Search results for: 'spring ensemble and'

94 Points! The 2020 Chardonnay Seven Springs Vineyard was picked on September 22, after the smoke from the wildfires in Willamette Valley cleared. It was fermented and matured for around 11 months in 50% new oak. It has intense aromas of peach, honey, allspice and toast, flavors that are echoed on the expansive palate. It has a creamy, gently grippy texture and a matchstick-laced finish. It's a great effort in a very challenging vintage. Drink it over the next few years. Just 73 cases were made. - Erin Brooks, robertparker.com

93 Points! I tasted the grey label version of the 2020 Chardonnay Seven Springs, which opens with flinty reduction, along with savory herbs of chive, green apple, and lemon verbena. The palate is fresh with chalky texture, lemon curd, white flowers, baking spice, and a hint vanilla bean on the back end. Drink 2022-2032.- Audrey Frick, JebDunnuck.com

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Napa isn't just about Cabernet. This Saint Emilion-inspired red is a brilliant blend of 50% Cabernet Franc and 50% Merlot from a single vineyard site on Spring Mountain. Silky, complex, redolent of baking spices, plush enough to enjoy now but built for another decade of cellaring if you so choose...

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91 Points! Consumers take note: Barnett's 2021 Cabernet Sauvignon Spring Mountain District is more complex and structured than the MMV bottling yet also less expensive. Sage and bay leaf join black cherries and a hint of vanilla on the nose, while the full-bodied palate is soft and easy drinking but with decent backbone and length and plentiful soft, dusty tannins on the finish. The blend includes 12% Petite Verdot. - Joe Czerwinski, robertparker.com

 

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Beautifully complex nose. Vegetal notes such as celery, eggplant and olives are brightened by grapefruit and lemon leaf accents complimented by aromas of chile pasilla, corn, ciabatta bread, and a hint of iodine.

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95 Points, Wine Spectator's #3 Wine of the Year 2025! Deeply structured and full of tension, this polished red displays a distinctive personality, offering bold blackberry flavors accented with savory anise, black pepper and dark Asian spices. Ends with big but refined tannins. Zinfandel, Petite Sirah, Carignane, Alicante Bouschet and Mataro. Drink now through 2035. - Wine Spectator

98 Points! Blending 76% Zinfandel, 14% Petite Sirah, 7% Carignane, 2% Alicante Bouschet and 1% Mataro from an estate vineyard in Dry Creek Valley purchased in 1972, the 2023 Zinfandel Lytton Springs exhibits initial chewiness that leads to fine tannins, with a good heft and underlying acidity. Well-woven oak supports a moderately ripe, medium-bodied frame of structured elegance, aged in 100% air-dried American oak. Enjoy now through 2033. - Virginie Boone, jebdunnuck.com

96 Points! A much cooler growing season delayed the start of harvest by about a month, resulting in a wine with greater restraint than the previous vintage. The 2023 is a more elegant take on this wine, with less fruit intensity, but still unmistakably Ridge. Fresh aromas of herbs from a bouquet garni mix with earthy tones and subtle sweet notes from baking spices. The fruit profile oscillates between ripe red and black berries, with a touch of plums and ripe cherries. Tannins are firm yet polished, and there's a soft creaminess to the palate. A wine that is balanced and quite enjoyable now, with many years to evolve in the bottle. - Decanter Magazine

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93 Points! A blend of 85% Cabernet Sauvignon, 10% Petit Verdot and 5% Malbec, Flora Springs's 2021 Trilogy offers up an intriguing bouquet of ripe cherries, fine sandalwood and a hint of mint too. While not a huge blockbuster wine, it's medium to full-bodied, nicely proportioned and silky in feel, with a lingering finish. - Joe Czerwinski, robertparker.com

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Bringing the two Agave varietals Espadin & Barril together creates a perfectly balanced profile that on first impression, one perceives a smokey nuance. The cooked agave gives forth aromas of vanilla, chocolate, and caramel, light herbal tones such as rosemary, eucalyptus, mint, and wisps of floral notes including lavender and orange blossom. As the liquid develops, the imprint on the palate is sweet and silky, the fruity aromas decant to citrus, leaving delicate smoky tones in the mouth. Learn More

from the winery:

When it comes to making Viognier, we aim for a very different style than what is typically produced in California, showcasing what can be done with the variety on the extremes of the coast. Effusively aromatic but not at all heavy like most Viognier, it bursts forth with a bright, vibrant, floral personality that is unlike any Viognier you’ve ever tasted. White flowers, citrus, unripe pineapple, and minerals dominate the aromas, while the palate is distinctively atypical for Viognier. A lemony freshness with notes of pomelo, barely ripe white nectarine, sweet white grapefruit, and pineapple core, braced by tremendously fresh acidity and super mineral finish.

250 cases produced
Fermented & aged 6 months 80% stainless steel & 20% neutral French oak
No malolactic fermentation
Drink now thru 2032
Alc: 14.0%

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Don Amado Tripon, Barril, Bicuishe is made in the small town of Santa Catarina Minas, Oaxaca. This town is well-known for their clay pot distillation that has been practiced in the community for generations. Don Amado’s mezcaleros carefully handcraft all of their mezcals from 100% mature highland agave plants. After roasting the hearts of these premium agaves in wood-burning earthen pits, the plants’ treasured juices are distilled in traditional Oaxacan ceramic-and-bamboo pot stills. This unique distillation method gives Don Amado mezcals their distinctive smoky flavor and herbal bouquet, while proudly honoring a sixteenth-century production tradition native to the state of Oaxaca. There are alluring aromas of pastry being prepared: wild honey, green apple peel, tart cider, fragrant pear, and white grapes. The palate offers pure, bright sweetness, green herbs, and overripe nectarine, with a medium-length, smooth finish. Learn More

95 Points! Bright and minerally, with white stone fruit character and hints of lemon rind, chamomile, subtle spices and crushed stones. Pure and refined, with a medium body and a seamless, lingering, silky feel. Delicate and focused, with plenty of freshness that shows citrus blossom and white almond undertones. Drink or hold. - JamesSuckling.com

94 Points! A precise and dynamic white, with compelling lemon and apricot flavors highlighted by crushed stone and zesty spice tones that sail on the finish. Drink now through 2027. - Wine Spectator

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95 Points! The 2022 Ikewen Tinto reminds me of the character of the 2018, perhaps a little narrower and spicier. It fermented with 100% full clusters but was still unoaked. There's also a lot of finesse here; it's elegant and floral, ethereal but with lots of energy and light. - Luis Gutierrez, robertparker.com

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Crafted in small batches using estate-grown, hard red spring wheat and Yellowstone spring water from Big Sky, Montana. While most grains yield around 3% protein, the heirloom variety used here yields 18%. This superior quality wheat has been selectively bred on family farms for over 118 years. 

Notes of sweet cream, vanilla and toasted brioche. Smooth rich and plush. Long sweet and creamy with notes of almond and citrus on the palate.

 

 

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Made from vines over 70 years old grown on gneiss, granite, and amphibolite soils.

Hand harvested and uses native yeast to start fermentation. After resting on the lees over the winter in concrete and glass vats, the cuvées are rigorously selected before being bottled in spring. In the spring following each harvest, the wine is siphoned off from above its lees, without stirring or filtering beforehand.

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Sourced from Spanish Springs and Norgrove Gardens, 12.9% alc. 9 months aging in 34% neutral 500L barrels, 17% stainless steal tank, 49% neutral 228L barrel.

From the winery: Our Central Coast Chardonnay is sourced from notable vineyards in the Sta. Rita Hills of Santa Barbara County and the SLO Coast of San Luis Obispo County. Of particular note are the Spanish Springs and Norgrove Gardens Vineyards, both just over two miles from the ocean. These sites provide vibrancy and marine freshness that benefit from the textural boost of Sta. Rita Hills Chardonnay to create a balanced, delicious wine.

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97 Points! The 2003 Melbury comes from a slopeside site on the northern side of Lake Hennessey, opposite the Rutherford valley floor. Winemaker Bob Levy compares the 2003 to the 2006 because of the wet winter and spring and the summer’s heat spikes. A brilliant effort from sedimentary soil with rocks over compacted clay, it is a gorgeous wine offering raspberry, black currant, spring flower and blueberry characteristics along with a dense purple color, a full-bodied, multilayered mouthfeel and sweet tannin. This stunningly rich hillside Cabernet Sauvignon should reach full maturity in 4-5 years and keep for 15-20 years thereafter. - Robert Parker, robertparker.com

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Les Déserts is steep, sun-drecnhed vineyard overlooking Bué that borders Chavignol. This cuvée is a selection of about one third of the one-hectare holding— vines were planted in the 1990s on clay-limestone, "Terres Blanches" from the Kimmeridgian geological stage, rich in fossilized seashells. Manual harvest with strict sorting of clusters or parts of clusters altered or insufficiently ripe, 20% is vinified in medium-aged oak barrels of a wine, 80% is vinified in vats at a low temperature, indigenous yeasts and the lees are suspended regularly to feed the wine until spring. Bottling takes place in late-spring after a light filtration.

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Sourced from Jack Ranch Farms, Spanish Springs Vineyard, Greengate Farms and Vista Verde Vineyards, 7 months aging in 228L and 500L barrels, 1month in stainless steel. A delight!

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Cazcanes No.7 Extra Añejo is a small-batch tequila aged for an average of 37 months in re-charred American oak barrels sourced from Jack Daniel’s, Jim Beam, Clermont, and Four Roses. Blended to taste—not to time—this tequila is carefully aged to preserve bold agave character without being over-oaked.

Crafted in Amatitán, Jalisco, using 100% organic Blue Weber agave and natural volcanic spring water trucked in from Navichi Springs near Hostotipaquillo, Jalisco. A small portion of the tequila was finished with French oak staves for added depth, then carefully integrated into the final blend to bring refined complexity, enhanced texture, and layered nuance.

The result is a balanced, expressive Extra Añejo with notes of roasted agave, vanilla, dark chocolate, butterscotch, oak, dried fruit, and warm spice, all leading to a long, harmonious finish.

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