New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Brancaia Ilatraia 2010
Named for a hillside in our estate vineyard, Brancaia in Maremma, our 2010 Ilatraia is a wine with intense aromas and flavors of liquorice and blueberry. Full body, with ultra-fine tannins and a long finish.
This is pure and oh-so-silky, featuring flavors of black currant, violet and sweet spice, with a hint of tobacco. The supple texture is offset by refined tannins as this cruises to a long aftertaste of black currant and spice. Cabernet Sauvignon, Petit Verdot and Cabernet Franc. Best from 2014 through 2024
A blend of Cabernet Sauvignon, Sangiovese and Petit Verdot, the 2010 Ilatraia is a wine of gorgeous intensity and clarity. This muscular wine shows power and heft with thick tones of blackberry and cassis. Soft layering characterizes the finish.
Lots of dark licorice and blueberries on the nose. Full body, with ultra-fine tannins and a long, long finish. This is whole and balanced. Best in 2013, but who can wait? A blend of Cabernet Sauvignon, Petit Verdot and Cabernet Franc.
It is fascinating to taste the 2010 Ilatraia next to the 2011. Here, the cooler growing season gives this Cabernet Sauvignon/Petit Verdot/Cabernet Franc an element of freshness and vibrancy that is quite appealing. Sweet floral and spice notes add an element of freshness that adds lift to layers of finely woven dark red fruit. The 2010 has a little less body than the 2011, which makes me think it will mature sooner, but both vintages are pretty.
A blend of Cabernet Sauvignon, Petit Verdot and Cabernet Franc, this brings forth earthy aromas of tilled soil, ripe black berries, plum and a touch of leather. The ripe palate offers fleshy black cherry and blackberry accented by cinnamon and white pepper notes, all alongside soft, round tannins.
Responsible for some of Washington’s most highly acclaimed wines...
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.
The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.
Marked by unmistakable aromatics, a savory palate, and an elegant texture...
Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.
In the Glass
At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.
Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.
Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.