Please note that our reviews are based on a variety of sources: samples sent to our team, those we purchase in store, tasting events, those tasted in restaurants and while traveling domestically and internationally.
Red Wine
Errázuriz Cabernet Sauvignon 2023, Aconcagua Alto, Aconcagua Valley, Chile: Errázuriz Cabernet Sauvignon from Aconcagua Alto, Aconcagua Valley, Chile is a medium-plus-bodied, bone-dry red with aromas of blackcurrant, dried sage, a thread of pencil shavings, and bittersweet cocoa. On the palate it's focused and polished, with boysenberry, iron-tinged minerality, toasted cedar, and a long, clean finish with supple tannins and food-friendly acidity. Chief Winemaker Francisco Baettig, one of South America's most decorated winemakers, has shaped the Errázuriz house style since 2003, drawing from high-altitude fruit in the Aconcagua Valley's interior where warm days and cool nights build intensity without losing freshness. The winery was founded in 1870 by Don Maximiano Errázuriz, who planted the first French grape varieties in the valley, and in 2004 his flagship Cabernet Sauvignon ranked ahead of first-growth Bordeaux in a blind tasting in Berlin. Drink it now through 2029. Pour it alongside tagliatelle alla Bolognese, where the wine's firm structure and dark fruit lock in perfectly with the slow-cooked meat sauce, or try it with a gourmet burger and aged cheddar for a Friday night pairing that punches well above the price. Cabernet Sauvignon food pairings: cheese pizza, tagliatelle alla Bolognese, gourmet burgers. Drink: 2026 - 2029 203364 14% XD 750 mL $23.95 Score: 93/100. June 2026. Full Review Add to Shopping Cart
White Wine
Tsimbidi Monemvasia Kydonitsa 2024, Laconia, Peloponnese P.G.I., Greece: Tsimbidi Monemvasia Kydonitsa P.G.I. Laconia from the south-eastern Peloponnese is a bone-dry, medium-bodied white made from one of Greece's rarest rescued varieties, grown on the clay and calcareous hillsides around Monemvasia. On the nose it's focused and precise, with white grapefruit, dried quince, beeswax, and a cool saline mineral edge. On the palate it's taut and structured, with lemon curd, green apple, a thread of wild artichoke bitterness, and a long, dry finish with firm, focused acidity that rewards patience in the glass. Yiorgos Tsimbidis, the former physicist who founded Monemvasia Winery in 1997 and spent 12 years fighting to bring Kydonitsa back from near-extinction, is largely credited with saving this variety from oblivion. He catalogued it, built experimental vineyards, and lobbied for its recognition while most of the wine world had never heard of it. Decant it for 20 minutes before serving and drink it now through 2027. Pour it alongside grilled Saganaki cheese, where the wine's structured grip and citrus edge cut through the salt and fat beautifully, or try it with a spinach pie where its earthy bitterness echoes the filling. Kydonitsa food pairings: spinach pie, herbed quiches, grilled Saganaki cheese, salads. Drink: 2026 - 2027 33254 13% XD 750 mL $29.95 Score: 91/100. June 2026. Full Review Add to Shopping Cart