[ Home > Wines Rated 90+ by Robert Parker's Wine Advocate ]|
|This wine offers complex red fruits, floral, coffee, minerality, and elegant tannins. The 2012 Helena Dakota vineyard was aged 15 months in 100% new French oak barrels and has a cellar aging potential of 20 years.|
HELENA DAKOTA VINEYARD
This 12.4 acre vineyard runs southeast to northwest on the eastern side of scenic Highway 128 and possesses slopes of up to 15 degrees. Prevailing westerly winds pass over a large, cold pond and blow uphill, parallel to the rows of vines. These cooling breezes slow down the ripening of the grapes and result in wines that are packed with elegance, complexity and finesse. A pure mountain stream and rocky ridge separate this vineyard from the Helena Montana vineyard.
COMPOSITION: 100% Cabernet Sauvignon
APPELLATION: Knights Valley
ELEVATION: 750 feet
AGING: 15 months, French oak barrels
|Although this wine has much more Cabernet Sauvignon than the 2007, the wines seem to be more like sisters than cousins. The 2008 stands not in the shadows of 2007, but right next to it. It is a wine that although different in structure, nevertheless possesses all that it needs to satisfy now and in the future.|
46% Cabernet Sauvignon, 26% Merlot, 23%, Cabernet Franc, 5% Petit Verdot.
|The 2011 Estate Grown Cabernet Sauvignon combines rich flavors with a deep, plush texture. There is a generous array of dark berry, currant, black licorice and spice in both aroma and flavor. The wine has a beautiful finish, offering purity, focus and complexity.|
This 100% Cabernet Sauvignon has a lovely crimson color, brambly red fruit and toasty aromatics, and a medium-bodied, silky texture with present but fine-grained tannins. As is a signature of the Antica estate, the acidity keeps the palate fresh and beckons another sip.
The wine was then transferred to barrels, 40% New French oak, where malolactic fermenta¬tion was completed by the year’s end. After 15 months of aging, the best lots were selected and blended. Individual barrels were racked resulting in the final blend. Renzo Cotarella (Antinori Chief Enologist) and Nate Weis (Antica Winemaker) combined their individual expertise resulting in a wine of distinguishable Antica Napa Valley character.
|The key words for this wine are balance and grace. There is a sensuality to this wine that really brings unique excitement to one’s highest calling for the grape, Pinot Noir. Look for rose petal powered red fruit of cherry and raspberry aromas. This is the “feminine” power that only Pinot Noir can capture in a wine glass. The mouth-feel is seductive and creamy textured with red fruit, spice, and violet floral perfumed flavors. Rich, long, and enticing this Pinot Noir keeps on giving. The wine begs one to enjoy another glass leaving you feeling light and joyful.|
|Fermentation with indigenous yeasts in oak vats. Aged for 24 months in barrels made from oak chosen in our cooperage. Before bottling the wine is fined using fresh egg whites. After bottling, the wine will undergo a refining process for at least a further 12 months in our cellar.|
On the nose, it displays ripe, dark fruit, grape syrup, bitter chocolate and as it opens up, hints of spices such as pepper, vanilla and a little mountain scrub begin coming through.
On the palate, it is balanced, with a soft touch of acidity to give it good potential for cellaring. The attack is broad and long, with an evolution in the mouth which spreads silky and mineral sensations before concluding with sweet tannins which still have a bit of “grip” and will benefit from some “time out” for their full integration.
In the retro-olfaction the notes of oak and mountain scrub are more clearly defined, repeating the impressions noted in direct olfaction but with a greater preponderance. It is a vintage with “character”.
|The Special Cuvee Brut represents the most straightforward expression of the Bollinger house style. The blend includes up to 10% reserve wines, which may be up to fifteen years old. This gives the special cuvee complexity and structure.|
|MELBURY originates from a spectacular property on the slopes north of Lake Hennessey, in the hills east of Rutherford.|
The name Melbury is in homage to an historic area in London, where the estate owners reside much of the year. Since its debut with the 1999 vintage, the consistent hallmarks of Melbury have been plush red fruits (currants, bing cherries), redolent with spice and the scent of violets. Elegance and a supple texture define the structure of this wine. The particular exposition of this rocky 7-acre hillside vineyard is southerly overlooking Lake Hennessey, allowing the vines to capture the morning sun yet moderating afternoon temperatures.
SOIL: Ancient sedimentary soil with compressed clay.
Eastern and Southeastern Exposure.
ELEVATION: 348-522 feet
|QUELLA is the name for the wine from a 9-acre site located in the eastern hills overlooking the heart of the Napa Valley.|
Making its debut with the 2006 vintage, the name is derived from the German word for a pristine source or an artesian aquifer. This property is steeply sloped facing southwest. The site is an ancient riverbed composed of cobble and rocks interwoven with pockets of tufa (volcanic ash) that were uplifted during the last volcanic activity in the area. Quella displays an almost ethereal quality of blue fruits, graphite, and a vibrant, subtle finish.
SOIL: Ancient uplifted riverbed covered with Tufa (volcanic ash).
ELEVATION: 433-595 feet
|The Bettina Bryant Proprietary Red Wine is a gorgeous blend of Bordeaux varietals sourced from three of David Abreu’s own exceptional estate vineyards – Madrona, Thorevilos, and Lucia Howell Mountain. A blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot, and made with the same attention to detail as Bryant, this wine is beautifully layered and complex.|
Blend: 73.5% Cabernet Sauvignon, 12.5% Cabernet Franc, 12.5% Merlot, 1.5% Petit Verdot
Donald L. Bryant, Jr., is driven by the pursuit excellence and realizing the full potential of his extraordinary Pritchard Hill estate. Investing in his passion for wine, the St. Louis businessman acquired the 13-acre vineyard overlooking Lake Hennessey in the late 1980s and replanted it with 100% Cabernet Sauvignon using modern viticulture practices. The first vintage was released in 1992, and soon after Bryant Family Vineyard Cabernet Sauvignon won critical acclaim and became internationally recognized as a world-class wine. Don Bryant’s goal is to celebrate the first-growth vineyard terroir while paying homage to the great winemaking traditions of Bordeaux.
|Bryant Family Vineyard
Cabernet Sauvignon is 100% Cabernet Sauvignon made from a 13-acre estate vineyard atop Pritchard Hill, overlooking Lake Hennessey. This First Growth vineyard is meticulously farmed by David Abreu, with whom Bryant has worked closely for over 12 years. This wine is a beautiful expression of our unique terroir and a testament to the dedication of Bryant's winemaking and vineyard team to produce the finest possible wine from this site.|
|A rich, dense ruby color, hints at the dark fruit nose of blackberry and currant that carries through to the palate, interwoven with complex aromas of black licorice, anise and crème de cassis. On the palate, the wine opens up to reveal an earthiness, with brown spice, cigar box and ripe dark fruits that linger throughout the extracted and long finish. The texture is opulent and rich, yet has a velvety quality with supple density. Rich, fine-grained tannins are balanced with ripe fruit, acidity and oak.|
As the Wagner family celebrated the 40th anniversary of Caymus Vineyards in 2012, they thought back to 1972 which Charlie Wagner, Lorna Belle Glos Wagner and their son, Chuck, built their winery among the vines planted on the family's ranch in Rutherford, California - the center of the Napa Valley. In 1975, the Wagners produced their first Special Selection Cabernet Sauvignon, which remains the only wine to have twice been named Wine Spectator's "Wine of the Year" (1984 and 1990 vintage).
|We can find the first evidence of Château de Beaucastel as it exists today in the sixteenth century. In 1549, Pierre de Beaucastel bought a barn with its plot of land extending to 52 saumées at Coudoulet. The manor house will be built then with the arms of Beaucastel sculpted in the stone of a wall of the drawing room.
In 1687, Pierre de Beaucastel was appointed Capitaine de la ville de Courtezon by Louis XIV, in recognition of his conversion to Catholicism. Louis XIV's letter, also signed by Colbert, is still visible at the Château.
In 1909, Pierre Tramier leads the wine estate and then transmits it to his son-in-law Pierre Perrin, a scientist that developped Beaucastel. Jacques Perrin continued the efforts of his father until 1978 and gave its noble letters to this wine.
Today, the estate is under the hands of Jean-Pierre and François, Jacques Perrin's sons that continue the beautiful story of Château de Beaucastel. Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César, the 5th generation, work today all together with them. Beaucastel is first of all a family story, the story of Famille Perrin. Their main strength is to be able to mix the talents of each member of the family to run the wine estate under common values: absolute respect for land and terroir, biodynamic as a philosophy of life, the research of truth, balance and elegance.|
In 1985, Paul and Edith Chaudiere left their jobs in private industry (she was a voice therapist and he was a physical therapist) to study wine at one of France’s top wine universities at Suze la Rousse. 1989 marked the creation of the property in Mormoiron, one of the tiny villages dotting the beautiful countryside under the Mont Ventoux. Since then, they have been pushing the quality envelope in the zone, forcing other growers to raise quality as well.
This word Terrasses from the Latin terras, meaning "lump of earth". The
Côtes du Ventoux region is characterized by alternating hills and
valleys. To make the most of this exceptional terroir, grape growers
and other farmers had to accomplish the colossal feat of building
"terraces" into the steep hillsides, choosing especially well-protected,
sunny locations. Still today, the Provence countryside boasts
centuries-old olive trees planted on terraces called restanques or
rébanqués in Provençal. Paul and Edith Chaudière chose this name in
homage to the Provence countryside terraces their ancestors carved
into carefully chosen sites.
Soils: Located on the hillside at an altitude of 280 to 310 meters and facing
southeast, this vineyard is planted in gravelly soil covered with
Aging: 35 % of this vintage is aged in
oak barrels (2 or 3 years old). Bottled at the Château.
Blend: 55% Cabernet Sauvignon, 45% Merlot
|Saint Domingue, another marvel from the same owner as Saint Dominique in Saint-Emilion. Situated next to Cheval Blanc on the edge of the Pomerol. This Saint Emilion village has all the class of a Grand Cru. Deep purple in colour. Intense aromas of stewed black berries and creme de cassis. Soft Oaky tones with hints of roasted coffee, caramel and vanilla. Powerful and rounded on the palate, with a creamy finish.|
|The 2003 Syrah Moritz Vineyard is characterized by its extraordinary balance and purity. This saturated ruby/purple-colored, elegant Syrah offers up sweet aromas of black fruits, flowers, espresso, and white chocolate. Rich, long, velvety-textured, and well-balanced, it should drink well young, hit its peak in 5-7 years, and last for 15-16.|
|Situated in a natural ampitheatre with 360 degree aspects, this vineyard is dry grown and produces small crops of deeply concentrated Syrah with high tannin levels.|
The yield here rarely exceeds two tonnes/acre and is often much lower.
This old gone ungrafted Syrah vineyard has a unique character which I describe as 'the full meal followed by the cigar'!
This wine is made in the same manner as all the Syrah vineyards and shows it's individuality purely due to vineyard influences.
This wine develops slowly and positively for a most complete tasting experience.
|Dark ruby in color, our Napa Valley cabernet sauvignon exudes enticing aromas of dark cherries, ripe blueberries, anise and fresh lavender. A tantalizing palate offers a medley of boysenberry, currants, violets, clove and cocoa. Tannins are sweet and smooth; balanced acidity brightens a lengthy finish.|
This product does NOT include a gift box.
As legend has it, the Benedictine Monk, Dom Periginon invented Champagne. That is not the whole story.
A few facts first. Champagne is 3 different things; First, it is a sparkling wine made in France. Second, It is a geographic area in France about 1 hour from Paris, and the only area where Champagne, the wine, can be produced. Finally it is a name associated with large deposits of limestone (chalk) in the earth. This deposit is present in the Champagne region, but is also found in Cognac. The Cognac region has an area referred to as Fine Champagne. These Cognacs are not made with Champagne (the drink), but the grapes used in production comes from an area which also has a large Limestone layer. The first commercial sparkling wine was produced in the Limoux area of France about 1535. They did not invent sparkling wine, no-one knows who first made it.
Dom Perignon, the man, was born about 1638. His full name was Pierre Perignon. He was a Benedictine Monk at the Abbey of Hautville near Riems in France. Wine was already being made in the Champagne region before Pierre was born. Dom Perignon's legacy to the world was a procedure for production of Champagne. This included riddling the ageing bottles so the sediment can be removed, adding a dosage for a secondary fermentation, and use of corks to seal the bottles. These steps combined with the availabilty of stronger bottles which could hold the added pressure, allowed the commercial production of Champagne to begin in about 1700. Dom Perignon died in 1716. His famous statement "I see stars" was uttered upon his first taste of Champagne.
Dom Perignon, the Champagne, was first produced in 1936. Moet et Chandon which purchased the Abbey of Hautville 120 years earlier produced a super cuvee which
celebrated the Monk's exploits. The Champagne is only produced in exceptional vintages; in 2 styles, the Brut and the Brut Rose, and in 2 sizes, 750ml bottle and 1.5L bottle. The name has become synonomous with class and stature. A gift of Dom Perignon will express that only the best will do.
On the nose:
The immediate impression is of the mildness of the pure, airy, bright bouquet. A floral, fruity pastel tone then unfolds and quickly darkens into candied fruit, ripe hay and toasted notes, along with hints of licorice.
On the palate:
The wine's opulence – contained and succulent, round at heart – reveals itself in the mouth. The envelope slides and stretches, and the wine becomes more complex and edgy, silkier than it is creamy. The whole eventually melts into an exquisite bitterness tinged with the briny taste of the sea.
|The 2007 Mendocino is a little different from past vintages. Instead of being dominated by cherry aromas, this leans more towards a mixed bowl of berries. The other interesting point is an aroma like a rustic mountain cabin with fresh red meat and spices being prepared for dinner and then freshly baked wild berry pies for dessert - of course the wood stove damper is not working well so there is a little smoke in the room...|
The tannins are soft and supple, but the acidity comes through with a bit more acid structure than in past vintages and stays with you till the cows come home. We always add a little Syrah and Petite Sirah for the mid palate, filling in the hole of the donut, but this year it is a little more pronounced in the flavors and aromas, hence the gamey and meatiness underneath all the mixed fruits.
With aging the wine should evolve into a very layered and complex Zinfandel, with toast and spice from the oak picking up in intensity and the creaminess becoming more apparent after a few years.
|Zuccardi Q Malbec is the blend of three unique vineyard sites. It shows a red violet color, with bluish hues. Intense red and black fruits aromas. Spicy, violet and chocolate nuances. Silky entry with great structure, soft and mature tannins. Intense fruity flavors and a persistent finish.|
|Vina Cobos' most sophisticated Malbec yet carries a deep magenta hue and aromas of dark berries and anise. On the palate, intense, pure flavors of just-picked raspberries, black plum and graphite unfold in velvety layers. Exotic notes of ginger and white pepper carry through the mid-palate to intermingle with firm tannins and notes of cedar on the finish.|
|Inky purple, it has an expressive bouquet of mocha/espresso, pain grille, graphite, wild blueberries, and blackberry liqueur. This is followed by a full-bodied, full-flavored, plush wine with layers of spicy black fruits. Balanced, long after taste with smoky hints.|
Blend: 86% Tempranillo, 7% Cabernet Sauvignon and 7% Merlot
|One of the most sought-after pieces of land in Ribera del Duero, the estate of Villacreces sits next to Vega Sicilia, perhaps (historically) the most famous property in the region. It was owned for years by the Cuadrado family but in 2003 was sold to the Anton family, owners of a Rioja bodega Izadi and one of Spain’s most famous Michelin starred restaurants in the Basque country. All of the grapes for Pruno are grown on the estate, and aged 5 and 25 years old. The wine is aged 12 months in 2 year old French oak.|
Deep, black cherry color. Aromas of red fruit embodied with toffee oaky hints from the aging in French barrel revealing a sweety and fruity wine on the mouth. Reminiscences of ripen fruit and liquorice. It offers a pleasant and soft aftertaste.
|As with Flegenheimer Reserve Red, Ben Glaetzer, is making this 96% Grenache/4% Shiraz blend. Cuttings were taken from a very old Grenache vineyard in McLaren Vale known for producing a delicate, perfumed expression of the varietal. When ready, the cuttings were planted as bush vines on the western slope of Hammerschlag’s property. This portion of the vineyard has the hardest soil and is quite windy. In short, it is the toughest spot on the property which is exactly where Grenache should be. The varietals were harvested, made and aged separately. The wine did spent a few months in neutral barrels but was largely matured in stainless steel tanks to preserve its elegant perfume and aromatic character. After 12 months, the wine was blended and bottled with only a very light filtration.|
|Opens with rich scents of black fruit and cedar. This wine is fruit-forward with intense cassis, plum and blackberry flavors, it's balanced with notes of tobacco, spice, and a solid structure for length on the palate, finishing with a touch of dark chocolate.|
Blend: 80% Cabernet Sauvignon, 13% Merlot, 7% Cabernet Franc
Take a trip back in time at the Frank Family Vineyards. First constructed as the Larkmead Winery in 1884, the building was refinished with native sandstone from the nearby hills in 1906 and still stands tall today. The massive stone edifice is considered an archetype of California’s wine country; it appears on the National Register of Historical Places and is listed as a Point of Historical Interest in the state of California.
Owners Richard Frank and Koerner Rombauer focus their energies on making superb still wines. The winery produces Chardonnay, Zinfandel, Sangiovese and several distinctly different Cabernet Sauvignons. The highly regarded Reserve Cabernet Sauvignon, which is barrel aged for two and one-half years, is emerging as one of the most sought after wines in the valley and their Napa Carneros Vineyards produce some of the finest Chardonnay available. The Sangiovese, a rising star, is created entirely from grapes grown on Rich’s property and the Zinfandel comes from the Brown Vineyards in the Chiles Valley. Once owned by wine legend Hans Kornell, the winery originally secured its reputation with sparkling wines. Five sparkling wines are handcrafted today in the old building: Brut, Blanc de Blancs, Blanc de Noirs, occasionally the Rouge and Reserve. All of these are made in the traditional French methode champenoise style.
Frank Family Vineyards wines are produced in small quantities and currently sold only at the winery and a handful of select retailers. A visit to the winery is not complete without a story-filled tour or at least a walk through the historic building where the thick stone walls, high-stacked barrels and rich bouquet of aging wines create the utmost in winery ambience. The winery provides separate tasting areas for sparkling wines and still wines. Just outside, to the south of the building, visitors are welcome to sit under the giant oak trees, relax at the wooden picnic tables and enjoy spectacular vineyard views.
|The color is a rich ruby in depth with reddish hues. The aroma is appealing with nuances of dried cranberry, red raspberry, cherry, chocolate espresso, not to miss the subtle hints of mint and arugula. The pleasant balance in the flavor, while finishing on the crisp side, is accented by flavors of plum, cherry, dark fruit, chocolate and oak spice, finishing with a maturing tannin structure. This wine goes particularly well with grilled lamb or game.|
|The Sorì Tildìn vineyard was acquired by the Gaja family in 1967. It was first produced as a single-vineyard wine in 1970. The word "sorì" is the Piedmontese word for a hilltop with a southern exposure. "Tildìn" was the nickname of Angelo Gaja's grandmother, Clotilde Rey.|
Color: Deep purple.
Aroma: Complex aromas of toast, minerals, sour cherries, cedar and spices.
Taste: Displays the roundest tasting profile of all Gaja single-vineyard wines. The rich body, subtle texture and fine, ripe tannins are typical for this wine of great finesse, the quintessential expression of the land and the Nebbiolo grape. This wine has extraordinary aging potential--more than forty years in outstanding vintages.
|Deep and dark red, shiny. Fresh fruits with red berries and spices on the nose. The palate is full, round and racy with rounded and smooth tannins. A full-bodied, rich and intensely aromatic wine. Full with a long finish and plenty of elegance and finesse due to the well balanced tannins and fruit.|
|Hazaña is a recently introduced custom cuvée made in partnership between Eric Solomon and Rafael de Haan. British born and educated, Rafael joined the UK wine trade in 2000 and early on realized that he rather have a career closer to the vine. In 2001 he moved to Barcelona, brokered some wine and opened a tapas bar before setting up his first property, Bodegas Abanico, in Rioja with his partner Nuria Altes.|
Named for the ancient, poetic tales of heroism, Hazaña is made at Viñicola Real in the classical style of Rioja. The fruit comes from the vicinity of Logroño at 500 meters above sea level and on red clay and chalky limestone soils. A blend of Tempranillo with up to 15% Graciano, it is aged in French and American oak before release.
|Produced only in the best years and in limited quantities, Brunello di Montalcino Riserva 2003 Vigna Paganelli is made exclusively with Sangiovese grapes sourced from the eponymous vineyard, planted in 1964. An austere, "classic" and aristocratic Brunello, it is a wine that honors the blazon and the image of the wine symbol of Montalcino|
Dense ruby red color with garnet hues
The nose is rich of warm tones, red fruit, spices, liquorice
On the palate it is a thoroughbred, with a flavorful weave of silky tannins that are greeted with the freshness and structure that is typical of a great vintage. With a very long and overwhelming finish, it is a wine that will further evolve in the years to come.
|The 2013 Cabernet Sauvignon showcases classic Cabernet aromas of blackberry and blueberry with hints of baking spices and tobacco followed by layers of dark berries, graphite and cocoa powder on the palate. Full-bodied and dense with beautifully integrated oak and sweet tannins throughout the lingering finish.|
Joseph Phelps Vineyards is a family-owned winery committed to crafting world class, estate-grown wines. Founded in 1973 when Joe Phelps purchased a former cattle ranch near St. Helena in the Napa Valley, the winery now controls and farms nearly 375 acres of vines on eight estate vineyards in St. Helena, the Stags Leap District, Oakville, Rutherford, Oak Knoll District, Carneros and South Napa Valley. In 1999, the Phelps family added 100 acres of vineyard property near the town of Freestone on the Sonoma Coast, where Phelps now grows Pinot Noir and Chardonnay.
Phelps is best known for its flagship Napa Valley blend of red Bordeaux varietals, Insignia, first produced in 1974. Awarded Wine Spectator's "Wine of the Year" in 2005, Insignia is widely regarded as a qualitative benchmark for California winemaking.
|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.|
|The Russian River Valley Pinot Noir opens with fresh aromas of boysenberry supported by deeper tones of anise, espresso bean and earth. The palate expands into black cherry and dark chocolate flavors, rounded by cola and clove. Well-structured and decidedly velvety, the supple tannins and spice linger on a long satisfying finish.|
|For centuries, the Agly valley, northwest of the medieval capital of the Roussillon, Perpignan, was famed for making some of the finest dessert wines of France. In recent years, these black slate soils and ancient vines twisted by the relentless tramontane winds, have been rediscovered for their ability to produce rich and opulent dry wines. The dark fruit flavors of Narassa pairs perfectly with beef or lamb - stewed or grilled.|
|From the creator of "The Prisoner", Papillon is a full and rich Cabernet Sauvignon blend. The fruit originates from some of Napa Valley's most celebrated appellations including Howell Mountain, Saint Helena, Rutherford, and Oakville. Marked with intensity and grip, the aim is to showcase a wine that's as fitting as the label photographed by the renowned Greg Gorman, and hand model Vince Tofanelli - a 3rd generation grape grower and friend. Papillon takes flight upon release with aging potential up to 8 years.|
The wine casts a dark shade of crimson with a tinge of magenta on the rim of the glass. Classic aromas of currant, cassis, and plum are instantly present along with soft French oak notes and some cedar box accents. Rich and opulent, flavors of Bing cherry, ripe blackberry, mocha, espresso, and black licorice welcome the palate. The density and concentration is succeeded with round and silky tannins providing an incredibly long finish.
60% Cabernet Sauvignon,
2% Petit Verdot,
Aged 16 months in French oak, 15.1% Alc./Vol.
|A core of lean citrus and vivid minerality, layered with baked apple and nectarine. The name translates to “My Daughter In-Law” in honor of Emily Michael, Paul Michael’s wife.|
|A blend of barrels and different vineyard blocks from their mountainous property, the 2013 vintage shows beauty, purity and structure. It has a seductive perfume of violet, blackberry and wild strawberry that fills the glass. Hints of baking spice and lavender follow. This vintage has a high level of tannins, a result of the rocky, high-elevation soil and meager seven inches of winter rainfall. The finely integrated tannins give a great deal of breadth to the wine and an expansive feel on the palate. The growing season was cool, giving great acidity. This natural acidity, along with the structure, will deliver a wine that will reward years of cellaring. Allow it time to rest in the cellar before opening. And if patient, the wine will age up to two decades.|
|Brut Premier characterizes the timeless Louis Roederer style with the combination of fresh, youthful fruitiness and the vinous qualities of a fully matured wine. It is a structured wine with a lively attack and a smooth palate. Beginning in 2010, Brut Premier now comes in antique-colored bottles that filter out nearly 100 percent of light.|
The blend is composed of harvests from four different years, including three different years from the Louis Roederer reserve wines cellar. The reserve wines mature in oak casks for an average of two to five years. The percentage of reserve wines included in the Brut Premier blend varies from 6 percent to 10 percent.
The 'liqueur de dosage' is prepared with the greatest of care from a selected blend of eight to 10 of the very best crus from the Louis Roederer vineyard and then left to age in oak casks.
|Full of lush ripe red fruit. It has a core of sweet red currant and strawberry. Good acidity and a bright finish make this a great match for many foods.|
|The 2012 Siduri Pisoni Vineyard Pinot Noir a big, rich wine with plenty of boisterous personality. It possesses great fruit and a rich, velvet like mid-palate. On the finish, a bit of the whole cluster character sneaks in, providing the wine with balancing backbone and tannins. The wine should age well for quite a few years, with the biggest challenge being holding them rather than drinking them.|
|Robust but refined, this Cabernet has layered aromatics of cassis, black cherry and cocoa with a note of black licorice. Flavors of currant, mocha, vanilla, spice and more dark cherry precede a long, smooth finish. This wine shows off good structure and generous tannins.|
Pair with: aged blue cheese, braised or grilled beef, and roast pork with fruit.
Blend: 94% Cabernet Sauvignon, 3% Malbec, and 3% Petit Verdot.
For more than four decades, the wines of St. Francis Winery & Vineyards have reflected the finest mountain and valley vineyards in Sonoma County. Our founder, Joe Martin, fell in love with Sonoma Valley and established St. Francis Vineyard in 1971, planting 22 acres of Chardonnay and the first 60 acres of Merlot in Sonoma Valley. After achieving great success as a grower, Joe opened his own winery in 1979 with his business partner Lloyd Canton.
Today, a new generation of winemakers, Katie Madigan and Chris Louton, continues our long tradition of luscious, elegant, fruit-driven wines from Sonoma County grapes. We farm more than 400 acres of Certified Sustainable estate vineyards in Sonoma Valley and Russian River Valley, each with varying compositions of loam, clay and volcanic soils. We also nurture long-term relationships with top Sonoma County grape growers, giving the Winery access to some of the region's most coveted old vines Zinfandel and other varietals from acclaimed vineyards.
|This rich, medium bodied “Old Vines” Zinfandel reveals abundant aromas of dark red berries, cherry compote and warm spice.Lingering, bright flavors follow, with notes of boysenberry pie, fresh cranberry and a touch of white pepper. The finish is long,smooth and a little spicy.|
An excellent companion to aged blue cheese, braised or grilled beef, and roast pork with fruit.
|This wine has a big nose of red raspberries with smoke, cedar, and dark ground spice notes. In the mouth, layers of red and dark red fruit dominate the palate with roasted spices, dark flowers and forest floor flavors underneath. This is a richly layered wine with complex flavors and medium weight tannins. Its multidimensional components will evolve over a decade.|
|Artemis Cabernet Sauvignon opens with intriguing plum, ripe figand allspice aromas. On the palate, the wine offers flavors of ripe blackberry, chocolate-covered cherry and hints of cedar. There’s a nice palate weight and texture with ample, yet fine-grained, tannins and a soft finish.|
Enjoy this Cabernet Sauvignon with Memphis-style dry rub pork or beef ribs, grilled tri-tip, or gnocchi with wild mushrooms, sage and prosciutto.
Considered one of the "first growths" of Napa Valley, Stag's Leap Wine Cellars produces renowned Cabernet Sauvignon from its historic Stags Leap District estate vineyards. Founded in 1970, the winery brought international recognition to California winemaking and the Napa Valley when the 1973 S.L.V. Cabernet Sauvignon won the now famout 1976 Paris Tasting, also known as the "Judgement of Paris." Stag's Leap Wine Cellars' three estate-grown Cabernet Sauvignons - CASK 23, S.L.V. and Fay - are among the most highly regarded and collected Cabernet Sauvignons worldwide. The wines are fashioned to express richness balanced by elegant restraint, an approach often described as "an iron fist in a velvet glove."
|After a cold and wet beginning, the 2005 vintage developed into a wonderfully moderate growing season that had plenty of sun and some decent hot temperatures, but contained no really aggressive heat spikes. This helped the grapes to mature very evenly and deeply with beautifully ripe flavors and rich, round tannins and allowed us to pick the vineyard calmly over several weeks when each block had reached its peak.|
This wine jumps from the glass with an animated nose of flowers, black cherries and ripe plums liberally inflected with aromas of cedar shavings, cigar box, wet river rocks and graphite. It cascades across the palate revealing rich layers of black cherries, Crème de cassis and blueberries intermixed with generous hints of black tea and cardamom, leading to a reverberant exit of spiced plums and kola nuts followed by a lengthy mouth coating finish. While drinking well now, it will benefit from and open up more fully with some additional time in bottle and should continue to develop more weight and complexity over the next 10+ years.
Founded in 1985 by Shari, Garen, Brandon and Shannon, Staglin Family Vineyard takes pride in the tradition of family ownership and participation. With an uncompromising commitment to quality, their mission is to produce world-class wines that reflect the distinctive character of this historic Rutherford Bench estate. As stewards of this land, they farm the vineyard organically, tap into their solar fields for power and produce the wines in a state-of-the-art underground production facility. The Staglins are passionate about their business, their land, their philanthropy and for the meaningful relationships they develop with each passing day. They hope this passion is evident when you enjoy their wines.
|Deep black-purple in color. Intense aromas of blackcurrant, stewed plums, cherries, and chocolate. Full-bodied berry palate with a sweet long lasting finish.|
|Taittinger Comtes de Champagne Blanc de Blancs was created to commemorate Thibaud IV, Comte de Champagne, who planted the first Chardonnay vines in France in the 13th century. First released in 1957 with the 1952 vintage, it is produced exclusively from the delicate first pressing of costly Chardonnay grapes grown to greatest perfection in the vineyards of the communes of the Côte des Blancs, named for the suitability of its microclimates to that vine variety. Champagne Taittinger's extensive vineyard holdings of 600 acres include several parcels in the 100 percent-rated villages of Avize, Cramant, Chouilly and Le Mesnil-sur-Oger in the Côte des Blancs, and assure the consistent supply from year to year of the most exceptional Chardonnay grapes available.|
Taittinger Comtes de Champagne Blanc de Blancs is elaborated and brought to maturity in the 13th century chalk cellars once the property of the Abbey of Saint Nicaise, where each step of the méthode champenoise is performed traditionally. Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing, referred to as the "cuvée," which is followed by two more pressings, referred to as the first and second "tailles." The greater part of the juice, and that of the finest quality, is extracted in the "cuvée;" neither of the "tailles" are used in Comtes de Champagne Blanc de Blancs. In all, no more than 100 litres (approximately 26 gallons) of juice per 160 kilograms (approximately 350 pounds) of fruit may be extracted from the combined three pressings. The must is then transported to the vinification facility, where a cool fermentation takes place under temperature controlled conditions. Following this, a small portion of the wine, usually approximating five percent, is matured for a few months in small, 225-litre, new oak casks. Blending takes place in the early spring, followed by a slow secondary fermentation at 45 to 50 F in Taittinger's cool cellars from which the wine acquires complexity and the fine, pinpoint bubbles characteristic of its sparkle. Prior to dégorgement, Comtes de Champagne Blanc de Blancs is aged four to six years, twice the legal minimum for vintage champagne, to fully capture the subtle bouquet, complexity and body of the Chardonnay grape.
This superb Champagne, produced only in years exceptional enough to declare a vintage, is appropriately presented in an antique-style bottle of XVIIIth century design. Comtes de Champagne Blanc de Blancs is the ultimate expression of the Taittinger style, a Champagne of great refinement, elegance and delicacy. The clean, aristocratic Chardonnay fragrance is offset by warm, toasty nuances, which carry onto a palate of finely- balanced, generous white fruit flavors underscored by a fine, crisp acidity and subtle mineral notes. The refined, toasty finish is lasting and complex.
|Wine critics and enlightened enthusiasts from around the world have raved about the Cheval des Andes. The nose opens out on to warm notes of tobacco, red berry fruit macerated in brandy, cherry stones and home-made jam, with aromas of cedar-wood, and bay leaves coming through. The attack on the palate is full, rich and warm. Silky tannins mingle harmoniously with the oak, making this wine a truly great vintage, beautifully rounded off by a full, long finish.|
|Deep red color. Very lifted and intense nose of blackberry fruit, sweet spice and dark chocolate. The palate is very rich and flavorsome with blackberry and plum fruit. In addition to the primary fruit characters there is plenty of complexity in this wine with spice, earthy notes and graphite also evident. There is heaps of mouthfilling flavor complemented by chalky tannins. There is great length of fruit as well.|
|The nose is full of ripe black fruits with subtle notes of clove, black pepper, and sweet tobacco. On the palate, flavors of black raspberries and cassis yield to more subtle notes of cedar, vanilla, and sweet spice. The fine-grained tannins lend structure to the wine, which has a soft, lingering finish.|
|Aromas of black cherries and plums are accompanied by notes of violets and vanilla. On the palate the wine is rich and full-bodied with flavors of juicy blackberries, cranberries, and black currants abound, followed by notes of vanilla and sweet spice.|
Pair this Malbec with a meat dish that mirrors its tangy berry flavors like cranberry pot roast or roast duck with sour cherry sauce.
|The Flor de Vetus is 100% Tinta de Toro (the local name for Tempranillo). The fruit comes from a number of the estate's younger parcels, which are now approaching 25 years of age. Classically tended bush vines are the first step in producing vibrant wines boldly expressing Toro's hallmark high altitude vineyards. Winemakers Àngel Ortega and Lluis Laso de-stem and ferment the grapes in stainless steel tanks; maturation takes place in a 50/50 blend of French and American oak, using equal parts new and second-use barrels. The wine offers bright, juicy fruit, supple texture and refreshing acidity. It is a stunning value.|
|Le Desir—predominantly Cabernet Franc supported by Cabernet Sauvignon and Merlot — shows layers of concentrated fruit, exotic spice, opulent aromatics and a plush suede texture.|
Blend: 61% Cabernet Franc, 23% Merlot, 11% Cabernet Sauvignon, 5% Malbec