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A blend of estate-grown fruit and grapes sourced from grower partner Fino Farms, where vineyards are interplanted with apples and other orchard crops. One of my favorite hybrid whites from this producer, it’s fermented in stainless steel and offers vibrant orchard fruit and apricot notes, with a subtle flinty minerality and a touch of baking spice. The medium-bodied palate has a hint of silkiness at the core, finishing with underripe pineapple and apricot, lifted by a spritz of lime-bright acidity. Balanced, clean, and zesty.
The Picpoul Blanc from Alta Loma Vineyard—situated at over 3,000 feet elevation and owned and farmed by the Burran and Floyd families—in the Texas High Plains was my favorite white in the William Chris lineup from the 2024 releases. It shows loads of aromatic and flavor intensity with a plush, silky character that’s incredibly enticing. Fleshy pear is nuanced by white floral notes, while crushed almonds and river stone minerality add texture on the palate. The long finish brings richer lemon oil tones with building intensity and complexity. Quite a white wine. Aged for 6 months in stainless steel tanks. 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.
William Chris’ Chenin Blanc from Dell Valley Vineyard (at 3,750 feet elevation) in Hudspeth County clocks in at a modest 11.4% alcohol yet delivers a wealth of citrus and orchard fruit character alongside cool slate minerality and subtle pressed wildflower notes, all framed by crisp, cooling acidity. If you’re enjoying oysters in Texas, this is the wine to sip—or if it’s a hot, humid day, a well-chilled bottle will cut beautifully through anything from barbecue fare to salads and cheese plates. Fermented in stainless steel and oak barriques for an average of 24 days with partial malolactic conversion to retain acidity, then aged for 7 months in large oak fermenters. 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.
The 2024 Sauvignon Blanc from William Chris Vineyards hails from Dell Valley Vineyard in Hudspeth County. It’s an easy-drinking, bright, citrusy white with notes of cut prairie grass. Subtle in both aroma and flavor intensity, it nonetheless offers a lovely mid-palate richness of orchard fruit and finishes with crunchy minerality. Ideal for sipping on a hot, humid summer day, it’s equally charming as a dinner prep wine in the dead of winter. Fermented for an average of 28 days in large oak fermenters, large concrete fermenters, and oak barriques, then aged for 7 months in a combination of large oak and concrete vessels. William Chris Vineyards was founded in 2008 by William “Bill” Blackmon and Chris Brundrett. Punchdowns are done by hand, with Tony Offill leading the cellar as Head Winemaker.
From La Pradera Vineyard, picked on the early side and aged for 14 months in large-format neutral oak to preserve freshness, with some stem inclusion adding a touch of spice to the nose. Medium to full-bodied, it shows nice mid-palate depth and richness, with dark berry fruit, violets, saddle leather, and muscular tannins that build on the crisp finish.

This Roussanne from La Pradera Vineyard in the Texas High Plains is undeniably delicious, showcasing crisp orchard fruit, unctuous lemon and tangerine oil, white flowers, and supple textures framed by savory, saline-driven acidity that’s mouthwatering and glides to a wet river stone mineral finish. The vineyard was established in 2010 by Mike and Barbara Paddack with the help of Texas grape growers Andy and Lauren Timmons. Aged for 7 months in 30% new French oak and 70% neutral oak barrels. 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 La Pradera Vineyard, this wine was picked on the early side and aged for 14 months in large-format neutral oak to preserve freshness. Some stem inclusion adds a subtle spiciness to the nose. Medium to full-bodied, it shows nice mid-palate depth and richness, with dark berry fruit, violets, and saddle leather notes. Muscular tannins build toward a crisp, structured finish.

TASTING NOTE: Lot #40. Barrel Sample: When Williams Selyem and Benovia appear on the same label, you don’t even taste the wine—you just buy it. I told myself I wouldn’t taste it, knowing it would be too good to handle. Okay, that’s not true. I tasted it. Like five times. Just to be sure I liked it. I did and so will you. Super bright and zesty, with red earth minerality, vibrant red berry fruit, floral tones, and rich baking spice. Notes of grapefruit zest and blood orange add lift, while dark forest berry, underbrush, and saline mineral tension bring depth and structure. From the Auction Lot Catalog: ABOUT THE WINE: This is a first-time collaboration between two incredible winemakers, Jeff Mangahas and Mike Sullivan. This Pinot Noir comes from the Cohn Vineyard nestled in the hills and forest above Westside Road. It is one of the few heritage vineyards remaining in Sonoma County, initially planted in 1970. Cohn Vineyard was first produced as a single vineyard designate Pinot Noir back in 1987 by Burt Williams at Williams Selyem. With sweeping views of the Russian River Valley, Cohn Vineyard is notable for its ruddy, iron-rich soil, sometimes called “Terra Rossa.” Farmed sustainably and with minimal irrigation, these gnarled vines produce small and compact clusters with yields of just over 1 ton per acre. Benovia Winery is a small production family-owned winery in the heart of Sonoma County’s Russian River Valley. Burt Williams and Ed Selyem started their winery, in the Russian River Valley with two lofty goals: to craft wines that set the standard for excellence, and to come to know and serve their customers personally. The depth of knowledge that both wineries bring to making exceptional Pinot Noir in this part of the world is a real treat for the winning bidder of this lot. “Terra Rossa” is a wine of depth and complexity. Brooding and dark, notes of black cherry combine with blood orange and hints of sous bois. Wood spices perfectly complement the dark fruit character. With great acidity and structure, the wine is buffered with terrific extract that provides balance. Dark fruits, citrus, and notes of cedar wrap up with flavors of black tea. WINEMAKER(S): Jeff Mangahas (Williams Selyem), Mike Sullivan (Benovia Winery) ESTIMATED BOTTLING DATE: March 2026 (Available in bottle or keg format) ESTIMATED SHIPPING DATE: March 2026 National Distribution: AZ, AR, CA, CO, CT, FL, GA, HI, ID, IL, IA, KS, LA, ME, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, OH, OK, OR, RI, TN, TX, UT, VA, WA, WI, WY, Washington, DC International Distribution: Includes Denmark, Japan, Norway; please inquire for additional countries.

What a wine. Sourced from small, hand-picked blocks within the Harbes and Soloviev vineyards on Long Island’s North Fork, and aged on fine lees for two months, this is a fantastic and weighty expression of Chenin Blanc. Vibrant citrus and apricot notes lead the way, followed by a subtle honeyed richness that emerges at the core. A firm spine of lime-bright acidity drives the wine, finishing with vivid saline-mineral tension and a building, mouthwatering spice. Clean, crisp, energetic, and laser-focused.
This is a bright, zesty white driven by tropical fruit, with notes of papaya and mango building toward a fleshy mid-palate. But just as it settles into richness, laser-focused acidity kicks in—crisp, crunchy, and cleansing—making this the ideal food wine. It’s your go-to with oysters or roast chicken and potatoes, cutting through fat with razor-sharp tension. This is 100% Trebbiano, a variety well suited to the growing conditions of Long Island’s East End, aged on fine lees for three months, with malolactic fermentation entirely avoided. Just 442 cases produced.
This is a bright, focused wine with sea spray aromatics and delicate red berry fruit. On the palate, it’s charged with salty, chalky minerality, notes of grapefruit zest and kumquat, and a gorgeous lift of florals that fuel a lengthy, energetic finish. There’s plenty of tension and vibrancy throughout. 2024 is regarded as a fantastic vintage in the region, and that’s on dissplay with this wine. Aged on fine lees for two months to build texture, and malolactic fermentation was avoided to preserve acidity.
This Sauvignon Blanc was barrel-fermented and aged for seven months in 33% once-used Acacia wood. It opens with a fragrant, expressive nose of Acacia, honeysuckle, and tangerine oil. Medium-bodied on the palate, it shows energy, poise, and tension. The texture grips initially, then releases to reveal layers of prairie grass, a squeeze of Meyer lemon, flamed grapefruit zest, and grapefruit oil. A complex white that’s more than deserving of a rotisserie chicken—or even a salted cut of beef.
This 100% Sauvignon Blanc, sourced from the Louis Mel Ranch Vineyard, was aged for four months in stainless steel. Focused and precise, it shows linear acid tension with bright grapefruit zest, tangerine oil, and a crunchy kumquat skin character on the medium-bodied palate. The finish is lengthy and lifted, marked by honeysuckle and jasmine blossom hints.

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The Winemaker’s Choice is a non-vintage blend consisting of 22% Malbec, 10% Carmenère, 3% Cabernet Franc, 15% Syrah, 32% Graciano, 4% Cabernet Sauvignon, and 2% 2019 Tempranillo (all from the 2019 vintage); along with 4% 2020 Cabernet Sauvignon, and 8% 2018 Tempranillo. This well-built red offers savory red currant fruit, charcuterie, white pepper, and dried rose petal notes. Medium-bodied with firm, grippy tannins, it lingers with plenty of savory spices.

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From Brennan Vineyards comes this dynamic non-vintage blend of 27% 2023 Syrah, 4% 2023 Ruby Cabernet, 27% 2023 Cabernet Sauvignon, 21% 2020 Tempranillo, and 21% 2020 Syrah. The wine teems with vibrant red cherry, espresso bean, leather, and tobacco notes. Full-bodied, it reveals emerging blue fruit flavors, cherry compote, and pressed violets, creating a rich and layered profile. Lively and energetic, it is framed by firm, well-integrated tannins that provide structure and balance. These non-vintage blends from Brennan Vineyards offer a unique approach to crafting wines, and it’s a style that I believe Texas producers should dig their spurs into more often.

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This sparkling Chardonnay from Lucky 8 Vineyard was harvested in late August at approximately 17 Brix with a pH of 3.0. Fermented in stainless steel, it was then racked to neutral oak for about three months before returning to stainless for heat and cold stabilization. The wine was bottled, tirage-aged, riddled, and finished with a dosage of just 2 g/L. It boasts bright lemon citrus and apricot notes, accented by fragrant white flowers and hints of nougat. The mousse is rich and creamy yet assertive, framed by soaring acidity and a long, mineral-driven finish. Crisp, clean, and beautifully structured.

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A dry Prosecco-style sparkler made from Cayuga White, Chardonnay, and Pinot Noir, sourced from vineyards on both Seneca and Cayuga Lakes. Fermented in stainless steel and aged on the lees for eight months, it also spent an additional four months en tirage prior to disgorgement. The result is exactly what you’d hope for—light on its feet, frothy, and bursting with expressive, crunchy orchard and citrus fruit. It’s easy-drinking and refreshing, with a pleasantly bold, dry finish.
A blend of 60% Vidal, 23% Cayuga White fermented on Aromella skins, and 15% Vidal fermented on Traminette skins, with a splash (2%) of Gewürztraminer, this is the winery’s expressive take on an orange wine. Grapes were sourced from vineyards on the west sides of Keuka and Cayuga Lakes in the Finger Lakes. Fermented wild, aged for 20 months in neutral French oak, and bottled unfined and unfiltered, the wine leads with lifted aromas of apricot, honeysuckle, kiwi, and green apple, accented by green olive savouriness. There’s racy acidity and steely tension on the finish, along with a subtle effervescence.

NV

A pleasant, medium-bodied, aromatic, fruit-forward red wine, offering up ripe cherry, cranberry, and blood orange fruit, warming graham cracker crust spices, and integrated cedarwood notes, all nicely expressive on the palate, with perfect sweetly ripe fruit framed by soft, supple tannins.

NV

Tropical fruit lifts out of the glass, redolent of pineapple and white peach and jasmine florals. Lush, medium-bodied, with juicy acidity underscored by a chalky mineral character and crushed Marcona almond finish. Pinot grigio with less than a percent spalsh of Muscat for some aromatic lift.

NV

This non-vintage blend has no set formula or constraints from year to year, allowing the winemaker complete creative freedom—a refreshing approach that yields something unique with each release. Issued roughly every 18 months, the current bottling combines Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet. The nose is bold and expressive, showing black tea, maple, toffee, espresso, a touch of meatiness, and dried violets. Medium- to full-bodied on the palate, it delivers flavors of chocolate-covered almonds and fig paste, supported by gritty tannins and a long, spicy finish marked by smoked paprika.

NV

The Farm White is a blend of 70% Cayuga White, 16% Melody, and 14% Grüner Veltliner. Each variety is fermented separately in stainless steel from direct press juice, then blended in early February or March before bottling. The nose is citrus-driven with orchard fruit and a hint of jasmine, while the palate delivers a rowdy, mouth-puckering acidity and vinous energy that fuels the wine’s length.

NV

The nose on this effervescent rosé is utterly beguiling—fragrant jasmine and honeysuckle waft alongside candied red berry fruit, leading into a creamy, frothy mousse that’s sweet but balanced. Flavours of dried peach rings and apricot carry through the finish, making this wine as joyful as it is quaffable. The only thing giggly about it is how happy you’ll feel after polishing off the bottle. Crafted using the saignée method for color extraction, this fresh and crisp sparkler blends Riesling from the estate’s Lake Effect Vineyard, Cabernet Franc and Traminette from Miles Vineyard (all in the Finger Lakes AVA), and Cayuga White sourced from nearby Burlee Farms in New York State.

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A blend of Syrah from four vintages—2019 (20%), 2020 (20%), 2021 (40%), and 2022 (20%)—this wine brings together fruit from Stolpman, Kimsey, and Larner vineyards in Ballard Canyon and John Sebastiano in the Sta. Rita Hills. The final blend is 95% Syrah, 4% Grenache, and 1% Viognier. Aged for an extended period in barrel before careful blending, this bottling pays homage to Vega Sicilia’s famed Único Reserva Especial in Ribera del Duero. The label, a commissioned artwork by artist R. Anthony Askew, adds an extra layer of thoughtfulness to an already compelling bottle. I love this wine—and you will too—because it delivers a mouthful of Syrah deliciousness, done the Santa Barbara County way. Rich, supple dark fruits meet tangy blood orange acidity and mid-palate density. The wine builds with layers of black cherry, blackberry, violets, sandalwood, and robes of dark chocolate, all weaving into a satiny sheet that glides across the palate. The multi-vintage integration is so seamless and complete, it makes you wish Dragonette would craft a wine like this year after year.

Notes from the winery on how this wine was made:

“We harvested each block in the cold morning hours, personally hand sorting in the field. The grapes were destemmed within hours then cold soaked for 2-7 days, before fermentation with native yeasts. Pumpovers, punchdowns and delestage were used to gently extract flavor, while managing tannins. At dryness, the wines were transferred to French oak barrels of various formats (500L puncheon, 400L, and 228L barrique) of which a portion is new. Each vintage included in this blend was itself a blend of the best barrels for that given season. Each component vintage was aged separately with a range from 26 to 62 months in barrel, with an average age of 42.8 months in barrel. In honor of our 20th Anniversary, the wine was bottled in January of 2025.”

NV

Non-vintage méthode traditionnelle sparkling made from 100% Riesling, riddled and disgorged by hand after 18 months en tirage. Dosage is 5 g/L. This is razor-sharp and brilliantly focused, driven by crystalline acidity and ripe, succulent orchard fruit. The rich, frothy mousse fills the palate, resolving into a stark, mineral finish brimming with energy and tension. Delicious.

NV

Made from 100% Cayuga White grapes sourced from the southwestern-most block of Patrician Verona Vineyard (a 70-acre, sustainably certified estate vineyard in the Cayuga Lake AVA, with plantings dating back to 1979), this spent four years en tirage. It is a vivid, saline-mineral-driven sparkler with a frothy, creamy mousse and loads of lemon, lime, grapefruit pith, and French pastry notes emerging on the long finish. The dosage is well-balanced, adding a subtle sweetness that resonates throughout.

NV

Super expressive from the start, this 100% Chardonnay opens with a lifted nose of baking spice, oyster shell minerality, and lemon pastry. The palate builds in intensity with a focused, assertive mousse and fine beading, resolving into a stunning, saline-rich finish layered with salted lemon peel and French pastry notes. Bright, focused, and precise throughout. Aged 24 months on the lees with some time in neutral oak post-primary fermentation; no malolactic conversion. Dosage is 7 g/L. Crafted under the direction of General Manager Russell Moss.

NV

Bright, stony minerality and subtle oyster shell notes rise from the glass, layered with citrus and lime. The mousse is super frothy, carrying a salty-chalky core that builds with grippy apple skin texture and golden cherry fruit. The finish is long, floral, and mineral-rich. A sparkling wine of impressive quality.

NV

This non-vintage white shows impressive character and texture, with a grippy mid-palate and a long, nutty richness that carries through the medium-bodied finish. The palate offers generous fruit weight, featuring layers of apricot and white peach alongside toasted almonds and buttered croissant. There’s real depth and intensity here, complemented by notes of wild herbs and dried honeycomb on the nose.

NV

Sourced from Knapp Vineyards, this sparkling wine underwent primary fermentation in stainless steel, followed by bottle fermentation and 12 months on the lees before disgorging. A modest 1.5% residual sugar dosage rounds out the palate. Simple and enjoyable, it offers crisp green apple, green Jolly Rancher candy, and steely minerality, all wrapped in a vinous-like character. A supple, creamy mousse gives way to a bone-dry finish marked by mineral tension.
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This Tempranillo is sourced fruit for now, but estate-grown vines are on the way. Fermented in smaller oak fermenters and then aged for 18 months in 58% new French oak. The wine shows tart red berry fruit with refined, smooth tannins and good acid grip that carries through the long finish. A touch of toasty oak and baking spices is layered throughout, but the wine remains fresh, focused, and inviting—an ideal match for barbecue.

Slate Theory’s The Obsessive offers bright, lifted aromatics of desert sage and anise, with black tea, black olive, currant, and cassis notes. Medium-bodied with soft tannins and gentle acidity, it’s an easy drinker that carries through to a long, savoury-spiced finish.

Fermented in large upright oak fermenters, then aged for 18 months in 51% new French oak. The nose is bright and ripe, showing classic Zinfandel character with forward red fruit, baking spice, wild herbs, and a hint of vanilla bean. Medium- to full-bodied on the palate, with ripe dark berry fruit, blue fruit nuances, and toasty oak weaving around the fruit and supple tannins. Easygoing and fruit-forward, this has become a guest favorite at the winery—a pricier porch pounder, but worth every penny.

A blend of 70% Sangiovese and 30% Cabernet Franc from Lahey Vineyards, aged for 18 months in 30% new French oak. Rich, toasty oak aromas are married to dark berry fruit, with espresso bean and toasted nut nuances building in the glass. Medium-bodied on the palate, with saline-laced tannins and a lengthy, toasty oak–infused finish.

The 2022 Syrah from Somar is a vivid, red-fruited expression with blue fruit nuances woven throughout, framed by velvety tannins and supple fruit layered with baking spices, a hint of vanilla, and crushed rock minerality with espresso bean and violet nuances. All too easy to drink.

A rich and frothy mousse lifts generous notes of red berry fruit and apricot, layered with warm baking spices and a lovely baked fruit character that carries through the lengthy, bright, and generous finish. Head winemaker Gilles Martin was born at the gates of the Champagne region and studied at Champagne Deutz. From 1990 to 1996, Gilles served as assistant winemaker at the acclaimed Roederer Estate in California.
Spicewood Vineyards’ 2019 “The Independence” is a fragrant Cabernet Franc that opens with rose petal and lavender notes, interlaced with black cherry and red currant fruits. Medium-bodied on the palate, the bright florality counterbalances the wine’s dense red fruit and spice characters, while sappy, fine-grained tannins provide a smooth, structured mouthfeel. The wine glides to a satisfying finish.

The 2022 Louisa from Spicewood Vineyards is a 100% Sémillon that shines with simplicity and charm. This easy-drinking, straightforward wine offers lively citrus character, accented by a subtle hint of crushed Marcona almonds. The bright, clean saline finish adds a refreshing touch, making it an enjoyable and approachable expression of Sémillon. Perfect for casual sipping or pairing with light dishes.
Sourced from Ghielmetti Vineyard, this Cabernet Franc was fermented in multiple open-topped 1.75-ton bins, punched down for extraction, and aged in neutral French oak puncheons. It’s just about everything you want from a New World Cabernet Franc—and distinctly different from anything you’ll find in Napa or elsewhere in California. Steven Kent Winery nails the balance: beautifully ripe and pure currant and plum fruit, accented—never overwhelmed—by sage, mint, and eucalyptus, all woven around tobacco leaf notes. The medium-bodied palate builds with intensity, framed by refined tannins that are firm yet inviting, with a suppleness in the 2022 vintage that’s hard to beat. Round and gentle, it glides into a long, nuanced finish layered with black sea salt, crushed sage, and bright thyme. You won’t want to put this down—and honestly, you’d better pair it with herb-dusted pork loin (or be damned).

This is a barrel selection of the 2022 Cabernet Franc, sourced entirely from Ghielmetti Vineyard. Compared to the larger production bottling, it offers more heft and structure, with firmer tannins and a deeper mid-palate. Notes of dried herbs, a pop of fennel, and the earthy scent of a redwood forest after rain give the wine a savory, umami-rich character. Red and black fruit carry through the finish, layered with black truffle and graphite minerality. Spectacularly balanced, complex, and remarkably approachable—even now—yet built with the bones to age gracefully for two decades or more.

This Cabernet Sauvignon from Steven Kent Winery comes from the Home Ranch in the Tesla District, blended with Merlot from Zayante Vineyard and Cabernet Franc from Ghielmetti Vineyard. Each component was vinified separately in open-topped 1.75-ton bins, inoculated for primary fermentation, with spontaneous malolactic fermentation. Wines were punched down for extraction and aged in neutral puncheons and one second-use barrel. And it’s downright delicious—exciting, fresh, and inviting. I want a case right now, and so do you. Here’s why: the nose is beautifully refined, with nuances of tobacco and sagebrush layered over black and red currant fruit. On the medium-bodied palate, generous, plump tannins provide a firm structure for all that ripe fruit and savory spice. Notes of curry, cardamom, and dark sea salt emerge on the long, expressive finish. As polished and compelling as Cabernet blends get from Livermore Valley.

L’Avion is the tête de cuvée of the estate’s white wine program, fermented and aged for 19 months in all new 500-liter puncheons. From its beautiful orange-hued golden color emerges a deeply expressive wine, with aromas of honeycomb, wildflowers, and chamomile. The silky palate is laser-focused, driven by vibrant saline acidity that carries through a long, lingering finish. Elegant, precise, and quietly powerful.
The Tatum Cellars 100% Grenache Rosé is a delightful and approachable wine, perfect for casual enjoyment. Light in body, it exudes delicate aromas and flavors of white strawberry, plum, underripe fig, and watermelon rind. Pair it with lighter fare, or enjoy its charms on its own.
Alluring cinnamon and allspice-dusted red berry fruit lead the charge in this medium-bodied, fragrant, and tension-filled red. Strawberry notes, along with savory charcuterie nuances, add layers of complexity and depth. The wine balances vibrant fruit with rich, savory elements, creating a nuanced palate profile.

Just six barrels of the Texas Wanderer Red were produced in this vintage, blending 61% Mourvèdre, 15% Cinsault, 14% Grenache, 6% Syrah, 4% Petit Sirah all sourced in the Texas High Plains AVA. Cinnamon-dusted red-toned fruit and dark brown spicec notes lead to a medium-bodied palate with muscular tannins. Black olive notes stand out on the dry finish.

This dry Muscat, crafted by Kim McPherson for the Texas Wine Collective, is delightly aromatic . It opens with inviting notes of chamomile tea, honeysuckle, and jasmine, creating a beautifully floral bouquet. These floral characteristics continue seamlessly on the medium-bodied palate, which is supported by a firm spine of acidity. Balanced with a chalky mineral intensity, the wine finishes long and floral-driven, with a subtle hint of emerging honeyed sweetness.

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