PARADOS (Mendoza - Argentina) The Parados line from Don Mañuel Villafañe is made differently than the other two offerings from the winery, Legado and Don Mañuel Villafañe. This line is intended to be a little easier-drinking and more of an everyday wine of high quality. We offer Chard
LEGADO (Mendoza - Argentina) The Legado wines are of excellent quality and are offered at very affordable prices. They include a range of varieties from Torrontes to Cabernet Sauvignon and both regular bottlings and reserves which are higher in both quality and price.
DON RODOLFO (Cafayate Valley - Argentina) The VINEYARDS: Soaring to 6,000 feet, Cafayate Valley is one of the world's highest altitude viticultural regions. It lies amid the snow-capped Andes of northwestern Argentina's Salta province, near the border of Bolivia and just below the Tropic of Capri
BELASCO DE BAQUEDANO (Mendoza - Argentina) Belasco de Baquedano Malbec wines are unfiltered and unstabilized in the traditional artisan style to preserve subtle aromas and flavors, while promoting richness, body and color.
ANTUCURA (Uco Valley - Mendoza - Argentina) Antucura means the ancient language of the Pehuenches -the first inhabitants of the area-, ¨Stone of the Sun¨. We chose this name for our winery and lodge at Vista Flores because the vineyards that give the birth to our beloved wines grow here naturally,
CHARLES CIMICKY (Barossa Valley - South Australia) Charles Cimicky produces rich, voluptuous, generous wines with superb balance. Apart from minor drip irrigation in January and February, the vines are dry grown, cover-cropped and organically fertilized. Now in his late forties Charles Cimicky is one of t
BLEASDALE (Langhorne Creek - Australia)
Bleasdale’s vineyards were founded in 1850 by Frank Potts, making Bleasdale one of Australia's oldest family-owned wineries. Having just celebrated its 150th anniversary, it is the second oldest continuously operated family-owned winery besides Yalumba
BLACK PEARL VINEYARDS (Paarl - South Africa) Phenolically ripe grapes are handpicked, cooled before a gentle crushing, open fermented in 600kg lots, hand punched down three times daily, and put into the barrel at 5 degrees Balling to finish fermentation in barrel. The wine is racked three times bef