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It is the goal of Bernardus to create a wine that will riva ... Read more

It is the goal of Bernardus to create a wine that will rival the finest from Bordeaux. This wine will be subtly balanced with complexity and proportion, rather than varietal character or intensity, To achieve this dream,Marinus vineyard was planted in 1990 in the upper Carnel Valley, Situated on 210 stunning acres are planted to Cabernet Franc and Petit Verdot. The Marinus vineyard is planted to 15 diverse blending blocks, each one contributing distinct flavour profiles. The blocks are identified by terroir and planting philosophies to create unique phenolics for blending. The vineyard embraces two distinct yet interrelated philosophies, both of which are critical to the evolution of quality grapes through controlling vigor. Close vine spacing at Marinus is adjusted to the varying soil potential for each site or block. The average vine density is three times what is typical in California. Clusters are thinned when necessary to further manage the yields per vine. The average yield is one-half the typical amount for these varities. This reduced vigor enables the fruit from each vine to fully develop its characteristics, which yields a more complex wine. In addition to the meticulous planting of the vineyard. The vineyard manager further achieves vigor management through early water deficit. By restricting irrigation in the early stages of the vine, it is manipulated into performing under drought conditions. This forces the vine to put all its energy into fruit development, not in the vegetative canopy. Controlling vigor results in smaller berries which have a higher juice to skin ratio, creating more concentrated flavour. Minimize

This hearty, bold Cabernet has a deep ruby hue with rich ar ... Read more

This hearty, bold Cabernet has a deep ruby hue with rich aromas of cedar, plum and festive Christmas spices with a background of vanilla oak. An elegant wine with layers of dark chocolate, toast, deep black cherry and smoke give wine great depth and balance. concentrated and well-integrated flavors of this cool-climate Cabernet Sauvignon follow through with a long, rich finish. Enjoy Sonoma Mountain Cabernet Sauvignon with grilled steak rubbed with your favorite spices or sauteed lamb chops and butternut squash. Wine Enthusiast rating: 89. Minimize

Light, bright and full of joy! A fresh, vibrant spirit brim ... Read more

Light, bright and full of joy! A fresh, vibrant spirit brimming with the unique flavours of the Hebrides.To the eye it is Tea rose/ Wild raspberry.to the nose there is an exhilarating fresh and vibrant bouquet, opening with soft red grapes, redcurrant jelly, pomegranate and red apple all encased in an envelope of syrup, sweet malted barley and brown sugar vanilla. It jumps out of the glass anxious to please. The wine flavours wait patiently while the malt and oak display their charms. Then they emerge – red cherry, strawberry and spiciness. Really creamy yet retaining a coastal crispness.A malt on a mission! Snappy and sweet, zipping along on the crest of a wave migrating from Islay to France but always returning to the homeland.Gregarious. eager, enthusiastic, tireless. Designed as an aperitif malt, or as here on Islay, to be enjoyed instead of tea. Takes water well. Minimize

Warrea s has always been a leading producer of Vintage Por ... Read more

Warrea s has always been a leading producer of Vintage Port and over the centuries the company has made memorable wines which have earned for it First Growth status alongside a very small group of other elite producers. In the 19th and early 20th centuries, Warrea s produced some of the greatest Vintage Ports ever made such as the 1870, 1887, 1896, the great 1904, the legendary 1908 and several more, all of which played a very significant role in establishing Port as one of the worlda s finest wines. More recently, Warrea s stature in this field was further consolidated with the superb 2000 and 2003 Vintage Ports which attracted worldwide acclaim.Warrea s Vintage Ports are peerless in their expression of poise and elegance. Whereas some other Vintage Ports can be almost overwhelming in their richness, Warrea s Vintage wines combine elegance, length and balance whilst still retaining the underlying rich opulence of great Vintage Port. This unsurpassed style is derived from the inherent characteristics of Warrea s two principal vineyards; Quinta da Cavadinha and Quinta do Retiro Antigo. They complement each other very well. Cavadinhaa s location, aspect and altitude translate into a cooler ripening cycle providing the freshness, fine subtle floral aromas and ideal acidity, the latter contributing significantly to the winesa longevity. Retiro Antigoa s location in the hotter Rio Torto Valley, combined with the fact that just over 70% of the vineyard is made up of old, mixed vines, results in wines that show great intensity, concentration and complexity. Their powerful structure also provides great staying power.Over the next few years, fruit from Quinta da Telhada will gradually be added to offer an even wider dimension to what is already one of the Douroa s most accomplished Vintage Ports. With its high proportion of Touriga Nacional plantings at an ideal age, this vineyard is set to become an invaluable component of future Warrea s Vintages. Minimize

This stylish, integrated wine is marked by ripe wild cherry ... Read more

This stylish, integrated wine is marked by ripe wild cherry and red currant flavors with spicy notes of pepper, grilled nuts, tar and a hint of violets set in structure balancing refined tannins and high toned acidity. The vineyard, overlooking the town of Barolo, stretches north and eastward, and is comprised of five plots: Cannubi (proper), Cannubi Muscatel, Cannubi San Lorenzo, Cannubi Valleta and Cannubi Boschis (also called Monghisolfo) with a collective area of just under 85 acres. While many contend that there is little qualitative difference among the vineyard plots, nor from one extremity of the slope to the other, true purists insist that only wines from Cannubi proper should be entitled to the name as such, and that the four sub-zones should always be differentiated by name, much as Le Chambertin is distinguished from Charmes- or Griottes-Chambertin. Cannubi (proper) lies near the northern end of the hillside extension, below Boschis, on a contiguous plot of 35 acres, exposed principally southeast, at an altitude rising from 750 to 900 feet. The soils are dry, meager and complex, composed primarily of sand and a siliceous white loam soil known locally as ”tov,” with a near absence of clay. Their particularly thorough drainage, which lends the wines an exceptional elegance and deceptive approachability, is in years of severe drought so stressful to the vines that they yield wines of uncharacteristic backwardness. In 1989 Michele Chiarlo was able to purchase 3.7 acres on the central part of the slope in Cannubi proper. Just under one-third of the vineyard at that time supported 20 year-old vines and the rest, due to its extreme, 50-degree slope, had been unplanted for the previous eight years. Michele Chiarlo returned it to production by creating the first terraced cultivation in the Langhe. His first Cannubi, the 1990, was produced solely from the older vines; the young vines will not figure in the blend until the 1993 vintage. Vinification takes place on the skins over a period of approximately two weeks at a temperature of 85 degrees fahrenheit; two years in small oak barrels follow Minimize

Quinta dos Malvedos is rated among the finest vineyard prop ... Read more

Quinta dos Malvedos is rated among the finest vineyard properties in the Alto Douro. It lies on the north bank of the River Douro and its south-facing vineyards and very consistent climate ensure that in nearly every year the property will produce wines of first-class quality. The whole vineyard has the highest ’A’ classification awarded by the controlling authorities. In ’declared’ Vintage years the wines of Malvedos form the fundamental part of the blend which makes up Graham’s Vintage Ports. In many other years when there is not enough top quality wine for Graham’s to declare a Vintage, the wine of Malvedos is nevertheless so fine that it is bottled on its own, unblended, when two years old and left to mature in bottle like other Vintage Ports. Unlike declared Vintages, Malvedos Vintage Port is normally only shipped when ready for drinking by which time it is usually at least ten years old, although it continues to improve for many years more.Graham’s has been offering Malvedos Vintage Port since 1951 and recent years to have been singled out for bottling include 1987, 1988 and 1990. Malvedos Vintage Port throws a similarly heavy crust to Graham’s Vintage Ports and careful decanting is therefore required prior to serving.As with a declared Vintage, careful decanting is essential prior to serving. Minimize

It is when the grapes reach optimal maturity, typically bet ... Read more

It is when the grapes reach optimal maturity, typically between the 5th and the 15th of september, that the harvest begins at ChActeau Musar.The grapes are handpicked as the sun rises across the Bekaa valley and are then swiftly transferred to the cellar in Ghazir where fermentation takes place followed by maceration lasting 2 to 4 weeks.During the first year the wine is racked into Bordeaux type barrels made from Nevers oak and where it matures from 12 to 15 months.Our philosophy of respect for nature and ecology is the reason for which our wines are neither fined nor filtered and receive no chemical additives with the exception of the minimum necessary dose of sulphur.At the end of the second year blending takes place with the proportions of cabernet sauvignon, carignan and cinsault varying with each vintage, the only deciding factor being taste.During the third year bottling takes place after which the wine is allowed to rest 3 to 4 years in our cellars before release.To best appreciate the subtlety and complexity of ChActeau Musar red we suggest decanting between 30 minutes and 2 hours before serving. Our wines, in particular the older vintages, are keen travelers, yet we suggest you leave them to rest 2 to 4 weeks before serving, and all the while decanting with great care.While ChActeau Musar red is certainly ready to be enjoyed upon release 7 years after vintage, or at the age of discretion, the patient are rewarded as they are exceptional after 15 years of age. Minimize

Prichard’s Sweet Georgia Belle: This is a wonderful Peach ... Read more

Prichard’s Sweet Georgia Belle: This is a wonderful Peach Mango Rum Liqueur and a marvelous success story. Invited to attend the annual ”Pick Tennessee Food Products Show” in Nashville, sponsored by the Tennessee Department of Agriculture, Prichards Distillery, Inc. displayed each of it products. Also in attendance were local Tennessee companies featuring such delicious food products including Tennessee Hams, Tennessee Beef, Tennessee Shrimp, Tennessee Salmon and a host of Tennessee cheeses, sauces and other wonderful food products. Imagine how pleased we were when the seven member panel of judges awarded Benjamin Prichard’s Sweet Georgia Belle the First Prize Ribbon for being the best Tennessee product of the show! Way down south in Georgia and throughout the southern states, we have a special tree called the Mimosa. Hot summer nights often called for sitting in the porch swing and enjoying a refreshing cooler. Occasionally, all the wonderful smells of summer flowers will pervade the darkness. As you taste your first sip of Sweet Georgia Belle, perhaps you may even have visions of magnolia blossoms and honeysuckle vines. You may even notice the aroma of sweet mimosas filling the air. Minimize

Production Area: Hilly Valpolicella zone, Italy.Grape Varie ... Read more

Production Area: Hilly Valpolicella zone, Italy.Grape Variety: 60% Corvina and Corvinone,30% Rondinella, 10% other local varieties.Description: Garnet red in color, Bolla Valpolicella has acomplex bouquet of black pepper, cedar,and hints of raspberries, licorice, andwalnuts. Rich black-cherry fl avors arefollowed by a pleasant fi nish.An innovative style of vinifi cation preserves the true characterof the indigenous grapes and their full range of fl avors. Handharvestedgrapes are crushed and fermented in temperaturecontrolledsmall stainless-steel tanks for about one weekto maintain fresh fruit character and natural, soft tannins.Malolactic fermentation follows, which increases the winea scomplexity and the wine is then aged in a mix of Slavonian,French, and American oak for 2 months.Bolla Valpolicella pairs perfectly with rich pastas, grilled redmeats, salmon, and soft cheeses. Minimize

Ferrari RosAC is made using the traditional metodo classico ... Read more

Ferrari RosAC is made using the traditional metodo classico. After a hand-harvest in September, the wine undergoes a gentle pressing and macerates with the skins for a brief time to extract just the right amount of color. The first fermentation then occurs in tanks. The wine is then bottled and a second fermentation occurs with selected yeasts. The resulting wine is matured for 25-30 months on the lees, with a gradual turning of the bottle upside-down (rACmuage). Sediment is removed through disgorgement. The final touch is the addition of the “liqueur da expeditiona (a tiny dose of sugar) and selected wines (the recipe for which remains a closely guarded Ferrari secret). Minimize

A blend of Zinfandel with Bordeaux varieties, drawing from ... Read more

A blend of Zinfandel with Bordeaux varieties, drawing from our land the best qualities of each area of our estate, to yield an intense wine of great complexity.Antaeus, the son of Water and Earth in Greek mythology, is the symbol of strength derived from the soil. So too this wine, deriving strength from the matching of site and grape on every part of our land. The aromatics are primarily Napa Cabernet, with all the richness that connotes; the body has Zinfandela s sensual fruit and fullness, but the finish comes through with the structured, sinewy aspect of the Bordeaux varieties. The 2006 Antaeus is composed of 57% Zinfandel, 30% Cabernet Sauvignon, 7% Petit Verdot and 6% Merlot. The intensity derived from red clay soils is here in full, while the coolness of our site provides the acid balance so essential to a winea s grace and longevity. Fermentations are non-inoculated, MLs are completed with proprietary bacteria and the aging is done primarily in French oak. All the best claimed for terroir or a sense of place is found in Antaeus."Zinfandel brings out the delicate side of cabernet in this blend from the Seps's estate in the hills above Calistoga. Jerry Seps farms organically and ferments the wine without inoculated yeast, allowing the purity of the fruit character and the layers of earthy complexity to show though. The wine hits an astonishing balance in this vintage, rich without weight. And while I have notes on the multihued berry flavors, the floral scents of violets and Earl Grey tea, it's the texture that sets this wine apart, the love child of cabernet's growling tannins and zin's gentler caress. Not to be missed." 94 points BEST BUY WIne & Spirits Magazine Minimize

This dense, concentrated wine is marked by layers of intens ... Read more

This dense, concentrated wine is marked by layers of intense wild cherry and red fruit flavors offset by a woodsy, penetrating bouquet of earth with distinct notes of new oak set in a focused, steely tannic structure. The grapes are fully destemmed, crushed and fermented in traditional oak tanks over a period of 15 to 21 days, with manual submersion of the cap three times a day; full malolactic fermentation follows. The wine is then transferred to Limousin and TronA ais oak casks, half of which are new, and topped off every 15 days. The cellar maintains a constant temperature of 12 to 13 centigrade (53 to 56 fahrenheit) for the 18- to 24- month period the wine spends in cask. After blending and prior to bottling, the wine rests briefly in glass- lined stainless steel tanks. The chActeau’s philosophy of quality is such that, on average, only 40 percent of the harvest, originating from older vines, is ultimately retained for the wine bearing the ChActeau de Pommard label. This concept is similar to that of the Bordelaise ”grand vin,” which achieves its greatest potential through the separation of wines from young vines into a second wine. Minimize

This stylish, integrated wine is marked by ripe wild cherry ... Read more

This stylish, integrated wine is marked by ripe wild cherry and red currant flavors with spicy notes of pepper, grilled nuts, tar and a hint of violets set in structure balancing refined tannins and high toned acidity. The vineyard, overlooking the town of Barolo, stretches north and eastward, and is comprised of five plots: Cannubi (proper), Cannubi Muscatel, Cannubi San Lorenzo, Cannubi Valleta and Cannubi Boschis (also called Monghisolfo) with a collective area of just under 85 acres. While many contend that there is little qualitative difference among the vineyard plots, nor from one extremity of the slope to the other, true purists insist that only wines from Cannubi proper should be entitled to the name as such, and that the four sub-zones should always be differentiated by name, much as Le Chambertin is distinguished from Charmes- or Griottes-Chambertin. Cannubi (proper) lies near the northern end of the hillside extension, below Boschis, on a contiguous plot of 35 acres, exposed principally southeast, at an altitude rising from 750 to 900 feet. The soils are dry, meager and complex, composed primarily of sand and a siliceous white loam soil known locally as ”tov,” with a near absence of clay. Their particularly thorough drainage, which lends the wines an exceptional elegance and deceptive approachability, is in years of severe drought so stressful to the vines that they yield wines of uncharacteristic backwardness. In 1989 Michele Chiarlo was able to purchase 3.7 acres on the central part of the slope in Cannubi proper. Just under one-third of the vineyard at that time supported 20 year-old vines and the rest, due to its extreme, 50-degree slope, had been unplanted for the previous eight years. Michele Chiarlo returned it to production by creating the first terraced cultivation in the Langhe. His first Cannubi, the 1990, was produced solely from the older vines; the young vines will not figure in the blend until the 1993 vintage. Vinification takes place on the skins over a period of approximately two weeks at a temperature of 85 degrees fahrenheit; two years in small oak barrels follow Minimize

This high end wine is a California Still Wine 2007 vintage ... Read more

This high end wine is a California Still Wine 2007 vintage from California Napa County produced by Martin Ray that is 750ml. Minimize

Our goal is to allow wine to develop its own depth and dist ... Read more

Our goal is to allow wine to develop its own depth and distinctive characteristics. Destemmed, whole berries are cold soaked for four days in open top fermenters, fermented to dry and left for seven days of heated maceration. Twelve months of aging in French oak barrels develops a rounder, creamier texture in wine. Soft vanilla overtones back aromatics thick with ripe plum and black currant fruit. This bright and robust wine with superb balance and structure is full of lush plum and cherry flavors, layered with soft, elegant fruit, rich texture and a mellow tannic backbone. Pair our Cabernet Sauvignon with a dish of roasted rack of lamb topped with fresh mint anddijon Mustard or your favorite cut of steak. Minimize

Marsala is a DOC wine. It is a fortified wine, made with a ... Read more

Marsala is a DOC wine. It is a fortified wine, made with a blending of three different types of grapes: Grillo, Inzolia and Catarratto. The particular system to make a Marsala, starts during the fermentation. During this process, in fact, the fermentation of the must is blocked through an addition of alcohol by wine.The result of this operation is called ”Mistella.” ”Mistella” is the base to make Marsala.Moreover, Marsala Sweet and Dry have an addition of a small quantity of ”cooked must,” in order to get the particular flavor of fine Marsala.The fortified wine so made, is put in wood barrels for at least 8 months for aging. The wine is aged additionally in bottle for four months for a total of a year’s aging time. The minimum degree of alcohol by volume must be 17A .The process used to make Colombo Marsala, is a process oriented to obtain the maximum quality. Firstly, an accurate selection of the best grapes of the harvest is made for starting with the best base wines. This is a very important step, because all the other following steps, are conditioned by the quality of these base wines.For Colombo, ”Mistella” is made once per year, with the fresh must, during the vintage time. This ”Mistella” accurately made for Colombo, gives a very high level of quality to the product and is a step that many less expensive Marsalas skip.Another important step is the preparation of the ”cooked must” to give the particular touch to the flavor of Marsala Dry and Sweet. Colombo is the unique producer of ”cooked must” made by the traditional (and expensive) system. It is made using a copper pot, heated by log-fire. This old process gives Colombo’s ”cooked must” a special and unique flavor.After blending, Colombo Marsala is put in Slavonia Oak Barrels for aging for at least a year. Into the Colombo Marsala blend, there is a part of very old Marsala that enriches the flavor of the wine.Please note, moreover, that Colombo Marsala Fine DOC has 18A of alcoholinstead 17A of alcohol. The strength 18A is the same strength of a Superior Marsala.Colombo Marsala is made with the utmost care at every step -- incorporating analytical inspections and tastings to ensure the highest quality. Minimize

Montevina’s White Zinfandel boasts cheery carnation hue. Ar ... Read more

Montevina’s White Zinfandel boasts cheery carnation hue. Aromas of kiwi, watermelon, and strawberry prance out of the glass and couple upwith juicy grape flavors to jitterbug on your tongue. A brisk acidity addsa touch of sass to the act. A touch of sweetness makes this a delightfully quaffable rose. Whether dining on spicy Asian inspired dishes, sitting poolside, or out for a night on the town, Montevina 2007 White Zinfandel is the perfect pink to drink. Zinfandel grapes facing a rosy future, get different parenting in the cellar. The white zinfandel fruit is the first to come into the winery and is fermented and put to bed in stainless steel tanks before the red wine grapes are ready to pick. The less mature fruit is lighter in color, higher in acidity, and lower in sugar…perfect for pink. Upon arrival at the winery, the grapes were gently roller-crushed and pressed to minimize color and tannin extraction. The juice was fermented at a cool 55 degrees for two weeks to retain fermentation aromas. Fermented to dryness, the wine was amended with a sweet vinmute (a small amount of unfermented grape juice) to balance its low pH and brisk aciditywith a small degree of residual sugar. The wine is kept cold in stainless steel tanks and filtered just before bottling to preserve freshness. Minimize

Our Brut Rose is flavorful, complex and dry, making it both ... Read more

Our Brut Rose is flavorful, complex and dry, making it both versatile with food and delicious by itself as an aperitif. Each fall we select base wines with the right concentration, balance, and length to create this unique sparkling wine. The character of this wine is most strongly influenced by the elegance of Pinot Noir, but small amounts of Chardonnay add spice, structure and length on the palate. Hand picking, careful handling and gentle pressing produce a wine without skin and seed tannin. The wine then ages on the yeast for about two and a half years, just enough to achieve refined effervescence without diminishing its fresh appeal. Each year, the fruit from a few small Pinot Noir vineyard blocks are ripened for an additional two weeks in the vine, then crushed and fermented on the skins to produce select Pinot Noir base wine lots. The ultimate sparkling wine’s subtle Rose color and its focused strawberry/raspberry-like flavors are marked by the 2-3additions of these red wines prior to the initial bottling and again with the finishing dosage.Enjoy the rich, delicious sparkler on almost any occasion: at your favorite restaurant, with special dinner at home at a tailgate picnic or a backyard barbecue. Try it with grilled salmon, seared ahi tuna, juicy duck tenderloin, flavorful pasta dishes, with aged cheeses and dried meats, or with assorted fruits.Among other notable events, this sparkling wine was selected for White House luncheons honoring the Grand Duke and Duchess of Luxembourg, and later Prince Charles and Princess Diana of Great Britain. Minimize

Acquired in 1933 by Carlo Marchi, the beautiful I Collazzi ... Read more

Acquired in 1933 by Carlo Marchi, the beautiful I Collazzi estate is a jewel amongst Italy’s many architectural jewels. Designed by Michelangelo, the original house was built on the ruins of a Roman fort and commands a view over the countryside unparalleled by any other in the region. Villa Collazzi is currently run by three siblings from the Marchi family a Carlo Marchi, Grazia Marchi Gazzoni Frascara and Bona Marchi Frescobaldi, The first vintage under the Collazzi label was 1999. The eastern side of the northern border of the Chianti Classico district runs through the Tenuta I Collazzi property. Of the estate’s 960 acres just under 50 are currently planted to vines. The soils are composed of clay, sand and rock. The property is planted to Cabernet Sauvignon, Merlot, Cabernet Franc and Sangiovese. The estate produces a Chianti Classico called I Bastioni and a Super Tuscan blend called Collazzi. Minimize

Montenisa Brut is the result of a careful selection of Char ... Read more

Montenisa Brut is the result of a careful selection of Chardonnay, Pinot Bianco and a small quantity of Pinot Nero grapes, grown in the vineyards of our Tenuta di Montenisa estate in the heart of Franciacorta.The first fermentation takes place partly in stainless steel vats and partly in barriques, and the second in the bottles, with subsequent contact on the yeasts for at least 30 months. The wine is golden yellow in colour with plenty of mousse and a delicate, lasting perlage . The intense aromas include hints of white peaches and apples and yeasty, toasty notes. The typical liveliness of the Brut is enhanced on the palate by ripe fruit aromas adding depth and balance. Minimize

Flush with black cherry, cassis, mocha, chocolate and dried ... Read more

Flush with black cherry, cassis, mocha, chocolate and dried flowers wedded to silky, mouth-coating tannins, our Cabernet is indeed an expression of the best that Napa Valley has to offer. Clos Pegase grows Cabernet Sauvignon at our 40-acre Palisades Vineyard, nestled at the base of Mt. St. Helena, and the spare plot known as Graveyard Hill in Carneros. Both these vineyards, despite their dramatic climatic differences, share well-drained, rocky terrain that stress and concentrate the resulting berries. Little effort is required to extract the deep black color and lush tannin structure that are the birthright of these wines. Vinified with natural yeast, and left to macerate for several weeks on their dense skins, the resulting wines reflect the opulence and fine minerality that derives from their light yielding and exacting soils. After a long fermentation with the skin and seeds, the free-run juice is extracted and run off into small French barriques for two years or more of cellar age. The press wines are collected and sold in bulk, as the long maceration renders these wines too rustic to be blended into our Clos Pegase bottlings. Smaller aliquots of Cabernet Franc, Petit Verdot, Malbec and Merlot from our estate vineyards may be judiciously added to spice the palate or perfume the aromatic profile of our Cabernet blends. Ultimately, it is the alchemy of blending that is the signature of these wines. We are blessed in being able to blend richly tannic, naturally acidic Cabernet from Graveyard Hill with the preciously aromatic, but shorter, broader-textured wines of Palisades. Here, the sum is truly greater than the parts. Minimize

Aroma:Nicely layered aromas of cedar, crushed blackberries ... Read more

Aroma:Nicely layered aromas of cedar, crushed blackberries and subtle vanilla. Also,look for hints of lavender and marjoram as wine opens.Palate:Bright and upfront fruit flavors of black cherry and pomegranate fruit.Medium tannin feel throughout with a clean acidity. Flavors develop nicelyas wine is allowed to open and will pair well with a wide range of food fromred meats to pork.Comments:2002 was a normal growing season, by all accounts. ModerateSpring temperatures with even hot spells in the Summer produced wellripened, sound fruit.Technical Data:Overlooking the Cachagua region of Carmel Valley,("Cachagua" is believed to be an Indian derivative of theFrench "cacher" and the Spanish "agua" meaning a hiddenwatersa ), and framed by the dramatic surrounding hills, liethe beautiful mountain vineyards of the Heller Estate.The 120 acres of Cabernet Sauvignon, Merlot, CabernetFranc, Chardonnay, Chenin Blanc and Pinot Noir areplanted at an altitude of 1200 - 1500 feet, producing rich,luscious grapes, which result in outstanding premium wines.The vineyards are certified 100% organic. Neitherherbicides nor pesticides are used in the production of the grapes. This certification was granted afterthree vintages of clean farming, although the vineyards have always employed organic methodsthroughout the years. Minimize

Nothing lacking. Nothing to add. It is an absolute integrat ... Read more

Nothing lacking. Nothing to add. It is an absolute integration of time, high quality oak and Scottish barley. The color is warm like a golden sunlight. On the nose there Firstly, is the crispness of malted barley, then soft fruits rise gently giving aromas of pears in syrup, papaya and honeydew melon Beautiful silkiness that caresses and stimulates the palate. The flavours mirror the aromatics completely with an almost syrup-like texture. A delicious harmony and gentle warmth that reflects the personality of the people who made it.The influence of the sea evolves as citrus lemon and lime bringing fantastic freshness. The taste lingers long and it is the mellowness of the oak that is the last to leave, fading gently like a sunset on Islay’s west coast. Minimize

Insignia is an opulent wine of concentration, complexity an ... Read more

Insignia is an opulent wine of concentration, complexity and structure, with a superb balance of finely tuned acidity and dense, velvety tannins. Cassis, liquorice and spice are abundant on the palate, with notes of eucalyptus and earth. The finish is sweet, elegant and extended. With the release of the 1974 Insignia in the spring of 1978, Joseph Phelps Vineyards became the first California winery to produce a blend of the traditional Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot grape varieties of Bordeaux under a proprietary label. Considered innovative at the time, the Insignia name was selected to represent the finest available production in each vintage year, and became the first proprietary wine of California to place blending above either varietal or vineyard designation as a determinant of quality. It would not be followed until a decade later by the second such wine, Opus One, and Insignia has remained the benchmark of this category for over a quarter century. Minimize

Champagne Taittinger created Comtes de Champagne RosAC with ... Read more

Champagne Taittinger created Comtes de Champagne RosAC with the 1966 vintage, released in 1972, as the companion cuvACe to Comtes de Champagne Blanc de Blancs. The cuvACe is a blend of red and white wines obtained from the first pressing of grapes grown in the villages of the Champagne region most highly-rated for Pinot Noir grapes, and predominantly from the villages of Bouzy and Ambonnay, where Champagne Taittinger`s holdings assure the supply of fruit of the highest quality from year to year. Taittinger`s extensive vineyard properties, totaling 600 acres in several of Champagne`s most highly-rated vineyards, are third in importance among those of the great champagne houses, allowing the firm to rely primarily on its own grapes for the production of its portfolio of cuvACes. Comtes de Champagne RosAC is elaborated and brought to maturity in the l3th century chalk cellars once belonging to the Abbey of St. Nicaise, where each step of the mACthode champenoise is performed traditionally. Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing, referred to as the "cuvACe," which is followed by two more pressings, referred to as the first and second "tailles." The greater part of the juice, and that of the finest quality, is extracted in the "cuvACe;" neither of the "tailles" are used in Comtes de Champagne RosAC. In all, no more than 100 litres (approximately 26 gallons) of juice per 160 kilograms (approximately 350 pounds) of fruit may be extracted from the combined three pressings. The juice is transported to the vinification facility, and a cool fermentation of the must takes place under temperature controlled conditions, after which the wine rests until the end of the winter. Blending for color occurs after the primary fermentation, and thereafter the final cuvACe undergoes the secondary fermentation in the bottle at 45 to 50 F in Taittinger`s cool cellars, during which the wine acquires complexity and the fine, pinpoint bubbles characteristic of its sparkle. Prior to dACgorgement, Comtes de Champagne RosAC is aged three to four years to fully capture the elegant complexity and full body of the Pinot Noir grape. This sublime rosAC Champagne, produced solely from Pinot Noir grapes in years exceptional enough to declare a vintage, is appropriately presented in an antique-style bottle of XVIIIth century design. Typical of the Taittinger style, Comtes Champagne RosAC is a wine of exquisite refinement; its brilliant salmon pink color is punctuated by fine, lasting pinpoint bubbles. The sweet, red berry fragrance of the variety is offset by very subtle notes of earth and minerals. Clean, vibrant red fruit flavors are confirmed on the generous palate, balanced by a crisp, refined acidity which carries into an elegant, complex finish of considerable persistence. Minimize

Our goal is to allow wine to develop its own depth and dist ... Read more

Our goal is to allow wine to develop its own depth and distinctive characteristics. Three days cold-soaked, gentle punch-downs, fermented at cool temperatures with native yeasts, and eight months of aging in French oak barrels develops a rounder, creamier texture in wine. 2010 Santa Barbara County Pinot Noir has a balanced, ripe aroma profile of juicy, cranberry-raspberry fruit, highlighted by a touch of earthiness. soft, textured palate of inviting bright cherry is layered with flavors of rhubarb, smoke, forest floor and spice. This Pinot has excellent structure and a full finish. FOOD & WINE PAIRING Try this Pinot Noir paired with poached salmon in cream sauce, pork with mushrooms or roasted Cornish game hen. Minimize

A lovely range of cluster colors running from light blonde ... Read more

A lovely range of cluster colors running from light blonde to amber visually display the ripe fruit aromas and flavors held within the tiny cluster of Chardonnay for this lovely wine. Harvested from two separate vineyards; one on the slopes of Pritchard Hill which stretch upward from Lake Hennessey, the other, Green Island, stretching toward San Pablo Bay in Napa's southernmost reaches, yielded small clusters of golden gems. Harvested by hand between August 31 and September 4, 2007, the whole clusters were pressed gently, and the juice was briefly cold-settled before transferring into 75% new French oak for fermentation. After fermentation, the wine was put entirely through the secondary, malo-lactic fermentation, then left on lees with bi-weekly lees stirring for a total of 11 months of barrel age. The resulting wine shows the hallmark of extended lees aging; its creamy vanilla aromas are tightly intertwined with the Pritchard Hill vineyard's trademark peach/apricot and tropical notes, and the Green Island's mineral and pear tones. The texture is full, rich, and silky, showing ripe fruit notes and a sweet vanilla caramel tone throughout the finish. Minimize

Our much anticipated 2007 Merlot has a bright nose filled w ... Read more

Our much anticipated 2007 Merlot has a bright nose filled with cherries, cranberries, brown sugar, and a hint of eucalyptus. With a complex and layered flavor profile of black cherry, cocoa, tobacco, blackberry, and cranberry, terrific tannin structure, and a long, luscious, smooth finish. This is a delicious, well balanced wine, which will pair well with many savory flavors, including fish. The 2007 growing season was marked by a dry spring and early verasion, which led us to believe it would be a quick harvest. Cooling conditions in September and October, however, turned it into one of the longest. Moderate yields and smaller berries resulted in sweet, delicious fruit tannins and exceptional color. Estate grown at our Persephone Vineyard, the altitude and soil types contribute to intense, complex flavors. This wine is drinking very well now and will age for 3-5 years. 84% Merlot, 13% Petit Verdot and 3% Cabernet Sauvignon. Minimize

It was built in 1936 the first family distillery where the ... Read more

It was built in 1936 the first family distillery where the grandfather Vincenzo has started producing distillates from wine, according to traditional methods of that time. This tradition has passed down from generation to generation,and has allowed to acquire a unique know-how in our area of production, both in the field of distillation and in the production of traditional spirits of our area. Every entrepreneurial project, undertaken with refined craftsmanship, met the consent of the consumers that recognizes their undisputed final quality. Today the Antica Russo Distillery wishes to thank for the productive success anyone who recognizes the constant commitment to innovative research in respect of the uses of an old tradition. Minimize