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Red WineScribe Winery produces vibrant, terroir-driven wines from Sonoma, California. The winery was founded in 2007 on a property that helped pioneer pre-prohibition Sonoma Valley wine-making and is managed by fourth-generation California farmers and brothers, Andrew and Adam Mariani.
A wonderful expression of California’s historic Mission variety, with wild notes of rosehip, rhubarb and delicate mint and bright, spicy black fruit enveloping a textured palate.
Red WineScribe Winery produces vibrant, terroir-driven wines from Sonoma, California. The winery was founded in 2007 on a property that helped pioneer pre-prohibition Sonoma Valley wine-making and is managed by fourth-generation California farmers and brothers, Andrew and Adam Mariani.
A pure, elegant and classy Pinot Noir with bright red fruits layered with floral notes, rhubarb and a touch of cacao through to a silky palate with refined tannins and a long, smooth finish.
The Pinot Noir grapes come from three vineyards across the Carneros AVA. This wine is made up of a blend of equal parts of clones Dijon 777, known for being dark and rich and produces rich, velvety and complex wines; Dijon 115, which delivers pure Pinot Noir flavours and Pommard, which delivers pure, dark fruit. Two of the vineyards, Sandbach and El Novillero, are both within a five-mile radius of the Scribe Estate and the remainder are on similar Huichica soils. The third, the Reinke Vineyard, lies a little further east on Bressa-Dibble clay loam soils. All three vineyards benefit from the cooling influence from the winds of the San Pablo Bay, which creates a cooler mesoclimate resulting in slow, even ripening, which helps to build concentrated fruit flavours, while retaining natural, balancing acidity. The grapes are hand-harvested at night to preserve the fresh vibrancy in the fruit.
This Pinot Noir is dark ruby in colour and is very spice-driven on the nose with fresh cherry, wild strawberry, spice cake that are complemented by white pepper and rose. The palate delivers spice and savoury, dark fruits, espresso, and leather with balanced acid and suave tannin structure, which carries the lovely finish. The wine was aged in French Oak barrels (25% new oak) for 11 months where it gained complexity and elegance.
The grapes come exclusively from the two estate vineyards in the cool-climate area of Sta. Rita Hills AVA: the Sanford & Benedict Vineyard and the La Rinconada Vineyard. The unusual east-west orientation of the nearby Santa Ynez Mountains allows the cooling maritime breezes from the Pacific Ocean- just seven miles away- to flow over the vineyards, bringing with them cooling morning fog. Afternoon breezes dry out any residual moisture and reduce disease pressure. Temperatures rarely exceed 27°C, which suits the delicate Pinot Noir vines. The vineyard is split into 52 blocks and each block has an individual soil composition. Broadly, the marine-based soil in the ‘Sanford & Benedict Vineyard’ is a mixture of clay, loam, fractured shale and chert (a rocky soil), which forces the vine’s roots to dig deep for nutrients and hydration. The result is naturally low yields of small-berried, concentrated fruit delivering excellent minerality and acidity. The ‘La Rinconada Vineyard’ is made up of sandy, gravelly soil which imparts precise minerality to the wine. There are 33 different Pinot Noir clones planted across the vineyard and 40% of the vines are from the original 1972 ungrafted plantings
This is an outstanding Pinot Noir from the renowned Brewer-Clifton. The 3D vineyard is nestled between Lafond and Ampelos in the Santa Rita Hills and was the first vineyard planted by the Greg Brewer and Steve Clifton in 2007. It is pure and elegant on the nose with expressive aromas of red cherries, candied raspberry and strawberry. The palate is expansive with flavours of sweet fruits, tea leaf and fine spices. Lovely structure and precision here. Incredible finesse and purity.
At Brewer Clifton they strive to remove the winemaker’s signature, allowing the voice of the vineyard to be the overriding expression. Only neutral barrels are employed and they strive for whole cluster fermentation, interestingly the fruit from each vineyard is handled identically from harvest to bottling, allowing the true essence of each site to be expressed.
They also farm with a focus of ripening the stems of the bunch alongside the fruit, allowing the cluster to be in harmony. Working with the stems allows for wines that are structured, earthy and balanced with the exceptional Santa Rita Hills fruit. The analogy they use is roasting fish or meat on the bone, the bone offers complex flavours very different than taking it off of the bone to cook it.
A beautifully textured Chardonnay with bright crunchy fruit notes complemented by hints of honeysuckle, lime blossom and beeswax through to a gingery kick on the finish.
2020 shows excellent concentration and very clean fruit, which makes for age-worthy Chardonnay with high acidity and ripe fruit characteristics.
The grapes come from three different vineyards within the Russian River Valley AVA, but predominantly from Bush Vineyard, near Dutton Ranch where the clones are mainly Old Wente and Hyde. Renowned as being one of California’s coolest and foggiest AVAs, the microclimate creates the perfect conditions for producing highly acclaimed Chardonnay, with warm days and cool nights. The warm climate is tempered by the cool, coastal breezes and the trademark fog that lingers over the vineyards, brings moisture and has a cooling effect on the vines. The result is a long hang-time, during which the vines slowly build aromatic complexity, concentrated flavours, superbly balanced by natural, crisp freshness.
The Sanford & Benedict Vineyard is where it all began. In 1971 this was the first vineyard planted in what became the world-class, cool-climate Sta. Rita Hills appellation.
Bright, ruby red, the 2019 Sanford & Benedict Pinot Noir entices with aromatic spicy red fruits, complemented by notes of wet stone and dried herb. The palate delivers earthy raspberry flavours with lush, silky texture. The bright acidity and supple tannins give the wine great structure and length. To allow the vineyard to shine through, the winemakers take a gentle approach in the cellar, using traditional Burgundian techniques.
The wine was aged in French Oak barrels (35% new) for 14 months where it gained concentration, while allowing the tannins to soften. This wine is drinking well now, but has the balance and structure to age beautifully for the next 12 to 15 years.
This is an incredible vintage of Chateau Montelena’s flagship Chardonnay.
In the glass it has a bright gold in colour and is incredibly aromatic, the ripeness of the vintage is most pronounced initially; melon, perfume, and orange blossom slowly give way to fresh peach, honeysuckle and apricot. There is very little overt oak influence on the nose, although it comes across subtly in the background as pie crust and toast.
On the palate, it’s the suppleness and silky mouthfeel that strike first, although there’s abundant mango and citrus with Meyer lemon here as well. The minerality is chalky and distinct, a beautiful contrast that layers in with the acid adding both complexity and depth.
The finish is exceptional: There’s slightly more wood on the transition to the finish, surfacing as baking spice and crème brûlée. However, they’re handily overwhelmed by notes of Asian pear, mango and pineapple— absolutely delicious. In time, expect hazelnuts and almonds to appear.
Red WineThe Seghesio family-owned winery started in the year 1895 when Edoardo Seghesio, an Italian immigrant and winemaker, planted the first Zinfandel vineyard in the Alexander Valley located in Sonoma County.
In the glass this 21 year old Zinfandel has lost none of its sleek smoothness, bursting with black cherry and raspberry aromas with a core of flavours that includes black cherry, cassis, cocoa, coffee, blackberry, spice and anise. Lush, harmonious, and penetrating.
Ed Durell planted the first vines in the rock-strewn, windy hills in 1979. Today, Durell Vineyard spans three AVAs: Sonoma Valley, Sonoma Coast and Carneros. The block TOR sources from lies in the famed Sand Hill section of the vineyard, which overlooks the Sonoma Valley. This 2014 Durell Chardonnay ranks among the best they have ever produced. “This has the classic seamless, almost oily palate weight and texture to it that the best Durells have but with a thread of focus that helps to pull the intensity of the palate together. This shows mandarin oranges, stone fruits and an almost cut wet grass note to it.
This wine is made from grapes from the famed El Diablo vineyard, which sits on a ridge above Eastside Road in the Russian River Valley AVA. Aromas of flamboyant pineapple, orange blossom and hints of coriander seed, marzipan and lemongrass lead to a palate delivering lovely tension, tropical fruit and finishing with great purity.
2021 shows excellent concentration and very clean fruit, which makes for age-worthy Chardonnay with high acidity and ripe fruit characters.
The grapes for this Chardonnay come from the Heintz family, who have owned their ranch in the Sonoma Coast AVA for over 100 years. Planted in 1982, Charles Heintz produces fruit for some of the top names in California. The world-class fruit that is produced here is summed up by Robert Parker, whose assessment of the vineyard is “…one of the great grand cru Chardonnay sites in California.”
The 2021 is elegant and expressive, the palate is packed with sublime stone fruits layered with spice, cedar and candied ginger, framed by a racy backbone, with a silky texture and extraordinarily long finish.
A rich, structured Pinot Noir with complex aromas of smoky red and black fruits, roasted herbs, conifer forest and exotic spice through to a palate of impeccable balance.
2019 stands out as one of the more exceptional vintages in recent memory. Cooler temperatures and stable weather throughout the growing season allowed for slow maturation of flavours without any heat events spiking sugar accumulation in the berries. Although 2019 also saw the devastating Kincade fire in Sonoma County, the fruit was harvested by then, so the smoke did not affect the grapes.
The grapes come from Charles and Diana Karren’s vineyard, a couple who are incredibly passionate about growing grapes. The single vineyard ‘Terra de Promissio’ translates as ‘the Land of Promise’ and it has an ideal terroir for growing Pinot Noir. Located in the Petaluma Gap subregion, the combination of the sandy loam and Adobe clay soils, the south-westerly sun exposure, hill elevation, vine density of 5×7’ spacing and the wind and fog of the Petaluma Gap, allows the grapes to have an extended hang time.
The Chimney Rock Estate is blessed with a diversity of soil and topography that breeds complexity into the wines. To the east, steep hills and shallow soils bring density and power. On the north end, the proximity to the Palisades brings with it ripeness and purity of fruit. To the south, proximity to the bay brings breezes that add the nuance of cooler climate – adding hints of dried herbs and mint. It is this diversity that has enabled the winemakers to represent the quintessence of Stags Leap District – the tension between grace and power, the balance of finesse and muscle.
This wine opens in the glass with abundant aromas of blackcurrant and cherry, with hints of mocha, vanilla and floral. On the palate it is rich and savoury with plum and black cherry flavours and hints of dried fig, vanilla, and floral. On the palate this wine is smooth and viscous in the midpalate, full-bodied, and the tannin structure is firm but very polished. Recommend decanting.
Established in 1989, Alban Vineyards represents California’s first winery and vineyard dedicated exclusively to the varietals of the Rhône. Pioneered by John Alban at a time when anything that was neither Cabernet nor Chardonnay was barely grown in California, Alban was a groundbreaking project and has gone on to be regarded as one of the U.S.A’s best and most influential producers.
It is the Syrah releases from Alban which, justifiably, receive the most attention. Reva Syrah is Alban’s much-coveted, hard to come by top release; a 100% single vineyard Syrah which is aged in oak for 42 months before release. Upfront and highly varietal on the nose, this cult wine exudes aromas of cassis, wild herbs, violet, earth and smoke. The palate is incredibly full-bodied and decadent with immense depth and wonderful freshness. Flavours of dark fruit, coffee, toasty oak and perfumed spice build on an intense mid-palate before continuing on a long, momentous finish. We believe that this is California’s greatest example of this grape variety and will age gracefully over the next 20 years and beyond.
Dolce is Napa’s true Sauternes-style dessert wine. Dolce embraces the pursuit of perfection in the art of late harvest winemaking. Created in 1985 by the partners of Far Niente, Dolce stands as a standard-bearer for this type of wine in America. With a classic blend of late harvest Semillon and Sauvignon Blanc inspired by the Sauternes region, Dolce is the only American winery dedicated to producing a single late harvest wine.
After nearly three years in French oak, this luxurious vintage shows lifted and youthful aromas of orange zest, vanilla bean and butterscotch with subtle notes of minerality and oak-derived spices. The entry is juicy, and Dolce’s signature texture is lively and enduring on the palate leading to a mouthwatering finish. Flavours of orange, pear and dried apricot mingle together with rich caramel notes and hints of minerals that make this vintage a delicious expression of the season’s exceptional ripeness.
Dolce’s 20 acres of vineyard are located in Coombsville, east of the city of Napa, and are situated at the base of the Vaca Mountains, which define the eastern border of the valley. The volcanic soil is loose and well-drained, and the west-facing vineyard is protected from the prevailing winds so that the damp, morning fog of autumn (a very important factor in the development of Botrytis cinerea) hangs longer amongst the vines, often until midday. A combination of high humidity followed by drying conditions encourages, but does not guarantee, the growth of Botrytis. As it develops, its coverage is seemingly random with individual berries succumbing to Botrytis at different rates, if at all.
