Vina La Ronciere 'Piedras Magicas' Idahue Estate Carignan is made from 100 percent Carignan.

Piedras Mágicas is hand-selected from small blocks in the Idahue vineyard based on specific soil compositions and microclimate characteristics. The final blend is comprised mainly of Carignan and complemented by other varieties in small proportions determined by vintage.

Located 15 miles from the Pacific Ocean, La Ronciere’s ambitious 500 acre Idahue Estate is their vision for the future. Prevailing coastal breezes, abundant sunshine, and rolling hills of ancient soils culminate in a privileged climatic and geological landscape. Years of research and a forward-looking approach drove the successful effort that saw Licanten granted D.O. status in 2018.

This wine displays a deep red color and offers aromas of black- berry, plum and floral notes. A complex palate of black fruits combine with pleasing notes of vanilla. Its volume and silkiness stand out. Juicy tannins and persistent acidity retains balance and elegance.

Review:

This wine displays a deep red color and offers aromas of black-berry, plum and floral notes. A complex palate of black fruits combine with pleasing notes of vanilla. Its volume and silkiness stand out. Juicy tannins and persistent acidity retains balance and elegance

-Tim Atkin MW 94 Points

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.

The grapes come from the property owned vineyards in the municipality of Grávalos, south of Monte Yerga at the foothills of the “Cordillera Ibérica” at an altitude between 700–800 meters above sea level. A very high located area where you obtain fresh wines with little alcohol content and with very fine and elegant aromas.

The Pinot Noir variety originating in Burgundy is one of the three most important varieties in Champagne. Harvested around the second and third week of September. The collection of the grapes is done manually, selecting the grapes, preventing any deteriorated grapes from reaching the press or not complying with the quality required to elaborate our cavas.

Raspberry pink with steely glare. Fine bubble that forms a small rosary of slow evolution. Fruity aromas of strawberry, raspberry and flowers (rose petals). Pleasant and potent in the mouth with light acidity and a bubble very well integrated. Persistent and elegan

Review:

Wine Enthusiast Magazine (December 2023), 94 pts

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Vinsacro (Valsacro)( Rioja 2011  is predominately 70yr old 55% Tempranillo, 20% Garnacha, 10% Mazuelo, 10% Graciano and 5% Monastrell aged in American oak. 

Dark cherry color. Intense and elegant sweet spices, chocolate and ripe fruit with suggestive toasty aromas that tell us about the aging in good oak. Tasty, powerful, meaty and structured and at the same time easy to drink, very round.
The slogan of our winemaker "Wine is to enjoy". Vinsacro red wine is a wine to be stored, so that positive developments are expected for at least 15 years.

Bright dark color, balanced acidity and sweetness. Taste of cinnamon, vanilla, liquorice and clay. Pleasant finish with bitter herbs.

In 1904 Cherubino Valsangiacomo produced the first vermouth bottle, afther 100 years, the fifth generation of the Valsangiacomo familly STILL making it with the ancestral formula devised by Benedetto Valsangiacomo.

Red Vermouth, flavored fortified white wine base, together with aromatic mediterranean herbs such as fennel, chamomille and tyme, sweeted with sugar, and grape must caramel.

Ideal as an aperitif, on the rocks with an orange slice. Also very good with cured and pickled products.

Bright golden color, balanced acidity and sweetness. Taste of cinnamon, vanilla, liquorice and clay. Pleasant finish with bitter herbs.

In 1904 Cherubino Valsangiacomo produced the first vermouth bottle, afther 100 years, the fifth generation of the Valsangiacomo familly STILL making it with the ancestral formula devised by Benedetto Valsangiacomo.

White Vermouth, flavored fortified white wine base, together with aromatic mediterranean herbs such as fennel, chamomille and tyme, sweeted with sugar, and grape must caramel.

Ideal as an aperitif, on the rocks with an lemon slice. Also very good with cured and pickled products.

Volker Eisele Cabernet Sauvignon Napa Valley is made from 75% Cabernet Sauvignon, 25% Merlot.

Volker Eisele Family Estate Cabernet Sauvignon is a blend of vineyard blocks from throughout the entire estate. Varying terrain, different clones, and different rootstocks produce a patchwork of flavor identities between the vineyard blocks and their resulting cuvees, brought together in a blend that is essentially a snapshot in time of a dynamic, ever-changing vineyard.

The 2015 Volker Eisele Family Estate Cabernet Sauvignon is a brilliant garnet color in the glass. The nose is extroverted and effusive with bright red aromas of ripe cherries and plums, with a touch of peach and hint of anise and white pepper. In the mouth, the wine shows excellent oak integration, with prominent flavors of juicy huckleberries, milk chocolate, and sweet barrel spices. The lengthy finish carries nutmeg, cinnamon, and vanilla through to the end. ~Molly Lippitt, Winemaker.

The 2023 Sauvignon Blanc shows abundant aromas of Meyer lemon, passionfruit, and jasmine. In the mouth, the Semillon shows itself with a rich, deliciously textured palate with flavors of orange blossom, mandarin oranges, and a wet stone minerality

The 2023 Sauvignon Blanc shows abundant aromas of Meyer lemon, passionfruit, and jasmine. In the mouth, the Semillon shows itself with a rich, deliciously textured palate with flavors of orange blossom, mandarin oranges, and a wet stone minerality

Walt Bob's Ranch Pinot Noir is made from 100 percent Pinot Noir. 

Bob’s Ranch Estate Vineyard
Characterized by its proximity to the Pacific Ocean; Coastal breezes along with low rolling hills and morning fog define this cool climate site

Sonoma Coast Appellation
Heavy fog and strong winds tempered by bright afternoon sunshine

Petaluma Wind Gap
Creates a unique micro-climate within the appellation, producing distinctive Pinot Noir

Sandy, Well-draining Soils
Stresses vines into producing grapes of full varietal intensity

43 Vineyard Blocks on 72 Acres
With an array of clones and field selections, this ranch produces complex and delicious wines

Review:

"The stunning 2021 WALT ‘Bob’s Ranch’ Pinot Noir is a masterclass by this winemaking team. This Sonoma Coast AVA property has a wide range of Pinot Noir selections and is in close proximity to the Pacific Ocean. Stored in roughly 30% new French oak, this shows off dense blackberry and black cherry notes on the nose with shades of cola. Very seamless on the mouth, this effortlessly glides throughout the drinking experience. The salty and savory aspects, as well as the length, all add to the enjoyment."

Owen Bargreen 95 Points

Walt Clos Pepe Pinot Noir is made from 100 percent Pinot Noir. 

Deep ruby in color, the wine carries luscious fruit aromas of blackberry preserves and dark cherry, infused with exotic notes of spice, black tea and pomegranate. The palate opens to a dense and velvety texture laced with flavors of barrel char and salinity, leading to a structured and focused finish.

Review:

Big and rich, with luscious spiciness to the plush dark fruit and berry flavors that are supported by medium-grained tannins. There's plenty of creamy and toasty accents on the open-textured finish.

-Wine Spectator 93 Points

Another Sta. Hills release, the 2019 Pinot Noir Clos Pepe Vineyard saw 10% stems and 10 months in 40% new French oak. It's a little more focused and firm, with classic ripe black raspberry, red plum, and cherry fruits as well as orange blossom, spice, and floral nuances. It too is medium-bodied, textured, and beautifully balanced.

-Jeb Dunnuck 93 Points

- The Clos Pepe Vineyard was founded in the late 1980s by Steven and Kathy Pepe. The vineyard is located just east of Lompoc in the Santa Rita Hills appellation. The 2019 ‘Clos Pepe’ revels in its aromatic range from peat moss and pipe tobacco to bright red fruits and wild blackberry. The palate is dense and fresh with beautiful red florals alongside orange rind with sandy soil undertones. Gorgeous now, this has a long way to go in the cellar.

-Owen Bargreen 95 Points

This Chardonnay features bright, concentrated citrus, pear, green apple and nectarine fruit, with just a touch of oak to add richness to the palate. The wine lingers on the palate, and has the structure and acidity to provide for good longevity.

fter whole-cluster pressing, the Chardonnay juice was barrel-fermented in French oak barrels and aged sur lie for 8 months. During this period, the barrels were routinely stirred to increase yeast contact and add richness; 30% of the wine underwent secondary malo-lactic fermentation. One- and two-year-old French oak barrels were used. Prior to bottling, the wine received minimal filtration and fining to preserve the fresh fruit flavors.

The grapes for this wine were grown in the Oak Knoll District of Napa Valley, where soils are transitional from gravel to silty clay loam. The climate is moderate to cool with marine air until mid-morning and frequent late afternoon breezes that maintain cooler temperatures and ensure a longer growing season. Chardonnay from this region showcase flavors of crisp apple, mineral notes and tropical fruit with good acidity.

Aromas of lemon curd, sweet butter, brioche and sun-ripened peach mingle with notes of nutmeg and vanilla bean. The palate is creamy, with zesty lemon overtones and minerality persisting on the finish.

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

Waypoint Lowrey Vineyard Homestead Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

We are pleased to bring you for the first time a stunning vineyard, planted high above the valley floor between Rutherford and Pritchard Hill by the Bettinellis, the Lowrey Vineyard. The Homestead piece faces the old 19th century home of the land’s first resident, one Mister Lowrey. The rare hillside site bends slightly downward to give a perfect exposure, and the tight spacing creates tension and concentration in the wine. It is ripe, airy, and medium-full. Extremely expressive terroir is on full display and gorgeous black cherries, cedar, and fine grain tannins create a new Napa Cabernet experience you’ve probably never had before.

Review:

A chewy grip of leather, tobacco and black currant highlight this robust, full-bodied red. Structured and cohesive, it retains an enduring richness of vanilla and oak amidst more complex elements of graphite and crushed rock. Enjoy from 2028–2035.

-Wine Enthusiast 93 Points

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952. 

Tasting Notes:

Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling. 

Food Pairing

Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.

Review:

Superbly cool, restrained and refined, this austere, beautiful dry riesling is a slow-burn masterpiece that's only just beginning to reveal its complex white-peach, white-tea, wild-herb and dark-berry character. Super-long and mineral finish. Drink or hold.

-James Suckling 97 Points

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Light greenish yellow, silver reflections. Fine savory, delicate nuances of anise, tobacco notes, delicate yellow fruit, a touch of mango and honey blossom. Full-bodied, juicy white apple fruit, well-integrated, silky acidity structure, finesse and long persistence, saline finish, lingers for minutes, Veltliner at its best.

-Falstaff 99 Points

"The aromas of this old-vine gruner veltliner leap out and shake you to the core. Full-bodied and full of weighty and balanced layers of papayas, mangoes, nectarines, chives, white tea and oranges. Fantastic concentration, giving so much pleasure already, but it will keep blossoming if you give it time. From vines planted in 1907. Sustainable. Drink or hold." 

-James Suckling 98 Points

Winzer Von Erbach Goldmuskateller Rheingau Feinherb is 100% Goldmuskateller.

The old name for the Erbacher Honigberg was Wachholderwiesen-juniper meadows.

At the Wachholderwiesen there was an uprising of the peasants in the 16th century, all of the ringleaders were hanged.

The muskateller has a smell of elder-berries, apricots and quince, aftertaste of nutmeg.