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Hickinbotham Trueman Cabernet Sauvignon is made from 100% Cabernet Sauvignon.
The 2019 Trueman Cabernet Sauvignon possesses aromas of mulberry, Asian spices, tapenade, espresso beans and rose petals. The flavours evolve on the palate, with notes of bittersweet chocolate framed by vibrant acidity that gives way to a luxurious mid-palate and persistent finish.
Review:
Dark as night, packed with concentrated aromas of menthol, bay leaf, tobacco, cedar, vanilla and cassis, the 2019 Trueman Cabernet Sauvignon is a rich, powerful Cabernet with notable herbal overtones. Full-bodied, ripe and velvety in texture, it finishes with hints of dark chocolate and scorched coffee. Long and structured, with dusty tannins on the finish, it should age well for at least 10–15 years.
- Robert Parker's Wine Advocate 94 Points
Swanky oak adds top-note aromas of cedar and spice to the redcurrants and blueberries on offer here, as well as some dark-stone notes. The palate has such convincing structure with powerful fruit-tannin drive carrying deep, saturated blueberry and plum flavors long. The wood will bed down in time. Try from 2025.
-James Suckling 94 Points
Hightower Cabernet Sauvignon Red Mountain is made from 94% Cabernet Sauvignon, 6% Petit Verdot.
As Hightower Cellars' signature wine, Cabernet Sauvignon is a classic Red Mountain wine – bold and full of the flavors that make this region so special. As much as possible, Tim and Kelly Hightower take a non-interventionist approach to winemaking. They place great emphasis on vineyard selection, picking, pressing, and blending so that Hightower wines are naturally beautiful and free from pretense. They let the powerful and concentrated fruit from Red Mountain speak for itself. The result is a collection of well-balanced, nuanced wines that reveal something new and interesting each time you open a bottle.
Aromas of tart blueberry and lush red cherry dominate the nose, while firm tannins and full body lend structure to this inky, pigmented wine. The palate features notes of dark fruit, fresh cut wood, and dried tobacco. This wine is an excellent candidate for decanting, as the aromas evolve wonderfully over time to express softer, lush fruit and hints of herbs and spices.
Red Mountain AVA 100% (Hightower Estate Vineyard 56%, E&E Shaw Vineyard 44%)
New Oak 71%, Neutral Oak 29% (American 67%, French 11%, European 11%, Hungarian 11%)
Un-fined and un-filtered
Pairs with grilled red meat, fig and olive tapenade, bacon wrapped dates.
Hightower Cabernet Sauvignon Red Mountain is made from 94% Cabernet Sauvignon, 6% Petit Verdot.
As Hightower Cellars' signature wine, Cabernet Sauvignon is a classic Red Mountain wine – bold and full of the flavors that make this region so special. As much as possible, Tim and Kelly Hightower take a non-interventionist approach to winemaking. They place great emphasis on vineyard selection, picking, pressing, and blending so that Hightower wines are naturally beautiful and free from pretense. They let the powerful and concentrated fruit from Red Mountain speak for itself. The result is a collection of well-balanced, nuanced wines that reveal something new and interesting each time you open a bottle.
Aromas of tart blueberry and lush red cherry dominate the nose, while firm tannins and full body lend structure to this inky, pigmented wine. The palate features notes of dark fruit, fresh cut wood, and dried tobacco. This wine is an excellent candidate for decanting, as the aromas evolve wonderfully over time to express softer, lush fruit and hints of herbs and spices.
Red Mountain AVA 100% (Hightower Estate Vineyard 56%, E&E Shaw Vineyard 44%)
New Oak 71%, Neutral Oak 29% (American 67%, French 11%, European 11%, Hungarian 11%)
Un-fined and un-filtered
Pairs with grilled red meat, fig and olive tapenade, bacon wrapped dates.
Review:
"Notes of spiced red and black fruit with sweet tobacco and wet earth. Medium-bodied, juicy and fruit-forward with crunchy tannins and chalky tannins. Flavorful dark-fruited finish. Drink now."
- James Suckling (May 2023, 91 pts
Holocene Apocrypha Pinot Noir is made from 100 percent Pinot Noir.
Apocrypha Pinot Noir tends to showcase the blue and black end of the fruit spectrum, along with a brambly, floral, dried sage and thyme profile, higher acid than the Memorialis and more power.
We tend to enjoy this wine with lamb merguez sausage and saffron rice.
Holocene Memorialis Pinot Noir is made from 100 percent Pinot Noir.
Holocene Pinot Noir Memorialis is a blend of 777, Pommard and 115 clones from MonksGate vineyard in the Yamhill-Carlton AVA, and it saw about 20% new French oak for 16 months prior to bottling. It is always the lighter and more feminine of the two Holocene wines, with red fruits, white flowers, dried herbs, mushroom and forest floor aromatics, bright acidity and a lithe texture, long finish.
By now, everyone knows that the Willamette Valley is an amazing place to grow Pinot Noir. When I relocated from Napa Valley to partner up with Force Majeure Vineyards, I knew I also wanted to start a project where I could focus attention on a varietal and growing region that I loved. Part of the excitement of being in the Pacific Northwest is the ability to have access to so many amazing vineyards and so much diversity, along with the opportunity to push boundaries and try new things – something that is becoming increasingly difficult in other growing regions.
We partner up with a few very small, diverse and amazing vineyards in the Willamette Valley, sourcing fruit from these dry-farmed sites that emphasize low yields, sustainable practices and produce outstanding fruit.
The wines are crafted in the same way I have been making wine since I was carrying it out at Bryant Family Vineyard in the Napa Valley — utilizing very low-impact, non-industrial techniques, native yeasts, little extraction and little new oak, and never filtering or fining. This allows a real sense of place to show through in the wines that is often dimmed when too much manipulation is undertaken.
Our first vintage was 2015, and was released in early 2017. As production is currently extremely small, the best way to get the wines into your hands is to join our mailing list at the “Mailing List” link above to receive an allocation when we have a release. We release wines once per year, and they will be sold on a first come, first served basis, shipped straight to your door.
Review:
The 2021 Pinot Noir Memorialis is more complete and layered, with beautiful ripe cherry and redcurrant fruit as well as spice box, dried, smoky herbs, and savory flower-like aromas and flavors. Textured, medium to full-bodied, and balanced, it has the fruit and texture to shine even today yet the density and structure to evolve for 10-12 years as well.
- Jeb Dunnuck 95 Points
Holocene Memorialis Pinot Noir is made from 100 percent Pinot Noir.
Holocene Pinot Noir Memorialis is a blend of 777, Pommard and 115 clones from MonksGate vineyard in the Yamhill-Carlton AVA, and it saw about 20% new French oak for 16 months prior to bottling. It is always the lighter and more feminine of the two Holocene wines, with red fruits, white flowers, dried herbs, mushroom and forest floor aromatics, bright acidity and a lithe texture, long finish.
By now, everyone knows that the Willamette Valley is an amazing place to grow Pinot Noir. When I relocated from Napa Valley to partner up with Force Majeure Vineyards, I knew I also wanted to start a project where I could focus attention on a varietal and growing region that I loved. Part of the excitement of being in the Pacific Northwest is the ability to have access to so many amazing vineyards and so much diversity, along with the opportunity to push boundaries and try new things – something that is becoming increasingly difficult in other growing regions.
We partner up with a few very small, diverse and amazing vineyards in the Willamette Valley, sourcing fruit from these dry-farmed sites that emphasize low yields, sustainable practices and produce outstanding fruit.
The wines are crafted in the same way I have been making wine since I was carrying it out at Bryant Family Vineyard in the Napa Valley — utilizing very low-impact, non-industrial techniques, native yeasts, little extraction and little new oak, and never filtering or fining. This allows a real sense of place to show through in the wines that is often dimmed when too much manipulation is undertaken.
Our first vintage was 2015, and was released in early 2017. As production is currently extremely small, the best way to get the wines into your hands is to join our mailing list at the “Mailing List” link above to receive an allocation when we have a release. We release wines once per year, and they will be sold on a first come, first served basis, shipped straight to your door.
Review:
"A Bing cherry aroma slinks its way up from the glass, followed by spicy whispers of cardamom and cinnamon. Straw and chalkboard dust scents seal the deal. After a tannic black tea note materializes on the palate, the wine's cranberry and raspberry flavors punch the tart button. You can feel the tannins, but they aren't grippy. The acidity, however, lets you know it is ready for juicy business. Memorialis is quietly becoming one of Oregon's best Pinot Noirs. — Michael ALBERTYS"
- - Wine Enthusiast (October 1st 2025), 98 pts & Editor's Choice
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In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.
Deep crimson with a plum hue. Aromas of fresh blackcurrants, mulberry, ozone, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant jubes, bitter chocolate and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth it is enjoyable as an elegant full-bodied red wine.
Wonderful with a chargrilled rib eye on the bone or porcini mushroom, thyme and quinoa risotto.
Review:
Prune plums and blackcurrants. Violets, lavender leaf and black cherry. Olive tapenade, rosemary and crushed black peppercorn. The wine is held together by a fine mesh of grape and subtle oak tannins, intertwined with pure Coonawarra cabernet fruit. It’s chiselled in its dimension, and you might miss it, as it has such great drinking pleasure. Fruit purity, lovingly handled equals total seduction.
- Australian Wine Companion 95 Points
Ancien Pinot Noir is 100% Pinot Noir.
The Mink Vineyard is located next door to the winery, in the Coombsville Viticultural Area of Napa Valley. Open to the same morning fogs and afternoon breezes that cool Carneros to the west, Coombsville is consistently one of the coolest pockets in Napa. Mink sits inside a small “bowl”, allowing cooler air to settle during the evenings, and making Mink’s mesoclimate a couple degrees cooler, even, than the surrounding hills. But the real secret to Mink’s explosive flavors, smooth, mouth-coating minerality, comes from the soil. Underneath is a layer of compressed volcanic ash, called tufa. The tufa drains the topsoil, storing moisture in its porous structure. The vines are able, with some work, to grow roots into the tufa layer, accessing moisture during the long, dry growing season.
The Mink Pinot Noir exhibits bright and refreshing notes of pomegranate, cherry, and fresh herbs. It gradually opens to deeper and darker berry fruit, blueberry and plum. This vintage is on the more structured side of the spectrum and will continue to evolve over time. Its enchanting mouthwatering minerality invite sip after sip together with bite after bite. A lively wine at release but it will continue to improve over the next 4 - 7 years and can age well beyond a decade as shown by its 20+ year track record.
Review:
"Ripe in flavor and luxurious in texture, this wine is difficult to put down. It is saturated in black cherry, black currant and black fig while staying light on the palate. It's a wonderful indulgence to enjoy by itself or with a roast pheasant or duck breast. — Jim GORDON"
- Wine Enthusiast (April 1st 2024), 95 pts
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