711 products
Beronia Rioja Gran Reserva 2018 combines dark cherry and plum fruit with tobacco, cedar, earthy spice and a layered, savory finish. A favorite of 67Wine's Oscar Garcia, it offers the developed flavors of extended aging while retaining freshness and a firm tannic structure.
Founded in 1973, Beronia brings traditional methods and modern innovation to its Rioja wines. This Gran Reserva blends Tempranillo, Graciano and Mazuelo. The grapes are handpicked at optimal ripeness, and the wine spends 24 months in oak barrels, developing layers of fruit, spice and structure.
Oscar Garcia · 67wino.shop Beronia Gran Reserva is one of my favorite Gran Reservas. Every vintage seems to get better and better. The long-term aging Gran Reserva gives the wine time to develop a great arrange of flavors and nuances, not found in younger wines. Aromas of toasty oak, cassis, dark plum and cedar. Medium to full-bodied. Great length and integration. Serious but approachable.
James Suckling · 92 Points Attractive nose with a hint of walnut husk and dark earth to the black cherries and sweet tobacco. A hint of truffle and sous-bois, too. Medium-bodied on the palate with firm, dusty tannins that grow and extend in a long, succulent finish. Tempranillo, graciano and mazuelo.
Wine Enthusiast · 92 Points Deep violet to the eye, this wine has a nose of black plum, dark chocolate and dried hillside herbs. Bold red berry flavors are joined by plush tannins and deeper notes of mocha, truffle and thyme. As flavors and textures wind down on the palate, a note of orange zest remains.
Wine Spectator · 90 Points A classy red, fresh and fragrant, with notes of bay leaf, pepper and tar-tinged mineral accenting crushed cherry and blackberry fruit flavors. Shows good focus, with lightly chalky tannins in a medium-bodied frame. Tempranillo, Mazuelo and Graciano. Drink now through 2026. 50,000 cases made, 3,500 cases imported.
Consider decanting for about an hour before serving, adjusting to taste. Pair with slow-roasted lamb shanks, grilled lamb, prime rib, venison, roast duck, wild boar ragù or hearty stews. Aged Manchego, Roncal, salty blue cheese and dishes with truffles or wild mushrooms also complement its savory complexity.
Bodegas del Rio Oro Solera Playa is a Manzanilla Pasada with nine years of aging under flor. This extended biological aging gives the sherry aromatic depth and a rich texture, balanced by freshness and a distinctive salty finish.
From Sanlúcar de Barrameda, Spain, this Palomino Fino bottling reflects the coastal character of Manzanilla. Flor, the layer of yeast on the wine’s surface, shapes its development during aging. The extended time under flor is central to this Pasada’s layered character.
Almond, brine and citrus aromas introduce a textured palate with dried-fruit notes, chamomile and subtle salinity. Freshness keeps the wine balanced, leading to a salty twist and a pleasant bitter note on the finish.
Serve chilled as an aperitif or alongside oysters, clams and grilled fish. Suggested tapas pairings include olives, anchovies and jamón ibérico. Fried foods and aged Manchego offer savory contrasts to its freshness and saline character.
A layered, savory Manzanilla for seafood and the tapas table.
Brick red deep covered. Clean on the nose with spicy aromas, toasts and dried fruits. Well structured, savory, ample and well balanced. Pleasent finish and harmonized flavors. Complex retronasal, in which we find balsamics and good oak. Finishes elegantly.
Hidalgo La Gitana Manzanilla En Rama offers a concentrated, complex expression of Manzanilla from Sanlúcar de Barrameda in Andalucía, Spain. Drawn straight from the solera and bottled with minimal treatment, it emphasizes depth, purity and the distinctive character of flor.
Produced since 2011, this special bottling is released in small quantities twice a year, in spring and fall when the flor is at its thickest. Little to no fining, filtration or stabilization preserves a more intense expression of the wine.
Chamomile, dried herbs, sea spray and dried nuts lead into a soft, rounded palate of apple skin, dried pear, hazelnut and salt. Pronounced flor character, richness and a long finish give this Manzanilla its distinctive savory appeal.
The Hidalgo La Gitana Manzanilla En Rama — a style of Manzanilla or Fino that is drawn straight from the solera and bottled with little to no fining, filtration or stabilization — is a special bottling that has been produced only since 2011. Twice a year — once in the spring and once in the fall, when the flor is at its thickest — Hidalgo takes wine straight from the solera and bottles a small release with minimal treatments, resulting in a Manzanilla that is more concentrated, complex and intense.
Brilliant mid-lemon color with intoxicating aromas of chamomile, dried herbs, sea spray, flor and dried nuts. The palate shows a striking depth of flavor with remarkable length and purity; soft and round with flavors of apple skin, dried pear, hazelnut, salt and a healthy dose of flor. Stunning for its complexity, richness and depth.
Serve chilled with olives, salted almonds, anchovies, shellfish or fried fish. Its saline, nutty character makes it a compelling companion for a spread of savory tapas.
Bodegas Martinez Lacuesta is one of Haro's most storied producers, crafting wines in the historic heart of Rioja Alta since 1895. Hinia — named for the fossilized shells found in the vineyard soils, remnants of an ancient sea that once covered the entire region — is a homage to the refined, classic wines that made Haro famous. A traditional Rioja blend of Tempranillo, Graciano, and Mazuelo, it was aged for 36 months in American oak with natural alcoholic and malolactic fermentation, producing a wine of genuine complexity and elegance.
Deep cherry red in the glass with an aromatic nose of ripe black fruit, spiced plums, tobacco leaf, balsamic, and a seductive layer of vanilla, caramel, and chocolate from the extended oak aging. On the palate, it is full-bodied with palate-coating tannins, vibrant citrus zest energy, and a long, persistent finish of ripe cherry and vanilla blossom. Balanced, opulent, and built to last.
Wine Enthusiast 93 Points — Elaine Chukan Brown | "Spiced and ripe plums and cherries gain the energy of citrus zest, and the opulence of vanilla blossom and a drizzle of balsamic. Balanced with great persistence for a pleasurable wine." (Vintage 2014).
93 points from Wine Enthusiast — Hinia is classic Rioja at its most refined: a wine that honors a century of winemaking tradition in Haro.
Bodegas Martinez Lacuesta has been crafting wines in Haro, the historic capital of Rioja Alta, since 1895. Their Gran Reserva is the pinnacle of the house — produced only in the finest vintages, when the fruit and conditions align to create something truly exceptional. The 2011 vintage is one such year: a classic Rioja growing season that delivered concentration, structure, and the natural balance required for long aging. A traditional blend of Tempranillo, Graciano, and Mazuelo, it was aged for a minimum of 60 months — at least 18 in oak and the remainder in bottle — before release, in the time-honored Gran Reserva tradition.
Deep ruby with garnet edges, the nose is complex and evolved: dried cherry, leather, cedar, tobacco, and earthy minerality layered with notes of vanilla, dark spice, and a whisper of balsamic. On the palate, it is full-bodied and silky with fine, integrated tannins, vibrant acidity, and a long, lingering finish of red fruit and warm spice. A wine of sublime delicacy and elegance — exactly as the winemaker intended.
"A classic combination of Tempranillo, Graciano, and Mazuelo that takes us back to the origins of great Rioja wines. Produced only in the finest vintages, which allow us to bottle exceptional wines. The sublime fusion of delicacy and elegance. Time stands still, enabling us to continue savoring the future." — Martinez Lacuesta Winemaker
Produced only in the finest vintages — Martinez Lacuesta Gran Reserva 2011 is a rare opportunity to drink classic Rioja at the peak of its evolution.
Warehouse stored item - please allow two to three business days to fulfill.
Decanter 92 Points | Enticing nose of sweet spices, caramel, prunes, wild forest fruits and herbaceous nuances. Fresh and harmonious, with a lengthy finish.
David Perica Selección Familiar brings a rounded, structured Rioja red to the table. This listing is for the 2018 vintage, with Tempranillo identified in the product’s grape information. The supplied winemaker note emphasizes black fruit, savory spice, and the balance of grape and oak.
The winemaker describes a vivid, deep ruby color and an aromatic profile of pepper, licorice, cocoa, black fruit, and balsamic notes. On the palate, the wine is round, well structured, and balanced. The supplied note does not identify a vintage, so it is presented as general wine information rather than a separate 2018 tasting assessment.
Vivid deep ruby red wine, with aromatic intensity, pepper, licorice and cocoa notes on black fruit background and balsamic notes. On the palate it is round, well structured, balanced with every nuances of the grape and the oak.
Ideal match to vegetables and juicy meat: lamb, roasts, game, and aged cheese.
Try with roast lamb, game, grilled vegetables, or aged cheese, following the winemaker’s pairing suggestions. Serve slightly cool and allow a little time in the glass to explore the fruit and spice.
In Rioja, Gran Reserva is not a marketing term — it is a commitment. A minimum of 28 to 30 months in Bordelaise barriques, followed by at least 36 months of bottle aging before release. Bodegas Perica Viña Olagosa Gran Reserva honors that tradition fully: a family project rooted in Rioja Alta, drawing Tempranillo from the Viña Olagosa estate in San Asensio and Garnacha and Mazuelo from the Zaco estate in Haro, blended with the kind of patience and craft that only a multigenerational producer can sustain.
The nose is intense and complex — vanilla, cedar, tobacco, and leather, the unmistakable signature of long oak aging done well. On the palate it is medium-bodied and beautifully composed, with polished, aged tannins, notes of espresso and dark spice, and an elegant, lingering finish that speaks of both time and terroir.
Oscar Garcia Moncada, 67Wine Buyer | “Ruby color with copper rim; on the nose intense and complex: vanilla, cedar, and tobacco. Medium-bodied with polished aged tannins and espresso and more tobacco notes. Very elegant finish. For sure one of my top Gran Reservas to drink now!”
A textbook Rioja Gran Reserva — complex, elegant, and drinking beautifully right now.
Bodegas Pinord Chateldon Reserva brings Cabernet Sauvignon to the Penedès region of Catalonia, Spain. 150 years of winemaking tradition in Penedès, placing this reserva within a longstanding regional story.
Pinord Chateldon Reserva captivates with its aromatic intensity, featuring prominent raisin and red fruit jam nuances, beautifully enhanced by a subtle hint of oak. Upon aeration, it unveils layers of clove and pepper, adding to its complexity.
On the palate, this red wine is smooth and well-balanced, with flavors mirroring its meticulous maturation. Its journey across the palate is harmonious, culminating in a prolonged and fulfilling finish that lingers, imparting a sense of opulence and richness.
As general Cabernet Sauvignon pairing ideas, try grilled beef, roast lamb or a hearty mushroom dish. Serve slightly below room temperature and allow time in the glass to explore the wine’s character.
A Penedès Cabernet Sauvignon Reserva for a hearty meal.
Expert Reviews - Viintage 2019
Wine Spectator 92 — “Lively and expressive. Black cherry and currant flavors are fresh and juicy, backed by cocoa, spice and licorice notes. Well-integrated tannins and fresh acidity give this a balanced structure.”
Decanter 90 — “Blue fruit, tobacco and cocoa nose. The palate is juicy and savoury with rounded tannins and well-integrated alcohol. Long, lively finish. Rather classic.”
A 92-point Ribera del Duero at an honest price — Valduero Una Cepa is the benchmark for what single-varietal Tempranillo can be.
One hundred per cent Listán Blanco (aka Palomino Fino) from ungrafted vines. These vines are pergola-trained and about one hundred years old on average and planted between 500 and 900 meters of altitude above sea-level. Vinification and aging is done in inox tanks.
Fresh, salty, mineral-driven and hugely refreshing; quintessential island wine.
From the rugged, high-altitude vineyards of Cebreros in Spain’s Sierra de Gredos, Vereda de las Tórdigas 2021 is a beautifully expressive Garnacha that captures the purity of its mountain terroir. Sourced from old vines planted on granite soils, this wine reflects both elegance and precision.
Aromatically lifted, it reveals notes of wild red berries, crushed herbs, and a subtle mineral edge. On the palate, it is fresh and finely textured, with silky tannins, vibrant acidity, and a graceful, lingering finish.
Delicate yet full of character, this is a striking example of the new wave of Gredos Garnacha—transparent, refined, and deeply expressive of place.
Food Pairing:
Perfect with grilled lamb, roasted chicken, and herb-marinated pork. Its freshness and elegance also make it an excellent match for Mediterranean dishes, charcuterie, and aged cheeses. For a lighter option, pair with mushroom-based dishes or grilled vegetables to highlight the wine’s delicate, mineral-driven character.
After working at Cia de Vinos Telmo Rodriguez Juan Antonio Ponce returned home. The project started in 2005, he was 23, just 11 barrels, and a loan. The family’s wine growing tradition dates back to Juan Antonio’s great-grandfather, although his father never made wine–he used to sell the grapes to the local cooperative. “Ponce says. “The area is full of prejudices, people lack self-confidence.
These days Manchuela is probably the most interesting appellation in central Spain, led by Ponce. This is sharp and austere, mineral and electric. A wine to keep.
Bordiga Vermouth di Torino Bianco Extra Dry combines Piedmontese white wines with a wide range of botanicals, many from the nearby Occitan Alps. Complex and vivid, it emphasizes the interplay of its ingredients rather than the dominance of a single botanical.
Bordiga follows artisanal and traditional processes, reproducing and refining historical recipes while developing new ones in keeping with the distillery’s philosophy. Its recipes draw on the studies of Cavalier Pietro Bordiga, preserved in the Book of Ancient Recipes, and the knowledge passed down through generations of master distillers.
Many botanicals used by the distillery are hand-picked in Italy’s Occitan valleys for their essential oils. Here, mountain air meets Mediterranean influences, giving the plants distinctive characteristics. On arrival, the botanicals are checked by the master distillers against the distillery’s quality standards.
Although Bordiga has expanded its production capacity and introduced new technology, its team remains committed to carefully selected raw materials and authentic artisan production. Piedmontese wine, hand-picked Alpine medicinal herbs, alcohol and sugar form the foundation of its vermouth-making tradition.
This extra-dry white vermouth offers a complex, vivid botanical profile built around a Piedmontese white-wine base. Its appeal lies in the balance and interaction of the botanical components, making it versatile for both aperitif service and cocktails.
Bordiga
This classic vermouth is based on Piedmontese white wines and infused with a wide range of different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid.Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. The Bordiga Extra Dry is perfect on the rocks, delicious with some tonic water, and a great ingredient in all vermouth-based cocktails.
Serve over ice as an aperitif, lengthen with tonic water or use in cocktails calling for dry vermouth.
Just an hour from Cape Town, in the sun-baked valley of Wellington, the Bosman family has been farming the same land for eight generations — one of the Cape Winelands' most enduring stories of heritage, community, and environmental stewardship. Their 'Twyfeling' (“Doubt” in Afrikaans) Cinsaut is their modern take on what Wellington bush vine Cinsaut can be: a wine that questions the assumption that South Africa's most underrated red grape is anything less than world-class. Vegan. Certified Sustainable. Made by a woman winemaker. At $24.99, it’s one of the most compelling and fairly priced Cinsauts coming out of South Africa right now.
The 2024 is harvested in three components, hand-sorted, de-stemmed, and slightly crushed. Spontaneous fermentation with daily punch-downs and pump-overs, with 10% whole-bunch and 10% stem-contact components adding freshness and complexity. Extended skin contact post-fermentation, followed by 12 months in 225L and 500L French oak barrels. Deep plum in the glass with a purple rim. The nose is fresh and inviting — lively berry, cherry, tobacco, and savoury spice. On the palate: medium-bodied but bold, with an elegant structure, luscious berry and cherry fruit, and a long, refined finish. Drink now through 2029.
Eight generations of Wellington heritage, bush vine Cinsaut, and a woman winemaker’s modern vision — South Africa’s most exciting red grape at its finest.
Brendel sources from some of Napa Valley’s most coveted sites — the eastern side of Rutherford, the highest elevations of Howell Mountain, two diverse plots in St. Helena, and a steep parcel in Oak Knoll. Their philosophy is simple: great wine starts with great dirt. The 2021 Cooper’s Reed Cabernet Sauvignon is a fresh, vibrant expression of Napa’s famed grape — harvested under moonlight, fermented cool, and aged 9 months in upright oak casks to preserve bright red and black fruit character.
The Wine Advocate 90 Points | Made by the Heitz team led by winemaker Brittany Sherwood, Brendel's 2021 Cooper's Reed Cabernet Sauvignon now includes a sufficient amount of Sonoma fruit to carry a North Coast AVA on the label—this vintage is approximately two-thirds Napa and one-third Sonoma, and the blend includes 5% Petite Sirah and 1% Merlot. Still made in old oak vats to avoid overt wood influence and just medium-bodied, it's something of a throwback stylistically. Although the fruit is quite obvious upfront, combining black cherries and blackberries, the wine is streamlined and somewhat restrained on the palate, finishing with ample length, hints of star anise and a silky texture. (Vintage 2021).
San Francisco Chronicle — “Their range of wines are made from some of the best sites in Napa’s most renowned regions. Each vineyard is chosen for its quality and unique aptitude, with soil types ranging from volcanic to clay to bring out the best in each grape. It’s, as they put it, good dirt.”
Brendel Cabernet Sauvignon Cooper’s Reed Napa Valley 2021 750ml
Harvested under moonlight and crushed at cool temperatures, this Cab is thoughtfully monitored throughout fermentation. After 7–10 days, it’s gently pressed to upright oak casks for 9 months of maturation. Fruit sourced from prized Napa and Sonoma vineyards delivers mouthwatering structure with bright red and black fruit throughout.
— Brittany Sherwood, Director of Winemaking
A natural Napa Cab pairing — excellent with grilled ribeye, roasted lamb, mushroom risotto, aged gouda, and hearty pasta.
Junmai Ginjo Namazake | Brooklyn, New York City / USA
Size: 750ml | ABV: 15% | Keep Refrigerated · American Craft Sake
Brooklyn Kura is New York City’s first sake brewery, founded in 2018 in the Industry City complex in Sunset Park, Brooklyn. Drawing on traditional Japanese brewing techniques while embracing the creative spirit of American craft culture, they have built a reputation for sake that is genuinely innovative — approachable for newcomers, compelling for enthusiasts, and unlike anything else on the shelf.
Number Fourteen — their classic — is a Junmai Ginjo Namazake: unpasteurized, intended to be served locally, chilled, and enjoyed soon after fermentation ends. Brewed from a blend of Calrose and Yamada Nishiki rice milled to more than 60%, fermented cold and slow, it delivers everything you want from a great Ginjo — fresh, crisp, light, and aromatic, with a clean dry finish and a lively, just-brewed vitality that pasteurized sake simply cannot replicate. This is sake at its most alive.
“Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends… a fresh, crisp, light and aromatic sake with a dry finish.”
— Brooklyn Kura
Rice: Calrose & Yamada Nishiki | Milling: 60%+ | SMV: 0 (neutral)
Storage: Keep refrigerated at all times
Pairs with: Oysters, sashimi, light seafood, edamame, soft cheeses, or simply on its own.
Junmai Sake — Dry Hopped | Brooklyn, New York / USA
Size: 750ml | American Craft Sake
Brooklyn Kura is New York City’s first sake brewery, founded in 2018 in the Industry City complex in Sunset Park, Brooklyn. Drawing on traditional Japanese brewing techniques while embracing the creative spirit of American craft culture, they have built a reputation for sake that is genuinely innovative — approachable for newcomers, compelling for enthusiasts, and unlike anything else on the shelf.
“Occidental” — meaning “of the West” — is their most distinctive expression. A Junmai sake dry-hopped in the tradition of American craft brewing, it pours a beautiful pale pink with a bouquet that is floral, yeasty, and IPA-like in the best possible way. On the palate, velvety smooth citrus and ripe fruit flavors are perfectly balanced — refreshing, complex, and utterly original. East meets West, sake meets craft beer, and the result is something that makes you say “Ahhhh.”
“Named ‘Occidental’ which means ‘of the West,’ this sake definitely holds true to its name… The bouquet is emboldened with a yeasty, IPA-like hint that boosts the delightful floral aroma. This sake’s velvety smooth citrus and fruit flavor is perfectly balanced.”
— Brooklyn Kura
Style: Junmai (pure rice sake), dry-hopped
Serve: Chilled, in a wine glass or sake cup. Pairs with sushi, oysters, spicy Asian dishes, or light salads.
Warehouse stored item - please allow one to three business days to fulfill.
Wine Enthusiast 93 Points | This concentrated Merlot-Zinfandel-Petite Sirah blend brings waves of cherry gastrique, raspberry liqueur, violets and caramel on the nose, while the palate leans into ripe blueberries, dark chocolate and raspberry coulis with expansive texture and velvety tannins.
Arneis · Piedmont, Italy · 750ml
Bruno Giacosa joined his family’s winemaking business at 15, becoming the third generation of his Langhe family to work in wine. Over a career spanning nearly eight decades, his exacting palate and intimate knowledge of the region’s vineyards helped establish his reputation through single-vineyard Barolo and Barbaresco.
His legacy continues with daughter Bruna, who upholds a philosophy of respecting traditional techniques while using the best of modern technology. This Roero Arneis brings the estate’s Piedmont identity to a fresh, expressive white wine.
The producer describes lemon, pineapple, peach and apricot aromas with floral hints. A fresh, full-bodied palate brings mineral notes and a persistent finish. In the review explicitly naming the 2024 vintage, Jeb Dunnuck highlights white peach, melon, fresh herbs and wet stone, with a medium-bodied, refreshing feel.
James Suckling, 95 Points: A lovely white with green mangoes and pineapple, white flowers and a hint of flint. Medium to full body with depth, intensity and plenty of fruit. Tangy at the end. Very complete.
Jeb Dunnuck, 90 Points, 2024: Pouring a bright silver/yellow hue, the 2024 Roero Arneis is immediately appealing. Aromatically, it offers white peach, melon, chive, fresh basil, and wet stone. On the palate, it’s medium-bodied and light on its feet, with a clean, refreshing feel that favors drinkability over weight. This is straightforward, well-made, and highly approachable while it remains fresh.
Intense straw colored with greenish glints. The nose presents lemon, pineapple, peach and apricot notes with floral hints. On the palate, it is fresh, full-bodied, with mineral notes and a persistent finish.
Try with grilled fish, seafood pasta, roast chicken or vegetable antipasti. Serve chilled to highlight its fresh fruit and floral character.
Buena Vista is California’s oldest premium winery — and one of its most colorful. Founded in 1857 in Sonoma by Agoston Haraszthy, the self-proclaimed “Count of Buena Vista,” a Hungarian immigrant who pursued “purple gold” in the hills of Northern California after following the forty-niners, Buena Vista established the template for California fine wine. Since 2011, winemaking has resumed in the original caves — the first wine caves in California — with small-lot wines crafted in open-top oak fermenters with native yeasts and hand punch-downs. The Chateau Cabernet Sauvignon honors the estate’s Napa Valley roots: a full-bodied, plush, and expressive Cabernet that delivers the richness and concentration the valley is famous for. James Suckling awarded it 91 points; Tasting Panel 95. At under $43, it is one of the most compelling values in Napa Valley Cabernet Sauvignon.
Deep purple in the glass. The nose is captivating: fresh raspberry, luscious cherry, cranberry, vanilla, chocolate plum, and violets. On the palate, it is full-bodied, plush, and concentrated, with flavors of strawberry, sweet cherry, blackcurrant, boysenberry, and vanilla cake, framed by velvet tannins, a tickle of white peppered cedar, and a long, harmoniously balanced finish.
Tasting Panel 95 — “Undeniable aromas of chocolate plum… divine notes of violets, summer-ripe boysenberry, and vanilla cake. Elegant and expressive, with velvet tannins and a tickle of white peppered cedar.”
James Suckling 91 — “Plush, ripe and saturated… deep in red and black fruit on a rather gentle texture of smooth tannins and a full body. Everything from strawberry to sweet cherry and blackcurrant flavors.”
California’s oldest winery at its most expressive — Buena Vista Chateau Cabernet is the benchmark for what Napa Valley Cab can be.
Bürklin-Wolf Estate Riesling Trocken 2025 combines peach, quince and citrus with a bone-dry finish and a lively, zesty texture. This biodynamic Pfalz Riesling balances concentration and grip with the clarity and freshness highlighted in its 91-point Vinous review.
Dr. Bürklin-Wolf is a historic estate in Germany’s Pfalz, with roots reaching back to the 17th century. Under Bettina Bürklin-von Guradze, the estate converted fully to biodynamic farming in 2005. Its approach emphasizes farming without synthetic inputs, attention to lunar cycles and hand harvesting, with a focus on expressing the character of its vineyards.
The 2025 Estate Riesling comes from young vines across the estate. More than half was made in large oak, contributing to a wine with concentration, textural definition and bright freshness.
Peach is tempered by fragrant quince and citrus. The palate is fresh and zesty, with clear fruit, a textured sense of grip and a bone-dry profile. It is a focused, food-friendly expression of Pfalz Riesling.
Vinous, 91 Points · 2025
The 2025 Riesling comes from young vines across the estate. Peach is tempered and perfumed with quince and citrus. More than half of this was made in large oak and bounces with freshness, with a beautiful, zesty texture and wonderful, customary clarity. This has proper concentration and grip. (Bone-dry)
Try with grilled fish, oysters, sushi, roast chicken, soft cheeses or asparagus. The wine’s citrus character and dry finish make it a versatile companion at the table.
Dr. Bürklin-Wolf is one of Germany's most storied biodynamic estates, farming the Pfalz with meticulous precision. Their Ruppertsberg Ortswein (village-level wine) is an open secret among Riesling lovers: sourced primarily from the estate's exclusively owned Gaisböhl Grosse Lage (Grand Cru) vineyard, it delivers Grand Cru-quality fruit at a village-level price. Certified biodynamic, vegan, and sealed with a screwcap for pristine freshness.
The 2023 vintage in the Pfalz produced wines of remarkable juiciness and precision. This bottling opens with a coolish, pure bouquet of star fruit, ripe citrus, and smoky mineral notes. The palate is mouth-filling yet elegant — creamy on entry, then salty minerality and electric acidity drive the finish long. Bone-dry, clean, and built to reward a few years of cellaring.
James Suckling — 94 Points: What a stunning village wine. The mouth-filling juiciness (think star fruit and the ripest citrus) is backed up with ample power. Creamy front palate, then the salty minerality and animating acidity kick in and push the finish way out there. A cuvée based on the Gaisböhl GG site of Ruppertsberg. Drink or hold.
Wine Advocate — 92 Points: Opens with a remarkably coolish, pure and refined bouquet with bright, elegant fruit and smoky aromas. Lean and elegant on the palate yet with ripe and juicy fruit — a very fine, elegant-finishing Riesling whose savory grip and tension will be better integrated after a few years of bottle age.
Vinous — 90 Points: A lovely flicker of reduction on the nose leads to an immensely juicy, rounded palate. Lemon-fresh Reine Claude plums with a lovely undertow of yeast. Absolutely bone-dry and clean on the bright finish.
Variety: Riesling | Vineyard: Gaisböhl (Grosse Lage), Ruppertsberg | Region: Pfalz, Germany | Farming: Biodynamic | Closure: Screwcap | Size: 750ml
Burn Cottage is one of Central Otago's most celebrated biodynamic estates, and the Moonlight Race Pinot Noir is their benchmark expression of this breathtaking South Island appellation. Sourced from three exceptional vineyards — Burn Cottage, Sauvage, and Luna — the 2023 vintage is a wine of extraordinary energy and precision. Crunchy, lively, and deeply satisfying, it captures everything that makes Central Otago Pinot Noir so compelling: vivid fruit, electric acidity, and a silky, fine-grained texture that is impossible to put down.
Burn Cottage Pinot Noir Moonlight Race Central Otago 2023 750ml
A blend of 56% Burn Cottage Vineyard, 22% Sauvage Vineyard, and 22% Luna Vineyard fruit. Seven percent whole bunch was included in the ferment with 17 days on skins. Aged in 22% new French oak. The result is a wine of remarkable freshness and complexity — bright red fruit, floral lift, spice, and a long, mineral-driven finish that is quintessentially Central Otago.
Incredibly versatile — exceptional with roasted duck, salmon, mushroom risotto, lamb rack, soft cheeses, and charcuterie boards.
Kopke Late Bottled Vintage Port 2020 combines fragrant red fruit and floral notes with a fresh, firmly structured palate. Deep ruby in the glass, this LBV offers raspberry and cherry flavours alongside spice, balsamic hints and a touch of menthol.
Freshness and fruit frame the wine's firm tannins, leading into a long, enduring finish. Bring this 750ml bottle to the table with a strong-flavoured cheese, a dark chocolate dessert or a red-fruit dessert, following the producer's pairing suggestions.
Kopke: Deep ruby in colour. Intense and fragrant on the nose, with aromas of red fruit and rose petals combined with notes of spice and hints of balsamic. Wonderfully fresh and vibrant on the palate, with firm tannins wrapped in fruity flavours (raspberry and cherry). Hints of menthol make this LBV interesting and irreverent, with a long and enduring finish, in keeping with Kopke's style.
Red fruit and rose petals lead the aromatic profile, accented by spice and balsamic notes. Raspberry and cherry flavours wrap around firm tannins, with freshness, hints of menthol and a long finish.
Kopke recommends red meat, dark chocolate desserts, red-fruit desserts and strong-flavoured cheese. Try a dark chocolate tart or a cheese board as a starting point for an after-dinner pairing.
Fragrant red fruit, firm structure and a lingering finish for the cheese or dessert course.
Our 2023 Sauvignon Blanc has aromas of grapefruit, lime zest, white flowers, white peach, lemon grass, and orange peel. On the palate are aromas of pineapple, guava, tropical fruit, Asian pear, candied lemon, and green melon. The wine has a bright acidity and wonderful texture on the mid-palate.
While the core of this wine is Sauvignon Blanc, the Musqué, Sémillon, and Viognier add a lot of floral notes and viscosity to this vintage. We captured these wonderful floral notes by fermenting each variety separately in concrete eggs, stainless steel drums, and tanks.
The French oak barrels, in which 10% of the wine aged in, were very lightly toasted to preserve the delicate fruity aromas and provide a creamy texture to the mid-palate of the wine.
In 1975, Josh Jensen founded Calera high in the Gavilan Mountains — naming it after the Spanish word for "lime kiln" — and spent decades proving that California's Central Coast could produce world-class wine. Nearly fifty years on, the Central Coast Chardonnay remains the benchmark of the estate: impeccably balanced, cool-climate in character, and consistently earning 91-point scores from both Wine Enthusiast and Jeb Dunnuck. The 2023 growing season was exceptional — a long wet winter, delayed budbreak, and a mild extended summer gave the fruit an extra month to ripen, achieving rare harmony between acidity and concentration.
The nose shows toasted almond, citrus pith, lemon zest, apricot, and delicate orange blossom. On the palate, the wine is full-bodied with a rounded, grainy texture — golden apple, pineapple, and tangerine are framed by bright, focused acidity and a touch of wet stone minerality. The finish is crisp, long, and refreshing, with chaparral herb and dried pear lingering through the close. Drinking beautifully now, with 5–7 more years of potential.
Wine Enthusiast 91 — "Toasted almond, citrus pith and light dairy aromas. Chaparral rock and herb flavors meet with brighter lemon and dried pear elements." — Matt Kettmann • Jeb Dunnuck 91 — "Hugely enjoyable, with a rounded mouthfeel and long-lasting acidity." (Vintage 2023).
Two 91-point scores, one honest price — Calera's Central Coast Chardonnay is the benchmark for what California cool-climate white wine can be.
Jeb Dunnuck 91 Points | Seamless and supple with vanilla, dark cherry, and a twist of earthy forest. Sourced from several vineyards in San Benito, Monterey, San Luis Obispo, and Santa Barbara. Long-lasting, fresh, and approachable with full-bodied weight and breadth supported by supple tannins and spiced oak.
Beautifully lush and supple, this Pinot Noir draws you in with inviting aromas of raspberry, dark cherry, dried sage, and sweet tobacco leaf. Soft, supple tannins frame alluring layers of wild strawberry and Bing cherry, with hints of cracked black pepper and spice on a long, satisfying finish.
Calera is one of California’s most storied Pinot Noir producers, founded by Josh Jensen in the 1970s after studying under Burgundy legends. Jensen was among the first to champion limestone soils in California for Pinot Noir — the estate’s name means "lime kiln" in Spanish. This Central Coast bottling blends fruit from across the region to deliver Calera’s signature elegance at an accessible price point.
Dark cherry, raspberry, wild strawberry, dried sage, sweet tobacco, black pepper, and spiced oak. Full-bodied yet supple with soft tannins and a long finish.
Cambria Estate Winery is one of Santa Barbara County's most storied producers, and Julia's Vineyard is their crown jewel — home to some of the oldest Pinot Noir vines in the Santa Maria Valley, planted in the 1970s. This cool-climate vineyard, buffeted by Pacific breezes, produces a Pinot Noir of remarkable definition and complexity: bright fruit, earthy spice, mineral precision, and the signature "Santa Maria spice" that sets this appellation apart. The 2023 vintage is a benchmark expression — balanced, detailed, and exceptional value for the quality in the glass.
Cambria Pinot Noir Julia's Vineyard 2023 750ml
100% destemmed and aged seven months in 18% new French oak barrels. Julia's Vineyard Pinot Noir is a quintessential expression of the Santa Maria Valley — old vines, cool climate, and a winemaking philosophy that lets the vineyard speak. The result is a wine of genuine depth and Santa Maria identity at an exceptional price point.
Incredibly versatile — exceptional with roast chicken with herbs, grilled salmon, duck confit, mushroom pizza, Gruyère, and charcuterie boards.
67wino.shop | Leather, plums, pepper, and some green vegetal notes on the nose. Lighter medium body. Some citrus, blackberries, and prunes on the palate. Very soft and fading tannins. Pair with roasted poultry. Herbed dishes would play well with this subtly green wine. Great for all your Thanksgiving sides or your favorite hearty salads.
Camins 2 Dreams is a winery designed by two women with a creative desire to produce natural wines, utilizing the best sustainably and organically farmed grape cultivars available. Business and life partners Tara Goméz and Mireia Taribo work in tandem with SIP Certified growers to create wines of specific terroir with absolute regard for grape typicity and quality.
Smoke, tar, and char on the nose along with stewed plums, blackberries, and figs. The palate is softer on the tongue than the nose might suggest. Berries and figs come through with a little black pepper and cinnamon. Woody tannins settle into the sides of the tongues and linger a little with a background of umami. Pair with game meats, bbq, honeyed hams, and dark chocolate.
Wine Enthusiast 95 Points | Quite inky in the glass, this bottling is loaded with thick, dark-fruit aromas of black plum, cassis and violet, as hints of cocoa arise slowly. It lands with a force on the palate, providing lively while powerful and offering fresh fruit and flower flavors as well as a dried meat and tarry earth backbone.
Camins 2 Dreams is a winery designed by two women with a creative desire to produce natural wines, utilizing the best sustainably and organically farmed grape cultivars available. Business and life partners Tara Goméz
