White-peppered cherries and rose petals are stunning, marked by cinnamon and clove. Just plucked from the earth wild strawberries offer a delicate flavor, expressive in its restraint.
White-peppered cherries and rose petals are stunning, marked by cinnamon and clove. Just plucked from the earth wild strawberries offer a delicate flavor, expressive in its restraint.
This vibrant, fresh Sauvignon Blanc hails from the Upper Wairau Valley of Marlborough, and sings with grapefruits, nectarines, and a touch of fresh herbs. Passionfruit acidity rings through the bright, concentrated finish of this fantastic value.
With the addition of Petite Sirah, Cab Frac, and Merlot, this teeth-grabber is aged 16 months in Hungarian and American oak. Plum and black cherry dominate, with tomato leaf, cinnamon-cedar, and milk chocolate. Plums seasoned with basil meet up with superfine tannins, rounding out the wine’s richness.
Fruit from the Oak Knoll District expresses butterscotch and apple pie notes with a leesy creaminess. Brightened mid-palate with lemon verbena and spiced with cinnamon sandalwood, the just-right amount of acidity rounds it out.
This youthful, well-priced wine speaks to black cherry and cassis, spiced with clove and tobacco. Savory and deep, rich, and round with a seamless mouthfeel. Juicy from mid-point to the cedar-kissed, toasty finish.
White pepper dominates black fruit, along with high-toned acidity. Mediterranean scrub, red tea tannins, and a chalky minerality frame ripe red cherry on the finish.
Notes of croissant, hazelnut, and vanilla cream set the stage, with ample acidity to keep it fresh. Finishes with notes of tangerine and sandalwood.
A bright, clear perfume of baby’s Breath and pink grapefruit. Sweet basil punctuates flavors of star fruit, honeyed peach, and lime zest. One of the more jubilant Sauv Blancs we tasted in the past 12 months, and surely over-delivers for the price.