We are a small winery in western Colorado and we use only Colorado grapes. Our reds get extended barrel aging in French oak (30 months). We believe that patience, not chemistry, is best way to achieve an elegant, rich wine. Spicy and peppery, luscious fruit, and silky butterscotch and vanilla flavors.

As the name of this wine suggests, one can easily get lost in its magnitude (much like the night, itself )- deep, sensuous, structured and carnal, yet graceful enough to walk the high-wire of balance. Tasting notes of the wine are perfume/mineral notes, crunchy dark fruits/lower forest floor notes lush/dark fruits, spice/red fruits.

"Yves Leccia is one of Patrimonio’s leading producers, with vineyards in the great lieu-dit of E Croce. This site yields wines that can stand the test of time, but this young Patrimonio—a deep, chewy red reminiscent of wild fruit and herbs—has much to offer today, tonight, or anytime the mood strikes". ~Anthony Lynch

Cooper Mountain Vineyards owner Dr. Robert J. Gross is a psychiatrist, homeopath, and acupuncturist in addition to being a vineyard owner committed to organic and biodynamic farming. Cooper Mountain Vineyards Chardonnay 2018 is clean, clear expression of chardonnay without oak and butter clutter. Vegan friendly—natural clarification, no egg white fining.

As advertized, this smooth Merlot offers pure velvet, deep and delicious black fruit, cedar, tobacco and cassis. It conveys concentrated richness and yet purity and focus. It’s so good that it appears the devil made Charles do it.

The only white wine produced at this domaine, the Beaujolais Blanc is sourced from vines in the village of Leynes just south of the Fuissé, a notable area for the production of wines produced from the Chardonnay grape. This single vineyard site of “La Jacarde” is planted to old vines. The wine, vinified in stainless steel, is dry with citrus and almond notes.

There are no winemakers in Italy like Paolo Bea. A perfectionist with absolute conviction that natural methods are the best, Bea stands alone. Made from high-altitude Sangiovese, Montepulciano, and Sagrantino, this reserve wine is
dark, intense, generous, and endlessly complex. Only 800 cases produced per year.

Grown from 35 year-old Macabeo, Xarel-lo, and Parellada vines, this gorgeous Spanish sparkler is full of ultra- fine bubbles and toasty, generous aromatics. Fresh and vibrant on the palate, the wine is bone dry and livened by lovely flavors of citrus blossom, lemon zest, ripe melon, and minerals.

Vaulorent is one of the best Premier Cru sites, lying within the larger Fourchaume vineyard. With shallow topsoil and prevalence of limestone, it faces north and is harvested later than the other bottling. Clean and precise bouquet with touches of nutmeg, orange peel and chalky notes. The palate is very well-balanced quite powerful, with impressive density on the finish. Bit of a powerhouse, but a delicious powerhouse!

Sourced from modest plots located north of the village of Chablis, this wine is still wonderfully vibrant, crisp and lively. More clay mixed with the chalk adds generosity to this cool-climate chardonnay. The Petit Chablis is deliciously accessible in its youth but will improve for four to five years.

While this block is planted on the thinnest soil in the vineyard, the wine is imbued with dark, brooding aromas of black plum, clove and sous bois. On the palate the wine is intensely paced with black plum & cherry, cedar, and earth. Mouthfilling, with chewy tannins, yet marked by bright acidity typical of the site, the wine will continue to develop over the 3-5 years.

Intense and fruity notes of ripe black fruits, blackcurrant and a touch of licorice. Smooth and soft with flavors of concentrated and ripe berries and a touch of licorice. Best served with a slight chill.

Aromatic with cherry, strawberry and floral aromas evolving toward soft candied fruit notes. The palate is rich and smooth with ripe red fruits and well-balanced acidity. Have an aperitif or pair with grilled chicken, shrimp, and goat cheese salads.