Caprili Rosso di Montalcino 2016
Color: Vibrant ruby red color. Bouquet: Intense and fruit-rich on the nose. Taste: It has a dry, warm and slightly tannic palate with a marked bitterish note in the finish. Food Pairings: Pasta with red sauce, risottos, light meat dishes.
|Appellation||Rosso di Montalcino|
Wine SpectatorThis is rich and infused with cherry, strawberry, floral, mineral and tobacco flavors. Fluid and lively, showing fine harmony and a long, mouthwatering aftertaste. Drink now through 2023.
Intrinsic Red Blend 2016This wine opens with refined notes of raspberry, white tea leaves, a hint of fresh mint and lavender. The flavors are layered with milk chocolate, fig reduction, dark plum and licorice root, and the texture is angular, yet sophisticated, with chocolate ganache details in the finish. Food Pairing: Beef sliders, citrus marinated pork sandwich, beef and pork meatballs in a chipotle sauce
Pence Ranch Santa Rita Hills Pinot Noir 2016Pretty red and blue colors with aromas of bramble-berry, cinnamon, orange blossom and Holiday spice. Velvety weight, driven and structured.
El Enemigo Cabernet Franc 2014This Cabernet Franc is ruby red in color with soft violet tones. The nose has intense aromas and concentrated notes of cassis, ripe currants, and sweet spices including black pepper and cloves. His tenure provides integrated oak notes of cedar and vanilla. Fresh impact and excellent structure on the palate, reminiscent of ripe red fruits with hints of eucalyptus and tagged black pepper. This wine has an excellent balance and elegance with a well-structured, persistent finish. Food Pairing: Pair this Cabernet Franc with grilled game meats.
Henri Bourgeois Sancerre La Cote des Monts Damnes 2016The delicate tropical fruit aromas (a proof of ripe Sauvignon grapes) and clean mineral and fruity palate testify to La Côte des Monts Damnés' pedigree as an exceptional wine from one of the finest slopes in the Sancerre appellation. Served at 10-12°C, this very concentrated wine expresses its strong personality. Food Pairings: This wine can be enjoys with a great variety of dishes : Asian recipes, white meats like veal escalope stuffed with prawns and marjoram. As for cheese, a Munster would do a great match.
Lisini Brunello di Montalcino 2013Deep ruby with orange hues; complex, compelling, beautifully plummy and polished, with blockbuster structure complemented by Lisini's hallmark elegance; unfolding layer after layer of goudron, berry fruit, tobacco, violets, vanilla.
Campo Al Mare Bolgheri 2015Bolgheri's exceptional climate is moderated by sea breezes from the nearby Tirrhenian Sea, and the vineyards' clay and sand soils are ideal for Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The delicate Merlot was picked during the first half of September, while the robust Cabernets and Petit Verdot were harvested in the second half of the month. Grapes come from densely planted vineyards and low yields, which produce wines with concentration and complexity. Temperature-controlled fermentation takes place in stainless steel tanks, and maceration on the skins takes 20-22 days, followed by malolactic fermentation in steel. The wine is matured 12 months in one-year-old French barriques and at least 3 months in bottle before release.
Querciabella Mongrana 2013Mongrana is the quintessential expression of the colors, sights and sounds of the Maremma region: fruity and intense, fresh and embracing, the wine takes its name - and its character - from that of the noble family of knights depicted by the Italian Renaissance poet Ludovico Ariosto in his epic masterpiece Orlando Furioso.
Ciconia Reserva 2015Color: Yellow citrus. Aroma: Complex aromas of tropical fruit and white flowers well integrated with butter and coconuts notes. Palate: Lively attack, a fine acidity, a full body, and the distinctive mineral, along with excellent harmony and a long and well-balanced finish. Matches With: Poltry, well-seasoned fish, cod-fish and sea food.
Frederic Esmonin Gevrey-Chambertin Clos Prieur 2016Esmonin is becoming one of the most consistent, high quality producers in Gevrey. They are now using a new bladder-press and have excellent control over the amount of pressure exerted on the grapes, which are picked only when they have reached ideal ripeness. After a short cold maceration gives the wines an extra dimension of fruit, they are aged in carefully selected French oak barrels of Allier and Nevers forest wood made by Radoux and Berthomieu, two of the very best coopers. Wines are aged in barrels of varying age and toast and then blended in order to achieve optimum balance and complexity.
Cline Ancient Vines Zinfandel 2016The 2016 Ancient Vines Zinfandel shows spicy, bright strawberry, with coffee and chocolate characters. Ripe fruit and soft tannins make this a mouth-coating rich vintage. Aging on new and used oak has lent this wine a subtle vanilla quality that nicely complements the explosive fruit notes. Enjoy now or cellar for 5 to 7 years.
Domaine Huet Vouvray Le Mont Moelleux 2016Le Mont yields young wines of intense minerality. The wines are the estate's most reticent, but develop the strongest perfume with age.
Domaine de la Charbonniere Chateauneuf du Pape 2015This cuvee is a blend of our smallest parcels et different terroirs (sand, round pebbles, clay). Vinification in stainless steel vats and wooden vats during three weeks Elevages in big oak vats, demi-muids and barrels. Food pairing: meats, game birds, cheese..
Domaine de la Charbonniere Vacqueyras 2015Domaine de la Charbonnière spreads over 19.52 hectares of Châteauneuf du Pape; 5.79 ha of Vacqueyras and 1.51 ha of Côtes du Rhône. Today, all wines are vinified by Véronique Maret. The simple act of opening a bottle is far from trivial. Each one tells a story. Each vintage is unique because soils and climate conditions determine the wines' character. They do all they can to retain the freshness, to reflect the terroir, and to produce opulent, delicious wines. The vinification lasts depending on the personality of the wines and the vintage's characteristics from 2 to 5 weeks. They believe in non-interventionist winemaking to maintain the wine's balance. This entails gentle extraction and long, careful ageing. The red wines from different terroirs/lieu-dits are kept in separate containers: large oak foudres, large oak vats, enamelled vats, small barrels and demi-muids (for Syrah and Mourvèdre). They produce wonderfully well balanced wines that combine intensity and depth of fruit with finesse and elegance. Their wines have been distinguished repeatedly by the most prestigious journalists of the World.
Philippe Alliet Chinon Vieilles Vignes 2013Considered by many to be one of the finest producers in Chinon, Alliet is part of a new generation of Loire winemakers dedicated to low yields, optimally ripe fruit, and fastidious vineyard management. Inspired by the greatest wines of Bordeaux - a region he visits several times a year - he aims to create wines of similar structure and power.