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Verite La Muse is made from 93% Merlot, 5% Cabernet Franc and 2% Malbec.
Profound and sophisticated, La Muse delivers the incredible depth and texture with a Merlot-based blend from the top micro-crus of eastern Sonoma County. Like a graceful swan, it embodies elegance, softness and strength.
Deep garnet-purple colored, the 2016 La Muse is composed of 93% Merlot, 5% Cabernet Franc and 2% Malbec. Wow—it comes strutting out of the glass with flamboyant crème de cassis, ripe plums and black cherries notes followed by nuances of aniseed, chocolate box, wild thyme, violets and chargrill plus a fragrant suggestion of potpourri. Full-bodied, rich and concentrated, the densely packed perfumed black fruit layers are beautifully framed by perfectly ripe, finely grained tannins and fantastically knit freshness. It finishes long with the most incredible display of mineral sparks. 2,300 cases were produced. -Wine Advocate 100 Points
Andrew and Patricia met and fell in love in Nottingham, England while Andrew was a young Neurologist and Patricia was a nurse. Their careers brought them to the east coast of the U.S. in the early 1970s, where they stayed until settling in Florida in the 1990’s. After successfully raising their three children and and at the height of their careers they decided to take a leap of faith and pursue their passion, wine. In 1999 they bought Saddleback Farm, which at the time was a simple horse and cattle farm. Patricia saw the potential in the land and planted several acres of grapes with a wish and prayer. By 2001, they had their first vintage ready for production. That year, Andrew tried his hand at winemaking with great success and their love for the Virginia wine industry blossomed. Since then, Patricia and Andrew have worked tirelessly to expand on their vision, bringing Veritas into the world of events and the fine hospitality at the Farmhouse.The business is truly a family affair as they have been joined by all three of their children in the running and development of the business.
Cardinale Napa Valley Cabernet Sauvignon is made from 95% Cabernet Sauvignon, 5% Merlot.
Cardinale offers the same winning combination in vinous form: a brilliant ensemble of celebrated Napa Valley vineyards where each brings its own personality and flavor contributions to create a singular storyline of their vintage. The 2017 has the signature structure of Cardinale and showcases Asian spice, blackberries, sweet black cherry, a touch of cedar, and a lush tannin expression that carries on the tradition of this wine at the highest level.
Winemaker CHRISTOPHER CARPENTER
A resounding success for the year, the 2017 Cardinale is truly impressive. It is also one of the most refined young wines I have tasted here. In most vintages, Cardinale is predominantly made from mountain sites, but the 2017 is roughly equal parts mountain and valley floor fruit. Inky blue/purplish fruit, white flowers, lavender and mint all build in the glass. Lifted and beautifully perfumed, the 2017 is exceptionally polished.
-- Antonio Galloni 97 Points
There was no Wallis vineyard fruit used this vintage. Very deep purple-black colored, the 2017 Cardinale charges out of the glass with notes of fresh blackcurrants, blackberries and Black Forest cake plus hints of menthol, cardamom, baking spices and lilacs plus a waft of cigar box. Medium to full-bodied, the palate is built like a brick house with firm, grainy, ripe tannins and fantastic freshness supporting the taut, muscular black fruits, finishing long and mineral laced. 1,440 cases produced.
-Wine Advocate 96 Points
A blend of 96% Cabernet Sauvignon and 5% Merlot from throughout the valley that was brought up in 80% new French oak, the 2017 Cabernet Sauvignon is dominated by its Stags Leap fruit (which is 30% of the blend) and has the classic elegance and spicy character of that district as well as great red and blue fruits, a seamless, building mid-palate, ripe yet present tannins, and ample tobacco, earth, and spice aromas and flavors. It's plush and textured on the palate yet has the structure to evolve for two decades.
-Jeb Dunnuck 96 Points
Dominus Napa Valley Red Blend is made from 88% Cabernet Sauvignon, 7% Cabernet Franc, 5% Petit Verdot.
The historic Napanook Vineyard, a 124-acre site west of Yountville, was planted in 1838. This vineyard was the source of fruit for some of the finest Napa Valley wines. Estate-bottled in the spirit of the Bordeaux châteaux, Dominus Estate is dry-farmed to allow natural stress and good concentration of fruit. Grape clusters are crop-thinned to allow sun and air to pass in between, helping to achieve full maturation and soften the tannins. Only 20% to 40% new French oak barrels are used in order to limit the extraction of oak notes. To express the unique terroir, the classic Bordeaux grape varietals of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot are planted with different root stocks best suited for the varying soil composition of gravel, heavy clay and loam.
The 2017 Dominus is one of the truly epic, grand wines of the vintage. Rich, dense and explosive, with tremendous concentration and sheer power, the 2017 Dominus captures all the personality of this site along with the natural opulence of the year. Inky dark fruit, lavender, menthol, licorice, plum, gravel and a host of dark spice notes infuse the 2017 with seemingly endless layers of nuance. Over the last two years I have tasted several hundred Napa Valley Cabernets, both from barrel and bottle. There is no question that Dominus belongs among the elite in 2017; it is simply a breathtaking wine. Certainly readers looking for a Napa Valley Cabernet to cellar should put Dominus at the top of their lists. -Vinous 98 Points
The grand vin is the 2017 Dominus, which is based on 88% Cabernet Sauvignon, 7% Cabernet Franc and 5% Petit Verdot, harvested between September 21 and October 3, and aged in 40% new French oak. Chateau Lafite-like notes of blackcurrants, lead pencil shavings, cedary tobacco, and gravelly earth all emerge from the glass, and it's full-bodied, has a terrific sense of elegance, lots of tannins, and a great finish. This tight, powerful, concentrated Dominus will benefit from 4-5 years of bottle age and keep for 25 years or more. 2017 doesn't get much better. -Robert Parker 97 Points
There was about 50% of a normal crop this year for the 2017 Dominus, due to strict selection. Grapes were harvested from September 21 to October 3 and the wine was bottled in June 2019. This year the blend is 88% Cabernet Sauvignon, 7% Cabernet Franc and 5% Petit Verdot, aged in 40% new French oak barrels. Very deep purple-black in color, it sashays nonchalantly out of the glass with graceful notions of potpourri, forest floor, crushed rocks, Ceylon tea and licorice with a core of black currant cordial, chocolate-covered cherries, mulberries and preserved plums plus a waft of garrigue. Full-bodied, the palate has a beautifully impactful, wonderfully quiet intensity of black and blue fruits with loads of floral and spicy sparks, framed by firm yet plush tannins, finishing with long-lasting earthy notes. -Jeb Dunnuck 97 Points
La Crema Fog Veil Pinot Noir is made from 100 percent Pinot Noir.
A lush, earthy, and balanced Pinot Noir from select estate vineyards in California's famous Russian River Valley. This red wine opens with aromas of wild strawberry, blackberry, and cardamom. Flavors of boysenberry, raspberry, and sassafras with hints of baking spice. Soft tannins are balanced by vibrant acidity. This Red Wine has a Cork closure. Alcohol Content: 14.8% Pair with grilled filet mignon, bacon wrapped pork tenderloin and camembert. Aromas of wild strawberry, blackberry, and cardamom. Flavors of boysenberry, raspberry, and sassafras with hints of baking spice. Soft tannins are balanced by vibrant acidity.
Pale to medium ruby-purple in color, the 2016 Pinot Noir Fog Veil has very pretty notes of cranberries, Bing cherries and pomegranate with touches of black pepper, lavender and cinnamon stick. Medium to full-bodied and offering a firm, plush frame and oodles of freshness, it gives tons of seductive yet elegantly styled fruit in the mouth, with a long mineral-laced finish. 1,250 cases produced.
-Wine Advocate 94 Points
Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.
It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape.
In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.
Pago de los Capellanes, Pedrosa de Duero.
Type of soil:
Clayey and chalky.
12 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.
The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.
The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.
Black cherry, cranberry and blackberry flavors are bright and expressive in this lively red, accented by vanilla, tangerine and floral notes. The tannins are chewy but balanced by tangy acidity. Drink now through 2030. 39,000 cases made, 1,100 cases imported. -Wine Spectator 90 Points
Alain Jaume Rasteau Les Valats is made from 90% Grenache, 10% Syrah, planted on clay and stones based soil.
40 Hectoliters / Hectare
Deep red garnet color. Aromas of fresh red berries. On the palate, the richness of the fruit and tannins harmonizes with the roundness of the wine.
The finish is long, with spicy touches and minerals notes. Complete and authentic.
Grapes planted on clay and stones based soil.
"Notes of wet sandstone, crushed earth and olive lend elegant restraint to crisp black cherry and blackberry here. A blend of 90% Grenache and 10% Syrah, this concentrated wine is marked by savory tones of dried mint and sage. Fine but firm tannins and a mineral freshness accent the finish. It's ready now but should improve through 2030. - ANNA LEE C. IIJIMA"
- Wine Enthusiast (March 2019), 91 pts
"Earth, black olive and plummy fruit combine on the nose of the 2016 Rasteau Les Valats. It's a bit rugged, but in a good way, with savory tannins framing the dark flavors and lingering on the finish. Dark and dusty, it calls out for grilled meat. - Joe Czerwinski"
Robert Parker's Wine Advocate (Issue #238, August 31st 2018), 90 pts
"The 2016 Rasteau Les Valats is another outstanding wine from this team, offering classic Rasteau earthy black fruits, gravelly minerality, and a touch of spice to go with a full-bodied, concentrated, powerful style on the palate. Based on 80% Grenache and 10% each of Syrah and Mourvèdre, it’s a powerful yet balanced 2016 that will keep for 7-8 years."
- Jeb Dunnuck (March 2019), 90 pts
Laird Cabernet Sauvignon Napa Valley is made from 100 percent Napa Cabernet.
This 100% Cabernet Sauvignon is sourced from three vineyards: Mast Ranch, for its earthy and robust structure, Flat Rock Ranch, for its fruit-forward characteristic and silky structure, and Linda Vista Ranch, for its juicy and vibrant approach-ability.
Tasting Notes: Opaque ruby color with a tinge of purple introduces developing aromas of blackberry jam, cranberry, and acacia flower. This medium-bodied red wine expresses flavors of ripe black plum, walnut, and cassis on the front of the palate, and is complemented by chewy tannins and juicy cherry on the finish.
Vineyard: 42% Mast Ranch + 35% Flat Rock Ranch + 23% Linda Vista Ranch
Appellation: Napa Valley
Varietal: 100% Cabernet Sauvignon
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.
Landes Cuvee Tradition Lussac Saint Emilion is made from 80% Merlot, 15% Cabernet Sauvignon and 5% Cabernet Franc
Color: deep ruby intense color.
Aroma: racy and aromatic nose with aromas of ripe red fruit.
Taste: this wine is silky, round and smooth first taste, with aromas of raspberries, and blackcurrant, powerful and complex finish.
Tasting Note: This very aromatic Syrah has hints of black pepper, dark berries and herbs and a bloody, earthy character on the nose. The palate is full-bodied with velvety but structured tannins and a balanced natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C, this wine will greatly benefit from decanting when drunk within the first 3 to 5 years after bottling.
Andrea Mullineux told me that their debut 2012 Mullineux Iron Syrah has been the hardest cru to fine-tune over the years. Indeed, it has been trialed since 2005 but never bottled...until now. "We have been working hard to perfect the acidity here and it's been important to get life into the soil, getting the vineyard healthy, so that it can be picked with good acidity. Because it is dry farmed, in a space of three days, it can god from 22 to 26 Brix – so picking decision is critical," she said. It has a subtle marine influence coming through on the nose with macerated black cherries, boysenberry jam and touches of iodine. The palate is medium-bodied with fine, quite grainy tannins, very nicely poised with touches of fig and marmalade towards the slightly saline finish. This is a strong debut to form the trio of Syrah single "terroir" offerings.
"The 2013 Iron Syrah has a roundness and softness on the nose that almost belies its complexity - red berry fruit, red peppercorns, rooibos and undergrowth scents that are very well defined. The palate is medium-bodied with ripe tannin, wonderfully savory and quite gamey, and beautifully balanced with impressive volume and sustain on the finish that you would have difficult distinguishing from a top Côte-Rôtie. This is an excellent Syrah, my only reservation being that there is a touch of heat on the finish. - Neal Martin"
- The Wine Advocate (erobertparker.com, November 2015), 93 pts
"Similar to the Schist Syrah in its weight and meatiness, the Iron Syrah offers a more elegant, immediate appeal. Dark red plum, smoked meat, and savory herbs are seamlessly integrated on a lush, juicy and firmly structured palate, finishing very very long."
- iwinereview.com (January 2016), 95 pts
Falletto di Bruno Giacosa Asili Riserva is made from 100 percent Nebbiolo.
Intense red garnet color with orange highlights. Notes of raspberry and wild strawberry are layered with floral aromas of rose and violet. On the palate, good structure is matched with freshness of fruit and sweet, silky tannins.