Products meeting the search criteria

Classic coastal Russian River aromas and flavors: crisp red apple skin, bright red cherry, deep wild berry, hibiscus, pepper, fresh mint, and a complex woodsy note. There’s wonderful purity and succulence to the core of red and black fruits which are supported by balanced black tea tannins and bright vibrant acidity. The wine finishes sleek and focused with liveliness and lingering aromatic lift.

Review:

A wine with a lot of back end, with dark fruits of blackberry and cherry. Ripe strawberry. Hints of toasted oak and smoke. It’s full and layered with very firm and polished tannins. Very serious and real, and shows the structure of the vintage. Some chocolate. Strawberry pie, too. Drinkable but two to three years of age will help it.

-James Suckling 95 Points

Wine Enthusiast 95 Points

Ferren Chardonnay Sonoma Coast is made from 100 percent Chardonnay.

 The Sonoma Coast bottling is a blend of barrels from Ferren's single vineyard offerings; Lancel Creek, Silver Eagle, Volpert, and Frei Road Vineyards. The wine is always somewhat more approachable early in its life as less new oak is used in the blend. Pure and translucent fruit is the hallmark of this cuvée. Citrus, quince, sea spray, and minerals are buoyed by refreshing acidity and a seamless finish.

Freelander Pinot Noir is made from 100 percent Pinot Noir. 

The Pinot Noir from California is the inaugural Pinot release from Freelander. Aged in French and American oak, it shows baked cherry and violet in the nose. Crisp flavors of red currant, baking spice and vivid strawberries balance the mouth feel. A touch of toasted oak completes the gentle finish.

Fullerton Lichtenwalter Pinot Noir  is made from 100% Pinot Noir - 10 years old

12 months in 100% neutral French Oak

On the western slope of the south-facing Ribbon Ridge sits the lovely Lichtenwalter Vineyard. Here Willakenzie soils, derived from ancient sedimentary seabed, coax black fruits and concentrated spices out of the wines. 

Aromas of blackcurrant, blueberry, blackberry, and black cherry with concentrated spices followed by hints of sandalwood, smoke and oolong tea. Depth in the mid-palate pairs with balanced acidity, and so, yet structured tannins. The Willamee Valley’s smallest AVA speaks clearly and compellingly through this wine.

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. Aer fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then boled aer filtration.

Review:

"Deep, brilliant red. Smoke-accented cherry, blackberry and violet scents show very good clarity and pick up a hint of spiciness with air. Chewy and focused on the palate, offering appealingly sweet dark berry and spicecake flavors that are braced by a spine of juicy acidity. Dusty tannins build steadily on an impressively long, penetrating finish that strongly echoes the cherry and floral notes. (all de-stemmed fruit and all neutral French oak, made entirely from the 777 Dijon clone°. - Josh Raynolds"

- Antonio Galloni's Vinous (June 2019), 92 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.

Holocene Apocrypha Pinot Noir is made from 100 percent Pinot Noir.

Apocrypha Pinot Noir tends to showcase the blue and black end of the fruit spectrum, along with a brambly, floral, dried sage and thyme profile, higher acid than the Memorialis and more power.

We tend to enjoy this wine with lamb merguez sausage and saffron rice. 

Inglenook Rubicon  is made from 93% Cabernet Sauvignon 7% Cabernet Franc.

Since its inaugural vintage in 1978, Rubicon has been the Estate's premier red wine, reflecting the soul of the property and expressing Francis Coppola's wish to create a Bordeaux-styled grand wine, that is, "a wine that can please contemporary taste, but with a historical aspect [that defines] our vineyards at their zenith."

Rubicon was named after the small river crossed by Julius Caesar in 49 B.C., declaring his intention to gain control of Rome, thereby launching a civil war among opposing factions. Over time the phrase "crossing the Rubicon" has come to signify any irreversible action with revolutionary intent or the outcome of which holds great risk. True to its uncommon depth, Inglenook's Rubicon continues to be a testament to the finely tuned rendering of a risk well-taken.

2016:

After four years of drought, a winter with average rainfall was welcome, as it provided ample soil moisture for a strong start to the 2016 growing season. Average late-spring temperatures and limited precipitation minimized the risk of frost during mid-May bloom, ensuring average yields. June closed with a heat spell, slowing vine canopy growth at the ideal time. Harvest of the blocks contributing to the 2016 Inglenook Rubicon blend occurred under optimum conditions from September 6th through September 27th.

Ideal harvest conditions endowed the 2016 Rubicon with the three elements associated with a truly great wine from the Rutherford appellation: complexity, balance, and elegance. The aromas are intense and focused with top notes of creamy, sweet vanilla, and black licorice wound around a core of exquisitely ripe black cherry and crème de cassis. This refinement extends directly to the palate, where the wine is both broad and deep with sensuous, silky tannins. Supremely balanced in terms of both opulence and complexity, ripe black fruits and an ultra-smooth texture provide an impressive crescendo to a very long finish.

Review:

The 2016 Cabernet Sauvignon Rubicon is a wine of total precision and class. Translucent and energetic, with distinctly mid-weight structure, the 2016 is a wine of reserve, tension and breeding. Shy at first, the 2016 has a lot to offer, but it needs a number of years in bottle to be at its most expressive. Cedar, tobacco, licorice and wild cherry add the closing nuances.

- Antonio Galloni 97 Points

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

La Ronciere Selva Oscura Sparkling Extra Brut is made from 60% Pinot Noir, 40% Chardonnay.

Selva Oscura was born to further complement La Ronciere’s cold-climate wine program. Only early, thin-skinned varieties such as Chardonnay and Pinot Noir can ripen in the cold, rainy Araucanía Province. Grape maturity often comes with great difficulty, but the resulting wines reach the bottle with intense freshness and vibrant aromas. Planted in volcanic soils and surrounded by ancient forests, this is a place where vines have developed under adversity and grown to deliver unique wines, with inspiring character and personality.

Review:

96 points -Tim Atkin MW

Lismore Pinot Noir is made from 100 percent Pinot Noir

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:

"The 2018 Pinot Noir comes from Walker Bay and Kaaimansgat and includes 30% whole-bunch fruit, aged for 11 months in 25% new oak. The bouquet sports vivid red cherry and raspberry fruit that is exceptionally well defined and beautifully integrated with the oak. The palate is medium-bodied with supple tannins, well-judged acidity and a slightly fleshy texture. There is just the right amount of salinity here, and the finish is kept on a tight leash, allowing the detail and precision to be fully expressed. A slight sour edge on the finish keeps you coming back for another sip. Excellent and reassuringly classy. - Neal Martin" - Antonio Galloni's Vinous (November 2019), 92 pts

"Walker Bay and Elandskloof are the twin sources of 30% whole bunch-fermented Pinot from Sam O'Keefe. Juicy, floral and charming, it's a graceful, fruit forward style with some clove and tobacco spice and refreshing acidity. The finish is a little firmer than I remember. 2020-24"- Tim Atkin (South Africa 2020 Special Report), 92 pts

Lismore Pinot Noir is made from 100 percent Pinot Noir

The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Maysara Asha Pinot Noir is made from 100 percent Pinot Noir

22 months in 40% new French oak barrel

Asha is an ancient Persian Word describing one who has a clean conscience for good thoughts, words, and deeds with a pure demeanor and performance.
A bejeweled glassful of garnets, Asha snakes onto your palate with amarena cherries, clove and a tantalizing whisp of … what is that? A distant campfire? Elegant and slippery tannins sway to a tune played upon vanilla violins.

At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.

Pair with dishes that utilize slow braised meats, something with complex layers of spices and caramelization, as the mid-palate is ensorcelled with lively acidity and don't forget those tannins!

Maysara Jamsheed Pinot Noir  is made of 100 percent Pinot Noir

11 months in 10% new French oak barrels

According to ancient Persian legend, King Jamsheed was able to observe his entire realm by peering into his full wine goblet.

Beginning with a generous core of red-black fruits, the McMinnville AVA saunters over the palate with both bravado and grace. Blackberry and fresh cracked pepper entwine perfectly with matured and lengthy tannins on the finish. The depth of this unassuming bottling is always an adventure to mine. Some older prospectors hear tell of herbal notes… silver sage? rosemary?

At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.

Always offering generous accessibility, pair Jamsheed with darker fowl, grilled meats or salmon, even caramelized veggies.

SALE!

Morambro Creek Cabernet is 100 percent Cabernet

Deep purple in color. A rich elegant nose of cassis with overtones of vanilla and coffee. Lush, ripe palate dominated by black fruits, cherry and chocolate. Full bodied with savory, integrated fruit tannins and persistent finish.

Winemaking at Morambro Creek is very traditional and labour intensive. Oak maturation takes place using 35% new French barrels. This blend was put together using select barrels from our family  estate that best demonstrate the intensity of our fruit balanced by integrated oak.

Total Acidity: 6.6 g/L 
pH: 3.49 

  Review:

"From the small Padthaway region three hours' drive east of Adelaide, this is a full-bodied Cab that, despite the region's warm climate, avoids being bombastic. The nose feels Christmasy: baking spices laced with purple beets, dried mint and red berries. In the mouth it's ripe and generous, and there's a fair bit of oak showing but all is held at bay by taut, fine-grained tannins. Drink through 2025."
- Wine Enthusiast (January 2020), 90 pts

"Layers of mint, tobacco and cassis unfold on the nose of the 2016 Cabernet Sauvignon. Mature and ready to drink, this medium to full-bodied wine is a fine example of Padthaway's (and the larger Limestone Coast region's) potential for Bordeaux varieties. Silky, savory and dry, it displays fine lines despite its heft, with bright acids and a lingering finish. - Joe Czerwinski"

- Robert Parker's Wine Advocate (Issue #253, February 2021), 90 pts

"Bright ruby. Spice-accented cherry and floral qualities on the nose, along with a hint of dark chocolate. In a juicy, forward style, offering bitter cherry and cassis flavors that show good depth and spicy lift. Easygoing tannins frame a long, smooth finish that echoes the floral note."

- Antonio Galloni's Vinous (September 2022), 90 pts

The contrast between our 10 Acre and West Block Pinot noirs exemplifies how slight geographical differences can have significant influence on the flavor profile of a wine. Planted in 1997, The 10 Acre block of Pinot noir is the oldest planting on the Patton Valley Estate Vineyard. Located on the east-facing slope of our vineyard, this area gets full sun in the cool morning hours, leading to a slower, more gradual ripening process and a wine that is typically elegant and lighter in body with prevailing red fruit character.

The 2011 10 Acre Pinot noir shows abundant aromatics, immediately woodsy but overwhelmingly fresh with lavender and red plum, sweet caramel and malt. The palate is lush and broad with sweet cherry, cigar box, and the faintest hint of peat smoke. Soft and very subtle tannins give this wine a solid backbone. A great acid profile makes this wine likely to offer boundless enjoyment when consumed in the short term, or if given some time to rest, the distinct potential of becoming something much more profound. Drink now or cellar 5-8 years.

Patz & Hall Gaps Grown Pinot Noir is made from 100 percent Gap's Crown Pinot Noir. 

This vineyard sits high on a rock strewn, windswept hill directly overlooking the Petaluma Gap, the coastal mountain feature that feeds the cool Pacific air into the Russian River basin. Usually the last vineyard we pick each year, this extremely slow ripening site shows deeply fruity aromas of black cherry, plum, and cassis. Notes of sandalwood, moist fresh earth, and a faint waft of ocean spray define this wine as one of the most unique in our lineup. A crowd-pleasing richness is tempered by a fresh beam of mouthwatering acidity. Gap's Crown Vineyard is a very long-lived wine that rewards patient cellaring.

Review:

Classy forest floor, mulberry, black raspberry, spice, and incense notes emerge from the 2017 Pinot Noir Gap's Crown, a beautifully elegant, seamless, classic Sonoma Coast Pinot Noir. This is a great vineyard.

- Jeb Dunnuch 94 Points

Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.

Review:

The 2018 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard was aged in 70% new oak this vintage, as opposed to 100% as it normally is. Deep garnet-purple in color, it rolls out of the glass with perfumed rose hip tea, fragrant earth and incense scents, giving way to a core of kirsch, blackberry preserves and blackcurrant pastilles plus a touch of iron ore. Full-bodied, rich and seductive, it has exquisitely ripe, finely grained tannins and a refreshing backbone, finishing long and minerally.

-Robert Parker's Wine Advocate 99 Points

Piper-Heidsieck Rare Brut Champagne  is made from 70% Chardonnay, 30% Pinot Noir.

The effervescence of Rare Millésime 2013 is tinged with an intensely bright, light golden color. The nose, at first subtle and clean, emerges in two stages combining tonicity and elegance. It all begins with the delicacy of white flowers, a hint of black tea and touches of citrus, kiwi and kumquat. Then, notes of lime blossom, green tea and fern give way to aromas of white fruits such as greengage plums. Touches of chestnut honey, sweet spices, vanilla and marzipan round off the wine's rich bouquet. The two facets of Rare Millésime 2013 are confirmed in the mouth: smooth and vibrant, indulgent and dynamic. After hints of meringue, whipped cream and marzipan, kumquat, blood orange and kiwi then provide a refreshing tonicity. On the finish, the comforting texture of Rare Millésime 2013 appears as an aromatic and smoky indulgence punctuated by a freshness and a subtle bitterness. Rare Champagne's iconic signature of tropic minerality is expressed differently in Rare Millésime 2013, extended by a plump and prolonged aftertaste.

Reviews:

Such a pleasingly elegant and multifaceted Champagne with salty, creamy and toasty elements all wound together. Plenty of apricot pastries, pears, brown butter, fennel and salted almonds, with some iodine. It’s silky on the palate, with soft and supple bubbles, while remaining fresh and on edge. 70% chardonnay and 30% pinot noir, from 11 cru villages mostly in Montagne de Reims with Cotes de Blancs.

-James Suckling 96 Points

The nose opens with an initial whiff of creaminess, followed by hints of creamy polenta and tart yet aromatic citrus and chalk. The palate is immediately striking with saltiness and savouriness. The foam is rich and tiny bubbles burst, releasing the citric charm of lemon and white grapefruit. There is something driven, vertical and precise on the taut body, softened by that creamy generosity and subtle oyster shell appeal of the mousse. The finish holds a delicious frisson of white pepper and grapefruit zest spice. A very straight-laced wine for now that will unfold in its long future.

-Decanter 96 Points

REVIEW

Deep garnet-purple in color, the 2018 Cabernet Sauvignon Snake Oil needs a little swirling to reveal emerging notes of freshly crushed blackcurrants, blackberry pie and mulberries plus suggestions of tilled soil, cedar chest and Indian spices with a touch of roses. The full-bodied palate completely coats the mouth with opulent black fruit preserves and exotic spice layers, supported by velvety tannins and lovely freshness, finishing long and perfumed.

-Wine Advocate 93+ Points

The 2018 Priest Ranch Snake Oil is all Cabernet Sauvignon, from a trio of hillside vineyards on the Somerston Estate. It has beautiful blueberry and plum fruits as well as notes of sappy herbs, violets, and bouquet garni. More medium-bodied, focused, and elegant, it shines for its purity, freshness, and length. It’s a classic 2018 that will have 15+ years of longevity.

-Jeb Dunnuck 93 Points

Our 2018 Snake Oil was handpicked, sorted, and fermented naturally, then aged for 24 months in 75% new French oak barrels and 25% once-used French oak barrels.

HARVEST NOTES 

The early half of 2018 brought us moderate temperature allowing for a long growing season.   We had a majority of our rainfall in February followed by a mild Spring.  Then summer brought consistent temperatures with little heat spikes.  This weather allowed for longer hang time and for the fruit to ripen at a slower rate.  The 2018 harvest at our estate began in late August and resulted in exceptional quality.

Miso Tahini Bacon

Quails Gate Pinot Noir Okanagan Valley is made from 100 percent Pinot Noir. 

As pioneers of Pinot Noir in the Okanagan Valley, the winemaking team continues to raise the bar with this annual release. Sourced from several premium vineyards and a variety of clones, the 2020 vintage saw warm summer temperatures contributing to exceptional ripe, opulent flavours and smooth tannins resulting in an exceptional Pinot Noir.

Tasting notes: 

Aromas of cherry, cocoa, raspberry, wild strawberry, lavender, dried cranberry with savory notes of sage leaf and earthy, blackberry, leather tones. A medium bodied silk feel on the palate with balanced flavors of juicy red fruit. Best enjoyed in Burgundy stemware to enhance aromatics.

An ideal match for late-season mushroom or squash risotto, seared game meats or roasted pork with wild rice and root vegetables.

Siegel Gran Reserva Pinot Noir Leyda is made from 100 percent Pinot Noir. 

The grapes for the Gran Reserva wines are the product of a careful selection of Siegel's best vineyards in the Colchagua Valley, harvested by hand, and revealing a strong expression of the land.

Our Gran Reserva wines represent the union of tradition and innovation in two generations. The grapes are sourced through careful selection of our best vineyards. Siegel Gran Reserva Pinot Noir is coming from Leyda Valley.