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Wines

Displaying 1-40 of 143 results.
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    It is so difficult to find Pinot Noir of this quality at this price point and that is just what the Grace Bridge delivers. Lodi once again proving to be the source of wines of terrific value and quality. Bright, juicy and rich, this is a great introduction to Californian Pinot Noir. The Californian sun has led to ripe fruit flavours but there is more than enough acidity to keep this taut and fresh. Hugely crowd pleasing.

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    Planted in 2013, these young vines of Trousseau are producing the ONLY Pet Nat of Trousseau in the world. Fizzy thanks to its natural sugar and through secondary fermentation happening in the bottle, the wine has a great pop of creamy bubbles that you would not find in the usual French Pet Nat. It is clean, bright and fresh with tropical fruit aromas on the nose, crisp pears and apples on the palate and developing more weight with time. A refreshing introduction to Pet Nat’ from the New World.

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    Willamette Valley is Brooks` driest bottling, is a snapshot of their Riesling sources throughout the Willamette Valley. This is a zesty, crisp and precise wine.

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    Textbook Orsi Vineyard aromatics of roasted lemon, citrus and green apple. The palate is lively and bright, with the orchard citrus fruits juicy and textured, while the acidity supplies ample freshness and delineation. Savory, light, refreshing and very versatile to match with food.

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    Sommelier turned winemaker Leo Steen makes great wines, from chenin blanc. The ’15 Saini Vineyard has citrus fruits, green apple and minerals, in a dry style. Drinking really well now.

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    `The flagship wine of the range and there are hints of the Cote de Nuits about this. Minerals, stone, flowers and spice. Again, there is a string freshness and spine throughout and the wine finishes long and stylishly.` Jason Haynes

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    Greg Harrington MS’s wines never cease to amaze, always full of fruit concentration. Lagniappe 2014 does not disappoint, with notes of black cherry, blackcurrant, and meaty with oak spice. Drinking really well now, but it will improve if you are patient enough to cellar it.

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    The grapes for this wine come from vines in Brooks` Yamhill vineyards and from their Brooks Estate. Elevage takes place in stainless steel to retain the vibrant fruit character of Willamette Valley Riesling.

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    `No critical reviews of this wine but it looks set to win many friends, perhaps too many as there isn`t very much! The vintage is a good one and this wine is quite grandiose and intense with delicious tannins and sense of sophistication. Very limited.` Jason Haynes

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    2016 - Tangerine orange blossom, honey and a continuum of lemon sing all the way through the palate. The toasty oak framework lies underneath the fruit profile, lifting and supporting it. The creamy, zesty texture goes on forever, well beyond a typical white wine finish. Secondary notes of Jasmine, tropical guava, green apple, pear, apricot, and Marzipan all emerge in this vivacious, high toned, silky beauty. - Peter Stolpman

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    100% cabernet franc. Two adjacent vineyards in the Finger Lakes. Destemmed and fermented warm in stainless steel. Aged in new and neutral puncheons. Ripe. - Robert Foley

  • The 2016 Pinot Noir (Santa Barbara County) is an addition to Gavin Chanin`s range. Sweet red cherry and floral notes are nicely pushed forward in this tasty, appellation-level Pinot. Drink it over the next few years. -- Antonio Galloni, 90 points, Vinous.

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    This very unique Trousseau grows on limestone soil, the perfect environment to make a pure and mineral red wine. Combe 2016 is light-bodied showing subtle hints of dried herbs, bright red cherries, cranberries and rubharb. The underlying stony minerality and very delicate tannins makes it the perfect match for cheese or a light lunch, served straight out of the eurocave for fresher temperature.

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    Since the start of the winemaking project, Kyle MacLachan had looked to add a 100% Syrah to the portfolio and the first vintage of Baby Bear coincided with the birth of his son, hence the slightly unusual name. Make no mistakes, this is not a `baby` wine nor a second wine as one may expect with the name. Intensely rich with a touch of eucalyptic, a distinct floral (potpourri) note on the nose and palate and a sprinkle of black pepper giving Syrah typicity. Despite its volupteous fruit, there is plenty of fresh acidity to balance The very fine tannic structure is flawless and though ready to drink now with its bold flavours, it would be fun to see how it develops in the cellar. Until recently I thought of Washington reds as being Cabernet Dominated, but the rise of Syrah makes perfect sense. The long, hot summers of Eastern Washington is well suited to Syrah and wines like this showcase just how good Washington Syrah can be. A tiny annual production of around 300-400 cases

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    Pale to medium ruby-purple, the 2015 Pinot Noir Eileen gives bold raspberry preserves and red currant jelly notes with suggestions of chargrill meat, truffles, forest floor and cedar. Medium-bodied, the palate delivers a solid backbone of grainy tannins and loads of freshness supporting the generous, muscular fruit, finishing with great persistence. - Lisa Perrotti- Brown, 94+

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    Pale to medium ruby-purple, the 2015 Pinot Noir Jessie Vineyard is scented of kirsch, mulberries and raspberry tart with underlying Chinese five spice, hoisin and mossy bark hints. Medium-bodied, there`s a very seductive mid-palate of red berry and exotic spice flavors, supported by velvety tannins and just enough freshness, finishing with spicy layers. Lisa Perrotti- Brown, 94+

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    Pale to medium ruby-purple, the 2015 Pinot Noir Louise Vineyard has a savory, almost meaty nose over a core of Black Forest cake, red currants, mulberries, cardamom and fenugreek with a touch of potpourri. Medium-bodied, the palate has exquisitely fine tannins and a lively line of acidity supporting generous, multi-layered red berry preserves and spice, finishing with impressive persistence and depth. Lisa Perrotti- Brown, 94

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    Pale to medium ruby-purple colored, the 2016 Pinot Noir Royal St. Robert struts a super savory nose of chargrilled meats, yeast extract, wood smoke and forest floor with a core of wild strawberries, raspberry tart and cranberries plus touches of dried Provence herbs and truffles. The medium-bodied palate reveals a chewy frame with seamless acid supporting a great core of expressive, earthy layers culminating in a long, mineral-laced finish. - Lisa Perrotti Brown 94

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