Wines (12 View)

Organic / Natural

Vibrant white blend, which offers notes of ripe citrus, orchard fruits, and floral undertones, balanced by a refreshing acidity and a silky finish—an exquisite expression of Chile's southern terroir.

20% Chardonnay, 20% Viognier, 20% Sauvignon blanc, 20% Sauvignon gris, 20% Pinot Gris.
Carbonic maceration with native yeast for 20–25 days. Grapes are pressed, then transferred into used barrels for malolactic fermentation. Unfined, unfiltered, small amount of SO2 added at bottling for stability. Minimal intervention, no enological products added.

The review is on the previous vintage.

93 points James Suckling
Earthy, flinty aromas lead to fresh, crunchy red and black fruit flavors in this bottling. An edgy, moderately tannic texture comes from the climate and the use of 45% whole clusters in the fermentation. Drink now or hold.

The Willamette Valley Pinot Noir is a blend of barrels from benchmark vineyards across the region, including the Cristom Estate. Crafted with the same meticulous care as our Mt. Jefferson Cuvée and single-vineyard Pinot Noirs, this cuvée is designed to represent the broader Willamette Valley AVA. It offers a compelling expression of the vintage—elegant, balanced, and unmistakably Cristom—at a remarkable value.

94 points Decanter
Spicy, savoury and toasty, displaying aromas of dried herbs, cloves and cocoa, some dried black fruits notes. Very long finish.

92+ points Wine Advocate
A new wine from the Viña Real winery, the 2020 Bakeder is a village red produced with Tempranillo grapes from Laguardia. It has contained oak and good ripeness at 13.95% alcohol, a more modern style of red that shows very young, quite fruit-driven and with a soft mouthfeel and velvety tannins. It has purity of fruit, elegance and finesse with respectful oak after 10 months in French barriques. There are some 30,000 bottles of this. It was first produced in 2019.

This wine is rustic Nebbiolo through and through, that is delightful to drink even in its youth. The body is a very pretty elegant red hue, with traditional notes of smoke, leather and scorched earth. There is a slight note of oak that pairs nicely with some dusty tannins on the finish. It does needs to unwind a bit in the glass, which is typical for the varietal. This is a solid value in traditionally made Nebbiolo.

The De Forville family emigrated to Piedmont from Belgium in 1848 and established themselves in the village of Barbaresco in 1860. Here, the family was instantly engaged in growing the Nebbiolo grape under the direction of Gioachino De Forville. Now, the fifth generation is in place: Valter and Paolo Anfosso, the two sons of Bruno and Mafalda.

In the early part of the twentieth century, the De Forvilles sold their wine in bulk directly to restaurants and to retailers who then bottled the wine. In 1940 the estate bottled its first wine and now virtually their entire production is bottled at the estate

The nearly 11 hectare domaine is divided between holdings in the villages of Barbaresco [4.5 hectare] and Castagnole Lanze [6.5 hectare], a commune that is about four kilometers east of Barbaresco in the direction of Asti.

Their Barbaresco is the standard-bearer for the estate. The vines are planted exclusively within the confines of Barbaresco and are scattered among various “crus”, including Rabaja and Pozzo. The average age of the vines is 35 years. After harvest, the juice is fermented in stainless steel for approximately two weeks; then the wine is racked into large oak “botti” to age at least 18 additional months and frequently longer before being bottled. This wine is emblematic of the work done at the De Forville estate: the wine is rigorously traditional, marrying the finesse of Barbaresco with the alluring aromas and flavors of truffle, earth, berries, rose, tar and leather and carrying, most important of all, a backbone of sweet, dusty tannins that give length and breed.

#66 on The Wine Spectator Top 100 Wines of 2023!

91 points Wine Spectator
Offers good energy and refined flavors of blackberry, dusky spices and black olive that build structure toward medium-grained tannins. Drink now through 2031.

Organic

40% Malbec, 30% Syrah, 30% Cabernet Sauvignon. This is the one wine in our Mexican wine selection that speaks to the Mexican heat. This is a full-bodied red with a voluptuous presence on the palate and chewy tannins. Reminded me of the wines of Ribera del Duero, decadent but crafted really well.

Organic / Biodynamic

92-93 points Wine Advocate
The sample of the 2022 Pétalos has a fresh twist of watermelon, which is quite remarkable, as the summer torrid and very dry and they expected much riper wines. Some 25% of the grapes used here are from owned vineyards in the village of Corullón and 80% purchased grapes. They used more white grapes this year, more than any other year, to give the wines freshness. The result is much better than expected; there's not much acidity, but using so many different plots allows more room to play with the blend, which is something they can only do here and in Corullón. It's perfumed and quite harmonious, balanced and fresher than expected. They expect to fill some 290,000 bottles. This is the 20th anniversary of Pétalos and the 25th anniversary of the winery

Organic

92 points Wine Enthusiast
Oregon and Washington fruit collide to shout, "gamay, gamay, hey." The wine is a mix of whole cluster carbonic maceration and traditional fermentation done in stainless steel, concrete and neutral oak. It is packed with aromas and flavors of strawberries, dark chocolate, pickled watermelon and cut grass. The acidity will make you feel alive.

Winery: Gamay is simply the most delicious, delightful, versatile grape. It hails from the Beaujolais region and also flourishes in the Loire Valley of France, and has witnessed rapid popularization in growth in the U.S. over recent years.

We fell hard for the carbonic maceration fermentation technique while learning about and making wine in the Beaujolais region. Produced like a traditional Beaujolais-Villages wine, we utilize carbonic and semi-carbonic maceration as the layering components.

Fruit, juice, spice, and everything nice.