Wines By WineMaker
2008 Cabernet Pheffer|
SKU Number: 20196374
Region: California Central Coast
Varietal: Cabernet Pheffer
Price: $25.50 |
Member Price: $22.95
Member Save: $2.55
Our Cabernet Pfeffer has aromas of white peppercorns, bright
red fruit and vanilla complement this uniquely spicy wine. It rounds the pallet
with soft tannins, pepper, cherries Cheap Ray Ban Sunglasses
replica rolex watches and a hint of pomegranate. It is best enjoyed with cured meats, fowl and pork.
2006 Malbec Gran Reserva |
SKU Number: 7826858
Region: Mendoza - Argentina
Price: $26.40 |
Member Price: $23.75
Member Save: $2.65
Rich in aromas of blueberrires, violets and flint integrated with the right balance of toasted oak. This wine’s supple, soft tannins make it enjoyed with foods such as grilled meats, cold cuts and pasta. Suitable for sipping now, yet complex enough for aging up to five additional years.
Malbec grapes are hand harvested in 15kg. trays from three mountain sources. Grapes are manually sorted, then destemmed without crushing to leave grape in tact for its 6 day cold soak (pre-fermentation maceration). A 10% bleed down is performed to intensify wines body and structure. Regular pump-overs are performed every 8 hours. Wine undergoes malolactic in 100% French oak barrels where it is allowed to age 12 months.
Varietal Composition: 90% Malbec, 7% Cabernet Sauvignon, 3% Cabernet Franc
Filtration: No filtration, no fining
Residual Sugar: 2.15 g/lt
Total Tartaric Acidity: 5.65 g/lt
Volatile Acidity: 0.75 PH: 3.65
2010 Zinfandel Nick DeRose Sr Vineyard|
SKU Number: 62334960
Region: Cienega Valley
Price: $19.95 |
Member Price: $17.95
Member Save: $2.00
This easy-drinking wine starts with dark berry fragrances that are followed by raspberry and black pepper flavors. All are framed by ripe tannins and soft textures. Finishing long and clean, this medium-to-full bodied wine complements pasta with red sauce or hearty cioppino.
Grapes were chosen from four blocks of estate vines. Situated in a particularly cool part of the property, a six-acre block planted in the early 1980s provides most of the fruit and structure. Its vines are trained on bilateral cordons in very sandy soils.
Three blocks of “old vines” support the blend with depth and intensity. These vines were originally planted on their own roots in the late 1890s. Dry farmed on steep terraced hillsides, they grow in an assortment of soils including a rocky mixture created by the San Andreas Fault and a fine sandy-loam.
Cienega Valley is an elevated pocket in the Gabilan Mountains 1,100 feet above sea level. The Gabilan Range is high enough to protect vines from direct contact with the cold coastal air, but low enough to allow breezes to mitigate the heat of summer afternoons. This temperate climate is well suited to producing big, bold Zinfandels.
Zinfandel clusters were destemmed leaving much of the fruit intact. The must was transferred to open-top stainless steel tanks where fermentations began with native yeasts. Temperatures were kept under 88° F. for the 15 to 18 day process. Caps were managed with both pumpovers and punchdowns three or four times daily. Lots were pressed, allowed to undergo secondary fermentation, settled for about two weeks, blended, and finally aged in French oak barrels for 18 months.
Varietal Composition: 100% Zinfandel
Appellation: Cienega Valley
Yield: two tons per acre
Total Acid: 6.0g/L