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WS 94 pts. An enormously complex and sophisticated wine that combines great flavors with uncommon finesse. Dark, sleek, rich and polished, with a delicious core of concentrated cola, currant, plum and blackberry... Read More
WA 90 Pts. - The 2001 Cinq Cepages is an outstanding effort, although not up to the quality of the terrific examples made in the mid-nineties. A dark ruby/purple color is followed by an elegant... Read More
WA 91 Pts. - Not surprisingly, my favorite Napa bottling is the 2002 Cabernet Sauvignon, a blend of 83% Cabernet Sauvignon, 11% Merlot, and the rest Cabernet Franc and a dollop of Petit Verdot... Read More
The Bartons respect tradition but do not ignore progress. A modern de-stemmer and the latest wine press have been introduced for the vinification. Generally fermentation lasts about five days during which the juice is pumped over twice daily. The wine is left with the skins for two weeks approximately but this depends on the quality of the crop. The wine is then drawn off and the skins are pressed, thereby obtaining the vin de presse which is an important component in the final blend.Saturated, bright medium ruby. Crystallized black raspberry, black cherry, leather, spices and dark chocolate on the slightly medicinal nose. Sweet and supple, with lovely black fruit, oak and chocolate flavors firmed by an edge of acidity. Lively, rather stylish wine with building, firm-edged tannins. Wine French Still Wine Read More
discover the treasures it has to offer. Aromas of berries, brown sugar, and dense dark chocolate evolve in the mouth into a ?avor array that includes dark berries, black fruits, and rosemary. Read More
A rich, fruity, smooth wine of breed and character that is very consistent and shows well even in lesser vintages. Should be upgraded to a Médoc Third Growth.A sibling Château of Gruaud-Larose, this very beautiful Domaine is one of the oldest in the Médoc. Once owned by Sir John Talbot, Earl of Shrewsbury, who was the Governor of Aquitaine until he lost the battle in 1453. Bought in 1918 by Georges Cordier and is now the home of the Cordier family. Among the wines classified in 1855, it is one of those which has always kept its good reputation. One of the biggest and most productive Bordeaux vineyards. Wine French Still Wine Read More
Dessert, Fortified & Fruit Wine Port from Dow's Portuguese. Very dark opaque purple colour, with a typically spicy nose and intense underlying aromas of blackberries and blackcurrants. On the palate enormous weight and structure with a marvellous balance Read More
A very interesting and quite delicious Reserve from Mondavi with style and elegance reminiscent of a few of the winery's great old Cabernet bottlings. It unfolds with deep, dark fruit character, a touch of mineral and some earthy qualities. It's powerful yet elegant with excellent balance, finesse and harmony. A sophisticated wine of this quality should be served with the finest cuts of meat. I was working at a Napa winery many years ago, when the night before Christmas a gentleman came in wearing a red suit from head to toe. No, it wasn't Kris Kringle, but Robert Mondavi. He had dropped by to wish my boss at the time season's greetings. While we wait for my point, which for the life of me I've forgotten, let's talk about Mondavi's Reserve Cabernet program. It's back! For the most part recent wines were good but not at the quality they were capable of making, such as the 1978. Even though Robert Mondavi and family are movin' on after the sale of their winery, they l Read More
Red Wine Cabernet Sauvignon from Robert Mondavi California. The best Reserve offering since 1994 is the 2001 Cabernet Sauvignon Reserve, a 13,000-case blend of 88% Cabernet Sauvignon, 10% Cabernet Franc, and 2% Malbec and Petit Verdot. Half of the fruit e Read More
Quintessa, like all classic wines of the world, bears the same name as the vineyard from which it is made. Our goal is to produce the best expression of this extraordinary vineyard each year. In broad terms, Quintessa is a red meritage wine. The vineyard's diversity provides us wide stylistic options for the wine. Fruit from each component block of Quintessa is harvested, sorted, then gravity fed into either oak or stainless steel fermentation tanks. Once fermentation and maceration are complete, each block wine is aged separately for up to two years in french oak barrels in our caves. After this ageing period the components are brought together and the final Quintessa blend is created. The wine is then bottled and laid down for yet another year before release. Although each vintage is unique, we have discovered that finesse and elegance best express the character of the vineyard and as such, we blend for harmony, balance, and length of flavors. Above all, our objective is to make Quin Read More
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This smallest of Morey-Saint-Denis grands crus is a ripe, focused wine with black cherry and raspberry fruit flavors and aromas offset by spicy oak and toast notes ending in a firm yet silky finish. Wine French Still Wine Read More
Vintage Ports are only made on very exceptional years (usually three or four times in a decade).The principal determining factor is the weather in the vineyards which must be ideal throughout the viticultural season and subsequently during the harvest.Only a few exceptional vineyards in the Upper Douro region produce wines of sufficient body and style to make a true Vintage Port.After the harvest, wines of Vintage potential are put into oak barrels called pipes. Some eighteen months later a careful and painstaking series of tastings is held to judge exactly which wines of different vineyards merit inclusion in the final blend. If the ideal blend is achieved, the wine is then bottled without any filtration whatsoever approximately 24 months after the original harvest .Vintage Port must then be matured for some ten to twenty years in cool dark cellars as it gradually achieves the outstanding style of a great wine. FortifiedDessert Wine Port Imported Read More
A black, sexy beast, the 2004 Syrah Brookman (aged in 50% new French oak) offers up amazingly full-bodied, intense, blackberry fruit intermixed with notions of roasted coffee, flowers, and creme de cassis. Full-bodied, rich, beautifully textured, opulent, and long, it should drink well for 10-15 years. It appears to be slightly more forward than it was last year. -Wine Advocate Read More
The most extensive of Gevreys grands crus, this is a firmly structured, densely textured wine with ripe dark stone fruit flavors and aromas and notes of spice, earth and tobacco confirmed on the lengthy finish. Wine French Still Wine Read More
The Schramsberg Reserve is our top Pinot Noir-based sparkling wine. Representing two per cent of our annual production, this richly-flavored and full-bodied sparkling wine is made from only the finest base wine lots each year. Six years old upon release, this fruitful, creamy bubbly will age gracefully for ten or more years to come.The Reserve is a Blanc de Noirs style sparkler, a white wine gently crafted from red grapes. Hand picking, early harvesting and light pressing are critical. Small amounts of select Chardonnay are included in the blend to lend some additional backbone and length to the palate. Sparkling Wine Sparkling Wine Domestic Read More
This highly regarded, limited production wine, crafted with the finest fruit from Chappellet`s rugged Pritchard Hill Vineyards, has won the favor of both critics and connoisseurs. The wine with deep, crimson-color, displays classic hillside Cabernet aromas of ripe berry fruit, balanced by a background of toasty French oak, chocolate, anise and spice. The mouth shows big structural tannins in balance with the lush ripe fruit and complex spice and earth tones. The fruit is supported by the intensity and extract of the wine. Drink now to experience the youthful intensity of the wine, but the patient collector who cellars it for 8 to 20 years will enjoy the rewards of bottle bouquet, softness and additional complexity achieved with bottle aging. Wine California Still Wine Read More
