Round and focused in style. Brioche, citrus, and sweet vanilla and are some of the nuances that jump out of the glass. In the mouth its medium weight texture shows off apple, baked pear and lemon pudding. Wild flowers, almonds and wet stone are layered into the finish.

Nicely integrated, this large production wine is a fantastic deal for the quality, delivering layers of apple and Meyer lemon flavors within a frame of juicy acidity and balanced oak. A tease of nutmeg-dusted apricot lingers on the finish.

This wine is perfumed in brioche and baked apple, with seasonings of nutmeg and vanilla. It opens in a rich, full-bodied concentration of citrus and white peach and evolves on the palate to show structure and depth. Bright acidity lifts hints of toasted oak, maintaining a fresh and plush finish.

Cool year, aging beautifully! 100% whole cluster fermented. Color is transparent, medium ruby salmon. Looks slightly older than the 2014's and '15's we also tasted. Nose has wet forest floor, white pepper, mushroom, pine needles and cherry. Lots of backbone with medium+ tannin and medium to high acidity. Extremely elegant mouth feel with layers of complex flavor

Palest gold in the glass, Estate Vineyards Sauvignon Blanc '16 delivers passionfruit, guava and lime blossom with a floral lift that is classic Te Mata Sauvignon. Crushed gooseberry on the palate with grapefruit, grape jelly, fresh lime and fine mineral notes all add up to delicate length and gorgeous concentration. Estate Vineyards.

Inky black, this highly extracted Port has sensual texture and an unctuous finish laced with delicious, primary fruit flavor. It's a rather sexy LBV this year, big, dense and mouth-coating. It has a fair bit of power, too. For an LBV to drink now, this is simply beautiful.

A complex, wood aged wine, this 20-year-old has a perfumed, dry style. Walnut and spice flavors blend together with the spirit and mature acidity. It's rich, with just the right amount of age.

The Portezuelo fruit is organically grown by Patricio Martinez in the Bìo Bìo region (south of Maule in the dead-center of Chile, the area most dedicated to the growing of Paìs). His Paìs vines have a litlte Cinsault, or Cargadora, mixed into the 150-year-old plantings, on granitic soils which Louis-Antoine says are most reminiscent of Morgon's esteemed Côte du Py.

The combined vine ages range from 75 to 150 years. The Moscatel comes from the northern Maule region. The other grapes come from one of Chile's smallest regions, Itata. The wines were made separately with approximately three weeks of skin maceration for both, in stainless steel tanks. The Blanco does not drink as an orange wine, instead it's floral, creamy and structured.

The Montoya Chardonnay is carefully crafted from our best vineyards in the Arroyo Seco appellation of Monterey County.
Barrel Fermented and sur lie aged; the Montoya Chardonnay has a golden straw color with fresh fruit aromas of ripe pear and apple. Delicious flavors of stone fruit and melon complemented by nuances of toasty oak come through the finish. The perfect com

This 2017 is just his second bottling of Villages and it is classic Foillard: smooth and seductive, with rose petals, red cherry, and a granite crunch to remind you of the noblesse of these slopes. Sourced mostly from Saint-Amour and Régnié-Durette, this is the real Beaujolais from a true Master.

Grown from Te Mata's estate vineyards set on sandy loam over sandstone (Havelock) and sandy loam over gravel (Bridge Pa Triangle), which, combined with the region's warm, dry climate, yield wines of greater intensity and structure than other regions of New Zealand. Grassy & fresh with crisp lemon-lime, grapefruit and green apple flavors, finishing with an intense mineral note.

Inky purple. Potent, smoke accented dark berry, cherry pit & licorice scents, along with suggestions of game and cola. Sweet, broad and expansive on the palate, offering bitter cherry and cassis flavors enlivened by a late jolt of cracked pepper. Chewy tannins build steadily on the finish, which hangs on with strong, spicy tenacity