We have chosen a special Musqué selection to create this highly acclaimed wine. This distinctive clone was imported from the viticultural station in Pont-de-la-Maye near Bordeaux around 1962. Compared with the ubiquitous Clone One which has an herbaceous, green character and crisp acidity, Musqué has better viscosity and shows floral and tropical fruit aromas.

I build on these core attributes of the grape by barrel fermenting all of the wine in French oak, using eighteen percent new Tonnellerie Cadus. This refined barrel adds mouthfeel without sacrificing aroma. After fermentation, the wine lees are stirred biweekly for six months – a technique which builds body and texture while allowing the fruit to shine through.

2007 was an excellent Sauvignon Blanc vintage. The extended harvest lasted for over a month starting with Hopkins Starr Ranch in the north and ending with Dutton-Cohen in the southwestern hills above Occidental. Several new vineyards were added to the mix, all recently planted to Musqué: Dutton-Jewell, Crinella and Cresta d’Oro, part of our Meredith Estate.

This compelling blend allures the senses with hints of citrus blossoms, lychee fruit and mango. Soft honey weaves its way through the sumptuous palate. Time in the cellar will allow even more richness and complexity to unfold. Pair this delightful wine with elegant raw oysters, a salad of blood oranges with yellow and red baby beets or giant prawns in Thai green curry sauce over rice noodles.

The profile of our Pinot Noir from Sonoma Coast emanates from its cool region parentage. Vineyards rooted within ten miles of the Pacific Ocean manifest this marine influence in the luminescent, sleek character they impart. The core of this 2006 vintage is fruit grown at Meredith Estate. The lower elevation of the hillside vineyard is often ten degrees cooler than the top, yielding some of our latest season fruit. Complementing this is a late harvest of Tobias Glen, another cool site located in Forestville. We augment this blend with grapes from the two blocks of Dijon 828 harvested from Coopersmith. Fourteen different lots were used to build this cuvée aged in fifty-six percent new French oak. Its bright aroma effuses floral accents of violets laced with blueberries, black raspberries and a hint of exotic brown spice. In the mouth, this graceful Pinot has firm yet approachable tannins. Mineral notes are dusted with sweet cocoa to complete the appealing palate. Somewhat shy when young, this coastal wine displays an intriguing complexity that will blossom with age. Porcini puffs or wild mushroom frittata as an appetizer complement this elegant Pinot. Another favorite of mine is pan seared scallops over saffron infused brown rice. Chicken baked in a clay pot with garden vegetables is also a succulent pairing.

This blend reflects the hallmark attributes so treasured in the Pinot Noirs grown in Russian River Valley – a vibrant aroma and a full, rich texture. Containing more than a dozen individual lots, I wa s able to combine wines made from four distinctive vineyards representing the breadth of our appellation (AVA). Klopp Ranch, one of our oldest sources, forms the foundation of this mélange. Another contributor is Flax which overlooks the Russian River from a hill along Westside Road. Both of our estate vineyards, Coopersmith and Meredith also add complements to the mix. The combination of clones (Pommard, Swan, and Dijon 115, 667, 777 and 828) planted at these different locations helps to build complexity.

Exploding with rich, dark berry fruits, black cherry and Santa Rosa plum, the aroma of this wine is ripe and mouthwatering. Vanilla and a hint of cola add to the quintessential Russian River Valley profile. The palate is lush and the finish long and luxuriant. As with past vintages, this Pinot will be enhanced by aging for at least six years.

Grilled Coho salmon makes a delicious pairing with this succulent cuvée. Roast pork tenderloin is always a classic match. Serve it with a mix of sauté ed gourmet mushrooms tos sed with homemade pasta.

It takes many years to coax from a single vineyard its core personality – the ultimate expression of character that can be consistently repeated, harvest after harvest. I have been privileged to work with Pinot Noir from Olivet Lane for nearly two decades. During that time there have been seasons both early and late, crop loads have fluctuated and viticultural practices have improved. In the late 90’s these venerable old vines were converted to a vertical trellis. Severe hedging was discontinued and early deficit irrigation was implemented.

We have experimented with cold soaking times and temperatures, yeasts, percentage of whole clusters, extended maceration and an array of cooperage. From all of this we have learned how to encourage the terroir of this vineyard to fully reveal itself. My annual challenge is to interpret its nature much as a sculptor would discover the inner being captured in a piece of Carrara Marble.

For those of us who have fallen in love with Olivet Lane, it is the focus that is so compelling. The purity of cherry fruit in all its forms – Bing, Black, Queen Anne and chocolate dipped – is celebrated in the aroma of this garnet hued beauty. This wine acts as a sponge, demanding nearly 80 percent new French oak each vintage, yet imparting only a hint of nutmeg. The most elegant of our Pinots, this regal wine is soft and velvety on the palate, leaving an enduring finish to savor.

Raviolis stuffed with wild mushrooms complement this wine, as does Ragout of Rabbit Forestiere. Another delightful pairing would be roasted quail in a cherry infused Pinot reduction.

Beginning with grapes of unique heritage grown in mature vineyards, our winemaking sculpts alluring fruit into a lovely mouthful. The rare Sauvignon Musqué clone is the primary source for this wine, offering up unique aromas, mouthwatering flavors and a velvety mid-palate. We barrel fermented and aged the wine sur lie, employing the classic batônnage technique to build viscosity and lengthen the core of sensual fruit. French barrels from Tonellerie Cadus lift and accentuate, without overshadowing the grapes' delicate flavors. We bottled the wine after six months in barrel, capturing its vibrant, seductive qualities.

Tropical aromas of passion fruit, pineapple and sweet honeydew melon are infused with delicate floral notes, citrus and cardamom spice. The wine is silky and substantial, yet impeccably balanced. The long, refreshing finish and abundant fruit suggest excellent aging potential.S

Reflecting the Rubenesque graces adorning our fanciful label, this Sauvignon Blanc literally dances across the palate. Pair the wine with grilled dayboat scallops in a roasted red pepper coulis, a spicy crab and corn chowder topped with crème fraîche, delicate goat cheese tarts or creamy risotto with garden fresh spring vegetables.

I will always treasure my namesake vineyard, my first true adventure as a winegrower. Making wine from the ground up became a reality for me when my husband, Ken, and I planted my collection of handpicked clones and rootstocks in 1998. This diversity has allowed me to craft wine of consistent personality and quality each year.

In the cool 2005 vintage, a block of late-ripening Dijon 115 fruit surpassed all others, becoming the core of the blend. I complemented this selection with small amounts of Dijon 667, a Swan selection and my own classic UCD 37. In the winery I used Méthode á l’Ancienne protocols for fermentation. Aging ten months in seventy-three percent new French oak enhanced the wine’s deep fruit characteristics and sleek structure.

This Pinot Noir offers generous aromatics of blackberries, raspberries and anise with an exotic hint of cardamom. Supple, rich flavors are framed by firm tannins, creating a lush palate. The wine is powerful and well structured, promising longevity and graceful aging.

This wine is a perfect match for a juicy pork roast or grilled duck breast with a reduced blackberry sauce. As the days shorten, Meredith Pinot Noir served with a ragout of mushrooms, black beans and whole grains will warm your heart.

This wine is our inaugural offering from Toby and Phil Flax’s vineyard in the northern, upper reach of Russian River Valley. The vines are located on a hillside along Westside Road, a prominent Pinot Noir neighborhood. Flax Vineyard is planted with the classic Pommard clone, a great match for this temperate location. We produced only six barrels for this premier vintage.

Using my time-honored Méthodeà l’Ancienne system of cold soaking, fermentation in small open-top vessels and punch downs three times daily, we captured the vineyard’s abundant fruit expression. Ten months aging in French oak barrels, fifty percent new, lifted and framed the rich, perfumed flavors.

Bursting aromas of framboise, warm spice and a hint of white truffle precede a profusion of luscious flavors: concentrated cassis, dark plum and sweet licorice. Deep and silky, this lively Pinot Noir has an extraordinary, extended finish.

Flax Pinot Noir complements richly flavored dishes such as smoked tuna, miso-coated black cod or free range chicken grilled over lavender cuttings. At home Ken and I like to serve this wine with fresh figs stuffed with Parma prosciutto.

This lovely six-acre vineyard is the last we harvest each vintage. Located close to my home in Forestville, it is our coolest site in Russian River Valley. Owners Randolph and Roz Johnson cherish the natural beauty of their property. With my guidance, they entrust the vineyard’s care to the skilled Robledo family.

Planted to a mixture of Dijon 113, 114 and 115 clones, the vines produce grapes with deep, brooding flavors and impressive tannin structure. My gentle Méthode à l’Ancienne procedures capture the inherently focused nature of this late-ripening fruit. Following cold soaking of carefully destemmed clusters and fermentation with three gentle punch downs each day, the wine aged ten months in French oak barrels, fifty percent of them new.

This Pinot Noir’s delectable blueberry and dark fruit aromas seem endless, continuing to expand through the lingering, weighty finish. In the background there are muted notes of elderberry and tamarind. Elegant and exquisitely balanced with intense fruit and generous, smooth tannins, Tobias Glen Pinot Noir promises long life in the bottle and a spectacular future.

The wine’s exotic flavors pair well with paella, mixed shellfish sautéed with saffron and my friend John Ash’s wild mushroom and cashew pâté. Beef Wellington is another great complement to this regal Pinot Noir.

This second release from our Coopersmith Vineyard personifies the seductive power of Pinot Noir grown in Russian River Valley. Located in the heart of Laguna Ridge, our estate vines thrive on seven gently sloping acres. The classic California clone UCD 37, a small berried selection I identified in 1975 during my tenure as winemaker for Mount Eden, has a special affinity for this site. Ken Coopersmith, my husband and winery partner, manages our vineyard with pride and a farmer’s watchful eye. In the winery, my Méthode à l’Ancienne techniques preserve the superb fruit qualities. Barrel aging for ten months in sixty-seven percent new French oak intensified the wine’s abundant fruit character and rich mouthfeel.

This effusive Pinot Noir blossoms like a sultry rose in the glass. Mouthwatering, juicy aromas give way to delectable fruit flavors of ripe raspberries, blueberries and dark plum accented with cocoa and spice. Plush and velvety on the palate, the wine is intensely attractive. “It makes me weep,” says my joyful, proud husband, Ken.

A rare steak of prime beef, pizzetta with wild mushrooms, herbs and roasted tomato sauce, venison with dark cherry reduction — these are delectable companions for Coopersmith Pinot Noir.

The 2005 season was a challenge for our grower and friend, Ted Klopp. For the first time since Klopp Ranch reached vineyard designate status in 1999, we felt only a small lot of grapes showed the exquisite properties we have come to expect. This meant severely limiting production by returning to the vineyard’s heart — an old block of Swan clone grapes from which our first 1999 offering was made.

The delicious fruit responded to my gentle Méthode à l’Ancienne practices, followed by ten months aging in fifty percent new French oak. Because we made precious little wine, we offer the 2005 Klopp Ranch Pinot Noir exclusively to our mailing list customers who hold current allocations.

Expansive, juicy aromas of black cherry, Satsuma plum, and cola promise a luscious mouthful. Smooth on entry and long on the palate, this Pinot Noir serves up pure succulence — boysenberry, plum and creamy hazelnut — framed by fine grained tannins. Deep, layered and accessible, this Klopp Ranch Pinot Noir is immensely enjoyable.

Here is a match for spicy food such as New Orleans favorites, Jambalaya with Tasso or Duck Etoufée. At home we enjoy Klopp Ranch Pinot Noir with Ken’s infamous baby back ribs barbecued with a soy-based marinade.

Personified as a woman, this wine would be a stylish gymnast, a poised beauty with power and grace. My elegant and lively Sonoma Coast Pinot Noir presents beguiling charms and a strong, supple structure.

To capture the forward fruit and length on the palate, I composed this blend from five diverse vineyard sources and multiple clones. The wine aged for ten months in fifty-two percent new oak barrels crafted by my favorite French coopers.

Floral aromas of rose petals and violets give way to delicate fraises de bois, boysenberry and cherry flavors. The wine has a silky texture with mature, sleek tannins, and the ripe, juicy fruit carries through a long, glorious finish. I anticipate this Pinot Noir to flourish in the bottle for many delicious years.

Fresh figs wrapped in prosciutto, grilled apricots stuffed with Affinois cheese, wild mushroom ragout, freshly caught mountain trout — this Sonoma Coast Pinot Noir is a wine for all seasons. My husband Ken Coopersmith and I enjoy it with a variety of first course dishes, complementing pure flavors with plush texture.

This wine possesses a beauty and captivating appeal that persuades wine lovers to seek out Pinot Noir from our extraordinary appellation. My 2005 Russian River Valley Pinot Noir embodies these irresistible qualities and classic, regional characteristics — luscious fruit, deep rich flavors and velvety weight.

Beginning with cold soaking of whole clusters and berries, I vinified and then blended the individual lots of wine. Ten months aging in sixty-eight percent new French oak barrels framed and highlighted the wine’s abundant personality and dimension. A kaleidoscope of aromas cascades into mouthwatering flavors of white pepper, lavender, raspberry purée, black currant, plums and a slight pipe tobacco note. The wine’s texture is a lavish, satisfying mouthful, extending to a memorable finish.

Ken and I enjoy our organic, grass fed beef with this wine’s full, spicy fruit. Try pairing my Russian River Pinot with pan-seared duck breast sauced with a blackberry reduction, homemade chicken-apple sausage or a simple, rich cheese plate. You too will be seduced by the allure of the Russian River Valley.

The hallmark of Olivet Lane is an idyllic fruit profile, the epitome of Russian River Valley Pinot Noir. I rely on this heritage vineyard to bring me grapes with complex, intense f lavors and silky texture. Owner Bob Pellegrini harvests select vine rows, allowing me to create my Pinot palette. Each year provides an opportunity to create another Olivet masterpiece.

The succulent grapes responded to our gentle Méthode à l’Ancienne techniques: cold soaking with twenty-five percent whole clusters and fermentation in small tanks, punched down three times daily. Oak aging in custom crafted French barrels, eighty percent of them new, lifted and complemented the natural balance of the bright fruit.

This wine is beautifully haunting, simply stunning. Aromas of rose petals, cherries and a hint of cola fold into mouthwatering flavors of Bing cherries, violets and nutmeg. The wine is fine-boned and delicate in the mouth, with luxurious texture and a long, graceful finish.

Wild Pacific salmon steamed in parchment with garden-fresh vegetables or game birds grilled over fruit wood provide supporting roles for this Pinot Noir. The wine is the show, and this vintage is luminous.

Produced from the first harvest of Pinot Noir at Meredith Estate, this vibrant sparkling wine celebrates the inaugural 2000 vintage. In the classic French manner, the wine was barrel fermented and then bottled in the spring of 2001. During its five year aging period, en tirage, the bottles were shaken every six months, providing enriched body by lies stirring. Disgorging took place in July of 2006.

During Merry's thirty-three vintages, she produced only a handful of sparkling wines. These past vintages of Bubbles by Merry, always limited to a barrel or two, were shared with extended family. For the first time this special wine is available to our mailing list.

Merry describes this wine as having a beautiful bead of fine bubbles. The aroma is lovely and elegant showing crème, faint toast and a bit of sweet citrus. It's rich on the palate with nice balance and a smooth, lingering finish. This classic Blanc de Noir will continue to develop wonderful complexity for years to come.

People often ask what I use as a model for my Sauvignon Blanc. My answer: the first wine I created in this style for Matanzas Creek Winery, twenty five vintages ago. The grapes for Merry Edwards Sauvignon Blanc come from thirty year-old vineyards, and these venerable old vines contribute substantial weight to the wine’s rich texture. Hopkins Starr Road Ranch is the same vineyard I drew from in 1979. The Dutton-Cohen, west of Sebastopol, is my other source of fruit. Both are planted to the Sauvignon Musque clone, an aromatic selection that offers a floral character, notably citrus blossom – more reminiscent of a fine Sancerre than a typical California Sauvignon Blanc.

My rendition of this food lover’s wine is uncommon in the cellar practices as well. I barrel ferment one hundred percent of the wine, using eighteen percent new French oak from Tonellerie Cadus. These barrels lift the fruit aromatics and add a sweet mouthfeel. A disciplined, twice-weekly regime of lies stirring, or Bâtonnage, adds even more body and depth to the palate.

Sweet summer hay and Honeydew melon blend with fragrant aromas of honeysuckle, orange blossom and freshly dried herbs. This wine has a lush fruit impression at first, leading to complex flavors and a long, refreshing finish. The combination of old vine grapes and winemaking protocols produces Sauvignon Blanc with capacity to develop and age for decades, especially when bottled in magnum.

Culinary choices to pair with this Sauvignon Blanc might be creamy, New England clam chowder, hake in parsley sauce, spicy lobster bisque or Pacific lingcod with Meyer lemon aioli.

I’m proud to present this wine from my namesake vineyard – Meredith Estate. My husband, Ken Coopersmith, and I farm this land with dedicated support from our helpers Isaac and Jose Garcia, who approach their work with a craftsman’s eye and a parent’s devotion. Our indispensable amigos for the past four years, they care for the vines daily, fine tuning practices that produce a luscious, ripe crop from my cool hillside vineyard.

For the first time we hand harvested this vineyard at night to protect the grapes’ multi-faceted qualities. This vintage is a blend of clones Dijon 667 and 115, Swan and my own classic UCD 37. At the winery I used Méthode á l’Ancienne – time honored, gentle techniques, including a five-day cold soak and fermentation in small open-top tanks. Aged for ten months in eighty-three percent new French oak, the wine reveals a subtle sweet aroma, evoking an alpine meadow in bloom.

True to form, this Meredith Estate Pinot Noir has a perfumed, floral nose reflecting its cool location. Its flavor profile speaks of dark fruits: plum, black cherry, black raspberry, elderberry and a bright touch of cassis. This remarkably layered wine has a complex personality with a lively, soft entry and a sleek, firm finish.

As always, this Meredith Estate has the balance, texture and structure to age well. Enjoy it now – or in the years to come – with stuffed crown roast of pork, grilled duck breast with honey and lavender or pappardelle with rabbit and herbs.

Living at home on his beautiful vineyard, Ted Klopp farms with attentiveness and intensity, coaxing ripe, luxurious flavors from his carefully tended grapes. Planted in the sandy Goldridge soils of Laguna Ridge, his vines require precise water management and painstaking crop thinning. The glorious payoff: perfectly ripe, small-berried clusters with concentrated flavors and smooth, fine-grained tannins.

At harvest time, the grapes effuse lush flavors of black plums and succulent, wild blackberries. Using my Méthode à l’Ancienne techniques and aging the wine in seventy-three percent new French oak barrels, I captured the fruit’s innate opulence. Big, beautiful and intense on the palate, with mouthwatering flavors of dark fruits and haunting echoes of violets and roses, this captivating wine expresses a bold character and a long, sublime finish. With all its weight and personality, the wine has sensational aging potential.

Here is a perfect partner for longsimmered lamb shanks or roast tenderloin of venison with blackberry sauce. At home I often serve Klopp Ranch Pinot Noir with a plate of aged, artisan cheese and a bit of triple cream or blue as a delicious climax to a wonderful meal.

I am pleased to introduce our premier vintage from Tobias Glen, a six-acre vineyard tucked into a small, secluded valley surrounded by mature oak and fir forest. The owners, artist Randolph Johnson and his wife Roz, revere the natural beauty of their land and place the care of this small gem in the hands of the respected Robledo family.

The vineyard is located in my Forestville neighborhood, just down the road from my home. Grown on the coolest site from which we source Pinot Noir in the Russian River Valley, Tobias Glen grapes are the last to be harvested each vintage. The vines, an ideal cool region mixture of Dijon clones 113, 114, 115, and 777, produce grapes with distinctive blueberry flavors and a rich, full tannin structure.

Gentle handling using my Méthode à l’Ancienne protocols brings out the full depth of the late-ripening fruit. Rich on entry, the wine floods the palate with deep, focused flavors of blue and black berry fruit, warm spices and a hint of roasted chestnut. Sleek and supple with a firm backbone, this creamy Pinot Noir promises true longevity in the bottle.

Hearty meats and savory dishes complement the Tobias Glen Pinot Noir. My husband Ken and I enjoy it with grilled filet of beef, hearty chicken pot pie or sometimes a rich tart of goats’ milk Gouda.

We are excited to debut our newest estate vineyard named after my husband and farming partner, Ken Coopersmith. The nine-acre property, sustainably farmed to our rigorous standards, sits on a gently rolling slope of the Laguna Ridge, a treasured location for Pinot Noir.

In 2001 we planted the vineyard primarily to clone UCD 37, a selection I identified in 1975 during my tenure as winemaker for Mount Eden. The remaining vines are the newest Dijon 828 clone. Ken and I believe these two Pinot Noir clones are particularly well suited to this special site.

Having complete control of this young vineyard allowed us to restrict yields. The reward of this discipline is a rich wine which qualified for vineyard designation in the premier vintage. Here is a succulent Pinot Noir with classic symmetry. The concentrated, red fruit aromas of cherry and raspberry are offset by sassafras, cinnamon, vanilla and mocha. Full of youthful exuberance, the wine has round, smooth tannins and a stylish finish.

Butterflied leg of lamb grilled over fresh rosemary, game birds or truffled risotto pair deliciously with this mouthwatering wine. In autumn, enjoy the Coopersmith with fresh pumpkin and porcini ravioli smothered in sweet sage butter.

My cool climate Pinot Noir has all the attributes of its coastal terroir: concentrated fruit, solid structure and fine tannins. In the mouth, this luscious wine softens, coating the palate and lingering well beyond the first sip.

To compose this blend, I vinified fifteen separate wine lots from grapes grown on my estate vineyard located in the cool, Sebastopol Hills. Its firm backbone reflects both the region and the structure provided primarily by Dijon clones. The wine aged gracefully for ten months in sixty-three percent new oak coopered by Tonnelleries Mercurey and Doreau.

This Pinot’s delectable aromas capture dark cherries and plums, sweet pipe tobacco, a hint of new suede leather and a touch of licorice. Its solid, sculpted body literally melts in the mouth providing a long, round finish. The complex, mouthwatering character will deepen as the wine ages.

I frequently serve this full-flavored wine as a first course pairing for homemade ravioli stuffed with wild mushrooms, bouillabaisse with rouille or King salmon tempura. Recently a chef brilliantly paired this Pinot Noir with whole calamari stuffed with duck leg confit.

This wine will convince any Pinot Noir lover that Russian River Valley produces the main course of all Pinots. Blended from grapes grown in five of the region’s most acclaimed vineyards – including Meredith, Klopp and Olivet Lane – the wine delivers all that our appellation is famous for – luscious fruit, plush texture and supple tannins.

Beginning with the cold soaking of whole berries, I vinified the grapes from each vineyard separately, then blended the lots to highlight the kaleidoscope of appealing qualities so typical of our region. Ten months in fifty-two percent new French oak barrels elevated the wine’s generous fruit aromas and flavors.

Succulent red fruit, exotic brown spices and a gentle hint of white tea introduce this complex wine. Sweet and luxuriously soft, the wine offers a bounty of pleasures on the palate. The elegant finish is long, rich and creamy.

At home I serve my Russian River Valley Pinot with all manner of fowl: quail, squab, Guinea hen, duck, goose and pheasant. The wine’s substantial fruitiness pairs well with any meat that favors a fruit stuffing or sauce, like rabbit or pork. My husband Ken’s paella with lobster and saffron is a delicious foil for this main course of Pinots.

The vineyard at Olivet Lane is over thirty years old, and I have been producing wines from these grapes since 1989. This stunning 2004 may be my best vintage yet. As the vines advance in age, the crop size diminishes, concentrating the intense aromas and flavors. Tannins, too, become more refined.

Using Méthode à l’Ancienne, a series of traditional winemaking steps, I captured and elevated the grapes’ expansive profile. Following an initial cold-soaking period, I fermented the grapes in small, open-top vessels, punching down the cap of grape skins and berries. These time-honored practices focus the fruit intensity and enhance the rich texture. The wine aged for ten months in eighty percent new French oak barrels, developing an inviting toastiness.

This wine is a cherry extravaganza: Bing cherry, black cherry, chocolate-covered cherry and an almond - like maraschino. Aromas of jasmine and violet add intrigue to the concentrated fruit character. It has a long, deep finish – a promise of great aging potential.

A complex wine of ample proportion, the 2004 Olivet Lane is best enjoyed with savory courses. Lamb in any fashion is a favorite: braised lamb shanks with lavender, lamb ragout or grilled spring lamb chops. Stuffed eggplant with mushrooms, cream and cheese is an elegant vegetarian dish complimentary to this wine’s silky texture and weight.

To me, Sauvignon Blanc is the Pinot Noir of the white wine world – a versatile wine that enhances and balances a broad range of food flavors and textures. My white wine of choice, it complements everything from triple-cream cheeses to oysters in green curry sauce. There are few Sauvignon Blanc vineyards in the Russian River Valley; I am fortunate to work with the finest growers and oldest plantings.

This wine was barrel fermented using 20% elegant French oak from Tonnellerie Cadus to elevate the wine’s richness. During barrel aging, I stirred the lies twice weekly, a traditional French winemaking technique they call bâtonnage. This practice further increases the wine’s density.

Aromas of fresh lychee, lemongrass and nutmeg expand to mouthwatering proportions on the palate. There is an element of peach and nectarine, and a suggestion of almond. The wine sweeps the senses and finishes on a long, uplifting note of honeysuckle nectar and bright Meyer lemon. This Sauvignon Blanc will find friends around the world: Vietnamese beef salad, Prince Edward Island mussels, Cuban pulled pork, my husband Ken’s paella, Irish smoked salmon and California sushi rolls.