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While the wine has sufficient tannins and structure for long-term bottle aging, Caymus Cabernet is dark and concentrated, with ripe, luxurious, fruit-driven softness that shows from the day of release.
Caymus Suisan Grand Durif is made from 100 percent Caymus Suisan Grand Durif.
Only 30 minutes from Napa, Suisun Valley (which became an AVA in 1982) is still largely undiscovered. With its warm days and cool nights, this pastoral region reminds us of Napa Valley in the 1960s. Known for delicious stone fruits and walnuts, it is also gaining recognition for exceptional wine. Durif is synonymous with Petite Sirah, the widely grown grape in the region – we added “Grand” to the name for its grand style. With harmonious tannins, this wine is opulent, luxuriously soft and totally enjoyable.
Winery Notes:
Each year, we set aside the best barrels of our Cabernet Sauvignon from Napa Valley to produce Special Selection. Distinguished by extremely fine, velvety tannins and enjoyable upon release or with aging. A wine of structure with intense concentration of supple flavors and dark fruits. Special Selection is the only wine in the world honored twice as Wine Spectator magazine’s “Wine of the Year.”
Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.
A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.
Red meats aged, venison
Review:
"Not yet bottled, the 2019 Gigondas Cuvée Prestige checks in as 50% Grenache, 30% Syrah, and 20% Mourvèdre, all from the older vines of the estate and vinified and aged in barrel. There are a tiny 700 cases produced. A terrific nose of red and black fruits, Provençal garrigue, and subtle spicy oak is followed by remarkable purity of fruit, silky tannins, and a great finish. it has a touch of modern character which is going to integrate with 2-3 years of bottle age, and it will have 10-15 years or more of prime drinking.."
- Jeb Dunnuck (January 2022), 91-93+ pts
Cazaux Gigondas Cuvee Prestige is made from 50% Grenache, 30% Syrah, and 20% Mourvèdre.
A blend of Grenache, Syrah and Mourvedre produced from the oldest vines of the estate and only in the years of highest grape quality. Aromas of prune, chocolate, spices, fruit brandy and plum. Rounded tannins and a long finish.
Red meats aged, venison
Review:
"I was also able to taste the late-release 2020 Gigondas Cuvée Prestige, which is 50% Grenache, 30% Syrah, and 20% Mourvèdre that was brought up in barrel. It has a rocking nose of Provençal spices, saddle leather, dried flowers, and assorted strawberry and raspberry fruit. It's medium to full-bodied, has fine tannins, beautiful overall balance, and a great finish. Count me in as a fan. Enjoy bottles any time over the coming 7-8 years."
- Jeb Dunnuck (October 30th 2023), 94 pts
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
Showing 205 to 210 of 1083 (181 Pages)
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Vintners Dennis O’Neil and Steph Martin began development of Checkerboard Vineyards in 1999 and retained winemaker Martha McClellan to create a portfolio of wines reflecting the mountainside. The estate includes four vineyard sites of different elevation, exposure and soil composition, providing the foundation for a portfolio that includes Checkerboard Aurora Vineyard, Checkerboard Coyote Ridge Vineyard, Checkerboard Nash Creek Vineyard, Checkerboard Kings Row, Checkerboard Sauvignon Blanc, and Checkerboard Rose. Grapes are harvested at dawn in micro-lots and delivered steps away to the winery where clusters are sorted, discarding any blemished ones. Individual berries are hand-selected for vinification and transferred for fermentation, by hand, to Taransaud wooden tanks, stainless tanks, and individual wooden barrels.
Farming is based on long-term sustainability and includes water conservation and monitoring, permanent cover crops planted in alternating rows, and the use of entomology for pest control and the development of soils with good organic matter and microbiology. Checkerboard Vineyards is a member of Fish Friendly Farming which promotes environmentally-friendly land practices and water quality management. Aurora Vineyard is located in a small valley midway up Diamond Mountain and on a large knoll at an elevation of 1,200 feet. The knoll bulges outward, giving the vineyard full Southern exposure and open light from the East and West and protection from Napa Valley’s summer fog. Six acres are planted in the knoll’s rich, volcanic soils that are riddled with basalt cobble in a loamy red clay. The remaining six acres are planted in a deep gravely mix of volcanic ash and chips of decomposed Rhyolite that were washed down from the steep, rocky crags of Diamond Mountain above.
There's a fresh, sweet aroma to the 2016 Checkerboard Aurora Vineyard that builds excitement and anticipation for what's to come. On approach, the palate is juicy and expansive and explodes with flavors of blackberry, mulberry, dark cherry, caramel, leaf tobacco and green olive. The wine continues with a voluptuousness that's linear and constant yet lifted by natural acidity. The finish is showy, long and lingering with finely polished tannins. An exceptional vintage.
The Prisoner Wine Co. Blindfold Chardonnay is made from 100 percent Chardonnay.
Blindfold Chardonnay is gorgeously balanced and a true triumph. Fragrant with notes of lime zest, yuzu, jasmine, and a slight minerality, Bright on the palate with juicy green citrus, lychee, green apple and toasted hazelnut. You’ll find both freshness and soft texture from its time in oak. The finish is long and indulgent–let yourself sink into this luxurious pour.
All of the fruit was hand-picked and whole cluster pressed. Barrel fermentation took place in 100% French oak barrels, and 23% New barrels that were selected by forest or grain tightness to frame our fruit profile, bring texture, and soften acidity. Lots were tasted every other week while we stirred the lees to precisely soften the mouthfeel and achieve optimal balance. With fermentation, and subsequent elevage taking place over 11 months we have achieved this goal.
Chardonnay grapes were harvested as flavors of lime zest and green apple started to develop and before acid started to ripen away. Picking decisions were made based on acidity rather than sugar level (Brix). We want to showcase the vineyard sites and growing region in perfect balance.
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