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Wine from Waterstone
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The Waterstone Wines Estate
In this time of multimillion-dollar vineyard estates and celebrity winemaking consultants, when it seems that financial backing has replaced skill as the key to success in enology, it is rare that a simple idea can give birth to wines that stand out for flavor and balance, rather than pedigree alone. A collaboration between veteran winemaker Philip Zorn and longtime wine executive Brent Shortridge, Waterstone Winery was formed in 2000 when the two men were introduced and discovered a shared interest in creating luxury wines at affordable prices. Bringing together their previously established relationships with Napa Valley growers and vintners, the pair set out to develop balanced wines of varietal character through intelligent sourcing. Preferring to focus on the wine itself rather than the accumulation of land and facilities, Zorn and Shortridge own no vineyards themselves, nor do they own the facility where their wines are made. Dedicated winemaking, strong relationships with top growers and long-term grape contracts are the keys to Waterstone’s quality and success.
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This Chardonnay features bright, concentrated citrus, pear, green apple and nectarine fruit, with just a touch of oak to add richness to the palate. The wine lingers on the palate, and has the structure and acidity to provide for good longevity.
fter whole-cluster pressing, the Chardonnay juice was barrel-fermented in French oak barrels and aged sur lie for 8 months. During this period, the barrels were routinely stirred to increase yeast contact and add richness; 30% of the wine underwent secondary malo-lactic fermentation. One- and two-year-old French oak barrels were used. Prior to bottling, the wine received minimal filtration and fining to preserve the fresh fruit flavors.
The grapes for this wine were grown in the Oak Knoll District of Napa Valley, where soils are transitional from gravel to silty clay loam. The climate is moderate to cool with marine air until mid-morning and frequent late afternoon breezes that maintain cooler temperatures and ensure a longer growing season. Chardonnay from this region showcase flavors of crisp apple, mineral notes and tropical fruit with good acidity.
Aromas of lemon curd, sweet butter, brioche and sun-ripened peach mingle with notes of nutmeg and vanilla bean. The palate is creamy, with zesty lemon overtones and minerality persisting on the finish.
Waterstone Special Select Cabernet Sauvignon Napa Valley Project C is made from 100% Cabernet Sauvignon.
The backbone of this Cabernet Sauvignon is derived from a vineyard in the Atlas Peak AVA of Napa Valley where soils are volcanic in origin and have limited water retention. The balance of fruit is sourced from Coombsville and Oak Knoll. The small berry clusters and intense fruit from low-yielding vines create a wine with full flavor and longevity.
This Cabernet delivers multi-layered aromas of ripe black cherries, toasted oak, dark chocolate, cardamom, vanilla bean, and cedar. A rich medium-bodied wine with plush rounded tannins and juicy blackberries and orange zest that linger on the finish.
TA: 0.72 g/100ml
pH: 3.59
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Lismore Pinot Noir is made from 100 percent Pinot Noir
Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.
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
Manoir du Carra Beaujolais Cru Fleurie Vers le Mont is made from 100 percent Gamay.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir. Ample in the mouth with plenty of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant. Even better after a few years of cellaring.
Of the top ten Cru sites of Beaujolais, Fleurie is one of the top three. The wines show finesse, fullness, and flavor. Fleurie does age well for 3-5 years from vintage. The area was named for a Romain General named Floricum, not for the word flower in French. The size of this AOC is 875 hectares of grapes (2,161 acres) and about 180 examples of this Cru are available on the market. This Cru is known as the “Queen of Beaujolais” and the earth is slightly unusual for having blue color, due to magnesium in the soil.
Intense red color, subtle fruity and floral aromas of violet, berry and cinnamon. It also has a distinctive aroma of Peony and Lily flowers, typical of the "Sur le Mont" terroir.
It is ample in the mouth and has a lot of ripe red and black fruit flavors. The structure is full and the tannins are round and elegant.
Even better after a few years of cellaring.
Excellent with red and game meats, and cheeses.
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