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Sans Liege The Offering 2008

Other Red Blends from Central Coast, California
  • WS93
  • RP90
15.4% ABV
  • WS91
  • RP91
  • WS91
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15.4% ABV

Winemaker Notes

#34 Wine Spectator Top 100 of 2011

Possibly the most opulent and structured "Offering" yet, the 2008 is Curt's closest approximation to the Chateauneauf du Pape cuvees that have been his guiding light. Aromas of smoaked meats, well worn bicycle gears, strawberry jam and spiced chocolate greet a robust palate of sweet cinnamon, brambles, apple butter and bonfire.

Blend: 41% Grenache, 30% Mourvedre, 275 Syrah, 2% Viognier

Critical Acclaim

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WS 93
Wine Spectator
Fresh, floral, grapey wild berry and blackberry flavors are snappy, intense and vibrant, yet also delicate and firm, with a minerally edge. Lively, vivid and detailed, this ends with a mixed thread of berry notes. Grenache, Syrah, Mourvèdre and Viognier. Drink now through 2020. 960 cases made.
RP 90
Robert Parker's Wine Advocate
The 2008 The Offering bursts from the glass with a rush of blackberries, blueberries, sweet spices and licorice. It shows good inner perfume and sweetness in a super-ripe, racy style. The finish is round and harmonious. The Offering is 41% Grenache, 30% Mourvedre, 27% Syrah and 2% Viognier that spent 22 months in French oak. Anticipated maturity: 2012-2016.
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Sans Liege

Sans Liege

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Sans Liege, , California
Sans Liege
Sans Liege is my relentless search for independence. Equally aligned with the freedoms of the New World and the heritage of the Rhone Valley, I am careful not to hold too closely to either. Instead I trust an intuition of the microcosms of each vineyard site and vine to guide my work through each vintage. Tending fruit in vineyards that have captured my heart from Paso Robles down to Solvang, these sites speak for me and I for them; the only partners now on this path I tread.

CURT SCHALCHLIN Winemaker, Sans Liege Wines & Groundwork Wines


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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.


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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.

Perfect Pairings

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.

Sommelier Secret

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.

PDXoffereing_2008 Item# 113724

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