After the tour of the forest we see the winery, very modern and high tech, and have a tasting of all the wines. The red (a blend of syrah, cinsault, grenache, cabernet sauvignon, and others) has a rich toast nose with hints of vanilla and dark chocolate, and on the palate full bodied with a finish of black licorice. MORE >>

The tasting room above is very "old school" yet the cellar and vat room are located in this incredible structure. It's an icon, just like the wines which include Sangiovese, Cabernet Sauvignon, Merlot, and Petit Verdot. Winemaking is old school here, mixed in with a bit of new technology. MORE >>

Johann Krige and Abrie Beeslaar in the Tasting Room. Johann gave me a tour that began in the bright, gorgeously designed tasting room that was buzzing with tourists and locals eager to buy and try wine. The tasting room was newly redesigned, partly to keep up with S. for my application paper. This ensures maximum skin contact. MORE >>

where guests learned the history of Bodega DiamAndes and had the opportunity to taste some of their wines. Tonight we tasted several red and white wines, most aged in French oak barrels (on average, a third new) for twenty months. Do you recall the California gold rush from your fourth grade history class? The 130?hectare MORE >>

Each producer made a pitch describing their vineyards history, combining tradition with new technologies, diverse high quality Italian wines and new marketing direction. On October 25th at The New York Public Library The Instituto Grandi Marchi presented their “Premium Brands”. complex and sexy. MORE >>