Wine & Spirits

The 2018 Space & Time is another magnificent wine in this range from Aaron Pott. A blend of 60% Cabernet Franc, 35% Cabernet Sauvignon and 5% Merlot from Pott's estate vineyard on Mt. Veeder, Space and Time possesses tremendous intensity from the outset. Inky, beautifully perfumed and so expressive, the 2018 is a total knock-out. Dark berry fruit, dried herbs, mocha, lavender and spice lead into the long, vibrant finish. The 2018 is arrestingly beautiful. That's pretty much all there is to it.

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Cabernet Sauvignon and Blends Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.

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Michel Rolland is a global winemaker with an impeccable resume making fantastic wines across the globe. His work at Alpha Omega is top quality and he has made his own wine here which is a beauty. Big rich beauty with a medium intense aroma but a palate which is influenced by French traditional winemaking paired with fruit intensive California reds. Dry, yet Fruity (blackberry, plum) with lots of barrel spices. Medium intense tannins is felt throughout. Long dry spicy finish.

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Floral and caramel on the nose. Absolutely the smoothest wine I’ve ever had. Not even velvety, more like silk. No tannins/unpleasant dryness to speak of. And beautiful deep black color.

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Assertive dark fruit with ripe plums and mulberries, as well as currants and riper, prune-like notes. The palate delivers earthy flavors in a very rich array of smooth tannins. Drink now.

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Clear, medium, garnet. On the nose, red cherry, smoke, coffee, wet forest floor, leather, tar, rose, tobacco. On the palate, dry, medium + acid, medium - body, medium + tannin, medium alcohol, finish is medium. Medium flavors of mushroom, star anise, and coco. Quality is very good. Can drink now; but has the potential for ageing or further ageing.

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Our Merlot vineyard is in the Oak Knoll region of the Napa Valley, and is nestled up to the Mayacamas Mountain Range on the west side of the valley. The mild climate and alluvial soils in this region lend this wine great balance and structure. The mild temperatures allow these grapes to develop bright aromatics and flavors, along with a beautiful natural acidity and elegance. The alluvial soils bring darker fruits to the nose and palate, and give this wine its structure and concentration. The 2019 vintage has a beautiful and complex nose black cherry, boysenberry jam, plum, and fresh cut flowers come through first, then cardamom, nutmeg, and a touch of cocoa and vanilla enter giving the nose depth and intrigue. The palate too has great depth and complexity flavors of red cherries, muddled berries, and dried herbs, with a creamy texture and silky tannin complimented by a fresh, vibrant acidity.

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The nose is black cherry, blueberry, slightest farminess, cured. The flavor is cherry, ripe strawberry, roasted meat, oak, earth, Dark garnet color. Medium body. Viscous, thicker for Pinot. Drinking amazing wines and somehow, not sure how, this one is better! Surprising flavor and structure for a Pinot

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Deep ruby in color with moderate intensity. Tobacco, blackberry, vanilla, and black currant. Medium plus acid, medium tannins, medium plus body and moderate finish.

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Robert Modavi's To Kalon vineyard Cab Sauv has great balance, and long finish. Long time ago had this and did not have to wait long..just 20min swirling in the glass it almost showed it's full potential with aromas of oaky violet vanilla and dark chocolate, also joyful on the palate with multipul layers of flavour. So savoury and elegant as well. I really loved the full course of drinking(2hrs..) One of my fave.. Notes : oak vanilla blackberry cassis plum earthy savory black raisins bing cherry smoke --Mike Lee

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This item only can pick up at our store. Vin Amok: 97. Unbelievable textured. Well, yes this wine is young, yet so smooth as velvet. Supple tannins and layers of charming fruit, truffles, wild mushrooms and a very fine herbal touch. What a treat! True tour de force, no less. And a special thanks to my 3,000 followers, what a milestone! --!! Donners !!

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This item only can pick up at our store. Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir. Terroir: The famed vineyard of Musigny sits high on the hillside adjacent to Echézeaux to the south and Clos de Vougeot direct below. Domaine Faiveley owns approximately .08 acres of the heavily divided 30 acre vineyard. Exposure is mainly east/ southeast with soils of shallow limestone, red clay and gravel. Vinification: Grapes are hand harvested and sorted upon arrival at the domaine. Following a short maceration the must undergoes primary fermentation in a combination of stainless steel and wooden vats. The young wines are aged in 70% lightly toasted new oak barrels for 16 to 18 months.  

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