December 2023Wines of the Month

For the wine snob: The fruit is handpicked, sorted and cold-soaked immediately after harvesting. Following fermentation, this wine is aged in 35% new French oak. Offering dark, concentrated depth and character, this wine pairs with a broad range of foods from poultry, pasta and pizza to rich red meat dishes.

For the rest of us: Medium bodies, luscious, approachable and balanced. It is beautifully rich and integrated with flavors of ripe raspberry, black plum and baking spices. This wine is a lovely blend of Cabernet Sauvignon, Merlot and Cabernet Franc.

For the wine snob: The Chardonnay grapes are sourced from a single vineyard in Carneros, benefiting from the cooling effects of the Pacific Ocean. This cooler micro climate, coupled with concrete tank fermentation, imparts an expressive, yet bright and balanced mouthfeel on the palette. Limiting Malolactic Fermentation to less than 10%, the winemaker highlights the underlying quality fruit and minerality.

For the rest of us: Well framed with expressive citrus, delicate pear and green apple notes. It offers lovely aromatics and fresh acidity. The 2022 vintage reflects the complete expression of a picture-perfect vintage.

For the wine snob: At harvest, the fruit was hand-picked and gently processed using a state-of-the-art Pellenc sorting and destemming system. The pristine, whole berry fruit was fermented in a concrete tank fermenter after 15-30 days soaking on the skins. The finished wine was aged in 35% new, tight grained, French Oak barrels for 18 months.

For the rest of us: Dark aromas of ripe blackberries, currants and a hint of spice. This Cabernet Sauvignon coats the palate with dense layers of black cherry, cocoa nib, forest floor and soft hints of cedar. Full-bodied with broad structure, this wine carries through with vibrant acidity and delicate tannins.

For the wine snob: The wine is fermented in concrete tanks sur lies to impart a fresh aromatic profile. The wine is then aged in 3+ neutral French Oak barrels to subtly impart complexity. The cooler climate vineyard source coupled with the concrete vessels contribute to the lingering grip of acidity on the finish.

For the rest of us: Bursting with layers of lemon, nectarine and stone fruit, this beauty if iconic of expressive Napa Valley lushness balanced by a lingering acidity on the finish.

For the wine snob: The estate fruit was hand-picked and gently processed using a state-of-the-art Pellenc sorting and destemming system. The fruit was fermented in a combination of small lot stainless steel tank fermenters and open-top barriques. The total time on the skin was 15-30 days. Finally, the wine was aged in 65% new, tight grained, French Oak barrels for a total of 22 months.

For the rest of us: This Cabernet Sauvignon coats the palate with layers of dark cherry, cocoa nib, forest floor and soft hints of cedar. Full-bodied and well proportioned, this wine carries great length and focus on the palate.

For the wine snob: The Dutton Ranch’s “moon dust” vineyard provides purity and minerality. The winemaker ages this wine in 30% new French Oak over 10 months. The harmonic concentration of fruit flavors frame the subtle nuance of the French Oak barrels, resulting in a vibrant, rich and complex palate.

For the rest of us: This wine expresses aromas of brioche, toasted almond, hazelnut and green Anjou pear. The palate delivers crisp green apple, poached pear and lemon custard flavors.

For the wine snob: The fruit is hand-harvested into small bins in the early morning to protect the fruit and preserve freshness. The grapes are hand sorted and partially de-stemmed before being placed in small, open top fermenters. Following a 7 day cold soak period and 10-12 day fermentation, the wine is aged 18 months in 40% new and 60% 2^nd year French Oak barrels.

For the rest of us: The cooler microclimate near the coast brings in a chill that results in smaller grapes, thicker skins and a longer hang time. These factors nurture more tannin and concentrated flavor components.

For the wine snob: The grapes are vertical pressed with fermentation of parcels done separately in small tanks. Second fermentation happens in the bottle with the lees before disgorgement and dosage. It has 6 months of steel tank fermentation followed by 24 months on the lees in bottle and kept at exactly 53° F below ground at the Philippe Gonet estate cellar.

For the rest of us: The wine is 60% Pinot Noir, 30% Chardonnay and 10% Pinot Meunier. This Brut accompanies salty foods best, such as caviar, oysters, potato chips, ham, seafood, fried foods and brunch.