Alpataco Pinot Noir

Nose of bright red berries, tastes of plums, fresh tomatoe, with cherry sliding into home for an easy-pleasy finish.

Rafael Cabernet Sauvignon 1999

Jammy strawberry and cassis with a hint of earthiness. Background spicy notes of coffee and black licorice. Very smooth on the palate with full blackberry, cedar, black licorice and black olive. Medium body and tannin with a smooth, lasting finish.
750ml btl.- $56.99

Odfjell Sauvignon Blanc

Pale yellow in color with green reflections. Dry grass, green lime, yellow grapefruit and fresh citric dominate the aromas.
The attack is fresh and mineral, filling the mouth with concentrated citrus flavors. The bright acidity continues into a long finish.

Acrobat Pinot Noir

Bright and lively on the nose with cola, sweet berries, vanilla and spice.  Ripe cherry flavors, a touch of caramel. slight pepper on the finish. Great complexity and concentration. From King Estate winery,.

Plowbuster Pinot Noir

Forest berries and dark spices on the nose. Rainier cherry and sassy spice lead into pleasing mouth-feel that carries throughout the long lingering finish. Classic affordable Pinot Noir! Second label from Carabella Vineyard.

Lemelson, "Tikka's Run," Pinot Gris, Willamette, Oregon

Escapading aromas of nectarines, chamomile, lemons and chalk. When served slighty warmer than "fridge temp" ginger-crème brulee flavors emerge. Wide smooth textured pear and apple, tropical island and pineapple and lime compete for attention then a long, crescendoing finish.

Orin Swift, Palermo

Palermo has a dense dark berry rich oak undertones. Mouth coating soft middle finishes with bright acidity. The long finish is broad and rich with great structure throughout!
90% Cabernet Sauvignon and 10% Merlot Howell Mountain, Oakville, Rutherford, Saint Helena, and Spring Mountain 15.5% Alc./Vol.
Aging: 16 months in French Oak, 30% new

Lake Sonoma Russian River Chardonnay 2009

Flavors of apple and pears complement the soft vanilla oak profile and creme brulee-like. A pleasing minerality in the finish balances a round, generous mouth-feel.

Wines "big word" of the week! What the heck is "Lees"

Lees — Lees refer to the thick sediment that floats to the bottom during the wine's fermentation process. The lees consist of the dead yeast cells, grape skin and seed fragments and various grape solids that separate from the juice and go with gravity to the bottom of the barrel or fermentation tank. Winemakers will occasionally stir the lees during fermentation to conjure up additional contact with the grape juice and solids. This stirring of the lees gives more body and flavor to the final wine.Sur lie literally translates from the French as 'on lees'. 'Sur lie' wines are bottled directly from the lees without racking (a process for filtering the wine). In the case of great Chardonnay, such as Montrachet, this adds a toasty, nutty "hazelnut" quality and additional depth and complexity, especially on the finish. Chemically this can alter the oak flavor molecules increasing the integration, and making the oak seem less obtrusive to the palate. This is desirable because oak tannins are a poly-phenolic acid, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improve color and clarity. Muscadet is made in this fashion. The effect of the lees during bottle fermentation for at least five years on champagne is considerable. The "bready" toasty notes associated with some of the greatest sparkling wines made are the result of 'sur lie' aging.

Beer — on lees is also sometimes made. Many of the beers offered by the Quebec, Canada based Unibroue are on lees.

Flora springs Trilogy

Upon opening, cherubs spring out and tickle your nose, in the glass a rush of every flower ever planted at Callaway gardens raises your senses as you brace for the first sip, then a shuddering and enveloping richness combines with profound mouth-feel that persist until the morning when you make it breakfast!