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Florence Cholet Auxey-Duresses Rouge Premier Cru Les Ecussaux is made from 100 percent Pinot Noir.
The nose expresses a nice bouquet of black fruits, cherry and violet. The mouth provides a rich and supple wine with a good tannin structure.
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.
Pork Filet Mignon, Pike Perch, Tomme de Morvan Cheese
Florence Cholet Hautes Cotes de Beaune Rouge is 100% Pinot Noir.
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.
Pairs well with Pork, Filet Mignon, Pike Perch, Tomme de Morvan Cheese
Florence Cholet Meursault Blanc is made from 100 percent Chardonnay.
This classic Meursault offers expressive and complex aromas of white flower, white fruit, and herbal aromas. Bright acidity and minerality emerge on the palate from this beautifully balanced and structured white, followed by subtle hints of vanilla and toasted brioche nuances in a refreshing finish.
Pair with fresh Truffle Pasta, Beaufort Cheese, Pike Quennelles.
Florence Cholet Meursault Blanc is made from 100 percent Chardonnay.
This classic Meursault offers expressive and complex aromas of white flower, white fruit, and herbal aromas. Bright acidity and minerality emerge on the palate from this beautifully balanced and structured white, followed by subtle hints of vanilla and toasted brioche nuances in a refreshing finish.
Pair with fresh Truffle Pasta, Beaufort Cheese, Pike Quennelles.
Florence Cholet Meursault Blanc is made from 100 percent Chardonnay.
This classic Meursault offers expressive and complex aromas of white flower, white fruit, and herbal aromas. Bright acidity and minerality emerge on the palate from this beautifully balanced and structured white, followed by subtle hints of vanilla and toasted brioche nuances in a refreshing finish.
Pair with fresh Truffle Pasta, Beaufort Cheese, Pike Quennelles.
Showing 1099 to 1104 of 1773 (296 Pages)
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Avennia Arnaut Syrah is made of 100% Syrah
For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.
"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker
We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.
AVA: Yakima Valley
Blend: 100% Boushey Vineyard Syrah
Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.
Review:
"Boushey Vineyard is holy ground for Syrah in Washington. This is yet another wine that will inspire a vinous pilgrimage. Dried herb, smoked meat, iron, and dark fruit aromas lead to full-bodied, saturated, palate-staining dark fruit flavors. The intensity is off the charts – earthshaking, with wave upon wave of dark fruit flavors. There’s plenty of structure around it all. It sticks around for a long, slightly warm finish. Best enjoyed at a cool 62 degrees. Give it a long decant if drinking in the near term." - Sean P. Sullivan
95 points & Critic's Choice, Northwest Wine Report
All varietal from a great vineyard in the Yakima Valley, the 2020 Syrah Arnaut Boushey Vineyard offers a perfumed, complex nose of mulled red and black berries, peppery, savory herbs, and some meaty, iron-like nuances. This complex, medium to full-bodied beauty has fine tannins, a layered, elegant mouthfeel, and a gorgeous finish.
- Jeb Dunnuck, 94 pts.
The nose of our the Cabernet Sauvignon shows remarkable purity, opening with juicy fruit-punch and layered notes of blue and red fruit dried with sweet herbs. The palate builds with blackberry pie filling, baker’s chocolate, and freshly ground coffee, underscored by an earthiness of loam and underbrush. Acidity is finely tuned, carrying structure through the middle and sides of the wine. For those who can wait, cellar this bottle for several years. For those who cannot, double decant 4–5 hours before serving and let the wine come fully alive.
Blackberry pie filling, baker’s chocolate, freshly ground coffee, earthy loam and underbrush, red and blue fruit dried with sweet herbs
Review:
"How do you do Cabernet the Donelan way—and do it in Sonoma? The answer began with archetyping older styles of Cabernet. The vineyard lies near Skipstone, encompassing sites such as T-T Vineyard, Obsidian, and Constant on Diamond Mountain. For Joe Donelan, the goal was to craft a Cabernet reminiscent of what Mondavi was producing in the 1970s and early 1980s—wines defined by freshness, clarity, and balance rather than sheer weight. The result is vivid, bright, and pure-fruited, with an immediate freshness factor. Red berry fruit, cherry, and cassis lead the way, framed by a medium-bodied structure with velvety-textured tannins and a creamy mid-palate that makes the wine deeply engaging and remarkably easy to drink. Sagebrush and black olive notes lend savoury complexity, joined by subtle hints of tobacco, all carrying through to a long, mineral-driven, fruit-focused finish. - Jonathan CRISTALDI"
Decanter (January 5th 2026), 97 points
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