This is a subtle wine with tropical fruit aromas cloaked with hints of vanilla, carmelized sugar, and a hint of sweet, warm spices. The palate is citrus zest; Meyer lemon and Valencia orange, resolving into an oak finish that echoes the subdued backbone of the oak tannin.
Liage is a dichotomy: steely, herbal Monterey Sauvignon Blanc as counterpoint to lush, ripe, luxurious Viognier from Paso Robles.
To make a wine that is fermented on native yeasts poses many challenges and risks, but with those challenges and risks come great rewards. Obtaining an elevated temperature and the strength of the native yeast to ferment to a proper alcohol range are two such uncontrollable variables that can arise during a native fermentation. We choose grapes from select areas in the Quenneville Vineyard and extended their hang time nearly two weeks to create this full flavored wine. We selected medium-toast French Oak Barrels for the fermentation and also the final ageing process. This will be the third vintage for the Reserve and I believe year after year it proves to be of an elite class that is full bodied with a good balance of fruitiness to acidity. This wine can be a good aperitif but it can also accompany your meal. The Chardonnay has a slight bit of residual sugar, which you will notice in the viscosity when you swirl the wine as well in the body as you sip it, although it is not as noticeable on the palate due to the crisp acidity and alcohol level. So enjoy as I always say, over good conversation and the perfect meal.
Much can be said about the tropical aromas that spill out of the glass like guava, passion fruit, and banana. But there is also a floral aspect that comes across as well. This wine has a very pleasant bouquet of white flowers such as Jasmine.
This Chardonnay displays a beautiful vanilla aroma from the French oak and yeastiness from sur lie aging. Stopping here you might think it to be a typical California Chardonnay, saturated and heavy-handed, but no, the crisp acidity is reminiscent of Granny Smith apples with a luscious pear aroma to round out the nose.
GOLD MEDAL WINNER! The 2011 Santa Cruz Mountains Wine Growers Association Commercial Wine Competition. This wine has hints of caramel and vanilla that underlies the tropical fruit flavors of the wine.
A blend of Sauvignon Blanc and Viognier, the pairing of these two varietals is a perfect marriage; Viognier brings a tropical aroma and full mouth-feel to your pallet while the Sauvignon Blanc brings acidity for a clean finish on the pallet.
Barrel-fermentation and sur lie aging yield a wine of rich stone-fruit flavors and lively gooseberry aromas.
This wine gives us a grassy aroma with hints of melon on the nose. These characteristics carry through on the palate along with tropical fruit flavors of kiwi and gooseberries.
What can one say about Viognier? Wow, full of expression and varietal characteristic that will blow your mind. We made a very small amount of this wine due to its partnership with the Sauvignon Blanc creating our Liage, but let me tell you! Apple, Vanilla, Crème Brule, are at the tip of the iceberg on this one, and that is just the aroma.
The intoxicating aroma of this wine is not for the faint of heart with its bold and rich aromas of leather, black pepper and plum. The palate is filled with flavors of dark cherry and cranberry followed by a crisp and acidic finish that cleanses your palate after each sip.
The wine at first smells absolutely of Cabernet Sauvignon, bursting at the seams with bold condensed aromas and gnarly teeth. Redwood and Madrone are the wood notes that you can pick up very easily along with a slight hint of vanilla and sage brush.
The wine is young and full bodied but more of a medium tannin structure; this will age beautifully creating a perfect representation of a Santa Cruz Mountains Cabernet Sauvignon.
This wines bouquet has red berry fruit with earthy Santa Cruz Mountains forest notes in the background. As the wine hits your palate you are flush with an overwhelming sense of velvety cherry fruit. The wine is slightly tannic on the finish but not overpowering.
Full strawberry and cherry aromas show through this wines bouquet. A little lighter in style from our last vintage but just as flavorful.
This wine has a nice French Oak Vanilla aroma seamed into the body of the wine. The palate has a nice forest floor subtlety behind the faint fruitiness.
This is a big, bold wine, which is only appropriate since it was created with the noble Cabernet Sauvignon grape. With nearly 50% of this wine aged in new oak it has a sweet vanilla aroma with toast levels enhancing a spicy cinnamon quality that is a perfect compliment to a blackberry medley.
This wine shows an older style with earthy notes in aroma and flavor. It is a medium bodied wine with a nose of violets and a palate of dark cherries.
This wine has the unmistakable Santa Cruz Mountains style. . . the nose, which tends to be more earthy with a subtle fruitiness, and the body being more acidic with bolder flavors of dense fruit and warm spice.
GOLD MEDAL WINNER! BEST OF RED! The 2011 Santa Cruz Mountains Wine Growers Association Commercial Wine Competition. Dark cherries on the nose with creamy vanilla caramel, think crème brulee. Aged in 50% new French Oak, the mouth-feel is medium to full and has a brisk acidity that carries this finish all the way through.
The palate is rich and jammy, with flavors of currant and juniper. The Bates Ranch is a classic Santa Cruz Mountains Cabernet.
The Cerro Prieto grapes were harvested on three separate picking dates, ranging from October 10th to the 27th. The juice alone had a nice spicy aroma with a hint of cinnamon. You will detect these aromas when you open the bottle and take it all in.
The nose is smells of black cherry with a subtle herbacious note. As the wine opens in the glass it reveals hints of cocoa and vanilla.
This wine is supple with hints of cedar, baking spices, and a touch of blackberry, yet it retains a dense tannic backbone.
Alliage has evolved into an elegant sophisticated wine with no pretense. Straight forward aroma of tobacco and green tea initiates the conversation between you and the wine.
Picked from the Quenneville Vineyard on October 17th this is the first attempt at a Pinot Noir Porto and we think it's a sucess.
This wine is made up from 70% of the Pinot Noir Porto and 30% of a tawny port blend we purchased.
The aroma gives off hints of vanilla and marzipan. It's rich, full bodied and velvety from beginning to end.
This Pinot Noir rose has a beautiful strawberry nose, with a hint of rose. Served slightly chilled this wine makes a perfect summertime sipper.
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