Bold, supple blue fruit gives this cabernet an impression of simple, healthy richness, while that exuberance is held in check by a tannic grip that seems to come from fruit skin as much as oak. It’s already accessible, but may gain additional dimension with a few years in bottle. Well-priced and smartly crafted, it’s a wine for roast beef. 90 Points, Wine & Spirits

co-fermented. The wine was bottled with around 30 grams of residual sugar and the fermentation continued in bottle until sugar levels fell – a process called Methode Ancestrale – with such wines often referred to as Petillant Naturels. These wines burst forth from bottle with light and brightness.

This offers ample and inviting scents of kumquat, grapefruit, yellow peach and dried herbs on the nose. The wine is smooth and elegant on the palate, where more minerals blend beautifully well into yellow fruits and herbs. The finish is smooth and intense without ever being over-powering. This is a little masterpiece of delicately off-dry Riesling, and it is worth waiting for.

Brilliant ruby. Assertive aromas of red fruit, cherry skin, floral oils and smoky minerals. Sappy and primary on the palate, offering intense raspberry and bitter cherry flavors and a touch of blood orange. Shows impressive depth of flavor with no undue weight. Finishes lithe and spicy, with superb tenacity and alluring sweetness.

An expressive and fruit driven, cold climate style of Pinot Noir, showcasing red acid fruit together with spiciness and floral notes. Its strong expression makes it an ideal example of the maritime valley. In the mouth it is fruity, juicy and fresh, with good acidity. The tannins are soft, sweet and well rounded.

This cooperative, based in the Sézanne area south of Epernay, has produced an attractive blend of all three main Champagne grapes. The wine is soft, well balanced with its ripe apple fruit cut with a squeeze of lemon. This fruity, floral wine is ready to drink now.

In character this ’13 release is an expressive, prime Alexander Valley Cabernet that opens up with seductive, spicy, varietal aromas that follow through with impressive mouth filling flavors of ripe plums, Bing cherries and blackberries. This Cabernet is a classic example of Field Stones definitive “Alexander Valley Style”

A complex nose of wild herbs and violets lead way to a rounded and slightly spicy palate of red fruit, licorice and vanilla. A well-structured wine with full flavors and a lingering finish. Bright, with a racy edge to the damson plum and raspberry fruit notes. Features a light, floral-tinged finish.

This vineyard, given its coastal influence, produces a wine with bright strawberry and cherry flavors, balanced with hints of tea and cola. Our approach for Carneros Pinot Noir has always been to produce a classically-styled “pinot-lover’s pinot”, with moderate oak, high-tone fruit flavors, a rich nose, juicy palate and long finish.

Beaujolais Nouveau Time to celebrate, the Beaujolais Nouveau is here! Enjoy this handcrafted, 100% Gamay Nouveau made by our eco-friendly winemakers, Marion and Pascal Chatelus. A fun young wine to be enjoyed with all of your light fare within the next year. Made from older vines growing on granite soils on hillside vineyards facing Southeast.

Full bodied and spicy style gamay that jumps from the glass with dark fruit and a tinge of pepper. . Give it some air and a slight chill, and you'll have a perfect wine to pair with just about any food.

La Digoine can be drunk very young. Within two or three months of bottling, it demonstrates immediate appeal with red berry fruit and a balance of roundness, structure, and length on the palate. However, this is another versatile wine which benefits from bottle aging.

Our vineyard in the "Les Saint-Jacques" parcel is located at the foot of an east-facing slope, just below the Clos Saint-Jacques- one of the Rully's most famous premiers crus. The charm of our Rully Les saint-Jacques lies in its finesse and subtlety of aroma rather than its power. It is best drunk chilled, between 54°F and 57°F, after two to six years of aging.