Led by aromas of marine-influenced stone fruit, flavors of kiwi in chervil and dill are crisp and salty. Vibrant from start to finish.
Led by aromas of marine-influenced stone fruit, flavors of kiwi in chervil and dill are crisp and salty. Vibrant from start to finish.
Mouth-filling notes of buttered corn, melon, and saffron. Rich and luxurious, reined in by a sleek acidity. A base of salinity and lemon zest adds a pop of freshness on the palate. Aged sur lie for 16 months in French oak.
A rush of cranberry suede is spiced with cinnamon and dried roses. Energetic, with a broad band of acidity and a finely defined line of iron and black pepper. Just a touch of unearthed strawberries to satisfy a savory finish.
Ripe and toasty, with plum skin cedar and walnut. Blackberries at the height of their season add flavor, with a powdery texture. Nice weight on the palate and a long finish.
Rich and fleshy, with ripe black cherry, plum, and vanilla bean. Mid-palate notes of coffee and a spark of white pepper incite a juicy freshness.
Stark mineral tones are compact and taut, with lemon wedge acidity. Bright notes of just-ripened pineapple and a hint of gardenia leave the palate refreshed.
Juicy, dark cherry with spiced nutmeg and sweet tobacco are prominent notes. Bittersweet dark chocolate melts across the palate as the tannins remain inviting and round.
From vines that average 68 years in age, and with the addition of 15% Syrah, comes an exquisite example of this variety (also known as Mourvedre) from the Mediterranean coast of southeastern Spain. Dried lavender, cured meats, and bittersweet dark chocolate are attached to structured tannins in a savory frame. A juicy patchwork of plum and black cherry meld with oregano and bergamot. The finish results in a chalky mouthfeel.