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Xavier Vignon Cotes du Rhone Rouge Vieilles Vignes is made from 70% Grenache, 15% Mourvèdre and 15% Syrah
Grenaches are almost hundred years old, Mourvèdres more than 60 years old and Syrahs are 45 years old in average.
There's a spicy, green peppercorn edge to the Cotes du Rhone Vieilles Vignes. It's medium to full-bodied, with svelte, supple tannins and plenty of plummy fruit that exhibits more savory notes and spice on the long finish.
Pairs with grilled lamb ribs - braised beef - spicy pork chops.
"The older vine cuvee of the estate is the 2016 Côtes du Rhône Vieilles Vignes and it is primarily Grenache blended with 15% each of Mourvèdre and Syrah. In this case, the Mourvèdre vines are 60 years in age and the Grenache vines are 45 years in age. Aged 12 months in 80% concrete tanks and 20% in barrel, its vibrant purple color gives way to a concentrated, medium to full-bodied 2016 that’s much more reserved and tight compared to the other Côtes du Rhône releases, yet offers beautiful purity in its blueberry and blackberry fruit, as well as subtle notes of violets, charcoal, and pepper. With integrated acidity and fine, polished tannin, this is a serious Côtes du Rhône that’s going to benefit from a year or two of bottle age and keep for a decade." - Jeb Dunnuck (February 15th 2018), 92+ pts
For the last 15 years, oenologist Xavier Vignon has become internationally known for being the winemaker of several of the best domaines in Châteauneuf-du-Pape and around (La Nerthe, La Vieille Julienne, Beaurenard, La Mordorée, etc.)
In 2002, some friends (who are wine importers) asked him if he can create his own wine. Choosing amongst the best wines he has made, he creates a blended Rhône with different vintages, and different appellations. His ideal wine, easy to understand, modern, powerful and a great value for money, 100% Xavier was born.
As this outstanding « non vintage table wine » meets a big success Xavier adds a complete range of prestigious Appellations, still selecting and buying the best wines of the greatest domaines he knows perfectly. In 2006, Importers from the UK, Australia, Canada, and Scandinavia order almost 100,000 bottles.
As Xavier Vignon wishes to keep his main work, which is to manage his laboratory, he associates with two partners in 2007, in order to be able to develop his "Xavier wines".
The Siegel Special Reserve Viognier has a pale yellow color with green tones. The nose is quite intense with superb notes of white peach, grapefruit and floral expression. On the palate, the wine is balanced, persistent and it has an excellent acidity.
The Siegel Special Reserve Viognier is a blend of Viognier aged in French Oak barrels for 3 months and Viognier aged on the lees in stainless steel tanks. The wine didn't go through a Malolactic fermentation in order to keep it lively and fresh.
It was bottled right after a slight filtration.
The Siegel Special Reserve Viognier goes well with thai food or fish cooked in sauce.
A polished light yellow gold colour, this wine has a bouquet of citrus blossom with hazelnut, lemon grass and butterscotch undertones. The wine has a soft sweet entry with a racy linear acidity. Ripe citrus and stone fruit flavours evolve into a lovely lingering dry earthy finish. This is a textured white wine with layers of flavour.
"Subtle bouquet of orange blossom, cling peach, and beeswax. Taut and focused, revealing dried orange peel and apricot pit on a dense, mineral like palate. Sourced from the oldest vineyard on the farm, planted in 1971-2, it’s a selection of the best 500L barrels. About 250 cs produced. 13.5% alc."- International Wine Review (January 2019), 93 pts
"From vines planted at 250m next to the Blaauwklippen River back in 1971, this undemonstrative but utterly convincing Chenin needs a little time in the glass to unfold, like a fern in spring. When it does, you’ll find classic wet stone and apple aromas with a lick of honey. The palate is intense, deep and stony, subtle in articulation with a beeswax richness haunting its orchard fruit, while its vinosity brings food-friendliness. It's hard to better this for purity and classicism. Drinking Window 2019 - 2023."- Decanter (February 2019), 93 pts
Mordoree Cotes du Rhone Dame Rousse Rose is made from 4 0% Grenache, 35% Syrah, 15% Cinsault, 5% Carignan, 5% Mourvèdre
Color : rosé, slightly orange (mordorée colour).
Aromas : crystallized oranges and cherries, slightly aniseed.
Palate : very rounded, fresh and long finish.
Ageing potential : 2 to 3 years
Surface : 14 Ha. Yield : 45 Hl./Ha. Vineyard age : 20 years Terroir : clay / chalk,clay / limestone and sandy with pebble stones. Harvest : by hand. Vinification : vat bleeding, temperature control. Estate bottled.
Food pairing: cold meats and delicatessen, fowl, white meats, grilled lamb with Provence herbs, fish soup, fried fish, pastas, pizzas and all Asian dishes.
"The 2019 Cotes Du Rhone La Dame Rousse Rose offers another level of elegance and purity as well as complexity. Giving up notions of ripe strawberries, cherry blossoms, white flowers, and a kiss of minerality, it’s a beautifully textured, medium to full-bodied, incredibly balanced effort that actually has a touch more richness than the Tavel, although both are rich, textured rosés geared for the table. As with the Tavel, drink this beauty any time over the coming year or so."
- Jeb Dunnuck (March 2020), 92 pts
- Wine Enthusiast (Semptember 2020), 92 pts, Editors' Choice
Ponzac Maintenant Cahors is made from 100% Malbec
Unoaked, this wine is typical of Cahors from the Plateau the "Causse" as they call it here. The climate here is much more severe and continental than in the valley of the Lot where most of the Cahors are grown. The grapes for this wine are grown on soils rich in limestone. This explains the purity of the aromas and the fruit.
Dark color with violet reflection. The nose exhibits fresh notes of violet and blackberries that are typical characteristics of wines made from Malbec in the Cahors district. On the palate, the fruit is very obvious (again blackberries and dark cherries). The wine is very tensed and long. Despite the hot vintage, it is extremely fresh and lively. A great wine to sip away with some cold meat or just a nice pasta dish with tomatoes.
Jip Jip Rocks Shiraz is made from 100 percent Shiraz.
Lifted spice and ripe mulberry/blackberry aromas are complimented with chocolate, cedar and cinnamon on the nose. Well-integrated oak tannin provides flavors of clove and supple texture, which supports the rich plum, blackberry and mocha. The overall structure is supple and generous with fine-grained tannin and a lingering finish.
Fermentation took place over 10 – 12 days in a combination of open and static fermenters. The temperature was closely monitored to ensure the wine retains its natural fruit expression. New and older French and American oak was used for the maturation of selected wine parcels over a period of 13 months. These parcels were put together from our family estate to best demonstrate the depth and character of our fruit, balanced by integrated oak.
Pago de Carraovejas Ribera Del Duero is made from 90% Tempranillo, 6% Cabernet Sauvignon and 4% Merlot
The Pago de Carraovejas Ribera del Duero vintage marks a turning point in the history of the winery. From now on, the Crianza and Reserva are unified in this wine that focuses on the terroir and character rather than the time of aging. Its renewed label reflects the three key elements of this red: origin, soul and emotion.
Pago de Carraovejas Ribera Del Duero is made with grapes grown in the Botijas River valley, and planted between 1988 and 2011. Our work over the last 30 years has been geared to handcrafted viniculture, that puts as much care as possible into the microclimate conditions and the details. We have placed particular attention on the maintenance of the soil by plant cover that already grows spontaneously. It allows us to develop the ecosystem of the valley, which we respect scrupulously, using organic fertilizer and sulfur as the sole basis of our viticulture.
Depending on which plot they come from and the time they enter the winery, the grapes may be deposited in cold chambers to prevent oxidation and preserve the aroma. We carry out a two-part selection: first on the vine, where we choose the bunches, and then on a belt in the winery, where we remove the grapes that do meet the necessary conditions. The grapes enter the winery and are transported with the assistance of gravity. The deposits are filled slowly and gently. Depending on the characteristics that we detected when tasting the grapes, we ferment them either in stainless steel deposits or French oak barrels. For years we have worked with our own yeast that has been isolated from the vines by our team. This work is also partly responsible for the Carraovejas character.
The wine was aged in barrels for around twelve months.
This offers a wealth of ripe dark berries and plums on the nose with good purity. The palate has a very juicy and concentrated feel. The tannins are nicely groomed. This holds good shape and length. Drink or hold. - James Suckling 92 Points
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
"A blend of 50% Grenache, 40% Mourvèdre and the rest Cinsault and Syrah, the 2016 Côtes du Rhône Cuvée Vieilles Vignes offers a gorgeous 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, and I suspect it will age beautifully."
- Jeb Dunnuck (February 15th 2018), 92+ pts
Xavier Vignon Cotes du Rhone Rouge is made from 75% Grenache, 15% Mourvèdre and 10% Syrah.
Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant.
Pairs with grilled lamb ribs, braised beef, spicy pork chops.
The 2017 Côtes du Rhône Xavier is another elegant and beautifully drinkable wine from Xavier. Attractive notes of red fruits (raspberries and cherries), peppery herbs, and garrigue all flow to a medium-bodied, elegant, oh so drinkable Côtes du Rhône that’s going to put a smile on your face over the coming 3-4 years. -Jeb Dunnuck 89-91 Points
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.
"Mostly Grenache, the 2016 Châteauneuf-du-Pape Xavier comes from all the terroirs of the region. Its deep ruby color is followed by a complex, elegant red that has medium to full body, good acidity, and classic notes of garrigue, leather, underbrush, and ripe red and black fruits. It's a beautifully textured, elegant, and balanced effort to drink over the coming decade."
- Jeb Dunnuck (August 28th 2018), 92 pts
The 2016 Chateauneuf du Pape is a full-bodied blend of 60% Grenache, 30% Mourvèdre and 10% Syrah, aged in a mix of concrete and wood vessels. Ripe stone fruit, raspberries and cherries cascade across the palate, framed by creamy-supple tannins and mouthwatering acids. While approachable now, there's enough structure to warrant cellaring for up to a decade. Tasted twice, with consistent notes. - Wine Advocate 92 points
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.
"The second year Vignon has produced this cuvée, the 2016 Chateauneuf du Pape XV is a plush but restrained blend that incorporates more Mourvèdre and less Syrah, with the Grenache and Mourvèdre co-fermented when possible. 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. - Joe Czerwinski"
- Robert Parker's The Wine Advocate (Issue 239, October 31st 2018), 94 pts
"A blend of equal parts Mourvèdre (from the northern part of the appellation) and Grenache (from the southern part of the appellation), the 2016 Châteauneuf-du-Pape Cuvée XV offers ripe black cherries, cured meats, lavender, and ground pepper. This beauty is fresh, elegant, and seamless on the palate, with good acidity and a great finish. It's going to be better with 3-4 years of bottle age and keep for 10-15.”
- Jeb Dunnuck (August 28th 2018), 94 pts
Xavier Vignon Gigondas Rouge is made from 85% Grenache and 15% Mourvèdre.
A purple color with violet tints. On the nose, the beautiful ripeness offers everything an array of black fruits (cherries, blackberries) and toasted spices.
On the palate, fine and concentrated tannins are balanced by a nice salinity. Delicious peppery notes complete the long finish.
Pairs with grilled lamb - Roasted Quails with raisins -Venison with cranberries - Risotto with mushrooms.
One of the gems in the lineup from Xavier is the 2016 Gigondas which is made from 85% Grenache and 15% Mourvèdre, from a number of terroirs, but mostly from higher elevation, limestone sites. Its deep purple color is followed by terrific notes of ripe blackberries, toasted spice, and dried herbs, with a hint of graphite. Full-bodied, rich and concentrated, with brilliant purity and lots of tannins, it’s killer wine to enjoy over the coming decade or more." - Jeb Dunnuck (October 19th 2017), 93 pts
"This is a very impressive expression with such intense, energetic and vibrant ripe cherries and red berries. The palate has such prowess and precision. Drink or hold." - James Suckling (October 2019), 93 pts
Xavier Vignon Lirac Rouge is made from 80% Grenache and 20% Syrah.
Ripe fruit, ranging from raspberries and cherries to hints of stone fruit. Yet, it's not over the top or simply fruity. This full-bodied wine adds hints of leather, garrigue and licorice along the way, evolving from creamy to velvety on the palate and through the lasting finish.
Pairs with lamb Tagine with dry fruits - Duck breast fillet with green pepper sauce - BBQ Prime rib of beef.
One of Vignon's better efforts, the 2016 Lirac showcases ripe fruit, ranging from raspberries and cherries to hints of stone fruit. Yet, it's not over the top or simply fruity. This full-bodied wine adds hints of leather, garrigue and licorice along the way, evolving from creamy to velvety on the palate and through the lasting finish. -Wine Advocate 92 Points
Betz Family La Serenne Syrah is 100% Syrah
La Serenne is the most reflective of the site/vintage dynamic of our three single-site 2012 Syrahs. Lovers of this wine know that its source, the Boushey Vineyard, is the highest altitude of the three vineyards and is typically the latest harvested. This cool site was accentuated by the cooler season and the results reflect the seriousness of this vineyard and its care.
An extraordinary, nearly impenetrable black purple color leads to a concentrated, inky aromatic impression: smoky black cherry and wild blackberry dominate, but a litany of supporting aromas is already emerging: smoke, violet, mushroom, roasted meat, Chinese 5 spice and minerals. It has a full attack on entry and a big, rich mouthfeel that goes on and on.
2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.
"The pure, elegant and textured 2014 Syrah la Serenne offers that classic violet and floral characteristics of the cuvee, as well as medium to full-bodied richness, lots of black raspberry fruit, fine, sweet tannin and a great finish. It’s not as powerful or concentrated as the La Cote Rousse, yet it’s a joy to drink and will cruise for a decade or more on its balance and purity. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 93 pts
Our Cabernet Sauvignon is always the last to ripen on the Alegria vineyard in the foothills of the Andes. And this year the Cabernet Sauvignon enjoyed high heat in January, followed by a cooler than usual countdown to harvest during February and March. The consequence was a crop of perfect clusters, exemplary concentration, enhanced flavors, and optimal, natural acidity. The result is a Cabernet Sauvignon of rare finesse.
SonVida Cabernet Sauvignon 2012 boasts classic varietal notes, blackcurrant, ripe red cherry, cassis. But what distinguishes this vintage is the excellent body and structure, the soft, round tannins and minerality so characteristic of the award-winning Altamira district, and the bright balance of its finish.
Once again, we selected whole clusters by hand as we harvested relatively late, in the third week of April, with low yields of 75 hl/ha. There was then a double selection: first, by bunches, then grape by grape. Total maceration took 20 days, starting with cold soaking for four days, alcoholic fermentation 12 days, then four days additional. The Syrah came from our vineyard – as always, SonVida represents the single vineyard wine.
Yes, this is a Cabernet Sauvignon to be enjoyed with a quality steak, or cut of beef. But also it can be enjoyed on its own, its smooth balance and finesse lending ideally to a relaxed evening in good company. It will age well, as have earlier SonVida Cabernets, adding complexity and richness.
"The harmonious and classical 2017 Cabernet Sauvignon might not be a fashionable wine, but it feels very honest, somehow old style and traditional, balanced, smooth, focused and clean. It has some 10% Syrah in the blend. It has bright flavors, young and fruit-driven, still very young and primary. Seeing how the 2015 Malbec is aging, I wouldn't be worried to lay the bottles for another couple of years; this Cab has the stuffing and balance. It has moderate alcohol and good freshness and comes through as balanced and gentle. 6,000 bottles produced. - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 91 pts