With a unique production approach of 18 months in 59% concrete egg, 41% neutral French oak, 59% concrete egg, 25% 400L, and 16% 265L barrels, this 100% Grenache exhibited a multi-dimensional texture. Juicy, silky, aromatic, and mineral-toned, it was bursting with ripe cherries, pomegranate, and hibiscus. Cinnamon swirls through redwood, with a wisp of cumin and red tea.
An indigenous white grape from Sicily’s Mt. Etna, it displays excellent character high atop Centennial Mountain Vineyard’s schist soil, at 2,000 feet. Mineral tones gleam, with electrifying lemon verbena and honeyed Golden apple.
In a blind tasting, this red could fool the best palate into believing it hailed from Piedmont. Dusky tannins are refined and elegant, with rose petals and vibrant cherries. Crisp acidity accents its freshness. Cinnamon unites with tilled soil, displaying a distinct, earthy minerality.
With spice lining a bevy of fruit – from plum to cherries and quince – and enveloped by angelic floral tones, the wine shows a balance of backbone as much as it does a linear finesse. Mineral tones go earthy, with exotic incense and cardamom. Dry-farmed and planted at 2,000 feet in elevation.
Ripe and juicy, with energy and stamina. The flow of red berries wash over white pepper, calming any edges. Vanilla and red plum team up on the gratifying finish.
With five months of barrel aging in 77% neutral French oak, along with the expected stainless-steel barrels, the outcome is a salty sea breeze with a caress of lemon chiffon and pear tart. White jasmine rice adds a clean note along with fresh linen and candied pineapple. Crisp, with a vanilla coating on the palate.
Alluring notes of honeysuckle and wispy lime chiffon, with a base of meringue and guava. All stainless steel fermented, this aromatic gem is lithe with a balanced acid structure.
Ripe and rich, with graphite and earth tones. Blackberry-espresso is deeply knit into the fabric of the wine, its suede tannins making way for a juicy flow of vanilla-cedar on the finish.