New Customers Save $20 off $100+* with code SEPTNEW
New Customers Save $20* with code SEPTNEW
*For new customers only. Order must be placed by 9/30/2017. 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.
#62 Wine Spectator Top 100 of 2008
The Sangiacomo Family developed this vineyard in the mid-1990's, using budwood from the three primary red wine vineyards in the northern RhÃ³ne: Cornas, Hermitage and CÃ³te-RÃ³tie. The 12-acre parcel was divided into three blocks, and each is harvested and fermented separately. From these three components, we create a blend which seems to have characteristics from each of the appellations. The vineyard is located in what is proving to be one of the most favorable spots for Syrah in California. This is our third bottling of wine from the Old Lakeville Road vines, and each has been regarded as one of the most highly rated bottlings of California-produced Syrah from its vintage.
"Ripe and grapey, with rich, elegant spice, pepper and juicy, dusty wild berry flavors that are sleek and focused, ending with a long, persistent finish. Drink now through 2012." 93 Points
"The 2006 Syrah Old Lakeville is deep ruby/purple, offering hints of charcoal, blackberry, raspberry, and cherry notes. It has impressive ripeness and density, richness, and more tannin and structure than the Hudson Vineyard. This particular cuvee will benefit from 1-2 years of cellaring and should last for up to a decade."
"Good deep medium ruby. Briary raspberry, blackberry and chocolate on the rather liqueur-like nose. Then bright and almost shockingly energetic in the mouth for all its creaminess, with juicy flavors of dark cherry and spices. Not as complex as the Cuvee d'Honneur but I like the wine's exotic aspect. Finishes with supple, dusty tannins and very good length. This struck me as the syrah equivalent of the best of today's creamy new-wave pinots from the North Coast."
-International Wine Cellar
A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.