New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/26/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Supple, refined and distinctive for the purity and clarity of its dark berry, cherry and guava flavors, lingering easily on the light, expressive finish.
This is an engaging mouthful of cherry-berry fruit soaked in toasty accents of mocha and caramel. Luscious and long, with a smooth, supple mouthfeel, it's hard to keep your hands off it. Cellar Selection.
The 2009 Pinot Noir Reserve is a blend of all seven vineyards with which Raptor Ridge works. It is free of any greenness while displaying notes of toasty oak, spice box, and black fruits. On the palate it exhibits plenty of depth, layered fruit, a bit of succulence, and good concentration. It should drink well through 2019.
In each vintage year, Raptor Ridge produces about 1000 cases of wines using traditional Burgundian winemaking techniques. High quality is the focus, not higher quantities. Raptor Ridge shares a twelve-acre estate with families of Raptors (buteos and accipiters)- birds of prey such as Red Tail Hawks, Kestrels and Sharp-Shinned Hawks. We are nestled atop a heavily forested ridge in the Chehalem Mountains 25 miles southwest of Portland, Oregon. Our foggy ridge is ideally suited to a naturally cool winemaking regime important in capturing delicate aromas and flavors. Our wines age in French oak with racking in synchrony with the full moon. Our goal is to deliver in our wines all of the natural flavor, delicate aromas and beauty offered by Oregons Willamette Valley winegrowing region.
Our winemaking philosophy has two tenets: one committing the winemaker to deep personal involvement with the vines and every barrel of wine; the other balancing science with tradition. Our approach to winemaking focuses as much on the vineyard as it does the cellar. Winemaker Scott Shull is personally involved alongside growers and field hands in pruning, trellising, cluster counting, cluster thinning, leaf pulling, quality monitoring, and all harvest decisions. Uniquely- during harvest, Scott is in the field picking fruit alongside seasonal workers, and personally transports the wine grapes back to Raptor Ridge were he oversees the "crush." Family and friends are involved in processing the fruit into fermentation vats while Scott personally adjusts nutrients, inoculation, fermentation processes, and wine handling procedures. Its Scotts philosophy to intervene as little as possible in the miracle of wine, while employing a full knowledge of fermentation science only to avoid diminishment of quality or removal of flaws.
A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.
Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.
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.