Deep, dark red color with violet highlight, Intense nose, complex and attractive with touches of fruit, coffee, tobacco and smokiness. On the palate, very elegant black fruits and ripe tannins. Paired well with Beef, Duck, Goat cheese, Grilled Beef, Meat sauce, Mild cheese, Mushroom sauce, Roast Beef, Salmon, Squab, Steaks, Tuna, Wild rice
Made from 100% Pinot Noir grapes aged for a few months in French-oak hogshead barrels, one to two years old. Fresh aromas and flavours of ripe cherry and strawberry, with sweet spice notes. Medium-bodied, pair with vegetarian and earthier-style meat dishes.
Grange is Australia's most famous wine and is officially listed as a Heritage Icon of South Australia. A powerful expression of Penfolds long history and traditions, Grange boasts an unbroken line of vintages since Max Schubert’s experimental 1951 vintage, and is an assemblage of vineyards in the Barossa Valley, Coonawarra, and the McLaren Vale. Pair either of these wines with steak, venison, and other game meats. A blend of 97% Shiraz and 3% Cabernet Sauvignon, aged for 15 months in new American-oak hogsheads. Wine Spectator magazine awarded it 94pts. Complex and elegant wine, with aromas and flavours of blueberries, plum, anise, and mocha. Powerfully rich, with a long, evolving finish.
Geoff Merrill started his winery in 1988 near Adelaide, and has continued to gain a reputation for his distinctive style of winemaking: to make wines with regional, varietal, and vintage expression, without excessive intervention. Made from 100% Shiraz grapes from the McLaren Vale, an area known for wines of intense power and flavour, selected from only the best barrels, and further aged in small French and American oak barrels (hogsheads) prior to bottling, unfiltered. In 2005 Geoff won the prestigious Jimmy Watson Trophy for the Best New Wine at the Royal Melbourne Show with this wine. Matured for 33 months in small French and American oak barrels. Deeply coloured, with complex aromas and flavours of ripe dark berry fruit – plum, cherry, blackberry – and notes of liquorice, dark chocolate, and spices. Elegant; with a long and evolving finish. Match with beef tenderloin.
Andrew’s Shiraz is a deep purple with delicious ripe blackberries, plums and a hint of pepper on the palette. This is a full bodied modern Australian wine with an impressive length and a great finish. Try this wine with char-grilled steak or a rich, spicy tomato based pasta dish such as spaghetti bolognese or lasagne… a perfect match.
Medal winner at 2012 Canadian and Intervin Wine Awards. Medium- to full-bodied with complex aromas and flavours of raspberry and ripe plum, with smoky notes of licorice and violets. Great length and firm tannins; pair with grilled meat dishes and earthy stews.
Dark purple colour with dark ripe fruit aromas and a hint of licorice and anise, a pretty floral, blue note too. Palate shows some spicy dark fruit with just a touch of vanilla. Nice balance of acidity with a citrus note on the finish.
Sourced from 10-15 year-old vines grown according to both organic and biodynamic principles. This wine is a blend of the classic Bordeaux varietals – Cabernet Sauvignon Merlot and Cabernet Franc – hand harvested, and each lot individually fermented and matured in French-oak barrels. From one of the best red wine vintages of the decade, this wine is matured 18 months in French oak barrique (20% new). Aromas and flavours of ripe dark cherry and cherry liqueur with notes of tobacco, cedar, pepper spice, and dark chocolate. Full-bodied, firm tannins and a long finish. Pair with steak.
From a single block of estate vineyards, this wine spent approximately 20 months in oak; a mix of French, Hungarian, and American barrels. Aromas and flavours of sweet fruit– cherry, black raspberry, and cassis– with mocha, mint, and cinnamon notes. Well-integrated tannins; match with veal shank, game bird, and grilled meat dishes.
This vineyard, located just below Calamus winery on the edge of the Ball's Falls conservation area, has always produced wonderful Riesling for Panagapka. It's finished with 18 g/l of residual sugar and 10% abv. It shows vivid lime, grapefruit, citrus, apple and minerality. It's juicy with high tension between myriad sweet-tart fruit, ginger and minerals. Racy acidity keeps this lively and balanced through the finish.
Medium ruby red colour; aromas of dark berries, toast, earth and spice, nuts and coffee; extra dry, medium bodied, easy drinking, flavours of dark berries and fruit and toast, with spice and nuts notes.
Terra Pura Pinot Noir is great as an aperitif, and ideal to accompany red and white meats, pastas with sauces, and various types of cheese.
Brilliant garnet. Lavish, complex array of ripe red berries (raspberry, cherry), pepper, oriental spices and aromatic herbs. Rich and balanced with a fine tannic grain, it reveals spices, licorice and minerality in a long elegant finish.
The Capdemourlin family have lived in Saint-Émilion since 1580, and is the oldest winery in the appellation. Classified Grand Cru Classé during the original classification of 1958, has retained the status ever since. The 14 Ha vineyard is planted to Merlot (65%), Cabernet Franc (25%), and Cabernet Sauvignon (10%). Half the wine is aged in new French-oak barrels, and the rest in one-year-old barrels. A fully-mature wine from a cooler vintage, with aromas and flavors of black currants, cherry, herbs, and minerals, with plum compote notes. The tannins and fruit have mellowed, so the wine will show best paired with filet mignon or lamb, or an assortment of cheese at the end of the meal.
Château Ducru-Beaucaillou, Bordeaux, France Château Ducru-Beaucaillou is one of Bordeaux’s leading “Super Seconds”, meaning it comes close to matching wines in the higher First Growth category. The wines are usually matured in French-oak barrique (50-60% new) for 18 months. Well-balanced with aromas and flavours of black cherry, raspberry liqueur, minerals, graphite, black currants and cinnamon spice notes. Medium-bodied and elegant; pair with steak and game dishes.
Intense ruby colour with a taste that is harmonious, velvet rich and fruity. The bouquet is delicate, fruity, and has fragrance notes of cherry and wild berries. Pairs well with pasta, roast meat, beef and pork grilled meat.
Château de Maligny farms 16 hectares of vines in Vau de Vey, making them the owner of the largest parcel. Hand-harvested grapes are vinified traditionally, with minimal intervention. The result is a beautiful balance between fruit notes and persistent minerality. Ample aromas and flavours of melon, lemon, and oyster shell hit all the right notes. Fresh, vibrant, and well-integrated with a pretty florality, this Chablis Premier Cru shows well young, but will likely reach its peak with a few years maturation.
This Chablis comes from vines in a corner of one of the estate’s vineyards that consistently produces wines a notch or two better than those from the surrounding vines. It’s not just royal pedigree that gives the vineyards value. The soil here is particularly favourable, composed of tiny marine fossils. The calcium-rich soil is evident in the wine’s fine mineral structure. The bouquet and palate are bright and fruit-forward, the product of exceptional fruit fermented in stainless steel rather than in oak. Delicious now but slow to evolve, this is a Chablis that rewards a bit of time in the cellar.
This Chablis comes from vines in a corner of one of the estate’s vineyards that consistently produces wines a notch or two better than those from the surrounding vines. It’s not just royal pedigree that gives the vineyards value. The soil here is particularly favourable, composed of tiny marine fossils. The calcium-rich soil is evident in the wine’s fine mineral structure. The bouquet and palate are bright and fruit-forward, the product of exceptional fruit fermented in stainless steel rather than in oak. Delicious now but slow to evolve, this is a Chablis that rewards a bit of time in the cellar.
Its luminous hue glimmers with silver-grey reflections, whilst honeysuckle blossom explodes in the glass. Its smooth texture accentuates the ripe apricot notes of this delectable and perfectly balanced wine that is an ideal introduction to the appellation and already a cult in many different countries all over the world.
This winery dates back to 1832, and has been a cuverie for Domaine Louis Latour since 1891. Produced only in years when the Pinot Noir grapes reach perfect maturity, the source vineyards combine Les Bressandes, Les Chaumes,Les Pougets, Les Perrieres, and Les Greves planted with vines with an average age of over 40 years. Aged for 18 months, each cask is meticulously tasted and only the finest are blended into the final wine. Aromas and flavours of red fruits and cassis, with notes of spices, coffee and liquorice. Pair with meat dishes, in particular lamb and braised ribs.
Grapes, grown on vines with an average age of 25 years, planted around the famous Chablis region of Burgundy. Fermentation takes place in stainless steel tanks, to capture the fresh aromas and flavours of the wine – peaches, apricots and green apple, with notes of delicate white flowers, minerals, and almond. Lively on the palate,with a good balance of acidity and fruit. Pair with poultry and seafood dishes. Chablis 1er Cru “Vau de Vey”.
The modern winery is located in the village of Morogues in the picturesque Loire Valley. The vineyards are on chalky soils, rich in oyster shells, and Anne Pellé, who has run the domain since 1995, practices organic viticulture. This wine was fermented in neutral vats using native yeasts, and kept on the lees until bottling, creating the perfect tension between acidity and fruit. Vivid apple and pear aromas and flavours with mineral notes. Elegant, with a long clean finish. A great match for dishes with goat’s cheese, shellfish, and seafood.
Soft, delicate salmon pink color. On the nose, subtle hints of peach, rose petal, watermelon, and tropical fruit. The palate shows dry, round, and full finesse with notes of fresh berries. A great rosé to enjoy on its own or with a wide range of appetizers, fish, poultry dishes and vegetarian fare.
Deep and bright purple colour. Seductive nose of small red fruits, coriander and bay leaf. The palate is meaty yet silky, with notes of licorice and spices, elegant tannins and a good aromatic persistence. Great wine with grilled lamb or pork, seared ahi tuna, or young cheeses.
Superb dark and dense colour. Powerful nose of damp forest, fresh and floral with liquorice notes. A well-structured mouth with delicate and precise tannins. Very well balanced, with a nice length.
A superb, deep black cherry color. On the nose, complex and elegant with notes of spices, violets, and black fruit and vanilla. On the palate, powerful, structured notes of black fruit, herbs, white pepper, and blueberry. Delicious with game such as duck, hare, or pigeon, but also perfect with a roasted entrecote steak.
Made in an ultra-modern style with intense aromas and flavours of ripe fruit – prune, cherry, and black-currant – with notes of vanilla spice, chocolate, and tobacco. Full-bodied and warm with full tannins and a long finish. Pair this wine with grilled meat dishes (beef and lamb).
Red ruby with garnet highlights. Intense and persistent, a spicy aroma with hints of chocolate and tar but never to dominate over its copious fruit. Good structure, good tannins and well-balanced. Best Served with: Good with starters of cold cuts, seasoned cheese, rich first courses, excellent with red meat.
This "Provence style" rosé has a very pale pink blush colour. Fresh and flinty aromas of strawberry, fresh-cut watermelon and rose petals on the nose with mineral notes on the palate. The wine has a refreshing acidity that’s in harmony with the fruit and well-rounded with good length. Its long and intense finish is the signature of a rosé with incomparable elegance. Fantastic as an aperitif, matches very well also with raw fish, delicate vegetarian dishes, fresh cheeses.
Villa Donoratico is a decidedly consistent and complex wine that never risks normality, demonstrating a character deeply linked to territory. Matured in oak, it is extraordinarily drinkable and faithful to its identity, year after year. A nose full of red fruit and a pleasant spice on the palate with notes reminiscent of licorice.
Made from a rare and ancient grape that was brought to Avellino by the Greeks in the first century BCE. Classic white wine vinifcation in temperature-controlled, stainless-steel tanks, then refined for a short time in bottle before release. Dry and full-bodied, with aromas and flavours of apple and pear and white, with notes of chamomile and dried herbs. Pair with white meats, fried seafood, shellfish, and vegetarian dishes.
This Metodo Classico sparkling wine is produced with Pinot Noir grapes only, grown on limestone-rich vineyards located at different altitudes (from 250 to 390 m a.m.s.l.). The harvest is anticipated to get a fresh and fragrant base wine. After being bottled, the wine ages on the lees for a minimum of 30 months. Creamy bubbles, floral and yeast notes on the nose, crisp palate and a long finish are its ID card. Excellent as a pre-meal drink, it can be successfully paired with fat meat and fish dishes thanks to its good body and high acidity.
Made from 100% Nebbiolo grapes, from vineyard sites with vines between 20 and 40 years of age. The grapes from each site are vinified and aged separately in French and Slavonian oak barrels for between 18 and 22 months. Aromas and flavours of cherry and raspberry with notes of licorice, cacao, and cherry cordial. Match with grilled and braised meat dishes, including game.
Bright straw yellow with greenish hues. The bouquet is characteristic and fragrant with hints of pineapple, peach and a note of apricot. Rich and full in the mouth with a long fruity and persistent aftertaste.
Intense red with violet sparks. Typical expression of varietal aromas, with ethereal and fruity bouquet. Dry, sapid, full-bodied and well balanced. Pairs well with flavoursome soups, white meat and fowl in aromatic stews, grilled meat, stockfish and salt cod, aromatic fish soups, fresh- medium mature cheeses but also chocolate and dry fruits, small pastry.
Bright violet of medium intensity; aromas of raspberry, strawberry and violet. Fresh and robust, full flavour and soft tannins. Excellent to pair with agnolotti (small ravioli) with ragu, flavourful risottos, fettucine, meat stews or meat dishes from veal chops to lamb.
This intense ruby red wine has a fresh, fruity nose showing notes of cherry, strawberry and fruit of the forest. The cherry predominates on the mouth, while the appealing, light almondy finish is typical of the varietal.
Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation done in used (2nd and 3rd passage) French oak barrels, followed by 12 months of aging. Pair with pastas and light meats.
Ruby red with garnet reflections and a bouquet that is fine and elegant with beautiful shades of cherry, rose and sweet licorice. The palate is full and harmonious with soft and elegant tannins, long and persistent. Pairs well with red meat or medium or long ageing cheeses.
Ruby red with purple at the edge, intense bouquet with hints of cherries and blackberries, soaked in mint tobacco, slightly spicy. The spicy taste makes this wine sweet to the mouth, finishing with notes of cocoa and coffee. It's a persistent wine that will continue to evolve for the next 10 years.
Ruby red colour with violet dark reflections. Intense, complex, fruity, with notes of small red fruits (cherries and blackberries). Its texture is velvety, soft, warm and quite tannic with great persistence. Excellent with robust pasta dishes, lamb ciacciagione with rich sauces and hard cheeses.
As fresh to the palate as it is to the nose, this medium structured wine from a blend of Nero d’Avola, Merlot and Syrah will soon become the joyful companion of your meals.
Syrah is the same grape as Australia’s Shiraz, but in Europe they prefer to use the traditional grape name. Medium- to full-bodied, with rich aromas and flavours of smoky blackberry fruit and black-pepper spice. A great match for beef, lamb, and game dishes.
Intense ruby red in colour with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins.
Intense ruby verging on garnet. The flavour is fruity, dry, warm, velvety, harmonious, steady body and soul. Its bouquet is intense, ethereal melting into scents of sweet violet and iris. Pairs well with red meats, preferably wild game.
Intense deep ruby red colour, this wine is one of the best expressions of the wines of this classic vintage and the region. It has complex, earthy aromas of dark cherry, plum, and wild blackberry fruit with slight cedar/sandalwood notes. Richly elegant, this wine is medium- to full-bodied, and well-structured on the palate. Rounded, even silky, on the finish; the fruit, acidity, and fine tannins are all well balanced. Complements fuller-bodied dishes, and works well with “earthier” ingredients.
Ruby colour with bright reflections. The floral aroma prevails on the fruit. Fresh and wide on the palate, with an interesting persistence. Pairs well with pasta with fresh tomato, pizza, roasted lamb, pecorino, cacciucco livornese.
The wine has a lively ruby red colour and a fresh, fruity aroma. The tannins are of excellent quality: a characteristic which makes it enjoyable from a young age even if its potential exceeds five years of bottle ageing.
Deep ruby colour with purple reflections. It shows pronounced flavours of black fruits like blackcurrant and black cherry along with spicy aromas of cloves, cinnamon and licorice. The palate has a generous velvety texture with round tannins and a return of the fruit for a long and persistent finish.
Deep, ruby-red colour, with slight purple tones. Aromas and flavours of dark, ripe fruit -- dark cherry, plum, black raspberry -- with smoky notes of dark chocolate, blueberry, and menthol. Balanced and rich, with firm tannins and a long, elegant finish.
A Bordeaux-style Super-Tuscan, made up of 54% Cabernet Sauvignon, 27% Merlot, 16% Cabernet Franc, and Petit Verdot, aged 20 months in French-oak barrique (12 months separate then 8 months as the blend) of which 70% are new. Received 96+ points from Robert Parker’s Wine Advocate, and 93 points from the Wine Spectator. Ripe, dark fruit aromas and flavours of cherry, blueberry, and plum with notes of mocha, herbs, and tobacco. Velvety and elegant with fine tannins and a long finish. Pair with grilled meat dishes, particularly beef tenderloin, and lamb.
Sourced from a unique plot of Sangiovese vines – Il Carbonaione – planted just after the first World War. Now over 85 years old; possibly the only remaining Sangiovese di Lamole vines within the Chianti Classico region. Fermentation in stainless-steel tanks, then the wine was aged for 14 months in large (350 litre) oak tonneau. Scored 97 points by Antonio Galloni. Rich aromas and flavours of wild blackberry and blackcurrant with notes of herbs and spices. Full-bodied, with firm tannins and a long rich finish. Pair with grilled and braised meat dishes.
The colour is an intense and brilliant ruby red with violet reflections; the bouquet is fresh and richly fruity, with strong aromas of ripe red fruit, elegant balsamic and spicy notes. The consistent and silky tannins well balanced by volume and freshness, give this wine an excellent drinkability, together with a good aging potential in the bottle. Ideal with pasta dishes and appetizers of the Tuscan tradition.
Deep ruby red with garnet reflections and a nose that is rich in bouquet and persistent, with hints of red berries and spices like cocoa, vanilla and coffee. The taste is warm and well-balanced, with a consistent structure of tannins which support the long finish of the wine.
Complex ruby red color, limpid and brilliant. On the nose, scent of small fresh fruits and light morello cherry together with hints of blackberry and black cherries followed by a pleasant hint of vanilla. Good intensity and fragrance. On the palate it is warm, soft, with medium structure and balanced tannins. The wine is harmoniously dry, dynamic, and fresh with a good aromatic persistence.
Ruby garnet red in colour, with a slight amber rim. Earthy aromas of dark cherries, plum, smoke, and spices. Medium-bodied, and lively on the palate. Smooth tannins and a long finish. It may need a few minutes to open up. Complements fuller-bodied foods, and works well with “earthier” ingredients such as mushrooms. A good match for steak, braised meat dishes, and game.
showing aromas, harmoniously sripe tannins, spicy finish. During the first week of April vines have sprouted and they kept growing thanks to the abundant water supply from 2014 and 2015 winter rainfall. The weather was then dry and sunny, at the beginning of August some rainy days helped the vines and the temperature dropped allowing the plants to make the photosynthesis in the best conditions and to obtain the perfect ripeness.
Brilliant ruby red in colour, with purplish glints. The bouquet is intense and persistent with fresh aromas of red cherries, violets and blackcurrants, followed by subtle spicy notes. Well-structured and balanced with satisfying tannins and aromatic persistence. The nuances of forest fruits and cherries which are typical of the grape variety make it easy to drink, yet still intense and elegant. Rubio expresses the vitality and immediacy of crisply fresh Sangiovese grapes from Montalcino. It is delicious when paired with various cold cuts, salami, pasta dishes, sausages, grilled meats and medium matured cheeses such as the renowned Tuscan pecorino.
A rare bottling (less than 1000 bottles made) of 100% Sagrantino, from estate vineyards in Montalcino. Following a careful selection of the grapes, the wine spent 12 months in new French oak barrels. Rich aromas of dark, ripe wild raspberry, plum, and cherry, with floral notes and chocolate and cherry on the evolving finish. Medium- to full-bodied and balanced, with firm, round tannins. Pair with grilled and braised meat dishes.
On the nose intriguing notes of red fruit, cherry and violet alternate with small black berry fruits, mineral notes. A full-bodied and well-structured wine while maintaining tension, clean and well integrated tannins, a final with great persistence.
Arguably the top “Super-Tuscan” wine, it was also the first, having been produced in 1948 by Marchese Mario Incisa delle Rocchetta for personal consumption. The first commercial vintage was 1968, and released in 1971. The 1972 vintage was selected #1in a tasting of 33 prestigious Bordeaux-style wines organized by Decanter magazine. Usually a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, aged 24 months in French-oak barrique, of which one third are new. Pair with grilled and braised meat dishes, particularly beef tenderloin and lamb. Received scores of 98 points from Decanter magazine and 93 points from the Wine Spectator. Intense, complex aromas and flavours of juicy dark berry fruit – cherry, blackberry, plum– with notes of menthol, licorice, and sweet spices Muscular yet elegant, with a long polished finish.
Intense, bright pale yellow, with golden-copper or slightly pink shades and a bouquet that is elegant, intense, with hints of fruit and flowers and fresh flavors of apple and peach. The palate shows good structure, balance and a pleasant finish.
An elegant wine with solid structure, deep ruby colour and complex aroma that recalls marasca cherries and blackberries, followed by notes of violet, light mentholated hints and a spicy finish. A wine of great concentration, fruity and slightly balsamic, it has soft and velvety tannins with a long, lingering finish.
Amarone della Valpolicella is made following the appassimento method of partially air-drying grapes for approximately four months, until the grapes have lost about a third of their mass, thus concentrating the flavours. The grapes used for La Rosta are selected from the best bunches from the estate vineyards, and is a blend of Corvina (50%) and Rondinella (40%) aged three years in French-oak barrique, and only made in the best vintages. Pair with grilled and braised meat dishes. Full-bodied and rich with aromas and flavours of dried cherries, cocoa, and vanilla spice. Well-structured, with velvety tannins.
Pale straw, light mousse; lifted, floral, yeasty and Asian pear aromas; dry, elegant with pleasant fruit flavours.
Aged for three years in a combination of large Slavonian oak barrels and smaller French-oak barrique, and released from the winery after 12-15 months of bottling refining. It received a score of 91 points from Wine Spectator magazine. Full-bodied and rich with aromas and flavours of dried cherries, cocoa, and sweet spices. Match with grilled and braised meat dishes.
Brilliant with intense purple colour, the bouquet expresses its complexity by notes of red fruits and spicy cherries. Full bodied and harmonic, slight acidity can be enjoyed in the aftertaste, smoothed out by velvety by hints of cocoa and toasted coffee. It goes well with game, grilled meats and stews as well as very mature cheeses. Ideal for cocktails.
There are very few people as revered in the wine world as the legendary Giuseppe Quintarelli, who, over a 60+ year career, embodied both quality and respect for tradition in his unique, at times almost mythical, approach to making wine. Alzero is one of those mythical wines, only made in the best years, from 30-year old vines, with production usually limited to less than 300 cases. It is a blend of 40% each Cabernet Franc and Cabernet Sauvignon, and 20% Merlot, using the same appassimento method of partially air-drying grapes on traditional straw mats for 60-100 days as is used to make his famous Amarone della Valpolicella. The wine was aged for up to three years in French-oak barrique, racked, then aged a further four years in large Slavonian-oak barrels. Typically a powerful wine, this vintage demonstrates more elegance, with exceptional balance and sophistication. Rich, complex aromas and flavours of sweet dried berries, cassis, figs, cocoa, mint, and spices. A wine of contemplation – pair with mushroom risotto, grilled and braised meat dishes.
Intense ruby red with garnet highlights. Intense, elegant and lingering. Red fruit jam opening out into the aroma of thyme and rosemary in flower, on top of elegant lavender. The structure has suave tenacity. The body is imposing, made almost nervine by full acidity that arouses balsamic and mineral hints. Dry back taste with gentle tannins that stimulate another sip.
Straw yellow in color with fine, lingering bubbles. Fruity and floral on the nose with notes of ripe Golden Apple and small mountain flowers. Dry, fresh, and mineral on the palate with a fruity, well-balanced finish. This wine is an excellent aperitif and accompaniment for savory finger foods. It’s also excellent with steamed shellfish.
Characteristic notes of ripe fruit, fruit preserve and cherries. Its incredible persistence is striking: it lingers on the palate, where it opens in all its power with a warm, elegant body. Best matched with game, grilled and stewed meats.
Popular Oyster Bay hails from the Marlborough region, ground zero for classic New Zealand Sauvignon Blanc. Expect notes of expressive citrus, yellow berries melange and fresh herbs with mineral notes. Pair with sea scallops pan-fried in butter with asparagus on the side.
Classical Marlborough Sauvignon Blanc; vibrant with the fresh fruity flavours of gooseberry, passionfruit, and guava. It's alive in the mouth, rich, racy, and refreshing with a dry lingering finish.
Deep/bright, ruby/cherry colour. Aromas and flavours of dark, red fruits - plum, blackberry, and cherry - with floral/herbal notes of vanilla spice, cocoa, and anise. Full, with fine/round tannins, balanced acidity, and an elegant/silky finish.
Deep, dark ruby/garnet colour. Complex aromas and flavours of dark, ripe fruits - plum, blackberry, Bing cherry, and blueberry - with toasty/smoky/mineral notes of vanilla spice, cinnamon, mocha, cocoa and fruit jam. Structured yet smooth, with fine tannins and a long evolving finish.
Bienquerida – meaning beloved – is a small vineyard of old-vine Mencia grapes, a rare indigenous variety that grows only in the Bierzo region of northwest Spain. Historically this vineyard was coveted by local growers due to the strong personality of the vines, before becoming part of the Losada estate. The wine matured for 15 months in French-oak barrels of varying sizes and toastings, and only 3000 bottles were made from this vintage. Deep ruby colour, with aromas and flavours of dark raspberry and black cherry with earthy notes of dark chocolate, exotic spices, violets, and black licorice. Rich and full, with silky tannins and a long, elegant finish. Pair with grilled and braised meat dishes, particularly beef tenderloin and lamb.
Clean fresh aromas with lively fruitiness and prominent floral notes with a hint of sweetness. Palate of citrus and floral notes marked by a refreshing acidity and a minerally background.
Bright, straw/gold-yellow colour, with green hues. Very fine, persistent bubbles that evolve slowly in the glass to form a dense crown. Buttery/toasty aromas and flavours of baked apple, pear, and quince with nutty notes layered over a background of ripe fruits and vanilla spice. Balanced, rich, with a long and elegant/racy finish. Serve 6-7º celsius. Excellent on its own, and will pair well with grilled seafood, poultry with creamy sauce, small game, smoked foods, foie gras, rice dishes, Iberian ham, and semi-cured cheeses.
Pale straw-yellow colour, with golden hues and a slow-evolving, very fine, and persistent mousse. A clean and crisp bouquet reminiscent of hazelnuts, fresh citrus, and ripe fruits – pear and yellow apple - with notes of lightly buttered toast, vanilla spice, and truffle. Very elegant and delicate with a lingering, clean finish.
Deep cherry red core with garnet rim. Complex aromas anf flavours of dark fruit – cherry, plum, and blackberry – with integrated notes of menthol, liquorice, mocha, and dark chocolate. The wine is balanced, full-bodied, with firm tannins, and a long well-polished finish.
Rich and concentrated dark fruit, cassis, baking spice, vanilla and woodsmoke make this a complex, compelling wine. Pair with grilled lamb and mushrooms.
Bond is a luxury project of Bill Harlan and his winemaking team from Harlan Estates. Their philosophy is to create premium wines from a single variety (Cabernet Sauvignon) from “Grand Cru” sites in Napa Valley. There are currently five Crus, all managed by the team, and Pluribus is the most northerly (on Spring Mountain north of St. Helena), and highest (~300m absl). This vintage received a score of 95 points from Robert Parker’s Wine Advocate. Aromas and flavours of black raspberry, blueberry, and black cherry with notes of roasted coffee, mint, and cedar. Full-bodied, with a sense of proportion and balance; the tannins are mouth-filling but by no means overwhelming, and the finish nears perfection. Pair with steak or beef tenderloin.
This wine is a blend of grapes from estate vineyards, combined with select sites from independent growers throughout the Napa Valley. Small amounts (2% each) of Cabernet Sauvignon and Petit Verdot were added to the blend to give the wine a touch more complexity. The wine matured in French oak barrels, 30% of which were new. Intense aromas and flavours of plum, raspberry, and red cherry, with notes of sandalwood and vanilla spice. Full and round with a rich evolving finish. Pair with grilled meats, particularly lamb.
The 2020 Grayson Cabernet Sauvignon a dark ruby colour with a rich nose of blackberry, raspberry, and a hint of black pepper. This is an intense Cabernet with a round mouth feel and soft, lingering finish. The palate is full of rich fruit and a soft note of toasted French oak.
A blend of 90% Cabernet Sauvignon, 9% Petit Verdot, and 1% Malbec, from select vineyard sites The wine was aged for 18 months in new French-oak barrels (60% new). Aromas and flavours of ripe plum, blueberry, and dried cherry, with notes of tobacco, hazelnuts, and dark chocolate. The tannins are firm and the wine is round and rich. Pair with beef tenderloin
Sourced from vineyards across Napa Valley, this wine honours the traditional “Bordeaux blend” of grapes, aged typically for about 24 months in French and American oak barrels, a quarter of which were new. A good match for braised and grilled meat dishes. A blend of 78% Cabernet Sauvignon, 11% Petit Verdot, 6% Malbec, 3% Syrah, and 1% each Merlot and Cabernet Franc grapes. Full-bodied, with deep aromas and flavours of blueberry and plum, with notes of vanilla spice and milk chocolate
Ripe aromas of white peach, yellow apples, poached pear and daffodil show on the nose of this ever-popular bottling. The ripe flavors of roasted apple, creamy lemon and mango are layered with honey butter and a zesty line of acidity.
This wine is pale gold in colour with a vanilla and tropical fruit aroma, a full citrus and butterscotch flavour with a full-bodied finish. Pairs well with Salad Greens with Toasted Pine Nuts, Dates with Honey, Lightly Spiced and Peppered Roasted Chicken, and seafood such as Cod, Tilapia, and Shellfish.
Medium-bodied, and quite approachable with aromas and flavours of sweet red and black currants, blackberry jam, with notes of licorice and black olive.
Medium-bodied, and quite approachable with aromas and flavours of sweet red and black currants, blackberry jam, with notes of licorice and black olive.
A top Napa winery according to Wine Spectator magazine, and this wine won the Editor’s Choice Award from Wine Enthusiast magazine. Napa Valley Merlot, with a touch of Cabernet Sauvignon (8%) and Syrah (7%) in the blend. Full-bodied, with velvety tannins, and aromas and flavours of blackberries, plum, cocoa, violets, vanilla spice notes. Pair with grilled meats – venison and lamb.
This Lodi Cabernet has rich berry fruit with oak and vanilla notes. With hints of baking spices, it reminds one of a mouthwatering berry pie, tasty crust and all! It has a medium body and gentle tannins making for very pleasurable wine drinking. Just right! Barbeque, wild game, carne asada, and tri-tip tacos. This is a go-to wine for food pairing flexibility.
The 2018 J. Lohr Hilltop Cabernet Sauvignon is effusive with fresh varietal aromas of black cherry and hints of toasted pastry and baking spice on the nose. Dense and soft on the palate. Elegant layers of black and red currants leave a bright finish.
2018 Edge is an intriguing wine that artfully balances the rich, red fruit of Cabernet Sauvignon with earthy, spicy notes that add a true sense of place and character. Deep ruby garnet in color with inviting aromas of strawberry and blueberry jam, licorice and figs, the wine is densely packed with nutmeg, cedar, blackberry, chocolate and vanilla bean. With structured yet supple tannins, the wine is medium bodied with a long finish lingering in cassis, espresso and mocha.
This is an irresistible Merlot that deserves a place on your table and in your glass, sumptuous and rich with a beautiful purple garnet colour. The nose shows complex cherry preserves, black currant, and white chocolate. Quite decadent, the palate finishes with soft tannins, dark fruit, and notes of toasted nuts from time spent aging in French oak.
Chenin Blanc is best known in France’s Loire Valley for its versatility with food. Fermented and aged in stainless steel tanks, the wine has aromas and flavours of green apple, candied lime, and pineapple with notes of orange blossom. Dry - pairs with spicy dishes, seafood, veal, and pork.
A blend of 85% Petit Sirah – called Durif in other parts of the world – 10% Zinfandel and 5% Carignane fermented in open top fermenters with regular punch downs for good colour extraction. Aromas and flavours of blueberries and black cherry with spicy notes of dark chocolate and blackberry. Supple tannins and a long, rich finish. Pair with bolder- style meat dishes.
The 2019 Chardonnay is a light golden color, with aromas of flint, apricot and fresh pear. The palate is led by fresh fruit flavour such as yellow apple, pear and citrus. An elongated finish ensues with a bright acidity, making this a nice summer-drinking Chardonnay that pairs well with a variety of foods.
Peter was the winemaker for Mount Veeder Wines and Franciscan Vineyards before striking out on his own to make “hand-crafted” wines from top vineyard sites with unique soils and microclimates. This blend of 95% Merlot and 5% Cabernet Franc grapes comes from the Carneros region, and was aged 18 months in French oak barrels. Aromas and flavours of blackberry and cherry pie with cocoa and herb notes. Match with lamb.
This might be the little brother of Padrone (below). Three-quarters of the wine was aged for 22 months in new French-oak barrels (Tronçais, Nevers, and Alliers), and bottled unfiltered. Rich aromas and flavours of blackberry and blackcurrant, with earthy notes of licorice, leather, and mocha. The tannins are firm and the wine is full and rich, with a long finish. Pair with grilled meats.
Padrone is a proprietary red wine, and usually a blend; however this vintage is 100% Cabernet Sauvignon. The grapes are sourced from two unique sites within an estate-owned hillside vineyard, on very low-yielding vines. Native yeasts were used to initiate the fermentation, and the wine was aged for 20 months in a selection of French-oak barrels (Tronçais, Nevers, and Alliers), 75% new, and bottled unfiltered. The wine received a score of 95 points from Robert Parker’s Wine Advocate. Rich aromas and flavours of blackberry, blueberry, and cassis, with notes of sweet vanilla, acacia, and dark chocolate. The tannins are well integrated and the wine is full and rich, with a long finish. Pair with grilled meats.
Predominately based in the volcanic red soils of the Dundee Hills and Eola-Amity Hills, our Reserve Pinot Noir showcases spicy elegance and silky texture. The 2018 vintage introduces our first Reserve with a touch of marine sedimentary soils from the Giving Tree Vineyard, located in the foothills of the Coast Range, providing just a touch of muscle. Raspberry, dark plum, and cardamom and an underlying minerality weave with delicate, polished tannin and dynamic energy. Cold soaking and fermenting entirely in small, 1.5-ton fermenters enhances silkiness, while 20% whole cluster inclusion contributes freshness, layered complexity, and vibrant length.
The 2018 J. Lohr Estates Seven Oaks Cabernet Sauvignon is dark and dense in color to the rim of the glass. Layered aromas of black cherry, currant and blueberry are accented by an authentic barrel-aged bouquet of dark chocolate, cocoa powder, and roasted coffee. The palate peaks with high-toned red berry fruit, and follows with bright acidity and a full structure that is both dense and soft at once.
Fermented in open top fermenters with regular punch downs for good colour extraction. Aromas and flavours of blueberries and black cherry with spicy notes of dark chocolate and blackberry. Supple tannins and a long, rich finish. Pair with bolder- style meat dishes.