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Mary Davidek
 
March 12, 2014 | Mary Davidek

Artistic Super Tuscans

You may suspect a read detailing the work of Leonardo da Vinci, Michelangelo or Botticelli as Tuscany is known for its artistic contributions. Florence, the heart of Tuscany, is considered to be the birthplace of the Renaissance and is one of the most important cities in the world for art lovers and historians. Tuscany boasts some of the world’s most prized works of art in the numerous museums and art galleries, the Uffizzi, the Pitti Palace, and the Bargello, just to name a few.

 

The Uffizzi Gallery (left) and the Palazzo Pitti (right) are home to some of Tuscany's most valuable works of art.

 

Aside from its artistic legacy, the cultivation and appreciation of wine is also deeply steeped in the history of Tuscany. Italy is one of the oldest wine-producing regions of the world and is still the largest wine producer by volume. There are over 350 different wine grapes commonly cultivated in Italy and many of these are indigenous to Tuscany. In Tuscany you can find everything from unpretentious local village wines to more sought after and prestigious wines like Brunello de Montalcino, Chianti Classico or Super Tuscans.

The ‘super’ heroes of Italian wine

In the early 1980’s prominent Tuscan wine producers believed the legal rules of the DoC and DoCG (Italian wine law) governing the production of Chianti were too restrictive. For example, they required the use of some white grapes and they prohibited blending non-indigenous grapes i.e. Cabernet Sauvignon, Merlot or Syrah. In an effort to produce the best wines and embrace artistry in their craft they continued to use these less traditional grape varietals. Although not legally defined or regulated, the term “Super Tuscan” was coined to distinguish these artistically expressive wines from the inexpensive, lower quality wines that were typically associated with the term vino da tavola, or ‘table wine’.

Today, super Tuscans use the legal labeling of IGT (Indicazione Geografica Tipica), which gives producers more flexibility, or artistic license, and certainly has more cachet than vino da tavola. Super Tuscans now represent some of the most luxurious wines of Italy and tend to be modern, big and rich—and often carry a price tag exceeding $100- $200 a bottle.

Some super Tuscans contain Sangiovese but others are made solely from Merlot (like the famous Tenuta dell’Ornellaia Toscana Masseto), or from a blend of Cabernet Sauvignon and Syrah (Riccardo Baracchi Toscana Ardito), or from even less traditional varietals, like a combination of Petit Verdot, Cabernet Sauvignon, Syrah and Merlot (Argiano Toscana Solengo).

Castello di Amorosa’s 2009 La Castellana is 70% Cabernet, 15% Sangiovese and 15% Merlot. Exotic dried plum and tinder box on the nose and a refined palate of brooding dark cherry and dusty cocoa.

La Castellana...she looks right at home in the Great Hall of the Castello.

Our 2010 vintage, the first blended by Sebastiano Rosa of Italy's famed Sassicaia has garnered a whopping 92 points from James Laube of Wine Spectator. 

Sebastiano may be Castello di Amorosa's  Super-hero Tuscan!

 

 

 

 

Time Posted: Mar 12, 2014 at 11:28 AM
Mary Davidek
 
February 24, 2014 | Mary Davidek

Score!

American Idol, Miss USA, The Olympics, elections, books, dancing, movies, food, wine. From singing competitions to the food we eat and the wine we drink, it is compared and calibrated by a score. What are the parameters used to grant a number or a rating and how reliable are ratings when so much of what we find pleasing, appealing or excellent is purely subjective. For instance, can we look to a score on a bottle of Cabernet Sauvignon to gauge a wine’s potential for enjoyment when individual tastes vary so widely? Wine is scrutinized, gauged and rated not by peers or consumers but, by 'professionals' who ascribe these ratings as a score intended for submission to the public via magazines, websites, social media etc.

Let’s dissect and analyze a wine score.  What goes into a wine rating?

A wine rating is a score assigned by one or more wine critics for a wine tasted as a summary of that critic's evaluation of that wine. A wine rating is therefore a subjective quality score, typically numerical. Over the last couple of decades, the 50-100 scale introduced by Robert M Parker Jr. has become the standard. This scale is now used by ‘the big 3’, Wine Enthusiast, Wine Spectator, and Wine Advocate.

95-100 Classic: a great wine
90-94 Outstanding: a wine of superior character and style
85-89 Very good: a wine with special qualities
80-84 Good: a solid, well-made wine
75-79 Mediocre: a drinkable wine that may have minor flaws
50-74 Not recommended

In addition to a simple numerical score most wine ratings are meant to be a supplement to the wine tasting notes, which are brief descriptions of the critic's impression of the wine, including aromatics, flavor qualities, and ageing potential or drinking window. However, the emphasis is more often on the score applied by a critic rather than on the actual tasting notes.

Castello di Amorosa wines have been well received by ‘The Big 3’. Parker’s accolades for Il Barone and La Castellana were a huge boon for Castello di Amorosa as one of our first published big ratings. Wine Enthusiast’s critical acclaim for Castello's wines is a source of great pride and most recently, Wine Spectator has granted some very big numbers indeed.

2010 La Castellana: James Laube, Wine Spectator (92 Points) – Intense, with firm, ripe, vibrant cedar, red and dark berry, anise and loamy earth flavors, framed by chewy tannins and ending with a long finish laced with notes of black licorice. Drink now through 2024.

2010 Don Thomas: James Laube, Wine Spectator (94 Points) – Amazingly complex and refined, tuned to a mix of red and dark berry that’s elegant and graceful without sacrificing Cabernet’s power and torque. Ends with classic Bourdeaux-like cedar and cigar box touches, gliding along with fine-grained tannins. Drink now through 2028.

In an effort to remain unbiased, educated and in-touch with the amazing wines of Napa Valley we conduct blind tastings throughout the year for our Castello staff to participate in.

A great tasting needs a great room!

We tasted 27 different Napa Valley Cabernet Sauvignon in the Great Hall of Castello di Amorosa--

Here is the line-up....

The bottles were placed in a brown bag and numbered by a non-tasting non-voting participant....

 

                                                ....which guarantees an unbiased result.                                                                     

            

Castello Pres Georg Salzner and Vice President Jim Sullivan enter the results.

The room cheered when the winner was revealed!

Check out more great scores for Castello di Amorosa's wines-

Castello di Amorosa Wine Accolades

 

Time Posted: Feb 24, 2014 at 9:09 PM
Alison Cochrane
 
December 12, 2013 | Alison Cochrane

Concrete Egg Fermentation

If you have been lucky enough to explore our Grand Barrel Room on a tour and tasting recently at the Castello, you may have noticed a few new additions to the stunning 12,000 square foot room. Right next to where our guests have the chance to taste wine straight from the barrel, there sit several large, concrete, egg-shaped containers. These are fermentation tanks, and they are used to ferment a special selection of the Castello’s award-winning wines.

Concrete? You might ask. What can concrete do for wine? Well as it turns out, concrete is a fantastic alternative to oak or stainless steel in winemaking. Without the “oaky” impact on a wine from barrel aging, the concrete allows the wine to retain its fruity characteristics and the inherent characteristics of the grapes are allowed to shine, making it an especially useful fermentation method for showcasing the terroir of single vineyard wines.

Concrete eggs are an interesting mix of ancient and ultra-modern winemaking techniques, since the first wines were actually fermented in pottery jars called amphorae. The egg shape is a newer modification, which allows the wines inside to have a natural convection current as the carbon dioxide released during fermentation helps to naturally stir the wine and mix in the sediment, or lees.

“Graeco-Italic” Wine Amphora, 2nd century B.C.

We originally had two concrete eggs in our Grand Barrel Room, and focused on several single vineyard wines, including our Ferrington Vineyard Dry Gewürztraminer and Tyla’s Point Pinot Bianco. These aromatic varietals work especially well with this fermentation method, because the concrete enhances the floral aromas and even increases the mineral characteristics in these wines. The elegant complexity of these wines from their fermentation in the eggs has led to them both winning high praise from tasting panels and our guests.

Our 2011 Ferrington Dry Gewurztraminer

This past year we have also produced a limited amount of Chardonnay, called “La Rocca” or “the fortress.” Our Associate Winemaker, Peter Velleno, explains that “the reason for the Chardonnay is that the use of concrete (or more specifically the lack of oak barrels) allows the flavor of the vineyard to be the star. Chardonnay needs to have a rich mouthfeel, so it makes sense to try it in concrete, where there will be no oak flavors or aroma, but still the benefits of aging on the lees.” Aging wine on the lees, or the yeast and sediment that settles to the bottom of the barrel during fermentation, imparts a creaminess and complexity that can’t be found in stainless steel. This year we are excited to be fermenting some of the Chardonnay fruit from the Bien Nacido vineyard in one of our eggs.

So keep an eye out the next time you visit the Castello, and if you take a tour down into the Grand Barrel Room you’ll be able to check out this unique fermentation technique that helps to make our Italian-style wines even more incredible!

Alison Cochrane
 
October 4, 2013 | Alison Cochrane

Red Wine Barrel Fermentation

During the Harvest season, there are always exciting things going on around the Castello, and today on the Crush Pad was no exception. Today, for the first time at the Castello, our winemaking team reserved a small lot of our Don Thomas Vineyard Cabernet Sauvignon for fermentation directly in French Oak Barrels.

Traditionally, the fermentation process takes place in stainless steel tanks, where the must (skins and seeds of the grapes) are cold soaked with the juice before yeast is added. The cap, or layer of skins and seeds that get pushed to the top of the tanks from the activity taking place during fermentation, is broken up by either the punch-down or pump-over method, both of which ensure an even distribution of the color and flavors we wish to impart into our red wines. After five to eight days in these fermentation tanks, the juice is pressed from the skins and seeds and pumped into French Oak barrels for aging in the Castello’s extensive underground cave and cellar system.

Barrel fermentation means that the freshly destemmed grapes and their juices are pumped directly into French Oak barrels whose heads have been removed. Dry ice is added to cool the berries before the barrel heads are secured to seal in the must. The barrels are then laid on a rack that allows them to be rolled back and forth daily to ensure the cap stays moist and the oak is evenly introduced to the fermenting must and juice. Typically, two full barrels of must and juice will amount to one barrel of wine. The process of fermenting the juice in oak barrels helps to impart an added silkiness to the tannins and a rounder, more lush mouthfeel, especially to Bordeaux varietals. This extremely labor-intensive method of fermentation is typically reserved for only the most exclusive of wines, and the highly-acclaimed Cabernet Sauvignon from the Don Thomas Vineyard is an exceptional example of the quality of grapes deserving of such treatment.

The Don Thomas Cabernet Sauvinon clusters are conveyed into the berry sorter/ destemmer as a lucky tour group watches

The new French Oak barrels are filled directly from the destemmer

Our Cellar Supervisor, Chema, overseeing the juice and must being pumped into a special French Oak barrel that has a door in place to make filling and emptying easier

The deconstructed barrel waiting to be resealed with the juice and must inside

Dry ice is added to the must before the barrels are resealed to help cool off the berries

Resealing the barrel heads before they are sent into the cellars to begin the fermentation process

The barrels are stored in a special temperature-controlled room in the Castello's cellars during the fermentation process.

 

Mary Davidek
 
May 19, 2013 | Mary Davidek

Merlot, Part 2 - A Sideways Glance

The night of our 2010 Castello Holiday Party I was seated at a table with executive winemaker Brooks Painter.  As dessert was served, a decadent Bouche Noelle, we were contemplating our next pour.  No small task!  Lovers of the sweet anxiously awaited the succulent Late Harvest Gewurztraminer.  Tempting.  However, in the corner of the rooms I saw a bottle of something red.  To my delight it was the highly anticipated 2006 Castello di Amorosa Merlot.  Rich chocolate goodness with Merlot?  Brooks and I agreed; Yes, please!  We toasted another great year and then…..Silence as we took a moment to contemplate the wine.  This Merlot was stellar.  Heavy intoxicating aromatics with a smooth velvety palate of bittersweet cocoa and blackberries.  I asked Brooks where the fruit was sourced from as it differed from the past fruit-driven Merlots of Castello.  For the 2006 Merlot Brooks brought in fruit from vineyards near the south end of the Napa Valley, closer to the San Pablo Bay and the fog that rolls in off the Pacific.  Made sense.  Cooler vineyard sites allow the fruit to mature slowly while maintaining structure and natural acidity.  Our admiration was well-deserved as the 2006 Castello di Amorosa release was voted one of the best Napa Valley Merlots of the vintage.

Merlot: typically more approachable than Cabernet Sauvignon, more versatile with food – what’s with all the bad press? (pun intended)  Some of my most memorable 'wine dinners’ have prominently featured this viticultural also-ran.  Later that night my thoughts turned to past Merlot Super Moments. This trip down memory lane required a bit of travel.
First stop: Italy.  Although not specifically known for great Merlot, a few standouts are indeed vino Italiano.  Tuscany’s  Galatrona Petrolo and Masseto by Ornellaia are two of the finest expressions of Merlot I’ve had.  Unfortunately price and availability can be prohibitive.  For lovely lush Italian Merlot that won’t break the bank, travel north to the Friuli-Venezia region.  Livio Felluga produces Merlot that never disappoints.  For approximately $20 this luxurious red is perfect with slow braised fork-tender short ribs and mushroom risotto…..listen closely…..those are angels singing. 

Now, across the globe to South America.  Chile is now the 4th largest exporter of wine to the U.S. and has 33,000 acres planted to Merlot.  (2nd most planted varietal to Cabernet Sauvignon of course).  I went to a BBQ last summer and brought a few bottles of one of my favorites from this exciting region; Santa Ema.  This $10 Merlot has and edge and is always met with approval.  Turns out this southern hemisphere bottling works great with spice rubbed grilled chicken quarters.

And back to where it all began: France.  Not only is Merlot the most planted varietal in the country, in the Bordeaux region Merlot accounts for 172,000 acres planted compared to Cabernet Sauvignon’s 72,000.  In St. Emilion, 70% of all planted grapes are Merlot.  Wines from this region, although Merlot dominant, are primarily blends; they embody elegance and restraint.  Be adventurous….pick up a few right-bank’ers in the $30-$40 range and enjoy with roast leg of lamb or grilled duck breast.  Two of my favorites: Chateau Monbousquet and Chateau Tertre Roteboeuf, my favorite prime roast beef wine.

I applaud and encourage all global explorations of this soft maligned varietal.  In Napa Valley, where Merlot excels at higher elevations and cooler vineyard sites, this once exploited grape is being produced with new vigor and excitement.

Be adventurous and in your endeavors may you find out why Merlot is said to be the “flesh on the Cabernet Sauvignon’s bones.”

Cheers!

Mary Davidek  C.S, C.S.W

 

Julie Ann Kodmur
 
May 6, 2013 | Julie Ann Kodmur

93 points from The Wine Enthusiast for the 2008 La Castellana

Castello di Amorosa's 2008 La Castellana Super Tuscan Blend

93 points, The Wine Enthusiast, May 2013

Made from Cabernet Sauvignon and Merlot, with a splash of Sangiovese, this super Tuscan-style blend is powerful in every respect. It shows massively concentrated blackberry and crème de cassis flavors, with notes of dark chocolate and spices. The oak is rich and toasty, the tannins thick but as soft as silk, and the acidity lively enough to give all this richness a racy hit. Best enjoyed now and over the next 2–3 years for sheer Napa exuberance.

View Wine Enthusiast's review in their Buying Guide here

Mary Davidek
 
May 4, 2013 | Mary Davidek

Merlot, Part 1 - A Sideways Glance

I have always rooted for the underdog, drawn to the dark horse; sure things and odds on favorites need not apply…..My Dad would have said being a Dodger fan has taken its toll.  And so it goes; when it comes to wines my preference also leans to the runner-up.  I often pass on the popular choice and instead, opt for its viticulture next of kin.  When Cabernet Sauvignon is what’s for dinner, trust I will be sipping Merlot.

Not to say dark brooding Cabernet isn’t tempting with its flirtatious undertones of blackberry, cassis, dark cherry and chocolate…..wait…..am I describing Merlot?  Yes.  In fact, on a palate chart Cabernet and Merlot are kissing cousins and easily confused.  If you want to have some fun, (admittedly wine-geeky fun) invite a few friends for a blind-tasting featuring Cabernet and Merlot.  Make certain the wines are of similar pedigree, bottles in the $25 to $45 price range offer worthy contenders.  Castello di Amorosa’s 2006 and 2008 Merlot are two of my favorite wines produced by Brooks Painter and his Castello team.  Put these beauties in the lineup and even in the presence of well-seasoned palates, I predict a dead heat; a 50/50 split.  In tasting panels Merlot is said to possess a softness or a roundness not typically associated with Cabernet.  Why then the ridicule for this benevolent cultivar, which is, in fact, the most widely planted grape in all of France!? (Sacre bleu).  Truth be told, Merlot is prolific in many regions and quite possibly this is at the root of its undoing.

Merlot could wear the banner "Just Because You Can Grow Something Doesn’t Mean You Should" but we’ll cover geography in Part 2.  This over-abundance and plenitude eventually lead to Merlot becoming the marketing darling of the 90’s.  Finally a wine our thick American tongues could pronounce.  (I wonder how many “peanut noyas” were ordered?)  Restaurants eagerly filled their wine lockers with this fashionable red.  However, this trend ran its course as the over-planted Merlot often bordered on insipid rather than inspiring and earned a “sideways” glance.

Seemingly overnight Merlot became ‘persona non grata’ in tasting rooms as an often quoted movie line rang through the wine country.  Out went Merlot and in came the next grape of favor. (shh, don’t tell me chateau Petrus!)

Well, fear not Merlot loving readers!  Merlot is back with a vengeance and it’s better than ever.  Next I’ll cover a few regions that are cultivating this classic with new vigor and excitement.

Until then, go drink some Merlot!

Cheers!

Mary Davidek C. S., S.W.

 

Julie Ann Kodmur
 
April 18, 2013 | Julie Ann Kodmur

2011 Napa Valley Chardonnay is the St. Helena Star's Wine of the Week

Wine of the Week: Castello di Amorosa 2011 Napa Valley Chardonnay

This is a crowd-pleaser of a chardonnay. It has nice aromas of vanilla and toffee along with flavors of red apple, pear and spice, which will appeal to lovers of oak-influenced chardonnays. Yet the wine is not over-oaked. It is balanced with a freshness that allows fans of crisper white wines to appreciate it as well. With this chardonnay ($28), you won’t need to stress over which style to choose for your next dinner party.

Not only does Castello di Amorosa’s winemaker, Brooks Painter, continue to roll out beautiful wines, but the winery’s schedule is jam-packed with fun events. Next weekend there is the Ragin’ Cajun Party followed by a Midsummer Medieval Festival, and then Hot Havana Nights — among many others. It is likely you will find something intriguing!

You can read the full article in the Napa Valley Register here

 

 

Mary Davidek
 
January 10, 2013 | Mary Davidek

How do You Measure a Year?

Event Image

As 2012 came to a close and we ran in another year of beginnings, fresh starts and clean slates, I reflected on the past 365 days.  How did 2012 Measure up?  Did I live each day to the fullest of did I just do time?


Each January first we received a one year sentence and thus begin the process of tuning the proverbial page on birthdays, dentist appointments, holidays and oil changes.  Is this the measure of a year?  Flipping pages…simply doing time.


What about grapes?  How will the 2012 vintage measure in Napa Valley? With near idyllic weather conditions dominating the growing season, vintage 2012 shows great promise.  We will know the extent of this hopeful success in the years ahead when we taste the matured wine.  Until then we will keep watch on this cellared expectation as we sample from the barrels…and wait.  I recall tasting the 2009 Il Barone Just a few years ago.  Drawn from the barrel the young Cabernet was tannic, aggressive, almost abrasive in its blatant immaturity.  Last month I pulled the cork on a bottle and the seductive notes of black cherry and licorice jumped from the bottle.  The once angry tannins are settling into a presentation of refined strength.  Time has served it well.


From today forward, this is how I will measure my years… my vintages.  How do I know if 2012 was a success?  There are beautiful memories and experiences that I will savor for years to come as well as “learning moments” that I cannot say, that at this time, I can look upon so fondly. Perhaps in a few years I will look back fully able to appreciate and comprehend all I experienced in 2012.


Before this potential is realized, however it needs to do some time.

Happy New Year
Mary Davidek, C.S., C.S.W.

Time Posted: Jan 10, 2013 at 2:02 PM
Jim Sullivan
 
March 13, 2012 | Jim Sullivan

Castello di Amorosa Wins Best of Show at American Fine Wine Competition in Florida

Twenty four judges tasted their way through 660 wines from across the country and found Castello di Amorosa’s 2009 Il Passito - a late harvest blend of Sauvignon Blanc and Semillon that sees 20 months in French Oak- the top white wine of the competition.  Gold medals were awarded to the 2008 vintages of Il Barone and La Castellana and the 2009 Bien Nacido Vineyards Chardonnay.

“We only enter a couple of wine competitions a year,” said Castello di Amorosa President, Georg Salzner. “We were honored to be invited to this invitation only competition and very pleased with the final results.”

Held at the prestigious Boca Country Club in Boca Raton, Florida, the American Fine Wine Competition is rapidly becoming the premier wine competition in the country with an all-star judging panel of recognized professionals as wine educators, wine writers, restaurateurs and sommeliers all with top qualifications in the their field.

It’s tough to win this competition-- 100 percent of the panel of judges must agree that any particular wine is worthy of a Gold Medal.  To win Best of Show, the consensus standards are even greater.

Castello di Amorosa’s award-winning wines will be poured at the American Fine Wine Competition Gala at the Boca Raton Resort & Club in Boca Raton, Florida by 50 volunteer Wine Angels.  Five courses will be served with the main course being prepared live on stage by Chef Emeril Lagasse.

Benefiting the Diabetes Research Institute and the Golden Bell Education Foundation, the Lifestyle live auction will be presided over by Alan Kalter announcer for Late Night with David Letterman. The Silent Auction features all 600+ award winning wines each signed by the winemakers themselves.

 

Winery

Year

Wine

Region

BOS

Castello di Amorosa

2009

Il Passito

North Coast

BOC

Ferrante Winery

2010

Golden Bunches

Grand River Valley

BOC

Ledson Winery & Vineyards

2010

 

Napa Valley

BOC

Mumm Napa

2005

DVX

Napa Valley

BOC

Mumm Napa

2009

 

Napa Valley

GG

Chappellet Vineyard & Winery

2010

 

Napa Valley

GG

Sbragia Family Vineyards

2008

Gamble Ranch

Napa Valley

GG

Sterling Vineyards

2008

Reserve

Napa Valley

G

Castello di Amorosa

2009

Bien Nacido Vineyards

Santa Barbara County

G

Castello di Amorosa

2008

Il Barone

Napa Valley

G

Castello di Amorosa

2008

La Castellana

Napa Valley

G

Acacia

2009

Sangiacomo Vineyard

Carneros

G

Ceja Vineyards

2008

 

Carneros

G

Domaine Carneros

2006

Le Reve Blanc de Blancs

Carneros

G

Mi Sueno Winery

2009

 

Los Carneros

G

Grgich Hills Estate

2010

Estate Grown

Napa Valley

G

Hall

2010

 

Napa Valley

G

Honig Vineyard and Winery

2010

 

Napa Valley

G

Miner Family Winery

2008

Wild Yeast

Napa Valley

G

Mumm Napa

NV

Brut Rose

Napa Valley

G

Truchard Vineyards

2010

 

Napa Valley

G

Swanson Vineyards

2007

"Tardif"

Oakville

G

Provenance Vineyards

2010

Estate

Rutherford

S

Artesa (Codorniu)

NV

Estate Reserve

Carneros

S

Clos Pegase

2008

Hommage Artist Reserve

Carneros

S

Patz & Hall

2009

Hyde Vineyard

Carneros

S

Beaulieu Vineyards

2008

Reserve

Los Carneros

S

Bouchaine Vineyards

2010

Bouche D'Or

Los Carneros

S

Francis Ford Coppola Winery

2010

Sofia Blanc de Blancs

Monterey County

S

B CELLARS

2010

BLEND 23

Napa Valley

S

Ballentine Vineyards

2009

Chenin Blanc

Napa Valley

S

Bennett Lane Winery

NV

After Feasting Wine

Napa Valley

S

Cornerstone

2010

Stepping Stone

Napa Valley

S

Frank Family Vineyards

2010

 

Napa Valley

S

John Anthony Vineyards

2010

 

Napa Valley

S

Maldonado Family Vineyards

2008

 

Napa Valley

S

Raymond Vineyards

2009

Reserve Selection

Napa Valley

S

Stag's Leap Wine Cellars

2009

Karia

Napa Valley

S

Trefethen Family Vineyards

2009

LH Riesling

Oak Knoll

S

Turnbull Wine Cellars

2010

 

Oakville, Napa Valley

S

Sawyer Cellars

2010

Estate

Rutherford

S

JCB by Jean-Chaarles Boisset

2010

JCB No. 81

Sonoma Coast

B

Schug Carneros Estate Winery

2009

 

Carneros

B

Gustavo Thrace

2010

 

Napa Valley

B

Hess Collection

2010

Allomi

Napa Valley

B

Rutherford Wine Company

2010

 

Napa Valley

B

Keenan Winery

2010

 

Spring Mountain

 

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