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Freelander Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

The Cabernet Sauvignon from California is the second Cabernet release from Freelander. Aged in French and American oak, it shows massively rich flavors of blackberries and cassis This full bodied wine shows lush mouthfeel, balance and complexity. The ripe, sweet tannins and a touch of toasted oak complete the gentle finish.

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Review:

Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old

This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils. 

Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.

Fullerton Three Otters Rose is made from 60% Pinot Noir, 40% Pinot Gris (7-50 years old)

Acid: TA 5.6 g/L
pH: 3.45
Aging: 100% stainless steel
Bottled Unfined

Clones: Pommard, Wadensville, Dijon 113, 114, 115, 667, and 777

The story of Fullerton’s rosé originates from the 2012 harvest. Winemaker Alex Fullerton and his father and proprietor Eric Fullerton couldn’t decide on a house style for rosé, so they held a friendly competition. They each made a rosé to see whose would win over a crowd. Though the wines were destined to be boled separately, Alex got curious and tried blending the two. Voila! The sum was better than the parts, and a tradition was born. Alex now makes one rosé that is whole cluster pressed and tank fermented, yielding a very crisp and light colored wine, while Eric crafts his rosé from a more robust extraction, which yields a darker and fuller-bodied wine. The two lots are then blended to taste, delivering a crisp, fresh rosé with wonderful structure. The juice spent three weeks on the gross lees prior to fermentation to extract aroma precursers, and then six months on lees post-fermentation.

Pairs with soft cheeses, chicken/turkey.

G.D. Vajra Freisa 'Kye' Langhe Rosso  is made from 100% Freisa.

DESCRIPTION: In 2004, Freisa was discovered to be the closest relative to Nebbiolo, thus explaining the deep bond this variety has with Piemonte and its people. With a noble profile and similar characteristics to the Nebbiolo, we have been bottling a dry Langhe DOC Freisa ever since 1989. Kyé means ‘who is?’ and represents the surprise for this indigenous and forgotten grape.

VINEYARD AND TERROIR: Estate vineyards, the oldest located in San Ponzio, on the lower west border of Bricco delle Viole. This is the closest vineyard to the winery, and a selezione massale planted by Aldo in 1980.

GROWING: In 1971, Aldo Vaira was one of the earliest adopters of organic farming in Piemonte. Vineyards have been nurtured and soil preserved by grassing and cover crop for almost 50 years now. With an incredible ratio of manual work per hectare, farming at Vajra is a labor of love and “recipe-free” attention. Intense research is also placed into monitoring and improving the biodiversity of both flora and fauna not just in the vineyards, but also in the winery fields and forests. The winery is sustainably certified (UNI EN 11233:2009) and will be again fully organic certified since 2019.

Langhe DOC Freisa Kyè displays a beautiful, translucent garnet color. The aromatics are a combination of redcurrant and wild mountain berries, layered with a touch of sweet spices, fresh leather, and candied japonica prune. The mouth is juicy, succulent, with lots -yet never hefty- tannins. There is a beautiful structure in this vintage and a lovely, lovely finish.

Review:

‘The 2018 Langhe Freisa Kyé is quite refined in this vintage and yet it also shows all of the aromatic nuance and complexity that are such signatures of this variety and wine. Dried herbs, rose petal, lavender, mint and spice lend exotic nuance to this deep, beautifully layered Freisa. The Kyé is one of the sleepers of Piedmont's 2018 vintage. It is, quite frankly, ‘as good or better than some Barolos in this tricky vintage. ~- Antonio Galloni

-Vinous 93 Points