From the steep-sloped estate vineyard is a Pinot Noir from two original clones planted in the Middle Reach neighborhood: 70% Mt. Eden and 30% Swan. This is an opulent red with waves of fruit and floral tones. Velvet-lined rose petals are laced with raspberry, parchment, and red tea. It finishes with a whipped creamy strawberry-sandalwood juiciness.
Salted strawberries sprinkle a zippy magic dust on the palate, amped by red licorice, pomegranate, and orange peel. Vivid notes of milk-chocolate cherries spread across the mouth, for an elegant, luxurious finish.
Aromas: Rose petals, wet stone, watermelon
From the estate’s Vineyard Eleven, in the Middle Reach neighborhood, Geoffrey and Marla Bedrosian named this wine for their daughter, Shoshana, a Hebrew word that translates to rose.
Salty raspberries and powdered hibiscus instigate an inner vibrancy, while cleaning the palate with searing acidity.
Aromas: Jasmine, lemon verbena
The grapes come from a cooler zone in Chablis, with Portlandian soils – younger limestone than the more well-known Kimmeridgian, who are known to project more fruit than minerality. This 100% stainless steel-fermented Chardonnay is sumptuous, but on a different plane than a white Burgundy. It has purity of character – lightly touching the palate with a lime chiffon opulence. The length on the finish is impressive.
Imported by Mary Taylor
Aromas: Honeysuckle, lemon blossom, and vanilla nougat
A romance of white flower petals and just-sliced mango and white peach, with a lustrous mouthfeel. Candied ginger sparks the palate, offering a gorgeous saline tone and a cleansing of wet stone.
Dick Erath first planted this vineyard in 1983 using Pinot Noir clippings from Grand Cru sites in Burgundy. Winemaker Laurent Montalieu and Anne Sery worked closely with wine proprietor Wesam Kawa to bring out the expressions from the region’s Jory soil and cool, prestigious climate above the fog line in the Dundee Hills. Raspberries buried in a platform of wet stone highlight a clean, fragrant red that gains pace with notes of sweet tobacco, red beets, and red tea. Mid-palate notes of basil with persistent salinity add to its keen acid structure. A marvelous balance of fruit tones and forest.
Orange blossom, bergamot, peach, and vanilla biscuit are revealed as the tiny beads of bubbles burst. What follows are fresh, green notes with a chalky undertone.
Aromas: Powdered vanilla, glistening stone, lemon blossom
Lemon-lime sorbet with a sprig of thyme is accented by a stony minerality. Clean and focused with summer pear and a hint of ginger.