Lubanzi Red Blend Can 2022, 375 ML

100% Tinta Fina

Hand harvested. Cold skin maceration for 7 days. Alcoholic fermentation in stainless steel tanks for 12 days at 24ºC. A total maceration period of 18 days.
Aged for 8 months in 2nd and 3rd year french oak barrels of 400l.

• 100% Gamay
• Vines from Les Côtes de la Roche, just west of Juliénas in the hamlet of Jullié
• 50+ year old vines
• 350 meters in altitude and on a clear day you can see Mont Blanc!
• High density planting: 10,000 vines/ha
• Steep slopes of crushed granite, blue stones – with the bedrock very close
• Semi-carbonic maceration
• Indigenous yeast
• Aged in a mix of stainless steel and cement

This release from Simon Giacometti is a whole different animal, compared to other examples of Patrimonio. It’s made in a remote part of the appellation where sandy granite soils replace the limestone found elsewhere in Patrimonio. Niellucciu from granite tastes juicier, spicier, and less structured than from limestone; on top of that, Simon harvested early to capture plenty of freshness and lower alcohol. Bright red fruit, Corsican herbs, and smooth tannins make this a unique, but no less terroir-driven, Patrimonio that is a real joy to drink right now.

Tim Smith Bugalugs Shiraz has plump black cherry, plum fruit, licorice, graphite, bay leaf, mushroom umami, and cocoa aromas. Medium bodied, it has the classic regional characters of spicy, plummy fruit and black pepper with soft finishing tannins.-Winery

Sourced from estate vineyards in the Vittoria region.

Red soil of medium consistency; made up of subalpine sands composed of limestone and silica.

Hand-harvested. Vines average 15 years of age.

Spontaneous fermentation in concrete tanks on the skins with indigenous yeast.

Aged in concrete vats for nine months followed by three months in the bottle before release.

The 2022 Nero d'Avola Nero di Lupo wafts up with a remarkably pretty blend of violet, lavender, crushed blackberries and hints of spice. This is juicy in style with wiry textures and a light-bodied frame, displaying tart red and blue fruits that swirl across a stream of zesty acidity. It finishes with medium length and cleans up quite well, leaving a crisp, nearly crunchy sensation and notes of licorice on the close.

100% Cabernet Sauvignon

Sourced from 3 St. Helena vineyards:

Sunbasket Vineyard

Grech vineyard (3 properties west of Kronos)

Hayne Vineyard

Bale gravely loam soil

Native yeast fermentation

Fermented in closed top stainless steel tanks

Aged for 20 months (50% new French oak)

The juicy flavors lean more toward the purple and black end of the Cabernet spectrum, with cassis, black plums and marion berries dominating. With time in the glass, bing cherries and blueberries emerge for a symphony of flavor. A pretty

violet and dried rose perfume is beginning to develop, and savory spice notes and lifting minerality round out this charmer.

Certified LIVE Sustainable/Practicing Biodynamic

100% Pinot Noir

75% Cristom Estate Vineyards, 25% from ten sites in the Eola-Amity Hills

Named after Mt. Jefferson in the Cascade Range that can be seen from the winery

Volcanic soils of Columbia River Basalts

100% hand-harvested

52% whole-cluster

100% native yeast fermentation

Aged 10 months on its lees in 22% new French oak

13.5% abv

This Pinot Noir is a medium garnet color. On the nose it is showing cola berry, oolong tea and wild berry aromas. It has the ‘signature’ Mt. Jefferson liveliness on the palate with bright, juicy red cherry flavors that echo on the finish. There are more complex flavors of earth and spice evident on the palate but they need a little time to show through more completely. This Pinot Noir will develop nicely in the short to medium term.

A unique Xinomavro vineyard located in the foothils of mount Vermion is mildly cultivated producing low yields. The resulting wine is a smooth and complex «Xinomavro» that ages for 12 months in 500 lt barrels.

Aromas: Red and black fruits (cherry, plum, black berry), clove.
Varietal Composition: 100% Xinomavro.
Classification: P.G.I. Imathia.
Serving Temperature: 18°C - 20°C.
Bottle Size: 750ml, 1500ml. Alcohol Vol: 13,5%.

49% Syrah, 45% Cinsault, 4% Mourvedre 1% Touriga Nacional & 1% Grenache Noir

The vineyards are situated on Hercules Pillar and Klipdam farms in the south-western part of the Paarl wine region. Locals call the area Muldersvlei.

Soils are a combination of decomposed granite and clay shale

Hand harvested

70% destemmed grapes and whole bunches were fermented in small, open-topped tanks

Aged for 10 months in seasoned oak barrels and stainless steel tanks

Mouthwateringly vibrant red berries flood the nose and palate. Soft, luscious mouth-feel. Refreshing and

medium-bodied.