Rated 94 Points by James Halliday A wonderful, plushly fruited Barossa shiraz packed full of vibrant satsuma plum and juicy blueberry characters, underscored by hints of maraschino cherry, Asian spice, violets, turned earth, roasting meats and a nuan... Read More

Rated 90 Points by Wine Spectator This lively red delivers bright, fresh flavors of cherry, berry and vanilla, accented by fresh herb and floral notes. Fruity acidity and light tannins keep this focused. Not muscular, but balanced and expressive. Gar... Read More

Lot 150 was originally introduced to celebrate our 150th Lot in 2017. It became one of our most buzzed about wines. Now, four years later, we are excited to release another small allocation of this wine for the most recent vintage. The winery that pr... Read More

Campo Alle Comete Albablu Vermentino Toscan IGT 2023 Albablu shows the versatility of Bolgheri’s terroir and its proximity to the sea. Thanks to the sandy soils and the vineyards position Albablu expresses a good balance between smoothness and ... Read More

Quintessential Nicolas Feuillatte style. A delicate, structured and fruity Champagne, offering boundless elegance and finesse. Pale yellow with silver tinges, brilliant and crystalclear revealing a persistent ribbon of delicate bubbles. Initially res... Read More

Rated 92 Points by Wine Enthusiast This is sourced from a range of sites across the valley and blended with 18% Merlot and 2% Petite Sirah, designed to be enjoyed in its youth. Sweet oak supports a soft, integrated and full-bodied core of cassis, dar... Read More

Rated 93 Points by Robert Parker’s Wine Advocate Deep garnet-purple colored, the 2018 Proprietary Red Machete needs some swirling to reveal a core of beautiful crushed black plums, boysenberries and black cherry compote plus hints of cracked bl... Read More

Rated 91 Points by Robert Parker’s Wine Advocate One-hundred percent barrel fermented and aged for eight months in French oak barrels (32% new), the 2018 Chardonnay Mannequin offers spiced apples and poached pears notions with nuances of baking... Read More