Cabernet Without the Chemicals

Aromas and notes of ripe red and black fruits.  Sweet and soft tannins, with bright acidity. Medium-to-full bodied, very close to Italian Sangiovese (Brunello, Chianti, CabSauv "blend").An elegant and very enjoyable wine, still fresh despite the old age. After resting in barrels for 24 months and 24 months in bottles, it remains intense with the prevalent ripe fruits of a fine Tempranillo. From 60+ year-old vines in Rioja Alavesa. Rioja Alavesa is the smallest  of the three wine-producing sub-regions in Rioja's area. Grape: 100% Tempranillo

 Central Coast Pinot Noir. "Producing great wine is our number one priority. There was no question in founder Josh Jensen’s mind that he would plant his first grapes on limestone-rich soil more than 35 years ago. He established Calera as a true pioneer in California Pinot Noir." Tasting notes:  Made from a handful of the finest vineyards on the Central Coast, this Pinot Noir displays alluring aromas of ripe black cherry, raspberry, sandalwood and orange zest. On palate the flavors turn dark and luxurious, with layers of blackberry jam and cassis gliding across supple tannins to a lingering cedar and spice finish Aged in 100% French oak, 10% new Alcohol %: 14.4.        Wine Enthusiast 92/100

FREE shipping.Beaulieu Vineyard is a historically significant winery in California's Rutherford AVA that has been producing wine for more than a century. During Prohibition, it managed to obtain a contract to supply sacramental wine to churches, meaning it was able to remain in production between 1920 and 1933 when the Volstead Act was repealed. This makes Beaulieu one of the longest continually operational wineries in the United States.The company was founded in 1900 by Georges de Latour. His background was not in winemaking or vineyard management, so he hired famed enologist André Tchelistcheff to come to Rutherford to establish the estate. Tchelistcheff went on to create the prestige cuvée Library Selection Rutherford Reserve Cabernet Sauvignon, and mentored many of the next generation of Napa winemakers, including Robert Mondavi, Mike Grgich and Joe Heitz. Producer The deep roots of Beaulieu Vineyard were first planted back in 1900, when founder Georges de Latour noticed similarities with his native Bordeaux and declared the Napa Valley ideal for winemaking. He followed up on this belief by planting vineyards in Rutherford with grafted, phylloxera-resistant French vines. The Cabernet Sauvignons that de Latour crafted from these grapes gave the world its first taste of California’s promise as a world-class winemaking region. In 1938 de Latour hired the young Russo-French enologist Andre Tchelistcheff, who would become California’s most distinguished winemaker. Tchelistcheff’s knowledge of traditional French techniques and willingness to experiment in local conditions brought BV the Grand Sweepstakes Award at the Golden Gate International Exposition, and led to the creation of Napa Valley’s first reserve wine, Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon.

Very low stock. Hand picked selected grapes;matured in new oak barrel for 24+ months. Features a brick-red colour with orange highlights. On the nose it releases aromas of coffee, tobacco, vanilla and red berries, accompanied by violets and roses. On the palate it is imperious, powerful, elegant, smooth and mouth-filling.  100% Organic Nebbiolo grape. Please use decanter or open at least in an hour before consume.

All 6 vintages of the Sofia Brunello Di Montalcino 20142015 - Best Brunello vintage of the last 50 years!2016201720182019 Deep ruby red colour. Intense bouquet and persistent nose of ripe red fruit with cherry prevalence and notes of chocolate. Crisp and harmonious, with a spicy, mineral end and cherry aftertaste. Grapes: 100% Sangiovese from Cantina di Montalcino. Late (middle of October) accurate  harvest of the grapes that must be healthy and ripe.         Production Area: the hilly areas of the municipality of Montalcino (Siena). Vinification: Pressed by natural gravity, long maceration of the peels for 15-20 days, to increase the structure and the power of Sangiovese and extract tannins and colour. To be able to tame the polyphenols present a careful processing with delicate repassing. Aging in Slavonian oak barrels for 36 months (24 months in barrique and 12 months in large oak barrels) and and another 12 months(min) in bottles.

 NEW ARRIVAL. Deep ruby red colour. Intense bouquet and persistent nose of ripe red fruit with cherry prevalence and notes of chocolate. Crisp and harmonious, with a spicy, mineral end and cherry aftertaste. Grapes: 100% Sangiovese from Cantina di Montalcino. Late (middle of October) accurate  harvest of the grapes that must be healthy and ripe.         Production Area: the hilly areas of the municipality of Montalcino (Siena). Vinification: Pressed by natural gravity, long maceration of the peels for 15-20 days, to increase the structure and the power of Sangiovese and extract tannins and colour. To be able to tame the polyphenols present a careful processing with delicate repassing. Aging in Slavonian oak barrels for 36 months (24 months in barrique and 12 months in large oak barrels) and  1 year in bottles minimum.

FREE shipping. Concentrated and earthy, this is a full-bodied, moderately tannic but complex wine, from the earthy, spicy aromas through the ripe plum and anise flavors and mineral like finish.  Lovers of Inglenook's old wines will recognize the name Niebaum, which refers to that winery's founder, a sea captain named Gustave Niebaum. Francis Coppola acquired much of the property and began reconstructing the estate back in the mid-1970s. Located in Rutherford, this is an exemplary place for Bordeaux varietals in California. The name "Rubicon" is a classical reference to Caesar's march on Rome--'the crossing of the Rubicon'--meant to suggest a point of no return, appropriate for Niebaum-Coppola's flagship production. A proprietary blend, this is predominantly Cabernet Sauvignon from the estate's prime vineyard blocks planted to the original Niebaum Cabernet clone, with only small amounts of Merlot and Cabernet Franc.

FREE shipping. Concentrated and earthy, this is a full-bodied, moderately tannic but complex wine, from the earthy, spicy aromas through the ripe plum and anise flavors and mineral like finish.  Lovers of Inglenook's old wines will recognize the name Niebaum, which refers to that winery's founder, a sea captain named Gustave Niebaum. Francis Coppola acquired much of the property and began reconstructing the estate back in the mid-1970s. Located in Rutherford, this is an exemplary place for Bordeaux varietals in California. The name "Rubicon" is a classical reference to Caesar's march on Rome--'the crossing of the Rubicon'--meant to suggest a point of no return, appropriate for Niebaum-Coppola's flagship production. A proprietary blend, this is predominantly Cabernet Sauvignon from the estate's prime vineyard blocks planted to the original Niebaum Cabernet clone, with only small amounts of Merlot and Cabernet Franc.

Deep crimson in color. Aromas of intense dark fruit, black cherry and mocha. Flavors of dark cherry, currants and chocolate, with a dense, full body, good structure and a nice, lingering finish.The intense and elegant flavors of the 2009 Paso Creek 100% Cabernet Sauvignon would be ideal with hearty entree.

Anderson's Conn Valley Vineyards is a California winery known primarily for its high-end Cabernet Sauvignon.  A Napa Valley Cab through and through, this 100% Cabernet from the impressive 2007 vintage is aged for 18 months in 60-gallon French oak barrels. The oak influence is subtle and really complements the blackberry and currant fruit. It leads with a heady nose of black tea, new leather, coffee, chocolate, purple flowers and fruit, all of which carry over to the palate, which is full and sweet but impeccably balanced..

100% Sangiovese . Podere San Giuseppe is a Biodynamic estate winery in Castelnuovo dell’Abate in the far south of the Montalcino - home of famous BRUNELLO , near the Abbey of Sant’Antimo and overlooked by Mount Amiata.  The Sangiovese here is made and aged (12 months) in same way as the Brunello and is simply bottled earlier.     Delicious and malty, lots of warmth and potentially wild flavour . Dry and hot, sweet fruit, starting to go volatile and acetone, ripe and sweet, delicious, clear wild fruit. 

Cru Classe de Graves in 1959. 2005 was the last vintage of La Tour Haut-Brion. Since 2006 this second wine of Chateau La Mission haut-Brion has been integrated into the Chapelle de la Mission Haut-Brion. La Tour Haut Brion is a classic, elegant, thoroughbred Pessac. Its bouquet develops aromas of cigar boxes, undergrowth and blackberry jam. Beautifully direct, well-balanced and delicate in the mouth. A truly great wine, now incorporated into La Mission Haut-Brion.La Tour Haut-Brion was one of Pessac-Léognan's most sought-after reds. Never the most demonstrative of wines, it has always produced elegant, thoroughbred wines which age gracefully.

Deep ruby red colour. Intense bouquet and persistent nose of ripe red fruit with cherry prevalence and notes of chocolate. Crisp and harmonious, with a spicy, mineral end and cherry aftertaste. Grapes: 100% Sangiovese from Cantina di Montalcino. Late (middle of October) accurate  harvest of the grapes that must be healthy and ripe.         Production Area: the hilly areas of the municipality of Montalcino (Siena). Vinification: Pressed by natural gravity, long maceration of the peels for 15-20 days, to increase the structure and the power of Sangiovese and extract tannins and colour. To be able to tame the polyphenols present a careful processing with delicate repassing. Aging in Slavonian oak barrels for 36 months (24 months in barrique and 12 months in large oak barrels) and  1 year in bottles minimum.