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Our estate Cabernet is grown from a variety of clones on two exposed peaks, each distinguished by their topography and soils of fractured rock or volcanic uplift. This diversity results in a supple balance between deep aromatics of cinnamon and clove with a palate of dark berries, cranberry, and cocoa. The 2013 vintage reflects its warm growing year giving us a rich, refined, and deeply concentrated wine whose tannins soften upon decanting.
Split Rock is named for one of the many large, sculptural stones in our vineyard, speaking to the land’s complex geological history and diverse soils. We make Split Rock from vines growing in a pocket of rich alluvial soil, yielding bright fruit with soft tannins. Unfiltered and unfined, the wine is youthful and lush right out of the bottle. We get a nose of plum and pipe tobacco, with pomegranate, savory herbs, and a touch of cocoa on the palate.
For our inaugural Reserve Cabernet, we hand-selected only the finest grapes from the upper ridgeline of our highest elevation vines. The wine is a fittingly complex and unique expression of our rugged Mayacamas Mountains topography depicted in the label. Moving from earth, red fruit and allspice to cherry, tarragon, and sage, the wine evolves as much after decanting as it will cellared for years to come.
Rooted in our family’s Chilean heritage is the love of Malbec. Our vines are planted between swaths of tall fir trees on steep, rocky slopes–– a perfect place to a coax bright acidity and juicy minerality. We find our second release of this fan and family favorite exuberant with ripe cherry, blueberry, and spices, with a counterpoint of graham cracker on the palate and sandalwood on the nose.
Our fourth release of Sauvignon Blanc is a family favorite. The steep, dry, gravelly site produces a small yield of delicate but extraordinarily flavorful fruit. We picked this vintage early in September when sugars were still restrained, accentuating passionfruit and nectarine aromas and a mineral palate balanced by lemon verbena, tangerine, and snap-pea.
Our chardonnay grows on just four acres of hillside vineyard rising gently above Mark West Creek, where the cool air maintains the fruit’s natural acidity. Planted from a historic clonal selection originating in the old Wente Vineyard (Alexander Valley), our chardonnay is a more classic, subtle expression of the variety than most California styles. We find green apple and asian pear on the nose, with green cardamom, toasted hazelnut, and a hint of lemon curd complementing a crisp, mineral palate.