Red Wine

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Dense aromas of dark cherry, blackberry, and violets mingle on the nose. The palate is lush and offers bold dark fruits, plum, and vanilla that pair with juicy acidity. The balance of the blend creates a complex flavor profile and a generous mouthfeel, extending into the lengthy finish.

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Deep ruby red in color with violet hues and a full and persistent fragrance; notes of prune and cherry jam, sensations of caramel and pepper that reinforce a very interesting nose indicating a strong body; on the palate it is wide and warm, with flavors of pulpy fruit; it has a very long finish with scents of raisins and almonds.

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This alluring wine opens with notes of sarsaparilla, Bing cherries, and ripe wild strawberries. Do not let the Russian River Valley Pinot Noir’s seductive introduction fool you, it is a complex wine. Layered notes of anise and dried sage encourage the drinker to explore the depth of flavors in the glass. The palate beautifully combines citrus and tea notes with velvety tannins and a lengthy finish. – Jessica Gilmore, Associate Winemaker

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Lush red cherry fruit opens this blend, complemented by wood spices and fresh vanilla bean. The Central Coast Pinot Noir is sourced from younger vines at the Vista Verde Vineyard, where blocks are selected for their contribution of fruity freshness. When combined with Vista Verde’s typical minerality and balanced tannins, we are rewarded with a wine that is deliciously approachable. – Jessica Gilmore, Associate Winemaker

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For Bartholomew, wine is more than a beverage — it’s a celebration of family, friendships, and adventure. His love for California’s North Coast wines began with a Cabernet Sauvignon sourced from vineyards owned by a family he has been friends with for over 35 years. Building on the success of the Broadbent Cabernet Sauvignon, Bartholomew introduced a North Coast Chardonnay that continues his tradition of offering affordable wines with exceptional quality.

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A long, light but enveloping robe… Aromas of fresh fruits and spices… Curves of Grenache spiced with Mourvèdre and Syrah, blending with the connections of sandstone and pebble plots, delicately draped in clay and sand. What could be more sensual and elegant?

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The Pinot Noir grapes for Fog & Light were sourced from estate vineyards in northern Monterey County, where the cool marine fog and brisk winds allow the intricate fruit flavors to develop while preserving crucial acidity. All of the grapes for were meticulously grown on sustainably certified estate vineyards with the use of the best practices in the industry. Our farming and winemaking techniques combine the traditional with modern-day enhancements. Foremost in our thinking is allowing the full expression of the vineyard and the essential character of the variety to shine through in the wine.

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A fiery wine, which displays all the qualities of a beautiful Shiraz wine. Delicious, spicy, smoky and red fruit notes. This red wine has been made with the most ultimate respect for the environment, following strict sustainable practices. Come discover our beautiful vineyard, our Tasting Room and our gorgeous boutique hotel The Source, in the rolling hills of Nashik Valley.

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James Suckling 92 Points | Very fruity and generous, bursting with cherries, blackberries and raspberries on the nose, and creamy blueberries and strawberries on the palate. Toast, cedar and savory nuances come out with more sips. Full-bodied, long and rich. Rather soft tannins. Drink or hold.

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T Cuvée Rosso is a light, fruity red wine which is perfect for summer and is best served chilled. It’s a combination of the history and winemaking tradition of Alto Adige. The grapes come from vineyards planted in calcareous clay and gravel soils at an altitude between 250 and 550 meters.

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Made with selected grapes grown on lava terraces at an average altitude of 720 m above sea level, these Etna wines represent a unique combination of the typical elegance of mountain wine and minerality due to volcanic origin. The extraordinary wealth of minerals in Etna's volcanic soils is the source of the very sapid and typical flavor of the wines produced here.  The quality of the soil is closely tied to Etna’s volcanic origins, as it was formed through the disintegration of lavas with different compositions and from different eras, and eruptive materials such as sands, ashes, pumice stone and “lapilli”. Even the climate distinguishes the Etna area respect to the rest of Sicily. The average temperatures on the mountains are lower and the climate also changes depending on the slope and the altitude. From a winemaking standpoint, the wine diurnal temperature range is fundamental, as it gives the wines their freshness and elegant aromas.

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The ideal wine for dinner and guests, Cardiff Cabernet Sauvignon tastes of blackberry, plum, allspice, and vanilla. Serve with top loin of beef or a savory lamb stew.

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The “Ciliegiolo” wine stands out for its fruity and fresh profile, with notes of cherry and red fruits. The tannins are soft and unobtrusive, offering a highly drinkable experience. A light, balanced red wine, perfect to be enjoyed chilled. Elegant and contemporary.

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James Suckling 91 Points | A supple, deeply fruity wine that’s generous in blueberry, milk chocolate and black cherry flavors on a full body. Mild tannins keep the texture smooth and easy in this Bordeaux-style red blend that is dominated by cabernet sauvignon.

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Bold and plush, the 2022 Métier Red Blend offers generous fruit aromas of blueberries and black cherries. Rich fruit flavors and lush structure combine on the palate with undeniable appeal. Fruit-forward and accessible, lively, and full of delicious fruit flavors, this pleasurable, charming wine should offer satisfaction to a wide audience.

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Within the Scielo line RGMX has a set of monvarietal wines that they age for 10 to 12 months in oak barrels, and the “R.3” is the 100% Syrah. This wine along with its cohorts in the reserva line are excellent windows into the expression of each grape variety that plays a partial role in their other blends. This Syrah is all spice, blueberry skin and plum on the nose with the elements coming from the barrels already well integrated into the overall composition. In the mouth it displays bright acidity in the mouth and notes of green peppercorn, Italian plum, clove and with mid weight - not something that’s easy to achieve with this grape variety. It’s drinking like a song right now, but it will evolve for a decade or more in the bottle. 

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The initial aromas of black currant, wild strawberry, cherry cola, and hints of mocha leap from the glass, lingering with each sip. On the palate, the tannins are refined and broad, creating a luscious mouthfeel lifted by the mouthwatering acidity and warm oak flavors. There is a savory throughline that brilliantly compliments the bright red and dark fruit medley. The transition from the juicy mid-palate to the lengthy finish is seamless. 

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This is a blend of 58% Merlot and 42% Cabernet Sauvignon, aged almost two years in French oak. The melt-in-your-mouth chocolate, with a backdrop of silky tannins, are the protagonists in this palatable page turner. White peppered plum and ripe, dark cherry unite in a thrilling romp with grilled meats and lavender. Spoiler alert: we’ll give the ending away: earthy tones emerge with minerality while Italian herbs dust the tongue.

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Decanter 92 Points | Enticing nose of sweet spices, caramel, prunes, wild forest fruits and herbaceous nuances. Fresh and harmonious, with a lengthy finish. 

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Once fortresses built by ancient civilizations of the Mediterranean, Naracu (or Nuraghe) can still be found across the island of Sardegna. Cannonau, the island’s primary red grape, creates wines with red berry fruit and herbaceous, savory notes.

Cannonau and Nuraghe are still found all over the island in different versions. The Surrau Naracu Cannonau is an open and fresh wine with more typical Mediterranean fruit and mineral expressions of the granitic soil of Gallura.

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Organically farmed pinot noir grapes from our home ranch, Redwood Valley Vineyards, were hand-harvested in mid September. The bunches were carefully destemmed into a stainless steel tank for fermentation. The mixture of skins, seed , and juice were cold soaked for 24-48 hours to begin flavor extraction. After a CCOF (California Certified Organic Farmers) approved yeast was added, the must was mixed two times per day to continue extracting color and tannin. 

These pump-overs are critical to enhancing the aroma and flavor from the pinot noir grape. Once fermentation is complete, the must was delicately pressed and aged on French oak for 8 months.

This medium garnet-colored wine presents enticing aromas of dried cranberry, sweet rhubarb, and subtle hints of cinnamon and nutmeg. On the palate, flavors of delicate caramel, bright red cherries, and a touch of licorice meld seamlessly with soft tannins and a smooth texture, achieving a harmonious balance of fruit and oak.

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Deep ruby in color with pronounced aromas of black cherry, marionberries and plum with subtle aromas of cigar box, grains of paradise and dark chocolate. Robust body with lush texture and a depth of flavors led by black cherry and blackberries with intertwined notes of vanilla bean, leather, dark chocolate and baking spice. Firm tannins carry throughout the wine with supported acidity bringing great length to the mouthfeel. Pair with richer dishes like roasted leg of lamb over roasted vegetables or walnut-lentil Bolognese. Ideal drinking is 3 -15 years.

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This is a deep ruby-colored wine that combines aromas of violet flowers, raspberries and spices. It shows an impressive structure and also a good concentration of fruit on the palate. This is an age worthy Beaujolais that could be put aside for a few years PRODUCTION NOTES-Length of alcoholic fermentation is 20 days. Maceration technique involves Semi Carbonic. Aged in 228 L French Oak Barrels for 9 months. 

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Attractive ruby hue of medium depth. A nose of fresh scrubland with a hint of jujube, while its finesse and elegance are clear as soon it touches the palate.

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Burgundy-style vinification:
- 80% of the grapes have been destemmed, before being placed in a concrete vat by gravity.
- The maceration lasted 18 days with cap-punching, over-pumping and racking before the pressing.
- A plot selection has been realized, and each cuvee is vinified separately.
- 20% of the wine is aged in 228-litre oak Burgundy barrels of French origin, mainly from the Troncais forest undergo a medium « firing », to give a light toasted style, with sweetness and roundness. The wine is aged on fine lees.

 Tasting Notes

Deep red-ruby. The nose is dominated by black cherry, peony, chocolate and spices. A great pure minerality in the mouth with dense and velvety tannins. Very elegant with a long aromatic persistency.
Food Pairing

Morgon Côte du Py pairs well with duck and feathered game dishes. It would also match with ripened cheeses full of character. Let be amazed by decanting this astonishing wine!

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Though a relatively new domaine, founded in 1979, Faury is rooted in traditions generations old. Under Philippe Faury's guidance, the winery has expanded to its current 17ha of vineyards, nearly all so steep that they must be terraced. Both Philippe and his son Lionel carry out backbreaking work to ensure the vineyards are perfectly cared for. 

The Faurys eschew new oak in large quantity, and fermentation is carried out only by foot pigeage.

Black fruits, olives, and violets leap from the glass with this wine. On the palate this is filled with dark, rich blue and blackberry fruit with elements of black olive, dried herbs, and tapenade.

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A blend of Cabernet Sauvignon, Merlot and Tempranillo aged in stainless steel tanks to preserve freshness and acidity. Bright red fruits on the nose and an angular, lively, light to medium body on the palate. A perfect wine for those who like zippy accessible reds whose function seems to be to constantly keep the tongue stimulated. 

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Jeb Dunnuck 94 Points | The 2022 Gigondas Racines (75% Grenache and the rest Syrah and Cinsault) was mostly destemmed and spent 14 months in foudre. Coming from slightly lower elevation parcels (just beside the estate) and older vines, it's slightly deeper ruby-hued and has a meaty bouquet of black cherries, melted licorice, tapenade, and peppery garrigue. This carries to a more structured, medium to full-bodied, concentrated Gigondas that's going to benefit from 2-4 years of bottle age.

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The Wine Spectator 93 Points | An elegant red, boasting cherry, raspberry, floral and mineral aromas and flavors. Firm, with a dry edge to its tannins as this builds to the long finish. Overall, there's fine balance, and the lasting impression is of ripe fruit. Cabernet Sauvignon. Drink now through 2030.

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Our Zinfandel has a deep color and rich, spicy aromas of wild dark berries and plums, It is round, rich and bursting with flavor. The Petit Syrah and Tannat grapes add a delightful complexity to the final blend.

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Our Ryder Estate Merlot is savory, ripe and velvety. Black fruit and blueberry
aromas lead into flavors of ripe plum and raspberry with vanilla notes.

The tannins are soft and integrated, leading into a satisfying finish with hints of mocha and spice. Pairs deliciously with lamb sliders with tzatziki sauce, your grandma’s famous spaghetti or a night in the lodge after a day on the slopes.

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James Suckling 96 Points | A round and juicy red with berry, cherry, mushroom and wet-earth character on both the nose and palate. It’s full-bodied with integrated tannins that are soft and luscious. Long, flavorful finish. Drinkable now, but better in two or three years.