[ Home > Wines Rated 90+ by Robert Parker's Wine Advocate ]|
|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.
|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.
|Benton Lane's First Class is produced only when they have a particular lot of wine that is very, very special, and the 2008 First Class Pinot Noir is such a wine. To start, they look to their favorite vineyard sites for the most balanced, flavorful and concentrated Pinot Noir. They ferment these lots in small fermenters called “pots”. They baby them every step of the way and move the best wine into new French oak barrels for sixteen months of ageing. As the wines develop, we select the best barrels to eventually become “FIRST CLASS” - the best of the best.|
The 2008 First Class Pinot Noir is a deep ruby colored wine that exhibits classic aromas of cherry, blackberries and wet earth, with complex underlying flavors of mocha, anise and blueberries. Very ripe, fine tannins and balanced acidity create a rich, velvety texture that leads into an extremely long finish. The First Class Pinot Noir represents the "best of the best" individual lots from a given year and is produced in small quantities only in vintages of optimal quality.
|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 vines for Almirez, situated in Valdefinjas and Toro, are 15 - 65 years old, and yield a meager 20 Hls/Hct. Teso la Monja uses only organic fertilization, and strictly avoids the use of herbicides or other chemical products. All grapes are hand harvested and rigorously sorted. Aged 12 months in new French oak (30% new).|
|Bodegas Volver currently owns some 185 hectares in Alicante. Some of the vines are ungrafted. New acreage is currently under development.The vines age from 40 to 75 years old. Tarima Hill´s vines are planted in the Vaso system, in an all-natural (almost organic) process with no irrigation. The combination of soil profile and diverse altitudes within this very small area sets up a micro-climate that is predominately Continental along with some Mediterranean influence.|
|ST. EDEN is based upon an 11-acre rocky knoll that is part of a beautiful estate located just north of the Oakville Crossroad. Eden is an historical reference to this region's designation on nineteenth century maps.
The red rocky soil of this northfacing site originates from high in the Vaca Mountains. St. Eden, which appeared first in the 2001 vintage, reliably shows great focus, an opulent "sweet" center and notes of crème de cassis, dark chocolate, and roasted herbs. Mineral-tinged and broad on the palate, the wine consistently displays fine-grained tannins and a lush concentration.
SOIL: Iron Rich fractured volcanic rock from a landslide.
|MELBURY originates from a spectacular property on the slopes north of Lake Hennessey, in the hills east of Rutherford.|
The name Melbury is in homage to an historic area in London, where the estate owners reside much of the year. Since its debut with the 1999 vintage, the consistent hallmarks of Melbury have been plush red fruits (currants, bing cherries), redolent with spice and the scent of violets. Elegance and a supple texture define the structure of this wine. The particular exposition of this rocky 7-acre hillside vineyard is southerly overlooking Lake Hennessey, allowing the vines to capture the morning sun yet moderating afternoon temperatures.
SOIL: Ancient sedimentary soil with compressed clay.
Eastern and Southeastern Exposure.
ELEVATION: 348-522 feet
|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).
ELEVATION: 433-595 feet
|ILATRAIA, IGT Maremma Toscana (Brancaia in Maremma) is an intense and complex red wine, produced in a modern style and at most typical of its terroir. Food with well balanced and intense flavors, meat and game - roasted or braised -, poultry like pigeon or pheasant.|
|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.|
|Bryant Family Vineyard
Cabernet Sauvignon is 100% Cabernet Sauvignon made from a 13-acre estate vineyard atop Pritchard Hill, overlooking Lake Hennessey. This First Growth vineyard is meticulously farmed by David Abreu, with whom Bryant has worked closely for over 12 years. This wine is a beautiful expression of our unique terroir and a testament to the dedication of Bryant's winemaking and vineyard team to produce the finest possible wine from this site.|
|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 CADE Cabernet Sauvignon Howell Mountain is sourced from five small growers on Howell Mountain: CADE Estate Vineyards, Ink Grade Vineyards, Outpost Vineyards, True and Eagle Summit Vineyards. The 2009 harvest on Howell Mountain began on October 11th and lasted through October 30st. The 2009 vintage was a challenging one on Howell Mountain but the decision to thin heavily in our estate vineyards as well as our grower?s vineyards paid huge dividends in October when the small crop achieved physiological/phenolic ripeness.|
|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.
|We can find the first evidence of Château de Beaucastel as it exists today in the sixteenth century. In 1549, Pierre de Beaucastel bought a barn with its plot of land extending to 52 saumées at Coudoulet. The manor house will be built then with the arms of Beaucastel sculpted in the stone of a wall of the drawing room.
In 1687, Pierre de Beaucastel was appointed Capitaine de la ville de Courtezon by Louis XIV, in recognition of his conversion to Catholicism. Louis XIV's letter, also signed by Colbert, is still visible at the Château.
In 1909, Pierre Tramier leads the wine estate and then transmits it to his son-in-law Pierre Perrin, a scientist that developped Beaucastel. Jacques Perrin continued the efforts of his father until 1978 and gave its noble letters to this wine.
Today, the estate is under the hands of Jean-Pierre and François, Jacques Perrin's sons that continue the beautiful story of Château de Beaucastel. Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César, the 5th generation, work today all together with them. Beaucastel is first of all a family story, the story of Famille Perrin. Their main strength is to be able to mix the talents of each member of the family to run the wine estate under common values: absolute respect for land and terroir, biodynamic as a philosophy of life, the research of truth, balance and elegance.|
|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.|
|The fruit aromas range from bright cherry to notes of blueberry and black currant. There are intricate hints of vanilla, violets and clove. This wine is pure elegance on the palate. The silkiest of tannins coated by a luch midpalate end with an ever-soft but lingering finish.|
This 134-acre estate lies in the heart of the Stags Leap District, the first viticultural area in the United States to be approved based on the distinctiveness of its soils. With 28 distinctive vineyard blocks showing an array of different aspects, soil types, clones and rootstocks, the vineyard provides a diversity of flavors that are artfully blended to capture the holistic representation of Chimney Rock's estate Cabernet Sauvignon.
|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.
|Forest floor and Chanterelle mushroom greet the nose immediately. The aroma quickly develops into layers of cardamom, clove, and leather. After decanting, citrus blossom, blackberry jam, and dried currants evolve. This wine is unquestionably Stags Leap District: balanced fine-grained tannin, concentration, and fresh minerality. Satsuma peel, dark chocolate, black cherry, and damson plum characterize the lengthy finish. At cellar temperature, further rewards can be found up to 24 hours after uncorking, in the form of maraschino cherry and raspberry.|
|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.|
|Louise is dark ruby in color. It is more savory than overtly fruity, showing caramel, pekoe-tea leaf and vanilla latte on the nose. Dark-chocolate-covered strawberries come to mind on the palate. The flavors are persistent into a long sweet finish. The wine has an uplifting acid structure and a smooth texture, which are the requisite building blocks to evolve in your cellar for several years.|
|This young Pinot Noir is medium ruby in color. Aromatically, the wine is showing high-tone floral notes that are reminiscent of a rose petal potpourri. There are also some cinnamon-spice notes. It is a medium weight wine that has an appealing and mouth-watering texture with persistent length. It’s approachable now but will continue to develop in your cellar for the mid-term.|
|Deep ruby color. The Sommers Reserve has brooding-deep strawberry aromas and higher notes of lavender and talc. On the palate it has a savory component that shows black licorice, mocha and Asian spices. All together the wine reminded me of the last time I checked into the ‘Mandarin Oriental’ in Miami. The wine has layer upon juicy layer of flavor with supple and silky textures that are very appealing. This wine will gain some complexity with short to mid-term cellaring. It would be enjoyable for dinner tonight with a variety of Pork and Poultry dishes that should foil its youthful exuberance.|
|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
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.
|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.
|Brilliant dark ruby color. Black plum, blackberry, lifted cherry, and wet stone after rain aromatics that are pure and focused. Black tea and cherry pipe tobacco notes add complexity. A crisp fresh entry which expands into a rich and vibrant mid-palate. The lively tannins provide grip and depth and are framed by spice and berry compote notes that persist on the long finish.|
|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.
|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.
|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.|
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
|The wine from Mount Veeder is built to last and this wine is no exception. Powerful blueberry, violet, mineral and coffee characters in the nose and on the palate combine with concentrated tannins and acid to give any wine enthusiast a true flavor experience.|
|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.|
|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.|
|The only white wine produced by Mollydooker, it offers ripe fruit with lovely pineapple and citrus flavours.|
|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.|
|The Prisoner is an innovative red blend that takes its stylistic cue from the drinkable “mixed blacks” first made by Italian immigrants who originally settled the Napa Valley. In the late 90’s there were a handful of Napa producers beginning to make this style of wine again. The blend soon began to incorporate not only Zinfandel, but also Cabernet Sauvignon, Syrah, Petite Sirah, Charbono, and Grenache.|
The wine has a dense red and black hue that is framed in vibrant crimson. Aromas of Bing cherry, espresso, roasted fig and vanillin oak accents are persistent. The entry is powerful and generous supported with lively acidity while flavors of ripe raspberry, pomegranate and wild berry fruit linger harmoniously. Soft, integrated tannin chains allow the wine to be approachable now and provides for a pleasant finish.
Vineyards: Heitz Ink Grade, Rodgers, Somerston,
Mabel Tiedemann, Solari, Korte, Page
Nord, York Creek, Tofanelli, Luchtel,
Rancho Chimiles, Black Sears, Stagecoach
22% Cabernet Sauvignon
18% Petite Sirah
|Only 600 cases are made of this beautiful Barbaresco from the Montersino vineyard. Ruby red, rich and complex. Excellent ripe red fruit including plums and cherries, with undertones of sweet vanilla, tobacco and spices. Excellent aging potential and best when decanted.|
|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.
|The Estate Old Vine bottling is the opposite or perhaps, more accurately, the inverse of the Estate bottling. The Old Vine has a red core of sweet fruit, spice and an exceptional degree of minerality and salt to it with an outer casing of subtly, darker fruit notes and some refined toastiness from the barrels. Texturally this wine shows the utter loveliness that Ribbon Ridge has to offer. In contrast to the firmness of the Estate this wine is simply amazingly plush with tannins that glide off the back of the tongue creating depth, complexity and tremendous length. Of the four wines they bottle from their Estate Vineyard this is the most suave and cool. The fruit is quite refined, the palate is deft and mid-bodied and the minerality is palpable. This wine will age gracefully and be a seamless and extraordinary Pinot Noir for many, many years. Don’t mistake these notes to read that this wine lacks concentration. There is more than ample substance to this Pinot, it is just contained in an extremely well-defined package.|
|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.
|Sassicaia has an intense, concentrated and deep ruby color. The elegant aroma is complex with notes of red fruits. The flavor is powerful concentrated and has great depth with sweet and balanced tannins. In the mouth it is rich and dense, yet harmonious and elegant. The wine has a decisively long finish with significant organoleptic depth and a polyphenolic structure which ensures this wine’s extraordinary longevity.|
|Seghesio Old Vine Zinfandel perfectly embodies the family's goal of Sharing Uncommon Ground as only the finest lots from their oldest vineyards are selected for this composite blend. Although Old Vine is often loosely interpreted in the wine industry, the benchmark is fifty years. The average age of the vines producing this wine nears 90 years.|
|ARTEMIS, named after the Greek goddess of the hunt, is a wine that truly reflects its name. It’s the culmination of our hunt for the finest grapes from Napa Valley which, when combined with estate-grown fruit, combine to create a Cabernet Sauvignon that expresses the regional character of Napa Valley with the signature style of Stag’s Leap Wine Cellars. This approach results in a wine of lush fruit flavors balanced by extraordinary structure and elegance. Whereas our Estate Cabernet Sauvignons showcase the distinctive characteristics of each vineyard, ARTEMIS demonstrates how astute grape selection and skillful blending can create a wine that represents the sum of Napa Valley’s best Cabernet Sauvignon parts.|
Imagine taking an aerial tour of Napa Valley, flying over the patchwork of vineyards that have made the valley and its wines famous. The grapes for ARTEMIS are sourced from a unique collection of these sites. The 2010 blend is derived from a spectrum of fruit grown for Stag’s Leap Wine Cellars by independent growers from across the Napa Valley. Each site lends its personality to the aroma, flavor, structure and texture of the finished wine. Twelve percent Merlot was blended with the Cabernet Sauvignon for another layer of complexity. The wine was aged for 18 months in a combination of new and used French oak.
A perennial favorite on restaurant wine lists, ARTEMIS Cabernet Sauvignon offers pleasing aromas of black cherries, red plums, violets, nutmeg and sandalwood along with a hint of dried herbs. The cherry and plum notes carry over onto the palate and combine with ripe, mixed berries. The wine has a smooth, supple entry with good mid-palate structure with fine-grained tannins that lead to a lingering berry-cherry finish.
|Taittinger Comtes de Champagne Blanc de Blancs was created to commemorate Thibaud IV, Comte de Champagne, who planted the first Chardonnay vines in France in the 13th century. First released in 1957 with the 1952 vintage, it is produced exclusively from the delicate first pressing of costly Chardonnay grapes grown to greatest perfection in the vineyards of the communes of the Côte des Blancs, named for the suitability of its microclimates to that vine variety. Champagne Taittinger's extensive vineyard holdings of 600 acres include several parcels in the 100 percent-rated villages of Avize, Cramant, Chouilly and Le Mesnil-sur-Oger in the Côte des Blancs, and assure the consistent supply from year to year of the most exceptional Chardonnay grapes available.|
Taittinger Comtes de Champagne Blanc de Blancs is elaborated and brought to maturity in the 13th century chalk cellars once the property of the Abbey of Saint Nicaise, where each step of the méthode champenoise is performed traditionally. Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing, referred to as the "cuvée," which is followed by two more pressings, referred to as the first and second "tailles." The greater part of the juice, and that of the finest quality, is extracted in the "cuvée;" neither of the "tailles" are used in Comtes de Champagne Blanc de Blancs. In all, no more than 100 litres (approximately 26 gallons) of juice per 160 kilograms (approximately 350 pounds) of fruit may be extracted from the combined three pressings. The must is then transported to the vinification facility, where a cool fermentation takes place under temperature controlled conditions. Following this, a small portion of the wine, usually approximating five percent, is matured for a few months in small, 225-litre, new oak casks. Blending takes place in the early spring, followed by a slow secondary fermentation at 45 to 50 F in Taittinger's cool cellars from which the wine acquires complexity and the fine, pinpoint bubbles characteristic of its sparkle. Prior to dégorgement, Comtes de Champagne Blanc de Blancs is aged four to six years, twice the legal minimum for vintage champagne, to fully capture the subtle bouquet, complexity and body of the Chardonnay grape.
This superb Champagne, produced only in years exceptional enough to declare a vintage, is appropriately presented in an antique-style bottle of XVIIIth century design. Comtes de Champagne Blanc de Blancs is the ultimate expression of the Taittinger style, a Champagne of great refinement, elegance and delicacy. The clean, aristocratic Chardonnay fragrance is offset by warm, toasty nuances, which carry onto a palate of finely- balanced, generous white fruit flavors underscored by a fine, crisp acidity and subtle mineral notes. The refined, toasty finish is lasting and complex.
|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!|