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The Heritage Red from Bedrock Vineyard is from a Zinfandel-based blend composed of 22 inter-planted varieties planted in the 1880s in Red Hill clay-loam soils, using no-till cover crop farming, and native yeast fermentation. Zinfandel really shines from these old, gnarled vines. The concentration of flavor that you get from the very low yields adds richness to the wines without having to pick them late and overripe. The nose shows a mix of violet, minty eucalyptus, and ripe, but not syrupy, purple plum. The palate shows additional complexity with a touch of cocoa powder, black tea, and black cherry. Rich and comforting, this will be excellent in the colder months! Michelle DeWyngaert
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.
Doug Tunnell would most likely call himself a farmer before he called himself a winemaker, as he takes his role as steward to the land very seriously. When he and his wife took over the Brick House property in 1990 it had been beaten down with industrial chemicals and they immediately halted all chemical treatments and began the conversion to organic, and then Biodynamic farming. As the name would suggest, the 'Dijonnais' bottling from Brick House comes from their eight acres of Dijon clone Pinot Noir planted on a south facing slope. Despite this being on of the warmest spots in their vineyard, this wine is light, ethereal, and elegant. Notes of dried earth, dusty rose petals, red plum, and shitake mushroom on the nose. On the palate are bright, crunchy red fruits, currant, red apple skins and freshly turned soil with gentle, velvety tannins. I enjoyed every drop of this bottle, but will certainly put a few away to see it evolve over the next five years or so. Michelle DeWyngaert
Broadside is a project of very talented winemaker Chris Brock. The Cabernet is fermented with wild yeasts and aged in barrels, 10% of which are new. The resultant wine is remarkably fresh and full bodied with an interesting spicy character and plenty of bright, tangy dark fruit.
Deemed "The Perfect Red" for its supreme drinkability and sheer "yumminess", the 'Le Clairet' is 95% Cabernet Sauvignon with 5% Carignan (145 year old vines!) sourced from the iron-rich Wirth Vineyard in Solano County. Most of the Cabernet is destemmed, with a small amount left as whole clusters to line the bottom of the tank. Fermented spontaneously and pressed off the skins early to minimize the tannins, though there is still some good structure here. The Carignan , fermented carbonically to add freshness, is blended in right before bottling. Chewy red fruits and a touch of soft herbs with a medium-to-full body, it really is the perfect California red for just about any occasion. Michelle DeWyngaert
The Abbey Ridge Vineyard sits at one of the highest elevations in the Dundee Hills at ~600ft. These 40+ year-old vines are farmed organically and without irrigation; relying instead on cover crops to maintain the moisture/health of the soil. 2017 was a very successful and classic vintage for Oregon with no disease pressure. The winemakers describe this wine as having both rose petal and red fruit aromas as well as more savory notes of salumi, black pepper, and olive.
From the folks who run Hobo Wine Co., here we have the delicious new vintage of one of our favorite inexpensive Cabernets from California! Tart blackberry and ripe cassis mix with herbal hints and wildflower on the nose while broadly gracing the firm, rich, powerfully tannic palate. Sourced from many lesser known but sustainably or organically farmed vineyards throughout Sonoma county. Aged for nine months in neutral oak barrels.
Cooper Mountain Vineyards started in 1978 when Dr. Robert Gross and his wife, Corrine, planted the first Pinot Noir and Chardonnay vines in the unique soils of Cooper Mountain in the Chehalem Mountains of Oregon's Willamette Valley. Today, the estate has more than 100 acres dedicated to organic and biodynamic farming and winemaking. A great value and classic Oregon Pinot with notes of dried leaves, black cherry, macerated raspberries, and freshly turned earth. This vintage is a bit darker and denser than the previous vintage, but by no means overripe or heavy. A great pairing with roasted butternut squash with sage! Michelle DeWyngaert
A very special bottling of Napa Cabernet! The Kronos Vineyard is now nearly 50 years-old and though the yields are incredibly low, the intense concentration of flavor from the fruit without it getting too high in sugar/alcohol potential is well worth keeping these vines alive.
Cathy Corison's wines eschew the bold, heavy-handed flavors and dollops of massive French oak embraced by her Napa Valley counterparts, instead focusing on teasing deeply concentrated, ripened fruit from the deep, stony alluvial soils of her vineyards in Rutherford and St. Helena.
'Entre Nous' is a blend of fruit from La Colina Vineyard in Dundee Hills and the Four Winds Vineyard in the McMinnville Coast, all 100% Pinot Noir. This blend brings the ripeness and juiciness of the more inland vines, and the lift and elegance from the coastal influence. A small portion of new oak barrels and the rest neutral, frames this wine with a touch of baking spice, nothing dramatic, that will only continue to integrate as it ages. The nose has a beautiful floral, rose water aroma with notes of freshly picked white cherry, raspberry, and a sense of the volcanic soils that line the Willamette Valley. The palate is perfectly clean, almost austere with powdery tannins, but balanced by ripeness and power from the La Colina fruit. Michelle DeWyngaert
An incredible value from some of the oldest vines in the Willamette Valley! This vineyard (previously named the Charles Coury Vineyard) was actually first established as the Rueter family homestead in 1883, but because Prohibition the vines were ripped out and eventually replanted in 1965 from a handful of Alsatian and Burgundian vines. Today the estate, which sits on the northern border of Willamette at an elevation of 360-625ft elevation on Laurelwood soil, is organically and dry farmed amongst an array of beehives and cover crops. The fruit is separated by block/clone, blended together for the perfect balance and then aged for 11 months in 10% new French oak. The 2019 estate Pinot Noir is incredibly satisfying; sapid, luscious, blackberry bramble, dusty soil, soft herbs and just a kiss of sweet spices. Yum! Michelle DeWyngaert
I have really fallen for this charming expression of Gamay. A single vineyard bottling from the certified organic Redford Wetle Vineyard in Eola-Amity Hills, this is certainly a Cru Beaujolais-inspired Gamay. The vines are relatively young, but already showing a lot of promise, even in this difficult vintage for Oregon. The blend of well-draining, igneous Jory, and the denser silt of the Yamhill and Woodburn soils in this vineyard show up beautifully in the minerality and powdery tannins of this wine. The nose smells of an Oregon forest with a mix of pine, tree bark, and fresh and dried raspberry, and the palate is full of fresh pomegranate and rosemary. I will gladly bury my nose in a glass of this wine for any occasion, but most definitely with duck or roasted root vegetables. Michelle DeWyngaert
Meant as a snapshot of the Willamette Valley, the "Un" is a blend of Pinot Noir from six vineyards, with the bulk of the blend this vintage from one of my favorite, and abundantly expressive sites, the Johan Vineyard. The wine from each site is fermented separately with varying amounts of whole-clusters included depending on the site. The wines are aged in a selection of French or Austrian barrels, ~15% new, for nine months before being racked into concrete to settle for a month before bottling. Earthy, brambly forest floor notes jump out first, followed by stewed black cherry and rosemary. The palate is lush and concentrated, just gentle tannins, and the mix of fresh and stewed red fruit gives this wine the perfect balance. Michelle DeWyngaert
We love Steve Edmunds and everything he stands for - he's a nice guy, a great winemaker and a talented musician (I once did a campfire duet with him of Merle Haggard's "Mama Tried," a memory I'll treasure forever). But let's get back to his wines, and in particular this 2015 North Canyon Road Syrah. It is sourced from two vineyards in the Sierra Foothills: Fenaughty, planted in the late 1990s, and Barsotti, with vines quite a bit older. The volcanic clay of Fenaughty contributes rather dramatic floral notes and silky texture, while the ancient granite of Barsotti gives brightness and tension. The result is truly classic Syrah, with notes of violet, blue and red fruit, a dash of white pepper and cool freshness at the back end and generally evocative of the Northern Rhone wines that first inspired Steve. This already has five years of age but will continue to improve for another ten years and likely beyond. Sam Ehrlich
Let me start by saying this is not your parent's Zinfandel. This is a delightfully refreshing, 100% carbonic maceration of Zinfandel from the high elevation, Baldinelli Vineyard in the Shenandoah Valley. The vines here are roughly 30 years old, grown on sandy-loam soils, which comes through on the palate with powdery tannins. The juice goes through a long 21 day fermentation, then age for eight months in tank to preserve its freshness.
Drinking a Pinot Noir from Eyrie Vineyards is all the proof you need that these wines of the Willamette Valley deserve a place on the world's list of the most expressive and age-worthy wines. This single vineyard bottling from Roland Green stuck out the most to me in a tasting of five different Eyrie Pinots for its intense and captivating aromas. The Roland Green vineyard is positioned at about 550ft elevation planted over 30 years ago on rich volcanic soils, and like all their vineyards, the vines are own-rooted, non-irrigated, and certified organic. The nose is a powerful blend of ripe red and black cherry, tree bark and damp moss, a bit of salt and on returning to the wine, a touch of something smoky, like peat. The palate is concentrated with flavor and acidity. A beautiful wine that I cannot wait to revisit! Michelle DeWyngaert
Another stellar vintage of Folk Machine Pinot Noir showcasing the best of Central Coast fruit. More on the leaner side of Pinot Noirs rather than some of the fuller, higher octane wines from further inland. Kenny Likitprakong blends fruit from the Mission Ranch and Cedar Lane in Arroyo Seco, and a bit from the Brosseau and Tom Ritchie Vineyards in the Sonoma Coast. The grapes were fermented whole cluster with native yeasts and then kept on the lees with just occasion stirring to enhance the texture of the wine. On the nose are notes of ripe strawberry, red currant, sweet basil, and a bit of fresh potting soil. The palate is lean and fresh, with the softest tannins, finishing as a decidedly earthy example of California Pinot Noir. Serve this with a chill and pair with nearly any dish! Michelle DeWyngaert
I can't say that I've had much Syrah from Willamette, and indeed the Havlin Vineyard is relatively young (planted in 2009), but I'm already intrigued to find more. The vineyard is 100% dry-farmed and LIVE sustainable certified. The soil here is silt loam over ironstone bedrock, which not only helps keep the yields low on these younger vines, but also imparts a distinct mineral backbone to this wine. 20% whole cluster in the fermentation, aged for 18 months in neutral French oak, and then bottled with just a bit of SO2 in accordance with Mike Hinds' minimalist philosophy. The nose is rich with a touch of dark, bitter chocolate, and the palate presents a really beautiful, concentrated texture with black pepper and dried herbs. Perfectly savory, this wine is calling to be paired with something roasted. Michelle DeWyngaert
A perfect embodiment of crisp fall air and crunchy leaves, this is one of my favorite "chillable reds." The 'Cascadia' is a co-fermented blend of 84% Pinot noir, 10% Syrah, 4% Grüner Veltliner, and 2% Gamay from a selection of vineyards in the Willamette Valley that Franchere winemaker Mike Hinds either leases and farms himself or works closely with the vineyard owners to insure organic practices, low yields, and no irrigation is used. The grapes are crushed by foot with 50% whole clusters and then aged for nine months in tanks. The nose shows notes of forrest floor, savory herbs, cranberry, wild raspberry, and cracked pepper, and the palate is light, refreshing, and with powdery tannins holding it all together. Michelle DeWyngaert
For the first time, the Ghostwriter Pinot Noir was bottled entirely from Ahlgren Vineyard fruit. Winemaker Kenny Likitprakong described this vintage as more high-toned and a bit leaner than previous vintages. The grapes are fermented with 50% whole clusters and then aged in neutral barrels. This wine is a tribute to the late Dexter Ahlgren who had lovingly planted and tended this nearly hidden vineyard in 1976.
Inspired by the blends of Northern Rhone, the winemakers of La Clarine created this co-fermentation of Syrah from the Fenaughty Vineyard, and Viognier from Sumu Kaw, both situated along the same volcanic ridge in the Sierra Foothills. The grapes are fermented together whole cluster, then racked into flextanks to settle until bottling.
One of the first wines I ever loved was old-vine California Zinfandel, so I was very excited to taste this expression from Maître de Chai. The Stampede Vineyard was planted in the early 1920s with own-rooted Zinfandel on decomposed granite. Inspired by the wines of the famous Ridge Vineyards, this bottling is a field blend of mainly Zinfandel, with a bit of Mission and Carignan. The fermentation is done with 50% whole cluster bunches in open-top neutral oak and then aged for one year. The wine is a classic Zinfandel mix of fresh, ripe, and also dried red plum and raspberry. The tannins are present and driving, but not aggressive, well balanced by its fresh acidity, and a peppery finish. This wine will be excellent with flavorful game meats, and I look forward to trying it again in several years to see how it has progressed. Michelle DeWyngaert
As the name suggests, this is designed (and absolutely succeeds) as a perfect companion to your dinners at home, of which we are enjoying a lot of these days. This is their first blended wine and it hits all the right spots. A mixture of Grenache and Barbera, with a bit of Zinfandel and Cabernet blended in for backbone. The grapes are destemmed, fermented with native yeasts and then aged in neutral barrels for a year and a half. On the nose are perfectly ripe black cherries, squashed raspberry, star anise, and rosemary. The color is a light, transluscent ruby, but on the palate is more body and concentration that it would lead you to believe with notes of juicy red plum, cranberry, and a slight grip of tannin to keep you from drinking the whole bottle in one go. Michelle DeWyngaert
Margins Wine focuses on lesser known grape varieties and encouraging farmers to transition to organic practices. The Sattler's Vineyard in Santa Clara is currently in transition and has commited to Margins to be fully transitioned by this year! Though this site is quite hot and dry, the evening are drastically cooler which leads to bright, fresh acidity in the grapes balanced with juicy, ripeness. This 2019 bottling is actually a blend of 90% Counoise, 4% Chenin blanc (Clarksburg), 3% Barbera (SCM), and 3% Merlot (SCM). The grapes are fully destemmed, fermented with native yeasts, and aged in neutral oak for four months before bottling as is, with just a tiny amount of SO2.The partial carbonic maceration gives this wine some bright candied notes on the nose with plum and cassis and a little white pepper, but the palate is dry and refreshing, with minimal tannins. Serve chilled and enjoy on a hot day by the grill . Michelle DeWyngaert
Dollar per ounce this is one of the best values for Napa Valley fruit that you can find! Steve Matthiasson is a dedicated organic farmer and low-intervention winemaker. This is old-school California Cabernet Sauvignon at its finest. The blend for 2016 is from six different Napa vineyards; 85-90% Cabernet Sauvignon with a small percentage of Petit Verdot, Merlot, and Cabernet Franc. The wine is gently extracted with minimal pump-overs and fermented at a low temperatures. It is aged for 20 months in mostly used and less than 20% new French oak which adds just a touch of baking spice to the aroma and a silky texture to the tannins. This wine has a beautiful nose of freshly cut cedar, ripe purple plums, a touch of graphite and black tea, and the palate brings just a squeeze of lemon, fresh potting soil, savory herbs and raspberry. All signs lead to this being incredibly age worthy, but if you can't wait to open it, I recommend decanting for at least an hour. Michelle DeWyngaert
A beautiful, classic Napa Cabernet Sauvignon from a selection of vineyards making this an incredible value for Napa fruit. The idea was to take lots of Cabernet that didn't quite make it into the higher end bottling and blend them together without too much extraction, for a fresher "table wine" offering that you don't feel guilty opening right away. The fruit is fermented at cool temperatures, low and slow, then aged for 20 months is mostly older oak with a just a few new barrels for a kiss of spice. Notes of plums, black cherries, and sage, with a touch of hoisin and baking spice. What is most exciting about this bottling is the general sense of energy - it's snappy and bright with a slightly gravelly texture. The oak influence is hardly noticeable, just delicious Napa fruit that has obviously been well-looked after.
The name Giallo is a reference to the pulpy Italian films to come out in the 60's and 70's and speaks to the intention of this fun blend of Teroldego, Refosco, and Nebbiolo, all originally from the Italian alps. The grapes are fermented whole cluster, going through two weeks of carbonic maceration, and then almost two months of daily foot-treading for extraction, then aged for eight months in neutral barrels. The result is surprisingly light but with firm, tongue-coating tannins to give it structure. On the nose are brambly black fruits, crushed violets, dried rosemary, and a touch of VA (in true Italian style), and the palate shows a brighter, crunchier side with red currants, cranberry, and fresh herbs. Serve just slightly chilled with a plate of sausage and peppers! Michelle DeWyngaert
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.
Mount Eden Vineyards have been the standard bearers of quality California fruit since the 1940's, and have remained focused on healthy winegrowing as the key to making great wine. Positioned near the coast of the Santa Cruz Mountains up at 2000ft elevation, they are perhaps more well known for their cool-climate loving varieties, Pinot Noir and Chardonnay, but their Cabernet Sauvignon is just as compelling. Because of the high altitude and ocean wind this wine does have great acidity, but being positioned above the fog line gives their vines abundant sunlight and drier conditions leading to a complete ripeness, even for the Cabernet. It was a very low-yielding year, but that made the fruit all the more concentrated. The blend is 79% Cabernet Sauvignon, 14% Merlot, 10% Cabernet Franc & 1% Petit Verdot aged in 100% new French and American oak for two years. The extended time in barrels and subsequent years resting in bottle mean have allowed the oak flavors and tannins to fully integrate. Notes of blackberry, ripe purple plum, cassis, rosemary, thyme, cacao nibs and forest floor mingle on silky, powdery tannins. This still shows vibrant fruit now, but should also mature beautifully with another 5+ years in the cellar. Michelle DeWyngaert
Richard Luftig, one of New York's best sommeliers, has made a Cabernet known for phenomenal quality and price: Pied a Terre Cabernet! Always one of our best-selling American reds, 2015 is a deep, ripe, and focused vintage for Pied a Terre. 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. Andrew Farquhar
This the flagship Pinot Noir for Porter Creek from the beautiful southern facing slopes of the Fiona Hill Vineyard which sits atop hard clay and bedrock soils. Fermented with ~20% whole clusters and then aged in ~30% new oak barrels.
The 'L.Stone' is 100% Sangiovese from the organically farmed Fox Hill Vineyard in Menodcino. The grapes are pressed whole-cluster and ferment spontaneously in steel tanks, before aging for ten months in polyethylene containers.
This is the flagship wine for the Stolpman Vineyards which best represents their vines and the greater Ballard Canyon each year. The Stolpman Estate Syrah is helping to define what a California Syrah really is with its ripe, sun-kissed fruit, that remains concentrated without becoming jammy or "hot" with alcohol. Thankfully the 2018 vintage only saw one heat spike, and it came in early July so the vines had a chance to recover, and allowed for a prolonged hang-time. The grapes were fermented with 50% whole clusters and aged for ten months in neutral French puncheons with sulfur only added at bottling.
Turley has long been regarded as one of the benchmark estates for old vine Zinfandel, and this bottling is made from a blend of fruit from vines aged 41-129 from parcels that were either two small for their own vineyard designate bottle, or new to the Turley family.
This Turley Bottling is an homage to Joe Duarte, a grower who first introduced the Turley's to the incredible vineyards of Contra Costa. The blend consists of fruit from the Evangehlo, Mori and Salvador vineyards; all with a vine age of 100+ years! The winemakers describe this one as having the "softest, silkiest tannins" in the lineup!
This is a single-vineyard bottling from the Dusi Vineyard, on the west side of Paso Robles, which consists of own-rooted, head-trained vines planted in 1945 on mostly alluvial soils. The warm climate and dense soils lead to this fuller-bodied, richer style Zinfandel.
This is a single-vineyard bottling of the Kirschenmann Vineyard which is owned and farmed by the Turley winemaker, Tegan Passalacqua.The vines were planted in 1915 on their own roots in silica-rich sandy soils of the east side of the Mokelumne River AVA. The proximity to the river keeps these vines cool which brings more freshness to the wine.
From one of the oldest vineyards in the Turley repetoire, the Ueberroth Vineyard was planted in 1885! The proximity to the Pacific, and the limestone soil makes this one of their most vibrant, high acid bottlings of Zinfandel. The vines are own-rooted, head-trained, gnarly vines that create concentrated, flavorful berries for this highly allocated wine.
The fruit for this Carignan comes from the 75 year-old vines of the Trimble Vineyard in Mendocino, which Two Shepherds shares with Porter Creek. As this is one of their coolest sites it is the last to be picked, somehow managing to be both rich and flavorful, but also light on it's feet and only 13% ABV. The grapes are foot-stomped and fermented whole cluster going through carbonic maceration, which gives it lift and freshness, then aged for ten months in neutral barrels. On the nose are notes of crunchy red currant and cherry, plum skins, some dried red fruits, dried herbs, and touch of leather as well. The palate is juicy and plump with soft, lingering tannins. Perfect with the slighest chill right now, but this will surely improve even more in the next 5-10 years. Michelle DeWyngaert
A really lovely bottling of California sunshine, this Chardonnay from Bacchus is fruit-forward, buttery and easy drinking. Enjoy with roast chicken or creamy pasta dishes. Bacchus is a project from winemaker and wine director David Gordon who set out to create high quality wines at a great value that showcased the best of California vineyards. I'm not saying you should sneak this into a movie theatre to make the perfect pairing for popcorn, but I'm also not *not* saying that..Michelle DeWyngaert
The mission at Banshee has always been to create quality, enjoyable wines that don't won't break the bank despite the appellation name. The grapes are gently pressed and then fermented with native yeasts, only going through 75% malolactic to maintain its freshness and keep the butteriness to more of crème fraiche note on the nose. This vintage is a blend of fruit from the Heintz Vineyard and the Bohemian Vineyard. Aged for nine months in 25% new French oak, and the remainder in neutral barrels, for just a kiss of oak flavor on the palate.
This is a Gewürztraminer that might just change a few hearts and minds about the grape. In the wrong hands, Gewürztraminer can become cloying and overpowering with the scent of Grandma's potpourri, but this wine from Kenny Likitprakong shows some serious restraint. Sourced entirely from the Rancho Llegado vineyard in Monterey County, the frequent cool winds of the area maintain the much needed acidity to balance this wine. Banyan was designed by Kenny and his father with their Thai heritage in mind, and as such this Gewürztraminer is the perfect pairing for South-east Asian cuisine or anything with a bit of spice to it. Though it is fermented nearly dry, it maintains a softness with notes of ripe nectarine, a touch of tropical fruit, sage, and bright, fresh gardenia blossoms. Michelle DeWyngaert
Brian and Stephy Terrizzi's Broadside project focuses on sustainably farmed vineyards and minimalist winemaking (native yeasts, minimal handling, neutral oak), as well as purity of flavor and varietal expression.Their Central Coast Chardonnay is a quintessential example of their wine growing and winemaking philosophy; a bright and creamy Chardonnay with ripe lemon and peach flavors and a saline minerality.
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."
The 'Giuliano' is the Cameron Winery ode to the great white wines of North-Eastern Italy, which shares many similarities with the terroir of Dundee Hills. This bottling is a blend of Auxerrois, Friuliano, Muscato, Pinot Blanco, and Pinot Grigio from the Abbey Ridge and Clos Electrique vineyards. The folks at Cameron tell us this year the wine "expresses notes of white peaches, marzipan, roses, quince, and a hint of earth and sea air. It has luscious, round, rich, viscous mouth filling flavors of lemon pâte de fruit, tangerine zest, and a touch of sea salt. " Can't wait to try it myself!
The 'Marena' bottling is a blend from their younger vines of the Heintz, Teac Mor, and Porter-Bass vineyards, meant to showcase a snapshot of the region and vintage. The wine is fermented and aged in neutral barrels on the lees and goes through full malolactic-fermentation with native yeasts.
A delicious and aromatic skin-contact white blend of 60% Gewurztraminer, 40% Pinot Gris! The name of the wine refers to the type of qvevri (clay amphorae) used for fermentation, discovered in Georgia in 6000BC, largely thought to be the first occurrence wine-making in the world. Their technique of fermenting white grapes as whole clusters, skins and all, inspired Chad Stock when creating this bottling. The fruit is fermented on the skins at low temperatures giving it a gentler tannic structure, and then aged for ten months in 75% neutral barrels, 25% third-use French oak. Notes of ripe juicy apricots, sea salt, almond blossoms, and a burst of classic Gewurz spiciness on the palate. Michelle DeWyngaert
Just a few bottles left of this beautiful Sylvaner from the Willamette Valley! It's not often I get to taste an example of Sylvaner from Oregon let alone from vines planted 55+ years ago. Winemaker Chad Stock seems to coax the most amount of flavor from this often subtle variety. The fruit is fermented and aged in 25% neutral barrique and 75% stainless steel. The aroma is vibrant, juicy kiwi and melon, soft white flowers, and on the palate crisp, fresh fruit and lime zest, with a stony, river-rock minerality. Michelle DeWyngaert
In true Division fashion, the Chardonnay 'Un' is exactly what I was hoping for, straddling the line between "Old World" restraint, and "New World" abundance. Meant to capture the nature of the vintage, this bottling is a blend of fruit from five vineyards across the Willamette Valley all farmed organically, biodynamically, or in transition with the help of the Division team. This year for Oregon saw a cool, albeit humid summer, which thankfully gave way to a milder, drier fall, which allowed the grapes ripen slowly, but completely. One the nose is fresh pear, almond blossom, and bit of peaches with cream or yogurt (the tangy, European kind). The palate has plenty of acidity to hold this perfectly rich, ripe, barrel-softend fruit. The wine is aged in a mixture of French and Austrian oak; each selected to minimize oak flavor, but impart gentle wood tanin and bring softeness to the finished product. A delightful Chardonnay! Michelle DeWyngaert
The team at Early Mountain Vineyards is working hard to put Virginian wine back on the map. Their aim is to craft low-intervention wines, that are sustainably farmed; experimenting with various organic, biodynamic, and pruning techniques to figure out how best to support the health of the vineyards in this region. The Petit Manseng bottling is 95% Petit Manseng, 3% Sauvignon Blanc, 2% Chardonnay and reminds me of a great Jurançon with notes of sweet almond blossom, honeysuckle, and tangerine. The palate is lush and juicy, with notes of honey, orange oil, nectarine, and hazelnut with a touch of bitterness on the finish from the extended skin-contact to leave it balanced and dry. Michelle DeWyngaert
Edmunds St. John continues to produce some of the most consistentl, high-quality California wine on the market. This tasty white blend of ~55% Vermentino and 45% Grenache Blanc is a testament to that. The fruit is from the Fenaughty Vineyard, previously an orchard, which sits at 2800ft elevation in the Sierra Foothills on the North edge of Carson Ridge. This vintage had a bit of slow start due to a very cold winter and a very wet spring, but in the end the quality of the fruit was great, albeit with lower yields. The juice was fermented in stainless steel and brought to a low temperature to discourage malo in order to maintain its bright acidity.
The wines from Eminence Road get better and better each year, and this year's Lamb's Quarter Chardonnay is no exception. As these wines are made with very little intervention, there is a real sense of rusticity from the barn they're made in, and the limestone and loam soil the vines are grown in show prominently on the palate. For this bottling, the grapes are destemmed and allowed the macerate for two days on the skins before fermenting in stainless steel tanks. The wine spends 22 months on the lees, and then bottled by hand, unfined and unfiltered. On the nose are notes of crisp yellow apple, fresh cider, clean linens, and chalk. The palate is bright, with yellow and green apples, Meyer lemon, and crushed rock on the finish giving it a lovely bit of texture. Michelle DeWyngaert
From the east side of Seneca Lake in the Finger Lakes, this Riesling grown on loam over shale and limestone saw 20% affected by botrytis this vintage. The grapes were crushed and destemmed, then allowed to macerate on the skins for two days. It was then fermented and aged in stainless steel for 11 months on the lees, then racked and bottled without filtration. Light, dry, and just a touch of tannin on the finish.
This was such a fascinating and delicious find! The meads of Enlightenment Wines are always unique and special, but I particularly enjoyed this sour sparkler made from apple blossom honey, lactic bacteria and local well water. As you first take a sip you notice the sweetness of the honey which transitions to a tart, mouth-puckering finish akin to drinking a dry sour beer. The nose is intense and earthy with notes of baked apple and cedar, and on the palate the honey gives way to crisp green apple and crème fraîche. Michelle DeWyngaert
The St. Crimson is a dry mead made from pressed black currants and NY state honey fermented with indigenous yeasts and then aged for a year in oak barrels. A beautiful deep ruby color, the nose is mix of cassis, raspberry, hibiscus, bruised herbs, and a whiff of something gamey. The palate is dry with juicy brambly fruits and a savory finish. This is delightful on its own on a cool fall evening, but also works well in cocktails, as the float on a NY Sour or in a spritz. Michelle DeWyngaert
For this batch of Floral Terranes still cider, Erik Longabardi and Benford Lepley headed upstate to Livingston Manor and Hillsdale, to collect apples from higher elevations with a mix of wild trees and some from an organically farmed orchard. The juice is fermented and then aged in neutral barrels until bottling. This cider is simutaneously rustic and elegant, like a barn dressed up for a wedding. There's notes of standing in the orchard, fresh leaves and bark, and white flowers and linen. It's lean and crisp on the palate, perfectly dry and with just a bit of grippy tannin on the finish. Michelle DeWyngaert
The creators of Floral Terranes drive through the towns of Long Island and seek out random uncultivated apple trees and grape vines. For the 'Suburban Moraines' cider, 10% of the apples used come from these discovered trees, and the rest of the blend is a mixture of Black Twig and Winesap apples from Breeze Hill Farm, Peconic, Long Island. There's a very pretty herbaceous quality to this cider like fresh sage, lemon balm, and chamomile tea, backed by notes of Pink Lady apple, creating a crisp, dry still cider. Michelle DeWyngaert
Hermann J. Wiemer saw the great potential of the Finger Lakes to create high-quality cool-climate Riesling as they do in his native Mosel, Germany. The winery was founded in the 1979, one of the first in the region, and continues to be a benchmark for excellent Finger Lakes Riesling. Despite the incredibly challenging weather conditions which can lead to disease-pressure, they are committed to sustainable farming by not using herbicides or insecticides, and reducing their need for fungicides by managing the canopies to increase airflow. The dry Riesling is an excellent example of the great potential of this region for cool-climate varieties.
This vintage of the La Clarine Viognier is a mixture of fruit from the granitic Cedarville Vineyard, and the volcanic Sumu Kaw Vineyard in the Sierra Foothils. The fruit is fermented together as whole clusters and then aged in tanks.
The grapes for this earthy Albarino come from Matthew Rorick's organically farmed vineyard in Calaveras County. The vines grow on very steep-east facing slopes of limestone topped with schist. The grapes are crushed whole-cluster into where they go through spontaneous primary and malolactic fermentaion and then remain on the lees until bottling for extra creaminess. This wine is has a deep-golden hazy glow in the glass with this very pretty aroma of wildflowers and meyer lemon zest, opening up to reveal a bit of dried hay and crushed rocks; clean, but rustic. The palate shows juicy, salted yellow plums and tangerine, and finishes with the flavor of tart lemonade and a chalky minerality from the limestone soils. Michelle DeWyngaert
Maître de Chai sources this beautiful Chardonnay from the Rorick Vineyard in Calaveras County of the Sierra Foothills AVA. Way up at 2000 ft above sea-level, Matthew Rorick farms these 45-year-old vines on steep slopes of blue limestone and schist. The farming is done organically and the wines are made with native yeasts, fermented in and aged in neutral barrels for 11 months. The 2019 vintage is a little riper and and more fleshed out than the previous vintage but still maintains a core of crisp acidity. On the nose are ripe and baked yellow apples, fresh hay, sweet herbs, and a bit of salty buttermilk. As the oak is neutral it merely acts to soften the edges and brown the orchard fruit notes a bit for a decidedly old-school California Chardonnay. Michelle DeWyngaert
This is a deeply colored 100% Gewurztraminer from the Beckenridge Vineyard in the Dundee Hills. The grapes are destemmed and crushed, but remain on the skins for 20 days, with daily punchdowns to extract all that delicious aroma and texture. The juice is then pressed into neutral barrels and kept on the lees for 10 months. We have not yet had the pleasure of opening one of these beautiful bottles, as their small batches make it tough to get a sample, but the winemakers describe this wine with notes of "black tea, rose petals, and sea salt. "
A light, summery white blend from winemaker extraordinaire Martha Stoumen! The Post-Flirtation White is a mix of 23% Roussanne, 26% Marsanne, 10% Muscat Blanc, and 33% early-season Colombard fermented dry and clocks in a whopping 9.5% alcohol.The first three come from the First Generation Farmers in Contra Costa who work to inspire the next generation of growers to farm chemical-free and reduce food waste. Their climate is warm and sunny, with cool ocean breezes and sandy soils, bringing ripeness and a touch of sea-salt to this blend. The Columbard comes from the RIcetti Vineyard in Mendocino, planted in 1948 and brings brightness to the mix. Martha describes this wine as, "A beautifully light bodied wine that would complement a variety of foods from Dim Sum to oysters. Take me anywhere!" Michelle DeWyngaert
The 'Moonstones' is 100% Chenin Blanc inspired by the wines of the Loire. The fruit comes from the limestone-rich Vista Verde Vineyard in San Beninto County, close to the coast. The juice is fermented and aged in neutral barrels and goes through natural malolactic fermentation. The winemaker describes this wine with "a heavy amplification of acid, dried flowers, and sea breeze salinity".
The high-elevation, alpine vineyards of the Trinity Lakes AVA in California are the perfect place for varieties from the Jura like Savagnin. Organically farmed Savagnin from the Shasta-Trinity Vineyard is direct-pressed and then aged for nine months in neutral French barrels, then bottled unfiltered with just a small amount of SO2. This wine is beautifully rustic, like a fancy ski lodge. Notes of dried herbs and chamomile, lemon rind, bruléed pineapple and almonds. Bright and juicy fruit, make way to a crisp and savory finish. A great pairing with melty raclette and spicy radishes! Michelle DeWyngaert
This bottling from Methode Sauvage was inspired by the wines of the Jura and Savoie regions, and with fruit from the high-elevation Trinity Alps, they seemed to have captured the essence. The Trinity Lakes AVA is one of the northern-most, remote regions in California, perfect for cool climate varieties like those used in this blend: 50% Savagnin, 30% Chardonnay, and 20% Riesling. The grapes are direct-pressed and then aged for six months in neutral barrels. The result is an incredibly satisfying, clean and balanced white wine. The nose recalls it's mountainous origins with fresh herbs and oud, followed by juicy nectarine and naval orange. The palate is medium bodied with vibrant acidity and a pleasant creaminess that extends the finish. Michelle DeWyngaert
The wines from the Finger Lakes in upstate New York have a special place in my heart, and the Nathan K Dry Riesling is perfect example of why. This vintage comes from two sites on the West side of Lake Seneca. The grapes from the 40 year-old plot are aged in neutral barrels, while the fruit from the younger vines are kept in stainless steel. Both are aged for 10 months on the lees before being bottled unfined and gently filtered. In the glass this wine is the color of daffodils and all the aromas of springtime: soft white almond blossoms, ripe apricot, a bit of sweet herbs, wet stone, Meyer lemon zest, all with a slight drizzle of honey. The palate is vibrant and juicy bringing plenty of energy but balanced with enough weight so it does not feel the least bit sharp or thin. Enjoy this wine now, as I did, with a spicy red pepper flake, anchovy and parsley pasta, or put it in the cellar for several years and wait for those honeyed and golden notes to really come through! Michelle DeWyngaert
Every so often I taste a wine that truly tells a story like this Chardonnay from Perkins Harter. The winemakers were inspired by their favorite wines from Chablis and certainly there is a nod to that here, with their use of neutral oak and salty sea-breeze quality, but there is also a unique Johan Vineyard quality to this wine. After allowing this to decant for an hour or so, the nose paints a picture of the farm from which it comes. There are cows grazing on fresh grass in the distance, fruit trees are blossoming, the rain from the previous day can still be sensed. On the palate I imagined a really fresh butter had been made from the milk of the cow who was grazing, mingled with notes of crisp green apple, lemon skin, and peach blossom. There's a really nice tension of acidity and freshness against the weight and stony texture. The lingering finish and balanced structure lead me to believe that this wine will continue to age gracefully for the next 5-10 years. Michelle DeWyngaert
Sourced from the estate's George's Hill vineyard, named in honor of founder George Davis who purchased the land in 1977, this biodynamically farmed vineyard site produces some of the most exciting Chardonnay in the entire Russian River. This wine is big on texture and has great aromatic power, with notes of green apple, almond, and darker mineral, oily, almost saline notes. On the palate this wine has great, peppy acidity, though it is not quite light-bodied. A certain breadth comes through on the palate, with ripe peach character filling out the back end as it slips into a long, softly nuanced finish that cycles between cream, citrus, and hazelnut. Tastes great now, but will continue to improve in the cellar for at least ten years. Andrew Farquhar
This is a new bottling for Evan Lewandowski! A dry sparkling Moscato Bianco from the Lost Hills Ranch, farmed by Evan and Sam Bilbro. The fruit spent ten days on the skins and stems, fermented in neutral barrels, and remained on the lees for twelve months. The wine is bottled with a liquer de tirage from the juice of 2019 vintage for refermentation where it remained for another ten months.
This year's 'Chillion', 100% Cortese from the 36 year-old vines on the Fox Hill Vineyard, spent eight weeks on the skins in a mixture of tanks and neutral barrels before bottling unfined, unfilted, and without any additives.
The 'Naomi' is 100% Grenache Gris from the century-old vines on Gibson Ranch. The fruit is direct-pressed whole-cluster, and bottled with just a small does of SO2.
The 'Dabinett Spy' is aptly named for it's blend of 25% English Dabinett bittersweet apples, and 50% Northern Spy American sharp apples, with the rest of the blend made from Rhode Island Greening sharp apples. This still cider is dry, floral, and has a bit of tannin for a softly textured finish.
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."
A unique still, dry cider from Catskills cidery Scrumpy Ewe! The blend of apples includes (Bittersweets) Bulmer’s Norman - 22.5%, Major - 22.5%(Bittersharps) Kingston Black - 22.5% (Sharp) Liberty - 22.5%, and West Fulton Wild Apples - 10%. This is a rich, full-bodied cider described as "Leathery, minerally, complex, [with] heavy tannic structure."
An excellent, well-balanced example of California Sauvignon Blanc blended from three organically farmed vineyards in Mendocino. The fruit here is both fully ripe and surprisingly refreshing with notes of tropical fruit, pink grapefruit, and just a touch of soft, fresh herbs. This is a pleasant wine for drinking on it's own, but would be a great pairing for lighter proteins with a fruit chutney, or a vegetable quiche. Michelle DeWyngaert
Saralee Kunde is a bit of a legend in the Russian River Valley not only for her prowess in the vineyard, but also for her big heart. This parcel of Grenache Blanc in Catie's Corner Vineyard was actually specifically budded over to the variety in 2011 because of the Two Shepherds winemaker's passion for the grape. This expression is an ode to Saralee, and perhaps it is power of suggestion, but it seems to capture her joy and exuberance. The grapes are destemmed and spend about 2-4 hours on the skins, then fermented and aged in neutral barrels giving this wine soft, rounded edges. It is bottled unfined and unfiltered, but racked for clarity, and then spent several years in bottle, released this year when it was finally deemed ready. Ripe, fragrant cantaloupe and tangerine on the nose with honeysuckle and almond blossom. On the palate a bright acidity that is held within a juicy lushness, a bit of nutty hazelnut, fleur de sel, and a touch of almond skin on the finish. Michelle DeWyngaert
More of a ramato in style than an "orange" wine, this coppery coral, skin-fermented Trousseau Gris is hitting its peak right now. After two years of aging it is drinking more like a savory Bandol rosé with bit of extra texture on the finish. The fruit comes from 40 year-old Fannuichi Vineyard in the Russian River Valley, just up the road from the Two Shepherds farm so that winemaker, William Allen can keep a keen eye on it. It is possibly the only planting of this obscure variety in the United States. The grapes are destemmed and see five days on the skins before finishing the fermentation in neutral barrels where they aged for six months on the lees, and an additional two months before bottling. Between the lees, skin-contact, and barrel use, this is a beautiful textured wine with richness to it. Notes of white cherry, hibiscus, and freshly turned soil on the nose, and juicy white peach, walnut, and a mineral saltiness on the palate. A joy to experience as it evolves in the glass and over several days open. Michelle DeWyngaert