Mahogany-colored, it reveals plenty of notes of marinated balsamic herbs , licorice and a fresh touch of candied apricots. The palate is fresh, sweet, with echoes of the raisins, showing medium age which makes it easier to drink. It might not be a terribly complex Pedro Ximenez but its freshness makes it very approachable.

The latest addition to the range of fine ports from Warres, Otima is an aged 10 year old tawny especially suitable for those with a preference for the lighter style of Port. Its delicate palate challenges the traditional perception of Port as a dark and full-bodied after-dinner drink. Classically balanced and fresh.

This outstanding Pinot is sourced from two prized single vineyards in Carnerous by celebrated winemakers Matt Bonanno and Fritz Stuhlmuller. These vineyards routinely supply wine programs selling for twice the price, so this is a great value! Aromas of wild strawberry, rhubarb and violet pair with firm acidity, wild berries and forest floor on the palate. 10 months French Oak

Rich and sumptuous, boasting pure flavors of cherry and raspberry, matched to a juicy texture. There are plenty of tannins neatly folded into the overall structure, with hints of mineral and tea on the long, expansive finish. Best from 2017 through 2024 #40 Wine Spectator Top 100 of 2016

The 2014 is a medium ruby red in color. The wine has intense aromas of wild strawberries rhubarb and violet. The palate is framed by firm acidity and loaded with wild berries, allspice, forest floor and hints of crushed tea leaf. This wine is an elegant expression from a classic vintage.

Excellent aromatics and freshness. Comes from vines with an average age of 30 years, whose deeply flavored fruit gives it ripe apple and lemon
flavors with terrific intensity. A pop of bright acidity leads to a racy, minerally finish.

Excellent aromatics and freshness. Comes from vines with an average age of 30 years, whose deeply flavored fruit gives its ripe apple and lemon flavors terrific intensity. A pop of bright acidity leads to a racy, minerally finish.

he fruit is grown on the top of Bald Peak in the Chehalem Mountains at 1250 feet elevation, hence we call this wine "Bergspitze" which means mountain top in German. 100% Alsatian Coury clones brought back in a suitcase by Charles Coury and planted in Oregon in 1965. This Pinot Noir is bright, electric, light in alcohol with fresh acidity and made for aging.

Attractive nose of dried fruit, white fruit and citrus flowery hints. The champagne is forward in the mouth with powerful aromatic flavors. A broad and expressive champagne. No dosage. Only "la cuvée" (the first juice from the first pressing) is used. Vinified in old small oak barrels, large casks and half hogsheads. Bottled on “fruit days” of the lunar calendar. Unfined.

85% stainless steel fermentation on French oak, 15% barrel fermentation; 6 months aging in mostly French oak. Our Chardonnay is a rich, medium-bodied wine with hints of oak and lush tropical and stone fruit flavors on the palate. Crisp and refreshing, this wine can be enjoyed with a variety of fish and chicken dishes or all by itself on a warm summer afternoon.

A bright cherry-red in the glass. On the nose, classic Sangiovese aromas of cherry and earth with notes of black fruits and liquorice. On the palate, lush and chewy with a powerful grip. The finish is elegant and lingering with sweet vanilla notes provided by the oak barrels. An impeccably balanced wine that will keep for a further 8-10 years. Chianti's best kept secret!

this is Olga Raffault, THE benchmark for Loire Valley Cab Franc. Bell pepper, exotic spice, graphite, berries, earth... these are truly special wines and belong in every serious collector's cellar. These wines are, simply, essential. Its style is rustic, quite earthy, with hints of orange zest and deep, dark cherry flavor. The tannins are soft w/great minerality

All grapes went through carbonic maceration, making this wine fresh and ready to be enjoyed. We even suggest a slight chill to make it go down even easier. All of our wines are made naturally, meaning no use of inoculated yeasts or bacteria. We use only native yeast to spark fermentation. We do not add any powdered tannins or enzymes.