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| | | | | |  | | The destemmed and softly pressed grapes are vinified in stainless vats at 30º Celsius.
During the 15 days fermentation-maceration process the must is pumped and punched down for optimal extraction. The 50% of the wine stays in first use American oak and a 10% in second use French oak. The wine is the bottled without any form of stabilization or filtration, in order to not to alter quality, and is sold after three months of bottle age.
Yearly production is about 700,000 bottles.
| | |  | | | | |  | | Vineyard: TWO BLONDES VINEYARD. Winemaker's Notes "This vintage is by far the best we have gotten from this vineyard. The work that we have done there with trellising, soil, water, and clonal selections is now bringing it even with the other vineyards from whom we source. The identity is fully apparent in this vintage through its soft texture and very full mid-palate. The depth of flavor reveals much about this vintage and those we hope to see in the future from Two Blondes. A lot of the work we have done here has been on an almost row-by-row basis as we sought to increase the root structure of the vines."
| | |  | | Solaia, which means the 'sunny one' in Italian, is a 10 hectares (25 acres) southwest-facing vineyard planted 351-396 metres (1,150-1,300 feet) above sea-level on stony calcareous soil of marl and friable albarese rock. It is located at Santa Cristina, contiguous to the Tignanello vineyard, which is on the same property, in the Mercatale Val di Pesa zone of Chianti Classico. Antinori first produced a single-vineyard wine from these vines with the 1978 vintage (which was a limited release only in Italy); the initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, which was repeated in 1979. During following vintages, 20% Sangiovese was introduced and small adjustments were made (according to vintage) to the proportions of Cabernet Sauvignon and Cabernet Franc used, to arrive at today's blend of 75% Cabernet Sauvignon, 5% Cabernet Franc and 20% Sangiovese.
| | |  | | The 2007 Sigrid Chardonnay is both unfined and unfiltered and bottled directly from tank after a long, cool and slow fermentation and 12 months on its lees in new French Oak Barrels, neutral French Oak Barrels and small stainless steel barrels. The assemblage is a selection of the greatest barrel selections in the cellar and represents only 10% of all chardonnay lots harvested for each year from each vineyard. The remaining barrels are declassified. This wine has a pale gold color leaning towards white gold with rich, enticing aromas of grilled brioche, wet stones, citrus rind, meyer lemon curd and craime anglaise with hints of hazelnuts. The wine has a medium body with a lithe frame with flavors reminiscent of the aromas as well as apples, lemons and pears with opulent spices and creamy texture. There is a great purity to this wine and a very strong mineral expression which is laced with just the slightest kiss of oak spice and toast. The finish is strong with a good mineral and tannin backbone which will help this wine age well into the future.
| | |  | | Vineyards: estate grown at Finca Río Seco, Cafayate, located at 5,740 feet (1,750 meters) above sea level.
Yield: 5 tons per hectare.
Harvest Date: second half of March.
Fermentation: pre-fermentation cold maceration for 48 hours. Average temperature during fermentation 23º C, with final temperature of 28º C. Maceration for 15 days.
Aging: 12 months in new oak barrels; 50% French and 50% American.
Alcohol: 14,60%; Acidity: 5,25 g/l; PH: 3.52.
Production: 13.082 bottles
Color: attractive and elegant ruby red with black edges.
Nose: notes of leather with a secondary level of red fruits and spices.
Mouth: intense attack, medium structure with balanced acidity. The tannins are very sweet and smooth.
| | |  | | The winery is located in the province of Salta, in the Cafayate Valley at the foot of the Andes, at more than 5,740 feet above sea level. This is one of the highest altitude vitivinicultural regions in the world.
This wine bursts from the glass with tropical fruit, citrus and spring flowers. It is fresh, fruity and agile on the palate, with substantial length. Consulting Winemaker: Paul Hobbs.
About Torrontes: Enticing aromas that are strikingly similar to Viognier, with hints of peach pit, flowers, and orange citrus fruit. On the
palate, it has a beautiful structure and acidity along with enticing fruit flavors that keep you coming back for another sip
and plenty of body for a wine that shows such delicate aromas and flavors. Fruity, floral and yet still quite dry, this wine
has to be tasted to be believed. Best enjoyed in its youth either by itself, or as a wonderful partner with smoked meats,
mild to medium-strong cheeses, and seafood. Great partner for spicy food and Thai as well.
92 Points WA = Highest Score ever given to a Torrontes!
| | |  | | The vines for Almirez, situated in Valdefinjas and Toro, are 15 - 65 years old, and yield a meager 20 Hls/Hct. Teso la Monja uses only organic fertilization, and strictly avoids the use of herbicides or other chemical products. All grapes are hand harvested and rigorously sorted. Aged 12 months in new French oak (30% new).
| | |  | | | | |  | | Bodegas Volver currently owns some 185 hectares in Alicante. Some of the vines are ungrafted. New acreage is currently under development.The vines age from 40 to 75 years old. Tarima Hill´s vines are planted in the Vaso system, in an all-natural (almost organic) process with no irrigation. The combination of soil profile and diverse altitudes within this very small area sets up a micro-climate that is predominately Continental along with some Mediterranean influence.
| | |  | | | | |  | | ST. EDEN is based upon an 11-acre rocky knoll that is part of a beautiful estate located just north of the Oakville Crossroad. Eden is an historical reference to this region's designation on nineteenth century maps.
The red rocky soil of this northfacing site originates from high in the Vaca Mountains. St. Eden, which appeared first in the 2001 vintage, reliably shows great focus, an opulent "sweet" center and notes of crème de cassis, dark chocolate, and roasted herbs. Mineral-tinged and broad on the palate, the wine consistently displays fine-grained tannins and a lush concentration.
SOIL: Iron Rich fractured volcanic rock from a landslide.
Northern Exposure.
| | |  | | 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).
Southwest Exposure.
ELEVATION: 433-595 feet
| | |  | | ILATRAIA, IGT Maremma Toscana (Brancaia in Maremma) is an intense and complex red wine, produced in a modern style and at most typical of its terroir. Food with well balanced and intense flavors, meat and game - roasted or braised -, poultry like pigeon or pheasant.
| | |  | | 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.
| | |  | | 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.
| | |  | | Bryant Family Vineyard
DB4 is meticulously crafted and blended by Bryant's winemaking team to create an exceptional wine that can be enjoyed immediately with proper decanting or in the future. The 2010 DB4 combines the expressive benchmark terrior of Bryant's estate with a compelling blend of fruit produced in David Abreu’s vineyards: Madrona, Thorevilos, and Lucia Howell Mountain. This wine has been a favorite since its inaugural release in 2007, as it captures the Bryant Family style at an affordable price point.
| | |  | | Promis, from the Latin abbreviation, promissio, meaning promise truly lives up to its name. The grapes are grown in the terre brune (rich, dark soils) of the Ca'Marcanda vineyard. The soil consists primarily of loam and clay. The climate--hot summer days, freshened by brisk sea air and cool nights--is ideal for the grapes grown here.
Color: Light garnet
Aroma: Bright and fruity with a jammy nose.
Taste: A delightful wine that combines the elegance and suppleness of Merlot and Syrah with the austerity of Sangiovese. Balanced, almost musical, its a pleasure to drink from an early age and also has an aging potential of 5-8 years.
| | |  | | This wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose reveals intense, clean, pleasing, refined and elegant aromas which start with hints of black cherry, plum and black currant followed by aromas of blueberry, violet, vanilla, tobacco, licorice, leather, pink pepper and menthol. The mouth has good correspondence to the nose, a tannic attack and however balanced by alcohol, full body, intense flavors, agreeable. The finish is persistent with flavors of black cherry, plum and black currant. Cabreo Il Borgo ages for 16-18 months in barrique followed by at least 6 months of aging in bottle.
| | |  | | The CADE Cabernet Sauvignon Howell Mountain is sourced from five small growers on Howell Mountain: CADE Estate Vineyards, Ink Grade Vineyards, Outpost Vineyards, True and Eagle Summit Vineyards. The 2009 harvest on Howell Mountain began on October 11th and lasted through October 30st. The 2009 vintage was a challenging one on Howell Mountain but the decision to thin heavily in our estate vineyards as well as our grower?s vineyards paid huge dividends in October when the small crop achieved physiological/phenolic ripeness.
| | |  | | More than a classic example of Caymus Cabernet, this wine exemplifies the uniquely singular Caymus “house character.” The intention over the decades has been to make subtle changes in order to improve wine quality – in the vineyard and in the winery. One may ask why change a good thing? In short, my answer is that Napa Valley, while born with great climate and soils for grapes (especially Cab), is a hotbed of competition, and this has generated improvements. Can you imagine, in one small valley, hundreds of winemakers all struggling to make their mark? Napa may be the most competitive wine community in the entire world – and continued change is just part of the fabric.
| | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | | | |  | | 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 fruit aromas range from bright cherry to notes of blueberry and black currant. There are intricate hints of vanilla, violets and clove. This wine is pure elegance on the palate. The silkiest of tannins coated by a luch midpalate end with an ever-soft but lingering finish.
This 134-acre estate lies in the heart of the Stags Leap District, the first viticultural area in the United States to be approved based on the distinctiveness of its soils. With 28 distinctive vineyard blocks showing an array of different aspects, soil types, clones and rootstocks, the vineyard provides a diversity of flavors that are artfully blended to capture the holistic representation of Chimney Rock's estate Cabernet Sauvignon.
| | |  | | Planted on quite sandy soil with a flatter gradient, the wine is early to ripen and always shows its characteristic raspberry/plum, blackberry fruits intertwined with mint and other herbs. A very voluptuous wine which is always a real crowd pleaser.
| | |  | | A very consistent vineyard, which always has very dark colour and black plum fruit with a gamey, leathery background. This has more to do with Cornas or Hermitage.
| | |  | | 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.
| | |  | | Forest floor and Chanterelle mushroom greet the nose immediately. The aroma quickly develops into layers of cardamom, clove, and leather. After decanting, citrus blossom, blackberry jam, and dried currants evolve. This wine is unquestionably Stags Leap District: balanced fine-grained tannin, concentration, and fresh minerality. Satsuma peel, dark chocolate, black cherry, and damson plum characterize the lengthy finish. At cellar temperature, further rewards can be found up to 24 hours after uncorking, in the form of maraschino cherry and raspberry.
| | |  | | The Puente Alto Vineyard in the Maipo Valley has the perfect combination of climate and soils for producing world-class wine: the climate is ideal and predictable, and the soil is poor and gravelly to reduce yields and increase concentration naturally. After fermentation, the wine is matured in the finest French oak barriques for 14 months, followed by another year in the bottle before release.
Ripe fleshy fruit and berries lead off this highly aromatic wine. Later, the tobacco and chocolate come through and marry with the vanilla. Agreeable, mature tannins elegantly convey the best expression of the Puente Alto vines. The pleasant, long finish displays great harmony and balance.
The result is a rich, full-bodied wine with unmistakable character in the bouquet and on the finish. Drink with any hearty dish, lamb, steak, and strong cheeses.
Don Melchor has been hailed the best Cabernet Sauvignon from Chile by both the Wine Spectator and Robert Parker.
| | |  | | The second Syrah addition is the Garys' Vineyard in the Santa Lucia Highlands. This vineyard may be known to most of you as the joint venture of farmers extraordinaire Gary Francioni and Gary Pisoni. The Garys were kind enough to offer Copain one acre to produce what they feel is a fantastic expression of the vineyard and the Garys' personalities-bold and powerful.
There is nothing timid or subdued about this Syrah. The antithesis of the Hawks Butte, it is clearly Californian in style but has hints of old world aromatics and flavors of black olive and blue flowers. Richly textured, the wine possesses loads of fruit and concentration while balanced with good acidity and tannins. Again we fermented this wine with minimal intervention and that has allowed the gorgeous fruit and texture of the wine to shine.
| | |  | | 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 1.5Liter bottle. The name has become synonomous with class and stature.
A gift of Dom Perignon will express that only the best will do.
| | |  | | Dominus 2005 is dark red, almost deep crimson in color. The nose is dense and compact, filled with dark berries, blond tobacco, black cherries and cacao. The entry is both powerful and supple, spherical in quality. Perfectly ripe, the enveloped tannins are firm, round and elegant. Black fruit and licorice linger throughout the evolution in mouth, well-balanced and harmonious. A superb vintage.
The 2005 blend consists of 92% Cabernet Sauvignon, 5% Cabernet Franc, and 3% Petit Verdot. No Merlot was used in the blend this year. This wine clearly has tremendous aging potential. It is recommended decanting the wine prior to serving, to allow it to develop its full potential. This is especially important when serving young Dominus wines.
| | |  | | The 2002 is a seductive Cabernet Sauvignon with vibrant acidity. A primary style of red wine entering its adolescence. Highly aromatic nose and flavours of crème de cassis, juicy blackberry, lavender, violets and cherry-boiled sweets. Sweet vanilla, roasted espresso coffee beans, milk chocolate, cinnamon, cloves and caramelized sugar indicate the generous French oak regim which some felt needs a few years to fully integrate. Some earth characteristics of dusty cellar and dark damp smoky peat. Some creamy bacon fat “lardo” savory characters filled-out the palate. A beautifully balanced wine, which boasts fleshiness and lots of structural support to hold it all in. Plentiful fine-grained tannins. This is a complex wine that is virtually infinite – many assessors could still appreciate this wine for several minutes after tasting. A wine that will offer many years of pleasure to those who are patient. Cellar to enjoy from 2015-2025++. Additional comments: Highly polished example of Californian Cabernet Sauvignon. Extremely youthful, long life ahead. One to watch in its development over the next 10 years.
| | |  | | The 2002 is a seductive Cabernet Sauvignon with vibrant acidity. A primary style of red wine entering its adolescence. Highly aromatic nose and flavours of crème de cassis, juicy blackberry, lavender, violets and cherry-boiled sweets. Sweet vanilla, roasted espresso coffee beans, milk chocolate, cinnamon, cloves and caramelized sugar indicate the generous French oak regim which some felt needs a few years to fully integrate. Some earth characteristics of dusty cellar and dark damp smoky peat. Some creamy bacon fat “lardo” savory characters filled-out the palate. A beautifully balanced wine, which boasts fleshiness and lots of structural support to hold it all in. Plentiful fine-grained tannins. This is a complex wine that is virtually infinite – many assessors could still appreciate this wine for several minutes after tasting. A wine that will offer many years of pleasure to those who are patient. Cellar to enjoy from 2015-2025++. Additional comments: Highly polished example of Californian Cabernet Sauvignon. Extremely youthful, long life ahead. One to watch in its development over the next 10 years.
| | |  | | | | |  | | 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.
| | |  | | Brilliant dark ruby color. Black plum, blackberry, lifted cherry, and wet stone after rain aromatics that are pure and focused. Black tea and cherry pipe tobacco notes add complexity. A crisp fresh entry which expands into a rich and vibrant mid-palate. The lively tannins provide grip and depth and are framed by spice and berry compote notes that persist on the long finish.
| | |  | | With a light greenish-yellow colour, the
Chardonnay Wild Ferment has a fresh,
expressive nose with tropical fruit aromas
fused with mineral notes and a subtle touch of
toast and brioche from the barrel aging, which
greatly enhances complexity. On the palate, a
zingy acidity balances out its lush, creamy
texture.
| | |  | | This wine shows deep and intense red purple color with black hues. On the nose, expect black ripe fruits highlighting ripe blackberries, plums, figs, quince, dry fruits and spicy notes. On the palate, expect a soft entry, round tannins, nice and complex flavors, well-balanced oak and fruit, and a long and silky 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.
| | |  | | The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home of the wines of the Côte-Rôtie. In these vineyards of over 2400 years old you can still see the small terraced walls characteristic of the Roman period. Etienne Guigal arrived in this region in 1923 at the age of 14. He made wine over 67 vintages and, at the beginning of his career, participated in the development of the Vidal-Fleury establishment.
Despite his young age, Marcel Guigal took over from his father in 1961 when the latter was victim to a brutal illness rendering him blind. Marcel’s hard work and perseverance enabled the Guigals to buy out Vidal-Fleury in 1984, although the establishment retains its own identity and commercial autonomy. In 2000, the Guigals purchased the Jean-Louis GRIPPAT estate in Saint-Joseph and Hermitage as well as the Domaine de VALLOUIT in Côte-Rôtie, Hermitage, Saint-Joseph and Crozes-Hermitage.
| | |  | | Founded in 1984, Harlan Estate is a winegrowing estate in the western hills of Oakville, California – in the heart of the Napa Valley. Consisting of 240 acres of natural splendor set above the fabled Oakville benchlands, the property rises in elevation from 225 to 1225 feet above sea level. Forty acres (17 ha) under vine, planted to cabernet sauvignon (70%), merlot (20%), cabernet franc (8%), and petit verdot (2%). All hillside siting, on both volcanic and sedimentary bedrock; a combination of terraced vineyards and closely spaced vines on spare soils over fractured rock; vertical trellis with shoot positioning, 360º of exposition.
| | |  | | 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.
| | |  | | | | |  | | Laura Catena grew up in a wine-making family in Mendoza. Although she now splits her time between Mendoza and San Francisco (where she is a Emergency Room Physician, university professor, mother of three, and accomplished tango dancer!), Laura's heart remains in Argentina and winemaking. She had a vision of creating a new breed of Argentine wines: small quantities, artisan quality, and true to their individual terroirs. A true pioneer of small-grower relations in Mendoza, Laura's incredible, limited production wines come from some of Argentina's best fruit from low-yield, high elevation, family-owned vineyards. Her final varietal blends deliver power along with complexity and finesse. They are the ultimate expression of rigorous vineyard management, viticultural experimentation, strict irrigation controls, skilled winemaking, and a quest for quality at any cost.
| | |  | | | | |  | | COLOR: Strong and deep red, with some violet highlights.
NOSE: Very complex nose expressing the combination between the Malbec, such as black cherries, prunes, raisins and some violets. After swirling more fruits appear, such as cassis, raspberries and blackberries. Also chocolate, vanilla, toast and caramel notes appears very soft and integrated due to its aging in new French oak barrels.
MOUTH: Full-bodied wine. The tannins are quite present, but very mature, rounded and sweet which end in a velvety whole. The Cabernet Sauvignon gives the tannic structure and body, and the Malbec contributes with the fleshy, round flavors, which characterize it. The mouth aromas, are plums, cassis jam, raisins. It is a very long ended, complex and elegant wine.
| | |  | | As always, Savitar 06 is the most brooding wine of the lineup. A dark red with a vibrant purple hue, the aromatics are bright, elevated combinations of cassis, tobacco and spice-box yet with freshness and vitality. The palate is full bodied, meaty and complex – well integrated oak and tannin provide elements of structure to the wine and it finishes with impressive length.
| | |  | | The only white wine produced by Mollydooker, it offers ripe fruit with lovely pineapple and citrus flavours.
| | |  | | The 2006 Syrah relies heavily on grapes from Novelty Hill's estate vineyard,
Stillwater Creek (70%). The soil here is mixed with large pieces of
fractured basalt; and visitors often remark on its similarity to the
Rhone Valley, perhaps one reason why Syrah from here is so
outstanding. The balance of the wine relies on Lewis Vineyard
(30%) grapes. Known for its low yields and concentrated grapes,
Lewis is one of Mike Januik’s favorite Syrah vineyards in the state.
| | |  | | Only 600 cases are made of this beautiful Barbaresco from the Montersino vineyard. Ruby red, rich and complex. Excellent ripe red fruit including plums and cherries, with undertones of sweet vanilla, tobacco and spices. Excellent aging potential and best when decanted.
| | |  | | Fermentation on the skins in steel rotary fermentors for 8-9 days with temperature control, aging in French barriques for 12 months. Concentrated, complex, ripe red fruit, mint, vanilla, and sweet oak on the nose.
On the palate: soft, velvety, fresh, sweet tannins, and very long.
Paitin traces it's history to 1796 when Benedetto Elia purchased the farmstead with outlying wine cellar and vineyards from Luigi Pellissero . His son Giuseppe later extended the vineyards and acquired the underground cellar, which dates to the 15th century.
Barbaresco del Sori Paitin was first produced in 1893, and was first exported in 1898. Secondo Pasquero-Elia took over management in 1965, building a new wine cellar, gradually replanting vineyards, and acquiring new vines.
| | |  | | In an age instant gratification, the Pillar Box is a stoic reminder of the virtues of patience. The act of writing and sending a letter is matched by the anticipation of the receiver. Their best parcels of Shiraz were selected to create this special wine. Pillar Box Reserve can be enjoyed in its youth, but will reward the patient.
They hand selected some outstanding parcels of Shiraz from the Pillar Box project to create this reserve blend. The colour shows red-black and a scarlet rim, with an attractive mocha, native mint and ripe pomegranate aroma. Tempting cedar, spice and cocoa are incorporated into a complex structure. The fine, rounded silky tannins develop into a luscious, prolonged finish.
| | |  | | | | |  | | The Malbec grapes from mature vines are sourced in equal parts from the Agrelo and La Consulta regions. The wine is fermented and aged in French oak barriques, with aging lasting 16 months. It is then matured in bottle for a further 6 months. Deep red in color with intense violet shades. On the nose, a combination of red fruits and toasty notes given by the French oak are evident. In the mouth the wine is complex and structured with a long aftertaste.
| | |  | | | | |  | | Rancho Zabaco, one of the original Mexican land grants in Northern Sonoma, crosses over portions of Sonoma County’s Dry Creek Valley – one of the areas in Sonoma County from which these grapes are sourced. Sonoma Heritage Vines delivers an abundance of black fruit and spice aromas, demonstrating the classic and distinctive characteristics of Zinfandel. The soft, plummy, and jammy flavors and textures make this wine not only approachable, but also versatile, allowing it to be paired with a wide range of foods.
| | |  | | Sassicaia has an intense, concentrated and deep ruby color. The elegant aroma is complex with notes of red fruits. The flavor is powerful concentrated and has great depth with sweet and balanced tannins. In the mouth it is rich and dense, yet harmonious and elegant. The wine has a decisively long finish with significant organoleptic depth and a polyphenolic structure which ensures this wine’s extraordinary longevity.
| | |  | | Seghesio Old Vine Zinfandel perfectly embodies the family's goal of Sharing Uncommon Ground as only the finest lots from their oldest vineyards are selected for this composite blend. Although Old Vine is often loosely interpreted in the wine industry, the benchmark is fifty years. The average age of the vines producing this wine nears 90 years.
| | | | | | | |  | | | | |  | | ARTEMIS, named after the Greek goddess of the hunt, is a wine that truly reflects its name. It’s the culmination of our hunt for the finest grapes from Napa Valley which, when combined with estate-grown fruit, combine to create a Cabernet Sauvignon that expresses the regional character of Napa Valley with the signature style of Stag’s Leap Wine Cellars. This approach results in a wine of lush fruit flavors balanced by extraordinary structure and elegance. Whereas our Estate Cabernet Sauvignons showcase the distinctive characteristics of each vineyard, ARTEMIS demonstrates how astute grape selection and skillful blending can create a wine that represents the sum of Napa Valley’s best Cabernet Sauvignon parts.
Imagine taking an aerial tour of Napa Valley, flying over the patchwork of vineyards that have made the valley and its wines famous. The grapes for ARTEMIS are sourced from a unique collection of these sites. The 2010 blend is derived from a spectrum of fruit grown for Stag’s Leap Wine Cellars by independent growers from across the Napa Valley. Each site lends its personality to the aroma, flavor, structure and texture of the finished wine. Twelve percent Merlot was blended with the Cabernet Sauvignon for another layer of complexity. The wine was aged for 18 months in a combination of new and used French oak.
A perennial favorite on restaurant wine lists, ARTEMIS Cabernet Sauvignon offers pleasing aromas of black cherries, red plums, violets, nutmeg and sandalwood along with a hint of dried herbs. The cherry and plum notes carry over onto the palate and combine with ripe, mixed berries. The wine has a smooth, supple entry with good mid-palate structure with fine-grained tannins that lead to a lingering berry-cherry finish.
| | |  | | The Tablas Creek Vineyard Côtes de Tablas Blanc is a blend of four estate-grown white Rhône varietals: Viognier, Roussanne, Marsanne, and Grenache Blanc. The wine, like most wines of the Southern Rhône, is a blend of varietals, featuring the aromatics and fruit of the Viognier, the flavors and clean minerality of the Marsanne and Roussanne, and the crisp acids and rich mouthfeel of the Grenache Blanc. Like their Côtes de Tablas red, this wine is designed to be ready to drink young: at its peak from the moment of its release.
The 2006 Côtes de Tablas Blanc is a blend in the style of French Cotes du Rhone whites, and features spicy aromas of herbs, stone fruits and minerals are followed in the mouth by apricot flavors, rich texture, bright acidity, and a long, clean peachy finish.
| | |  | | | | |  | | Deep reddish purple with aromas of bright berry/cherry fruit. Like swallowing a whole bowl of mixed ripe berries at once. Big body yet very balanced, with luscious layers of raspberry, cherry, and cocoa flavors. Just a hint of baking spice at the end brings it all together. Pairs well with grilled meats such as beef and pork, smoked ham, and even pizza with meat toppings. Incredibly fun to drink! Pairs well with grilled meats such as beef and pork, smoked ham, and even pizza with meat toppings. Incredibly fun to drink!
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