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.
Pinot Grigio, which reaches the peak of its expressiveness in the Collio, is characterised by a copper-tinged straw yellow. Its bouquet is marked by a impressive fruitiness, and the palate demonstrates all of the amazing qualities of the Collio: superb weight and viscosity, mineral-edged, savoury, tangy, and lively.
Red-black with a scarlet rim. Lifted peach, spice, vanilla and chocolate notes on the nose. Dense blackberries, fruitcake and stone fruit on the palate with some red berry and confectionery freshness, providing a rich, textural mouthfeel.
Syrah is the most noble of red Rhone varieties, traveling farther and more successfully than any other. A native of Southeast France, syrah has been loved for centuries in the guise of Northern Rhone wines such as Cote-Rotie, Hermitage, Cornas and St. Joseph. Its deep, dark robe, meaty, ageworthy texture and evocative perfume reminiscent of fresh game, pepper and violets gives it a place of pride among the finest wine varieties in the world.
The label of the Syrah “Le Pousseur” suggests a mysterious figure, cloaked in a great coat, in which rare vials and flasks of vaguely illicit elixirs, potions and philtres are cached. The image evokes a Taro card, and as such, represents an archetypical figure, an icon resonant to their unconscious.
Great syrah is all about perfume and the tension between the wild and the refined. 2005 was a coolish year, one of elegance and restraint, and the ’05 is extremely refined; the wine (upon decanting) has an especially seductive perfume. The signifiers of vrai syrah: bacon fat is well in evidence, as is the scent of licorice, anise, wintergreen, violet and spicy elements - white pepper, most notably, juniper, cardamom and sandalwood. I almost neglected to mention the brilliant mineral element herein - mostly in virtue of shy-yielding grapes. The texture is particularly noteworthy, with melted, creamy tannins and a very silky finish.
Delicate notes of honeysuckle and orange blossom dance lightly across opulent aromas of freshly baked lemon tarts, dressed with rose petals. The combination of lower alcohol and bold acidity offers a refreshingly bold and somewhat unexpected brightness from this wine. Enjoy as an aperitif or with figs, cheeses or fruit tarts to end a memorable meal.
The Mediterranean climate enjoyed on the North Coast, combined with careful selection of the right rootstocks (101-14, 5C, S04 for the Roussanne) and the aromatic Roussanne Clone 1 that does well in the loamy soils of the region brings fruits to showcase an exceptional Rhone blend. The vines are relatively young, ranging from five to ten years. In this vintage, flavors are concentrated because of a light harvest and they followed their usual style, fermenting in both stainless and barrel, not using malolactic fermentation and leaving the wine in neutral oak for a scan three months to gain complexity. Hints of honey from the Marsanne marry with the acidity from the Roussanne, which offers typical aromas of fresh Granny Smith apples and Bartlett Pears. Viognier adds ripe harvest peaches. The wine is crisp and fresh, a perfect quaffer that will coat the palate with peach and honey. Rhone Rangers take note, this wine’s for you.
With the characteristics of Bonterra Viognier’s native bouquet of peaches, gardenias and honeysuckle, they blend other varietals like Marsanne and Roussanne for added dimension and notes of apple and pear. The resulting wine is crisp yet creamy, with ripe stone fruit flavors nurtured through their organic growing process.
Deep purple colour. This wine possesses a complex bouquet of red berries, cedar, mint, tobacco, espresso and chocolate. This wine displays a soft coating texture; the rich fruit drives straight across the palate displaying a medium to full bodied intensity. Flavours of cloves, chocolate and lifted purple fruits mingle with the unobtrusive oak.
Strong Cabernet aromas of black cherry, anise and dark cocoa are enhanced by a hint of vanilla. Medium-bodied flavors show fully ripe, earthy Cabernet fruit with a hint of dusty minerals. Moderate acidity, medium tannins and a touch of new oak highlight the fruit beautifully. Flavors show fine depth and structure.
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.
Bright pale gold in color with an elegant varietal nose of white fruit, spice and integrated vanilla notes, this seductive Chardonnay delivers a rich, buttery texture, firm backbone and lovely acidic balance. The finish is clean and smooth, with impressions of intensity.
The 2004 vintage set records for one of the earliest in history, with Spring arriving in February and some crops completely harvested by mid-September. Picking during these long hot days will stress plants, lower fruit yields, and concentrate flavors. Calix Cellar's estate vineyard located between St. Helena and Calistoga on the Silverado Trail produced wines with tremendous depth and complexity. Their four clones of Syrah bring different strengths to the final blend creating a complete wine with powerful flavors and elegant structure. Deep raspberry, cedar and floral aromas lead to a thick mouthful of blueberry and sweet leather. The balance between spice, fine tannin and rich black fruit carry this Syrah to a graceful finish.
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.
This wine is the young version of Carmignano, made with the same grapes (Sangiovese and Cabernet Sauvignon) and the addition of Canaiolo.
It is named after the historic Medici Royal property known as the Barco reale, enclosed by a boundary wall which was over 30 miles in length.
To capture the character of the Clark Ranch Vineyard Carmel Road utilized a number of hands-on techniques including cold pre-soaks, native yeast fermentation, hand punchdowns, French oak aging, and no fining or filtration. Their 2005 vintage delivers deep rich flavors of Bing cherry, red plum, rose petal and smoke, backed by firm acids and fine tannins.
The grapes were all grown in the same terroir from our vineyards at the foothills of the Andes Mountains, in Maipo Valley.. The grapes were strictly selected before crushing. Each variety was fermented separately, with an average cold maceration period of 7 days at 4º-5ºC. Fermentation was carried out with a total maceration period of 20 days, average. 100% of the wine was aged in French oak barrels for a period of 12 months. After bottling, the wine was aged for additional 12 months prior to its release.
An excellent Bordeaux-style blend. The nose is deep and smoky. Rich, clean and integrated on the palate, with layering and style. It is powerful and fruity. Earthy, ripe, with notes of tobacco, plums and cassis.
One of Spain’s oldest family-owned bodegas, Castell del Remei went from being one
of the largest producers of quality Spanish wine around the turn of the last century, to
falling into disrepair during the mid-1900’s. In 1982, the Cusine family took over the
estate and over the last 20 years, has invested heavily in new plantings of Cabernet
and Merlot, barrels, and more personnel. As a result, the property is now one of the
quality leaders of the zone.
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!
Dark ruby color with chocolate rum cake, berries and toast on the nose. Flavors of cherry liquor, cocoa, pain grille, black fruit and roses. Smooth with lots of power and finesse and a nice harmonious finish.
30% Roussanne (red clay with gravels),30% Viognier (limestone), 20% Marsanne (limestony sands),10% Clairette (yellow clay in Gigondas at 400 meters altitude),10% Picpoul de Pinet (limestony sands).Fermented in barrels and aged on the lees for five months. The austere clairettes bring the structure and the picpoul some crisp acidity. Yellow peach, apricot, pineapple, squashed lime-stony rock.
67% Grenache - 20% Syrah – 12% Mourvèdre - 1% Cinsault Aged for twelve months: 70% in 1 to 4 years old barrels, 15% in wooden vats, 15% in concrete vats. Co-fermenting has been more interesting than ever: grenache-minerality, mourvèdre-muscles, cinsaut-blandness, syrah-crispness.
Inviting aromas of blackberries, mocha and violets leap from the glass of this Sonoma County Cabernet Sauvignon. The sweet, dark berry fruit continues on the palate and mingles with elegant round tannins and lead to a long, lingering finish.
Clos Pegase's heritage clones form the core of the blend at 50% - Wente for weight and acidity, Atlas Peak for tropical notes, and Rued for lifted aromatics. Second in significance are the Dijon Clones; broad, rich and complex, in the blend at 45% this year. Lastly, 5% comes from the elegant and tropical California Clone 4.
The result of this blend, while 100% Chardonnay, is a wine of great intensity, yet elegance and balance. On the nose, nectarine, peach and lemon-lime notes are deftly balanced with complex yet integrated charry and toasted French oak. The palate is luscious, vibrant and elegant with great opulence and a rich, long finish.
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.
The grapes for thie Cabernet head directly from the Maipo Valley, Chile’s oldest wine-growing region and beyond doub the best growing region for this variety in Chile. This deep ruby red coloured wine displays intense and sophisticated aromas of cassis, plum, cherry and wild berries and are enhanced by some black pepper and smoked traces. Its full body and structure are what takes precedence in the mouth, along with its round and robust tannins and long, persistent finish.
It goes well with all kinds of red meats, pate, lamb and game included. It keeps its own against spices in sauces or strong condiments and it is an especially good idea to serve it with dishes that include this variety in their cooking (Boeuf Bourguignon is the ultimate example). When pairing it with cheese, choose dry and/or strong-flavoured ones along the lines of Brie, Gorgonzola, Camembert or Cheddar
From Cosentino's estate vineyard at the winery, they are very selective about the unique style of this wine. It is rich, and yet bright, unusually concentrated, pungent, with big front and spice. It has bing cherries and plums with a hint of white pepper. Balanced in the mouth and nicely textured with a seductive charm.
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.
Domaine de la Garrigue is one of the oldest in the region and is owned by the Bernard
family. The family owns one of the most famous restaurants and inns in the area
called “Les Florets” which is located on the hillside facing the Dentelles in Gigondas.
Fashioning some of the most beautiful bottlings of Vacqueyras, Eric Solomon worked
with the property to create a custom cuvee of Cotes du Rhone from de-classified Vacqueyras
called “Cuvee Romaine” which is one of the best values in EC’s portfolio.
Lovely dark ruby red with a little blue. Deep, very fresh nose of strawberry, sassafras, and underbrush, and the slightest whiff of menthol: very spicy. Beautifully satiny texture on entry, focused and energetic, with vivid inner-mouth perfume. Suave tannins frame a deep core of gorgeous fruit. Finish is long and seductive. The balance here makes the 14.2% alcohol seem impossible. If I could make this wine every year I'd be happy.
Ah, EOS has been blessed with yet another good year of Late Harvest Moscato! An extended ripening period with a little cooler weather than normal during the early fall led to lower than normal sugars as well as acids. This combination allowed for the balance on the palate to occur. This extensive ripening period also allowed for the big rich fruit textures of Moscato to fully develop.
Nose: Apricots permeate the senses with richness with subtle characters of peaches and lilies.
Mouth: The fruit from the nose radiates throughout the palate with added flowers reminiscent of a spring meadow filled with color.
Finish: The light acidity cleans the palate from the sweetness while retaining the airy fragrances.
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.
This refreshing Chardonnay offers pineapple, citrus, pear and tropical aromas with delicate touch of lychee nut and spice. The flavors are clean with hints of citrus and apple combined with vanilla and pear. This well balanced Chardonnay has good acidity and a nice creamy finish. This wine will pair extremely well with fish and shellfish in lighter sauces and fantastic with stronger, more "outgoing" cheese courses. 100% Rancho Los Hermanas Vineyard (formerly Ashley's Vineyard) in the Santa Rita Hills. 100% Chardonnay aged 10 months in 40% New French Oak.
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”.
Forget everything you have learned about premium California Chardonnay. Forget about butter, new oak, loads of this, and gobs of that. Just wipe all of those gooey and reductive memories from your mind. Now, imagine a pure wine that captures the beautiful qualities of ripe California Chardonnay unmolested, unadulterated and generally un-messed with. No enological tricks here, just intense, pure and clean flavors.
The Foxglove Edna Valley Chardonnay is exactly what the doctor ordered. This wine is reminiscent of fine Chablis, but with a little more flesh on the bone. The acidity is breathtaking, giving the wine shape and form. This feature also makes it perfectly suited to a wide range of food, unlie many of its over-the-top cohorts. This is posibble only because eht winemake chose to forgo malolactic fermentation, leaving the grape’s natural acid content intact. Find out what California Chardonnay really tastes like, in its natural state.
Further opulence emerges as layers of black cherry, blueberry and Asian spice are exposed. The palate is big, bold and ripe with juicy brambleberry and warm plum pudding, supported by integrated tannin and spice, giving a full mid palate and setting the stage for the long supple finish.
Located in the heart of Northern Sonoma County, the Dry Creek Valley is blessed with warm days and cool nights. Its inland location ensures it gets ample warmth during the day to ripen the fruit, while cool marine influences in the evening enter from the southern portion of the valley where Dry Creek empties into the Russian River. This cooling slows sugar production allowing fruit to develop flavors slowly, the perfect conditions for developing rich, intense reds.
Gary Farrell's 2006 Russian River Chardonnay is bursting with aromas of golden delicious apple, honeysuckle and pineapple. The wine exhibits rich, creamy flavors of lemon custard, butterscotch and hints of nutmeg in the mouth followed by citrus zest and notes of hazelnut. This generous offering will pair nicely with rich, creamy cheeses, salads with citrus fruits and sumptuous shellfish dishes.
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.
This wine is reserved for those wishing to show off their purple teeth! Visually opaque with inky, jet blue and ruby red coloring. The aromas offer black cherry, blueberry, mocha and lilac.
Girard's 2006 Petite Sirah is full-bodied and its layers and complexity will please all portions of the palate. Extended maceration after primary fermentation provides well integrated tannins and a silky, smooth finish to this massive wine.
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.
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.
Elegant and tropical with hits of lemon and other citrus fruits. Notes of Fuji apple carry throughout this beautifully balanced and delightful Chardonnay. Lushly layered with an enchanting creamy texture and a finish that lingers on and on.
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.
A regional blend from selected low yielding vineyards in Marlborough's Wairau and Brancott Valleys. The grapes were machine harvested in cool autumn evenings to retain varietal character. After juice clarification the wine was inoculated with pure, aromatic yeast strains and cool fermented. Five per cent of the wine was barrel fermented in new oak and 15 per cent underwent a full secondary malolactic fermentation to add mouth feel and complexity.
The wine displays classic Sauvignon characters of gooseberry, passionfruit and a touch of herbaceousness. The palate is full bodied with rich, ripe fruit balanced with crisp acidity. A stylish wine with good fruit intensity, complexed with a touch of oak and creamy malolactic.
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.
L'Ecole 41 Estate Seven Hills Vineyard Merlot shows its characteristic cedary, silky black cherry fruit, with cool mint and floral aromas and a gripping, yet elegant mix of blueberry, blackberry, cocoa, and sweet tannins on a long lingering finish.
"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
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; sufficent 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.
Vintage cava. After each harvest, Llopart carries out a special coupage, by selecting the four monovarietal wines most outstanding by their elegance and potential evolution. Strictly limited production of 25,000 annual bottles. Pale golden colour, highly bright. Known as an exceptional cava in the most important wine guides.
Luna Vineyards 2004 Napa Valley Merlot is the color of vibrant raspberries. The nose is filled with smoked, roasted walnuts and a touch of brambleberry. This is a big, muscular Merlot with an abundance of blackberry, Mission figs, and anise on the mid-palate. Seamless, elegant layers appear on the finish, with more black fruits, followed by persistent, tongue-dusting tannins. The long finish reflects the subtlety and elegance of Merlot as a varietal. This is a wine that will be enjoyable for its vibrancy, for the next two to four years. Over the next decade, it should evolve to become more defined and concentrated.
The classic McLaren Vale blueberry & apparent sweet fruit is displayed beautifully in this wine. The key descriptor for 2006 Shiraz is "blueberries," like a big blueberry muffin with crème fraiche on top on a Sunday morning followed by a long nap, put that in liquid form and you've got 2006 Marquis Philips Shiraz.
This wine is a fine example of a Cabernet. The nose is fresh and lively with blackcurrant fruit, olive and leafy aromas. With a solid structure and pure fruit intensity, this wine is complete and well balanced with hints of toffee, eucalyptus and plum fruit. Silky smooth tannins from age old cap management techniques. Delicate tannins & bold fruit expression.
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.
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.
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.
This Chianti is a 90% Sangiovese and 10% Canaiolo and Colorino blend aged for 24 months in oak plus 6 months in bottle creating a medium ruby color. It has a sweet scent with ripe, warm cherries and notes of dry earth and tobacco, and an elegant palate full of bright cherry and berry fruit, dry, ripe tannins and great acidity making it a perfect wine for food!
The wine's intense cherry red color and ripe, well-extracted wild cherry fruit aromas are offset by suggestions of leather and spice, confirmed on the palate in a chewy, forward wine of medium full body and velvety tannic structure.
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.
Bronze, gold, green, blue, and chocolate brown were all colors applied to pillar boxes. In fact, their livery mainly depended on upon the personal choice of the district surveyor. That is, until 1874, when Pillar Box Red became the standard colour for the highly decorated mail posting boxes.
The fruity floral signature of Chenin Blanc and the fragrant bouquet of Viognier make up this unique bottling. Pine Ridge was the first California winery to develop this original blend.
Floral and sweet on the nose, the 2007 Chenin Blanc-Viognier exhibits fragrant aromas of pear, lychee and melon, with a delicate touch of grapefruit, lime and mixed citrus. Sweet, bright flavors of lively citrus and pear are offered up along with a supple texture. The slightly off-dry finish is clean and crisp, marked with notes of red grapefruit. Enjoy now or cellar for two years.
This shows the Punt Road label at it’s best and represents value from the Yarra: restrained with succulent black cherry, blackberry and chocolate flavours, silky texture and an approachable finish. It is complex, multi-layered, shows good integration of fruit and oak and has a great mouthfeel.
Projects lovely aromas of plum puddings, ripe currants, cedar wood and tobacco boxes. Sleek fleshy palate has length and intensity. Great cellaring potential.
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.
The 2003 Grandmère® Zinfandel is a deep garnet red with brick tones on the edge. The aroma of this wine welcomes the drinker with its soft, yet complex fruit. Blackberry and holiday spice mid-palate essences balance the wine as it finishes with a rich texture of vanilla and dark red fruits. The full-bodied tannin structure is built for a lasting finish.
The small crop of 2004 produced a Grandpère® Zinfandel so concentrated it is almost a syrup. It is a dark ruby color and its complex bouquet is full of rich, generous aromas of raspberry, vanilla and white pepper, with blasts of sweet cocoa and nutmeg. It provides an incredible depth of flavors including intense berry fruit, black cherry and dark bitter chocolate. It has rich, chalky tannins and a smooth but intense finish. This wine should age well for 10 years if carefully cellared.
The growing season of 2004 offered very warm springtime conditions. The warm temperatures advanced bud break by approximately three weeks, which gave the vines quite a head start for the season. The warm spring conditions led directly into summer time heat as temperatures were above normal in June and July. Essentially the vines went from winter to summer to fall in record time and harvest began in mid August and was over by the end of September. The heat combined with a smallish crop load gave excellent sugars but not much hang time.
Grandpère® Zinfandel comes from the Grandpère® vineyard situated behind Renwood Winery in Plymouth, California. This 20 acres vineyard is home to the oldest clone of Zinfandel in America. Believed to be 130 years old, this unique clone produces one of the biggest, spiciest Zinfandels. This vineyard is planted on its own rootstock and is classically head pruned. Tight berry clusters, deep concentrated flavors, this vineyard produces award winning Zinfandels.
Fortified Muscat is one of the truly world class Australian wine styles. Nowhere else in the world can you find wines of such complexzity with unique raisiny sweetness which is a hallmark of the style.
Colour/appearance: Mid reddish brown shows amber hues.
Aroma/bouquet: Perfumed raisin-fruit bouquet.
Palate: Initial sweetness and raisiny flavours linger to reveal hints of toffee. Underlying structure of tannn and well integrated spirit. Finish is long and the raisin flavours return and linger in the mouth.
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.
The wines which make up this traditional blend are the result of many years of experience. The older material in the blend provides weight and depth of flavour -–the younger wine adds freshness and lightness.
Colour/appearance: Amber with orange-brown tints.
Aroma/bouquet: Sweet toffee and malt aromas.
Palate: Smooth textured with toffee, malt and caramel sweetness. Hints of butterscotch and orange peel. Good length and weight. Warming spirit finish.
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.
This wine has a heritage and pedigree second to none in the Zinfandel world. Our only question was would the terroir of high mountain Lake County carry it forward? Well the answer is a resounding “Yes!” The wine exhibits wild black cherries, and violets in the bouquet which reflects its red soil and mountain roots. And dark smoky blackberries with hints of Asian spice in the flavors which are true to the St. Peter’s clone of fruit.
Being from Lake County, it’s a perfect wine to enjoy by the lake while you throw a steak on the barbie!
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.
Plump and bursting with peach and floral flavors, this is soft, yet with good underlying structure. Fine harmony, with a long aftertaste of citrus and mineral.
The 2007 Scott Family Estate Chardonnay is produced from Dijon clones grown on the Arroyo Seco Estate. It is a wine with abundant aromas of apricot, pear, papaya, white peach and Meyer lemon zest with perfumed citrus blossoms, vanilla and toasty oak. Aged for nine months on French oak - 45% malolatic fermentation - sur lees aging.
Rated 90pts., WineChat.TV: Episode 14, The Death of Chardonnay.
Vibrant red. Lifted blackberry and strawberry aromas are enhanced with nuances of chocolate and vanilla. Fine grained American and French oak subtly frame the ripe berry mid-palate. A full-bodied wine with a velvety mouthfeel, that is seamlessly integrated from the first taste to the long, lingering finish.
North Valley Pinot Noir sees less new oak than the flagship wines. It is made in a more accessible and versatile format that will give pleasure early and over the medium term. The wine features notes of orange blossoms, cranberries, blackberries, sweet cream, cocoa, minerals, and has a markedly silky and supple mouthfeel. Long and lush, the wine leaves big, thick tears in the glass and its soft entry invites sip after sip. Pour this wine alongside its peers at the same price - you'll be taken in by its winsome charms and remarkable price/quality rapport. Better yet, pour it against your favorite single-vineyard Oregon Pinot, and understand why North Valley is already featured at some of the finest restaurants in the country.
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.
Bright with intense aromas of lime juice, ruby grapefruit, guava and a hint of clover. This 2007 Sauvignon Blanc is a showstopper. Following with exquisite flavors of focused lemon, lime and grapefruit one can’t ask for a more enjoyable wine. Drink Now.
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.
Swanson Pinot Grigio is the cleanest, richest and most finessed expression of the varietal to be found in Napa Valley. OK, maybe they're biased. But there's no arguing these facts: Vibrant aromas and flavors of ripe peach and pear, layers of honeyed almond and a crisp, clean goodbye kiss will leave you feeling strangely tingly, giggly even—and possessed by the perfectly outrageous notion of pairing it with caviar and potato chips (as we do in the Salon), or a picnic in bed on a sunny afternoon.
The 2003 vintage was tremendous: warm and sunny, with cool nights that prolonged the hangtime of the grapes and led to wines with excellent acidity. A relatively early flowering, combined with a warm but not overly hot summer produced unusually long hangtime, and grapes with concentrated flavors and a distinct minerality. The first lots of Syrah came in on September 18th, followed by Grenache on September 25th, and Counoise and Mourvedre both on October 8th. The beautiful fall weather allowed them to bring in fruit when it was at peak ripeness, and allow other blocks to continue to mature. The harvest continued through October, with the last lot of Mourvedre safely in the cellar on October 29th.
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. The age of the vineyards that make up the 2006 Ball Buster Blend vary between 7 and 40 years.
Color – Deep Black Purple.
Nose – Intense aromas of blackcurrent, Stewed plums, Cherry, and chocolate.
Palate – Full bodied berry palate with a sweet long lasting finish
"The 2006 harvest was a bit of a rollercoaster 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. Our 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 I 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. I like the wine to have nice viscosity and mid-palate weight, but my 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." -- Natasha Boffman, Winemaker
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.
The free-run juice and grapes were fermented using the rack-and-return method (delestage) favored by leading Bordeaux chateaux. In addition to increasing color and flavor, this process allows for the removal of seeds, which reduces astringency and produces more supple tannins. The wine was then aged eighteen months in French oak barrels.
The long warm days and cool nights of the Stagecoach vineyard produce deep ruby red Cabernet Sauvignons of ripe blackberry, plum and cassis while maintaining balanced acidity and a velvety lasting finish.
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.
Zaco is the rebellious new Rioja from Bodegas
Bilbaínas - a Rioja with a contemporary twist. Zaco is
not constrained by the rules of the traditional ageing
process. It is neither a Crianza nor a Reserva. Zaco
is simply ready when award - winning international
winemaker Diego Pinilla believes the wine is reaching its
full potential. Every year Diego will identify the perfect
moment to bottle Zaco.
Zaco takes its name from one of the oldest vineyards
in Bodegas Bilbaínas in the Rioja Alta. But that’s where
Zaco’s links with the past begin and end. With its
abundance of fresh red berries, notes of liquorice and
faint undertones of spice, Zaco is the ultimate modern
expression of Rioja.
Winemaking: Cold pre-maceration, fermentations at lower than normal temperatures (24ºC), 2 weeks of maceration. The wine is racked in barrels for 8 to 12 months for aging. Alcohol: 13.5% Total acidity (tartaric): 5.2 gr/l Residual sugar: 2 gr/l
2003 was a truly exceptional year despite the very unusual weather conditions. On April 5th an unseasonal and very hard frost destroyed about 20% of the new buds. The very low rainfall throughout the summer and high temperatures starting from May that reached up to 35°C in July and August were hard on the vines which, however, reacted very positively, insuring early and perfect maturation of the grapes with exceptional amounts of polyphenols. Production was about 40% lower than average, but the 2003 Castello di Volpaia wines are a wonderful colour, have great structure and will undoubtedly prove to age exceptionally well.
The draught also drastically reduced our olive production, but the oil has a particularly intense scent and is specially pleasing to the palate.
The grapes were all harvested by hand and collected in boxes holding from 33 to 44 lb., after they were destalked and very lightly crushed. The fermentation cellar was planned for controlling all the different phases of the vinification and for exalting the finest qualities of the grapes. The grapes first fermented in their Volpaia's yeast at temperatures between 80 and 86°F for 14 days. During this phase, they were automatically punched down twice a day to draw out their finest qualities. After macerating on their skins for a further 7 days, the malolactic fermentation started and in January and February the wine was moved to Slavonian oak casks holding between 400 and 950 gallons and French oak barriques, where it was aged for 2 years and in port in stainless vats steel until bottling after a light filtration.
Colour: Ruby red with a trace of garnet
Nose: Elegant intense with hints of spices good connected with fruity scents
Taste: good structure with evident tannins and long persistance
Streaks of elegant green spear the brilliant yellow colors, while vibrant exotic lemon and lime citrus aromas grace this wine. It is well balanced with a citrus and mineral mouth feel developing to a crisp, dry finish, exuding its classic Sauvignon Blanc character with uncommon depth of flavor, structure and length.
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.
