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[ Home > Wines Rated 90+ by Robert Parker's Wine Advocate ]
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|  | | Fermentation took place in a small tank. At dryness, the wine was pressed and racked into French oak barrels, 100% new, where it was then aged for 15 months.
Yield of Vineyard. The yield per plant was less than one pound of grapes. (1/3 of a bottle of wine) This is equivalent to 0.75 tons per acre, or 14 hectoliters per hectare.
| | |  | | With Finca Mirador the goal is to allow the vineyard to express its “terroir”. Malbec is the flagship red variety from Argentina. It has found in Mendoza its true home. The team at Achaval Ferrer work as hard as necessary during eleven months in the vineyard, to produce grapes that will need very little intervention during the winemaking process. The climate, the viticulturural program, the irrigation management: Everything is thought as a step towards the goal of true expression of the vineyard. Finca Mirador´s personality shines through the wine, vintage after vintage, with a recognizable and repeated signature. Fermentation took place in a small tank. At dryness, the wine was pressed and racked into French oak barrels, 100% new, where it was then aged for 15 months.
Finca Mirador is made from 13 acres of old vine Malbec in Medrano, Mendoza, at an altitude of 2,400 feet (700 mts), on the west bank of the Tunuyan river. The vines were planted in 1921 on their own roots. Yield per plant was less than one pound of grapes. (1/3 of a bottle of wine) This is equivalent to 0.9 tons per acre, or 14 hectoliters per hectare.
| | | | | | | |  | | | | |  | | The destemmed and softly pressed grapes are vinified in stainless vats at 30º Celsius.
During the 15 days fermentation-maceration process the must is pumped and punched down for optimal extraction. The 50% of the wine stays in first use American oak and a 10% in second use French oak. The wine is the bottled without any form of stabilization or filtration, in order to not to alter quality, and is sold after three months of bottle age.
Yearly production is about 700,000 bottles.
| | |  | | EVODIA is an exciting new project in the Denominacion de Origen Calatayud, hailed as one of Spain’s most progressive and promising wine growing regions. Calatayud is distinguished by its prevalence of high elevation vineyards planted to the Garnacha variety – in fact, the highest in the entire country. The vineyards surrounding the small town of Atea reach upwards of 3000 feet – the highest within the DO.
It is here, in the vineyards of Atea, that Altovinum sources their Garnacha grapes for EVODIA. In addition to the remarkable climate due to elevation, the property is comprised of pure schiste soils, known as pisara in the local area. Aficionados familiar with the wines of the Priorat and the Roussillon are well acquainted to this soil type and its extraordinary influence on the wines.
The winemaking is placed in the capable hands of dynamic enologist, Jean Marc Lafage – a man Robert Parker called “irrepressible.” Jean Marc consults on projects worldwide and owns one of the Roussillon’s visionary wineries, Domaine Lafage.
| | |  | | Although this wine has much more Cabernet Sauvignon than the 2007, the wines seem to be more like sisters than cousins. The 2008 stands not in the shadows of 2007, but right next to it. It is a wine that although different in structure, nevertheless possesses all that it needs to satisfy now and in the future.
46% Cabernet Sauvignon, 26% Merlot, 23%, Cabernet Franc, 5% Petit Verdot.
| | |  | | Estate-grown single-vineyard Bolgheri DOC Superiore
Guado al Tasso, meaning literally "Badger's Ford", takes its name from a common sight at the estate of Tenuta Guado al Tasso, Bolgheri, where it is produced. The vineyard is at an elevation between 44 and 58 metres (145 and 190 feet) above sea-level on stony, slightly calcareous soils. Tenuta Guado al Tasso is located 60 miles southwest of Florence, near the medieval village of Bolgheri, in an area known as the Maremma. The 900 hectares (2,223 acres) estate stretches up from the shore of the Tyrrhenian Sea to the hills, and aside from extensive vineyards, also grows wheat, corn, sunflowers, tomatoes and olive trees. Guado al Tasso was first produced in 1990.
Extraordinary intense ruby red in colour. Fruity, more of cherry than cassis, with hints of toast, coffee and dark chocolate. Finely structured and complex; balanced, with soft tannins and a lingering finish. Displays unmistakable varietal flavor while retaining strong regional character.
| | |  | | Solaia, which means the 'sunny one' in Italian, is a 10 hectares (25 acres) southwest-facing vineyard planted 351-396 metres (1,150-1,300 feet) above sea-level on stony calcareous soil of marl and friable albarese rock. It is located at Santa Cristina, contiguous to the Tignanello vineyard, which is on the same property, in the Mercatale Val di Pesa zone of Chianti Classico. Antinori first produced a single-vineyard wine from these vines with the 1978 vintage (which was a limited release only in Italy); the initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, which was repeated in 1979. During following vintages, 20% Sangiovese was introduced and small adjustments were made (according to vintage) to the proportions of Cabernet Sauvignon and Cabernet Franc used, to arrive at today's blend of 75% Cabernet Sauvignon, 5% Cabernet Franc and 20% Sangiovese.
Black pepper, coffee, chocolate, vanilla, plums and bottled fruit aromas follow each other continually in Solaia 2003. The wine is strikingly elegant with nicely blended tannins supporting the sensation of sweetness and weight. The tasting does not reveal harshness, and the balance shows distinctive sweetness from the riper grapes. Hints of liquorice and coffee return in the impressively long finish.
| | |  | | Growing Season: Spring began in the 2009 growing season with ideal conditions and normal timeframes, leading to potentially high quantity yields. The long, hot summer that followed increased concerns about high alcohol and raisin-like flavors. Then, after a succinct heat spike in September, the October harvest season was cooler with even temperatures, allowing the final phase of ripening to occur gradually. The resulting wines exhibit lush flavors with round tannins that form a luxuriant texture without alcohol or acidity out of balance.
Vinification: Fermentation took place in both small 1.75-ton open fermenters and large stainless steel tanks. Fermentations in the open top fermenters were “punched-down” by hand in the traditional manner to extract color and flavor from the skins, while a technique called “pneumatage” was utilized to extract color and flavor in the larger stainless steel tanks. This technique involves injecting large bubbles of air into the tank, which rise through the fermenting wine and gently break up the thick cap of skins that forms at the top of the fermenter. This technique allows excellent extraction of color and flavor from the skins while minimizing extraction of bitter seed tannins. The wine was aged in French oak barrels for 9 months and bottled in August 2010.
The Wine: Very deep and complex aromas of Bing cherries, graham cracker pie crust, mushrooms and blackberries just leap from the glass. In the mouth blueberries, red raspberries and baked strawberries are ripe and viscous. This is a wine of tremendous depth and nuance.
| | |  | | The 2007 Sigrid Chardonnay is both unfined and unfiltered and bottled directly from tank after a long, cool and slow fermentation and 12 months on its lees in new French Oak Barrels, neutral French Oak Barrels and small stainless steel barrels. The assemblage is a selection of the greatest barrel selections in the cellar and represents only 10% of all chardonnay lots harvested for each year from each vineyard. The remaining barrels are declassified. This wine has a pale gold color leaning towards white gold with rich, enticing aromas of grilled brioche, wet stones, citrus rind, meyer lemon curd and craime anglaise with hints of hazelnuts. The wine has a medium body with a lithe frame with flavors reminiscent of the aromas as well as apples, lemons and pears with opulent spices and creamy texture. There is a great purity to this wine and a very strong mineral expression which is laced with just the slightest kiss of oak spice and toast. The finish is strong with a good mineral and tannin backbone which will help this wine age well into the future.
| | |  | | Vineyards: estate grown at Finca Río Seco, Cafayate, located at 5,740 feet (1,750 meters) above sea level.
Yield: 5 tons per hectare.
Harvest Date: second half of March.
Fermentation: pre-fermentation cold maceration for 48 hours. Average temperature during fermentation 23º C, with final temperature of 28º C. Maceration for 15 days.
Aging: 12 months in new oak barrels; 50% French and 50% American.
Alcohol: 14,60%; Acidity: 5,25 g/l; PH: 3.52.
Production: 13.082 bottles
Color: attractive and elegant ruby red with black edges.
Nose: notes of leather with a secondary level of red fruits and spices.
Mouth: intense attack, medium structure with balanced acidity. The tannins are very sweet and smooth.
| | |  | | The winery is located in the province of Salta, in the Cafayate Valley at the foot of the Andes, at more than 5,740 feet above sea level. This is one of the highest altitude vitivinicultural regions in the world.
This wine bursts from the glass with tropical fruit, citrus and spring flowers. It is fresh, fruity and agile on the palate, with substantial length. Consulting Winemaker: Paul Hobbs.
About Torrontes: Enticing aromas that are strikingly similar to Viognier, with hints of peach pit, flowers, and orange citrus fruit. On the
palate, it has a beautiful structure and acidity along with enticing fruit flavors that keep you coming back for another sip
and plenty of body for a wine that shows such delicate aromas and flavors. Fruity, floral and yet still quite dry, this wine
has to be tasted to be believed. Best enjoyed in its youth either by itself, or as a wonderful partner with smoked meats,
mild to medium-strong cheeses, and seafood. Great partner for spicy food and Thai as well.
92 Points WA = Highest Score ever given to a Torrontes!
| | |  | | QUELLA is the name for the wine from a 9-acre site located in the eastern hills overlooking the heart of the Napa Valley.
Making its debut with the 2006 vintage, the name is derived from the German word for a pristine source or an artesian aquifer. This property is steeply sloped facing southwest. The site is an ancient riverbed composed of cobble and rocks interwoven with pockets of tufa (volcanic ash) that were uplifted during the last volcanic activity in the area. Quella displays an almost ethereal quality of blue fruits, graphite, and a vibrant, subtle finish.
SOIL: Ancient uplifted riverbed covered with Tufa (volcanic ash).
Southwest Exposure.
ELEVATION: 433-595 feet
| | |  | | This wine reflects Mount Veeder’s distinctive terroir through its rich fruit and great tannins. The Cabernet Sauvignon is redolent with black cherry, plum, coffee and chocolate notes. The Malbec adds to the wine’s bouquet, acidity and length. The Cabernet Franc provides lavender, violet and spice to the blend, and the Petit Verdot imparts a low bass note and a reservoir of tannin. The wine will continue to develop complexity through a decade or more of proper cellaring.
| | |  | | This wine derives its name from Ca’Marcanda, the winery. Ca'Marcanda is the Piedmontese term for "house of endless negotiations" and it refers to the many hours that Angelo Gaja spent convincing the property's previous owners to sell the estate vineyard that produces this wine to him. This vineyard is from one of the stoniest sites of the Ca'Marcanda estate in Castegneto Carducci (Bolgheri). Its 100% terre bianche (white soils) are ideal for producing long-lived wines.
Color: Deep red.
Aroma: Rich in fruit and multi-layered aromas.
Taste: Complex with a firm tannic structure. Densely woven with an expressive mineral character.
| | |  | | Promis, from the Latin abbreviation, promissio, meaning promise truly lives up to its name. The grapes are grown in the terre brune (rich, dark soils) of the Ca'Marcanda vineyard. The soil consists primarily of loam and clay. The climate--hot summer days, freshened by brisk sea air and cool nights--is ideal for the grapes grown here.
Color: Light garnet
Aroma: Bright and fruity with a jammy nose.
Taste: A delightful wine that combines the elegance and suppleness of Merlot and Syrah with the austerity of Sangiovese. Balanced, almost musical, its a pleasure to drink from an early age and also has an aging potential of 5-8 years.
| | |  | | This wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose reveals intense, clean, pleasing, refined and elegant aromas which start with hints of black cherry, plum and black currant followed by aromas of blueberry, violet, vanilla, tobacco, licorice, leather, pink pepper and menthol. The mouth has good correspondence to the nose, a tannic attack and however balanced by alcohol, full body, intense flavors, agreeable. The finish is persistent with flavors of black cherry, plum and black currant. Cabreo Il Borgo ages for 16-18 months in barrique followed by at least 6 months of aging in bottle.
| | |  | | The property is situated in the village of Capcanes and served for several years as the village cooperative. In the 1990’s, the co-op began making kosher wines for the Jewish population of Barcelona, and from that exposure in the much larger city, the property began to attract a greater level of interest. Eric Solomon approached Capcanes and asked for a custom cuvee to be made from some of the better vines of the property. This was just the beginning of a strong partnership!
Medium ruby with flecks of violet; exotic aromas of liquor like cherry, spicy cake; vanilla; toast; ripe and nicely concentrated but not over-matured; very Garnacha in character; a lot of fruit; medium finish with ripe, sweet tannins.
| | |  | | Dark ruby color with chocolate rum cake, berries and toast on the nose. Flavors of cherry liquor, cocoa, pain grille, black fruit and roses. Smooth with lots of power and finesse and a nice harmonious finish.
| | |  | | | | |  | | | | |  | | | | |  | | 60% grenache + 40% mourvèdre, La Crau and Valori, Aged for 24 months in two to four years old barrels. The 2005 was an out-standing vintage and the most impressive appellation. Balance! Strength! Structure! Complexity! With the entire range of magical aromas from Chateauneuf. Brandied cherries, squashed strawberries, truffle, thyme, black olive tapenade. Bottled without any filtration.
| | |  | | 67% Grenache - 20% Syrah – 12% Mourvèdre - 1% Cinsault Aged for twelve months: 70% in 1 to 4 years old barrels, 15% in wooden vats, 15% in concrete vats. Co-fermenting has been more interesting than ever: grenache-minerality, mourvèdre-muscles, cinsaut-blandness, syrah-crispness.
| | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | The wine is a typically bright ruby red, with opaque density and color, which leads to a nice array of aromas: sweet black currant jam, with hints of black cherry and flowers. There is much fruit in the nose, not unexpected considering the excellent ripeness achieved in this vintage. The unique blend of soils in our vineyard leads to very pleasing layers of complexity, and I particularly like the evident menthol-cedar note attributable to the volcanic soil component. On the palate it delivers intense, broad and sweet fruit, layered with spicy cherry, and even a bit of chocolate. The overall structure is ripe and rich, pure and well delineated. It is very much in the Montelena Estate style, in which vineyard flavors drive the wine. It is a very structured Cabernet from a great growing year, and it will greatly reward you after a few more years of cellaring.
| | |  | | The Montelena earthy-berry aroma is very concentrated, showing lovely, classic Cabernet, warm earth and sun baked cassis with licorice and spice. On the palate there is integration of strong, deep, concentrated fruit in a perfect balance. Super fine tannin grips the palate, with ripe, round flavors that dance right on the seam between classic Bordeaux and California styles. I look back on the battle of 2004 with fondness because the wine is so wonderful now. And after 25 or more harvests we love the greatest challenges, because once they are but memories the toughest years become the most legendary adventures.
| | |  | | | | |  | | Saint Domingue, another marvel from the same owner as Saint Dominique in Saint-Emilion. Situated next to Cheval Blanc on the edge of the Pomerol. This Saint Emilion village has all the class of a Grand Cru. Deep purple in colour. Intense aromas of stewed black berries and creme de cassis. Soft Oaky tones with hints of roasted coffee, caramel and vanilla. Powerful and rounded on the palate, with a creamy finish.
| | |  | | Planted on quite sandy soil with a flatter gradient, the wine is early to ripen and always shows its characteristic raspberry/plum, blackberry fruits intertwined with mint and other herbs. A very voluptuous wine which is always a real crowd pleaser.
| | |  | | This vineyard was planted in 1925 in the conventional bush vine manner with no trellising.
The vineyard is very steep and faces due east, the soils contain high levels of ironstone, rock and quartz.
This is the highest part of the Blewitt Springs Vineyard and also the lowest yielding, about one tonne to the acre. The grapes are handpicked, usually quite early in the season, due to very low crops and the ability of Old Grenache to ripen.
The wine is made like all Clarendon Hills Wines, with natural yeasts and minimal intervention but sees no new oak barrels, usually 2-3 year old barrels of seasoned French barriques.
The resultant wine has a most exotic element to it reminiscent of Naomi Campbell in high heels wearing pink lipstick – wow!
| | |  | | Planted in the Onkaparinga Valley in the Clarendon Hills area, this wine is always very peppery and spicy with nuances of Leather and minerals. A most individual wine - always very deeply coloured and with abundant tannin.
Hickinbotham Shiraz Vineyard planted in 1965 on hard clay and ironstone soil facing north into the Onkaparinga Valley.
| | |  | | A very consistent vineyard, which always has very dark colour and black plum fruit with a gamey, leathery background. This has more to do with Cornas or Hermitage.
| | |  | | 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.
| | |  | | Colour: Deep ruby red.
Bouquet: Ample and inviting. The spices of the oak enhance the varietal fruit of plum and violet.
Taste: Excellent structure, powerful but delicate tannins. Rich in complex and inviting nuances typical of a great vintage. Very pleasant aftertaste.
| | |  | | | | |  | | Born to be a wine, Brunello has become a legend. It was created by some winemakers of Montalcino, in the heart of Tuscany, toward the end of the 19th century. They were looking for a red wine of exceptional quality and a long ageing period to accompany wild game, roasted meats, red meat and aged cheeses. And they obtained a wine which was destined to enter into the enological hall of fame, overflowing the chalice of Bacchus with joy. In the last decades, Brunello di Montalcino has undergone a general evolution in quality, and has made a name for itself throughout the world. In fact, Brunello di Montalcino was the first Italian wine to obtain the Denominazione di Origine Controllata e Garantita (D.O.C.G.) designation. It is exclusively produced, aged and bottled within the confines of the town of Montalcino in the province of Siena, using grapes from the Sangiovese species, locally called Brunello.
Ruby red colour with slight garnet hues resulting from ageing; intense and persistent perfume, with notes of red fruits jam; a smooth, velvety flavour with evenly balanced tannins, intense and persistent with spice notes and a hint of liquorice; harmonious and elegant on the whole.
| | |  | | The second Syrah addition is the Garys' Vineyard in the Santa Lucia Highlands. This vineyard may be known to most of you as the joint venture of farmers extraordinaire Gary Francioni and Gary Pisoni. The Garys were kind enough to offer Copain one acre to produce what they feel is a fantastic expression of the vineyard and the Garys' personalities-bold and powerful.
There is nothing timid or subdued about this Syrah. The antithesis of the Hawks Butte, it is clearly Californian in style but has hints of old world aromatics and flavors of black olive and blue flowers. Richly textured, the wine possesses loads of fruit and concentration while balanced with good acidity and tannins. Again we fermented this wine with minimal intervention and that has allowed the gorgeous fruit and texture of the wine to shine.
| | |  | | This youthful 2006 Eileen is displaying aromas of wild blueberry, cherry and cola berry, along with a little ‘red-rope’ licorice . The wine is straightforward and balanced with a rich and creamy appeal on the palate. It shows a bit of caramel–mocha flavor that may be the wood marrying to the body of the wine. It has a sweet and persistent finish. More will be revealed with a couple of years in your cellar.
| | |  | | The darkest, deepest, and most savory of the single vineyard wines. It is displaying some rare-beef notes (as in carpaccio) among the darker red fruits. Wood aromas along the range of vanilla-caramel-butterscotch are faintly evident from the barrel flavors that are still integrating in this young pinot. It has a juicy and mouthwatering texture, a pleasurable core of sweet fruit and exquisite balance. Jessie is approachable now and will continue to evolve with some short to mid-term cellaring.
| | |  | | The third vintage of the Dead Letter Office Shiraz is deep crimson red color. Juicy rich aromas immediately strike the nose with a wide spectrum of fruits including raspberries, cherry and plum intermingle with milk chocolate, vanilla bean and roasted coffee. Evidence of the multi-regional blend can be seen with the fresh, minty flavors of Padthaway and the chocolate tones of McLaren Vale. The layers of creamy tannins form the foundation of this wonderfully opulent, fleshy and fruit driven wine. The palate is succulent with subtle, spicy integrated oak and traces of black pepper.
| | |  | | | | |  | | This product does NOT include a gift box
As legend has it, the Benedictine
Monk, Dom Periginon invented Champagne. That is not the whole story.
A few facts first. Champagne is 3 different things; First, it is a sparkling
wine made in France. Second, It is a geographic area in France about 1 hour
from Paris, and the only area where Champagne, the wine, can be produced. Finally
it is a name associated with large deposits of limestone (chalk) in the earth.
This deposit is present in the Champagne region, but is also found in Cognac.
The Cognac region has an area referred to as Fine Champagne. These Cognacs are
not made with Champagne (the drink), but the grapes used in production comes
from an area which also has a large Limestone layer.
The first commercial sparkling wine was produced in the Limoux area of France
about 1535. They did not invent sparkling wine, no-one knows who first made
it.
Dom Perignon, the man, was born about 1638. His full name was Pierre Perignon.
He was a Benedictine Monk at the Abbey of Hautville near Riems in France. Wine
was already being made in the Champagne region before Pierre was born. Dom Perignon's
legacy to the world was a procedure for production of Champagne. This included
riddling the ageing bottles so the sediment can be removed, adding a dosage
for a secondary fermentation, and use of corks to seal the bottles. These steps
combined with the availabilty of stronger bottles which could hold the added
pressure, allowed the commercial production of Champagne to begin in about 1700.
Dom Perignon died in 1716. His famous statement "I see stars" was
uttered upon his first taste of Champagne.
Dom Perignon, the Champagne, was first produced in 1936. Moet et Chandon which
purchased the Abbey of Hautville 120 years earlier produced a super cuvee which
celebrated the Monk's exploits. The Champagne is only produced in exceptional
vintages; in 2 styles, the Brut and the Brut Rose and in 2 sizes, 750ml bottle
and 1.5Liter bottle. The name has become synonomous with class and stature.
A gift of Dom Perignon will express that only the best will do.
| | |  | | Similar in style to their 2005 Russian River Valley (RRV)Syrah, but more firmly structured and age-worthy, their second release under this designation is a dark and potent wine that holds plenty of long term cellaring promise. A blend of two juvenile vineyards, this bottling is highly expressive of the soils in which the fruit was grown and most fundamentally the unusually cool 2005 growing conditions. The stunning Lions Ridge hills block at Trenton Station vineyard first made an appearance in their 2004 RRV Syrah and it promises to be one of their most prominent sources going forward. An incredibly steep east-facing hillside, the young vines struggle to find their footing in the shallow rocky/sandy soils. This translates to small berries, bursting with flavor and mountainous structure. The cool location and late-season ripening ensures great aromatic complexity, further enhanced by a percentage of whole cluster fermentation. Its blend partner is the Gregori Vineyard, the sole source of their 2004 bottling and an exceptional vineyard in its own right. More moderate Goldridge sandy/loam soils provide excellent drainage and the bright south facing exposure ripens the fruit at a lower sugar level. This young wine is unquestionably the most broodingly structured and densely-packed Syrah they have yet bottled and really demands cellaring for a minimum of two years before uncorking. The wine’s combination of mountain tannins and coastal acidity are a powerful combination, but with aging they expect the layers of ripe fruit and extract to come to the fore and offer at least twelve years of complex drinking potential.
Purple/black color. Primary aromas of raspberry and cassis liqueur precede darker notes of tar, ink and smoky roasted meat. The palate follows the aromas with an element of tapenade and an intense sweet black-fruit center. The darkness of the wine is brightened by taut, fresh acidity, which arrives early alongside prominent youthful tannins. With the appropriate cellaring this wine will unfold slowly to reveal its ripe fruit-filled core. Cellar for at least two years and decant for a minimum of two hours. This is a food wine to be enjoyed with hearty dishes.
| | |  | | Spicy black cherry cola, pomegranate, cassis and sweet tobacco on the nose, with a richly structured and balanced mouth.
| | |  | | 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.
| | |  | | | | |  | | This wine shows deep and intense red purple color with black hues. On the nose, expect black ripe fruits highlighting ripe blackberries, plums, figs, quince, dry fruits and spicy notes. On the palate, expect a soft entry, round tannins, nice and complex flavors, well-balanced oak and fruit, and a long and silky finish.
| | |  | | | | |  | |
Located in the heart of Northern Sonoma County, the Dry Creek Valley is blessed with warm days and cool nights. Its inland location ensures it gets ample warmth during the day to ripen the fruit, while cool marine influences in the evening enter from the southern portion of the valley where Dry Creek empties into the Russian River. This cooling slows sugar production allowing fruit to develop flavors slowly, the perfect conditions for developing rich, intense reds.
| | |  | | 6 exceptional terroirs :
Le Clos "Cote Blonde", La Garde "Cote Blonde", La Grande Plantee "Cote Blonde", La Pommiere "Cote Brune", Le Pavillon Rouge "Cote Brune", Le Moulin "Cote Brune".
Winemaking: Closed stainless steel tanks. Temperature controlled alcoholic fermentation, 4 week maceration. 38 months in new oak.
Average yield:
35 Hl/Hectare
Average annual production:
around 30.000 bottles
| | |  | | The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. In these vineyards of over 2400 years old you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine over 67 vintages and, at the beginning of his career, participated in the development of the Vidal-Fleury establishment.
Despite his young age, Marcel Guigal took over from his father in 1961 when the latter was victim to a brutal illness rendering him blind. Marcel’s hard work and perseverance enabled the Guigals to buy out Vidal-Fleury in 1984, although the establishment retains its own identity and commercial autonomy. In 2000, the Guigals purchased the Jean-Louis GRIPPAT estate in Saint-Joseph and Hermitage as well as the Domaine de VALLOUIT in Côte-Rôtie, Hermitage, Saint-Joseph and Crozes-Hermitage.
| | |  | | Soil type: Limestone clay and silt soil. Sandy gravel.
Average age of vines: 40 years.
Winemaking: Temperature controlled alcoholic fermentation. 3 weeks maceration in vats. 24 months in oak barrels.
Average yield: 40 Hl / hectares.
Average annual production: 88,000 bottles.
Pair with: Small game, red meat and cheese.
| | |  | | Founded in 1984, Harlan Estate is a winegrowing estate in the western hills of Oakville, California – in the heart of the Napa Valley. Consisting of 240 acres of natural splendor set above the fabled Oakville benchlands, the property rises in elevation from 225 to 1225 feet above sea level. Forty acres (17 ha) under vine, planted to cabernet sauvignon (70%), merlot (20%), cabernet franc (8%), and petit verdot (2%). All hillside siting, on both volcanic and sedimentary bedrock; a combination of terraced vineyards and closely spaced vines on spare soils over fractured rock; vertical trellis with shoot positioning, 360º of exposition.
| | |  | | The highest expression of their winemaking abilities. Their iconic Bordeaux blend was always the dream concept of Justin and Deborah Baldwin, in the model of the great Bordeaux left-bank wines of Pauillac and Margaux. Over 20 years of experience have helped guide us to great vineyards and low yields, and to spare no expense on production equipment and French barrels, to make the finest wine of Paso Robles. Yet every vintage provides new challenges, and new attempts to drive excellence in a cellarable but immediately delicious blend of cabernet sauvignon, cabernet franc, and merlot.
Tasting Notes:
Color: Deep ruby core Aroma: Gorgeous ripe raspberry and currant with soft oak notes of vanilla. A touch of roast coffee adds to the dazzling range of aromas
Palate: Layers of clean, direct fruit show themselves varyingly with each sip as intensifying flavors of blackcurrant and brown spice
| | |  | | | | |  | | | | |  | | Laura Catena grew up in a wine-making family in Mendoza. Although she now splits her time between Mendoza and San Francisco (where she is a Emergency Room Physician, university professor, mother of three, and accomplished tango dancer!), Laura's heart remains in Argentina and winemaking. She had a vision of creating a new breed of Argentine wines: small quantities, artisan quality, and true to their individual terroirs. A true pioneer of small-grower relations in Mendoza, Laura's incredible, limited production wines come from some of Argentina's best fruit from low-yield, high elevation, family-owned vineyards. Her final varietal blends deliver power along with complexity and finesse. They are the ultimate expression of rigorous vineyard management, viticultural experimentation, strict irrigation controls, skilled winemaking, and a quest for quality at any cost.
| | |  | | | | |  | | With an electric green-gold hue this wine has an elusive and fresh aromatic array of saline, limes, lemon drops, lemon-lime margarita, green apple skin, white currants and white apricots. Even more alluring are the other aspects of chalk, saltwater taffy, angel food cake, gingerbread, seashell, Italian parsley and orange-flower blossom. In the mouth, the wine is ample and fleshy yet remains very chiseled, delineated and crisp.
| | |  | | COLOR: Red with violet highlights.
NOSE: Combination of intense mature fruit, mixed with typical varietal notes, such as violets, red fruits, prunes and raisins. Afterwards notes of spice appear, together with the smoke, vanilla, toast and caramel due to the wine ageing in French oak. Overall a complex and elegant aroma.
MOUTH: Wine of very good volume and body, outstanding fleshiness but round. The tannins and the acidity are present, giving it an excellent balance and freshness. The aromas in the mouth are fruity and intense, notably plums and raisins together with the notes of vanilla, toast and caramel. The aromatic persistence is very interesting, giving a long and persistent whole.
| | |  | | COLOR: Strong and deep red, with some violet highlights.
NOSE: Very complex nose expressing the combination between the Malbec, such as black cherries, prunes, raisins and some violets. After swirling more fruits appear, such as cassis, raspberries and blackberries. Also chocolate, vanilla, toast and caramel notes appears very soft and integrated due to its aging in new French oak barrels.
MOUTH: Full-bodied wine. The tannins are quite present, but very mature, rounded and sweet which end in a velvety whole. The Cabernet Sauvignon gives the tannic structure and body, and the Malbec contributes with the fleshy, round flavors, which characterize it. The mouth aromas, are plums, cassis jam, raisins. It is a very long ended, complex and elegant wine.
| | |  | | As always, Savitar 06 is the most brooding wine of the lineup. A dark red with a vibrant purple hue, the aromatics are bright, elevated combinations of cassis, tobacco and spice-box yet with freshness and vitality. The palate is full bodied, meaty and complex – well integrated oak and tannin provide elements of structure to the wine and it finishes with impressive length.
| | |  | | This wine celebrates Mollydooker's journey in life and their partnership in winemaking. Just as they use their separate abilities to enhance their winemaking, they blend the separate characters of these two classic varieties into a beautiful wine.
| | |  | | The only white wine produced by Mollydooker, it offers ripe fruit with lovely pineapple and citrus flavours.
| | |  | | Castello di Monsanto Estate amounts to a total of 509 acres, of which more than half are wooded. 178 acres are planted to vineyards, primarily Sangiovese. All of the grapes are hand-picked and fermented using indigenous yeasts. First produced in 1962, this Chianti Classico Riserva is composed of 90% Sangiovese, with the balance Colorino and Canaiola. The wine sees 18 months in second-use French oak.
#31, Wine Spectator's Top 100 Wines of 2011
| | |  | | The 2006 Syrah relies heavily on grapes from Novelty Hill's estate vineyard,
Stillwater Creek (70%). The soil here is mixed with large pieces of
fractured basalt; and visitors often remark on its similarity to the
Rhone Valley, perhaps one reason why Syrah from here is so
outstanding. The balance of the wine relies on Lewis Vineyard
(30%) grapes. Known for its low yields and concentrated grapes,
Lewis is one of Mike Januik’s favorite Syrah vineyards in the state.
| | |  | | Fermentation on the skins in steel rotary fermentors for 8-9 days with temperature control, aging in French barriques for 12 months. Concentrated, complex, ripe red fruit, mint, vanilla, and sweet oak on the nose.
On the palate: soft, velvety, fresh, sweet tannins, and very long.
Paitin traces it's history to 1796 when Benedetto Elia purchased the farmstead with outlying wine cellar and vineyards from Luigi Pellissero . His son Giuseppe later extended the vineyards and acquired the underground cellar, which dates to the 15th century.
Barbaresco del Sori Paitin was first produced in 1893, and was first exported in 1898. Secondo Pasquero-Elia took over management in 1965, building a new wine cellar, gradually replanting vineyards, and acquiring new vines.
| | |  | | Parson’s Flat has a dense ripe cherry color, with a purple hue. The nose displays a concentrated array of mixed forest berries, smoky cigar box, spicy pepper, clove, caramel and mocha. An initial sweet, concentrated explosion of luscious blackberry on the palate leads to savoury spice, coffee bean and liquorice. Cabernet Sauvignon is still evident, contributing some attractive leafy and spearmint/peppermint flavours. Firm and granular tannins leave the mouth with a persistent coating. A finely-tuned blend that allows both varieties to express themselves.
| | |  | | In an age instant gratification, the Pillar Box is a stoic reminder of the virtues of patience. The act of writing and sending a letter is matched by the anticipation of the receiver. Their best parcels of Shiraz were selected to create this special wine. Pillar Box Reserve can be enjoyed in its youth, but will reward the patient.
They hand selected some outstanding parcels of Shiraz from the Pillar Box project to create this reserve blend. The colour shows red-black and a scarlet rim, with an attractive mocha, native mint and ripe pomegranate aroma. Tempting cedar, spice and cocoa are incorporated into a complex structure. The fine, rounded silky tannins develop into a luscious, prolonged finish.
| | |  | | | | |  | | | | | | | | | |  | | The Malbec grapes from mature vines are sourced in equal parts from the Agrelo and La Consulta regions. The wine is fermented and aged in French oak barriques, with aging lasting 16 months. It is then matured in bottle for a further 6 months. Deep red in color with intense violet shades. On the nose, a combination of red fruits and toasty notes given by the French oak are evident. In the mouth the wine is complex and structured with a long aftertaste.
| | |  | | Maturation has changed this wine from bright red to tawny. With this slow transformation in colour has come a change in flavour to the complex, rich and satisfying characters of a mature tawny.
Colour/appearance: Deep mahogany-tawny.
Aroma/bouquet: Bouquet of rich fruit cake with a touch of rancio.
Palate: Complex rich spicy fruit flavours. Hints of cherry syrup and sweet tobacco. Good palate length leading to a smooth finish with notes of rancio.
| | |  | | The 2008 L'Orage is a blend of 65% Cabernet and 35% Cabernet Franc this wine has a deep black center leading to a dark purple rim, with an alluring nose of sweet dark fruit with hints of spice, coffee and cocoa. In the mouth the wine has huge body with length and width that just go on and on. In the mouth this massive wine displays blackberry, cassis, mocha and layers of spice. The tannins are broad and refined giving the wine a finish that seems to go on forever. Due to this wines structure and size, it should be laid down for a minimum of 5 years, but if you must open a bottle please double decant AT LEAST 8 HOURS before drinking.
| | |  | | This 2004 Legacy is the fifteenth release of our Bordeaux-style varietal blend. With this vintage, we selected four lots of wine from our estate vineyard in the Eastern Mountains and hills enclosing the Southern end of the Alexander Valley. Elevation holds the key to this wine’s combination of boldness and elegance.
They complement the powerful fruit by using only small, thin-staved French oak barrels to age this wine. The resulting wine is supple, with flavors of cedar, black currant and dark chocolate. Look also for hints of smoky toastiness and concentrated black cherries.
| | |  | | Winemaker Notes: "We complement this powerful fruit by using only small, thin-staved French oak barrels with which to age this wine. The resulting wine is supple, with flavors of cedar, black currant and dark chocolate. Look also for hints of smoky toastiness and concentrated black cherries."
| | |  | | The Tablas Creek Vineyard Côtes de Tablas Blanc is a blend of four estate-grown white Rhône varietals: Viognier, Roussanne, Marsanne, and Grenache Blanc. The wine, like most wines of the Southern Rhône, is a blend of varietals, featuring the aromatics and fruit of the Viognier, the flavors and clean minerality of the Marsanne and Roussanne, and the crisp acids and rich mouthfeel of the Grenache Blanc. Like their Côtes de Tablas red, this wine is designed to be ready to drink young: at its peak from the moment of its release.
The 2006 Côtes de Tablas Blanc is a blend in the style of French Cotes du Rhone whites, and features spicy aromas of herbs, stone fruits and minerals are followed in the mouth by apricot flavors, rich texture, bright acidity, and a long, clean peachy finish.
| | |  | | | | |  | | Deep reddish purple with aromas of bright berry/cherry fruit. Like swallowing a whole bowl of mixed ripe berries at once. Big body yet very balanced, with luscious layers of raspberry, cherry, and cocoa flavors. Just a hint of baking spice at the end brings it all together. Pairs well with grilled meats such as beef and pork, smoked ham, and even pizza with meat toppings. Incredibly fun to drink! Pairs well with grilled meats such as beef and pork, smoked ham, and even pizza with meat toppings. Incredibly fun to drink!
| | |  | | | | |  | | 2005 produced wines of stellar power and concentration whilst remaining perfectly balanced. The 2005 Ares is no exception. Black to the core in colour. Very complex amalgam of aromas such as; licorice, tar, earth, cedar chocolate and the blackest of fruits such as boysenberry, blackberry and fresh prunes. Incredibly viscous and concentrated with excellent poise and balance for such a powerful wine, the acid and tannins working in perfect harmony. The tannins are integrated throughout and will help the wine mature gracefully.
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