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$32.95
ALIENOR is a tribute to Aliénor of Aquitaine and to the substantive contribution she made to the fine wines of Bordeaux. As Queen of England, Aliénor shared the sustaining traditions Read More...
of her native Aquitaine by turning vast areas of France, among them the region of Bordeaux, into English territory. During her reign, grape production and wine export, already an important part of everyday life in Bordeaux, grew to levels unequalled before or since.
In charge of winemaking is world-reknowned winemaker Denis Malbec. Denis might be most famous for his time spent making wine at Chateau Latour in Bordeaux, and he also fashios the high-scoring wines at Kapcsandy in Napa Valley.
This Sauvignon Blanc is a ringer for a white wine from Bordeaux's Graves region. Fermented in 1/3 new, 1/3 neutral, and 1/3 stainless steel barrels, the wine is exceptionally aromatic showing flowers, grapefruit, citrus zest, melon, and marshmallow. The wine is rich, round, and packed with flavor, yet it still retains good acidity to keep it fresh and light on its feet.
In charge of winemaking is world-reknowned winemaker Denis Malbec. Denis might be most famous for his time spent making wine at Chateau Latour in Bordeaux, and he also fashios the high-scoring wines at Kapcsandy in Napa Valley.
This Sauvignon Blanc is a ringer for a white wine from Bordeaux's Graves region. Fermented in 1/3 new, 1/3 neutral, and 1/3 stainless steel barrels, the wine is exceptionally aromatic showing flowers, grapefruit, citrus zest, melon, and marshmallow. The wine is rich, round, and packed with flavor, yet it still retains good acidity to keep it fresh and light on its feet.
$39.95
This is a gorgeous property located right off Highway 29 in Oakville. Its vineyard architect is Dave Abreu, it's managed by Jim Barbour, and the wine is made by Read More...
Philippe Melka (Lail, Gemstone, Dana). Here's the skinny on this property; over the winter and sping of 2010, we came across Kristine Ashe at several trade tastings. Everytime we sampled her wines, they were at the top of our lists. Heck, at the Oakville tasting, we felt her Cabernet was as good as many of the TRUE cult wines! If that's not an endorsement, then don't bother reading any further!
The Sauvignon Blanc is grown on a shady knoll by the edge of the Napa River. The cooler microclimate of this three-acre block protects the grapes’ fresh acidity while allowing them to ripen to their full potential. After a night harvest, Philippe ferments the grapes in concrete eggs, which ensures optimal heat distribution during fermentation and enhances the natural minerality of the fruit. The resulting wine has delicate aromas of white flowers and peach combine into an alluring nose with hints of guava and tropical fruits, while the palate delivers fresh minerality punctuated by ripe ruby-red grapefruit and pineapple. The deceptively delicate texture unfolds into a creamy, medium body with nuances of melon, citrus and vanilla lingering in the crisp finish.
The Sauvignon Blanc is grown on a shady knoll by the edge of the Napa River. The cooler microclimate of this three-acre block protects the grapes’ fresh acidity while allowing them to ripen to their full potential. After a night harvest, Philippe ferments the grapes in concrete eggs, which ensures optimal heat distribution during fermentation and enhances the natural minerality of the fruit. The resulting wine has delicate aromas of white flowers and peach combine into an alluring nose with hints of guava and tropical fruits, while the palate delivers fresh minerality punctuated by ripe ruby-red grapefruit and pineapple. The deceptively delicate texture unfolds into a creamy, medium body with nuances of melon, citrus and vanilla lingering in the crisp finish.
$11.95
This sauvignon blanc has vibrant aromas of lime and grapefruit zest, casaba melon and hints of fresh herbs. The mid-palate has bright citrus flavors of lemon, lime, and grapefruit, Read More...
with a distinct, underlying minerality. It finishes dry and is a perfect complement to raw oysters and other light seafood fare.
$36.95
Born in Michoacan, Mexico, winemaker Edgar Torres has lived in the coastal town of Cambria, California since the age of 8. As it seems to happen to many people who live close to Paso Robles, Read More...
he fell in love with wine and decided to make his livelihood in the wine business. Hey…can you blame him?!? He has worked with many of the superstars of the Central Coast, including Matt Garretson, Augie Hug, and Alta Maria Vineyards. Today, he is the assistant winemaker at Barrel 27, and works alongside one of our best friends, McPrice Myers (what a mentor!), when Edgar isn’t tinkering on his own wines. We sampled his latest releases a few months ago, and they really knocked our socks off! The intensity of these wines are rivaled by few here in the United States, and we suggest you check out what Edgar can do!
The E-Squared bottling is a blend of Grenache and Syrah.
The E-Squared bottling is a blend of Grenache and Syrah.
$7.98
WINEMAKERS NOTES - "Vibrant and fresh…the 2011 Sauvignon Blanc is easy to enjoy. Bogle winemakers use reductive winemaking techniques and cold fermentation Read More...
in stainless steel tanks to create a classically-styled wine which captivates the true varietal essence of the grape.
Lively citrus zest and lemongrass notes color the nose, while the clean and and refreshing flavors of key lime and freshly cut grass are intensely aromatic. The mouthfeel, bracing with acidity, remains laced with touches of softer, enticing fruit. Finishing crisp and satisfying, this wine makes your mouth water for more."
$21.99
This is a blend of 75% Sauvignon Blanc and 25% Semillon, both from The Brander Vineyard. A classic example of a white Bordeaux. Aged sur-lie for in 50% new French oak barrels to Read More...
add richness in flavor and silkiness to the texture while still showcasing firm balanced acidity. A perfect pairing with Santa Barbara's richer seafood - we're thinking lobster with lemon butter or grilled salmon.
$13.99
This Sauvignon Blanc blend is sourced from the best estate lots in the Santa Ynez Valley with Sauvignon Blanc from The Brander Vineyard and Riesling and Pinot Gris from Kick On Ranch. It’Read More...
s made totally in stainless steel to preserve its crisp freshness, but in an off-dry style, giving it a little extra body and more than a passing resemblance to some of our favorite wines from Alsace.
45% Sauvignon Blanc, 30% Riesling, 25% Pinot Gris Named after Fred Brander's daughter, this Sauvignon Blanc blend is sourced from the best estate lots in the Santa Ynez Valley. It's produced and aged in stainless steel to preserve its crisp freshness, but is made in an off-dry style, giving it a little extra body and a resemblance to some wines from Alsace France
45% Sauvignon Blanc, 30% Riesling, 25% Pinot Gris Named after Fred Brander's daughter, this Sauvignon Blanc blend is sourced from the best estate lots in the Santa Ynez Valley. It's produced and aged in stainless steel to preserve its crisp freshness, but is made in an off-dry style, giving it a little extra body and a resemblance to some wines from Alsace France
$11.95
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.
Most Sauvignon Blancs at this price are crisp yet simple, but Buena Vista brings us a medium-bodied Sauvignon Blanc showcasing aromas of sea salt, smoke, and citrus peel, such as lemon and lime. It also shows some warm spiciness, green cardamom, anise, sweet hay and honeydew. The lime peel and honeydew carry over on the palate, leading to a clean and fresh, lingering finish.
Most Sauvignon Blancs at this price are crisp yet simple, but Buena Vista brings us a medium-bodied Sauvignon Blanc showcasing aromas of sea salt, smoke, and citrus peel, such as lemon and lime. It also shows some warm spiciness, green cardamom, anise, sweet hay and honeydew. The lime peel and honeydew carry over on the palate, leading to a clean and fresh, lingering finish.
$24.95
This is the fantastic Howell Mountain project from Plumpjack Winery. In addition to their estate fruit, Cade worked with 5 small growers in St. Helena, Oakville, and Oak Knoll District Read More...
to get the best fruit possible. Fermentation was carried out in a combination of stainless steel tanks (59%), stainless steel drums (22%), French Chateau barrels (15%) and the balance (4%) was fermented in concrete eggs. Three strains of yeast were used on the stainlessfermented portion while 80% of the barrel ferments were inoculated and 20% were allowed to ferment with native yeasts. Fermentation lasted for an average of 32 days at 53o F. Malolactic fermentation was inhibited to retain the wine's vibrant acidity.
The resulting increase in quality is readily apparent. Aromas of Lychee, Honeydew Melons, spearmint and freshly mown hay are followed on the palate with flavors of melon, figs, Fiji apple and spring peas. A little more acid than the 2010 results in a mouthwatering finish that brings you back for a second glass!!!
The resulting increase in quality is readily apparent. Aromas of Lychee, Honeydew Melons, spearmint and freshly mown hay are followed on the palate with flavors of melon, figs, Fiji apple and spring peas. A little more acid than the 2010 results in a mouthwatering finish that brings you back for a second glass!!!
$24.99
The startlingly fresh, vivid aromas of Cakebread's 2012 Sauvignon Blanc literally leap out of the glass, redolent of just-cut white grapefruit, bracing gooseberry, lime and kiwi, and Read More...
ripe honeydew melon, with subordinate spice and vanilla scents. On the medium-bodied palate, the wine’s ripe grapefruit, guava, melon, green apple and mineral flavors are remarkably rich, intense, concentrated and vibrant, with a long, full finish packed with fresh fruit and mineral/chalky (a la White Bordeaux) tones.
$10.95
Cartlidge & Browne's 2011 Sauvignon Blanc was hand picked and sorted from the best vineyards in the Red Hills, High Valley, and other North Coast vineyards. It was fermented at cool Read More...
temperatures in 100% stainless to accentuate the true expression of Sauvignon Blanc. It underwent no malolactic fermentation but was left on its lees from mid September to the end of December, to enhance texture and add complexity.
Herbaceous and refreshing lemongrass and citrusy green apple greets you upon uncorking this lovely wine. Slight mineral tastes and white peach tease your palate and leave you with a smooth, light finish. Delicate in and out of the bottle, this Sauvignon Blanc is always dressed to impress!
Herbaceous and refreshing lemongrass and citrusy green apple greets you upon uncorking this lovely wine. Slight mineral tastes and white peach tease your palate and leave you with a smooth, light finish. Delicate in and out of the bottle, this Sauvignon Blanc is always dressed to impress!
$84.95
Proprietor Dino Dina has a gorgeous piece of property atop Howell Mountain. Cimarossa means "red hill top", and this red hill does NOT have fertile soils, which is just what wine Read More...
grapes like! His vineyards are, quite literally, right next door to the O’Shaughnessy vineyards, and his winemaker is Mia Klein, who has made wine at Dalla Valle.
Riva di Ponente translates to 'steep bank where the sun sets'. This 1.4 acre vineyard block with full western exposure is Dino's warmest block due to the afternoon sun. The soil is a volcanic ash, which is one of the most ideal soild for Cabernet Sauvignon grapes.
A wine of vibrancy with aromas of sweet baking spices, Mexican chocolate and red chilies, this wine shows hints of saltwater taffy with a hint of cedar. Nicely rounded with integrated tannins and a shotgun start oak flavors linger along with the fruit flavors. Only 137 cases produced.
Riva di Ponente translates to 'steep bank where the sun sets'. This 1.4 acre vineyard block with full western exposure is Dino's warmest block due to the afternoon sun. The soil is a volcanic ash, which is one of the most ideal soild for Cabernet Sauvignon grapes.
A wine of vibrancy with aromas of sweet baking spices, Mexican chocolate and red chilies, this wine shows hints of saltwater taffy with a hint of cedar. Nicely rounded with integrated tannins and a shotgun start oak flavors linger along with the fruit flavors. Only 137 cases produced.
$19.95
When Cliff Lede (pronounced “LAY-dee”) was in his late 20s, he was given his first taste of good Bordeaux. After that, as it has been said so many times before, he was hooked! Since Read More...
that time, he has acquired a vineyard in the Napa Valley, and immediately assembled a team who is dedicated to taking Bordeaux varietals to a whole new level... and they’re doing what it takes to achieve that!
At the head of the winemaking team is the talented and dedicated Michelle Edwards. She earned a B.S. in viticulture and enology ad UC Davis, endured 12-hour graveyard shifts at a grape-crushing facility in southern Australia, and worked harvests at Peter Michael and J Vineyards & Winery. She came to Cliff Lede Vineyards from Colgin Cellars, where she served as the assistant winemaker for three years, and worked with master viticulturist David Abreu. David is now managing the vineyards at Cliff Lede, and together, he and Michelle continue working to source the secrets of each vintage.
The Sauvignon Blanc comes from three different vineyards; two which impart vibrancy and finesse, and one fromRutherford for richness. To prevent one dominant tone, different processes were used; some fruit was whole-clusterpressed, while another portion was subjected to 16 hours of skin contact. The juice was fermented in stainless steel,oak barrels and concrete to preserve freshness and build complexity. We thought it was a knockout!
At the head of the winemaking team is the talented and dedicated Michelle Edwards. She earned a B.S. in viticulture and enology ad UC Davis, endured 12-hour graveyard shifts at a grape-crushing facility in southern Australia, and worked harvests at Peter Michael and J Vineyards & Winery. She came to Cliff Lede Vineyards from Colgin Cellars, where she served as the assistant winemaker for three years, and worked with master viticulturist David Abreu. David is now managing the vineyards at Cliff Lede, and together, he and Michelle continue working to source the secrets of each vintage.
The Sauvignon Blanc comes from three different vineyards; two which impart vibrancy and finesse, and one fromRutherford for richness. To prevent one dominant tone, different processes were used; some fruit was whole-clusterpressed, while another portion was subjected to 16 hours of skin contact. The juice was fermented in stainless steel,oak barrels and concrete to preserve freshness and build complexity. We thought it was a knockout!
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