[ Home > Wines Rated 90+ (Any Publication) Under $20 ]|
|This single vineyard wine, from the Marchihue area in the Colchagua Valley, is complex and elegant and shows a great concentration that truthfully reflects its origin. Deep soils of coluvial origin, in combination with a climate of warm days and cool nights, give birth to this exceptional wine of great concentration, complexity and elegance, as well as of strong personality.|
Complex and elegant aromas of blackberries, plus and cassis, with sweet and spicy notes of vanilla and toasted barrels. Full-bodied with velvety tannins and long lingering ripe fruit flavors. Pair with grilled chicken, roasted meats or fish. Merlot and chocolate, always a winner!
|Fermentation with indigenous yeasts in oak vats. Aged for 24 months in barrels made from oak chosen in our cooperage. Before bottling the wine is fined using fresh egg whites. After bottling, the wine will undergo a refining process for at least a further 12 months in our cellar.|
On the nose, it displays ripe, dark fruit, grape syrup, bitter chocolate and as it opens up, hints of spices such as pepper, vanilla and a little mountain scrub begin coming through.
On the palate, it is balanced, with a soft touch of acidity to give it good potential for cellaring. The attack is broad and long, with an evolution in the mouth which spreads silky and mineral sensations before concluding with sweet tannins which still have a bit of “grip” and will benefit from some “time out” for their full integration.
In the retro-olfaction the notes of oak and mountain scrub are more clearly defined, repeating the impressions noted in direct olfaction but with a greater preponderance. It is a vintage with “character”.
|The Bettina Bryant Proprietary Red Wine is a gorgeous blend of Bordeaux varietals sourced from three of David Abreu’s own exceptional estate vineyards – Madrona, Thorevilos, and Lucia Howell Mountain. A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot, and made with the same attention to detail as Bryant, this wine is beautifully layered and complex.|
Blend: 73.5% Cabernet Sauvignon, 12.5% Cabernet Franc, 12.5% Merlot, 1.5% Petit Verdot
Donald L. Bryant, Jr., is driven by the pursuit excellence and realizing the full potential of his extraordinary Pritchard Hill estate. Investing in his passion for wine, the St. Louis businessman acquired the 13-acre vineyard overlooking Lake Hennessey in the late 1980s and replanted it with 100% Cabernet Sauvignon using modern viticulture practices. The first vintage was released in 1992, and soon after Bryant Family Vineyard Cabernet Sauvignon won critical acclaim and became internationally recognized as a world-class wine. Don Bryant’s goal is to celebrate the first-growth vineyard terroir while paying homage to the great winemaking traditions of Bordeaux.
In 1985, Paul and Edith Chaudiere left their jobs in private industry (she was a voice therapist and he was a physical therapist) to study wine at one of France’s top wine universities at Suze la Rousse. 1989 marked the creation of the property in Mormoiron, one of the tiny villages dotting the beautiful countryside under the Mont Ventoux. Since then, they have been pushing the quality envelope in the zone, forcing other growers to raise quality as well.
This word Terrasses from the Latin terras, meaning "lump of earth". The
Côtes du Ventoux region is characterized by alternating hills and
valleys. To make the most of this exceptional terroir, grape growers
and other farmers had to accomplish the colossal feat of building
"terraces" into the steep hillsides, choosing especially well-protected,
sunny locations. Still today, the Provence countryside boasts
centuries-old olive trees planted on terraces called restanques or
rébanqués in Provençal. Paul and Edith Chaudière chose this name in
homage to the Provence countryside terraces their ancestors carved
into carefully chosen sites.
Soils: Located on the hillside at an altitude of 280 to 310 meters and facing
southeast, this vineyard is planted in gravelly soil covered with
Aging: 35 % of this vintage is aged in
oak barrels (2 or 3 years old). Bottled at the Château.
|Situated in a natural ampitheatre with 360 degree aspects, this vineyard is dry grown and produces small crops of deeply concentrated Syrah with high tannin levels.|
The yield here rarely exceeds two tonnes/acre and is often much lower.
This old gone ungrafted Syrah vineyard has a unique character which I describe as 'the full meal followed by the cigar'!
This wine is made in the same manner as all the Syrah vineyards and shows it's individuality purely due to vineyard influences.
This wine develops slowly and positively for a most complete tasting experience.
|This bold Cabernet opens with flavors of black cherries and blackberries with a touch of currants and vanilla, complemented by earth and mineral notes. Deep berry flavors lead to a soft tannin cocoa finish.|
This wine pairs well with tomato-based sauces such as Bolognese and Puttanesca, intensely and richly flavored foods such as grilled meats, braised lamb shanks or pot roast, and strongly flavored cheeses.
Blend: 99% Cabernet, 1% Cabernet Franc
|Chile’s 2009 season was quite warm in general, and Puente Alto was no exception, although its proximity to the Andes Mountains and its very cool nights, even in this vintage, produce very well-balanced fruit that enables the wine to maintain the personality of Don Melchor with its tremendous freshness, balance, and ripe tannins.|
VARIETY: 96% Cabernet Sauvignon and 4% Cabernet Franc.
VINEYARD: Puente Alto.
HARVEST: Manual, from April 14 through May 20.
CLIMATE: Semi-Arid Mediterranean.
AGING: 15 months in French oak barrels.
COLOUR: Deep cherry red.
AROMA: Black currants and blackberries with chocolate notes.
PALATE: Well-balanced and fresh, with silky tannins and excellent structure.
Alcohol: 14,7 %
Total acidity: 3.72 (Sulfurous acid)
|The 2007 Mendocino is a little different from past vintages. Instead of being dominated by cherry aromas, this leans more towards a mixed bowl of berries. The other interesting point is an aroma like a rustic mountain cabin with fresh red meat and spices being prepared for dinner and then freshly baked wild berry pies for dessert - of course the wood stove damper is not working well so there is a little smoke in the room...|
The tannins are soft and supple, but the acidity comes through with a bit more acid structure than in past vintages and stays with you till the cows come home. We always add a little Syrah and Petite Sirah for the mid palate, filling in the hole of the donut, but this year it is a little more pronounced in the flavors and aromas, hence the gamey and meatiness underneath all the mixed fruits.
With aging the wine should evolve into a very layered and complex Zinfandel, with toast and spice from the oak picking up in intensity and the creaminess becoming more apparent after a few years.
|Zuccardi Q Malbec is the blend of three unique vineyard sites. It shows a red violet color, with bluish hues. Intense red and black fruits aromas. Spicy, violet and chocolate nuances. Silky entry with great structure, soft and mature tannins. Intense fruity flavors and a persistent finish.|
|Vina Cobos' most sophisticated Malbec yet carries a deep magenta hue and aromas of dark berries and anise. On the palate, intense, pure flavors of just-picked raspberries, black plum and graphite unfold in velvety layers. Exotic notes of ginger and white pepper carry through the mid-palate to intermingle with firm tannins and notes of cedar on the finish.|
|Inky purple, it has an expressive bouquet of mocha/espresso, pain grille, graphite, wild blueberries, and blackberry liqueur. This is followed by a full-bodied, full-flavored, plush wine with layers of spicy black fruits. Balanced, long after taste with smoky hints.|
Blend: 86% Tempranillo, 7% Cabernet Sauvignon and 7% Merlot
|One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia, perhaps (historically) the most famous property in the region. It was owned for years by the Cuadrado family but in 2003 was sold to the Anton family, owners of a Rioja bodega Izadi and one of Spain’s most famous Michelin starred restaurants in the Basque country. All of the grapes for Pruno are grown on the estate, and aged 5 and 25 years old. The wine is aged 12 months in 2 year old French oak.|
Deep, black cherry color. Aromas of red fruit embodied with toffee oaky hints from the aging in French barrel revealing a sweety and fruity wine on the mouth. Reminiscences of ripen fruit and liquorice. It offers a pleasant and soft aftertaste.
|As with Flegenheimer Reserve Red, Ben Glaetzer, is making this 96% Grenache/4% Shiraz blend. Cuttings were taken from a very old Grenache vineyard in McLaren Vale known for producing a delicate, perfumed expression of the varietal. When ready, the cuttings were planted as bush vines on the western slope of Hammerschlag’s property. This portion of the vineyard has the hardest soil and is quite windy. In short, it is the toughest spot on the property which is exactly where Grenache should be. The varietals were harvested, made and aged separately. The wine did spent a few months in neutral barrels but was largely matured in stainless steel tanks to preserve its elegant perfume and aromatic character. After 12 months, the wine was blended and bottled with only a very light filtration.|
|Deep and dark red, shiny. Fresh fruits with red berries and spices on the nose. The palate is full, round and racy with rounded and smooth tannins. A full-bodied, rich and intensely aromatic wine. Full with a long finish and plenty of elegance and finesse due to the well balanced tannins and fruit.|
|Hazaña is a recently introduced custom cuvée made in partnership between Eric Solomon and Rafael de Haan. British born and educated, Rafael joined the UK wine trade in 2000 and early on realized that he rather have a career closer to the vine. In 2001 he moved to Barcelona, brokered some wine and opened a tapas bar before setting up his first property, Bodegas Abanico, in Rioja with his partner Nuria Altes.|
Named for the ancient, poetic tales of heroism, Hazaña is made at Viñicola Real in the classical style of Rioja. The fruit comes from the vicinity of Logroño at 500 meters above sea level and on red clay and chalky limestone soils. A blend of Tempranillo with up to 15% Graciano, it is aged in French and American oak before release.
|Black cherry fruit with velvety tannins typically found in hillside grapes along the North Coast combine with flavors of raspberry and strawberry jam from Santa Barbara and Monterey Counties. Oak aging adds hints of vanilla, cola and a soft, smoky finish.|
|Opens with deep black cherry, blackberry and cassis flavors. Intense, round and well-structured tannins provide a strong backbone throughout the middle. Cedar and vanilla notes linger on the finish, beckoning another sip.|
Back in 1974, Jess Jackson saw in the fine vineyards of California's cool coastal regions fruit with a variety of outstanding flavors. What if there was a way to produce from this abundance, a single outstanding "cuvée" that offered both quality and value? The result, first released in 1983, was Vintner's Reserve Chardonnay, a rich, round and flavorful wine, made with hand-crafted methods. That same year, Grand Reserve was introduced, a line of ultra-premium wines that represented the full potential of California's finest vineyards and winemaking. Today, over 5,000 acres of vineyard in California's coastal regions are farmed by Kendall-Jackson. Four separate wineries house what is possibly the single largest barrel-fermentation project in the world. But perhaps most important, is that Kendall-Jackson remains a family-owned winery.
|Wild strawberry, red plum, rose petals and baking spice aromas. Bing cherry, cola, cranberry and black tea flavors. Lingering hints of mocha are cradled by supple tannins and balanced acidity.|
|For centuries, the Agly valley, northwest of the medieval capital of the Roussillon, Perpignan, was famed for making some of the finest dessert wines of France. In recent years, these black slate soils and ancient vines twisted by the relentless tramontane winds, have been rediscovered for their ability to produce rich and opulent dry wines. The dark fruit flavors of Narassa pairs perfectly with beef or lamb - stewed or grilled.|
|An Agrelo terroir-driven Malbec that is complex with
very concentrated berry, dark chocolate and spice. Full
bodied, smooth tannis, and a flavorful finish.|
Lamadrid is the name of the family of the owner and founder, Guillermo García Lamadrid.
|La Marca Prosecco is named for the La Marca Trevigiana zone, located in the heart of Italy's Prosecco region, where its grapes are grown. Founded more than 40 years ago, the La Marca winery joins tradition and innovation, ensuring the highest quality product.|
In 2007, the winery was awarded a "Top 100 Wines of the Year" by Wine Spectator1. La Marca is the only Prosecco producer from the Veneto region to be awarded this honor.
Enjoy as apéritif or pair with mild cheeses, light hors d'oevres, salads, seafood linguine in garlic butter sauce, a lighter fish, such as sole, snapper and mahi-mahi.
To open, remove foil, untwist wire cage and loosen the base. With one hand on the base and the other grasping the cork, tilt the bottle to a 45° angle and twist the bottle slowly to loosen the cork.
Always serve La Marca Prosecco chilled between 46-50°F. A versatile Italian Sparkling wine, La Marca Prosecco can be served in sparkling flutes or white wine glasses. A full bottle serves approximately 5-7 glasses. After pouring the first round, seal the opened bottle with a bottle stopper to keep remaining wine fresh and effervescent and keep the wine chilled to 46-50°F. An opened bottle should last about 3-4 hours with the bottle closure.
|Lanson has been making rosé champagnes for more than 60 years and their Rose Label is one of the most sought-after around the world. True to Lanson's distinctive house style, this Champagne does not see malolactic fermentation, which results in a rosé of supreme delicacy and purity. The delicate pale salmon colour is produced through the careful addition of a small amount of Coteaux Champenois Bouzy Rouge, a still red wine produced from Pinot Noir grapes. The result is a lightly hued, fragrant and delightful rosé champagne perfect for any occasion.|
Aromas of roses and fruit predominate, with discrete notes of red berries.
On the palate, the wine is tender, well-rounded and fresh, with excellent balance and good length on the finish.
Set Includes Champagne and two glasses.
|This wine has a unique balance of approachability and surprising complexity. The blend boasts enticing aromas of golden apple, ripe nectarine and honeydew melon, highlighted by fragrant jasmine blossom and citrusy Meyer lemon with an undertone of vanilla cream. It is fruit forward, with a creamy mid-palate, and clean acidity on the finish. The carefully selected barrels offer an oak presence that elevates the wine without overshadowing its natural character.|
Pair this refreshing Chardonnay with grilled herb marinated sea bass with mango chutney.
Courtney Benham acquired the historic Martini & Prati winery in July 2003, which is now Martin Ray Winery and the home of their new Tasting Room. The Tasting Room structure, dating back to the 1900's, used to serve as a stable and bunkhouse where Italian immigrants stayed during harvest and crush. The winery also houses a 1 million gallon production facility that is used not only for wine production, but also as a 'custom crush' facility where over 20 clients crush their grapes and produce their wine.
Established in 1881 as the Twin Fir Winery, the historic site is distinguished as the oldest winery in continuous operation in Sonoma County and one of the oldest wineries in California. The winery was able to stay in operation during prohibition by selling sacramental wines by train to Rabbis through a winery in New York. Originally known as Martini & Prati, which was established in 1902, the winery was run by five generations of the Martini family and associated with the local Italian-American community that still includes the Sebastiani's, the Foppiano's, the Pedroncelli's and the Seghesio's.
|La Basseta vintage is the result of a blend from several plots of carignan, grenache and cabernet.
The vines vary in age from 15 – 100 years.
Bodegas Mas Alta's selection criteria for producing this wine is based on successfully expressing the terroir combined with a sensation of finesse and indulgence. Throughout the process of producing their vintages, they aim to obtain sensitive and complex wines.
La Basseta is undoubtedly the most feminine wine in their range. The intensity of the fruit blended with a long and silky finish make for a feminine feel...|
Selected by Michel Tardieu, their barrels originate from France’s most noble forests.
Wines are matured for 14-18 months on fine lees enabling them to obtain the quintessential expression of each vintage.
A key stage in the wine-making process, maturing adds that vital touch of personality to a great wine.
|Deep ruby color. Intense dark fruit aroma of black currant, followed by wet earth, mushroom, and caramelized sugar. Hints of dried herb and the classic California bay that is a signature of Mt. Veeder round out the nose. Earthy flavors that evoke the mountain, along with dark chocolate, black olive, and sweet bay leaf. The palate is long and rich with classic cassis flavors that linger. The soaring structure and acidity ensure its ageability for years to come.|
Mount Veeder Winery is a dramatic estate with three vineyards carved high in the hillsides of the Mayacamas Mountains, overlooking southern Napa Valley. The property totals 121 acres, mostly forest and brush, out of which only 47 are planted to vine.
Vines ranging from 1,000–1,600 feet in elevation cling to rugged, steep slopes that offer cool conditions that lead to slow ripening, which extends the growing season. Mount Veeder is usually the last to harvest in Napa Valley. The result is fruit with highly concentrated flavors - big, bold and brambly - a Cab lover's feast.
Mount Veeder Winery was the first in Napa Valley to plant all five red Bordeaux varieties in the same vineyard. Its expertise with these grapes is manifest in Mount Veeder Winery Reserve, a meritage blend of these noble grapes, which are still grown on the property.
|The quintessential cuvee from Champagne Nicolas Feuillatte, this extraordinary wine unites fruit, power, balance and pure expressions of the terroir into one delicious Champagne. 20% Chardonnay grape elegance and delicacy.
40% Pinot Noir for roundness and structure.
40% Pinot Meunier for fruitiness.
Blended from 100 to 150 single cru vineyards.
Aged for 3 years even though only 15 months are
required by law.|
Pale straw-gold in color, with an abundance of
Floral and fruity with a subtle predominance of white
fruits; pear, apple, quince, fig and hazelnuts.
Perfectly balanced, fruity yet dry.
This wine is an ideal accompaniment for Chicken, Salmon, Shellfish, Sushi, Soft Cheeses, Fruit and Desserts.
|From the creator of "The Prisoner", Papillon is a full and rich Cabernet Sauvignon blend. The fruit originates from some of Napa Valley's most celebrated appellations including Howell Mountain, Saint Helena, Rutherford, and Oakville. Marked with intensity and grip, the aim is to showcase a wine that's as fitting as the label photographed by the renowned Greg Gorman, and hand model Vince Tofanelli - a 3rd generation grape grower and friend. Papillon takes flight upon release with aging potential up to 8 years.|
The wine casts a dark shade of crimson with a tinge of magenta on the rim of the glass. Classic aromas of currant, cassis, and plum are instantly present along with soft French oak notes and some cedar box accents. Rich and opulent, flavors of Bing cherry, ripe blackberry, mocha, espresso, and black licorice welcome the palate. The density and concentration is succeeded with round and silky tannins providing an incredibly long finish.
60% Cabernet Sauvignon,
2% Petit Verdot,
Aged 16 months in French oak, 15.1% Alc./Vol.
|A core of lean citrus and vivid minerality, layered with baked apple and nectarine. The name translates to “My Daughter In-Law” in honor of Emily Michael, Paul Michael’s wife.|
|Bold fruit aromas and flavors centered on red plum and boysenberry, and a rich and mouthfilling texture with soft tannins, all of which we've framed in the finest oak barrels for 18 months.|
Founded by wine industry pioneer, Rod Strong, in 1959, Rodney Strong Vineyards is now owned by the Kleins, a farming-based family that prides itself on land stewardship and a relentless push for superior wine quality from Sonoma County. After purchasing the company in 1989, Tom Klein began the endeavor that today brings together excellent vineyards, the industry's finest winemaking equipment, and exceptional talent. The winery farms and sources grapes from vineyards throughout Sonoma County, focusing on Alexander Valley, Russian River Valley and Chalk Hill. Rodney Strong Vineyards is best known for its estate-bottled and vinyeard-designated wines, and is also recognized for their sustainable and Fish Friendly Farming, dedication to solar energy production and coming carbon neutral in 2009.
|Enticing aromas of ripe apple, bright citrus and melon are layered with creme brulee, baking spices and a touch of butter. Vibrant flavors of tropical fruit, baked apple, citrus and white peach meld with vanilla, baking spices and toasted nuts on the creamy, smooth palate. The finish is juicy with mouth-watering acidity that makes you crave another sip.|
"Over the last two decades, Rombauer and Chardonnay have nearly become synonymous. A consistent favorite in all of the wine channels—restaurant, retail and other—this wine often runs out of stock before the next vintage is released. In 2015, the winery simply made a beautiful wine. Full of sun-ripened fruits—apples, peaches, and citrus—this wine is so dinner table ready. Drinks well now. (Tasted: August 22, 2016, San Francisco, CA)"
-92 Points, Wilfred Wong of Wine.com
|Dark ruby in color, with aromas of blackberry and cassis. Flavors of black cherry, spice and oak with round firm tannins lead to a soft, silky, lingering finish. Cabernet was abundant and ripe flavors, soft tannins and complexity are the hallmarks of the vintage. Silver Palm Cabernet relies heavily on grapes grown in Mendocino County, which provides the soft, black cherry flavors to the wine. We used Sonoma County Merlot to add plushness to the palate and small amount of Cabernet Franc for spice and to round out the finish.|
With a bottle as precious as its contents, the wines of Silver Palm reflect an unmatched attention to detail, quality and luxury. The distinctive Silver palm bottle, festooned with real platinum, merely hints at the delights that await within. These quintessentially California wines handcrafted from choice fruit painstakingly selected from the finest wine valleys of northern California. The North Coast American Viticultural Area (AVA), which encompasses Napa and Sonoma Valleys, is profoundly influenced by cool coastal air and fog from the Pacific Ocean, resulting in temperate vineyard microclimates ideal for the cultivation of noble grape varieties like Cabernet Sauvignon and Chardonnay.
Handcrafted using traditional and cutting-edge artisan winemaking techniques, the Silverpalm winemaking team creates sumptuous, seamless wines that beautifully enhance the dining experience. Because Silver Palm is focused exclusively on crafting outstanding wines to enhance fine food, it is available primarily in restaurants, where it provides an especially delicious complement to the dining experience. Inside the bottle and out, Silver Palm proves the adage that "beauty is in the details."
|Bright with intense aromas of lime juice, ruby grapefruit, guava and a hint of clover. This 2007 Sauvignon Blanc is a showstopper. Following with exquisite flavors of focused lemon, lime and grapefruit one can’t ask for a more enjoyable wine. Drink Now.|
|Deep black-purple in color. Intense aromas of blackcurrant, stewed plums, cherries, and chocolate. Full-bodied berry palate with a sweet long lasting finish.|
|Deep red color. Very lifted and intense nose of blackberry fruit, sweet spice and dark chocolate. The palate is very rich and flavorsome with blackberry and plum fruit. In addition to the primary fruit characters there is plenty of complexity in this wine with spice, earthy notes and graphite also evident. There is heaps of mouthfilling flavor complemented by chalky tannins. There is great length of fruit as well.|
|The nose is full of ripe black fruits with subtle notes of clove, black pepper, and sweet tobacco. On the palate, flavors of black raspberries and cassis yield to more subtle notes of cedar, vanilla, and sweet spice. The fine-grained tannins lend structure to the wine, which has a soft, lingering finish.|
|Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice.|
Pair this Malbec with a meat dish that mirrors its tangy berry flavors like cranberry pot roast or roast duck with sour cherry sauce.
|The Flor de Vetus is 100% Tinta de Toro (the local name for Tempranillo). The fruit comes from a number of the estate's younger parcels, which are now approaching 25 years of age. Classically tended bush vines are the first step in producing vibrant wines boldly expressing Toro's hallmark high altitude vineyards. Winemakers Àngel Ortega and Lluis Laso de-stem and ferment the grapes in stainless steel tanks; maturation takes place in a 50/50 blend of French and American oak, using equal parts new and second-use barrels. The wine offers bright, juicy fruit, supple texture and refreshing acidity. It is a stunning value.|