Family Articles

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(Italy, Lombardia, Oltrepò Pavese)

Revision 2; edited by benny-g on 12/12/2017

(Italy, Tuscany, Chianti, Chianti Colli Fiorentini)

Revision 1; edited by Nico P. on 12/11/2017

(Italy, Tuscany, Chianti, Chianti Rùfina)

Revision 1; edited by Nico P. on 12/11/2017

(USA, California, Napa Valley)

Revision 1; edited by RedValues on 12/10/2017

A 100% Musque clone, Lot 558 serves up an exotic nose of citrus-y florals, melon, fig and papaya. Very balanced and smooth on entry, with zesty citrus-infused minerality playing nicely with the rounder melon and fig notes this clone is famous for. All in all, a fantastic everyday pleasure wine, and a no-brainer candidate to pair with white meats, soft cheeses, and lazy afternoons.

Style: Light, Crisp
Flavors: Citrus, Melon, Mineral

Cam Confidential

Lot 558 continues the tradition of lovely Napa Valley Sauvignon Blanc, this time sourced from a picture-perfect St. Helena vineyard and made by a producer with over 40 years of history in the Valley. I'm thrilled we were lucky enough to secure a few hundred cases of this wine - with fruit like this, the winemaker’s job was easy: “just don’t screw it up”. Definitely no worries in that department - with this kind of pedigree, this dazzling, bright refresher is going to be an absolute hit at your table.

At $13/bottle, I don’t think you’ll find a better price on Napa Valley Sauvignon Blanc of this quality anywhere.

Vintage: 2016
Online price: $13
Appellation: Napa Valley 100%
Grape: Sauvignon Blanc
Alcohol by volume: 13.5%
Cases Produced: 400
Drink/Hold: Now through 2023

(Australia, South Australia, Mount Lofty Ranges, Adelaide Plains)

Revision 1; edited by LindsayM on 12/8/2017

Winemaker's Notes

An Australian icon with dark, brooding opulence and layered complexity nurtured over many years. Creamy and fresh with a super fine bead, this is the modern history of Australian red wine in a bottle.

The JOSEPH Sparkling Red base wine contains a unique blend of museum vintages from the last forty years combined with a hogshead of the ultra premium JOSEPH Moda Cabernet Merlot from every year since 1991 and Primo Estate Shiraz dating back to 1989.

A tirage is only completed every 18-24 months, ensuring the base wine retains it’s unique character derived from the aged wines in the blend.

After traditional fermentation in the bottle, the JOSEPH Sparkling Red disgorgement rested on yeast lees for 20 months before hand disgorgement. It was liqueured carefully with a blend of aged Australian fortified wines to ensure a savoury style with perfect balance.

(Australia, Victoria)

Revision 1; edited by LindsayM on 12/5/2017

Crown Lager is proud to announce the second release of Crown Ambassador Reserve - a limited edition vintage lager. While this years Ambassador Reserve shares attributes with the first release, the addition of crystal malt, which is sweeter and delivers a richer malt flavour and deeper colour marks a slight departure in style. The brew, once poured, is perfectly carbonated and capped with a creamy effervescent head derived from careful in-bottle fermentation. Longer maturation gives Crown Ambassador Reserve a distinctive taste, which is both luscious and mouth-filling. Balancing a complex base of sweet caramelised malt with the bitter fruitiness of the signature Galaxy hops, hand-picked fresh from the bine (hop vine), it's truly a beer to be savoured.

The lager is exquisitely packaged in a 750ml champagne-style bottle, individually numbered and nestled in a beautifully presented box. Each bears the signature of Master Brewer - John Cozens - who meticulously oversees the entire brewing process. Unlike other beers, Crown Ambassador Reserve is a limited vintage release, which makes it a unique gift idea or long-term investment.

(France, Southwest France, Jurançon Sec)

Revision 1; edited by DimaandOksana on 12/5/2017

Tauzy: [Pyrenean oak] endemic Pyrenean Oak

Grapes: : Petit Manseng; Gros Manseng; courbu small. Year planted from 1991 to 2012.

Hamlet: Tauzy.

Exposure: East. Fresh plot that allows us to push maturities safely develop flavors over-ripened.
Sol ferric grep (silty clay with many stones degraded ferric)

Yield: 35 hl / ha
Harvested by hand by sorting latter half of October. We pick up the ripe and not overripe grapes.

Winemaking: very slow whole berries pressing. Indigenous yeasts. Majority winemaking old wood containing different volumes.
Aging on lees for 8 months in wood containing and 3 months in stainless steel.

Matching Food / Wine: This dry gastronomy combines power and finesse and sublimate smoked fish and grilled sardines, St Jacques, poultry with cream and cheese from the Pyrenees sheep.
decanting advised

Guard: 5 to 10 years

(New Zealand, South Island, Otago, Bannockburn)

Revision 1; edited by LindsayM on 12/1/2017


Central Otago

45° 4' 32.3"S169° 8' 51.5"E
An exciting vineyard site located on the northern side of Felton Road on an elevated terrace above the Kawarau River lying gently to the north-east. With a complex mixture of loess, quartz sands, ancient lake bed clays and schist gravels these balanced soils hold water throughout the dry Central Otago growing season.

(Italy, Friuli-Venezia Giulia, Collio)

Revision 1; edited by Nico P. on 11/27/2017


Revision 1; edited by futronic on 11/27/2017

This is the combination of three local black grape varieties: Xarel·lo vermell, Bastard Negre and Sumoll. Textures de Pedra is a vin gris concentrated on the palate and with a great potential for ageing.

(France, Southwest France, Pays Basque, Irouléguy)

Revision 1; edited by Elfgren on 11/25/2017

70% Tannat 30% Cabernet Sauvignon

(Australia, South Australia, Barossa, Eden Valley)

Revision 2; edited by LindsayM on 11/25/2017

We are thrilled to be able to offer our new sparkling red this month. We have named the wine Red Letter Day, because, although we love the style, we have been able to produce a sparkling red only intermittently over the past 30 years. So to be able to make one – and make it available – is a “red letter day”. I produced my first sparkling red in the early 1980s.

At that stage, although I loved the style, it was becoming increasingly hard to find, with Seppelts being the last large producer on the shelves. I, along with a few other small producers,decided not to let this iconic style of the Australian wine industry fizzle and die out, particularly since this style is uniquely Australian. I am not aware of anyone else around the world putting full-bodied red wines through the champagne process.

A joint venture between great mates brings together a blend of Shiraz, Cabernet, Merlot & Cabernet Franc.

Once the red varieties were barrel aged Colin Forbes & Bob McLean selected the perfect blend and placed in bottle for a traditional method sparkling red. After 9 months of hand nurturing to create this delicious bubbles the wine was ready to be enjoyed.

(Australia, Western Australia, South West Australia, Margaret River)

Revision 1; edited by LindsayM on 11/25/2017

Sparkling Shiraz has become quite a unique wine in Australia, its popularity ever increasing. The Vasse Felix Sparkling Shiraz is made in the traditional ‘Methode Champenoise’ style.

Aromas of ripe berry and spiced fruit cake dominate, with rich savoury plum, chinese plums and concentrated Ribena cordial adding further complexity. Savoury plums, spiced cherry and plum pudding characters ensure the wine is full bodied but perfectly balanced, finishing crisp and clean.

(New Zealand, North Island, Hawke's Bay, Hawkes Bay)

Revision 1; edited by LindsayM on 11/25/2017

First made in 1990, Church Road Hawke’s Bay Chardonnay remains our most popular wine. Predominantly grown in cooler appellations around Hawke’s Bay, Chardonnay in these vineyards retains vibrant fruit avours and gentle, balanced acidity. Barrel fermentation and aging on yeast lees overlays toasty brioche, roasted hazelnut notes and hints of smoke while also lling out the palate and bringing an element of creaminess.The result is a avoursome, complex Chardonnay that is unashamedly just a little bit old school.”
Chris Scott,Winemaker

(Australia, New South Wales, Hunter Valley)

Revision 1; edited by LindsayM on 11/24/2017

Label reads: "Penfolds Dalwood Hermitage.

Dalwood Claret is a well balanced consistent blend high quality. The premium Hermitage grape variety predominates. This wine is carefully matured in oak casks for eighteen months to produce a distinctive character with fine bouquet and good flavour. Dalwood Hermitage will show even further improvement with more bottle age. Claret.

Penfolds Wines Pty. Ltd. Sydney Adelaide. Produce of Australia. NET 1 PINT 6 FL PZ. 10068D."

(Italy, Piedmont, Langhe, Barolo)

Revision 1; edited by Nico P. on 11/23/2017

(Spain, Castilla y León, Bierzo)

Revision 1; edited by martinlopez on 11/22/2017

(Spain, Castilla y León, Bierzo)

Revision 1; edited by martinlopez on 11/22/2017

(Spain, Castilla y León, Bierzo)

Revision 1; edited by martinlopez on 11/22/2017

(Spain, Castilla y León, Vino de la Tierra de León)

Revision 1; edited by martinlopez on 11/22/2017 Pardevalles Tinto]

(Spain, Castilla y León, Vino de la Tierra de Castilla y León)

Revision 1; edited by martinlopez on 11/22/2017

(Spain, Castilla y León, Vino de la Tierra de Castilla y León)

Revision 1; edited by martinlopez on 11/22/2017

(Spain, Castilla y León, Vino de la Tierra de León)

Revision 1; edited by martinlopez on 11/22/2017

(Spain, Galicia, Valdeorras)

Revision 1; edited by martinlopez on 11/22/2017

(Spain, Castilla y León, Bierzo)

Revision 1; edited by martinlopez on 11/22/2017

(Italy, Piedmont, Northern Piedmont, Lessona)

Revision 1; edited by ArntErik on 11/19/2017

(Italy, Marche, Marche IGT)

Revision 1; edited by Nico P. on 11/15/2017

(Portugal, Douro, Porto)

Revision 1; edited by sweetstuff on 11/11/2017

412 ha 3 miles riverfront--one of the largest properties on the Duero jht producer website


Revision 1; edited by martinlopez on 11/7/2017

(New Zealand, South Island, Canterbury)

Revision 1; edited by LindsayM on 10/31/2017

Anyway you look at it, our Pinot Noir is the pinnacle of what we at Mt. Beautiful are all about. Subtlety is the secret inside this wine. It begins with sophisticated fragrances of black cherries and violets while showcasing an elegantly expressive palate of ripe bramble fruit and subtle tannins. As the personal favorite of our owner David Teece, it’s incredibly important for our Pinot Noir to showcase the best aspects of the varietal, therefore it is grown in the highest elevation in the vineyard.

For The Aficionado
The Pinot Noir is planted on the Southern section, which has the highest elevation in the vineyard, providing extra warmth and less exposure to frost. In addition to this our Pinot Noir is closely planted to reduce vigor resulting in lower crop levels, allowing us to ripen these grapes to achieve a true expression of this variety. Our Pinot Noir is all hand tended throughout the season and at harvest.

Our mix of Pinot Noir clones were specifically chosen for their flavor profile with 50% of the vineyard planted in Burgundy clones. Clone BDX 667 fills out the middle palate, while BDX 777 provides a long finish. The rest of the vines are a mixture of seven other clones, including UCD 5, UCD 6, 114 and 115. The aim of these selections is to build sound palate structure in the wine, providing a vibrant ruby wine with ripe fruit, subtle tannins, great length and persistence of flavor.

(France, Burgundy, Côte de Beaune)

Revision 1; edited by PMvK on 10/28/2017

Louis Jadot Göte de Beaune Premier Cru

(Australia, South Australia)

Revision 1; edited by LindsayM on 10/25/2017

Launched in 1998 with the 1995 vintage, Penfolds Yattarna Chardonnay was the result of one of the most comprehensive and highly publicised wine development programs ever conducted in Australia.
The aspiration and independence of mind that the late Max Schubert brought to Penfolds winemaking philosophy inspired the winery to embark on the project of creating a white wine that would one day rival the standards of Penfolds Grange.
Yattarna reflects Penfolds patience and continued commitment to this goal, its very name being drawn from the Aboriginal, meaning 'little by little, gradually'. Each vintage provides the opportunity to further raise the quality horizon.

(USA, Indiana)

Revision 1; edited by njaehner on 10/25/2017

Dry, full-bodied estate red wine with dark and spicy fruit aromas, opulent pepper and black currant flavors and a long, silky finish (per the Vineyard's website:

(USA, Indiana)

Revision 1; edited by njaehner on 10/25/2017

Semi-dry, medium-bodied estate red wine with complex dark fruit aromas, cherry and black currant flavor, and a clean finish (from Vineyard's website:

(USA, California, South Coast, Orange County)

Revision 1; edited by joraesque on 10/24/2017

The economy fluctuates. The latest fads inevitably decline. Black Tuesday stands the test of time. Our bourbon barrel-aged imperial stout brings a seemingly roaring combination of flavors - vanilla, caramel, dark chocolate and singed oak, to name a few - into a decadent, sophisticated fusion that’s fit to claim its own day of the week. And it only comes around once a year.

(France, Burgundy, Mâconnais, Pouilly-Vinzelles)

Revision 1; edited by Grenobnik on 10/23/2017

Cette appellation communale couvrant 52 hectares du vignoble du mâconnais à été délimitée en 1931 et reconnue en 1940. Les sols sont à dominante argilo-calcaire de couleur ferrugineuse.

(Mexico, Baja California)

Revision 1; edited by Raul on 10/22/2017

Cabernet Sauvignon, Merlot, Tempranillo y Zinfandel

(Italy, Puglia, Gioia del Colle)

Revision 3; edited by benny-g on 10/18/2017

2013 vintage is "Red of the year" in Gambero Rosso 2017!

Information provided by the producer:
It is an intense red wine, with aromas of plum, blackberry
fruits and spices. The mouth has great impact, the
attack is thick and sweet, the progression is rich of
nuances. The volume has not failures, the acidity balances
the sweetness typical of the grape. The ending is
pleasant, with hints of chocolate and liquorice. Recommended
with cheese, roast and all Mediterranean
Classification: Controlled Origin Denomination (DOC)
Gioia del Colle
Production area: Acquaviva delle Fonti
Grape variety: 100% Primitivo
Vineyard: Apulian Tree
Soil: Predominantly calcareous soil
Altitude: 330 m. a.s.l.
Aging: in steel

(Australia, South Australia, Limestone Coast, Coonawarra)

Revision 1; edited by LindsayM on 10/10/2017

The classic that ages better than any other Australian wine. Complex and structural yet delicate with finesse, Coonawarra Cabernet is the wine that has always expressed it’s unique aroma and flavours, one smell and instantly you know it is from Coonawarra.

An isolated country community dominated by soils formed over an ancient Limestone coastline. The famed Terra Rossa soils are synonymous with cabernet. Cool climate cabernet is more aromatic fruit with purity and concentration, along with thicker skins providing complex tannins, rich colour and great length of palate.

A classic, never out of fashion. Great cabernet is a wine that makes you think, complex tannin structure, length and amazing longevity.

The foundation for the next vintage, very important to set up vine balance, shoot spacing and more consistency.

Not only protects the architecture of the vine, but allows selective harvest of the best fruit, preserving the indigenous yeast population from the vineyard.

Tight grain French oak is more subtle and integrates into the wine better. French oak selected for cabernet is very structural, with only a small amount of new oak required so the expression of site isn’t overshadowed.

Traditional method of pressing reds. Using slow leaching the richness of the wine is captured, without becoming bitter or needing fining.

(Australia, Western Australia, South West Australia, Pemberton)

Revision 1; edited by LindsayM on 10/7/2017

The first wine produced at Picardy was the 1996 Pinot Noir. Picardy Pinots exhibit finesse and complexity, inspired by the great Premier Cru and Grand Cru red wines of the old world.
Excellent fruit intensity, structure, pH to acid relationship and fine-grained tannins guarantee long life and excellent bottle development. The wines are also very approachable in their early years.
Since the first vintage in 1996, an increase in new clonal plantings and an advance in vine age has resulted in wines of greater texture, structure and complexity. Picardy Pinot Noir consists of 10 clones: upright, droopy (existing clones in Australia) and clones 114, 115 and 777 (which are special selections from the University of Dijon) as well as 5 new clones imported from Burgundy. It took 21 years - from the time Bill supervised the sourcing of these clones, until the last one was finally delivered to Picardy from quarantine in 2011.

In the Vineyard

The Pinot vines carry a maximum of 7 tonnes per hectare. Yields are seen to be a major influence in the production of quality Pinot Noir. In order to achieve low yields, the vineyard is non-irrigated, cane pruned, shoot thinned and a final adjustment is made by crop thinning at veraison.
Picking time for the Pinot is usually around early March. The fruit is ripened to approximately 13° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the adjacent winery on the Picardy estate.

In the Winery

In the winery about 80% of the fruit is destemmed and pumped into small fermenters. The remainder is left as whole bunches. The must is cold macerated pre-fermentation for three to five days. Wild yeast activity is encouraged during the early part of fermentation. The fermentation is carried out at between 28 and 32 degrees Celsius over 15 to 21 days until the cap sinks. During fermentation the wine is hand plunged five times per day.
The wine and skins are run directly from the fermenter into the airbag press, and then pressed firmly. The different ferments are then blended to allow maximum integration time. Where possible, at Picardy it is common practice to blend clones for co-fermentation.
The wine is settled and pumped into new to four year old French oak barriques, where it matures for ten months. While in oak the wine goes through malolactic fermentation and each barrel is checked and topped up weekly. This wine is matured on lees until it is racked out of barrel and then given a gentle filtration on its way to bottle.

(Italy, Puglia, Puglia IGT)

Revision 1; edited by martinlopez on 10/6/2017

(Moldova, Oneti)

Revision 1; edited by martinlopez on 10/5/2017

(Moldova, Oneti)

Revision 1; edited by martinlopez on 10/5/2017

(Hungary, Észak-Dunántúl, Mór)

Revision 1; edited by martinlopez on 10/5/2017

(Poland, Sandomierskie)

Revision 1; edited by martinlopez on 10/5/2017

Elaborado con uvas pasificadas (recolecta tardía)

(USA, California, Napa Valley)

Revision 1; edited by PSUSteve on 10/3/2017

From release

2015 Caterwaul ‘Regusci Vineyard’ Cabernet Sauvignon

2015 was a warm, early vintage that in many sites left the wines incredibly dense, but slightly backwards and chewy under the weight of the forward tannins. That is not the case with the 2015 Caterwaul – the fruit is incredibly rich and forward, layered over top of a bed of very fine tannin that provide structure but without the drying interference. The 2015 Caterwaul is the flashier, more outspoken sequel to the slightly reserved 2014 original.

(France, Alsace, Alsace Grand Cru)

Revision 1; edited by Gurthark on 10/2/2017

Typicity: Great sweet (overripe) white wine, simultaneously powerful, baroque and very fine. Explosive nose of fruit (citrus, tropical fruit), honey and vanilla. Resin aftertaste. Mouthfeel: impressive feshness. It is a meditation wine in its youth, royal at the table after 10 years.

Aging potential: 20 to 30 years

Serving: Open the day before. Temperature of 10°C. Grand Cru glass.

Pairing suggestions: Terrine of foie gras or pan-fried foie gras. Fatted chicken (with honey and lemon). Beef tartare. Blue cheeses. Fruit-based deserts.

Terroir: Clay, calcareous sandstone. Quiet, warm, dry and almost overexposed climate. Extremely regular noble rot.

Grape varieties: Complantation of all traditional Alsatian varieties, even pink chasselas!

(France, Alsace, Alsace Grand Cru)

Revision 1; edited by Gurthark on 10/2/2017

Typicity: Great white semi-dry to sweet Vin de garde. Often displays impressive levels of richness, concentration and mineral expression, with a purity that commands respect. Noble rot almost always present. Peppered or even smoked nose. Verticality masked by the body, mineral expression.

Aging potential: 25 to 40 years

Serving: Open the day before. Temperature of 10°C. Grand Cru glass.

Pairing suggestions: Shellfish and iodine-rich foods (lobster, spiny lobster). Fatted chicken, capon, noble fish and caviar after about ten years of ageing.

Terroir: Keuper marl and gypsum. Southern exposure, located in the bottom of a valley, very steep slope.

Grape varieties: Complantation of all Alsatian varieties.

(France, Alsace)

Revision 1; edited by Gurthark on 10/2/2017

Typicity: Wild and full-bodie red wine. Marked red color, nose of a rare fruity violence (black raspberry, blackcurrent, blackberry, nutmeg and smoke), mouthfeel entirely spiced by its burnt tannins. A certain virility and great aging potential. Volcanic temperament.

Aging potential: 10 to 15 years

Serving: Mandatory decant 2 hours beforehand. Temperature of 14°C.

Pairing suggestions: Red meat, small game. A great pairing of reference: pigeon!

Terroir: Volcanism-baked limestone (oolitic silicified "Calcaire à entroques" limestone).

Grape varieties: Complantation of Pinot Noir (fine and straight) and other Pinot mutations (Beurot, Meunier, Blanc, Gris).

(Italy, Piedmont, Langhe, Barbaresco)

Revision 1; edited by daloz on 9/25/2017

Azienda Bricco Asili (Ceretto) Barbaresco Bernardot

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