Products meeting the search criteria

Harney Lane Old Vine Zinfandel Lizzy James Vineyard is made from 100 percent Zinfandel. 

Unabashedly ripe, but keeping true to it’s vineyard driven Zinfandel fruit notes of dark morello cherry, blackberry and pomegranate jelly. This full-bodied wine is deep with concentration, supple and polished with a careful measure of sweet oak that supports the generous fruit flavors.

Lizzy James Vineyard is registered as a Historical Vineyard by the Historical Vineyard Society; The vineyard name is the middle names of our children which were given to them in honor of grandparents.

Sub-appellation : Mokelumne River

T.A. : 6.5 g/L
pH : 3.8
R.S. : 0.4 %

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.

Vintage notes:

Whilst 2017 experienced a cool winter to enable good vine dormancy, the rainfall was low and followed similar conditions felt in 2015 and 2016. Budbreak took place in ideal warm sunny conditions whilst flowering was a touch earlier than normal; strong blustery winds meant pollination took longer to complete. As a result, berry set was uneven leading to some smaller berries that despite a lower yield did have good concentration of flavours. Despite expecting an
early harvest an unusually cool December slowed down ripening whilst some January rain during veraison helped nourish the soils and more importantly, helped the vine focus on grape ripening rather than foliage & root growth. Harvest took place under blue skies in
mid-March. The net result of the drier year is that the grapes had decent natural acidity, achieved steady phenolic ripeness and plenty of intense fruit flavors.

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 litres 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 sulphuring and a further 7 months’ maturation in barrel before racking and bottling.

Review:

"A single clone (96) grown on a single parcel from a single vineyard of Cartref soils (decomposed granite and quartz). Roasted grain, wet stones, and lemon peel aromas. Precise and tightly coiled with an intense mineral character and yellow fruit and citrus zest flavors finishing with a smoky gunflint note. Matured in 50% new oak."

- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 93 pts

Long Shadows Pedestal Merlot is made from 82% Merlot, 14% Cabernet Sauvignon, and 4% Malbec.

Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.

With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.

Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.

Review:

Long Shadows has crafted a beautiful new Right Bank style 2018 Merlot Pedestal, which is nearly all Merlot (82%) with smaller portions of Malbec and Cabernet Sauvignon. Once on the nose this shows an intoxicating bouquet of black currant jelly, espresso bean and shades of black licorice candy. The mouthfeel captured here is exquisite as the Merlot seamlessly glides across the mid-palate delivering a decadent core of dark fruits, black licorice, black peppercorn and espresso ground tones. Finishing very long, this is already a beautifully evolved wine that will improve with an hour in the decanter

Vinous 96 Points

"The 2016 Pedestal Merlot has a precise nose of dusty plum, red flowers and soft oak tones with an elegant aroma of pencil lead fluttering about. The medium to full-bodied palate is clean and correct, with plush dark red fruit, dusty tannins, purple flowers and soft oak spices of vanilla, cardamom and nutmeg. The wine ends with a long, thoughtful, well-balanced finish that delivers complexity and pleasure simultaneously. Michel Rolland made this beauty of a bottle. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #246, December 2019), 94 pts 

Long Shadows Pedestal Merlot is made from 82% merlot, 15% cabernet sauvignon and 3% petit verdot.

Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.

With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.

Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.

Review:

"The 2019 Pedestal Merlot was made with 21% Cabernet Sauvignon and 4% Malbec. The nose opens with a firm backbone of fresh and ripe black plums and dark cherries before delightful oaky essences sway from the glass with notions of baked earth. Full-bodied, the palate offers a firm mouthfeel that lifts with time to reveal a succulent tannic edge and juicy flavors of spiced plums and blackberry skin with brown baking spices, vanilla and nutmeg that resonate with vibrancy and power. The wine continues to evolve and reveal elegant complexities before ending with a long spicy finish with delightful oak tones. Just under 32,000 bottles were filled after the wine rested for 22 months in all French oak, 86% new barrels. - Anthony MUELLER"

- Wine Advocate (May 11th 2023), 94 pts

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Reviews:

"Aromas of blackberry jam and clove waft from the glass. This wine's flavors of ripe summer cherry, blueberry pie, clove, white chocolate and caramel are set into a network of durable tannins. The remarkably bright, lingering finish is laced with notes of vanilla and orange zest. - Mike DESIMONE"

- Wine Enthusiast Magazine (July 1st 2023), 96 pts

Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.

TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.

TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.

WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.

Pair with spit-Fire Roasted Suckling Pig.

Morlet Family Vineyards Billet Doux Late Harvest Semillon 2012 (half-bottle) is made from Sémillon (65%) Sauvignon Blanc (31%) Muscat à Petits Grains (4%)

rowing in the gravelly soil of an ancient riverbed in the beautiful Alexander Valley, the old vines benefit from hot afternoons and cool, foggy mornings, favorable for the development of Botrytis (Noble Rot). Extremely small yields in the Sémillon, Sauvignon Blanc and Muscat vineyards lead to the immensely concentrated fruit. Just as one receives a note from one’s sweetheart, we present this wine as a precious ‘Love Note’ or ‘Billet Doux.’

Deep crystal clear gold. Intense and complex bouquet of dry apricot, pêche de vigne and Reine Claude yellow plum intermixed with notes of quince, honey, Muscat and a hint of sweet vanilla. Full bodied, the palate is reminiscent of the nose, with a creamy sweet texture and a great intensity. The large amount of sugar and glycerin creates a highlighted viscosity. Along with the wine’s great concentration, richness and opulence, the classical aromatic complexity reveals a flamboyant yet harmonious ensemble, leading to a very long, complex and smooth finish.

Proprietary name ‘Billet Doux’

Name meaning Love Note 

Type of wine Late harvest white wine

Appellation Alexander Valley

Vineyard singularity 25-60 year old vines Loamy and gravelly soils from an ancient river bed One cluster per shoot ‘de rigueur’

Typical harvest date November Picking Manual, small lugs, refrigerated truck

Sorting Cluster by cluster

Fermentation In barrel through native yeast

Upbringing 16 months French Oak from selected artisan Coopers

Bottling Unfined, filtered to prevent Malolactic

Cellaring time Decades

Serving Chilled and decanted

Review:

Produced from 65% Sémillon, 31% Sauvignon Blanc and 4% Muscat, the 2012 Billet Doux has a medium golden color and profoundly scented nose of beeswax, honeyed nuts, orange marmalade, Manuka honey and preserved lemons. Full-bodied, full-on sweet, rich, concentrated and oh-so-unctuous, it delivers powerful flavor layers and epic length. 175 cases were made.

-Wine Advocate 97 Points

Palacio del Burgo Tinto is made from 85% Tempranillo, 10% Garnacha & 5% Mazuelo.

Very bright, deep and clean violet color; blackberry and licorice aromas in the nose; long-lasting, powerful and smooth taste in mouth.

ABV 13.5%

Enjoy it with cheese and red meat.Very bright, deep and clean violet color; blackberry and licorice aromas in the nose; long-lasting, powerful and smooth taste in mouth.

Review:

"A fruity and plummy wine with just a hint of strawberry jam. Full body. Velvety tannins and a flavorful finish. Dense and layered. Some may find it a little heavy, but it’s lively. Drink now." - James Suckling (July 2019), 90 pts

Paul Hobbs George Menini Estate Pinot Noir is made from 100 percent Pinot Noir. 

A more reflective style of Pinot Noir from the Sebastopol Hills, our inaugural release presents deep ruby in hue with fresh raspberry, mountain strawberry, and baking spices. On the palate, notes of blue fruits, sandstone, and vanilla caress the palate, framed by supple tannins and juicy acidity creating tension. This is a bright and focused wine with a long, elegant finish.

Review:

This is so spicy, with crushed cloves, nettles and blue fruit. Sichuan spices, too. Full-bodied with juicy fruit and orange zest. Creamy and polished tannins. Wonderful depth and length. Drink or hold.

-James Suckling 97 Points

Pine Ridge Napa Valley Cabernet Sauvignon is made from 80% Cabernet Sauvignon, 8% Merlot, 7% Petite Sirah, 5% Malbec.

While admiring the cranberry red hue, forward fruit aromatics of black cherry and cassis begin to make your mouth water before the first sip! On the palate, juicy notes of blueberry compote and cherry cordial meld seamlessly with hints of cinnamon and cream soda. The wine methodically transitions from the bright, round entry through the viscous midpalate and onto a broad-shouldered finish. This is where hints of clove, graham cracker and toasted marshmallow are juxtaposed with those of dark roast coffee and Bing cherry. This wine can be enjoyed now but will benefit from another 10 to 20 years of bottle age.

It pairs beautifully with a vegetarian chili and cornbread slathered in a generous helping of sweet cream butter.

Review:

Alluring nuances of rose petal, tobacco and cinnamon lead into a ripe, chocolaty palate of black cherries, cocoa and raspberries as a soft, velvety texture achieves a very smooth mouthfeel.

-Wine Enthusiast 93 Points

Podere Grattamacco Bolgheri Superiore  is made from 60% Cabernet Sauvignon, 20% Merlot, 15% Sangiovese.

#12 Wine Spectator Top 100 of 2022

The olfactory impact is of considerable aromatic intensity: it expands with notes of small, fully ripe red fruits, accompanied by clear balsamic and Mediterranean hints. In progression, typical mineral notes develop. The gustatory impact is austere, of remarkable freshness and of large volume. It develops in a balanced fusion between the broad minerality and the fine and enveloping tannins. Everything is found in the long final persistence that foreshadows a long life ahead.

Goes well with game, as e.g. local preparations of wild boar, roast, braised and stewed red meats, and medium aged cheese.

Review:

Dense and smooth, featuring black cherry, blackberry, plum, iron, licorice and menthol aromas and flavors. Fresh and featuring a spine of tannins, this finishes on the compact side for now. Shows balance, so be patient. Cabernet Sauvignon, Merlot and Sangiovese. Best from 2025.

-Wine Spectator 97 Points

The 2019 Bolgheri Superiore Grattamacco (a blend of 65% Cabernet Sauvignon, 20% Merlot and 15% Sangiovese) is a real beauty and shows very nicely today based on advancing vine age alone. Cabernet Sauvignon and Syrah vines show great results after seven years, whereas Merlot and Sangiovese vines need a few more years before they start to show that extra degree of complexity, the winemaking team tells me. This is a complete and beautifully balanced wine that shows soft extraction and especially sweet tannins. It fermented in truncated conical oak vats and finished in barrique for 18 months.

-Wine Advocate 97 Points

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Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.

The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.

Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.

Produced in the heart of Lodi AVA.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.

Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.

Selected by Fran Kysela MS.

Tinel Blondelet Pouilly-Fume Genetin is made from 100 percent Sauvignon Blanc.

The soil is made of "caillottes" (limestone stones).
"Genetin" is a name given in homage to the original name for Sauvignon Blanc: Muscat Genetin. The Genetin bottling is normally reserved for the most powerful Cuvées in the winery. No oak.
Produced from 25 year-old vines coming from the Villiers limestone terroir, situated in Bouchot.

Traditional vinification in thermo-regulated stainless steel tanks. Following a gentle pressing the juice is then fermented at controlled temperatures before being left to mature on its fine lees to gain extra depth and concentration before bottling in the next spring.
Matured on fine lees bringing finesse to the wine and bottled late in order to let all its roundness evolve.
Yield: 55 hl/ha

A golden colored and mineral wine with elegance and finesse. Can be cellared for 2-3 years.
A mineral-laced smoky accent and citrus aromas. Elegant and powerful on the palate.
Food pairing: shellfish, goat cheese such as “Crottin de Chavignol”. Perfect also as an aperitif.

Review:

- Wine & Spirits (Regional Tasting Report, Spring 2022), 91 pts

Tinel Blondelet Pouilly-Fume Genetin is made from 100 percent Sauvignon Blanc.

The soil is made of "caillottes" (limestone stones).
"Genetin" is a name given in homage to the original name for Sauvignon Blanc: Muscat Genetin. The Genetin bottling is normally reserved for the most powerful Cuvées in the winery. No oak.
Produced from 25 year-old vines coming from the Villiers limestone terroir, situated in Bouchot.

Traditional vinification in thermo-regulated stainless steel tanks. Following a gentle pressing the juice is then fermented at controlled temperatures before being left to mature on its fine lees to gain extra depth and concentration before bottling in the next spring.
Matured on fine lees bringing finesse to the wine and bottled late in order to let all its roundness evolve.
Yield: 55 hl/ha

A golden colored and mineral wine with elegance and finesse. Can be cellared for 2-3 years.
A mineral-laced smoky accent and citrus aromas. Elegant and powerful on the palate.
Food pairing: shellfish, goat cheese such as “Crottin de Chavignol”. Perfect also as an aperitif.

Review:

- Wine & Spirits (Regional Tasting Report, Spring 2022), 91 pts

Turley Pesenti Zinfandel is made from 100 percent Zinfandel. 

Deeply perfumed and enthralling nose of ripe red fruits, high-toned spices, orange zest, and an almost minty crushed chalk. Palate is smooth, lush, energetic, and pure, with a smack of well-toned acidity, satiating structure, and a long, precise finish.

Reviews:

A briar patch in a glass, this Zin is tightly focused and energetic, with flavors of wild berries, underbrush, espresso and pepper that build tension toward broad-shouldered tannins.

-Wine Spectator 93 Points

The 2022 Zinfandel Pesenti Vineyard is a very pretty wine, and also surprisingly delicate for Paso. Medium in body, with terrific nuance, the Pesenti is super-expressive in this vintage. Crushed flowers, blood orange and cedar overtones linger on the aromatic, finessed finish.
-Vinous 92-94 Points

Valle del Cua Bierzo Mencia is made from 100% Mencia.

A black cherry color with intense violet hues. Aromas are dominated by ripe red fruits, minerals and blue flowers. Fine, concentrated and exquisite on the palate, it is fleshy, fragrant, and full bodied.

Average age of the vines: 45-55 years
Vineyard's altitude: 450-480 meters above sea level
Pre-fermentation maceration: 3-5 days at 4-6 degres celcius
Alcoholic fermentation: 6-10 days
Maceration: 4-10 days
Malolactic fermentation: 5-9 days
Ageing: 2 months in stainless steel tank and then 2 months in the bottle.

Brulesecaille Blanc Grande Reserve is made from 75% Sauvignon Blanc, 25% Sauvignon Gris.

Average age of the vines is 25 years.
Manual harvest from September 19th-20th 2016.
Direct press at low pressure (whole cluster) with low amount of SO2, settling at 10°C. 
Addition of yeast and alcoholic fermentation in casks 400 liters. 
Raised on the lees for 6 months with regular batonnage (stirring of the lees). 
Bottling in april 2017.

Fish, seafood, white meats, fine goat cheeses.

Fefinanes Albarino de Albarino is 100 percent Albarino

Fresh fruit aromas of apricot and peach slices with notes of lemon and green apple. Pretty notes of honey and wet nutmeg, and the mouth is round, clean, and pleasant with baked apple, honey, and lemon.

This is a classic Albariño which is good young, but actually improves over two to three years and remains quite drinkable for up to five years. Owner Juan Gil comments that the wine really starts to come into its own in June/July, and he actually prefers it 18 or more months after it's made. A Fefiñanes "vertical" of three or four vintages can provide some most interesting surprises.

Review:

"One of those textbook Albariños that delivers the goods, year in, year out, this is a very pure expression of the grape, with no lees ageing at all. Sourced from vineyards in the Cambados sub-region, all on decomposed granite soils, it has lovely pear and lime zest flavours and engaging focus, minerality and stony freshness. Hard to beat at the price. 2022-26"

- Tim Atkin (Rias Baixas Special Report 2022), 93 pts

Palacio de Fefinanes Albarino "III Ano"  is made from 100 percent Albarino

The III Año shows all the expressiveness of the Albariño grape, with full nose of mature fruit and a mineral character. Complex and meaty with firm structure in the mouth, it promises a splendid evolution which will favor a long life for this elegant wine with personality.

Aged for 3 years on the lees in stainless steel tanks.

Wine is aged for a total of 6 months: 4 months in French and American Oak barrels. No new oak, only 1, 2 and 3 year old barriques. During these 4 months, wine is aged on the fine lees with frequent Batonnage (stirring of the lees) in order to get the most expressive notes from the Albarino varietal. Then, it is transfered into a stainless steel tank, which allows the oak aromas to be assimilated and integrated.

1583 is the birth date of the Viscount of Fefinanes, Gonzalo Sarmiento Valladares, builder of the Castle of Fefinanes, in Cambados. They wanted to pay tribute to their ancestor with this wine that managed to reach a perfect harmony between the fruitiness of the Albarino grape and the complexity brought by the oak aging.

Excellent with shellfish, grilled or stewed fish, white meats, poultry

Maison de Magali Chateauneuf-du-Pape Rouge is made from 84% Grenache, 11% Syrah and 5% Mourvèdre.

Maison de Magali Chateauneuf-du-Pape is designed to be a very fruity and fresh CDP with structure. Different flavors of red and black fruits with a hint of pepper and spice notes.

Pair with grilled meat and vegetables. Also excellent with cheese and dark chocolate dessert.