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: 2012 Jana Winery Zinfandel Old Vine
(USA, California, Napa Valley)

Revision 1: edited by Cesare on 7/6/2015 (view)
Blend: 100% D’Anneo Napa Valley Zinfandel
Alcohol: 14.5%
pH: 3.63
RS: Dry <.2%
Release Date: June 2014
Cooperage: French Oak
Cases Produced: 203 @ 12/750ml


: 2011 Jana Winery Zinfandel Old Vine
(USA, California, Napa Valley)

Revision 1: edited by Cesare on 7/6/2015 (view)
Blend: 100% D’Anneo Napa Valley Zinfandel
Alcohol: 14.5%
pH: 3.59
RS: Dry<.2%
Cooperage: French Oak
Release Date: July 2013
Cases Produced: 174 @ 12/750 ml


: 2003 Twomey Merlot Premiere Napa Valley Soda Canyon Vineyard
(USA, California, Napa Valley)

Revision 1: edited by AndrewSGHall on 7/6/2015 (view)
Cases: 20
The lot, vintage 2003, is a blend of 99% Merlot and 1% Cabernet Sauvignon. The Merlot is 86% from Block 11 at Soda Canyon, one of our best blocks of Entav clone 181. We've blended 8% Merlot clone 314 to add bright floral notes and 1% Cabernet Sauvignon from Mt Veeder to add complexity and backbone. It has been aged in new French oak and clarified by Soutirage Traditional once every 3 months. - Written by Twomey Cellars


: 2012 Bodegas Juan Gil Jumilla 18 Meses
(Spain, Murcia, Jumilla)

Revision 2: edited by Snoman on 7/6/2015 (view)


: 2012 Banshee Pinot Noir Sonoma County
(USA, California, Sonoma County)

Revision 1: edited by alexparr on 7/5/2015 (view)
After two somewhat challenging (but ultimately rewarding) years, 2012 was an absolute dream vintage. The spring gave us a nice fruit set followed by a moderately warm summer with typically cool mornings and evenings. September brought no real heat spikes or moisture which allowed us to pretty much harvest ultra pure, clean fruit at our leisure.

Our focus remains on cooler, coastal influenced vineyards in and around Occidental, Sebastopol, and the Fort Ross-Seaview areas, where we find clarity, focus, and harmony (for both us and the wine). Even more than in 2011, the Sonoma County Pinot Noir became the fortunate benefactor of our expanding single vineyard offerings. In 2012, declassified barrels from Coastlands, Emmaline, Jack Hill, Rice-Spivak, Tina Marie, Hellenthal, Hurst, Bohemian, and Sullivan Vineyards are all included in the final Sonoma County blend.

This wine was aged for in French oak (20% new, 5% second use, 75% neutral) for 10 months with one racking halfway through elevage.

Tasting Notes

The 2012 Banshee Sonoma County Pinot proudly continues upon the tradition we are building for truly elegant wines that deliver an experience far greater than their price would suggest. The aromatics start in a cool perfumy register that is underlined by a touch of forest floor. In the mouth the wine offers a deft balance between just ripe raspberries and boysenberry against a frame of rhubarb and pine. The 2012 also possesses a sense of coiled energy behind its elegant outward appearance.

Source: Winery website


: 2014 Hester Creek Cabernet Franc Rosé
(Canada, British Columbia, Okanagan Valley, Okanagan Valley VQA)

Revision 1: edited by fries on 7/5/2015 (view)
Harvest Report:
Warmer-than-average temperatures, minimal
rainfall and no early- or late-season frost amounted to ideal growing
conditions for the Cabernet Franc grapes used for the 2014 Rosé.
Mild water stress using drip irrigation resulted in smaller berries with
luscious, vibrant flavours.
The spectacular rose hue and berry flavours of this
wine are gently extracted with a 12-hour maceration on the skins. An
eight- to 10-day cool ferment with carefully selected yeast strains, as
well as arrested fermentation, allow this wine to showcase its fruit-
forward character.
Tasting Notes:
This rich rosé is complete with flavours of fresh
rhubarb, strawberry and a hint of candied fruit. Best enjoyed on a patio
with friends, the off-dry summer-sipper pairs well with a plate of local
charcuterie, blue cheese and a selection of olives.

Hester Creek Estate Winery has its roots deep in
B.C., with vines first planted in the alluvial soil of
the Golden Mile Bench in 1968. Today, our estate
vineyard produces wines that are a lively, intensely
flavoured expression of this place we call home.
Learn more at

Winemaker Specs:
Harvest Date:
October 2014
Bottling Date:
February 2015
Cabernet Franc
1000 cases
enjoy it now
RS g/L <
TA g/L


: 2014 JoieFarm Rosé
(Canada, British Columbia, Okanagan Valley)

Revision 1: edited by fries on 7/5/2015 (view)
pH 3.43
Total Acidity 7.2g/L
Residual Sugar 10 g/L
Alcohol 12.5%
2014 rose
Varietals: 70% Pinot Noir, 30% Gamay Noir
Vineyard Hollenbach Family Vineyard, Skaha Bluff
This Is It Vineyard, Naramata Bench
Trout Creek Vineyards. Summerland
St Hubertus Vineyards, Kelowna
2014 was a top quality vintage. April was warm and pleasant. encouraging bud break in the
first week of May. A typical, rainy June created rapid growth by early July. and veraison
was even and complete by mid-August. Above-average temperatures continuing from July
through September meant quick and even ripening until a temperature dip at the beginning
of harvest slowed the vines and ended the sugar spike. but allowed three-weeks of further
flavour development. A warm, dry October allowed for extended hang-times producing
flavourful grapes with full phenolic ripeness and complex flavour. Overall, we saw higher
than normal brix levels -- achieved early due to the summer heat, but fresh acidity and ripe
flavours that came with our typical long-harvest period. 2014 was a stunning vintage!
Joiel=arm makes Rose because we love drinking it and we believe it to be the most versatile
wine to pair with food. The inspiration for this wine is the Pinot Noir and Gamay-based roses
of the Loire Valley, particularly those of Sancerre and Anjou. We appreciate the moderate
alcohol and natural acidity that sets them apart from their southern Mediterranean
counterparts. Pinot Noir gives the Rose strawberry and Montmorency cherry flavours and a
lovely light body. Gamay contributes black cherry and spice and adds a little more texture
and weight to the mid-palate.
A bright hue anticipates the intense aromas of strawberry, raspberry, and dried sage. On
the palate, the structure is medium-bodied with moderate alcohol and is ever so slightly
off-dry with natural mouthwatering acidity and a touch of tannin for structure. The intense
nose carries through to the palate, where we find bright flavours of strawberry, sour cherry,
and citrus. The finish is long, clean, and dry. The beauty of this wine is that you can pair it
with just about anything, during any time of year, and it will more than satisfy the food it is
accompanied with. Classically, rose is enjoyed with anything tomato-based, garlic, onions,
dried herbs like thyme, rosemary and savour; however, this rose has some gears and can
pair with anything from bbq to a full range of asian flavours. Delicious with goat cheese,
salumi, grilled sausages, and classic bistro fare like steak frites, raw fish preparations,
steamed shellfish, and is tremendous with any salmon dish


: 2009 Sumac Ridge Steller's Jay Brut
(Canada, British Columbia, Okanagan Valley, Okanagan Valley VQA)

Revision 1: edited by fries on 7/5/2015 (view)
Steller’s Jay sparkling wines are hand crafted in the Okanagan Valley
using the traditional French “Methode Classique.” First produced in
1989 and named after British Columbia’s official bird, Steller’s Jay Brut
stays true to its tradition by remaining one of Canada’s preeminent
sparkling wines. White peach and golden hues flatter the ripe orchard
fruit and citrus blossom aromas in this crisp and complex sparkling
wine. Rich flavours of toasted nut and red berries layer the palate,
resolving to a soft and creamy floral mousse finish.
The harvesting of our premium Pinot Noir and Chardonnay grapes
for Stellar’s Jay Brut begins in mid to late September which assures
ideal sugar levels. The Pinot Blanc follows and is added to the Brut
base. Early harvesting of these grapes ensures a crisp, fresh acidity
in our award-winning sparkling wine.
A well-orchestrated blend of Chardonnay, Pinot Noir and Pinot
Blanc. Using the traditional “Methode Classique”, our wine is
innoculated with yeast and left “en tirage” for three years allowing
optimal time to synergize the fruit and the lees. The bottles are
then hand riddled before being disgorged, dosaged, corked and
then released.
Stellar’s Jay Brut displays smooth flavours which complement a
variety of dishes. This dry, delicate sparkling pairs beaufifully with
flavourful seafood dishes, such as sushi, carmelized sea scallops or
rich lobster risotto. And never forget the simple luxury of a fresh
chocolate-dipped strawberry with a glass of Stellar’s Jay Brut!
Total Acidity
7.3 g/L
PH Level
Residual Sugar
10.5 g/L
Oak Aging
Serving Temp
9 ̊C
Release Date
Nov 2014


: 2014 Poplar Grove Winery Pinot Gris
(Canada, British Columbia, Okanagan Valley)

Revision 2: edited by fries on 7/5/2015 (view)
Tasting Notes
Pale lemon in colour, our Pinot Gris boasts aromas of stone fruit, white peaches, and soft jasmine. Pineapple and lemon zest excite the palate offering balanced acidity and enticing minerality. Apricot and nectarine linger on the finish. Truly the best representation of the Okanagan in your wine glass.
Vineyard Notes
2014 was a stellar year for grape growth in the Okanagan Valley. Due to the warm Winter and early Spring temperature, we welcomed a very early bud burst that was recorded three weeks ahead of the normal average. In May, we saw rapid growth in the vineyards that did not let up until early August. This ample growing season gave the vineyard crews plenty of time to keep the vines trimmed and thinned to let enough sun and air reach the ripening clusters. Within a three week time frame, all of the estate vines showed great fruit-set and veraison. This short veraison window ensured even ripening of the fruit-set which resulted in the fruit reaching perfect balance in sugar, acid and phenolic composition leading to spectacular flavours. Once fruit selection finished and the vineyard nets were put up, the Poplar Grove crew waited three weeks before ramping up for harvest. In summary, 2014 was warm, lengthy and balanced with a mighty fine finish at the end.
Winemaker Notes
Our Pinot Gris is made from 100% estate grown fruit, 80% from our Naramata Bench location and 20% from our Osoyoos vineyard. The fruit was pressed after three hours of skin contact to extract additional aromatics and fermented cold to preserve the signature fruit flavours. The various parcels of juice were inoculated with four different yeast cultures in order to allow complexity and mouth-feel to develop without over manipulation. The final Pinot Gris blend was created to bring the most balanced profile of acidity, aromatics, and natural sweetness on the palate.
Other Notes
This wine is meant to be enjoyed upon release, drink before 2017.


: NV Feltrer Campos Syrah v.3
(Spain, Madrid, Vinos de Madrid)

Revision 1: edited by PeterMadrid on 7/5/2015 (view)
This specific wine was limited to a production of 600 bottles.


: NV Louis de Sacy Champagne Brut Grand Cru
(France, Champagne)

Revision 1: edited by fries on 7/4/2015 (view)
The Brut « Grand Cru » is a blend of 2 varietals selected exclusively from Grand Cru classified "terroirs", our own terroir generations. 40% Chardonnay, 60% Pinot Noir from Verzy with 10% reserve wines.
Characteristics of the wine
Aspect: beautiful golden robe with very fine bubbles.
Aroma: subtle and well balanced ose of red fruits, citrus, spices, herbs and toasted bread.
Taste: this Grand Cru is well known for offering a great deal of "terroir" character with delicacy


: 2013 Dirty & Rowdy & Enfield Antle Vineyard
(USA, California, Central Coast, Chalone)

Revision 1: edited by tooch on 7/4/2015 (view)
013 Dirty & Rowdy & Enfield
Antle Vineyard Red Wine
50% Pinot Noir / 50% Mourvèdre
12.9% ABV
94 cases produced
(79 cases of 750ML, 15 cases of 1.5L)


: 2011 Iron Horse Vineyards Summer's Cuvée
(USA, California, Sonoma County, Green Valley)

Revision 2: edited by ChipGreen on 7/4/2015 (view)
Appellation: Green Valley
Harvest Date: September 1 - September 23, 2011
Acid: .80 g/100ml
pH: 3.24
Bottling Date: June 2012
Residual Sugar: .53 g/100ml
Alcohol: 13.5%
Production: 300 cases

Summer's Cuvee is a new interpretation of a Blanc de Noirs. In blending this wine we choose Pinot Noir lots that are extremely expressive and fruit forward.
Then, in a decided step away from convention, we blend in a bit of steely Chardonnay to add a firm acid backbone.


: 2013 Iron Horse Vineyards Chardonnay Estate
(USA, California, Sonoma County, Green Valley)

Revision 2: edited by ChipGreen on 7/4/2015 (view)
Appellation: Green Valley
Harvest Date: August 31 - September 3, 2013
Acid: .61
pH: 3.24
Bottling Date: August 2014
Residual Sugar: .23g/100ml
Alcohol %: 13.8
Production: 4500 cases

100% of the Chardonnay grapes were pressed as whole clusters, just as we do with sparkling wine.
Frequent lees stirring or 'batonnage,' at least three times a week for at least seven months contributes to the complex flavors.


: 2012 Wellington Vineyards Roussanne
(USA, California, Sonoma County)

Revision 1: edited by ChipGreen on 7/3/2015 (view)
98% Roussanne, 2% Marsanne
100% Estate Vineyard
Alcohol: 13.9%
pH: 3.42


: 2011 Optima Cabernet Sauvignon
(USA, California, Sonoma County, Alexander Valley)

Revision 1: edited by joesi16 on 7/3/2015 (view)
Technical Details
Appellation: Alexander Valley
Blend: 100% Cabernet Sauvignon
Alcohol: 14.50%
Barrel Aging: 22 months
pH: 3.60
Residual Sugar: None

Winemaking Notes
Our goal is to highlight the special characters of Cabernet while showcasing the distinct benefits and attributes associated with these magnificent vineyard. The Cabernet Sauvignon was picked October 1, 2011 at 25.5 degrees brix. The grapes were fermented 10 days to dryness, then macerated an additional twenty-one days to soften and develop the tannins. Following pressing 90% of the wine was moved to 60 gallon French Oak barrels, 10% into American Oak where it received four gently barrel to barrel racking's. These racking's clarify the wine naturally, and eliminate the need for filtration. This vintage was barrel aged for twenty-two months prior to bottling. Optima is hand crafted, utilizing the best possible resources available. The result is an exceptional richness and balance that are the hallmarks of world.

Tasting Notes
Our 2011 Optima Alexander Valley Cabernet Sauvignon is characterized by a wonderful forward, rich nose with generous bright fruit and deep, concentrated, multi-layered aromas of blackberry, blueberry, espresso, and cassis mingle with hints of dark chocolate and lavender. Elements of well-integrated sweet oak and vanilla carefully complement the fruit flavors and the round, rich silky middle. The result is rich and silky on the palate. Supple, yet with a weighty, fruity mouthfeel and a medium tannic finish. The robust profile makes it ideal for big flavor meats. Given proper cellaring this wine will give drinking pleasure for years to come adding roundness and complexity.


: 2013 Cameron Hughes Pinot Noir Lot 442
(USA, California, Central Coast, Monterey County)

Revision 2: edited by srh on 7/3/2015 (view)
Spicy and uplifted aromas leap right out of the bottle, layered with smoky cherry pie, raspberry liqueur, and chocolate-covered espresso beans. On the palate, raspberry and cherry provide the initial spark, while vanilla nuances become more dominant with a little air. There’s lots of length here, and clearly more fun is to be had with this wine as it continues to evolve in the bottle.

San Diego International Wine Competition Gold Winner

Style: Medium, Fruity
Flavors: Cherry, Raspberry, Vanilla

Cam Confidential
We sourced about 75% of the wine from barrel lots we produced ourselves, while the remaining amounts come from a veritable who’s who of high-end Pinot producers form the Santa Lucia Highlands and Gavilan Mountain. The finished product is a full-bodied, lush, and unapologetically California-style Pinot Noir. Don’t let the generic Monterey County appellation fool you—this is a terrific Pinot that punches way above its weight class.

Online price: $15
Vintage: 2013
Appellation: Monterey County 100%
Grape: Pinot Noir
Alcohol by volume: 14.9%
Production: 6000 cases
Drink/Hold: Now through 2019


: 2014 Pedroncelli Dry Rosé of Zinfandel Dry Creek Valley
(USA, California, Sonoma County, Dry Creek Valley)

Revision 1: edited by Cesare on 7/2/2015 (view)
Appellation: Dry Creek Valley
Barrel Aging: None
Alcohol: 13.9%
pH: 3.46
Total Acidity: .577g/100mg


: 2011 Cameron Hughes Lot 394 Meritage
(USA, California, Sonoma County, Dry Creek Valley)

Revision 3: edited by srh on 7/2/2015 (view)
Online price: $18
Vintage: 2011
Appellation: Dry Creek Valley 85%, Napa Valley 15%
Grape: Merlot 85%, Cabernet Franc 9%, Cabernet Sauvignon 6%
Alcohol by volume: 14.2%
Production: 2500
Drink/Hold: Now through 2018

Deliciously plump and juicy, with plenty of stuffing and structure to carry all that lush, velvety fruit. Its beautifully and clearly delineated aromatics are intense and complex, with ripe cherry, mocha, black olive and crushed rock. What you get on the nose follows on the palate - great structure, with those same cherry, crushed rock characteristics. Finishes dry, with lingering spice notes. Perfect translation from nose to palate.

Cam Confidential
Lot 394 is composed primarily of Dry Creek Merlot, with a bit of Cabernet Franc and Cabernet Sauvignon from Napa to finish the blend. The wine, purchased from a high-end Sonoma producer, was barreled down for 14 months. In a tough vintage, this wine passed with flying colors.

Gold Medal, Best In Class, Chairman's Award: Riverside Int'l Wine Competition


: 2012 Clayhouse Vineyard Sauvignon Blanc
(USA, California, Central Coast, Paso Robles)

Revision 1: edited by ChipGreen on 7/1/2015 (view)
The mild, even, 2012 growing season produced wines that are well-rounded with expressive fruit flavors. The grapes for this wine went directly to press at the winery. The juice was then cold-settled for two days before racking off the heavy lees prior to fermentation.
Ninety-six percent of the wine was fermented in temperature-controlled stainless steel (49-55 degrees F, to preserve aromatics and keep fermentation rates slow). 4% fermented in neutral French oak to add a viscous mouthfeel and spice complexity. After fermentation,
the wine was racked off the heavy lees and aged on the fine lees for three months prior to blending.

Varietal Composition: 100% Sauvignon Blanc
Grape Sources: 100% Red Cedar Vineyard – 80% Sauvignon Musqué from Block 63 and 20% Sauvignon Blanc from Block 64
Appellation: Central Coast
Cooperage: 96% stainless steel, 4% neutral French oak barrels (fermentation and aging)
pH: 3.39
Total Acidity: 6.23 g/l
Residual Sugar: 2.5 g/L
Alcohol: 13.5%
Bottling Date: March 26, 2013


: 2013 Clayhouse Vineyard Adobe Pink Clayhouse
(USA, California, Central Coast, Paso Robles)

Revision 1: edited by ChipGreen on 7/1/2015 (view)
Fermentation: 90% cool temperature controlled Stainless Steel Ferm. (49-53 F) to preserve aromatics and keep fermentation rates slow. 10% warm barrel fermented in neutral French Oak (65-72 F) to add viscosity mouthfeel and dusty spice complexity.
No malolactic fermentation. Used a combination of Rose and Rhone 4600 yeast depending on variety and desired fermentation temperature and technique.

Maturation: Stainless steel potion racked off lees immediately to preserve fresh fruit aromas and flavors. Barrel ferment portion aged and stirred monthly on light lees for three months. Blended one month before bottling.

Varietal Composition: 45% Syrah, 37% Grenache, 18% Mourvedre
Vineyard Blocks: Grenache–Block 30 (37%), Syrah–Block 32 (45%), Mourvedre–Block 60 (18%)
Harvest Method: 100% hand picked early morning
Appellation: Paso Robles
pH: 3.51
Total Acidity: 5.9 g/L
Alcohol: 14.2%
Residual Sugar: 0.43 g/L
Bottling Date: January 24, 2014
Case Production: 546


: 2012 Clayhouse Vineyard Adobe White
(USA, California, Central Coast)

Revision 3: edited by ChipGreen on 7/1/2015 (view)
36% Viognier, 34% Grenache Blanc, 24% Sauvignon Blanc, 6% Princess. From our certified-sustainable estate Red Cedar Vineyard.
Alcohol: 13.5%

The blend component varietals were crafted separately before blending. 76% of the fruit was whole cluster pressed. All lots were settled for two days then racked off the gross lees before fermentation.
95% of the wine was fermented cool in temperature-controlled stainless steel tanks. A small portion (5%) of the total was fermented in neutral French oak barrels, to add viscosity and spice complexity.


: 2014 Matthiasson White Wine Limerick Lane
(USA, California, Sonoma County, Russian River Valley)

Revision 4: edited by AndrewSGHall on 6/28/2015 (view)


: 2012 Pfaffenheim Pinot Noir Rosé d'Alsace
(France, Alsace)

Revision 1: edited by fries on 6/28/2015 (view)
Grape varieties Pinot Noir
Alcohol 13% alc./vol.
Terroir Limestone and chalky-clay
Harvesting Handpicked

When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.

Tasting Notes
Pinot noir often unveils fresh aromas of black currant, red berries and
some notes of leather. It is rarely tannic on the palate, but can still be
quite dense.

Impressive rose petal colour. Shiny and luminous. Very fresh and delicate,
focusing on red berry notes, our Rosé Pinot Noir exhales cherries,
strawberries and red currant. It is very expressive and persistent, with a
slight hint of violet-flavoured candy. The palate is harmonious, fleshy and
tasty with good matter. This rosé is characterised by good acidulated and
crisp freshness. The strong matter remains fruity, spicy and fresh with wild
strawberry notes. The wine is perfectly well-balanced. The finish develops
remarkable volume dominated by flavours evoking mandarin and blood

Food Pairing
When served well chilled, its fruity taste goes well with springtime or
mushrooms salads, vegetable pie, roast chicken, pesto-flavoured pasta,
pizza pie, risotto, Chavignol cheese, or any type of Mediterranean
speciality based in olive oil. The texture of this wine goes perfectly well
with fish: trout, salmon terrine, grilled sardines, bass with olives, but also
sander in a creamy sauce. It will bring the best out of poultry, chicken, or
duck. In this case, serve the dish with its natural juices rather than a
sauce. It also pairs well with tartar steak, carpaccio or cold duck's breast.

Serving TemperatureBetween 12 and 14°C

Ageing Potential
Can be conserved for up to 5 years


: 2012 Casey Flat Ranch Open Range
(USA, California, Central Valley, Capay Valley)

Revision 1: edited by Cesare on 6/25/2015 (view)
Varietal Blend: 52% Syrah, 33% Petite Sirah, 8% Merlot, 5% Mourvedre, and 2% Cabernet Franc
Appellation: California
Alcohol: 14.8%