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Los Vascos Cabernet Sauvignon 2023

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Cabernet Sauvignon

Winery: Vina Los Vascos

Location: Colchagua Valley, Chile

Drink or Cellar? Drink now or cellar for cellar until 2026

Some tidbits:

Grapes are sourced from the historical plots of the property. The soils are predominantly clay loam on a bed of Tosca (typical rockbed made from volcanic ashes). Stretching from the Coastal range to the foothills of the Andes mountains, Colchagua’s Mediterranean climate and privileged terroirs have made it a place of choice to produce quality wines in Chile. Los Vascos estate lies at the foothills of the coastal range, 200km South West of Santiago, in the cooler part of Colchagua where the vines benefit from the natural cooling influence of the Pacific Ocean.

Tasting notes:

This is a fruit-forward, medium-bodied wine with red and black fruit flavors, herbal notes, and smooth tannins. Its balance of fruit, acidity, and spice makes it a versatile wine. It exhibits a bright ruby red color with intense notes of red fruits like strawberries, cherries, fresh figs, and ripe raspberries, complemented by herbal nuances of mint, basil, and spices such as pepper. The palate is often crisp and juicy, with tannins reflecting the cool temperatures of the season.

Food pairings

• Grilled or Roasted Beef – Steak, short ribs, or beef tenderloin enhance the wine’s structure and tannins.
• Lamb Chops or Roast Lamb – The wine’s dark fruit complements lamb’s richness.
• BBQ Pork Ribs – The smoky, slightly sweet flavors pair well with Cabernet’s fruitiness and spice.
• Roast Chicken with Herbs – The wine’s herbal notes match well with roasted poultry seasoned with rosemary and thyme.
• Mushroom Stroganoff or Grilled Portobello Mushrooms – Earthy flavors complement the wine’s depth.
• Pasta Bolognese – The acidity in the wine balances tomato-based sauces beautifully.
• Eggplant Parmesan – A great match for the wine’s tannins and herbal qualities.
• Lentil and Roasted Vegetable Stew – Brings out the wine’s fruit and spice components.

From Them to You!

At Viña Los Vascos, agriculture is important to us but we do not only grow vines. We dream of transforming our vast territory into a balanced ecosystem where man and nature coexist in harmony. We are free in spirit. At Los Vascos cultivation is at our heart; we cultivate not only vineyards but our dream to transform our vast land into a fruitful eco-system producing the most elegant Chilean wines. We are free spirited but remember our heritage. Our holistic approach encompasses and protects all – from our shortlegged sheep clearing weeds without devouring precious grapes to our artisans honing hand-made knives to carefully tend the vines. We embody the Chilean paradox, meticulous in our work, easy going and warm in our personality. We are independent yet proud to cultivate our community because we are stronger and happier together.

Source: https://www.lafite.com/domaines/los-vascos/

Argentina Anko Estancia Los Cardones Malbec 2021

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Malbec

Winery: Estancia Los Cardones

Location: Cafayate Valley, Argentina

Drink or Cellar? Drink now or cellar for cellar until 2027

Some tidbits:

Estancia Los Cardones vineyards are named for the area’s majestic cacti which can grow as tall as 30 feet and are an oasis amid the surrounding jagged landscape.

Tasting notes:

Currant, blueberry, tobacco and stone aromas. It’s medium-bodied with fine tannins and bright acidity. Fresh and clean.

Food pairings

• Grilled Ribeye or Skirt Steak – A classic Malbec pairing, as the wine’s tannins cut through the richness of the meat.
• Lamb Chops with Rosemary & Garlic – Complements the wine’s herbal and spice notes.
• Pork Tenderloin with Plum Sauce – Balances the wine’s dark fruit and acidity.
• Duck Breast with Cherry or Berry Reduction – Enhances the wine’s fruit-forward character.
• Smoky BBQ Ribs – The wine’s fruitiness pairs well with smoky, slightly sweet flavors.
• Mushroom & Truffle Risotto – Earthy flavors match the wine’s depth.
• Grilled Portobello Mushrooms – A great plant-based alternative to steak, complementing the wine’s structure.
• Eggplant Parmesan – The acidity of the tomato sauce works well with Malbec’s bold fruit.
• Lentil & Roasted Vegetable Stew – Highlights the wine’s minerality and body.
• Pasta with Wild Mushrooms & Herbs – The wine’s tannins and acidity balance well with this dish.
• Aged Cheddar or Gouda – Complements the wine’s richness.
• Manchego or Pecorino – Their nutty, salty flavors contrast beautifully with the fruitiness.
• Blue Cheese or Gorgonzola – Enhances the wine’s depth and tannins.

From Them to You!

Established in 2008 by Fernando Saavedra Jr and his father, Estancia Los Cardones is home to Anko wines. Together these partners, Catena alumni Jeff Mausbach and celebrated winemaker Alejandro (Colo) Sejanovich, realized their dream to create a boutique winery in their native Salta. The name Estancia Los Cardones pays tribute to the giant cacti – Cardones in the region. The name Anko means “High Water” in the native Indian language (Quechan) of Salta, located in the northwest corner of Argentina.

Due to its location high on the eastern slopes, the soil profile of Estancia Los Cardones is unique in Salta – a very shallow, vey rocky soil with abundant splintered shale on the surface. “Salta is a land of extremes—extreme beauty, extreme altitude, extreme sunlight. These extremes make for powerful, structured wines with savory minerality that are very different from other regions in Argentina.” ~ Winemaker, Jeff Mausbach

Source: https://www.estancialoscardones.com/ 

Castellani Famiglia Collesano Collection Chianti Classico Riserva 2017

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Sangiovese 

Winery: Famiglia Castellani Collesano

Location: Chianti/Tuscany/Italy

Drink or Cellar? Drink now or cellar for cellar until 2027

Some tidbits:

The Collesano Collection celebrates the Tuscan winemaking tradition and the Castellani Family’s passion for art. Andrea Collesano’s evocative illustrations are associated with the wines chosen for this collection with the intent of enhancing Italian wine culture.

Tasting notes:

Intense ruby red tending to garnet. Intense with hints of cherries and strawberries. Full and quite tannic, long finish and very enveloping.

Food pairings

• Grilled or Braised Beef – Bistecca alla Fiorentina (Tuscan-style steak) or slow-braised beef short ribs pair beautifully with the wine’s bold tannins.
• Lamb Chops with Rosemary & Garlic – The herbal notes in the wine complement the flavors of the dish.
• Roast Pork Loin with Sage & Garlic – The wine’s acidity balances the richness of the pork.
• Game Meats (Venison, Wild Boar, or Duck) – These meats enhance the wine’s earthy, rustic qualities.
• Roast Chicken or Duck with Herbs – A great match for the wine’s savory and spice-driven notes.
• Pasta Bolognese or Wild Mushroom Ragu – The wine’s acidity and tannins work perfectly with the richness of the sauce.
• Eggplant Parmesan – The tomato sauce, cheese, and herbs harmonize with Chianti’s structure and fruitiness.
• Truffle or Mushroom Risotto – Earthy flavors bring out the wine’s complexity.
• Roasted Vegetables with Olive Oil & Herbs – Think bell peppers, zucchini, and eggplant to highlight the wine’s herbal character.

From Them to You!

The Castellani Family Business Began In Montecalvoli In The Late 1800s With Alfredo, Already A Winemaker, Who Decided To Start Bottling And Selling His Own Wine.

Andrea Collesano, born in Pontedera in November 1980. He obtained his art diploma in 2004 and graduated in painting at the Academy of Fine Arts in Florence, with a thesis that analyzes the metamorphic and mythological figures in Bocklin’s painting, focusing in particular on zoomorphic figures. He has lived and worked for several years in Forte dei Marmi. The sea, nature and animals are his main source of inspiration. He loves to paint with black ink on paper that he prepares himself, giving the material a flavor of other times and a feeling of melancholic serenity.

Source: https://www.castelwine.com/ https://www.castelwine.com/collesano/ 

Uva Non Grata Gamay 2021

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Gamay

Winery: Boutinot Limited

Location: Vin de France

Drink or Cellar? Drink now or cellar for cellar for another year

Some tidbits:

For centuries maligned, mistreated, and misunderstood, Gamay was outlawed by Philip the Bold in Burgundy in 1395. Some vignerons rebelled, hiding forbidden Gamay vines among the “noble” Pinot Noir vines. In their honor, they have “released” the deliberately disruptive Gamay, bottled without appellation and without any rules!

How it’s made. Gamay loves the granite/siliceous soils of the vineyards in the hills to the northwest of Lyon in eastern France. This 2018 vintage brought glorious sunshine to the hand-picked grapes, which were picked early to maintain freshness. In the cellar, grapes are vinified using traditional carbonic maceration techniques (where fermentation is started by the weight of berries in the vat, crushing those below) followed by a short cuvaison to keep up the front, juicy fruit characters in this lighter-styled Gamay.

Tasting notes:

A soft, bouncy, ripe Gamay. This is a no-fuss wine that is an irresistible fruit bomb packed with amazing primary fruit aromas and delicious soft red berry flavors. A truly gorgeous Gamay!

Food pairings

• Roast Chicken or Turkey – The wine’s bright acidity complements the tenderness of roasted poultry.
• Grilled Sausages (Pork or Chicken) – A great match for Gamay’s fruitiness and slight peppery notes.
• Duck with Cherry or Berry Sauce – Enhances the wine’s red fruit flavors.
• Charcuterie Board – Think salami, prosciutto, pâté, and cornichons to contrast the wine’s freshness.
• Grilled Lamb Chops – A lighter, juicy red like Gamay pairs well with lamb’s herbaceous flavors.
• Mushroom Risotto – Earthy flavors contrast beautifully with Gamay’s brightness.
• Roasted Beet Salad with Goat Cheese – The wine’s acidity balances the richness of goat cheese and the natural sweetness of beets.
• Pasta with Fresh Tomatoes & Basil (Pomodoro) – A simple, fresh tomato-based dish that matches Gamay’s lively fruitiness.
• Grilled Portobello Mushrooms – Earthy and smoky notes complement the wine’s subtle spice.

From Them to You!

Wine people. In theory we’re a wine business, but really, we’re a people business.  Our wine is the product of our people. They travel the world over. They grow, harvest, make, blend and bottle. They build fantastic relationships with amazing producers.  And along the way they pick up a good story or two.  All of which we bottle for you. It’s taught us that it’s easy to make inexpensive wine. But it’s much more difficult to make good wine inexpensively. Yet this is what we pursue with passion. Because we believe all people should be able to drink good wine. We are wine people after all.

Source: https://boutinot.com/ https://www.championwinecellars.com/products/2019-uva-non-grata-gamay?srsltid=AfmBOor6wiCsVSSp6uDPHeG4YF6lJEZ6B7RK9zrZT4-36VeFbXyQXz_H 

Tikves Winery ‘Belo’ Special Selection, North Macedonia 2020

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Smederevka, Riesling, Roussanne, Marsanne

Winery: Tikves Winery

Location: North Macedonia

Drink or Cellar? Drink now or cellar for cellar for another year

Some tidbits:

The Tikveš wine sub-region is situated on the same longitude as Toscana in Italy, Bordeaux in France and the Napa valley in the USA. It is one of the biggest regions in Macedonia by square area and it is situated at latitude of 41-42˚. The climate is mixed, Continental-Mediterranean. The south of the Tikveš region is dominated by a Mediterranean climate featuring long and hot summers.

Tasting notes:

The 2020 Tikveš Winery ‘Belo’ Special Selection is a crisp, aromatic white blend featuring Smederevka, Riesling, Roussanne, and Marsanne. With its bright acidity, citrusy and stone fruit notes, and light floral character, it has a wonderful food pairing array.

Food pairings

• Grilled or Pan-Seared White Fish – Sea bass, sole, or halibut complement the wine’s crisp acidity.
• Shrimp Scampi or Garlic Butter Shrimp – The citrus notes and fresh acidity enhance the flavors.
• Lemon & Herb Grilled Salmon – A perfect match with the wine’s minerality and bright fruit.
• Oysters or Clams with a Light Mignonette – The wine’s acidity and minerality make a refreshing pairing.
• Roast Chicken with Lemon & Thyme – Enhances the wine’s citrusy and herbal qualities.
• Pork Tenderloin with Apple Chutney – Balances the fruitiness of the wine.
• Turkey with Fresh Herbs – A great match for the wine’s subtle floral and stone fruit notes.
• Grilled Sausages (Chicken or Turkey) – Especially with light, herb-infused varieties.
• Grilled Zucchini, Eggplant & Bell Peppers – The charred flavors contrast nicely with the wine’s freshness.
• Greek Salad with Feta & Olives – The acidity and minerality match well with Mediterranean flavors.
• Pasta Primavera with Olive Oil & Lemon Zest – A great pairing with the wine’s light body.
• Mushroom Risotto with Parmesan – Brings out the wine’s texture and subtle richness.

From Them to You!

Tikveš Winery was founded in 1885 in a region with centuries-old winemaking tradition, blessed with perfect natural conditions, warm and passionate people and a lively, authentic culture. We have always had a penchant to go beyond expectations, embrace innovation and conquer new markets. Over the years we acquired more prime land than any other winery in South Eastern Europe. In our wines you can feel the mystery of the fogginess and the morning dew in the Barovo valley, the surreal silence of Bela Voda (вода, voda. Eng. water) and the sandy slopes and warm breeze in Lepovo. If we managed to capture these qualities and if you can truly feel them, it means that we have succeeded in delivering to you, as wine lovers, our dream and vision for Tikveš and our wines.

Source: https://tikves.com.mk/ 

Domaine De Joy L’éclat Côtes de Gascogne 2022

(Carefully curated notes below are taken from the Producer’s Website)

Varietal: Colombard, Ugni Blanc, Gros Manseng, Sauvignon Blanc

Winery: Domaine de Joy

Location: IGP Côtes de Gascogne, France

Drink or Cellar? Drink now or cellar for cellar until the end of this year

Some tidbits:

Domaine de Joÿ is located in an oceanic climate bringing rain for the freshness and aroma of our wines and an influence from the Pyrenees at the end of the season for the maturity of the grapes. With expertise acquired over 4 generations, Domaine de Joÿ committed to “Reasoned Agriculture” in 2005 in order to take advantage of respect for the environment. In line with this approach, we wanted to go even further. In 2019, the estate was certified “High Environmental Value Level 3”. This certification aims to promote production from farms that voluntarily commit to respecting biodiversity, phytosanitary strategy, fertilization management and water resources.

Tasting notes:

L’Éclat presents a pale color with green highlights. The nose is fresh and fruity, offering citrus aromas (grapefruit, lemon). On the palate, the wine is fresh, round, and floral, making it easy to drink, with a delightfully fruity finish.

Food pairings

• Oysters & Shellfish – The wine’s acidity and minerality enhance fresh oysters, shrimp, or mussels.
• Grilled or Pan-Seared Fish – Works well with sea bass, cod, sole, or halibut with a lemon-butter sauce.
• Sushi & Sashimi – Complements the delicate flavors of fresh seafood, especially tuna or salmon nigiri.
• Ceviche or Tartare – The wine’s citrus notes pair beautifully with fresh lime-marinated seafood.
• Roast Chicken with Lemon & Herbs – Enhances the wine’s citrusy and herbal qualities.
• Turkey Breast with White Wine Sauce – The light, lean flavors match the wine’s crisp profile.
• Grilled Pork Tenderloin with Apple Chutney – The fruitiness of the chutney brings out the wine’s bright acidity.
• Goat Cheese & Spinach Tart – The wine’s acidity balances the creamy, tangy goat cheese.
• Mediterranean Mezze (Hummus, Tzatziki, and Tabouleh) – The freshness of the wine pairs well with herbs and citrusy dishes.
• Pasta Primavera with Olive Oil & Lemon Zest – The zesty notes of the wine match the freshness of the dish.
• Grilled Asparagus & Zucchini – The slight smokiness of grilled vegetables enhances the wine’s minerality.

From Them to You!

Originally, it is the story of a Swiss family who fell in love with the country of Armagnac, in the Gers in Gascony. At the beginning of the century, Paul and Marguerite Gessler settled in Joÿ. Contrary to what one might imagine, Joÿ is the name of the estate. Heirs to this love, André and Véronique Gessler, then Olivier their son became aware of the richness of the soils and the exposure of certain plots. Gradually, they decided to abandon mixed farming to devote a large part of the estate to growing vines. More particularly, to dedicate their love to white grape varieties. It was then that they began a qualitative approach to produce generous, modern and delicate Côtes de Gascogne wines, but also a very selective range of supple and fruity Bas-Armagnacs. Today, the 4th generation is on the move with Vanessa and Kévin Gessler, Olivier’s daughter and son, who perpetuate their love for this land.

Source: https://www.domaine-joy.com/