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"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

"This has a pale salmon color and aromas like those of Pinot Noir, including the walk-in-the-forest smell. Crisp cherry flavors lead to an intriguing mushroom note on the finish. Nearly dry, the texture is plush and soothing, while the finish is soft and lingering." 90pts WE #55 Best Buy

Pre-Arrival - Wine arrives in January 2026.

#13 on The Wine Spectator's Top 100 Wines of 2025

96 points Wine Spectator
This delivers an energetic tumble of blackberry, boysenberry and black currant paste flavors injected with bramble and apple wood and supported by a licorice snap accent. The strapping finish is laced with violet and iris notes, while a cast iron edge lends bass. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2027 through 2045.

96 points James Suckling
The aromas of blackcurrants and dried flowers with fresh herbs like basil and rosemary are extremely attractive. Medium- to full-bodied, this has firm and velvety tannins with a tension and focus that I have not seen for a while. Long and chewy finish. Solid. Drink after 2028 and beyond.

Organic

#37 on The Wine Spectator's Top 100 Wines Of 2025

94 points Wine Spectator
Precise and detailed, with a slightly brooding core that propels its dark cherry and raspberry flavors, which are accented by blood orange and spiced tea tones as this gathers tension and tannins on the finish. Drink now through 2035

Taking its name from the sea and sun - the two forces of nature that shape its exotic character - this wine is as dramatic as the place where it is sourced. With morning fog, bright sunshine and gusting winds, the Santa Lucia Highlands (40 minutes south from Monterey, California) has an extended growing season. Grapes stay on the vine longer, leading to the development of intense aromas such as custard and toasted almonds, rich fruit flavors and enlivening lemon/lime.

Organic / Biodynamic

Fresh with intriguing scents of almond, red cherry, pepper and lavender. A great balance
of acidity and tannins in the mouth make it a highly pleasurable wine. A savory full-bodied Dolcetto.

Manual harvest. Spontaneous fermentation with skin contact for 10-15 days in stainless
steel tank. Aged for 6 months in the same tank, before bottling the following March.

Organic

70% Montepulciano & 30% Sangiovese. Fermented in stainless steel and aged four months in steel & six months in bottle before release. As the Gambero Rosso puts it: “the Rosso Piceno is a consumer’s dream, straightforward but delicious and a pleasure to drink.”

92 points Jeb Dunnuck
A blend of 54% Merlot, 38% Cabernet Sauvignon, and the rest Cabernet Franc and Petit Verdot, the 2020 Château Ormes De Pez offers up a great perfume of red and black currants, sweet tobacco, sandalwood, and spice. Medium to full-bodied on the palate, with ripe tannins and good overall balance, it's another terrific 2020 that offers pleasure even today yet will evolve for 15+ years if well stored.

92 points Wine Spectator
Fresh and direct, with lilac and savory notes running with a core of damson plum and red cherry coulis. Reveals a piercing iron note on the sneaky long finish. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Best from 2024 through 2034.

Organic

Crafted by Brianne Day. 100% Pinot Noir from organically farmed vineyards within the Willamette Valley. The majority of the blend is from Finnigan Hill Vineyard – a higher elevation site in the Chehalem Mountains AVA. Other vineyard sources include Yamhill Springs Vineyard in the Yamhill-Carlton AVA, as well as Roshni and Cassin Vineyards in McMinnville AVA. Fermented with native yeasts and matured in neutral French oak

95 points Wine Advocate
The white Godello 2023 La Salvacion was produced with grapes from a one-hectare centenary plot in Arganza, the northernmost and cooler village in Bierzo, a plot on clay and slate that was regrafted from Mencia some 20 years ago. The destemmed grapes were pressed in a pneumatic press, and the juice fermented in 500-liter oak barrels after setting for 24 hours. It matured in those barrels for one year, with the lees but without batonnage. It has 13% alcohol, a pH of 3.07 and 7.25 grams of acidity, meaning good ripeness and very good freshness and acidity. It's vibrant and very tasty, piercing and pungent, with a nice compromise between power and elegance. It's more direct, sharp and tasty but with restraint; it takes time to open up in the glass. 6,700 bottles produced. It was bottled in January 2025.

Cesar Marquez Perez, Raul Perez's nephew, is one of the most precise winemakers in Bierzo with the family Castro Ventosa range and his personal project, which he started in 2015. In the 2023 vintage, he is releasing a new wine from the Villegas area, a lieu-dit in Valtuille on sandy soils. The single-vineyard wines are aging in increasingly larger oak containers, combining 1,200-liter vats with 500- and 600-liter barrels. He owns 7.2 hectares and works a further seven with local growers across Bierzo, from altitudes ranging between 450 to 850 meters above sea level. His production is slowly growing, and he now crafts 60,000 bottles per year.

As he told me while tasting the wines from the family winery, Castro Ventosa, which he also vinifies, "2023 was a cooler vintage with rain at the beginning of the harvest. The wines have a floral, serious and elegant profile with a contained alcohol content of 12.5% to 13%." These are some of the finest and more elegant wines he has produced so far.

97 points Wine Advocate
The 2023 Pico Ferreira comes from a lieu-dit in the village of Corullon, a northwest-facing, shady slope planted with centenary vines on slate soils. It fermented with 30% full clusters and indigenous yeasts in 1,000-liter vats with 21 days of maceration and matured in a 1,200-liter oak vat and 600-liter barrels for one year. This is a little more discrete and remained closed after being in the glass for a while, whereas the other wines opened up. It comes in at 12.98% alcohol, with a pH of 3.57 and 5.36 grams of acidity, with abundant, slightly dusty tannins. 1,980 bottles produced. It was bottled in January 2025.

Cesar Marquez Perez, Raul Perez's nephew, is one of the most precise winemakers in Bierzo with the family Castro Ventosa range and his personal project, which he started in 2015. In the 2023 vintage, he is releasing a new wine from the Villegas area, a lieu-dit in Valtuille on sandy soils. The single-vineyard wines are aging in increasingly larger oak containers, combining 1,200-liter vats with 500- and 600-liter barrels. He owns 7.2 hectares and works a further seven with local growers across Bierzo, from altitudes ranging between 450 to 850 meters above sea level. His production is slowly growing, and he now crafts 60,000 bottles per year.

As he told me while tasting the wines from the family winery, Castro Ventosa, which he also vinifies, "2023 was a cooler vintage with rain at the beginning of the harvest. The wines have a floral, serious and elegant profile with a contained alcohol content of 12.5% to 13%." These are some of the finest and more elegant wines he has produced so far.

Organic

Another village level off-dry, this is sourced from various parcels on the “Grand Cru” Kupp – as such this is more the equivalent of “Senior.” This is a “Grand Cru” wine declassified and sold at village-level pricing. This tends to be a bit deeper and broader-shouldered than the Fass 4; it has more mineral complexity and more depth. TROCKEN-FEINHERB

Organic / Natural

Monastrell. Personality: Very brilliant ruby red with a purple rim boasting the youthfulness of the wine. Rich aromas of red forest fruits and whiffs of spices. The palate is well structured, powerful, and balanced with notes of black fruits, proudly showing its Mediterranean heritage.

The grapes are manually harvested, de-stemmed and crushed. Temperature controlled fermentation at 22-26°C in stainless steel tanks with continuous over-pumping to extract maximum intensity of color and aromas. This maceration-fermentation lasts for about 2-3 weeks. The wine is bottled after light (vegan-certified) fining and filtration, with a small addition of sulfur. 14% abv

Organic

The Bedrock Sonoma Valley Sauvignon Blanc is a wine that focuses as much on weight and texture as on the aromatics the grape is known for. The wine comes entirely from musque clone grown at Uboldi Vineyard in Kenwood and Judge Vineyard in Bennett Valley and the Bedrock Estate vineyard in Sonoma.

Fermentation was done in a mixture of tank (30%) and barrel (70%), in Stockinger and lightly toasted 320-liter cigare barrels developed specifically for the variety, a la Dagueneau.
Aged in a combination of smaller and large format barrels with 8% new French oak.

95 points Vinous
The 2020 Barbaresco Riserva Ovello is a massive, packed wine. Graphite, crushed rocks, dried herbs and cedar open first. Ovello tends to produce a more linear style of Barbaresco, and that is very much the case here as well. However, the 2020 also possesses notable depth and layers in the mid-palate. It's a gorgeous wine in the making. (Drink between 2025-2035)

95 points Wine Advocate
The Ovello vineyard has some northern exposures and generally represents a cooler growing site. You can expect intense fruit flavors and more prominent tannins as a result. The Produttori del Barbaresco 2020 Barbaresco Riserva Ovello fits the bill. Vine growth starts much later and usually lasts longer to produce dark intensity and bold aromas in the wines. In the cold years, the tannins can be aggressive, but in the hot years like 2020, they show better balance. This wine offers ferrous notes of iron and rusty nail followed by cherry-driven sweetness.

Organic

Capitan Fanegas is the personal project of Mario Ruiz-Clavijo from the historic Bodegas Marques de Arviza in Rioja. The philosophy behind the Capitan Fanegas wines is to make single vineyard expressions of Rioja that reflect and express the sites they come from. The wines are vinos de author; unique representations that are true to the Rioja style.

La Unión comes from a single parcel in the La Unión village in Rioja that feautres a mixture of red and white clay with sandy soils. All grapes are hand-harvested from vines that average 25 years of age. A blend of 85% Tempranillo and 15% Graciano that is fermented with native yeasts in concrete tanks and aged for 12 months in barrel. Expressive aromas of blackberry, red currants and violets with a fine, silky palate and long, polished finish, enjoy this striking Rioja with grilled lamb chops.

Organic

A beautiful Muskateller that is clean and fresh on the nose, with delicate mineral aromas. Juicy and fresh on the palate as well, this is a well-structured and quite intense Muscat with refined ,elegant acidity and a well-balanced, stimulating finish. The vines are 55+ years old. Fermented in stainless steel to 12.5% abv and only 5.4 grams per liter of residual sugar.

93 points Vinous
The 2020 Sociando Mallet has retained its impressive aromatics from its showing in barrel with beautifully defined blackberry and raspberry fruit, pressed violet and light cedar aromas. The palate is medium-bodied with firm backbone, a little powdery in texture, fine backbone with ample freshness and tension towards its graphite-infused finish. Bravo!

90 points Wine Advocate
Harvested early in August from a warm site, the 2020 Columbia Valley Syrah opens with bright, juicy, dark red and black fruit flavors as a delightful, savory and sanguine notion wafts from the glass. It has a tight and firm profile, with prominent spicy notes and hints of savory and meaty flavors. The finish is firm, fresh and perfect for enjoying with food. This vintage was aged with minimal oak and produced 21,600 bottles.

92 points James Suckling
Ripe blackberries, sweet spices, crushed walnuts, cedar and wet stones. Some iodine, too. Full-bodied, firm and structured with chalky texture to the tannins and juicy acidity. Polished and even. Better after 2025.

100 points Jeb Dunnuck
The flagship 2021 Cabernet Sauvignon Columbia Valley is 100% Cabernet Sauvignon (90% from Champoux Vineyard and 10% from Mach One Vineyard) raised all in new barrels. It's slightly deeper hued than the CVR and has a stunning nose of blackcurrants, smoked tobacco, toasted spices, and graphite with a beautiful varietal, herbal undertone that comes through with time in the glass. Deep, rich, full-bodied, and velvety textured, this thrilling Washington State Cabernet Sauvignon will benefit from 4-5 years of bottle age and evolve for two decades. This is unquestionably up with the greatest vintages of this cuvee ever made.

98+ points Wine Advocate
The 2021 Cabernet Sauvignon erupts with a classic Quilceda Creek expression. A big, bold and boisterous wine, it presents a fresh, juicy attack with gobs of succulent, ripe, fresh fruit tones complemented by plenty of oak essences. The palate is full-bodied, fresh, layered and complex, showcasing balanced acidity and fine-grained tannins. The elongated finish suggests that while it can be enjoyed now, patience will be generously rewarded with additional years in the cellar. However, keeping your hands off this gorgeous wine will take a lot of self-discipline. The wine aged for 20 months in 100% French oak. 65,520 bottles produced.

Organic

92 points Wine Advocate
I love the simplicity of the red blend 2020 Candea Tinto, which is straightforward, tasty, juicy and balanced, without any excess or makeup, raw and authentic, with note of wild berries, flowers and herbs and a medium-bodied palate with moderate alcohol and nice balance. Highly drinkable. 14,000 bottles produced. It was bottled in September 2022

Organic

100% Negroamaro

95 points Wine Advocate
The obsession in 2019 was to avoid excess ripeness and to keep the freshness, so they did a softer vinification, used larger vats for the elevage and used less American wood. The 2019 Valbuena was produced with a blend of Tinto Fino with 3% Merlot. It has 14.5% alcohol, a pH of 3.88 and 4.6 grams of acidity. I love the nose; it is perfumed and subtle. And the wine is beautifully textured; the tannins are very fine, silky even, quite different from the tannins from the other 2019s from the group that I tasted next to this, Macan and Pintia. A triumph over the conditions of the year, it's a more elegant Valbuena than I anticipated. 190,490 bottles, 5,581 magnums and some larger formats produced. It was bottled in June 2022

Organic / Natural Wine

65% Listan Prieto, with the rest of the wine being a blend Listan Blanco, Vijariego Negro, Verdello, Gual and Albillo Criollo from different vineyards, all vinified separately. The Listan Prieto is fermented whole cluster in open oak barrels, Verdello and Negramoll are direct pressed and fermented in oak barrel, and the Gual and Vijariego Negro are destemmed, fermented on the skins, also in oak. Aged for 8 months in used oak barrels. Unfined, unfiltered. Very light color, floral, with light tannins and texture. 350 bottles made.

Organic

Clean, dry and only 11% abv.