"The production of the 2014 Pinot Noirs ranges from a low of 543 cases for the Clos du Ciel to a high of 1,227 cases for the Ma Danseuse. All of these Pinot Noirs are made from what is simply called…

"I tasted the 2022 Chardonnay Belle Cte from tank shortly before it was due to be bottled. It's lively and generous with singular scents of lemon drop, pie crust and toasted meringue, plus integrated…

"The 2011 Les Pavots (3,086 cases) is composed of 73% Cabernet Sauvignon, 14% Cabernet Franc, 10% Merlot and 3% Petit Verdot. Its chocolaty fudge-like notes intermixed with espresso roast, black and…

"Composed of 76% Cabernet Sauvignon and 24% Cabernet Franc coming from Oakville AVA, the 2017 Cabernet Sauvignon Au Paradis reveals a deep garnet-purple color and charges out of the gate with…

"The 2021 Chardonnay Mon Plaisir is tightly wound on the nose at this youthful stage. Wafts of crme brle, matchstick, toast and candle smoke very slowly give way to a core of peaches and quince…

"Lusher, more expansive and savory, the 2012 Pinot Noir La Caprice (1,485 cases) possesses stunning richness, and is more approachable and exuberant than the 2013 with the vintages boisterousness and…

"The 2021 Pinot Noir Le Caprice has especially pure, layered aromas: cranberry sauce opens to notions of tobacco leaves, fennel, bright pops of orange peel and alluring earth and Angostura…

"This label comes from Fort Ross-Seaview AVA, planted at 1,000-1,400 feet elevation to a suitcase clone on a soil type of clay with basalt rocks. Medium ruby-purple in color, the 2017 Pinot Noir le…

"Their most limited cuve for true connoisseurs, and also the warmest site of the three coastal vineyards, is the 2014 Pinot Noir Clos du Ciel. This is a vineyard planted on clay with a lot of rocks…

The complexity, power and sophistication of fruit from our To Kalon site, considered a grand cru among Napa Valley vineyards, is on full display in this vineyard-designated Reserve, with sweet dark…

Fermentation of Altamura Cabernet Sauvignon occurs in both open and closed top fermenters. Certain lots are allowed to macerate on their skins for up to three weeks following fermentation. This…