Products meeting the search criteria

This 100% Cortese white offers fruity aromas intertwined with hints of daisy and acacia flowers. Fresh and elegant on the palate with charming citrus notes.

Finca La Pared Cuvee Especial is made from Graciano & Syrah.

The Cuvee Especial is a Graciano and Syrah blend aged in oak barrels that produces a full-bodied, fresh wine of great complexity and long lasting finish.

Review:

"A deep, brooding nose with lots of fine oak spices and hazelnuts that adorn the blackberries and violets. Succulent and bright on the palate, with caressing, silky tannins dialing into the black and blue fruit. Quite long and subtle. Delicious now, but can hold, too."

- James Suckling (June 2022), 94 pts

 Flanagan Russian River Chardonnay is made from 100 percent Chardonnay.

Grapes for this wine are sourced from several top Russian River Chardonnay sites including Platt Vineyard, Ritchie Vineyard and Bacigalupi Vineyard.

A typical day in Russian River begins with cool fog that fades by mid-morning as the warm sun transforms the vineyard into a warm, welcoming place buzzing with bees. In the late afternoon the ocean air sweeps in from the west cooling the vineyard down. Soils of clay and volcanic rock, carved into rolling hills by the Russian River, are the bass line to the melody played by the sun, wind and fog.

Flanagan Chardonnay RRV has an expressive nose that is typical of the Wente Clone of Chardonnay. The palate has an elegant mélange of stone fruit and ripe citrus flavors supported by understated barrel notes. The key to the wine is the bright acidity that ties everything together. This is a great example of what top Russian River Chardonnay sites can produce when wine making is focused on balance.

The Sonoma Coast AVA is becoming known as the top source for cool climate Pinot Noir. Flanagan Pinot Noir is founded in letting each site and each vintage express itself. They do not have a dogmatic approach to wine-making. Pinot Noir, more than any other grape variety, is made in the vineyard.

The nose is reminiscent of Chambord with rich raspberry notes. The palate has great depth of fruit and notes of Christmas spices like clove and nutmeg. The wine displays vibrant acidity and has a very clean finish. Our Flanagan Pinot Noir Sonoma Coast pairs beautifully with duck, salmon, pork and game; like pheasant, venison, and elk.

Flaunt Russian River Valley Sparkling Brut is made from 52% Chardonnay and 48% Pinot Noir.

This Brut is absolutely lovely. It is drier than the previous versions with only 1.5 grams of residual sugar. It is powerful and brisk with well integrated bubbles. There is an immediate hit of lemon zest with touches of nectarine and plum. Mid palate you notice the warm notes of brioche and a slight kick of white pepper on the finish.

This Russian River Valley Brut is a blend of wine from two vineyards in the Russian River Valley. It is approximately equal parts Pinot Noir and Chardonnay. These two grapes work wonderfully in Sonoma County’s maritime climate where the long, cool growing season allows for adequate ripeness of both Pinot Noir and Chardonnay while maintaining superb levels of natural acidity. Dianna Novy always loved the Russian River Valley for Pinot Noir and Chardonnay, first as still wines, and now as Sparkling Wine.

Review:

"This crisp Brut offers fresh aromas and flavors of ripe pear and apple with a leesy fresh bread note. It is mouth filling with fresh acidity and has a sense of refinement, finishing long and chalky. Try it with oysters. A blend of 52% Chardonnay and 48% Pinot Noir with 3 years en tirage."

- I-winereview.com (December 2022), 92 pts

"Sous la Velle" takes its name from its location 'under the village' of Saint Romain. The vineyards enjoy a steep and south facing exposure, planted on marl scree with the vines taking root in the limestone and offering a beautiful minerality to the wine. The nose expresses small red and black fruits, blackcurrant, cherry, raspberry and violet. The mouth provides a rich, supple and elegant wine with a good structure, pure fruit and vibrant acidity.

After destalking the grapes, the juice, skin and pulp are put into the vat for cold maceration. It lasts from 15 to 18 days. The alcoholic fermentation will follow, lasting from 5 to 6 days. These steps may be punctuated by push-downs. Aging in oak for 12 months.

Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese.