A dust storm of cocoa and plum skins, followed by a charge of boysenberry, violets, and cigar leaf. Bold, with tilled soil, dark chocolate-coffee and a plush, sweet oak finish.
A dust storm of cocoa and plum skins, followed by a charge of boysenberry, violets, and cigar leaf. Bold, with tilled soil, dark chocolate-coffee and a plush, sweet oak finish.
A Bordeaux blend from winemaker Julien Fayard who has sourced grapes outside of Napa Valley for this dynamic project. White pepper, with plum skin tannins, graphite, and above all, energy, and tension. Sweet black cherry and black tea create a winning combo of fervor and power.
Grown in the foothills of the Oregon Coast Range, in moderately deep, well-drained, red-hued Bellpine soil. Aged in French oak for 10 months, we pick up cocoa and sassafras and high-toned acidity. Tart pomegranate and cinnamon-bramble are mid-palate refreshers as the finish tingles with spiced oak.
Aromas of white chocolate and freshly sliced pears match with exotic flavors of lilac incense, Key lime with meringue, and crisp Anjou pear. Expressive, boasting fine acidity and a honeyed finish.
Showing like a wine twice the price, this oak-fermented traditional-method blend of Pinot Gris, Pinot Noir, and Chardonnay is smooth, lithe, and coolly focused. Fresh bread, Granny Smith apple, underripe pineapple, and toasted almond grace the nose before flavors of citrus—lemon flesh and rind, white grapefruit—steadily unfurl, met by creamy nectarine on the midpalate and a touch more almond on the finish.
Leesy notes of toasted brioche slathered with cashew butter. Vibrant, sunshine-kissed tangerine and pear surfaces with a fine acidity. Lemon verbena and a hint of salinity excite the palate on the finish.
Barrel aged sur lie, this opulent white opens with a bite into a MacIntosh apple, a fresh peach, or crisp melon. Revel in butterscotch pudding, as its texture and pitch perfect acidity spell delicious.
Plums and black cherries call out a sweet perfume. Juicy, with generous ripeness. Notes of cherry-cocoa and cinnamon tea rush through, adding a tingling salinity on the streamlined finish.