Best Buys $10 And Under

100% Cabernet Franc. Plush and pleasant, with aromas of red fruit and undergrowth on the nose. Supple, round, and delicate on the palate, with soft tannins and nice balance.

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."

Semi - Sweet Sparkling Rose from Italy.

Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has been the preeminent name in Prosecco for over 125 years. In the heart of the Prosecco region, Mionetto produces the exceptional wines that comprise America's favorite Prosecco brand.

The grapes are grown in the Veneto region of Italy, in an area near the
Valdobbiadene D.O.C.G. area, on the sloping hills just north of Treviso.
Soil is alluvial with an important presence of clay.

Sensory Profile
Appearance: Light straw in color with bright yellow highlights
Aroma: Aromas of golden apples with a hint of white peach
Palate: Well-balanced acidity provide a fresh and lively mouthfeel
with a clean dry finish

Kadette Cape Blend contains 50% Pinotage, 20% Merlot and 30% Cabernet Sauvignon matured in used oak. It has a light red cherry and bergamot tea scented bouquet. The palate is fresh on the entry with a touch of green pepper, nicely balanced, simple but with ample freshness on the finish. This is a well-made, entry-level wine from Kanonkop and for the price, it comes recommended.

Ramato style Pinot Grigio from Fruili. This is a rose colored wine from 4 days of skin contact during fermentation.

A limited-edition Ros??, fresh, fruity, subtle, and joyful, a delicate caress. It is multi varietal made with local and international grapes: Tempranillo (80%), Syrah (15%), and Verdejo (5%). The two red varieties blend perfectly while the white variety provides the flirtatious acidity that makes this wine a breath of fresh air. Frontaura Ros?? is an aromatic ros??, which combines notes of red fruit with Spring flowers, resulting in strawberry lips and easy-to-enjoy versatility, vibrant fragrances, with amorous texture, and at the same time a spark of acidity. Cheerful, ready to turn the aperitif into an event.

Winemaker Notes:
Robert Mondavi crafts this richly textured Cabernet Sauvignon with Monterey County fruit, picked at the peak of ripeness in their coastal vineyards. In a truly original alternative to traditional aging, they set aside a portion of the blend to age in a mix of new and used bourbon barrels. The new barrels give the wine its deep undertones of toasted oak. The used barrels-selected from a renowned Kentucky distillery-exude notes of vanilla and dried herbs, hinting at the fine bourbon that once graced these casks. The result is a bold, flavorful wine, unlike any other Cabernet.
Layered and complex, their Bourbon Barrel-aged Cabernet Sauvignon leaps from the glass with aromas of blackberry cobbler, graham cracker, brown sugar, milk chocolate, coffee and smoke. A palate of blueberry pie, praline, sweet vanilla custard, caramel and mocha is framed by soft, chewy tannins and a hint of toasted oak on the lingering finish.

The "go to" producer for Trebbiano. Fresh aromas of apricot, grapefruit, jasmine and orange blossoms, anise. Crisp and clean with zippy aromas and flavors of green apple, anise and almond. Perfect with vegetable appetizers, freshwater fish and seafood, eggs, fried foods. - Winery

Organic

100% Cencibel, the local clone of Tempranillo. The alluring aromatics immediately envelop the senses, fresh red berries and subtle floral components waft from the glass. The dark core gives the impression of power and heft but the solid backbone of acidity provides lift, a weightlessness on the palate. Texturally lush with juicy blackberry and currant characteristics and a long finish that is dry. The balance from start to finish in this wine demonstrates the touch of a talented winemaker. This wine will surely earn a plethora of new fans.

Organically grown grapes in the village of Villarrobledo and El Provencio. 75+ year old vines (Castilla-La Mancha). Hand harvested. The grapes are destemmed, and then fermented with native yeasts in stainless steel tank. Maceration lasts until the end of alcoholic fermentation, with regular wetting of the cap. The wine is then pressed into centenarian local clay tinajas (amphora). The wine ages in tinajas for 3 months followed by 2 months in used French barrels and then 6 months in bottle before release.

Owned by footbal great Charles Woodson.

Ravines Cabernet Franc is deliciously fruit-forward and spicy with perfect balance, soft tannins and a round mouthfeel. A polished style with ripe red and black fruits, sultry spices, earthy aromas and a peppery finish. - Winery

Kosher

Winemaker Notes:
A well structured Bordeaux with berry fruit and a touch of graphite on the nose. It's lovely and soft, with fresh fruit and a touch of spice on the palate, as well as excellent clarity. Medium bodied, smooth and well-balanced with fine tannins and a herbaceous note on the finish.

Winemaking Notes:
The pinot grapes that go into the Cherry Pie Tri-County Pinot Noir are harvested at night to keep them cool, which creates stable sugar levels and better levels of acidity, as well as ensuring the fruit is less bruised in transport to the winery. The grapes are then fermented in individual county lots and brought together in the blending process. Cherry picking the best lots from the various counties, the wines selected are those that best exemplify the characteristics of each county?€?s terroir.

Tasting Notes:
The 2017 Cherry Pie Tri-County Pinot Noir jumps from the glass with aromas of sweet toasty oak with macerated cherries, cranberries and a hint of strawberry. On the palate, this wine is a juicy attack of Rainier cherries, well-balanced with a long, silky smooth finish.

Semi Sweet Red

8.3g/l RS and 8.5g/l acidity. The Muller Estate Trocken comes this year from old vines from 1983 at the top of the Niedermenniger Herrenberg, a red slate site. Vinified dry in 2/3 stainless steel, 1/3 Fuder barrels. Energetic, crunchy, mineral, and far more serious a wine than it has to be -- as always!

Organic / Natural

?€?Burbuja?€? comes from a pure Palomino plot of 40-50 years old vines named
?€?Plantalina?€? in Balba??na Alta, which is the most ?€?Sanluque??o?€? vineyard of Jerez due to its
proximity to the sea but still boasts the concentration of Jerez. This vibrant vineyard has been
farmed organically for more than 15 years and is of great quality.

Very little winemaking here as this classic ?€?M??todo Ancestral?€? wine is bottled
prior to finishing the alcoholic fermentation and before finishing the total consumption of sugars.
The wine next rests horizontally so the lees are in contact with the wine for an additional 8
months. Then, the bottles are positioned ?€?boca abajo?€? face down so the lees settle into the neck of
the bottle from where they rest for three weeks before disgorging quickly, refilling the bottle
with the same wine from any loss, and finally crown-capping. Released immediately. This delicate and lacy single vineyard ?€?Pet- Nat?€? Palomino has soft pillowy bubbles that are floral and fresh - the subtle aromas entice with notes of hay, apple pear, lanolin, aloe and sea
spray reminiscent of a long day at the ocean. On the palate, the salty plush foam has just the
perfect amount of structure and fizz to awaken the palate and express its organic, sunny terroir
and natural state of the Palomino grape. A delightful naturally sparkling wine.

Organic

Methode champenoise. Rapid entry into the cellar by gravity. Gentle press with 50% extraction of free-run juice. Each variety is fermented in small tanks at controlled temperature. Secondary fermentation in bottle. Aged 40 months in bottle.

Winemaker Notes:
"Our William Hill Estate North Coast Cabernet Sauvignon has a rich palate of dark fruit flavors, with subtle hints of caramel and cocoa. The Sonoma and Napa fruit gave this wine its ripe blackberry and black cherry flavors, while the grapes from Lake and Mendocino brought tremendous structure and presence to the blend. This Cabernet, which was blended with a touch of Merlot to round out the mouthfeel, will reveal more complex layers with time in the bottle."

A beautiful expression of off-dry Riesling. A touch of sweetness rounds out the palate nicely.

Located in the heart of New York?€?s Finger Lakes region on the western shore of Seneca Lake, Red Tail Ridge Winery is owned and operated by husband and wife Mike Schnelle and Nancy Irelan. As a former executive in charge of viticulture and oenology R&D at a large winery, Nancy strongly believes in sustainability. Not only is the 35 acre vineyard farmed in a sustainable manner it is also the first LEED gold-certified winery in New York. Everything at Red Tail Ridge reflects Nancy and Mike?€?s attention to detail ?€? the winery that they built from scratch to their limited production, premium single varietal wines.

The bulk of Red Tail Ridge?€?s production is Riesling, but Nancy and Mike have also planted several clones of Chardonnay, Pinot Noir alongside small experimental plots of Blaufrankisch, Dornfelder and Teroldego. Mike and Nancy?€?s early efforts were duly noted by the press ?€? they won several Gold and Silver medals, Wine Business Monthly named Red Tail Ridge one of its Hot Small Brands of 2008 and Eric Asimov the wine critic of The New York Times has lauded them for their efforts.

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.

Wine Spectator:
"Plump and on the sweet side, with golden raisin, date, pear eau-de-vie and peach melba notes, backed by a light twinge of bitter almond that keeps this honest. Drink now. 87,000 cases made."

A distinctive blend of Palomino and Pedro Ximenez grapes. Aged in oak casks for 6 years in the traditional Solera method.

For over 130 years, Bodegas Williams & Humbert have been producing the finest sherries and brandies; as well as a diverse portfolio of spirits, utilizing one of the most traditional methods of ageing, the solera method. Founded in 1877 by Sir Alexander Williams and Arthur Humbert, Bodega Williams & Humbert has been considered to be one of the world?€?s most prestigious wine producers in the world. They were involved in the creation of the Jerez-Xeres-Brandy Quality Demarcation, as well as the criteria for evaluating sherries. Now owned by the Medina family, two generations work side by side in the creation of the wines and spirits. Located in the heart of Jerez de la Frontera, Bodega Williams & Humbert has more than 1,200 acres of vineyards, and the largest wine cellar in Europe. The family owned and operated Bodega has produced a great variety of high quality sherries, while maintaining the traditional methods of solera aging. Solera is a method of producing wines, where small amounts of younger wines are systematically blended with the more mature wines over a period of time. Bodega Williams & Humbert has a variety of sherry lines, most notably the Dry Sack medium created in 1906, a staple sherry among many restaurants around the world. In the US, Bodegas Williams & Humbert has three lines of sherries - Dry Sack, Don Zoilo, and the rare aged. Each tier offers expressions that range from dry to sweet profiles. Bodegas Williams & Humbert has one of the largest and most diverse offerings of 20 and 30 year old Rare and Very Rare age expressions. The Bodegas Williams & Humbert portfolio also includes spirits such as Gran Duque D?€?Alba Brandies, Crema D?€?Alba, and Dos Maderas Rums.

The wines are very fruity, round and balanced. Delicious on poultry and white meats. This former property of the Countesses of Rochefort covers an area of 10 hectares. The vines are on average around thirty years old. The soil is sandy-gravelly and the nearby Dordogne provides thermal regulation that is particularly conducive to the ripening of the grapes. 80% Merlot, 20% Cabernet Franc aged in oak for 3 months

Organic / Biodynamic

The pale yellow robe is very clear. The nose shows a nice expression of freshness, citrus and white flowers. The mouth is fresh with a nice tonic acidity and minimality. 100% Chenin Blanc. Vineyard planted in 1984. Direct pressing. Fermentation and maturing in stainless steel temperature-regulated tanks. Tartaric stabilisation in cold room.

Organic

High-toned red fruits, crushed rocks and alpine herbs all combine to perk up the senses in this well-crafted mountain wine. With vines grown up to 3,500 feet, this blend of Syrah, Petit Rouge and a touch of Cornalin light up the palate with lifted cherry and cranberry notes, wild game and white pepper. Fine tannins and mouth-watering acidity give the wine's finish a big push that goes on for a long time.

The Aosta Valley lies at the foot of Europe?€?s highest mountain, Mont Blanc, in the northwestern corner of Italy. Surrounded by the Alp's highest peaks, Aosta is home to Europe?€?s highest vineyards many of which reach heights over 1,000 meters. The soils are mainly rocky and alluvial, with slate, granite and quartz.

Despite the alpine position, located at the south side of the Alps the Aosta Valley is blessed with a high amount of sunshine and relatively low rainfall. Due to geographical, physical, and climatic limitations, Aosta Valley has always been considered a ?€?harsh?€? territory. Therefore, wine production is focused on quality rather than quantity. A fine example is the Rosset winery where quality is at the forefront, if you can find their wines.

The Rosset family decided to plant their first vineyards in the area of Saint Christophe in 2001. The first cultivated plot was about three hectares at an altitude of around 750 meters. The varieties planted were Chardonnay, Syrah, and the indigenous Cornalin. Some years later, Petit Rouge, another autochthonous red variety, was planted in the same area.

The review is on the previous vintage.
94 points James Suckling
A subtle and textural dry riesling that belongs to the new school of Finger Lakes dry rieslings. Restrained peach and tangerine fruit with some floral nuances and lees complexity. The acidity is already beautifully integrated. Excellent mid-palate density and a long salty finish completes the impressive picture. Drink or hold.

Located in the heart of New York?€?s Finger Lakes region on the western shore of Seneca Lake, Red Tail Ridge Winery is owned and operated by husband and wife Mike Schnelle and Nancy Irelan. As a former executive in charge of viticulture and oenology R&D at a large winery, Nancy strongly believes in sustainability. Not only is the 35 acre vineyard farmed in a sustainable manner it is also the first LEED gold-certified winery in New York. Everything at Red Tail Ridge reflects Nancy and Mike?€?s attention to detail ?€? the winery that they built from scratch to their limited production, premium single varietal wines.

The bulk of Red Tail Ridge?€?s production is Riesling, but Nancy and Mike have also planted several clones of Chardonnay, Pinot Noir alongside small experimental plots of Blaufrankisch, Dornfelder and Teroldego. Mike and Nancy?€?s early efforts were duly noted by the press ?€? they won several Gold and Silver medals, Wine Business Monthly named Red Tail Ridge one of its Hot Small Brands of 2008 and Eric Asimov the wine critic of The New York Times has lauded them for their efforts.