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.
Aromas of lemon meringue and pineapple sorbet lead to a palate of chalk and citrus, with crushed stone brightening and bedazzling notes of lemon verbena and sugared almonds. Energetic, with taut acidity and a long, rich finish of white chocolate and honeysuckle. Over-delivers by miles.
The wine is an ode to concentrated, earth-laden mountain fruit, the vineyard located at an elevation of 1,425 feet on the slopes of Pritchard Hill. Intense, dense, and supremely elegant, its well-defined, skyscraper tannins offer stature and structure, built for endurance. Notes of plum, cassis, espresso, and dark chocolate are a testament to the power and intention of its environment.
Already very open, soft, and easy to enjoy, this is a delicious and remarkably ready-to-rip Bordeaux at a more than fair price. The fruit notes of dark cherries and berries are very expressive but not too obvious, and accents of cedar and crushed rock minerality let you know you’re tasting Bordeaux rather than a placeless, “international style” wine.
Peach and apricot aromas possess an aura of minerality. Stone fruit pops up on first pass, opening a path to crushed rocks. Salted hazelnut, butterscotch, and undertones of thyme and tangerine zest texturize the palate.
Provence can be a source for excellent, subtly-styled whites—though they’ve been eclipsed during the global rage for the region’s rosé wines. Made entirely from Rolle (known as Vermentino in Italy), this is medium-bodied but still very fresh and bright, with delicate scents of white blossoms and flavors recalling ripe apples with a tart lemon edge.
A high-end Rosé that’s priced accordingly, this is made from 85% Grenache and 15% Syrah. Light in pigmentation, it speaks softly but has a lot to say. Subtle aromas of red fruits echo in flavors recalling cranberries as well as slightly sweeter watermelon and strawberry, with citrus-like acidity and saline mineral notes more commonly found in fine white wines.