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Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

     Slowly the tide turned, Australians began drinking more wine and Dad with his uncanny ability to select and plant Clifton Park with the grape varieties of the future, saw fortunes change for Clifton Park and the Thorn family. I loved my Dad's wry sense of humor and his work ethic was an inspiration to us all.

   "My father, Ron, was born in 1923 at the Angaston Hospital not far from where the Thorn-Clarke Winery is currently located. He was the fourth born of the nine children my grandparents raised at Clifton Park in the Eden Valley Ranges. Dad's great-grandparents took up farming land in the Barossa in the 1840's and purchased Clifton Park, where Dad grew up, in the 1870's. To this day, Clifton Park remains in the Thorn family and the 1870's vineyard still produces quality fruit.

      As the family grew, Dad showed tenacity and judgment by pulling out orchards and extending the family vineyards. During the 1950's, 60's, and 70's, times were testing for a family business based on dry land horticulture and mixed farming. Dad's strong work ethic proved an invaluable asset during the tough years on the farm and he traveled widely as a shearer, drove bulldozers and worked at the local cement works to support his family.

     Ron Thorn Shiraz is made from the best fruit that we grow and is produced only in exceptional years. This wine is given the benefit of 20 months barrel maturation and 12 months in bottle prior to release. This is our tribute to Dad's life and his contribution to the Thorn-Clarke story."  - Cheryl Thorn Clarke

Review:

Rubus Brut Rose is made from 60% Tempranillo, 40% Bobal.

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

This California Cabernet Sauvignon has rich flavors with a hint of black currant and cherry. The tannins are soft, leading to a smooth finish with a hint of oaked vanilla and a touch of eucalyptus/mint freshness.

100% California AVA Cabernet Sauvignon.

Average age of the vines: 15 years.

Picked at premium ripeness. Fermented in static tanks with pump-overs three times per day.

Aged five months French oak Barrels.

Alcohol: 13.5%
RS 0.5 g/l
TA 5.7 g/l

Serve this deep purple hued beauty with a variety of hearty dishes ranging from Osso Bucco to grilled red meats and cheeses.

SALE!

Lodi, American Viticulture Area (AVA) – The Lodi AVA is located in the northern end of the San Joaquin Valley, Central Valley California, east of the San Francisco Bay. Lodi has warm days and cool nights, similar to the Mediterranean climate. The lower temperatures that occur in Lodi result in fruit with good acidity. A wide range of soils are found in the Lodi AVA, but they generally are deep, loamy, sandy, rocky soils similar to that found in southern Rhone valley.

The Lodi appellation totals almost one half million acres, and the approximately eight hundred growers farm roughly 90,000 acres. Lodi produces more Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, and Zinfandel than any other wine region in California, but it is probably best known for its old vine Zinfandel. The vines are often head trained giving them a classic old world appearance.

Zinfandel – The Zinfandel grape is a hearty variety that produces grapes with high sugar levels, often resulting in wines with a high alcohol content. Thought to be a relative of Primitivo that is found in southeast of Italy (the boot heel), Zinfandel can be made into a wide range of wine styles, including White Zinfandel, light or full bodied red wines, and even late harvest desert style wine. However Zinfandel, especially Old Vine Zinfandel from Lodi, is usually made into a full bodied, spicy red wine with characteristics of red fruit, raspberry, and cherry.

Produced in the heart of Lodi AVA.

Rubus Zinfandel Lodi is made from 98% Zinfandel + 2% Cabernet Sauvignon
Bottled after aging in French and American oak for 9 months.

Rubus Zinfandel Lodi presents with ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.

Selected by Fran Kysela MS.

Savory nuances of toasted quinoa, banana bread, and nutmeg are present in the nose. On the palate, this sake is layered, lifted and complex, with flavors of plantain, dried cranberry, nougat, white Mushroom and almond.

POLISHING RATIO: 60%
ALCOHOL: 15-16%
SMV +/-: +3.0
RICE KAKE: 50% WAKAMIZU 50% LOCALLY FARMED JAPANESE RICE
YEAST STRAIN: PROPRIETARY

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

TASTING NOTES: This fresh, subtle Honjozo has a lovely nose of cantaloupe, leek, fresh clay and pear. With just a hint of sweetness, the palate is light bodied with alluring flavors of burnt caramel, chalk and marsh-mallow and a classic Honjozo clean, dry finish.
The fanciful name "Otoko no Yujyo", represents a feeling for which the sake was made, to honor brotherly love, between comrades.

PREFECTURE: TOCHIGI
POLISHING RATIO: 65%
ALCOHOL: 15.0 - 16.0%
SMV +/-: +8.0
ACIDITY: 1.4
RICE KOJI: HITOGOKOCHI
RICE KAKE: TOCHIGI 14
YEAST STRAIN: KYOKAI 901

FOOD PAIRINGS: Versatile with all foods, Grilled Fish, Paella, Smoked Fish, Fried Fish or Fried Chicken
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village

This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.

POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801

FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera

Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy on the palate with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.

POLISHING RATIO: 80%
ALCOHOL: 16-17%
SMV +/-: +2.0%
ACIDITY: 2.10%
RICE KOJI: Yamadanishiki
RICE KAKE: Yamadanishiki
YEAST STRAIN: Koshi Ibuki

FOOD PAIRINGS: Ideal with rustic Italian food, cheese and tomato centric or creamy pasta dishes

CHEESE PAIRINGS: Italian Raschera, Pecoria Reggiano

An inky purple hue, the wine offers fragrant aromas of ripe, brambly berries and plums, edged in notes of walnut husk and cedar. The palate explodes with intense flavors of redcurrant and cherry, fanning out in a broad, silky wave that mingles vibrant fruit flavors with accents of espresso, chocolate and graphite, and lingers on the long finish.

Review:

A new project from the Indelicato family (Black Stallion Winery) and consultant Thomas Rivers Brown, the 2019 Cabernet Sauvignon is a ripe, full-bodied effort, loaded with scents of cherries, baking spices and dark chocolate accented by subtle herbal shadings. It's supple and expansive on the palate, culminating in a long, mouthwatering finish that combines a touch of warmth and a dusting of silky tannins. It should drink well for more than a decade.

- Robert Parker's Wine Advocate 95 Points

Scattered Peaks Small Lot Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.

The wine displays amazingly deep dark color. Aromas include dark, ripe cherries with a touch of cassis, licorice and brambly sage. The new French oak adds a bit of mocha toastiness. On the palate the wine is very powerful with firm but approachable tannins, great complexity and a long finish.

Review:

Celebrated winemaker Joel Aiken is at his best with this masterfully crafted red sourced from both Morisoli Vineyard in Rutherford and Ridge Vineyard on Howell Mountain. Concentrated notes of cedar, slate, and a slathering of grainy-textured dark chocolate meld with black cherry and plum. Sophisticated and regally structured.

- Tasting Panel 96 Points

One of the best values in the Sojourn portfolio, the Sonoma Coast Pinot Noir brings together eight unique lots from sites that comprise several of our single- vineyard designate bottlings. Sangiacomo, Rodgers Creek, Walala and Gap’s Crown Vineyards are the key components, creating a polished blend that offers robust flavors and exceptional texture. This wine offers balance and depth, with multiple layers of dark cherry, nutmeg and earth, leading to a long finish. It is drinking exceptionally well now with a fresh, complex bouquet that draws you into the glass. This wine is the real deal.

This wine is a blend of eight unique lots produced from Sonoma Coast vineyards ranging from Occidental to the Petaluma Gap. Gap’s Crown, Sangiacomo, Rodgers Creek and Walala Vineyards represent key components used to produce this blend. Pinot noir clones 115, 828, 667, Pommard, and Wädenswil 2A add unique elements creating a complex Pinot noir with a myriad of textures and flavors. Each vintage, this wine is balanced and vibrant with lush textures that are characteristic of the Gap’s Crown and Sangiacomo vineyard components.

Review:

"Juicy and engaging, with heavy mulled raspberry and blood orange flavors coursing through, carried by a bright mineral edge and a flurry of red tea and savory notes. The long, lingering finish has nice latent tension. Drink now through 2030. —James MOLESWORTH"

- Wine Spectator Insider (May 31st 2023), 93 pts

Sojourn Pinot Noir Sonoma Coast is made from 100 percent Pinot Noir. 

One of the best values in the Sojourn portfolio, the Sonoma Coast Pinot Noir brings together eight unique lots from sites that comprise several of our single- vineyard designate bottlings. Sangiacomo, Rodgers Creek, Walala and Gap’s Crown Vineyards are the key components, creating a polished blend that offers robust flavors and exceptional texture. This wine offers balance and depth, with multiple layers of dark cherry, nutmeg and earth, leading to a long finish. It is drinking exceptionally well now with a fresh, complex bouquet that draws you into the glass. This wine is the real deal.

This wine is a blend of eight unique lots produced from Sonoma Coast vineyards ranging from Occidental to the Petaluma Gap. Gap’s Crown, Sangiacomo, Rodgers Creek and Walala Vineyards represent key components used to produce this blend. Pinot noir clones 115, 828, 667, Pommard, and Wädenswil 2A add unique elements creating a complex Pinot noir with a myriad of textures and flavors. Each vintage, this wine is balanced and vibrant with lush textures that are characteristic of the Gap’s Crown and Sangiacomo vineyard components.

Pairs with grilled red meat, grilled vegetables, Pizza and pasta.

Review:

"The same could be said for the 2018 Pinot Noir Sonoma Coast, which has a slightly fresher, more floral, raspberry-laced perfume as well as lots of pine and foresty nuances, medium to full body, a tight, vibrant texture, and a great finish. It's another beautiful wine that should evolve for 5-7 years or so."

- Jeb Dunnuck (May 5th 2020), 93 pts

La Spinona Cru Bergera Barolo is made from 100 percent  100% Nebbiolo Lampia 

The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. Bergera comes from the mid part of the vineyard and is dedicated to Pietro's grandfather who started the estate.

Brilliant deep ruby red with garnet reflections.  Rich fruity bouquet with hints of cherries, violets liquorice and mint.  Good structure with full, cherry-ripe flavors. The tannins are gentle and the spice subtle. It is an elegant wine of great finesse and drinkability.  Excellent with wild game, roast, braised or stewed red meats, truffle dishes and aged cheeses.

St. James Winery Blackberry - NV is made from blackberries
10.4% Alcohol by Volume
12.7% Residual Sugar
Is it fresh picked blackberries in a bottle or St. James Winery Blackberry wine? Tough call.
Sweet and delicious served chilled with your favorite dessert or for no reason at all, except to enjoy.

Select Wine Competition Awards:
2011 GOLD San Francisco Chronicle
2010 SILVER San Francisco Chronicle

St. James Winery Strawberry  is made from blackberries
11.4% Alcohol by Volume
13.4% Residual Sugar
Fresh picked strawberries never tasted this good. Our Strawberry wine, made from sweet vine ripened strawberries, is excellent served cold especially for dessert with pound cake or milk chocolate.


Select Wine Competition Awards:
2012 GOLD San Francisco Chronicle
2011 BEST OF SHOW San Diego
2011 BEST OF CLASS Pacific Rim
2011 GOLD Dallas Morning News
2011 GOLD Grand Harvest
2011 GOLD Winemaker Challenge International
2011 SILVER Monterey
2011 SILVER Florida State Fair International
2011 SILVER Los Angeles International
2011 SILVER Riverside
 

Stags Leap Wine Cellars S.L.V. Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

Stag’s Leap Wine Cellars stunned the world in 1976 when its 1973 S.L.V. Cabernet Sauvignon bested some of Bordeaux’s first-growth wines in a tasting in Paris. It was the winery’s first commercial vintage, a wine produced from young, three-year-old vines. While the “victory” over the French in “The Judgment of Paris” continues to be hailed throughout the world – and the winery is still humbled by the achievement – Stag’s Leap Wine Cellars enters its golden anniversary year with a commitment to producing more complex and age-worthy wines. No resting on laurels, no autopilot, no complacency, but rather a drive to ensure the next 50 years are even more glorious than the first 50.A step back in time puts Stag’s Leap Wine Cellars’ current and future plans in perspective.

The estate was founded in 1970 with the purchase of orchard land in what is now the Stags Leap District AVA in southeastern Napa Valley. Cabernet Sauvignon and Merlot grapes replaced the prunes and walnuts, and the winery was built in 1972. A wine was made there in that year, but it was the 1973 S.L.V. Cabernet Sauvignon that impressed – and shocked – a panel of experts on French wine. In the 1976 Paris Tasting, a blind tasting, they chose S.L.V as the finest red wine in the group, without knowing its provenance. The outcome brought international recognition to the infant Stag’s Leap Wine Cellars, the nascent Napa Valley wine region, and the entire American wine industry and put all on a path to worldwide renown.

S.L.V. Vineyard S.L.V. soils are predominantly volcanic in nature and contribute multilayered structure, concentration and spicy intensity, often referred to as the “fire-like” elements. S.L.V., also known as Stag’s Leap Vineyards, is the winery’s first vineyard. Planted in 1970, this vineyard achieved international fame when three-year old vines from the 1973 harvest produced a Napa Valley wine that triumphed over some of France’s greatest Bordeaux in a blind tasting among French wine experts in Paris. This history-making Stags Leap District vineyard continues to produce wines with complex black fruit and berry character, spicy intensity, excellent structure and complexity, promising long life and ageability. Today, the property encompasses roughly 35 acres of Cabernet Sauvignon and 1.5 acres of Cabernet Franc. The vineyard soil is volcanic and alluvial with good drainage, and benefits from warm afternoons and cool evening breezes.

Review:

All from the estate S.L.V. Vineyard in Stages Leap and aged 21 months in 90% new French oak, the 2014 Cabernet Sauvignon S.L.V. sports a deep purple/ruby color to go with a Saint-Julien like notes of blackcurrants, damp earth, tobacco and lead pencil. With medium to full-bodied richness, ripe, sweet tannin, beautiful purity and a great finish, it’s another terrific wine from this estate that can be drunk today of cellared for 15+ years.

-Jeb Dunnuck 95 Points

Tamarack Firehouse Red is 29% Cabernet Sauvignon, 22% Syrah, 22% Merlot, 11% Cabernet Franc, 5% Malbec, 3% Sangiovese, 2% Grenache, 2% Cinsault 1% Petit Verdot, 1% Counoise, 1% Mourvèdre and 1% Carmenere.

Deceptively sweet aromas of strawberries, raspberries and rose petals. The flavors are dark, rich, lusciously mouthwatering, with cherries, boysenberries, tart plum skins, hints of leather, sweet pipe tobacco, and coffee beans. The tannins are firm, but not a bit edgy and the finish lingers with just a touch of anise. A truly lovely vintage.

The Gigondas appellation is naturally delimited by the Dentelles de Montmirail to the east and the upper plateaux of the Ouvèze River to the west. The rugged topography of the Dentelles, amazing limestone pyramids, protects the vines from excessive summer heat and the full force of the mistral. Our vines grow on steep terraces up to 400 metres in altitude.

This Cru Gigondas displays a fine balance between freshness and an impression of sweetness due to old Grenache vines planted at high altitude. The wine is big on the palate, with a dense texture of rich, ripe tannin. Its polished personality reflects a top-rate terroir.

Review:

"Very full, rich and luxurious in style with ripe red berries and some rich, meaty fruit coming through on the palate; grainy and gritty tannins, with plenty to chew on. Feels youthful and tight but harmonious. The lovely acid line brings precision and pep. Tapered finish. Very appealing!"

- Decanter WWA 2022, 96 points and Gold Medal

The Grade Cellar Kingly Project Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon. 

"This is a noble expression of Cabernet Sauvignon"  in full regalia, with decadent aromas and a mouthfeel viscous and sleek. "This vintage of the Kingly Project Cabernet Sauvignon enters the scene"  -- Thomas Rivers Brown

Review:

The 2018 Cabernet Sauvignon Kingly Vineyard is endowed with tremendous richness and concentration. It emerges from the best spots within Block 5, which is a bit more protected from the elements. The 2018 is a bit closed today, but it has a lot of promise. Time in the glass brings out layers of inky dark fruit and the savory, minerally notes that are such signatures. This potent Calistoga Cabernet needs time to shine, but it is impressive today just the same.

-Vinous 96 Points

The Grade Napa Cabernet Sauvignon Winfield Vineyard is made from Napa Valley Cabernet Sauvignon.

“This wine expresses a focused balancing act of dark, rich black fruit, and a fine tannin structure, illuminated through the core with a laser-like acidity. The wine displays a deep purple-red hue with a cranberry halo. Aromas of cassis, cinnamon, citrus oil, roasted meat, and lilac swell from the glass.

“The palate is marked by a wave of jet-black brambly fruit up front, followed by an exotic spice mid-palate and a long, complex finish that lasts and lasts expressing notes of flowering jasmine, and oolong tea. The silky tannins hold everything together and will certainly allow this wine to evolve in the cellar for at least 7-10 years.”  - Thomas River Brown

Review:

Coming from the Winfield Vineyard in Calistoga, the 2016 Cabernet Sauvignon is another brilliant wine from the hands of winemaker Thomas Rivers Brown. This deep purple-colored effort boasts tons of blueberry and jammy blackberry fruits as well a medium to full-bodied, concentrated, yet elegant style on the palate. It has the purity of fruit that’s the hallmark of the vintage, ripe, sweet tannins, and no hard edges, and is already hard to resist.

-Jeb Dunnuck 94 Points