November WinesWines of the Month

For the wine snob: Each lot was hand-harvested at ideal ripeness and gently crushed into 1.5 and 5 ton stainless steel fermenters. Gentle handling of the fruit through hand punch downs and gravity-assisted movements was utilized throughout the entire winemaking process. The wine was cleanly racked to small oak barrels, 20% new, and barrel-aged for 18 months.

For the rest of us: This Merlot exhibits lively aromas of plum, cherry, and macerated berries accented by savory notes of sage leaf, fresh tobacco, cola, and cedar. Full-bodied and vigorous, this wine bursts with flavors of kirsch and cocoa powder contrasted by an enchanting old-world character. Charming and inviting, its finish is balanced and lingering.

For the wine snob: The grapes were harvested in the cool early morning hours and promptly delivered to the winery for immediate pressing. The juice was settled overnight and racked to French oak barrels, 25% new, for a slow, cool fermentation. The wine underwent 50% malolactic fermentation, with the aim of giving it a richer mouthfeel. During sur lie aging, the barrels were stirred bi-weekly to enhance the wine’s body and flavors. Before bottling, the wine underwent gentle fining and filtering.

For the rest of us: This Chardonnay presents inviting fruit aromas of Pink Lady apple, starfruit, and peach complimented with citrus blossom. Balanced and bright in the mouth, it features expressive melon and lemon curd flavors underpinned with nutmeg and an enticing minerality, carrying the wine through to a flavorful, elegant finish.

For the wine snob: Each lot was hand-harvested at ideal ripeness and gently crushed into 1.5 and 5 ton stainless steel fermenters. Gentle handling of the fruit through hand punch downs and gravity-assisted movements was utilized throughout the entire winemaking process. The wine was barrel aged 9 months in primarily neutral oak barrels.

For the rest of us: An excellent Frenchtown vintage showing a bright, fresh fruit-forward profile of dark cherry, blueberry, red plum, anise, and thyme complemented by violet floral notes. This easy-drinking wine offers an abundance of lively fruit and spice flavors framed by a medium body and finely textured tannins, leading to a harmoniously balanced, juicy, and enduring finish.

For the wine snob: The grapes were harvested in the early morning hours and promptly delivered to the winery for whole cluster pressing, with measures taken to retain fruit aromatics. Juice was settled overnight and racked to French oak barrels, mostly neutral, for a slow, cool fermentation. The wine underwent 50% malolactic fermentation and periodical lees stirring to contribute to the weight and complexity of the wine. Before bottling, the wine underwent gentle fining and filtering.

For the rest of us: Refreshing and richly textured, this expressive Semillon shows vibrant melon, peach, Granny Smith apple, and fragrant honeysuckle set against a ginger and key lime character. On the palate, it is supple and energetic, replete with pear and stone fruit flavors, persisting to a balanced, crisp finish.

For the wine snob: Each lot was hand-harvested at ideal ripeness and gently crushed into 1.5 and 5-ton steel fermenters. Gentle handling of the fruit through hand punch downs and gravity-assisted movements was utilized throughout the entire winemaking process. The wine was cleanly racked to small oak barrels, 20% new, and barrel aged for 22 months.

For the rest of us: With its classic Cabernet profile, this expressive wine shows layers of dark fruits, cocoa nib, graphite, and espresso accented by an array of floral notes including lilac and lavender. With blackberry, dark cherry, and cassis on the palate, it is framed with fine tannins which carry through to a flavorful finish.

For the wine snob: 100% direct-to-press whole cluster. 100% natural primary and secondary (malolactic) fermention. Fermented in barrel for 4 months in 33% American oak (20% one-year-old and 80% two- and three-year-old), 4% new French oak, 1% new Acacia then aged an additional 6 months. 2% concrete amphora, 2% Italian clay amphora fermented and aged for 4 months then to neutral barrels for remaining 6 months. 58% Stainless steel fermented and aged for 10 months.

For the rest of us: The wine has great concentration, bright acidity, and appealing minerality. This delightful wine is enjoyable now or can be aged for four to five years.

For the wine snob: Each lot was hand-harvested ripe and gently crushed into 1.5 and 5 ton open-topped stainless-steel fermenters. Gentle handling of the fruit through hand punch downs and gravity-assisted movements were utilized throughout the entire winemaking process. The wine was cleanly racked to 100% small French oak barrels with 40% new and barrel-aged for 22 months. Blending occurred in the spring following its vinification and the wine was gently filtered prior to bottling.

For the rest of us: Perigee epitomizes this estate vineyard’s distinctive cedar and dark fruit, framed by a structured elegance. It explodes with pretty aromas of spiced wild berries including cassis and boysenberry, along with tobacco, pencil lead, and licorice that are lifted by floral notes of spring flowers and Provençal herbs. The finish is complex and silky.

For the wine snob: 30% Grenache Blanc, 30% Clairette, 25% Roussanne, 15% Bourboulenc. The harvest is done by hand early in the morning in 25 kg crates. The grapes are pressed after short skin maceration. Fermentation and aging are done in barrels for Roussanne. Grenache Blanc is fermented and aged in vats, Clairette and Bourboulen as well. The malolactic fermentation is carried out on the Roussanne. This wine is aged for 10% in new oak barrels, 10% in 1 wine oak barrel, and 10% in foudres, on lees, for 10 months

For the rest of us: Complex nose of pineapple, peach and brioche. Mouth combines liveliness and smoothness with notes of citrus, candied melons and flowers and a very mineral finish. Pairs with eggs with truffles, grilled fish or fish in sauce, fish tagine, oysters au gratin, lobster, capon with cream and yellow wine, ceviche.