My 8th vintage of Dry Creek Valley Estate Cabernet is dark inky purple, with multiple and complex legs that last for minutes, hinting at the future: the initial legs are fat and slow but segue into medium legs followed by fast thin ones. We love the classic aromas from Ricci Vineyards. I get sweet oak, sawdust, and cedar box. There are hints of cherry cola, blueberry, and aromatic French herbs. Perhaps even a wisp of milk chocolate and red fruit. The flavors show both red and blue fruits, balanced against ethereal cherry cola and sweet oak. The texture is broad but not dense, and coherent from start to finish. The mouthfeel is elegantly balanced. From mid palate on I get a soft creaminess that ends with alcohol and lip-smacking. 195 cases.
Our 2022 vintage of Chardonnay from Dry Creek once again blends old-world with new-world sparkle... We aged in French oak with only partial ML fermentation. This created crisp fruit with a sensible acidity. The color is bright crystalline white. The legs and aromatics are medium bodied with a citrus harmony that once again make us think of the great burgundies, in this case Puligny-Montrachet.
I love what the Dijon clone does... with unctuous grapey-ness. There’s a wisp or two of white flowers, classic apple and pears and perhaps orange zest. The mouthfeel is textbook and coherent with everything to this point. The layers present various tones of fruits. Some of us pick up pineapple, orange creamsicle, and lemon meringue. The finish is persistent and brings out a hint of wet stone. honeysuckle and ethereal tropical notes. We made 98 cases. Balanced and ageable... A must with oysters and fresh grilled seafood.
Old world meets new world... stop. Did you say native yeast? Stop! did you say ony $100? High end Bordeaux can't compete, and Italian Super Tuscans don't have a chance. This aromas of forest spice lead to hints of red fruit and cherry cola. On the taste I even get some black currant and chocolate notes... and a long long aftertaste. Most of the best reds in the world use Merlot because of its characteristics as a blending grape... here we show off how great Merlot can be. Limited production: 118 cases (Now 36).
A Chardonnay from Alexander Valley that blends old-world with new-world... Aged in new and used French oak to create a near perfect balance of fruit, texture, and acidity. Imagine a Chardonnay that was born in France. This white wine is rich and opulent.with aromatics of citrus chiffon with whisps of minerality and baked brioche. For wine drinkers that are looking to blow their minds with near perfection in a white wine from California... this is it... Only 132 cases made. Drink from 2024 to 2030. By the way, we only make Chardonnay every few years... when the timing is perfect and the potential spectacular.
Our 9th vintage of Dry Creek Valley Estate Cabernet is dark reddish-purple, with multiple layers of legs that linger. We love the classic aromas from Ricci Vineyards; classic elements of red and blue fruits pop with the alochol and sweet-oak, sawdust, and cedar box. There are hints of cola, blueberry, and aromatic red fruits. The flavors are coherent and show both red and blue fruits. The texture is elegant, and lip smacking by the finish. It's balanced and will age. 135 cases.
Old world meets new world... stop. This could be the best red you'll taste this year (besides the Cabernets). High end Bordeaux can't compete, and Italian Super Tuscans don't have a chance. This aromas of forest floor and spice lead to red fruit and cherry cola. Honey, is that milk chocolate?... the creaminess is divine and the finish sublime with an aftertaste that goes on for days. Most of the best reds in the world use Merlot because of its ability to meld other parts of Cabernet Sauvignon together as a blending grape... here we show off how great Merlot can be in its own. Limited production: 85 cases.
My 7th vintage of Dry Creek Valley Cabernet is gorgeous and could be our best yet. Dark purple, with inviting aromas of red and blue fruit. There are hints of forest, candied boysenberry, and wisps of citrus. The oak is once again restrained, balanced and deliciously sweet. There are hints of fresh sawdust, cedar, and sandalwood that segues perfectly to fruit and acid flavors. The after taste goes on for days. The mouthfeel is as elegant as I've had from any California Cabernet - reminsicent of the old world styles of Napa in 1986 and the more modern 2007 vintages. The tannins flow from beginning to end: refined, polished, and almost unoticeable because of the balance between fruit, acids, vineyard dust, and barrel oak. Is it blue fruit or red fruit? The textures are fantastic from mid palate on... there's near perfection between creaminess, alcohol, cleanliness, and lip-smacking-ness! 213 cases (Down to 6 cases).
This is our second vintage of Cabernet Sauvignon from Alexander Valley!!
This vintage is sublime. The color is a deep dark purple with inviting aromas of darker fruits and sweet oak. With hints of sandalwood, salty air, orange peel, and soft oak and wisps of cedar. The flavors are classic Alexander Valley terroir. There's darker fruit, but milk chocolate and baking spices pop into the finish. The after tastes linger perfectly and leave me smiling.
This reminds me of the old-world styles of Napa Cabs from the 80's and 90's but without the fruit bomb forward style that never ages. Drink from 2022 to 2028. Produced 68 cases, with just 9 remaining.
Old world meets new world... and as good as any Merlot I've tasted... Ever wonder if Petrus at $500 a bottle or the killer Italian red, Le Macchiole at $325, was worth it? Now you will... This merlot has spice, red fruit, cherry cola, black currants and chocolate notes... and an aftertaste that goes on for days... fantastic flavors and absurd pricing... At $100 this stuff is a lay up for serious red drinkers. Most of the best reds in the world use Merlot becuase of it's characteristics as a blending grape... here we turn the tables on the wine world and create elegance and royalty. Limited production... And remember that a Magnum equals 2 bottles of 750 ml bottles of wine!
April 24th at the Restaurant Charelston, where Chef Cindy Wolf and her staff will pair vintages of my wines with her food. Service is Michelin starred quality. Come join us! SOLD OUT... call to be put on waiting list.
