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|  | | 2005 was kind to Arrowood. Mild weather throughout most of the season and during harvest led to ripe fruit flavors and good acid levels. The nose for this Sonoma County Chardonnay combines honeysuckle, peaches and apples. The palate is rich and lush with almonds and a touch of vanilla. The wine is well structured and impeccably balanced.
Arrowood's 2005 Sonoma County Chardonnay showcases fruit from the Preston Ranch and Alary Vineyards in the Russian River Valley and the Alta Vista Vineyard in Sonoma-Los Carneros. By blending select lots from three different vineyards, each with its own distinct flavor profile, we are able to create a wine with layers of flavors, impeccable balance and great complexity.
| | |  | | Many of us fondly recall a time when music albums consisted of an “A-Side” and a “B-Side”. Like generations of fans, B Side was inspired by the creativity and innovation found on the flip-side of their favorite albums, and chose to create a wine that is a reflection of those hidden treasures. B Sides are rare, unconventional, often less marketed releases. They are produced from the reverse, or sharply contrasted side of old-school music albums and in this case, renowned wine regions. Stylistically these releases are a departure from the status quo, often preferred by those “in-the-know,” and the few lucky enough to stumble across them. The inaugural release of B Side Cabernet Sauvignon features grapes from vineyards on the flip-side of Napa Valley. These vineyards are nestled in rural areas or rolling hills, just a few miles from of the high-priced glamour wineries featured along Highway 29.
For the 2005 vintage, these growing areas benefited from outstanding harvest conditions. According to the Napa Valley Vintner's, "Warm, nearly perfect conditions arrived with an Indian Summer making for a later than average harvest, providing winemakers with fruit with extended hang and ultimately realizing excellent sugar development and balanced acids..." This dark brick red colored wine has classic Bordeaux aromas of currant and ripe plum with pencil lead and earthy, clay notes followed by scents of new leather and black olives. The palate is very supple with a core of cassis and black cherry fruit, layered with hints of wild strawberry and yellow plum. The finish is silky with refined French oak flavors intermingled with vanilla and subtle oak char. This wine is the quintessential pairing with braised short ribs with horseradish and parsnip mashed potatoes. Try it with Miso glazed black cod over steamed rice with spring onion dim sum, or arugula salad with fresh strawberries, goat cheese and black pepper.
| | |  | | BenMarco means “son of Marcos” in Hebrew. Pedro produces his wines as an homage to his father, Marcos who taught him how to plant, tend, and love the vineyards. The row of grapevines illustrated on the label is modeled after the beautifully manicured vines that Pedro looks after on the winery’s estate vineyard.
Beautiful deep red color with perfumed aromas of ripe black cherries, strawberries and roasted cocoa beans. This wine is full-bodied and incredibly lush for a young Cabernet. It explodes on the palate with red and black fruits, then shows baking spices on its way to a mouthwatering finish. Pedro blended in some Merlot for greater complexity and to achieve better balance. Pairs well with a wide range of foods including beef, sausages, spiced or grilled pork, veal, rabbit, medium-strong cheeses, and meat-based pasta sauces.
| | |  | | Red-black with a scarlet rim. Nose has lifted peach, spice, vanilla and chocolate notes. Dense blackberries, fruitcake and stone fruit on the palate with some red berry and confectionary freshness, providing a rich and textural mouthfeel.
| | |  | | | | |  | | | | |  | | Blended from highly regarded vineyards in the Willamette Valley. Dark opaque, unfiltered, the scents, upon opening, are of black raspberry and spice. Flavors are juicy, with big black fruit. Blackberry and a bit of black cherry are refreshing, with a racy natural acidity. Ready to drink, approachable, but balanced, this wine will age for 2-5 years. This is a unique concentrated and satisfying value wine, exceptional for the price.
| | |  | | Medium yellow-gold color. Strong pear and apple aromas typical of Carneros Chardonnay, combined with the rich toasty-vanilla and caramel scents from new oak and a hint of butteriness reflect the fine vintage conditions. Medium full-bodied texture, with rich fruit flavors complemented by nutty-vanilla and spice accents showcase bright acidity that leaves an expressive note on the finish; a good partner with richer fish dishes, chicken alfredo pasta, and ripe soft cheeses like Camembert.
| | |  | | The 2006 Katherine’s Vineyard Chardonnay is bright with citrus, apple, peach, and vanilla aromas. Rich, mouth-filling flavors of grapefruit, citrus blossom, white peach, and sweet oak lead to a crisp finish with a lasting impression of spicy oak.displays ripe pink grapefruit, tangerine, and lemon-lime flavors complimented by a delicate oak-spice. In the mouth, lush flavors of peaches, pears, pineapple, tangerine, grapefruit and green apple lead into a nicely textured mid-palate. Lingering notes of vanilla and citrus offer a balanced and crisp finish.
| | |  | | Cantina Terlano Pinot Bianco has wonderful aromas of apple cider, chalk and lemon zest, this clean and focused wine expands on the palate to reveal warm apple crisp, clove and quince nuances. Possessing a long, concetrated citrus finish, this wine pairs perfectly with roasted pork, shellfish and egg-based sauces or a a charming cocktail beverage.
| | |  | | Carpe Diem Cabernet Sauvignon is made in a classic winemaking style, respecting the characteristics of the Cabernet Sauvignon grape. The wine is fruity, elegant, and exhibits soft tannins. This is a very pleasant wine to drink in its youth. Oak is used sparingly to keep Carpe Diem fresh with vibrant fruit.
Grapes for the Carpe Diem Cabernet Sauvignon have been selected exclusively from the best vineyards in world renowned Napa Valley. Vinified under the strict supervision of Christian Moueix’s winemaking team in Yountville, California, Carpe Diem embodies the essence of Napa Valley classic Cabernet Sauvignon. It is a fresh and straightforward wine, expressing its bountiful fruit with aromas of wild strawberries and soft tannins.
| | |  | | | | |  | | The property is situated in the village of Capcanes and served for several years as the village cooperative. In the 1990’s, the co-op began making kosher wines for the Jewish population of Barcelona, and from that exposure in the much larger city, the property began to attract a greater level of interest. Eric Solomon approached Capcanes and asked for a custom cuvee to be made from some of the better vines of the property. This was just the beginning of a strong partnership!
Medium ruby with flecks of violet; exotic aromas of liquor like cherry, spicy cake; vanilla; toast; ripe and nicely concentrated but not over-matured; very Garnacha in character; a lot of fruit; medium finish with ripe, sweet tannins.
| | |  | | The famous Robert Young Vineyard is located in the north central Alexander Valley. The Chardonnay plantings are in alluvial clay soils. Robert Young saw an opportunity to custom tailor a Chardonnay clone that was best suited for his vineyard site. Using the best selection from his original plantings of the Wente clone, Robert Young had his “Robert Young Clone” certified in 1989.
Fresh aromas of yellow stone fruit, lemon zest and hints of honeysuckle and vanilla introduce the nose of this single vineyard Chardonnay. A medium-bodied entry fills the mouth with notes of melon, clove and wet stone minerality and ends with a lasting lemon oil finish. The wine has a creamy texture with bright acidity, making this an excellent food wine.
| | |  | | This vineyard is planted on hard deep clay which is very important for the production of classic Merlot - blueberry, mulberry fruit and chocolate overtones. Always very rich persistent and full bodied flavour with great opulence.
| | |  | | Colomé Estate is a Malbec based blend with Cabernet Sauvignon and Tannat. The signature red varietal of Argentina, Malbec excels in the warm, dry climate, producing exceptional wines with dark, spicy aromas and succulent texture. Serve with exotic game, lamb and beef. Enjoy over the next three to six years.
| | |  | | | | |  | | Cuvaison's Carneros Chardonnay comes from our own estate in the southern part of Napa Valley. This cool climate vineyard allows us nearly perfect conditions year after year to produce world class Chardonnay, Pinot Noir, Merlot and Syrah. Controlling all farming aspects within our own vineyard gives Cuvaison an advantage in producing the best quality fruit therefore minimizing over manipulation at the winery. Winemaker Steven Rogstad sums it up best, "My style and philosophy are based on expressing the unique character of our estate grapes and doing as little as possible to them. When one has such wonderful fruit to work with, that should be ones emphasis." Cuvaison's 2007 Chardonnay is brimming with pure stone fruit characters, cleansing acidity and muted spice tones. This classic Carneros Chardonnay boasts both richness and minerality.
Color: Bright, light straw with crisp golden highlights
Aroma: Orange and acacia blossom, lime peel and citrus fruit
Taste: Apricot, pear and nectarine with a hint of clove, vanillin and allspice
| | |  | | The name ‘Stump Jump’ doesn’t relate to the English game of cricket (jumping over the stumps at the end of the game), nor the breeding of livestock held in the stumps but relates to the significant South Australian invention – the Stump Jump plough. The plough soon became a worldwide implement for ploughing fields because of its ability to ride over stumps and gnarled “mallee” Eucalypt roots and snags, saving valuable time and resources by not stopping the draught horse.
This wine is the combination of many
individual parcels of wines that flowed
down from the many senior wines in
the d'Arenberg stable including parcels from a
range of new growers. Their red
winemaking is very traditional and
simplistic. All the reds are
fermented in traditional headed-down
open fermenters prior to being pressed
in traditional basket-presses, then
matured prior to bottling.
| | |  | | Domaine de la Janasse was created in 1973 by Aimé Sabon and is now run by the
exceptionally talented Christophe Sabon and his oenologist sister, Isabelle.
Christophe has introduced organic farming to the domaine and concentrated on the old
vines of the property in a way that has made this estate one of the highly sought-after
domaines of the region. The wines, whether simple Cotes du Rhones or Chateauneufdu-
Papes, are luscious, concentrated examples of what this lovely area can produce.
| | |  | | | | |  | | Ferrari-Carano presents its finest blend of the five classic Bordeaux varietals – Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc, and Merlot – from the best selections of all their vineyards in Alexander and Dry Creek Valleys. Aptly named “Tresor” for “treasure,” the grapes are hand harvested from dry-farmed, low yielding vines primarily on their mountain vineyards. Expansive aromas of blackberry and licorice from the Cabernet Sauvignon pair with the exotic notes of blueberry, cherry and black currant from the Malbec and Petit Verdot to provide the signature of this meritage blend. With a full bodied and richly textured tannin profile, this blend exudes a concentrated palate of intense red and black berries, chocolate and espresso. Upfront silkiness and roundness make for a charming wine now and will drink well for 7-10 years.
| | |  | | On the nose you will find aromas of blackberries, smoke, pressed meats with BBQ spices, blueberries and vanilla. Deep, full flavors of blackberries, chocolate, boysenberries and black licorice will lead to a long lingering finish.
| | |  | | Chocolate, smoke, blueberry, blackberry liqueur, vanilla, sandalwood, dark plum and a hint of allspice are all found on the nose of this complex Syrah. Flavors of blueberry, plum, dark chocolate, black pepper, nutmeg, black cherry and toasty oak combine on the palate to produce the bold yet surprisingly smooth experience that is, “The Big Easy”.
| | |  | | Four Graces Pinot Blanc opens to billowing aromas of honey, white peach, apricot and soft vanilla, this Pinot Blanc also enchants on the palate. The soft, creamy texture carries flavors of ripe lychee, golden delicious apple and tropical fruits, brought together in the bold, mineral-laden finish attributed to quality Pinot Blancs. More than two months of cold fermentation in stainless steel contributed to perfect balance and crisp acidity.
| | |  | | Clos Galena is an aged wine which has developed its own character during the 12 months in French and American oak barrels. Its excellent bouquet is due to the Red Garnacha (40%), Carignane (20%), Syrah (20%), and Cabernet Sauvignon (20%) grape varieties used.
Red intense coloured. The initial aroma is fresh with ripe black berry fruit and citrus notes, opening the way to the balsamic ones mixed with sweet species, very mineral. Intense mouth-filling, powerful and supple, very long with an elegant fresh end of tannins.
| | |  | | Gary Farrell's 2007 Sauvignon Blanc exhibits bright, forward aromas of ripe grapefruit, citrus zest and gooseberry. Flavors mirror the aromas, enhanced with hints of white peach, apricot, and honeydew. The wine has a heavenly mouthfeel, with a lingering finish that’s crisp and refreshing. While an ideal companion to cheese plates, shellfish, and cold vegetables, this wine will also stand up to rich, spicy Thai and fish dishes.
| | |  | | Bright, fresh, clean and crisp. The perfect wine for lighter seafood and chicken dishes, green salads or serve as an Apéritif. Aromatics and flavors of freshly cut green apples, pink grapefruit and gooseberry with a subtle waft of grassiness on the nose.
| | |  | | The Royal Cuvée is a prestige bottling that showcases the superb quality of the grapes grown on Gloria Ferrer's 335-acre estate vineyard in Carneros. Made only from the first pressing of grapes hand-picked from their vineyards, this classic Brut blend of two-thirds Pinot Noir and one-third Chardonnay offers the delicacy and exuberance of perfectly ripe fruit well-integrated with mature complexities derived from over five years of aging on the yeast. The 2001 vintage gave them an abundant crop that they thinned heavily. After a dry winter, they received just enough rain in February to bring us to normal levels. After a warm day or two in June, temperatures stayed in the 80s and low 90s through the growing season. Harvest was orderly and many vineyard blocks ripened slowly, allowing fruit to ripen fully while maintaining bright acidities.
A complex interplay of subtly nuanced berry and cherry aromas marries with mature yeast characters and a trace of
graphite in the nose of this well-developed yet remarkably fresh sparkling wine. The wine holds in exquisite balance
full, round, abundant flavors of citrus, ripe apple, spice and toast with vibrant acidity that refreshes the palate
throughout an extremely long finish.
| | |  | | This is the first vintage that Grgich Hills Chardonnay vineyards were certified organic and Biodynamic. Beautifully balanced between acid, flavors and body, this Chardonnay displays notes of lemon zest, flowers and honey with a hint of crushed stones. Let the wine’s elegance shine by matching it with simple preparations of baked halibut, roasted chicken, grilled shrimp or pork, or pasta with a light cream sauce.
| | |  | | This 100% Sauvignon Blanc was made from grapes that were certified organic and Biodynamic® at Grgich hills cool American Canyon and Carneros vineyards, not far from the San Francisco Bay. Complex and rich, this wine is packed with layers of tropical aromas including white peaches, grapefruit and lemon oil. With its crisp, refreshing texture, hint of mineral and long finish, this versatile, flavorful white wine is a great companion to grilled shrimp, lemon risotto or a refreshing salad.
| | |  | | Dark plum and cherry aromas are edged with notes of licorice, and unfold gradually to subtle, smoky oak. Soft and luscious on entry, with bright, almost sweet flavors of ripe stone fruit. The medium weight and stylish finish are typical of Napa Valley’s finest Merlot.
| | |  | | It has the structure of the ‘07s with the maracuja and bergamot of the site; a nice yin yang of stone and wisteria and quetsch (purple plums); good length for an entirely attractive and characteristic Mosel wine.
| | |  | | Despite its still youthful freshness, this rich and at the same time elegant Spätlese (literally: "late-harvest") from the famous Wehlener Sonnenuhr vineyard shows a fine fruity, floral Riesling characteristic and an underlying hint of mineral from the grey Devonian slate soil.
Serve this refreshing wine slightly chilled! Enjoy it just by itself, if young with spicy dishes and - especially when more matured - in combination with seafood or poultry, but also red meat.
| | |  | | Well-defined currants, blackberry, blueberry and cassis make for abundant fruit on the attack. Sturdy, complex tannins balance the acidity throughout. Notes of smoke, mocha, cedar and lots of rich oak round off the long, earthy, heady finish.
| | |  | | Layered aromas of green apples, peaches, honey and vanilla balance flavors of baked apples, lemon, pineapple and mango. A hint of spiced nuts and a suggestion of toasted oak round out the lingering finish.
| | |  | | Black cherry and ripe strawberry fruit with soft, velvety tannins. Integrated oak imparts a hint of smoke on top of the fruit and earth in the nose. This lush, sensuous wine is unfiltered.
| | |  | | Sauvignon Blanc from New Zealand is widely regarded as setting a global standard for this variety. A combination of dry and moderate climates gives near perfect cool climate growing conditions and assists with the intense varietal characters unique to Marlborough.
Deriving from the French word sauvage (“wild”) and blanc (“white”) theirs is a crisp and powerful, well balanced wine with intense aromas of gooseberry, passion fruit and citrus flavours. This light to medium bodied aromatic wine to match with salads, seafood and vegetarian dishes and a perfectly acceptable quaffer!
Colour: Pale green.
Aroma: Lifted aromatics of tropical fruits combined with the traditional nettle and herbaceous aromas of Marlborough Sauvignon Blanc.
Palate: Firm acidity is surrounded by tropical fruits and herbaceous notes with hints of citrus sneaking in. A whopping mouthful of Marlborough.
| | |  | | At Kinton, they are dedicated to producing Syrah from some of the finest vineyard sites in Santa Barbara County. Their wines are dense and concentrated, elegant and sleek. It’s not by accident that Kinton is located in Santa Barbara County—one of California’s most celebrated appellations for Syrah. The unique conditions of their region lets them create Syrahs displaying both intensity and balance.
The 2005 is racy with plum and dark berry, brightened by high notes of cherry, spiced with black pepper, and scented in the essence of smoky dark chocolate.
| | |  | | "The 2007 release of our Sonoma Coast Chardonnay bursts with vivid citrus and fresh green apple aromas, laced with subtle notes of honeysuckle and clove. On the palate, flavors broaden into rich spiced apple and crisp lime zest, with vanilla and caramel tones adding richness and texture on the finish." - Melissa Stackhouse, La Crema Winemaker
| | |  | | "The inaugural vintage of Monterey Chardonnay shows exotic floral and tropical fruit on the nose, punctuated by appealing butterscotch, lemon peel and spice notes. The palate expands into bright peach, grilled pineapple and honeysuckle with subtle toast and caramel adding richness and beautiful texture on the finish." - Melissa Stackhouse, La Crema Winemaker
| | |  | | The 21st Anniversary Release commemorates the twenty-first anniversary of production and features small lot fermentations of the best vineyard selections. It's a deep purple color with dark fruit and a prominent spice box, tobacco, leather and toasty oak aroma. The mid-palate is pronounced with a sweet, long finish accompanied by hints of chocolate. This is a full-bodied, rich wine, full of jams and dense blackberry flavors. It's also reminiscent of a crisp autumn day on Howell Mountain when the vineyards become an aromatic mélange of pine needles, oak leaves and volcanic soils.
| | |  | | A solid structured wine, with firm tannins and integrated oak nuances. This Zinfandel is balanced with forward fruit flavors of blackberry and plum, and accompanied by a hint of black pepper spice.
The grapes for this wine were crushed and fermented warm, pumping juice from the tank bottom over the cap of floating skins on a regular basis for maximum color and flavor extraction. The wine was pressed off the skins and racked to 60 gallon French and American oak barrels. The wine was barrel aged for a total of 18 months. The wine exhibits black fruit flavors and fresh ground pepper notes. Its Dry Creek pedigree shows in its supple mouth filling qualities and its lingering finish.
| | |  | | The ten acre, valley floor, Genevieve Vineyard block sits a quarter mile east of the Langtry House on fairly shallow, gravelly clay loam soils with high magnesium and low nutrient content that limits vine vigor and crop levels. Very cool nights extend hang time, producing excellent acidity and rich, fully mature fruit.
The 2006 Genevieve Chardonnay has complex layers of tropical fruit, sweet oak and hints of butterscotch. The rich flavors and supple texture precede a finish that goes on for miles.
| | |  | | Calatayud benefits from a continental climate with vast temperature differences between
night and day. Harvests are much later than in other parts of Aragon (the region
in which Calatayud lies) and the acidity/maturity/alcohol ratios tend to be more balanced.
As most of the vineyards lie on what was (thousands of years ago) an old river
basin, the soil is comprised of brown limestone and loam over slate and gypsum. This
particular soil is also quite good for production of olives, cherries, and other fruits.
The talented Jean-Marc Lafage (of Domaine Lafage in France’s Roussillon) is responsible
for the majority of the bottlings imported by European Cellars including the Las
Rocas cuvees. Working in concert with Eric Solomon, Jean-Marc has helped to convince
the directors of the coop to bottle some of the extremely old-vine material separately
and has helped enormously with attaining proper maturity levels, extraction, and
balance.
| | |  | | | | |  | | This wine is made from premium grapes sourced from one of the great Shiraz producing areas of South Australia namely McLaren Vale . A significant proportion of this wine is handmade using traditional methods i.e. small two tonne open fermenters, hand plunged and basket pressed prior to spending 10 months in older French and American oak Hogsheads. The wine shows its youthfulness with purple/red tinges on the rim. Sweet red berry fruits with some lifted oak characters dominate the bouquet. The medium weight palate reflects the bouquet, with its red fruits and soft oak flavours; sufficient acid and tannins provide structure and balance without being overbearing. The softer tannins and minimal use of oak, approx 10mths in total with 10% being new oak, makes for a fresher earlier drinking style. However this wine can safely be cellared for 2--4 years depending on the amount of bottle age you desire. 15.0% Alc/Vol Drink now or cellar for more complexity.
| | |  | | | | |  | | The 2006 Sonoma County Cabernet Sauvignon was crafted from several of Sonoma County’s most prestigious appellations and blended seamlessly to bring together the unique characteristics of each, creating a superbly balanced Cabernet Sauvignon. The wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness. Subtle herbal notes are complemented by additional layers of chocolate and vanilla, resulting in a complex, yet easy drinking, wine.
The grapes were harvested at optimal ripeness during September and October, then de-stemmed but not crushed upon arrival at the winery, leaving 20% - 30% whole berries in the fermenter. This process retains the grape's varietal character and minimizes bitter tannin extraction in the wine. Extended skin contact occurred for an average of 6–8 days for maximum extraction of color and flavor. A variety of yeast strains were used to ensure the development of desired flavor and
| | |  | | A rich, dark ruby color leads you to a soft entry of the ripe, fruit forward structure of this wine. Abundant aromas of plum and black currant will seduce and satisfy your palate.
| | |  | | Artigas is a vintage from vines that are mainly between 10 – 35 years old. Some of the carignan vines are even 90 years old! 80% of the grapes are produced in Bodegas Mas Alta’s own vineyard. The rest come from rented or purchased vines. Their plots are located at altitude and solely on schist soil. The planting stock is taken from sélections massales of old carignan, syrah, grenache and cabernet vines. They do not harvest any grapes during the first three years after planting. Instead, they concentrate on the formation of each vine. They then ensure that each plant is balanced. The aim is to obtain a vine which will ensure quality production. Winter pruning, debudding and thinning are processes that are carried out depending on each vine stock.
A vine is a group of individuals, all of whom are different.
The blend is mainly made up of grenache, carignan and cabernet.
The authentic nature of the regions chosen for the young plantings and the daily efforts of their wine growers make Artigas a genuine and delightful invitation to enjoy their vision of Priorat.
| | |  | | | | |  | | With an electric green-gold hue this wine has an elusive and fresh aromatic array of saline, limes, lemon drops, lemon-lime margarita, green apple skin, white currants and white apricots. Even more alluring are the other aspects of chalk, saltwater taffy, angel food cake, gingerbread, seashell, Italian parsley and orange-flower blossom. In the mouth, the wine is ample and fleshy yet remains very chiseled, delineated and crisp.
| | |  | | Grown in Merryvale's favorite Chardonnay vineyards in the Napa Valley, the fruit is carefully hand sorted and whole cluster pressed to preserve the fresh fruit character. The juice was 50% tank fermented and 50% barrel fermented. They aged the wine for 8 months ‘sur lie’ in French Oak (François Frères, DAMY), with 15% of the barrels being new. This light oak treatment gives a round mouth feel and improved complexity, while highlighting the fruit driven focus of the wine.
The 2007 vintage was one of the best in recent memory. After a normal bud break, the valley experienced mild weather through the growing season with a slightly cooler summer and warm September. This climate resulted in slow, even ripening with a crop just slightly smaller than normal, and the highly desired small berry size. Winemakers across the valley are very excited about the 2007 vintage.
Food friendly elegance and varietal nuance are the hallmarks of this 2007 Starmont Chardonnay. Bright notes of pear and crisp red apple are framed by spice, mineral, toast and vanilla bean. The wine is round on the palate with a long, easy finish. Their favorite food pairings include lemon and herb roasted chicken and sole meuniére.
| | |  | | Each parcel of fruit for Jester is fermented on skins for 5 to 6 days at a cool temperature to enhance the pure berry fruit. The wine is then pressed and undergoes partial barrel fermentation. A natural malolactic fermentation is completed before the wine is racked.
Dense purple colour and an almost black appearance. Dark chocolate, anise and allspice dominate the nose, supported by hints of French oak, cherries and coffee. A fresh and juicy mid-palate shrouds tannin and length. The wine has flavours of fresh cut plums and licorice with hints of blackberry and espresso. A long and lingering finish.
| | |  | | The only white wine produced by Mollydooker, it offers ripe fruit with lovely pineapple and citrus flavours.
| | |  | | Handsome ruby-red color. Outstanding fruit, with a noseful of red berries, black cherry, black pepper, hints of tobacco. These elements come through on the palate, revealing a full-bodied wine. In mid palate is round and velvety with an added touch of vanilla and toast, followed by a long and smooth finish. Very, very elegant. WINE SPECTATOR selected it as both TOP-SCORING Merlots around the world and also one of the Best Values in Merlot.
| | |  | | A clear, crispy and fruity wine with light yellow-green color, bright and transparent. The aroma shows its power and super Sauvignon Blanc character, also showing the full potential of its cold zone origin, with morning fogs, low temperatures and long hanging period. Denomination of Origin: Leyda Valley.
| | |  | | An enticing, rather pronounced ruby red, edged with garnet. Its suite of fragrances exhibits considerable complexity, opening to dark fruit such as plum and blackcurrant, then enriched by a pungent spiciness that betrays cinnamon and clove. The attack offers dense, impressive pulp, and fine-grained tannins that marry beautifully with its alcohol; the result is a solidly-built, but not heavy or extractive, wine with a seamless, long-lingering finish.
| | |  | | The Columbia Valley is a diverse growing region that provides a wide range of fruit expression by variety allowing the winemaker to craft rich, multi-layered wines by blending grapes from unique vineyards throughout the region. Vineyard sources that give this wine its richness and complexity include our estate vineyard, Stillwater Creek, and such well-known Columbia Valley vineyards as Seven Hills and Red Mountain, among others. The Cabernet Sauvignon is aged 20-months in predominantly French oak barrels; both new, and one-year-old.
GRAPE VARIETY:
89% Cabernet Sauvignon, 9% Merlot, 2% Cabernet Franc
FOOD PAIRINGS:
Red meats, especially a juicy barbequed steak, grilled and smoked foods
TASTING NOTES:
A richly aromatic wine with layers of ripe plum, red currant and sweet black fruit. This is a classic, full-bodied Cabernet with firm acidity and a long-lasting, concentrated finish.
| | |  | | | | |  | | The Orogeny Chardonnay Russian River offers luscious aromas of pear and citrus, followed by flavors of tangerine and stone fruit. It has a lush, buttery mouthfeel and bright acidity. Although enjoyable now, this Chardonnay should cellar well for up to ten years. Enjoy it now with rich seafood, pasta and roasted chicken.
| | | | | | | |  | | "When once asked why the Barossa could make so many different wines, Peter Lehmann replied, 'Because we can!'
– testament to the Barossa’s viticultural heritage, its ability to excel across a variety of wines and its reputation as
Australia’s greatest winemaking region. Our love of wine and art and the diverse character of these wines have inspired
us to distinguish each label with one of the many faces of the Queen of Clubs who is symbolic of the brave gamble Peter
Lehmann took to build his winery in 1979.
Peter Lehmann once said that when God created Shiraz, he did so with the Barossa in mind! Shiraz has had a long and
glorious history in the Barossa where it has flourished uninterrupted since the 1840’s. The Barossa blessedly escaped
the scourge of phylloxera, and consequently many of the vineyards remain planted on their own roots, direct descendants
of cuttings brought to Australia in the early 1800’s from Hermitage in the Rhone Valley. This makes the Barossa
the envy of the wine world.
Our soils and our climate are ideal for producing the full flavoured, rich fruited Shiraz wines of great longevity that have
made them internationally recognised as Australia’s contribution to the great wines of the world."
| | |  | | | | |  | | Pillar Box Red 2007Displaying a dark color and a vibrant purple hue, the 2007 Pillar Box Red has bright aromas of blue and dark berry fruit entwined with licorice, spearmint and cigar box complexity. The palate is rich and fleshy, with flavors of fresh blackcurrant and blueberry fruit combined with orange rind, dark chocolate and spicy smoky oak characters. Whilst the tannins are full, the palate is round, soft and well balanced, leading into a lingering harmonious finish.
"James Halliday says of Padthaway, 'It is on the way to nowhere. If you can pass through Coonawarra without noticing very much, you can pass through Padthaway without noticing anything at all.' Be that as it may, this is where the Longbottoms added grape growing to their other farming interests and began Henry’s Drive Vignerons. It quickly became clear that high quality grapes could be grown in Padthaway (they became the foundation of the Marquis-Philips line) and, subsequently, The Henry’s Drive, Parson’s Flat, and Pillar Box labels have gained significant traction in the USA market over the last ten years thanks to their superb price to quality ratio." -Robert Parker
| | |  | | In an age instant gratification, the Pillar Box is a stoic reminder of the virtues of patience. The act of writing and sending a letter is matched by the anticipation of the receiver. Their best parcels of Shiraz were selected to create this special wine. Pillar Box Reserve can be enjoyed in its youth, but will reward the patient.
They hand selected some outstanding parcels of Shiraz from the Pillar Box project to create this reserve blend. The colour shows red-black and a scarlet rim, with an attractive mocha, native mint and ripe pomegranate aroma. Tempting cedar, spice and cocoa are incorporated into a complex structure. The fine, rounded silky tannins develop into a luscious, prolonged finish.
| | |  | | Provenance's 2008 Sauvignon Blanc offers vibrant lemon-lime, floral and papaya nectar aromas. Hints of lemongrass, gooseberry and minerals—the signature of this grape varietal—add complexity. The flavors echo the aromas, while picking up lychee, melon and ginger spice. Beautifully balanced, this wine combines bright acidity with a creamy texture. Lemon custard nuances mingle in the fruit-intense finish.
Winemakers Chris Cooney and Tom Rinaldi used several techniques to achieve this Sauvignon Blanc’s complexity of flavors and textures. They destemmed 23 percent of the grapes and gave their juice short skin contact to accentuate the varietal character; the rest was whole-cluster pressed. Two-thirds of the juice was cool fermented in stainless steel tanks, with one-third in stainless steel and oak barrels for increased lees contact. The oak barrel segment was stirred (bâtonnage) during five months of aging to enrich texture. Semillon, for melon notes and a silky mouthfeel, completed the blend.
| | |  | | | | |  | | Under the stewardship of Scott and Lynn Adams, Big River is the most meticulously farmed vineyard that Ravenswood has the privilege of using. It's not an exaggeration to say that it's coddled by two mothers: Nature and Nurture. Its grapes respond with healthy, exuberant flavors that, if anything, tip toward the inland direction of Alexander Valley: rich, ripe, soft, round, plush, plummy and spicy. It's an amalgam of attributes that gives new meaning to the term Russian River. Black cherries, plums and vanilla, and hints at dill and mint.
| | |  | | It's been more than twenty years since we began blending fruit from our county's historic Zinfandel regions — chiefly Dry Creek and Sonoma Valleys — to create this stylish wine, now considered our flagship bottling. Deep, dark, full and spicy, it exudes the power and complexity of its old-vine origins (including Carignane and Petite Sirah, Zinfandel's traditional field companions) but also brims with muscular balance and Zin's famous berry fruit, epitomizing the robust appeal of our favorite varietal. If you need to know why Sonoma County is renowned as the home of California's heritage grape, look no further.
Bright, flashy, ripe raspberry, blackberry and vanilla flavors are wrapped around a soft sweet fruit core highlighted by scents of cinnamon.
| | |  | | Black pepper, vanilla, hints of smoke and tar intermingled with ripe fruit flavors-lots of luscious Bing cherries and sweet plums
| | |  | | Designed to bring the sanity back into your life, Reilly's Shiraz is sourced from low yielding, dry grown vines on their elevated vineyard in Watervale. Hand picking at optimal ripeness and fermentation in open vats has resulted in a full flavoured classic Clare Valley Shiraz. Ripe blackberry, plum and peppery flavours with a hint of spicy oak!
| | |  | | Maturation has changed this wine from bright red to tawny. With this slow transformation in colour has come a change in flavour to the complex, rich and satisfying characters of a mature tawny.
Colour/appearance: Deep mahogany-tawny.
Aroma/bouquet: Bouquet of rich fruit cake with a touch of rancio.
Palate: Complex rich spicy fruit flavours. Hints of cherry syrup and sweet tobacco. Good palate length leading to a smooth finish with notes of rancio.
| | |  | | Napa Valley’s 2006 vintage began with a wet winter that extended into spring, delivering more than twice the average rainfall for March and nearly four times the April average. The precipitation delayed bloom, but once the skies cleared, the vines had good fruit set and progressed slowly and steadily through slightly warmer than usual June weather. In July, a brief hot spell of four consecutive days over 100°F had the effect of putting the vines “on hold” before ripening continued when mild weather returned in August. Lower temperatures extended through September and October, with some fog and cloudy days. Overall, the 2006 growing season was significantly cooler than average, and harvest began generally later. Because we sourced grapes for this blend from several regions of Napa Valley, picking ran from August 30 through October 15 as each vineyard ripened. All the fruit was in the winery before light rains in early November. Crop levels for 2006 were average and thanks to the long hang time, which allowed the grapes to ripen slowly and evenly, quality was excellent.
Nearly half the grapes for this wine were harvested from Oakville vineyards, with a good measure from the famed To Kalon Vineyard on the well-draining alluvial bench surrounding the winery. About one-quarter of the blend was sourced from the Stags Leap District. The balance came from several Napa Valley regions with a variety of microclimate conditions and soils ranging from alluvial to lean volcanics. The resulting wine has a complex flavor profile that captures the best of Napa Valley.
| | |  | | Shiraz 60%, Mataro (Mourvedre) 25%, Grenache 15%
Named after Rolf Heinrich Binder, the founder of the family winery and father of current winemakers Rolf and Christa, because of his love of the combination of shiraz, mataro and grenache. Heinrich is an estate wine with the shiraz coming from the Stephanie vineyard, the Mataro from the Chri'ro vineyard planted in 1972 and the Grenache from the Western Ridge vineyard planted in the early 1950's.
| | |  | | Rosemount's Show Reserve wines pay tribute to the great wine regions of Australia and their ability to produce defining examples of celebrated varietals. This range allows them to express the particular regional characteristics of each wine made in the true Rosemount style. Crafted from premium parcels of grapes these wines receive additional maturation in the winery cellars, enabling them to develop the distinctive bouquet and rich varietal flavors for which their region is renowned.
The palate is soft and elegant, combining sweet fruit with well-integrated vanilla and mocha oak, providing for a great balance of flavors. The Show Reserve Mudgee Cabernet Sauvignon is a medium-bodied wine with a long finish, supported by lovely, savory tannins.
| | |  | | The varietals were harvested separately at the peak of ripeness and produced individually. Following a three-day cold soak, the must was inoculated with two yeast strains (Rockpile and D-80) followed by fermentation in several small open-top macro bins for approximately two weeks. Flavors were enhanced in barrel as a combination of new and neutral French and American casks from 13 different coopers were employed for aging.
This rich exotic example of Mendocino Zinfandel is the product of superb old vine vineyards that are dry farmed and head pruned. The additions of Petite Sirah, Carignane and Syrah have added layers of texture to both the aromatics and palate. This wine displays dark cherries, menthol and spice, with elements of anise, cocoa and vanilla bean.
This wine is a natural paired alongside rich red sauce pastas, filet mignon, or even grilled veal chops.
| | |  | | Harvested in mid-September, the grapes were gently crushed and de-stemmed. Racked to open-top fermentors the must, which included approximately 10% whole-berries, was allowed to cold soak. Following a three-day cold soak, the open-top tanks were warmed and inoculated with two specific yeast strands: Rockpile and D80 isolates. As the fruit fermented, the caps were intensively sprayed twice daily to engage skin-to-juice contact. Following twelve days of extraction the resulting wine was pressed and racked to a combination of French and American oak barrels where it aged for 15 months.
This is a rich and exotic, fruit-packed Zinfandel. A bouquet of ripe black currant and blackberry with creamy cherry essences is followed by flavors of briary raspberry and vanilla with hints of earth and black pepper spice.
This wine would pair well with steak Diane in chive sauce, or a chicken pilaf with cherry tomatoes and mushrooms.
| | |  | | Harvested in mid-September, the grapes were gently crushed and de-stemmed. Racked to open-top fermentors the must, which included approximately 10% whole-berries, was allowed to cold soak. Following a three-day cold soak, the open-top tanks were warmed and inoculated with two specific yeast strands: Rockpile and D80 isolates. As the fruit fermented, the caps were intensively sprayed twice daily to engage skin-to-juice contact. Following twelve days of extraction the resulting wine was pressed and racked to a combination of French and American oak barrels where it aged for 15 months.
This is a rich and exotic, fruit-packed Zinfandel. A bouquet of ripe black currant and blackberry with creamy cherry essences is followed by flavors of briary raspberry and vanilla with hints of earth and black pepper spice.
This wine would pair well with steak Diane in chive sauce, or a chicken pilaf with cherry tomatoes and mushrooms.
| | |  | | The grapes were hand-harvested and crushed into small macro bin fermentors. The caps were punched into the fermenting juice twice daily. To add character, this wine was inoculated with three different yeast strains, including the Rockpile isolate. In addition, the wine benefited from Rosenblum’s diverse barrel program; primarily French in origin, oaks from over twenty coopers heighten the character of this stunning wine.
The bouquet of this rich, extracted wine shows rich black cherry and black currant with hints of vanilla and black pepper. The flavors are ripe black cherry, currant and creamy spice with notes of dark chocolate.
This rich Zinfandel will nicely accompany hearty pasta and grilled marinated salmon, slow-smoked pork ribs, or duck à l’orange.
| | |  | | It derives from combining Sangiovese, Cabernet Sauvignon and Merlot from the vineyards of San Fabiano (250 m) and Cellole (450 m), facing west, south-west.
After a period of maturation in new barriques (15-16 months),
it is bottled and refined for 6-8 months.
| | |  | | This is a refined and wonderfully structured Chianti Classico Riserva that is brick-red and displays impressive aromas of crushed cherries with hints of cinnamon and tanned leather. Full-bodied with lush silky tannins and a solid core of ripe black fruit. The long finish is accented by rosemary and tobacco flavors.
Enjoy with grilled veal chop with balsamic glaze, mushrooms, truffle pastas or risottos, grilled steak and lamb with rosemary or venison tenderloin in a pomegranate sauce.
| | |  | | Sbragia buys these grapes from Dr. Andolsen, their long-time friend and family doctor. They get the fruit from a bowl-shaped area of the vineyard located in Dry Creek's western foothills. The wine it makes has that ripe, rich cherry character that is always associated with Dry Creek.
| | |  | | About one mile from Dry Creek, this thirteen-acre vineyard benefits from temperatures, that are a bit cooler than most of the appellation. It makes wine that's very aromatic with nice bright fruit, pear and lemon and a bit of minerality on the finish.
| | |  | | Flagship Syrah is harvested from cordon pruned vines at Rheeboksfontein in Malmesbury. The vineyard is on a South facing slope, at an altitude of about 150m above sea level. Sea breezes cool the area down at night. The soils on this farm are red ferric Oakleaf. These are suitable for dry land viticulture as they hold moisture well, due to their clay content.
Colour: Deep vibrant red
Aroma: Subtle fruit, with cloves, cinnamon and smoky character.
Palate: Integrated and elegantly understated, with well balanced oak and soft tannins.
Spice flavours follow through from the nose, with black cherries, liquorice and restrained red fruit. Medium bodied mid palate with a long, rounded finish.
| | |  | | This 2004 Legacy is the fifteenth release of our Bordeaux-style varietal blend. With this vintage, we selected four lots of wine from our estate vineyard in the Eastern Mountains and hills enclosing the Southern end of the Alexander Valley. Elevation holds the key to this wine’s combination of boldness and elegance.
They complement the powerful fruit by using only small, thin-staved French oak barrels to age this wine. The resulting wine is supple, with flavors of cedar, black currant and dark chocolate. Look also for hints of smoky toastiness and concentrated black cherries.
| | |  | | Intense, dark ruby color with enticing aromas of ripe, black plums and black currants. The richly textured plum and currant flavors are joined by accents of dark chocolate and some vanilla-scented oak. The ripe, vibrant tannins give the wine beautiful structure and an amazingly long finish. This is a big wine for just a little money. Drink it now or over the next few years to enjoy the fruit flavors at their best. It will pair well with traditional Cabernet-friendly foods like grilled or roasted meats.
| | |  | | The grapes that make up the Ball Buster blend are sourced from different vineyard locations throughout the Barossa. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils on the fringes of the Barossa. Each vineyard site is visited twice a week during the maturing season to ensure that the fruit is maturing slowly and that water is only applied when necessary. Picking is only done when the grapes are physiologically ripe.
Deep Black Purple. Intense aromas of blackcurrent, Stewed plums, Cherry, and chocolate. Full bodied berry palate with a sweet long lasting finish.
| | |  | | The 2006 harvest was a bit of a roller coaster ride, but making wine would not be as rewarding without the challenges faced each year. The winter rainy season started slowly, with well-timed storms from January through May. The moderate rainfall promoted healthy vine growth and ensured good nutrient uptake. Spring and early summer were a bit cool, followed by an unseasonably hot July. Taz's Cat Canyon Vineyard near Los Alamos saw some rare summer temperatures in the mid-nineties. Thankfully, robust canopy growth protected the grapes from the heat and sun. After that, temperatures moderated and we enjoyed a fairly normal growing season. A few raindrops fell in October, but they had the majority of the Chardonnay in by that time. The rain definitely caused more worries than damage to the fruit, and harvest went off without a hitch. The 2006 TAZ Santa Barbara Chardonnay is 100 percent barrel fermented in French oak (35% new), and undergoes a partial malolactic fermentation. They like the wine to have nice viscosity and mid-palate weight, but their main goal is to preserve the natural acidity and tropical fruit that has put Santa Barbara County Chardonnay on the map. This wine opens with aromas of citrus, pear and pineapple. The wine is creamy, but balanced with a refreshing acidity and lengthy finish.
| | |  | | Tin Roof 2005 Merlot was produced from a blend of North Coast and Central Coast grapes. Merlot thrives in these cool-climate regions, especially in moist alluvial soils where it develops the bright fruit and soft tannins that make the variety so appealing to premium wine lovers.
Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Blended with small amounts of Cabernet Sauvignon and Petite Sirah, their 2005 Merlot was fermented in stainless steel tanks at warm temperatures to fully extract color, flavor and tannin, then aged in French and American oak to soften and mature its lush fruit flavors.
Tin Roof's 2005 Merlot offers ripe, luscious black cherry and plum fruit aromas and flavors characteristic of the Merlot variety, enhanced by hints of tobacco, herbal spice and chocolate. With smooth, supple tannins and a long, rich finish, it pairs especially well with grilled red meats, herb-roasted chicken, pork chops, red-sauced pastas and flavorful hard cheeses.
| | |  | | This wine is a blend of parcels located on the village of Vire-Clesse. Great terroirs of Vire-Clesse usually produce very fruity wines. This Macon-Villages "Grand Elevage" is no exception. Consisting solely of first run juices and the last grapes picked in 2007 (just before big rain falls) this wine is very expressive thanks to the beautiful maturity of the grapes.
| | |  | | Intense dark red. On the nose there are firm ripe fruit aromas with blackcurrant undertones. Deeply concentrated morello cherry flavours on the palate, rich and strong flavours which go on and on.
| | |  | | Deep red colour, powerful nose, with ripe fresh fruit (blackberry jelly), spicy, chalky and mineral riches and varietal aromas due to the tempranillo (liquorice, floral). Subtle levels of oak producing caramel, roasted and some undergrowth aromas. Tannic balance, with a good density and persistence and a varietal liquorice aftertaste.
| | |  | | | | |  | | Since the early 1960’s, Wente Vineyards has been growing Pinot Noir in the Arroyo Seco region of Monterey. This wine was named after the creek that runs through the Estate vineyards. Arroyo Seco is the ideal region to grow this Burgundian varietal because of the long, cool growing season, which allows the grapes to fully ripen and develop deep fruit flavors. The gravelly-loam soils found here, rich with shale and limestone deposits, impart desirable earthy and mineral qualities to the wine. There are several blocks dating back to 1963, which are planted with the old Pommard and Martini clones. Neighboring these are much more recent, high-density plantings that include a variety of new clones. All of the fruit is hand picked and sorted.
This Reliz Creek Pinot Noir has aromas of cherry and vanilla, with hints of toasted oak, earth and cigar box. Flavors of black cherry and vanilla are followed by a smooth fruity finish, with undertones of earth and clove.
| | |  | | The soil from 60 million year old geological formation, that looks like a beach, like white beach sand, the locals nicknamed it "the beach". Old gnarly vines, tough as nails, produce incredibly rich and intense flavors of dark fruits, with velvety tannins, yet with inviting perfume of fresh roses.
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