Raúl Pérez Ultreia St Jacques
Aleofane Crozes hermitage
Isle St-Pierre Rosé
Vignerons de Mancey Bourgogne Rouge
Ca’ Gialla langhe nebbiolo
Li Veli Primitivo Orion
Sant’antonio ripasso monti garbi
Bloodroot cabernet sauvignon
Raúl Pérez Ultreia St Jacques – organic
Raúl Pérez Pereira is universally considered to be one of the world’s most visionary winemakers. Since he produced his first vintage for his family’s winery in 1994 at age 22, he has been at the forefront of the conversation about what has been called “The New Spain”.
In 2005, he left his family business to strike out on his own, creating Bodegas y Viñedos Raúl Pérez, which quickly became the point of reference for the Bierzo appellation. In the intervening years, he has expanded his sphere of activity to include the appellations of Rías Baixas, Ribeira Sacra, and Tierra de León, but his heart and his home remain in Valtuille de Abajo, the village in Bierzo where his family has been tending vines for well over 300 years.
In addition to numerous other accolades, Raúl was named “Winemaker of the Year” by German publication Der Feinschmecker in 2014 and “Best Winemaker in the World” for 2015 by the French publication Bettane+Desseauve.
In the February 2018 Decanter, Master of Wine Pedro Ballesteros wrote, “Raúl Pérez is the archetype of the intuitive winemaking genius.” A picture of Raúl in that same article is captioned, “Is this the best winemaker in the world?” Raúl would certainly not self-apply any of these superlatives. In fact, his genius is far exceeded by his humility and generosity of spirit. That humility comes through in his wines. These are not “winemaker” wines so much as they are unadulterated expressions of the villages and vineyards from which they hail.
Ultreia St. Jacques is a single-vineyard wine made by Bodegas y Viñedos Raúl Pérez.
The vineyard is located just west of the town of Valtuille de Abajo in the Bierzo DO region. Rather than the robust, earthy side of Mencía, this limited-production cuvée is more about the youthful, fresh, and vivid flavors of the grape.
The word ‘Ultreia’ pays tribute to the many pilgrims that have passed by this site since the 3rd Century, en route to Santiago de Compostela and the crypt of James the Apostle. ‘Ultreia’ comes from the Medieval Latin used by travelers to encourage each other, as they pressed onward toward their destination. The word means “Onward!” and ‘St. Jacques’ is French for St. James.
For centuries, there’s been a heavy French influence in this part of Spain because the pilgrimage originates in four French cities: Paris, Vézelay, Le Puy, and Arles. Many French families from all trades, including vignerons from Burgundy, the Rhone, and Bordeaux, have passed these glorious vineyards to pay homage to James the Apostle. Raúl Pérez is one of Spain’s finest winemakers and some wine trade veterans believe Raul is among a handful of the best winemakers in the world (me among them). Raúl believes great wines are made in the vineyard and he has an uncanny knack for knowing what his vineyards need to achieve their greatest potential.
As his great talent has become known, many winemakers now seek to collaborate with Raúl. Made from an eight acre single vineyard that was planted in 1889, this wine is a brilliant effort that shows the youthful, fresh and mineral sides of the Mencía grape. Of all the wines made by Raul, this is one of his best values. 100% Mencía. Organically grown vines planted in 1889. Tended in sandy soil with small river stones at 1,762 ft. elevation
Pérez’s legend has been growing in the US for several years now; he originally gained international recognition working with his mentor, Alvaro Palacios, on assorted projects throughout northwest Spain (and beyond), but his home base is Bierzo, which is situated right where the Galicia region gives way to Castilla y Léon. From 1993-2004 he was the winemaker at Castro Ventosa, his family’s historic Bierzo winery, after which he founded his eponymous operation in the same village—Valtuille de Abajo. His family owns about 50 acres of vineyards in and around Valtuille, which are broken up into incredibly tiny parcels farmed by many individual growers.
Pérez’s “Ultreia” series follows a Burgundy model: There are a few “village-level” wines at the entry level—of which this “St. Jacques” is one—and then several more limited-production, single-vineyard bottlings. As with the Galician wine zones, Bierzo experiences a cool, wet Atlantic Ocean influence, but as you move eastward, to lower altitudes closer to the Sil River, the influence of the warmer, drier plains to the east can be felt. At higher elevations the Bierzo soils are a mix of slate and granite, transitioning to more “alluvial” material—sand, silt, and clay—in the lower-lying areas. Valtuille is indeed part of the latter “Bierzo Bajo,” although, at elevation, there’s nothing especially bajo about it.
Ultreia St. Jacques is sourced from extremely old vines (some going back to 1900), scattered across a variety of small parcels around Valtuille. In addition to Mencía, which comprises the majority of the blend, there are small amounts of Alicante Bouschet and Bastardo (a.k.a. Trousseau) incorporated into St. Jacques; the wine is about 80% “whole-cluster” fermented (meaning intact grape bunches are crushed and fermented, stems and all) in large oak vats. It is then aged in a mixture of used oak barrels and concrete tanks, and bottled unfined and unfiltered.
Ultreia-St. Jacques is tremendously elegant wine for the money! In the glass, it’s a deep ruby moving to purple/magenta at the rim, with a beguiling nose of pomegranate, plum, red and black raspberry, wet roses and violets, graphite, a hint of eucalyptus, and crushed stones. It is medium-bodied and silky on the palate, the tannins barely perceptible and the acid bright but not sharp. The energetic palate impression is where the Burgundy comparison comes into play—it is easy to drink, but persistent on the finish. And it’s an absolute pleasure to drink now: Decant it about 30 minutes before serving at 60-65 in Burgundy glasses, if you have them. It will easily do double duty on the dinner table with fish and meat, though I’m inclined toward the latter. Don’t hesitate to chill the Bierzo more if you like it cooler.
Dom. Natacha Chave Aléofane Croze Hermitages (Organic, practicing Biodynamic and following Natural wine principles)
At a very young age, Natacha Chave knew that she would make wine, just like her parents. At the beginning of 2000, her brother Yann Chave took over their father’s Domaine (Bernard Chave) , a renowned vineyard created in 1970 on the Crozes-Hermitage and Hermitage appellations. He renamed the Domaine and renamed it Yann Chave.
So, Natacha knew that if she wanted to make her own wine, she needed an education, some land, and a winery. Natacha enrolled at the Suze la Rousse wine university in 2003, then passed a Farming Professional Capacity (CPA), and then did her work experience with various winegrowers to complete her training. In 2004, she bought 4 acres of vines in the Saint Joseph appellation at Tournon-sur-Rhône. In 2007, she bought a plot of 40-year-old vines in Crozes-Hermitage appellation in the Chassis plain (Beaumont-Monteux village) and planted a few additional vines reaching extending her Domaine to 16+ acres.
The name of the Domaine is Aléofane, in reference to the imaginary island from a book by author, John Macmillan Brown. According to Natacha Chave, “Our immediate will is the respect of nature, soils, grapes and is to be as little as interventionist as possible both in grape growing and in the winemaking process.”
Grass covering between rows, total work of the soil according to the years to induce or not a competition with the vine. And she goes on with vinification: indigenous yeasts and no enzymes. No filtration, no fining and as little sulfur as possible. Natacha also uses biodynamic preparations that favor the stimulation of the plant’s natural immunity and its balance. — Natacha’s approach is very time-consuming, but the payoff is well worth it.
Dense and concentrated; but even with this concentration of fruit, she manages to maintain a beautiful balance. Lovely to drink now and will develop and improve with a bit of aging. This Crozes is 100% Syrah from 50-year-old vines that will blow you away. From an organic vineyard, hand-harvested, native yeast fermented, unfined and unfiltered. The wine is deep in color, purple tinged, concentrated, but perfectly balanced. Black fruits galore, black pepper, Asian five-spice, and savory. It’s best to open it an hour before drinking, it was still great on day two and still hanging in there on day three after opening.
90 points, Decanter: This is a totally classic example. It’s a well-balanced, fruity, and satisfying style of Crozes with good ripeness of fruit, but a gently grippy tannic structure and enough acidity to balance. Decent length. A little reductive on the nose, but not problematically so. A blend of biodynamically-grown parcels of Syrah from around the Chassis. Matured mostly in demi-muid, but also stainless steel and concrete eggs.
BOHIGAS XAREL·LO (ORGANIC)
Xarel·lo is a white grape variety of Spanish origin specially grown in Catalonia. With Macabeu and Parellada, is one of the three traditional varieties used to make the sparkling wine Cava. It also makes a bracingly refreshing table wine, as evidenced in this staff and store favorite.
Aged completely in stainless steel, Bohigas Xarel·lo is a light to medium-bodied wine, with crisp, fresh acidity and hints of citrus oil and green apple skins on the nose.
Made using organically farmed grapes, grown at high elevations, the juice macerates for a few hours in contact with the skins prior to being fermented in stainless steel vats. The wine sees no aging in tank before bottling, resulting in a fresh and clean wine with bright flavors.
Since the 13th century, the same family has been farming the land around Fermi Bohigas in the northern Penedes region of Catalunya at the foot of the majestic Monserrat range, about an hour northwest of Barcelona outside the town of Odena in the Anoia river valley. Jordi (father) and Maria (daughter) Casanovas are the 35th and 36th generation living on the property since the time of the Moorish occupation when the neighboring hillside served as the final outpost for the Catalans. The 650 acre estate is split between two properties, “Can Maciá” and “Can Batllevell”. Olive trees, wild garrigue and 260 acres of grapes are grown on the two properties and the Bohigas wines come exclusively from the Can Maciá section.
The farming here is organic, and the northern and higher altitude location make for a perfect micro-climate than tends to be cooler than the rest of the region. The old farm house adjoins a century old winery which sits atop cave cellars that are still actively used for the production of sparkling Cava, which the family has been producing from only their own vineyards since 1929. The vinifications are done in modern, stainless steel vats with perfect control of temperature and cleanliness while the cellars are still used for hand riddling of the Cava bottles.
The commitment to quality viticulture extends into the cellar where they produce balanced, mineral-driven wines that can only come from the Jura. The wines always exhibit a focused purity and intensity of flavor which maintain the cool climate typicity of this mountainous region.
Bigonneau Quincy (organic)
Located between Méreau and Brinay and isolated in the middle of vast fields of cereal crops, Domaine Gerard Bigonneau vinifies both AOC Quincy and Reuilly. This family-owned estate has been in existence for several generations. At the turn of the 80s, current owner Gerard Bigonneau planted a 40 acre vineyard on the slopes of Reuilly.
In 2006, he consolidated his efforts and built a purpose-built cellar on La Chagnat, and brought in his daughter, Virginie to take control of production. Prior to this, Virginie had been the winemaker at the local co-operative winery, after having studied in Dijon as well as working in cellars in Champagne, Burgundy, and Alsace. The consolidation to a single cellar, conversion to organic farming, and the arrival of Virginie has brought about a real focus to the wines.
Their Quincy bottling is textbook SB – made from 20-year-old vines that are pressed, vinified, and aged in steel. Full of ripe apple and white currant fruit flavors, it’s fresh, but also has a steely edge that gives a strong texture. Perfect with shellfish, goat cheeses, salads, and lighter fare.
Isle St Pierre Rosé (Sustainable)
Founded in 1927, Domaine Isle Saint Pierre is located on a small island in the Rhône River. It is run today by fourth-generation vigneron Julien Henry. The proximity to the water provides a cooling influence that allows the wines to retain great freshness even in the far south of France, and deep well-draining sedimentary soils comprised of sand and silt. Because of the terroir and temperature, they are able to grow varietals that thrive in a Continental climate, such as Merlot, Cabernet Franc, Chardonnay, and Sauvignon.
In 2018, the estate received the Vignerons Développement Durable certification in recognition of its commitment to sustainable wine growing.
Isle Saint Pierre is a small island in the Rhône River, located south of Arles and 10 miles away from the Mediterranean in the heart of the Camargue region.
In 1927, Parisian wine merchant Pierre Chassaing founded Domaine Isle Saint-Pierre and devoted himself to cultivating vines and raising sheep. A few vines remain from that time, together with a flock of 200 sheep that provides the manure needed to nourish the vines. The proximity to the water means that the island enjoys a coastal climate (with a cooling influence from the nearby bodies of water) and deep, well-draining sedimentary soils comprised of sand and silt.
Though the estate dates from the 1920s, it wasn’t until 1972 when the next generation set about replanting the vineyard with noble vines grafted onto American rootstock. Because of the terroir and temperature, they are able to grow varietals that thrive in Continental climates. For red wines as well as for the rosé, the main varieties are Merlot, Cabernet Franc, Petit Verdot, Carmenere, and Arinarnoa (a cross between Merlot and Petit Verdot).
Today, fourth-generation vigneron Julien Henry farms sustainably with careful attention paid to the leaf system of the vine. The goal is to achieve the right balance between grape production and the leaf surface exposed to sunlight. Working the soil enables the vines to establish a deep root system, which protects them from the summer droughts. Through careful viticulture and maintaining low yields, the estate is able to harvest its vineyards by the 15th of September before the arrival of the rains which often fall as the season progresses into fall.
Although the Isle Saint Pierre wines come from the very southern stretches of France, they display wonderful freshness and aromatic appeal. At harvest, as soon as the grapes enter the cellar, they are cooled down to retain freshness. The rosé is a blend of Cab Franc, Merlot, Petit Verdot, Arinarnoa, Tannat, Carménère, Syrah.
Vignerons de Mancey Bourgogne rouge (Sustainable)
Les Vignerons de Mancey (the winemakers of Mancey) is a cooperative in the region of Burgundy (Bourgogne) and the terroir of the Mâconnais, popular for its famous Burgundy wines. More than 80% of Burgundy wines are produced from two grape varieties, Pinot Noir for reds and Chardonnay for whites. Two other main grape varieties are Gamay and Aligoté. For each of these wines, the methods are very specific and respect the precise specifications that govern Burgundy AOCs.
Founded in 1929, Les Vignerons de Mancey, a few miles from Tournus and Saône, is the heart of a privileged country. Terroir of the winery occupies the edge of the hills of southern Burgundy, open area, made of softness and curves on which climbing vines. The vines alternate with meadows and woods. Vignerons de Mancey meet currently producing some 80 winemakers of 340 acres of vineyards spread over eight towns around Mancey.
100% Pinot Noir.
The grapes are destemmed and go into stainless steel vats. The fermentation creates an increase in temperature, which helps maceration, resulting in the distribution of the color within the fermenting must. Fermentation lasts 8-10 days during which pumping-over operations are carried out and the temperature constantly monitored. The juice is then drawn off and the stalks and pulp are pressed. The free run and press juices are blended together in certain proportions. Some of the wine is then stored in vats and the remainder goes into barrels. After several rackings, bottling takes place in July. Drinks well for up to seven years.
Pale, light ruby color. On the nose, the wine is very expressive and open, releasing aromas of red fruit, such as red currants, cherries, and griotte cherries macerated in alcohol. It is supple on the palate, with nice cherry- stone-like fruit. It is a simple, delicate wine, at a very early stage of its development. Lovely, extremely fresh finish. This is a very easy to drink wine.
Ca’ Gialla Nebbiolo (Organic)
Marco Porello is the third generation of his family to produce wines in Roero. The family owns 40 acres of vineyard land in total, all highly regarded locations in two of Roero’s twenty-three villages…The marine clay-based Mombirone in the village of Canale, and Tanone in Vezza d’Alba, which is a sandy, limestone-rich site.
Climb up to the castle that sits above Marco’s home village of Canale and you’ll leave with a better understanding of how Roero fits into Piedmont as a whole – In simple terms to the South of the river you have the more famous (and more expensive) Langhe and where you stand (to the North of the river) you have the more humble (but often overachieving) Roero. Most people think Arneis when they think Roero, and while we love some Arneis this is shortsighted. Roero Nebbiolo and Barbera can be sensational and almost always come at a humble price.
Marco Porello is one of the most “known” names in Roero, and he produces two lines – His namesake Marco Porello line which is sourced from the estate’s oldest vines and sees a bit more wood, and a more value-oriented line called Ca’ Gialla, named after the yellow house on site inhabited by his mother and also made from 100% estate fruit, albeit with no new wood and slightly younger vines on average.
His Nebbiolo is a screaming deal! Cherry and licorice are balanced by acid and tannin, earthy and dry. A hint of tar. Good to pair with a variety of meals. Something to sip while waiting for your Barolo and Barbaresco to mature.
Masseria li veli primitivo orion (Organic, biodynamic)
“Masseria Li Veli is a stunning property that has been showing spectacular results in recent years…. It’s safe to say that Masseria Li Veli is on a fast trajectory to be one of the top estates in Southern Italy.” – Monica Larner, Wine Advocate
Masseria Li Veli is an imposing building on the southernmost slopes of the Murge hills in the Salento peninsula, also known as the “heel of Italy”. The project is the realization of the Falvo family (previous owners of Avignonesi in Montepulciano, Tuscany) who have also strong ties to the region. The pre-existing stone structure dating to the late 19th Century has been transformed and enlarged, according to a well-planned and functional design in keeping with the style and layout of the original building.
Today, the estate comprises 35 hectares of vineyards with albarello training, planted with the traditional Apulian varieties: Negroamaro, Primitivo and Malvasia Nera. The family’s vision is to establish a new quality benchmark in the region both through vineyard management and vinification. Applying the knowledge and expertise gained at Avignonesi, the effort is to realize the ultimate potential for the local varieties with wines that have more primary fruit, freshness and structural acidity while still maintaining the character this dry, hot Mediterranean land provides.
Orion is 100% Primitivo (a clone of the grape that we call Zinfandel), grown in the northern Salento area of Cellino San Marco.
The name of this wine refers to the Greek “Oros” which means border. The term indicates the fortified road near Masseria Li Veli which divided the Byzantine possessions in the Salento from the Longobards, called precisely “Greek’s limit”.
Temperature-controlled fermentation takes place with délestages and circulation pumping in order to extract color and flavors from the skins. The wine is then transferred into French oak barriques for the malolactic fermentation, whereupon it ages for six months.
Dense ruby red with a purplish rim, it is immediately intense on the nose with marked aromas of ripe and fleshy red fruits, notably cherries followed by spicy notes of cinnamon and nutmeg; in the mouth it is full, powerful, smooth and very long, with a well-defined acid streak which makes it fresh and pleasing.
Mylonas Winery Assyrtiko – sustainable with organic practices
Mylonas winery is a third-generation (since 1917), small family winery located in Keratea Attica 25 miles south of Athens. Savatiano is the main grape variety of this region with more than 3000 years of history. Their philosophy is based on minimum intervention from the vineyard to bottling. When you have great vineyards that produce high-quality grapes of distinctive individual character, this is not only an environmentally and socially responsible approach, it’s also the best way to consistently make fine wine.
The petite but contemporary winery is built in the village of Keratea with the 30 acres of vineyards scattered throughout the Attica peninsula. Attica’s terroir is rich in minerally, limestone soils. The mild Mediterranean climate acts as an ally and the old vines produce their most concentrated grapes in low yields.
The grapes were grown in a 6 acre, 25 year old vineyard, manually harvested based upon phenolic ripeness. Fermentation at controlled temperature in small stainless-steel tanks in order to extract the dynamic character of the grape. Aged in steel for three months on the fine lees with frequent stir.
A complex aromatic palette where mineral elements coexist with citrus fruit flavors (citrus and lime) and white spring flowers. Full-bodied and lively on the palate, embellished by fruity and herbaceous aromas along with strong mineral notes. A wine with finesse and a long aftertaste.
Accompanies rich seafood, fatty fish, white meat, spaghetti with butter or dairy cream, salads with starchy products or traditional Greek dishes based on lemon such as lamb fricassee, celeriac soup and Easter lamb soup.
90 points, Wine and Spirits: This may be softer than Santorini examples, with round quince-like fruit and floral edges, but it’s compelling in its clean lines and herbal savor. Draw out the saline minerality with salt-baked fish.
La Fouquette Côtes de Provence Rosé (Organic)
No longer inspired in their former vocations, Isabelle and Jean-Pierre Daziano decided to follow their shared passion and agreed to take over the 35-acre vineyard and farm of Isabelle’s family. Nestled into a forested plane amid the Massif des Maures mountains, Domaine de la Fouquette sits in the heart of the Côtes de Provence appellation. With the skillful guidance of consulting oenologist Bruno Tringali, Jean-Pierre has established an environmentally friendly, but labor intensive regimen in the vineyard that includes green harvesting in early summer to limit yields, working the soil without the use of chemicals, and harvesting by hand. In the cellar, the philosophy is minimal intervention. The results have been impressive.
Isabelle is the third generation to work at the family winery. In the cellar, her philosophy is minimal intervention. In addition to having the final say in the cellar, Isabelle assists her parents with Fouquette’s charming auberge. She and her mother entertain tourists at the 45-seat farmhouse restaurant with traditional Provençal recipes handed down from grand-mère and made only with locally grown or raised products.
This cuvée is special for the American market, with fruit coming from a neighboring farm, all farmed organically.
This wine is comprised of the classic cépages Grenache and Cinsault, and accented with the white variety, Rolle (aka Vermentino). This crisp, dry rose is the quintessential Provencal style and offers lovely citrus and strawberry aromas and flavors, with punchy watermelon notes on the palate accented by currant and garrigue spice on the finish.
It is fruity yet delicate, perfect to enjoy with classic Provencal dishes like bouillabaisse, avocado and lobster salad, or crusty bread with a traditional Provençal tapenade. All fruit is destemmed. The rosé is made entirely from direct pneumatic press juice. Fermentation takes place in temperature-controlled stainless steel tanks. No malolactic. Aged five months in temp-controlled inox tanks before filtration and early bottling (February) to capture and preserve freshness
Tenuta Sant’Antonio Valpolicella Superiore Ripasso Monti Garbi (Organic)
About two decades ago, the four Castagnedi brothers – Tiziano, Armando, Paolo, and Massimo – decided that they no longer wanted to tend their father’s vineyards.
They wanted to create a new, modern, and world-class winery that would bring pride to their little corner of the Veneto. They named their winery Tenuta Sant’Antonio and set out to make Amarone, Valpolicella, Ripasso, Passito, Soave, and Recioto di Soave wines, all from grapes grown on their mountaintop vineyards in Val d’Illasi and Valpolicella.
They’ve made tremendous progress in a country where the top wineries measure their tenure in centuries, not decades. While all of their wines have something to recommend, it’s the Tenuta Sant’Antonio Valpolicella Superiore Ripasso called “Monti Garbi” that is the perfect juxtaposition of price and quality.
The name Monti Garbi comes from a vineyard in Mezzane di Sotto in the eastern part of Valpolicella. Monti means “hills,” and Garbi is Venetian dialect for “rugged, arid, and poor,” which describes the poor calcareous and chalky soil of the vineyard.
It’s a blend of 70% Corvina, 20% Rondinella, and 10% mixed Croatina and Oseleta. As you might notice, none of these grapes’ names rolls trippingly off the tongue, which is one of the reasons that this wine, which should rightfully cost about $35, doesn’t.
Ripasso” is a unique technique that “re-passes” the Valpolicella wine onto the dried grape skins of Amarone, still warm and rich in sugar after fermentation. This lends the Ripasso greater texture and more powerful flavors. Imagine aromas of red berries and pipe tobacco along with cleansing acidity, and you’ll have a pretty good idea of what to expect. Pour a glass for your friends, and they’ll swear you spent twice as much as you actually did.“
90 points, Robert Parker’s Wine Advocate: Packaged in a heavy glass bottle, the Tenuta Sant’Antonio 2018 Valpolicella Superiore Ripasso Monti Garbi is a mid-weight expression with a classic playlist of dried cherry and plum that segue to mild spice, tar and toasted chestnut. Ripasso is the quintessential midway wine between Valpolicella and Amarone, and its all-rounder appeal means it can pair with a wide variety of foods to enjoy in any informal occasion. The blend is 70% Corvina and Corvinone, 20% Rondinella, 5% Croatina and 5% Oseleta. It sees 12 months of oak aging.
Bloodroot Cabernet – Sustainable
The spirit of BloodRoot is simple – make wines that reflect the soul of place, and make them at a quality and price level that make them absolute no-brainers to drink. Spearheaded by Noah and Kelly Dorrance of Reeve Wines, BloodRoot is a collaboration between esteemed winemakers with great vineyard sourcing who have come together to make masterful, value-minded wines.
The wines, sourced from multiple benchmark vineyards throughout California’s most respected wine-growing regions, reflect the soul of each place, creating wines that are timeless expressions of California’s dynamic terroir.
Noah was the founding winemaker behind the wildly successful Banshee wines, and he takes that approach – great vineyards, varietally appropriate wines – to this project.
Like their Pinot Noir and Chardonnay, the Napa Cabernet punches well above its class, bringing great pleasure at a $35 price point.
The BloodRoot 2019 Napa Valley Cabernet Sauvignon showcases the entire mission of BloodRoot, which is to use the contacts and vineyard sourcing expertise that made Reeve Wines such a success and offer it all at more modest prices. Napa Valley Cab, at this kind of value? It’s incredible. The wine straddles the line between old-school Napa and a more modern approach, showing that power and intensity of flavor don’t have to come at the expense of grace. Out of the glass aromas of dark cherry, plum, licorice, leather, and espresso all swirl together. The palate is elegant and silky and echoes those aromas nicely with a nice core of blackcurrant, plum and spice.