THE VINEYARDS:

The Vinalia (Nebbiolo) is a Napa Valley wine that resembles a classical Italian hillside wine like Barolo. The wine is fermented with yeast used in Italy and the wine is aged in double barrels so it can mature for two years while keeping its freshness. The use of new oak is restricted, helping to preserve and accentuate the perfume. The Nebbiolo grapes for this wine are sourced from the Richmond’s Vineyard in the Carneros. The vineyard was planted in 1989 and produces outstanding grapes that express the varying characteristics of each vintage, making every wine from every vintage a unique expression of time and place.

WINEMAKER : Larry Brooks
APPELLATION : Napa, California
VARIETAL : 77% Nebbiolo and 23% Sangiovese
ANALYSIS : 13.9% alc/vol, 3.5 pH, 6.8 g/L TA, 0% RS

WINEMAKING:

The better the vintage and the inherent quality of the fruit, the easier and simpler the winemaking process becomes. The classic or standard winemaking techniques that we use to produce this wine are best when we work with the highest-quality grapes. This was certainly the case for this vintage. Starting with perhaps the best crop of Nebbiolo grapes we have ever harvested, the grapes were destemmed and placed into small fermenters. A few days of soaking on the skins was done to help with color release. We fermented at moderate temperatures and punched the tanks down daily. The wine was drained off after 8-10 days and the press wine was kept separate from the free-run juice. The wine was aged in used barrels to preserve freshness. The blend was bottled after two years of aging in barrel.

WINEMAKER'S NOTES:

The desire for balanced and delicious wines has informed my intent from the earliest days of my winemaking. Now nearly three decades along I believe in this more than ever. For myself Nebbiolo is one of the longest-lived of red wines, and if stored properly can give pleasure for a couple of decades. Hopefully, you will enjoy experiencing the complex flavors of dried raspberry, spiced cherries, rose petal, lavender and spices. This is a wonderful wine to pair with grilled steaks or lamb chops.

THE VINEYARDS:

It started in 1124 in a little village by the Danube and culminated the first time with Professor Dr. Lorenz Moser III, who created modern vineyard management in the 1950s. The grapes for this Veltliner are grown mainly in loose, gravelly soils of the Kremstal Region in Austria. Their distinctive fruitiness is owed to marked alternating temperatures of the north-south positioned Kremstal: warm air rising from the Danube Valley is met by cool air flowing down from the nearby Waldviertel region and along the Krems River. While this warmth influences ripeness and concentrated aromas, the coolness lends strongly to the fresh fruitiness. Thanks to the adding of some Veltliner grapes from the Weinviertel, the wine takes on a light, fizzy character.

WINEMAKER : Laurenz Maria Moser V
APPELLATION : Niederösterreich, Austria
VARIETAL : 100% Gruner Veltliner
ANALYSIS : 12% alc/vol, 5.9 TA g/L, 4.02 g/L RS
FERMENTATION : Stainless steel

WINEMAKING :

In April 2005 Laurenz Maria Moser V., descendant of the famous Lenz Moser wine dynasty, dedicated himself wholly to Gruner Veltliner with the support of two partners, Franz Schweiger and Dieter Hubler. Laurenz Maria Moser V. inherited his knowledge from his grandfather, the legendary Professor Dr. Lorenz Moser III, who invented and developed the ubiquitous Austrian trellising system called the “Lenz Moser Hocherziehung.” It revolutionized vineyard cultivation all across Europe. His advice to his grandson was, “Concentrate on the important tasks in life and do them well. The art of good Gruner Veltliner is to cultivate perfect grapes and simply not ruin them in the cellar!”

WINEMAKER’S NOTES:

“Sunny” is named for the bright and sunny spirit of Anna Moser, daughter of Laurenz V. and great granddaughter of Laurenz III, who was one of the first to establish Grüner in this region. Sunny Grüner is the chameleon of wine; it pairs elegantly with a wide variety of foods.

TASTING NOTES:

Gruner is best described as having the floral perfume of a German Riesling, the refreshing zip of a Loire Sauvignon Blanc and the lusciousness of a Northern Italian Pinot Grigio, all in great harmony. Sunny Gruner Veltliner has a wonderful balance of zip and fresh citrus fruit that will leave you with an elegant, peppery and spicy, cream finish.

THE VINEYARDS:

Outside the medieval town of Olite, the Pagos de Aráiz estate sits among the low hills of the Ribera Alta subregion of the D.O. Navarra in northern Spain. The Tempranillo, Cabernet Sauvignon and Graciano grapes that blend together in La Revolera come from the 300 hectares of estate vineyards that surround the winery. These vines planted in predominantly calcareous soil with good drainage are farmed in a sustainable manner using only natural products.

APPELLATION : D.O. Navarra, Spain
VARIETAL : 55% Tempranillo, 35% Cabernet Sauvignon, 10% Graciano
ANALYSIS : 13.5% alc/vol
FERMENTATION : Four months in American and Eastern European oak

WINEMAKING:

The grapes for La Revolera are harvested from the estate vineyards, plot by plot, when they have reached optimum ripeness. Fermentation takes place at controlled temperatures, and after malolactic fermentation the wine is racked into American and Eastern European oak barrels for four months, classifying it as a “Roble” or “Semi-Crianza.”

WINEMAKER’S NOTES:

The Masaveu family, who trace their winemaking history to the 14th century, owns the Pagos de Aráiz estate in Navarra. Infusing this long winemaking tradition with the energy and passion of contemporary Spanish culture, La Revolera is the modern Navarra Blend made from grapes sourced solely from our estate in Navarra — a rare practice in a region where blending grapes from different subregions is the norm. The native Tempranillo with fresh red fruit flavors is balanced with Cabernet Sauvignon and Graciano that provide structure and depth in each swirl in the glass.

TASTING NOTES:

La Revolera shows intense color with a marked violet tint. The wine has an aromatic nose of cherry, blackberry and licorice, with notes of caramel, roasted coffee and spices acquired during oak fermentation and aging. The palate is pleasant, intense and structured. It shows fresh red fruit and some toffee and toast flavors on the finish.