From Sonoma County’s first ocean positive-climate neutral winery, the grapes are grown within close proximity to the Pacific. Brush strokes of lemon chiffon, brioche, and yellow apple are refined and saturate the palate with an unctuousness. A pinch of white pepper creates a spark and ignites a reaction of spiced oak and lime zest. Acidity is energetic.
Comprised of fruit from Gisborne in New Zealand’s North Island (70%) and Marlborough in the South Island (30%), this hits a very successful balance between edgy citrus notes and broader, more rounded suggestions of white melon. Expressively aromatic but not pungent, with acidity that is energetic but not sour thanks to a touch of balancing sweetness. Cleverly crafted and impressively complete.
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.