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La Jota Vineyard Merlot Howell Mountain is made from 100 percent Merlot. 

Sourced from vineyards with pedigrees dating back to the 1800s, this wine continues to carry the torch of Howell Mountain’s greatness. e aromatics are lifted with plum, huckleberry and minerality leading the way. Bittersweet chocolate and dried herbs add the punctuation to an incredibly long balanced finish.

-Wine Spectator 95 Points

In general, 2018 was a great vintage for this variety, and the deep purple-hued 2018 Merlot is stunning stuff. Lots of cassis, candied violets, scorched earth, and graphite notes give way to a medium to full-bodied, beautifully textured, elegant 2018 with polished tannins, no hard edges, and a great finish. It’s going to evolve for 15 years or more.

- Jeb Dunnuck 95 Points

- James Suckling 95 Points

Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Lodovico Barolo Sarmassa is made from 100% Nebbiolo.

Very deep ruby-red; still rather fresh nose, with hints of red berries steeped in delicate vanilla; dry, full taste, packed with body and structure combined with polyphenolic compounds that cater for lengthy ageing.

Grape-variety: Nebbiolo sub-varieties Lampia and Michet

Location: Sarmassa vineyard in the village of Barolo. The Sarmassa vineyard is facing south; grandfather Lodovico has always called it Africa, due to the very high summer temperatures.
Pruning: Guyot (6-8 buds)
Sun exposure: south
Vines/hectare: average 5000
Yield in grapes: 5-5.5 t/hectares
Year of planting: 1970/1980
Size of the vineyard: 0.5 hectare (1.23 acres) in the family since 1968 out of 33 hectares (81.5 acres) total for Sarmassa. 
Altitude: 250-260 metres

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.

The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone. 
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre. 
The pruning technique used is cordon 
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels. 
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.

Review:

Rich and very slender in the sensory profile alternating notes of black prunes, blackberries, sandalwood, incense, camphor, withered white flowers and vetiver. Hints of woodland undergrowth animate the secondary scene giving it a dark character. Full bodied, soft tannins and a solidly performing finale. Better from 2024.

Raffaele Vecchione - WinesCritic.com 93 Points

Prager Smaragd Klaus Riesling is made from 100 percent Riesling. 

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952. 

Tasting Notes:

Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling. 

Food Pairing

Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.

Review:

  What a stunning example of cool climate riesling. It’s full-bodied and deep, but so cool and delicate, packing in sleek layers of honeysuckle, apricots, lemons and grapefruit married to thyme and crushed rock. So long and seamless, with tension and focus that just keeps going. Sustainable. Try from 2025.

-James Suckling 98 Points

Sojourn Pinot Noir Walala Vineyard is 100% Pinot Noir.

This Walala Vineyard resides at 1,200-feet elevation just miles from the ocean in the northern Sonoma Coast. Cool coastal breezes and thick fog helped the grapes mature evenly through the September heat wave.

2022 was a drought vintage that offered only miniscule yields, with small clusters and tiny berries. Sojourn were only able to produce a small quantity of this exceptional Pinot Noir. It offers layers of red fruit aromas with tropical notes.

Review:

"With just 5% whole cluster to give it a touch of added structure and weight, the Walala Pinot Noir from Sojourn is aged in 50% new French oak. Displaying a ruby-red core with a light pink rim in the glass, it boasts pleasant aromas of red and black cherries, marionberries, wet-turned earth, crushed pink peppercorn, dusty flower petals, and sweet baking spices. Tannins are present but sweet and rounded and pair perfectly with the lush acidity that sweeps across the palate. Another winner from winemaker, Randy Bennett, is highly recommended."
-  Jeremy Yount, International Wine Review 96 points 

Opulent floral top notes carry you into an opaque purple core, imparting aromas of black currants, dark red cherry coulis, cigar box, and allspice berries. Powerful yet soft tannins are balanced with a delightful freshness of acidity. The palate is silky with nuanced flavors of cassis, ripe blackberry, and Morello cherry. The long finish invites you to discover the wine’s evolving layers.

Review:

This is, as usual, a beauty, perhaps more so thanks to a great vintage. It is classically Napa Valley, and classically “house styled” by Aron Weinkauf, with black and blue fruit, supple, approachable tannin structure and great depth of aroma and flavor. That said, keep in mind that this isn’t the winery flagship offering. Even in this price range Lyndenhurst is always a solid value, and is so again – maybe even a little more than usual. Decant well if you crack into this in the near term, or age it for the long term. Contains 10.6% Merlot, 3.8% Petit Verdot, 3.5% Cabernet Franc and 2.9% Malbec. (Rich Cook)

- Wine Review Online 95 Points

A juicy red with black currants and balsamic. Bark and mushroom. Iodine, too. Medium body, creamy texture that tightens at the end. An energy and firmness in the finish.

-James Suckling 94 Points

Taylor Fladgate Vintage Port. 

Ferren Chardonnay Sonoma Coast is made from 100 percent Chardonnay.

 The Sonoma Coast bottling is a blend of barrels from Ferren's single vineyard offerings; Lancel Creek, Silver Eagle, Volpert, and Frei Road Vineyards. The wine is always somewhat more approachable early in its life as less new oak is used in the blend. Pure and translucent fruit is the hallmark of this cuvée. Citrus, quince, sea spray, and minerals are buoyed by refreshing acidity and a seamless finish.

Figgins Estate Red Wine is a blend of Cabernet Sauvignon, Petit Verdot & Merlot

Dark to the rim, with signature aromatic notes of ripe red and blue fruits, tanned leather, black olive, and lilac. The nose simply brings a smile. On the palate, if I had to describe the wine in one word it would be precision. The way the sweet fruit and dramatic length are braced by lively acidity and tannins aligns so perfectly that the wine is, quite simply, delicious.

Review:

  Inviting aromas of vivid red fruit, fresh herbs and paprika. Full-bodied with juicy, fruit-soaked, fine tannins. Delightful. So much happening here. The fruit is plentiful and full of charming spice and herbal complexity. Very well balanced and long. Fresh. A blend of cabernet sauvignon, merlot and petit verdot. Best after 2024 but attractive now.

-James Suckling 96 Points

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Kershaw Chardonnay Deconstructed Groenland Shale CY548 is made from 100 percent Chardonnay.

The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone (CY548).

Tasting Notes:

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings. It produces wines that have aromatics oscillating between lemon blossom, white flowers, petrichor and struck stone. Full in body they exude concentration with white stone fruit yet reinforced with an austere texture and robustness that makes for excellent aging potential. The Bokkeveld Shales adds structure and concentration to the flavor.

Vineyards: 

Sourced from the foothills of the Groenland Mountain in Northern Elgin this clone has been taken from Corton Charlemagne cuttings.

Winemaking: 

Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.

Barrel: Selection: A small number of artisanal coopers are selected from mostly Burgundy, with only French oak was chosen. Up to 40% of the oak is new with the remainder split into 2nd and 3rd fill barrels of predominantly 228 litres.

Look at pairing this with textured fish, straightforward chicken dishes, pan-fried or grilled pork dishes, soft-rind cheeses, cream or creamy dishes be it with pasta or the aforementioned fish, chicken or pork, to allow the complexity of the wine to shine through. If using mustard, preferably use Dijon mustard as it uses verjus (soured grape juice) and not vinegar. Also look to delicate herbs (tarragon, dill, basil, parsley) rather than hard stalked herbs (rosemary, thyme, oregano, etc). Avoid smoked meats or fish as well as highly spiced dishes as this can overwhelm the wine and clash with the oak. I would try oysters; Lobster grilled or boiled but not thermidor as it is too rich; turbot, dover sole, sea bass, yellowtail with a shellfish sauce; fish pie; roasted free-range chicken with tarragon; roast loin of pork with garlic and ginger; truffle risotto; pasta in a clam sauce; slice of brie de meaux.

Review:

"Perfume of flowers, minerals and citrus zest. The palate is dense and focused, almost chewy with an opulent mandarin mid palate and long, savory finish. Matured in 50% new oak that is seamlessly integrated with the wine."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 94 pts

Mas la Plana is graceful and balanced despite its firm and dominant tannin profile. Bright crunchy acidity ensures a wine that will develop in the cellar for years to come. This polished red displays hints of its Mediterranean heritage with herbaceous bramble while holding true to brooding currant and loamy earth, reminiscent of old-world Cabernet Sauvignon.

Review:

Inviting mint, floral, cassis, clove and cinnamon nose. Juicy, lively and fresh on entry, with densely-packed soft black fruits, blackcurrant jam and spice. Textural and long with fine silky tannins and tidily-integrated acidity. Superb overall length and finish.

Decanter 97 Points

This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.

POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST

FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette

Argot Starstruck Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 10% Merlot (15-25 years old)

An explosive nose of Cabernet—singular only to the Napa Valley—introduces the 2019 Starstruck with classically elegant red and black Cabernet fruits, enhanced by notes of smoked sage and rosemary.  Red-fruits carry the mid-palate, dancing on a pillow of wonderfully sweet tannin and pie spice complexity.  As the wine transitions from the mid, acid emerges lifting Starstruck's massive palate into a warming finish that continues to reveal dark fruits and intriguing spice accents.  A gorgeous Cabernet that remains approachable, while its structure and earthy complexities keep bombast at bay.

Review:

  The 2019 Cabernet Sauvignon Starstruck has a classic Napa Valley Cabernet nose of crème de cassis, violets, lead pencil, and flowery incense. This carries to a medium-bodied, supple, nicely textured Cabernet with moderate tannins, terrific overall balance, and a great finish. It's ready to go and should keep for 10-12 years or more.

-Jeb Dunnuck 92 Points

The wine’s aromas and flavors are akin to red and black cherry, briary wild berries, pomegranate, dried rose, pepper and licorice. Significant umami notes develop with time, and it offers a chewy core of fruit on a lovely expanding palate. Despite its obvious richness, there’s polish and definition to the flavors and structure. The wine turns spicy and savory on its long finish. Drink between late-2024 and 2032. 

We’ve produced Ryan Pinot Noir since 2002, and it has always focused upon the mature dry-farmed Dutton-Widdoes Vineyard, deep in the heart of Green Valley. Widdoes produces a wild berry, truffley style of rich, dark Pinot that offers substantial hidden complexity which is revealed over time. In recent years we’ve balanced this power style with a block of vibrant, elegant, and red-fruited Pinot from Dutton-Jentoft, located at higher elevation closer to the coast. Both vineyards are sensitively farmed by our long-time partners, the multi-generational Dutton Family. Traditionally our most fruit-filled and approachable Pinot bottling, history shows that the wine ages gracefully for a decade-plus, revealing all its quintessential Green Valley Pinot beauty as it develops in bottle.  

Review:

From the oldest vines of the estate, the 2022 Pinot Noir DuMOL Ryan is fantastic on the nose, with notes of fresh leather, Asian spices, sandalwood, and fresh cherries. The palate is vibrant and salty with green valley character, revealing finely coiled tannins, mouthwatering acidity, a saline mineral flourish, and a long finish. This one of the most compelling wines in the vintage for me, and it’s going to age gracefully over the next 15-20 years.

-Jeb Dunnuck 98 Points

2021 Rossj-Bass displays the main features of the vintage well, with intense fruit concentration and floral notes. The nose shows ripe citrus notes of lemon peel and orange evolving into tropical fruits. The richness of the nose and the same notes are reflected on the palate, where remarkable acidity balances the fruit concentration. The wine is rich, full-bodied and creamy, with a long finish.

Review:

The 2021 Gaja Rossj-Bass starts off with very, crisp, green fruit and much more Sauvignon Blanc dominant aromas of grassy, bright, fragrant green apple and green pepper - all very bright and cheerful. Then Chardonnay seems to take over in the medium-full bodied and pleasing creamy texture of the wine. This is balanced again by the tangy, juicy acidity of Sauvignon. This is very elegant blend of Sauvignon Blanc aromas and zestiness and the textural comfort of Chardonnay. The name Rossj is a nickname of Angelo Gaja’s second daughter, Rossanna.

-Wine Independent 94 Points

Kershaw Chardonnay Deconstructed Lake District Bokkeveld Shale CY95 is made from 100 percent Chardonnay.

The inspiration for this Chardonnay stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Chardonnay was selected from a sub-region of Elgin from a specific vineyard and an individual clone.

Tasting Notes: Sourced from a parcel in the Western part of Elgin the 95 clone is known for its excellent quality creating wines that are aromatic, fuller bodied and rich yet tightly structured, well–balanced with length of flavor, managing to show restraint and mouth-watering passivity with a great line through the palate and fruit veering towards white peach flesh and nectarine. On Bokkeveld Shales it brings amplified perfume on the nose and persistence and elegance to the palate.

Winemaking: 
Grapes were hand-picked in the early autumnal mornings, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 580 liters per ton was obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulfuring and a further 7 months’ maturation in barrel before racking and bottling.

Review:

"Minerals and a hint of flint on the nose. The expressive minerality of this wine also shows on the palate with complementary light stone fruit notes. Aged in 50% new 228L oak aging for 11 months."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 95 pts

Kershaw Syrah Deconstructed Lake District Cartref SH22 is made from 100 percent Syrah.

The inspiration for this Syrah stems from my belief that the Elgin region has both a signature grape as well as particular terroirs within its demarcated boundary that reflect regional credentials. This Syrah was selected from a sub-region of Elgin from a specific vineyard and an individual clone.

Sourced from a single parcel in the Western part of Elgin, the 22 clone produces fuller, well-colored yet finely structured wines. They tend to be more concentrated as yields are low with more black fruit, black pepper and meaty notes. The Cartref soils, a mixture of decomposed sandstone, pebbles and quartz, add gracefulness and heighten the fruit intensity.

The grapes were handpicked under autumnal skies into small lug baskets and then manually sorted on a conveyor before the stems were removed. The destemmed berries fell onto a vibrating table in order to remove jacks and substandard berries before dropping uncrushed into a small 500kg conical hopper and forklifted into open-topped fermenters. The grapes underwent a 3-day maceration before spontaneous fermentation began. A gentle pigeage (punch-down of the cap) program was charted and the grapes remained on skins for 26 days. The wine was then racked to barrel under gravity and the remaining pomace basket-pressed. Malolactic then proceeded in barrel followed by a light sulfuring and 17-month maturation. No finings were necessary and the wine was simply racked and bottled unfiltered.

Review:

"The 2017 Kershaw Deconstructed Lake District Cartref SH22, matured 50% in new oak for 17 months, is a little more open on the nose compared to the SH9c and delivers a touch more red berry fruit, quite candied in style and suggesting strawberry pastilles. The palate is medium-bodied with a saline entry, fine definition and a mélange of red and black fruit laced with licorice toward the poised finish. Excellent.- Neal Martin"

- Antonio Galloni's Vinous (April 2021), 93 pts

Klipsun Cabernet Sauvignon Red Mountain is made from 86% Cabernet Sauvignon, 7% Merlot, 7% Syrah.

Fruit aroma of blackberry, mulberry and boysenberry, interlaced with a spicy oak note. As the wine ages in the bottle the oak and fruit aromas will meld into a complex medley of cedar and cigar box. Rich blackberry and a hint of wild sage normally found. Pleasant acidity and a rich, balanced mouthfeel followed by a well-developed mid palate. The result is a tannin structure that is evident but seamless. The finish is smooth and lingering.

 Review:

Blended with 7% Merlot and 7% Syrah, the 2019 Cabernet Sauvignon Red Mountain starts with a bold, generous and dark-fruited nose with a rich and robust expression that boasts a seductive oaky essence. Full-bodied, the palate is still tight and will benefit from additional aging in bottle, yet I can see it has good bones now that will allow it to age gracefully for about two decades. Gobs of dark red and black fruits sway with a delightful mineral tension before concluding with a long, winding and spicy finish. The wine rested for 20 months in all new French oak before being bottled and left to rest for more than a year prior to release.

-Wine Advocate 95 Points

Paul Hobbs Coombsville Cabernet Sauvignon is made from 100% Cabernet Sauvignon

Since our inaugural release last year, this wine has quickly become one of the most compelling in their portfolio. Offering a gorgeous deep purple hue, our 2019 captivates with a bouquet of crushed blueberry, summer savory spice, and a delicate tobacco leaf note. The palate is remarkably balanced with well-integrated

tannins and fresh acidity that wraps around boysenberry and black fig along subtle notes of rosemary and a crush rock minerality, which lends tension through the long finish.

Review:

With an attention- getting purple-black hue, this astound- ing red is silky but manages to eke out teeth-grabbing, dusty black-tea tannins. A host of flavors, among them graphite, black raspberry, violets, and Worces- tershire, sends a message of intensity. Earth and soil notes are apparent, sur- rounding a mineral component within the wine's deep core.

-Tasting Panel 98 Points

Kershaw Chardonnay Deconstructed Lake District Cartref CY96 is made from 100 percent Chardonnay.

Sourced from the western part of Elgin, known as the Lake District, this clone produces wines that are nervous, aromatic, elegant and sharp with slightly lower alcohol and finely balanced, the fruit profile being subtle with hints of citrus/orange peel and peach blossom and with time, some nutty elements. The Cartref soils, a mixture of decomposed granite, pebbles and quartz, adds delicacy and heightens the fruit intensity.

The inspiration for my Deconstructed Chardonnay stems from my belief that the Elgin region boasts credentials that make it world-class. To bolster these regional credentials, I have set out to prove that Elgin has both a signature grape, as well as specific ‘terroirs' (meso-climates) that reflect intra-regional distinctions. To fully comprehend this, it is necessary to dig deeper into the DNA that make up our region. To elucidate this, I have decided to make these 3 Chardonnay wines, each selected from a specific vineyard and an individual clone. Importantly, this is an ongoing story that will unfold over the coming years.

Morlet Family Vineyards Ma Douce Chardonnay is made from 100 percent Chardonnay.

The cool maritime breeze and mild and sunny mountain climate create ideal conditions for this hillside vineyard located on the second ridge from the Pacific Ocean. Handcrafted using classical Burgundian winemaking techniques, this wine is dedicated to Jodie Morlet. It is ‘My Sweet’ or ‘Ma Douce.’

Full yellow color. Aromas of lemon drop, Crème Brulée and orange zest intermixed with strong notes of minerality (wet stones) and fresh hazelnut. Full-bodied, mineral driven, this wine displays a creamy texture and very long mineral finish. Built to age gracefully for a decade, this wine is already very approachable.

Propietary Name Ma Douce

Name Meaning My Sweet “Douce brize” from the Ocean

Varietal composition Chardonnay

Type of wine Vineyard designated

Appellation Fort Ross-Seaview

Vineyard singularity On the second ridge off Ocean High elevation Goldridge soil

Typical harvest date End of October

Picking Manual, small lugs, refer truck

Sorting Cluster by cluster

Fermentation In barrel through native yeast 100% Malolactic

Upbringing Sur lies with bâtonnage

French oak from selected coopers

Bottling Unfiltered

Cellaring time 5-10 years

Serving Slightly below room temperature Decanted when served young

Review:

"Lots of white peach, quince, white flower, and green almond notes emerge from the 2020 Chardonnay Ma Douce, a full-bodied barrel sample with beautiful depth as well as freshness."96 Points Jeb Dunnuck: