2 in stock
Mirum est notare quam littera gothica, quam nunc putamus parum claram anteposuerit litterarum.
This Willamette Valley vineyard is on what was the Stoller turkey farm for like 50+ years before vines were planted. Let’s just say that the grapes enjoyed unparalleled vigorous soil conditions until things mellowed out a decade ago. Grown in what I consider one of the most beautiful vineyards in Oregon (saying a lot!) he wine is rich and fruity, way too easy to drink (particularly if you drop it in the fridge for about 20 minutes before dinner. Did I hear someone say fried chicken? (roast turkey works too) Great work from winemaker Melissa Burr! –DF
Baked, leathery berry aromas include hints of prune and juniper. A tight and drawing palate is raw with tannins, while this tastes of oak, herbal berry fruit and spice. On the finish, this Cachapoal Cab maintains its oak despite retaining snappy acidity and tension. Drink through 2026. 91 Points, Wine Enthusiast Magazine
Gallardía is a tribute to the coastal vineyards of the Itata Valley located in the southern region of Chile; it is the cradle of the country’s viticulture, with vines dating back to 1551. Sustainable agriculture is practiced in our vineyards, including dry farming and ploughing with horses.
This 100% Cinsault wine underwent a very short maceration with its skins and then later continued fermentation with native yeasts at 20°C. After being destemmed, the whole grapes are fermented in stainless steel tanks with native yeasts only. Fermentation is produced with no addition of any oenological products (enzymes or external yeast), and with small quantities of sulfur dioxide. Total maceration lasts 40 days, after which the wine was kept in
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