Terricciola’s soil is sandy and rich in marine sediments, which gives our Vermentino an incredibly aromatic profile. The wine has notes of Mediterranean scrub blended with mineral and white flower scents. The flavors are a perfect match of fresh and savory with a hint of citrus notes. Perfect for Linguine with Clams, Crispy Artichoke and Pan Seared seafood

The 2018 La Lececciaia Brunello di Montalcino is a well-regarded vintage known for its balanced, layered profile and long finish. It exhibits aromas of ripe red cherries, dried roses, and tobacco, along with earthy spice. The palate offers a mix of red and black fruit, cured meat, spice, and vanilla bean notes. It is aged for 36 months in Slavonian oak and then bottle-aged. WE: 95 points. James Suckling: 92 points.

Blend: 70% Tempranillo, 30% Garnacha, Graciano, & Mazuelo

To the South-east of Montalcino, today we extend over 110 hectares. In the Castelnuovo dell’Abate area, a mosaic of complex soils hosts 41 hectares dedicated to vine cultivation with altitudes ranging from 180 to 420 meters above the sea level. The remaining land hosts wooded areas, olive groves (around 800 trees), orchards and a vegetable garden that keep the biodiversity of the area alive. Cabernet Sauvignon, Sangiovese grapes are carefully selected and gently welcomed into brushed concrete vats for gravity flow. The two varieties are vinified separately. maceration: on the skins for 19 days. Cabernet Sauvignon 18 months in tonneaux and barrels, Sangiovese in concrete vats.

SIXTY-FIVE MILES NORTH OF OUR winery in Sebastopol, CA, is the critically-acclaimed little-known AVA of Anderson Valley. Over the past quarter-century, this region has emerged as the source for some of California’s most distinctive wines. The Estate property, the Cerise Vineyard, is our focal point for the valley. We’ve been long-time fans of the region and are thrilled to be winegrowers here ourselves. Perched on the hills above Boonville in Mendocino County, these 26 blocks planted to Pinot Noir and Chardonnay cascade over elevations running from 587 to 1620 feet. The warm, sunny days and cool, foggy nights and mornings of the area coupled with unforgiving terrain result in thought-provoking wines that combine a rustic spirit with stunning energy and opulence.

"Clos des Maréchaudes" is a monopoly of Domaine du Pavillon, which is extremely unique in that it boasts 2 levels of appellation, a Grand Cru and a Premier Cru, within the same 5-acre clos (walled vineyard). The grapes in this plot tend to ripen early due to its east-southeast exposure and its location at the foot of the hill, partly on the slope. This is one of the sunniest Climats on the hill of Corton. Tasting This wine's sophisticated nose harmoniously combines notes of red fruit (cherry, raspberry…) with subtle hints of toast and a whisper of vanilla. Fleshy and powerful on the palate, this wine expresses impressive osmosis between the richness and finesse of its terroir, and a dense, velvety tannic structure. Nice volume and remarkable length on the palate.

"Charmes-Chambertin" is one of Gevrey-Chambertin's nine Grand Crus. The "Charmes-Chambertin" and "Mazoyères-Chambertin" areas of appellation are the same, but "Charmes-Chambertin" is more commonly used. VINIFICATION/AGEING Handpicking, grape sorting upon arrival at the winery. Fermenting maceration in thermoregulated wooden vats for 18 to 21 days. Aging in oak barrels (40 to 50% new barrels) for 16 to 18 months. TASTING The nose boasts great depth and features notes of red fruit (raspberry, red currant), and flowers (peony, rose, violet...) along with a delicate hint of oak which will evolve over time to more animal and spicy aromas. Power and elegance come together marvellously on the palate for voluptuous mouthfeel.

At a minimum, it takes three years from gently hand-planting each individual vine to the first harvest. However, that initial crop is quite small and it will be another two to three years before the vines really hit their stride. After harvest, fruit destined for the Montelena Estate Cabernet Sauvignon will spend an additional two years in barrel before bottle aging in our cellar prior to release. At best, it’s six solid years of farming, winemaking and cellaring before we can pull that first cork. 2010 "The Estate" is the current library vintage, and drinking beautifully.

*Dark cherry, licorice and firm with structure. Recommend decanting, very good.

*Velvety wine with depth and concentration. Definitely a collectors vintage.