A blend of 85% Cabernet Sauvignon, 10% Syrah and 5% de Carménère from Chada, Paine, “Between the Ranges” (Entre Cordilleras) in Maipo.

I will admit that upon seeing the front label "Organic Kosher" (for Passover) from Argentina, I was a bit skeptical.  However, realizing it was made by Domaine Bousquet, my hopes were higher and sure enough, this is a very nice wine.  L'Chayim (to life)!  which is also what A La Vida means in Spanish.  Purple in color, mostly clear and bright.  The nose is light but nice with plums, cherries and slight pepper.  With air it become more pronounced.  Medium tannins.  On the palate, black cherries, plums and some anise and ash on the finish.  A hint of sweetness.  Easily the best organic, koshe

This is made from Nero D'Avola in Sicily.  It spends 14 months in barrels and another year in bottles prior to ageing.  It is bigger and deeper in style than most Nero D'Avolas.  Deep ruby in color, mostly opaque and bright.  The nose is interesting with a rye bread note along with cherries, black cherries and a slight dill.  Nice texture.  On the palate, cherries and sour cherries.  Firm tannins.  Some anise on the long finish.  It has a nice complexity.  This is drinking well now and should go another eight to ten years.  It will also work well with food.  Rosemary and garlic lamb chops w

Excellent Rose from the south of France.  A blend of mostly Grenache, Cinsault and Vermentino grapes.  Pale salmon pink with a touch of orange in color, clear and bright.  The nose is lovely with strawberries, watermelons and a touch of salinity.  Light bodied with no tannins.  Crisp and delicious.  On the palate, nice strawberry notes turning to watermelon on the lingering finish.  There is a nice depth and complexity not often found in Roses.  This is great on its own and would work well with all but the biggest beef dishes.  Try with roasted chicken.  

This is pretty Riesling grown and made in a certified sustainable vineyard and winery.  Screw capped.  Silvery gold in color with some green hues.  The nose is nice with seltzer, lemons and minerality.  Full bodied with a very nice, slightly oily texture.  On the palate, this has a tart acidity that is balanced against a semi-sweet wine.  Notes of pineapple and honey dew.  Very tasty.  Good finish.  This will be a very popular wine at summer parties and events.  It drinks great on its own but worked well with a wide variety of foods including a roasted veggie and eggplant spread on Pita.  V

Another example of the wealth of fairly priced wines that Bordeaux produces once one gets past the trophy wines.  Purple in color, mostly opaque and bright.  The nose has spice and cherries.  Light tannins.  On the palate, cherries with some tobacco and spice.  Good balance.  This drinks well on its own and will work well with meat, fowl and pork.  Lamb stew would be perfect.  Drink over the next five to eight years.  

Portugal continues to supply some of the best red wine values anywhere.  This is a blend of Touriga Franca, Tinta Barroca and Tinta Roriz from Portugal.  Carnet in color, clear and bright.  The nose has raspberries with some spice and a touch of mint.  Light to medium bodied.  No tannins.  The raspberries continue thru to the palate.  This is  an easy drinking red that is nice on its own and will work just fine with a burger.  Drink over the next few years.

Muscadet remains one of the best values in wine today.  Silver/gold in color, clear and bright.  The now is all about minerality although there are lime nuances.  Medium bodied.  Nice backbone of acidity.  On the palate, lots of crushed rock and minerals along with some salinity and a bit of limes.  Long finish.  Lots of energy.  This is lively.  Dry.  It is great on its own and very food friendly.  While it will match with a wide vairety of food, oysters or any shell fish is a great idea.  Drink over the next ten years.  

This is Sangiovese from the excellent 2016 vintage.  Garnet in color, clear and bright.  The nose has cherries, tea leaves and spice.  Medium bodied.  Good acidity.  Light tannins.  On the palate, this has nice cherries with slight sour cherries and a hint of forest floor.  Some anise on the long finish.  This wine is meant for food.  A plate of pasta with marinara sauce would be great.  Drink over the next five years.  

An interesting tidbit from the American Vintner's Website"  "Miller and Lux went from small time New York butchers to the largest cattle owners in California, and one of the largest land holders in the United State in the late 1800’s.  At the height of their partnership, Miller and Lux boasted nearly 1.4 million acres of grazing land and one million head of cattle. They would come to be known as the “Cattle Kings of California”. Fast forward to current day, and much of the Miller and Lux land holdings is now the fertile ground of California’s Central Coast wine country."