Products meeting the search criteria

Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot

Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.

The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.

Review:

Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.

-Wine Enthusiast 95 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

The Stone Corral Vineyard is planted on a southeast slope on the west side of the Edna Valley which has an east/west orientation opening up to the Pacific Ocean from Morro Bay and Pismo Beach. Approximately 120 to 300 feet above sea level, the climate is strongly influenced by the ocean providing ideal temperate growing conditions for Pinot Noir. Early spring warming, mild summer temperatures and late arriving cold fall temperatures and rain provide a long growing season for the development of rich color, concentrated and complex flavors. Soil profiles vary between blocks from sand, sandy loam, loamy sand, pebbly sandy clay loam, all fine angular blocky , including decomposing sandstone layers and numerous fossil rocks. The soils are well drained and marine in origin, resulting in an elegant Pinot Noir with extraordinary attributes.

This gem is a blend of a few precious, select barrels hailing from the finest blocks of Stone Corral Vineyard. Offers blue-toned fruit on the nose and a pretty bouquet of black raspberry, sandstone, marzipan and wild lupine flowers. Opulent, yet delicate on the palate, with velvety layers of cola nut, cherry, dried herbs and pecan sandie cookies.

Wine analysis – 13.7% Alcohol, .69 TA, 3.5pH

- A barrel select Stone Corral Vineyard bottling, utilizing the finest blocks and clones of the 2013 vintage
- Blend of clones 115, 777 and 667 on 101-14 and 3309 rootstalks
- Hand harvested, cold fruit from night picks during the month of September 2013
- Yield about 2 tons per acre between 23.8 and 24.5 ° Brix
- Destemmed with nearly 100 % whole berries remaining
- Fermented in small open top tanks
- 4 day cold soak, average 14 day fermentation, peak temperature 83°
- Hand punched down several times daily as needed
- Pressed off just dry, tank settled then racked to barrels
- Aged in small French oak barrels for 18 months
- Once the fresh wine is transferred from the press pan, all moving of the wine is done with inert gas pressure.
When handling the wine, care is taken at all opportunities to avoid shear.

"This bottling comes from the best blocks and barrels from this single vineyard, co-owned by a number of Edna Valley luminaries. The result is stunning, with baked raspberry, strawberry, maple, and peppery bacon aromas comprising a spicy, exotic nose. Black plum fruit melds with white pepper and crushed herbs, diving into tangy strawberry and sandalwood incense notes on the finish. - Matt Kettmann"
- Wine Enthusiast Magazine (April 1st 2017), 95 pts

La Rioja Alta Gran Reserva 904 is made from 90% Tempranillo, 10% Graciano

The 2015 Gran Reserva 904 Tinto offers great aromatic complexity, with notes of wild strawberry, red cherry, plum, blackberry and cranberry combined with aromas of tobacco, brioche, ground coffee, caramel, cedar and cinnamon blossom. The alcohol and acidity are elegantly balanced on the palate and its polished, gentle tannins and freshness provide a smooth and refined mouthfeel. Fine, delicate and very long aftertaste, that will continue to be rounded with time in the bottle, making this new Gran Reserva 904 a wine with great cellaring potential.

Especially recommended with all kinds of meat and stews, seasoned fish and desserts with chocolate or red fruit toppings. Perfect as an after-dinner drink.

Review:

A perfumed nose of plums, mulberries, mushrooms, caramel, sweet tobacco and sweet spices. Full-bodied with velvety, fine tannins and lively acidity. Balanced and supple with a creamy texture. Delicate and precise with a long, polished finish.

- James Suckling 97 Points

La Spinona Cru Bergera Barolo is made from 100 percent  100% Nebbiolo Lampia 

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. Bergera comes from the mid part of the vineyard and is dedicated to Pietro's grandfather who started the estate.

Brilliant deep ruby red with garnet reflections.  Rich fruity bouquet with hints of cherries, violets liquorice and mint.  Good structure with full, cherry-ripe flavors. The tannins are gentle and the spice subtle. It is an elegant wine of great finesse and drinkability.  Excellent with wild game, roast, braised or stewed red meats, truffle dishes and aged cheeses.

Review:

"Underbrush, violet and new leather aromas come to the forefront on this fragrant red. The bright, linear, elegantly structured palate offers pomegranate, cranberry and star anise framed in taut, fine-grained tannins. It has an almost salty finish. Drink 2026–2036. - KERIN O’KEEFE"

- Wine Enthusiast (November 2021), 94 pts

Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir

9 months in French Oak (60% new)

Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.

Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.

Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.

Laird Pinot Noir Ghost Ranch is made from 100 percent Pinot Noir

9 months in French Oak (60% new)

Vineyard workers have long reported seeing people between the rows and down by the creek, people who simply disappear when approached. Hence the name “Ghost Ranch”. This is our family’s seventh vintage of Pinot Noir.

Tasting Notes: With enticing garnet hues, that leads way to aromas of fresh raspberries, toasty oak, Bing cherries and baking spice. With a medium body and a balanced smooth palate that opens to distinct layers of wild strawberry, vanilla & sweet cherry compote.

Easily paired with a variety of cuisine including Pasta Puttanesca, cedar plank salmon or Paella.

Long Shadows Feather Cabernet Sauvignon is made from 100 percent Washington State Cabernet. 

Acclaimed Napa Valley vintner Randy Dunn has a reputation for producing world-class Cabernet Sauvignon. He brings more than four decades of winemaking experience to the Columbia Valley to produce Feather, his only wine made outside of California.

Tasting Notes: Deep crimson colored with pure and expressive Cabernet Sauvignon character. Generous aromas and flavors of dark fruits, violets, coffee and toasted herbs combine with a textured mid-palate to deliver a big, yet focused, wine with polished tannins and persistent finish.

Winemaking: Grapes were hand-harvested at the peak of ripeness, then lightly crushed and fermented in small stainless steel tanks. Once fermentation was underway, the cap was pumped over aggressively to extract color and structure. As fermentation neared completion, pump overs were handled more gently to further extract color and flavors without imparting harsh tannins. The finished wine was aged 22 months in 90% new Vicard French oak barrels (Randy's cooper of choice at Dunn Vineyards as well).

Alcohol: 14.4%
pH: 3.86
TA: 0.58 grams / 100ml

 Review:

"Instantly impressive, the 2020 Cabernet Sauvignon Feather opens to silky, fresh and fleshy dark red and black fruit tones with picturesque rich and ripe notions that sashay out of the glass with elegance, power and precision. World-class and devastatingly beautiful, the wine continues to somersault across the ever-evolving finish, and it will undoubtedly be well received upon its release. Mark your calendar now, and run, don’t walk to add this to your cellar. Just under 48,000 bottles were filled after the wine rested for 22 months in all French oak, 90% first fill. - Anthony MUELLER"

- Robert Parker's Wine Advocate (May 11th 2023), 98 pts

Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% Malbec

Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.

Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar. 

A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.

Review:

"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine."  -Jeb Dunnuck 97 Points

Morande Black Series Chardonnay is made from 100 percent Chardonnay. 

Malleco represents the exploration of one of the most extreme valleys in Chile for wine production. A new wine frontier, an ideal terroir to produce high-end Chardonnay in Chile, with a different style from other outstanding origins such as Limarí –which offers wines with marked minerality– or Aconcagua Costa –which delivers sharp acidity and great power. The Traiguen area in the Malleco valley produces wines of great tension and fruity austerity, as well as complexity, balance and finesse. A very typical style of Chardonnay marked by elegance, verticality on the palate and subtlety on the nose and mouth.

The wine offers a bright pale yellow color, intense and elegant aromas of citrus fruits and green apples as well as hints of nuts, such as hazelnuts and roasted chestnuts. A tense and fresh acidity on the palate, and a vertical structure in the mouth. Very fine and complex, its long persistence highlights the austere character of its fruit and a delicate minerality.

Shellfish and fish of intense flavor, such as smoked salmon, swordfish, giant perch, and white meats, poultry.

Review:

"Fresh and pure on the nose with green fruits and lots of star fruit, a hint of flint and a slight creamy edge. Subtle and bright with a tense mid-palate that creates a creamy but fresh mouthfeel. Medium- to full-bodied and long. Drink now."

- James Suckling (February 2023), 94 pts

LASER ETCHED McKenzie ! 5000ml!

My First comment tasting this wine is "wow!" It's delicious; our flagship wine at Paradigm and it delivers. Dense, deep, ripe aromas of black berry and black cherry-like fruit layered with caramel and toastiness from a nice mix of French Oak barrels. Flavors coat the palate with matching notes in a classic Cabernet Sauvignon presentation. One of our best Cabs to date! 

Paradigm Cabernet Sauvignon is made from 96% Cabernet Sauvignon, 3% Merlot , 1% Petit Verdot

Review:

"Owned and managed by the Harris family, Paradigm winery produced its first vintage in 1991 in Oakville with winemaker Heidi Barrett. A self-contained winery estate with 50 acres of vineyards, Paradigm maintains a hands-on approach to all winemaking and vineyard operations. The 2015 Cabernet Sauvignon consists of 89% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot and 2% Cabernet Franc, and is aged in both new and used French oak for 20 months, then aged a further 20 months in bottle before release. The total production for this vintage was 5,544 bottles." Blind tasted by Dave Allen, Stephen Brook, Terry Kandylis (at Decanter Magazine's December 2019 Californian Cabernet 2015 Panel Tasting, London, 17 Sep 2019) 

- Decanter 95 Points 

Paysan Sauvignon Blanc Zabala Vineyard is made from 100% Sauvignon Blanc.

Paysan Sauvignon Blanc comes from Zabala Vineyard - located on a large holding on the Arroyo Seco floodplains that was part of land granted to the Zabala family before California’s statehood. It was first planted in the 1970s and has grown to encompass over 1000 acres. Zabala Vineyard is one of the rockiest vineyard I Brand works with, full of what is locally known as ‘Greenfield Potatoes’, which are the rather inedible round river stones that dominate the soil and have been collected into piles and walls at every property in the basin. This vineyard is located directly in the path of the daily Salinas Valley winds, which control sugar development and retain natural acidity. Certified organic grapes.

Tasting Notes: Light-bodied. Aromatic explosion on the nose. Lime, gooseberry, green melon, grapefruit, white peach, passion fruit. Crisp, tart, clean with bright acidity on the palate. Neutral oak ageing provides subtle creaminess, while still exhibiting trademark green notes.

Siegel Crucero Collection Carmenere is made from 100 percent Carmenere. 

Pre-fermenting maceration at 15ºC for five days. Fermentation between 28º to 30ºC to get more color and structure for our Siegel Crucero Carmenere . Four light pump-over are done daily. Post fermenting maceration for about two weeks. Then the juice was separated from the skins, which were pressed to extract more juice. 100% malolactic fermentation.

Aged 25% in American oak barrels for 3 months.

Fine deep color, with average plus density. A brooding  quite intense nose: earthy, prunes and pronounced touch of violets. Entry quite firm and clear cut, with fine acidity and good fruit that adds supleness. Excellent balance. Very good with lots of character.

Pairs well with chicken, pasta, red meats, cheeses 

Siegel Reserve Cabernet Sauvignon Cabernet Uber Cuvee is made from 85% Cabernet Sauvignon, 15% Syrah.

Dark red color, perfumed nose with hints of vanilla. This fruity, cherry flavored wine exhibits round rich flavors that over deliver.

8 weeks of Oak aging, medium toasted barrels, 100% French Oak.

Best with grilled meats and stews.

Siegel San Elias Sauvignon Blanc is made from 100 percent Sauvignon Blanc

Pale in color with a goosberry bouquet, apple and citrus fruits aromas, and fresh zesty flavor.

Excellent aperitif or with salads, fish and poultry.

This is a 6 pack with 2 bottles each from vintages from 2013, 2015, and 2016. 

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2016:

The 2016 Vigna Spuntali Brunello di Montalcino is the most brooding of the lineup from Val di Suga and is sourced from the southwest of the region on sandy soils. There are aromatics of black raspberry, licorice, menthol, sage, cinnamon, and iron-rich earth. Its Mediterranean influence is felt on the palate with ripe black cherry, dried herbs, and sun-baked earth. This is the fullest bodied and most savory of the Val di Suga lineup, with more roundness and grip. Its structure will benefit from cellaring for several years and will be great drinking over the next 20 years or more. 2026-2040.

-Jeb Dunnuck 96 Points

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2015:

The 2015 Vigna Spuntali Brunello di Montalcino is more introverted on first opening, with notes of black plum, licorice, dried Mediterranean herb, and sun-baked earth. On the palate, it offers a tart dried fruit character, with a building tannin structure that finishes with tomato leaf, and bitter herbs. The most rustic and burly of the wines in the lineup of the 2015 Val di Suga vintage, it will benefit from allowing some time in cellar to see how this matures and its tarriness develops. Drink 2026-2036

-Jeb Dunnuck 94 Points

***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2013:

Plenty of spices and fresh herbs on the nose, such as dried rosemary and nutmeg, to match the underlying dried redcurrants and cranberries. Full-bodied with plenty of concentration, but still shows a very sturdy, tannin backbone and punchy acidity, to drive this through to a long finish. Drink in 2021.

-James Suckling 94 Points

Rich aromas of honeycomb, baked apple and toasted bread. The palate is firm yet rich — a seamless expression of restraint and elegance. The silky texture extends through a lingering finish with hints of Mandarin orange peel and sweet Asian spice. This Chardonnay will continue to develop over the next five to seven years.

The epitome of cool climate Syrah. Intense and inviting, earthy, peaty but with concentrated fruit flavors of plums, blackberries, blueberries and black cherry all mixed together. Savory yet sweet, this wine just lingers on the palate. Paired with a rich lamb stew, smoked meats or your favorite Fall holiday meal, this wine will shine and develop beautifully for the next 5-7 years.

Review:

"This is a full-bodied Pinot, with rose petal and cinnamon peeking out of underbrush. It's savory, rich, and spicy, with an earthy finish."

- The Tasting Panel (March 2021), 93 pts

"A rich, layered pinot with strawberry, meat, cedar and smoke aromas and flavors. It’s full-bodied and rich, yet remains focused and bright at the end. Drink or hold."

- James Suckling (December 2020), 93 pts

Wolfberger Alsace Grand Cru Hengst Gewurztraminer is made from 100 percent Grand Cru Gewurztraminer.

Hengst means stallion in alsatian.
Floral nose, yellow fruits, sweet spices. The mouth is ample with the same aromatic.

Tangential filtration before bottling.Vinification in stainless steel tanks at 16°C then aging on fine lees until spring of the following year.

- Wine Enthusiast (November 2021), 94 pts, Editors' Choice

Ancien Chardonnay Coombsville Haynes Old Block is made from 100 percent Chardonnay.

Inspired by the classic and most revered Chardonnay vineyard in the world, Le Montrachet, Ancien winery utilizes the same classic techniques. It is fermented in tight-grained French Oak cask after a gentle squeeze as whole clusters. The wine is not moved through the fermentation and aging period, only pushed by inert gas in gentle fashion into the bottling tank. In vintages where the wine achieves good clarity through natural settling, the wine is not filtered – otherwise it undergoes a light polish to help reveal is core of fruit.

The effusive nose welcomes with layers of lemon meringue, ripe apple, citrus zest, honey and grape blossom. The palate is vibrant and fresh, and the richly textured mouth-feel is expansive. Baked apple tart and stone fruit emerge as this opulent wine reaches the depths of your palate, with further notes brioche. The finish is a focused amalgamation of minerality and ripe fruit. Give this cellar worthy Chardonnay time to open up and it will reveal increasingly lush and creamy layers as it evolves over minutes in the glass and the years in the bottle.

Ancien Pinot Noir Fiddlestix is made from 100 percent Pinot Noir.

The Fiddlestix Vineyard is located in the Sta. Rita Hills AVA, which straddle the Santa Ynez River as it makes its way to the Pacific Ocean. As an East-West oriented valley, opening its mouth to the cool Pacific breezes, the consistent and cooling marine influence is significant. The vineyard is managed and owned in partnership by Kathy Joseph, who has planted an array of clones and rootstocks on several, varied soils to create a staggering level of diversity from this single vineyard. The remarkably consistent weather, characterized by lower highs and higher lows than our North Coast vineyards, conspires with silica-laden, marine sedimentary soils to make wines of power and exceptional structure.

Fiddlestix always presents a bold Pinot Noir with notes of fruit and exotic spice. As the vines have aged, we noticed more and more underlying depth (they now are approaching their 25th vintage). The nose greets with notes of cassis, Indian spice, and hints of incense. Fresh dark fruits lead the palate, and the focus settles on ripe flavors of blackberry and currants spiced with peppercorn/allspice. Velvety and softly chewy tannins emphasize structure, while ever-present acidity balances and brightens. The spicy aromatics and flavors continue through the long finish.