Brambly notes of plum and vanilla, with ample acidity and a lingering finish.
Brambly notes of plum and vanilla, with ample acidity and a lingering finish.
Youthful and intense, with a minerality reflecting the region’s volcanic soils. Invigorating notes of ripe plum, dark cherry, and sage emphasize structure, texture, and backbone, without overwhelming the fruit.
This stainless-steel white is perky, fresh, and juicy, with lime chiffon, pineapple, and a glint of thyme. Peach pie rises up mid-palate. From vintners Adam Lee and Moret Brealynn Chavez.
Fresh and focused, with blueberries and cloves. Sweet tobacco, sandalwood, and black tea engage in a savory finish.
A muscular, athletic red with notes of cigar leaf, soy sauce, cassis, and leather. Well-built and beautifully balanced with supple tannins and a long finish.
Fruit is sourced from elevations up to 2,200 feet. Lean and lively with lemon wedge, hazelnut, and peach blossom. Although it possesses a leesy mouthfeel, acidity is high-toned, refreshing with each sip.
Lavender and blueberries offer a broad and juicy profile, with bright acidity. Sleek and clean with underlying Italian herbs and a whisper of savory earth.
This well-crafted dessert wine is primarily made from the Chambourcin grape, with some Cabernet Sauvignon, Petit Verdot, Merlot, and Cab Franc. At 18.5% abv it comes across much like a Ruby Port, rich and fruity, with subtle notes of cinnamon. Infused with cocoa beans, it is aged for 20 months in Bourbon barrels. Dark chocolate cherries and a hint of coffee are pleasant, and there is no cloying sweetness on the finish – well-balanced.