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My Favorite Neighbor Cabernet Sauvignon is made from 79% Cabernet Sauvignon, 8% Malbec, 6% Syrah, 4% Petite Sirah, 3% Petit Verdot.
A homage to Stephan Asseo of L’Aventure Winery became an obsession. Sourced from exceptional vineyard sites around Paso Robles, San Luis Obispo and south to Edna Valley, this wine is cultivated meticulously by the farmers who have become My Favorite Neighbors. With their dedication to the land, we are able to craft a world class wine without any shortcuts or compromises. Welcome to our Neighborhood.
The 2022 My Favorite Neighbor is everything you’ve come to expect from our flagship Cabernet Sauvignon, sourced from our favorite Paso Robles growers who lend their neighborly spirit to the wine. Effusive aromas of raspberry and currant reveal notes of blue fruit and purple flower. On the palate, juicy red fruits are interwoven with hints of black cherry, cinnamon and toasted oak. Structured tannins carry into a long, chewy finish. Whether it’s a casual backyard barbecue or a fine celebratory meal, this versatile wine has you covered for summer and beyond.
Xavier Vignon Almutia Clair-Obscur Châteauneuf-du-Pape Blanc is 40% Grenache Noir, 25% Mouvedre, 10% Roussane, 10% Grenache gris, 10% Grenache blanc & 5% Syrah.
Worn in the Middle Ages, an Aumuce was a purple cap that served as a cloak for clergymen as a way of concealing their whiteness, just as the black skin of the grape conceals its white juices. In Latin, this cape is called en Almutia. A blend of black and white grape varieties.
Almutia is the definition of vivacity, liveliness, expressed through the pulp of mainly black grape varieties. The multi-vintage approach has been choosen to bring complexity to the wine.
Pale yellow and translucent with tangy notes of apple and pear on the nose. The palate is lively and ample, revealing aromas of citrus and honeysuckle.
The grapes were harvested early, in mid-August, i.e. one month before the harvest intended for the production of red wines.
The grapes are then destemmed and crushed, then placed in vats for draining followed by settling for severals days to sediment the pigments.
Fermentation in stainless steel tanks
No ageing in wood and no stirring of the lees to maintain the perfect level of acidity.
Pairs best with scallop or lobter risotto, soft cheeses & truffle.
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