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Only 4,5 and 5,0 NJP wines (Nenad Jelisic Points) are presented as the best vintages.
If for some wine behind “the best vintages” stands “none”, it means that none of the wine's vintages got 4,5 NJP or 5,0 NJP.
Realm Cellars, Beckstoffer To Kalon Vineyard, Cabernet Sauvignon (red dry wine; 100% Cabernet Sauvignon; and rarely red dry blend wine with max 6% Cabernet Franc as vintages 2012, 2021 and 2022), Oakville, Napa Valley, North Coast, California, USA, the best vintages, 2007, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019 and 2021. (2025-10)
Realm Cellars, Farella Vineyard (red dry wine; 100% Cabernet Sauvignon; and rarely red dry blend wine with max 10% Merlot as vintages 2019, 2021 and 2022), Coombsville, Napa Valley, North Coast, California, USA, the best vintages, until and including vintage 2011 none; 2012, 2013, 2014, 2015, 2016, 2018, 2019 and 2021. (2025-10)
Realm Cellars, The Absurd (red dry blend wine), Napa Valley, North Coast, California, USA, the best vintages, until and including vintage 2011 none; 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2021 and 2022. (2025-10)
Realm Cellars, The Bard (red dry blend wine; from 62% to 95% Cabernet Sauvignon; the amount of Merlot, Cabernet Franc and Petit Verdot varies from 1% to 28%), Napa Valley, North Coast, California, USA, the best vintages, until and including vintage 2011 none; 2012, 2013, 2015, 2016, 2018 and 2019. (2025-10)
Realm Cellars, The Falstaff (red dry blend wine; from 42% to 77% Cabernet Franc, and from 23% to 58% Cabernet Sauvignon, Merlot and Petit Verdot), Napa Valley, North Coast, California, USA, the best vintages, until and including vintage 2011 none; 2012, 2013, 2014, 2015, 2016, 2018 and 2019. (2025-10)
Realm Cellars, The Tempest (red dry blend wine; from 50% to 95% Merlot, and from 5% to 50% of Cabernet Franc, Cabernet Sauvignon and Petit Verdot), Napa Valley, North Coast, California, USA, the best vintages, until and including vintage 2011 none; 2012 and 2023. (2025-10)
Recaredo, Turó d’en Mota (white dry sparkling wine; 100% Xarel-lo), Cava, Spain, the best vintages, 1999, 2001, 2004, 2006 and 2008. (2025-10)
Récemment dégorgé, French, a wine procedure used to remove the lees (yeast sediment) from a champagne bottle. RD also means that the lees have been removed just before sale. (2025-10)
Recioto della Valpolicella, an Italian DOCG-wine that has been classified as a DOCG-wine since the 2010 vintage. A Recioto della Valpolicella DOCG-wine is usually made from three grapes: Corvina and/or Corvinone (40 to 70%), Rondinella (20 to 40%) and Molinara (5 to 25%). According to the rules from 2010: 1. the wine must contain 5 to 30% Rondinella, 2. it is allowed to add 10% of other domestic grapes such as Cabernet Sauvignon and Merlot, 3. it is allowed to add up to 10% of non-domestic grapes such as Syrah and 4. no more than 10% of a single domestic or non-domestic grape may be added (does not apply to Corvina, Corvinone, Rondinella and Molinara). The grapes are harvested in September/October. Then the grapes are air-dried for about 90 to 120 days. This process is called appassimento (or passito). What remains are raisin-like grapes with a high concentration and high sugar content. After which they are crushed and fermented, and then left to age in large Croatian or Slovenian oak barrels for about 24 to 48 months. After the barrel aging, the wine is bottled and left to age for another 6 to 12 months before sale. Many Recioto-wines are aged for 10 to 15 years before sale. The best Recioto-wines have a very good aging potential, and can be aged for up to 30 years. The Recioto-wines get their high sweetness because the dried grapes are not allowed, or due to too high a grape sugar content, cannot ferment completely. See Valpolicella. (2026-01)
Remontage, French, a pumping over method, i.e. a method where the grape mass, which consists of crushed grapes and grape juice, is pumped over from one fermenter to another so that the grape skin mass (chapeau) is mixed with the must or where the must is pumped over the grape skin mass (chapeau) in one and the same fermenter. (2026-01)
Remuage, French, a part of the champagne making process that is carried out after the wine has finished fermenting in the bottle. The process itself is carried out by gradually tilting the neck of the bottle downwards, while rotating the bottle clockwise and counterclockwise. The more the angle of inclination increases, the more gravity pulls the collected yeast sediment into the neck of the bottle. When the sediment has stopped collecting in the neck of the bottle, the process is completed. And then it is time for dégorgement. See Dégorgement. (2026-01)
Renato Ratti, Conca (red dry wine; 100% Nebbiolo), Barolo, Piemonte, Italy, the best vintages, until and including vintage 2018 none. (2026-01)
NJ Wines
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