Aromas of thyme and grapefruit zest lead the way to flavors of a forest after a summer rain. Citrus is scintillating and fresh, with searing acidity armed with the timing of a race car, going zero to 60 in seconds across the palate. Glossy, with salted vanilla-lime cleansing the palate.
Aromas of butterscotch, salted and whipped, are mirrored on the palate. Grown on limestone soils, the wine displays its fresh lemon-kissed mineral tone with bright acidity. It is almost weightless, with an ethereal mouthfeel.
From the Castello di Bolgheri Farm, this is a blend of 80% Sangiovese, 10% Merlot, and 10% Cabernet Sauvignon. Tightly wound, its grip enhances high-toned acidity, accented by sour cherry, sweet tobacco, and mulled red berries. Roasted coffee and soy sauce add a savory salinity to its tone.
Focused and energetic with racy acidity and a base of ripe plum, Mediterranean spices weaving through. Lean and focused with an inner brightness.
White peppered plums and plum skin tannins create a chewy textural character, amped by a fine acid structure. Italian herbs season notes of coffee, mocha, and sweet tobacco. The wine shows complexity, especially for this price point.
Bold notes of grilled meats and rhubarb are concentrated into a cedar chest. Cinnamon and cloves connect with an earthy core. Acidity impacts an inherent freshness.
A blend of the vineyard’s five varieties on Centennial Mountain’s schist soils: Nebbiolo, Nerello Mascalese, Carignane, Zinfandel, and Barbera. Magnified aromas include violets, red licorice, and black cherry. Anisette notes are pleasant, leaving behind a slick, herbal sweetness on the palate. Violets, Mediterranean scrub, and an underscore of chalk gain momentum in this elegantly structured red with a finish of cherry liqueur.
This reserve-style red blend features Nebbiolo, Nerello Mascalese, Carignane, Zinfandel, and Barbera from multiple vintages dating back to 2016. Organic, dry-farmed mountain fruit sits at an elevation of 2,000 feet on Centennial Mountain Vineyard. Streamlined tannins attach to the teeth, chalky and dry. Acidity is taut, with a bright glow of raspberry, rose petals, hibiscus, and cherrywood. Italian herbs season the fruit and oak, while texturizing the palate.