Biondi Santi Tenuta Greppo Annata Brunello di Montalcino is made from 100 percent Sangiovese.
The Biondi-Santi flagship wine, the Brunello di Montalcino embodies the spirit of Tenuta Greppo and the signature style of our winemakers, forged over 150 years of history with its balanced combination of fresh elegance, depth and aristocratic personality.
Underbrush, ripe berry, new leather and Mediterranean herb aromas slowly take shape in the glass. Showing youthful tension, the vibrant palate delivers red cherry, pomegranate, white pepper and pipe tobacco notes framed by bright acidity and taut, refined tannins. It already shows great balance and finesse but is still young and tight. Drink 2022–2035.
-Wine Enthusiast 96 Points
Cardinale Napa Valley Cabernet Sauvignon is made from 95% Cabernet Sauvignon, 5% Merlot.
Cardinale offers the same winning combination in vinous form: a brilliant ensemble of celebrated Napa Valley vineyards where each brings its own personality and flavor contributions to create a singular storyline of their vintage. The 2017 has the signature structure of Cardinale and showcases Asian spice, blackberries, sweet black cherry, a touch of cedar, and a lush tannin expression that carries on the tradition of this wine at the highest level.
Winemaker CHRISTOPHER CARPENTER
A resounding success for the year, the 2017 Cardinale is truly impressive. It is also one of the most refined young wines I have tasted here. In most vintages, Cardinale is predominantly made from mountain sites, but the 2017 is roughly equal parts mountain and valley floor fruit. Inky blue/purplish fruit, white flowers, lavender and mint all build in the glass. Lifted and beautifully perfumed, the 2017 is exceptionally polished.
-- Antonio Galloni 97 Points
There was no Wallis vineyard fruit used this vintage. Very deep purple-black colored, the 2017 Cardinale charges out of the glass with notes of fresh blackcurrants, blackberries and Black Forest cake plus hints of menthol, cardamom, baking spices and lilacs plus a waft of cigar box. Medium to full-bodied, the palate is built like a brick house with firm, grainy, ripe tannins and fantastic freshness supporting the taut, muscular black fruits, finishing long and mineral laced. 1,440 cases produced.
-Wine Advocate 96 Points
A blend of 96% Cabernet Sauvignon and 5% Merlot from throughout the valley that was brought up in 80% new French oak, the 2017 Cabernet Sauvignon is dominated by its Stags Leap fruit (which is 30% of the blend) and has the classic elegance and spicy character of that district as well as great red and blue fruits, a seamless, building mid-palate, ripe yet present tannins, and ample tobacco, earth, and spice aromas and flavors. It's plush and textured on the palate yet has the structure to evolve for two decades.
-Jeb Dunnuck 96 Points
Casir dos Santos Estate Reserve Malbec is 100 percent Malbec.
Aged 8 months in French oak barrels and then 6 months in the bottle.
Deep ruby color with aromas of ripe blackberries and plums and notes of forest, smoke and spice. Complex and structured with firm and elegant tannins. Well balanced acidity. A great reflection of the terroir.
Coming from a sustainable 50-year old plot, grapes are crushed, destemmed and go through pre-fermentative maceration at 11ºC for 24 hours. Alcoholic fermentation in tanks. 4 weeks of maceration with must. Aged in French oak barrels for 8 months, Malolactic fermentation in contact with fine lees.
The grapes from Vista Flores are harvested in three different dates, with approximately 30 days between the first and last harvest. The result is three wines with distinctive and markedly different nuances. 3 weeks skin contact maceration; ML with fine sediments. Aged in French oak (first and second use) for 8 months.
The resulting wines are tasted & the final blend is assembled prior to bottling. Aged 6 months in bottle prior to release.
Castello di Neive Santo Stefano Barbaresco is made from 100 percent Nebbiolo.
The Barbaresco Santo Stefano is the result of an ethereal combination of the ideal terroir with the perfectly-suited Nebbiolo grape. This wine shows all the characteristic elegance of Barbaresco with the complexity and richness for which Santo Stefano is known. The Nebbiolo grapes for this wine are grown in the Albesani sub-appellation inside Barbaresco, in the single vineyard of Santo Stefano, which is owned entirely by Castello di Neive.
Deep garnet in color, intoxicating aromas of purple fruits and wild flowers are underscored by notes of cherries, roses, and baking spices. On the palate, it is elegant, with a long spicy finish. This wine manages to be weightless and intoxicating at the same time.
Pairs well with slow-roasted beef, demi-glaces, grilled pork and apples, and Beef Wellington.
This firmly structured, focused red offers aromas of red berry, fragrant blue flowers, menthol, oak and spices. The assertive palate evokes cranberry, sour cherry, star anise, underbrush and orange zest set against tightly knit, close-grained tannins that leave a rather drying finish, while racy acidity lends balance. It's still tight and youthfully austere, so give it ample time to fully open up and develop. Drink 2026–2041.
-Wine Enthusiast 95 Points
Notable for its purity and supple texture, this red exhibits strawberry, cherry, currant and floral aromas and flavors, backed by a precise line of tannins. It feels balanced, if a little pinched by the tannins on the finish now. Best from 2023 through 2040. 1,000 cases made, 200 cases imported.
-Wine Spectator 94 Points
Poggio San Polo Podernovi Brunello di Montalcino is made from 100 percent Sangiovese.
Podernovi, San Polo’s new single vineyard Brunello, makes its debut with the extraordinary 2015 vintage. Crafted with Sangiovese grapes grown in the vineyard synonymous with the wine, it is among the most beautiful and archetypal of Montalcino. Podernovi is an elegant and poignant Brunello.
The winter was not particularly cold, and spring arrived slightly earlier than usual, with temperatures slightly above average, giving the vines’ shoots the opportunity to uniformly develop. The following weeks saw frequent rainfall, which allowed the land to build water reserves, alternating with periods of dry weather, enabling the vines to continue growing without any problems. The damp conditions during flowering led to the formation of bunches that were slightly more sparse than usual and with rather small berries, ideal preconditions for reaching harvest time with perfectly ripe and healthy grapes. However, the feature that will make vintage 2016 particularly memorable is the excellent temperature range that characterized the months of July, August and September, with sunny days and cool, breezy nights. We therefore reached the beginning of October with grapes that exhibited a superb combination of maturity, acidity and aromatic potential, perfect conditions for the production of wines with a distinct personality and a great balance of concentration, elegance and longevity; a perfect reflection of the production philosophy of San Polo.
A mix of wild herb, Tuscan scrub, rose, cherry and earth flavors mark this sleek red, which tiptoes between elegance and power, with a layer of chalky tannins underlying it all. With air, the ripe cherry and plum fruit comes forward. Best from 2025 through 2047. 100 cases imported.
-Wine Spectator 95 Points
Aromas of forest floor, grilled herb, camphor and pipe tobacco mingle on the nose of this full-bodied red. The firm, elegantly structured palate offers juicy Marasca cherry, red currant, licorice and coffee bean. Tightly wound, fine-grained tannins and fresh acidity grip the close and lend an ageworthy structure. Drink 2026–2041.
-Wine Enthusiast 95 Points Cellar Selection
Delicately perfumed and finessed, the San Polo 2016 Brunello di Montalcino Podernovi is very floral and lifted in personality. This vintage is very different than the inaugural 2015 vintage. I remember the previous release for its darker and blacker quality of fruit. This cooler vintage is more lithe and lighthearted, with building aromatic intensity that unfolds with caution and care. Once you've had the wine in your glass, it reveals a succession of sour cherry, wild rose and fresh lavender bud. There are light mineral dustings as well, and the wine is ultimately quite solid and structured. This bodes well for its aging evolution. Fruit comes from a two-hectare parcel in a cool and high position some 450 meters above sea level. The soils are clayey with schistous Galestro. Production is 13,000 bottles.
-Wine Advocate 95+ Points
A mix of wild herb, Tuscan scrub, rose, cherry and earth flavors mark this sleek red, which tiptoes between elegance and power, with a layer of chalky tannins underlying it all. With air, the ripe cherry and plum fruit comes forward. Best from 2025 through 2047. 100 cases imported. –BS
-James Suckling 95 Points
This is a phenomenal new red from San Polo with superb depth and intensity with plum, wet earth and black truffle. Full body. Chewy and ripe tannins and a long and flavorful finish. The depth and beautiful is gorgeous. Needs three or four years to come together. Better after 2022.
-Flastaff 95 Points
Rudi Pichler Weissenkirchner Achleithen Gruner Veltliner Smaragd is made from 100 percent Gruner Veltliner.
Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Grüner Veltliner Smaragd from the Wachau is a full-bodied wine and is rich in style with notes of stone fruit, lemon, radish, and arugula.
Grüner Veltliner’s bright acidity and savory character make it an ideal partner to mildly spiced Vietnamese, Thai, and Chinese flavors. Fish and shellfish are accented by Grüner Veltliner’s citrus and mineral profile while its acidity cuts the richness of pork or ham. It can also work well with foods that are difficult to pair such as bitter greens and asparagus.
Medium green yellow, silver reflections. Yellow apple fruit underlaid with delicate mineral spice, nuances of mango and papaya, delicate orange zest, a hint of blossom honey. Powerful, extract-sweet texture, pleasant acid structure, mineral body, a hint of lime, salty finish, great length, certain aging potential.
-Falstaff 96 Points
Because of Vernaccia di San Gimignano’s ancient tradition and unquestionable quality, it was the first white wine to be awarded D.O.C. recognition in 1966. Since 1993 the Vernaccia S. Gimignano has entered into the category of D.O.C.G. Recognition, that means Denomination of Origin Controlled and Guarantee.
Composition: 100% VernacciaTasting Notes: Intense straw yellow color with golden highlights. Fruity and flowery aromas with essence of apple and almond. Dry, warm, quite soft with lemon flavors accented by a nutty texture that revels itself in the finish.
Pairing: This wine is a perfect companion to appetizer, poultry, seafood and cheese.
Soil: Clay - limestone - silicon
Vinification: Stainless Steel Fermented
San Gimignano rises on a hill 384 mt high and dominates the Elsa valley with the skyline of its 13 towers. The Manhattan like sky scrapers were built between the 12 and the 13th century. Not unlike today, the towers were a symbol of the economic powers of the noble families of that region.The Vernaccia vine has been growing in the charming hillsides which surround this middle-age town since 1200 ad. This is the vine for the production of Vernaccia di San Gimignano, which for centuries has tempted popes, honored magnificent feasts of the renaissance princes, and has won a growing fame over time.
Because of Vernaccia di San Gimignano’s ancient tradition and unquestionable quality, the wine was the first to be awarded DOC recognition in 1966. Since 1993 the Vernaccia di San Gimignano has entered into the category of DOCG recognition. The Signano Estate began its activity in 1961, when the Biagini Family purchased a small plot of land of 4.5 Ha. in Signano. Prior to the planting of his first vineyard in Vernaccia, Ascanio earned a reputation as bailiff to a land-owner from Florence where he maintained a broad reputation for his knowledge of the vineyards and wines of the region. The first cellar was built in 1966 and the lands adjacent to it were purchased in the following years for vineyards.
The leased vineyards and olive groves create the present Estate that covers approximately 30 Ha. Most of the Estate is cultivated with Vernaccia, but 3 Ha. are dedicated to the production of Vin Santo (dessert wine) and 6 additional Ha. are used for the production of extra virgin olive oil. Today, the cellar has a capacity of 205,000 litres with an additional ninetyfive 100 litre oak casks for the maturation of Vin Santo.
Elvio Cogno Pre-Phylloxera Barbera d'Alba is made from 100 percent Barbera.
Produced from one of the last archaic vines of the Langhe area, an open air museum of viticulture from a time gone by, the plants are over one hundred years old. The vines are not grafted but propagated through cuttings, thus maintaining, over the decades, the original Barbera characteristics.
The vineyard has an excellent exposure and sandy-chalky terrain, situated in Berri near La Morra, which guaranteed the vines a natural protection from Phylloxera and imparts unique and exclusive characteristics to the vines. The intriguing simplicity of the vines and their typical, traditional charm that derives from the microclimate and favorable altitude make a one of-a-kind wine.
The low production per hectare guarantees an intensely rare and rich organoleptic concentration. The wine is refined in oak casks that slowly develop the primary aromas. Pleasant and refined, complex even as a young wine but able to withstand bottle aging, it expresses its solid uniqueness even over the years.
A bright, rich ruby color with intense purplish highlights. The aroma is enveloping, aromatic and deep with noticeable spices on first impression and raspberry, strawberry and ripe cherry notes in background. Finish with pleasant harmonies of wild flowers. On the palate it is well structured, fresh and the acidity is excellently balanced, the tannins texture is embracing and flavors remind you of sour cherries, blackberries and prunes.
Avennia Sestina Red Blend is made from 77% Cabernet Sauvignon, 18% Merlot, 5% Cabernet Franc
The Sestina is a poetic form from Medieval France. Just as a contemporary poet can use an old form like the Sestina to express modern ideas, we use the traditional Bordeaux blend to make modern wines that express Washington fruit. Sestina is our vision for an old vine blend where the focus is on structure, balance, and complexity. This wine is designed for the cellar, but is enjoyable now.
Sestina: This wine is a blockbuster, with black currant, black raspberry, saddle leather, freshly tilled earth, vanilla, and violet on the nose. Exceedingly rich and balanced on the palate, with great poise and structure for long aging. The finish echoes with fresh black fruits, minerally touches, and floral notes.
A blend of 76% Cabernet Sauvignon, 17% Merlot, and the rest Cabernet Franc, the 2018 Cabernet Sauvignon Sestina comes from the Red Willow, Dionysus, and Bacchus vineyards and spent 20 months in 48% new French oak barrels. A beautiful, Saint-Julien-like bouquet of blackcurrants, cassis, violets, tobacco, and cedar gives way to a medium to full-bodied, concentrated, structured wine that builds incrementally on the palate, with ripe, velvety tannins, a stunning mid-palate, and a blockbuster of a finish. It's beautifully done, and while it drinks well today given its balance, purity, and texture, it's going to develop additional complexity with 3-5 years of bottle age and will have 20-25 years of overall longevity.
Jeb Dunnuck 96+ Points