Second Highest Rated Merlot By Wine Spectator In 2010
Anthem's inaugural vintage of Merlot is a Cab-lover's Merlot, and is an incredibly deep, intense wine. The 2010 Merlot's aromatics are dominated by plumbs, black berries, charcoal and dark chocolate. On the palate, there are red fruits (raspberries, red cherries) as well as melted fudge, roasted meats and licorice that tail off into a smooth and amazingly long finish. Although it is hard to imagine a better Merlot, this wine will age and improve beautifully for at least another 5-7 years and pairs well with any pasta or meat dish. Grown on Mount Veeder. Drink now through 2019.
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Weir Vineyard is in the Yorkville Highlands, about 7 miles south of Boonville. It sits between 900 and 1000 feet, on a south facing slope with well drained, rocky soil. The lower, eastern portion of the vineyard was planted in 1992. The slightly higher, western portion was planted in 2000. During the growing season, there is a 40-50 degree temperature shift between day and night. Both the elevation and the coastal air moving down the Anderson Valley provide cooling for the vineyard. We use Rochioli and 2A clones from the lower, eastern blocks and RC clone from the western blocks. In 2013, heavy fruit set meant that we needed to drop lots of grapes prior to veraison to maintain flavor intensity in the finished wines. Our mild summer with late rains meant the grapes could hang on the vines longer, building beautiful ripe fruit flavors and silky tannins, without higher alcohol.
The vineyard was hand-picked well before sunrise the morning of September 20th. A small amount (about 10%) of the Pinot Noir fruit was left on the stems, while the remainder was sorted and de-stemmed (but not crushed) into 1 and 1.5 ton fermenters. The wine was allowed to cold soak for 3 days, and then warmed in the sun. Fermentation began from native yeast, and finished within 2 weeks. Wines from the three different clones were kept separate and blended just before bottling. We used two new Remond barrels. All the others were neutral French oak. The wine was bottled in March of 2015.
This offering from Brooks Note is an elegant ruby color typical of Weir vineyard. Aromatically, it offers notes of blackberry, cherry, raspberry, leather, and black tea with a hint of jasmine. As it opens up, there’s a touch of clove and herbs de Provence. In the mouth, it has a lovely smooth entry, structured tannins and balanced acidity with flavors of cranberries, tart cherries, blackberries and anise. The silky texture continues through the palate with nice weight. It has a long, finish of cranberries, dark cherries and bright licorice. The cherry lingers quite a while once the wine is gone.
APPELLATION: Yorkville Highlands, Mendocino County
VINEYARD: Weir Vineyard
pH/TITRATABLE ACIDITY: 3.67 / 7.1 g/l
WINEMAKING: Open top 1 and 1.5 ton fermenters, cold soak, native yeast start, punch down
BARREL AGING: Aged 16 months in French oak (33% new barrels)
WINEMAKER: Garry Brooks
This wine is comprised of 90% Zinfandel, 5% Syrah and 5% Petite Sirah. The fruit was all hand harvested and table sorted followed by a 48 hour cold soak on the skins. The fruit was fermented for 18 days and then pressed off the skins and racked off the solids into 3 and 4 year old American oak barrels and aged for 18 months.
This wine has flavors and aromas of wild blackberry and brambly raspberry fruits, cherry, cola and leather followed with a toasty finish. Medium tannins
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‘The lost Bordeaux varietal’ thrives well here in Paso. Thirteen year old vines at Colbert Vineyards yielded about 3 tons/acre. Hand picking and quick delivery brought the fruit to the winery in perfect condition.
A saignee was made a few hours after crushing; we then moved the precious juice into neutral french oak barrels where it aged for 8 months.
A rarity with a very jammy nose, red fruits characteristics and good acids, to our knowledge it is the only carmenere rose that you’ll find in Paso Robles.
The third year of drought and the direst year on record, was coupled with an early bud break and a hotter than normal summer. Overall the harvest started earlier than normal. Although with slightly lower yields, an incredible quality and concentration was obtained, especially for red varietals.
Omen, Red Blend is an explosion of flavors and intensity. From spices to cassis and dark cherry notes, the complexity of the blend transcends into subtle notes of leather and dark chocolate. The mouth feel is rich with luscious and elegant tannins. A very bold and powerful wine that is still approachable and balanced.
In order to create the complex foundation of Omen, we work with a vibrant community of distinguished vineyards across the Sierra Foothills. Each block has been fermented separately to be able to preserve the single characteristics of the variety and the vineyard. The blend is then created and aged in 30% new oak for 8 months.
AVA: Sierra Foothills
TA: 5.16 g/L
RS: <0.1g/L (Dry)
Omen is great with steak, ribs, and duck. Any kind of barbecue will be complemented well by this wine. One of my favorites is a charcoal baked camembert with herb crackers as an appetizer. For dessert, I highly recommend a dark chocolate torte. Bon appetite!
2013 was a golden year in California. The moderate coastal climate created a beautiful growing season that made it possible for winemakers to express their unique styles. Chardonnay and California have a well-known and longstanding love affair, but when everything lines up as it did in 2013, the resulting wines are dynamic. Oro Bello's first vintage will be one to remember!
Elegance, finesse and power are three words that come to mind when tasting Oro Bello. Winemaker Alexandre Remy says that wine tasting is first a range of feelings rather than a list of aromas. With his 2013 Oro Bello Chardonnay, the subtle nuances evoke a feeling of warmth. Fruit aromas range from pineapple to kiwi with Meyer lemon notes. The mouthfeel is smooth yet fresh and balanced with well-integrated toasted oak.
After reaching optimal ripeness, the Chardonnay clusters were harvested and gently pressed to preserve their aromatics. The juice was fermented 90% in barrels to enhance richness. The wine also completed malolactic fermentation in oak barrels. To increase flavor complexity, 10% of the 2013 Oro Bello Chardonnay was fermented at a cooler temperature in stainless-steel tanks. This fraction adds fresher aromas such as lime and grapefruit, and it did not undergo secondary fermentation. The Chardonnay aged on light selected lees in 30% new oak barrels to increase body, richness and complexity. The 2013 Oro Bello Chardonnay is ready to drink and will keep easily for up to three years.
TA: 6.3 g/L
RS: 0.5 g/L (Dry)
Oro Bello tasted best when shared with friends. Gather some of your loved ones for a feast of homemade guacamole with fresh salsa and grille garlic/lime barbecued prawns. This wine pairs nicely with arugula salad, scallops, asparagus, and risotto. For dessert, lemon meringue pie makes a great compliment for guests who love sweets almost as much as they love Oro Bello Chardonnay.