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NVWE Notes: This is a gutsy, juicy-rich Cabernet that is notably dinner-friendly. The nose offers focused aromas of black currant, black cherry, blackberry, toast, tobacco and sandalwood. It is medium-bodied and gently mouth-coating, with enough zest and tannic grip to give the ripe fruit a slightly racy balance. The flavors linger beautifully, gradually tailing off as a cascade of Cassis, dark cherry, blackberry, black fig, blueberry, vanilla, sandalwood and humidor-spice. Delicious now, it will grow more so over the next several years. Blended with 6% Merlot, 5% Petite Verdot & 4% Malbec.
NVWE Notes: Polished and supple, this lovely wine pairs forthcoming fruit with intriguing hints of Oriental spices. The aromas are a harmonious mix of sweet dark plum, black raspberry, blueberry, black currant, violet, black fig, sandalwood, vanilla, baking-spice and mocha-coffee scents. It provides some unexpected zest on the palate, in support of black cherry, dried blueberry, dark plum, Asian plum sauce, sandalwood, coriander seed, mace, and bay leaf flavors. Chinese five-spice, star anise and a peppercorn undercurrent chime-in at the end. Already well-evolved and food-friendly, it will grow steadily more attractive over the next two years and beyond.
NVWE Notes: Reflective of the tiny 2015 crop, this is a well-concentrated wine. The nose offers youthfully tight scents of golden fig, green melon, Persian raisin, lime candy, preserved lemon, white pepper and honey. Golden fig, bees wax, honeysuckle and melon dominate on the palate, with gooseberry, white pepper and preserved lemon in the background. The finish is rich and lingering, with gooseberry and Persian raisin hints creating a bit of contrast at the end. If likely to be even more generous and expressive in eighteen months or so, it will prove very tasty right now if served with roasted chicken or sauced fish.
NVWE Notes: Deep, rich and forthcoming, the nose of this fine Chardonnay rolls-out white peach, baked apple, vanilla cream, toasted nut, dried golden fig, nutmeg and other baking-spice scents. It proves as dense as expected on the palate, with a mouth-coating texture, balanced by apple skin, nut husk and preserved lemon in contrast to tarte tatin, white peach, dried golden mulberry, peach pit, nutmeg and almond tart flavors. Juicy and expressive to the end, it is built for flavorful fish and fowl entrees and should improve considerably over the next twelve to twenty-four months.