Case Discount ( 36 )

A good value, easy drinking blend of Garnacha, Cabernet Sauvignon and Moristel.

#58 on The Wine Spectator's Top 100 wines of 2019.

90 pts Wine Spectator
Vibrant, with plush fruit, offering medium-weight lemon and quince flavors that take on expression and polish on the finish. Drink now through 2020.

90 pts Wine Spectator
Orchard blossom and ground ginger are aromatic accents to the ripe Asian pear, stone and lemon pith flavors of this lithe, light-bodied white. Lingering finish. Drink now through 2022

90 points James Suckling
Nice sour cherries with a streak of white pepper and violets. Medium-bodied, but fleshy. Ripe, almost creamy tannins extend to the finish, but are still juicy and vibrant. Not complex, but so balanced and easy to drink. Drink now.

Kosher for Passover.

The grapes of this most "classic" of red varieties were grown in vineyards in the Galilee and Golan. This wine has aromas of wild berries and cherries meshing with its tobacco, vanilla bouquet from the French and American oak barrels. The wine also has fine structure, rounded tannins, and a long rich finish.

Kosher for Passover.

Winery notes:
The wine is produced from 100% Chardonnay grapes, picked from the vineyards of the Barkan Winery in the Upper Galilee region and the Jerusalem Mountains. The wine has an abundance of fragrances and tastes of citrus fruit and white peaches with a smooth and round finish.

Winemaker Notes:
"An intense nose, dominated by red fruit, with spices and some oak notes; a round and supple wine with well knit tannins on the palate."

Winemaking Notes:
Beringer Bros. Cabernet Sauvignon is picked at the peak of flavor development from top sites across California and fermented in temperature-controlled stainless steel tanks. 20% of the wine is aged for 60 days in second-pass charred American Oak barriques which previously held Bourbon.

Tasting Notes:
This wine is bursting with aromas of ripe black cherry, dark chocolate, and vanilla. The palate is lush with ripe tannins and and integrated acidity, showcasing toasted hazelnuts, toffee, and blackberry preserves on the finish.

Winemaker Notes:
This wine is bursting with aromas of ripe blackberries, roasted hazelnuts, and caramel. With intense concentration bolstered by Petit Verdot, this full-bodied wine has a creamy mouthfeel with ripe tannins and integrated acidity. The lingering finish boasts notes of toasted coconut, violet, and black cherry.

Blend: 41% Petite Sirah, 21% Syrah, 18% Petit Verdot, 9% Cabernet Sauvignon, 9% Merlot, 2% Other

A red wine blend for the sailing enthusiast, created to set our mind sails to the thrilling adventures awaiting us beyond the horizon. Our chosen blend is 55% Malbec and 45% Cabernet Sauvignon. Red fresh fruit aromas mingle with smoky and chocolate hints from oak aging. Full-bodied with currants, and spices such as black pepper reveal themselves - firm tannins.

60% Fermented in our exclusive concrete vats called Mates and 40% fermented in new 4500 las Frenck Oak vat using only indigenous yeast

Bodegas Anaia is equipped with world-class innovative high-technology, their concrete fermentation vats, without epoxy, called Mates. Each ca hold 9,600 liters (2500 gallons), for the wine’s fermentation and aging, with a unique tilting system, powered by hydraulics to assure smooth controlled, and even contact between grape solids (cap) and liquids. The main purpose is not to stress the wine by pumping it up preserving its unique natural aromas.

The plantation is at an altitude of 960 meters above sea level, (3,150 feet) stretching over the coolest area of Agrelo, Argentina.

What: Pedro Ximenez

Where: Sherry, Spain

Why: Because for the money this is one of the most intense PX?€?s we?€?ve ever tasted. Why? Lets start with honeyed raisins, oranges and almonds. Then there?€?s chocolate and coffee and figs. But that?€?s just the sugar talking. After those candied notes hit you they give way to salt, herbs, coffee grounds, tar and licorice. The flavor show does not stop... ever.

Founded in the early 1990s by the Arzuaga Navarro family, the cellar stands near the Duero River, adorning a road as Castilian as the one connecting Soria and Valladolid. The building is an ode to stone, solid and rustic, forming arcades of monastic reminiscence, with towers at the sides and a belfry crowned by a weathercock at the centre. The stone in the outside and the warm elm wood inside welcome visitors, increasing the mood for special wines. Florentino Arzuaga, a great wine lover, founded Bodegas Arzuaga-Navarro after purchasing the Finca La Planta, an estate located in the town of Quintanilla de Onesimo (Valladolid), where the fauna and flora of the area coexist. With pines, oaks and Spanish cedars, wild boars and deer, Florentino realized the great potential of an estate large enough to have a horizon of its own. Then came the vines, the cellar and the wine-red wines as he liked them, with a backbone yet elegant, well-rounded yet complex. The spirit of the Arzuaga family combines an entrepreneurial tenacity with a sensibility for aesthetics and perfection.

Organic

#47 On The Wine Spectator's Top 100 Wines Of 2022!

90 points Wine Spectator
This bright red ripples across the palate, with savory hints of cured tobacco and loamy earth underscoring the black currant and black raspberry fruit. Medium-bodied, with lightly chewy tannins. Drink now through 2027

Winemaker Notes:
"Cherry colour with garnet rim, bright and intense. Red fruit expression, powerful, elegant, dry stone, coca bean, creamy oak, hints of spices. Powerful, flavourful, fruity, good acidity, smoky aftertaste, toasty, long finish."

In 1927, a group of 15 vine-growers banded together to create the Cooperativa Ribera del Duero (which translates as "Bank of the Duero River"). They were the first to make a wine called "Ribera del Duero", and as regional pioneers, eventually gave their name to the DO when it was created in 1982. Generations later, this cooperative is producing some of the most highly acclaimed wines in Spain under the name "Protos", meaning "First" in Greek.

In 2008, Protos reached another milestone with the completion of its state-of-the-art winery by renowned British architect Richard Rogers. A modern architectural gem, the winery is built into the mountain just beneath Penafiel Castle, at once complementing and contrasting the ancient landmark.

LOCATION OF VINEYARD
Protos has two wineries in the heart of the Ribera del Duero: Penafiel (near Valladolid) and Anguix (near Burgos). Their third winery, La Seca, is where they make Verdejo in the neighboring Rueda DO near Valladolid. Protos owns 100 hectares of vineyards around its wineries and has partnerships with several local growers who supply additional grapes.

WINEMAKING PHILOSOPHY
Protos has the unique distinction of offering wines from two DOs, producing fresh, aromatic Verdejos from Rueda in addition to varietal Tempranillos from Ribera del Duero. Harvesting is entirely manual, and production is gathered in 20-kilogram boxes (just over 44 pounds) to aid in ensuring only completely healthy, whole grapes reach the fermentation tanks. Protos has also implemented an extensive R&D program to test the effects of different types of barrels on its wines.

In both DOs, Protos leverages its generations of winemaking experience, cutting-edge technology, and philosophy of "Quality above all" to produce exceptional wines.

Jose Serrano Carlos Guzman graduated from the L´Ecole Nationale Superieure Agronomique in Montpellier, France, with a degree in viticulture. Following graduation, he served as winemaker and technical director at several estates, including Bodega Cooperative de Morales de Toro (DO Toro), Bodegas Marques de Riscal (DO Rueda), and finally Bodegas Roqueta (DO Pla de Bages). He became Winemaker Director at Bodegas Protos in 1999.

Winemaker Notes:
Bonterra was founded on a philosophy that farming organically produces the purest, most flavorful fruit. This holistic approach balances the land and surrounding habitat of wasps, birds and wildlife to produce wines of unmatched flavor and distinction. The 2017 Cabernet Sauvignon offers hints of black pepper, vanilla spice and rich berry-plum flavors.

"Our Bone Dry is a throwback to the original American dry cider. In that spirit we make Bone Dry with a higher concentration of heirloom and bitter cider apples, age it on the lees for 10-12 months, and then lightly carbonate it. It walks a tightrope of finesse AND intensity. Its clean, crisp mouthfeel is balanced by bitter notes and, of course, a spine of acidity. Is it any wonder why this was our first cuvee to sell out!?" -Brooklyn cider House

"Half Sour is our most thought-provoking cider. It begins with the aromas of wild flowers and honey, followed by a hint of pickled pear. Take a sip and pow! It hits the palate with a wave of citrus fruit flavors that are edgy, refreshing and tickle your tongue ultimately providing endless possibilities for pairings. Our Half Sour answers to no one.". -Brooklyn Cider House

"Kinda Dry transports you to an orchard on a crisp, fall day. Fresh tart apples greet you, waking the palate up. But give it a second and it transforms into a friendly finish that is an ideal picnic companion. We think of it as our perfect casual sipper. Like your favorite jeans, our Kinda Dry is ready for anything". -Brooklyn Cider House

Inspired by the cider tradition in the Basque Country, we wanted to make a dry, wildly natural cider with beautiful acidity, and we were excited to see what spin New York apples would give to this style of cider. We discovered that the incredible acidity of New York apples really packs a punch, in the true spirit of Brooklyn! Our Raw cider is fresh and mouth puckering with crisp green apple and citrus aromas. Raw undergoes three fermentations with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. It is aged on the lees for a minimum of 6 months. -Brooklyn cider House

"Our Still Bone Dry is not like other ciders. With zero carbonation and zero sugar, it?€?s the driest cider that has passed our lips. Aged for 12 months on the lees and 6 months more in the bottle?unfiltered?it?€?s as zesty and racy as a cider can get. Discover why this low-alcohol, high-acid drink is changing people?€?s perceptions about what is possible for the artisanal cider movement." -Brooklyn Cider House

Winery Notes:
Butter Chardonnay is rich, bold and luscious. Made in the tradition of qualityCalifornian winemaking, the grapes we select are juicy, ripe and bursting withflavor. We cold ferment this easy-to-love Chardonnay to a lush creaminess andage it in our unique blend of oak. Butter brims with stone fruit and baked-lemonnotes and has a lovely, long, vanilla finish.

Grab your red and white checkered tablecloth, your spaghetti marinara, and your date for Friday night. This is the ideal red-sauce joint rosso from Sicily. When we were coming up in the biz, those old-school Chiantis used to be the go-to wines for our Billy Joel "Italian Restaurant" wine, but today this suits the bill perfectly for your inexpensive red for red sauce. - PJ

93pts Wine Enthusiast:
This aroma of this sweet vermouth suggests dark berries and savory spices. The first sip is sweet, rich and plummy, with flickers of juicy orange. The long finish is shored up with baking spice and dried thyme. Recommended for cocktails.

Tasting Notes:
With an intense rubi colour, this wine presents itself with a great concentration in the nose.
Extremely rich aroma with predominance of red ripe frutis and some floral notes, well integrated
with notes of spices coming from the ageing in French and American aok barrels. In the mouth it
shows great complexity with notes of plums and blackberries. The finish is rich and elegant.

Winemaker Notes:
This Reserva wine is red with violet notes. Its earthy bouquet is complemented by fresh fruit, black cherries, spices and tobacco. On the palate, the wine is smooth and fresh with prunes and black pepper and robust, silky tannins.

Review is on the previous vintage.
91 points Wine Spectator
Iconic Montalcino producer Castello Banfi leases 42 acres in the Chianti Classico commune of Castellina in Chianti for its Fonte alla Selva label. The estate also has long-term contracts to purchase wines from three to four producers for this Chianti Classico. A selection is made between the lots for the Chianti Classico and the riserva before blending, aging and bottling in Banfi’s cellars in Montalcino. The wine is aged for a total of 12 months, seven to eight in stainless-steel tanks before racking into 6,000- to 9,000-liter oak casks. Banfi has permission to age and bottle its Chianti Classico outside the zone because former winemaker Ezio Rivella grew grapes in Chianti Classico beginning in the early 1980s. The 2019 vintage in Chianti Classico was excellent, with a very long and balanced growing season that resulted in intense wines. 40,000 cases made, 23,000 cases imported. - Bruce Sanderson

A blend of Aragonez (Tempranillo), Syrah, and Castelao that's steel-fermented for 9 days and then aged 6 months also in steel. An enjoyable quaffing red that has garnered a following here at the store.

Winemaker Notes:
In-your-face flavor. You can’t escape the aromas of apricot, white peach, honeysuckle, and wisteria that fill your senses. Fresh minerality and laser focus take the palate to exhilarating heights that only the Girl can do. That’s Kung Fu.

Pair with Spicy ramen, Sriracha pork tacos, or Chinese takeout.

It takes an unconventional winemaker to make a totally unexpected dry Riesling. One night, Charles was eating Chinese takeout and watching a fight scene in a notorious martial arts film when he had an idea: a killer white wine made to be paired with Asian food. Just like that, Kung Fu Girl was born. And it’s been kicking ass and taking names ever since.

Winemaker Notes:
"This wine offers crisp apple aromas and flavors with subtle mineral notes. This is our "everyday Riesling" that is a pleasure to drink and easy to match with a variety of foods."