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Items 61-75 of 121
Crafted in 6 ton fermentors, the cap management was primarily pump and pour overs combined with a few rack and returns. Spontaneously fermented by indigenous yeast, each fermentor reached temperatures between 87-90 degrees F. About 25% whole cluster and 20% extended maceration, the wine yields approachable and classic Willamette characteristics with structured, smooth tannins.
With its own distinct personality, Napanook presents a bold and vibrant character. Its exuberant fruit, smooth structure, and medium bodied texture lend to its immediate appeal.
For their dedication, their passion and being the axis of the Moro family, the third generation pays tribute to their mother, Felisa, with the brand's first organic wine free of added sulfites.
50% Malbec, 50% Cabernet Sauvignon fermented and aged in stainlees steel. Pielihueso is a father/daughter project in Los Chacayes, Uco Valley in Mendoza. Bright, floral, and a touch herbal. Alejandro and Celina make wines fermented with native yeast and a low addition of sulfur added just before bottling; their style is making light, bright, clean and vibrant wines!
Herzog Be-leaf is a certified organic Cabernet Sauvignon made with no added sulfites. Organically farmed in the warm rolling hills of Paso Robles, the grapes were harvested late in the season. This late ripening provides the optimal harvest brix, tannin and acid needed for high quality wine making without the use of sulfites.
Intense ruby color. Fruity (ripe red fruits) and spicy aromas. Complex, elegant and well balanced, this is a full-bodied wine with smooth tannins. Long and pleasant finish.