Search results for: 'Rose sparkling wine'

Vineyard are planed at a density of 6700 vines per hectare and produce very small yields. The grapes were handpicked and the must was barrel fermented and aged 12 months on its lees in French oak. Learn More

We thought we’d hit the jackpot with the 2012 vintage only to have another incredible season in 2013. Having great weather two years in a row optimizes the vines and what makes the 2013 vintage even more spectacular than its predecessor. Both red and white varietals developed wonderful concentration and are intensely fragrant and well balanced. Our Cabernet shows a rich, complex personality with ideal tannin structure. Learn More

Raffault’s ‘les Picasses’ often has a light garnet color belying the depth of fruit flavor and complexity. Its style is rustic and quite earthy, with hints of orange zest and deep, dark cherry flavor. The tannins are soft, but present, and the mineral complexity in the finish is superb. Learn More

Salbide is a local name meaning "Horses' Path." It refers to the ancient routes leading from the vineyards across the nearby Sierra de Cantabria mountain range. The same mountains protect the very old vineyards from the strong northerly winds and allow the juicy-red tempranillo grapes to ripen perfectly. Notes of ripe blackberries and fruity character of a young tempranillo from Rioja Alavesa. Elegant with a long afterstate that brings back floral and fruity memories. Learn More

Fresh apple flavors and aromas with an underlying minerality and a hint of tropical fruit. Sushi, seafood or young cheeses. Harvesting of Chardonnay started in mid August, whilst the Vermentino was picked up on the first week of September. Learn More

Aromas of caramel, spice and vanilla, and hints of toasted oak complement the long, smooth finish. Juicy flavors of blackberry and currant. Delicious with barbecued steak, spicy pulled-pork, or pizza topped with caramelized onions. Discover your own favorite pairing! Learn More

Fiery blackcurrant, with indications of dried herb and woodsmoke. An intense exertion. Matured in Qvevri and after that matured in barriques – however pleasantly done and great coordinated. Learn More

Deep garnet, velvety red in color with aromas of wild-cherry jam, spice, and hints of cedar. It delivers rich, dry, black-cherry flavors, and a finish that is long, round, and persistent with cacao and spice. Enjoy with red meats, roasts and grilled dishes, game, braised meats, and all well-aged cheeses. Learn More

The Toscano Rosso is produced from a selection of Sangviovese and Cabernet Sauvignon grapes growing on the hilly vineyards of Tuscany Learn More

A new California Cabernet Sauvignon, Bonanza is produced by Chuck Wagner, owner and winemaker of Caymus Vineyards. It reflects the “bonanza” of the great state of California – the discovery of land where delicious Cabernet can be farmed.

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Always a great value, the 2019 Côtes Du Roussillon Villages Les Vignes De Bila Haut is close to equal parts Grenache and Syrah that was destemmed and brought up in concrete and stainless steel. Its vivid purple hue is followed by lots of red and blue fruits, floral and peppery nuances, a medium-bodied mouthfeel, silky tannins, and a great finish.

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This Chablis village label comes from 30 plus year old vines with fermentation at low temperatures, and aged in 70 % stainless steel and 30 % neutral oak barrels to preserve a fresh mineral character and pure fruit quality. With surprising value for a Chablis label, this wine has the bones to age for a few years. Learn More

The bouquet is intense with vibrant herbal, spicy, and fruit-forward notes. Very well structured, full bodied, quite soft, and balanced with pronounced tannins. A wine with a great personality and long aftertaste. Serve at 64 degrees F with appropriate companion to first courses featuring red meat and main dishes of roasted pork and lamb. Learn More

Smoky, flinty notes suggest some reduction at first but open nicely to reveal green-plum and yuzu aromas. Sourced from a single vineyard of 30-year-old, organically farmed vines, it's a fresh, cutting lime and lemon sip with a long, delightfully chalky finish. The wine drinks well young but should hold through 2027.

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Crafted in 6 ton fermentors, the cap management was primarily pump and pour overs combined with a few rack and returns. Spontaneously fermented by indigenous yeast, each fermentor reached temperatures between 87-90 degrees F. About 25% whole cluster and 20% extended maceration, the wine yields approachable and classic Willamette characteristics with structured, smooth tannins.

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