This 50/50 blend of Semillon and Sauvignon Blanc is both well-conceived and nicely matured, with its screw cap closure preventing oxidation and preserving the wine so that its components could marry seamlessly over time. The Semillon component lends notes of ripe fig, with the Sauvignon providing a citrus-like edge and freshness in the finish.
This Cabernet teams with 19% Merlot for a wine that is sinewy and crunchy with a plethora of flavors, from rose petals and cassis to cranberry and a touch of sweet jerky. A final dusting of powdered chocolate offers a chef’s kiss. Tannins are sprite and drying, with a rustic quality. It is understated and delicious.
Cocoa nibs and red berry coulis with a touch of a humidor enter the conversation. Not unlike its namesake, there’s a softness on the mouthfeel that expresses lush candied red fruit. Composed of Syrah, Grenache and Mourvedre, the firm tannins cushion rather than cudgel for a vinous study in finesse.
Juicy fruits of ripe melon and pineapple are on display right from the rip. A mineral heartbeat bleeds through, with a bright eccentric mandarin and lemon zest lift on the palate. There’s a softness that doesn’t forgo balance and tension. This is refined, elegant and the lower alcohol leaves you craving more. 8% abv.
This is a peaceful walk through the forest, with a bouquet blossoming with herbal undertones and loamy soil. Bright red fruits emerge on the palate with a rush of strawberry preserves and drying tannins with essence of rose petals. 8% abv.
Put another log on the fire with this offering from the Whale Rock Vineyard of Paso Robles, with heavenly brûlée’d aromas that conjure toasted oak, chestnut and vanilla. Pillowy soft and fused with fresh violet, cassis, and cherry cola, it finishes with a pleasing and memorable bitterness.
The 50-year celebration bottling of the lauded achievement for this estate Chardonnay, landing in the top three awarded Chardonnays from this historic event from 1976. Its billowy mouthfeel offers a creamy base. Crème brûlée, banana, mango, and lemon cookie batter make a rich statement. A fine line of acidity reins in the weight, creating an elegant and pure tasting white wine.
Barrel fermented in French oak and aged on the lees for over six months, it exhibits luscious flavors of peach and mango, lit up by beautifully balanced acidity. Succulent notes of banana cream pie and lemon meringue follow, for a long and satisfying finish.