District Red Wine

Price: $49.99
The 2012 Spring Mountain District Cabernet Sauvignon is sourced from two distinct vineyards on the mountain. Each vineyard, with a unique set of soils, exposures, and microclimates, produce grapes with distinction and personality reflecting the terroir of the site. Boysenberry jam, blueberry and black cherry fruit aromas are accompanied by hints of cedar, all spice and caramel. Forward black ...
Price: $57.99
Curry, sandalwood, fresh tobacco leaves and cocoa powder come through on thenose, with the broad, sweeping mid-palate giving way to mixed blue, red andblack fruit. A perfect example of what makes the Stags Leap District so special.
Price: $26.99
This Cabernet Sauvignon is composed primarily of grapes grown on Keenan's Spring Mountain District Estate. The blend was assembled just before bottling. The Estate grown Cabernet imparts amazing concentration and remarkable structure, while the portion of Cabernet harvested from Pope Valley adds complex aromas and a balanced mid-palate.
Price: $69.99
The 134-acre estate lies in the heart of the Stags Leap District, the first viticultural area in the United States to be approved based on the distinctiveness of its soils. With 28 distinctive vineyard blocks showing an array of different aspects, soil types, clones and rootstocks, our vineyard provides a diversity of flavors that are artfully blended to capture the ...
Price: $99.00
The story of Stonewell Shiraz began in 1987 when Peter Lehmanndecided to make a special Shiraz - a wine of immense intensity andmuscularity that would demand time in the barrel and bottle beforerelease. The wine was named "Stonewell" after the district that hebelieved best showed the characters admired most in Barossa Shiraz.Dense black centre with a deep garnet rim. The ...
Price: $62.99
This wine was produced exclusively from grapes grown on the Keenan Estate located in Napa Valley’s Spring Mountain District. The two blocks of Cabernet Franc were harvested on November 1st and 2nd, 2011. The fruit was hand-picked then, after de-stemming, the must was inoculated with Montrachet yeast and fermented in stainless steel tanks. The wine aged in French and American ...
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