" We don't sell the wine without touching the vine "
Boxwood Estate Trellis 2015
No longer available.
| Country: | United States |
| Region: | Virginia |
| Winery: | Boxwood |
| Grape Type: | Merlot |
| Vintage: | 2015 |
| Bottle Size: | 750 ml |
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The 2015 Albariño Selección de Añada is nothing short of phenomenal. For some reason, I hadn't tasted the young 2015 Albariño at the time it was released. It comes from the Los Bancales vineyard planted some 50 years ago and fermented with indigenous yeasts but without malolactic fermentation. It has a bright, almost fluorescent color and a complex, subtle and nuanced, elegant and expressive nose, with notes of sea shells and sea breeze, grass and white flowers. It's very clean, and the palate shows great balance and even feels a bit young. It has remarkable acidity and freshness (seven grams of tartaric acid) with good ripeness and 13% alcohol. This matured in tank with lees for over 30 months and was bottled in June 2024. It feels more serious and less exotic than earlier vintages. 18,000 bottles produced. This is the finest vintage that I can remember. Bravo!
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Tech:
ALCOHOLIC STRENGTH:
13 % proof
PRODUCTION:
16,000 bottles
TYPE OF WINE:
Aged on lees
FERMENTATION:
Stainless steel
PERIOD OF AGING IN VAT:
More than 30 month on lees
ORIGINAL VINEYARD:
Los Bancales
TYPE OF PLANTATION:
Pergola system (vines)
AVERAGE AGE OF VINEYARDS:
More than 45 years
HARVESTING METHOD:
Manual
DATE OF HARVESTING:
September
YIELD PER HECTAR:
5.000 kg/ha
MACERATION:
Pellicular (in presses)
ALCOHOLIC FERMENTATION:
Controlled at 18º
MALOLACTIC FERMENTATION:
No
OPTIMAL PERIOD OF CONSUMPTION:
5 years
Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc
20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release
Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.
Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.
The 2015 vintage produced delicious concentrated wines in smaller quantity than normal. This black raspberry colored Cabernet has lovely open aromatics of black cherry, berry, and plum layered with a perfect balance of new and used French Oak.
Reviews:
"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) - Decanter 95 Points
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"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019)
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Product Description
Boxwood Estate Trellis is made from 73% Merlot, 16% Cabernet Sauvignon, 8% Cabernet Franc and 3% Petit Verdot.
The Trellis has a bright cherry color. The nose is expressive with aromas of red cherry, raspberry, tobacco, and dried herbs. The pallet is balanced with medium acidity and a medium body. There is prominent raspberry and pomegranate on the pallet. Light dusty tannins fill out the finish of the wine.
Hand harvested, triple sorted, destemmed, gravity fed into open-top stainless steel fermenters
20% bleed, whole berry fermentation separate by varietal
Pump over, 100% manual punch down, 21 day total maceration
Pumped into barrel, free run separated from press wine (1st press only)
Malolactic fermentation in barrel
Aging in French oak barrels for 12 months, 12% new, 44% one year and 44% two year
Winery: Boxwood
Boxwood, a National Historic Landmark, is one of the earliest horse farms in Middleburg, Virginia, a region of American colonial and Civil War history. Originally settled in the eighteenth century, the farm became a well-known horse farm, the home of General Billy Mitchell, a pioneer of military aviation, and now the site of Rita and John Kent Cooke’s Boxwood Winery.
“I am convinced that with today’s viticultural knowledge and winemaking techniques Virginia can produce a premium wine as good as anywhere.” — JOHN KENT COOKE
To accomplish this goal, John Kent Cooke asked renowned viticulturalist Lucie Morton to design the sixteen acre vineyard and Purdue University Professor of Enology Richard Vine to advise architect Hugh Newell Jacobsen on the design of the state-of-the-art winery. In 2006 Stéphane Derenoncourt, one of Bourdeaux’s greatest winemakers, became consultant to Boxwood. Today Stéphane works with Boxwood’s viticulturalist, winemaker and executive Vice President Rachel Martin, in developing the best blends for each vintage.
- back
Beatus began with a dream and a friendship. Our dream was to make wine in Châteauneuf du Pape, one of the first regions to inspire the desire to pursue winemaking in general, and of working with Grenache in particular.
We developed a long-standing friendship with Anne-Charlotte Melia-Bachas, Proprietor of Chateau de la Font du Loup, who approached us with the idea to craft a wine together a number of years ago.
This has all come to fruition with Beatus, a wine that we have decided to make ongoing, every year — since tasting the exciting results of the first vintage in barrel.
The vineyard parcel selected for this wine is a single plot of 80-year old Grenache at the top of La Crau in Châteauneuf du Pape, the highest location in the AOC. It sits on a north-facing slope that helps guard against the sometimes intense summer heat that can affect the surrounding areas.
This plot is called “Le Poteau” and has been generously granted to us by Anne-Charlotte as the core of this wine, with supplementation of Syrah and Mourvèdre from surrounding parcels also grown on the Chateau de la Font du Loup estate, to round out the blend.
The winemaking is directed by myself and carried out by Anne-Charlotte, Stéphane Dupuy d’Angeac and their team. It is our hope to bring you one of the finest expressions of Grenache from this special region each and every vintage.
Yields from this block are very small due to the age of the vines, therefore only up to 100 cases of Beatus will be produced each year, depending on the conditions of the vintage.
Our first release was in November of 2022.
– Winemaker Todd Alexander
Review:
Made in collaboration with Chateau de la Font Du Loup, the 2020 Beatus is an extraordinary bottling that rivals some of the top wines of this region. The nose is hugely perfumed with red rose petals, potpourri, sage and shades of red currants. The palate displays the same level of concentration as it does on the bouquet. Beautiful guava and ripe strawberry fruits parade with copious minerals and a sinfully good texture on the palate. Fresh and vibrant, this is just sensational stuff to enjoy in its heady youth.
Owen Bargreen 97 Points
60% Cabernet Franc, 29% Cabernet Sauvignon, 11% Merlot
The 2019 Paramour entices with notes of blueberry, iris, leather, chocolate cake, and cigar on the nose. A rich attack of layers of flavor include cherry, plum, coffee, and chocolate with bright acidity. Soft and silky tannins lead to a long finish, with cherry, blueberry, plum, and currant lingering on the palate.
Review:
A blend of 60% Cabernet Franc, 29% Cabernet Sauvignon and 11% Merlot, the 2019 Paramour Proprietary Red was sourced from the Schifflet, Hudson and Stagecoach Vineyards. Blessed with floral notes, licorice and black cherries on the nose, this looks like the pick of the litter and is one reason why Napa Cabernet Franc prices are what they are. This is full-bodied and rich yet seemingly weightless, despite being concentrated, long and velvety. This is just lovely stuff.
Robert Parker's Wine Advocate 97 Points
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