Wines (24 View)

95-97 points Wine Advocate
Tasted from barrel, the 2020 Bolgheri Superiore Ornellaia will be presented in the fall but won?€?t hit the market until spring of the following year. This is a beauty, so generous and opulent with fully seamless transitions. The wine?€?s traditional blend is mostly Cabernet Sauvignon and Merlot with tiny percentages of Cabernet Franc and Petit Verdot, although this warm vintage makes due with a pinch less of the Cabernet Sauvignon. Fruit is selected across 107 hectares of Ornellaia vines, although the estate recently purchased an additional eight hectares next to Guado al Tasso in Castagneto Carducci, with terraces and vines aged between 15 and 28 years old. This broad and generous expression has a beautiful quality of fruit and oak that speaks to the very best of Italian winemaking. Drink: 2026-2050.

50% Riesling, 30% Gewurztraminer, 14% Early Muscat, 3% Sauvignon Blanc, and 3% others

Winery Notes:
" Earthy, herbal, somewhat subdued lemony aroma with hints of tropical fruit, gooseberry, and coconut. Medium to full bodied with herbal, citrus and ripe peach flavors with a slightly creamy, pleasing mouthfeel. "

94 points James Suckling
Medium ruby hue, with a bright and racy nose thats full of pretty berries, redcurrants, fresh strawberries and potpourri. Medium-bodied and naturally juicy on the palate, showing lots of crunch and drinkability. Fresh, transparent and silky. Drink or hold.

93 points Wine Advocate
They are going for lower yields and less bottles of the 2020 La Montesa and slowly putting prices up, as they feel the wine is more serious than what the perception of the affordable price makes it. 2020 is a powerful vintage; it's structured and textured, the oak is very nicely integrated (12 months in barrel, but the powerful wine absorbed it completely), and it's powerful with 14% alcohol and a pH of 3.55, a little darker than in previous years. The tannins are very fine with a subtle chalky texture. There were 2,319 barrels that resulted in 672,000 bottles, 10,000 magnums and some larger and smaller formats. It was bottled from April 2022.

70% Carricante and 30% Catarratto

12% abv

Semi Dry

98 points Jeb Dunnuck
The 2019 Barolo Bric del Fiasc is the hallmark wine of the estate, and it shows. Taking on more concentration, it is pure and generous with kirsch, star anise, nutmeg, and menthol and moves impressively to the palate with ease and nobility. It offers fantastic depth while remaining true to the vintage and propels forward through an arch of acidity, while having grounded notes of Earl Grey tea, black cherry, and crushed stones as well as ripe tannins.

Organic / Natural / No Added Sulfites

An intriguing medium-bodied red with evolved fruit notes on the bouquet but fresh ripe red fruit mid-palate. Soft velvety tannins on the exit. This is impeccably clean for no added sulfites. Outrageously good! 13.5% abv

Vinification Method: Grapes are hand-harvested, destemmed, and macerated in open-topped wooden vats for 20 days without refrigeration. Hand punch-downs are performed about 4-5 times per day. The skins are pressed to stainless steel tanks for about 4 days at cellar temperature. Then the wine is racked, with the fine lees, to 2500 and 500-liter oak barrels for elevage.

Pas de Probl??me is an easygoing Pinot Noir sourced from near the village of B??ziers. It's fruity, juicy, unoaked, and aromatic, with notes of mocha, thyme, and rosemary. Aromatic notes of raspberry, redcurrant, and wild strawberry are complemented by mocha, thyme, and rosemary. This Pinot Noir is fruit-forward, light, and juicy, with no oak added.

Save 10% on six bottles or more!

This is a concentrated wine that has fine tannins that are integrated with the ripe blackberry flavor. It is rich and dense in feel, with a succulent texture. A fruity blend of four varieties, including the rare Caladoc, the wine is lightly structured with spice and tannins to support the red-berry fruits. Drink now.

Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.

Wine is aged in French oak barrels from Seguin Moreau of 225 Lt for 3 months.

Light-bodied, bright, pale yellow with depth and a gold hue, even colour throughout. The nose is appealing and pure, with aromas of honeysuckle, tropical fruit and stonefruit.

Gentle, creamy bubbles propel this soft crmant. Its rich with peach and Anjou pear flavor, and some nutty oxidative notes that bring to mind a match with aged cheese.

90 Points James Suckling
Pleasant nose with peaches, sweet apricots and mild spices. Medium body with a flavorful, vibrant mid-palate and a succulent finish. Drink now. Screw cap

This is a variety from D??o, that was brought more than 100 years ago to Vidigueira, with an extraordinary adaptation to the soil and climate conditions of the region, It is however a prima donna that needs controlled vigor and low production to produce extremely balanced wines with the capacity to maintain high acidity and vigorous tannins, which makes it so important in these sunny southern lands. This is our blue wine, due to its aroma of blue fruits, blueberries and ripe blackberries. It is elegant and balanced with surprising freshness and a long and harmonious finish, as if these aromas and tastes were notes that make up a song. That is why Alfrocheiro is Miguel Maria, the musician of the family.

The Clássico Branco is made from 50% Antão Vaz, 40% Roupeiro, and 10% Fernão Pires grown in the schist soils of the Alentejano. The wine is medium bodied with a broad, integrated acidity. Flavors of ripe apple skin, meyer lemon and a distinct, spicy minerality flow across the palate. Enjoy with oily fishes or braised vegetables.

Ema's Vineyard Red is an estate bottled wine from Alentejo's DOC of Vidigueira. Winemaker Paulo Laureano uses a blend of Aragonez, Tinta Grossa, Trincadeira, and Alicante Bouschet grape varietals in this wine. Soft fruit-forward red that is garnering a following here at the store.

A batch of Aragonez and Trincadeira and a small percentage of Alicante Bouschet. After fermentation in stainless steel vats, a small part ages in French oak barrels. Aroma of ripe plums, black fruits, spices, a set with freshness structured with irreverent young tannins without losing the seduction of the warm lands of the Alentejo.

Organic

With an elegant and attractive profile, it shows our commitment to sustainability and preservation of the environment. A combination of Aragonez, Trincadeira and Alicante Bouschet, the classic and timeless blend from Alentejo from the organic vineyard Vinea Maria. Fermented in stainless steel vats and aged for 12 months in new and used French oak barrels. Notes of black fruit jam, intense earthy perceptions, mint, green coffee and toast. In the mouth, it is structured, elegant, fresh and with a long finish.

Ant??o Vaz, Arinto, and Fern??o Pires from vineyards over 40 years old that build this wine. Ant??o Vaz is fermented in Barrels, Arinto, and Fern??o Pires in stainless steel to keep its aroma characteristics intact. Fresh and elegant tropical fruit, citrus, notes of white flowers and some white spice. In the mouth, it is silky and shows excellent acidity, long, and attractive. Floral, mineral, and tropical notes.

"Glorious aromas of freshly picked raspberries, with tiny hints of cream and minerals. Full-bodied, with superfine tannins and a long, long finish of berries and cherries. Super second wine from Margaux. Best Pavillon Rouge I have ever tasted. Best after 2010. 20,525 cases made." 94pts WS

Wine Advocate, 92pts. - "A terrific, value-priced second wine, the 2003 Pavillon Rouge du Chateau Margaux (150,000 bottles produced) may be the finest example of this cuvee I have yet tasted. Its dense ruby/purple hue is followed by creamy aromas of cassis, vanilla, flowers, and licorice. Round, generous, savory, expansive, and amazingly long as well as concentrated, I even joked with Paul Pontallier that this could get him fired as perhaps the selection was too severe! This 2003 should drink well for 15+ years." (4/2006)