Wine Articles

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(Australia, Victoria, North East, Beechworth)

Revision 1; edited by LindsayM on 12/11/2017

The blend consists of 30-40% Merlot and Cabernet Franc with the remaining Cabernet Sauvignon. Low crop level is important to ensure the fruit ripens if the weather turns and to achieve maximum flavour. Half this Cabernet Sauvignon was fermented for 2 weeks on skins with plunging of the cap 4 times a day. The remainder of this wine was fermented for 4 weeks on skins before pressing. Natural yeast is used throughout. The wine undergoes oak maturation for 24 months before final blending and bottling without filtration.

The nose of the 2015 Cabernet Sauvignon/ Cabernet Franc/ Merlot is very approachable with hints of black fruits, dark chocolate and cigar box. Following through onto the palate combining with lifted florals, subdued dusty tannins and balanced acidity it creates an activated and alive palate with great length and finish.

The cellaring potential of this wine is at least 12 years.

(USA, California, San Francisco Bay, Marin County)

Revision 1; edited by Cesare on 12/10/2017

Harvested: August 27th, 29th, and September 6th, 7th, and 10th, 2013
Vineyards: McEvoy Ranch and Azaya Estate Vineyards
Growing Method: Certified Organic by CCOF
Bottled: April 9th, 2015
Composition: 100% Pinot Noir - Clones 115, 777, Calera, Swan, Pommard, Mt. Eden, Mariafeld, 2A, 828, 667
Fermentation: Native yeasts; open-top French oak puncheons, concrete tanks, and stainless steel tanks
Barrel Aging: 16 months in Francois Frères French oak puncheons (35% new)
Alcohol: 12.8%
pH: 3.74
TA: 5.9 g/L

Vintage Notes: The 2013 growing season began with bud break in early March after a dry and mild winter. Warm weather in April led to a good bloom and fruit set. After some below average temperatures in May, spring finished with several weeks of warm days and the temperatures continued to climb through the beginning of summer. As the grapes approached ripeness in August, the weather became mild and cool and the grape maturation slowed, allowing for more flavor and tannin development in the fruit. The McEvoy Ranch vineyards, where the fog tends to burn off early in the morning, were picked the last week of August. We finished picking on September 10th at the Azaya Vineyard, a cooler site with more Pacific Ocean influence and dense, foggy mornings.

Winemaking Notes: The 2013 The Evening Standard Pinot Noir was fermented with naturally occurring yeasts in a combination of open-top French oak puncheons, concrete tanks, and stainless steel tanks. We use varying amounts of whole clusters in our Pinot Noir fermentations to add structure and interesting aromatics.

In 2013, the stems were well ripened and about 60% of the grapes were fermented as whole clusters. Open-top fermentations were punched down by hand multiple times per day to gently extract tannins and color. Délestage was performed on tanks every other day, and wines were pressed at dryness after 10-15 days of maceration. Malolactic fermentation took place in barrel. The wine was racked after completion and then aged for 16 months in 500L French oak puncheons from Francois Frères, approximately 35% new. It was bottled without fining or filtration.

(USA, Oregon, Willamette Valley)

Revision 1; edited by Cesare on 12/10/2017

Fruit: 100% Estate Grown
Vineyard: Andreas Vineyard
Trellis: Upright Vertical Canopy
Canopy Management: Shoot positioning, leaf removal, use of catch-wire system
Soil Type: Willakenzie/Bellpine
Clonal selection: Pommard, Wadenswil, 667 and 777 Dijon clones
Fermentation: Small open top fermenters
Temperature: 85-95 degrees F.
Yeast: Co-inoculated with 3-4 commercial yeast strains
R.S.: dry
Alcohol: 12.5%

(USA, California, Sonoma County, Sonoma Mountain)

Revision 1; edited by Cesare on 12/10/2017

Variety: 100% Chardonnay
Vineyard: 100% Farina Vineyard
Alcohol: 14.1%
pH: 3.4
Total Acidity: 6.8 grams per Liter
Residual Sugar: Dry
Oak: 18% new French oak, 82% old French oak
Production: 250 cases

This single vineyard wine was hand picked and whole cluster pressed direct to barrel. Natural fermentation of both sugar and malic acid.

(USA, California, Napa Valley)

Revision 1; edited by Cesare on 12/10/2017

Variety: 100% Petite Sirah
Vineyard: 100% Juliana Vineyard
Alcohol: 14.1%
pH: 3.60
Total Acidity: 7.0 grams per Liter
Residual Sugar: Dry
Oak: 22% new American oak, 75% old French oak
Production: 200 cases

This single vineyard wine was hand picked and crushed direct to open top barrels. Natural fermentation of both sugar and malic acid. The wine was then hand pressed to barrel at 10 brix.

(USA, California, Napa Valley, Spring Mountain District)

Revision 1; edited by Cesare on 12/10/2017

Blend: 48% Cabernet Sauvignon, 34% Merlot, 15% Cabernet Franc, 3% Petit Verdot
Vineyard Designate: Spring Mountain Estate
Barrel Regime: 2 ½ years in 50% new French oak, 50% 2 year old barrels
Alcohol: 14%
Production: 350 cases

(Australia, Western Australia, South West Australia, Margaret River)

Revision 1; edited by LindsayM on 12/10/2017

VITICULTURE
VARIETAL Sauvignon Blanc (76%) Semillon (24%) VINTAGE 2016 REGION Margaret River

GROWING CONDITIONS
The growing season began with an early budburst after a relatively mild winter with reasonable rainfall. The beautiful spring weather which followed which led to good flowering/fruit set and improved yields for most varieties in the region. Fine, warm weather during summer saw sugar accumulation accelerate quickly in the whites, until a significant rain event mid-January stalled the ripening process until the fine weather returned soon after. While the unusual January rain did present some challenges in the vineyard, it was certainly welcomed by the reds which were just beginning veraison. The warm, dry weather throughout February was fantastic, ensuring the whites achieved flavour ripeness and enabling the reds to attain flavour and tannin ripeness at full physiological maturity..

TASTING NOTES
COLOUR Pale straw with slight green tinge.
NOSE The vibrant bouquet exhibits fresh passion fruit and citrus characters, with dried herbs and hints of lemon sherbet in the background.
PALATE Medium bodied, the zesty palate offers freshly squeezed lemon/lime flavour combined with tropical fruits and a touch of spice. An easy drinking Classic’ Margaret River wine style with wonderful purity – crunchy, fruit driven, lipsmacking dry with crisp acidity and a clean refreshing finish. A ‘drink now’ style - best consumed while bright and youthful.

WINEMAKING ALCOHOL 14% BOTTLE SIZE 750 mL
WINEMAKING NOTES
The fruit was crushed, destemmed and chilled before pressing. The settled, clean juice was then fermented at 15oC in stainless steel tanks using aromatic yeast strains to retain fresh varietal characteristics. The final components are then selected and assembled prior to stabilisation and bottling under screw cap closure.

Awards
WineStar White of the Year 2017
Trophy – Best White Blend - Royal Sydney Wine Show 2017
Top Gold Medal - Royal Sydney Wine Show 2017
96 Points - Royal Sydney Wine Show 2017
Gold Medal - Royal Adelaide Wine Show 2017
Gold Medal - Wineshow of WA 2017
Gold Medal - Margaret River Wine Show 2017
97 Points - James Halliday; Wine Companion 2017

(USA, California, Central Valley, Lodi)

Revision 1; edited by RedValues on 12/10/2017

Dark in the glass by Zinfandel standards (almost in the Napa Cab spectrum), this wine features a classic Lodi Zinfandel nose: spicy pepper is interlaced with vibrant cherry fruit, underpinned with ripe blackberry jam and dark chocolate-covered raisin notes. The fruit turns more to the raspberry spectrum on the palate, with fresh fruit nicely woven with baking spice and cocoa powder finish. Lush, but perfectly balanced - everything we love about Zin.

Style: Medium, Fruity
Flavors: Raspberry, Spice

Cam Confidential
Lot 559 is sourced from the Clements Hills area of Lodi. The soil composition here is very different than the western river bed flats of Lodi – here, the rolling hills and volcanic soils (run off from the Sierra Foothills) produce wines with more pronounced aromatics, deeper fruit profiles, and better palate structure. With 12 months in mixed French and American cooperage, this wine has a lush, open-knit structure and plenty of complexity. I can only assume the American oak cooperage was largely third and fourth fills, as the oak influence on the wine is decidedly French in nature. Unlike previous Lodi Zin releases, we only have a tiny batch this time - under 300 cases!

Vinification
Vintage: 2015
Online price: $13
Appellation: Lodi 100%
Grape: Zinfandel
Alcohol by volume: 15.3%
Cases Produced: 300
Drink/Hold: Now through 2021

(USA, Oregon, Southern Oregon, Rogue Valley)

Revision 1; edited by RedValues on 12/10/2017

A beautifully balanced, complex Pinot Noir that will have broad appeal, providing ample punch but also carefully delineated flavors. Pale ruby in the glass, this Pinot starts with rose petal and earthy black cherry on the nose, opening up to reveal the warmer plum and brown baking spice notes with hints of pepper. Ample yet very refined on the palate, with perfect balance and emerging complexity that will definitely improve in the short term as this opens up in the bottle over the next month or two before settling in for longer term aging. Rich and concentrated on the palate with pretty yet ripe plum mingling peppery spice notes, this wine has plush texture and balance in a long, smooth, harmonious finish.

Style: Medium, Smooth
Flavors: Cherry, Plum, Spice

Cam Confidential

Lot 565 hails from just north of the CA/OR border in the Rogue River Valley. It's smack-dab in between San Francisco and Portland and, as with all good coastal regions good for growing Pinot Noir, has a mountain range between it and the ocean but with an accessible airway to let the cool ocean fogs roll in at night and provide nature's air-conditioning during the day. In this case, the Rogue River drainage at the western edge of the Rogue River appellation (known as the Illinois Valley) provides not just cool air ingress, but the well-drained soil structures necessary for lovely Pinot Noir.

Rogue River Valley is a rising star in the wine industry; compare at $30-$40 under the original label.

Vinification
Vintage: 2015
Online price: $15
Appellation: Rogue River 100%
Grape: Pinot Noir
Alcohol by volume: 13.9%
Cases Produced:
Drink/Hold: Now through 2025

(USA, California, Napa Valley, Rutherford)

Revision 2; edited by RedValues on 12/10/2017

Deeply extracted and opaque in the glass, this wine has a gorgeous nose of pure cherry essence, blackberry compote, vanilla bean, mocha, rich black soil, and dusty, floral-tinted minerality. If “umami” had a nose, this is what it would smell like. Liquid silk on entry, with pure red fruits and perfectly integrated tannins - this is an incredibly beautiful wine with layers of complexity already revealing themselves. Simply fantastic.

Style: Full, Smooth
Flavors: Currant, Raspberry, Tannins

Cam Confidential
The westside Rutherford bench produces some of the best Cabernet Sauvignon in Napa Valley, with a classical combination of grace and power. Sourced from an iconic Rutherford winery, Lot 615 comes direct from triple digit $ program and was made with no expense spared by an all-star winemaking team. From an estate block of twenty-year-old Cabernet vines humming at peak performance at the southern edge of Rutherford, this is indeed hallowed ground, surrounded by To Kalon to the south, Staglin to west and Cakebread to the east. An opulent, stunning wine with incredible pedigree.

Vinification
Vintage: 2015
Online price: $35
Appellation: Rutherford 100%
Grape: Cabernet Sauvignon
Alcohol by volume: 14.5%
Cases Produced: 450
Drink/Hold: Now through 2030

(USA, California, Napa Valley)

Revision 2; edited by RedValues on 12/10/2017

Lot 609 emerges from the bottle opaque with hints of red brick around the rim. The nose is at first dense with black fruit, red licorice and crushed red rock. With a few minutes in the glass, blackcurrant and white flowers join the party as the aromas unfold, becoming bolder and more nuanced. Immediately juicy, rich and ripe on the palate, this delicious Cabernet sweeps over your palate with supple tannins enveloped in berry flavors that linger with increasing intensity and focus in a long finish – a sure sign of great things to come!

Style: Full, Bold
Flavors: Blackberry, Blackcurrant, Tannins

Cam Confidential

From the same source as Lot 200, and every bit as bold, rich, and stupendous as its 2008 predecessor.

An exceptionally tight NDA had to be signed for this wine, which very much limits what I can tell you here other than the sourcing is from a top producer way above the $100+ price point, with estate vineyards in the best appellations (Oakville, Rutherford, and St. Helena). Aged in 100% new French oak for 22 months, this is a no-expense-spared bottle of Cab that checks every desired box on collectors’ lists when it comes to taste, structure, and pedigree. In the age of 90pt+ Napa Cabs averaging $150+, this is a no brainer and a phenomenal value.

Vinification
Vintage: 2014
Online price: $35
Appellation: Napa Valley 100%
Grape: Cabernet Sauvignon
Alcohol by volume: 15.5%
Cases Produced: 1000
Drink/Hold: Now through 2027

(USA, Oregon, Willamette Valley, Eola - Amity Hills)

Revision 2; edited by RedValues on 12/10/2017

A gorgeously aromatic wine, it features an immediate nose of ripe honeysuckle, crystalline minerality, sweet cream and grilled pineapple that gains complexity, adding Meyer lemon and papaya notes with a little air. Lush pineapple and sweet cream greet the palate, but are quickly upstaged by a lip-smacking mélange of citrus, tropical fruit-slathered rock, and a long, pure finish. With a vinous, electric quality and complexity comparable to Premier Cru Burgundy, Lot 549 is an incredible value. Like its Burgundian counterparts, you’ll want to make sure not to serve this wine too cold.

Style: Medium, Smooth

Cam Confidential

The Eola-Amity Hills AVA is home to some of the highest-scoring, critically acclaimed Chardonnays produced in America. Our first ever Eola-Amity Hills release is a special one – world class Chardonnay sourced from one of the most revered and highly rated producers in the state (retail $40 and up).

Oregon Chardonnays tend to fall a little closer to Burgundy than the ripe opulence of California, but both exist here. Similar to Burgundy, the Willamette lies in the middle of an ancient seabed uplifted by colliding continental plates. In the heart of the Willamette Valley, tectonic collisions caused the Eola-Amity Hills to rise up from the lowland valley, composed of various soil structures of marine sediment, volcanic basalt, and windblown Loess. These soil structures, combined with exposure to the Pacific through the Van Duzer Gap, are what allow today’s producers to craft some of the finest Pinot Noir and Chardonnay in the world.

Sourced from the heart of the appellation from what has been hailed by critics as one of the greatest vineyards in the state for both Chardonnay and Pinot Noir, Lot 549 spent a year in barrel (about a quarter new French oak), another six months élevage in tank, and was made with incredible attention to detail and no expense spared.

Vinification
Vintage: 2015
Online price: $15
Appellation: Willamette Valley 100%
Grape: Chardonnay
Alcohol by volume: 13%
Cases Produced: 900
Drink/Hold: Now through 2024

(USA, California, Napa Valley)

Revision 1; edited by RedValues on 12/10/2017

Opens with a nose of orange blossom, mandarin, apricot and white peach all wrapped in beeswax and lifted minerality. Grilled pineapple notes emerge with air as the aromas get denser. It has weight and structure on the palate, but also superb balance with a mélange of stone fruit riding a honeyed beam of acidity. It’s a touch wound up on the mid-palate, but that will resolve quickly in the bottle as the fruit rapidly reemerges in a long, pure finish. Indeed, this would make a very fine wine for your Thanksgiving feast.

Style: Medium, Smooth
Flavors: Apricot, Peach

Cam Confidential

This is sourced from what is probably the best Rhône white blend program in Napa Valley. A textbook example of soaring, crackling wine harvested from one of Napa’s legendary hillside vineyards and produced by one of Napa Valley’s most talented consulting winemakers with no expense spared.

Lucky for us, transition has been afoot, and we’ve been given the opportunity to get our hands on only 150 cases of this stunning project. Lot 577 is the same wine that the winery sells for over $60/bottle, and is a signature offering in every sense of the word.

Vinification
Vintage: 2016
Online price: $18
Appellation: Napa Valley 100%
Grape: Marsanne 55%, Roussanne 45%
Alcohol by volume: 15%
Cases Produced: 150
Drink/Hold: Now through 2024

(Germany, Mosel Saar Ruwer)

Revision 1; edited by WNissen on 12/9/2017

8.5% alcohol, AP 3 529 153 07 15. Imported by Dee Vine,

(USA, California, Sonoma County, Russian River Valley)

Revision 1; edited by TashNYC on 12/9/2017

“Peter’s is a great vineyard,” Winemaker Chris Donatiello states. The vineyard site was first planted in 1989 with Chardonnay and it’s that very block from which Donatiello buys his fruit. “My specific selection has an eastern exposure with about an 18% slope. It is roughly 290 feet in elevation,” Donatiello says. The nose of the C. Donatiello 2012 Peter’s Vineyard Chardonnay shows seductive baking spices and fresh squeezed lemon over ice. The wine is round on the palate and filled with baking spices—cinnamon, nutmeg and clove over a layer of butter on the finish. Fresh squeezed lemon transforms into fuller notes of lemon meringue as it warms in the glass and gains richness. The sun exposure on the slope certainly seems to provide for some fruit ripeness, but there is still restraint and freshness, too. Pineapple evolves as it airs out and sweet barrel spice wraps around a touch of minerals on the finish.

(USA, California, Sonoma County, Russian River Valley)

Revision 1; edited by TashNYC on 12/9/2017

C. Donatiello’s 2013 Wind Horse Vineyard Pinot Noir is unique in that the vines are 43 years old, which for Russian River Valley vines is pretty impressive. Winemaker Chris Donatiello confirmed that the site has the same Goldridge soil series as the others in this neighborhood; the vineyard site also has some elevation at around 410 feet above sea level with a southeastern exposure.

This unique wine has the most interesting aromatics I have ever smelled in a Pinot Noir. Intriguing aromas of smoked cedar plank, barbecue sauce, and sweet and sour/savory nuances with mustard make for a very unique aromatic profile. There is so much savoriness here, evolving into a more forested aroma with air, but still always possessing that meaty, savory core. Similar to the Pellgrini in structure, this bottling is silky and mouth-filling while still possessing that delicacy. There is also an excellent acid structure that acts as a solid backbone to the red cherry and orange zest flavors. Blueberry notes pop up with time in the glass, and a gentle touch in the cellar leaves this wine unfolding with notions of terroir.

(France, Burgundy, Côte Chalonnaise, Montagny)

Revision 1; edited by Rico77 on 12/9/2017

Premier Cru

(USA, California, Central Valley, Lodi)

Revision 1; edited by RedValues on 12/8/2017

A lovely entry on the nose, featuring a sumptuous fruit profile of strawberries and raspberries backed by chocolate. Plenty of depth and dimension already, and what you get on the nose is what follows on the palate - a juicy, approachable strawberry and raspberry core with a hint of chocolate. Soft-textured and eminently quaffable, this is a fantastic food wine and everyday drinker.

Flavors: Chocolate, Raspberry, Strawberry

Cam Confidential

Our red blends from Lodi have always been perennial best-sellers and customer favorites. Lot 560 is sure to be a continuation of that tradition.

With Lodi's combination of Delta breezes, huge diurnal swing, and sandy/granitic alluvials washed down from the Sierra Nevada mountains, the region has been home to grape growing since the mid 1800s and continues to produce terrific wine to this day. While Zin continues to be the most planted grape, a number of Bordelaise varietals can also be found, and today's red blend of 55% Malbec and 45% Cabernet is a fine showcase of the diversity and quality that Lodi has to offer.

Looking for an all-purpose, "always keep a case within easy reach" wine to serve with any meal or pour generously on a Tuesday just because you feel like it? This is a no brainer.

Vinification
Vintage: 2015
Online price: $13
Appellation: Lodi 100%
Grape: Malbec 55%, Cabernet Sauvignon 45%
Alcohol by volume: 14.5%
Cases Produced: 750
Drink/Hold: Now through 2021

(Germany, Mosel Saar Ruwer)

Revision 1; edited by Mr_r on 12/8/2017

Vinification
Selective hand picking; 18 hours rest on the mash; spontaneous fermentation for 5 months, battonage for 3 months.

Analysis data
13,5 vol. % alcohol
6,5 g/l residual sugar
7,6 g/l acidity

(USA, California, Sonoma County, Sonoma Valley)

Revision 1; edited by CBJB on 12/8/2017

62% Malbec/15% Cab Franc/14% Petit Verdot/9% Cab Sauv

(USA, California, Sonoma County, Sonoma Valley)

Revision 1; edited by CBJB on 12/8/2017

43% Cab Sauv/26% Malbec/16% Petit Verdot/14% Cab Franc

(Portugal, Douro, Porto)

Revision 1; edited by RedLoverJim on 12/8/2017

Recognized throughout the USA as one of the finest rare tawny blends ever produced, this is packaged in a distinctive sail-shaped 500ml bottle in a varnished oak box. Blended from 1900 and 1975 Colheita (vintage tawnies) plus the 20 Year Old Porto Rocha , it provides an exotic range of ports over three centuries at an affordable price.

Dark amber with a yellow edge. It enlightens with a gracefully smooth and seductive mouth feel and a toasty, smoky, slight salty-nutty nuance with layers of coconut, hazelnut and mandarin orange providing profound complexity. The finish is what legends are made of.

(Australia, Victoria, Western Victoria, Henty)

Revision 1; edited by LindsayM on 12/5/2017

Excited by the excellent quality of the Semillon fruit in 2011, the decision was made to produce a wine comprising 100% Semillon – only our fourth in 37 years. In addition to the wine spending extended time on lees, a small amount has been barrel fermented in old French oak barriques, lending subtle textural finesse to this elegant and balanced wine. A fragrant bouquet of honeysuckle, lime and minerals leads to a deliciously fresh, soft and evenly poised palate underpinned by firm chalky minerality. The lingering, bone-dry finish is bright and crisp. Excellent cellaring potential.

(Australia, Victoria, Western Victoria, Henty)

Revision 1; edited by LindsayM on 12/5/2017

Fresh white peach and ripe green melon are the primary frontrunners here. The palate is delicate yet precise, with both Granny Smith apple and roasted stone fruit characters evident throughout the palate. Time on lees lends weight and texture, with the mouthfeel wonderfully soft from front to back. A percentage of skin maceration and small amount (7%) of neutral wood fermentation are evident in both added texture and complex layering of flavours, which further contribute to a wine of excellent structure and drinkability.

(Australia, Tasmania, Pipers River)

Revision 1; edited by LindsayM on 12/5/2017

The 2016 vintage was relatively calm, warm and dry conditions started in early October and continued through to mid May, well after the early harvest was complete. There were periods of rain during this time, but these were infrequent and countered by the otherwise warm dry conditions. The mild spring produced an above average crop which ripened fully through the warm summer and autumn.This Pinot Noir is a blend of parcels from our own vineyard at Pipers River, Coal River Valley and our growers at Swansea and Ouse. Each of these sites is unique with distinctive individual terroirs, building complexity into the final wine blend.

Each of the different parcels of fruit from across the vineyard sites were picked on their merit. Fermentation started after 2-3 days with plunging of the cap to extract colour and tannin from the skins. The wine was pressed at completion of fermentation and settled before being placed into French oak barriques, where malolactic fermentation took place, prior to filtration and bottling.Evidence of a warmer vintage is immediately apparent; with the generous red berry fruit aromas, hints of fresh cut plums and fine oak spice. The entry onto the palate of soft red fruits with ripe tannin structure support the sense of a warm vintage. Savoury notes of dried meats and provencal herbs add to the complexity after opening, and will become more integrated with bottle age.
The 2016 will reward cool cellaring for 3 – 5 years.

(USA, California, Central Coast, Santa Ynez Valley)

Revision 1; edited by lahinch on 12/5/2017

Winery Notes: The fruit for this dynamic warm weather sipper came from both the 1-acre block of Grenache Blanc in our Casa Blanca Vineyard and the lovely El Camino Real Vineyard down the road. The 2016 growing season saw below average rainfall totals with moderate temperatures in the mid-80s. Eschewing the use of barrels, the Grenache Blanc was crafted in
stainless steel for a crisp yet fleshy style. The lightest of straw in color with aromas of ripe quince, fragrant white flowers and green apple. Asian pear on the first sip gives way to balanced acidity mid palate. It finishes with lingering notes of honeydew and exotic ginger.

(USA, California, Central Coast, Santa Ynez Valley)

Revision 1; edited by lahinch on 12/5/2017

Dominated by aromatics of spicy cassis, exotic cigar box, and earthy forest floor, the 2014 Cabernet Sauvignon hints at even greater complexity on the palate. Dark fruit takes center stage on the fore- and mid-palate with a supporting cast of dried cranberries, and mild cinnamon. The transition to the finish is characterized by resolved silky tannins, lush black cherry, and smooth cocoa. Drink between now and 2027.

(USA, Washington, Columbia Valley, Walla Walla Valley)

Revision 1; edited by Cesare on 12/4/2017

Blend: 100% Viognier
Yield: 2.6 tons per acre
100% whole cluster pressed
Yeast: native
40% new French oak puncheons
20 months barrel-aged on lees
TA: 5.0 g/L
pH: 3.61
Alcohol: 14.5%

Vineyard: The vineyards we work with are farmed using the most up to date sustainable practices.
Lawrence Vineyard (100%): Located five miles north of Stoneridge Vineyard in the Royal Slope. The vineyard sits at approximately 1400 feet of elevation. It is comprised of caliche strewn stony soil. Its position on the crest of a ridge line gives it excellent air drainage and protects it from frosty nights. The site is excellent for ripening aromatic white varietals.

Vintage: The warmest vintage since 2003 cooled off just in time for harvest. The resulting wines were less likely to tip over into overripe flavors or high alcohol levels, and picking proceeded at a normal pace. Total tonnage was up about 5 percent over 2012, a record for the state. 2013 made us thank Sweet Baby Jesus that our white wine vineyards are cool sites at higher elevation. The very warm vintage cooled down in mid- September allowing us to pick at the perfect moment in the first week of October. This gave us generous full favored wine while still keeping focus.

(France, Burgundy, Côte de Beaune, Ladoix)

Revision 1; edited by VolatileMonkey on 12/4/2017

https://www.maisonjaffelin.com/files/e0785717/ladoix_blc_jaffelin.pdf

KNOW-HOW
The grapes are harvested by hand and then directly
pressed in a pneumatic press. Alcoholic
fermentation takes place entirely in French oak
barrels, of which 30% are new. The lees are stirred
(bâtonnage) occasionally during ageing, which lasts
10 months.
TERROIR
The soils of the upper slopes are pebbly and reddish
(iron-rich olite) with a high limestone content and
quite marly. These suit great white wines. Midslope,
reddish-brown calcareous soils with
abundant limestone debris grow full-bodied and
flamboyant red wines. Clayey soils at the foot of the
slopes take away some of their fire.
TASTING NOTES
Color : Pale
Nose : Yellow fruits then slightly woody and toasted
notes.
Mouth : Round attack, slightly bitter finish.
FOOD-WINE PAIRING
Fish, white meats, goat cheeses.

(Italy, Friuli-Venezia Giulia, Colli Orientali del Friuli)

Revision 1; edited by ChipGreen on 12/4/2017

Winemaker Notes:
The fruit and spices aromas of this Pinot Grigio make it a wine for all hours and for all tastes. The maceration without the skins, the extremely low quantity of sulphur oxide used and the control of the fermentation temperature, make it a fruity, elegant, fresh, complete and exciting wine.

(France, Alsace)

Revision 1; edited by jlb0001 on 12/4/2017

Dry wine with a typical taste, pure and with a great delicacy around citrus notes (bergamot) and white flowers (elderflower) which brings a minerality and an outstanding freshness on the finish.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 2; edited by LindsayM on 12/3/2017

Sophia Seppelt was Andrew great, great grandmother, a woman of enormous influence and the unsung strength behind the success of the Seppelt family wine enterprise in the early 1900’s.

A more feminine style of wine, one with a little perfume. Fermenting Shiraz with pressed Viognier skins produces this desired style and one that I believe fits the personality and strong will of Sophia. Rich and full bodied with gentle fruit character on the palate and an alluring finish.

(USA, California, Sonoma County, Dry Creek Valley)

Revision 1; edited by Cesare on 12/3/2017

Composition: A proprietary blend of Merlot, Zinfandel, Petite Sirah and Syrah
Alcohol: 14.7%
Vinification: 11 months in new and seasoned American oak barrels with 20% new oak. Working toward an approachable style, the time in oak softens the wine and adds complex layers to the finished product. The oak influence is nuanced and a supporting player by the judicious use of new oak blended with seasoned barrels.
Vinted and bottled by Pedroncelli Winery.

(Australia, Victoria, North East, Beechworth)

Revision 1; edited by LindsayM on 12/3/2017

Sorrenberg Gamay 2016
Winery Notes: "The style of Gamay we produce is a combination of Burgundian and Beaujolais techniques. There is 10% Pinot Noir used in the blend. Half of the Gamay was cold macerated where the fruit is picked cold, crushed and left to soak for 4 days before fermentation starts. Of the rest, 20% of the fruit is left whole in the ferment. Fermentation with natural yeast is for 2 weeks on skins, after which the wine is pressed and matured in oak for eleven months.
The nose of the 2015 Gamay presents with Cherry and forest fruits. Following on to the palate which at first appears light but surprises you with vibrant fruit combining with white pepper to produce a long lingering mouthfeel. Soft acid and refined tannins round this wine out nicely.
Cellaring potential 8 years plus."
$50

(USA, California, Napa Valley)

Revision 1; edited by TashNYC on 12/3/2017

Enticing aromas of dark, ripe fruit, leather and chocolate stream from the glass. On the palate, there is ripe, red fruit, blackberry and boysenberry, with good solid oak on the finish. Very well made.
Kevin Saunders
Wine Manager

Robert Storey Description
One of the top offerings of the year, do not miss this great Estate Napa Valley Cabernet Sauvignon from Burgess Triere Vineyard and their signature hillside estate on Howell Mountain. Napa Valleys Burgess is one of our most requested Cabernets and this wine from their Estate Vineyards and a great vintage is one of the most incredible offerings yet from wine industry icon Robert Storey.

(USA, California, Sonoma County, Alexander Valley)

Revision 1; edited by Blommer on 12/3/2017

Reserve

(England, West Sussex, South Downs)

Revision 1; edited by andrewstevenson.com on 12/2/2017

http://www.wistonestate.com/shop/wiston-rose-nv/

(England, West Sussex)

Revision 1; edited by andrewstevenson.com on 12/2/2017

http://www.wistonestate.com/shop/wiston-rose-2014/

(Australia, Victoria, North East, Beechworth)

Revision 1; edited by LindsayM on 12/2/2017

The Sorrenberg Cabernet blend is what you might describe as a 'classic' styling of a mid-weight Cabernet blend. Barry has made this wine since 1989 with fruit grown entirely from his own biodynamically farmed vineyard just outside Beechworth. The blend alters slightly each year, with portions of Cabernet Franc and Merlot added to the Cabernet Sauvignon base - Barry looking for elegance and suppleness in youth as well as age-ability. The 2014 is a lovely vintage for this wine. The fruit reaching ripeness at moderate alcohol, the tannin structure is gorgeous. It's a wine to be enjoyed now or in a decade's time.

What it Tastes Like
Lovely classical style Cabernet blend from Barry. This is replete with blackcurrant - both fruit and leaf. A hint of wet tobbacco, smooth old Jamaica chocolate and glistening red currant acidity. It's more-ish and elegant. Has fruit weight and structure in equal amount. The balance hit square on.

The blend consists of 30-40% Merlot and Cabernet Franc with the remaining Cabernet Sauvignon. Low crop level is important to ensure the fruit ripens if the weather turns and to achieve maximum flavour. Half this Cabernet Sauvignon was fermented for 2 weeks on skins with plunging of the cap 4 times a day. The remainder of this wine was fermented for 4 weeks on skins before pressing. Natural yeast is used throughout. The wine undergoes oak maturation for 24 months before final blending and bottling without filtration. The bouquet of the 2014 Cabernet Sauvignon Cabernet Franc Merlot is exhibiting black currant, dark fruit and chocolate with cigar box under notes. This fruit follows on to the palate to meld with the fine grain tannins and multi-layered acidity. The palate is full and lingering. The cellaring potential of this wine is at least 12 years.

(Germany, Mosel Saar Ruwer)

Revision 2; edited by Mr_r on 12/2/2017

This is the 2017 bottling of the 2013 Lentum that fermented for 48 months and reached 10,5% alc. AP number 2 598 379 030 17.

There is a separate 2016 bottling of the 2013 Lentum that fermented for 36 months and reached 10% alc.

The estate makes no naming distinction between these two wines, apart from the official AP number and and a sentence on the back label that says whether the wine fermented for 36 or 48 months.

(New Zealand, South Island, Otago, Bannockburn)

Revision 2; edited by LindsayM on 12/1/2017

HARVEST DATA
Vintage Detail warm dry excellent
Brix 23.6 average
Production Level 34hl/ha
Hand Harvested 100%
WINEMAKING
Whole Bunch 10%
Destemmed 100%
Fermentation Vessel
Fermentation Barrel Type stainless steel open top tanks Indigenous Yeast
New Barrel % 31
Maturation Small Oak Curves 9 months
Fining No
Filtration Yes
Bottled March 11
WINE ANALYSIS
Alcohol 13.4%
pH 3.44
Residual Sugar Dry
Acidity 5.4 g/l

TASTING NOTE
A medium to deep purple ruby colour. Intense black cherry, wild thyme, truffle and a hint of black tea make for a complex aroma. The palate is tightly packed with dense fine tannin yet the ample fruit flesh provides a silky texture that finishes with a oral lift.

(Australia, Victoria, North East, Beechworth)

Revision 1; edited by LindsayM on 12/1/2017

This wine comprises of 80% Sauvignon Blanc and 20% Semillon. Most of the Sauvignon Blanc fruit had 8 hours skin contact prior to pressing. The Semillon component is crushed and pressed immediately after picking. This wine was 100% barrel fermented with predominantly larger barrels used. All went through natural yeast fermentation. The extended lees contact helps fill out the middle palate and gives this wine the extra dimension it is known for. The nose of the 2016 Sauvignon Blanc/ Semillon is enticing with fruits of guava and gooseberries with a hint of freshly mown hay. The palate is a combination of these with citrus and minerality combined creating a good long mouth feel with balanced acidity. Cellaring potential 8 years plus.

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 11/30/2017

Winemaker’s note

This sparkling Shiraz displays a red colour with a purple centre with a persistent ne bead. The bouquet features aromas of stewed plums, black cherry and mocha with exotic spices and dark chocolate on the palate and a long, savoury finish. While drinking beautifully now this wine can be cellared with confidence.

Vintage
The 2012 vintage came early and was very small. The weather was quite mild throughout and the quality of the red wines was outstanding – they are beautifully balanced with great colour and varietal de nition and should age gracefully for many years in the cellar.
Vineyards
Sourced from premium low yielding Shiraz vineyards in the Light Pass district of the Barossa.

Winemaking
Fermented on skins for 7 – 10 days, pressed, clari ed and then matured for 12 months in older French oak hogsheads. The base wine was then bottle-fermented and aged on its yeast lees for two years.


Analysis
Alc/vol 14% T.A 6.25g/L p/H 3.6 RS 25g/L

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 11/30/2017

Winemaker’s note
Beautifully deep in colour with a persistent ne bead. The bouquet shows hints of mulberry and black cherry leading to an explosion of dark, exotic fruits on the palate and a rich savoury nish. A very special sparkling red for times of celebration.

Vintage
Unusually mild cloudy weather has given rise to softly textured red wines with good varietal de nition.

Vineyards
Made from Shiraz grown on premium low yielding vineyards in the Light Pass district of the Barossa.

Winemaking
Fermented on skins for 7 – 10 days, pressed, clari ed and then matured for 12 months in older French oak hogsheads. The base wine was then bottle- fermented and aged on its yeast lees for 2 years.


Analysis
Alc/vol 14% T.A 5.8g/L p/H 3.59 RS 27.0g/L

(Australia, South Australia, Barossa, Barossa Valley)

Revision 1; edited by LindsayM on 11/30/2017

2010 BLACK QUEEN SPARKLING SHIRAZ
Sparkling Shiraz is a unique Australian wine style, first developed in South Australia in the late 1800s. In the 1930s, 40s & 50s, the Seppelt winery at Great Western in Victoria became the home of great Australian sparkling Shiraz, or sparkling Burgundy as it was commonly known at the time.
Chief winemaker Andrew Wigan grew up in a town close to that winery and those sparkling Shiraz held a strong attraction for a young winemaker. Ever since he came to the Barossa in the mid 1970s to work with Peter Lehmann, he wanted to make a great sparkling wine from Barossa Shiraz.
We started making a few cases each year in the 1980s and didn’t get really serious about it until the first wine was released in 1999 from the 1994 vintage after 5 years cellaring in the bottle on tirage.
We named it The Black Queen in honour of the most hauntingly famous Black Queen of all, The Queen of Sheba, who describes herself in the book of Solomon “I am black, (and) comely.” There can be no better description of this wine.
Andrew Wigan, Chief Winemaker

Winemaker’s note

Beautifully deep in colour with a persistent fine bead. The bouquet shows hints of Satsuma plum and black cherry leading to an explosion of dark, exotic fruits on the palate- a very special sparkling red for times of celebration.
Vintage
After a short burst of heat in late January and early February, it was warm and stable for the remainder of the vintage producing richly flavoured wines of exceptional quality.
Vineyards
Made from Shiraz grown on premium low yielding vineyards in the Light Pass district of the Barossa.
Winemaking
Fermented on skins for 7 – 10 days, pressed, clarified and then matured for 12 months in older French oak hogsheads. The base wine was then bottle-fermented and aged on its yeast lees for 2 years.
The perfect celebration wine- a great party starter and wonderful for a lazy Sunday brunch. Try it with smoked oysters wrapped in bacon and grilled, roast turkey or peking duck pancakes.

Analysis Alc/vol 14.2% T.A 6.53 g/L p/H 3.54 RS 28.0g/L

(Australia, Victoria, Western Victoria, Grampians)

Revision 1; edited by LindsayM on 11/29/2017

Single vineyard wine. The grapes come from the 100 year old vines at Garden Gully St Ethels Vineyard. It is an exemplary Great Western Shiraz, with juicy red and black fruits, spice, pepper and ripe tanins all interwoven, oak a bystander.

(Australia, Victoria, Western Victoria, Grampians)

Revision 2; edited by LindsayM on 11/29/2017

The 2015 Streeton Reserve Shiraz continues the tradition of excellence. 100% premium fruit from our Mafeking vineyard, aged in new and old French oak.

The nose is abundant with black spicy fruits.
The Palate is full, textural and rich, abounding with blackberry and mulberry fruits.
Balanced acidity and soft tannins provide this wine with superb balance, power and elegance.
1 Trophy and 4 gold medals adorn the label. Cellar for up to 20 years. 13.5% Alc/Vol

Shiraz Trophy – 2017 RASQ
Gold – 2017 Cowra Wine Show
Gold – 2017 Royal Wine Show Queensland
Gold – 2017 Royal Agricultural Society Queensland
Gold – 2017 Great Australian Shiraz Challenge

(Australia, Victoria, Western Victoria, Grampians)

Revision 2; edited by LindsayM on 11/29/2017

Streeton Reserve Shiraz wins top trophy at National Wine Show
The 2003 Streeton Reserve continued its run of successes with its most prestigious win to date, the Shiraz Trophyó 2003 and older vintages, at the Na- tional Wine Show in Canberra.

Tom and Sarah accepted the trophy at the Trophy Presentation Dinner at The Great Hall, Parliament House, Can- berra on 24th November 2005.
The National Wine Show is one of Australiaís premier wine shows. With an emphasis on quality, the pre-requisite for entry is that the wine has to have won a medal at another show, whereas for the shiraz class it was for gold medal winners only.
The wine elevates Grampians Estate into the category of the nationís best shiraz producers, whilst confirming the Grampians Wine Regionís place as one of the premier shiraz growing regions in the country.
Simon Clayfield, Grampians Estateís winemaker, has always regarded this wine highly. Intense colour, rich in fruit flavour and a peppery perfume nose, it was matured in a mix of French and American oak.

Streeton Reserve wins 3 trophies at the inaugural Western Victorian Wine Challenge
The Western Victorian Wine Challenge was established by The Grampians Winemakers Association as an annual event to promote and celebrate the quality and vari- ety of Western District Wines. It is open to wines sourced and sold from wineries in the Ballarat, Pyrenees, Grampians and Henty Wine Regions.
The Western Vic- torian Wine Challenge used an innovative judging system. Three independent judges from the wine industry selected up to five wines from each of the six categories: Best Riesling, Best Chardonnay, Best Other White, Best Shiraz, Best Pinot and Best Other Red.
A panel of 30 consumers then blind tasted the wines to select a winner from each category. A further 3 trophies were awarded;
consumers overall choice
Judges Choice overall
and a Trophy for the Most Successful Region.
The consumer panel was selected from local sommeliers, wine society members and interested public.

The Trophy for Most Successful Region was awarded to the Grampians Region and this was borne out during the evening by the number of trophies awarded to wineries from the district.
Grampians Estateís 2003 Streeton Reserve Shiraz was the clear winner of the event with 3 Trophies for Best Shiraz, the Judges Trophy for Best Wine as well as the Consumers Trophy for Best Wine.

The latter 2 trophies carried major prizes from Grampians Event Hire and Dunkeldís famous Royal Mail Hotel.

(Australia, South Australia, Mount Lofty Ranges, Adelaide Hills)

Revision 1; edited by LindsayM on 11/28/2017

These limited release wines are a fantastic opportunity for collectors and enthusiasts to engage with winemakers and sommeliers at a more personal level.

Aromas
Youthful, attractive.

Pinot Noir fruits abound – cool red berries, dark/sour cherry. Much more lurks beneath… a sprinkling of Kirsch/Maraschino, summer-pudding and Black Forest Cake-soaked cherry. Camouflaged scents of spice and fresh tea-leaf.

Flavours and Palate
Texture the key ingredient here… softened tannins align with supportive oak – neither overpowering nor obtrusive. Red-berried fruits and five-spice couple with lively acidity.
Full and expansive, yet still refined and focussed.

Penfolds Cellar Reserve Pinot Noir is sourced from a number of premium vineyards and a variety of clones in the cool-climate region of the Adelaide Hills.

Spring rainfall was below the long-term average with temperatures slightly above average leading to an early budburst. Temperatures were relatively cool during flowering which in part contributed to the reduced yields.

By veraison warmer weather prevailed, allowing grapes to reach optimal ripeness. A significant rainfall event in mid-February slowed harvest, however improved conditions thereafter ensured desired flavour development and acid retention.
Winemaking
Made in the original open fermenters at Magill Estate, this premium Pinot Noir was coldsoaked, hand-plunged and underwent natural fermentation prior to maturation for Nine months in French oak barriques (77% new and 23% 1-y.o.) - It was neither fined nor filtered.

(Italy, Piedmont, Langhe, Barolo)

Revision 1; edited by Nico P. on 11/28/2017

http://www.oddero.it/index.php/en/wines/barolo-docg - “The wines coming from the different vineyards are aged separately in 40, 60 and 75 –hectoliter Slavonian and Austrian oak barrels for 30 months. The wines are blended in the spring, then bottled at the end of the summer and aged in the bottle for another 6 months before release on the market.”

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