Best Buys $10 And Under

An all-malt blend from Nikka's two distilleries, one Hokkaido and the other in Aoba-ku, this is a very dark intense whisky, with notes of vanilla, toffee, and chocolate. Smooth on the palate, but with a finish that can linger for several minutes. 40%abv

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98 points Jeb Dunnuck
The Grand Vin 2020 Chateau Leoville Poyferre, which is released in a stylish black bottle commemorating a century for the Cuvelier family, is reminiscent of the 2016 with its powerful, concentrated, yet vibrant and inward style. Pure creme de cassis, melted chocolate, loamy earth, graphite, and some spicy nuances all define the aromatics, and it's full-bodied, with a stacked mid-palate, nicely integrated oak, ripe tannins, and one hell of a great finish. This is another utterly brilliant wine from this team, which has been producing First Growth quality wines for many years now. The blend of the 2020 is 64% Cabernet Sauvignon, 31% Merlot, 3% Cabernet Franc, and the rest Petit Verdot, aged in 80% new barrels, hitting 13.58% natural alcohol and a pH of 3.81. Best After 2028.

96-98 Wine Enthusiast
Rich, luscious and replete with dark plum and dark chocolate flavors, this wine shows great power as well as aging potential. Its richness is balanced by the fresher edge of acidity that stands the wine in good stead as it ages.

97 Points Vinous
The 2020 Leoville-Poyferre is every bit as impressive as it was from barrel. If anything, it has gained in freshness and vibrancy with elevage. Dark cherry, plum, mocha, graphite and a kiss of French oak are some of the many notes that infuse the 2020 with tons of character. I especially admire its vertical energy and buttoned up personality. In some recent vintages Leoville-Poyferre has been quite showy, but the 2020 also has a more nuanced side that is hugely appealing. Antonio Galloni (12/22)

96 Points Vinous
The 2020 Leoville Poyferre was bottled in June. It has a very intense nose, displaying more black fruit than its showing from barrel, also the opulence tempered since its bottling. Fine minerality, hints of clove and bay leaf develop with time in the glass. The palate is medium-bodied with a smooth opening, still slightly lactic in style as I remarked from barrel, yet with immense depth and plenty of finesse. The structure really comes through on the finish, a pinch of cracked black pepper and tobacco lending complexity. This is a great Leoville Poyferre that will give more than four decades of enjoyment, though I advise waiting several years before broaching. Neil Martin (12/22)

92 points Wine Advocate
Deep garnet in color, the 2010 Lascombes gives up notes of dried herbs, tilled soil and black olives over a blackcurrant cordial and plums preserves core plus a touch of crushed rocks. Medium to full-bodied, the palate delivers chewy tannins and bold freshness to support the savory flavors, finishing with an herbal lift. Drink Window 2020-2038 (3/20)

Robert Parker in February 2013, "Probably the greatest Lascombes made to date, the 2010 is a blend of 55% Merlot, 45% Cabernet Sauvignon and the rest Petit Verdot."

2009 may turn out to be among the greatest vintages ever in the Medoc. The 2009 appears to be the finest Duhart Milon yet made. The Rothschild family has invested heavily in this estate over the last 20 years in order to upgrade the quality, and their investments have certainly paid off handsomely. A blend of 63% Cabernet Sauvignon and 37% Merlot, the 2009's opaque purple color is followed by an extraordinary perfume of creme de cassis, violets, graphite, and subtle wood. This full-bodied, intense, voluptuously textured, pure, seductive wine seems more open-knit and opulent than the more structured Carruades de Lafite. Nevertheless, the Duhart requires 3-5 years of cellaring, and should drink well for 30+ years. Bravo! - WA94-96*

An Extra Anejo tequila hand selected from the Cuervo family's private collection. Each year, the collectible packaging is graced with the artwork of a well known Mexican artist. This year's artist is Mario Garcia Torres, who attempts to document a selection of the vegetation of the agave region of Jalisco region. Each bottle is numbered, dated, and sealed in wax, all by hand. Every aspect of Reserva De La Familia is handcrafted at the La Rojena distillery. Pictured on the bottle, it is the oldest active distillery in Latin America. Made using only the flavorful inner portion of hand-selected blue agave plants. Aged for a minimum of two years, the final blend includes tequila from reserves as old as 30 years.

The classic, benchmark 12 yr. old from Macallan. Nose: Vanilla with hints of ginger, dried fruits, sherry sweetness and wood smoke Palate: Deliciously smooth, with rich dried fruits and sherry, balanced with wood smoke and spice Finish: Sweet toffee, dried fruits, lingering wood smoke and spice. (Producer's Notes) - Rich Fruit and Spice -

One of the best known sherry bombs, the Aberlour A’bunadh. From Gaelic, a’bunadh means "(of) the origin", or "the original", and is meant to honor an earlier style of whisky making at the Speyside distillery Aberlour. Bottled at cask strength, slowly matured in rare Oloroso sherry butts, this malt is full of rich, smooth, complex flavors. 60.7%abv - Rich Fruit and Spice - "Brave the cask-strength heat and be rewarded by a malt that's welcoming and complex. Sherry and cherry dominate at first, but a cereal-granola-honey quality and a licorice note flirt from behind the curtain. The essential candy element returns on the finish." Wine Spectator

This Camus XO Cognac is crafted using eaux-de-vie from the very small Borderies cru, matured in oak barrels for many, many years. Gloriously floral with oaky cinnamon spice, nutty qualities and fragrant fruit - an excellent example of Borderies Cognac!

92pts Wine Advocate:
"The 2004 Dalmau Reserva is sourced from a single 50+ year old plot within the 300 hectare Ygay estate. Made from a blend of 86% Tempranillo, 8% Cabernet Sauvignon and 6% Graciano, the wine was aged for 21 months in new French barriques. Dark ruby/purple-colored, it reveals an aromatic array of toasty new oak, spice box, mineral, blueberry, and black currants. Considerably more powerful than its traditionally made siblings, on the palate if is full-bodied, firm, layered, and quite concentrated. The spicy flavors fall on the dark side of the spectrum with blackberry, plum, and black currant in the forefront. The wine has at least a decade of aging potential and will be at its peak from 2015 to 2030 although it can be enjoyed now with a charcoal-grilled ribeye."

The 2005 is bottled and made in a rich yet elegant style, with loamy currant, spice and dried berry with a touch of cedary oak and a hint of graphite. It’s very tight and young now, but well-balanced and fairly typical of the 2005 vintage for Napa Cabernet. - WS

"Firm, fresh and complex, with an array of glazed apricot, ginger, maple and cream flavors. Features notes of truffle and mineral on the crisp finish. Drink now. 200 cases imported." Wine Spectator

Organic / Natural / Orange

Gravner’s cellar methodology for the indigenous Ribolla is simple, if extreme: bunches, harvested by hand, are transferred by gravity into subterranean amphorae, where they macerate for several weeks; the wine is then pressed and moved back into amphorae for five months, then transferred to large Slavonian casks (all well used) for six years before bottling, with nothing added along the way except trace amounts of sulfur, and without fining or filtration of any kind. The wine rests several more years in bottle in Gravner’s deep storage cellar before being released to an adoring public. Gravner classifies his vintages into those affected by botrytis and those unaffected, and he particularly prizes botrytis-affected vintages for the aromatic and textural complexity they lend his wines. 2016 presented Gravner with a gorgeous sunny summer with no major weather calamities, and gentle August rains ushered in the onset of botrytis. Picking wrapped up on the 28th of October, and the finished wine—clocking in at a modest 14% alcohol—offers a beguiling salty-savory quality, with cleanly rendered minerality and a satisfying sense of textural meatiness.

94+ points Jeb Dunnuck
The deeper purple-hued 2019 Cabernet Sauvignon Reserve is a terrific Oakville effort loaded with pure cassis fruit as well as notes of spicy oak, scorched earth, and tobacco. Classic Napa Cabernet in every way, it?????s medium to full-bodied, has ripe, polished tannins, a terrific spine of acidity, and the balance and purity to evolve for 20-25 years if well stored.

93 points Wine Advocate
Groth's 2019 Cabernet Sauvignon Reserve substantially raises the stakes, showing much more richness and concentration than the regular Cabernet Sauvignon. Black cherries and cassis appear on the nose, framed by cedar and vanilla, while the medium to full-bodied palate is velvety and expansive, flowing easily into a long, harmonious finish dusted with soft tannins.1.

91 points Wine Spectator
Lovely warmed plum and black currant confiture flavors are starting to settle into a secondary phase as sweet tobacco, lightly singed alder and a perfumy incense note weave around. Nice focused, fine-grained finish. Textbook.?????Blind 2000 Bordeaux retrospective (December 2015). Drink now through 2020. 2,200 cases made. - James Molesworth