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 61-75 of 125
A fragrant, complex bouquet of ripe blackberry and boysenberry complemented by notes of dark chocolate and toasty oak. Rich and smooth on the palate, the sumptuous dark fruit is balanced by fresh acidity and lush tannins with a lingering, elegant finish and a hint minerality.
The 2021 Cabernet Sauvignon stands to outshine the award-winning 2019 vintage with even deeper concentration and complexity. On the nose, the wine leaps from the glass with ripe blackberry, cassis, black cherry, and red plum, with a lovely herbaceous undertone. The palate expresses juicy red and black fruits with hints of black tea, damp earth, vanilla bean, lavender, and just a touch of flint. With fine-grained tannins and mouthwatering acidity that lingers through the long finish, this wine is ready to drink upon release but will cellar well for years to come.
Generations is a tribute to family tradition and a commitment to quality. An artful blend creates a wine of complexity and elegance. Hints of nutmeg, licorice, mint, wild berry jam and roasted figs tempt your senses. Rich red fruit, a soft middle palate, and a lengthy finish.
Tom Hinde focuses this wine on the Morisoli Vineyard, a prime benchland site in Rutherford. The 2018 starts out clean and rich, with sweet black raspberry flavors and bold strokes of oak. Return a day or two later, and the wine has emerged from that primary fruit and oak, moving toward scents of roses and Middle Eastern spice. The fruit turns toward black sour cherries while the tannins cushion the tapestry of flavors of scents. Its the kind of tannic beauty that is original to Rutherford.
Stags Leap is one of California’s smallest and most sought after AVAs with only 1,200 planted acres. Unique soil and climate produce Cabernet Sauvignon notable for its distinctive combination of power and elegance. Over the past decade Herzog searched tirelessly for the perfect opportunity to share the wine of this renowned region with the Kosher Wine world. The grapes were harvested at 26° brix and transported to the cellars at 45°F in bins not fully loaded to keep the clusters intact, de-stemmed into a small tank, and fermented for 13 days.