The combination of maritime climate from Carneros and the volcanic, ash soils of Coombsville lends a hand in creating one of the most deluxe Chardonnays our team has had the pleasure to taste. Augmented by sweet vanilla cream, elderflower, and white cherries, the mouthfeel is exquisitely graceful. Notes of Key lime, herb-spiced lemon, and luscious ripe pineapple are opulent to the end. Aged sur lie in French oak barrels.
Varieties Bobal and Tempranillo make up this ripe red, empowered with toasty oak and dried fruits. A bright acid structure and sinewy texture surround notes of blueberry and tobacco.
This feisty blend of Tempranillo and Garnacha expresses graphite and roasted coffee with grainy, teeth-grabbing tannins surrounding its bold frame. Earthy, with tension, it’s a wine with staying power.
Meaty and robust with a hint of smoky oak. Blackberry and charcoal coincide, with depth and finesse. A blend of Tempranillo and Merlot.
Toasted scones, beeswax, and vanilla are expressive notes. Lemon bar leaves a creamy wash on the finish.
Key lime pie with a side of meringue wakes up the palate with a delightful taste profile. Elderflower and white linen add layers to a wine under $10 – impressive. And on the finish a surge of salted pears sends forward a juicy flow.
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.