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The wine opens up with alluring aromas of freshly peeled mandarin orange, peach nectar, and honeydew melon. Hints of white citrus blossom, marzipan and toasted hazelnut add a nice layer of complexity. On the palette, the wine has a rich creamy entry that is balanced by bright acidity and minerality. These characteristics carry through to the finish with flavors of lime zest and toasted marshmallow. Learn More

Mt. Amasa is made from grapes grown in the unique terroir of Yatir Forest. The wine was matured for 12 months in small oak barrels. Mt. Amasa is the meeting place between the Jodean Hills, Negev and Judean Desert. Learn More

Domaine Costal continues to produce the “Les Truffières” bottling and recently they have added a bottling from the premier cru Vaillons. The vines are worked organically and Kermit and the Collet family together agree on a blend of stainless steel, foudre, and barrel vinifications. Learn More

There is nothing tightly bound in the exuberant, almost-exotic aromas and flavors that emerge from your glass. Luscious chocolate-licorice flavors vie with nuances of ripe blackberries and silky plums on your palate. Aged in the finest French oak for fifteen months to enhance the voluptousness of the grape, the wine is balanced by a long, elegant finish. Low yields and sparse plantings make this a truly rare wine so enjoy it while you can. Learn More

The distinctive portrait on the front label depicting a Dutch merchant painted by Rembrandt (1641) reflects the family's passion for art and trading. Sweet vanilla notes of American oak, plenty of bright cherry fruit, and a fine, delicate palate. Aged for 26 months in French and American oak barrels. Pair with flavorful fish like tuna, red meat, game, or medium-cured cheeses such as manchego and emmental. Learn More

Intensity, complexity, structure, and elegance are the signature descriptors of this wine. Aromas open with clove, spice and concentrated black fruit. As the wine opens, distinct blackberry notes are revealed along with balanced acidity, rounded tannins and fresh fruit flavors. Vanilla, brown sugar and subtle pepper persist at the finish with lingering juicy red fruit as well. Learn More

Pale straw, with delicate greenish highlights. Intense, long, continuous, persistent, from fruited to flowery to stage of development. Highly typical, flinty accents; almonds and hazelnut in the finale. Learn More

The characteristics of french – clay type soil are particularly suitable for these two red varietals Very inviting and pleasant aromas with hints of black cherry and small red fruit complemented by typical notes of tobacco licorice and black pepper. Velvety and balanced with ripe and elegant tannins, presents itself with the right freshness and acidity that makes its end lively and spicy. Learn More

This wine, though possessing the characteristic suaveness of the site, does possess a trace more density than years past–likely due to the additional thinning passes we made. It was also an exceptional year for Mataro in a generally very strong year at the site, and the variety makes up over 30% of the blend. As such, this has some wonderful savory aromatics that balance and complicate the courtly fruit. Learn More

A subtle, lush bouquet. A veritable infusion of red fruits on the palate, with light, spicy notes. A delicate and supple wine. Learn More

The nine hectares of Haut Lieu have the richest soils and generally yield the most precocious wines. Learn More

Aromas of new leather, iris, wet earth and perfumed berry meld together with crushed herbs and spices. The full-bodied, elegant palate delivers juicy Marasca cherry, black raspberry, white pepper and a hint of tobacco, while firm acidity and taut, fine-grained tannins lend ageworthy support and finesse.

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Blackberry, cocoa licorice on the nose. Full-bodied palate with fig and plum fruit, chalky tannins, mineral and chaparral notes on the finish.

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Plump and friendly, with tangerine, peach and nectarine notes forming the core.

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Gaston Huët believed this to be the greatest of all Vouvray vineyards. With the Première Côte’s shallowest, stoniest soils, its wines often synthesize Le Mont’s intense minerality with Le Haut-Lieu’s generous texture.

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