YOUNTVILLE CABERNET SAUVIGNON NAPA VALLEY, CALIFORNIA - 2013 100% Cabernet Sauvignon The Yountville AVA lies just south of Oakville and west of Stags Leap in California s Napa Valley. Yountville s unique position, between the warmer upper reaches of the valley and the much cooler regions in the south, allows it to produce red wines from Cabernet Sauvignon that come closest in quality and style to the great wines of Bordeaux. One reason for this can be explained by what is known as the Yountville Mounts. The Mounts is a small, forested hill that sits in the middle of the northern part of the region. It serves as a backstop for the fog rolling in from the San Pablo Bay further south. Once trapped, the fog gently falls as a cooling mist onto the vines below, and mixes with the warmer air of the valley. This climate translates into some of the best old world style of Cabernet that you will find in California. The Cabernet vineyards harvested to make this wine were planted by some of the first to recognize Yountville s special climate, so much so, in fact, that they played a critical role in the creation of this AVA. Believing that Napa Valley could produce Cabernet with finesse equally well as one with brawn, much attention was made towards planting vines in volcanic and alluvial soils with cooler microcimates. The fruit is picked by hand plot by plot. Each is fermented separately, gently pressed and then aged in new French oak barrique for up to 14 months. The final blend was assembled and then bottled in April of 2015. Pour a glass and you will find bright but subtle black cherry and red plum aromas cloaked in scents of sage, cracked pepper and cinnamon. At first the wine s texture is trim and firm, but then transforms into a rich, seductive sip. This is fine Napa Valley Cabernet inspired by the classic Crus of Bordeaux. About the 2013 Vintage Like 2012, the 2013 vintage was a large one. Sunny, warm and dry conditions from Spring until late Summer created an abundance of clusters that were fully ripe about two weeks earlier than usual. Like 2012, the vintage has been described as nearly perfect. The weather enabled growers to pick the varietals they wanted when they wanted, and the wines show it. UPC 8-1087902040-1
SANCERRE ROSÉ LA BELLE EN ROSE FRANCE - 2016 100% PINOT NOIR Drive two hours south of Paris and you will arrive at the medieval town of Sancerre, perched on a hilltop amidst a sea of vines. During WWII Sancerre was the command center for the French Resistance but it s better known for its Chèvre and wine. The vigneron of Sancerre captivate the world with their aromatic, nervy white wines made of Sauvignon Blanc. However, you would have stumbled upon more Pinot Noir if you visited Sancerre prior to 1850. Most Pinot Noir was replanted with Sauvignon Blanc after Phylloxera decimated vineyards in the second half of the 19th century. But, there are Pinot vines still alive and kicking that make iconic rosés that combine the mineral intensity of white Sancerre with the gentle red berry fruit of Pinot Noir. VINEYARDS & WINEMAKING Pinot Noir is planted on a mix of clay and limestone soils on hillsides facing south and southeast. It is harvested by hand and lightly pressed much like a white wine but with some initial skin contact after crush that allows the wine to pick up its pale pink color. The juice is allowed to settle for a little more than two days in a temperature controlled environment. Fermentation takes place with natural yeast under cool temperatures. The wine spends a few months on the fine lees before bottling... just in time for rosé season. Pale pink with elegant aromas of strawberries and watermelon accompanied by hints of flinty minerality and crushed herbs. The wine is light bodied and silky but with enough girth to nourish your taste-buds. Like most Sancerre there is a racy acidity which cools its texture and carries the wine s fresh berry aromas and lip smacking mineral flavors well into the finish. This wine combines the carefree nature of a Rose with the steely intensity of a fine Sancerre Blanc. UPC 8-1087902060-9
OAKVILLE SAUVIGNON BLANC 2016 92% Sauvignon Blanc 8% Semillon Oakville is prominently situated in the center of California s Napa Valley. While known overwhelmingly for its world class Cabernet Sauvignon, there exists small tracks of Sauvignon Blanc growing in alluvial soils in the heart of the valley. The berries are picked, crushed and pressed in September after which the free run juice and press wines are fermented separately in temperature controlled stainless steel. The wines are then matured in 2-3 year old oak barrels for about 4-6 months. The final wine is then blended from the assortment of barrels. A small amount of Semillon (8%) is also added for body and texture. Pale lemon green in color with a not-so-ostentatious array of fresh citrus fruit and tomatillo aromas with a touch of cream, smoke and wet stone. Texturally, the wine is easy on the palate. Sauvignon Blanc s naturally high acidity is balanced by a mellow creaminess without losing its characteristic zing. It is also just slightly fuller bodied with a long but gentle finish. If you re curious whether Napa Valley can craft Bordeaux Blanc in a similar way that their Cabernet rivals the best of Bordeaux s reds, then you gotta try this. UPC 8-1087902081-4
BAROLO BUSSIA ITALY - 2012 The vineyards of Italy s Piedmont lie southeast of the city of Turin on hillsides close to the Tanaro River. The most famous area is Barolo, where vines grow on steep limestone hills near the town of Alba. Vineyard plantings by royal families in the mid to late 1800s, and the assistance of the French oenologist Louis Oudart, earned Barolo its reputation as the King of Wines and Wine of Kings. Nebbiolo is the only grape allowed in the production of Barolo. Its name comes from the Italian name for fog, nebbia. It likely received this name as a result of the morning fog in the vineyards at harvest, or from the fog-like bloom that appears on the grape skins. VINEYARDS & WINEMAKING Nebbiolo grape bunches are selected by hand from estate vineyards on southwestern facing slopes in the commune of Bussia, one of Barolo s classic vineyard sites. At the winery, the grapes receive a gentle crush. A temperature controlled fermentation follows with the help of selective yeasts. The wine is fermented dry, then racked into French barrique, where it ages for two years. The finished wine sees an additional year of bottle aging before release. Aromas of fresh cherries and violets with hints of leather, clove and cinnamon. The wine is dry and full-bodied combining the freshness of red cherries with an earthy, savory texture. The tannins are big, but ripe. With a little decanting, this wine is enjoyable now, but its true nature may only reveal itself after a decade or more in the bottle. UPC 8-1087902036-4
COLUMBIA VALLEY CABERNET SAUVIGNON WASHINGTON - 2011 100% Cabernet Sauvignon East of the great Cascade mountain range lies a vast desert through which cuts the mighty Columbia River. Flowing southwest to the Pacific, its passing waters irrigate vineyards scattered about rugged hills and valleys. This wine comes from a place east of Walla Walla in the foothills of the Blue Mountains, known for growing Cabernet Sauvignon that rivals the best from Napa Valley. The soils are predominantly sandy loam formed more than 10,000 years ago. This glorious dirt combined with higher elevations and favorable wind conditions enable the vines to grow without the use of pesticides. VINEYARDS & WINEMAKING The wine is made from Cabernet Sauvignon and hand-harvested from estate vineyards with some additional fruit from plots of older vines in Bacchus and Dionysus vineyards. After harvest, the grapes are hand-sorted into small open-topped fermenters where fermentation occurs through the work of native yeasts. The finished wines are matured in new French oak for up to 30 months, and are cellared in bottle for three additional years before release. An inky purple wine pouring fourth exquisite aromas of cassis, plum and sweet spice combined with more subtle and savory flavors of black tea and thyme. Take a sip and you ll immediately understand that this wine is different. Profoundly flavorful with an easy texture and gentle acidity. This Cabernet is UNFILTERED and it s SPECTACULAR. UPC 8-1087902024-1
OAKVILLE CABERNET SAUVIGNON 2014 100% Cabernet Sauvignon 100% Oakville AVA Oakville is one of the preeminent wine regions in America. It sits just north of the Yountville Mounts, a large hill which acts as a barrier to the cooling coastal influence of the San Pablo Bay. The Cabernet Sauvignon from Oakville is less austere than Cabs from Yountville to the south, but with more structure than those grown in Rutherford to the north. Two of the Napa Valley s most renown vineyards, To Kalon and Martha s, are located in Oakville. VINEYARDS & SOILS To make this wine, Cabernet grapes were hand-harvested from low yielding vines grown in red volcanic soils. The elevation and orientation of the vineyards high up on the eastern side of the valley allows for longer periods of sunshine from the setting sun. This vineyard situation enables the fruit to achieve optimal balance of acid and sugar. The infertile, well-drained, volcanic soils force the roots to dig deep for water and nutrients creating flavors that are concentrated and expressive. WINEMAKING Whole grape bunches are brought to the winery where they are sorted and destemmed into small stainless steel tanks. The grapes are lightly crushed and the juice is left to macerate with the skins for up to a week prior to the start of fermentation. After 20 to 30 days, the primary alcoholic fermentation completes, and the wine is racked into a blend of new and one-year-old French oak barrels. Malolactic fermentation takes place in barrel, followed by 18 months of maturation after which time the final wine is blended and prepared for bottling. Deep ruby red in color with lavish aromas of cassis, dark chocolate, dried black cherries and wood smoke. The wine s full-bodied texture and soft grip provides a palate drenching experience similar to draping yourself in velvet. If only that were socially acceptable. UPC 8-1087902014-2
RED MOUNTAIN CABERNET SAUVIGNON WASHINGTON - 2010 82% Cabernet Sauvignon - 15% Merlot - 3% Cabernet Franc Red Mountain is a southwest-facing slope in south central Washington State, east of the Cascade Mountains, and a three-hour drive from Seattle. Flowing ribbons of leafy green vines fan out along the hillside above the Columbia River cutting through the otherwise brown, grassy landscape. It is the smallest and warmest vineyard region in the state of Washington, receiving over 300 days of sunlight each year, but only five inches of rainfall. Red Mountain gets its name from the color of the native cheatgrass which turns red in the spring. However, it s the red wines made from Bordeaux varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot that have made Red Mountain the darling region of Washington winemakers who want to make world class reds that age for decades. VINEYARDS & SOILS Eastern Washington is a cold, desert-like climate. Viticulture would be impossible if it wasn t for the long hours of daylight, hillsides that face the sun, and water from Columbia River flowing from the Cascade Mountains. This unique climate combined with deep, granular soils enables the vines to concentrate their effort on ripening fruit to its fullest, while large swings in temperature from warm days to cool nights means the grapes retain their freshness. Fruit with a perfect combination of sugars and acids also results in full bodied wines with pristine balance. WINEMAKING This wine is made from Cabernet Sauvignon, Merlot and Cabernet Franc hand-picked and hand-sorted into small open topped oak fermenters where fermentation happens through the work of native yeasts. Once fermentation is complete the wine is removed from the tank by gravity, the most gentle method possible. Maturation takes place in new French oak for up to 24 months. Clarification happens naturally and the wine is bottled unfiltered to preserve its pure character. Deep crimson in color with primary aromas of black currants, black tea and tobacco along with flickers of fresh herbs and sweet, exotic spice. This is a full-bodied and dry red wine with a sweet and savory combination of flavors and a remarkable freshness; especially for a wine that has been in barrel for two years and bottle for another two. Tasting this wine makes you realize the indisputable potential of Washington to rival the best of California. UPC 8-1087902066-1
ROSSO TOSCANA ITALY - 2011 50% Cabernet Sauvignon - 50% Merlot The grapes that go into this Cab/Merlot blend are harvested mostly from the Tuscan coast. This remote region was one a haven for robbers and bandits until it became known that red Bordeaux varieties thrive here. The Tuscan coast is warmer than the hills of Chianti which means grapes that take longer to ripen generally do well, especially Cabernet Sauvignon. This region is also the birthplace of Sassicaia, the original Super Tuscan. VINEYARDS & WINEMAKING Before there were vines, the terrain was swampy. Throughout the 1900s, marshes were drained making the land suitable for viticulture. Soils are comprised mostly of sand, silt and clay. The area does receive a little relief from the warmth in the form of ocean breezes. The grapes are harvested in September, crushed and then fermented in a temperature controlled environment after which the wine is transferred into a blend of new and used French oak barrels where it matures for up to 18 months. A dark ruby core gives way to bright edges, suggesting a youthful maturity. The wine offers abundant black fruit aromas of currants and cherries with hints of sweet spices. Cassis and plum fill the palate, while notes of cedar and clove add complexity. Firm, sweet tannins give grip to an otherwise velvety finish. This is a persistent wine which manages to balance opulence with structure. Though time will only enhance its charm, this wine is ready to dance. UPC 8-1087902046-3