The 2012 Cyrus has dark purple color and intense earthy aromas of cassis, black cherry, chocolate, and cherry along with toasty oak and vanilla. This is a silky wine with flavors of cassis, dark chocolate, dark fruits and chocolate covered cherries. This 2012 vintage boasts smooth texture, excellent balance and a long structured finish.
Blend: 76% Cabernet Sauvignon, 12% Merlot, 7% Cabernet Franc, 3% Petit Verdot, and 2% Malbec.
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.
Ruby red in color with purple highlights, the 2014 Tignanello shows an intense nose of red fruit with hints of leather and sweet spice. The wine is ample and enveloping on the palate with supple tannins that respect the character and personality of the Sangiovese grape. The finish and aftertaste are of lovely length and persistence.
The Firepeak Chardonnay leads with bright flavors of crisp apple, pear and pineapple. Aromas of citrus and tropical flavors highlight the complexity of flavors that run throughout. Great acid structure and minerality create a beautifully textured and balanced wine.
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.
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).
This bottling is comprised of 100% estate pinot noir from three vineyards within the AVA. 3D, Machado and Acin all contribute to the wine which exhibits a drive, richness and pedigree expressive of the special growing area coupled with the purity of fruit and firm structure which has been the trademark of Brewer – Clifton. The 2015 vintage shows aromas of pomegranate, white tea, and raspberry. On the palate, the wine delivers flavors of dried fig, white truffle, ripe cherry with a savory texture of rooibos tea.
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.
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.
The wine has notes of clove, cranberry, raspberry, coffee, cinnamon, black pepper, and coco nibs. Gloriously pure notes of mulberry, graphite, blackberry and blueberry soar from the glass and cascade over the palate. The wine is full-bodied, with an opulent, velvety texture, pure, rich with firm tannins and bold structure.
2013 de Villiers Vineyard Pinot Noir possesses a deep garnet color and beguiling aromas of blackberry, cassis, white peppercorn, bramble and wet slate. The flavors are beautifully integrated and juicy; black fruits, Marion berry and spice with soft, graceful yet grippy fine-grained tannins indicating a long life ahead.
2013 Mills Vineyard Pinot Noir possesses an alluring and deep, meaty bouquet of dark fruits, wet slate, white pepper and redwood bark. The palate is concentrated and bright with intense red fruit. Very fine grained yet taut tannins are beautifully integrated with dark black cherry, cranberry and a whisper of black licorice with a wonderfully persistent finish.
Reed is Calera's most unique Pinot Noir vineyard on Mt Harlan and the 2013 vintage gave a special alluring intensity. This block consistently shows fascinating notes of sassafras, Chinese five spice, horehound, red plum, and distinct minerality. With its signature seductive, graceful, savory texture and super fine-grained tannin structure, the accents of earth, leather, pomegranate, dried cherry, white pepper and sage are further enhanced and continue on through the finish.
Intense ruby color. On the nose, aromas of red and black fruit aromas, mingled with hints of mocha and spices. Evolves slowly, revealing layer after layer of elegant fragrances. On the palate, the acidity is refreshing and persistent. Well-balanced tannins contribute to the harmony and smoothness of the palate.
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Purple color, shiny appearance with many glycerin tears due to its high concentration. Blackberry and plum jam aroma. It is deep and succulent as well as dynamic and direct, with a long and sweet finish.
Full-bodied, with firm yet fine-grained tannins, I Sodi di San Niccolò is a rich and elegant wine that offers aromas of ripe cherries, dark berries, and currants which are complemented by notes of vanilla, leather, and cedar. On the palate, this wine is full and rich with high aging potential.
I Sodi di San Niccolò was created in the early 1980s to demonstrate that native grapes could produce a wine with all the power and grace of a Super Tuscan. The name "I Sodi" refers to land that is difficult to till (the grapes must be hand-harvested), and "San Niccolò" is an abandoned church on the Castellare property. This wine captures both the rich history of the vineyard as well as the Sangioveto grape's enormous potential.
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.
Garnet robe. Earthy notes along with aromas of raspberry, cherry, and plum. The aromas on the nose follow through to the palate. Dense and concentrated, with complexities in every sip, all wrapped up in a succulent final sensation. It's a supple, elegant, and fruity wine with great flavor impact.
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.
Dark intense violet coloring denoting a rich and generous body. Complex bouquet of roasted coffee, liquorice, cherry and hints of leather. Powerful straightforward taste in the mouth with dark fruit (blackcurrant) and spice (black pepper).
Yamhill Cuvee is named for the county where all of the Domaine Serene Estates are located. This signature blend includes grapes from the Dundee Hills, Eola-Amity Hills, and Yamhill-Carlton AVA's. It is consistent and approachable, with a textural profile that is vibrant, silky, and persistent.
The Dominus 2010 displays compelling notes of black cherries and plums as well as a hint of graphite and sandalwood. With a round and sweet attack, the chiseled and deftly polished tannins give a savory evolution. Its finish is long and replete with cedar, anise and cacao.
We recommend decanting the wine prior to serving, to allow it to develop its full potential. This is especially important when serving young Dominus wines.
The Dominus 2012 exemplifies the finest qualities of Cabernet Sauvignon from an ideal vintage. The intriguing nose offers a depth of aromas including lavender, Asian spices and cedar. Soft, supple tannins buoy layers of dark earth and cocoa. The wine is racy yet refined with a long elegant finish.
Blend: 93% Cabernet Sauvignon, 2% Cabernet Franc, 5% Petit Verdot
The grapes for this delicious Bordeaux-inspired blend come from several of the most prized estate and hillside vineyards in the Dry Creek Valley. At first swirl, the wine displays aromas of blueberry, vanilla and cherries. Several more minutes reveal hints of clove, cinnamon, black licorice and mocha characters. The palate has dark berry flavors along with cedar sweetness and cassis. There's a good balance between juicy dark fruit and oak structure. The tannins are soft and supple with a very round and semi oily texture. It finishes with black pepper, boysenberry and a hint of barrel spice. Good acidity will help this wine to age beautifully for years to come.
Blend: 54% Cabernet Sauvignon, 24% Merlot, 10% Petit Verdot, 8% Malbec, 4% Cabernet Franc
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.
The fruit was harvested by hand, with five small parcels harvested over five weeks to attain complex nuances. Fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French & American puncheons. Aromas of blackberry fruit, aniseed and spices carry through to the palate which is rich, warm and generous.
Deep ruby red in color showing red cherry, macerated strawberries, toasted marshmallows and violets on the nose. The palate reveals pie cherries, pomegranate, creamy violets and a touch of leather. Finishes lush with a nice backing acidity and a touch of mineral.
Intense aroma of ripe fruits, black cherry, blackcurrant and plum, together with the tertiary aromas of oak ageing: cocoa, sweet spices. The palate is smooth and supple, with mountain herbs and orange peel notes reappearing. Long, elegant finish. A wine which can already be enjoyed, but will no doubt improve over the next few years.
Deep, cherry color, clear and brilliant. Intense nose of red fruits (strawberries and cherries) and other black berries, with floral hints and fine toasted notes. On the palate it is deep and complex, fruity and floral, mineral notes with refined tannins and a long spicy finish. Great flavors, but so easy to drink!
The Finca La Emperatriz vineyard was once owned by Maria Eugenia de Montijo, the Spanish noblewoman who was wife of Napoleon III, the last Empress of France.
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.
The Rancia vineyard takes its name from the historic Rancia estate, once a Benedictine monastery. Located in Castelnuovo Berardenga at elevations ranging between 400 and 420 metres with a fine southwest-facing exposure, the vineyard covers 6.25 hectares. The more recent plantings utilized genetic material from massal selections gathered from the old Rancia vineyard. The soil is composed of the limestone-derived alberese classic to the Castelnuovo Berardenga area and of galestro marl in some areas. First vintage was 1983.
The 2012 vintage has a ruby red appearance with rich, intense tones. Spicy nose with floral notes and hints of wild berry (red and black), accompanied by mineral impressions and light toasted notes. Spice re-appears on the palate, which displays firm but supple tannins, and the finale is vigorous and taut. Overall, the wine is compelling for its flavor-rich mid-palate and supporting acidity.
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.
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 2014 Cabernet Sauvignon highlights blackberry, dried blueberry and violet with notes of graphite and cloves followed by opulent layers of black currant jam, roasted coffee, tobacco, dried fig and vanilla bean. A full-bodied, deeply concentrated wine with supple tannins and a lengthy finish.
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.
Brilliant ruby in color, vivid aromatics of red currants, cedar and cinnamon stick spring from the glass. On the palate, delicate and lifted floral notes of crushed rose petal and hibiscus are anchored by more tender impressions of strawberry gelatin, tangerine oil, black cherry compote and baked red apples. The mouthfeel is focused and vibrant, possessing a gorgeous mineral component along with lively acidity that augment the wine’s generous and cohesive finish.
Due to the soils in the vineyard, the Estate Pinot Noirs’ elegant, transparent style is more Burgundian than Californian, emphasizing wild strawberry, earth, blueberry and dill varietal characters. Cellaring the wine from five to twelve years pays handsome rewards.
Chardonnay shows up in some remarkable places but few as breathtaking as the Roussillon where the Pyrenees meet the Mediterranean. From vineyards just a stone’s throw from the beach and within view of the historic Mont Canigou comes Novellum, a refined, aromatic and elegant Chardonnay that is aged in tank and neutral French barrels.
Brick red in color, the Rincon Vineyard Pinot Noir has aromas of dark plum, red licorice and baking spices. On the palate, this medium-bodied wine is juicy with notes of tart red fruit, spice, and chalky minerality typical of the site. The expression of bright fruit carries into a long mouthwatering finish. Enjoy this wine with glazed pork tenderloin or herb crusted lamb.
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.
On the nose, a healthy dose of ripe red berries. On the palate, it approaches as a denser, full wine; its bold structure is evident. Robust black currant, anise and coriander are balanced by notes of blood-orange zest and violets. Throughout, a graphite minerality adds to its layered complexity. The flavorful finish leaves lingering notes of vanilla balanced by delicate tannins. Pair with beef bourginon, horseradish-crusted pork loin, well-seasoned roasts, thick steaks, great parties, the light of an evening fire.
This is a beautifully complete version of the Rosella’s Vineyard Pinot Noir. Lifted and perfumed to start with, the mouth is dominated by red fruits and floral elements. In the mid-palate the wine takes on more depth and hints of dark fruits and some slight herbal elements (from the whole cluster ferments) become apparent in the wine. The overall balance and velvet character of the wine comes through on the finish where the wine is long, persistent and without any obtrusive elements.
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.
The 2012 Siduri Sonatera Vineyard Pinot Noir shows much of the same character as the 2011 vintage, but with a broader brush of fruit overlaying it all. The fruit is what you first notice now, primarily red fruits with great intensity. Underneath this fruit, however, emerges the dried herb and pine characteristics thatare often found in our Sonatera Vineyard Pinot Noirs. With some age these characteristics will undoubtedly emerge in greater force. Combining these two elements, the savory, earth notes with the rich fruit, is truly what makes this Sonatera Pinot Noir special.
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.
Ruby in color with blackcurrant, blackberry, and plum aromas bursting from the glass. With secondary notes of black tea and dried hibiscus. A full and intense delivery on the palate with dusty tannins that support a long evolution of flavors. Plums, briar, blackberries and licorice all are present, with a touch of stone, all delivered in a rich textural mouthfeel.
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.
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.
Rich, dark, unctuous, brooding and deep. Delicious, complex and compelling. Smooth, long and amazing. A wine of true substance.
Pair with a charred burger, mushroom pizza, marinated ribeye steak, or braised short ribs.
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