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Kasey Martin
 
March 19, 2019 | Kasey Martin

2019 Spring Custom Tasting Notes

 

2017 Chardonnay, HMR Vineyard | $32/club

  • This complex wine is a unique expression of the vintage, full of sea-spray, ocean salinity, yet expansive in its texture with a surprising beeswax viscosity, delicate white peach fruitiness and finishing hints of almond paste. This year’s effort has the personality of Grand Cru Chablis without the French accent, tangy acidity, liquid stone, citrus blossom extract and an unctuous mineralized finish. Drink now through 2025. 
  • Aroma: “Sea Fever” by John Masefield, sea spray, white peach, citrus peel, faint smoke
  • Flavor: Preserved lemons, extract of white pear, mouthsmacking salinity, almond paste
  • Food Pairing: Fresh Maryland Crab Cakes over Mexican Corn Soup; Cedar Planked Salmon with lemon, garlic and herbs; Louisiana Parmesan Fried Oysters

2016 Viking Blend, Viking Vineyard | $40/club

  • A Cabernet dominant blend, this ensemble cast of 4 classic Bordeaux varieties (Malbec, Petit Verdot and Cabernet Franc) from our celebrated Viking Vineyard demonstrates the precision of fruit character from these mountain grown grapes. A textbook expression of mountain grown grapes the wine is a laser beam of crisp edged fruit purity, violet aromatics and salivating flavors of just-picked black cherries and blueberries with crystalline minerality and finishing notes of extra dark chocolate and vanilla bean spices. Recommend decanting for current drinking, will move into a willowy congeniality in due time, developing silky textures and further integration of fruit and oak. Drink through 2030.
  • Aroma: Violets, crème de cassis, black cherries, cedar, vanilla, graphite minerality
  • Flavor: Just picked black cherries, blueberries, mocha, dark chocolate shavings, vanilla bean spice
  • Food Pairing: North African style braised chicken with green olives and preserved lemon; Chinese style ribs with Guava BBQ sauce; grilled burgers with Argentinian parsley sauce

2017 Pinot Noir, HMR Vineyard | $48/club 

  • The wine is sappy with a towel snap of fresh natural fruit acidity and a restrained coil of inner energy, ultimately unwinding to reveal a fruit precision of black cherries, Earl Grey tea, Asian spices and sandalwood leading to a long, lush, voluminous finish of lifted dark fruit. Its current youthful ardor is embellished by aeration, drink now through 2025.
  • Aroma: Black cherries, star anise, blueberries, Earl Grey tea, sandalwood incense, “Miniver” rose
  • Flavor: Black cherry/blueberry compote, Earl Grey tea, Chinese 5 spice, sandalwood, miso paste
  • Food Pairing: Tomato, prosciutto and melted Gruyere sandwiches; lightly seared salmon with roast Shiitakes and mushroom sauce; Chicken Tikka Masala with minted cucumber salad and garlic naan

2017 Zinfandel, Heaton Vineyard | $32/club

  • A scent expert known as “La Nez” (the nose) would be in berry heaven with this wine. Hearty dark fruit aromas are confirmed in the waves of luscious flavors (think of extra ripe blackberries, boysenberries and olallieberries) that saturate your palate with a super-rich quality, approaching fruit preserves improved with sweet baking spices. The wine captures remembrances of grandmother’s berry cobbler cooling in the window sill, finishing with a brooding soft succulence accented by shavings of milk chocolate and cedar wood. Drink now through 2024.
  • Aroma: Pick your berry (extra ripe blackberry, black raspberry, boysenberry, etc), milk chocolate shavings
  • Flavor: Berry preserves, baking spices, cedar, and cocoanut milk 
  • Food Pairing: Mediterranean grilled beef shish kabob brushed with cardamom/cinnamon marinade, baked Cajun chicken drumsticks with rhubarb cornbread, grilled Italian sausage and radicchio pizza

2015 Anna's Red, Anna's Vineyard | $36/club

  • The final blend is a result of many trials and seeks to achieve parity with previous grape compositions, ultimately a savory concoction, fruit at the core with earth, mineral and a sense of meaty complexity. Expressive aromas of blackberries and a subtle roasted meat, herbs-de-Provence quality are restated in the supple textured, well integrated flavors of dark berries, bouillon and smoked herb-olive paste. Drink now through 2020.
  • Aroma: Plum and blackberry conserves, roasting meat juices, wild thyme, wet earth.
  • Flavor: Dried cranberries, beef jerky, herbs-de-Provence, North African spice blend
  • Food Pairing: Pan fried lamb chops with rosemary and garlic, braised chicken thighs with mustard and chestnuts, porcini mushroom risotto

2016 Syrah, Anna's Vineyard | $36.00

  • Deep and brooding, the finished wine is jet black, an opaqueness hinting at its dense core of black fruits, crushed black berries and plum sauce dusted with cracked pepper, chocolate shavings and developing hints of meat glaze. Great ageing potential here, drinkable now for its pure primary fruit flavors, yet will reward patience, enjoy through 2026.
  • Aroma: Essence of blackberries, blood pudding, sweet pipe tobacco, chocolate shavings
  • Flavor: Blackberry liqueur, plum sauce, glace-de-viande, allspice, cracked black pepper
  • Food Pairing: Granny’s deep-south slow stewed chicken, boiled potatoes dipped in melting Alpine raclette cheese, duck gumbo

2017 Picpoul Blanc, Anna's Vineyard

  • The wine is star bright with greenish-yellow glints, giving off aromatics of citrus rind, pineapple and wheatgrass leading to crisp, pungent flavors of lime and grapefruit, finishing with length and a taste of preserved lemons and tropical greenness. Best enjoyed in the near term, drink through 2020.
  • Aroma: Lemon-lime, pineapple, crushed rocks, citrus zest 
  • Flavor: Grapefruit, preserved lemon, musk melon, wheatgrass 
  • Food Pairing: Sea Scallops in lemon basil butter over angel hair pasta; Braised chicken thighs with olives, lemon and fennel; lump meat crab salad with mint and Vietnamese fish sauce

Pinot Noir, Willamette Valley (Oregon) 2011, Library Release | $40.00/club

  • There is a sturdiness in the substantial mouthfeel which grows with aeration and builds to a dense tightly knit finish of integrated fruit, tannin and soil influence. Aromas of potpourri, rose petals, campfire smoke, roasted tomatoes. Flavors of roasted red fruits, raspberries, juniper berries

2010 Syrah Block 6 Reserve | $40/club

  • First impressions reveal a scent of sweet earth, toasted cedar and a compote of Indian spiced fruits. More of a Cote Rotie style, the wine has the plushness of macerated dark plums and the confit richness of a slow roasted cassoulet, leading to a seductive creamy finish of more dark fruits, anise, pleasing warmth, and the first whiff of roasting coffee beans. The Block 6 is best enjoyed through 2020.

2016 Counoise, Anna's Vineyard | $32/club

  • A drink-now, lightly colored wine, it combines the aromatics of rose blossoms, anise and just picked wild strawberries. Throughout, it maintains succulently deliciously flavors of tart red plums, pomegranates and cranberries dusted with white pepper. Serve on the cool side (60 degrees), best appreciated in the near term for its appealing primary fruitiness, it is the wine to take on a first date, enjoy through 2021. 
  • Aroma: Red Jubilee rose, basket of wild strawberries, anise, hints of white pepper
  • Flavor: Tart red plum, cranberry-pomegranate-raspberry, anise seed, ground white pepper
  • Food Pairing: Grilled lamb chop in olive oil-thyme-rosemary paste, Tuna Nicoise, shrimp and andouille sausage jambalaya

2016 Cabernet Sauvignon Signature, Viking Vineyard | $80/club

  • The epitome of mountain grown fruit, this year’s Signature Cabernet Sauvignon displays a whiplash of vibrant red and blue berries (a woven garment of raspberries, ripe cherries and blueberries) in a ‘Pandora’s Box’ of Christmas spices and fresh cedar -- bound in an “iron fist in a velvet glove” tension, crisp-edged fruit and a diamond-like tensile strength in a magnetic embrace. The wine possesses an immediate debutante attraction belying its potential 15 year ageing potential. No need to wait but patience will be rewarded as the wine blossoms into full maturity (in a 3-5 year window), drink through 2031. 
  • Aromas: Christmas spice, blackberries, and Cuban cigar
  • Flavors: Madagascar spices, caffee mocha, penetrating dark berry
  • Food Pairings: Cabernet braised Venison Cheeks, Filet Mignon with red wine enriched Balsamic glaze, Gorgonzola topped sirloin burgers with sautéed sweet Vidalia onions

2015 Dessert Wine | $28.00/members

  • Always the last pick of the year, Adelaida’s dessert wine is based on a small block of aromatic Muscat au petite grains or Muscat Blanc. The frozen grapes are pressed off, producing only a few drops of sweet nectar-like juice per grape, minus the still frozen water fraction. Sweet wines ferment slowly (over several months) and require a specialized yeast strain that can metabolize the elevated sugars. Small crops from this acre site necessitated a blend of two vintages. Serve well chilled in a normal wine glass to show the full aromatic intensity. 
Time Posted: Mar 19, 2019 at 4:17 PM
Kasey Martin
 
February 26, 2019 | Kasey Martin

2019 Spring Signature Wine Club Selection

2015 Twenty Three Twenty Signature

  • Twenty Three Twenty is Adelaida’s flagship non-traditional blend combining the best blocks of multiple varieties from our Estate Vineyards.  It is potentially our winemaker’s creative masterpiece. This year’s ‘assemblage’ emphasizes the weight and density of Syrah, the muscularity of low yield Petite Sirah, savory meatiness of Mourvedre balanced by the firm structure and fruit precision of mountain Cabernet Sauvignon.  A soupcon of Viognier is present as an aromatic enhancer for the red Rhone varieties.  The 2015 vintage produced low yields of excellent quality.  The 5 varieties were picked throughout the month of September. The individual lots were de-stemmed, hand sorted, fermented in small batch oak and s/s fermenting vessels using indigenous yeast cultures. Individual wines matured in French oak before blending.  Like a master stonecutter fitting the building blocks of a great cathedral each chosen grape variety fits into place creating a harmony of flavors - dense black fruits, the aroma of  roasted red pepper skins, damp earth and a long languorous dark chocolate infused spice laden finish.  This is a complex wine with rewards for additional ageing (through 2025) but eminently drinkable now, recommend decanting.

  • Aroma: Ripe dark plums, roasted red pepper skins, scorched earth, dark chocolate, tamari, paprika and blackened spices

  • Flavor: Plum pudding, dark chocolate, blackening spices, sweet espresso

  • Food Pairing:  Maple-balsamic glazed roast pork tenderloin with grilled apples and onions, slow roasted free-range chicken thighs with adobo sauce, Giant meatballs with ricotta and marinara   

2016 Cabernet Sauvignon Syrah Signature

  •  The idea of combining Cabernet Sauvignon and Syrah originated in Australia in the 1950s with a wine called “Grange Hermitage”.  It has become the example of a perfect marriage.  These two powerhouse grapes combine their best properties, Cabernet’s firm structure and distinctive blackcurrant fruit with Syrah’s hearty, broad textures and fleshy black savoriness.  Adelaida has a long experience with this blend which shows the high-toned aromatics and fruit precision of two Estate Vineyards. 

  • The low rainfall and moderate, yet warm temperatures of the 2016 season proved ideal for producing wines of deep color and full flavor.  Harvested throughout September, the night-picked grapes were de-stemmed, optically sorted, fermented with indigenous yeast cultures in small batch wood and concrete fermenting vessels and matured for 20 months in a high proportion of new French oak barrels, ultimately becoming an equal 50/50 marriage.  The finished wine conveys the suave richness of creamy milk chocolate and ripe cherries wrapped in a vicuna coat of mulled Christmas spices and sweet cedar.  It is a wine of reigned-in power yet possessing a full attack of black and blue fruits in a velvety embrace.  Immediately attractive, it will see growing complexity over a conservative 10 year drinking window.

  • Aroma:  Plum Torte, Cherry Cobbler, Premium Milk Chocolate, mulling spices

  • Flavor:  Ripe cherries, Damson plums, fine Belgian chocolate, Christmas spices

  • Food Pairing:  pot roasted lamb shanks with cannelloni beans, pulled pork and goat cheese quesadillas, bacon wrapped venison medallions with sautéed wild mushrooms

2013 Nebbiolo Signature, Glenrose Vineyard

  • Nebbiolo, the noble grape of Piedmont, is a rare variety in Paso Robles yet it conveys much of its distinct character in the limestone soils of our Pacific coastal mountains. Famed in the hill towns near Alba, it makes wines named Barolo and Barbaresco.  Sourced from our neighbor, Glenrose Vineyard, it is the only wine made from grapes grown outside our properties. Vines lie on a rocky shelf, the vineyard is a series of terraces on exposed chalky soils recreating the struggle and low yields of its Italian forebears. Known for its unique color, brick orange, its opulent perfume reminiscent of rose petals, woodsmoke, and autumnal earth, it surprises first time imbibers with its strong tannic backbone and super bright acidity, hallmarks of the variety.  Needing the accompaniment of food to tame its grippy tannins, it mellows with time, possessing great ageing potential.This wine is in for the long haul, best opened in the a.m. for tonight’s dinner, it reveals a veritable cornucopia of aromatics: rose hips, cherry skin, anise, notes of mother earth and new leather with a super crisp, robust grippy texture that calls out for food matching. Suggest decanting for current drinking, will reward cellaring. Drink up by 2025 and possibly beyond.

  • Aroma: Rose petal, dried black tea, sage and tangerine peel
  • Flavor: Tamarind, balsam wood, fine leather, and bergamot
  • Food Pairing: Osso Buco, Wild boar ragu

2015 Anna's Red Signature, Anna's Estate Vineyard

  • Inspired by the famed red wines of Chateauneuf-du-Pape this best-barrel blend enjoys the abundant sun exposure of our steep south facing terroir plus the freedom of re-engineering the order of grapes.  A 5 grape synergy emphasizes the pigment rich darker grapes yet the wine shows a succulent berry quality that is a hallmark of fruit ripeness.  A rare co-ferment of Syrah and Grenache in neutral concrete tanks seems to promote a definitive fruit-forward strawberry pie character in the finished blend.  The remaining Syrah was barrel fermented with a small addition of Viognier which has the effect of lifting the aromatic profile and enhances the cedar and spice of the oak. 2015 continued the persistent drought and the double whammy of a cold wave during the delicate flowering period (late April) disrupted the fruit pollination resulting in a condition called ‘shatter’ in which the grape clusters ripen unevenly.  On the other hand the lower volume of properly ripened grapes received more concentration.  Picking (in the early dawn hours) extended from late August through mid September; arriving fruit was cluster sorted, gently de-stemmed and optically sorted.  Each days pick was moved to small open-top tanks and fermented with indigenous yeast cultures plus daily punch-downs or pump-overs of the grape skin cap.  Wines rested for 18 months in a mix of barrel sizes (puncheons and barriques), exclusively French oak (40% new).  Showing an immediacy of lusciousness, a swirled glass exhibits a huckleberry pie and sweet cedar, lavender and cinnamon stick, transitioning to flavors of violet tinctured cherry/red-plum compote complexed by savory herb, baking spices and a hint of meat carving juices.   The intermingling of juicy ripeness and tangy natural fruit acidity gives the wine a vibrant finishing flourish.  To be enjoyed now through 2023.
  • Aroma: Red plum tart, liqueur de cassis, sweet cedar, lavender, cinnamon and nutmeg.
  • Flavor: Violet tinctured cherry-red plum compote, baking spices, thyme infused meat juices.
  • Food Pairing: Rosemary braised lamb shanks, chicken with 40 cloves of garlic, hearty winter root vegetable stew

2011 Syrah Reserve, Block 5

  • With five blocks of syrah that make up the 15 acres of Anna’s ridge top vineyard, we have experienced particular success with Block 5 and Block 6. These two sections planted with small berry Châteauneuf-du-Pape clones express the soul of syrah. The long growing season of 2011 with its cool summer, added additional hang time to maximize their flavor development. Some 20% of the blend was co-fermented with seven percent viognier, a practice famous in France’s Côte-Rôtie region. This method, only possible when both varietals are harvested at the same time, enhances the aromatics of the syrah and sets the red grapes characteristic dark pigment color. The wine is thick, dense, with a sense of flesh and mineral backbone. Drink now through 2020.
  • Aromas: roasted black fruits, espresso crema, dried flowers, graphite shavings
  • Flavors: black licorice, dark chocolate, sagebrush
  • Food Pairing: beef stew in red wine with wild mushrooms and orange zest, roasted veal shank with rosemary, whole chicken baked with garlic

2013 Cabernet Franc, Viking Estate Vineyard

  • Cabernet Franc is the parent of cabernet sauvignon. Traced to the Basque region of France, it cross pollinated with sauvignon blanc producing the offspring cabernet sauvignon. Adelaida planted cabernet franc in 1991 and 2007 on the Viking Vineyard. 2013 brought a continuation of low rainfall and typical coastal mountain swings of warm days and cool nights. In our sites, full ripeness leads to notes of blue and red berries, different than in cooler regions where the grape exhibits a slight herbaceous character. Harvested earlier than cabernet sauvignon, the fruit was hand sorted, de-stemmed, moved through a brief cold soak with juice pump overs leading to yeast inoculation and fermentation in small open top vats. Left on the skins for several days, the new wine was racked into mostly new French oak barrels where it rested for nearly two years. With elegant fine tannins the wine is a patrician to cabernet sauvignon’s machismo, moving from violets to flavors of pomegranates, blueberries, graphite and tea. Will benefit from additional aging, best from 2018-2023.
  • Aromas: Violets, cranberries, cedar spice, black tea, graphite shavings
  • Flavors: Red plum, pomegranates, blue fruit, fine black tea, green peppercorns
  • Food Pairings: Venison medallions with green peppercorn sauce, grilled game hens with
    lemon, sumac and date relish, bistro steak with Portobello frites
Time Posted: Feb 26, 2019 at 4:15 PM
Kasey Martin
 
August 31, 2018 | Kasey Martin

Fall 2018 Signature 3 Selection

Below is the list of wines featured in your Fall 2018 Signature 3 Selection. We have also included three additional wines that you may add to your shipment at no additional shipping cost. 

Cabernet Sauvignon Signature, Viking Vineyard 2016 | $80, members
The epitome of mountain grown fruit, this year’s Signature Cabernet Sauvignon displays a whiplash of vibrant red and blue berries (a woven garment of raspberries, ripe cherries and blueberries) in a ‘Pandora’s Box’ of Christmas spices and fresh cedar -- bound in an “iron fist in a velvet glove” tension, crisp-edged fruit and a diamond-like tensile strength in a magnetic embrace. The wine possesses an immediate debutante attraction belying its potential 15 year ageing potential. No need to wait but patience will be rewarded as the wine blossoms into full maturity (in a 3-5 year window), drink through 2031. 

  • Aromas: Christmas spice, blackberries, and Cuban cigar
  • Flavors: Madagascar spices, caffee mocha, penetrating dark berry
  • Food Pairings: Cabernet braised Venison Cheeks, Filet Mignon with red wine enriched Balsamic glaze, Gorgonzola topped sirloin burgers with sautéed sweet Vidalia onions

Anna's Red Signature, Anna's Vineyard 2016 | $48, members
93 points - Doug Wilder, Purely Domestic Wine Report
"A beautiful assemblage of black stone fruits and savory notes in the core punctuated by bright flashes of mouth-watering grapefruit acidity. The palate is polished and pliable blackberry, dark currant, and herb. Beautiful texture with camphor and citrus-like acidity on the finish."

  • Blend: Syrah 36%, Grenache 36% Mourvedre 28%
  • Aromas: Black Plum compote, thyme, rosemary, sage, smoky sweet spices, anise
  • Flavors: Red and Black berries, reduced meat juices, cous-cous spices, sweet pipe tobacco
  • Food Pairings: Rosemary crusted lamb chops with a balsamic/shallot reduction, ravioli prosciutto with herbs-de-provence, Portabello burger with carmelized onions

Syrah Signature, Anna's Vineyard 2016 | $60, members
92 points - Doug Wilder, Purely Domestic Wine Report
"The nose is dark chocolate, sticky blackberry and spice. The palate entry is scrumptiously polish black tree fruits with well structured acid and spice in the core."

  • Aromas: Plum sauce, butcher block meat juices, iron filings, smoked bacon, paprika
  • Flavors: Plum sauce, Italian espresso coffee, meat extract, cardamom, black pepper
  • Food Pairings: Baby back ribs with cheesy grits, lamb shawarma with sweet and sour harissa,  bacon-blue cheese burgers

Available wines to add to your shipment. (These wines are available for addition only and cannot be substituted for any of the wines listed above) 

Picpoul Blanc, Anna's VIneyard 2016 | $28, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Lemon-lime, pineapple, crushed rocks, citrus zest
  • Flavors: Grapefruit, preserved lemon, musk melon, wheatgrass
  • Food Pairings: Sea Scallops in lemon basil butter over angel hair pasta; Braised chicken thighs with olives, lemon and fennel; lump meat crab salad with mint and Vietnamese fish sauce

Pinot Noir, HMR Vineyard 2016 | $48, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Blackberry tea, faint wood smoke, mulling spices, freshly dressed venison  
  • Flavors: Spiced black cherry skin extract, savory earthiness, Lapsang souchong tea, animal meatiness
  • Food Pairings: Bacon wrapped salmon with wilted spinach, sautéed wild mushrooms with polenta and herbs, Moroccan style braised chicken legs with couscous and garlic toast

Nebbiolo Signature, Glenrose Vineyard 2013 | $40, members

  • Aromas: Rose hips, cheery, anise, mother earth and new leather
  • Flavors: Grippy texture, bergamont, anise, tarragon 
  • Food Pairings: Beef tenderlion, pork sausage, braised pork shank wiht roasted garlic 

 

Time Posted: Aug 31, 2018 at 2:33 PM
Kasey Martin
 
August 31, 2018 | Kasey Martin

Fall 2018 Signature 6 Selection

Below is the list of wines featured in your Fall 2018 Signature 6 Selection. We have also included three additional wines that you may add to your shipment at no additional shipping cost.

Cabernet Sauvignon Signature, Viking Vineyard 2016 | $80, members
The epitome of mountain grown fruit, this year’s Signature Cabernet Sauvignon displays a whiplash of vibrant red and blue berries (a woven garment of raspberries, ripe cherries and blueberries) in a ‘Pandora’s Box’ of Christmas spices and fresh cedar -- bound in an “iron fist in a velvet glove” tension, crisp-edged fruit and a diamond-like tensile strength in a magnetic embrace. The wine possesses an immediate debutante attraction belying its potential 15 year ageing potential. No need to wait but patience will be rewarded as the wine blossoms into full maturity (in a 3-5 year window), drink through 2031. 

  • Aromas: Christmas spice, blackberries, and Cuban cigar
  • Flavors: Madagascar spices, caffee mocha, penetrating dark berry
  • Food Pairings: Cabernet braised Venison Cheeks, Filet Mignon with red wine enriched Balsamic glaze, Gorgonzola topped sirloin burgers with sautéed sweet Vidalia onions

Anna's Red Signature, Anna's Vineyard 2016 | $48, members
93 points - Doug Wilder, Purely Domestic Wine Report
"A beautiful assemblage of black stone fruits and savory notes in the core punctuated by bright flashes of mouth-watering grapefruit acidity. The palate is polished and pliable blackberry, dark currant, and herb. Beautiful texture with camphor and citrus-like acidity on the finish."

  • Blend: Syrah 36%, Grenache 36% Mourvedre 28%
  • Aromas: Black Plum compote, thyme, rosemary, sage, smoky sweet spices, anise
  • Flavors: Red and Black berries, reduced meat juices, cous-cous spices, sweet pipe tobacco
  • Food Pairings: Rosemary crusted lamb chops with a balsamic/shallot reduction, ravioli prosciutto with herbs-de-provence, Portabello burger with carmelized onions

Syrah Signature,  Anna's Vineyard 2016 | $60, members
92 points - Doug Wilder, Purely Domestic Wine Report
"The nose is dark chocolate, sticky blackberry and spice. The palate entry is scrumptiously polish black tree fruits with well structured acid and spice in the core."

  • Aromas: Plum sauce, butcher block meat juices, iron filings, smoked bacon, paprika
  • Flavors: Plum sauce, Italian espresso coffee, meat extract, cardamom, black pepper
  • Food Pairings: Baby back ribs with cheesy grits, lamb shawarma with sweet and sour harissa,  bacon-blue cheese burgers

Syrah Signature,  Anna's Vineyard 2014 | $64, members
92+ points - Robert Parker's Wine Advocate

  • Aromas: Blue and Black fruits, bacon, cured meats, tanned leather hides, damp 
  • Flavors: Blueberry and blackberry compote, charcuterie, tapenade, light roast coffee 
  • Food Pairings: Shanghai Style Braised Pork Belly, Veal Goulash with Caraway and Paprika, Oxtail Stew

Cabernet Franc Signature, Viking Vineyard 2015 | $64, members
92 points, Jeb Dunnuck
"Black raspberries, blueberries, violets, earth and spring flower characteristics all emerge from this silky, polished, impeccably balanced Cabernet Franc that has fine tannin, solid mid-palate depth and a great finish. Drink it anytime over the coming decade."

  • Aromas: Black raspberries, blueberries, and earth 
  • Flavors: Violets, tobacco leaf, 
  • Food Pairings: Pork belly, herbed goat cheese, griled eggplant

Cabernet Sauvignon/Syrah Signature, Estate Vineyards 2013 | $60, members

  • Aromas: Ripe black cherries, blackberries, cocoa, nutmeg
  • Flavors: Creamy texture, blackberry pie, hazelnut coffee, Swiss dark chocolate
  • Food Pairings: Korean-style beef short ribs and scallions, grilled pork tenderloin and fig skewers

Available wines to add to your shipment. (These wines are available for addition only and cannot be substituted for any of the wines listed above) 

Picpoul Blanc, Anna's VIneyard 2016 | $28, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Lemon-lime, pineapple, crushed rocks, citrus zest
  • Flavors: Grapefruit, preserved lemon, musk melon, wheatgrass
  • Food Pairings: Sea Scallops in lemon basil butter over angel hair pasta; Braised chicken thighs with olives, lemon and fennel; lump meat crab salad with mint and Vietnamese fish sauce

Pinot Noir, HMR Vineyard 2016 | $48, members
92 points - Doug Wilder, Purely Domestic Wine Report

  • Aromas: Blackberry tea, faint wood smoke, mulling spices, freshly dressed venison  
  • Flavors: Spiced black cherry skin extract, savory earthiness, Lapsang souchong tea, animal meatiness
  • Food Pairings: Bacon wrapped salmon with wilted spinach, sautéed wild mushrooms with polenta and herbs, Moroccan style braised chicken legs with couscous and garlic toast

Nebbiolo Signature, Glenrose Vineyard 2013 | $40, members

  • Aromas: Rose hips, cheery, anise, mother earth and new leather
  • Flavors: Grippy texture, bergamont, anise, tarragon 
  • Food Pairings: Beef tenderlion, pork sausage, braised pork shank wiht roasted garlic 

 

Time Posted: Aug 31, 2018 at 9:46 AM
Kasey Martin
 
March 20, 2018 | Kasey Martin

2018 Spring Custom Shipment

Chardonnay HMR 2016 - $32.00/members
94 points, Doug Wilder - Purely Domestic Wine Review | 91 points, Wine Enthusuast | 91 points, Vinous
One sniff and you will be hooked! Our small block of Chardonnay was carefully handpicked, fermented and aged in 85% neutral barrels, 10% new French oak barrels and 5% in one stainless steel barrel for 8 months. Lemon, melon, honeysuckle, brioche with a smooth and silky fresh finish. Drink through 2019.

Keeper Red 2015 - $24.00/members
38% Syrah , 20% Mourvedre, 19% Grenache, 12% Cinsault, 11% Counoise
Aromas of ripe blackberries and blueberries, dried thyme, chocolate tinged espresso, roasting meat
Flavors of compote of black plums, blackberries and blueberries dusted with herbs de Provence and cracked white pepper, dark chocolate and espresso

Cabernet Sauvignon Rutherford (Napa Valley) 2015 - $68.00/members
This suave and polished wine exudes provenance in its voluptuous concentration, the bouquet of ripe black cherries, cedar plank, and Belgian chocolate and delivering as promised understated deliciousness. Matured in predominantly new French oak barrels for 20 months the wine displays flavors of plum and ripe black berry juiciness and a marathon finish of sweet cedar and cassis. Drinking well now, best before 2025.  

Anna's Red 2014 - $32.00/members
Cinsaut 29%, Mourvedre 25%, Counoise 22%, Petite Sirah 11%, Grenache 8%, and Syrah 5%
Aromas of strawberry and blackberry compote, herbs de Provence, hazelnut liqueur
Flavors of Barely sautéed strawberries with allspice, light veal stock, sage and thyme

PInot Noir HMR 2016 - $48.00/members
The wine possesses an initial gossamer silkiness morphing into flavors of black cherry, raspberry tea, and forest floor dusted with whorls of spicy potpourri. It will outgrow its current adolescence in a few months, best enjoyed from late 2017 through 2023. 

Zinfandel Michaels 2016 - $36.00/members
Aromas of briar patch, fresh picked raspberries, Grandfather’s pipe tobacco, pink peppercorns
Flavors of wild mountain berries, sweet/tart lingonberries, mocha, brown spices, peppercorn dust.

Grenache Blanc 2016 - $28.00/members
94 points, Doug Wilder - Purely Domestic Wine Review | 91 points, Wine Enthusuast | 91 points, Vinous
Aromas of honeysuckle, lemon meringue, baked apples, gingerbread. 
Flavors of honeydew melon, lemon custard, ginger cookie, quince.

Syrah Anna's 2015 - $36.00/members
Aromas of roasting coffee beans, blueberries, anise, cracked peppercorns and bay leaf.
Flavors of espresso coffee from Ethiopia (blue fruit character), black plums, meat juices, dark chocolate.

Anna's Red Signature Annas Vineyard 2014 - $48.00/members
Mourvèdre 39%, Syrah 33%, Grenache 26%, Petite Sirah 2%
Aromas of black forest fruits with notes of underbrush and wild herbs.
Flavors of savory game infused blackberry reduction with herbs de Provence.

Nebbiolo Glenrose 2012 - $38.40/members
Aromas of rose petals, anise, raspberry sauce, forest floor, new leather.
Flavors of cherry skin, rose hips, anise, cloves, freshly turned soil.

Syrah Signature Anna's Vineyard 2014 - $64.00/members
92+ points - Robert Parker's Wine Advocate | 91 points - Connoisseurs' Guide to California Wine
Blue and Black fruits, bacon, cured meats, tanned leather hides, damp soil. 
Flavors of blueberry and blackberry compote, charcuterie, tapenade, light roast coffee

Dessert Wine 2015 - $28.00/members
Always the last pick of the year, Adelaida’s dessert wine is based on a small block of aromatic Muscat au petite grains or Muscat Blanc. The frozen grapes are pressed off, producing only a few drops of sweet nectar-like juice per grape, minus the still frozen water fraction. Sweet wines ferment slowly (over several months) and require a specialized yeast strain that can metabolize the elevated sugars. Small crops from this acre site necessitated a blend of two vintages. Serve well chilled in a normal wine glass to show the full aromatic intensity.     

Time Posted: Mar 20, 2018 at 9:42 PM
Kasey Martin
 
February 23, 2017 | Kasey Martin

Signature Three Bottle Spring 2017 Selection

We are happy to announce that your 2017 Spring Signature Series wine club shipment will ship on Monday, March 13, 2017. The three bottle selection will include the following: (1) Cabernet Sauvignon Signature, Viking Estate Vineyard 2014 (1) Syrah Signature, Anna's Estate Vineyard 2014; and (1) Anna's Red Signature, Anna's Estate Vineyard 2014.

Cabernet Sauvignon Signature, Viking estate vineyard, 2014
92-94 points, Robert Parker’s Wine Advocate
The wine shows a saturated fruitiness and plump texture with a sense of crystallized blackberries and melted licorice leading to a long finish accenting the mocha-like richness of fine cigar tobacco wrapper and graphite tinged soft tannins. A pedigreed wine of breeding it demonstrates the potential of the vineyard in the hands of master winemaker. Drink now through 2029.
Retail $90.00 | Wine Club $72.00


Syrah Signature, Anna's Estate Vineyard, 2014
91 points, Connoisseurs’ Guide to California Wine 
Syrah 95%, Viognier 5%. Harvested at night, the fruit was hand sorted, de-stemmed, and co-fermented with 5% Viognier. Following a period of maceration on the skins, the “free run” wine was moved to a combination of new and neutral French oak barrels for 18 months. Deeply colored and densely fruited this masculine wine exhales textbook aromatics of blueberries, smoke and bacon which are reconfirmed in the fleshy, savory flavors of blackberries, salami, leather, and black pepper.
Retail $60.00 | Wine Club $48.00


Anna's Red Signature, Anna's Estate Vineyard, 2014
Mourvèdre 39%, Syrah 33%, Grenache 26%, Petite Sirah 2%. Inspired by the top cuvees of Châteauneuf-du-Pape, this reverse engineered GSM blend showcases the synergies of these varieties. Anna’s Estate Vineyard features mountain elevation and steep south facing exposures, all the better to maximize vine stress, thick skins and flavor intensity. The wine delivers the savory flavors of a game infused blackberry reduction with hints of Herbs-de-Provence and campfire smoke. Drink now through 2020.  
Retail $50.00 | Wine Club $40.00

Time Posted: Feb 23, 2017 at 2:50 PM
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