Products meeting the search criteria

Long Shadows Pedestal Merlot 2016 is made from 75% Merlot, 21% Cabernet Sauvignon, and the rest 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 2016 Pedestal from Michel Rolland checks in as a blend of 75% Merlot, 21% Cabernet Sauvignon, and the rest Petit Verdot that spent 22 months in 85% new French oak. It has a rocking bouquet of smoked black fruits, espresso, chocolate, and tobacco that gives way to a full-bodied, plump, incredibly sexy red that does everything right. It's one serious mouthful of Merlot and should keep for 10-12 years." - Jeb Dunnuck (April 2019), 95 pts

"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 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

M by Michael Mondavi Red Blend is made from 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot and 2% Malbec, Only 16 barrels produced. 

MICHAEL MONDAVI’S VISION FOR A GREAT NAPA VALLEY CABERNET SAUVIGNON

M starts with Cabernet Sauvignon vines planted to Cabernet Clone 4 on 110R rootstock, which produces structured fruit with ample tannins and acid to balance the concentrated dark fruit flavors. In order to perfect his process, Rob Mondavi, Jr. consulted with viticulturist Danny Schuster to help unlock the secrets of his family’s Animo Vineyard. Rob and Danny harness an organic natural approach to the vineyard that exemplifies the beautifully, unique attributes of this site.

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of quince, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. This wine enters the palate with subtle tannins at first, and soon broadens into a silky expanse of vanilla bean, cocoa, roasted dates, black cherry, and orange blossom tea. The evolution of flavors continues with candied figs, bramble-berry, and cocoa covered strawberries. Enticing and enjoyable now, additional cellaring will surely allow further detail and refinement to develop. Blend: 58% Cabernet Sauvignon, 30% Cabernet Franc, 5% Merlot, 5% Petit Verdot, 2% Malbec

Review:

Linear and precise, the 2016 M by Michael Mondavi opens with expressive aromas of strawberry, plum, juniper, cassis, blackberry & dark roasted coffee beans. With time and swirls of air, notes of dried rose petals, coriander, cinnamon and clove develop. 

96 Points - James Suckling

Roche Redonne Bandol Rouge Les Bartavelles  is made from 95% Mourvedre and 5% Grenache.

This cuvée is named "Bartavelles" which is French for the "Rock Partridge". 

The wine is quite aromatic, with boysenberry, blackcurrant, peppery and graphite notes. Ample in the mouth with a creamy structure, soft, harmonious and elegant tannins. The finish is long and juicy. 

Excellent with grilled red meat or game. Also excellent with cheese

Review:

The 2016 Bandol Cuvee les Bartavelles is lush, open and inviting. Marked by hints of pencil shavings and boysenberries, this 95% Mourvèdre cuvée is medium to full-bodied, creamy textured and easy to drink. It should be consumed over the next decade. - Joe CZERWINSKI"

- Robert Parker's Wine Advocate (May 16th 2019), 90 pts

Le P'tit Paysan Le Ptit Pape is made from 62% Grenache, 19% Syrah, 14% Mourvedre, 3% Counoise, 2% Cinsault

Oak: Mixture of one and twice used barrels for 11 months and puncheons

Playful interpretaion of a domestic, baby, Chateauneuf-du-Pape.
Cherry blossoms, dusty road, red plums, herb de Provence. Rosewater and red cherry on the palate, nimble with medium body. Grippy finish with firm Grenache tannins and hints of olive and sagebrush.

Fermented in several lots ranging from 0-50% whole cluster. Fermeted to dryness on skins.
Aged in neutral barrels for 11 months. From limestone rich soils

Avennia Valery Red Blend is made from 86% Merlot and 14% Cabernet Franc

Valery is named for the patron saint of wine in the St. Emilion region that inspired it.
We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.

The nose on this wine is very perfumed, almost exotic with notes of fresh violets, red plum, winter mint, fresh herbs and crushed limestone qualities. The palate is poised and balanced, with red fruits and mocha powder encapsulated in limestone. The finish lingers delicately, with the Cabernet Franc asserting a light tobacco and herb note, giving depth. A compelling wine that will continue to unwind for 7-10 years in the cellar.

Review:

"Brought up in 30% new French oak, the 2016 Valery (70/30 Merlot and Cabernet Franc) offers more black cherry and earthy, herbal notes as well as a medium-bodied, seamless, beautifully balanced style. It too shows a vibrant, fresh, yet concentrated style that has a Bordeaux feel in its weight and texture."
- Jeb Dunnuck (April 2019), 93 pts

"Good medium-dark red. Aromas of blueberry, mocha, licorice and violet are a bit darker than those of the 2015 version. Dense and penetrating, with wild flavors of dark berries, licorice and game given lift by rocky minerality and a minty nuance. Chris Peterson slightly acidified his Cabernet Franc from Champoux Vineyard, which he added to the wine for richness. This beauty may yet tighten up in the bottle.- Stephen Tanzer"
- Antonio Galloni's Vinous (November 2018), 92+ pts

Bernardins Beaumes de Venise Rouge Cru Cotes du Rhone is made from 65% Grenache, 25% Syrah, 5% Mourvedre and 5% Grenache Blanc.

Bright ruby color with cherry tinges. Complex black fruit aromas on the nose enhanced by spicy notes. Rounded palate with good length.

The wine is drinking well right now and can be kept for another 10 years.

Situation
Spreads out over the south-east side of the Dentelles de Montmirail hills, in Beaumes de Venise in the southern part of the Rhone valley.

Terroir
 On a poor sandy, hungry and arid soil consisting of tender limestone and gritty zones of sandy mollasse.

In the vineyard
The vineyards and their terroir are the essence of our wines. This is where everything starts and where we focus our efforts throughout the year. You can’t make great wine without great grapes.

The viticulture is essentially done by hand. Five people work full-time in the vineyards. They are supplemented by seasonal employees who work during bunch thinning and the harvest in order to bring out the very best in our vines. Working by hand and the attention each vine gets are fundamental. Pruning, de-budding, trellising, leaf removal and picking are thus carried out by hand with the utmost care.

We prepare the soil by using good old-fashioned ploughing. Organic compost is made from grape marc (the discarded stalks and skins).

As a way of protecting the plants, we only use phytosanitary products when necessary and within strict guidelines by staggering the treatments appropriately, to minimise the amount of chemicals used. We prefer to use as much as possible manual and organic techniques . Leaving natural grass cover, removing buds and leaves from the vines, preserving biodiversity around the vineyard: olive, almond and cypress trees, wild rosemary and capers.

Winemaking
We make two red wines at the estate. Terroir wines shaped by the two classic Côtes du Rhône varieties: Grenache and Syrah. We don’t follow any winemaking recipe but are constantly searching for the perfect expression of terroir and each vintage’s particular characteristics. We don’t go for overripe grapes and over-extraction, as we think the wine has to stay refreshing and balanced.

Leaving the wine for 15 days in concrete vats, we try to gently extract the tannins and anthocyanins essential for the wine’s structure and colour. The wine doesn’t come into any contact with wood during ageing. This way the characteristics of our terroir can fully express

Serve with a meal especially red meat, game and cheese.

Review:

"Interesting blend, and it comes through on the nose - it's a fruity, floral style of Beaumes that's really appealing. Full-bodied, rounded, generous and fluid, with very fine tannins. This is a real success in 2021. Also contains 5% Mourvèdre and 4% Grenache Blanc. No destemming, aged 12 months in stainless steel."

- Decanter (September 2022), 93 pts

Betz Family Besoleil is made from 55% Grenache, 23% Mourvèdre, 11% Syrah and the rest Cinsault,

Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.

Review:

"Attractively complex aromas of cherries, kirsch, white pepper, spice, potpourri and licorice, it's medium to full-bodied, sappy and succulent, with velvety structuring tannins and bright acids." 94 pts - Robert Parkers Wine Advocate 

"Bright raspberry and red-plum fruits with attractive depth and freshness. This has all you want in a Rhône-style blend. Good depth of flavor and focused structure." 93 pts - James Suckling

"Moving more and more from Olsen Vineyard, which is 20 miles northwest of Red Mountain (where they love working with the grower, who is proactive and responsive), the medium ruby/purple-colored 2016 Besoleil is 55% Grenache, 23% Mourvèdre, 11% Syrah and the rest Cinsault, all aged in a mix of neutral barrels. It offers beautiful notes of red plums, blueberries, white and black pepper and herbs de Provence, medium to full-bodied richness, a silky, elegant style, and integrated acidity. It's another beautiful vintage of this wine that will keep for a decade."  92 pts. - Jeb Dunnuck

Cazaux Vacqueyras Rouge Grenat Noble 100% Grenache.

This wine is the result of extraordinary weather conditions. The first cuvée was produced in 1992 when violent storms and floods affected the region (especially Vaison la Romaine). The following days were radiant and accompanied by Mistral winds. We could then continue to harvest or more precisely harvest what remained of a rotten crop - but a noble rotten crop!
Following our first involuntary test of 1992, we wanted to reproduce this wine but we had to wait until 1995 to isolate the parcels that were capable of producing this noble rot. Unfortunately, the "noble" phenomenon does not occur every year despite late harvests (October 15).

The resulting wine is offers aromas of small red berries (cherries, raspberries), liquorice, fig, honey, fruit brandy and plum. It is elegant, supple and smooth on the palate with a firm, generous and suave structure. A beautiful length on spices and cherry.

This Grenache nectar marries will with dishes such as pan-fried foie gras in honey and fig preserve, leg of lamb with preserved fruits accompanied by local cereal "epautre" or other sweet and sour dishes.

Review:

"Not yet bottled, the 2020 Vacqueyras Grenat Noble should also be outstanding. Based mostly on Grenache, but with a small amount of Mourvèdre, it has a Provençal bouquet of red and black fruits, dried garrigue, toasted nuts, and spice. Rich, medium-bodied, and nicely textured, with a great finish, I'd be thrilled to have a bottle on the dinner table. It will keep through 2032."

- Jeb Dunnuck (March 2023), 91-93 pts

Chateau Franc Lartigue Saint-Emilion Grand Cru is made from Merlot 70%, Cabernet franc 15%, Cabernet sauvignon 15%

Eight hectare property in the town of Saint-Emilion. Elegant and structured wine, keep for 10 to 15 years depending on the vintage.

Review:

Vines with an average age of 35 years have produced a concentrated wine. It is rich and full, while also having restraint and elegance. That makes for a fine balancing act of generous tannins and opulent black fruits. Drink the wine from 2021

- Wine Enthusiast 92 Points

The nose is a basket of fruits with yellow and white flesh, where peach and exotic fruits dominate. A few notes of vanilla and brioche add a touch of extra fat. The richness of its mouth unfolds in a long sarabande of persistent aromas.

This blend is an ideal companion to a serving of Fillet of St. Pierre fish cooked on the skin.

Review:

Moving to the whites, the 2021 Châteauneuf du Pape Blanc is close to an even split of Clairette, Roussanne, and Grenache Blanc. It has a layered, medium to full-bodied style offering classic aromatics of white peach, acacia flowers, and honeyed minerality. Fresh, pure, and vibrant, it brings plenty of richness and depth. Drink it over the coming 3-5 years or. It will keep longer, if you're so inclined. Best after 2022.

-Jeb Dunnuck 93 Points

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.

Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir

 white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.

It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.

• 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.


• A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
  


• Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.

Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.

The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.

Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.

The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.

Review:

This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.

-James Suckling 100 Points 

Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, and the rest equal parts Syrah and Vaccarèse .

This premium cuvee - whose name means "Queen of the Woods" - is from 65-year-old vines, planted on Villafranchian-era terrasses. Yield is 30 hl/ha.

Deep ruby red; opaque. Aromas of red fruits change to wooden touches of leather, black truffles and coffee. Fat, concentrated and full flavored with a very long liquoriced and fruity finish.

Review:

"The 2020 Châteauneuf Du Pape La Reine Des Bois is a bigger, richer, more structured wine, which is normal. A blend of 80% Grenache, 10% Mourvedre, and the rest equal parts Syrah and Vaccarese, its deeper ruby/purple hue is followed by a brilliant perfume of blackberries, black raspberries, ground pepper, violets, and new saddle leather. Medium to full-bodied and concentrated, with building tannins and great overall balance, it's another wine that shows the style of the vintage brilliantly. It has plenty of up-front charm, but this beauty will evolve nicely for 15-20 years."

- Jeb Dunnuck (November 2022), 96 pts

Rombauer Vineyards Proprietor Selection Chardonnay is made from 100 percent Chardonnay. 

Proprietor Selection is a reserve Chardonnay produced only in exceptional vintages by blending the best barrels from the finest lots. The 2022 represents the 16th vintage in 44 years. Like all of our Chardonnays, this wine comes from Carneros where the cool climate and clay soils offer ideal growing conditions for the varietal.

This wine comes from elite vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations

Expressive and concentrated aromas of grapefruit and lime sorbet with hints of clove are present in the glass. It is rich and intense on the palate with sweet peach, clove, and freshly baked pastry flavors. There is a bright refreshing acidity that gives way to more stone fruit flavors that continue to build on the very long and concentrated finish.

Segries Clos Jean Alesi Cotes du Rhone Rouge is made from 1/3 each of Grenache, Syrah and Mourvèdre.

This wine was originally called Segries Lanzac Clos Hermitage Cotes du Rhone Rouge  

This 3.5 hectare vineyard, located in the famous “Quartier de la Chartreuse de Villeneuve-les-Avignon”, has been owned by the Formula 1 race car driver Jean Alesi since 1995. It is managed by Château de Ségriès.

This wine is a blend of 33% Grenache, 33% Syrah, and 33% Mourvedre sourced from 40-year-old vines. It was fermented in concrete vats then aged for nine months in 5% new oak barrels. The wine is a very grapey color in the glass. There is a light nose of tightly packed black fruit, dried herbs, pepper, and licorice. In the mouth there are tight-grained blue fruit, fine, powerful tannins, and a little strawberry flavor breaking loose. With air the wine reveals pencil and pepper flavors along with the structure for aging.

Yield: 40 hl/ha
Age of the vines: 40 years. 
Vinification: 21 days skin maceration in temperature controlled concrete vats
Ageing: 9 months oak aging -5% new French oak from Seguin Moreau cooper and 95% of 1 year old barrels.

Delicious with roast meat, grilled vegetables, strong cheese and chocolate desserts.

Smith Story Cabernet Sauvignon Pickberryis made from 100 percent Cabernet Sauvignon. 

This wine is an old soul. I feel closer to it than all of the wines we produce, filled with excitement to show off to the world. A rebel of sorts, a Cabernet Sauvignon that is for the curious wine drinker for sure. The 2016 is going to be a showstopper complete with an standing ovation. I can’t wait to see it on stage. Worth the wait.
Ali’s Notes: This was the vineyard I spent the most time in during the 2016 Harvest. There’s a magical view that just pulls me in mixed with an incredible assortment of vineyard rocks popping up throughout the vines. The end of the vineyard rows always had the most gorgeous blooming red roses too. I often sat under the big shade tree on top of the hillside and took it all in. I was there the morning of the pick, the vineyard workers were full of song and hustle. So much TLC was given during harvest.

Eric’s Notes: Steady and mostly uneventful growing season with a bit of midsummer spikes of heat but nothing maddening. A cool slow end of the growing season led to really pretty and balanced fruit. We did get lucky though… we had some rain come in just a few days after picking. Speaking of… the grapes were hand picked. hand sorted, destemmed and fermented in stainless steel with daily manual punch-downs. Wine was then aged in neutral Bordeaux barrels for 22 months before bottling.

It’s wildly similar to our 2015 Cabernet Sauvignon. If opening right away, decant a few hours. The wine is a little tight out of the gates but showing nice herb and pepper notes - the salty minerality shows up on the back end of the palate as it airs.

LIBRARY WINE/ LIMITED AVAILABILITY: A Cabernet Sauvignon, without question on the nose. A Cabernet true to the Smith Smith story style; cooler and dancing aromatic while having density and layers of texture. Lots of spicy red fruits up front while fresh bramble fruits bounce around the palate which is rounded out by a savory, almost cinnamon-bark spice mouthfiling finish and pretty tannin structure.

Review:

The 2016 Cabernet Sauvignon Pickberry Vineyard is the most convincing and complete of these wines from Smith Story. Deep and inky, yet very much medium in body, the 2016 has a lot to offer. Blueberry, menthol, licorice, lavender and spice meld in this supple, racy Cabernet Sauvignon. The balance of fruit, structure and freshness is terrific. This classically rendered Sonoma Cabernet Sauvignon needs bottle age to truly blossom; give it a few years to be at its best. - Vinous 93 Points

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.

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Review:

Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts

Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot .

Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.

Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.

Propietary Name Mon Chevalier

Name Meaning My Knight Named after our son, Paul Morlet

Type of wine Vineyard designated

Appellation Knights Valley

Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash

Typical harvest date End of October

Picking Manual, small lugs, refer truck

Sorting Cluster by cluster, berry per berry

Fermentation Through native yeast Tank and Puncheons

Upbringing 16 months French oak from artisan coopers

Bottling Unfiltered

Cellaring time Decades

Serving Room temperature

Decanting recommended

Review: 

 
The estate-grown 2016 Cabernet Sauvignon Mon Chevalier is a blend of 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot. Very deep purple-black in color, it charges forth with intense notes of crushed black cherries, black berry preserves and cassis scents with touches of spearmint, Indian spices, espresso and dried lavender plus a waft of roses. Full-bodied, the palate reveals incredible restraint, slowly revealing earth and black fruit layers framed by firm, grainy tannins and just enough freshness, finishing very long and spicy.

-Wine Advocate 96+ Points

Moving to the top releases, the 2016 Cabernet Sauvignon Mon Chevalier comes from Knights Valley and was brought up in puncheons. A gorgeous bouquet of sandalwood, violets, loamy earth, and incense as well as some iron-laced black and blue fruits flow to a rounded, supple, incredibly textured Cabernet that has sweet tannins, a stacked mid-palate, and a great finish. It’s already terrific yet will keep for 20-25 years or more.

-Jeb Dunnuck 96 Points