JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.
Items 256-270 of 429
The 2012 Maya is powerful, dense, but beautifully balanced and precise. Each of the varieties delivers its best attributes—dark brambly fruit and a silky, expansive palate impression from the cabernet sauvignon, and exotic spice notes and power from the cabernet franc.
Perret’s approach to winegrowing is classic: respect each individual terroir—he produces several single-vineyard wines—and work the soil to avoid the need for chemical treatments. His goal is to make fresh, structured wines, in “a sort of Burgundian style” as he says, but without too much wood; wines that aren’t too worked over and will age well.
Caymus Vineyards Cabernet Sauvignon Napa Valley has a signature style that is dark in color, with rich fruit and ripe tannins – as approachable in youth as in maturity. Since its founding in 1972, Caymus has become renowned as a consistent leader in the production of Napa Valley Cabernet.
The Cantinua Giuliano A Mano Cabernet Sauvignon is a limited Super Tuscan production made with 100% Cabernet Sauvignon. This wine is deep garnet in color, with a complex nose, offering notes of cherries, raspberries, with undertones of green notes, wet earth and some toasted oak.
In the glass, this wine appears inky-black with a velvety core. On the nose, however, you are treated to the lightness of fresh violets, crushed blueberries, and cocoa.
The fruit is drawn from both the Abbey Ridge and Clos Electrique vineyards, which are home to vines planted to a multitude of great Chardonnay clones and with an average vine age of 40-50 years old.
Each year, from small lots of fruit grown in the red rocky soil of our vineyard on Pritchard Hill, we choose just the best barrels and blend them together to create the new vintage of Ovid Napa Valley.
Aromas of gooseberries and lush tropical fruit with a touch of wet hay and nettles. Ripe gooseberries, green gage plums, and tropical fruits with a slight hint of oak on the palate.
Thanks to night harvesting, the cuvee benefits from several hours of low temperature skin-contact maceration. The different grape varietals are vinified separately with temperature controlled at 60 degrees F following cold settling.
