Winemaker Notes
Inspired by the original Italian Vermouth made in Piemonte by the Cinzano family in the eighteenth century. Our Vermouths began as dry white wines made from a selection of our wines. After that, we fortify the wine with a proprietary maceration of aromatic, bitter herbs and spices some of those ingredients include coriander, nutmeg, and orange peel. To weave the fortified flavors together, the Vermouth maceration is aged in used French oak barrels, and just before bottling a small percentage of sugar is added to help soften the bitterness. Vermouth is a classic aperitivo served chilled but also blended with other spirits. Please store it in your refrigerator to preserve its longevity.
Professional Ratings
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Wine Enthusiast
This garnet-hued Napa Valley vermouth is lean and drinks almost like a dry red wine. Fleeting blackberry and cherry give way to grapefruit peel astringency and plum skin bitterness, leading into coriander and black pepper on the finish. 2018 vintage.
Historically a dry, herb-infused, and sometimes pleasantly bitter fine wine, today vermouth is indispensable to any modern mixologist. Typically vermouths are Italian if red and sweet and French if golden and drier in character.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.