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Alain Jaume Saint Joseph La Butte d'Or is made from 100 percent Syrah.
The wine comes from vineyards that are sourced from the south of the appellation and located on hillsides that enjoy a east and southeast exposure. On the nose, this wine reveals aromas of pepper and jammy red fruits. In the mouth, it is balanced, ample and intense, offering beautiful tannins on the long lasting finish. A wine of character that can be cellared up to 8 years.
Manual harvest, selection of healthy and ripe grapes. Total destemming. Cold pre-fermentation maceration 5 to 6 days. Aged in oak barrels with 10% new oak.
Review:
"Opaque ruby. Aromas of ripe dark berries, licorice and candied flowers take on a smoky mineral aspect with aeration. Silky, fresh and round on the palate, offering sweet blueberry, cherry and spicecake flavors that open up slowly through the back half. Youthfully firm tannins add grip to a very long, smoke- and spice-tinged finish that strongly echoes the blue fruit and spice notes. (made with de-stemmed fruit and raised in oak barrels, 10% of them new) - Josh Raynolds"
- Antonio Galloni's Vinous (April 2020), 92 pts
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
Enjoy with game meat or strong cheeses.
Review:
"Bright violet color. The fragrant and incisive nose displays vibrant red fruit, floral and spice qualities. Shows very good energy and detail on the palate, offering nervy bitter cherry and redcurrant flavors and a hint of garrigue. Closes long and spicy, with resonating fruit and floral notes. - Josh Raynolds - Josh Raynolds"
- Antonio Galloni's Vinous (January 2023), 92-94 pts
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.
Clif Lede Cabernet Sauvignon Stags Leap is made from 82% Cabernet Sauvignon, 8% Merlot, 7% Cabernet Franc, 3% Petit Verdot.
Our Stags Leap District and Calistoga estate vineyards build the foundation of this wine with support from valued grower sites located in Oakville, Rutherford, and Howell Mountain. Composed of small batches from a variety of blocks of varying age, this wine represents a diverse range of carefully selected rootstocks and clones. Yields are maintained at sparse levels, with a focus on canopy management and vine balance. The resulting blend boasts a remarkable depth and complexity that is quintessential Napa Valley.
Grapes were picked in the darkness of the early morning hours. The freshly-harvested fruit immediately underwent rigorous selection by our three-tiered sorting process, which included our cutting-edge optical sorter. Whole berries were gently delivered by gravity to tank using our crane system, minimizing disruption of berry integrity. Cold soaks lasted approximately seven days, and fermentations were managed via a combination of délestage, pumpovers, and punchdowns. Extended maceration ranging from four to five weeks fine-tuned our tannin profiles, allowing us to perfect mouth feel and wine complexity. The wine was aged in French oak barrels, 48% of which were new, for twenty-one months.
Elegantly soft and lithe the 2021 coaxes the taster with warm dark chocolate and luscious black cherry aromas. More graphite, chocolate cake, crushed mulberries, and iron notes leap from the glass. The entry is filled with dark fruit flavors of cassis, blackberry, and blue berries and they’re all tinged with floral notes of jasmine and violets. The polished tannins along the finish feel Cashmere-like and beg the taster for another sip. – Christopher Tynan, Director of Winemaking
Review:
So silky and drinkable at the first sip, this well-concentrated wine feels tight and restrained with more tastes, holding its trove of black fruits, cedar, cinnamon and dark chocolate in a rich blanket of extra-fine tannins. Its complexity, layering and lingering finish are something special.
-Wine Enthusiast 94 Points
Dog Bone is a serious wine with a fun label!
We wanted to make a great wine at a fair price and help dogs across the country. 10% of all profits will go to Humane Societies in places we sell Dog Bone. Sales of this wine are also helping North Coast Grape farmers by finding a home for their excess grapes.
The nose has classic Cabernet notes of Graphite, Blackberry Blossom, and Black Olive Tapenade. The palate has loads of tannin structure, Blackberry, and Almond Wood. The wine is very structured and will age beautifully. It drinks like a young Pauillac from a classic vintage like 2005 or 2009. This is a balanced wine with great purity.
We make our Cabernets with structure and balance. We source from hillside sites that are cooler and allow us to make wines with beautiful fruit and good acidity.
pH: 5.7g/L
TA: 3.80
ABV: 14.5%
Flaunt Pinot Noir Peake Ranch Vineyard Santa Rita Hills is made from 100% Pinot Noir.
Review:
"A light shade of ruby in the glass, this single-vineyard expression pops on the nose with fresh Bing cherry, strawberry, curry leaf and carnation aromas. The palate is very zesty as well, with a taut texture that presents flavors of smashed currant, melon rind, crunchy sage and wild thyme. - MATT KETTMANN"
- Wine Enthusiast (April 2022), 94 pts
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Force Majeure Cabernet Sauvignon Red Mountain is made from 100 percent Cabernet Sauvignon.
The estate Cabernet Sauvignon is grown primarily along the southwest ridge of the vineyard. The vines produce small berries with bountiful flavor, concentration and intensity, but also a good degree of finesse, excellent structure and layers of complexity that will continue to develop during extended bottle aging for those who want to cellar and age their wines. The wine is powerful, elegant, full-bodied.
Bottled unfined and unfiltered.100% free run
Pumpovers and punch-downs, up to 45 day macerations
Native yeast, 5 day cold soaks
22 months in 75% new French oak barrels
Fermented in concrete and stainless closed top tanks.
Review:
Another gem is the 2019 Cabernet Sauvignon Red Mountain Estate, a deep, concentrated, powerful Red Mountain Cabernet Sauvignon that I suspect will be up there with the legendary wines from this terroir. Beautiful cassis, graphite, lead pencil shavings, and damp earth notes give way to a full-bodied effort that has a liqueur of rocks-like minerality, flawless balance, building yet polished tannins, and a great finish. Hide bottles for 4-5 years, and it will evolve for 25-30 years if properly stored. Best After 2026.
-Jeb Dunnuck 98+ Points
Obsidian Vineyard Syrah is bathed in terroir. The vines experience severe stress, pushing the roots ever deeper through rock in search of water, producing miniature clusters of intense power. Given the wine’s natural propensity for tannin, we take extreme care in the cellar to chisel/whittle its rough edges and leave room for richness to flatter its distinctive scaffold. The mid-palate supports flavors of roasted coffee beans, sarsaparilla, and dark chocolate. The finish marches on long after most wines have tired.
Our estate vineyard — the six-acre Obsidian Vineyard in the Knights Valley AVA — has an incredibly complex soil structure. It takes its name from a layer of volcanic obsidian rock that was discovered when we drilled for water.
Chocolate ganache, black currants, fig, graphite, and an expansive mouthfeel.
Review:
"Joe Donelan believes his Obsidian Vineyard is one of the world’s greatest sites for Syrah. I’ve visited the site twice, and can say candidly it certainly sits among the most striking vineyards I've ever laid eyes on within the U.S. It sits like a rock on a promontory—two switchbacks to reach the top—and the stones under the top soil, quite literally, never stop emerging from the ground. The place has an ancient, almost sacred, temple-like feel. It is consistently swept by afternoon breezes. The vineyard was replanted in 2017 after fires ravaged it. Winemaker David Milner laid out the site at denser spacing than before, at 2,000 vines per acre to keep yields per vine low while still achieving sensible tonnage, averaging around three tonnes per acre. Viognier was planted for co-fermentations, alongside some Cabernet Sauvignon, for a single vineyard bottling of that grape. ‘God put on his viticultural hat when he designed this site,’ says Milner. The vineyard is planted with ENTA 174, 877, and Alban 1 clones, along with Donelan Heritage selections certified virus-free. The wine, the 2023 vintage release (the first from the new vines), was aged for 21 months in 36% new oak and co-fermented with 1.8% Viognier, using 32% whole clusters. And it is positively gorgeous: composed of nine different blocks, each fermented separately, then assembled through sequential blending, with no racking until bottling. From just five-year-old vines, this wine is utterly extraordinary—something oddly achievable from young vines on rare occasion. I tasted this wine from the same bottle over three days. While the high-toned espresso-bean and cedar accents are present at first pull of the cork, they mellow out a day later, and the fruit profile is so vibrant. This is the sign of an excellent wine. I first tasted wines from the Donelan’s Obsidian Vineyard years ago at Tasting Panel Magazine in the late, great Anthony Dias Blue’s office. Cushing Donelan showed the wines, and to this day, I recall the first moment I put my nose into a glass of Obsidian Syrah. In early January of 2026, as I nosed this brand new release of Obsidian Syrah, I was transported straight back to that tasting twelve years ago. What’s remarkable is that the aromatics are unmistakably the same, yet from these new, more densely planted vines, the aromas are more refined—precision-farmed wines from young vines delivering a level of detail and poise that feels beyond their years. So what’s in the glass? Pure red, black, and blue fruit nuances layered with tobacco, white truffle character, violet pastille, and an intoxicating perfume. White pepper notes emerge on the medium- to full-bodied palate, framed by velvety tannins. Iron-like and crushed slate minerality underpins dazzling black cherry and blackberry fruit, brown spices, and blood orange richness. There’s a velvety, iron-fist quality here that exudes polish, complexity, and undeniable quality. You want to drink it now—and you absolutely can—but it will also reward time in the cellar. Either way, you’ll be utterly wowed. And when you realise the price is under £100, the achievement becomes even more staggering. As these vines mature, what will become of them in subsequent vintages? I suspect that as the vines mature, they'll go in and out of phases, but so long as Mother Nature cooperates, I expect this wine to continue to dazzle each vintage. - Jonathan CRISTALDI"
Decanter (January 5th 2026), 100 points
This is the first vintage of the Obsidian Syrah after wildfires torched the vineyard in 2017, leading to significant redevelopment. Throughout all those years, the Donelans have exhibited remarkable patience and a clear sense of purpose. This is their reward: a truly magnificent, towering wine of the highest level.
Knights Valley is one of the most magical grape-growing districts in the United States, but it is not very well known because only a few estate wineries are located there.
The 2023 Syria Obsidian Estate is one of the most profound, moving wines I have tasted in Sonoma County. Blackberry, gravel, incense, chocolate, lavender, and dried herbs race out of the glass. Delicate yet powerful, the 2023 is spectacular. It is also very fairly priced in today’s market.
Vinous 100 Points
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