This fun wine features orange blossoms and honeysuckle, which adds to its tropical style. The wine's immense bouquet is achieved by fermenting in stainless steel for 3 to 4 weeks at around 65 degrees Fahrenheit. Once ferment has finished, the wine goes straight into barrels to age for about 3 months. The barrel introduces a slight oak flavor and softens some of the acidity. Enjoy this wonderful summer wine outdoors with creamy food and fresh fruit.
This is a great spring and summer sipper that grabs your attention, and lets you settle in. The wine is 80% Sauvignon Blanc and 20% Viognier, coming together to make a very good wine. This wine was made by typical methods: the Sauvignon Blanc was stainless-steel fermented, and the Viognier too, but aged in oak for 3 months as well.
This was a new wine for us - full of fresh passion fruit and peaches in the aroma. There is also a slight hint of the clean, grassy aroma that we all expect from these wonderful varietals. Once the wine hits your palate, you are surprised at its weight and delicacy for such a strong-flavored wine you are most likely used to.
This Blanc has produced a crisp, dry, and refreshing wine. Its aroma is outstanding with smells ranging from citrus, jasmine, and tropical fruit flavors. When the wine enters your mouth, you feel a rush of cool, refreshing flavor-explosion, full of flavors ranging from melon to red raspberry. Blanc is several green grape varieties that originate from the Bordeaux region of France.
This Chardonnay was barrel-fermented and sur lie aged for 22 months to establish the weight of the wine. It has the ability to age for some time due to its acidity and structure. Hints of green apple and citrus are on the nose with a crisp palate that finishes long. It is truly a food wine but not to be discouraged drinking by itself.
Quenneville Chardonnay is likely the most consistent wine we make. Year after year it amazes with its same green apple and citrus nose with that hint of vanilla and caramel from the French Oak. Harvested on October 22, the 2010 vintage was excellent for every varietal. Fruit set went very well, and we had plenty of fruit to pick from that was super clean with no pressure of rain and cold weather. Extra hang time allowed concentration to reach optimal levels without a surge of sugar being produced inside the berry.
This Pinot Noir Rosé has a beautiful strawberry nose with a hint of rose. Served slightly chilled, this wine makes a perfect summertime sipper. The term Saignée refers to the winemaking process of "bleeding off" a portion of juice after only a very short period of contact with the grape skins. The brief skin contact produces a lovely pink color and the resulting rosé wine. The grapes were from an early harvest of fruit that we took off our Estate Pinot Noir vines. This reduces the tonnage of the Pinot Noir grapes during the final maturation of the fruit for our Estate Bottled Pinot Noir.
The French had it right when they constructed these varietals and blended them to make the ultimate drinking wine. Our Alliage is missing very few of the total varietals that make up a true Bordeaux blend. The 3 varietals in Alliage come from 5 vineyards: 3 Cabernet Sauvignon, 1 Merlot, and 1 Cabernet Franc. The wine holds itself high with bold flavors and elegance. Sophistication is what comes to mind, along with the thought of an easy drinking wine for all the ages. It is very approachable with brisk acidity and tannin levels, all the while holding its fruit at first approach. As we delve in deeper we get into the anise, Cassis, and cranberry.
In the past, these grapes have been used for blending purposes in our Alliage; however, this year yielded exceptional fruit worthy of its own bottling. The wine has seen a longer barrel aging than we typically allow; however, the tightness of this wine required it. The wine seemed to have a need to be left longer in the barrel to allow more oxygen contact, mellowing its temperament over a longer-than-normal period of time. The result is what we finally bottled. The aroma has intriguing spices of nutmeg and cinnamon with a slight touch of vanilla.
A hot year with high sugars created this wine. It has a hint of residual sugar, which balances out nicely the gritty tannins often produced from this fruit. Wild summer sagebrush and a kiss of good old American oak vanilla exist on the nose of the wine, and a very silky, thick texture on the palate finishes with a slight grind of tannin, offering proof we can keep this one ageing. This is a double Medal Winner - the 2014 San Francisco Chronicle Wine Competition and 2014 Sunset International.
Bates Ranch is always one of those vineyards last to get ripe, but 2007 was a good year. Fermentation was not a problem, and we were able to get the wine dry. There is a perception of sweetness to the wine, but that is due to the fruitiness of the wine. The aroma has an aged character of musty earth, slightly damp with mushroom on the tail end. This wine has aged beautifully and is drinking very well right now. Aged for 6 years with plenty of room to go for aging in your own cellar. So enjoy this wine now and save some if you can because this wine is not done yet.
Bates Ranch is always one of those vineyards last to ripen due to location and varietal. We aged this wine in American oak barrel, 30% new, for an extended period - 36 months. We get flavors of vanilla and caramel from the oak and softer tannins due to longer time in barrel. There is a perception of sweetness to this vintage due to its fruitiness. The aroma has an aged character of damp earthiness with mushroom on the tail end. It has aged beautifully for five years so far and is drinking well now. It has plenty of time to go on aging in your own cellar.
Early rain in October and near freezing temperatures rapidly approaching forced an early pick this year. But, hold on, the wine has aged into a beautifully constructed wine. There is an elegant nutty vanilla oak and dark cherry on the nose, with a hint of Hazelnut. The taste has no match for previous vintages of Cerro Prieto.
This wine shows great depth in the aroma with 30% new French Oak aiding the caramel and vanilla notes, which accent the earthen style of Santa Cruz Mountain wines. Once you have the wine on your palate, you will be pleasantly surprised to find how subtle and soft it feels: very velvety and yet still crisp as the wine finishes, carrying all the different flavors along with it. The 2008 harvest was a difficult one: late heat in September resulted in some high sugar in the grapes at harvest. But all was not in vain as it created a certain depth and allowed for a deeper color than our Pinot Noir from past vintages.
This wine has been aged in 50% new French oak, which shows elegantly, and aged 18 months before bottling. Notice dark cherries and plums on the nose with creamy vanilla caramel: think crème brûlée. We crafted this wine using hand-picked fruit, gentle punch downs during fermentation, and a complete desire for Pinot Noir. This wine is a San Francisco Chronicle Wine Competition Medal Winner.
This new, medium-bodied vintage shows great potential. Due to a long, cool growing season, we were able to retain the acidity, which will enable this wine to age a lot longer. It was made in small batches, fermenting for about 7 days. On the nose, pick up notes off vanilla, oak, blueberry, and Bing cherry. As it reaches your palate, it projects a nutty flavor with a crisp, lively, and slightly acidic finish.
This wine is a proprietor name in French meaning Red. The wine has aged beautifully in American oak with a small percentage of French oak, which has given it a complex palate. Delve into its complexity, blended qualities, and presence. Taste the acidity and tannins and find balance between the two. This wine is complete and has a certain taste that will benefit any outing, complimenting cheese and crackers, smoked salmon with capers, and, of course, steak.
This wine is full of black cherry and sage with a touch of cinnamon. The grapes are always a bountiful splendor. If anyone has had the luxury of being in a Zinfandel vineyard, than you know what we speak of: full complete clusters that almost look too good in size and shape. We credit the grower, Newland Hastings in Paso Robles on Adelaida Road, near some of the most sought after fruit in the area.
Our version of Port wine is full of lovely sweet, lush fruit with a clean, dry finish. This pairs well with a cheese platter or any rich dessert.
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