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This is a beautifully composed, acid-driven wine that’s as food-friendly as it is pretty. Bursting with bright, expressive, and crunchy red berry fruit, it’s seamlessly layered with integrated baking spices and lifted by vibrant energy. Sourced from a steep 5-acre hillside vineyard planted in 2014 by Amy Christine MW and Peter Hunken, the wine delivers electricity and elegance in equal measure. A perfect companion for a leisurely meal with friends—or a nostalgic binge of classic SNL episodes.

The 2023 Petite Sirah is a powerhouse—bold, rich, and full-bodied with robust, driving tannins. It’s thoroughly hedonistic, bursting with decadent blackberry, spiced plum, fig jam, and blue fruit layered with vivid dark chocolate notes. Blood orange acidity brightens the lengthy, baking-spice-driven finish. Grown in sandy loam soils, the wine was fermented in large oak fermenters and aged for 16 months in 30% new French oak barrels. Uplift farms 55 acres within the Hoover’s Valley, which runs through the Llano Uplift, one of the more impressive repositories of rare earth minerals found in the USA. Claire Richardson is Winemaker.

The Badu, only made in the best vintages, is a blend of 41% Sangiovese, 43% Aglianico, 11% Montepulciano, and 5% Merlot, offering a super attractive red-fruited profile with beautiful black tea nuances and fragrant cedarwood spice. Medium-bodied, it presents apple skin tannins, white pepper notes, and crunchy red fruit, all scented with fresh rose petals and violets that carry through the wine from start to finish. I first tasted this wine in November of 2024, and since then, it’s put on some real weight, depth of fruit flavor, and the finish is long with saline-minerality that is incredibly inviting. Winemaker Claire Richardson, along with her full-time vineyard crew, is doing a phenomenal job crafting bright, fresh, and energetic wines that truly capture the essence of this slice of Texan countryside. The consulting winemaker is Jean Hoefliger. This wine is available in late 2026. 

A year ago, I wrote that this 2023 Cabernet Sauvignon shows the most promise among all of the barrel samples I tasted in Texas in November 2024. Tasting it again in October of 2025, this wine is just as impressive, gaining fruit depth and density, boasting a kind of Left Bank purity in the fruit profile, showcasing vibrant red and black fruit, spices, and mineral nuances, along with notes of thyme, sage, and anise with wet slate minerality on the lengthy finish. Medium- to full-bodied, it offers crisp, crunchy acidity and firm, inviting tannins. The Uplift Estate is situated on a stunning 72-acre site, with 55 acres planted as of 2024, in Hoover’s Valley within the Llano Uplift, surrounded by three mountain ranges and the Colorado River. It’s a gorgeous site, imbued with soil that is literally pure beach sand. Winemaker Claire Richardson, along with her full-time vineyard crew, is doing a phenomenal job crafting bright, fresh, and energetic wines that truly capture the essence of this slice of Texan countryside. The consulting winemaker is Jean Hoefliger.

The 2023 Uplift Vineyard Malbec is bright, ripe, and tension-filled, offering a fresh profile with firm, fine-grained tannins. It features vibrant candied red berry fruit and violet notes, complemented by integrated Indian spices. The wine boasts terrific balance and freshness, and has a nice depth, richness, and bold florality on the lengthy finish. The Uplift Estate is situated on a stunning 72-acre site, with 55 acres planted as of 2024, in Hoover’s Valley within the Llano Uplift, surrounded by three mountain ranges and the Colorado River. It’s a gorgeous site, imbued with soil that is literally pure beach sand. Winemaker Claire Richardson, along with her full-time vineyard crew, is doing a phenomenal job crafting bright, fresh, and energetic wines that truly capture the essence of this slice of Texan countryside. The consulting winemaker is Jean Hoefliger.

The 2023 Uplift Vineyard Merlot shows classic varietal character in its spiced plum fruit and gorgeously spicy aromatics. It truly surprises, however, with its tannic intensity and impressively bright acid grip. An exceedingly fresh and layered red. The Uplift Estate is situated on a stunning 72-acre site, with 55 acres planted as of 2024, in Hoover’s Valley within the Llano Uplift, surrounded by three mountain ranges and the Colorado River. It’s a gorgeous site, imbued with soil that is literally pure beach sand. Winemaker Claire Richardson, along with her full-time vineyard crew, is doing a phenomenal job crafting bright, fresh, and energetic wines that truly capture the essence of this slice of Texan countryside. The consulting winemaker is Jean Hoefliger.

Pristine red fruit and elegant cedarwood spice character build on the medium-bodied palate, with impressive, fine, and stacked tannins that lay a solid foundation for this youthful Montepulciano red. I first tasted this wine as a barrel sample, and over a year, it’s put on some wonderful weight, and the fruit profile has grown with darkness, power, and depth. The winery is situated on a stunning 72-acre site, with 55 acres planted as of 2024, in Hoover’s Valley within the Llano Uplift, surrounded by three mountain ranges and the Colorado River. This particular variety does really well here in Texas because it can take heat, it can take late spring freezes, it can take rain and drought, and still comes out on top. The Uplift site is a gorgeous vineyard, imbued with soil that is literally pure beach sand. Winemaker Claire Richardson, along with her full-time vineyard crew, is doing a phenomenal job crafting bright, fresh, and energetic wines that truly capture the essence of this slice of Texan countryside. The consulting winemaker is Jean Hoefliger. Large oak fermented. Aged 16 Months in 20% new French oak

This Sangiovese from Uplift Vineyard is a powerhouse of freshness, elegance, and compact red fruit, with enthralling sweet spices of clove, cinnamon, and coriander. Medium-bodied on the palate, it displays firm tannins and balanced tension, providing structure and finesse. The winery is situated on a stunning 72-acre site, with 55 acres planted as of 2024, in Hoover’s Valley within the Llano Uplift, surrounded by three mountain ranges and the Colorado River. It’s a gorgeous site, imbued with soil that is literally pure beach sand. Winemaker Claire Richardson, along with her full-time vineyard crew, is doing a phenomenal job crafting bright, fresh, and energetic wines that truly capture the essence of this slice of Texan countryside. The consulting winemaker is Jean Hoefliger. Aged 16 months in 15% New French/Hungarian Oak. 

(Barrel Sample) The Vigneron Blend is a bright, spicy, and tension-filled red, offering pure currant and cherry fruits, tobacco, and white pepper spices. Medium-bodied, it builds richness on the palate with assertive, very fine, and balanced tannins that provide structure and depth. There’s been a dynamic shift—a watershed moment—in the production of these wines since Napa-based consultant Jean Hoefliger began consulting with Uplift Vineyard in 2022. The transformation is evident, and this wine is a testament to that evolution, promising an exciting future for these wines.

The Whitlock is a blend of 30% Cabernet Sauvignon, 30% Merlot, 20% Malbec, and 20% Petite Sirah. Aged 16 months in 20% new French oak. This is an elegant wine, with a satiny and velvety mouthfeel and nice depth of dark fruit flavors. Medium- to full-bodied, the wine features polished, plump tannins that glide smoothly to a long, satisfying finish. The Uplift Estate is situated on a stunning 72-acre site, with 55 acres planted as of 2024, in Hoover’s Valley within the Llano Uplift, surrounded by three mountain ranges and the Colorado River. It’s a gorgeous site, imbued with soil that is literally pure beach sand. Winemaker Claire Richardson, along with her full-time vineyard crew, is doing a phenomenal job crafting bright, fresh, and energetic wines that truly capture the essence of this slice of Texan countryside. The consulting winemaker is Jean Hoefliger.

Meaty and savoury, this wine pulses with black olive and black liquorice notes, layered with the umami depth of cured Bresaola and lifted by dried rose petals on both the nose and palate. There’s a zing of blood orange acidity and a zesty, grippy tension that propels the fruit-driven finish. The blend is 75% fruit from Serenity Vineyards (under 10-day carbonic maceration) on the west side of Seneca Lake, farmed by the Hermann J. Wiemer team. The remaining 25% hails from New Suns, the home vineyard on the west side of Cayuga Lake, and was fully destemmed with a two-week maceration. Aged in neutral barrels for 10 months before blending and bottling in August 2024. Hand-harvested and spontaneously fermented.

The William Chris Vineyards 2023 Cabernet Sauvignon, sourced from vineyards in the Texas High Plains, is quite exceptional. This medium-bodied red shows remarkable balance and seamlessness, even by this producer’s high standards. Blackberry fruit, currants, cassis, and dried cherry mingle with hints of tobacco and a tapestry of mild Indian spices, all supported by a firm bed of fine, mineral-driven tannins. The medium-length finish is fruit-forward with subtle earthy notes adding complexity. Aged for 20 months in 20% new French oak and 80% neutral oak barrels. Sourced from The Family Vineyard in Terry County and Dell Valley Vineyard in Hudspeth County. William Chris Vineyards was founded in 2008 by William “Bill” Blackmon and Chris Brundrett. Tony Offill leads the cellar as Head Winemaker, and Jean Hoefliger is the consulting winemaker.

From Dell Valley Vineyard, a site situated 3,500 feet above sea level on an ancient coral reef that imparts a salty minerality to the wine. It offers dark berry fruit, tobacco spice, and bright wild herb character—balanced and fragrant with cassis and blackberry fruit on the medium-bodied palate. The finish is lengthy and expressive, framed by perfectly crisp, firm tannins with a velvety texture. A benchmark wine for the region from Tony Offhill with Jean Hoefliger as consultant.

From Dell Valley Vineyard, at 3,500 feet above sea level, this site sits on an ancient coral reef that imparts a distinct salty minerality to the wine. Dark berry fruit, tobacco spice, and bright wild herbs lead the aromatics, while the medium-bodied palate shows cassis and blackberry fruit with balanced fragrance and lift. The finish is lengthy and expressive, framed by crisp, firm tannins that carry a velvety texture. A model wine for the region from Tony Offill. For the last couple of years, Jean Hoefliger of JH Consulting has worked with the team as well.

The 2023 Petit Verdot from Dell Valley Vineyard in Hudspeth County is a dark-fruited, medium-bodied red offering notes of dark cherry, fig, and blackberry jam, accented by toasty oak nuances and dark chocolate. It’s framed by crisp, apple-skin tannins with a spine of zesty acidity that brightens the finish. Aged for 16 months in 50% new French oak and 50% neutral oak barrels. Continuously planted since 1987, the vines at Dell Valley are planted in sloped sandy caliche soils, at more than 3,500 feet elevation. William Chris Vineyards was founded in 2008 by William “Bill” Blackmon and Chris Brundrett. Tony Offill leads the cellar as Head Winemaker, and Jean Hoefliger is the consulting winemaker.

From the Hye Estate, this Tannat is ripe and fragrant, with a beautiful mix of red and purple florals, sweet spices, and extremely polished, firm, fine-grained tannins. Medium-bodied to full-bodied, it showcases brown spices and elegant cedarwood throughout, all while maintaining incredible freshness. Terrific fruit purity and density of fruit weight on the mid-palate are off the charts. Winemaker Tony Offill, who started here in 2017, has made marked improvements, and with Napa-based consultant Jean Hoefliger, who began consulting with William Chris in 2022, the transformation of these wines is incredible, and they are among the best wines being made in Texas today. 

The Syrah includes 7% Grenache, sourced from the Vintage Press Vineyard in Stonewall, Texas. Aromas of white pepper, tart red berry fruit, violets, and wild herbs lead into a medium-bodied palate. Expressive wild herb character and blood orange acidity build across the palate, carrying through to a firm, tannic finish.

Wow, what a marvelously rich, full-bodied, and powerful Tannat, but with impressive energy and tension.  It boasts balanced, robust tannins and loads of perfectly ripe dark berry fruit, including blueberry compote, alongside sweet and savory spices, and pure, natural, balanced acidity that keeps this wine grippy, fresh, and bright. The tannisn are massive and powerful, and I’d hold onto this until 2027, until popping corks.  Consumers are in for a real treat when this is offered through the tasting room outside of Fredericksburg. A captivating expression of Tannat that promises to impress. Winemaker Tony Offill, who started here in 2017, has made marked improvements, and with Napa-based consultant Jean Hoefliger, who began consulting with William Chris in 2022, the transformation of these wines is incredible, and they are among the best wines being made in Texas today. 

The La Valentía 100% Grenache, sourced from Bounty Harvest Vineyard in Gaines County, sits just outside the Texas High Plains AVA but benefits from its high-altitude terroir at 3,500 feet. Grown in sandy loam and caliche (limestone) soils, the wine undergoes a 5-day cold soak in stainless steel with gentle pumpovers before aging for 12 months in neutral French oak with bâtonnage. This Grenache shows ripe, pure red berry fruit complemented by brown baking spice notes. Medium-bodied, it is framed by firm, grippy tannins with a chocolaty edge, leading to a finish highlighted by blood orange acidity and a distinctively salty, crushed granite minerality.

The Fire Oak Vineyard, located in Mills County just north of the Texas Hill Country border, produces this blend of 55% Carignan and 45% Mourvèdre, which is brimming with bright red-toned fruits and a savory baking spice character. Medium-bodied, the wine offers mocha-rich, fine-grained tannins that provide structure, with candied red berry fruit carrying through to a rich, satisfying finish. A well-rounded and flavorful expression of these two varieties.

This Cabernet from Alisa Jacobson, known around the Santa Ynez Valley as ‘AJ’, is sourced from her top sites in Paso Robles and the Santa Ynez Valley, with a splash of Santa Ynez Valley Merlot. Medium to full bodied and well balanced, it offers juicy, ripe red and black fruit layered with sweet baking spices. Plush tannins frame the palate, leading to a pleasing finish accented by sagebrush and crushed cocoa nibs. Aged primarily in neutral French oak (10% new).

The Wood Family Vineyards 2023 Cabernet Franc was aged for 18 months in 28% new French oak barrels. A touch more refined than the 2022 vintage, it shows focused purity of black currant and black cherry fruit, with fine tobacco nuances and elegant cedarwood accents, complemented by rose petal aromatics. The tannins are soft, velvety, and supple, framing a juicy core with seductive black currant jelly, cigar box notes, white pepper, a hint of cardamom, and a touch of crushed clove. A truly marvelous Cabernet Franc from the Livermore Valley.

Sourced entirely from the winery’s One Oak estate property, which surrounds the Wood family home, this wine is crafted from vines planted in 2019. Fermentations take place in open-top bins, followed by 18 months of aging in 25% new French oak. The wine opens with alluring aromatics of bright red berry fruit, savory mineral notes, and dusty wild herbs. On the palate, juicy berry fruit is framed by pronounced, broad-shouldered tannins with a rounded, velvety texture that’s beautifully integrated. Layers of baking spice and rose petal florals add further dimension. A compelling and structured young wine—definitely one to watch.

This 100% Chardonnay was barrel fermented in 32% new French oak and aged for 9 months with biweekly lees stirring. Bold and expressive, it offers layers of pineapple, lemon oil, tangerine zest, and honeycomb. Full-bodied on the palate, with mouthwatering grip and tension, it builds to a long, spice-laced finish accented by baking spice and vibrant acidity.

Made by Eran Goldwasser (who was trained in Australia) from grapes sourced in the south Judea region at 2,500 feet, this red is long, minty, and mineral. It has deep, focused black fruit action throughout. A serious—and seriously good—effort. – J.R.

The 2024 Cabernet Franc was fermented in a mix of stainless steel and open-top fermenters, then aged in neutral barrique before finishing its maturation in a large 900-gallon oak cask for approximately 30 months. From a warm vintage, the wine shows deep mulberry and dark cherry fruit, laced with delicate rose petal and violet florals. Fine, velvety tannins frame the palate, leading to a long, spice-laden finish.

TASTING NOTE: Lot #1. Barrel Sample: Damn screamingly good, like Michael Browne leading the circus. Cabell Coursey cruising in for the ride, and together these rocketmen are blasting off with a spectacularly perfumed red wine with gorgeous cranberry and raspberry fruit, showing lifted elegance from nose to mid-palate through to the long, saline-acid finish. Bright, spicy, and super fresh, with blood orange and dark cherry notes carrying the core. From the Auction Lot Catalog: ABOUT THE WINE: A blend of Koplen and Graham Vineyards, the 2024 CIRQ “The Ringmaster” showcases Michael Browne’s 20 years of experience working with both world-class Russian River Valley sites. Koplen Vineyard, located in western Santa Rosa, was planted 25 years ago and is meticulously farmed by Dennis and Linda Koplen. Graham Vineyard, situated in a cool and foggy spot in Forestville, California, was planted and is farmed by Charlie Chenoweth. The commitment to consistency and continuous improvement at both vineyards has made them the core of CIRQ wine. “The Ringmaster” presents a dark hue in the glass, with aromas of black cherries and berries, complemented by hints of oak, cedar, and spice. On the palate, an intense explosion of pomegranate, Olallie blackberry and black cherry unfolds, while herbal accents lend a savory quality. The wine is lush, with a palate-staining finish, well framed by ripe tannins and bright acidity. With its depth, complexity, and striking balance, this one-of-a-kind blend, crafted exclusively for this lot, commands attention and promises to evolve beautifully with time. WINEMAKER(S): Michael Browne, Cabell Coursey ESTIMATED BOTTLING DATE: February 2026 ESTIMATED SHIPPING DATE: October 2026 National Distribution: AZ, CA, CO, FL, GA, HI, ID, IL, KS, MI, MN, MS, MO, MT, NE, NV, NC, OH, SC, TN, TX, VA

TASTING NOTE: Lot #9. Barrel Sample: Showstopper. Has Dan Kosta Swagger and Shane Finley charisma. Super dark berry fruit and brown spices lead, with a lovely dark rose petal fragrance and a rich, grippy texture. Medium-bodied with impressive intensity and sinewy tannins. A powerful wine with remarkable depth and tension. From the Auction Lot Catalog: ABOUT THE WINE Sourced above the fog line at 1,000 feet of elevation in West Sonoma Coast, this exclusive bottling of Pinot Noir by Dan Kosta demonstrates the elusive reward of the grape grown under extreme conditions. Dan loves the tension he tastes in this wine. Crafted from a blend of his preferred clones, 777 and 115, “Above the Clouds” impresses with the elegant red fruit profile, poised tannin structure, and alluring depth of Sonoma County’s rugged coastal terroir. Aged for 15 months in exquisite French oak barrels from renowned Burgundian coopers Boutes, Sirugue & Rousseau, this medium-bodied, deep garnet-hued wine displays captivating red fruit aromas of strawberry and Bing cherry, complimented by delicate rose petals. Subtle yet firm tannins promise graceful aging, suggesting this wine is destined for a truly special occasion. Don’t miss this opportunity to acquire a piece of Sonoma County history with this exclusive Pinot Noir by Dan Kosta. WINEMAKER(S): Dan Kosta, Shane Finley ESTIMATED BOTTLING DATE: January 2026 ESTIMATED SHIPPING DATE: January 2026 National Distribution: Includes all 50 states and Washington, DC International Distribution: Includes Canada, Denmark, Japan, Norway; please inquire for additional countries.

Fermented in a single stainless steel barrel and neutral French oak for up to six months before bottling, this wine is an absolute standout. It offers fragrant citrus, apricot, pear, and yellow apple, layered with aromatic wild herbs. The fruit is lush and silky, backed by a spine of racy acidity and a spicy ginger and saline mineral finish.

TASTING NOTE: Lot #12. Barrel Sample: As velvety as DeLoach owner Jean-Charles Boisset’s jacket and as suave as his quick wit. Super fragrant red berry fruit and vanilla spice aromas lead into a palate marked by juicy acid tension, pure fruit expression, and velvety-textured tannins. Hints of dark cocoa nibs emerge on the long finish. Brimming with the freshness and verve of the Russian River Valley! From the Auction Lot Catalog: ABOUT THE WINE: The 2024 vintage celebrates “50 Years of Heritage” at DeLoach Vineyards, a milestone that honors the winery’s deep-rooted legacy. When DeLoach first began, its estate was planted with Old Vine Zinfandel—a tradition that continues today with this exceptional Old Vine Zinfandel from the historic Maffei Vineyard, just a stone’s throw from the estate. In 1970, founders Cecil and Christine DeLoach purchased 24 acres of Old Vine Zinfandel on what is now the DeLoach estate, nestled on the renowned Olivet Bench. Nearby, the Maffei Vineyard—registered by the Historic Vineyard Society—shares a rich lineage of old-vine cultivation. Planted in 1928 by Umberto and Maria Maffei, these gnarly, head-trained vines are now stewarded by their granddaughter, Joanne Maffei, ensuring their continued legacy of producing world-class fruit. This Old Vine Zinfandel opens with captivating aromas of black cherry, elderberry, and warm baking spices. The palate unfolds with layers of blackberry, raspberry, and baked fruit, accented by a whisper of tobacco. Robust tannins, balanced acidity, and seamless integration create a rich, lingering finish—paying homage to the time-honored heritage of DeLoach Vineyards. WINEMAKER(S): Brian Maloney ESTIMATED BOTTLING DATE: March 2026 ESTIMATED SHIPPING DATE: June 2026 National Distribution: Includes all 50 states and Washington, DC International Distribution: Please inquire for more information.

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A blend of 75% Cabernet Franc and 25% Syrah, this is an electric, vividly expressive wine bursting with cassis, strawberry, and black cherry fruit. Brown spices weave through a medium-bodied palate framed by fine, sinewy tannins and a distinct granularity. A salty-chalky mineral core and a spine of juicy, electric acidity give the wine structure and tension. Like most of James Christopher Tracy’s wines, it’s built for the table—food is not optional.

The 2022 Assemblage Red was fermented in stainless steel and aged for 18 months in a mix of French and American oak, with about 45% new barrels. This is a vibrant, expressive red blend with brambly red berry fruit, wild herb spices, and hints of vanilla and strawberry coulis. Medium-bodied, it shows firm, grippy tannins that resolve nicely, framed by subtle cocoa notes and a lift of blood orange. The texture builds beautifully on the palate—this is a wine that begs to be paired with a well-salted steak.

Fermented in stainless steel and aged for 18 months in a mix of French and American oak, this is a beautifully composed wine with balance, energy, and tension. It bursts from the glass with dark berry, black currant, and black cherry fruit, laced with hints of vanilla, bay leaf, and tobacco. Medium- to full-bodied on the palate, it showcases a lovely floral lift that weaves through succulent dark fruit, rich baking spices, and velvety tannins with a chocolaty edge. The finish is long and satisfying, underpinned by a wet slate minerality that adds depth and finesse.

This wine sits comfortably in the stylistic pocket of the 2021 vintage but leans more fruit-forward on the palate, with supple, juicy fruit and expressive, robust tannins. Notes of cherry cola shine through, reflecting the warmth of the vintage, balanced by bright sage, spiced plum, and baking spices. The finish is long, and layered with dark cacao and plenty of structure.

The Estate is a blend of Cabernet Franc and Cabernet Sauvignon, fermented in large oak fermenters and some concrete, then pressed and aged for 20 months in 40% new French oak. The wine is medium- to full-bodied, with super ripe blackberry and black cherry fruit layered with integrated rose petal nuances and hints of rhubarb. All that perfumed character carries through to a lengthy finish. Crushed cacao nibs and saline-laced acidity add depth, while the finish is marked by impressive freshness and energy.

Fermentation is half native in concrete tanks, and the free-run juice is aged in one-third new French oak for up to 18 months. The wine is incredibly approachable, with beautifully ripe, juicy fruit that delivers pure pleasure. Elegant plum spice notes weave through, supported by plenty of fine-grained, supple tannins that carry the medium- to full-bodied weight. It doesn’t have the robust tannic structure of the 2021, but it offers the same dark, ripe fruit purity and signature elegance of the estate—along with excellent length. Just open and enjoy now or anytime over the next 10 years.

A blend of 92% Cabernet Franc, 5% Cabernet Sauvignon, and 3% Petit Verdot, sourced from two blocks in the White Cat Vineyard (Clones 01 and 05), and aged for 18 months in French oak (45% new). This wine leaps from the glass—even without a swirl—with expressive notes of dried straw and Livermore Valley prairie grass, interwoven with black currant and subtle blueberry. Polished, silky tannins flood the mid-palate, where blue and black fruit show both weight and elegance. The finish is savory and scented, with building tannins, cocoa powder, and pressed wildflowers. There’s density, freshness, and energy throughout this expertly crafted Cabernet Franc.

Aged for 18 months in a mix of American and French oak, this red delivers a satiny, supple palate feel with full-bodied yet approachable tannins. Dark berry fruit anchors the profile, joined by notes of blueberry, black cherry, and dark chocolate. Easygoing and versatile, this is a red you can enjoy on its own—ideal as a pre-dinner pour. For the main course? Reach for the Purple Label and pair it with a well-salted New York strip.

One of three vineyard-designated Carménère wines by Cuda Ridge, the Insel Vineyard Carménère was aged for 18 months in French oak (50% new). Wow—are we in Chile or the Livermore Valley? You might be just as confused when you nose this super meaty red, packed with licorice and black olive overtones, black cherry and blackberry fruit, and classic cigar box and cedar nuances. Juicy blue fruit compote leads the way to iron-laced tannins—firm, yet soft and satiny at the edges. Layers of loamy earth, pressed wildflowers, dried violets, and lavender round out this complex and compelling red.

This blend of Cabernet Franc, Cabernet Sauvignon, and Malbec from White Cat Vineyard, along with Merlot from Thatcher Bay, was aged for 17 months in 60% new French oak. It’s a dark-fruited, velvety wine with graphite minerality layered with dried sage, scrub brush, and powerful tannins that lay a solid foundation for juicy dark fruit. The palate glides to a savory, mineral-driven finish. It’s a cool wine—in every sense: cooling in its supple dark berry expression, cool in its herbal lift, and just plain cool to drink for its enticing texture.

Fermented in open-top half-ton bins with daily punchdowns, this Merlot-based blend was aged for 19 months in 44% new French oak and 10% American oak. Sourced from Thatcher Bay (Merlot), Smith Ranch (Petit Verdot), and White Cat Vineyard (Cabernet Sauvignon), it’s a savory, dried-herb-driven red with rich aromatics and a laser focus. With a pH of 3.46, the wine shows excellent acidity, grip, and tension—making it one of the most food-friendly Merlots in the region. Winemaker Larry Dino notes that in the late 1990s and early 2000s, Livermore had set its sights on Merlot as the variety to champion. But with the fallout from Sideways, that focus shifted—today, Cabernet Franc has taken center stage. Still, this wine is a reminder of Merlot’s potential in the Livermore Valley when handled with this level of care and intent.

The Italian city of Alba is a sister city to Medford, Oregon, and Sorella—the Italian word for sister—honors that connection. This 100% Barbera Clone 6 was aged in 28% new French oak and delivers a bold, dark-fruited profile, laced with cherry, cherrywood, raspberry, and spiced plums. Robust, chocolaty tannins and tangy blood orange acidity carry through to the finish, giving this wine both power and vibrancy.

Cabernet Clone 30 (Silverado Clone), in the hands of winemaker Julian Halasz, shows real elegance and a velvety texture, with bright red berry fruit, a pop of minty freshness, and subtle hints of red leaf tobacco and rooibos tea. There’s a generosity to the wine that carries it from a medium- to full-bodied finish. Aged 20 months in French oak; 100% estate-grown. Only 226 cases produced.

Sourced from the Crown Block portion of Stone Patch—a 4-acre parcel on a sloping hillside within a 10-acre vineyard—this is the latest-ripening site for Darcie Kent. The grapes underwent a cold soak before fermentation and were aged for 20 months in approximately 30% new French oak. The result is a power-packed, muscular wine with broad-shouldered tannins and a juicy profile of mulberry and dark fruit. Layers of leather, wild herbs, smoked paprika, and a hint of Mexican mocha shape the finish.

This is exactly the wine you want to be sipping around the firepit late at night. It’s not overbearing or heavy—medium-bodied, with zesty blood orange acidity framing a silky-textured red wine brimming with pure, crunchy red berry fruit and integrated cedarwood spice. Aged 19 months in French Oak.

A blend of 95% Cabernet Franc and 5% Malbec from Stone Patch Vineyard, aged for 21 months in French oak. This is a coiled, energetic, and currant-driven Cabernet Franc, marked by zesty acid tension and intensely tart, grippy tannins that resolve beautifully through a streak of blood orange acidity. Pressed wildflowers and crushed cocoa nibs add intrigue, while white pepper and dried sage fuel the long, savory finish.

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