Vino, región y año Prensa P/ Regular P/Especial P/ 48hrs

ESPUMOSOSNavarro Correas Extra Brut (Chardonnay / Pinot Noir), NV Oro / 90 | BTI $19.50 $15.75 $13.78Navarro Correas Brut Malbec Rosé, NV Plata/ Best Buy | BTI $19.50 $15.75 $13.78Canella Prosecco di Conegliano DOCG Veneto, NV 89|RP $20.00 $16.25 $14.25Torre Oria Cava Brut Reserve, NV $15.50 $12.50 $10.93J Brut Rose Alexander Valley, NV 90|WS $42.33 $34.29 $30.17J Brut Cuvée 20 Napa Valley, NV 90|WE $33.50 $27.50 $23.75

BLANCOSTrimbach Riesling, Alsace 2008 88|RP $26.75 $21.75 $19.00Trimbach Gewurztraminer Alsace. 2007 88|RP $29.00 $23.50 $20.67 Stag’s Leap Chardonnay Napa Valley, 2006 90|WE $33.50 $27.00 $23.75Calera Chardonnay Central Coast, 2008 90|RP $22.50 $18.25 $15.92Grgich Hills Fumé Blanc Napa Valley, 2008 89|WS $37.50 $30.25 $26.60

TINTOSCallejón del Crimen Malbec, Mendoza, 2006 $26.50 $21.50 $18.77 Domaine Jean Bousquet Malbec Reserva Mendoza 2007 Oro |IWC Londres $22.50 $18.25 $15.92Colonial Wine Explorateur Shiraz Barossa Valley, 2006 92|ST $36.00 $29.25 $25.65 L’Ecole Syrah Columbia Valley, 2003 Plata NWWS $31.00 $25.25 $22.09 WillaKenzie Estates Pinot Noir, Willamette Valley, 2008 93|W&S $31.00 $25.25 $22.09Landmark Grand Detour Pinot Noir Sonoma Valley, 2006 93|WE $40.00 $32.50 $28.50 Briego Crianza Ribera del Duero, 2004 $29.00 $23.50 $20.67Abadía de Acón Reserva Ribera del Duero, 2004 Zarcillo de Oro $45.00 $36.50 $32.07Bogle Merlot California, 2008 $19.75 $16.00 $14.02Stag’s Leap Merlot Napa Valley. 2006 $45.00 $36.50 $32.07Callejón del Crimen Cabernet Sauvignon Mendoza, 2006 91|RP $26.50 $21.50 $18.77Frog’s Leap Cabernet Sauvignon Napa Valley, 2006 $49.00 $39.75 $34.92Ramey Cabernet Sauvignon, Napa Valley, 2005 91|RP $56.50 $45.75 $40.14Seghesio Sonoma Zinfandel, 2007 Top 10 & 93|WS $31.75 $25.75 $22.57Marqués de Cáceres Gaudium Rioja, 2002 93|IWR $66.50 $53.75 $47.27

POSTRE Y PORTORoyal Tokaji Aszu (5 Puttonyos) Tokay, 2006 Oro |VinAgora $45.75 $37.00 $32.54Graham’s Tawny 10 Year Old Port 92|WS $41.00 $33.25 $29.22Dow’s Tawny 20 Year Old Port 90|WS $63.00 $51.25 $44.89

Descuento y precio de 48 horas es válido del 23 y 24 de noviembre 2010 solamente. No aplican otros descuentos.Otras restricciones podrían aplicar. Cantidades limitadas. Más especiales en www.plazacellars.com y www.winelifepr.com

PARA ORDENAR POR TELEFONO: 787 781 2070 X1339

¡Qué empiecela fiesta!

¡Qué empiecela fiesta!

WineLifeWineLife48 horas

Venta Pre Navidad48 horas

Venta Pre Navidad

ESPUMOSOS

J Brut Rose, Alexander Valley, NV69% Pinot Noir, 29% Chardonnay, 2% Pinot Meunier

This J Brut Rosé sparkles with a luminous cool pink hue and exudes delicate aromas of strawberry, nectarine and juicy red apples. On the palate, the wine opens with flavors of cherry, blood orange, citrus peel and the tropical star fruit that are underlined by a bright acidity that keeps the overall im-pression delightfully fresh with a lively, lingering finish. The wine engages the entire palate with balance wrapped in a refined body of elegance and effervescence.

90|Wine Spectator“Wonderful richness, complexity and depth, built around a core of spicy black cherry and Pinot Noir fruit. A pleasant earthy-hazelnut flavor adds intrigue and the texture is smooth and polished, ending with a creamy mouthfeel. Drink now through 2008. 1,400 cases made.”

90|The Wine News“Handsome pale salmon hue; ample activity. Nose of rose petals and Asian spice. Soft and delicate entry with tart berry and lemon-lime accents. Tangy on the close with a touch of bitter citrus underpinnings.”

J Brut Cuvée 20 Napa Valley, NV55% Chardonnay, 43% Pinot Noir, 2% Pinot Meunier

Celebrating twenty years of winemaking excellence, J Cuvée 20 proudly displays an exceptional, stylish assemblage from cool-climate vineyard sites in the Russian River Valley.

This J non-vintage Brut gracefully opens up with crisp lemon peel, honeysuckle and delicate yeast aromas. Upon entry, these notes follow through to a mix of Fuji apple and grapefruit interlaced with toast, caramel and almond flavors on the mid-palate. The acidity adds just enough liveliness and the citrus zest leads to a lingering, warm pear and lush finish. Demonstrating an illustrious combination of yesterday and today, its fresh exuberance showcases layers of depth and complexity.critical acclaim:

90|Wine Enthusiast“With mid-summer comes the annual release of J’s nonvintage Cuvée 20. This year’s bottling is richer than last year’s, and offers broad citrus, rasp-berry, vanilla and yeasty brioche flavors. The wine feels clean, vibrant and smooth. “

90|The Wine News“Pale yellow-gold hue with very active bubbles. Appealing scents of Golden Delicious apple, white peach and brioche. Foamy flavors of peach and apple. Hints of almond and nutmeg in the juicy close. “

Canella Prosecco di Conegliano DOCG, NVBrilliant straw yellow with fine, persistent perlage, fruity aromas of peach, apple, pear and citrus fruit, the palate gracefully balances zingy acidity and a subtle hint of sweetness, richness and silky-smooth texture.

88|Robert Parker“The Non-vintage Prosecco di Conegliano is a creamy, perfumed wine with good definition in its aromas and flavors, and excellent overall balance.”

Navarro Correas Brut Malbec Rosé Mendoza, NVWORLD WINE CHAMPIONSHIPS AWARD: Silver Medal88 & Highly Recommended | Beverage Tasting Institute“Deep, translucent ruby color. Bold strawberry jam on warm buttered toast and warm flan aromas follow through on a round, frothy entry to a fruity medium-full body with lots of depth and a spicy, lightly peppery cherry butter and blood orange accented fade. A big, flavorful rose sparkler that is sure to please.”

Navarro Correa Extra Brut Mendoza, NVWORLD WINE CHAMPIONSHIPS AWARD: Gold Medal90 & “Exceptional: | Beverage Tasting Institute“Pale silver pink color. Aromas of lemongrass, nougat, and white strawberry follow through on a soft, elegant entry to a dry-yet-fruity medium body with great depth and balanced. Finishes with a citrus, berry and earth kissed fade. Delicious and classy; will pair beautifully with a wide variety of foods, especially tuna.” 60% Chardonnay / 40% Pinot Noir.

BLANCOS

Calera Chardonnay Central Coast, 200890| Robert Parker“Other top values from the iconic Calera winery include Calera’s least expensive Chardonnay, the 2008 Central Coast, which comes from an assort-ment of vineyards in Monterey, Santa Clara, and San Benito counties. This cuvee is put through 100% malolactic, and is aged in 10% new French oak for ten months. It offers abundant notes of honeysuckle, orange marmalade, white currants, and tropical fruits. Crisp, elegant, mid-weight, and revealing no evidence of its wood aging, it will provide plenty of pleasure.”

Stag’s Leap Chardonnay Napa Valley, 200690 |Wine Enthusiast “There’s something Chablisian about this Chardonnay. It’s partly the acidity, which is high, and partly the gunmetal minerality, courtesy of another cool vintage in the southern Napa/Carneros region where the grapes were grown. Add in oak-infused pineapples, peaches and pears, and you have a fairly significant wine that could even benefit from some years in the cellar.”

Trimbach Gewurztraminer Alsace, 200788|Robert Parker“The “classic” bottling of Trimbach’s 2007 Gewurztraminer is scented with sweet pea, cinnamon, nutmeg, litchi, celery seed, Thai basil, and rose petal, its floral and herbal characteristics emerging to especially lovely inner-mouth prominence.”

Trimbach Riesling Alsace, 2008Decanter“This Trimbach Riesling 2008 has notes of ripe stone fruits and citrus allied to a lift of acidity which gives it summer appeal.”

“A young wine, but from a vintage described as “close to 1990” in terms of structure. Chalky and lightly herby on the nose, fresh and certainly more defined than the Pinot Blanc. Supple and gentle fruit on the palate, clean and even with a touch of grip.” -Jean Trimbach

Grgich Hills Fumé Blanc Napa Valley, 200880% of the were grapes in previously used small French oak barrels with the rest in 900-gallon French oak casks, called foudres, using only natural-ly-occurring yeasts. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. These techniques add body while showcasing the wonderful fruit, not masking it behind new oak. The wine’s mouth-watering acidity and elegant flavors of tropical fruit, lemon grass and a touch of mineral at the end of the long finish are perfect with grilled seafood and chicken, creamy pasta dishes or summer salads.

89| Wine Spectator“There’s a terrific jolt of acidity in this wine, which has distinctive grapefruit, Meyer lemon, lime, passion fruit, fresh asparagus and jalapeño notes, with good density and concentration.”

89 | Stephen Tanzer“With mildly pungent scents of herbs and grass leading the way in the nose, this keenly varietal effort runs true to expectations once in the mouth with zesty themes of sour melons and a bit of mildly pineappley fruit teamed up with the same fresh herb traits. Its almost wiry character steers it to service with oysters on the half-shell, and it will remain bright and lively for a good many years.”

Frog’s Leap Napa Valley Sauvignon Blanc, 2009“Crisp, bright, refreshing: three words that capture the essence of the 2009 Frog’s Leap Sauvignon Blanc. Classic aromas of lemongrass, white flow-ers and subtle mineral notes are your introduction, followed by flavors of grapefruit, lemon zest and delicate white peaches. The wine’s connection to its Rutherford roots is underscored with subtle flavors of wet stone. Lean and lively, the wine’s low alcohol and balanced acid make for a totally engaging and pleasurable experience.” -Winemaker’s notes

TINTOS

Marqués de Cáceres Gaudium Rioja, 200289 | Stephen Tanzer“Saturated ruby. Raspberry and cherry-cola aromas are complemented by oak-driven cinnamon and sandalwood. Sweet red and dark fruit flavors show moderate weight and are supported by velvety tannins. Subtle minerality lends spine and carries through a reasonably long, sweet finish. Nicely polished wine.”

93| IWR (iwinereview.com)“The superb 2002 Gaudium is a blend of 95% Tempranillo, 5% Graciano sourced from old low yielding vineyards. It exhibits an opaque ruby color with aromas of boysenberry, cassis, and rich oak notes followed by a soft lush attack of concentrated and pure red and black fruit. Dense, almost unctuous in mouth feel, savory with a long finish. A new wave wine with plenty of potential for aging.”

Palacio Remonda La Montesa Crianza Rioja, 200760% Garnacha, 35% Tempranillo and 5% Mazuelo“Alvaro Palacios is doing great things in the Rioja Baja. This blend of 45% Tempranillo, 40% Garnacha, and 15% Graciano and Mazuelo is aged in French oak for 14 months. The warm 2007 vintage has been translated into a rich and generous wine, with notes of hedgerow, black-berries, vanillin and spice all evidenced on the palalte. Excellent length and fine tannins complete the picture; those who love the classic Rioja profile, with its intimations of decadence and comfort, will not be disappointed here.” -Simon Field, MW

“Named after the hillside vineyard located on the northeastern slope of the Yerga mountains in eastern Rioja, La Montesa is a blend of the red grape varieties that grow organically on the Palacios Remondo estate. Ruby red in color with an amaranthine halo, renowned winemaker Alvaro Palacios describes this wine as containing complex aromas of syrup-covered cherries, fresh nectarines, quince paste and delicate notes of wood, white pepper and flint. On the palate the wine is unctuous and voluminous with soft tannins that are presented over a foundation of mixed ber-ries, hints of white pepper, blood oranges and dark chocolate. Meant to enjoy now or age up to 10 years, this wine is very versatile and pairs well with almost any type of cuisine.” -Winery remarks

89| Stephen Tanzer“Vivid red. Sexy red berries and cherry-vanilla on the nose, with a spicy quality that gains power with aeration. Sappy, sweet raspberry and cherry flavors are complemented by smoky oak spice and a touch of licorice. Open-knit and smooth in texture, with good finishing clarity and slightly jammy persistence.”

Ramey Cabernet Sauvignon Napa Valley, 200591 points Robert Parker: “The 2005 Cabernet Sauvignon Napa exhibits a dense ruby/purple color as well as sweet, tarry, black currant, choco-late, cedar, and wood smoke-like flavors, and decent acidity. Drink it over the next 10-15 years.” (12/07) 90 points Stephen Tanzer’s Interna-tional Wine Cellar: “Opaque ruby. Red- and blackcurrant aromas, with suave floral, tobacco and spice character adding interest. Fleshy, liqueur-

like dark berry flavors are soft and round, with no rough edges or obvious tannins. Turns slightly firmer on the long, velvety finish. Ramey told me that this has a pH of 4.0.” (May/June ‘08) And, according to the Wine Spectator: “Ripe and fleshy, with plump black cherry, red plum, rose petal and cedary oak flavors that are elegant and refined, finishing with earthy tannins. Best from 2010 through 2015. “ (07/08) ETA: Will arrive the first week of July 2009.

Frog’s Leap Cabernet Sauvignon Napa Valley, 2006“It’s not easy being green - that is unless you’re a frog, or, in this case, Frog’s Leap. The Rutherford winery has been farming its vineyards organically since 1988, and they also dry farm nearly 200 acres, saving water, too. This winery might have a fun personality, but it doesn’t mean they don’t take winemaking seriously. Consciously avoiding the tendency toward over-extracted, super-sweet Cabernets, Frog’s Leap aims to let the fruit’s natural character shine. In 2006 this comes across clearly with the fresh herb and black fruit notes that dominate the wine’s bouquet. Intense cassis, black plum and currant flavors are balanced by cigar box nuances. But what really makes this wine great is its well-integrated tannins and balanced acidity, keeping you coming back from more all through a meal.” -Winemaker’s notes

Callejón del Crimen Cabernet Sauvignon Mendoza, 200691|Robert ParkerThe 2006 Cabernet Sauvignon Callejon del Crimen received the same elevage as the Merlot. Purple-colored, the nose displays wood smoke, pencil lead, scorched earth, black currant, and blackberry. Medium-bodied, restrained, and suave, the wine has some underlying structure, succulent flavors, good depth, and a lengthy, pure finish. Give it 2-3 years to fully blossom and drink it through 2021.

Stag’s Leap Merlot Napa Valley, 2006“This wine is wonderfully aromatic with intense fruit notes of cherry, pomegranate, plum and strawberry, laced with spicy accents of vanilla, white pepper, and cinnamon. The aromas carry over to the palate, with an additional touch of milk chocolate. Subtle tannins gently grip the palate of this gracefully structured wine. A versatile wine with holiday fare, from herb-stuffed turkey to crown roast of pork with cornbread stuffing.

“The well-drained alluvial soils of the Stags’ Leap District are perfectly suited to Merlot, whisking away water fast enough to leave the vines just a little thirsty and thus concentrating the flavors. Older plantings at the winery’s estate vineyard create the backbone for this wine, while fruit from carefully chosen hillside and benchland vineyards add sensuous layers of fruit. Fennel pollen, saddle leather and currant scents mingle in an alluring bouquet, opening on the palate with flavors of espresso and fennel, plum and briar fruit. Firm, sweet tannins hold sway to the finish. Enjoy now with a hearty meal or lay down for a a couple of years to let the fruit come through even more.” -Winemaker’s notes

Bogle Merlot California, 2008“Concentrated and full-bodied, the 2008 Merlot is a study in contrasts. Subtle and silky, yet bright and intense, this deep red wine is multifaceted. Dark plum fruit greets the nose, while the brighter fruit of summer cherry dazzles the palate. The toast and spice of twelve months in American oak seam-lessly integrates with the tannin structure of this wine, which is ready to drink now through 2013.” -Winemaker’s notes

Landmark Grand Detour Sonoma Pinot Noir 200693 & “Editors’ Choice” | Wine Enthusiast:

“The vineyard sources of Landmark’s Grand Detour Pinot have varied, but the wine’s quality is as high as ever. Made from five well-regarded prop-erties, the ‘06 is intricately detailed, with complex flavors of dired cherries, red currants, mocha, licorice, sauteed mushrooms splashed with balsamic and smoky, vanilla-infused oak. The silky texture and spicy finish make it irresistable.” 91| Connoisseurs’ Guide to California Wine“Not much is held back in this juicy wine’s outgoing aromas and flavors, and its mix of cherries, cinnamon-like spice, creamy oak, hints of smoke and caramel seem a bit obvious and straightfor-ward at first but soon take on a richer, more refined cast as the wine airs. Supple and fairly filling at entry, and again, seeming to be a bit on the pushy side, the wine promises to get better and more seamlessly integrated over time.”

WiilaKenzie Pinot Noir Willamette Valley, 2008The aromatics of mostly red fruits persist with sweet, ripe cherries, cranberries, pomegranates and red raspberries, and finish with a hint of orange peel, marzipan and almond paste. The wine opens up with nice, bright acidity, which leads into a juicy, lighter body with exquisite balance and struc-ture. Flavors of red fruit mimic the nose, but with tones of sour pie cherry, cranberry and a hint of blood oranges and green herbs. The subtle tannin stretches out to a nice, dry finish with a suggestion of cinnamon stick. The wine will benefit from one to two years in the cellar and age well for seven to 10 years from its release date. Pair with fish, poultry, pork or lamb — this wine is very versatile with food. We recommend that you open the wine an hour before serving.

L’Ecole Syrah Columbia Valley, 200398% Syrah, 2% CarmenèreSilver Medal NorthWest Wine Summit 10th Annual competition, 2005

“This Syrah is a blend of five premier vineyards including: 33% Milbrandt Vineyard; 32% Willard Family Farms; 16% Bacchus B5; 7% Candy Mountain; and 7% from our Estate Seven Hills Vineyard. Each lot was hand harvested ripe and gently crushed into one-ton stainless steel fermenters. The must was inoculated with yeast and punched down by hand during fermentation to maximize fruit extraction. When fermentation was complete or we were otherwise satisfied with the level of tannin and flavor extract, the must was gravity fed into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 30% new oak, and was barrel aged 18 months with four rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.” -Winemaker’s notes

Colonial Estate Explorateur Shiraz Barossa Valley, 200692 |Stephen Tanzer “(a 90/10 blend of shiraz and cabernet) Inky ruby. Smoky, deep aromas of spicy black and blue fruits, espresso and lively licorice. Chewy bitter cherry and blackcurrant flavors are firmed by chunky tannins and given bite by a late mineral quality. Gains power and structure with air but retains sweetness and clarity. This is pretty serious.”

90 |Wine Spectator“Lush in texture, but subtle in flavor, with black olive and meat notes adding interest to the dark berry and licorice flavors, lingering with finesse on the silky finish. Drink now through 2016.”

POSTRE y PORTO

Royal Tokaji Aszu (5 Puttonyos), Tokay, 2006A clear golden amber colour. At first, botrytis, apricot, orange peel and honey hit the nose, followed more explicitly by the fig, with wood and smoky notes flashing up, and both orange peel and honey returning in the end.

The palate is rich with orange and notes of botrytis, which is then swept by apricot with a citrusy aftertaste. Wonderful and lively acidity. A touch of mint also appears with its cooling and refreshing effects. Thanks to the crispy acidity, it is not the sweetness, but the rich aromas that add up to the extremely long finish, Very promising, already fascinating aszú wine.

Graham’s 10 Year Old Tawny Port“10 Years” indicates and average age – this Aged Tawny Port is a blend of older wines, which offer complexity and younger wines, which bring fresh fruit flavors and vibrancy. During their long maturing period in oak casks, Aged Tawnies undergo subtle color changes: the deep red hue which char-acterizes Port’s youth gradually gives way to a paler reddish amber color. Graham’s is known for its rich, elegant house style. This 10 Year has a full, nutty bouquet, the classic Graham’s richness and a soft lingering finish.” -Winemaker’s notes

92 | Wine Enthusiast“Powered with acidity and its firm structure, this is an intensely dry, concentrated, powerful wine. It certainly has wines in the blend that are older than 10 years, yet it is definitely a 10-Year Oldin style, as the fresh fruit to finish confirms.”

90| Wine Spectator“This has a zesty, sweet floral aroma, with delicate, well-spiced flavors of apple tart, flan and cocoa powder. The plush, mouthfilling finish of cream, vanilla and raspberry is fresh and balanced.”

Dow’s 20 Year Old Tawny Port“20 Years” indicates and average age – this Aged Tawny Port is a blend of older wines, which offer complexity and younger wines, which bring fresh fruit flavors and vibrancy. During their long maturing period in oak casks, Aged Tawnies undergo subtle color changes: the deep red hue which char-acterizes Port’s youth gradually gives way to a paler golden amber color. Dow’s is known for its characteristically drier house style. This 20 Year has a full, nutty bouquet, concentrated, citrus, almond and caramel notes on the palate and a lingering finish. Many consider the 20 Year to be the perfect blend of complexity and vibrant fruit when it comes to Aged Tawny.” -Winemaker’s ntoes

90 |Wine Spectator“Delicate, with a lively array of bright dried mango, date and dried apricot flavors that feature plenty of smoky notes. Features notes of white choco-late, fruitcake and honey on the rich finish. Drink now.”

90 | Stephen Tanzer“Complex aromas of toffee, roasted nuts, lead pencil, orange peel and caraway seed. Intensely flavored fruit is silky but nicely delineated; offers a fresh flavor of orange peel. Not at all thick, but brisk and vibrant. Finishes clean and long, with hints of smoked nuts and marzipan. This has far stronger material than the 10-Year-Old, which seemed clumsy and dull in comparison.”