" We don't sell the wine without touching the vine "
Hertelendy Legend 2016
No longer available.
| Country: | United States |
| Regions: | California California (Napa) |
| Winery: | Hertelendy |
| Grape Type: | Cabernet Sauvignon |
| Vintage: | 2016 |
| Bottle Size: | 750 ml |
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Maysara Jamsheed Pinot Noir is made of 100 percent Pinot Noir
11 months in 10% new French oak barrels
According to ancient Persian legend, King Jamsheed was able to observe his entire realm by peering into his full wine goblet.
Beginning with a generous core of red-black fruits, the McMinnville AVA saunters over the palate with both bravado and grace. Blackberry and fresh cracked pepper entwine perfectly with matured and lengthy tannins on the finish. The depth of this unassuming bottling is always an adventure to mine. Some older prospectors hear tell of herbal notes… silver sage? rosemary?
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Always offering generous accessibility, pair Jamsheed with darker fowl, grilled meats or salmon, even caramelized veggies.
Review:
The Jamsheed, Cyrus, and Asha cuvées are all from the Momtazi Vineyard. A bright red ruby hue, the 2016 Pinot Noir Jamsheed comes from all the clones around the property and is juicy and expressive, with pure aromas of wild cherries, potpourri, spice, and roses. Bottled under screwcap, it’s notably fresh and medium framed, with fine tannins and a lovely, refined texture. A very well-styled wine, it’s going to drink well now or over the next 8-10 years.
-Jeb Dunnuck 93 Points
Biodynamic estate-grown grapes create a potent, powerful wine that is bursting with punchy fruit flavors. Red berries, pomegranate and Bing cherry highlights are in play, with the sort of hyper intensity that this uber-organic farming can bring. The balance is excellent, and at this price it's going to be hard not to drink a case of it.
-Wine Enthusiast 91 Points
The 2016 Pinot Noir Jamsheed Momtazi Vineyard is pale to medium ruby-purple in the glass. It has an open nose of black cherries and blackberries accented by nuances of tar, underbrush and turned earth. Medium-bodied, it fills the mouth with ripe dark fruits and earthy accents, framed by firm, grainy tannins and good freshness to carry the black-fruited finish. 5,250 cases produced.
-Erin Brooks (Robert Parker) 90 Points
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.
Review:
The 2016 Syrah Posted has a very deep purple-black color and youthfully coiled nose. It slowly reveals blueberry pie, crushed black cherries and blackcurrants with notes of mint chocolate, violet, iron and beef drippings. The full-bodied palate is packed with flavor layers, knit by firm but plushly textured tannins and finishing long with great uplifting freshness. Yum! 140 cases produced.
-Erin Brooks (Robert Parker) 94 Points
Avennia Red Willow Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
The Red Willow Cabernet is a true blockbuster.
Coming from one specific block of 30 year old vines at this iconic vineyard, then strictly barrel selected, this is the essence of powerful, old vine Washington Cabernet. After all of our efforts promoting the idea of the Bordeaux blend, it would take a pretty compelling argument to suspend that idea and make a 100% varietal Cabernet. In 2016 Red Willow provided us with just that. Each time we tasted it in the barrel, the belief grew that this was something special. Something we can't make every year. In the end we were won over, and decided to make a limited amount of this wine. But don't be fooled, as this too is a blend and a selection. Each year as we are tasting the grapes as harvest approaches, we notice that the vines near the bottom of this long, steep west-facing slope, are a little different. The vines at the bottom are in a little richer soil, and get a little more water, so we pick them separately, sometimes even a week or ten days apart, and keep them separate in barrel.
This wine is all from the top of the vineyard, with its lower yield and poorer soils giving more concentration and interest. Then further, nearly every combination of new and used French oak barrels were trialed to find the best blend. It's not enough just to use the four best barrels, but to trial each combination to see how they complement each other. For a wine with this much mass, 100% new French oak was used for the first time at Avennia. It is a wine that needs a little cellaring to start, but should last a very long time.
Review:
The 2016 Cabernet Sauvignon Red Willow Vineyard is 100% Red Willow Cabernet Sauvignon that will spend roughly 20 months in close to 100% new French oak. Blackcurrants, smoked herbs, chocolate, and graphite notes all give way to a full-bodied, plump, rich, concentrated effort that's going to be better with short-term cellaring and keep for two decades. I continue to consider Chris Peterson’s Avennia estate to be one of the best in Washington State and he’s been making world-class wines for a number of years now. He releases two white wines: A Sauvignon Blanc called Oliane and a Rhone blend of Roussanne and Marsanne called La Perle. The reds are broken up into a Rhône/Bordeaux groups, with the Rhônes including a Grenache, Syrah and Mourvèdre blend called Justine, and two single-vineyard Syrahs, the Le Corbeau from Mays’ Discovery Vineyard in Horse Heaven Hills and the Arnaut from Dick Boushey’s Boushey Vineyard on the western side of the Yakima Valley. The Bordeaux releases are built around the appellation blends and include the entry-level Gravura, Valery (Merlot dominated), and Sestina (Cabernet Sauvignon dominated). In addition, Peterson also makes a pure Cabernet Franc from Champoux Vineyard in the Horse Heaven Hills and a pure Cabernet Sauvignon from very old vines in the Red Willow Vineyard. As I hope these reviews show, these are brilliant wines readers need to seek out.
-Jeb Dunnuck 96 Points
Bursting from the glass with impeccable precision, the 2016 Cabernet Sauvignon Red Willow Vineyard is the real McCoy, boasting a focused frame of fruit on the nose that shows depth and breadth in layers of aromas—blackberry, dark cherry, licorice and clove-laced spices flutter over a bed of roses. I can't stop smelling this wine! Full-bodied, the wine unfolds and expands across the palate with complexity, tight structure and beautifully managed tannins, ending with a thought-provoking and long-lingering finish. The wine has a still-tight expression that will age beautifully for years to come. It will serve you well to seek out a bottle of this world-class wine. Only 140 cases were made.
-Anthony Mueller (Robert Parker) 95 Points
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Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.
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Review:
Brought up in 30% new French oak, the 2016 Valery (70/30 Merlot and Cabernet Franc) offers more black cherry and earthy, herbal notes as well as a medium-bodied, seamless, beautifully balanced style. It too shows a vibrant, fresh, yet concentrated style that has a Bordeaux feel in its weight and texture.
-Jeb Dunnuck 93 Points
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-Robert Parker's Wine Advocate 92 Points
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-Wine Enthusiast 91 Points
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Review:
The 2016 Cabernet Sauvignon Vintage Selection has a deep garnet-purple color and features exuberant notes of crushed black cherries, mulberries and blackcurrant cordial with touches of unsmoked cigars, menthol, yeast extract and pencil shavings. Full-bodied, concentrated and opulent in the mouth, it has a solid line of plush tannins and plenty of backbone freshness to lift the generous fruit to a long fruity finish.
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Product Description
Hertelendy Legend is made from 83% Cabernet Sauvignon, 9% Malbec, 6% Petit Verdot, 1% Merlot and 1% Cabernet Franc.
Review:
“The most expensive of these new releases, the 2016 Cabernet Sauvignon Hertelendy Legend is a blend of 83% Cabernet Sauvignon, 9% Malbec, 6% Petit Verdot, and 1% each of Merlot and Cabernet Franc, all aged 23 months in a mix of French and Hungarian oak, 90% being new. It offers a rock star bouquet of crème de cassis and jammy blackberry fruits intermixed with notions of white flowers, graphite, and white chocolate. This deep, layered, thrillingly textured beauty hits the palate with full-bodied richness and depth, building tannins, and a great finish. Give this super-rich, powerful Cabernet 4-5 years of bottle age, and it will cruise for 20+ years.”
Jeb Dunnuck, 98 Points
Winery: Hertelendy
Hertelendy wines represent our Old World family tradition over many centuries, from 18th-century Veltlínske zelené (Grüner Veltliner) and Rizling vlašský (Welschriesling) vineyards near Budatin Castle in Slovakia to Hungarian wines produced by our ancestral Great Uncle Gábor Hertelendy (below). He created two varietals in his basalt-mountain vineyards overlooking Lake Balaton: Szürkebarát (better known as Pinot Gris) and Kéknyelű (a rare Hungarian white wine grape only found in the Badacsony wine region). Unlike the majority of common grape varieties used in viticulture, Kéknyelű cannot self-pollinate. Kéknyelű is rare today because it requires both male and female specimens for pollination, so it occupies double the space to reap half the yield.
Great Uncle Gabor’s manor was half-way up an extinct volcano on the north shore of Lake Balaton where his wine profited from the rich soils resulting from the very hard (volcanic) basalt rock. Gabor sold all his white wine to the Badacsony cooperative, so bottles never adorned his Hertelendy name. He only allocated two acres to wine production, and family members from Budapest would all volunteer to assist with the harvest. Gabor et al continued producing wine even after the confiscation of his land by the Communists, who allowed him to stay and work on his former land as a hired hand.
Today, Hertelendy family traditions have been reborn in the New World with quality vintage selections from the Napa Valley to bridge both sides of the Atlantic. It is also unique that regardless of where Hertelendys make wine, volcanic soil within their respective terroir has always been a staple in Hertelendy winemaking throughout generations.
Hertelendy Vineyards sources its fruit, not just from our 4+ acre mountainside 1365 ft elevation “Rockwell Ridge” estate vineyard (35 ft below the Howell Mountain AVA demarcation line) planted in 1993, but also from ultra premium vineyards around the Napa Valley including areas like Oakville, Atlas Peak, Pritchard Hill, Silverado Bench, Coombsville, and the Russian River Valley for our Chardonnay. The majority of Hertelendy’s red vitis vinifera grapes come from tuffaceous rocky soil that is located on the steep, western facing Vaca Mountain slope (with Oakville being the exception). These slopes have volcanic ash, red clay, and granite-like sub soil, getting the best of both worlds: mountainside structure and rich flavors from the valley floor. These hillside locations, blessed with low fertility soil, consistently produce wines of unusual intensity and concentration. The rocky terrain provides excellent drainage and naturally stresses the vines, producing wines of character, complexity, and elegance.
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Colored in pearlescent pale straw tones flecked with gold, our 2022 chardonnay from Russian River Valley’s cool Green Valley opens with a refreshing swirl of clover and fresh-cut alfalfa laced with spring blossoms around hints of white peach and citrus that open to crisp Fuji apple and warm baking spice. Apple notes carry through in the mouth over complex layers of crème caramel and butterscotch, all lifted with the bright energy of juicy acidity and savory oyster shell minerality. The rich, structured finish is touched with sea salt—the briny tension in elegant balance with a touch of new oak.
Green tint to the light yellow color. A very tight 2022 for this hot vintage, showing tension and focus. Medium- to full-bodied with super integrated tannins that show such length and intensity. It gives a beautiful nod to grand cru Burgundies of yesteryear. Love this. Drink or hold.
-James Suckling 97 Points
Technically from Green Valley of the Russian River Valley, the 2022 Chardonnay Ross Station Estate is a bright yellow green hue and comes from the Hudson Vineyard, which sits on pure Goldridge soils and includes some of the later ripening Calera clones. Aged 18 months in barrel, the wine has a Grand Cru-like richness and layered depth. In the glass, it shows off a wonderful bouquet of candied apple, honeysuckle, lemon oils, and almond. The palate is rounded, with a silky texture and great acidity that propels it through the palate to its long finish with notes of almond. This is an exceptional wine to drink over the next 10-12 years. 460 cases were produced. Drink: 2024-2036.
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Davila L100 Loureiro Rias Baixas 2023 is made from Loureiro.
Adegas Valmiñor sits in the O Rosal valley, the warm southwestern corner of Rías Baixas where the Miño River meets the Atlantic. The Davila range is the winery's tribute to the native grapes of Galicia, and the L100 is its purest expression of Loureiro — a single-varietal bottling (the "100" is for 100% Loureiro) drawn from vines in O Rosal.
The fruit is picked late for extra ripeness, given a short cold maceration, and the wine then rests six months on its fine lees in stainless steel. The result is an aromatic, textured white — white flowers and bay leaf lifting over ripe stone fruit, with a broad, almost unctuous mouthfeel balanced by the saline freshness O Rosal is known for.
A natural match for shellfish, grilled fish, and fresh cheeses.
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