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Undurraga Brut Rose
This is comprised of 100% Pinot Noir, unlike their Brut, a blend of Chardonnay and Pinot Noir, but like their Brut, this is creamy, soft and layered. It’s an excellent example of how Chileans continue to push themselves to make more interesting wines.
Type, Body & Flavor
Unshackled Cabernet
Veteran winemaker, Chrissy Wittmann, says that there is “something special in Unshackled, which blends together familiar varietals from California’s premier wine regions to create a distinct collection with a personality all its own…” How is it that the Prisoner is so successful? It must be something about the wines because they continue to grow in leaps and bounds attracting not one-time buyers, but upon people who come back and buy it again.
Type, Body & Flavor
Valravn Pinot Noir
Valravn Pinot Noir reflects those ever increasing connections with access to old and important vines from California's AVAs'. It’s pretty standard winemaking (stainless steel fermentation, long aging in really expensive French oak), therefore the value isn’t standard at all.
Type, Body & Flavor
Vinum Pinot Noir
Richard Bruno and Chris Condos were more than mere wine enthusiasts, though they certainly began as that. Each is a UC Davis alumnus and at this late date can be considered old hands in Napa Valley. They continue to represent pretty awesome value, something that’s harder to find in California. Central Coast Pinot is still a reasonable proposition though, and this is a single vineyard bottling. The smoky nose is courtesy of Francois Freres barrels that spice up the wine over 18 months.
Type, Body & Flavor
Walt PN Blue Jay
If you haven’t heard of WALT Wine, perhaps you’ve heard of HALL in Napa Valley. Kathryn Hall’s parents, Bob and Dolores Walt, grew grapes in Mendocino for high profile wineries, and Kathryn managed the vineyards for a time. Today, the WALT idea is to purchase grapes from vineyards up and down the coast, and to produce vineyard and region specific Pinot Noirs and Chardonnays. Blue Jay is sourced from the Corners Vineyard, on the outskirts of Boonville in Anderson Valley, on hillside slopes (500 to 800 feet) with southern exposure, cobbled clay loam soils and rock outcroppings. Lighter in style but looooooong in finish.
Type, Body & Flavor
White and Sea
It’s surprising that grapes like Sauvignon Blanc aren’t more widely planted in southern France, as they can be harvested fairly early to retain bright and citrusy acidity without really losing character or even complexity. Maybe wines like this will encourage more winemakers to try working with crisp and aromatic white grapes in Languedoc-Roussillon.
Type, Body & Flavor
Willowlake Pinot Noir
Finally! A wine that rivals Belle Glos at a much friendlier price point. Pinot lovers unite!
Type, Body & Flavor
Yalumba Antique Tawny
For anybody who knows Aussie stickies, this stuff is legendary. Great and sticky Muscat with a few decades of age on it, then aged again in the hot northern riverland in northern Victoria. If you don't like this, then there is seriously no hope left for you in this world. It's that good.
Type, Body & Flavor
Undurraga Brut Rose
This is comprised of 100% Pinot Noir, unlike their Brut, a blend of Chardonnay and Pinot Noir, but like their Brut, this is creamy, soft and layered. It’s an excellent example of how Chileans continue to push themselves to make more interesting wines.
Type, Body & Flavor
Pairings & Occasions
Unshackled Cabernet
Veteran winemaker, Chrissy Wittmann, says that there is “something special in Unshackled, which blends together familiar varietals from California’s premier wine regions to create a distinct collection with a personality all its own…” How is it that the Prisoner is so successful? It must be something about the wines because they continue to grow in leaps and bounds attracting not one-time buyers, but upon people who come back and buy it again.
Type, Body & Flavor
Pairings & Occasions
Valravn Pinot Noir
Valravn Pinot Noir reflects those ever increasing connections with access to old and important vines from California's AVAs'. It’s pretty standard winemaking (stainless steel fermentation, long aging in really expensive French oak), therefore the value isn’t standard at all.
Type, Body & Flavor
Pairings & Occasions
Vinum Pinot Noir
Richard Bruno and Chris Condos were more than mere wine enthusiasts, though they certainly began as that. Each is a UC Davis alumnus and at this late date can be considered old hands in Napa Valley. They continue to represent pretty awesome value, something that’s harder to find in California. Central Coast Pinot is still a reasonable proposition though, and this is a single vineyard bottling. The smoky nose is courtesy of Francois Freres barrels that spice up the wine over 18 months.
Type, Body & Flavor
Pairings & Occasions
Walt PN Blue Jay
If you haven’t heard of WALT Wine, perhaps you’ve heard of HALL in Napa Valley. Kathryn Hall’s parents, Bob and Dolores Walt, grew grapes in Mendocino for high profile wineries, and Kathryn managed the vineyards for a time. Today, the WALT idea is to purchase grapes from vineyards up and down the coast, and to produce vineyard and region specific Pinot Noirs and Chardonnays. Blue Jay is sourced from the Corners Vineyard, on the outskirts of Boonville in Anderson Valley, on hillside slopes (500 to 800 feet) with southern exposure, cobbled clay loam soils and rock outcroppings. Lighter in style but looooooong in finish.
Type, Body & Flavor
Pairings & Occasions
White and Sea
It’s surprising that grapes like Sauvignon Blanc aren’t more widely planted in southern France, as they can be harvested fairly early to retain bright and citrusy acidity without really losing character or even complexity. Maybe wines like this will encourage more winemakers to try working with crisp and aromatic white grapes in Languedoc-Roussillon.
Type, Body & Flavor
Pairings & Occasions
Willowlake Pinot Noir
Finally! A wine that rivals Belle Glos at a much friendlier price point. Pinot lovers unite!
Type, Body & Flavor
Pairings & Occasions
Yalumba Antique Tawny
For anybody who knows Aussie stickies, this stuff is legendary. Great and sticky Muscat with a few decades of age on it, then aged again in the hot northern riverland in northern Victoria. If you don't like this, then there is seriously no hope left for you in this world. It's that good.
Type, Body & Flavor
Pairings & Occasions