75% Syrah and 25% Grenache from the biodynamic Demetria Vineyard in Santa Ynez (sub-AVA of Santa Barbara). The vines (planted in 2005) are on steep, north-facing hillsides at elevations ranging from 1100-1450 feet, some of the highest in the region.  The wine was fermented whole-cluster and then...

(KEG)

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...

Source: 75% Paso Robles, 15% Central Coast, 10% Sonoma Blend: 90% Cabernet Sauvignon, 10% Merlot Winemaking: 50% stainless steel, 50% neutral oak barrels Aging: 10 months in neutral oak barrels Alcohol: 13% Tasting Note: Medium bodied with ripe plum, black currant, and blackberry flavors with a...

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

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

There are 500 cases of this and it comes from 2 vineyards -- one in Calistoga and one on Diamond Mountain.  There is a good bit of new oak here and it is full bodied, ripe and layered with plum and cassis flavors and a smooth, long finish.  We would gladly blind taste this with any $60 retail Napa...

Established in 1852 near the town of Glen Ellen, Old Hill Ranch is one of California’s oldest vineyards. The six-acre block of Cabernet Sauvignon- a relative newcomer to the vineyard- was planted on Old Hill in 1982. This Cabernet block was planted by their neighbor Bruce Cohn, who leased the...

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...

Sourced entirely from certified sustainable vineyards, Supa Dupa Cabernet Sauvignon, is a classic expression of California Cab. It is elegant, but it also has enough power to handle a juicy steak and a hearty vegetarian or vegan dish, and is a perfect match with cheese or simply by itself as a...

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 2016 Charbono is the second vintage that was produced exclusively with the fruit from the Rossi vineyard in Rutherford. As the vineyard manager of Frog's Leap Winery, Rory Williams was able to plant about two acres of Charbono in which he dedicated much of his time perfecting their growth and...

A blend of 50% Petit Verdot & 50% Sauvignon Blanc, farmed organically in Lodi. 10-day whole-cluster carbonic maceration in tank. The fruit was then pressed into a stainless steel tank to finish fermentation. Aged 5 months in old barrels. 200cs produced.

The wild and rustic kin of the famed Nebbiolo of  Piedmont. Planted in 1994 and organically farmed by  the Siletto family in San Benito, Gravelly loam soils of an  alluvial fan situated next to the Tres Pinos Creek where it  takes its name. While Freisa was oft thought as an underdog  to the more...

53% Graciano, 47% Garnacha. Grapes were picked and fermented separately due to ripening. Garnacha first on Sept 10, Graciano on Oct 2.  Both wines were foot stomped, both fermented about 12 days and were then pressed off.  The wines were blended together and aged in barrel for 12 months after which...

100% Grenache from the organically grown Provisor Vineyard (Dry Creek Valley AVA). The grapes are all foot crushed and fermented whole cluster, with gentle punchdowns. Ten month maturation in neutral barrique. From Jolie-Laide:"The resulting wine is elegant and graceful; super fresh and bright,...

100% Mission grapes from Somers vineyard, farmed organically in Lodi.10-day carbonic maceration in tank. The fruit was then pressed into stainless steel and concrete tanks to finish fermentation. Aged 6 months in old barrels. 200 cases produced.

51% Cabernet Sauvignon, 39% Merlot, 10% Cabernet Franc. Fermented primarily in barrel; aged 22 months in 100% new French oak and a further 2 years in bottle.

Fruit sourced from the organically farmed Bains Vineyard in Lodi AVA. Average vine age is 40 years. 100% whole cluster, carbonic maceration. Natural yeast fermentation in concrete and stainless steel before maturing for 10 months in neutral french oak. 250 cases produced.

Source: Monterey Winemaking: 50% fermented in tank, 50% fermented in neutral oak Aging: 8 months in large neutral oak Alcohol: 13.8% Tasting Note: Dark ruby color. Light to medium bodied with aromas and flavors of raspberry, tart cherry, spice with a touch of earth. Supple and balanced with a...

Black Kite's flagship wine from their 12 acre estate vineyard. The wines is aged 10 months in 1/3 new French oak barrels. 

Winemaker Notes: This is a deep, wonderfully elegant and concentrated Pinot, densely packed with youthful red fruit and plenty of spice. It offers a focused aromatic display of sweet red currant scents, tied to yellow rose, dried orange zest, pink peppercorn, coriander seed and roasted grain,...

Soil: Clay and bedrock (reminiscent of schist, shale, granite) Farming: Organic and biodynamic Vinification: 3-4 day cold soak in naturally temperature controlled tanks. Open top bin fermentation, 1/3 whole cluster, with native yeasts. Aging: 11 months in 228L French oak (25% new)