Products meeting the search criteria

Xavier Vignon Chateauneuf du Pape XV Rouge is made from 50% Grenache, 45% Mourvèdre and 5% Syrah. From 100 year old vines. 

It shows a bit of toasty oak up front but balances that with ample black cherry fruit and soft, dusty tannins. Long and harmonious on the finish, it should drink well on release in 2019 and for a decade or more after that.

Pairs with beef with mustard sauce - Pork tenderloin with winter vegetables - Roasted duck - Malaysian pork chop and spice tea.

Review:

"A huge Chateauneuf-du-Pape with a vast reserve of fine tannins and the special savory richness that only this appellation seems to be capable of. With a bit more subtlety this would rate even higher. However, the balance is good with no perceptible alcohol. A cuvee of 55% mourvedre, 40% grenache and 5% syrah. Drink or hold. - Stuart Pigott”

- James Suckling (May 2023), 92 pts

Xavier Vignon Cotes du Rhone Rouge Cuvee Vieilles Vignes Organic is made from 50% Grenache, 40% Mourvèdre, 5% Syrah and 5% Cinsault.

The diversity of terroirs used in this blend allows this wine to combine freshness and balance.

We used Clay and limestone plots located on the hillside where old Grenache naturally express roasted hints. We could obtain in this wine empyreumatical hints without the use of barrels. These plots particular soils and orientation allowed grapes to reach an optimal level of ripeness while conserving a good acidity level.

We also integrated grapes coming from plots located on red rocky clay soils also named “garrigues”. These big red stone are restituting heat coming from the sun at night and bring power and structure to the wine.
Also the blend features vines coming from sandy clays, which are light and rather fresh soils: this allowed the wine to maintain a freshness and vivacity.

Bouquet of cassis, blueberries, lavender, cured meats, and graphite. It's deep, rich, medium to full-bodied, and has a great finish. The Mourvèdre keeps this tight and fresh.

Pairs with grilled beef rib - Veal Columbo - Pork ribs slightly spiced

Review:

"Who could resist the ripe red-fruit aromas of this wine? And if they don’t get you, then the smoky and hot-asphalt nuances will. Rich and fleshy but beautifully balanced, this makes a statement about what the humble Cote-du-Rhone appellation is capable of. From organically grown grapes. Drink now."
- James Suckling (March 2022), 92 pts

Avennia Gravura Red Blend is made from 48% Cabernet Sauvignon, 41% Merlot, 11% Cabernet Franc

Gravura is our ode to the Graves AOC of Bordeaux, emphasizing a harmony of Cabernet Sauvignon and Merlot. The name is a play on an artisan printing technique, and on the Bordeaux region of Graves, which features similar blends. Featuring more Merlot and with the addition of Red Mountain fruit, this wine is designed to be more generous and voluptuous in style, while still remaining complex and balanced.

Gravura Tasting Notes: Beautiful nose of red and black fruits, some savory leaf notes, mocha, pencil shavings. The palate is elegant and balanced, almost pretty: raspberry, black and red currants, milk chocolate and caressing tannins. Finish medium-long and ethereal.

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. 

Clos Saint-Jean is a 41-hectare estate in Châteauneuf-du-Pape run by brothers Vincent and Pascal Maurel. Considered by many critics and wine-writers as the preeminent estate espousing the modern style of winemaking in Châteauneuf, this cellar is one of the oldest in the region, having been founded in 1900 by the greatgreat-grandfather of Vincent and Pascal, Edmund Tacussel. A short time after its founding and well before the AOP of Chateauneuf-du-Pape was created in 1923, Edmund began bottling estate wines in 1910.

The farming at Clos Saint-Jean is fully sustainable due to the warm and dry climate, which prevents the need for chemical inputs. Instead, Vincent and Pascal employ organic methods for pest control, mainly pheromones, to prevent pests from taking up residence in their vines, a process called amusingly enough in French, confusion sexuelle. The vines tended manually, and harvest is conducted in several passes entirely by hand.

Deus ex Machina is a literary and dramatic term for a miraculous intervention that interrupts a logical course of events in a plot or play. A suitable name for a cuvée that had it’s start in the torrid vintage of 2003 when Philippe Cambie and Vincent Maurel made the decision to harvest at the end of September, weeks after their neighbors. Deus ex Machina is a blend of old vine Grenache from La Crau, aged in tank with equally ancient Mourvedre from the sandy soils of BoisDauphin aged in demi-muid. Deus ex Machina is only made in the best vintages.

Review:

Machina reminds me slightly of the 2011 with its spicy, perfumed, complex bouquet of red and black fruits, dried flowers, pepper, and Provençal herbs, with more gamey, meaty notes emerging with time in the glass. Full-bodied on the palate, it's balanced, has ultra-fine yet building tannins, no hard edges, and a great finish.

-Jeb Dunnuc 97 Points

Boasts bitter plum, raspberry and black cherry reduction notes that have a lively savory, garrigue streak, while grippy-edged tar, tobacco and ganache notes pepper the finish. Muscular and dense but the cut is there, and the fruit core takes a late encore for good measure. Grenache and Mourvèdre.

-Wine Spectator 97 Points

Lovely salmon pink color. A very delicate nose of strawberry and redcurrant fruit with floral undertones. There is a silky richness on the palate full of red berries balanced with a subtle bready texture. Very accessible. Will also develop nicely over time.

Colmant Brut Rose NV  is made from 75% Pinot Noir and 25% Chardonnay

This wine spends a minimum of 24 months on the lees at a consistent temperature of 14C before degorgement.15% of the base wine has been barrel fermented.

Pinot Noir 75%, Chardonnay 25% (Franschhoek, Robertson and Elgin).

15% of the blend is made of reserve wine from the previous vintages and 15% of the base wine is barrel fermented.
This wine spends a minimum of 24 months on the lees at a consistent temperature of 14°C before degorgement.

Perfect as a summer sundowner. A delicious complement to white meat, strawberry dessert and decadent dark chocolate.

Review:

"The Brut Rosé (disgorged March 2018) is a blend of 75% Pinot Noir and 25% Chardonnay with 15% base wine and 15% reserve wine, with the Pinot Noir macerated on its skins for color, matured on the lees for 24 months. Deep salmon in color, it has a fine mousse and attractive strawberry and cherry scents on the nose - no shy and retiring rosé here. The palate is well balanced with Braeburn apples, hints of strawberry and a touch of tart cherries fanning out toward the creamy-textured, satisfying finish. A sparkling rosé that’s proud to be pink!- Neal Martin"

- Vinous (August 28th 2018), 91 pts

Corne Loup Cotes du Rhone Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre.

Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).

The average age of the vines is 40 years. (The oldest vines are 80 years old). Yield: 40 hl/ha The soil is mainly sandy marl and small pebble stones.

Lamb, duck, turkey, red meat, game and cheese.

Corne Loup Lirac Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre

Dry - less than 4 grams/liter

Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).

The average age of the vines is 40 years. (The oldest vines are 80 years old).

The soil is mainly sandy marl and small pebble stones.

Pairs with lamb, duck, turkey, red meat, game and cheese.

MAGNUMS

Corne Loup Lirac Rouge is made from 50% Grenache, 40% Syrah and 10% Mourvedre

Dry - less than 4 grams/liter

Color: dark red ruby.
Aromas: red berries, truffles and spices.
Flavors: complex and rich. It shows red and black fruits, with an herbal spice type of aromas coming from the surrounding vegetation (Garrigue).

The average age of the vines is 40 years. (The oldest vines are 80 years old).

The soil is mainly sandy marl and small pebble stones.

Pairs with lamb, duck, turkey, red meat, game and cheese.

Wine produced from grapes coming from the best vineyards from Sierra de Montilla and Moriles Alto (top quality area)

Aged in American Oak for 8 years

Color: Amber color with some topaz reflections. 
An intense and elegant expression from the oxidative ageing process, with some dry fruits characters. The aromas are reminiscent of  its ancestor - Fino. Velvety, warm, round and well-structured on the palate with almond flavors. A well-balanced wine.

Wonderful as an aperitif and to accompany soups and consommés. Extremely good where its distinctive taste adds unique character to a wide range of dishes. Try also with marinated meats and selfish as aperitif.

DAOU Vineyards Soul of a Lion is made from 80% Cabernet Sauvignon, 13% Cabernet Franc, 7% Petit Verdot .

The 2020 vintage presents an alluring profusion of black cherry, mulberry and Oregon blackberry aromas with notes of leather, cigar box and dark chocolate. Hints of desert sage and crème de menthe accent the rich fruit. The palate is silky and voluptuous, delivering loads of currant, cassis, black raspberry and ripe cherry. Notes of fig and baking spice are underscored by earthy tones of dates and truffle. Mature, ripe tannins yield a weighty, velvety texture integrated with a limestone minerality and subtle oak. A lengthy finish leaves lingering impressions of blackberry, plum and espresso with a touch of white pepper. A wine of immense staying power that will evolve favorably for many years to come.

Review:

Impressively dark in the glass, this bottling pairs intense purple fruit and flower on this nose with more roasted, umami-laden aromas. The elegant palate is a master class in tannin management, proving firm in structure yet soft in mouthfeel. Flavors of blackberry jam, cocoa, walnut and cracked pepper ride a lingering acidity into the finish.

-Wine Enthusiast 97 Points

Domaine Meo-Camuzet Corton Les Perrieres Grand Cru 2020

Review:

One of the highlights of the range this year is the 2020 Corton Grand Cru Les Perrières, a vibrant, mineral wine evocative of wild berries, forest floor, rich spices and rose petals. Medium to full-bodied, concentrated and vibrant, with beautifully refined tannins and a long, penetrating finish, it's well worth seeking out.

Robert Parker's Wine Advocate 93-95+ Points

Justin Isosceles Proprietary Red Paso Robles is made from 88% Cabernet Sauvignon, 6% Cabernet Franc, 6% Merlot.

Bright with a dark purple/black core and a lighter ruby purple rim showing slowforming, moderately stained tears on the glass. Attractively aromatic and complex with ripe black and red cherry, black currant, new book leather, cedar, tobacco, vanilla bean, licorice, and oak. Full-bodied on the palate with ripe complex cherry, cassis, and a subtle red berry fruit on entry, with vanilla and licorice baking spice leading into the midpalate, which shows complex savory notes of cedar, tobacco leaf, and leather. The very long, complex, and continually changing finish is a progression of sustained ripe cherry fruit accented by baking spice and oak notes, with smooth chewy tannins and balanced acidity, adding depth and freshness.

Dark mahogany. Aromas of dried fruits, oak and raising notes. Smooth, well balanced, rich and complex with a long after taste.

To be served on its own at room temperature, chilled from the fridge or over ice 'on the rocks'. Also a superb way to accompany desserts, pastries and cured cheeses.

SALE!

Amber, clean and bright mahogany. Intense bouquet with slightly oaky and nutty notes. Dry, full and warm on the palate.

It is a very pleasant aperitif and can accompany meat and game dishes, or to serve with mature cheese.

Intense mahogany. Deep aroma of dried fruits (raisins, figs) bouquet subtle notes of chocolate and coffee. Smooth and velvety in the mouth with a long after taste.

To be served with desserts, at room temperature or slightly chilled, delicious poured over ice cream.

Review:

"Violet color. Aromas and flavors of mashed raisins and prunes and chocolate nuts with a bright, sweet medium-full body and a subtle, long fig paste, mincemeat pie, and baklava finish with no oak. A rich and toothsome PX Sherry with great length and depth."
- Tastings, 2018 World Wine Championships, 93 pts - "EXCEPTIONAL"

Lima Vinho Verde Rose is made from 75% Souzao, 15% Borraçal and 10% Espadeiro.

It is a blend of 75% Souzao (same as Vinhao), 15% Borraçal (which is also known as Caino Tinto) and 10% Espadeiro:

Souzão (or Sousão or Vinhão) is a Portuguese wine grape that is used in the production of port wine. While originating in the Minho regions, it is used primarily in Australia, California and South Africa. In Portugal, it is also an authorized planting in the Douro, and Dão-Lafões area (Vinho do Dão). The grape is known for the deep color it produces in a wine as well as its coarse and raisiny taste.

Caiño tinto (also known as Borraçal) is a red Galician wine grape variety that is also grown in Portugal's Vinho Verde wine region where it is known as Borraçal. In Spain, it is a permitted variety in the Denominación de Origens (DOs) of Rías Baixas and Ribeiro where it produces highly perfumed wines with noticeable tartness and high acidity.

Espadeiro is a red Portuguese wine grape planted primarily in the Minho region for making Vinho Verde. It is also grown across the border, in Spain, in Galicia where it is used to make light bodied wines.

"This is a superb value, with aromas that recall a warm custard popover slathered with blackberry jam. The wine's silky texture almost makes you forget about its cassis, mocha and saline flavors. It's a balanced gem of a red. - Michael Alberty"

- Wine Enthusiast (July 2023), 92 pts - Editors' Choice

Money Bordeaux Rouge  is made from 80% Merlot, 18% Cabernet Sauvignon and 2% Petit Verdot.

Colour : Deep red with a purple tint
Nose : Pleasant aromas of ripe black fruits, coffee & vanilla
Mouth : Medium-bodied with juicy fruit character, soft tannins and a rich finish.

Penedo Borges Icono Malbec is made from 85% Malbec, 10% Cabernet Sauvignon and 5% Petit Verdot

Dark purple color.
Complex aromas of predominent ripe red fruit such as plum, cherry and raspberry with spicy notes.
Chocolate and vanilla flavors from barrel ageing which provide complexity and elegance.
Wine of great lenght.

Red meats, lamb, beef stew, strong cheese.

Dry but fruity with a complex nose of tropical fruit and enhancing biscuit flavours. Crisp acid ensures a fresh, clean and verydrinkable sparkling wine.

Serving suggestion: Well chilled to make any occasion festive.

THE LEGEND

Dispatched by Jan van Riebeek in search of the perfect place to grow provisions for the Dutch East India Company, Pieter Cruythoff stumbled upon a beautiful valley. But it was more than just the scenic beauty of this valley that had caught his eye; situated in the lee of the majestic Kasteelberg, the winters were mild, the summers were hot and the soil was uncommonly fertile. What's more, ships spotted from the lookout point on Kasteelberg were just a day away from Cape Town, and so were the wagons that went to meet them, laden with the treasures of  the Riebeek Valley.

TIMELESS JEWELS

While he humbly named the valley after his patron, Jan van Riebeek, we feel it is only fitting that our valley's most coveted treasure should carry the name of its founder. So, in honour of Pieter Cruythoff, this range of fine wine bears his name.

From the vibrant whites to the seductive reds, each one is a gem gently coaxed from the fertile soil of that same magical valley. Ironically, much of the valley's bounty still finds its way to Europe, and in particular to the Netherlands, the land of Cruythoff's birth.