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[ Home > Wines Rated 90+ by Robert Parker's Wine Advocate ]
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|  | | | | |  | | Colour: Color cherry picota intense violet tones.
Aroma: Powerful, clean, elegant and complex. Toques smoky, spicy, black fruit (plum, blackberry), against a backdrop of mountain herbs and minerals dry.
Palate: Lots of red fruit (cherries, blackberries, etc) well integrated with the wood (vanilla, toffee) and hints of licorice. Very fat volume, good structure, balanced and round. Fruity aftertaste, long and very pleasant.
| | |  | | | | |  | | The 2006 Helena Dakota Cabernet Sauvignon is a wine with a deep, dark red color. The nose presents notes of vanilla and oak. On the palate is an explosion of red fruits and minerality supported by a very round structure. The tannins are mature and present a long finish with hints of blonde tobacco. This wine can be decanted and enjoyed now, or it can be placed in your cellar. Before 2011, decant for full enjoyment.
| | |  | | | | |  | | 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.
| | |  | | Argyle Brut Rose is made using high elevation grown Pinot Meunier and Pinot Noir pressed to make a white wine as the ‘base’. Then, they add a tiny fraction of their richest, but fruitiest Pinot Noir to give the wine its color and add a richness that will allow this wine to serve as a replacement for Pinot Noir at the dinner table.
| | |  | | Cool fall seasons help give Argyle’s Sparkling wines a lift of freshness. The aromas of this 2005 Brut have multi-layered fruit expressions of d’Anjou pear and lemon meringue pie. This wine smells “creamy” with toasted oatmeal, yeasty goodness. Fruit flavors of yellow plum, d’Anjou pear crumble blend well with a hint of honey and a rich mouthfeel of “creamy” texture. The pinpoint bubbles carry the flavor through to a deliciously long, long finish.
| | |  | | The key words for this wine are balance and grace. There is a sensuality to this wine that really brings unique excitement to one’s highest calling for the grape, Pinot Noir. Look for rose petal powered red fruit of cherry and raspberry aromas. This is the “feminine” power that only Pinot Noir can capture in a wine glass. The mouth-feel is seductive and creamy textured with red fruit, spice, and violet floral perfumed flavors. Rich, long, and enticing this Pinot Noir keeps on giving. The wine begs one to enjoy another glass leaving you feeling light and joyful.
| | |  | | This is a refined, sneaker of a wine! The aroma is bright with an appealing purity. Look for luscious red fruit, like raspberry and cherry made deeper by fresh earth, new leather, and a hint of black pepper spices. The flavor is pure and, dare I say it, "elitist". The red fruits are fresh and ripe, fresh earth integrates with spicy, almost floral, flavors. The juicy center is signature Spirithouse. The wine is youthful now, but will "sneak up" on you with the power and richness you have come to expect from this wine.
| | |  | | The Caprai estate has an important presence in Montefalco wine production.
Their wine-making success has been noted by Gambero Rosso who has awarded their most prestigious award, the “Tre Bicchieri” (Three Glasses), year after year to the Caprai estate. Marco Caprai began managing the family winery in 1989 after studying enology and the enological history of their region. His goal was to revive the best indigenous varietals while experimenting with new varieties and techniques to best express the capabilities of their vineyard sites. In 2001, Marco was named “Best Italian Producer of the Year” by the Italian Sommelier Association for his success in respecting the long tradition of Italian wine-making while incorporating innovative research and technology practices. In 2005, Caprai was named the “Winery of the Year” by Gambero Rosso, the most important and most consulted wine guide in Italy.
Sagrantino is an ancient vine of Umbria brought there according to some traditions by followers of St. Francis of Assisi in the Middle Ages. Sagrantino Collepiano symbolizes the "Renaissance" of Montefalco as a wine region and Sagrantino as a unique variety grown only in Montefalco. Collepiano is Sagrantino's area of production, and refers to the gentle slopes that characterize the hills. Micrographic analysis shows that Sagrantino has more polyphenols (wine's flavor components) than any other Italian grape. Sagrantino di Montefalco Collepiano is an intense ruby red with violet hues and has a very persistent nose with typical aromas of blackberry, plum and leather are tied in perfectly with the vanilla given by the wood. The taste is powerful, smooth and velvety.
APPELLATION: Sagrantino Collepiano di Montefalco D.O.C.G.
VARIETALS: 100 % Sagrantino
VINEYARD: Calcareous, clay-like terrain in a mid-hill zone of Montefalco.
HARVEST: Third week of September.
VINIFICATION: Grape maceration lasts for 26-28 days.
AGING: Aged for 22 months in French oak barriques and 6 months in bottles to round out and soften the wine.
PRODUCTION: 70,000 – 80,000 bottles produced.
| | |  | | | | |  | | The Artadi estate was created in 1985 by the dynamic visionary winemaker, Juan Carlos Lopez de la Calle. His objective was to seek and nurture the concept that Tempranillo, when cultivated at high altitude, low-cropped, and from old vines, produces extraordinarily rich and profound wines. This, coupled with specific barrel treatments (with minor American oak influences) produces some of Rioja’s best wines.
| | |  | | The Artadi estate was created in 1985 by the dynamic visionary winemaker, Juan Carlos
Lopez de la Calle. His objective was to seek and nurture the concept that Tempranillo,
when cultivated at high altitude, low-cropped, and from old vines, produces
extraordinarily rich and profound wines. This, coupled with specific barrel treatments
(with minor American oak influences) produces some of Rioja’s best wines.
| | |  | | The Ebenezer range pays tribute to the many generations of growers who have painstakingly nurtured their vineyards through good years and bad since settlement. Without their persistence and strength many of the great vineyards of the Barossa would be lost today.
Deep blood red in appearance with a purple hue, and a nose of lifted cherries and plums with chocolate,k mocha, pepper and some toast caramel oak tones. The palate is full, rich and ripe with firm flesh, concentration, and ripe rounded tannins. The finish is clean and long with fresh fruit flavours persisting well.
| | |  | | BenMarco means “son of Marcos” in Hebrew. Pedro produces his wines as an homage to his father, Marcos who taught him how to plant, tend, and love the vineyards. The row of grapevines illustrated on the label is modeled after the beautifully manicured vines that Pedro looks after on the winery’s estate vineyard.
Beautiful deep red color with perfumed aromas of ripe black cherries, strawberries and roasted cocoa beans. This wine is full-bodied and incredibly lush for a young Cabernet. It explodes on the palate with red and black fruits, then shows baking spices on its way to a mouthwatering finish. Pedro blended in some Merlot for greater complexity and to achieve better balance. Pairs well with a wide range of foods including beef, sausages, spiced or grilled pork, veal, rabbit, medium-strong cheeses, and meat-based pasta sauces.
| | |  | | 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.
| | |  | | Bergström's 15 acre Pinot Noir vineyard, first planted in 1999 by the Bergström family, sits on a unique basaltic flow in a bowl shaped south-east facing slope in the Dundee Hills. This site is producing world-class Pinot Noirs which will rival the best wines from Burgundy and beyond. Farmed certified Biodynamic since the 2004 vintage (and organically since its first planting), the Bergström Vineyard continues to go from strength to strength, showcasing why the Oregon Pioneers chose the Dundee Hills as a starting point and anchor for the great Oregon wine industry. The ancient red volcanic soils of this vineyard site provide powerful wines of great finesse, laden with red fruit and floral aromas, earthy minerality and silky tannic structure. This wine drinks well young and will benefit from extended cellar aging. The 2007 Bergström Vineyard Pinot Noir has the subtle elegance that is packed with potential for future years. The wine is very youthful and focused with a unique licorice expression which adds to the intrigue of the site.
| | |  | | Bergström Wines has worked with the Nysa Vineyard for five consecutive years. This vineyard sits high atop the Dundee Hills, abutting the vineyards of Domaine Drouhin Oregon. This gradual East-sloping vineyard site enjoys long days of full sun exposure but at a higher elevation which allows it to slowly ripen its fruit late into the month of October. These low yielding Dijon clone 115 vines are planted to a very high-density and provide us with intense fruit year in and year out which make wines that are a pleasure to drink young but will be rewarded with patience and careful cellaring. The 2007 Nysa Vineyard is deep Ruby colored with aromas of violets and roses and sweet red and dark fruits. This is a low yielding site that makes wines of great complexity that may take a few years in the cellar to fully develop to full potential. This has been a customer favorite in vintages such as 2004 and 2006. The 2007 is very classy with elegance galore.
| | |  | | Bergström Wines now receives fruit from five different clonal blocks from within Shea Vineyard's East Hill totalling 13 acres! The 2007 is the first bottling that includes all clonal selections and it is one of my favorites to date! Dark ruby in color, this wine is extremely mineral in the nose with lots of spice and earth, lush dark fruits as well as some toasty oak spice character to accent. The mouthfeel is focused and rich at the same time with very dark red fruits showing up again. This wine has a great purity to it with nice acid and tannin that will make this one of the longest lived Shea Vineyard Pinot Noirs that Bergström has made to date. Drink from 2010 to 2020.
| | |  | | With Cabernet of this quality, the winemaking team believes in taking a minimalist approach to winemaking. Vinifying the fruit from each vineyard separately, Ed and Laurie used tailored pump-over techniques for optimal extraction, and then aged the wines in hand-selected, custom-toasted barrels of new French Nevers oak. They then aged the lots separately for just under two years before selecting the blend - one of exceptional depth, complexity and elegance. The final blend has aromas of Bing cherries, cocoa, cedar, allspice and mint. Generous cherry, blackberry and plum flavors are complemented by velvety tannins, resulting in a superbly long and elegant finish.
| | |  | | Beringer’s Steinhauer Ranch, renamed in 2003 to honor the winery’s long-time vineyard manager, Bob Steinhauer, lies just northeast of the town of Angwin on Howell Mountain, at about 1800 feet elevation. Its soil is volcanic with a richly red color and the texture is friable and loose. When Beringer first planted the vineyard, Ed quickly recognized the distinctive character of the grapes, selecting its Cabernet as a regular part of the Private Reserve blend beginning in the 1993 vintage. The Steinhauer Ranch Cabernet is a graceful powerhouse featuring saturated colors, robust tannins, unctuous black fruit flavors with hints of brown spice, lavender, mint and minerality.
| | |  | | The fruit for the Sbragia Limited Chardonnay came from their Gamble Ranch Vineyard. Located in Oakville, this vineyard customarily yields their most intensely flavored and rich Chardonnay fruit, and consistently provides flavors that Winemaster Emeritus Ed Sbragia calls “unctuous.”
| | |  | | The wine has a deep, dark garnet colour. The classical cherry flavours of Amarone are immediately perceptible to the nose, with the preponderant notes of Marasca and sour cherry. The wine presents a great variety of characters, from fresh fruit to jamlike tones, which offer a very harmonious aftertaste, alternating with spicy elements.
The ample nose has a sweet impact and spreads in a continuous chain of sensations. The wine opens up in the mouth with aftertastes of all the red-berry fruits, besides vanilla on soft, heavy-duty cloth.
| | |  | | 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
| | |  | | 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.
| | |  | | Peter Cargasacchi owns and farms this dynamic sixteen acre site planted in the late ‘90s entirely to clone 115. Very stark soil profile of predominantly diatomaceous earth on the western edge of the appellation.
Aromas of asian spice, cured meat and wild strawberry followed by flavors of saddle leather, beets and chicory. Very savory in the mouth with broad structure.
| | |  | | This thirty acre vineyard is owned and farmed by the Pepe and Hagen families. Brewer Clifton's section is planted solely to Pommard clone on a gently sloping knoll in the center of their property that is impacted by strong maritime breezes.
Aromas of flowers, black raspberries and smoked pork followed by flavors of holiday spice, strawberries and pomegranates. Full bodied with a dry, firm texture.
| | |  | | Burgans is made at the famous Bodega Martin Codax by Luciano Almoedo, perhaps
the biggest advocate of the Albarino varietal in Spain. Luciano was extremely influential
in obtaining worldwide recognition for not only the varietal, but also Rias-
Baixas, where he was the founder and first leader of the AOC. Today, the Bodega has
grown considerably and is known as one of the most progressive in the zone.
| | |  | | 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.
| | |  | | The estate's newest wine and achiever of the Tre Bicchieri award for all its vintage. The three roses on the label reprsent the rose bushes once to be found in abundance around the ancient castle.
Castello del Terriccio is a blend of Syrah and Petit Verdot, and is aged 18 months in French barrique. The wine has rich balsamic, spice and violet aromas with dense, blackberry, blackcurrant and chocolate flavours on the palate with mint note. Silky tannins and a long finish make this a choice bottle for serious collectors.
| | |  | | Aromas of sweet bing cherry and ripe, lush plum. The opulent sweetness of peak-season, fully-ripe fruit brings about abundant yet soft tannins. The core of this wine is a silky and amiably rich, textured base, with a pure Napa Valley cabernet focus.
Flavors of cocoa, currant and sweet tobacco. This rich and chalky wine, devoid of assertive astringencies, drinks well now and should endure for a decade or more.
| | |  | | This inky, full bodied Spanish red is bursting with aromas of dark berries, earth, toast, and slate. On the palate it shows balanced acidity and tannin, and roundness with flavors of black cherry and coffee.
| | |  | | 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.
| | |  | | Colour : Deep red garnet with violet highlights during the first years.
Nose : Ripe fruits during the early years.
Mouth : Powerful tannins, mellow, stewed blackberries, can be kept for a considerable time.
| | |  | | Colour : Deep garnet red, with purple highlights.
Nose : Red fruit (raspberry, blackcurrant), with a hint of liquorice.
Mouth : Good attack, it is a round, elegant wine, soft and concentrated tannins, and a long aftertaste of blackcurrant and raspberry, spicy when it is young.
| | |  | | | | |  | | | | |  | | 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.
| | |  | | The 2004 Chateauneuf du Pape is a nicely structured, deep plum/garnet-colored wine with plenty of Provencal herbs, sweet black cherries, and currants, some resiny notes, and broad flavors. It is a fine 2004 to drink over the next decade.
Readers should keep in mind that the young, talented proprietor Louis Barruol produces negociant wines under the label Saint-Cosme. and all the estate wines appear under the label Chateau Saint-Cosme. In theory, the only estate wines are the three cuvees of Gigondas.
| | |  | | 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.
| | |  | | 60% Grenache, 40% Mourvedre. Origines: La Crau and Valori. Aged in 2-4 year old barrels. La Crau is great once again and Valori gives a good expression of finesse and its tannins are firm and precise: the final blend is very near what I did in 2001. On this new label,the «Chevalier de Saint Cosme» reminds us how long and important the history of the Christians in the Middle East
| | |  | | 30% Roussanne (red clay with gravels),30% Viognier (limestone), 20% Marsanne (limestony sands),10% Clairette (yellow clay in Gigondas at 400 meters altitude),10% Picpoul de Pinet (limestony sands).Fermented in barrels and aged on the lees for five months. The austere clairettes bring the structure and the picpoul some crisp acidity. Yellow peach, apricot, pineapple, squashed lime-stony rock.
| | |  | | 100% Syrah, Aged for 15 months in new oak, Schistes and arènes granitiques. Elegance is the major word in 2006 which will remain as a good classical vintage. Their vine in the Cote-Blonde confirmed a quality improvement related to the drought of the last vintages... All the vines around the Viaillère developed as usual their incredible typicity: sweet texture, aromas of graphite and smoked bacon. This vintage reminds them of 1998, with more freshness. 1998 tastes very well at the moment. Cote-Rotie 2006 will age with harmony because the grape ripening went just to the right level. Squashed lead, blackcurrant, bacon, roasted coffee.
| | |  | | 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 Canoe Ridge Estate Chardonnay is inherently vibrant, refined and elegant and Chateau Ste. Michelle like to enhance that style in the cellar. This Chardonnay delivers fresh apple, pear and spice aromas and flavors. The finish is elegant and refined with light spice notes, which are a result of the restrained French oak treatment.
| | |  | | As the pinnacle Syrah for Chateau Ste. Michelle, the Ethos Syrah offers a rich mouthful of jammy blackberry fruit with layers of complexity and depth. Washington is an ideal growing region for Rhone varietals, and I would classify the Ethos Syrah as an Hermitage style. This is the perfect match for barbeque!
| | |  | | Ripe and luscious, beautifully balanced to keep it on its toes, dancing delicately through a long finish, offering plum, cherry and red peppercorn flavors that don't quit.
| | |  | | 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!
| | | | | | | |  | | 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.
| | |  | | 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.
| | |  | | An enticing fragrance of dusky dark fruits - black cherries, plums and berries intermingles with rich earthy aromas, mocha and exotic spices. The intensely varietal palate of ripe red and black fruit has charry oak flavours and plush velvety tannins that clothe a tautly structured frame. The 2006 Cloudy Bay Pinot Noir reflects the benefits of a naturally low-cropping season and finishes with great length and depth of flavour.
| | |  | | 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.
| | |  | | | | |  | | This wine has a mysterious almost ambiguous fascination about it. Perhaps because it gets its name (’campo del rosso’ or red’s vineyard) from its owner who is a large red haired man. He often frightened the local children, but they were fearfully intrigued as if he were a wizard of sorts. He was as kind as they come.
Color: ruby red
Nose: leathery spice and scents of ripe red fruit
Taste: mellow but well structured
Serve with: rice dishes or risotto, red sauce pasta dishes, white meats and grilled red meats, cold cuts and medium strength cheeses, excellent throughout a meal or as a daily table wine.
| | |  | | This elegant Cabernet Sauvignon was aged in French oak for 12 months and rested in the bottle for a further 6 months prior to its release. It shows hints of spices, cherries and blackcurrants and is a perfect match for roasts and grills.
| | |  | | 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.
| | |  | | 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.
| | |  | | | | |  | | 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.
| | |  | | Domaine de la Janasse was created in 1973 by Aimé Sabon and is now run by the
exceptionally talented Christophe Sabon and his oenologist sister, Isabelle.
Christophe has introduced organic farming to the domaine and concentrated on the old
vines of the property in a way that has made this estate one of the highly sought-after
domaines of the region. The wines, whether simple Cotes du Rhones or Chateauneufdu-
Papes, are luscious, concentrated examples of what this lovely area can produce.
| | |  | | The 2007 Pinot Noir triangulates beautiful fruit, beautiful structure and beautiful balance. According to Véronique Drouhin-Boss, "The joy of Pinot Noir is exceptionally clear in this vintage. In tasting the wine, I remember how strong the vineyards were at harvest, how we picked, block by block, how delighted my father and I were by the fermentations. This is a wine that will age for at least 5-8 years, and almost certainly longer, but I love it now, too."
On the palate, the wine shows classic Dundee Hills character, with loads of spice and red fruits. Despite the Willamette Valley designation, the wine consists of nearly 95% estate fruit, and the Drouhin Family Estate's consistent show of mid-palate concentration and silky texture is deliciously evident.
| | |  | | Domaine de la Garrigue is one of the oldest in the region and is owned by the Bernard
family. The family owns one of the most famous restaurants and inns in the area
called “Les Florets” which is located on the hillside facing the Dentelles in Gigondas.
Fashioning some of the most beautiful bottlings of Vacqueyras, Eric Solomon worked
with the property to create a custom cuvee of Cotes du Rhone from de-classified Vacqueyras
called “Cuvee Romaine” which is one of the best values in EC’s portfolio.
| | |  | | The Puente Alto Vineyard in the Maipo Valley has the perfect combination of climate and soils for producing world-class wine: the climate is ideal and predictable, and the soil is poor and gravelly to reduce yields and increase concentration naturally. After fermentation, the wine is matured in the finest French oak barriques for 14 months, followed by another year in the bottle before release.
Ripe fleshy fruit and berries lead off this highly aromatic wine. Later, the tobacco and chocolate come through and marry with the vanilla. Agreeable, mature tannins elegantly convey the best expression of the Puente Alto vines. The pleasant, long finish displays great harmony and balance.
The result is a rich, full-bodied wine with unmistakable character in the bouquet and on the finish. Drink with any hearty dish, lamb, steak, and strong cheeses.
Don Melchor has been hailed the best Cabernet Sauvignon from Chile by both the Wine Spectator and Robert Parker.
| | |  | | 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.
| | |  | | Highly concentrated, full-bodied and generous red wine. Soft style indicating high levels of grape ripeness with juicy fruits-of-the-forest, ultra-ripe wild strawberries and blackcurrant flavors and aromas. Almost jammy fruit. The 2003 showed barely enough acidity therefore the wine impressed a certain segment of the group with it’s roundness and voluptuousness of structure. Stylistically quite different from the other wines in the line-up. The lack of acidity is substituted by a freshness offered to the palate by flavors of spearmint, tomato flesh and zesty orange peel. The fruit tannins are firm and present. The wine finishes very long. Drink 2010-2015. Additional notes: The perfect “warm-up lap”. A delicious Cabernet Sauvignon that should be offered as a lead in to a more serious vintage of Dunn.
| | |  | | The bottle of Dunn's 2004 Cabernet Sauvignon Howell Mountain is a dense purple color with saturated staining of the tears and appeared positively viscous. A vibrant, full-bodied Cabernet Sauvignon. The nose displayed highly aromatic dark ripe plums, blackcurrant, sun-dried tomato and black-raspberry jam. A number of tasters noted a hint of reduction. Classic new oak characteristics of bitter cocoa, mocha, nutmeg & clove, espresso, menthol, rosemary and black pepper. A gravelly dark earthiness is barely detectable behind all of the dense fruit and oak; with 5 years careful cellaring these characteristics should taste more present. The tightly focused finish is very long, complex and in perfect balance with acidity, fruit ripeness and tannins. Additional notes: Almost every taster offered different descriptors leading me to believe that the wine is somewhat overwhelming. Many believed this wine to be a rogue placement ie. not a Dunn Vineyards wine. It is such a profound wine, with so much power, I’m sure that the group found its potential difficult to judge. It was described as monstrous similar in nature to Frankenstein’s creation – assessors may have been influenced by first impressions of structure and weight and found it difficult to dig deep and discover more – the wines complexity was hidden deep in the core and it needs time to emerge.
| | |  | | | | |  | | | | |  | | | | |  | | 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.
| | |  | | A classic blend of 70% Cabernet Sauvignon and 30% Cabernet Franc grown in various estate vineyards in Umbria and harvested in October. The juice spends 28 days in contact with the skins to ensure greater concentration and color extraction. To achieve extraordinary finesse and complexity, both the malolactic fermentation and the 16 months of aging are carried out in French barriques (Nevers and Tronçais). As a final step, Marciliano is aged for an additional 6-12 months in the bottle.
Marciliano is one of the greatest expressions of Cabernet from Central Italy. It has a profound dark purple color and offers complex aromas of cassis, herbs, tobacco and slate. Layers of blackberries and licorice are evident on the nose and on the palate, while the chewy tannins frame an austere yet elegant and dense structure. Long-lived and full-bodied, Marciliano is best-served with rich meat-based dishes. A great wine for Cabernet lovers.
| | |  | | Fontalloro is an impressive wine made from Sangiovese grown on the Fontalloro or Poggio al Sole vineyard, classic soils within the Classico zone, as well as the Casalino and Arcidossino vineyards in the Chianti Colli Senesi region, where the soils are much heavier clays. Once in the winery, the fruit is handled in much the same way as that of the Rancia Riserva.
A rich, brilliant ruby red. Good spice on the nose, with generous notes of tobacco and wet earth (and of dry earth as well). The palate is supported by a hefty charge of medium-smooth tannins to ensure the required lengthy ageing. Superb weight and structure, with a classic finish.
| | |  | | Chocolate, smoke, blueberry, blackberry liqueur, vanilla, sandalwood, dark plum and a hint of allspice are all found on the nose of this complex Syrah. Flavors of blueberry, plum, dark chocolate, black pepper, nutmeg, black cherry and toasty oak combine on the palate to produce the bold yet surprisingly smooth experience that is, “The Big Easy”.
| | |  | | | | |  | | Attractive deep purple, red with rich complexities of spicy berry fruits with subtle vannillan oak. A full flavored wine with berry and licorice characters to the fore, soft tannins giving it a nice lingering taste. A robust wine for hearty food. – Mike Farmillo – Leading Winemaker Boars Rock.Exhibiting rich ripe berry fruit characters, the colour of black cherries completed by toasty American and French Oak flavours achieved from lengthy barrel maturation. The palate is rich, round with spicy flavours and balanced tannins. Best enjoyed with red meats or savor the flavours with a simple platter of quality cheeses.
| | |  | | Flora Springs has built its legacy on beautiful and complex wines that can be enjoyed either as young and vibrant or as cellared and graceful. Each varietal is vital to the outcome - the Cabernet exhibits black cherry and dark cocoa character, while the Merlot carries these flavors to the back of the palate where the Cabernet Franc adds notes of coffee and toffee to the 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.
| | |  | | This is one of Italy's great red wines and the historic flagship of the Gaja family. Produced from Nebbiolo grapes, the wine takes its name from the village of its origin.
The color is deep garnet.
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
The taste is long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
| | |  | | This is one of Italy's great red wines and the historic flagship of the Gaja family. Produced from Nebbiolo grapes, the wine takes its name from the village of its origin.
The color is deep garnet.
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
The taste is long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
| | |  | | This is one of Italy's great red wines and the historic flagship of the Gaja family. Produced from Nebbiolo grapes, the wine takes its name from the village of its origin.
The color is deep garnet.
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
The taste is long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
| | |  | | This vineyard lies a few steps from Sori Tildin. Purchased by the Gaja family in 1967, it derives its name from the term "costa," the side of the hill that faces the sun, and "Russi," the nickname of the former owner.
The color is dark ruby/purple.
It has a captivating aroma and refined nose with well-integrated aromas of blackberries, violets and roasted coffee beans.
Elegance and crystal purity characterize this extremely complex and densely woven wine with an aging potential of decades.
| | |  | | In 1964, the Gaja family purchased this vineyard from the parish of Alba and named it after San Lorenzo, the patron saint of Alba's cathedral. "Sori" means hilltop with southern exposure.
Color: Deep red.
Aroma: Highly concentrated currant and black cherry fruit with a hint of coffee, in addition to aromas of fine herbs, minerals and exotic spices.
Taste: Almost always the most powerful and austere of Gaja's five single-vineyard wines, requiring a longer time to fully develop. A very focused, concentrated wine with a long, lingering finish and refined tannins, it has excellent aging potential.
| | |  | | In 1964, the Gaja family purchased this vineyard from the parish of Alba and named it after San Lorenzo, the patron saint of Alba's cathedral. "Sori" means hilltop with southern exposure.
Color: Deep red.
Aroma: Highly concentrated currant and black cherry fruit with a hint of coffee, in addition to aromas of fine herbs, minerals and exotic spices.
Taste: Almost always the most powerful and austere of Gaja's five single-vineyard wines, requiring a longer time to fully develop. A very focused, concentrated wine with a long, lingering finish and refined tannins, it has excellent aging potential.
| | |  | | In 1964, the Gaja family purchased this vineyard from the parish of Alba and named it after San Lorenzo, the patron saint of Alba's cathedral. "Sori" means hilltop with southern exposure.
Color: Deep red.
Aroma: Highly concentrated currant and black cherry fruit with a hint of coffee, in addition to aromas of fine herbs, minerals and exotic spices.
Taste: Almost always the most powerful and austere of Gaja's five single-vineyard wines, requiring a longer time to fully develop. A very focused, concentrated wine with a long, lingering finish and refined tannins, it has excellent aging potential.
| | |  | | The Sorì Tildìn vineyard was acquired by the Gaja family in 1967. It was first produced as a single-vineyard wine in 1970. The word "sorì" is the Piedmontese word for a hilltop with a southern exposure. "Tildìn" was the nickname of Angelo Gaja's grandmother, Clotilde Rey.
Color: Deep purple.
Aroma: Complex aromas of toast, minerals, sour cherries, cedar and spices.
Taste: Displays the roundest tasting profile of all Gaja single-vineyard wines. The rich body, subtle texture and fine, ripe tannins are typical for this wine of great finesse, the quintessential expression of the land and the Nebbiolo grape. This wine has extraordinary aging potential--more than forty years in outstanding vintages.
| | |  | | The Sorì Tildìn vineyard was acquired by the Gaja family in 1967. It was first produced as a single-vineyard wine in 1970. The word "sorì" is the Piedmontese word for a hilltop with a southern exposure. "Tildìn" was the nickname of Angelo Gaja's grandmother, Clotilde Rey.
Color: Deep purple.
Aroma:Complex aromas of toast, minerals, sour cherries, cedar and spices.
Taste: Displays the roundest tasting profile of all Gaja single-vineyard wines. The rich body, subtle texture and fine, ripe tannins are typical for this wine of great finesse, the quintessential expression of the land and the Nebbiolo grape. This wine has extraordinary aging potential--more than forty years in outstanding vintages.
| | |  | | Gaja family. It comes from the Gaia & Rey vineyard, which was planted in 1979 and was one of Piedmont's first Chardonnay vineyards. It is named for Angelo's daughter, Gaia, and his grandmother, Clotilde Rey.
Color: Straw color.
Aroma: It has a rich nose, with hints of toast and vanilla as well as aromas of citrus fruit.
Taste: Full body with concentrated, ripe fruit, balanced by a lively acidity; long, lingering finish
| | |  | | The term "conteisa" is the Piedmontese word for "quarrel" and refers to the historic dispute between the communes of La Morra and Barolo for possession of the Cerequio land.
Color: Garnet.
Aroma: Expressive floral nose with notes of red berries, plums, licorice and spices.
Taste: The Nebbiolo in Conteisa reflects the essence of the Cerequio terroir: sumptuous texture and a very refined character with perfectly integrated tannins.
| | |  | | Darmagi, planted in 1978, was Piedmont's first Cabernet Sauvignon vineyard in more than a century. "Darmagi," is Piedmontese for "what a pity," a comment Angelo Gaja's father, Giovanni, once uttered when he passed the vineyard as it was planted to Cabernet Sauvignon in 1978.
The color is intense, deep red, almost black, with opulent layers of concentrated fruit.
Though very Cabernet in character, Darmagi owes its distinctive, austere personality to the unique terroir of Barbaresco. Excellent fruit with strong cassis flavors and impressive power on the palate carry through to the long finish with persistent soft tannins. Great aging potential.
| | |  | | The young winemakers for Ghost Pines didn’t start the trend of “multi-AVA” labeling, but they sure got it right. These hotshot winemakers believe that blending is the highest expression of the winemaker’s art. Going outside the lines of the single-AVA system gets the best grapes from the best places into the bottle.
This Cabernet Sauvignon has power from Sonoma, elegance from Napa: aromas of dark fruit jam and sweet nuts. A great style. Try it with your next steak or with pasta in a hearty red sauce.
| | |  | | 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.
| | |  | | | | |  | | Two separate blocks, both in Atlas Peak Vineyards. Harvested October 2nd and 3rd 2006. Located in the coolest growing region of Napa Valley, the two blocks combine several variations of Chardonnay: 60% Hermann Wiemer selection (originally from Upstate New York), the other 40%, a blend of Clones 4, 15, Dijon 76 and Dijon 96. Each type of Chardonnay vine adds its own unique flavors to the finished wine.
Whole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (25% new American Oak, 20% French Oak, 20% small Stainless) for cool barrel fermentation. The wine was left sur lie for five months of barrel aging, with bi-weekly battonage, or lees stirring. The wine is entirely non-malolactic, to retain all of the natural fruit acidity.The wine was gently transferred from barrels without the use of a pump, then cold-filtered and bottled in February 2007.
The 2006 Chardonnay displays bright lime zest, delicate green apple and apple blossom, and fresh pear flavors. The palate is full of crisp bright fruit with a rich silkiness on the finish.
| | |  | | Younger, more accessible version of Brunello, but already very well-developed with a strong character, Rosso di Montalcino is a very important wine for Tenuta Il Poggione. Produced entirely from Sangiovese grapes from the youngest of the estate’s vineyards, Rosso di Montalcino is matured for 12 months in large barrels before undergoing a period of bottle aging.
Aging in wood, though not obligatory for the production of Rosso di Montalcino, tones down the tannins typical of a young Sangiovese and gives this red wine the complex aroma and body that make it a great “young Brunello”.
ntense ruby red colour. Fruity bouquet with red berry notes. Very well structured, mellow, long-lasting flavour with smooth, velvety tannins.
| | |  | | Layered aromas of green apples, peaches, honey and vanilla balance flavors of baked apples, lemon, pineapple and mango. A hint of spiced nuts and a suggestion of toasted oak round out the lingering finish.
| | |  | | At Kinton, they are dedicated to producing Syrah from some of the finest vineyard sites in Santa Barbara County. Their wines are dense and concentrated, elegant and sleek. It’s not by accident that Kinton is located in Santa Barbara County—one of California’s most celebrated appellations for Syrah. The unique conditions of their region lets them create Syrahs displaying both intensity and balance.
The 2005 is racy with plum and dark berry, brightened by high notes of cherry, spiced with black pepper, and scented in the essence of smoky dark chocolate.
| | |  | | Apogee was the first wine produced from Pepper Bridge Vineyard and shows its characteristic spicy, bold and dark fruit flavors with a rich structure, well-integrated tannins and a long finish
Pepper Bridge Vineyard,
planted in the terraced remnants of the ice-age
flood deposits, is one of the Walla Walla Valley’s
most reputable vineyards. The original ten acres
were planted in 1991 and have been expanded
over the years to more than 180 acres. We
currently hold acreage contracts on 15 acres of
vines providing specifications on pruning, yield,
canopy management, irrigation, thinning and
harvest timing. The attributes of this vineyard
noted in the sidebar are reflected in its characteristic
spicy, bold and dark fruit flavors, rich structure,
well-integrated tannins and long finish.
| | |  | | Few Semillons show their richness and complexity as those produced in Washington State. Their cool harvest nights help to ensure crisp natural acidity, making this a wonderful food pairing wine. Try it with a goat cheese appetizer, spicy seafood or your traditional thanksgiving turkey and dressing. Remarkably brilliant with rich fruit and balanced acidity, this wine shows fragrant citrus and lemon meringue aromas, with melon, pear, lychee nut, and key-lime flavors on a honeysuckle mineral-rich finish.
| | |  | | This Seven Hills Vineyard Estate Syrah was hand-harvested ultra-ripe, and is loaded with dense aromatic spice and cola on the nose. The wine shows flavors of ripe, dark plum and dense blackberry that give way to a concentrated and unrelenting earthy mineral finish.
| | |  | | "The 2007 release of our Sonoma Coast Chardonnay bursts with vivid citrus and fresh green apple aromas, laced with subtle notes of honeysuckle and clove. On the palate, flavors broaden into rich spiced apple and crisp lime zest, with vanilla and caramel tones adding richness and texture on the finish." - Melissa Stackhouse, La Crema Winemaker
| | |  | | La Posta Cocina Blend presents a dark purple color with garnet highlights. The nose is full of cherry, plum and raspberry fruit with light notes of violets, vanilla and sweet spice. The mouthfeel is ripe and sweet, with red fruit flavors mixed with notes of spicy black pepper, earth tones and a touch of espresso bean. The finish is soft and supple, with ripe, velvety tannins and refreshingly balanced acidity.
| | |  | | Estate grown, produced and bottled, Lancaster Estate's 2005 Cabernet Sauvignon has lush ripeness, with deep black cherry and cassis characters, accented by anise, cacao, vanilla and bittersweet chocolate. Supportive tannins and layers of complexity extend over the long finish. Aged 22 months in French oak barrels, the wine was bottled unfiltered to retain purity of expression.
Budbreak began early with warm temperatures in March, followed by rains in spring and early summer. A long, consistent growing season with temperatures warming in October led to clusters that were full and plump, with excellent flavor development and complexity. Yields were larger than average, showing excellent structure, with dense, full flavors.
| | |  | | Calatayud benefits from a continental climate with vast temperature differences between
night and day. Harvests are much later than in other parts of Aragon (the region
in which Calatayud lies) and the acidity/maturity/alcohol ratios tend to be more balanced.
As most of the vineyards lie on what was (thousands of years ago) an old river
basin, the soil is comprised of brown limestone and loam over slate and gypsum. This
particular soil is also quite good for production of olives, cherries, and other fruits.
The talented Jean-Marc Lafage (of Domaine Lafage in France’s Roussillon) is responsible
for the majority of the bottlings imported by European Cellars including the Las
Rocas cuvees. Working in concert with Eric Solomon, Jean-Marc has helped to convince
the directors of the coop to bottle some of the extremely old-vine material separately
and has helped enormously with attaining proper maturity levels, extraction, and
balance.
| | |  | | | | |  | | | | |  | | This wine reveals an immediate generosity reflective of Loyoka's protected, warm site on Diamond Mountain. The aromas convey dark, ripe fruit layered with mint, spice and mocha. On the palate, the flavors are abundant and broad, opening with black cherry and expanding through a lush mid palate into black currant, bittersweet chocolate and ripe tannins.
| | |  | | 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.
| | |  | | | | |  | | The 2007 Sonoma County Cabernet Sauvignon was crafted from several of Sonoma County's most prestigious appellations and blended seamlessly to bring together the unique characteristics of each, creating a superbly balanced Cabernet Sauvignon. The wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness. Subtle herbal notes are complemented by additional layers of chocolate and vanilla, resulting in a complex, yet easy drinking, wine.
| | |  | | Incredible color – could use it in an inkwell! Loads of spicy red fruit and black cherry cola aromas with notes of rose petal and cocoa. The red berry and black cherry flavors really pop on the palate as the wine has both good depth and very lively acidity that leads to an incredibly long finish. A bottom note of black licorice keeps the mouth watering too. This one is a teenager at the moment, and should age very well (and not talk back when you don’t give it the car keys!). Pairs well with foods such as venison or wild game, steak, pork, quail, all types of lamb, and medium-strong cheeses. A very flexible wine due to its concentration and balance.
| | |  | | The appearance is opaque red-black with a purple rim. The aroma is of rich brown sugar, prunes, black fruits, earth and mineral. The palate is dense, silky, rich and super-ripe. Bitumen, molasses and vanilla. Long, soft structured tannins.
| | |  | | | | | | | Colour: Deep ruby red
Bouquet: Full, with cherry, plum, raspberry and strawberry aromas, supported by spiced notes of pepper and clove
Palate: Warm, well structured and smooth, with fine tannins and a background of fruits and spices
Food pairing: A big wine that best pairs with flavoured pastas or polenta with meat-based sauces or sophisticated red meats. A deliciously surprising pairing for grilled swordfish
| | |  | | Colour: Deep ruby red
Bouquet: Full, complex, intense and redolent of violet and berries
Palate: Elegant and persistent with flavors of black pepper, strawberry jam and plum
Food pairings: Pairs well with roasted meats, spiced dishes and truffle
| | |  | | | | |  | | This intensely colored wine is almost black with a purplish rim. It has great aromatic complexity, with marked notes of black and white pepper and native forest, along with intense violet floral notes. Elegantly structured with velvety, ripe and well-rounded tannins, it explodes on the palate, clearly demonstrating its force and concentration.
| | |  | | 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.
| | |  | | Winter previous to 2004 harvest was normal to high in terms of rainfall and temperature was cold enough to fulfill the plant needs. During Spring, bud burst was 7 to 10 days in advance and so flowering was also about 10 days in advance. Summer was a little bit warm and dry, so irrigation was necessary to allow the plant to keep its normal process of ripening. Leaf removal (canopy management)was done late in the season. Veraison was on the same period as usual. The Syrah grapes were hand picked during the night from the steep slopes in perfect conditions of health and ripeness.
Elegant, intense, well structured. The Syrah grapes were hand picked (at night) from the steep slopes in perfect conditions of health and ripeness. The wine has a beautiful deep ruby red color. Dry fruits, marmalade, vanilla very well integrated and dark mature fruits. In the mouth, the wine show sweet and soft tannins, and besides is equilibrated gentle, rounded, robust, wide and dense with a very long lasting palate. The Montes Folly style is unbeatable.
| | |  | | A clear, crispy and fruity wine with light yellow-green color, bright and transparent. The aroma shows its power and super Sauvignon Blanc character, also showing the full potential of its cold zone origin, with morning fogs, low temperatures and long hanging period. Denomination of Origin: Leyda Valley.
| | |  | | 2003 is yet another great vintage in an incredible lineage of Chardonnay from this historic estate. Like a good Burgundy, Mount Eden’s Estate Chardonnay is always backward in its youth. Because of this they release late to allow the acidity to tame and the flavors to evolve. After two and a half years in the bottle this 2003 is ready to be presented to you.
Classic hazelnut, citrus and toast confront the nose. Vibrant full throttle flavors of quince, lemon, mint and palate-coating minerality which build slowly as the wine is aerated. Drinkable now, this wine will be a pleasure to drink for the next ten years, possibly longer.
| | |  | | Deep ruby in color, the aromas of dried lavender, green olive and savory characters expose a hint of red fruit. Intense flavors of fresh red currants, black plum and cedar are supported by fine-grained tannins, suggesting this wine will age gracefully.
The savory characters of this Merlot would complement beef tenderloin with a mushroom sauce, or more robust meats like buffalo or venison.
| | |  | | | | |  | | This deep, wonderfully well-extracted Syrah vies with its sibling from the Melville Vineyards for highest honors within the Ojai clan. No less rich than the latter, but a bit fruiter and a little less spicy in character, it delivers a wealth of oak-enriched, black-berry fruit with highlights of violets, pepper and chocolate. While it is very full-bodied, it is also exceptionally well-balanced, and its finishing toughness is not out of bounds given its age. As rich and outgoing as it may be at the moment, this one is very much meant for the cellar, and, while three or four years would seem the minimum wait, it could well improve for considerably longer.
| | |  | | Winemaker's Notes:
"2008 Red Wine
Great color, deep, dark garnet with a clean and bright red band in the rim. The aromas take a minute to come up, and then they take off into a blend of ripe berry and cherry with just a hint of new oak. We age the wine in both new and seasoned French and American oak.
The front of the wine is soft and almost immediately begins evolving into the broad mid-palate. The mid has weight, length, and structure. The acids were great in 2008 and provide an essential rounding effect to the "big fruit" inherent in the wine.
The finish is long and filled with ripe, soft tannins. The 2008 has much the same tannin structure of the 2004 which is a personal favorite.
46% Zinfandel
26% Cabernet Sauvignon
15% Syrah
10% Petite Sirah
2% Charbono
1% Grenache
*these numbers are approximate
We are very proud of the 2008 Prisoner. It marks the first full vintage with our viticultural consultant Larry Bradley. His diligence and good sense helped make this wine what it is."
| | |  | | Milder winter than 1999. Sunny spring with temperatures within average. A hot and sunny summer and harvest time, have allowed a homogeneous ripening. Thinning of the grapes carried out in July (30% of Merlot and 10% of Cabernet Sauvignon grapes). Merlot harvested in September’s first half. Cabernet Sauvignon and Cabernet Franc from middle September to beginning of October. The grapes, well and uniformly ripen, have been hand picked and carried in 30 lb. bins.
Fermentation part in large oak casks, part in stainless steel, with temperatures < 30ºC. Macerated for 20-25 days, than transferred in French barriques (70% new) to conclude the malolactic fermentation. Each grape variety and every parcel is vinified separately. The single varieties have been blended after the first 12 months of aging in barriques at controlled temperature, than the wine has completed its aging with further 6 months in barriques, and 1 year in the bottle.
On the palate notes of ripe currants, berries and cherries. A good balance between silky tannins, acidity and alcohol result in a full-bodied wine with a long finish.
| | |  | | Maceration on the skins in steel rotary fermentors at 26-30°C for 12 days, aging in Slovenian oak casks (50% new) for 24 months. Elegant nose of pomegranate, cherry, and spices. The mouth is rich, soft, warm, and velvety, with ripe tannins and length.
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.
| | |  | | 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.
| | |  | | Sourced from one of Oregon’s premier vineyards, Freedom Hill is a unique and remarkable site for Pinot Noir. Always fruit-forward, the wine show-cases a dark, ruby hue that is vibrant and alluring. Aromatic notes of black cherry, pomegranate, orange blossom, and spice, are followed by luscious plum and currant flavors. Nuances of black tea, earth, cola and orange peel fill the mouth and extend to the mid-palate. Spicy fruits finish and mingle with fine tannins holding it all together.
| | |  | | 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.
| | |  | | 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.
| | |  | | A classic wine made for a long life. Togni believes in wines from low yields, indigenous yeasts fermentations, malolactic in barrel and other straightforward approaches to pure winemaking.
| | |  | | Displaying a dark color and a vibrant purple hue, the 2007 Pillar Box Red has bright aromas of blue and dark berry fruit entwined with licorice, spearmint and cigar box complexity. The palate is rich and fleshy, with flavors of fresh blackcurrant and blueberry fruit combined with orange rind, dark chocolate and spicy smoky oak characters. Whilst the tannins are full, the palate is round, soft and well balanced, leading into a lingering harmonious finish.
| | |  | | 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.
| | |  | | Beyond the estate winery and across the lake to the back side of RockRise Mountain lies a 40 acre vineyard block, comprised of four specific mini-blocks, uniquely situated on diverse soils well-suited for growing superior Cabernet Sauvignon grapes. Back Forty is a wine with a "true sense of place"...respectfully reflective of this particular site.
Displaying deep aromatics of ripe blackberry and red cherry, Back Forty has a rich mouthfeel that is beautifully concentrated and supple, with silky sweet tannins and a long, lingering smooth finish - a classic Bordeaux-style wine.
The unique diversity of soil composition, extreme attention to detail in the vineyard, high-density planting of French ENTAV clones with their low yields, and the rigorous practice of blending selections makes Back Forty a recipe for success.
| | |  | | Superior Cabernet Sauvignon and Syrah grapes are grown on LookOut Mountain to create this premier California-style red blend. Selected blocks are planted in volcanic soil on steep slopes with ideal western sunlight exposure, allowing the tiny berries to ripen evenly, producing a wine with intense concentration of fruit flavors. Slow ripening ensures long "hang time", producing an exotic, sensual wine.
Deep purple in color with a flamboyant bouquet, West Face is a brilliant expression of mountain-grown fruit from specific vineyard sites. West Face will contiune to display consistent characteristics year after year.
| | |  | | 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.
| | |  | | Napa Valley’s 2006 vintage began with a wet winter that extended into spring, delivering more than twice the average rainfall for March and nearly four times the April average. The precipitation delayed bloom, but once the skies cleared, the vines had good fruit set and progressed slowly and steadily through slightly warmer than usual June weather. In July, a brief hot spell of four consecutive days over 100°F had the effect of putting the vines “on hold” before ripening continued when mild weather returned in August. Lower temperatures extended through September and October, with some fog and cloudy days. Overall, the 2006 growing season was significantly cooler than average, and harvest began generally later. Because we sourced grapes for this blend from several regions of Napa Valley, picking ran from August 30 through October 15 as each vineyard ripened. All the fruit was in the winery before light rains in early November. Crop levels for 2006 were average and thanks to the long hang time, which allowed the grapes to ripen slowly and evenly, quality was excellent.
Nearly half the grapes for this wine were harvested from Oakville vineyards, with a good measure from the famed To Kalon Vineyard on the well-draining alluvial bench surrounding the winery. About one-quarter of the blend was sourced from the Stags Leap District. The balance came from several Napa Valley regions with a variety of microclimate conditions and soils ranging from alluvial to lean volcanics. The resulting wine has a complex flavor profile that captures the best of Napa Valley.
| | |  | | Rosemount's Show Reserve wines pay tribute to the great wine regions of Australia and their ability to produce defining examples of celebrated varietals. This range allows them to express the particular regional characteristics of each wine made in the true Rosemount style. Crafted from premium parcels of grapes these wines receive additional maturation in the winery cellars, enabling them to develop the distinctive bouquet and rich varietal flavors for which their region is renowned.
The palate is soft and elegant, combining sweet fruit with well-integrated vanilla and mocha oak, providing for a great balance of flavors. The Show Reserve Mudgee Cabernet Sauvignon is a medium-bodied wine with a long finish, supported by lovely, savory tannins.
| | |  | | Almost 20 years have passed since the first vintage of Romitorio di Santedame - 20 years since Ruffino started its experiments with the extraordinary Colorino on the Santedame Estate. Ruffino was the first Tuscan company to dedicate time and effort to this red grape variety. Romitorio di Santedame is a truly unique wine. It is a symbol of the importance which Ruffino attributes to rediscovery and development of the indiginous Tuscan varieties. Both the bouquet and the tasting profile of this wine convey the splendid nature of its home country: It is volumptious, yet soothing, rustic, yet refined. A wine with character. A unique wine.
Colour: Very deep ruby red with violet hues.
Aroma: The fruity bouquet is surprisingly fragrant with enveloping notes of black currant, cranberries, and raspberries, accompanied by intriguing smoky spices, such as cloves, nutmeg and a cinnamon. The long ageing in oak, followed by an extensive refining in the bottle, ads a pleasant ethereal quality to the bouquet.
Tasting profile: 2003 saw a very hot summer with ripe, healthy grapes full of intense, fruity notes and velvety tannins. The 2003 Romitorio di Santedame is full bodied and elegant, with an impressive balance between all components. Both alcohol and acidity are well integrated in the massive structure and the long-lasting aftertaste features notes of strawberries and coffee, hazelnuts and mint chocolate.
| | |  | | 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.
| | |  | | The wine pops with spice, black pepper, floral and dark black fruit aromas. Rich flavors of black fruits, orange rind, clove and mocha are balanced by structured tannins and good acidity that leads into a long satisfying finish. Howell Mountain has long been of Ed Sbragia’s favorite places to grow Cabernet Savuignon and this wine is no exception, it has wonderful big flavors, with subtle hints of cedar and chocolate and just a touch of minerality.
| | |  | | The wine pops with mint, plum, chocolate cherry and eucalyptus aromas that lead into intense rich fruit and spice flavors with powerful tannins. There is nothing demure about this wine, from its passionate wine grower and cooper, to its big structured tannins and long finish. It is expected to age for many years to come.
| | |  | | “The 2007 Gamble Ranch Chardonnay is a rich, luscious wine from the first aromas of butterscotch, citrus zest, golden delicious apple and sweet vanilla. Its ripe fruit and citrus flavors are layered with hints of baking spices and stone fruit, ending with a layered, supple finish. Its opulent flavors and balanced acidity make it a great match for rich dishes such as shrimp sauteed in garlic and butter. You can frequently find me enjoying that combination on the patio at the winery during the warm summer evenings!” Ed Sbragia, Winemaker
| | |  | | The harvest takes place at night time and it is performed by hand using small boxes and blanketing the grapes with nitrogen after the de-stemming.
When the fermentation starts; the temperature is 16ºC-18ºC and the process can last up to 30 days. The fermentation process is slow and stainless tanks are used to get the fruity aromas. The wine is aged in tank on their fine lees. In addition to Verdejo there is also 25% Viura and 15% Sauvignon Blanc in this bottling. All the viticulture is based on ecological vineyards.
Colour: light straw with a slight greenish tint.
Aromas: Grapefruit, gooseberries, grassy notes and hints of pineapple.
Taste:light-bodied, tart, juicy white, with citrus (lemon and grapefruit), herbal flavors and a refreshing crisp finish.
| | |  | | This is a wine that comes from 100% pre phyllexera vineyards. As well, these vineyards belong to the oldest found in relation to the Verdejo variety, between 80 years (the youngest stock) and, 120 years of antiquity.
The realized grape harvest is manual for which, a selection in table becomes. The fermentation takes place in new barrels of French oak on its lees and to 15ºC-20ºC of temperature. It remains up to 8 months in barrel on his lees (system of Batonaje). Later, one comes to his clarification, followed of the bottling and a minimum period of rest of 4 months in warehouse.
Colour: Straw-colored yellow with some golden reflection.
Aromas: Minerals and of scrub of type thyme, laurel, fennel. Smoked and ripe fruit.
Taste: Powerful, greasy with volume. Long and fresh with authenticity, personality and elegance.
| | |  | | Expectations are high for the wines. Winemaker, James Cahill, handles them with care using traditional small batch methods. They are aged in their underground cellars along-side the Soter Vineyards Estate wines. The North Valley wines are mostly aged in previously used French Oak cooperage. Only a small amount of new French and Oregon Oak barrels are employed and these are locally coopered to their specifications just minutes from the winery. Barrels here are used as a nurturing vessel not an overt flavor enhancer. It is the nuance and character of each contributing vineyard that provides the charm and generous nature of the resulting wine.
The bright ruby color of this dark-fruited Pinot Noir is a confident representation of Oregon’s 2007 vintage. Their proactive picking decisions took advantage of excellent maturity. They picked over 90% of their harvest before any rains. Only the best lots were blended for bottling. The result is a wine with compelling dark charry fruit nuanced with hints of slate, lavender, plum and spice. The supple palate has ample weight, juicy acidity and a silky finish. The wine is precocious in development and approachability but should improve with bottle age for several years. It offers immediate enjoyment with a range of foods. A fine Pinot Noir can have no higher calling.
| | |  | | 2007 was a challenging vintage resulting in low yields of exceptional quality. Light winter rains and a small amount of berry splitting (resulting from a heavy 2-day rainfall during a crucial stage of berry development) were major factors in the reduced yield. In addition, short periods of unusually high summer temperatures shortened the time between veraison and harvest. Collectively these conditions resulted in concentrated flavors, color and beautifully structured wines.
Dark scarlet red with a purple rim. Lifted cedar and berry notes on the nose. An expressive, mouth-filling palate with a spectrum of dark blackberry jam and nuances of licorice, tar, spicy anise, cocoa and smoky characters.
| | |  | | Tait has been establishing a track record for hedonistically rendered wines at friendly prices for several years. Previous vintages of this wine have been smash hits and the 2006 The Ball Buster is a lock to continue this trend. It is a 15,000 case cuvee, all of which was Basket Pressed, a labour-intensive process not commonly associated with a wine in this price category. The wine is composed of 78% Shiraz, 12% Cabernet Sauvignon, and 10% Merlot aged 12 months in used French and American oak. Purple coloured, it exhibits a classey bouquet of cedar, earth, tar, expresso, bluberry, blackcurrents, and licorice. Supple, ripe and soft on the palate, this seamless crowd pleaser of a wine can be enjoyed now and over the next several years.
| | |  | | The grapes that make up the Ball Buster blend are sourced from different vineyard locations throughout the Barossa. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils on the fringes of the Barossa. Each vineyard site is visited twice a week during the maturing season to ensure that the fruit is maturing slowly and that water is only applied when necessary. Picking is only done when the grapes are physiologically ripe.
Deep Black Purple. Intense aromas of blackcurrent, Stewed plums, Cherry, and chocolate. Full bodied berry palate with a sweet long lasting finish.
| | |  | | The estate of Sette Ponti lies in the heart of the Chianti zone, fifteen miles northwest of the city of Arezzo just past the village of San Giustino Valdarno. The Via del Monte, known locally as the Via dei Sette Ponti, leads into a beautiful hidden valley and to the estate. The name Sette Ponti, or "seven bridges," refers to the seven bridges crossing the Arno River on the road from Arezzo to Florence. The first, the Ponte Buriano, is nearby. Erected in the mid 13th century, it took nearly forty years to build, and is perceptible in the right far background of Leonardo DaVinci's Mona Lisa.
An internationally-styled, super Tuscan blend of Sangiovese, Cabernet Sauvignon and Merlot, this wine's dense aromas of cassis and black stone fruit are offset by notes of herbs, spice and sweet oak which carry onto a ripe palate marked by firm tannic structure.
| | | | | | | |  | | Wine critics and enlightened enthusiasts from around the world have raved about the Cheval des Andes. The nose opens out on to warm notes of tobacco, red berry fruit macerated in brandy, cherry stones and home-made jam, with aromas of cedar-wood, and bay leaves coming through. The attack on the palate is full, rich and warm. Silky tannins mingle harmoniously with the oak, making this wine a truly great vintage, beautifully rounded off by a full, long finish.
| | |  | | | | |  | | Aromas of bright berry/cherry fruit and electric-purple color. 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!
| | |  | | | | |  | | In this small (29 ha.) vineyard only the most select Cabernet Sauvignon grapes are grown. These are used to make strictly limited quantities of Torres’ most prestigious red wine, now known to connoisseurs all over the world. In the Paris Wine Olympiad, the 1970 vintage triumphed over some of the most famouswines in the world, including Chateau Latour. This success has been repeated on several other occasions, with Gran Coronas Mas La Plana notching up numerous other international awards.
Deep dense cherry colour, with a touch of mahogany. Wonderfully intense bouquet typical of this vineyard: hints of cranberries, cherries and truffles, with an incense-like quality developed during ageing in wood. Full, elegant and pronounced aftertaste, befitting a wine of this quality.
| | |  | | Trimbach's Gewurztraminer Cuvee des Seigneurs de Ribeaupierre is produced from clay and limestone soils dominated by Keuper which confer a powerful style to the wine. The remarkable richness and depth of this wine is partly due to a special soil based on marl and limestone. It comes from the ancestral vineyards of the lords of Ribeaupierre and the grapes are never picked before they have reached maximum ripeness. It is only made in exceptional years.
Redolent of roses, lychees, spices, this immensely rich Gewurztraminer can misleadingly seem slightly sweet. This is misleading. In youth, the roundness and viscosity can mask its typical dryness as well as the underlying finesse which is the Trimbach trademark.
This long-living wine makes a fascinating aperitif but truly comes into its own with foie gras or desserts based on fresh ripe fruit.
This rich and powerful but dry Gewurztraminer will match every World Cuisine where various tastes, spices and exotism blend with happiness.
| | |  | | The charm of this wine is in the fact that it is not typical of Barossa Shiraz at all, in fact it is the moodiest but probably one of the most interesting wines that Two Hands makes. The fruit comes from a single vineyard of mature vines on deep red sand at the top of Kalimna Road near Angaston in the Barossa Valley.
Deep purple black in colour to the core. Lifted notes of charcoal and dark cherry emerge from the glass, followed by some excellent spice and dark plum, complex and interesting. The palate starts out focused with great definition and weight. Pronounced flavours of warm chocolate cake, liquorice and blackcurrant explode over the palate. The highlight of this wine is once again the very seamless tannins. This wine has great balance and will reward with extended cellaring.
| | |  | | Lily’s garden is made from a selection of Two Hands finest Shiraz barrels from McLaren Vale. The grapes were crushed into and fermented in open top potters, with regular pump overs twice daily to extract colour and tannin. The grapes were then pressed and the wine was transferred to tank and then racked to barrel for oak maturation.
Colour: Dark purple plum in colour, so dense, it's almost black.
Aroma: The nose shows great intensity filled with plum, mocha and aniseed and secondary notes of clove and mixed spice.
Palate: A dense lush mouthfeel with sweet oozy fruit. Fruit driven with well balanced velvety tannins, sweet dark plums encased in a rich mocha chocolate, supported by subtle vanillan oak.
| | |  | | Samantha's Garden is the most understated of the Garden Series with its fine elegant tannin structure and lean vibrant red fruits. Although medium bodied, this wine displays power and a solid core of intense complex fruit, backed by the subtle lift of seasoned French oak. A long and persistent finish.
Crushed and fermented in 5-10 tonne open fermenters with regular pump overs;three daily during peak fermentation to extract colour and tannin. Following 7 to 14 days of maturation the dry free run is drained to tank. The skins are then pressed and the pressing transfered to the same tank, the wine is then racked to barrel. Malolatic fermentation takes place in barrel. Minimal fining and non-filtered.
Colour: Magenta with subtle brick red hues
Aroma: Red berry aromas such as red currants and plum and beautifully lifted perfume and spice aromas immediately entice. Hints of eucalypt, dried sage, gunflint, mocha and underlying earth notes.
Palate: Red fruit and spice flavours complement a clean but savoury, meaty element. The focused acidity balances perfectly with the firm yet juicy tannins and excellent midpalate fruit weight.
| | |  | | A blend comprised primarily of Cabernet Sauvignon that is articulate and powerful, La Joie expresses the richness and depth of a Pauillac-style wine. It begins with a deep, dense purple color, offering up aromas of black currants, coffee, caramel, spicebox, herbs, and smoke. This is a full-bodied, complex and multi-layered wine with vanilla, chocolate, cassis and black fruits on the mid-palate followed by coffee bean flavors and youthful tannins on an exceptionally long finish.
| | |  | | French for “truth”, the wines of Vérité result from a confluence of old world experience and new world fruit. Each is an amalgam of distinct components harvested from small vineyard blocks (micro-curs), resulting in a carefully considered convergence of grape varieties, climate, soil exposition and winemaking technique. Vigneron Pierre Seillan refers to this conjunction as droit du sol, “right of the soil”.
This wine possesses a superb deep color, followed by a nose of black cherries. The initial impressions are very rich and powerful. The tannins coat the inside of your mouth with a lasting impression. The oak is well integrated and elegant from start to finish. Will drink well after 7 years of aging.
| | |  | | A blend of Merlot, Cabernet Franc and Cabernet Sauvignon, Le Désir represents the grace and opulence of the best St. Emilion-style wines. An intense purple color is followed by aromas of blackberries, tobacco, roasted coffee, dark fruit preserves and fruitcake. Rich, dense and chewy on the palate, it is smooth in the beginning, showing both black and red fruit, ending with spices, dark chocolate, caramel and coffee on the finish.
| | |  | | | | |  | | | | |  | | | | |  | | | | |  | | Marlborough’s Wairau River is Maori for ‘many waters’, reflecting the intricate braided pattern the river has carved on its path to the Pacific Ocean. It is on these riverbanks that Phil and Chris Rose planted their first vines in 1978, thus starting a tradition of crafting world class wines which continues today. The river pattern also symbolizes the family roots with its interwoven strands moving together in the same direction. They are honouring that foresight by releasing this range of single vineyard wines expressing the unique terrior of this ‘home block’ site.
This wine has an intensely perfumed nose of wild berry fruits and hints of forest floor, framed by toasty oak. Showing complexity on the palate, the low yielding vines and skillful winemaking give this wine a silken texture with a fine tannin structure and great length. Indulge with gastronomic delights and scintillating conversation.
| | |  | | In ‘05 Williams Selyem winemaker began blending in a small amount of fruit from their Litton Estate vineyards, and almost 15% of this blend comes from specially selected Litton blocks. Medium red, but rich in color, the wine presents a bouquet of ripe strawberries, berry cobbler, plums, anise, clove, butterscotch and toasty oak. The palate is layered with flavors of blackberry, cassis, cherry cola, sarsaparilla, toasted bread, minerals and concentrated ripe tannins. This multifarious and seductive wine shows the true vineyard expressions of this unique area — plus it was a lot of fun to blend.
| | |  | | The color is dark ruby with bright magenta hues. The aromas are massively complex with dusty rose petals, dried lavender, freshly oiled leather, cocoa powder, fennel, licorice and dark cherry. The flavors are rich and mouth-coating. The tannins are big and voluptuous, but silky and lacey. This 2005 High Sands is among the finest wines I have ever produced
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