New York Fingerlakes International Wine Competition 2012 Silver New York Fingerlakes International Wine Competition 2013 Bronze
In the Russian River Valley and throughout northern California, 2010 will be remembered as one of the coolest vintages on record. The sun smiled on our estate vineyard and the long growing season allowed our Chardonnay grapes to ripen slowly and develop mature fruit flavors. In mid-October, the vintage was marked by 5 days of torrential rains that affected 15-to-20 percent of the growers. Luckily, all of our fruit was harvested well before the rain began. The long hang time and subsequent physiological maturity have given this vintage a mark of great elegance and finesse. The wine was fermented in 70% new French Oak. The structure of the wine was further enhanced by 16 months of lee's contact. The Estate's sense of place or terrior is manifested by a framework of minerality that allows the French Oak to meld almost seamlessly with a mélange of aromas and flavors from crème brulée to Meyer lemon and pear & hazelnut to spice.
Straight forward steel fermented Chardonnay from the same Dion Vineyard rows as the 2011. Laurelwood soils. A much warmer year that last which required picking early at low brix to get the right acid balance.
My objective when making WINE BY JOE is to produce approachable wines that are true to their varietal character and accurate representations of the Oregon terroir. WINE BY JOE is a versatile wine that is at home in the finest restaurants, in the park on a picnic blanket, at a friends dinner party, or in the back of a truck at a tailgate party. Our labels are simple, cheeky and devoid of any wine geek speak. So if you want label poetry look elsewhere, if you want "really good" Pinot Gris then you've found it. And wherever you choose to enjoy our wines, we thank you for your patronage
The Princess wore white to be reminded of her innocence, and how tragic her fall would be if ever she were to obtain carnal knowledge. Silently navigating the castle passageways, at Noon she came upon her magic Sun Beam. "Oh so faithful you come to me each day. When I dance you enter into me, penetrating me with your warmth, caressing my pale skin into golden fabric. How blissful I feel when you flood me with your essence. Rise Me, Oh Please Rise Me Up to be with you in the Heavens and taste the essence of your Nature. Please let me be your symbol of purity. Let me be Perfection."
Established in 1988, this first generation winemaking family has quietly emerged as a consistent producer of fine wine from Washington State. Winemaker Lou Facelli has over 30 years of winemaking experience from a region that is now recognized and respected around the world. We are proud to offer you this wine that bears our family name. May it serve you well, whatever the occasion.
California’s 2012 vintage has been described by winemakers across the state as ideal, having produced generous amounts of high quality fruits. The threat of frost passed early on, allowing vines to bud earlier than usual. A mild, even summer season and dry, cool fall allowed growers to keep their grapes on the vine longer to ripen sugars, while still keeping an above average acidity. These outstanding growing conditions resulted in many wines embodying their terroir, reminiscent of the best Bordeaux years, with the flavor concentration and fruit characteristics that exemplify California.
Named in honor of my grandmother, Eleanor, this three-acre vineyard is located in the heart of the Walla Walla Valley. Planted in 2006 with two acres of Cabernet Sauvignon and one acre of Merlot, the vineyard's southwestern slope enables long exposure to sunlight, producing rich, complex and supple fruit. It is this small, meticulously tended vineyard from which Eleanor's Estate wine is produced. About Caprio: A love for wine has been in my family long before I was born. My ancestors viewed wine as simply an essential part of daily life. Sanitella, my great grandmother, knew each family in her small Italian neighborhood by their homemade wine. For her, a person's very character was built on the quality of their craft. Now, with Caprio Cellars, I hope to honor the tradition my family has had with wine for over a century. I hope that you too will become a part of Famiglia Caprio and taste what for me is so elemental to the joy of life. Welcome to Caprio Cellars. Dennis Murphy, Owner and Winemaker
2008 was a wonderful your for growing brodeux varietals in Napa
Awards won: Silver medal BIODIVINO Show (July 2009); Silver medal BIODIVINO Show (July 2010); WINE ENTHUSIAST 90\100 (August 2012)
StoneCap Wines are handcrafted entirely from estate grown grapes from the renowned Goose Ridge Estate Vineyard in Washington State's Columbia Valley. This expansive (1,900 acres) and highly regarded vineyard allows the Monson Family to produce stunning quality wines while remaining sensibly priced. Washington State's famed Columbia Valley produces extraordinary grapes in large part due to the area's great soils-the result of massive flooding during the last Ice Age. Light and porous, these soils are frequently wind-blown, and the windy tops of the many high hills and ridgelines of the region are typically devoid of soil leaving a "stonecap" of rocks behind.
Grown on limestone and marl high in potash, this Grand Cru Pinot Noir has an ample bouquet with notes of fruit and a powerful and structured body. Extensive aging recommended.
Garage Wines (Micro-Negociant) focusing on specific terroirs in Oregon by sourcing the best fruit possible from the Williamette Valley region of Oregon to produce wines which show the individuality of their respected sites. Mouton Noir is a two-fold lifestyle project producing both a T-Shirt line and Oregon wines. Founded by sommelier André Hueston Mack in 2007, both ends of Mouton Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants for whom Mack was a sommelier and now available nationwide. Mouton Noir apparel is inspired by WINE LIFESTYLE/STREET CULTURE of skateboarding, punk, and hip-hop cultures. The design is also reminiscent of independent skateboard company apparel of the 1990s.
Colour: deep ruby red with typical purple hues. Nose: sweet, complex, fruity, wide with scent of strawberries, vanilla, coffee beans and cacao. Interesting ripe barbera grape aroma recognizable from the typical violet scent. Palate: rich of ripe fruit flavours, velvety, with special taste of spices, harmonic and very well-balanced with a pleasantly great elegant finish. Mora di Sassi is a full bodied wine, impressive with a great balance between the concentrated fruit and the alcoholic warmness. Food suggestions: Best with meat, hunting game, aged cheese and also very appreciated as an after dinner drink.
This wine is from United States, California region, Napa County sub-region and Los Carneros appellation. Vibrant aromas ofsweet creme bruleewith ginger, lemoncurd, fennel andpeach. Creamyentry blossoms to afull, sweetpeach and citrusmid-palate. CHARDONNAY Wine
For 2011 we sourced grapes from two established vineyards in Calaveras County. Each has its own personality, and both are tucked way back in those darned hills. The Viognier from Dalton Vineyard tends to lend good balance and distinctive stonefruit characters to a blend. The Dalton Viognier was whole cluster pressed, cold settled and most of it racked to barrels for fermentation. Lees were stirred as fermentation came to an end. Part of the lot was split to ferment in stainless steel to retain the stonefruit characters. Our second Vineyard source hails from the historic Shaw Ranch, in the deep canyon north of Murphys. Cooler nights here bring crisp textures and tropical fruits to the blend. Grapes were pressed and fermented cold on a yeast indigenous to the Rhone Valley. Together, these vineyards truly struggled in 2011 to give us very light yields but top quality, balance and concentration. A late and uncommonly cool summer delayed maturity during the summer months but an almost perfect ‘Indian Summer’ gave us just what the grapes needed to get ripe.
