Fifty-two percent old-vine Carignan, forty percent Syrah, five percent Cabernet Sauvignon, three percent Semillon. Crushed by foot and fermented whole-cluster.  120 cases produced. 

45% Tempranillo, 33% Garnacha and 22% Graciano from Clements Hills, Lodi (Liberty Oaks Vyd Tempranillo, Hunters Oak Vyd Garnacha, Terra Alta Vyd Graciano). Located in the southeast of the Lodi AVA, Clements Hills is an area of gently rolling hills and swales halfway between the flat valley floor of...

Mourvedre from Camino alto 2900 feet (volcanic loam) and Syrah from Sumu Kaw 3000 feet (volcanic). 154cs produced.

PLEASE INQUIRE. A true Napa legend, the Philip Togni Vineyard Cabernet is an ageworthy, classic style of California Cabernet. Each bottle has decades of potential and shows unmistakable high-elevation, mountain character.  The estate Cabernet is mostly Cabernet Sauvignon with about 15% Merlot and...

85% Cabernet Sauvignon, 15% Syrah. Pine Hawk Vineyard in Paso. Aged in amphora, vitrified clay egg, and neutral oak for 22 months. 1/3 on skins for 1 year. 

A true Napa legend, the Philip Togni Vineyard Cabernet is an ageworthy, classic style of California Cabernet. Each bottle has decades of potential and shows unmistakable high-elevation, mountain character.  The estate Cabernet is mostly Cabernet Sauvignon with about 15% Merlot, Cabernet Franc, and...

100% Cabernet Sauvignon. Aged for 24 months in 50% new French oak. 400 cases produced.

The “Première Cuvée” of this project; 75% Cabernet Sauvignon.

The ‘Estate’ wine of the line, sourced from all the various slopes combined.

From Mount Eden's website: The heritage of Mount Eden Cabernet Sauvignon dates back to the 1890s, when the famed viticulturist Emmett Rixford of Woodside, California, obtained selected cuttings from Chateau Margaux in Bordeaux, France. Rixford planted his famous La Questa Vineyard with these...

85% Cabernet Sauvignon and 15% Merlot, aged 20 months ⅓ new oak, ⅓ seasoned, ⅓ neutral French oak.   Very complex and vibrant nose, with bursts of dark fruit, and is it opens there are layers of spices like cloves, cinnamon, cedar, and wood. The palate is round, fruit driven, with berries, tart...

A true Bordeaux blend encompassing the top five Bordeaux grapes varieties: Cabernet Sauvignon, Cabernet Franc and Merlot with small additions of Petit Verdot and Malbec. Aged in 50/50 French  and American oak, 10% of each was new, for 2 years.   The lots are fermented separately using natural...

The ‘Coyote Rock’ block on the Poor Ranch was planted in 1943 and is the oldest block of Carignan on their property. The whole clusters are put into a small stainless tank which is sealed for 25 days, where it goes through primary fermentation naturally and without any manipulation. Malolactic...

The fruit comes from an organic, dry-farmed, head-trained vineyard in Hopland that was planted in 1939. 100% destemmed and fermented with native yeasts for 2-3 days in old French oak barrels up to 8 years old. Aged 11 months in 50% 3800L wooden tank and 50% in small barrels (228L). About 800 cases...

The fifth vintage for Calder working with this heritage variety, and the first drawn exclusively from a newer block in Rutherford that Rory planted and farms directly with his family. The block is organically certified and dry farmed. 25% whole cluster, native yeasts, gentle extraction. 30 months...

Source: 90% Central Coast, 10% Sonoma Winemaking: 85% stainless steel, 15% barrel fermented Aging: 8 months in neutral oak barrels Alcohol: 13% Tasting Note: Medium bodied and elegant, with ripe melon and citrus flavors. A touch of minerality and lively acidity keeps this wine fresh and focused.  

The grapes were harvested in the early morning hours and transported immediately to the winery, where they were cold pressed and cold settled overnight before fermentation. The wine underwent malolactic fermentation in barrel and was aged for a total of 10 months in a mix of new (40%) and one-year-...

Chardonnay from the benchlands of White Rock’s estate vineyard. Aged on the lees for 11 months in 100% neutral French oak, the wine underwent 10% malolactic fermentation.

From Mount Eden's website: In the late 1940s and early 1960s, Martin Ray planted six acres of Chardonnay vines propagated from a Burgundian selection grown in the original Paul Masson vineyard.  20 acres of Estate Chardonnay are now farmed at Mount Eden from which 1,200 to 2,000 cases per year are...

Organically farmed fruit; whole cluster pressed, settled and transferred to barrel and aged 11 months in 228L French barrels (25% new). About 450 cases produced. Aromas of green apples, hazelnut, oyster shell with a touch of caramel on a medium-plus body with a persistent and crisp finish.

SOLD OUT. This single vineyard Chardonnay is sourced from a small “hill” section of the larger Sangiacomo Green Acres vineyard. Planted to the revered (and shy bearing) Old Wente Clone, the block reveals a signature character every year: naturally derived nutty, custardy richness and vibrant...

Fermented two thirds in new and used French oak barrels, while the rest is fermented in stainless steel to maintain the bright freshness of the fruit. During its 8 month élèvage, the wine sees some bâtonnage, adding richness and texture. The result is a full-bodied but not overblown crowd-pleaser.  

Fermented in barrel (30% new), full malo and aged 9-15 months in barrels.

Dry farmed, certified organic, made from Gravensteins, Philo Golds, & Rhode Island Greens. 60 Year old trees growing in Franciscan Series soil at 1300 feet elevation, 3.3 miles from the ocean. Vinification: 80% stainless steel, 20% neutral oak barrel. Native fermentation; 100% malolactic....