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55% Zinfandel blended with Carignane, Petite Sirah, Mourvedre, Alicante Bouschet, Grenache, Syrah, Barbera and a touch of whites for aromatics from old vine plantings (up to 100 years old) around Sonoma County, fermented with native yeasts in stainless steel and raised in a nice bit of French oak for a bold, bright-fruited, silky, and satisfying wine that is unbeatable at this price.
Broadside is a project of very talented winemaker Chris Brock. The Cabernet is fermented with wild yeasts and aged in barrels. The resultant wine is remarkably fresh and full bodied with an interesting spicy character and plenty of bright, tangy dark fruit.
This years "Ribbon Ridge" Pinot Noir comes entirely from the tiny (less than two acres) White Oak Vineyard farmed by Alan Foster. The fruit from White Oak tends to a good deal of structure and intensity to the wines, and the team at Cameron believes this is their best vintage yet! The flavors they describe as, "deep aromas of black cherries, rose, wood spice, lavender and loam, an opaque ruby color and a palate packed with black cherry, raspberry and soft, savory tannins. "
This is 100% Pinot Meunier from the Van Duzer Corridor AVA within the larger Wallamette Valley AVA, made using 1/3rd whole clusters and aged in 25% new French oak. The nose is bursting with vibrant cherry and strawberry fruit alongside some subtle floral aromatics and a touch of earthy spice. It's juicy and fresh on the palate with a wave of tart cherry backed by supple tannins and mouthwatering acidity. An intensely pretty wine with a serious side, perfect at the table or slightly chilled on its own. Jeff DiLorenzo
Less than twenty four hours on the skins - Crisp, focused, classic Pinot Noir Rosé from regeneratively farmed vines.
Sean Minor is a negociant production working with high quality vineyards throughout the central and north coast of California to create fresh, easy drinking, great value wines like this classic California Pinot Noir. Fermented with 100% de-stemmed grapes to emphasize the ripe fruit and aged in oak barrels to give it those quintessential sweet oak spices.
Richard Luftig, one of New York's best sommeliers, has made a Cabernet known for phenomenal quality and price: Pied a Terre Cabernet! This is a fantastic Cabernet Sauvignon that has classic California character but more structure and reserve than a lot of riper wine. The tannic structure is tightly woven, with fine acid backbone and lush cassis, blackberry, and slightly redder berry fruit. This is a California Cabernet meant to be consumed with food, and will pear excellently with New York strip steak, pork loin, or coq au vin.
A tribute to Lowell Stone, who planted a number of Italian varieties at Fox Hill Vineyard in the '80s, this 100% Sangiovese is macerated in whole clusters with 25% of the fruit seeing an extended maceration of five months. It spends ten months in tank and another year in neutral puncheons. No sulfur is used at any point in the process. It's a deep ruby/garnet in the glass with dusty aromas of dark cherries and old leather. There's an uplifting herbal note and gripping acidity that demand your attention, with firm tannins that make it a good candidate for pairing with roasted meats or heartier fare.
This blend comes from three of the oldest California vineyards and is in equal parts Cinsault from the Bechthold Vineyard (planted in 1886), Carignane from Spenker Ranch (1900), and Zinfandel from Kirschenmann Vineyard (1915). The winemakers describe this vintage with notes of "black cherry, apricot, black tea, granular, smooth finish."
This is such a great value for Sonoma Pinot Noir! By creating lasting relationships with high quality, organically farmed (some certified, all avoid using chemical sprays and employ cover crops where possible) vineyards, the winemakers of Valravn are able to offer a snapshot of the Sonoma County for a really great price. The fruit is fermented in open-top stainless steel with about 15-20% whole clusters used, and then aged in ~20% new French oak for one year. For each vineyards fruit, the wines are fermented separately and then blind-tasted before creating the perfect blend. On the nose are notes of clove, stewed cherry, treebark, red plums, and a touch of black pepper. The palate is juicy and concentrated, with notes of baking spice, red currant, raspberry, sun-baked soil, and even a bit of blueberry. Very tasty California fruit with just the right amount of new oak! Michelle DeWyngaert
Clos Electrique is the organic and dry-farmed estate vineyard for Cameron Winery. As one of the warmer sites in the Red Hills of Dundee, the grapes are picked earlier to maintain a balance of ripeness and acidity. For their Chardonnay from this vineyard, the wines are meant to emulate the richness of Meursault. This vintage is described by the winemakers with notes of "notes of honeysuckle, creme Anglaise, lemon curd, marzipan and orange blossom. The palate mirrors the nose along with unctuous mouth feel resulting from 2 years contact with the yeast lies prior to bottling."
Mimi made no red wine at all in 2020 in the wake of the fires in Oregon and the whites were produced only after rain blew the smoke out to sea. She made just three barrels of the Chardonnay and it is a truly lovely wine. There is real weight and breadth in the mid-palate, full of white peach and Meyer lemon fruit and this is incredibly pleasurable today. But there is no shortage of acidity and freshness and so much detail in the long mineral-toned finish that if you want to put a bottle or two away, I have no doubt you will be richly rewarded. Sam Ehrlich
This is a fabulous example of an underappreciated variety. The Jolie-Laide 2021 Sauvignon is beautifully pungent on the nose, redolent with green tropical fruit, orange peel and lilies. It's got more of this on the palate and plenty of driving acidity. There is something that is reminiscent of great Thai food - the lime acid and salty notes from fish sauce, with vibrant fresh green herbs. In general, I was surprised and delighted by this lovely bottle. Sam Ehrlich
From a dry-farmed parcel of vines planted in 1991, in ancient sedimentary soils. "The 2021 is pale golden yellow, brilliant, and transparent. The nose begins with an almost heady, whirling nose of powdery minerals, ocean air, tropical fruits, and honey. These aromas are repeated in the mouth that has beautiful texture and racy acidity. " (KF)
A new bottling in the Kelley Fox lineup, this is from a vineyard planted in the Dundee Hills with cuttings from Cameron's legendary Abbey Ridge vineyard. "Its appearance is that of pale spun gold with brilliant transparency. Because of both its youth and seriousness, the nose as I type these words is restrained while also delicately perfumed with vanilla, pears and cream, along with a hint of salinity. This character continues in the mouth on a lovely frame and texture, ending with a long finish. I can’t wait to see what this Chardonnay does over time. I would suggest holding this wine for a few years before opening. There’s this alluring golden pear energy that it has." (KF)
Steve Matthiasson's signature Napa white wine has always been a staff favorite and we were thrilled to come across a parcel of MAGNUMS of the outstanding 2014. Steve has always loved richly textured white wines and consequently was drawn to both Bordeaux Blanc and Friuli. This wine brings the two together, with Sauvignon Blanc and Semillon grown on gravel and Ribolla Gialla and Friulano on rockier soils. The result shows bright citrus and some fleshier stone fruit up front, with spicier flavors, sea shell notes and a rich beeswax character that is reminiscent of older Chenin Blanc. The development in the bottle also shows in the nose, as the bright yellow fruit character of the wine's youth intermingles with aromas of dates and dried mint. This is one of the most consistently excellent and satisfying whites in California, and the chance to drink it with some age from a big bottle should not be missed this Christmas season. Sam Ehrlich
Scrumpy (a term for farmhouse cider in Europe) Ewe (referring to the sheep that graze their orchards) is a traditional cidery making cider the old-fashioned way up in the foothills of the Catskill Mountains. The Farmhouse Dry cider is a blend of Old Winesap, Northern Spy, Spigold, Newtown Pippin, Gold Rush, Ida Red and Spartan apples fermented with native yeasts and aged for 10 months in a mixture of American and French oak. It is described by Scrumpy Ewe as having "hints of butter, lemon, floral, oak on the nose, full bodied."
The 'Golden Crab' is a blend of 50% Wickson Crab, 50% Golden Russet to create this bright, bold, dry cider from the Catskills.
The 'Stone Cutter', an homage to stonemasons and a nod to the sharp acidity of this cider is a blend of sharp apples, Wickson Crab, Northern Spy, Esopus Spitzenberg, a small portion of sweet Fortune apple, and some bittersweet Yarlington Mill and Brown Stout apples to balance it out. Bright, refreshing, and slightly sparkling, this is a perfect cider to pair with sharp cheeses, or as an aperitif.
An excellent, well-balanced example of California Sauvignon Blanc blended from three organically farmed vineyards in Mendocino. The fruit from each vineyard is fermented separately all in stainless steel to preserve their individual qualities, and then blended together before bottling.Bright, sunny notes of white grapefruit, clementine, and sweet basil. Plenty of juicy acidity, and a crisp, clean finish. Michelle DeWyngaert