Wines (48 View)

Sustainable / Natural

91 points Wine Advocate
The unusual rosé 2020 Suañé Rosado Reserva has a very oxidative profile, with notes of hay and straw, and a polished and soft palate with some bitter notes in the finish. It's really a clarete produced with a mixture of red and white grapes 45% Viura, 30% Garnacha, 15% Sauvignon Blanc and 10% others. It has 13.5% alcohol and a low pH of 3.3. It matured in barrels of different sizes for 12 months.

Wine with minimum intervention, with a small amount of sulfur added towards the conclusion of the alcoholic fermentation and before bottling. The clusters are gently de-stemmed, fermented, and macerated for 10 days with their skins. Alcoholic fermentation occurs spontaneously with natural yeasts. Skins are gently pressed in a vertical press before being transferred to 228-liter French oak barrels. After 13 months of maturing and weekly lees stirring until racking, the wine refines and decants in a stainless steel tank with its own lees for 6 months to facilitate spontaneous clarity. 13 months in 100% French oak (20% two years, 60% three years, 20% four years). Following bottling, it should be kept in the bottle for at least 12 months before being released.

What: Pedro Ximenez

Where: Sherry, Spain

Why: Because for the money this is one of the most intense PX’s we’ve ever tasted. Why? Lets start with honeyed raisins, oranges and almonds. Then there’s chocolate and coffee and figs. But that’s just the sugar talking. After those candied notes hit you they give way to salt, herbs, coffee grounds, tar and licorice. The flavor show does not stop... ever.

This red has focus and depth, in an austere style that remains balanced and fresh. Black cherry fruit lurks beneath espresso, licorice and black pepper flavors, supported by firm, well-integrated tannins and juicy acidity.

Organic

96 points Vinous
The 2021 Vatan Tinta de Toro opens with aromas of violets, lavender, fresh plum and raspberry, framed by subtle oak and a touch of cedar. Intense and creamy, the palate is broad and flavorful, with velvety, finely textured tannins. The finish is long, delivering depth and nuance. This is a balanced and elegant Tempranillo with a measured profile. Tannins show gentle grip, bringing tension that complements the wines volume and richness. A superb vintage that lends this wine exceptional depth.

We source our Napa Valley Sauvignon Blanc from grapes grown in top vineyards throughout Napa Valley, including our own estate ranches in Carneros, Suscol Springs, Rutherford, and Calistoga. The cooler, southern part of the valley gives us sauvignon blanc with bright citrus characters, flinty minerality, and balanced acidity, while the warmer northern region brings out tropical notes in the final wine.

#21 on The Wine Spectator Top 100 Wines Of 2025

95 points Wine Spectator
There's bright cherry and strawberry fruit in this elegant red, along with rose, mineral and wild herb notes, plus a hint of black pepper. Harmonious and vibrant, this is fluid while cruising to the long, detailed aftertaste. Best from 2027 through 2043.

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.

For 6 months the wine is aged over fine lees. After it was racked to remove the sediments and lees. Then the wine was aged for an extra 12 months without any racking and no sulphur added until bottling giving a total aging in concrete of 18 months. The philosophy is to age the wine with a a hands off approach to avoid oxidation, because Graciano is an easy oxidative variety. Aging in concrete tank gives the wine and extra refinement. Porosity provides a very interesting evolution to the wine like the micro oxygenation in the barrel, but without added flavor or added aromatic impact. With this process, the evolution and maturity of the fruit of the wine is enhanced and helps to maintain the purity of the Graciano character.

It?????s aromas of red and black fruits, floral and some spicy notes, are typical of the Graciano variety. Also, some hints of leather, tabaco, iron, licorice and other tertiary notes given naturally by the variety. The palate is fleshy, powerful, tasty, and spicy with a long and very elegant finish. The tannins on this wine are big but elegant. Due the hands off process we use during aging, we highly recommend decanting the wine prior tasting.

94 points Wine Spectator
A rich, fleshy red marked by cherry, plum, menthol and wild herb flavors. Balanced and almost feels approachable now, yet will benefit from a few more years of bottle aging. Packs a long aftertaste that echoes the fruit and herb accents.

92 points Vinous
The 2020 Barbaresco is a very pretty, classy wine. Crushed flowers, bright red-toned fruit, tobacco, cedar and mint are some of the notes that waft from the glass in this attractive, mid-weight Barbaresco. I would give this a bit of air to help the bouquet come together. It's a lovely wine from Castello di Neive, and absolutely stellar in its peer group

96+ points Wine Advocate
Cesar's 2023 El Rapolao was sourced from a centenary plot in the coldest part of the village, where the soils are rich in iron and organic matter. It fermented with 30% full clusters in small 1,000-liter vats, with a short maceration of 17 days and an elevage in used 500-liter oak barrels. It comes in at 12.75% alcohol, a pH of 3.58 and 5.38 grams of acidity, with lower alcohol and more freshness and acidity than the previous vintage. This is a place with more rusticity, always a little earthier, with slightly dusty tannins. 1,911 bottles were filled in May 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

90% Pinot Meunier, 10% Pinot Noir

Estate vineyards between 15 to 50 years old
.
Blanc de Noirs is a Champagne from a selection of parcels chosen for the quality of their grapes. All parcels are vinified separately, which shows exactly their characteristics. The base wines are aged on fine lees, in vats, for 18 months, before blending. The aging on fine lees of the wines makes it possible to highlight its aromas. The wines are not filtered so that they keep all their material and their complexity, which also gives them a much higher potential of protection and longevity. After cellaring and disgorging, the Champagne will be aged for at least 6 months in the cellar.

Tenth generation winemaker of a large Burgundy family, Bruno de Villepin settled in Champagne in 1999 on the family property, purchased by his great-great-grandfather to the Duchess of Uzès, granddaughter of Veuve Clicquot. 2.12 hectares (5.25 acres) of vineyard, composed of 55% of Pinot Meunier, 30% of Chardonnay and 15% of Pinot Noir. The continuing effort to reduce the environmental footprint of its viticulture practices, a gentle and meticulous oenology, without filtration, and some parceled vinification since 2008, when he set up his winery. He started marketing at the end of 2013 with two vintages, the 2008 vintage and the brut Champagne. Bruno continues his labor-intensive work in the vineyards, so the vines can grow the best grapes possible, from one year to the next. The quality of the wines depends mainly on what is done in the vineyards, from the
plantation, through the size, the trellising and the grape harvest. Bruno has worked towards organic certification over the past few years and will be fully certified in 2024.

Off-dry, great as an aperitif.

Every year, Billecart-Salmon vinifies base wines from a greater number of parcels than it actually needs for the production of its main cuvees. The tasting committee tastes each of these base wines and selects only the ones that match the standard and the style of Billecart-Salmon. Some of the wines that are not selected are bottled to be part of a second wine from the house, Inspiration 1818.

93 pts Vinous Media
A totally sexy, voluptuous wine, the 2015 Fonbadet is terrific. A rush of dark cherry jam, wild flowers, mint, espresso and licorice gives the 2015 its decidedly exotic, voluptuous personality. Silky tannins and plush fruit add to the wine's sumptuousness. There is a presence to the 2015 that is hard to describe but that has been present each of the three times I have tasted it so far. Simply put, Fonbadet is gorgeous in 2015.

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!

Distinctive, with blood orange, tangerine and wet hay notes forming the core, while light herbs and a faint echo of tamarind weave through the finish. Alluring, creamy mouthfeel. Tibouren and Grenache.

95 points James Suckling
Black cherries with cedar and dried flowers, as well as dusty earth. It’s medium-to full-bodied with firm tannins that are long and polished. Lots of structure. Very typical and focused. Drinkable now, but better in 2024

94 points Wine Advocate
I tasted two vintages of the estate red that represents the blend and the character of the place. The 2018 Reserva comes from a cooler year and is a blend of 86% Tempranillo, 6% Mazuelo, 6% Graciano and 2% Garnacha with 14.12% alcohol and a pH of 3.48. The grapes ripened thoroughly and the wine is tasty but has a vibrant palate with freshness and depth. It has a classical nose and is complex and spicy with an earthy touch, a little developed and with fine-grained tannins. Very tasty. It spent 18 months in oak barrels, 90% of them French and 10% American; they are reducing the amount of American oak in this wine. 290,998 bottles and 3,500 magnums produced. It was bottled in June 2021

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

95 points Wine Spectator
This impressive Pinot is polished and detailed, offering dynamic flavors of raspberry and blueberry, with mineral and brown baking spice hints that build richness toward fine-grained tannins. Drink now through 2035.

93 points Vinous
The 2023 Pinot Noir Mt. Jefferson Cuvée blends dusty rose, licorice and orange-tinged wild strawberries. Soothingly round and pure in style, it offers crisp red berry fruits and mineral tones complemented by pretty inner florals. Gently tannic and long, the palate leaves a pleasantly chewy sensation and finishes with a tart cranberry twang. As of 2023, the Mt. Jefferson Cuvée uses 77% estate fruit. It is a fantastic value.

95 points James Suckling
A precise, layered nose that shows excellent purity despite some sweet oak spices. More berry fruit comes out as you give it some time in the glass. Plums, cherries, red berries with dark mushrooms, cured meat, grilled spices, stones, vanilla and iodine. Juicy, spiced berries quickly tighten up on the medium- to full-bodied palate with dusty, powerful tannins, allowing it to expand into the finish. It grows on the palate and the creaminess is already chiselled. This will age beautifully in the next 10-15 years. Drinkable now, but better from 2026.

94 points Vinous
The 2019 Reserva Imperial is a blend of 85% Tempranillo, 5% Garnacha, 5% Graciano, and 5% Mazuelo sourced from Villalba, Briones and Torremontalbo in Rioja Alta. Aged for 24 months in a combination of French (70%) and American (30%) oak barrels, this dark garnet wine reveals enticing aromas of blackberry and ripe plums from the Tempranillo, complemented by hints of hops and herbs from the other varieties. Dry, intense and juicy on the palate, it offers a fairly chalky and energetic mouthfeel. This is a classic Rioja with a nod to fruit-forwardness.

94 points Wine Advocate
The 2019 Imperial Reserva was cropped from a very healthy year with good ripeness and balance, a powerful vintage with a 185-day vegetative cycle. They look for finesse, precision and power, a blend of Tempranillo and 15% Graciano, Mazuelo and Garnacha put through optical sorting and fermented in oak vats with yeasts selected from the Imperial vineyards and a 20-day maceration, then it matured in barrels, 70% French and the rest American, for 24 months. It has 14% alcohol and a pH of 3.61. It feels very classical, with finesse and power, balanced and serious. It has tannins that call for food. 150,000 bottles produced. It was bottled in June 2022.

Founded in 1820, and today housed in cellars that date from 1619, this small jewel of a company is still owned by the same family, its vineyard holdings built up over time through a series of marriages with other wine-producing families. Displaying a nutty, slightly toasty nose, with flavours of hazelnuts, and orange peel. The high acidity makes the wine taste dry on the palate, with a smooth, long, and memorable finish.

This cuvee is sourced from vines the age of which is between 45 and 70 years. A wine of exceptional concentration for a village level appellation, this wine is always a true expression of the kimmeridgian soils that make Chablis so distinctive. Aged for thirty months before release, Defaix?????s old vines Chablis is richly dense with a classic "pierre a fusil" bouquet and long mineral-infused finish.

Organic / Biodynamic

Notes of lime, herbs and spring flowers preface the 2024 Vouvray Le Haut-Lieu Sec, a medium- to full-bodied, lively and incisive dry white with a chiseled palate framed by a delicate bitterness and a long, ethereal finish. This is a classic at this address that could gain roundness with time in the bottle. Residual sugar: 7.5 grams per liter.

Organic / Natural

The grapes are from old vines (60-90 years old) with granite soils and average altitudes of 400m, ocated in the "La Madone" plot in Villi??-Morgon, Beaujolais, France. The harvest is manual and the
grapes are destemmed and gently pressed. The must ferments in stainless steel tanks at controlled temperatures and the wine is aged for 10 months in French oak barrels. 13.5% abv

Having lived and worked among the ?????superstars????? of Beaujolais, Joseph Chamonard created a wonderful environment for his vines in Morgon. On the hill of Morgon, his vines stayed healthy without chemical assistance, remaining in their natural living soils alongside the packed earth and starved vines of his neighbors. Sadly, Joseph passed away in 1990, leaving his daughter Genevieve and her husband Jean-Claude Chanudet to carry on the health of his 4 hectare parcels, located in Corcelette, near the town of Ville-Morgon. With each successive vintage the duo has strictly kept to disavowing chemical treatments, in or out of the vineyards. Harvest is done by hand late in the season for full natural ripeness and complexity, with only natural yeasts used for fermentation and little else done outside of patient guidance to its natural end. The wine is made the traditional way with respect to nature. As some of the others of his era passing on as well (Marcel LaPierre in 2010), there is a sense that the pattern set here in Beaujolais will be altered. With so much natural beauty remaining, it will take more than a gang of four to do so, after all, it's now almost tradition.

Organic

96 points James Suckling
So expressive and so precise, this is a great modern Cornas. Haunting nose of black forest berries with notes of dry forest floor and wild herbs. Then comes the wonderful combination of restrained richness and youthful freshness on the vertical, medium-bodied palate. And just as the coolness of evening follows the heat of the day, the mineral vibrancy of the finish follows the succulence of the mid-palate.

93 points Vinous
The 2022 Cornas Granit 30 was made from fully destemmed grapes. It exhales prominent black fruit aromatics paired with pencil shavings, iodine and an underlying rusticity. Medium- to full-bodied, structured and concentrated, theres plenty of old-world savoriness in this classic 2022 Cornas...Vincent Paris produced a solid set of wines in 2021 but really excelled in 2022. These are distinctively savory Cornas expressions, but they neatly capture balance and freshness. Neither truly modern nor fully traditional, the Paris style sits somewhere in between, perhaps leaning a bit more toward the latter.

92 points Wine Spectator
This bright and zesty Champagne is lightly juicy and appealing, offering flavors of Honeycrisp apple, ripe white cherry, biscuit and pickled ginger. Balanced and lacy in texture, with a lingering, spiced finish. Drink now through 2022.

91 poinrts Burghound
Pretty notes of toasted bread, yeast, orange peel and white peach introduce rich, full-bodied and borderline creamy flavors that are shaped by a relatively soft effervescence before terminating in an agreeably dry, clean and focused finale. This is drier than the 7 g/l would usually suggest but I underscore that it stops short of austerity. Lovely stuff fashioned in a "drink me now" style.

90-92 points Jeb Dunnuck
Moving to the reds, the 2020 Gigondas La Gille is the base Gigondas and has a medium-bodied, supple, seamless style as well as classic spice, peppery herbs, and red and black fruits. It’s well worth seeking out and should easily be an outstanding wine.

95 points Wine Advocate
The 2020 Chianti Classico Riserva Rancia shows beautiful minerality with dusty notes of crushed limestone or flint. This is the wine's special signature, and it shines through in a warm vintage such as this. Rancia also offers an upfront quality of red and purple fruit tones. The 2020 vintage displays pretty concentration and richness with wild cherry and plum, but ultimately the wine leaves you with that elegant mineral sendoff. Rancia will require extra bottle age.

95 points Wine Spectator
Intense, with complex flavors of cherry, blackberry, violet, mineral and leafy underbrush, this red is silky and verges on racy. Harmonious and persistent, with a long, resonant aftertaste that echoes red fruit, mineral and savory elements. Best from 2025 through 2045. 4,100 cases made, 1,800 cases imported.

Organic / Biodynamic / Natural

#1 on James Suckling's Top 100 Wines of Portugal

97 points James Suckling
Earthy with dried flowers, very complex, with red fruit and darker tones in the background. The palate is tender and refined, medium- to full-bodied, with supple, chalky tannins and a delicate yet substantial thread of dark fruit. A beautifully pure and energetic expression of baga. Sourced from three vineyards, 100 to 140 years old, planted on clay-limestone soils. The grapes are partially destemmed, fermented in open wood lagares, and aged 12 to 18 months in 500- and 1,500-liter used oak barrels. From biodynamically grown grapes, Demeter and Ecocert certified. Drink now or hold.

Organic

95 points Wine Advocate
Do you have a favorite pair of jeans or a favorite dress that you keep in your closet for all occasions? That's the equivalent of this wine. The G.D. Vajra 2021 Barolo Albe is an enormously versatile expression of Nebbiolo with an affordable price that offers more value for your money than most Barolos out there. The bouquet focuses on dark berry pressed flower and crushed stone. It offers good sharpness over broad lines. The mouthfeel is medium-plus in texture and it closes with silky accessible tannins. Fruit comes from three cru sites: Coste di Vergne Fossati and La Volta

This is rich on the nose, with candied fruit, fruitcake, toffee and maple syrup. Full-bodied and medium sweet, with a brilliant aftertaste of fruit and caramel. Lasts for minutes on your palate. - WS92

Organic

Organic

Organic / Natural

The 2023 Fleurie Chapelle de Bois offers a refined bouquet of spice, cranberries, cherries and delicate dried rose and peony petals. On the palate, the medium-to-full-bodied wine maintains a focused and condensed profile, with supple fruit supported by a ripe acidity. A subtle-grained texture imparts the needed dimension, leading to a distinctive finish tinged with a hint of sea salt.

Needing little introduction, the Domaine de la Grand'Cour covers 11.5 hectares, with the majority located in Fleurie (9.7 hectares) and the rest in Brouilly (1.8 hectares). In recent years, Jean-Louis has taken a step back from the day-to-day operations, entrusting his children, Ophélie and Lucas, with leadership. However, upon my arrival at the domaine, I found Jean-Louis driving the tractor in the Chapelle de Bois parcel across the street, so I think it's safe to say that it's only a partial retirement. The domaine farms some of the most revered vineyards in the appellation, all meticulously tended under the Ecocert organic certification since 2009, though their commitment predates formal recognition. In the cellar, the grapes undergo a low-temperature semi-carbonic maceration and ambient yeast fermentation, followed by eight months of aging in a combination of demi-muids, barrels, foudres and tanks, with no added SO2 until bottling. The resulting wines epitomize exceptional purity and are easy to appreciate in their youth, while possessing the structural integrity to evolve gracefully over the years. In 2023, similar to 2022, the family decided to pick their fruit earlier than usual and shorten the vinification length to preserve freshness and elegance. The resulting wines boast more approachable profiles, especially when compared to the 2020 vintage, with lessened concentrations and finer tannins - The Wine Advocate

92 points Wine Advocate
The regular 2022 Blue Label (there's also a special cuvée in 2022) was still matured in new oak, but they used less toast and barrels from coopers that marked the wine less. It was produced with a blend of 60% Monastrell, 30% Cabernet Sauvignon and 10% Syrah and had an élevage of 18 months. It's aromatic, spicy and toasty, with notes of vanilla and cinnamon, ripe berries and aromatic herbs. It's ripe at 15.5% alcohol, with a pH of 3.71, 5.5 grams of acidity and three grams of residual sugar. It's medium to full-bodied with abundant, fine-grained tannins and some oak-related flavors.

80% Tempranillo, 20% Garnacha sourced from the prized Finca la Pedrizavineyard.

94 points Wine Advocate
No 2018 was produced, so after the 2017 I tasted last year, we jumped to the 2019 Vina Ardanza Reserva, produced with a blend of 80% Tempranillo and 20% Garnacha. It fermented destemmed in stainless steel and aged in American oak barrels, 36 months for the Tempranillo and 30 months for Garnacha, and was blended before bottling. 2019 is a very good year for them, a small crop of powerful and concentrated wines when they produced all their brands, an exception. This is spicy, structured, balanced and powerful in this warm year, reaching the customary 14.5% alcohol and keeping a pH of 3.54 and 5.5 grams of acidity. It's still very young and undeveloped, with the classical profile, generous in American oak aromas and flavors that should slowly integrate in the wine with years in bottle. For them, 2019 means a change in Ardanza, less spicy (but still quite spicy, with clove, vanilla and tobacco leaves) and with more fresh fruit from the Garnacha. But the year is a modern version of 2015.

Organic / Biodynamic

90 points Vinous
The 2023 Vire-Clesse has a lively bouquet with more yellow fruit than the other cuvees and touches of beeswax that develop in the glass. The palate is poised on the entry, lightly spiced with impressive harmony, a "fluid" Vire-Clesse with a persistent finish. A notch above the 2022

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

94 points Wine Spectator
Dynamic and precise, this features a core of steely acidity that frames expressive flavors of raspberry and guava, laced with crushed stone, forest floor and dusky spice notes that gather tension and richness toward fine-grained tannins. Drink now through 2033.

Organic

92 points Vinous
The 2017 Brut Nature Leopardi is a blend of 45% Macabeo, 40% Xarello and 15% Parellada trom Penedès. Aged for 66 months on the lees and disgorged in March 2024, this sparkling wine offers aromas of thyme and lime, with oxidative green apple tones set against a bakery layer. Dry and refreshing, the ethereal, crunchy palate drives through a yeasty, saline finish. This is a well-crafted, savory Corpinnat.

93+ points Wine Advocate
The 2013 Vi??a Bosconia Reserva even in a cooler and rainier year, like 2013, has a rounder body and still 13.5% alcohol. They also insisted that "remember that we can use 15% of wine from another vintage, and perhaps we topped this one up with wine from 2015. We want consistency year after year." This matured in barrels for five years and was bottled unfiltered but fined with egg whites. It's expressive, elegant and subtle, clean and complex, with polished tannins and very good acidity (pH 3.3 and 6.7 grams of tartaric acid per liter of wine).

95 Points Vinous Media
The 2014 Viña Bosconia is 80% Tempranillo with 10% Garnacha, 5% Graciano and 5% Mazuelo from the El Bosque vineyard in Haro, Rioja. Garnet in hue, it opens with cassis, cola and oak-driven aromas. The palate is youthful and smooth, with well-integrated tannins, black fruit and anisette at the finish. Still growing, it’ll develop greater complexity with more time in bottle.

94+ Points Wine Advocate
I loved the nose of the 2014 Viña Bosconia Reserva, a red that sells at an incredible price for the quality, the problem is (like all their wines) finding it... They had to accelerate the harvest to avoid botrytis caused by the abundant rain during the harvest. This is a blend of 80% Tempranillo, 10% Garnacho and the remaining 5% Graciano and Mazuelo, fermented in old oak vats with their yeasts and matured in neutral American oak barrels for no less than five years. It's elegant and nuanced, developed but young for its age, with a seamless palate and very fine tannins, with energy and light. It has 13.5% alcohol, a pH of 3.3 and 6.7 grams of acidity, notable parameters of freshness. It was bottled in March 2022.

94 Points Tim Atkins
Bosconia is a very traditional Rioja Reserva blend, produced from a combination of Tempranillo, 10% Garnacha and 5% each of Graciano and Mazuelo. Sourced from the 59-year-old El Bosque vineyard in Haro, it's earthy, savoury and challengingly focused, with classic notes of rosehip, petrichor, beetroot and dried herbs, very tangy acidity and a firm, Barolo-like finish. Gloriously unique.

91 points Wine Spectator
A well-balanced Champagne, with a vibrant backbone of acidity and a creamy mousse, this offers spice and tea rose accents to the crushed white cherry, toasty and candied lemon zest flavors. Clean-cut finish.

A blend of 50% Pinot Noir, 25% Pinot Meunier and 25% Chardonnay from the Montagne de Reims and the Côte des Blancs; about half of the juice comes from 1er Cru and Grand Cru vineyards.

The Marie Weiss label is produced by the superb, small Champagne house of Ployez-Jacquemart, which is located in the small village of Ludes on the Montagne de Reims. The Marie Weiss bottling is produced entirely from purchased grapes or must, and the new release was quite a lovely bottle. The refined and complex nose wafts from the glass in a blend of apple, white peach, brioche, a nice touch of fresh nutmeg and a lovely base of chalky soil tones. On the palate the wine is full-bodied, crisp and wide open, with good mid-palate depth, lovely focus and complexity, elegant mousse and lovely balance on the long and classy finish. This is not quite as structured out of the blocks as the Ployez-Jacquemart Brut NV, which really is built to age long and gracefully, and the Marie Weiss is a lovely counterpoint from the Ployez family for those who really want to drink their bubbly right after it is purchased.

96 points Vinous
The 2021 Game Trail exudes finesse from the very first taste. Crushed flowers, dark red-toned fruit, cinnamon, leather, menthol and dried rose petal build effortlessly as the 2021 shows off its undeniable class. Cabernet Sauvignon at 1,400 feet in the Yorkville Highlands is utterly sublime in this bottling from Marietta.

94 points Wine Advocate
The 2021 Game Trail Cabernet Sauvignon is crunchy, refreshing and easy to drink. It's scented of fresh blackcurrants and cherries, plus nuances of garrigue and charcuterie. The full-bodied palate is light on its feet with softly chalky tannins, bursts of mouthwatering acidity and a long, mineral-driven finish. You could drink this on its own or have it with medium-weight dishes at the table.

Organic

Elegant aromats of spice, graphite, red cherry, cranberry sauce, hints of char and smoke but it’s so well integrated, the wine doesn’t seem oak driven at all. Instead, it’s woven with depth of spice and balanced fruit, and roasted herbs. Fresh on the palate, seemless tannin but not polished.
Nothing is over-the-top or over-done, it’s classic, old-school style. This is going to age forever.

Dry farmed, sustainable/non-certified organic. Multiple small lots of of 100 year old vines from Rioja
Alavesa and Alta are used to create MdT Gran Reserva. The regions Calcareous clay soils moderate yield, while goblet trained old vines limit the production of this offering. Micro lots of Graciano are sourced where acidity is retained through alluvial silt soils. Aged in 90% French, 10% American Oak for 30 months before bottling without fining or filtertration. The Wine is then aged in bottle for 40 months before release.

A Centenaria Rioja winery respecting traditions in cellar aging their wines. With a family grape growing history since 1886, Don Román Montaña founded the winery Marqués de Tomares in 1910, and it is still operated by his grandchildren who continue to maintain the wineries tradition both in the winery and in the estate’s vineyards. With nearly 106 hectares of family-owned vineyards, many of which more than 100 years old, spotted throughout Rioja Alta in Haro, Fuenmayor and the surrounding areas, careful viticulture and longtime partnerships with local farmers lend to the precise identity of Marqués de Tomares.

Organic

95% Viura, 5% Garnacha Blanca from Rioja Alta and Alavesa.
Dry farmed, sustainable/non-certified organic plots from Sotés, Cenicero, Hornos de Moncalvillo, Uruñuela and Hornilleja, ranging from 40-100 years old vines. Continental climate and higher altitudes lead to warm days and cool, fresh nights.The regions Calcareous clay and alluvial silt soils retain beautiful acidity allowing the wine to retain maximum freshness and aging potential Production: Hand-picked fruit is destemmed, and allowed to go through native fermentation with ambient yeast. Post fermentation, the wine is aged in 90% French, 10% American Oak for 36 months before bottling without fining or filtration. The wine spends 30 months in the cellar before release.

Soft, smoky fruits with candied peach and hints of almonds and dried flowers are incredibly giving on the nose. There are subtle notes of oak and a touch of that aging development with a gorgeous presence of acidity and creamy balance. Chamomile, grilled lemon and citrus curd all tempt the palate. This is a serious wine with aging potential that could also be enjoyed today in a very big
way.

95 points Jeb Dunnuck
From a slightly more challenging year for the region, the 2020 Muga Seleccin Especial checks in as 70% Tempranillo, 20% Garnacha, and the rest Graciano and Mazuelo that's aged six months in new French barrique, followed by two full years in older French and American (70/30) oak barriques. Rocking levels of cassis and black raspberry-like fruit as well as graphite, spicy wood, violets, and lead pencil notes all shine on the nose, and it hits the palate with medium to full-bodied richness, a round, layered mouthfeel, and silky tannins. It's already hard to resist.

94 points Wine Advocate
Their most gastronomical red is the 2020 Seleccin Especial, a blend of the four traditional varieties from RiojaTempranillo, Garnacha Tinta, Mazuelo and Gracianofermented in oak vats. Half of the destemmed grapes were put through an optical sorting machine. The wine matured in French oak barrels, 40% of them new, for 26 months and was racked every eight to nine months. 2020 was a warm year, and the wine comes in at 14.5% alcohol, with a pH of 3.56 and 5.75 grams of acidity. Manu Muga likes 2020 very much and says it's a year that suffers because it's in between 2019 and 2021. This is also a textbook example of this wine, a little more developed and tertiary, with generous spice and toast and a palate with more grip. The tannins are not as precise and elegant as those from 2021 (yeah, it suffers in the comparison), but it's a very worthy wine. 246,120 bottles produced. It was bottled in April 2023 after being fined with egg whites.

94 points James Suckling
Mint, blackberries, cocoa powder, graphite, black pepper and roasted dark spices. Full-bodied and juicy, with lots of tannins that are quite sinewy and fine-grained. Really long. Needs at least two more years to come around. Tempranillo, garnacha, mazuelo and graciano. Drink after 2026.

An aperitif-style Champagne, with flavors of creme de cassis, lemon curd and pastry riding a creamy mousse and framed by crisp, well-knit acidity. 

"It is composed of 20% of the Chardonnay grape variety, for elegance and delicacy, 40% of Pinot Noir, for roundness and structure and 40% of Pinot Meunier for fruitiness. Pale gold in color, abundance of delicate bubbles. Floral aromas of fruit with subtle predominance of white fruits: pear, apple, almonds and hazelnuts. Fresh opening, smooth, pleasant and balanced." Winemaker notes