Duckhorn Merlot 2017, Napa Valley
The 2017 growing season yielded a beautifully complex expression of Napa Valley Merlot, with inviting aromas of fresh black raspberry, vanilla, tea leaves, pie crust and licorice. On the palate, luxurious red-fruit flavors of strawberry, plum, Bing cherry and loganberry are supported by silky tannins and a bright, mouthwatering acidity that carries the wine to a lingering finish, with hints of maple, cedar and sweet spice. 77% Merlot, 22% Cabernet Sauvignon, .5% Malbec, .5 % Petit Verdot
48 in stock
Long Meadow Ranch Sauvignon Blanc 2018, Rutherford, Napa Valley$26.00
Long Meadow Ranch employs an integrated organic farming system using simple, sustainable methods. Each part of the Ranch contributes to the health of the whole. Vineyards and wine making, olive orchards and olive oil making, cattle and horse breeding all work together in complementary fashion, as do the egg-laying poultry flock and the organic vegetable gardens. All crops are certified organic.
The 2018 Sauvignon Blanc was harvested in two different periods – one at lower sugars and one at higher sugars. All of the grapes were ripe, but each pick offered different nuances. We loved all the separate wine lots and enjoyed the synergy of blending. This wine has classic LMR varietal freshness and charm; it’s difficult to believe this wine was grown in Cabernet country. Its fruits range from citrus to kiwi to just-ripe peach. The salty and mineral characteristics which grow out of our terroir and cold fermentations have become signature and reliable. The finish is crisp, full-of-esters and balanced.
Chateau Trapaud St Emilion Grand Cru 2015$36.00
Written by a former buyer for K&L Wines, “When I was an assistant Bordeaux buyer at K&L many years ago, I was so fortunate to learn from the best, Clyde Beffa.
My friends would say, “you call tasting Bordeaux work?” Yes, it was — we’d taste 50+ samples in a day. Finding a Bordeaux that met Clyde’s standards for quality and price was like finding a needle in a haystack.
So when I started importing, I knew I was lucky to find Ch. Trapaud St.-Emilion Grand Cru. This is one of those rare needles-in-a-haystack, offering head-turning quality for only $36.00l. And the 2015 vintage, which just landed, is their best yet.
The French have recognized Trapaud’s quality for many years — you’ll see some of the French retailers on wine-searcher with library vintages going back to ’64.
Reviewers are starting to notice, too. James Suckling rated Trapaud ’15 on par with Ch. Les Grandes Murailles, Ch. La Clotte, and Ch. Grand-Mayne, each of which retails for roughly double.
Behind Trapaud’s rising stardom is the extraordinarily talented and quietly persistent Beatrice Larrabiere, who has been winemaker since winning her father’s confidence in 1997.
She’d worked in Australia and Napa before coming home, and brought a conviction for organic farming even though it was rarely practiced in Bordeaux.
Finally after 10 years as Trapaud’s winemaker, she convinced her father that organic conversion was the right thing to do and she did it. (Certified in 2012 vintage.) That makes Trapaud all the more compelling — being woman-led and organic in Bordeaux’s ultra conservative community is a big deal.
The estate is in the hilly, south-eastern section of St-Emilion, just a mile from Valandraud. Estate plots are all contiguous, a huge farming advantage and somewhat rare in Bordeaux.
So there we have it: Women-led, organic, famous neighbors and incredible value.”
Chateau Trapaud St. Emilion Grand Cru 2015 is 65% Merlot, 25% Cab Franc, 10% Cab Sauv;
25% vinified in cement, 75% in stainless;
unfined and filtered with clay; Vegan
“Impressive concentration here; this smells of dark-berry pastries, plums and fresh cedary wood. Slick and flavor-packed palate with blueberry and deep set plum fruit flavors. Drink or hold.” James Suckling – 92 Points
Neyers Vineyard Chardonnay 2018, Carneros, Sonoma County, California, USA$36.00
The 2018 vintage was great for Chardonnay, giving us
long, sunny days with mild temperatures that retained
the fruit’s natural acidity. Our fermentation was carried
out in a mixture of new and used French oak barrels
using native wild yeast, and periodically lees stirring. The
finished wine is rich and creamy with a charming
butterscotch component, and a trace of grilled bread in