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$19.95
Nicole Abouness has learned about winemaking the best way...actually working in the winery and surrounding vineyards! She has worked in a winemaking capacity at Swanson, Chappellet, Read More...
and with John Kongsgaard at Luna. She has even worked at wineries in Australia, Bordeaux, and Burgundy!
Nicole's Notes: "The 2008 Carneros growing season was quite a ride full of extremes. Spring was one of the coldest since the early 70’s hitting us with frost after bud-break in March. Some blocks were protected due to the proximity to the San Pablo Bay and others required extra care and attention. May then brought on record high temperatures followed by dry winds and unusual rains. The rest of the summer progressed fairly evenly until September hit us with a long hot spell followed by significant drops in temperature. Not too worry though- roller coasters can be fun. Overall this resulted in lower yields and smaller berries which amounted to more concentrated high quality wines. Yeah!
"Those characteristic wild strawberry and forest floor notes mingle with dried violets and sweet plums both on the nose and in the mouth. There is a juicy depth not quite as deep as the oceans, but broad and expansive that lingers on and on."
Nicole's Notes: "The 2008 Carneros growing season was quite a ride full of extremes. Spring was one of the coldest since the early 70’s hitting us with frost after bud-break in March. Some blocks were protected due to the proximity to the San Pablo Bay and others required extra care and attention. May then brought on record high temperatures followed by dry winds and unusual rains. The rest of the summer progressed fairly evenly until September hit us with a long hot spell followed by significant drops in temperature. Not too worry though- roller coasters can be fun. Overall this resulted in lower yields and smaller berries which amounted to more concentrated high quality wines. Yeah!
"Those characteristic wild strawberry and forest floor notes mingle with dried violets and sweet plums both on the nose and in the mouth. There is a juicy depth not quite as deep as the oceans, but broad and expansive that lingers on and on."
$13.99
Vibrant aromas of crème brûlée, ginger, lemon curd and white peach are followed by a creamy entry which blossoms to a full, sweet, peach, nectarine and citrus mid-palate. Medium-bodied Read More...
with vibrant acidity, the wine finishes long and full.
$29.99
Barnett blends two specific clones from two distinctive blocks from the fames Sangiacomo Vineyard in Carneros to create layers for a more varied flavor profile. This was the latest Read More...
they have ever begun harvest of this Chardonnay because 2010 was such a cool year. But this long hangtime allowed the flavor profile to develope to perfection without any detrimental weather for these two blocks.
Honeysuckle and Bosque Pear are immediate on the nose of the 2011 Sangiacomo Chardonnay. The nose also offers hints of white pepper, caramel, lily-perfume with some soapstone minerality. This Chardonnay has good viscosity, which becomes richer in time. More tropical notes of mango and pineapple are present on the palette. The residual Malic acid balances out the viscosity of this weighty wine. Bright with fruit in its youth this wine will develop nicely over the next 7-8 years.
Honeysuckle and Bosque Pear are immediate on the nose of the 2011 Sangiacomo Chardonnay. The nose also offers hints of white pepper, caramel, lily-perfume with some soapstone minerality. This Chardonnay has good viscosity, which becomes richer in time. More tropical notes of mango and pineapple are present on the palette. The residual Malic acid balances out the viscosity of this weighty wine. Bright with fruit in its youth this wine will develop nicely over the next 7-8 years.
$21.95
We are big fans of Bouchaine around here. And proud of it! A winery with significant historical roots, Bouchaine inhabits the oldest continually operated winery in Carneros Read More...
with vines first planted in the mid-1800s. Completely renovated and updated, new ownership hired Michael Richmond as winemaker and general manager. With over 30 years experience in Carneros, (he founded Acacia), he set new standards in both the vineyard and winemaking. The modest price belies these efforts. Mike said that he wanted the oak to be transparent, with a wisp of spice, and he kept the malolactic to 50%. The fruit is all estate and the oak was only 30% new, which most definitely begat the desired result. This bodacious beauty is crisp and multi-tropical, coating the palate with added hints of peach, citrus, lemon crème, spice and vanilla.
$15.99
While most of Bouchaine's wines come from their estate in Carneros, they do get a small amount of grapes from other notable vineyards. The Las Brisas Vineyard lays on the Sonoma-side Read More...
of Carneros and is the same vineyard that supplies their Pinot Blanc. The 110-acre vineyard is often covered in fog until noon or later when a cool breeze blows in from the Pacific Ocean and San Pablo Bay.
A small amount of Botrytis Cinerea, noble rot, helped intensify the aromatic sweetness of this Riesling. This varietal is fermented in only stainless steel tanks and undergoes no malolactic fermentation. Further fermentation was stopped at 2% residual sugar for optimal balance. This wine is a paean to spring. It is redolent of white flower blossoms and a light balance that begets indulgence. This wine has a nice development of the classic petrol nose and faintly grapefruit-like style so prized by true Riesling addicts.
A small amount of Botrytis Cinerea, noble rot, helped intensify the aromatic sweetness of this Riesling. This varietal is fermented in only stainless steel tanks and undergoes no malolactic fermentation. Further fermentation was stopped at 2% residual sugar for optimal balance. This wine is a paean to spring. It is redolent of white flower blossoms and a light balance that begets indulgence. This wine has a nice development of the classic petrol nose and faintly grapefruit-like style so prized by true Riesling addicts.
$15.95
Buena Vista joined the Boisset Family Estates collection in May 2011. Today, Jean-Charles Boisset is returning Buena Vista to its original glory with the complete restoration and re-Read More...
opening of the champagne cellars, which have been unavailable to the public for over 20 years. Jean-Charles is 100% dedicated to doing whatever is needed to showcase the quality of the wines from this property. The wines of Buena Vista are being driven to greater heights under Winemaker Brian Maloney and Consulting Winemaker David Ramey, including the re-introduction of Sonoma wines, in honor of Buena Vista's role in the discovery of Sonoma as one California's great terroirs.
Where the Sonoma bottling lends its hand to Burgundy, this wine is pure California! These vineyards receive wind and fog from the San Pablo Bay that cool the vines and allow the grapes a longer growing season. This is a golden-colored Chardonnay with notes of baked apple, kiwi, pineapple, toasted oak, and a kiss of butter. Rich, full-bodied, and with impressive power for a wine at this price, this was somewhat of a showstopper when we tasted it!
Where the Sonoma bottling lends its hand to Burgundy, this wine is pure California! These vineyards receive wind and fog from the San Pablo Bay that cool the vines and allow the grapes a longer growing season. This is a golden-colored Chardonnay with notes of baked apple, kiwi, pineapple, toasted oak, and a kiss of butter. Rich, full-bodied, and with impressive power for a wine at this price, this was somewhat of a showstopper when we tasted it!
$49.95
The 2010 Cherry Pie Pinot Noir has arrived! Jayson Woodbridge of Hundred Acre is the mastermind behind this rich, hedonistic offering and, as usual, this release is not to be missed! Read More...
The nose is redolent of dark Bing cherries, hints of black and white pepper on meat roasting in a wood oven, memories of English plum pudding steaming at Christmas, a touch of saddle leather, warm spice and tobacco at a distance. The nose continues to build and unfold with hints of violets and Portobello mushrooms, blackberries, minerals and sweet earth. The flavors are very concentrated; after some time in the glass, they open up to show beautiful balance and sophistication and an elegant, glycerolic texture. Dark and intense fruit carries all through the palate; the finish then lingers uncovering a wisp of anise, blackberry honey and golden pastry roasting in the oven…Cherry Pie.
ROBERT PARKER'S THE WINE ADVOCATE 90 POINTS - "The appropriately named 2010 Cherry Pie offers up juicy red cherries, mint, cinnamon and cloves. In this vintage, the Cherry Pie has tons of energy and minerality to support the racy, sleek fruit. Sweet floral notes add lift on the finish. The 2010 is a gorgeous, exuberant Cherry Pie with great balance and overall harmony. Anticipated maturity: 2012-2016."
ROBERT PARKER'S THE WINE ADVOCATE 90 POINTS - "The appropriately named 2010 Cherry Pie offers up juicy red cherries, mint, cinnamon and cloves. In this vintage, the Cherry Pie has tons of energy and minerality to support the racy, sleek fruit. Sweet floral notes add lift on the finish. The 2010 is a gorgeous, exuberant Cherry Pie with great balance and overall harmony. Anticipated maturity: 2012-2016."
$21.99
WINEMAKER'S NOTES: - "
Our 2010 Mitsuko's Vineyard Chardonnay possesses compelling aromas of intense ripe pear, Meyer lemon zest, peach nectar, Read More...
white flowers, fennel pollen and beeswax, framed by subtly spicy toasty oak. An opulent yet focused entry foreshadows a mouthfilling mid-palate with broad textured supple fruit flavors, finishing with a fascinating balance of length, richness and minerality."
WINE ENTHUSIAST 93 - "Enormously ripe and rich - this is honeyed, with citrus and tropical fruit flavors. It;s creamy, too, with a butterscotch accent. The magic comes on the finish with a swirl of acidity and dry mineral. Decadent but never cloying, this defines the ripe California style."
WINE & SPIRITS 92 - "A long, mostly cool growing season with plenty of moisture in the soil produced this fragrant Chardonnay. Its green apple fruit shows oak in savory earth tones rather than sweet toast; the oak accentuates the floral character of the wine, bringing acacia flowers to mind. It finishes bright and zesty, leaving the mouth refreshed. Serve it with grilled prawns."
WINE ENTHUSIAST 93 - "Enormously ripe and rich - this is honeyed, with citrus and tropical fruit flavors. It;s creamy, too, with a butterscotch accent. The magic comes on the finish with a swirl of acidity and dry mineral. Decadent but never cloying, this defines the ripe California style."
WINE & SPIRITS 92 - "A long, mostly cool growing season with plenty of moisture in the soil produced this fragrant Chardonnay. Its green apple fruit shows oak in savory earth tones rather than sweet toast; the oak accentuates the floral character of the wine, bringing acacia flowers to mind. It finishes bright and zesty, leaving the mouth refreshed. Serve it with grilled prawns."
$27.99
WINERY NOTES: "The palate delivers more juicy red fruit flavors along with black plums, and a persistent finish with sweet fruit.
Domaine Carneros Pinot Noir begins in Read More...
our four different Certified Organic (CCOF) estate vineyards which are all located within three miles of the Chateau. We grow eleven different clones of Pinot Noir and each one contributes its unique flavor profile and personality to make this compelling blend which is truly a mosaic of our Carneros terroir."
$18.99
The wine opens with inviting aromas of fig, white peach, ginger and orange blossom as flavors of pineapple, Meyer lemon zest and vanilla bean grace the palate. With creamy texture Read More...
and a lingering finish of citrus and pears, this wine showcases the Carneros region. A light touch of oak combined with balanced acidity accentuate the complexity of this Chardonnay.
$24.99
Pinot Meunier, French for “miller” in reference to the powdery underside of the leaves that can look as though dusted with flour, is the soulful sibling of Pinot Noir. Pleasing Read More...
bright cherry and raspberry aromas and flavors are balanced with a subtle earthiness and well-integrated oak.
Food and Wine Pairing
This wine is exceptionally versatile with food and can be enjoyed as much with a falafel or grilled tofu with a teriyaki sauce as with a rack of lamb or chicken braised in red wine.
Food and Wine Pairing
This wine is exceptionally versatile with food and can be enjoyed as much with a falafel or grilled tofu with a teriyaki sauce as with a rack of lamb or chicken braised in red wine.
$49.95
Arriving in early September from the rolling hills north of San Francisco Bay, this fruit was whole-cluster pressed into mixed-age French oak with about 25% going into a concrete egg. Read More...
The concrete is an excellent foil to the barrel ferments, rounding texture and emphasizing aromatic purity. Bursting from the bottle, a mélange of asian pear, honeysuckle, lemon curd and wet stone announces the 2011 vintage. The palate opens with a fresh, crystalline quality redolent of spring greens, before the arrival of a creamy mid-palette. Nervy, structured acidity makes for length and dimension on the finish.
$12.98
Fleur de California is a bright, fresh, charming, and flavorful Pinot Noir from Carneros. The brilliant ruby color sets the stage for aromas of ripe cherry and cranberry, with hints Read More...
of white pepper and nutmeg. While dominated by effusive fruit flavor, the wine is soft, supple and rich in the mouth.
$29.98
Frank Family Vineyards Carneros Pinot Noir opens with aromas of dried black cherries, cinnamon spice and sweet oak notes. A subtle scent of forest floor and lavender evokes the cool, Read More...
foggy mornings typical of our Carneros vineyard, giving this wine a sense of place. The palate is round and bursts with fleshy plum. Fine grain tannins offer elegant structure and persistence.
$21.95
Each year the Walter Hansel Winery puts out deliciously balanced Chardonnays and Pinot Noirs that score well not only in the press but with us as well! Due to excessively small Read More...
yields in 2010, Stephen Hansel wanted to make a wine in the house style, but at a more affordable price. He scored fruit from Diamond Vineyard in Carneros, and when we tried it, it floored everybody on staff who tasted it! Aged in equal parts new wood, neutral wood and stainless steel, this reminds us of a blend between Chablis and a nice Macon Villages from France. It is pale straw in color, and gives salivating aromas of citrus peel, kaffir lime, and minerals, while the flavors give way to apple, lemon, melon, white flower, and granite. Pure and precise, this is an extraordinarily balanced wine that is refreshing on its own, or with a meal!
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