Wines

Legit Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot blend from Slovenia!

Winemaker notes Clone: UCD 23, La Tache, Old Vine, 777 Rootstock: 3309, St. George, 1103 Paulsen

100% destemmed Pinot Noir, 5 day cold soak, native fermentation in open-top, fermenters – keeping clones separate. Two punch-downs per day. Inoculated with Chris Hansen -16 for malolactic fermentation. 100% French oak, 35% new. 17 months in barrel – just before bottling I chose the best blend of barrels which consisted of 67% UCD 23 and La Tache, 33% 777 and Old Vine. Produced: 68 cases

94 Points – Jane Anson, Inside Bordeaux
“Offers tension and grip, a slow unroll, reserved at first but as it opens you get luscious white peach and pear fruits, along with elderflower and apple blossom florals. Great stuff from this lovely structure-driven white wine.”

93 Points – Antonio Galloni, Vinous
“Just bottled, the Blanc de Lynch-Bages is a gorgeous, refreshing dry white to drink now and over the next handful of years. Lemon peel, white pepper, mint and chalky undertones are beautifully delineated.”

93 Points – Jeff Leve, The Wine Cellar Insider
“Grapefruit, vanilla, green apples, and floral notes are all over the place. The palate is equally brisk, with its vibrant, crisp display of yellow citrus and crunchy green apples, with hints of white peach, juicy pineapple, and white pepper on the finish.”

95 Points! Medium-rich in style (92 g/l residual sugar), the grapes for this wine originate from Calheta on the warmer south coast of Madeira. Mid-amber hue with gently smoked, yet rich savoury-spicy aromas – quite seductive and evocative. Lovely Elvas plum and quince marmalade richness with a spicy backdrop, balanced by fresh appley acidity. The long finish is akin to a gently cinnamon-spiced tarte tatin. Shows great complexity for a colheita. Glorious with savoury patés and stands up well to a curry, though equally good with caramelised oranges or a hedonistic slice of fruit cake mid-morning. - Decanter Magazine

92 Points! A youthful, flattering Malmsey, with jasmine, apricot, flan, toasted meringue and elderflower honey notes supported by nicely understated acidity. Drink now. - Wine Spectator

93 Points! Lilting jasmine, white sesame and honeysuckle notes are backed by elderflower, mirabelle plum and bitter orange accents in this lithe and refreshing version, with a cool sweet/dry tension on the pretty finish. Drink now. - Wine Spectator

94 Points! Verdelho makes medium-dry wines; the grapes for this come from Porto Moniz on the cool northwest corner of Madeira island. Mid-deep amber with a green glint. Lovely, lifted savoury aromas with a hint of dried apricots and raisins, very appetising. Delicate leafy, greengage fruit, with considerable richness (75g/l residual sugar) offset by zesty acidity that persists onto a long mouth-watering finish. Lovely poise for a relatively young Madeira wine. Enjoy a glass of this with consommé, clear soups or a Welsh rarebit. - Decanter Magazine

93 Points! They consider the 2023 La Servil a paraje wine, despite coming from a large vineyard with different soils. It's always a floral and expressive red, and in a year of low yields, the larger size of the grapes compensated and gave the wines more texture and more tension, resulting in a subtle and fine vintage for the reds. It fermented completely destemmed and matured in foudre for 18 months, as they are extending the time in oak for all their wines (the 2024s will be two years). All the 2023 reds are around 14% alcohol, but they're very balanced and fine-boned. In this case, it showcases the sandy, elegant soils that resulted in finer tannins. All the reds are very pure, fresh and mineral, with a strong stony sensation. I think there is more elegance this year. - Luis Gutierrez, robertparker.com

94+ Points! The red 2024 Matas Altas Tinto is a pure Monastrell from different old vineyards (the same ones used for the 2023), the youngest of which dates from 1967, all ungrafted and dry farmed in their village Fuente-Álamo and planted with field blends, mostly Monastrell but with other varieties, on limestone soils with different textures: marl, sand and gravel. It fermented with 10% full clusters—the same for all the reds from this vintage—and indigenous yeasts. It's the youngest of the reds and has a clean, perfumed and elegant nose, not really fruity, more austere/stony but still the gentler of the reds. They want to pick the grapes when they are ripe to give them time to develop aromas and flavors. Here, they also want to expand the élevage to 18 months, but in 2024, it was only one winter, in 8,000-liter oak foudres and some barrels. It's fine-boned and balanced, with abundant, chalky tannins, and it's more powerful than the 2023. - Luis Gutierrez, robertparker.com

92 Points! The light red 2021 Follaco was produced with a blend of ancient Juan García (80- to 100-year-old vines) and young Tempranillo (15-year-old vines) from gravelly soils with quartz, granite and slate picked early (the wine is 11% alcohol). It matured in well-seasoned, seven- to 12-year-old French oak barrels for 10 months. It has a bright ruby color and a bright and expressive nose of red berries and flowers. It's clean, light, fresh and very pleasant with vibrant flavors of acid berries. A bargain. - Luis Gutierrez, robertparker.com

92+ Points! The white 2024 Mestizaje Blanco was produced with a blend of 40% Merseguera, 20% Viognier, 18% Malvasía, 14% Xarello and 8% Macabeo, but it feels like it was made with rocks, because the wine is so stony and mineral and lacks fruit. It really feels like liquid rocks, though it does have some herbal and floral notes. It fermented and matured in stainless steel and concrete with lees. It has 13% alcohol, a pH of 3.41 and 5.44 grams of acidity, coming through as balanced and fresh. - Luis Gutierrez, robertparker.com

94+ Points! The 2019 Finca Terrerazo has similar parameters to the 2018 I tasted next to it: 14% alcohol, a slightly lower pH (3.542) and higher acidity (6.15 grams measured in tartaric acid). It also fermented in 3,500- and 5,000-liter oak vats with indigenous yeasts and a soft extraction, and it had an élevage in those containers of 18 months. There is a step up in precision here, quite noticeable when tasting it next to the 2018. It's subtle, elegant and insinuating. It was a very good vintage for this wine. In 2018, the vineyards suffered from hail, and the wine shows more clarity here, it's more transparent and pure, it has symmetry and very fine tannins. This has to be the finest Finca Terrerazo so far. - Luis Gutierrez, robertparker.com

Jemrose Vineyard lies among rolling hills in the Southeast corner of Sonoma County. Here, a patchwork of open grassland and groves of Coast Live Oak give way to carefully manicured vineyard rows.  Warm Summer days draw evening fog up from San Pablo Bay in the South.  This coastal influence has a moderating effect on daytime temperatures and ensures an extended growing season.  This gentle ripening adds soft character and complexity.

Harvested the 2019 vintage on October 16. Two separate vineyard blocks yielded an almost-even split of Alban and Tablas clones, after which underwent an extended, cool co-fermentation.  Bright cherry earth tones, and clove are the focus on the palate, giving way to lush fruit with moderate acidity and soft tannins on the finish.

90 Points! The entry-level 2023 Laya, produced with 70% Garnacha Tintorera and 30% Monastrell from dry-farmed 30-year-old vines on limestone and stony soils fermented in open-top stainless steel vats. It fermented with neutral yeasts and matured for four months in used French oak barrels, where it also underwent malolactic fermentation. It is fruit-driven and easy to drink, juicy, with 14% alcohol, a pH of 3.79 and 5.6 grams of acidity. It has a very dark color and an expressive nose redolent of black olives and tomato vine, notes descriptive of the variety, with a Northern Rhône whiff. It's juicy and round on the palate, with polished tannins. It delivers way above its price point. - Luis Gutierrez, robertparker.com

From Finca Aeiroá (1939) – O Barco de Valdeorras – Pure slate soils intermixed with broken quartz, northern orientation – three field blend parcels planted adjacent to each other, primarily Godello with intermixed planting of indigenous red varieties. Northern orientation.

90 Points! A big, dense, chewy wine, the 2023 Breca El Nacido is grown in iron-rich soils that retain good moisture where the site contains some white varieties as well (mostly Macabeu), blended into the whole. From the Garnacha de Aragon clone, it has rich, concentrated red fruit, mostly cherry and plum, with a back beat of soy and leather and velvety tannins. There’s some good acidity on the back of the palate that helps balance, but this is all about intensity. Drink now and through the next 7-10 years. - Virginie Boone, jebdunnuck.com