{"title":"Sonoma County","description":"\u003cp\u003eSonoma County in California produces some of the world’s finest wines, from \u003cstrong data-start=\"345\" data-end=\"380\"\u003eRussian River Valley Pinot Noir\u003c\/strong\u003e to \u003cstrong data-start=\"384\" data-end=\"423\"\u003eAlexander Valley Cabernet Sauvignon\u003c\/strong\u003e. Cool coastal breezes shape \u003cstrong data-start=\"452\" data-end=\"479\"\u003eSonoma Coast Chardonnay\u003c\/strong\u003e, while \u003cstrong data-start=\"487\" data-end=\"517\"\u003eDry Creek Valley Zinfandel\u003c\/strong\u003e delivers bold, structured reds. Top producers like \u003cstrong data-start=\"569\" data-end=\"588\"\u003eRidge Vineyards\u003c\/strong\u003e, \u003cstrong data-start=\"590\" data-end=\"611\"\u003eKistler Vineyards\u003c\/strong\u003e, and \u003cstrong data-start=\"617\" data-end=\"636\"\u003eWilliams Selyem\u003c\/strong\u003e craft wines that highlight the region’s diverse soils and microclimates. Explore our \u003cstrong data-start=\"722\" data-end=\"755\"\u003eSonoma County wine collection\u003c\/strong\u003e to taste the elegance and depth of these iconic California wines.\u003c\/p\u003e","products":[{"product_id":"is2303-crnl19estcab-750","title":"Cornell Vineyards, Cabernet Sauvignon","description":"\u003cp\u003eSome 20 years ago, Vanessa and Henry Cornell found this remote property, perched at 1,900 feet in the Mayacamas Range, with a history of vine cultivation dating back to the area’s earliest settlers. Of the 240 acres they acquired, they devoted 20 to painstakingly farmed Cabernet vineyards and enlisted a dream team to craft classically styled, critically acclaimed wines. The winemaking is headed by 2019 San Francisco Chronicle and 2021 Vinous “Winemaker of the Year” Françoise Peschon. \u003c\/p\u003e\n\u003cp\u003eThe Cornell’s vineyards fall within a relatively new Sonoma AVA (American Viticultural Area) called the Fountaingrove District, which was once famous for a “cult” winery of a different sort—that of utopian spiritualist Thomas Lake Harris, who ran a sizable ranch and winery in the area in the late-1800s. The soils combine sedimentary loam and gravel mixed with volcanic deposits, at altitudes that often climb above the “fog line” that makes this one of the coolest sub-appellations in the Napa Valley. The relatively mild temperatures at altitude, combined with intense luminosity, combine to create wines that are intense and concentrated, yet balanced and complex.\u003c\/p\u003e\n\u003cp\u003eThis is such a sensational, plush, seamlessly constructed Cabernet. It fills a Bordeaux stem with an opaque dark purple core and returns superbly lifted, highly intoxicating aromas of black raspberry, cassis, ripe black cherry, crème de violette, pencil lead, cigar wrapper, tobacco leaf, charred earth, crushed black rock, and heaps of mouthwatering baking spices. The full-bodied palate sweeps through with luxuriously smooth, dark-fruited textures that reverberate for nearly a minute on the finish. It’s a profound Cabernet, one that will easily coexist in a cellar filled with First Growths for decades to come.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733051781174,"sku":"IS2303-CRNL19ESTCAB-750","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/ab232e13d1193f82dab2e3afb2794a0e.jpg?v=1686589010"},{"product_id":"somm2205-court19cab-750","title":"Cornell, “Courtship” Cabernet Sauvignon","description":"\u003cp\u003eAccording to owners Vanessa and Henry Cornell, today’s 2019 is a result of a two-decade-long “courtship” between them and their land which they first started developing in 2001. This marks their third limited release with deep, savory, beautifully concentrated estate-grown Cabernet placed front and center. It was aged 19 months in 53% new French oak, and, while it may go without saying, I’ll say it anyway: The wine drinks like something twice as expensive.\u003c\/p\u003e\n\u003cp\u003eIt garnered all the gushing critical acclaim one could ask for, thanks to its combination of immense depth and vibrant, mineral-laden energy—a Spring Mountain signature. In the glass, it displays an opaque ruby-black core moving to a magenta rim, with a kaleidoscopic fruit profile that includes lush black and blueberries, ripe red plum, cassis, and huckleberry layered with an array of savory notes—cedar, tobacco, sage, tar, and dusty earth. The tannins are incredibly fine and well-integrated and for all of the wine’s juicy concentration, it still remains taut, nuanced, and fresh. Decant it 60 minutes before serving in large Bordeaux stems or lay it down for a decade—in a perfect world, you’d do both!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733052633142,"sku":"SOMM2205-COURT19CAB-750","price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/e95833e4ff8aba273c7934e8bddcd5d4.jpg?v=1686587856"},{"product_id":"somm2204-pup18syrody-750","title":"Puppione Family Wines, “Ariya” Syrah, Odyssey Vineyard","description":"\u003cp\u003eThe Puppione Family launched their winery with two barrels to commemorate the birth of their daughter, and they continue to chronicle their family story of tradition and togetherness one bottle at a time. Simplicity is the guiding principle of our approach to winemaking. But simple ain’t easy. Native yeast fermentations, whole clusters, crushed by foot, aged in neutral oak barrels, little to no additions, unfined and unflitered—no flash, no fluff. Thanks to the mindful farming of the growers we work with who engage in sustainable and organic practices in the vineyard, we can employ these minimalist, traditional techniques because of the high-quality grapes they provide us. The end result–wines of energy and freshness and purity. It’s that simple, but it’s not easy.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSo just as their daughter experimented and tested in her first year, so did we as newly minted winemakers, decided to craft the 2018 Ariya Syrah with a decidedly Old World approach. The resulting wine displays vivacity and the signature aromas and flavors that make cool-climate Syrah so entrancing. Boasting both elegance and verve, this wine pairs perfectly with smoked eggplant, grilled lamb chops, Carolina BBQ pork sliders, or Osso buco.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733052665910,"sku":"SOMM2204-PUP18SYRODY-750","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/8a6f3b9edead3a4f535d2c644e0eeb8d.jpg?v=1686587847"},{"product_id":"is2210-marcassin13-750","title":"Marcassin 'Marcassin Vineyard' Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40733052698678,"sku":"IS2210-MARCASSIN13-750","price":395.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/b0d3247d831071ebc416c0cd96531b8f.jpg?v=1686587680"},{"product_id":"is2110-raen15pnshf-750","title":"Raen, “Home Field” Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780040011830,"sku":"IS2110-RAEN15PNSHF-750","price":120.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2109-skip18pref-750","title":"Skipstone, “Preface” Proprietary Red","description":"\u003cp\u003e“Preface” isn’t your standard luxury red. It’s an intimate creation by Bordeaux and Napa winemaking legend Philippe Melka, the same superstar who’s had his hands in cult labels such as Pétrus, Dominus, and Haut-Brion—wines that cost hundreds, even thousands, of dollars. But up here on the western slopes of Mayacamas, deep in the world-famous, Napa-adjacent Alexander Valley, Melka and the Skipstone team decided to flip the script by crafting a Certified Organic, deeply hedonistic Bordeaux blend that costs 2.5x less than their flagship label.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThey haven’t sacrificed an ounce of quality, either: Skipstone’s 2018 “Preface,” driven by Cabernet Sauvignon, comes from a hand-picked selection of French barrels that were originally destined for their top-tier $165+ cuvée. I must reiterate just how much value you’re getting at this almost-too-generous price: Melka is a Bordeaux-blending legend who has extensive experience crafting the world’s top red wines; Alexander Valley is a globally renowned terroir; and this 2018 further proves their dominance in the highly buzzed-about “second label” arena. But, really, I prefer to discard the term “second” altogether because “Preface” oozes first-class pedigree all the way. \u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003e\u003c\/div\u003e\u003cbr\u003e\u003cp\u003eBeing “culty'' is not the focus at Skipstone. What comes first is utmost respect for the earth, followed by the unrivaled winemaking expertise of Melka, a man who everyone would enlist if there were enough hours in the day. But even if Skipstone doesn’t consider this heart-stopping wine a “Cult Cab,” it sure does feel like one: It has the exclusivity, the star-studded cast, the opulent feel, and that extraordinary ability to bring a quiet over the dinner table. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFahri Diner and his wife, Constance, purchased Skipstone Ranch in 2001 and immediately set to work making world-class wine as naturally as possible. Skipstone is Certified Organic through CCOF and they operate accordingly: “Nothing stands above our devoted partnership with the earth. This is more than a commitment to the vineyard and quality of our fruit, we believe it’s the right thing to do for our planet and future generations.” They don’t say this lightly either: Skipstone welcomes insects and predatory birds, uses organic compost, plants cover crops (oats, peas, beans), and eschews chemicals of any form. They also make olive oil—Fahri is a proud Cypriot—and an impressive sparkling wine with the help of Champagne Blanc de Blancs extraordinaire Diebolt-Vallois.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eSkipstone’s 200-acre property is planted to 30 acres of vines in curving valleys and steep hillsides within Alexander Valley—an AVA just a short drive northwest of Napa. There’s a dizzying number of soils, elevations, and temperature swings throughout their holdings, and these microclimates can make for some meticulous farming and hectic harvest schedules. Despite the chaos, Skipstone’s dedicated team somehow turns out a pristine, Certified Organic crop every year, and now their sights are set on biodynamics. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe grapes in 2018 were hand-harvested at night to ensure cool temperature and avoid premature fermentation. At the cellar, the juice was left in contact with its skins for one month prior to being transferred into a battery of French oak barrels, 30% new, for 18 months. It should be noted that “Preface” comes from the same organic estate fruit that supplies their $165 bottling—the difference is that Melka simply deemed certain barrels more accessible and inviting than others. These selected barrels were then blended together (66% Cab Sauv, 19% Merlot, 9% Malbec, 6% Cab Franc) to create today’s affordable luxury red! Bottling occurred without fining or filtering.  \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIf you bought the inaugural ’17 vintage of “Preface,'' you may recall that it was a sleek, lush Merlot-dominant blend (they had to forego most of their Cabernet crop due to wildfire). This is an incredibly different wine. Still richly textured and opulent, sure, but darker and firmer thanks to Cab Sauv playing the lead role with Malbec, Merlot, and Cab Franc lending their talents as a strong supporting cast. Furthermore, the new oak presence has been dialed back and the ’18 vintage brought more acidity and freshness so the overall impression here is a deeper, nuanced, and more structured Bordeaux blend, i.e. a breathtakingly powerful red in line with Pauillac titans like Lynch-Bages. The full-bodied palate bursts with cassis, black raspberry liqueur, black cherry, charred violets, crushed black stone, cedar box, tobacco leaf, lead, and various baking spices. Give it no less than 60 minutes in a decanter if drinking over the next two years and serve in large Bordeaux stems. Your other bottles will keep through 2030. Cheers!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780040208438,"sku":"SOMM2109-SKIP18PREF-750","price":64.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/48c58b7c5d8d9aefd1011bc5ce4a2dec.jpg?v=1686587728"},{"product_id":"somm2301-rcr19chmhrdt-750","title":"Red Car, “Mohrhardt Ridge” Chardonnay, Fort Ross-Seaview","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780042207286,"sku":"SOMM2301-RCR19CHMHRDT-750","price":55.0,"currency_code":"USD","in_stock":false}]},{"product_id":"is2110-raen19pnsfv-750","title":"Raen, “Sea Field Vineyard” Pinot Noir","description":"\u003cp\u003eFrom vineyards on the extreme Sonoma Coast, Carlo and Dante Mondavi (grandsons of California icon Robert) strive for maximum terroir transparency in their assorted Pinot Noir cuvées. The wines are crafted via whole-cluster fermentations using native yeasts, then aged in neutral French oak from 10-20 months, depending on the vintage and the source vineyard site. These wines have wowed us over the years—their finessed style is strongly reminiscent of top-tier Chambolle-Musigny from Burgundy.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eHere’s what the Mondavis say about the “Sea Field” bottling, which is made using 80% whole grape clusters:\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003e“Year after year, Sea Field Vineyard is our most elegant bottling. Situated on an ancient sea field composed of rock and gravel remnants from the ocean floor, the vineyard sits just two miles from the cool Pacific Ocean. Sea Field soars high at 1,500 feet in elevation and shares a delicate story from this beautiful, raw expanse.\u003c\/em\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cem\u003eThe wine opens elegantly with crushed ripe raspberries, coastal moss and orange pith. Aromas of violets, dried herbs and wild berries follow, with notes of forest floor, sea moss, wet rock and just a hint of sea salt, transporting us to this rugged and remote coastal site. Vibrant notes of candied orange, white tea and rose petals linger, giving way to a seemingly everlasting finish.”\u003c\/em\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780045418550,"sku":"IS2110-RAEN19PNSFV-750","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/360ac8c9caf5115513c7c15c622e5aaa.jpg?v=1686588024"},{"product_id":"is2110-raen16pnshf-750","title":"Raen, “Home Field” Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780046794806,"sku":"IS2110-RAEN16PNSHF-750","price":110.0,"currency_code":"USD","in_stock":false}]},{"product_id":"is2110-raen19pnrsr-750","title":"Raen, “Royal St. Robert Cuvée” Pinot Noir","description":"\u003cp\u003eYou can’t talk about RAEN’s “Royal St. Robert” Pinot Noir without mentioning Robert Mondavi, the California wine legend for whom this \u003cem\u003ecuvée\u003c\/em\u003e is named. The brothers behind RAEN, Carlo and Dante Mondavi, are Robert’s grandsons, and more than anything else, they inherited from him an unwavering belief in the greatness of California wine—and California’s terroir. And while Robert Mondavi is most readily associated with Cabernet Sauvignon that rivaled (and often eclipsed) Bordeaux’s best, Carlo and Dante are gunning for the greats of Burgundy with their gorgeously perfumed Chambolle-like Pinot Noirs from the extreme Sonoma Coast. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eEvery time I serve this wine blind to someone they think it’s top-tier Burgundy, and I understand why. RAEN is very serious, very ambitious wine that has ascended to the elite ranks very quickly, and for all the right reasons: Far from being a mass-market brand, RAEN is all about meticulous, sustainable viticulture and resolutely natural, small-batch production. It’s the same kind of rapturous devotion to “site”—i.e. the unique qualities of a specific vineyard, and the nuances it imparts to Pinot Noir—you see at the great family-run domaines of Burgundy. It helps that they chose the Sonoma Coast, arguably California’s greatest source of true “cool-climate” Pinot Noir, to plant their flag, and they’ll be the first ones to tell you that: Don’t focus on the famous surname, focus on the trio of perfectly situated vineyards, all of them mere miles from the Pacific Ocean and farmed with fanatical care. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWe’re currently sitting on a small “vertical” of this wine, and for those of you familiar with the filigree tannins and floral perfume of great Chambolle-Musigny, this will be right up your alley! On release, the wine is generously fruity but medium-bodied and linear, needing a little time in a decanter to unwind. When drinking it, you can’t help but feel like you’re in a dewy redwood grove someplace, eating wild berries as twigs and leaves crackle underfoot. The goal here is classical structure (note the modest alcohol levels) and, as a result, ageability. Serve at 60 degrees in Burgundy stems with Pacific Salmon, roast chicken or pork, or some just-foraged mushrooms simply sautéed and served over pasta or polenta. This is a new-generation Pinot Noir with Old World soul.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780049154102,"sku":"IS2110-RAEN19PNRSR-750","price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/fe53f48042c680618906dbbc94f8ccce.jpg?v=1686587651"},{"product_id":"somm2110-fail19chd-750","title":"Failla, Chardonnay","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780050661430,"sku":"SOMM2110-FAIL19CHD-750","price":33.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2112-swan14psbast-750","title":"Joseph Swan, “Bastoni Vineyards” Petite Sirah","description":"\u003cp\u003eWhen I think of Joseph Swan wines I think of finesse. This goes not just for the estate’s Pinot Noirs (there is, of course, a clone of Pinot Noir named for the legendary Mr. Swan) but for all their many offerings—including those from grapes not widely known for their finesse. Today we have one of the most singular Petite Sirahs I’ve ever tasted, sourced from the same vineyard that graces the label of one of the most singular Zinfandels I’ve ever tasted.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ePerhaps you, too, have tasted Swan’s iconic “Bastoni Vineyard” Zinfandel. It is in much wider circulation than their Bastoni Vineyard Petite Sirah, the wine on offer today, for a simple reason: there’s much more Zinfandel planted there! This is one of California’s great heritage vineyards, originally planted by Italian immigrants in the early 1900s, and, three generations later, it’s still in family hands. There’s only a small amount of Petite Sirah in the modern-day Bastoni Vineyard, sprinkled amidst the Zinfandel for blending purposes, but Swan’s longtime winemaker\/successor, Rod Berglund, thought the Petite Sirah deserved a showcase. This ’14, which is beginning to display some of the leathery, spicy notes that come with time, may be the most aromatically nuanced and, yes, finessed Petite Sirah I’ve ever tasted. It’s so much more than the typical inky mouthful of saturated dark fruit, and no, I’m not surprised—just delighted. I can’t believe we got such an amazing deal on it: Take the full measure of this wine, then consider the price, and it’s impossible not to be blown away.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAt the heart of all things, Joseph Swan is the original 13-acre “estate” vineyard on Laguna Road outside Forestville which, when Swan bought it in 1967, contained old Zinfandel vines. That vineyard is now planted predominantly to Pinot Noir and now includes a variety of different Pinot Noir clones, including the now-famous “Swan Clone” that Joe Swan propagated back in the early ’70s, using the traditional French \u003cem\u003eséléction massale\u003c\/em\u003e method (using cuttings from the best-performing vines to propagate new plants). \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJoe Swan really was a viticulturist first and a “winemaker” second, and he took frequent trips to Burgundy to talk vineyards with the great minds over there (he often traveled in the company of Bay Area importer\/Francophile Kermit Lynch). And, like so many California vintners of that era, he came to wine from somewhere else: A former airline pilot, he started out as a hobby winemaker but quickly got more serious about his craft, enlisting the help of no less an eminence than André Tchelistcheff, who urged Swan to plant Pinot Noir (and Chardonnay) in the cool, foggy hills of the northwest Russian River Valley. Swan later encouraged Berglund, himself an enthusiastic amateur when the two men met, to become a winemaker—and now Berglund has as many vintages under his belt as his late mentor. The consistency and assurance of the Joseph Swan Vineyards lineup is no accident.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAnd while Pinot Noir may be the headliner, Swan and Berglund never abandoned the varieties that played such a huge role in California viticultures formative years: Zinfandel, of course, but also Tannat, Valdiguié, Grenache Blanc, and Petite Sirah. The Bastoni Vineyard, in Santa Rosa, sits within the Fountaingrove District AVA in Sonoma County, with soils described as Spreckles Series sandy\/clay loam. It is exactly the kind of heritage site we’d expect the Joseph Swan team to champion with a vineyard-designate bottling.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOnly a few hundred cases of this Petite Sirah are made in any given vintage, if at all—so again, I’m amazed that we can (a) offer any at all (b) at such an amazing price. Berglund once described this bottling as “like a middle linebacker doing ballet,” and I couldn’t agree more. There’s some nice heft to the wine, but nowhere near the amount of inky, syrupy extract typically found in Petite Sirah: Aged in neutral French oak, the wine displays a deep purple-ruby hue moving to a magenta rim, with brambly aromas of crushed black cherry, blackberry, blueberry, violets, leather, white pepper, graphite, and lots of underbrush. It is medium-plus in body and, most notably, impeccably balanced—it’s settling into a nice middle age, with relatively modest alcohol and great freshness guaranteeing more positive evolution still ahead. Decant it 15 minutes before serving in large Bordeaux stems and enjoy its perfectly calibrated mix of dark fruit and earthy, spicy savor with duck confit, bbq brisket, or some spice-rubbed baby back ribs. As I said above: Prepare to be blown away!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780051054646,"sku":"SOMM2112-SWAN14PSBAST-750","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/2e6f44ddbb68a30b0641bc54ca967cbf.jpg?v=1686587761"},{"product_id":"is2102-cornell17-750","title":"Cornell Vineyards, Cabernet Sauvignon","description":"\u003cbr\u003e\u003cp\u003eSome 20 years ago, Vanessa and Henry Cornell found this remote property, perched at 1,900 feet in the Mayacamas Range, with a history of vine cultivation dating back to the area’s earliest settlers. Of the 240 acres they acquired, they devoted 20 painstakingly farmed Cabernet vineyards and enlisted a dream team—headed by 2019 San Francisco Chronicle “Winemaker of the Year” Françoise Peschon—to craft classically styled, critically acclaimed wines.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Located along the Mayacamas Range just west of the Spring Mountain AVA on the Sonoma County side, the Cornell Estate Vineyard falls into the Fountaingrove District AVA. The Cornell Estate is a microcosm of almost absurd geological diversity. Derived from ancient sea beds and volcanoes, the colorful soils are composed of volcanic rock, sandstone, shale, cobblestone and loamy clay. This diversity and the rolling terrain led to the identification of 20 distinct blocks, each bearing a different combination of variety, clone and rootstock. For optimal blending potential, all five classic red Bordeaux varieties are present in the vineyard which is under the meticulous care of our dedicated, resident team.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eWinemakers\u003c\/strong\u003e: Francoise Peschon and Elizabeth Tangney work hand in hand in the production of the Cornell portfolio.  Peschon has always had an affinity for estate properties – for those places that are “about the land and the wines, not necessarily the winemaker.” In her thirty-year career, she’s worked at some of the best—including Stag’s Leap Wine Cellars, Araujo Estate Wines, Viader Vineyards and Vine Hill Ranch—quietly crafting some of Napa Valley’s most acclaimed Cabernet Sauvignons of the last three decades. Elizabeth Tangney has been making wine in Napa and Sonoma Valleys for several years. She recently began working with Cornell Vineyards as winemaker, and also works with the vineyard team to grow and care for 20 acres of red Bordeaux varietals. Before joining the Cornell Vineyards team, Elizabeth worked with Aaron Pott at Saint Helena Winery as winemaker and the vineyard and estate manager. She has also worked at Bryant Family Vineyards, Booker, L’Aventure, and harvest in Bordeaux.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e: Adversity built character in the 2017 vintage. Fruit grew steadfast following significant winter rains and persistent bouts of intense heat thereafter. Pursuant of freshness and balance in the wines, a well-executed September harvest led our vineyard to be picked before forest fires arose in the region on October 8th. The final blend consists of 93% Cabernet Sauvignon, 5.5% Petit Verdot, 2% Cabernet Franc, 1.5% Malbec. The wine was aged for 20 months in 66% new French oak barrels.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eProfile\u003c\/strong\u003e-Deep and exhilarating to behold, the 2017 Estate Cabernet Sauvignon is a wine of formidable stature with finely textured, lengthy tannins. Warm spices, black tea, creme de cassis, and rose petal entice on the nose, while the palate reveals wild blackberry, fresh coffee beans, and a layer of clove and orange zest. While magnetic upon release, this dynamic wine will reward extended cellaring.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e300 cases produced\u003c\/strong\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780051349558,"sku":"IS2102-CORNELL17-750","price":150.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2005-ant16harm-750","title":"Anthill Farms, “Harmony Lane” Pinot Noir","description":"\u003cp\u003eDo culty labels Kistler, Aubert, Marcassin, and Peter Michael craft objectively good Sonoma Coast Pinot Noir? Sure, but at $100-$300+ they’re objectively expensive, too. That’s why if I was presented with a scenario where only one could be chosen, I’d instead go with hidden option B: That is, marching out the door, driving out to Anthill Farms, and securing a six-pack of today’s refined and aromatically explosive 2016 “Harmony Lane.” I consider it one of the shrewdest investments one can make in the rapidly growing and evolving world of domestic Pinot Noir.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAnthill’s 2016 is absurdly delicious and affordable, crafted naturally with whole-cluster inclusion and minimal new oak, and largely released to their voracious mailing list. Further, it has absolutely no business costing this little—and it normally doesn’t. It typically retails between $50-60, but with all that’s happened in the last two months, we landed on a sweet, one-time deal that makes everyone happy: You all get your first taste of one of my favorite Sonoma Coast micro-producers at a world-best price. It undoubtedly exists in the upper crust of California Pinot Noir and, by extension, the Western Hemisphere. If you enjoy elegant, multi-textured Pinot Noir in any capacity, this back-vintage 2016 will blow the doors off the overwhelming majority of competition. One more thing before I step off my soapbox here: It’s absolute dynamite right now, but I envision another decade of positive evolution!\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003e[\u003cstrong\u003eNOTE\u003c\/strong\u003e: Our small parcel represents the last of their reserve stock. Up to twelve bottles per person.]\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eBack in 2003, when David Low, Anthony Filiberti, and Webster Marquez all worked at world-famous Williams Selyem, none of them knew they would quickly establish a friendship and set out to form their very own winery the very next year. Their inaugural vintage yielded just over eight barrels, of which was quickly inhaled by locals. Since then, production has slowly crept upward—while still living comfortably in “micro-production” territory—but demand has skyrocketed. My first taste came quite a few vintages ago and I was simply enthralled by its savory tension, breathtaking finesse, and Sonoma “identity,” which has led me to keeping them firmly on my Pinot Noir radar. Their wines are all about expressing the uniqueness of each small, single-vineyard site and allowing it to shine in the winery with minimal intervention. They are, without any shred of doubt, among the elite producers of California Pinot Noir. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eToday’s minuscule three-acre “Harmony Lane” vineyard lies just below the Occidental Ridge in the Sonoma Coast. Despite its small size, this is unmistakably grand terroir: Perched up at 800 feet, right at fog level, it receives a perfect swing of temperature and ample moisture throughout the growing season. But the real ace in the hole is the “Goldridge” soils its rooted in: About as valuable as gold itself in the world of California Pinot Noir, this 3-5-million-year-old, magnesium\/calcium\/potassium-rich soil yields powerfully concentrated fruit that is worshipped as much as Mosel’s slate, Chablis’ limestone, and Bordeaux’ gravel. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eIn the winery, 40% of the grape clusters are kept intact and a long cold-soak follows prior to a typically warm and quick ambient-yeast fermentation with thrice-daily punch downs. After the grape skins have dried a bit, the juice is pressed off the remaining skins into mostly neutral French barrels (15% new.) The wine then matures in oak for approximately 16 months, with occasional lees stirring and barrel topping, before bottling. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eI think it’s safe to say that if this bottle of Pinot Noir doesn’t move you then we are on different wavelengths. That’s not a slight, either—we’re not required to enjoy the same wines. But, for me, this marks off every descriptor I look for in supremely elegant, top-tier Pinot Noir. The alcohol, for one, comes in below 13%, but there is no lack of depth or flavor here. Anthill Farm’s 2016 “Harmony Lane” surges out of the glass with a whirlwind of aromas: wild raspberry, black cherry, juicy red plums, orange peel, bergamot tea, underbrush, moss, wet stones, soft baking spices, damp rose petals, pomegranate oil. The aromatic vortex transfers seamlessly onto palate, meeting you with a gorgeously finessed, medium-bodied, savory masterpiece brimming with a vibrant core of forest berries and crushed minerals. It’s close to perfection, and at this low price, we may as well round up and call it flawless. Decant for 15-30 minutes and savor in your largest Burgundy stems while you can because from what we understand, this is all that’s left to go around. Cheers!\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780052856886,"sku":"SOMM2005-ANT16HARM-750","price":38.0,"currency_code":"USD","in_stock":false}]},{"product_id":"is2110-raen17pnshf-750","title":"Raen, “Home Field” Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780057968694,"sku":"IS2110-RAEN17PNSHF-750","price":99.0,"currency_code":"USD","in_stock":false}]},{"product_id":"is2108-jrdn95cab-750","title":"Jordan Winery Cabernet Sauvignon","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780061081654,"sku":"IS2108-JRDN95CAB-750","price":59.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2212-hoak21avcab-750","title":"Harper Oak, Alexander Valley Cabernet Sauvignon","description":"\u003cp\u003eOne of our enduring, and often frustrating, missions here at SommSelect is to find those rare bottles of California Cabernet that deliver velvety, full-throttled pleasure with wallet-friendly price tags. They don’t come around often, but when they do, they’re uncorked by the handful with unrestrained delight. Enter Harper Oak, about as perfect a reminder as we could ask for.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLaden with brambly purple\/blue fruits, voluptuously soft and polished in texture, and singing with classic savor, it’s an unblushing showpiece of Cabernet Sauvignon deliciousness. That should come as no surprise once you learn the following: This cuvée hails from Sonoma County’s Alexander Valley—a stone’s throw from steakhouse staples Silver Oak and Jordan—and it’s crafted by the original winemaking team of Duckhorn Vineyards. Who would’ve thought that much pedigree could be associated with a $32 wine?! Make this your daily drinker and you’ll look like a savant. Don’t hesitate to go deep!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFor collectible and age-worthy California Cabernet, my predilection obviously leans toward Napa Valley bottles. But for pure weeknight pleasure? Give me Alexander Valley. Located in Sonoma County about 40 miles north of Napa, the Alexander Valley is more inland with less marine influence. This means less overt tannic structure thanks to a slightly warmer climate and a fruit profile that, while still in the blue\/black\/purple spectrum, is more boisterous, juicy, and inviting. Certainly some great bottles from here can age, but the short and medium term is where these wines really excel. Alexander Valley is also a welcome home to Zinfandel, and there’s something of Zin’s cornucopia-of-fruit styling and drink-me-up softness to Harper Oak.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ern\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe vineyards selected for the Harper Oak blend sit on a bench overlooking the Russian River. Planted in sand and clay soils, the Cabernet here ripens during the warm, dry days before being cooled by nighttime breezes off the Petaluma Wind Gap. The resulting wines bristle with warmth and texture but retain enough acidity to keep their bigger frames in check. Cab Sauv makes up 90% of Harper Oak’s final blend with 5% Merlot and tiny splashes of Cabernet Franc and Malbec. It’s aged for just under a year in French barrels, 10% new, adding just a dollop of oak spice. There’s a palpable sense of craft here that we frankly don’t see very often in Cab bottlings this affordable, especially as prices for the category seem to exponentially rise. Above all, this is delicious Cabernet for near-and-medium-term drinking, a category that’s sadly shrinking as it seems so many producers have chosen to chase accolades over pleasure.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ern\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe 2021 Harper Oak pours a deep, opaque purple with hints of ruby. It rumbles forth from the glass with waves of huckleberry, blue plum, blackberry jam, black cherry, mission fig, candied plum, cedar, dark chocolate, and toasted oak. The palate is lush and caressing, leaning into dark purple fruits before juicy acidity comes through to keep things refreshing. Is this Cabernet to stand with the best of the Left Bank? No, and that’s perfectly fine. But I can’t think of many other Cabs I’d be so happy to open during a simple, weeknight meal with friends or family, and that’s something I’ll be doing for many years to come.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780061671478,"sku":"SOMM2212-HOAK21AVCAB-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/85950dfe6e3b2519e64127802e9ae294.jpg?v=1686587657"},{"product_id":"is2110-raen18pnshf-750","title":"Raen, “Sea Field” Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780064292918,"sku":"IS2110-RAEN18PNSHF-750","price":99.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2205-cornell18cab-750","title":"Cornell Vineyards, Cabernet Sauvignon","description":"\u003cp\u003eThe swanky, ever-growing California Cab sphere contains an endless number of $200 labels. Most of them can be filtered out, some are deserving of a second look, and a special few are impossible to ignore. Cornell is one of those latter rarities: They’ve been called “one of the greatest success stories in Northern California;” their tightly allocated Cabernet is consistently racking up near-perfect reviews; and one critic has even compared them to a young Château Margaux. With my curiosity fully piqued, I felt compelled to visit the property last month and quickly learned that the deafening hype, the jaw-dropping scores, and the wild mythologizing were all 100% legitimate.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAll this didn’t happen overnight. After a dozen years of experimentation, without ever releasing \u003cu\u003ea single vintage\u003c\/u\u003e to the public, the Cornells made one decision in 2013 that forever changed their trajectory and sent them hurtling towards the legendary realm of cult Cabernet: the hiring of Françoise Peschon. A two-time “Winemaker of the Year” recipient, Peschon quietly has her hands in some of California’s most revered labels, but it’s hard to fathom a more sophisticated, powerful, and magnificently deep Cabernet than today’s masterpiece. This 2018 marks her sixth release with Cornell, and the results are unanimous across the board: It’s the best she’s made. As such, it’s fully allocated, very rare, and absolutely worth splurging on. No more than four bottles per person. \u003c\/p\u003e\\r\\n\u003cp\u003e\u003cstrong\u003eBONUS\u003c\/strong\u003e: Want a taste of “Northern California’s greatest success story” without dropping $185? In the spirit of Classified Bordeaux second labels, Cornell also has one of their own. It’s an even-more limited cuvée at half the price, and it’s absolutely stunning. \u003ca href=\"\\http:\/\/www.sommselect.com\/product\/detail\/SOMM2205-COURT19CAB-750\/\\\"\u003eSecure a few bottles here\u003c\/a\u003e. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eI love wine travel as much as wine itself, and there are certain roadways around the world that, for me, might as well be paved with golden bricks. There’s Burgundy’s Route des Grands Crus, of course, which runs from Dijon to Santenay and passes through the greatest Chardonnay and Pinot Noir vineyards in the world; there’s Italy’s Via Aurelia, an old Roman road that hugs the Mediterranean Coast from Rome to Nice; and then there’s the route to Cornell Vineyards, a winding mountain pass known as Spring Mountain\/St. Helena road. Start in St. Helena, head west, and soon you’re in a dense thicket of world-famous Cabernet Sauvignon producers: Philip Togni, Keenan, Lokoya, Pride Mountain…and, just after you’ve crossed the Napa\/Sonoma County line, Cornell Vineyards. \u003c\/p\u003e\\r\\n\u003cp\u003eSome 20 years ago, Vanessa and Henry Cornell found this remote property, perched at 1,900 feet in the Mayacamas Range, with a history of vine cultivation dating back to the area’s earliest settlers. Of the 240 acres they acquired, they devoted 20 to painstakingly farmed Cabernet vineyards and enlisted a dream team to craft classically styled, critically acclaimed wines. The winemaking is headed by 2019 San Francisco Chronicle and 2021 Vinous “Winemaker of the Year” Françoise Peschon. \u003c\/p\u003e\\r\\n\u003cp\u003eThe Cornell’s vineyards fall within a relatively new Sonoma AVA (American Viticultural Area) called the Fountaingrove District, which was once famous for a “cult” winery of a different sort—that of utopian spiritualist Thomas Lake Harris, who ran a sizable ranch and winery in the area in the late-1800s. The soils combine sedimentary loam and gravel mixed with volcanic deposits, at altitudes that often climb above the “fog line” that makes this one of the coolest sub-appellations in the Napa Valley. The relatively mild temperatures at altitude, combined with intense luminosity, combine to create wines that are intense and concentrated, yet balanced and complex.\u003c\/p\u003e\\r\\n\u003cp\u003eOver the course of three weeks, Cornell’s vines were carefully monitored for optimal ripeness and harvested by hand. In the cellar, the grapes fermented varietally separate, by parcel, and were then blended together to begin their 20-month journey in high-quality, tightly grained French oak barrels, 62% of which were new. After bottling in June of 2020, the wines were then allowed to rest for an additional months before their allocated release. This is such a sensational, plush, seamlessly constructed Cabernet. It fills a Bordeaux stem with an opaque dark purple core and returns superbly lifted, highly intoxicating aromas of black raspberry, cassis, ripe black cherry, crème de violette, pencil lead, cigar wrapper, tobacco leaf, charred earth, crushed black rock, and heaps of mouthwatering baking spices. The full-bodied palate sweeps through with luxuriously smooth, dark-fruited textures that reverberate for nearly a minute on the finish. It’s a profound Cabernet, one that will easily coexist in a cellar filled with First Growths for decades to come.\u003c\/p\u003e\\r\\n\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780066816054,"sku":"SOMM2205-CORNELL18CAB-750","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/7c189b3a67e6018883b3b61d0fce4489.jpg?v=1686587925"},{"product_id":"is2110-raen14pnshf-750","title":"Raen, “Home Field” Pinot Noir","description":"\u003cp\u003eFrom vineyards on the extreme Sonoma Coast, Carlo and Dante Mondavi (grandsons of California icon Robert) strive for maximum terroir transparency in their assorted Pinot Noir cuvées. The wines are crafted via whole-cluster fermentations using native yeasts, then aged in neutral French oak from 10-20 months, depending on the vintage and the source vineyard site. These wines have wowed us over the years—their finessed, age-worthy style is strongly reminiscent of Chambolle-Musigny from Burgundy.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780067176502,"sku":"IS2110-RAEN14PNSHF-750","price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/a419a28d478956316ddb47aebea1d989.jpg?v=1686588030"},{"product_id":"is2108-dmcrn94dblmag-3000","title":"Domaine Carneros JEROBOAM","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780067733558,"sku":"IS2108-DMCRN94DBLMAG-3000","price":1.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2108-radio19pn-750","title":"County Line (Radio Coteau), Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780145852470,"sku":"SOMM2108-RADIO19PN-750","price":27.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2007-viv17pnsc-750","title":"Vivier, Pinot Noir","description":"\u003cp\u003eToday marks the return of an extremely serious cool-climate Pinot Noir with one of the most incongruous price tags we’ve seen. Look at the cork in Stéphane Vivier’s marvelous Sonoma Coast Pinot Noir and you’ll see he describes his eponymous label as “American wines made by a lazy French winemaker.” Whether that’s a remark on the power of great terroir—which the Sonoma Coast undoubtedly is—or faux modesty, there’s nothing lazy about this exquisitely detailed Pinot Noir, which out-performs wines costing twice as much.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eMaybe the better word would be “effortless,” as in, a great terroir and an outsized talent producing greatness seemingly effortlessly. Vivier consults for several high-profile California wineries, including Hyde de Villaine, the combined effort of California’s Hyde family and Aubert de Villaine of Domaine de la Romanée-Conti. Aubert hand-picked Stéphane to impart the strictest French techniques on their Californian wines, and for all its whimsy, Stéphane clearly holds his personal wines to the same standards. Most importantly, his wine is priced for the discerning collector; you can afford to buy in larger quantities and follow the evolution of this wine over the next decade-plus. You won’t be surprised to learn that we jumped at the opportunity to acquire another batch of this ’17—and if history is any guide, you’d be wise to act quickly before it disappears!\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003eStéphane Vivier’s path to winemaking has been anything but traditional. He and his brother played soccer every afternoon in the town of Beaune, in the heart of Burgundy’s Côte d’Or. Their neighbor owned vineyards and a particularly fine set of \u003cem\u003eterracotta\u003c\/em\u003e planters that the Vivier boys kept breaking with their soccer ball. Stéphane’s first brush with viticulture was to pay off the broken flower pots. He enjoyed those afternoons in the vineyard enough to continue working for his neighbor—first for the pocket money, and the tan, but then for the beauty of the viticulture itself. Stéphane’s fascination with the vineyard eventually led to a masters in biochemistry quickly followed by a second masters in viticulture and enology. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eAt the heart of this bottle lies a mystery. The vines were propagated from old Burgundian cuttings planted in the mid-1980s. These weren’t “suitcase cuttings”—stolen pieces of vine smuggled into the US—they were actually given as presents to the American vineyard owners visiting France at the time. This is the process of \u003cem\u003emassale\u003c\/em\u003e selection, the oldest way of growing vineyards with extraordinary pedigrees. There are a lot of rumors as to which Burgundian village the vines originally belonged to; my nose tells me Chambolle-Musigny or even Vosne-Romanée, but the secret is too well-guarded to get an official answer. Close your eyes, take a sip, and you’re standing right in Premier\/Grand Cru Côtes de Nuits real estate for a New World Pinot price tag. Simply incredible. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eWhat we do know is that those mysterious cuttings are growing in the Petaluma Gap region on the Sonoma Coast. The vines are farmed sustainably on shallow, sandy clay without the use of herbicides. Stéphane has been dry-farming for the past six years, resulting in tiny berries with extreme intensity and freshness. His Sonoma Coast Pinot Noir is a blend of the best characteristics of several different plots to create a layered whole. The wine is aged in seasoned French oak and bottled without fining or filtration. Stéphane might joke about being a “lazy” winemaker but his approach is hands-off for a very good reason. With fruit this elegant, any heavy-handed winemaking would eclipse the nuance and perfect natural balance of the wine. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eThe wine is a deep, dusty rose with a lighter pink rim. Decant it for an hour and pour into Burgundy stems at 60-65 degrees. The first thing you notice is a truly extraordinary perfume rising up to meet your nose. It’s at once earthy and sweet: black cherry, spicy California bay leaves, wet earth, and sticky balsamic. The flavor profile is similarly sophisticated, with an intoxicating top-note of candied blood orange and white pepper enlivening an otherwise earth-driven palate. The wine feels smooth as a pebble; tightly knit tannins give it shape without weight, generous and fresh at the same time. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cp\u003eAnd with food? I won’t lie. I drank this with \u003cem\u003ecarnitas\u003c\/em\u003e tacos from my favorite local truck and it was a revelation. But try a slab of slow-roasted king salmon with fresh cherry tomatoes, or get really fancy and put grilled duck hearts on dense country bread with a smear of pepper jelly. The wine will cellar beautifully for another six to nine years, but it’s going to be impossible to wait that long. Jump on this!\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003e\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780145885238,"sku":"SOMM2007-VIV17PNSC-750","price":30.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2106-kanz19chd-750","title":"Kanzler, Estate Chardonnay","description":"\u003cp\u003eThere’s lots of old-vine depth with this Kanzler effort but also lots of freshness, lending it a crystalline quality reminiscent of good Puligny-Montrachet. In the glass, it’s a star-bright yellow-gold moving to straw and green at the rim, with a similar yellow\/green interplay in the aromas and flavors: yellow and green apple, white peach, lime blossom, lemon curd, white flowers, delicate spices, and well-integrated notes of cream and toast. It is medium-plus in body and invigoratingly fresh on the palate, ready to drink now and over the next few years with some of the Chardonnay-pairing usual suspects: richer fish dishes, roast chicken, etc. \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780145918006,"sku":"SOMM2106-KANZ19CHD-750","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/2ce90e8345b18eef55fb456d6af05c32.jpg?v=1686589010"},{"product_id":"somm2205-ptchr14estsyh-750","title":"Petrichor, “Estate” Syrah","description":"\u003cp\u003eIt’s a Syrah Showdown! Today, Sonoma goes head to head with SLO for the title of Golden State champion. And while the two contenders offer wildly different expressions of grape\/place synergy, they both floored us for similar reasons. Namely, impeccable pedigree, peak drinking condition, and unbeatable value. First up is Sonoma with Petrichor’s 2014 Estate Syrah.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eReading the stats on this bottle, it’s hard to believe a wine like this even exists, much less that it isn’t some collectible commanding a $60-$80 price tag. This is Sonoma County Syrah farmed organically, made in a winery powered entirely by solar energy, and shepherded from vine to bottle by a team that reads like a contemporary California wine “HOFer” list. Considering it sits at the $40 dollar threshold, this would be a must-have in any vintage. But with almost eight years of age on it, it’s a bottle that frankly every wine lover should be hungrily fighting for. Boisterously perfumed and impeccably balanced on the knife’s edge between black-blue fruit and sanguine savor, this is proof positive the Golden State can hold its own against the best of Saint-Joseph and Crozes-Hermitage. Just don’t expect it to last long!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003ePetrichor is the sort of project that could only be driven by insatiable passion. The entire vineyard is only 2.5 acres, planted only to Grenache and Syrah. Located in the new Fountaingrove AVA, it’s perched high above the Russian River Valley on the western limit of the Mayacamas ridge. This is the sort of boundary-pushing site and minuscule production that produces the best Syrah in the world: Conventional wisdom might hold that the variety can’t ripen at these high elevations with huge diurnal temperature swings, but that’s exactly what makes this wine so beautiful. It’s a spellbinding marriage of juicy, generous California fruit with a tensile structure only produced in the absolute best sites. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eMatthiasson, Martinelli, Glaab. Those three names are instantly recognizable to California wine aficionados, and all three ply their talents at Petrichor. Steve Matthiasson is maybe the most celebrated viticulturalist in California, a pioneer of regenerative and organic farming methods, which he brings to the Petrichor estate. The on-the-ground work is handled by Lee Martinelli, Jr. The Martinellis are essentially Sonoma County royalty, having farmed grapes in the Russian River Valley since 1887. For over a century, Lee’s family has been an embodiment of Sonoma viticulture, farming everything from own-rooted Zinfandel planted by Lee’s great-grandfather to cool-climate Pinot. And after those two masters grow the fruit, it’s shaped by maybe California’s most dynamic winemaking couple, Ryan and Megan Glaab. With their RYME label, they do everything from Cabernet to Ribolla Gialla, all of it consistently among the most invigorating wine the state has to offer. If you asked us to come up with a California winemaking dream team, you’re pretty much looking at it! \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAfter fermenting with partial whole clusters, aging in neutral French barrels, and spending the last 6+ years evolving in bottle, Petrichor’s 2014 Syrah is ready to rock out of the gate. Served with a slight chill in Bordeaux stems, it explodes with pitched aromatics of violet petals, crushed raspberry, just-ripe strawberry, blueberry, black cherry pit, lavender, cedar, white pepper, and iron. The palate is fresh yet soft, with medium acidity and fine, sandy, nearly-resolved tannins. More dark berry fruit follows before a wick of sanguine acidity leads to a mineral, iron-laden finish. It’s an extremely elegant, delicately ripe Syrah that can just as easily satisfy Pinot Noir lovers. This is Sonoma Syrah at peak performance, ready to wow anyone who pays the modest price of entry. Cheers!\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780145950774,"sku":"SOMM2205-PTCHR14ESTSYH-750","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/f4a202319f7ddba76b72d2aef7c4b679.jpg?v=1686589010"},{"product_id":"somm2305-vlv21chsc-750","title":"Valravn, Chardonnay","description":"\u003cp\u003eCalifornia Chardonnay can take on many personalities depending on numerous factors. When Chardonnay is grown in cooler pockets of California from specific soil types (typically close to the coast), it can reveal an expression quite like white Burgundy, offering more citrus, hazelnut, and sometimes oyster shell notes from specific soils. On the other end of the spectrum, warm-climate examples harvested later can be heavy, fuller-bodied, and high in alcohol. This wine was fermented and aged in French oak barrels, about 30% of which were new, so there is a perceptible new oak character here. Further its lees (spent yeasts) were stirred monthly while it matured; you likely detected a yeasty, bread-dough character like Burgundy, although this wine also shows less detectable minerality on the finish. Discerning between California Chardonnay and French examples can be challenging as the climate in Burgundy warms, resulting in lower-acid Chardonnays. We purposely choose more balanced examples of California Chardonnays, because the market has changed a lot since the “buttery” era of the ’90s and 2000s. From a blind tasting perspective, you’ll find that California Chardonnay rarely captures high levels of minerality; whereas soils in Burgundy are rich in limestone, California’s soils are not. Classic expressions of white Burgundy offer intense floral perfume, oyster shell, and hazelnut notes that are not often found in California Chardonnay—although there are examples that have been known to trick French winemakers (e.g. Stony Hill, Sandhi). On the other hand, there are examples from Burgundy (Puligny, Chassagne, Meursault) that, when picked late in a warm vintage and aged in lots of new oak, can show very similar characteristics to the typical ripe California Chardonnay. Blind tasting Chardonnay is a moving target these days, but trust your gut and it will start to make sense over time.\u003c\/p\u003e\u003cp\u003eThe wine exhibits a medium golden-yellow core with light golden hues on the rim. Concentration of color is medium-plus. Viscosity is medium-plus. The nose is youthful and assertive, with aromas of ripe yellow apple, Bosc pear, white peach, yellow flowers, lees, dried lemon, and a light, well-integrated touch of baking spices. The wine is dry and medium-plus in body. The palate exhibits flavors of yellow apple, pear, white peach, preserved lemon, white flowers, and slight hints of baking spices and a touch of butter. The finish is a touch leesy (yeasty) but has little to no mineral presence. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780145983542,"sku":"SOMM2305-VLV21CHSC-750","price":25.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2203-call18cvc-750","title":"Calluna Vineyards, 'CVC Cuvée' Bordeaux Blend, Chalk Hill AVA","description":"\u003cp\u003eChalk Hill AVA. You may have heard it in passing, but most probably aren’t familiar with this hidden gem of an appellation. Calluna’s picturesque vineyards, perched on the western side of the Mayacamas, have the highest elevation in the AVA, which results in excellent sun exposure, minimal frost, cooler overall temperatures, and acid retention for a balance that is closer to Bordeaux than the valleys of Sonoma and Napa. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eBefore David Jeffrey founded Calluna Estate in this unique appellation, he obtained a degree in enology and viticulture from Fresno State then set out to learn at the hands of one of Bordeaux’s masters. He studied under Dr. Alain Raynaud at Chateau Quinault l’Enclos and returned to the States with a vision to craft true Bordelaise style wines in a cooler locale than his neighbors. As an interesting side note, the owners of Château Cheval Blanc and Château d’Yquem bought land next door—clearly, Jeffrey is on to something. Today, Calluna’s wines are expertly crafted with balance and sense of place as a top priority, and the result is an undeniably pleasurable bottle of wine; Old World elegance with a Californian accent. This has not gone unnoticed by the critics: Calluna’s praise reaches far and wide, and the demand for their exquisitely built reds keep rising with each year. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eAlthough many producers in Napa and Sonoma craft wines from Bordeaux varieties, the majority shoot for longer hang time and jammy fruit, aging their wines in an abundance of new oak, which inevitably masks the varietal purity and voice of terroir. Jeffrey chooses to do things the old-school way—as in Bordeaux—and the critics have come calling with enthusiasm just the same. This long-aged 2018 CVC is predominantly composed of Merlot and Cabernet Sauvignon, with Cabernet Franc, Malbec, and Petit Verdot rounding out the final quarter of the blend. The hand-harvested fruit is manually sorted and fermented in open-top tanks with a daily pump-over regimen for three weeks. The wine is then aged for 21 months in French oak barrels, 20% new, and is bottled unfiltered. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis 2018 “Calluna Vineyards Cuvée” exhibits an opaque ruby-purple core and spills out a variety of serious, Bordeaux-like aromas: blackcurrant, boysenberry preserves, cacao nibs, leather, black raspberry liqueur, licorice, tobacco, graphite, and beautifully integrated baking spices. The full-bodied, deeply concentrated palate is simultaneously soft and firm, consisting of wonderfully pure dark fruit and “Left Bank” lift. More generous and supple than their flagship bottling, “CVC” is a perfect candidate for drinking over the next several years after a 30-60-minute decant. \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146016310,"sku":"SOMM2203-CALL18CVC-750","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/70990c707c67a9093bc23483ceac9ad0.jpg?v=1686589014"},{"product_id":"poe18-smnpnt-750-1","title":"POE Wines, “Van der Kamp” Pinot Noir, Sonoma Mountain","description":"\u003cp\u003eMost people in the wine business remember a “eureka” moment that led them to pursue wine as a career. Samantha Sheehan was a tax accountant for corporate giant Deloitte \u0026amp; Touche who loved tasting wine in her (limited) downtime. Champagne was an early fascination, but she cites a 2002 Bonneau du Martray Corton-Charlemagne, a Grand Cru white Burgundy, as the spark that really lit the flame. Her life path turned on a dime and a subsequent trip to Burgundy sealed her winemaking fate. Soon after, she found herself living in Napa with wine-soaked hands over her first barrel of Pinot Noir. In 2009, Sam founded POE, her label inspired by her deep affection for Burgundy and Champagne. We considered the “Van der Kamp Vineyard” Pinot Noir the jewel of her portfolio. Only a few vintners are able to get their hands on this prized Sonoma Mountain fruit. With over a decade of working with this vineyard, the results only get better and better. The vineyard lies above the fog line at nearly 1,500 feet in elevation. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIt's truly a special site to grow Pinot and Sam acts as a steward of the vineyard crafting the wine as pure as possible. Thirty percent of the grapes are fermented whole-cluster with native yeast. The wine is aged on the lees for 12 months in 10% new French oak, 90% neutral French oak before being bottled unfined and unfiltered. In the glass, the 2018 entices one with notes of wild currant, violets, and sagebrush. The wine is endowed with a sense of mountain structure and tannin. A savory effort enhanced with notes of dark black fruit, white pepper, iron, smoke, and herbs. This is distinctive and hauntingly beautiful along the lines of a serious Pommard Premier Cru. \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146049078,"sku":"POE18-SMNPNT-750-1","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/b52064e3c55559bf04cc804238ee99a8.jpg?v=1686589013"},{"product_id":"somm2306-ptre20sauv-750","title":"Pied à Terre, Sauvignon Blanc","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146081846,"sku":"SOMM2306-PTRE20SAUV-750","price":32.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2012-fort13symp-750","title":"Fort Ross, “Symposium” Pinot Noir","description":"\u003cp\u003eLester and Linda Schwartz fell in love with California’s West Sonoma Coast the same way I did—hiking the foggy, coastal ridges and staring into the Pacific’s sapphire depths. They had the ambition and foresight to purchase a section of virgin forest and grasslands, perched thousands of feet above the ocean, and many years later, today’s ethereal Pinot Noir is our reward. For all its elegance and delicacy, this still-evolving 2013 is also an exclamation point—a monumental declaration of this region’s viability as one of the world’s great Pinot Noir terroirs. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Symposium” hails from their namesake vineyard, the Fort Ross Vineyard, probably one of the closest vineyards to the ocean in all of California, if not the United States. It’s pinned between the sea and the sky, and the fruit concentrates to an unbelievable degree of refinement and intensity while also holding on to the invaluable freshness a long growing season provides. This is Pinot Noir with personality and power, perfectly softened by seven years of evolution: It’s just starting to show some gentle tertiary flavors—fresh black truffles and that ineffable touch of \u003cem\u003esous bois\u003c\/em\u003e (“under wood” in French) that characterizes my favorite mature Pinots from Burgundy. And, perhaps most notably, this landmark wine offers unparalleled value in a region where prices have climbed steadily alongside the international recognition. This must not be missed!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFort Ross is so named for its coastal home town, an area that hadn’t been widely explored for viticulture when Lester and Linda Schwartz started poking around. When they began planting their first vineyard in 1988, some experts warned that it was too risky to plant grapes in such a marginal, ocean-adjacent climate. Nevertheless, they proceeded to experiment with clones, rootstocks, and trellising systems and carefully honed in on the property's ability to produce outstanding Pinot Noir and Chardonnay. Lester and Linda are still heavily involved in vineyard operations, and thinned this particular vineyard three separate times in anticipation of an exemplary harvest. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe grapes for this Pinot Noir were handpicked at dawn. Winemaker Jeff Pisoni (yes, of the legendary Pisoni family, masters of Pinot Noir!) chooses to cold-soak the fruit for several days before fermentation in small, open-top tanks. The Symposium was aged for 11 months in French oak barrels. The wine integrates 25% new French oak without losing any transparency or focus, and the wood coaxes out a softer, spicier side of the wine that isn’t initially apparent. The wines at Fort Ross are always barreled separately according to clones and vineyard lots to maintain distinctive flavor profiles before a thoughtful and extensive blending process. There’s a little “easter egg” in this particular blend as well: four percent Pinotage, a nod to the owner’s South African roots and a wonderful trick for preserving color and density over time. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe 2013 vintage has earned a stellar reputation for a reason. Heavy winter rains, a warm Spring, and a dry Summer provided the base for an extraordinary harvest of highly concentrated grapes. And as its name suggests, Symposium is a complex, stimulating wine composed of many subtle layers of flavor and texture. Its dusty glow seems to emanate from the center of the glass itself, raw ruby. The initial notes are distinctly savory—leather-bound books, black truffles, and warm mulling spices form a rather earthy, brooding miasma. The primary notes of blackberry bramble are tempered by seven years of gentle transformation from fresh fruits to gently stewed strawberry. Nevertheless, the core is as energetic and finely balanced as the day it was bottled. Notes of dried orange rind, patchouli, cranberry juice, and cool earth form a sumptuous wave of flavor that crescendos gently before a long, satiny finish of fine tannin and warm minerals. This is the perfect accompaniment to a hot shepherd’s pie with a thick, cheesy crust and lots of earthy veggies. Cozy up, and keep the bottle close—this Pinot will warm every nook and cranny. \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146114614,"sku":"SOMM2012-FORT13SYMP-750","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/7101df6206359901b719abfe637e8f99.jpg?v=1686589013"},{"product_id":"somm2305-llne20zinrrv-750","title":"Limerick Lane, Russian River Valley Zinfandel","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146147382,"sku":"SOMM2305-LLNE20ZINRRV-750","price":49.0,"currency_code":"USD","in_stock":false}]},{"product_id":"whn19-chdcahil-750-1","title":"Walter Hansel, “Cahill Lane” Chardonnay","description":"\u003cp\u003eOver the years, the Hansel vineyard holdings—all Chardonnay and Pinot Noir—have grown to 80 acres. All these vineyards are contiguous to one another, with the winery plopped right in the middle, and it’s Stephen Hansel—who helped his father, Walter, plant the very first vines on the property back in the ’70s—leading the estate’s small team in both the vineyards and cellar. Well-known Pinot\/Chardonnay producer Tom Rochioli offers invaluable consultation, and has been a source of budwood for new vineyard plantings on the estate; in all, Hansel incorporates some 11 different clones in its assorted vineyard blocks, with the Cahill Lane Vineyard comprised entirely of “Wente Clone” Chardonnay rooted in clay soils mixed with sandy Goldridge loam; according to Stephen Hansel, it is typically the last Chardonnay block to be harvested, with the extended hang time lending the resultant wine that magical combination of richness and freshness.\u003cbr\u003e \u003cbr\u003e In the glass, it’s a luminous yellow-gold with straw and silver reflections, reminiscent of some of the more luxurious produce of the Côte de Beaune: aromas of yellow apple, pear, white peach, citrus peel, fresh cream, raw hazelnut, and white flowers. Nearly full-bodied and lushly textured, its considerable palate \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146180150,"sku":"WHN19-CHDCAHIL-750-1","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/f58cbb718dcdc1b42f301da4b35f9cd5.jpg?v=1686589011"},{"product_id":"is2109-cob15pntrspk-750","title":"Cobb, Rice-Spivak Vineyard Pinot Noir","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146212918,"sku":"IS2109-COB15PNTRSPK-750","price":76.0,"currency_code":"USD","in_stock":false}]},{"product_id":"is2108-soak96alx-750","title":"Silver Oak Cellars, Cabernet Sauvignon (Silver Label)","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146245686,"sku":"IS2108-SOAK96ALX-750","price":115.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2208-mrt19zin-750","title":"Mauritson, Zinfandel Dry Creek Valley","description":"","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146278454,"sku":"SOMM2208-MRT19ZIN-750","price":40.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2212-mrtry21pnthlbg-750","title":"Martin Ray, 'Hallberg Ranch' Pinot Noir, Russian River Valley","description":"\u003cdiv class=\"mx-auto flex flex-col pointer-events-auto max-w-threadContentWidth gap-md md:gap-lg\"\u003e\n\u003cdiv class=\"flex flex-col\"\u003e\n\u003cdiv class=\"mt-md md:mt-lg\"\u003e\n\u003cdiv class=\"flex flex-col gap-md md:gap-lg w-full\"\u003e\n\u003cdiv class=\"focus:outline-none\" id=\"radix-:r3ne:-content-default\" aria-labelledby=\"radix-:r3ne:-trigger-default\" role=\"tabpanel\" data-orientation=\"horizontal\" data-state=\"active\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex flex-col gap-y-md md:gap-y-lg\"\u003e\n\u003cdiv class=\"gap-y-lg flex flex-col\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"relative font-sans text-base text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super bg-transparent\"\u003e\n\u003cdiv class=\"min-w-0 break-words [word-break:break-word]\"\u003e\n\u003cdiv class=\"gap-y-md after:clear-both after:block after:content-['']\" id=\"markdown-content-82\" dir=\"auto\"\u003e\n\u003cdiv class=\"has-inline-images my-2 first:mt-0 [\u0026amp;:has([data-inline-type=image])+\u0026amp;:has([data-inline-type=image])_[data-inline-type=image]]:hidden [\u0026amp;:has(table)_[data-inline-type=image]]:hidden\"\u003e\n\u003cdiv class=\"relative\"\u003e\n\u003cdiv class=\"prose dark:prose-invert inline leading-relaxed break-words min-w-0 [word-break:break-word] prose-strong:font-bold [\u0026amp;_\u0026gt;*:first-child]:mt-0 [\u0026amp;_\u0026gt;*:last-child]:mb-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eMartin Ray's single-vineyard obsession finds perfect expression in their 2023 Hallberg Ranch Pinot Noir, true to their terroir purity ethos since the begining. Sourced from the famed Hallberg vineyard in Green Valley of Russian River Valley, these tight-spaced vines—dry-farmed since 2008—thrive in Goldridge sandy loam over water-retentive Sebastopol clay. The site's 30-40°F diurnal swings and persistent fog pocket deliver the tension and concentration that Director of Winemaking Leslie Mead Renaud (ex-Talley\/Foley Pinot specialist) captures perfectly through native yeast fermentation, cold soaks, and gentle extraction.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eA brilliant Pinot blending two clones (Pommard and 115 selections). James Suckling awarded it 95 points for its \"refined, fresh, high-tension\" profile—wild raspberry potpourri and sappy cassis framed by silky structure—at just $45 ($40\/6+), this is the best price in the nation by far, including vs. Hallberg peers like Gary Farrell, Emeritus, and Chateau St. Jean ($55-80).\u003c\/p\u003e\n\u003ch3 id=\"why-youll-love-it\" class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\"\u003eWhy You'll Love It\u003c\/h3\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e Dry-farmed roots claw 20ft deep through Goldridge for concentrated wild raspberry, potpourri, and cassis bark—Green Valley fog's 40°F swings lock in racy acidity and silky tension.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eA spectacular blend of Pommard and 115 clones. Leslie Renaud's native yeast\/gentle extraction channels Martin Ray's 1930s purity manifesto.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e95 JS stunner at $45 ($40\/6+) Best Price in the Nation by far including vs. Hallberg vineyard royalty (Gary Farrell\/Emeritus $55-80)—RRV Grand Cru steal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 id=\"how-to-serve-it\" class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\"\u003eHow to Serve It\u003c\/h3\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eDecant for 30-60 minutes\u003cb\u003e \u003c\/b\u003eand serve in wide Burgundy stems at 55-60°F \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ePairing Perfectly with Roast duck w\/cherry-balsamic glaze (cassis echo), wild mushroom risotto, or herb-crusted salmon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780146311222,"sku":"SOMM2212-MRTRY21PNTHLBG-750","price":46.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Martin-Ray_-_Hallberg-Ranch_-Pinot-Noir_Main-Image-1800x1800.jpg?v=1697119682"},{"product_id":"somm1912-marit17russe-7500","title":"Maritana, “Le Russe” Pinot Noir","description":"\u003cp\u003eGlobal sensation Donald Patz has enjoyed a wildly successful career by extracting the seductive aromas and profound depth of Pinot Noir, and wine critics have rewarded him handsomely: For decades, Patz’s wines have consistently placed at or near the top of Sonoma Valley ‘best-of’ lists and, for that, the spotlight has followed him. So, when he announced in 2017 that he was making an amicable departure from Patz \u0026amp; Hall—a region-defining label that he grew to international stardom over his 30-year tenure—all eyes were watching.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThat same year, he made his way deep into Russian River Valley, located some gold-standard vineyards, and, like a viticultural mixologist, masterfully blended the prized fruit together. He emerged with only one limited, small-batch Pinot Noir. And, after maturing in tightly-grained, high-quality French oak and resting further in bottle, today’s richly layered, Grand Cru-level Pinot Noir is finally making its worldwide debut. This singular bottle has reinvigorated my already bright outlook on Russian River Pinot Noir by proving it can hold its own with the all-time greats of Burgundy, California, and Willamette Valley. Put simply, it’s a remarkable “first-ever” release, but that shouldn’t come as a surprise seeing as it’s crafted by one of California’s sharpest wine minds. Quantities are very limited!\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003eWhen you put in hard work, it pays off, and that couldn’t be truer for Patz \u0026amp; Hall, a label to which Donald Patz committed 29 years of his life and one that enjoys global, buzzworthy exposure today. But, just like any passionate individual, he wanted to keep exploring: “I had some things I still wanted to do in the wine business,” he says, so Donald reached out to his lifelong contacts, explored Russian River Valley’s top-performing vineyards, and began imagining what his micro-label would look like. He emerged with Maritana in 2017, just in time for harvest, and for his inaugural debut ended up crafting three Chardonnays and a single Pinot Noir. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eThe wine’s fantasy name—“Le Russe”—translates to “Russian” and was mostly sourced from the acclaimed Dutton Ranch in the special sub-AVA of Green Valley, as well as two other premium sites: Jayda Hill and Monte Cristo. Each lot was sustainably farmed, hand-harvested, carefully sorted, and fermented (approximately 33% whole-cluster) separately with regular punch-downs at a small custom crush facility just outside of Santa Rosa. Upon completion, the resulting wines were blended together and barreled down in French oak—67% new, 33% used.\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003ePull the cork on today’s 2017 “Le Russe,” splash it in a decanter, and do your best to let it soak in oxygen for at least 60 minutes before transferring over to large Burgundy stems. I promise your patience will be rewarded: The wine is an explosively aromatic showpiece that dazzles with extremely high-toned rose petals, violets, redcurrants, wild strawberries, and forest floor and damp mushroom. The more you swirl, the more pronounced these aromatics become, to the point where you’ll find yourself transfixed before taking the first sip. When you finally do enjoy it, get ready for a sublime beauty that’s been buffed and shined to perfection. There are zero edges and angles on this Pinot Noir—it provides a full, luxurious mouthfeel with layers of lush wild berries, pomegranate, cola nut, and a mouthwatering flurry of baking spices that glide across your palate. It has a great deal of aging potential despite being so enjoyable today. I’m predicting its peak window to arrive around 2025, although I can easily see this lasting 10-15 years. If you’re enjoying one soon, try out the attached duck breast and cranberry sauce recipe for a truly memorable experience. Cheers!\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780366970934,"sku":"SOMM1912-MARIT17RUSSE-7500","price":50.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2005-radio15dusty-750","title":"Radio-Coteau, “Dusty Lane” Syrah","description":"\u003cp\u003eEven if you’ve never tried a bottle, I guarantee you know the name Radio-Coteau. You’d have to go to extreme, deliberate measures just to keep them off your radar, but I’m not sure one would ever choose that route. There’s nothing not to love about owner Eric Sussman’s small project: He organically farms remote, detached-from-technology parcels; matures his wines long and slow, and bottles tiny amounts of precious juice that is largely absorbed through their mailing list.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhat’s more, another hefty portion is strictly allocated out to fine wine lists, leaving a small scrapped-over trove for the rest of the world to devour. Take this 2015 Syrah from the cool-climate “Dusty Lane” vineyard in Sonoma Coast: Other than here, today, it is completely untraceable. Only three barrels were originally produced and we have access to about 10% of that. I guarantee that whatever we don’t sell—assuming they’re not all reserved by you—will be instantly whisked away by the distributor and allocated elsewhere. Once you taste the wine, you’ll understand why all this wild enthusiasm and demand is highly deserved. Radio-Coteau (with a respectful nod to Bien Nacido, too) bottles some of my all-time favorite Syrah—not just in California, but anywhere. Bring out your triple-digit Côte-Rôtie, Cornas, and Hermitage and tell me this doesn’t compete with, surpass, and even dominate several of them. For $65, do yourself a huge favor and invest in one of the most complete master classes on elite-level Syrah. It’s intense, meaty, savory, supremely elegant, and has the potential for 10-20 years of cellaring. What a luxury this is!\u003c\/p\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cem\u003eForbes\u003c\/em\u003e recently penned a glowing writeup on Radio-Coteau, and it was highlighted by one of the greatest compliments a winemaker can receive: Turns out, legend Angelo Gaja—among the most prominent names to ever grace this industry—is a die-hard fan of Radio-Coteau’s wines, to the point where he rang Eric up asking if he could import them to Italy!\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eOf course, this wasn’t by sheer luck: Eric spent years cultivating his diverse knowledge of wine. It began with organic viticulture at Cornell which resulted in him landing his first gig in Yakima Valley Washington in the early ‘90s. From there, he went international, to none other than  Baron Philippe de Rothschild. The following year, he skipped over to Burgundy, where he worked the ‘96 vintage with two exceptional domaines: Comte Armand in Pommard and Jacques Prieur in Meursault. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eHe then returned stateside, to California, where he worked briefly at Bonny Doon before landing a winemaking position at Dehlinger. After four years here, he was ready to start a project of his own that incorporated everything he had learned over the past decade-plus. He was drawn to cool sites with rich, well-drained soils. Sites that were largely unaffected by modern day’s touch, where biodiversity thrived and natural farming felt, well, natural. And though his resume is loaded with big, flashy names, don’t mistake him for anything other than humble—especially when it comes to his creations. Bottom line: he doesn’t want these wines to be on a pedestal, he wants them to be enjoyed. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e“Dusty Lane” is a tiny hillside vineyard nestled near Sebastopol in the Sonoma Coast AVA. It’s farmed Certified Organic by John Dierke and Radio-Coteau has exclusive ownership over the crop. In 2015, 34% of the clusters were left whole during fermentation and the wine matured in three 500-liter puncheons, one of which was brand new, for 18 months. Following an unfined and unfiltered bottling, the wine was rested further before an official release. \u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eWith the rich polish of Hermitage and the savory elegance of Côte-Rôtie\/Cornas, Radio-Coteau’s 2015 “Dusty Lane” is a stunning Syrah powerhouse that shows impressive finesse at just 13.4% ABV. An explosion of dark brambly fruit flies out of the glass and is accompanied by grilled meat, wild herbs, olive, underbrush, and damp violets. Although incredibly enticing right out of the bottle, we urge you to allow it to open up for about 30-60 minutes in a decanter before taking your first sip. A bit of air really starts unwinding this beautiful beast and you’ll thank yourself once it hits your palate with black raspberry liqueur, huckleberry, black cherry, licorice, and red plum, all which are smeared on a finely crushed bed of stone and exotic baking spices.  It’s voluptuous, powerful, and sculpted with fine Syrah muscle that never once loses sight of its elegant side. Savor each long-lasting sip in large Bordeaux stems and I guarantee you’ll have a vivid memory that refuses to lose detail as time passes by. This is one of the great wines of the world—make sure you treat it as such!\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780367396918,"sku":"SOMM2005-RADIO15DUSTY-750","price":58.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2306-jwl19hvpnt-750","title":"Joseph Jewell, Pinot Noir “Hallberg Vineyard”","description":"\u003cp\u003eAfter this morning’s offer, we know Joseph Jewell coaxes magic from basically unknown sites. So what happens when he gets his hands on fruit from one of the most heralded vineyards in California’s premier Pinot Noir appellation? Pure, unabashed magic.  No doubt the “Hallberg Vineyard'' Pinot is in more “special occasion” territory price-wise than the “Eel River”, but I think of it as winemaker Adrian Manspeaker throwing down the proverbial gauntlet: “Let’s see Burgundy do \u003cem\u003ethis\u003c\/em\u003e for $65.” This bottling is a masterclass in the Russian River Valley’s majesty, overflowing with ripe red cherries, leathery spice, and luxuriant texture.\u003c\/p\u003e\n\u003cp\u003eSimply put, if I’m doling out my hard earned cash on benchmark California Pinot, this is what I want it to taste like. At four years of age it is just now entering its prime drinking window, and will continue to wow for a decade or more. From where I sit “Hallberg” looks like a serious value. There’s a lot of ink spilled these days praising Pinot from the coolest, the foggiest, the most extreme locales in California, but a bottle of Jewell’s “Hallberg'' reminds us exactly why the Russian River Valley is on the short list for most hallowed \u003cem\u003eterroir\u003c\/em\u003e in the country. This is a truly special bottle no connoisseur can afford to pass up!\u003c\/p\u003e\n\u003cp\u003eIn sourcing fruit from Hallberg Ranch, Joseph Jewell joins some of the most sought-after names in California Pinot Noir, including Williams-Selyem and Radio-Coteau. Hallberg is essentially a winemaker’s dream site for this fickle variety: cooled by morning fog then warmed in ample sun during the afternoon, with diurnal temperature swings of up to 30 degrees in a single day. The soils are classic Russian River “Goldridge,” well-drained sandy loam atop clay. They’re ideal for growing Pinot without the aid of irrigation and from the beginning, these vines have been dry farmed. Whereas typical Pinot has 8 – 10 foot root systems, at Hallberg the roots plunge 15 – 20 feet deep, allowing the vines to weather the dry conditions that have plagued the Russian River Valley for the last few vintages.\u003c\/p\u003e\n\u003cp\u003eTo see fruit from Hallberg – typically reserved for the biggest, most established names of the old guard – in the hands of a winemaker as hands-on and detail-oriented as Adrian is a marvel. We’ve highlighted his unexpectedly brilliant Pinots from Humboldt County plenty of times before, but working with a site like Hallberg is why Adrian got into the winemaking game in the first place. Hallberg is core to the Jewell identity, a part of the stable for almost 15 years now, and Adrian knows intimately how to coax magic out of this raw material. \u003c\/p\u003e\n\u003cp\u003eTreat Jewell’s “Hallberg” as you would Premier Cru Burgundy, serve at cellar temp in Burgundy bowls and decant for 30 minutes or more. Beautifully lush aromas rip out of the glass: black cherry liqueur, spiced plum, crushed black raspberry, strawberry, rose petals, cola nut, cinnamon, and freshly dug earth. The palate is expansive, mouthcoating, resonating with further dark fruits and florals, all of it kept in check by delicate, pointillist tannin and a thrumming core of acid. No harsh edges, not a single aspect out of whack. This is heady, swoon-worthy stuff, with every one of Pinot’s most charming aspects cranked into overdrive. It’s more or less flawless right now, but will only continue to improve as it picks up more savory tones in your cellar. When the time for indulging comes, reach for Jewell’s Hallberg!\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40795137146934,"sku":"SOMM2306-JWL19HVPNT-750","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/00e324dd060ac265eb9c53f36ec61795.jpg?v=1687835033"},{"product_id":"somm1407-kk12pg-750","title":"Kevin Kelley, Pinot Gris, “PG”","description":"\u003cbr\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830024810550,"sku":"SOMM1407-KK12PG-750","price":29.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm1508-gam12zin-750","title":"Gamba Vinayards, Starr Road Ranch, Old Vine Zinfandel","description":"\u003cbr\u003e\u003cdiv\u003eOne of the most striking sites in all of the California wine country, old gnarly head trained vines go on for acres and acres between old growth forests. The grape actually finds its roots in Croatia’s Dalmatian Coastline where the old and rare varietal, Crljenak Kastelanski or “red grape from Kastela,” provided a near exact fingerprint for Zinfandel as well as southern Italy’s Primitivo when subjected to DNA testing. Although a close relative of Croatia’s workhorse grape, Plavac Mali, the match was finally found. Although many accounts have southern Italian immigrants bringing their native Primitivo grape (also descended from the ancient Croatian grape) to the United States and cultivating it, rumors abound that the truth is a nursery owner brought Croatian clippings over in the 1820s from Austria. Whichever way you slice it, the grape has been endearingly known and treasured as Zinfandel in the United States since 1832. Grown widely throughout California, the warm weather-loving grape finds one of its most beautiful expressions in the warmer pockets of Sonoma’s Russian River Valley where the vineyards are planted just above the fog line and enjoy warm days and cool nights, which delivers beautiful concentration, balanced acidity and lush, full-bodied pleasure in the glass.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003eWith a family narrative in wine that spans over six-generations, Agostino Gamba, along with his wife Paulette, began producing wine under their own Gamba label in 1999. Since that time, they have become Zinfandel producers who perform at the top year after year. With immense dedication to work in the vineyard, Agostino goes to valiant lengths to extract the most perfect fruit possible from the land and deliver its purest expression in the glass. The organically farmed Starr Road Ranch Vineyard, planted on an undulating hill in 1920, is green harvested in an effort to encourage even ripening, air circulation and optimal concentration due to incredibly low yields. The entire parcel is hand-harvested in separate blocks at different times to achieve the perfect ripeness of fruit after which time the blocks separately undergo extended skin maceration as whole berries (carefully destemmed). The wine is fermented utilizing indigenous yeasts then is aged for 12-16 months in new American oak barrels prior to bottling. The result is an incredibly pure snapshot of the old vines and distinct terroir crafted from one of the most perfect vintages for Zinfandel one could hope for.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003eThis Zinfandel exhibits a nearly opaque, dark garnet center moving to pink reflections on the rim, which hints at immense concentration for a pure varietal Zinfandel. The nose detonates the senses with intense aromatics of ripe, fruit-forward predominantly red fruit with layers of blue and black fruit including notes of raspberry, strawberry, blueberry, preserved black cherry, dried nectarine enhanced by aromas of rose petals and exotic spices. On the palate the wine is full-bodied and offers a richness and texture hits every surface with high impact of concentration. Flavors of exotic spices and white pepper are driven by layered fruits similar to the nose with wild raspberries, black cherry and blackberry preserves dominating. This wine is currently in its peak and should maintain this beautiful stage of its development for the next few years before the fruit breaks down into more fig and raisin like. Although many examples of Zinfandel usually peaks for up to around 3-6 years, I have had older vintages of Gamba that have held up particularly well. The ideal serving temperature for this wine is between 55 and 60F; otherwise, the alcohol will dominate the lovely balance and aromatics of this wine. If you serve this wine at room temperature, typically 72F, you will find alcohol will take place of the fruit so service temperature is key. Thanks to the generous fruit and touch of spice, this wine is an ideal pairing companion for BBQ. I personally recommend \u003ca target=\"_blank\" rel=\"nofollow\" href=\"http:\/\/www.foodnetwork.com\/recipes\/salt-lick-brisket-recipe.html\"\u003ethis brisket recipe from Austin’s ultimate Saltlick BBQ\u003c\/a\u003e joint I had last week; the place is an institution and the pairing will prove unparalleled, I assure you.","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830041653302,"sku":"SOMM1508-GAM12ZIN-750","price":38.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm1603-bo12pn-750","title":"Barbed Oak Vineyard, Pinot Noir, Zara's Block","description":"\u003cbr\u003e\u003cdiv\u003eThis Sonoma Pinot Noir is derived from a sustainably farmed, single-vineyard called Zara’s Block after the owners’ in-house, vigneron granddaughter. Perched in a southwestern pocket of Bennett Valley on a 600 to 800-foot knoll that is surrounded by ancient oak trees, the vines are rooted in spreckles soil, which is comprised of volcanic tuff, uplifted river gravel, sandy loam and clay. Bennett Valley, the smallest Sonoma appellation, is nestled between Sonoma, Taylor and Bennett Mountain and enjoys coastal fog, marine breezes and moderating diurnal shifts, which results in incredibly ripe grapes with fresh, retained acidity. Barbara and Ed Pascoe purchased their estate back in 2004 and have turned the vineyards into low-yielding parcels that translate to ample concentration and tremendous quality in the glass.\u003c\/div\u003e\u003cdiv\u003e      \u003c\/div\u003e\u003cdiv\u003eTheir acclaimed winemaker, John Raytek, served as a sommelier at the world-renowned Inn at Little Washington in Virginia before working under Master Somm, Bobby Stuckey, at Aspen’s Little Nell, then under Master of Wine, Martin Williams in Sydney, Australia. With a great appreciation for wine’s place in culinary tradition, he set out for California and has served as winemaker at Copain, Rhys Vineyard, Pfendler and now Barbed Oak. His own label, Ceritas, has become one of the most celebrated and highly allocated in the country and is sold only to a lucky few on the list. The Pascoe’s heirloom clones, sustainable farming, unique soils and microclimate in Zara’s Block presented just the conditions that this vineyard-centric winemaker was drawn to. In crafting Barbed Oak’s Estate Zara’s Block, Pinot Noir, John put the pristine fruit through a five-day cold soak then fermented slowly with only wild yeasts. The wine aged for eleven months in 35% medium-toasted French oak, which lends the expression of place a voice in this beautifully crafted wine.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003eThis 2012 Zara’s Block Pinot Noir exhibits a beautiful, nearly opaque dark ruby core with light garnet reflections on the rim. The powerful nose boasts aromas of ripe black cherry, black raspberry, slightly dried black plum and cherry cola over fragrant wet rose petals, a hint of wildflowers, grape stems turned earth, a touch of black mushroom, soy and wet moss as well as various, well-integrated baking spices including cinnamon, vanilla and toasted oak in the background. The palate, nearly full-bodied for a Pinot Noir, delivers an unctuous sweetness to the fruit with complex layers of sage, lavender, a hint of grape stems and slight oak spice that brings a harmonious balance to the mouth-coating fruit. Straight pleasure in the glass for all you hedonists out there, this wine needs only 30 minutes in a decanter. Serve at cellar temperature and let this wine warm a touch in the glass. It’s a phenomenal partner with numerous dishes, but we recommend pairing with \u003ca target=\"_blank\" rel=\"nofollow\" href=\"http:\/\/www.jamesbeard.org\/recipes\/duck-confit\"\u003ethis classic duck confit with a side of braised cherries\u003c\/a\u003e.","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830052663350,"sku":"SOMM1603-BO12PN-750","price":28.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm1605-jw12cs-750","title":"Joleté, Cabernet Sauvignon, Olson Vineyard","description":"This full-bodied Cabernet Sauvignon is from the Dry Creek appellation in northern Sonoma County. Twenty miles from the Pacific Ocean and situated roughly between the Russian River and Alexander Valleys, this special pocket of California has become an incredible growing region for red varietals. In the right hands, Dry Creek is capable of producing world-class Cabernet at an exceptional value. Such is the case with the 2012 Joleté from the Olson Vineyard.\u003cbr\u003eWith hand-tended vines and small, artisanal production, this beautiful wine delivers mouth-coating, bold richness of fruit with classic aromatics, reminding us Napa Valley’s Oakville appellation. When we first tasted this wine and heard the asking price, we were shocked for what we experienced in the glass. For under $30, you will be hard-pressed to find a better example. An absolute joy to drink now, this off-the-beaten-path Cabernet Sauvignon is truly something special. If you are a fan of high-end California Cabernet, you will love this wine for a mere fraction of its Napa counterpart.\u003cbr\u003e\u003cdiv\u003eThe Dry Creek appellation in northern Sonoma County lies just north of the Russian River Valley and west of Alexander Valley. Northwest of the town of Healdsburg, this rural locale is home to predominantly family-run wineries and is blessed with near constant sunshine, just the right amount of Pacific-influenced fog, coupled with moderating cool nights that are ideal for perfect phenolic ripeness in Cabernet. One of the older winegrowing regions in California, this unique area was once home to a vast array of thriving vineyards over 140 years ago up until Prohibition. The appellation was classified as an American Viticultural Area in 1983 but has seen immense growth of quality-driven wineries in the past decade.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003eJoleté crafts stunning wines from distinct vineyards in both Sonoma as well as Oregon’s Willamette Valley. At the helm of winemaking in California is Steve Ryan, who obtained a degree in soil science from the University of Minnesota before his tenure as head winemaker for Martinelli. On top of his work for Joleté, Steve formed his own custom crush facility, “Rack \u0026amp; Riddle,” and has been a pioneer in biodynamic research in California. This 2012 Cabernet Sauvignon, from the aptly situated Olson Vineyard, was crafted with an eye toward balance at just 13.7% alcohol and was aged for twelve months in French oak.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003eThe 2012 Joleté Olson Vineyard Cabernet displays an opaque, dark crimson core with purple reflections throughout. The intense, fruit-forward nose opens with beautiful aromas of blackcurrant, blackberry, and boysenberry, which give way to notes of dried thyme, green tobacco, cacao, a touch of leather and powerful oak spices that round out the robust earth and fruit. The palate is rich with fruit from the California sunshine, boasting boysenberry and black cherry preserves, which quickly evolve into exotic spices, thyme, leather, cedar and nuanced baking spices from partial new oak usage. This wine shows at its best after 30 minutes in a decanter. For optimal results, serve in Bordeaux stems between 60-65 degrees for the fruit and savory to be in perfect balance with the alcohol. The intense flavors and captivating richness make this wine an incredible pairing partner for this\u003ca target=\"_blank\" rel=\"nofollow\" href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/leg-of-lamb-with-garlic-and-rosemary-105020\"\u003e Roasted Leg of Lamb\u003c\/a\u003e.","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830054989878,"sku":"SOMM1605-JW12CS-750","price":28.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm1605-bp12rd-750","title":"Bruce Patch, 'The Red Dress,' Primitivo, Rose Vineyard","description":"\u003cbr\u003e\u003cdiv\u003eWinemaker Bruce Patch was a legend in the Los Angeles music business before he made his way north to Sonoma in the late 1990’s. He channeled his music promotion skills into a thriving distribution business that represented several independent wineries throughout Sonoma County. This inevitably led Bruce to set up his own shop with Wine Guerrilla. Under the Bruce Patch label, he has taken an heirloom clone of the Zinfandel varietal and brought it back to its Italian roots – Primitivo. Primitivo, from southern Italy, and Zinfandel, often coined as, “America’s grape,” actually share a DNA fingerprint with Croatia’s ancient Crljenak Kastelanski varietal. Over the centuries, Italian immigrants brought Primitivo clippings over from their native Italy and planted them in the warm, California soil as early as 1832. The grape has found one of its most beautiful expressions in the warmer pockets of Sonoma Valley AVA where the vineyards enjoy near constant sunshine with just the right amount of Pacific-influenced fog coupled with moderating cool nights that are ideal for pitch-perfect phenolic ripeness in the historic grape.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003eThis Primitivo is derived from the certified organic Rose Vineyard in the Sonoma Valley AVA, where the vines are rooted in stream bedrocks and alluvial soil from the Kenwood wetlands. The hand harvested and sorted fruit is destemmed without sulfur dioxide at crush. The wine is fermented, racked only once and topped off in barrel every three weeks where it aged in 25% new American oak for thirty months. The restrained usage of new oak allows for a pure expression of Primitivo that is an authentically pure snapshot of California history.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003eThis wine has a pale ruby core with a hint of garnet on the rim. The nose enthralls the senses with aromas of ripe berries, including dried strawberry, red cherry, and wild raspberry over soft, wet rose petals, forest floor, white pepper, wild herbs, white tea, sandalwood and crushed exotic spices. The palpable energy and thriving aromatic life motivate sip after satisfying sip. The rich palate boasts incredibly soft tannins and luscious wild berry fruit layers into wild herbs, fresh flowers, and earthy dried clay and exotic spices. This lovely Primitivo is more akin to a California Pinot Noir than typical Zinfandel. Decanting is unnecessary; simply serve this wine at 60 degrees. We prefer Burgundy stems, but Bordeaux stems perform well too. For an inspired pairing that embraces the beautiful fruit in this wine, prepare \u003ca target=\"_blank\" rel=\"nofollow\" href=\"http:\/\/www.saveur.com\/article\/recipes\/juniper-berry-crusted-rack-of-venison-with-mostarda\"\u003ethis recipe for Juniper Berry Crusted Rack of Venison\u003c\/a\u003e.\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830055448630,"sku":"SOMM1605-BP12RD-750","price":30.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm1608-cv13ch-750","title":"Calluna Vineyards, C.V.C., Bordeaux-Style Red Blend","description":"Today’s critically-acclaimed 2013 Calluna Vineyards ‘CVC’ delivers full-bodied opulence with simultaneous balance and poise that greatly over-performs for its modest price tag. Just a short 20-minute drive transports you from the northern Napa Valley to the Chalk Hill appellation in Sonoma.\u003cbr\u003eHere Calluna’s picturesque vineyards, perched on the western side of the Mayacamas, have the highest elevation in the AVA, which results in retained freshness and balance that is strikingly reminiscent of the red wines of both Bordeaux and Napa. While their Napa neighbors generally demand a much higher price tag, this harmonious red captures all the flair of California with old world balance for a fraction of the price found in Napa. For those of you who love high-end Napa reds, but hate the often $100+ prices, this standout beauty is a wine to stock by the case – or more. Once you slide the cork from the bottle, it will quickly become apparent why the critics are clamoring over this wine – it is undeniably delicious.\u003cbr\u003e\u003cdiv\u003eBefore David Jeffrey founded Calluna Estate in the unique California appellation of Chalk Hill, he obtained a degree in enology and viticulture from Fresno State then set out to learn at the hands of one of Bordeaux’s masters. He studied under Dr. Alain Raynaud at Chateau Quinault l’Enclos and returned to the States with a vision to craft true Bordelaise style wines in a cooler locale than his neighbors. In 2004, he purchased a hilltop site in Chalk Hill boasting the highest elevation in the appellation, which delivers excellent exposure, minimal frost exposure, cooler overall temperatures and retained acidity in the grapes for a balance that is closer to Bordeaux than Sonoma or Napa Valley. As an interesting side note, the owners of Château Cheval Blanc and Château d’Yquem bought land next door – clearly, Jeffrey is on to something. Today, Calluna’s wines are expertly crafted with balance and sense of place as a top priority, and the result is an undeniably pleasurable bottle of wine; old world elegance with a Californian accent.\u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003e\u003cdiv\u003eAlthough many producers in Napa and Sonoma craft wines from Bordeaux varietals, the majority shoot for longer hang time and jammy fruit, aging their wines in an abundance of new oak which inevitably masks the varietal purity and voice of terroir. Jeffrey chooses to do things the old school way, regardless of what scores often demand, and the critics have come calling with enthusiasm just the same. The critically-acclaimed C.V.C., or Calluna Vineyards Cuvée, is comprised of 28% Cabernet Sauvignon, 40% Merlot, 15% Cabernet Franc, 10% Malbec and 7% Petit Verdot that is grown on a Franciscan formation of sandstone and shale over a volcanic base at 500-700 feet in elevation. The hand-harvested fruit is manually sorted then fermented in open-top tanks, as is traditional in Bordeaux, with twice-daily pump-overs for three weeks. The wine is aged for 21 months in only 20% new French oak and is bottled unfiltered. \u003c\/div\u003e\u003cdiv\u003e \u003c\/div\u003eThe 2013 Calluna C.V.C. has an opaque purple core with pink and magenta reflections throughout. Intense ripe aromas of boysenberry preserves, blackcurrant and black cherry liqueur waft from the glass over fragrances of cacao nibs, leather, tobacco, a touch of crushed brown earth and beautifully integrated exotic spices. The full-bodied, extracted palate has a beautiful sweetness to the core of blackberry, blueberry, and boysenberry fruit and evolves to reveal a hint of spiciness, leather, tobacco, pencil lead and a soft, crushed earth minerality. A perfect candidate for early drinking, this wine will see its best years now and through its seventh birthday, but could handle a decade or more if kept well. Simply decant for 20 minutes and serve in Bordeaux stems at 60-65 degrees for the alcohol and aromatics to be in harmony. I would serve this wine with a delicious cut of meat alongside sautéed mushrooms and roasted potatoes.","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830060724278,"sku":"SOMM1608-CV13CH-750","price":32.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm1701-wf11cs-750","title":"Weese Family Winery, Cabernet Sauvignon, Rockpile","description":"My partner in SommSelect, Brandon Carneiro, got a Ram pickup truck precisely for the kind of visit we made recently to the Gloeckner-Turner Ranch, a mountain vineyard from which Matthew Weese sources the fruit for this wine. Brandon put the truck into four-wheel-drive and we rumbled slowly over the dirt path that ran alongside the vineyard, which seemed to look down on the entirety of West Sonoma County.\u003cbr\u003eThis is as lofty a vineyard perch as you’re likely to see in California, and, with only a few circling hawks as company, we sat on the tailgate of the truck and tasted Matt’s 2011 Weese Family Vineyards Cabernet Sauvignon. Some 1,000 feet below was Lake Sonoma and the Dry Creek Valley spread out to the southeast; about 15 miles west, over a ridge that was shielding it from view, was the Pacific Ocean. This is the heart of the Rockpile A.V.A., one of California’s most recent, and remote, additions to the appellation map. And talk about context: not only was the wine’s power and structure clearly explained by what lay in front of us, our appreciation for it deepened as we considered the effort that went into making it. And since only about 400 cases are made each vintage, this is one of the very few places you’ll find it—an artisan Cabernet made with passion by a true “family” winery. If you’re a fan of mountain-grown California Cabs (and it’s kind of hard not to be), Weese is a new name to know. In terms of price-to-quality this has few rivals. It treads a fine line between the Old and New World and will appeal to those of you who love great Bordeaux.\u003cbr\u003e\u003cdiv\u003eMatt and his brother, Will, are Sonoma County natives who both pursued careers in the wine industry, although Matt has veered off into the spirits world as well: he makes a small-batch Bourbon called Lost Republic. Will is the winemaker for the Weese Family project, which was started in 2009, and has been the more itinerant of the two, having staged at vineyards in New Zealand, Chile, and Bordeaux, among other locales. Matt’s long wine career included a lengthy stint at Mauritson Winery, where he first worked with fruit from the Gloeckner-Turner Ranch. When it came time to go out on his own, he and his brother were laser-focused on obtaining Cabernet from the site.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eAnd what a site it is: \u003ca target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/pbs.twimg.com\/media\/C0FhwUJXAAAdnQC.jpg:large\"\u003eGloeckner-Turner is perhaps the quintessential vineyard of the Rockpile AVA\u003c\/a\u003e, which was codified only in 2002 and sits northwest of Dry Creek Valley. The most noteworthy aspect of the appellation is elevation: vineyards must be at 800 feet and above to qualify, with some reaching as high as 2,100 feet. The boundaries of the AVA cover more than 15,000 acres, but only about 160 of these are planted to vines—something we witnessed firsthand at Gloeckner-Turner, where there was neither another soul nor another vineyard to be seen. Although Zinfandel is the primary grape up here, Cabernet Sauvignon thrives in Rockpile’s relatively cool, windy climate and rocky clay soils, which, given the pitch of the vineyards, have very poor, thin topsoils. Despite the close proximity of the zone to the Pacific, Rockpile is not affected by fog, since it is pulled down to the surface of Lake Sonoma in what’s called an “inversion layer.” Rockpile vineyards enjoy great sun exposure, low moisture, dramatic day\/night temperature swings, and the drying, cleansing effects of high winds, which helps reduce rot and disease. In 2011, when most of Napa and Sonoma were adversely affected by fog and cool weather, this vineyard produced ideal levels of ripeness due to its unique microclimate. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003eWeese’s 2011 Rockpile Cabernet impressed us most, in fact, with its balance. While there’s no mistaking that this is serious California Cabernet, the tannic structure and underlying minerality could sway some toward Left Bank Bordeaux. In the glass it is an opaque ruby-black with some hints of purple at the rim, its nose leading with darker fruit notes of mulberry, blackberry, black currant, and cassis layered with violets and other floral notes. The palate is viscous and rich but not sweet, nor ‘hot’; here the acid keeps the alcohol in check. The savory, iron-shaving tannins may remind you of old-school mountain wines like Dunn, and, as with the acidity, the tannins keep the wine buttoned-up and tailored rather than diffuse and syrupy. As I write this, Northern California is being buffeted with high winds and torrential rains of Biblical proportions; as such, I’m content to fortify myself with a few glasses of Weese and something similarly bold to eat with it. Give this wine a good hour or so in a decanter before serving it at 60-65 degrees. Since you’re not paying a “cult wine” premium here, save your ducats for a dry-aged ribeye or some other bespoke cut of beef. Go big, stay warm, and enjoy!","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830068785206,"sku":"SOMM1701-WF11CS-750","price":42.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2002-sense17coast-750","title":"Senses, Sonoma Coast Pinot Noir","description":"“Out of Stock.” “Pending.” “Waitlist.” If you want to experience Senses’ micro-batch Pinot Noirs, you better get accustomed to language of this nature. Alternatively, you could join their mailing list, along with thousands of others, which is currently functioning as a waiting list with no foreseeable end. So how are we lucky enough to come by today’s insanely delicious Sonoma Coast Pinot? We discovered Senses early on—like befriending an actor before their big break—and perks come with that. For us, that means getting a small allocation before the lion’s share is doled out to everyone else.\u003cbr\u003eWe couldn’t be more appreciative either because the demand for their micro-batch Pinots is at an all-time high, and there’s no rush to expand production. They want to grow slowly, organically, which means respecting the top vineyard sites they source from while ensuring nothing is overlooked in the winery. And it’s the cellar process where their secret weapon is introduced: Thomas Rivers Brown, one of the world’s most highly decorated and acclaimed winemakers. This is the first-ever offering of Senses’ Sonoma Coast Pinot Noir, and there’s no doubting it’s an instant classic that demands to be laureled alongside the all-time regional greats. \u003cbr\u003e\u003cdiv\u003eSenses was created at the grassroots level in 2011 when three close-knit childhood friends from Occidental pooled their savings to produce 100 cases by hand: They farmed the grapes, crafted the wine, and began cold-calling and restaurant peddling without any outside help. And this hustle paid off for Christopher Strieter, Max Thieriot, and Myles Lawrence-Briggs: In seven short years, their range has been eagerly accepted by the press and restaurants alike. With the addition of winemaking phenom Thomas Rivers Brown in 2013, who is responsible for crafting wine for superstar labels like Schrader, Maybach, and Rivers-Marie (his own label), their unknown, small-production label has instantly become an underground sensation. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eToday’s Sonoma Coast Pinot Noir is their pride and joy, as it sources fruit from the “Terra de Promissio” vineyard (also used by Williams Selyem, Kistler, Hanzell) and the “Hillcrest” Vineyard, the latter of which is estate-owned and the sole source of fruit for their inaugural vintage back in 2011. For today’s 2017 release, fruit was meticulously handpicked and sorted before a cold-soak at the winery. Fermentation was carried out with yeasts indigenous to the vineyards. Afterward, the wine was transferred into neutral French barrels where it aged for just under one year.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eThe 2017 vintage was fiercely hot, so picking the right harvest date was crucial. The Senses team put their parcels under the microscope and made a game-time decision. Their vigilance did not go unrewarded: Their Pinot Noir is bursting with concentrated flavor while steering completely clear of over-ripe territory. So what you can expect here is Burgundian finesse with a hedonistic core of supple, über-ripe fruit that pulls you directly to Sonoma Coast’s world-class terroir. After a quick decant, and serving in a large Burgundy stem around 60 degrees, loads of pure, high-toned perfumes unfurl: black raspberry liqueur, crushed kola nut, ripe black cherry, pomegranate oil, red plums, spiced fruit cake, forest floor, crushed stone, dried rose petal. The melding of spice, rich forest fruit, and savory earth make for an impressively regal wine that erupts with unbelievable energy and polish. Its aromatics are explosive, its palate refined and deeply layered, and its finish as long as it is profound. I cannot wait to track its evolution over the next 3-5 years, but even right now it’s a pitch-perfect Sonoma Pinot Noir that instantly earns a ticket to the top 1% of California wine. Enjoy!\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830171742262,"sku":"SOMM2002-SENSE17COAST-750","price":60.0,"currency_code":"USD","in_stock":false}]},{"product_id":"is2004-cornell16-750","title":"Cornell Vineyards Cabernet Sauvignon","description":"\u003cp\u003e\u003c\/p\u003eCornell Vineyard has been crafting amazing cellar-worthy Cabernets since 2013. Located along the Mayacamas Range just west of the Spring Mountain AVA on the Sonoma County side. If the estate was on the Napa Valley side, the wine could easily fetch $200 to $255 per bottle. Without any hesitation, this is  falls into elegant side of Cab with the ability to be tucked away for another 10 years. They strive for Bordeaux inspired releases that accentuate earth and mineral nuances and sparring one of sappy overripe fruit and a ton of new oak. We tip our hats off to the proprietors, Henry and Vanessa Cornell for their commitment and attention to details to craft a stellar showpiece. \u003cbr\u003e\u003cbr\u003eA blend of 85% Cabernet Sauvignon, 8% Petit Verdot, 5%\u003cbr\u003eMalbec and 2% Cabernet. You’ll be allured by the dark berry compote nose that\u003cbr\u003emelds with forest floor notes and candied pastilles. Black and blue fruit coast\u003cbr\u003ethe mouth with secondary notes of chocolate and bouquet garni. Streaks of mint\u003cbr\u003eand cedar box come to the forefront with fine tannins that have been well\u003cbr\u003eintegrated with the core fruit and mouthwatering natural acidity. Poised to cellar for another decade.","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830181277750,"sku":"IS2004-CORNELL16-750","price":150.0,"currency_code":"USD","in_stock":false}]},{"product_id":"somm2006-jp16cs-750","title":"Judge Palmer, Cabernet Sauvignon","description":"As is the case in any market, wine prices have a way of finding their levels. If you buy a lot of wine, you probably have a good idea of what you’re going to pay across different categories. Our job, of course, is to find the anomalies—like today’s structured, soulful Cabernet Sauvignon from a pair of talented artisans in Healdsburg, California. \u003cbr\u003eThe simplest way to present the 2016 Judge Palmer “Vintage Select” Cabernet is to say that, if I were tasting it blind, I’d be expecting to pay $75-$100 for it. Not $42. Further, this wine isn’t simply “a lot” of wine for the money: When it comes to California Cabernet Sauvignon, you can expect full-throttle ripeness and a generous helping of expensive oak at an even lower price point; what’s much harder is finding one that has the kind of mineral, soil-expressive savor that makes it feel not like some lab-engineered “beverage” but like a genuine wine of place. We want to taste that dark, unctuous Cabernet fruit, we want that layered texture, but we want to taste a little of the dirt, too—in this case the gravelly, loamy soils of Sonoma County. Winemakers Palmer Emmitt and Michael Scorsone have given us all that at an uncommonly reasonable price—so yes, of course it’s up here on SommSelect, ready for our savvy subscribers to snatch up. How could it not be?\u003cbr\u003e\u003cdiv\u003eEmmitt and Scorsone operate out of a small facility in Healdsburg and produce two labels: Judge Palmer, a Cabernet-focused line named for Emmitt’s grandfather, and Domenica Amato, a more eclectic assortment named for Scorsone’s grandmother. In each case, the key element is impeccable vineyard sourcing and minimal-intervention winemaking: Although Judge Palmer counts some of Napa’s most prestigious growers among its partners—including the Beckstoffer To-Kalon and Stagecoach vineyards—today’s “Vintage Select” bottling shines a light on Sonoma County. The wine combines fruit from three sites, with about 65% of the blend hailing from the Ellis Alden Vineyard in the Alexander Valley. Situated at about 1,500 feet elevation in soils of gravel and volcanic rock, the Ellis Alden site supplies Cabernet Sauvignon and Petit Verdot, with more Cabernet coming from the Estate Vinegrove vineyard in Dry Creek Valley. Finally, there’s a dollop of Malbec from the Blau Vineyard in Knights Valley.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003eThe 2016 Vintage Select is 90% Cabernet Sauvignon with 5% each Petit Verdot and Malbec, aged 24 months in 30% new French oak. The supporting varieties help land the wine at the darker, meatier end of the flavor spectrum, with a nice core of cassis and graphite summoning memories of serious Left Bank Bordeaux from the likes of Pauillac and Margaux. In the glass, it’s a nearly opaque purple-ruby moving to magenta at the rim, with explosive aromas of blackcurrant, fig, Damson plum, licorice, tobacco, pencil lead, and an assortment of baking spices. It is full-bodied and firmly structured, and while the oak component lends that warm spice note, there’s also a compelling bass note of turned earth, smoke, and crushed gravel. There’s some real tannic backbone and lots of freshness to balance the opulent fruit, and with time in a decanter (30 minutes at least), more of the wine’s earthy savor begins to shine through. It’s delicious to drink now, but I think the real sweet spot for this wine will be a few years from now, and if you can hold out until then, its 10th birthday should be something special. Serve it in Bordeaux stems at 60-65 degrees and let yourself be dazzled by the amount of complexity, refinement, and soul-satisfying power you scored for a little over $40. Alongside a well-charred ribeye, or some short ribs, or even a big-flavor vegetarian option like the attached, this will be lights-out delicious. Enjoy!","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830189862966,"sku":"SOMM2006-JP16CS-750","price":42.0,"currency_code":"USD","in_stock":false}]},{"product_id":"is2007-sense17coast-750","title":"Senses, Sonoma Coast Pinot Noir","description":"“Out of Stock.” “Pending.” “Waitlist.” If you want to experience Senses’ micro-batch Pinot Noirs, you better get accustomed to language of this nature. Alternatively, you could join their mailing list, along with thousands of others, which is currently functioning as a waiting list with no foreseeable end. So how are we lucky enough to come by today’s insanely delicious Sonoma Coast Pinot? We discovered Senses early on—like befriending an actor before their big break—and perks come with that. For us, that means getting a small allocation before the lion’s share is doled out to everyone else.\u003cbr\u003eWe couldn’t be more appreciative either because the demand for their micro-batch Pinots is at an all-time high, and there’s no rush to expand production. They want to grow slowly, organically, which means respecting the top vineyard sites they source from while ensuring nothing is overlooked in the winery. And it’s the cellar process where their secret weapon is introduced: Thomas Rivers Brown, one of the world’s most highly decorated and acclaimed winemakers. This is the first-ever offering of Senses’ Sonoma Coast Pinot Noir, and there’s no doubting it’s an instant classic that demands to be laureled alongside the all-time regional greats. \u003cbr\u003e\u003cdiv\u003eSenses was created at the grassroots level in 2011 when three close-knit childhood friends from Occidental pooled their savings to produce 100 cases by hand: They farmed the grapes, crafted the wine, and began cold-calling and restaurant peddling without any outside help. And this hustle paid off for Christopher Strieter, Max Thieriot, and Myles Lawrence-Briggs: In seven short years, their range has been eagerly accepted by the press and restaurants alike. With the addition of winemaking phenom Thomas Rivers Brown in 2013, who is responsible for crafting wine for superstar labels like Schrader, Maybach, and Rivers-Marie (his own label), their unknown, small-production label has instantly become an underground sensation. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eToday’s Sonoma Coast Pinot Noir is their pride and joy, as it sources fruit from the “Terra de Promissio” vineyard (also used by Williams Selyem, Kistler, Hanzell) and the “Hillcrest” Vineyard, the latter of which is estate-owned and the sole source of fruit for their inaugural vintage back in 2011. For today’s 2017 release, fruit was meticulously handpicked and sorted before a cold-soak at the winery. Fermentation was carried out with yeasts indigenous to the vineyards. Afterward, the wine was transferred into neutral French barrels where it aged for just under one year.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eThe 2017 vintage was fiercely hot, so picking the right harvest date was crucial. The Senses team put their parcels under the microscope and made a game-time decision. Their vigilance did not go unrewarded: Their Pinot Noir is bursting with concentrated flavor while steering completely clear of over-ripe territory. So what you can expect here is Burgundian finesse with a hedonistic core of supple, über-ripe fruit that pulls you directly to Sonoma Coast’s world-class terroir. After a quick decant, and serving in a large Burgundy stem around 60 degrees, loads of pure, high-toned perfumes unfurl: black raspberry liqueur, crushed kola nut, ripe black cherry, pomegranate oil, red plums, spiced fruit cake, forest floor, crushed stone, dried rose petal. The melding of spice, rich forest fruit, and savory earth make for an impressively regal wine that erupts with unbelievable energy and polish. Its aromatics are explosive, its palate refined and deeply layered, and its finish as long as it is profound. I cannot wait to track its evolution over the next 3-5 years, but even right now it’s a pitch-perfect Sonoma Pinot Noir that instantly earns a ticket to the top 1% of California wine. Enjoy!\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40830192746550,"sku":"IS2007-SENSE17COAST-750","price":60.0,"currency_code":"USD","in_stock":false}]}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/sonoma-county-vineyards-collection.png?v=1771248284","url":"https:\/\/sommselect.com\/collections\/sonoma-county.oembed?page=2","provider":"SommSelect","version":"1.0","type":"link"}