Dark red, with a purple border. The nose is rich, pure, and complex, with notes of black fruits and sweet spices. On the palate, lots of roundness, with soft refined tannins. Finish is long, with notes of black cherry, black berry, and a silky texture. A wine with great cellaring potential and with an impressive aromatic expression.

Le Fole is obtained from grapes that have never known systemic treatments. Vinified with very little sulfur, fermented with indigenous yeasts, and aged for six months in large Slavonian oak barrels, and six months in steel. The palate shows red and black fruit, spices, black pepper, basil and rosemary with a nice balance between structure and freshness.

Conundrum Rosé led us to push into new territory. We make this wine from only one variety, Valdigué, which remains largely unknown and grows only in small quantities in California. Our goal was to create a Rosé that is uniquely bright and fresh, with more character than people typically expect. Fruity but not at all sweet, with scents watermelon and fresh Wild strawberries.

The finest wine yet from this estate is the 2013 Petit Verdot Olsen Vineyard, which saw 22 months in 40% new barrels. Its saturated, inky purple color is flowed by a perfumed, layered and never heavy wine that offers full-bodied richness, beautiful blueberry, blackberry, peppery herbs, and gravel aromas and flavors; it has a killer finish. It should keep for 15+ years.

Spicy orange zest and honeydew on the fragrant, mineral-accented nose. Dry and tightly focused, offering lively Meyer lemon and melon flavors and a deeper suggestion of nectarine. Finishes with building floral character and excellent tangy persistence, leaving bitter citrus zest and dusty mineral notes behind.

Pure notes of fresh apple and pear peel are appetizing on the nose, with a touch of spicy tangerine peel. The palate amplifies these expressive fruit notes. Ripeness of fruit and concentration characterize the midpalate that also shimmers with white pepper. The finish is long and intense, again with that lovely tangerine pith.

Obtained from an ancient Piedmontese recipe, natural ingredients and traditional methods, this infusion of herbs and spices can not leave indifferent from the first sip.Ingredients include cinnamon from the Indies, vanilla pods of Madagascar, myrrh resin from the Middle East, roots and fine barks, are macerated in alcohol for about 45 days, cold pressed & matured.

There's a lot going on in this red, from the floral, licorice, cherry and earth aromas and flavors to the lightly chewy texture and long, mineral-tinged aftertaste. Balanced and elegant, coming together beautifully with time. Best from 2021 through 2035.

The 2016 Pascal Jolivet Sancerre is fresh, clean and screaming with racy acidity. On the palate it is fresh and tightly wound; acidity is tempered by very subtle residual sugar; very clean; alive, racy, youthful. Overall, a dry and elegant wine.

There are few wines in the world that carry this level of class, sophistication and low price. Straight out of the gates this Cabernet Franc overflows with perfumes of red and dark cherry, persian mulberry, persimmon, mandarin orange, strongly-scented red and white flowers, gravel, wet forest and minerals. Yes, this little guy is extremely complex!

From one of the oldest continuously operating estates in Sancerre, this is organically grown Sauvignon Blanc from soils laced with limestone and seashells - "Calcaire." It's 100% free run juice with just a bit of lees aging for richness, and it pumps out classic Sancerre aromas and flavors of white grapefruit and Granny Smith apple with just a hint of herb.

Mike Lucia is obsessed with soil, and this Mourvedre is from some remarkable terroir: deep, well drained soils at 2700 fee altitude and some very steep slopes.

Sourced from estate vineyards located in Tokaji’s heartland in the towns of Mád and Bodrogkeresztur. All are historically important grand cru sites including Henye, Percze, Becsek, and the great Lapis. Introduced by the domaine in ’05, this innovative dry wine wonderously balances Furmint’s viscous intensity and bright acidity.