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The slope represents the many aspects, elevations, and exposures of this remarkable hillside vineyard. Individual lots from across the property were selected and blended to produce this august cuvée. Aromas of nuanced dark chocolate covered berries, cassis, plush jam, and barrel toast. The body is medium in weight and layered with fruit, oak, and cocoa.

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Merryvale's top-of-the-line Proprietary Red now available. Limited. 95+ Points Jeb Dunnuck: "A blend of Cabernet Sauvignon, Petit Verdot, and Cabernet Franc aged 26 months in new oak, the flagship Merryvale 2015 Profile is brilliant, and has slightly more concentration and richness than the 2014. Blackcurrants, burning embers/scorched earth, licorice, and hints of violets all flow to a full-bodied, concentrated, backward, tight Cabernet that needs to be forgotten for 4-5 years. It's going to have two decades or more of longevity." 93 Points Robert Parker: "A blend of 90% Cabernet Sauvignon, 5% Petit Verdot and 5% Cabernet Franc from the Profile Estate vineyard and aged 26 months in 80% new French oak, the 2015 Merryvale Cabernet Sauvignon Profile is deep garnet-purple in color and shows notes of baked plums, blackberry preserves and dried mulberries with touches of incense, iron ore, tobacco and new leather. The palate is medium to full-bodied and packed with loads of red and black fruit layers, framed by firm, grainy tannins and great freshness, finishing long and earthy. 1,800 cases produced."

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Drawn from three top Napa vineyards: Stagecoach, Hardman and Rancho Chimiles with each vineyard fermented separately in small tanks. Native fermentation started after a 5-day cold soak and reached a peak temperature of 90°F. The wines were pumped over a few times a day until dry and then pressed and drained to barrels where malolactic fermentation occurred. Aged in 50% new medium toast French oak barrels, the wine matures for 22 months before being bottled unfined and unfiltered.

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The 2018 Chardonnay is a solid effort and will be loved by wine enthusiasts who like the richer, full-bodied style of Chardonnay. Buttered stone fruits, pineapple, white flowers, toasted bread, and brioche notes all flow to a beautifully balanced, medium to full-bodied Chardonnay that has good acidity and a clean finish.

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With its usual deep ruby-red color, Ornellaia 2018 features a lively and intense aromatic expression, a distinctive mark of the vintage. Red fruits, citrus notes, hints of liquorice and Mediterranean scrub combine to form its profile. With the first taste it is enveloping and all its components well-balanced: the tannins, both dense and silky in texture, fill the palate with elegance and precision. The finish is lifted by a distinct tangy vein that enhances the sensation of freshness and persistence.

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The 2018 Soul of a Lion is the kind of awe-inspiring, age-worthy Cabernet Sauvignon that Georges and Daniel envisioned when they first began researching the terroir of DAOU Mountain. This wine displays all the hallmarks of its cooler growing season—richness, elegance and balance. A dark, purple-black hue foreshadows the experience to come. Intense aromas of lilac, violet and spice swirl amid a deep, complex bouquet. The palate bursts with prodigious flavors of blueberry, boysenberry, plum, vanilla bean and chocolate-covered cherry, all underlain by striking minerality. Silky, integrated tannins unwind into an impossibly long finish, revealing both the power and finesse of its DAOU Mountain provenance.

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Left Bank Bordeaux properties are typically not contiguous. Although we associate them with a place, a chateau, most of the time the vines are spread far and wide across the appellation. And as most of you know, if those vines are within the appellation, no matter where they are or whose they once were, they are considered the quality level of the current owner. Meaning if Chateau Latour buys some vineyards way on the outskirts of Pauillac near the Haut Medoc, those vineyards are instantly First Growth vineyards. A little quixotic, right? Most chateaux know that this situation really won’t stand for the fine connoissuer and his or her palate. To continue the example, if they are drinking Chateau Latour, or Font de Latour, or Pauillac de Latour, they want it to taste like Latour. So most Left Bank chateaux have gone on a program of buying, swapping, or otherwise exchanging vineyards with one another. So that all of Latour’s vineyards, no matter which wine they are destined for, taste like Latour and are grown near the famous tower (Latour has no chateau anymore). And so it is the case with Lynch Bages. Jean Marc Cazes, the owner of Lynch-Bages, is nothing short of a visionary. Not only has he undertaken the revitalization of the hamlet of Bages, as well as opening Bordeaux to wine tourisim and promoting gastronomy, he has completely refurbished Lynch-Bages and has spent the last 20 years on a program of purchasing, renovating, swapping and exchanging vineyards so that the estate’s wines can all align. That brings us to this bargain of a beauty in Bordeaux – Lynch-Bages Pauillac. “Pauillac” used to be a third wine of Lynch-Bages – fruit from those far-flung areas in Pauillac away from the main chateau. But now, that is certainly not the case – it sits right alongside Echo de Lynch-Bages (the known second wine), if not actually displacing it. All of those far-flung parcels have now been swapped, and this is home-turf vineyards, the building blocks of Lynch-Bages. Why not just make more Echo and discontinue this wine? Well, I have a sneaking suspicion it’s because of the Bordeaux wine trade. The main wine and the second are sold through the merchant houses of Bordeaux. This wine is represented globally by the Cazes family – eliminating at least two middlemen in the process. For us, this means everything I mentioned before – one of the finest of Pauillac’s properties, in one of the best vintages, at an exceptional drink-now kinda price: A pure burst of dark red and blue fruits emerges from the glass, immediately followed by graphite, leather, a touch of mint, mocha and very expressive floral notes. I’m tasting from a Zalto Bordeaux and nothing could be more profound: There is a seamless integration here that yields up exceptional drinking. It’s fresh, lively and open for business right now. I prefer it decanted. And it. certainly doesn’t need to be drunk up – this beauty will last for at least another decade.

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The palate of the 2016 Lot C-91 exhibits the density and length that only the truly great wines of the world are capable of. The soft expression of red and black fruits are a result of harvesting earlier while the fruit is still fresh and vibrant and having patience as the wine undergoes one of the longest aging regimens in the region. A clear differentiation between the Napa Valley Cabernet and the Lot C-91 is the presence of savory elements such as sage, rosemary, cured meats, and black pepper. This patient approach allows for the integration of tannin, alcohol, acidity, and fruit. The result is a wine of incredible complexity and harmony, that is true to the place it comes from.

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Boen draws its profile from the varied winegrowing regions that are the most highly regarded cool-climate appellations along California's coast. This stretch of coastline is so geographically diverse that the various soil types, sub-climates, and elevations produce wines with an array of differences in character and style. To create the Boen Tri-Appellation Chardonnay, Joe Wagner blends together grapes from Sonoma County, Santa Barbara County, and Monterey County to showcase a wine that is rich in flavor, with bright aromatics and a vibrant minerality. Crisp green apple and persimmon lead to peach skin and a stone-fruit opening. The mid-palate is lively and tropical with an undertone of delicate salinity. Boen Chardonnay ends with lovely hints of kumquat and fresh lemon custard pie. Rich and creamy, this wine resides with it's many elements. Pair this Chardonnay with welsh aged cheddar, baked tilapia, and kale salad with apples and blanched almonds.

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This wine celebrates a collaboration of many years between well-known Argentinian chef Francis Mallmann and Kaiken estate. Known for his distinct style of open fire cooking, ably captured in the first season of Netflix’s Chef’s Table, Mallman's unstoppable and unique nature is captured by the name 'Disobedience'. The grapes are sourced from Kaiken's vineyards in Altamira in the Uco Valley and Vistalba in the Luján de Cuyo region. Vistalba's chalk and sandy soil, at 1,200m altitude, imparts an elegant and fruit-driven character to the wine. The alluvial and loam soil of the Luján de Cuyo forces vines to penetrate deep into the soil, contributing deep fruit concentration and tannin.

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Vermentino is a Ligurian wine that received recognition as D.O.C. (Controlled Denomination of Origin) on 31 March 1988. The variety originated in the Middle East, was introduced in Spain and transplanted to Corsica in the XIV century. From there it spread first to Sardinia, then to Tuscany and throughout Ligurian arc. In the temperate coastal climate it found the ideal environment for cultivation, since the variety does not thrive in cold climes. A small family-run company that produces less than 6,000 cases of fine wine from Liguria annually, including Vermentino, Pigato and Rossese, the estate of Laura Aschero began its winemaking activities as a hobby in 1980, planting vines to the family-owned land that had formerly been used for other types of crops. Laura Aschero started the winery upon the advice of a friend who claimed that she had the perfect land for growing grapes. Since her passing in 2009, her son has continued her successful venture with great passion and dedication. The winery is based in Pontedassio, in the hills above Imperia, and its vines are situated at approximately 150 meters above sea level on year-round sun-kissed hills, enjoying the ideal temperature and terrain for cultivating vines and maturing grapes. The wine cellar, situated in an ancient palace under the Piazza del Paese, has been completely renovated and today has modern and efficient wine-producing facilities. 

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