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Keermont Cabernet Sauvignon grows in Keermont's Cottage Lane Vineyard on the mid-slopes of the Helderberg. This vineyard is situated on the crest of a ridge (320m above sea level) so has aspects ranging from East through North to West. It is very exposed resulting in small vines with low yields. This has allowed to make a relatively fine grained Cabernet, but the clay soils translate to a wine with power, tension and fresh acidity. They blend in a couple of barrels of other varieties to add to the complexity of flavor and tannin structure.

All grapes used in producing the wines are grown on Keermont Vineyards. Most of the vineyard parcels grow on deep red clay rich soil derived from sandstone and granite and are surrounded by indigenous ‘fynbos’ vegetation. The vineyards are planted on steep mid-slopes high up in the valley between the Stellenbosch and Helderberg mountain ranges. Aspects vary from North East through North to West facing between 250 and 400 meters above sea level.

Dark ruby red in color, this is quite a serious vintage with a complex bouquet of ripe red berry fruit, cedarwood, and typical ‘fynbos’ flowers. The palate is full bodied, but gentle. Tannin structure is full and dense and coats the palate while the natural acidity keeps the ripe fruit in check. Savory notes of tomato paste and cloves add character to the bright red strawberry and cassis flavors which linger into a long, tight finish. Drink 2020 – 2035.

Review:

"Something of a crowd pleaser from Alex Starey, this is a comparatively forward cuvée of Cabernet Sauvignon and 10% Cabernet Franc. Supple, ripe and perfumed, it combines fynbos and dried herb aromas, fig and mulberry flavours, supple tannins and plenty of body and alcohol. 2023-29"

- Tim Atkin (South Africa 2023 Report), 91 pts

Kosta Browne Russian River Valley Pinot Noir is made from 100 percent Pinot Noir. 

On the nose, pronounced dark red cherry, intertwined with layers of blackberry and blueberry. The palate shows pomegranate and bramble fruit notes are effortlessly balanced with a refreshing acidity, culminating in a robust, enduring finish.

This year’s blend proudly features our Bootlegger’s Hill Estate vineyard alongside two cherished vineyard designates: Giusti Ranch and Keefer Ranch. Revealing enticing aromas of dark red cherry, blueberry, and raspberry, this Pinot Noir is both flavorful and poised. A refreshing lift gracefully traverses the palate, leading to a captivatingly long finish.

Our Appellation Series wines embody our unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.

Most vineyards in the Russian River Valley share a common influence—the cooling effect that follows the river inland from the Pacific coast. The resulting fog gracefully envelops the vines at night, providing a crucial respite from the daytime heat. These diurnal temperature shifts delicately slow down ripening, nurturing nuanced flavors in the grapes, earning this region its well-deserved title as the heartland of California Pinot Noir.

Fact of Note: This Russian River Valley blend was the longest to ferment in oak from our Appellation Series.

Kosta Browne Sonoma Coast Pinot Noir is made from 100 percent Pinot Noir.

Dark cherry, raspberry, and elderberry intertwine with intriguing hints of fresh basil, and pomegranate. Decadent fruit flavors unfold, showcasing remarkable acidity with dynamic structure and an enduring finish.

Our Appellation Series wines embody our unwavering commitment to exploration and the artistry of crafting soulful, thought-provoking wines that pay homage to the world’s extraordinary terroirs.

The Sonoma Coast is the largest appellation in Sonoma County, strongly influenced by its proximity to the ocean and heavy rainfall—producing more than twice the annual amount of its inland neighbors.

Our Sonoma Coast vineyards span the northern true coastal zone and the southern edge of the appellation. This distinctive blend is made from 11 different clones, fermented in predominantly stainless steel, and aged for 16 months in 38% new oak. The resulting wine has an energetic acidity with cascading layers of black cherry and elderberry, followed by a lasting finish.

Fact of Note: This Sonoma Coast blend was the longest to ferment in stainless steel from our Appellation Series.

Les Gentilhommes Pouilly Fuisse Premier Cru Clos Reyssier is made from 100 percent Chardonnay.

A gentilhomme is a gentleman characterized by his delicacy, thoughtfulness, and courtesy. "Les Gentilhommes" was created by brothers Richard and Stephane Martin as brand embodying the gentleman's character combined with Burgundian know-how.
From the work in the vineyard to the vinification in barrel, they are inspired to share these noble values. Quality, authenticity and long family tradition are the foundation of these wines.

This new California white wine blend is infused with Butterfly Pea Flower, giving it its bold color.
6% alcohol!
Bright acidity cuts through a light sweetness reminiscent of a mixed berry pie. Subtle notes of juicy boysenberry and blackberry balance with an acidity that leaves you wanting to take another sip.

The first California white wine infused with Butterfly Pea Flower!

Lingua Franca Bunker Hill is made from 100 percent Chardonnay.

Review:

Estate bottled, the 2022 Chardonnay Bunker Hill is the counterpart to the Chardonnay Estate. It pours a bright pale yellow with a tinge of green and has a lovely incense of delicate toast lifting from the glass, followed by notes of white flowers, fresh green pear, and pleasing reduction. This wine comes from a site where the grapes get thicker skins from the wind, leading to firmer structure, and on the palate, this wine is medium to full-bodied, with a pithy, chalky texture. Drink 2024-2034.

-Jeb Dunnuck 94 Points

Livia Fontana Barbera d'Alba Superiore is made from 100 percent Barbera. 

Organoleptic characteristics: intense ruby red color. Fresh and intense aromas with currants and berries notes. Warm, full, rich and persistent taste, full body. Suitable for long aging.

Excellent accompaniment to warm appetizers, rich first courses, red meat and the medium-seasoned cheeses.

Tasting Notes: The Poet's Leap Riesling offers aromas of white peach, jasmine, Thai basil and nutmeg. Flavors of ripe melon, apricot and an appealing minerality continue across the palate. An underlying hint of honey sweetness is balanced by a streak of bright acidity that provides a long, clean finish.

Loring Cooper Jaxon Pinot Noir is made from 100% Pinot Noir

Aged 10 Months in French Oak (15% New)

A special blend in honor of Cooper Jaxon Loring - the next generation of Loring. We don't limit the wine to any
specific AVA, but rather look for a blend that is big, bold, and super tasty!

Juicy and vibrant, with aromas of raspberry puree, blackberry and spring flowers.

Vines are planted on Arroyo Seco Sandy Loam soils on the following vineyard sites: Rancho La Viña, Kessler-Haak, Clos Pepe, John Sebastiano, Aubaine, Rosella's and Sierra Mar.
Vinification is traditionnal with minimal intervention.
Wine went thought Malo-Lactic fermentation and was bottled without filtration.

pH 3.61
Clones: Pisoni, 113, 115, 667, 777, 23

Pairs well with steak and lamb, spicy foods & mild cheeses.

Review:

"This fun and whimsical label from Brian Loring delivers his rich style of Pinot Noir at an affordable price, offering aromas of black cherry, forest herbs, damp sage and crushed slate. The palate is earthy, offering flavors of dark berry, fennel frond, roasted meat and clove. Matt Kettmann"
- Wine Enthusiast (June 2019), 92 pts - Editors' Choice

Luis Canas Rioja Hiru 3 Racimos  is 100% Tempranillo
60 years old vines
Alcohol: 14,5º
Total acidity: 6,0 gr/l
Volatile acidity: 0,50 gr/l
PH: 3,47
Free SO2: 25 mg/l
Reducing sugars: 1,8 gr/l

This wine is a response to our quest to find the perfect wine, one that combines structure, complexity and balance. It is the result of a careful selection of grapes not from the vines but from the appropriate clusters, those that naturally produce three or less clusters and which are 60 or more years of age. Vines situated on slopes and terraces of limestone and clay soil, well exposed to the sun. These grapes are harvested in small boxes at the very best moment, then inspected on the selection table and vinified in small groups at a controlled temperature. After alcoholic fermentation they are macerated to extract their full potential. The resulting most is then settled in new French and American oak barrels to undergo malolactic fermentation. This second fermentation ensures the wine gains in complexity and aromatic intensity, it also stabilises its colour.

Fully ripened and concentrated fruit aromas with balsamic and spicy mineral nuances, notes of blackberry and blueberry preserve wrapped in creamy oak, caramel and milky coffee tones. The palate is concentrated, unctuous in the centre, balanced, sweet, with fine tannins. Very long finish, expressive, clearly marked with the character of the soil.

Hiru 3 racimos is a complex wine and so is its pairing with food. We must consider two options, either drink it in light sips so that the wine itself is the star of the feast, or serve with solid dishes that can match its vigour. An Iberian pork loin with roasted peppers, steak with mushrooms and plums, wild boar stew or pheasant in port are dishes that blend incredibly with this characterful wine.

Luis XIV Anforas  is made from 60% Monastrell, 30% Arcos and 10% Bonicaire.

Bright ruby ​​color with violet hues. On the nose it is very intense and fresh, transmitting all the varietal authenticity of the Monastrell, Arcos and Bonicaire. On the palate, the purity of the fresh fruit stands out, with a light, velvety, fluid and persistent. It is a medium-bodied wine with very fine tannins.

Especially for tapas (fried fish, salads) and rice dishes (paella, arròs al forn, rabbit and snail rice, arròs a banda, caldero ...).
Due to its delicacy, it is a very appropriate wine for different dishes. 

Maipe Cabernet Sauvignon is made from 100% Cabernet Sauvignon, 35 years old vines.

Maipe was the Lord of the Winds for the ancient Andean Indians. He is still called upon to clear the skies after heavy rain, or to temper the summer heat.

This Cabernet Sauvignon has an intense ruby red color with aromas and flavors of ripe blackcurrant, red pepper, mint, chocolate and vanilla hints.

35 years old vines. 14 day fermentation with selected yeasts at 26-28°C; 5 days post fermentative maceration; 1 day delestage; malolactic fermentation.

The fruit and tannins are perfectly balanced to give a wine of excellent structure making it ideal for grilled meats, game, pasta or pizza.

Maipe Chardonnay 2013 is made from 85% Chardonnay, 15% Viognier.
Manual harvest.
5 hour maceration on skins in temperature controlled steel vats; fermentation with selected yeasts at 14°-16°C; 30% malolactic fermentation.
30% was aged in French oak barrels.

Brilliant yellow golden color with green hints.
The wine is crisp and filled with white peach, pear, green apples flavors, toasty vanilla.  Elegant and luscious wine, well balanced. Crisp and long finish.
Pairs well with creamy soups, pork, veal, vegetables.

Maipe Malbec is made from 100 percent Malbec.

This Malbec has a deep purple color with violet tints, complex plum, fig, strawberry, spices and floral aromas; rounded and velvety tannins, excellent length with a distinguished character.

Excellent when paired with game, roasted red meats, pasta or pizza.

Maipe Malbec Reserve is made from 100 percent Malbec.

Maipe was the Lord of the Winds for the ancient Andean Indians. He is still called upon to clear the skies after heavy rain, or to temper the summer heat.

The nose reveals dried plum and dark fruits, exotic spices, with hints of violet and chocolate. Round and fleshy, with enticing crushed plum and boysenberry fruit enlivened by a liquorice snap note. Fresh acidity lies buried on the medium-weight, juicy finish.

The grapes are carefully chosen and fermented in small lots to preserve the vineyard identity. Alcoholic fermentation for 12 days with indigenous and selected yeasts, at temperatures of 26 and 30°C, combining, remontage, pigage and delestage in order to obtain the best quality of tannins and structure.

Maipe Organic Malbec is made from 100 percent Malbec. 

Maipe means "Lord of the Wind" in Quechua. The Andean people still invoke his name to clear the skies after a heavy rain, or to temper the summer heat.

Elaborated with Organic grapes coming from Lujan de Cuyo and Maipu regions, areas dominated by semi-arid and windy conditions. In this area, the main soil components are loam and silt - characteristics that allow to produce rich and ripe fruit character wines.

Pair with young cheeses, pasta and all kind of meats.

Maysara 3 Degrees Pinot Noir is 100 percent Pinot Noir

Aged 11 months in neutral French oak barrels

3° (Three Degrees) Pinot Noir is handcrafted by the Momtazi sisters whose differing personalities; combined with elegance, finesse and balance, reflect the dynamic characteristics of the Momtazi Vineyard. The sisters, Tahmiene, Naseem and Hanna, set out to make a pinot that tastes great and has the highest quality fruit all while being affordable for everyone.

Intriguing notes of fresh earth, oak leaves and pepper are woven together in the initial impression. Lifted, verdant tannins give this wine a firm structure for the vintage to showcase its characteristic starry-eyed smile.

At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.

Momtazi Vineyard.

A vibrant and snappy pinot that will shine and refresh when paired with curries, spetzatinas and rich stews.

Maysara Arsheen Pinot Gris is made from 100 percent Pinot Gris.

No oak

Arsheen was an Archeamenian Princess during the 500 B.C. Era. She taught Astronomy and was granted the role of winemaker in the palace due to her impeccable palate and knowledge.
A bright expression of fruit right up front, allowing you to mingle and recline in a shaded garden on a sunny day. The wine floats atop a delicate hint of salinity that will reward pairings of shellfish and citrus based preparations. Arsheen has a smart, refreshing character that will bestow clarity and a ready-set-go!

At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.

Starting gunshot to any coursed meal, or even as a cocktail… try as a Bianco, with campari, lemon, ice and a splash of soda…

Michel Thomas Sancerre Blanc is 100% Sauvignon Blanc (40% Caillottes, 40% Grosses Terres, 20% Silex)

The wine displays an exotic nose with a touch of smoke and licorice. On the palate, peach and watermelon dominate with citrus zest and chalk notes.

Aged on the lees for a few months (no oak).

Soil type:  Clay, limestone, sedimentary rock Pairs with seafood, fish, goats cheese.