Winery Notes:  Pibarnon Rosé opens with a lovely bouquet of citrus fruit, with nice notes of bitterness, bright and fresh. Mourvèdre on calcareous soils brings power and elegance while Cinsault more roundness, juice and fruit. A...

PRIMA Notes:  From the alpine hills of the Alta Piemonte comes this absolutely sensational dry Rose made from 90% Nebbiolo (locally called Spanna) and 10% of the local Uva Rara.  This property, the oldest in the Gattinara region, was purchased...

Winery Notes:  Produced with Sangiovese from the San Marcellino vineyard, Rosato Rocca di Montegrossi is made by gently pressing the grapes. The must, structured and delicate at the same time, is kept in steel at a temperature below 6°C for 24...

Winery Notes:  Sweet white wine, the dessert wine par excellence. Straw yellow color of varying intensity depending on the vintage. The perlage is refined and elegant. A fruity, intense, aromatic and very persistent nose and sweet flavor are...

PRIMA Notes:  For their rose wine, Bodegas Olivares uses only free-run juice fermented in temperature-controlled stainless steel tanks.  There is only a short maceration on the skins, which explains the delicate and attractive pink color. ...

Winemaker Notes: A beautiful Sauvignon Blanc, marked aromatically by citrus notes – lime, lemon, grapefruit, and a hint of mandarin. Full of white peach and cassis bud, framed with vanilla, ripe pear, green apple, and hints of dried herbs and...

Vintage: In 2020, rainfall and early budding resulted in a relatively early, somewhat uneven harvest. Some vineyards were damaged by hail, reducing yields, but surviving bunches were of outstanding quality. 2020 at Ostatu produced balanced wines...

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Importer's Notes:  Robust, rich, and complex with an ability to age gracefully, this wine is based on Cinsault (50%) and Mourvèdre (50%), taking its slight orange tint from the latter cépage. 

The wine is 100% Nebbiolo, made in what the Vajras call the Metodo Ancestrale, the carefully researched ‘Ancestral Method’ they studied and modernized.  Some 20% of the whole Nebbiolo grape clusters were placed at the bottom of a vat...

Built around roughly equal proportions of Grenache and Cinsault, with a small amount of Carignan and a splash of Syrah, the cuvee they call La Cigale (named for the ubiquitous cicadas that populate the region) is charmingly juicy and fruity yet salty and...

PRIMA Notes:  Fermented on its own yeast and aged on its lees, a bit of neutral barrel has mellowed the texture and pulled the whole wine together into a nice seamless, complex whole.  If it’s Mediterranean fare you crave, a bottle of...

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This is a smokin’ good, relatively serious Provencal Rose with lovely, lilting aromatics and a great palate presence.  This is our new favorite!  Must try!

Winery Notes:  Following the harvest, the free-run juice was cold settled, before racking and inoculation with selected yeast. Fermentation was carried out primarily in stainless steel tanks, with approximately 4% of the blend fermented at warmer...

The Vajra Rose is made with a lighter touch by bleeding tanks of primarily organically-farmed, younger vine Nebbiolo, but also Dolcetto and Barbera, and fermenting that juice separately.  Kept cool throughout the process to preserve its freshness...

The La Croix cuvee comes primarily from fruit sources outside the immediate estate but within the Côtes de Provence Rosé appellation as well as some estate fruit.  Made from 50% Grenache, 40% Cinsault and 10% Syrah, it’s...

Made from 50% Grenache and 50% Cinsault grown, as I say, in the bright sunshine of Saint Tropez, this is the archetypal Provencal Rose.  Dry, fragrant and fruity, no matter how you look at it, there’s a lot of deliciousness packed in that...

Made half from Sangioveto and half Prugnolo Gentile (he is one of the few winemakers in Tuscany with access to both of these Sangiovese clones) grown exclusively to be harvested for the production of dry pink wine, these big reds are crushed together and...