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La Jota Vineyard Merlot Howell Mountain is made from 100 percent Merlot. 

Sourced from vineyards with pedigrees dating back to the 1800s, this wine continues to carry the torch of Howell Mountain’s greatness. e aromatics are lifted with plum, huckleberry and minerality leading the way. Bittersweet chocolate and dried herbs add the punctuation to an incredibly long balanced finish.

-Wine Spectator 95 Points

In general, 2018 was a great vintage for this variety, and the deep purple-hued 2018 Merlot is stunning stuff. Lots of cassis, candied violets, scorched earth, and graphite notes give way to a medium to full-bodied, beautifully textured, elegant 2018 with polished tannins, no hard edges, and a great finish. It’s going to evolve for 15 years or more.

- Jeb Dunnuck 95 Points

- James Suckling 95 Points

Lodovico Barolo Cannubi is made from 100% Nebbiolo.

With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.

Vine: Nebbiolo, sub-variety Lampia and Michet

Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi. 
Average height: 250-260 mt

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.

Lodovico Barolo Sarmassa is made from 100% Nebbiolo.

Very deep ruby-red; still rather fresh nose, with hints of red berries steeped in delicate vanilla; dry, full taste, packed with body and structure combined with polyphenolic compounds that cater for lengthy ageing.

Grape-variety: Nebbiolo sub-varieties Lampia and Michet

Location: Sarmassa vineyard in the village of Barolo. The Sarmassa vineyard is facing south; grandfather Lodovico has always called it Africa, due to the very high summer temperatures.
Pruning: Guyot (6-8 buds)
Sun exposure: south
Vines/hectare: average 5000
Yield in grapes: 5-5.5 t/hectares
Year of planting: 1970/1980
Size of the vineyard: 0.5 hectare (1.23 acres) in the family since 1968 out of 33 hectares (81.5 acres) total for Sarmassa. 
Altitude: 250-260 metres

Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.

Mason Cellars Pelissa Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

The 2020 Mason Oakville Cabernet Sauvignon is quintessentially Oakville from nose to finish. Attractive fresh blackberry, red current and chocolate with a hint of sweet oak boast out of the glass. This wine showcases graphite, velvety tannins and concentrated, beautifully balanced flavors with a bit of spice and white pepper. These bold flavors typical of Oakville Cabernet are rounded out with velvety tannins, a weighty mid-palate and a long, juicy finish.

Vineyard Notes:

Review:

 “This firmly structured, well-balanced wine has the feel of a classic Bordeaux blend. Just-ripe red and black fruits blend with subtle toast, cedar and mint on a moderately tannic, slightly tangy texture. The wine is tasty enough to decant and drink soon with grilled lamb chops or roast chicken. Best from 2026–2036.” – Jim Gordon 

-Wine Enthusiast 94 Points

Paul Hobbs Chardonnay Ross Station Estate is made from 100 percent Chardonnay. 

Colored in pearlescent pale straw tones flecked with gold, our 2022 chardonnay from Russian River Valley’s cool Green Valley opens with a refreshing swirl of clover and fresh-cut alfalfa laced with spring blossoms around hints of white peach and citrus that open to crisp Fuji apple and warm baking spice. Apple notes carry through in the mouth over complex layers of crème caramel and butterscotch, all lifted with the bright energy of juicy acidity and savory oyster shell minerality. The rich, structured finish is touched with sea salt—the briny tension in elegant balance with a touch of new oak.

Reviews:

Green tint to the light yellow color. A very tight 2022 for this hot vintage, showing tension and focus. Medium- to full-bodied with super integrated tannins that show such length and intensity. It gives a beautiful nod to grand cru Burgundies of yesteryear. Love this. Drink or hold.

-James Suckling 97 Points

Technically from Green Valley of the Russian River Valley, the 2022 Chardonnay Ross Station Estate is a bright yellow green hue and comes from the Hudson Vineyard, which sits on pure Goldridge soils and includes some of the later ripening Calera clones. Aged 18 months in barrel, the wine has a Grand Cru-like richness and layered depth. In the glass, it shows off a wonderful bouquet of candied apple, honeysuckle, lemon oils, and almond. The palate is rounded, with a silky texture and great acidity that propels it through the palate to its long finish with notes of almond. This is an exceptional wine to drink over the next 10-12 years. 460 cases were produced. Drink: 2024-2036.

-Jeb Dunnuck 97 Points

Paul Hobbs George Menini Estate Pinot Noir is made from 100 percent Pinot Noir. 

Brilliant ruby red in the glass, the 2022 vintage follows the color with matching aromas of wild mountain strawberry, raspberry, and cherry infused with hints of black tea. On the palate, this wine has the texture of thick satin, evolving seamlessly with subtle energy and pleasant tension. Elegant, fine-grained tannins run through a lingering, juicy finish.

Review:

This has fantastic intensity and focus with firm and racy tannins that show blue fruits, orange peel, hibiscus flowers and plants. Medium body. Acid and tannin driven. Complex structure. 85% of this is heritage clones of Mount Eden, Calera and Swan. Drinkable, but better in two or three years.

-James Suckling 97 Points

A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.

The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone. 
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre. 
The pruning technique used is cordon 
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels. 
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.

Review:

Rich and very slender in the sensory profile alternating notes of black prunes, blackberries, sandalwood, incense, camphor, withered white flowers and vetiver. Hints of woodland undergrowth animate the secondary scene giving it a dark character. Full bodied, soft tannins and a solidly performing finale. Better from 2024.

Raffaele Vecchione - WinesCritic.com 93 Points

Prager Smaragd Klaus Riesling is made from 100 percent Riesling. 

Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.

Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.

Klaus sits adjacent to Achleiten and is one of the Wachau’s most famous vineyards for Riesling. The vineyard is incredibly steep with a gradient of 77% at its steepest point. The southeast-facing terraced vineyard of dark migmatite-amphibolite and paragneiss produces a tightly wound and powerful wine. The parcel belonging to Toni Bodenstein was planted in 1952. 

Tasting Notes:

Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. “Klaus is not a charming Riesling,” says Toni Bodenstein with a wink. Klaus is Prager’s most assertive and robust Riesling. 

Food Pairing

Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.

Review:

  What a stunning example of cool climate riesling. It’s full-bodied and deep, but so cool and delicate, packing in sleek layers of honeysuckle, apricots, lemons and grapefruit married to thyme and crushed rock. So long and seamless, with tension and focus that just keeps going. Sustainable. Try from 2025.

-James Suckling 98 Points

Prager’s stylistic signature is that of aromatic complexity coupled with power and tension. High- density planting and long hang times ensure ripe fruit flavors and concentration, yet allowing leaves to shade the fruit lend vibrant aromatics of grasses, herbs, and wildflowers. Minerality is a constant feature of any Prager wine.

Review:

This is a cool, brilliant and mineral riesling with so much wet stone character alongside lime peel, white grapefruit and small white flowers on the nose. Coriander leaf and root. Sharp and exciting, medium-bodied, precise and full of mountain freshness.

-James Suckling 97 Points

Sojourn Cabernet Sauvignon Oakville is made from 98% Cabernet Sauvignon and 2% Petit Verdot.

This Cabernet Sauvignon was produced primarily from grapes sourced from Oakville Ranch Vineyard, sitting at 1,000 to 1,400 feet above sea level with a westward aspect overlooking Napa Valley. The vineyard was replanted in 2006 by esteemed organic viticulturist Phil Coturri, and is fast gaining a reputation for producing some of the best Cabernet Sauvignon in Napa Valley. The rocky clay, loam and basalt soils have a heavy iron influence providing structure, power and depth. Cabernet Sauvignon lots fermented separately from two other vineyards that reside in alluvial soils along the Oakville foothills were blended in to add expressive fruit character and lush tannins.

This blend of our generous and supple Oakville Cabernet Sauvignon is dominated by Oakville Ranch Vineyard. Located in the hills among famous neighbors Dalla Valle, Pedregal and Backus vineyards, Oakville Ranch produces powerful, rich, structured wines. Cabernet Sauvignon wines made from two other vineyards along Skellenger Lane were blended in to add expressive fruit character and lush tannins. Each component of this blend spent four weeks fermenting on skins to ensure that the tannins and fruit flavors were balanced. The resulting wine is rich and vibrant, offering vivid flavors of blackberry, raspberry, cassis and mocha.

Review:

Powerful and richly flavored, this 100% Cabernet Sauvignon carries lush flavors of red and black plum, wet tobacco and layers of oak. Tannins are densely packed, velvety-textured and persistent. A wine of generosity.

-Wine Enthusiast 93 Points

Sojourn Pinot Noir Walala Vineyard is 100% Pinot Noir.

This Walala Vineyard resides at 1,200-feet elevation just miles from the ocean in the northern Sonoma Coast. Cool coastal breezes and thick fog helped the grapes mature evenly through the September heat wave.

2022 was a drought vintage that offered only miniscule yields, with small clusters and tiny berries. Sojourn were only able to produce a small quantity of this exceptional Pinot Noir. It offers layers of red fruit aromas with tropical notes.

Review:

"With just 5% whole cluster to give it a touch of added structure and weight, the Walala Pinot Noir from Sojourn is aged in 50% new French oak. Displaying a ruby-red core with a light pink rim in the glass, it boasts pleasant aromas of red and black cherries, marionberries, wet-turned earth, crushed pink peppercorn, dusty flower petals, and sweet baking spices. Tannins are present but sweet and rounded and pair perfectly with the lush acidity that sweeps across the palate. Another winner from winemaker, Randy Bennett, is highly recommended."
-  Jeremy Yount, International Wine Review 96 points 

Opulent floral top notes carry you into an opaque purple core, imparting aromas of black currants, dark red cherry coulis, cigar box, and allspice berries. Powerful yet soft tannins are balanced with a delightful freshness of acidity. The palate is silky with nuanced flavors of cassis, ripe blackberry, and Morello cherry. The long finish invites you to discover the wine’s evolving layers.

Review:

This is, as usual, a beauty, perhaps more so thanks to a great vintage. It is classically Napa Valley, and classically “house styled” by Aron Weinkauf, with black and blue fruit, supple, approachable tannin structure and great depth of aroma and flavor. That said, keep in mind that this isn’t the winery flagship offering. Even in this price range Lyndenhurst is always a solid value, and is so again – maybe even a little more than usual. Decant well if you crack into this in the near term, or age it for the long term. Contains 10.6% Merlot, 3.8% Petit Verdot, 3.5% Cabernet Franc and 2.9% Malbec. (Rich Cook)

- Wine Review Online 95 Points

A juicy red with black currants and balsamic. Bark and mushroom. Iodine, too. Medium body, creamy texture that tightens at the end. An energy and firmness in the finish.

-James Suckling 94 Points

Taylor Fladgate Vintage Port. 

Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.

Review:

We tasted this a couple of years ago. Aromas of ink, tar, blackberries, blueberries and lead pencil follow through to a medium- to full-bodied palate with firm and medium velvety tannins. Solid with great length and beauty. Needs time to soften but a great wine. Try after 2026.

-James Suckling 97 Points

The 2020 Coleraine is seriously structured, dark and spicy, with great concentration and gravitas. The tannins are so integrated and woven that they feel almost imperceptible. This is spicy and resinous and charry, but its fine and graphite and mineral too. Chalky tannins plume through the supple fruit. Very cool. It's exciting, plush, open weave and sensational.

-Wine Advocate 97 Points

Andrew Will Winery Sorella 2019 is made from 80% Cabernet Sauvignon, 8% Merlot, 8% Cabernet Franc, 4% Petite Verdot.

Sorella means sister in Italian and was named after Chris Camarda late sister Jane Camarda. This first vintage was from 1994. This wine is made from 100% Champoux Vineyard fruit and represents the nature of the vineyard by highlighting the Cabernet Sauvignon, which is considered some of the best in Washington State. The picture on the label is a portrait of Annie Camarda (Chris’s late wife).

Review:

Flirting with triple digits, and perhaps the best Sorella yet, the 2019 Sorella explodes from the glass with a fantastic mineral essence that sways between dark red fruit tones, oak essence and freshly opened flowers. Medium to full-bodied, the wine is impeccably balanced with a silky-smooth mid-palate that bestows a stunningly beautiful wine with gobs of complexity and a ripe frame of glossy black raspberry and blackberry fruit tones. Unwinding across the finish, the wine unpacks gorgeous layers that seduce me for a second, third and fourth sip and finally begs me to finish the glass. Buy this ASAP!

-Wine Advocate 99 Points

A new wine for the new century: BriO de Cantenac Brown was born in 2001.

Through the style of its label, but also through the quality of our work from the selection of the lots to the bottling, it aims at expressing the modernity of our Château.
The lots supposed to be the main part of BriO are pre-selected because of their evolution all through the year, which means that we focus on each different lot of the winery, from the budburst through the flowering to the ripeness control.

A meticulous attention

The lots for BriO often need more work: more leaf pruning, some green harvest, for example on the young vines, to help them to deal with the weather conditions.

Our two labels are made from vines located on a beautiful terroir where you find gravelly soils, and we want the vinification of BriO to lead to an elegant wine with lots of flavours, a compromise between strength and finesse.
So, if you like the fruits, you can start to drink it from 2 to 5 years after the harvest.

The blend between Cabernet Sauvignon, Cabernet Franc and Merlot is different for each vintage but the Merlot percentage is usually more important than the one in the Château Cantenac Brown.

The 12 months-long ageing in 20% to 25% new oak barrels is traditional; we rack it every 3 months. Before the bottling, we do the fining with egg whites.

It is on purpose if the bottles of BriO are different from the ones of Cantenac Brown: we want BriO to become a brand on its own, and it’s true that we talk much more about “BriO” than about “BriO de Cantenac Brown”.

We want BriO to be a wine you drink before, during and after a meal; just for your pleasure. 

Castellare di Castellina 'I Sodi di San Niccolo' Toscana IGT  is a blend of Sangioveto (85%-90%) and Malvasia nera (15-10%)

Castellare’s top wine, ranked in the Wine Spectator Top 100 on multiple occasions and recognised with the prestigious Gambero Rosso’s Tre Bicchieri and Bidenda’s Cinque Grappoli ratings. The company takes great pride in demonstrating the greatness of the Sangioveto variety, paired with Malvasia Nera, achieving a worldwide position of sixth place.

Pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, in particular, Pecorino Toscano and Parmigiano.

The masterpiece of Castellare, I Sodi di San Niccolo, has twice placed in the top 100 of Wine Spectator, and has been awarded “Three Glasses” by Il Gambero Rosso.

I Sodi di San Niccolo is produced solely with native varieties: 85-90% of Sangioveto and 10-15% of Malvasia Nera, I Sodi comes from the two best crus of the farm.

The word "I Sodi" was used by the Tuscan farmers to describe those grounds which had to be processed by hand, being too hard (in fact firm) or too steep to allow for the employment of the horses, unlike the "fields" that make the grounds more easily cultivable.

Reviews:

Clear ruby with a fine garnet sheen. Impressive nose, very finely drawn, aromas of juicy cherries, blood orange and dried thyme, some liquorice in the background. Polished and precise from the attack to the finish, finely-meshed, very well-integrated tannins, flows beautifully, finely worked out fruit, long finish.

-Falstaff 97 Points

Complex and deeply embedded aromas of ripe blackberries, spices and aromatic bark. Full-bodied and very firm for now, with impressive concentration of fruit and tannin. Very long, balanced finish. Great to taste now, but this is one for the cellar. Patience will be rewarded. Sangiovese and malvasia nera. This has always been a top Tuscan red. Best from 2027.

- James Suckling 96 Points

Super fragranced nose, patchouli, pot pourri, Turkish Delight, rose with caramelised red berries and a touch of smoke and incense - all quiet forward and expressive. The nose alone you could smell for hours such is its complexity and beguiling nature. Powerful and concentrated on the palate, this is broad and muscular, sinewy with depth and determination. Tannins are well integrated, really giving the support to the fruit and acidity, driving the flavours forward despite the clear weight and hold. Fragranced red berries continue on the palate with a touch of stone, graphite and matchstick. Rich and big on the mid palate, becoming more focussed towards the finish. Cleary well made with lots going on. Acidity is great, it's cool, clean, sleek and packed full of flavour. Almost too much, this is a big wine, so needs time, but has lots of appeal and mouthwatering freshness throughout. Released on the 9th March. Director and winemaker Alessandro Cellai.

- Decanter 96 Points

Domaine du Colombier Hermitage Rouge is made from 100 percent Syrah. 

Perfect with beef ribs, grilled meats and cheese.

Manually harvested with destemmed grapes and fermented for about 2 to 3 weeks in temperature controlled vats, with an ageing period of 12 months, 65% in oak barrels and 35% in concrete tanks.

Review:

Brought up in 30% new demi-muids, with the balance in used barrels, the 2017 Hermitage is beautifully pure and layered, with smoking good notes of crème de cassis, white flowers, crushed rocks, and violets. Deep, full-bodied, and concentrated on the palate, it has plenty of tannins and is going to need 5-7 years of bottle age. This is a sensational Hermitage from Colombier that will drink well for 25+ years.

These wines are made by the talented Florent Viale and shine for their purity as well as character. While the winemaking here is traditional, with the wines destemmed and brought up mostly in used demi-muids, the purity of fruit can give the impression that wines are more modern styled than they are. They will all benefit from short-term cellaring.

-Jeb Dunnuck 96+ Points

The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.

It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.

Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.

Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.

Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.

Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports

Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.

Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.

In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”

James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.

Review:

Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.

-Decanter 97 Points

A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported

-Wine Spectator 96 Points

Winemaker’s Notes

Our organically farmed high-density Estate parcel sits at the top of the ridge amongst the diverse coastal forest. Although the soil is sandy, there’s a vein of clay in the subsoil that holds winter rain and allows us to dry-farm the vines. The tight spacing keeps the clusters and soil shaded during the summer heat, which allows the fruit to retain all the nuance of the site. The wine produced here has a character - a signature - all to itself and cannot be replicated elsewhere; it's the antithesis of fruity, forward, easy-to-understand Californian Chardonnay. The grapes are small with thick skins, producing a high level of fruit extract, which translates to deep texture and structure in the wine itself. Concentration allied to freshness is the essence of this wine, and it ages beautifully in bottle for ten to twelve years. 

The wine’s aromas and flavors are incredibly complex and diverse, akin to citrus oil, preserved lemon, sage, fennel and caraway. The wine is deep, powerful, and layered with oyster shell freshness cutting through the natural density. Lemongrass, spearmint, and grapefruit power the finish, which pulsates with intensity. You could decant this for an hour before serving to hasten its development. Drink between 2025 and 2030. Serve no cooler than 55º F. 

Review:

From a site surrounded by dense forest on two sides, the 2022 Chardonnay DuMOL Estate Vineyard is a bright straw hue and has a more vibrant aromatic nose of fresh mint, bright lime, flint, crushed stones, and white peach. Medium to full-bodied, it boasts a remarkably firm structure with a bit of tannin, a chalky texture, and a savory slanting profile, and it’s long and persistent on the finish. It has an assertive but crystalline feel and a crunchy brightness. It demands a bit of time. Drink 2025-2035.

-Jeb Dunnuck 96 Points