Inglenook Rubicon is made from 93% Cabernet Sauvignon 7% Cabernet Franc.
Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."
Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.
After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.
Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.
The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.
- Antonio Galloni 97 Points
Alain Jaume Rasteau Les Valats is made from 90% Grenache, 10% Syrah, planted on clay and stones based soil.
40 Hectoliters / Hectare
Deep red garnet color. Aromas of fresh red berries. On the palate, the richness of the fruit and tannins harmonizes with the roundness of the wine.
The finish is long, with spicy touches and minerals notes. Complete and authentic.
Grapes planted on clay and stones based soil.
"Notes of wet sandstone, crushed earth and olive lend elegant restraint to crisp black cherry and blackberry here. A blend of 90% Grenache and 10% Syrah, this concentrated wine is marked by savory tones of dried mint and sage. Fine but firm tannins and a mineral freshness accent the finish. It's ready now but should improve through 2030. - ANNA LEE C. IIJIMA"
- Wine Enthusiast (March 2019), 91 pts
"Earth, black olive and plummy fruit combine on the nose of the 2016 Rasteau Les Valats. It's a bit rugged, but in a good way, with savory tannins framing the dark flavors and lingering on the finish. Dark and dusty, it calls out for grilled meat. - Joe Czerwinski"
Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 90 pts
"The 2016 Rasteau Les Valats is another outstanding wine from this team, offering classic Rasteau earthy black fruits, gravelly minerality, and a touch of spice to go with a full-bodied, concentrated, powerful style on the palate. Based on 80% Grenache and 10% each of Syrah and Mourvèdre, it’s a powerful yet balanced 2016 that will keep for 7-8 years."
- Jeb Dunnuck (March 2019), 90 pts
Antica Vigna Valpolicella Ripasso DOC Superiore is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot
Ripasso Superiore DOC is an elegant and refined wine, showing a beautiful and intense ruby color. Spicy, with cherry hints and wild berries notes, it features great personality and complexity. In the palate it is rich, very fruity, elegant and still young but already very well-orchestrated, with the typical notes of wild berries that blend well with the complexity of the wine.
20% in steel· 80% in wood for 6 months of which 2/3 in American and French barriques, half of which are used for the second and third time 1/3 in large barrels
Fermentation time: about 7/10 days the first and 15 days the second.
Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°C.
Vinification: soft crushing of destemmed grapes to obtain Valpolicella.
Drying: the grapes are not dried but vinified fresh.
Harvest: mid-September with manual harvesting of the grapes.
VINIFICATION AND AGENG:
Vineyard management: sustainable agriculture and great attention to natural cycles
Vine density: 4,000 to 5,400 vines per hectare
Vine planting year: from 1972 to 2009
Vineyard training system: guyot and pergola
Soil type: limestone
Height: 350/400 meters asl
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Pairs well with grilled and roasted meats, as well as cheese.
Argot Mosaic Pinot Noir is made from 100 percent Pinot Noir.
Sourced from both high-elevation and valley floor vineyards, located in the cool-climate AVAs of Sonoma Mountain, Bennett Valley and Petaluma Gap. A drama-free growing season allowed for a leisurely harvest of perfectly ripe, healthy fruit. Low-stress, clean ferments, led to an exceptionally pure Pinot Noir, laden with fruit, earth and spice.
"Medium ruby in color, the 2016 Pinot Noir Mosaic has a pretty nose of pink peppercorn, herbs and dusty earth over a core of savory black fruit and spices. Medium-bodied, it gives good layers of flavors in the mouth with concentrated black fruits and loads of spice, grainy tannins to support and a long, lingering finish. Yum! 600 cases produced.. - Lisa Perrotti-Brown" - Robert Parker's Wine Advocate (Issue #237, June 2018), 92+ pts
No Syrah terroir in Sonoma County compares with Sonoma Mountain’s northwest crown—cool fog-affected mornings, sun-bathed afternoons, cooled by persistent coastal breezes, and temperate evenings. The soils in Steiner’s Syrah blocks — ashy and moondust-like, littered with decomposing sea bed — further contribute to the unique nature of this site. After a 3-vintage hiatus, I am thrilled to be back working with Steiner Vineyard’s Syrah. By its nature, this slow-to-ripen, cool-climate site produces fabulously deep, intense, structured wines. Now, raising a big, brawny Syrah is no rare act of alchemy. It is the wonder of Steiner’s terroir — a magical elegance and beauty, informing the inherent power, depth and intensity — that makes this bottling so special. 2016 produced a classic wine that deftly balances massive flavors and texture, while retaining vital freshness, and a palpable sense of cool. Production was low, so get it while you can. Simply a “WOW” wine, not to be missed.
VINEYARD: Steiner Vineyard. Located at 1,100 ft, on the northwest crown of Sonoma Mountain. CRUSH: Early morning harvest by hand, October 1st, cluster and berry sorted, destemmed and crushed. FERMENT: 5-day cold soaks, followed by 14 day native fermentation in open-top bins. AGING: 20 months, French oak, 100% new, mixture of 300L hogsheads and barrique shapes. Never racked prior to bottling. Bottled unfined, unfiltered.
"Refined and stylish, featuring a complex core wrapped in multilayered blackberry and blueberry flavors, laced with bitter chocolate, black licorice and smoky meat notes. Drink now through 2030.- Tim FISH"
- Wine Spectator Insider (January 15th 2020), 93 PTS
Argot Starstruck Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 10% Merlot (15-25 years old)
Sourcing from vineyards scattered throughout Napa Valley’s spectrum of terroirs, this wine arrives in the glass with a great complexity of personality. Remaining true to last vintage’s bottling, 2016’s Starstruck pours a vibrant purple, offering vibrant aromatics, regal structure and great freshness. Where this bottling has evolved, is by way of Sage Ridge’s warmer, up-valley, higher elevation, red-fruited power, which bolsters the dark blue/purple, cool-fruited character of the other three, cooler-climate Cabernet Sauvignon vineyards. Further, the addition of Merlot has added a wonderful juiciness in both flavor and structure. A palate’s tour of Napa Valley’s myriad terroir — sunbaked ridgetops; forested hillsides; orange-soils; cooling, maritime winds; dense, fog-shrouded mornings. While 2016 keeps with the theme from previous vintages, new flourishes have been added to the mix — a warmer, up-valley vineyard, along with a dollop of Merlot — to up the ante. This cuvee opens to an alluring approach-ability, vibrance, and kiss of juiciness, by way of baked red pie-fruits. On a beam of blood orange accents, a powerfully precise delineation of intense dark fruits flushes out the palate. A singularly delicious and complex representation of Cabernet Sauvignon from the Napa Valley, that begs to be devoured.
Sourced from four Napa Valley vineyards — Suscol Ranch’s orange, iron-laden soils; Sugarloaf West’s fiercely steep hillside; Sugarloaf East’s south-facing, ferociously rocky “soils”; Sage Ridge’s geographically dramatic ridgetop vineyard in far-eastern Napa. CRUSH: Hand-harvested at night, to protect fruit integrity — Sage Ridge, 9/12, 9/26; Sugarloafs and Suscol, 10/13. Cluster sorted, destemmed, berry sorted by hand, fully crushed. FERMENT: 7-day cold soaks, an average of 20 days skin contact. Individual vineyards raised separately, blended shortly before bottling. AGING: 20 months in French oak, 80% new. Suscol Ranch barrels racked once at twelve months. Bottled unfined, unfiltered.
The 2016 Cabernet Sauvignon Starstruck is a step up and offers more density and depth, as well as the classic purity of fruit that makes this vintage so compelling. Ripe, powerful notes of blueberries, cassis, green tobacco, and graphite all flow to a full-bodied Cabernet that has loads of fruit, ripe tannins, good acidity, and the class to evolve for upwards of two decades. Bravo!"
- Jeb Dunnuck (January 2019), 94 pts
Bertani Valpantena Amarone is made from 80% Corvina Veronese, 20% Rondinella.
The best grapes are selected so that only the healthiest and ripest bunches are sent to the drying rooms in the historic winery at Grezzana, where they are laid out in single-layer crates. In mid- January, the grapes are destemmed and crushed, then fermentation starts, at first at a temperature of 39°F- 41°F, which then reaches 72°F in the final stages.
The vines are vertical-trellised and Guyot-trained, with a planting density of 2024 plants per acre. Hand harvest is carried out in the middle of September.
This amarone is produced in the Valpantena hills, north of Verona. The soils are calcareous-marl in the east and calcareous-clay in the west, rich in iron.
TERROIR & VINTAGE NOTES
Bertani’s impact on Veneto wine making, particularly in Amarone production, is so considerable that ‘Bertani’ and ‘Amarone’ are nearly synonymous. Their 150+ year history is dotted with groundbreaking initiatives and royal accreditation. While respectful of their past, Bertani strives towards innovation, using progressive techniques and equipment allied with extensive experience and a deeply felt respect for tradition to provide wines of uncompromising quality.
An historic estate founded in 1857, Bertani is now one of six Italian domains owned by the Angelini pharmaceutical group. With grapes dried on traditional bamboo racks until the beginning of January and ageing predominantly in large Slavonian oak casks, the Valpantena Amarone stays true to its roots. The nose is lifted, with dried rose notes along with a mellowed bouquet of tobacco and leather. Linear and mineral-driven rather than lush, it is a mid-weight, graceful offering and already quite drinkable. -Decanter 91 Points
Bertani was founded in 1857 by brothers Gaetano and Giovan Battista Bertani. Prosperous wine merchants who believed that quality winemaking held the key to the future, the Bertanis invested their funds in buying some of the finest vineyards in the province and making their own wines. Consequently, unlike many other local producers, Bertani owns its own vineyards and so is able to oversee the entire winemaking cycle from start to finish. Recognition and success followed swiftly as Bertani became one of the first Veronese producers to export its wines on a significant scale. In the early years Bertani spearheaded a campaign to underscore the potential of Verona's Valpolicella Valpantena wine district. The release of its Secco-Bertani Valpantena brand, still in production over 150 years later, is responsible for putting this DOC on the map. The late 1950s saw Bertani take center stage again, with the launch of a new-style Recioto della Valpolicella. Through the introduction of longer aging techniques, this traditionally sweet or sparkling red wine was dramatically transformed into the dry, opulent red we know today as Amarone, one of Italy's most revered red wines. Recent years have been no less eventful. In 1986 an extraordinary cache of 1928 Recioto della Valpolicella Acinatico was discovered, bricked up behind the walls of a farmhouse on a Bertani estate where it had lain undisturbed since the twilight years of World War II. Tastings by experts confirm that the wine's quality remains intact. A superb vintage, as exceptional as it is rare, it is served exclusively at charity events hosted by Bertani. To maintain its extensive vineyards, Bertani engages the skills of some of Italy's most eminent viticulturalists. From its vineyards to its cellars, Bertani offers a fascinating and memorable introduction to Veronese winemaking at its best, where progressive techniques and equipment are allied with extensive experience and a deeply felt respect for tradition.
Pinea 17 is made from 100 percent Tempranillo
A 100% Tempranillo red wine, elegant and with a long and persistent finish. The personality of the Ribera del Duero and the passion of its craftsmen are reflected in every sip of 17.
The vines selected for the production of this wine are more than 30 years old and belong to some vineyards that are located in the highest areas of the Ribera del Duero, around 3,050 feet elevation.
The weather and the altitude of the area make our grape productions smaller than in the rest of the region, but the grapes we obtain are of higher quality and with a more concentrated flavor. These are the characteristics that demand the grape to give its best, helping us to produce a wine that reflects the personality of the Ribera del Duero.
17 celebrates the year 2017, a very important year in the life of our winery due to the major events that took place then, including the commercial debut of our flagship wine, PINEA. reflects the careful attention to detail in viticulture that characterizes our winery; by aging in American and French oak barrels for 18 months, the Tempranillo grapes express a sense of origin that is a worthy reflection of the Ribera del Duero
"17" by Pinea captures the elusive combination of intense concentration and lifted, complex aromatics that distinguishes the best Ribera del Duero wines. The lifted aromatics and elegant, supple body of "17" by Pinea is particularly appealing and a departure from the more aggressive, heavily extracted style typically found in wines from the region. To enhance the perfumed aromatics, decant for about 30 minutes before serving at a cool 60 degrees and use a Burgundy stem. Enjoy now and in the next 10-15 years with hearty dishes like lamb-chops, any kind of steak and game food and as stated by Master Sommelier Ian Cauble: "celebrate getting in on the ground floor of one of Spain's most exciting new wine ventures."
Appereance: The wine displays an opaque garnet-red core with hints of light purple at the rim.
Nose: The nose is regal and highly perfumed, expressing the classic fruit profile of Tempranillo with its own unique finesse very reminiscent of fine Burgundy. Black forest fruits, plum, and blueberry dominate with hints of light accents of vanilla, cacao nibs and cedar playing a supporting, background role.
Palate: The palate broods with fresh plum and berry compote laced with high-toned red fruits. The wine has broad shoulders, but also soft edges with chalky tannins and a lively mineral acidity driving a long and supple finish.
Bodegas Pinea, a new entry in Ribera del Duero, is off to an excellent start. Founded just this decade, their first release of their flagship wine, Pinea, was in 2017, which gave rise to the name of this wine, 17, their second label. Brimming with spice and dark fruit flavors, it’s a terrific second wine. Made entirely from Tempranillo, it’s certainly big, but not boisterous or overdone. Its depth nicely balances its 14.8 percent stated alcohol, keeping it in check. To be sure, it’s a winter kind of wine, perfect for hearty roast or a leg of lamb. This is not a before-dinner sipper. For all its power, it is not heavy or over-the-top. An uplifting raciness keeps it going throughout a meal. An attractive hint of tar-like bitterness in the finish balances its fruitiness. I just wish they’d ditch the overly heavy bottle. The wine speaks for itself.
-Michael Apstein 93 Points
Chavy-Chouet Meursault Les Casse Tetes is made from 100 percent Chardonnay.
A "casse tête" in French is a conundrum or puzzle and the name of this plot refers to the hardness of the soil and the challenge it was for our ancestors to plant vines on this pebbly limestone ground.
Surface Area : 1.5 acres (0.6 hectares)
Age of the vines: 45 years old
Planting density : 10,000 vines per hectares
Soil Type : Limestone
Tasting notes: Concentrated, powerful, and lively, Les Casse-Têtes is the very quintessence of the Meursault appellation. Its sophistication, structure, and assured elegance reflect the character of the soil.
The 2018 Meursault Les Casses-Têtes comes from vines on rocky soils, less decomposed than other climats, where Romaric Chavy explained it is crucial to pick at exactly the right time. This has an intense bouquet of crushed stone, orange peel and light oyster shell aromas. The palate is taut and fresh on the entry, delivering a fine bead of acidity and tangerine and light mango notes, and spicier than the Les Narvaux, with a little more cohesion on the persistent finish. This is superb.
-Vinous 93 Points
Domaine Sipp Mack Riesling Grand Cru ROSACKER is made from 100 percent Riesling.
Named after the wild roses growing along its border, the Grand Cru Rosacker vineyards extend to the north of Hunawihr over a surface of 26.18 Ha (64.7 acre). The vineyards face east-south-east at an altitude between 260 and 330m. The soil, a heavy, grey limestone with intertwined layers of marl (calcareous clay), is very rich in calcium and magnesium. Sipp Mack cultivates 2.10 Ha (5.2 acre) of Riesling Grand Cru Rosacker.
Wines from our Grand Cru Rosacker in Hunawihr, planted in Riesling, represent the height of gastronomic balance. These special Alsace wines show full structure, complex pepper and citrus aromas and great elegance when young. As they age, they reveal more mineral flavors and are recognized by wine professionals to be among the best Rieslings of Alsace. These wines can easily be aged beyond 15 years.
When young, the Riesling Rosacker has a racy, firm temperament with a sharp, peppery aroma that mellows with age. The wines reveal full strength over time, expanding in depth, unveiling complex, yet subtle mineral flavors, which are characteristic of Rieslings from great terroirs.
TERROIR The terroir is heavy limestone and marl with light layers of sandstone.
CÉPAGES Riesling : 100% SPECIFICATIONS Residual Sugar (g/l): 7.7 g/l pH: 3.2 Acidity (g/l): 6 g/l
SERVING Can be aged 10-15 years. Store on side between 10-15°C. Ideally served between 8-10°C.
"Juicy lively tangerine notes dominate on the inviting nose. On the palate this juicy tanginess continues with constant veering between fruity richness of ripe flesh and zesty tart peel. There is an underlying freshness here that shines through all of the fruitful generosity and fills mouth and mind with swirling clouds of ripe citrus. The finish is dry, the body is concentrated and intense, the structure is of vivid freshness. Lovely now, certain to evolve. Drink now through 2038." Anne Krebiehl,
-Wine Enthusiast, 31/12/2018 95 Points
Bernardins Muscat de Beaumes de Venise Hommage is made from 75% Muscat petits grains blancs, 25% Muscat petits grains noirs.
The wine shows a golden hue with orangy highlights. Endearing nose of grape, orange peel and a honeyed accent. Mild at point of entry, spendid aromatic intensity, sultana, candied orange, rose petal and refined spice. Our Muscat de Beaumes de Venise has a great age ability.
For every vintage of our Muscat de Beaumes de Venise, the grapes are picked by hand. We press them straightaway to ferment the juice without skins. We don’t add any yeasts and keep the alcoholic fermentation in check by temperature control. Vin Doux Naturel winemaking involves stopping fermentation to preserve the grapes’ natural sweetness. During vinification, we watch the vats day and night and add 95% grape spirit just at the right moment. At this stage, the wine’s final balance is at stake. For the Hommage, we blend different vintages, aged in stain steel vats, to create the complexity of a long lasting wine.
The Hommage is a versatile companion to many deserts. Most expressive with dry biscuits and dry fruits, it retains all its character served with a fruit tart, puff paestry and chocolate or coffe desserts. To appreciate as well with duck breasts and figs. Served with a roquefort or a silton, it is marvellous. Simply as an aperitif with some dry fruit or grilled almonds. It's also a good compagnion for a classy cigars.
DuMOL Napa Valley Cabernet Sauvignon is made from 100 percent Napa Valley Cabernet Sauvignon
Our 2016 Napa Valley Cabernet is a classically built wine typical of this wonderful Napa vintage: deep fruit, enveloping texture, mineral freshness and long supple structure. It’s a harmonious interweaving of four distinct vineyards that intricately balances power and finesse.
With its exceptional farming and rocky volcanic soil, Meteor Vineyard is one of the finest sites in Coombsville. Its fruit dominates the blend and ensures both intensity and delicacy, with soaring aromatics followed by succulent dark fruit.
True Dog Knoll serves as a new focal point in this vintage, its world-renowned west Oakville deep gravel soils bringing deep texture and mineral focus.
Layering in a small amount of Petit Verdot from our Roach Estate in St. Helena provides an element of blue fruit and refinement that balances beautifully with the darker brooding power of Ballard Vineyard’s mountaintop muscle and structure.
With its harmonious layers and textures, this wine reminds me of the 2012 Napa Valley vintage. Dark, inky and opaque, it presents aromas of plum, violets and graphite. Beautiful fruit cascades almost immediately to more savory flavors: crushed rock dustiness, cocoa and cedar. A good, firm mineral spine runs through to the long, bittersweet finish. Ever-evolving in the glass, this wine is poised now and will age beautifully over the next 10+ years.
A ripe, friendly style, with a creamy-textured core of cassis and cherry preserve flavors underscored by anise and apple wood notes that stay nicely
melded with the fruit on the finish. There’s a lingering cast iron note keeping this grounded. -Wine Spectator 93 Points
Ferren Pinot Noir Silver Eagle Vineyard is made from 100 percent Pinot Noir.
Winemaker Matt Courtney learned what he knows of Pinot Noir on the Sonoma Coast during his eight-year apprenticeship with Helen Turley of Marcassin Vineyards. At Ferren he employs artisan methods crafting his wines in small lots from single-vineyard sources with native fermentation and without fining or filtration. | Falling Bright
Silver Eagle Vineyard rests atop Stoetz Ridge, the land mass that divides the remote Sonoma Coast from the Russian River Valley. This vineyard experiences both the cooling ocean breezes of the nearby Pacific, as well as the warmth of the interior valley. The wine made from this unique confluence of climates is extraordinary: the Pinot Noir a rare balance of explosive wild berry, mouthwatering acidity, and rich, polished tannins; the Chardonnay a fascinating juxtaposition of briny minerality and candied citrus. [ The late Ulises Valdez - brilliant vineyard manager and owner of this vineyard - built his family home on this spectacular site.] | Ferren
All destemmed and aged 18 months in one-third new French oak, the 2017 Pinot Noir Silver Eagle Vineyard has a fresher, more edgy texture to go with a medium to full-bodied, nicely concentrated style on the palate. It's more backward and tight, especially when compared to the Sonoma Coast release, yet still has beautiful notes of black raspberries, wild strawberries, violets, sappy herbs, and a touch of forest floor. Give it a year, and it's going to have a decade of prime drinking.
-Jeb Dunnuck 95+ Points
"Refined and elegant, with a lithe, creamy texture to the dried red fruit and berry flavors, lengthening out with forest forest floor notes. The fine-grained, minerally finish shows leafy accents and hints of sandalwood. Drink now through 2025.—K.M.”
- Wine Spectator Insider (March 18th 2020), 94 pts
Michael David Winery Gluttony Old Vine Zinfandel is made from 100 percent Zinfandel.
This region produces some of California’s biggest and burliest Zinfandels that pull no punches, all too fitting characteristics for this wine. The grapes for this wine come from a 5 acre, 90 year old dry farmed Zinfandel hilltop vineyard off Ridge Road in Amador County, near Sutter Creek. Farmer Jon Murrill oversees the vineyard and does much of the farming himself.
TASTING NOTES This burly Zin is worth the indulgence. Deep purple in color, our 2017 Gluttony Zinfandel opens with tempting notes of pomegranate, ripe berry and hickory on the nose. Bold and booming flavors of plum, boysenberry and spice stand out while the extended barrel aging and mild tannins lend to a lush, lingering finish.
Rileys Rows Rose of Syrah is made from 100 percent Syrah.
When I think about my rosé one word comes to mind: intentional. Made from 100% syrah and pressed off skins in the Provencal style this wine is not just an afterthought. Typically picked in mid-October from a cool climate site the fruit comes in with both chemical and flavor ripeness. The result is a low alcohol, fresh wine with a complete flavor profile