it is smooth, medium-bodied, round and lively.

Malolactic fermentation. Aged 50% stainless steel, 50% oak barrels just for maturation (size 3000 liters).

Full-bodied, smooth and round, the wine is an ideal food companion.

Honeyed style, rich minerality and luscious creaminess. Flavors of baked pineapple and pear. Fresh and juicy on the finish.

From the famous Erbacher Honigberg vineyard. Average of the vines is 20 years old. 

Cool fermentation, matured on the lees for 2 months before bottling, with a slight filtration.

Riesling Rheingau Erbacher Honigberg Spatlese goes well with Indian Curry and blue Cheese

Wolfberger Alsace Pinot Gris is made from 100 percent Pinot Gris.

Powerful and well structured wine. Round, rich, offering fruity aromas, toasty and spicy notes.

Excellent as an aperitif, it also pairs well with poultry, game and numerous cheeses.

Wolfberger Cremant Reverence IX is made from 100% Pinot Blanc.

This Crémant shows a brilliant and shining gold color. The bubbles are fine and form a persistent ring.

The complex nose presents a floral character of acacia flowers, with light tones of brioche and a roasting hint. This racy character comes from the high quality of this cuvée carefully selected and aged 30 months on lees.

The mouth is enhanced by a fine and refreshing acidity, great and persistent floral flavors and an unctuous and delicate effervescence.

This Crémant d'Alsace REVERENCE IX accompanies elegantly the aperitif, dishes with marine and iodized tones and desserts…

Xavier Vignon Arcane Etoile Beaumes de Venise Rouge is made from 70% Grenache, 20% Syrah and 10% Mourvèdre.

All the wines from the Arcane range are limited edition. They are the reflection of something extraordinary that happened in the vineyard. The Arcane Etoile is a multi vintage blend from 2015-2016-2017 that reveals the complexity and remarkable freshness of these high altitude Beaumes de Venise terroirs. Maceration with viognier skins.

The Beaumes de Venise terroir neighbours Gigondas and Vacqueyras. These Triassic soils (sand, limestone, clay) at the foothills of the Dentelles Sarrasines and the Grand Montmirail were specifically chosen for their high altitude (up to 600 metres above sea level) in order to impart freshness and elegance to the wine. The objective here was freshness and counterbalancing the impact of global warming. 

It has something profound in its texture and balance. Notes of black raspberries, currants, dried flowers, lavender, and pepper are followed by a beautiful, full-bodied, elegant wine.

Pairs with porcini mushrooms in red wine - Foie gras - Piglet and prune stew - Honey glazed duck breast - Grilled swordfish - Dauphinois potatoes - Creamy garlic lentil and kale bake - Brie with walnuts

Review:

"Coming from the higher elevation sites, the NV Beaumes de Venise Arcane Etoile is another elegant, finesse-oriented wine from Xavier that has both richness and freshness. A blend of Grenache, Syrah, and Mourvèdre as well as a small amount of Viognier from 2015, 2016, and 2017, it has something profound in its texture and balance. Notes of black raspberries, currants, dried flowers, lavender, and pepper are followed by a beautiful, full-bodied, elegant wine that might just be one of the greatest red wines to come from Beaumes de Venise.”   - Jeb Dunnuck (August 16th 2019), 95 pts

Xavier Vignon Beaumes de Venise Rouge is made from 60% Grenache Noir, 15% Syrah , 15% Mourvèdre and 10% Cinsault.

Thanks to the altitude all the grape varieties have been vinified together. The altitude vines have brought enough acidity to proceed with a burgundy style ageing with 50% in barrels of 3 to 5 years and 50% in stainless steel tanks.

It's full-bodied and lush, with waves of black cherries, hints of stone fruit and nuances of allspice, pepper and licorice on the long finish.

Pairs with roasted pigeon with wild basil - Rack of lamb with thyme - Pork ribs with a barbecue sauce - Peking duck - Wild boar braised in beer

Xavier Vignon Chateauneuf du Pape Rouge is made from 65% Grenache, 20% Mourvèdre and 15% Syrah.

A clear and very expressive nose with notes of black fruits, spices and licorice. The mouth reveals tanins that are already supple with a great balance.
The finish is long, on black fruits, licorice and a slight salinity.

Xavier Vignon Chateauneuf du Pape Rouge is made from grilled rib of beef, roasted duck with figs, boar stew.

Review:

"The ample nose of dried cherry, candied orange and fresh rosemary leads you into this rich, yet fresh Chateauneuf with fine tannins and enough acidity to keep it clean. Lively and moderately dry finish. A cuvee of 75% grenache, 10% syrah, 10% mourvedre and 5% clairette. Drink or hold."

- James Suckling (April 2023), 92 pts

In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.

Deep crimson with a plum hue. Aromas of fresh blackcurrants, mulberry, ozone, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant jubes, bitter chocolate and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth it is enjoyable as an elegant full-bodied red wine.

Wonderful with a chargrilled rib eye on the bone or porcini mushroom, thyme and quinoa risotto.

Review:

Prune plums and blackcurrants. Violets, lavender leaf and black cherry. Olive tapenade, rosemary and crushed black peppercorn. The wine is held together by a fine mesh of grape and subtle oak tannins, intertwined with pure Coonawarra cabernet fruit. It’s chiselled in its dimension, and you might miss it, as it has such great drinking pleasure. Fruit purity, lovingly handled equals total seduction.

- Australian Wine Companion 95 Points

Gaec de Brangers Menetou Salon Blanc 100% Sauvignon Blanc is crisp and refreshing with rich, ripe lime and grapefruit aromas. Elegant, beautifully rounded, harmonious and well-balanced, a mineral sytle and a smooth and long finish. It is ideal as an aperitif and a great match with shellfish, smoked and grilled salmon, goat cheese.
DOMAINE DU GAEC DES BRANGERS is owned by the CHAVET family, which is one of the most reknown winemaking families of the Menetou-Salon Appellation. Philippe Chavet has been running the estate for 25 years and each year, his cuvees are awarded in the international competitions and by the international press.

Unoaked

12.5 ABV

Average age of the vines is 20 years old. Traditional winemaking in temperature-controlled stainless steel tank.
Slow fermentation at low temperature.

Ideal as an aperitif, any cooked fish such as smoked and grilled salmon, and with goat cheese.

Jean-Claude et Nicolas Fayolle Hermitage Rouge Donnieres is made from  100% Syrah.

Made from 40-year-old vines planted on granitic and rocky soils in the Lieu dit "Les Donnieres" at the bottom of the Hermitage's hill.

Intense inky ruby red color. 
The wine has plenty to offer with red and black fruit aromas, as well as a good minerality. 
The finish is very long, clean and juicy and offers a great spicy mouthfeel.

Soil is clay, silica and round pebbles.
Hand harvested in small crates. The grapes are then pumped into tanks (full cluster, not destemmed). 
It will stay in this tank for 15 days for the skin contact maceration and the Alcoholic fermentation.
Tey will also use the "rack and return" technique (delestage).
Then the wine is transfered into neutral French Oak barrels where the wine will complete the Malo-Lactic fermentation.

Delicious with grilled red meat such as venison or lamb and most cheeses.

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!

La Despensa Boutique Colchagua Cabernet Sauvignon-Marselan is made from 75% Cabernet Sauvignon and 25% Marselan

A different take on Chilean Cabernet, with grapes from a high-alitude vineyard in the foothills of the Andes, where Summer temperatures never exceed 30C/85F. The grapes ripen over a longer growing season and the higher levels of UV help fix color and flavor profile. This is a fresher take on Cabernet Sauvignon when compared to the typical highly concentrated Cabs that are considered the standard from Chile. The Marselan (from our own vineyard in Santa Ana) adds structure and tension to the wine and also an even more intense color. Expect fresh and recently ripened blackberries and red currants. 

La Despensa Boutique Sangiovese is made from 100 percent Sangiovese. 

There's really very little Sangiovese in Chile. It was an educated gamble to plant this variety in La Despensa little corner of Colchagua and the team is thrilled with the results.

This Sangiovese is a fresh and fruity take on a classic Italian variety, but with the typical savoury notes of tomato and cherry. Perfect for early drinking, but will improve for many years to come.