Cabernet Sauvignon, Merlot, and Petit Verdot from the FIggins estate vineyard in Walla Walla Valley. Matured for 22 months in 43% new/57% neutral french oak.

Exquisitely fruity, silken textured, dry Spätburgunder from the sunny Pfalz. Hand-harvested from estate-owned sites composed of sandstone, muschelkalk and loess; tank-fermented and aged in large, neutral (3+yrs old) French oak barrels.

65% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc from 40+ year old vines planted in clay and gravel. This 5th generation Bordeaux house makes classically rendered, dusty, balanced, thoroughly delicious "baby claret." Certified HVE3 (High Environmental Value level 3, the highest certification...

100% Listán Negro from two training styles - classic cordon and royat espalier. Vinified in stainless steel; one-fifth of the fruit undergoes carbonic maceration. One-third of the wine goes into American oak for two to three months before release. Augustin explains that you find good acidity from...

100% Malbec (which is significant because the vast majority of Cahors is cut with Merlot or Tannat). A powerful French "country" red from thirty-year-old vines grown in chalk-rich clay soils on a limestone substrate in the Lot Valley in Cahors, the ancestral home of the Malbec grape. Nicely full...

The top wine, Ambassades, comes from 12 acres of Paul’s best parcels, and is purchased by the Quai d’Orsay for use in French embassies around the world. It is the last to be bottled and it is the most age-worthy.   Mont Brouilly’s “blue” granite is laced with volcanic porphyry, or crystallized...

100% Nerello Mascalese. From 20-year old, sustainably farmed vines on sandy volcanic soils at 700-750 meters. The bunches are harvested by hand, destemmed and gently pressed, fermented spontaneously in stainless steel with about 10 days of maceration.  The wine is aged for 10 months, with 70% of it...

75% native red varieties/25% white varieties. From a single hectare of 40-year-old vines: a field blend of red and white varieties, planted at almost 2000 feet in elevation on a schistous, north-facing hillside in the Douro. The bunches are co-harvested by hand and partly destemmed. The mix of...

Patti's pure Malbec is made simply and traditionally in Luján de Cuyo within Mendoza. Fermented with native yeast and aged in concrete for 12 months, then moved to French Oak (mostly used) for 12 additional months. Unfined and unfiltered.Arguably the best example of “traditional style” Malbec one...

This is bottled and made in the shared Buchegger-Mayr winery. 100% Zweigelt, grown in loess soils. The fruit is fermented on the skins and aged in wood for one year. Seductively fruity and juicy in the nose – ripe cherries, red mulberries, with a certain kick of spiciness. On the palate the fruit...

Fermented and aged in large barrels lending stunning depth, structure and complexity. A rich violet, with characteristic aromas of ripe, red berries, sweet dried fruits, with juicy, concentrated flavors and spice. Ripe, gentle tannins.