Intense and ripe, with aromas and flavors of dried violets, black raspberry, and plum skin. Its earthy core exhales notes of morning rain and salty Porcini mushroom. With a vivid acidity and a touch of clove, tart cherry washes through the elegant finish.
Highly aromatic, with an exotic floral incense and ripe cherries. Dusty and dry on the palate, with plum skin, red tea tannins, and Italian herbs, ending with a rich earthiness.
Excellent depth of color, nearly opaque core with only the slightest fade at the edge of the glass. Pronounced aromas of dark plum, vanilla and smoky oak. Ample weight, the fruit is ripe and dense, with fine precision on the palate, full, round, maintaining a firm structure that softens within an hour of aeration. The tannins are evident and ripe. Primarily made from Merlot, with Cabernet Franc and a bit of Malbec. Sixteen months in French oak, 50% new. A wine with superb aging potential, eight to ten years from the vintage.
This Cru Beaujolais, made from 100% old vine Gamay, was named after Julius Caesar. From its dark berry aromas to its dry, dusty mouthfeel, the in-between portion of this elegant red is noteworthy. Cherry pith and plum skin leave a dusty trail, with black pepper and dried heather savoriness. Fresh and vibrant, with gentle tannins and fine acidity.
This well-made Prosecco shows subtle floral aromas that are appropriate for the grape variety, followed by essentially dry but still juicy flavors recalling white peaches and Golden apples. The effervescence is energetic but soft in texture, offering a cloud-like ride through the faintly off-dry but still clean finish.
Enticing aromas and flavors of hibiscus, jasmine, and other exotic flora. White pepper and sweet basil season mulberry and orange peel. Mouth-filling, with root beer and umami salty-savory notes. Complex and big boned.
A blend of 81% Cabernet Sauvignon with small portions of Cab Franc, Mabec, and Petit Verdot, aged 22 months in 80% new French oak. Silky and sensual, with woodsy, animale notes that unfold to reveal tobacco, Worcestershire, anise, and molasses. The liquid coats the tongue with a black-peppered, boysenberry ganache wrapped in streamlined tannins.
From the prestigious Oak Knoll District, this “killer” Cab spent 20 months in (44% new) French oak and comes in at 14.9% abv. Streamlined tannins streak across the palate, sleekly on a glossy track. Luxurious mouthfeel, powerfully elegant, royalty in a glass. Boysenberry-vanilla lathers the mouth along with a level of raspberry compote that’s simply sumptuous.