Adega de Pegoes, Portugal

Pegões is distinguished by a unique “Terroir”. It is characterized by the combination of poor sandy soils rich in water, with the Mediterranean climate on the proximity of the Atlantic sea. This combination creates a perfect harmony, that brings a excellent environment to the development of our noble grapes. The grapes in the blend are Fernao Pires 70%, Moscatel 20%, and Arinto 10%.

What Makes The Difference? “The Pegões Terroir”

The Pegões Terroir is located between two Nature Reserves – the Tagus estuary to the Northwest and the Sado on the Southwest, on the east side of the Arrabida hills and on the west side of the Alentejo´s province clays. The Pegões region is unique in climate and soil conditions.

The climate is Mediterranean, type and the soil, named “Pliocenico de Pegões”, is a sandy soil formed over millions of years by sand transported by the rivers Tagus and Sado. It is climate / soil combination that gives birth to the unique Pegões wines.

From Portugese, meaning “green wine”, this wine is meant to enjoyed young. It’s perfect for summer, light, crisp, with also a slight spritz to it. The flavors in the wine are melon, citrus, and stone fruits.

Gatão Vinho Verde is a blend of Azal, Pedernã, Trajadura and Avesso. The average yield is 50 hl/ha. It has an alcohol content of 8.5%. Due to the limited number of sunshine hours in the province of Minho it has a naturally low alcohol content. So no artifice is required to reduce the alcohol content. Gatão is a surprisingly refreshing and accessible wine. A delicious wine to enjoy outdoors in the garden or at a sidewalk café. It also pairs well with light fish dishes and seafood. Thanks to its refreshing character and low alcohol content Gatão is a perfect lunch wine. Gatão does not improve in the bottle and should be drunk young. Its refreshing character manifests itself best when drunk chille

This wine is made from a blend of grapes selected from several vineyards by Dan Teldeschi, to insure the consistency and style from California’s renowned appellations.

Ray Teldeschi grows grapes the same way he breathes, talks and smiles. It’s so natural you can’t imagine him doing anything else. And once you know his story, it all makes perfect sense.

Ray’s family immigrated to the Dry Creek Valley from the hills of Tuscany in the early 1900s. After working vineyards for years throughout the valley, Ray’s father Mike purchased the ranch in 1947. First planted back in the late 1800s, today the vineyard boasts a block of head-pruned Zinfandel vines over 115 years old. This is where Ray grew up, working the vines ever since high school. So if he seems at home in the vineyards, that’s because he is.

Has he learned any secrets to success over the years? Ray claims there’s no secret, no magic. “A vineyard is just a big garden,” says Ray. “Excellent soil and climate are the keys to everything. They control the flavor.” (That, and let’s be honest, a healthy dose of Ray’s green thumbs.)

Located in the heart of Sonoma's Dry Creek Valley, the vineyard follows an easterly slope up to the bench land, one level above the valley floor, with volcanic soil that contributes a signature spice to much of Ray’s fruit.

J.F. Merieau Touraine Gamay “Le Bois Jacou” From a manually harvested 25 acre vineyard that exuded Morello cherry flavors bursting from the glass, with undertones of milk chocolate, toast and vegetal spice but no discernible tannin. If ever there was a juicy “red wine for fish” this was it.

One of the new stars of the Loire, Jean-Francois Merieau is as ambitious as they come. Before coming back to settle at his family?s property in the Touraine just east of Tours, he wandered the world tasting wine and spent time working at several wineries outside of France including an extended stay in South Africa. It was this exposure that drives him today. Instead of blending his wines, Jean-Francois produces most of the varietals with which he works in single varietal bottlings, often from a single parcel. This terroir-specific approach allows us to taste singular wines of great expression. He is converting the entire production to organic viticulture. This bottling of 100% Gamay from the single vinyeard called Jacobs Wood.

This wine is an opaque red/black color with a scarlet rim, it displays aromas of sweet, ripe red berries, some cinnamon spice & dark chocolate. The palate is rich with vibrant raspberry and black currant fruit. This wine can be paired with steaks, burgers or almost anything grilled & any hefty meals. The tannins are full yet soft and supple, combined with the gentle acidity to produce a lingering harmonious finish.

Wine Advocate The 2006 Pillar Box Red is 50% Shiraz, 42% Cabernet Sauvignon, and 8% Merlot aged in a mix of used French and American oak. Purple-colored, it offers an enticing, fruity nose including aromas of cassis, black cherry, black raspberry, and blueberry. Full-bodied, ripe, and layered with flavor, this wine totally over-delivers on my hedonist’s meter. Drink this awesome value over the next 2-3 years. Pillar Box has a powerful pedigree; fruit sourced from Henry’s Drive and winemaking consultation from the renowned Chris Ringland Score: 91. —Jay Miller, October 2007.

High intensity, bright and red wine. Sweet aromas of fresh fruits like blackberries, freesia, and cassis, together with delicate spices. It’s passage through oak brings reminiscences of vanilla and a hint of smoke. This is an ideal match for red meats, pastas and cheeses. The Naiara Winery, built in the 19th century, is a family owned and operated winery located in Manuel Cruz Videla, Cruz de Piedra, Maipu, Mendoza. The wines are produced using traditional methods combined with the latest technology.

Naiara strives to transmit the potential of the Argentine wine industry in each of their wines. Their Malbec and Malbec Reserva have done just that, achieving a space among the best wines in the world.