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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.
Organically farmed Sauvignon Blanc, harvested early to retain acidity, then cool-fermented in barrel with an aromatic yeast strain. Lees stirring contributes added texture, while a small portion aged in new oak lends a subtle toasty edge. Alcohol is gently removed via vacuum distillation before the wine sees a short élevage in neutral oak. Golden in hue with flecks of emerald flashing at the rim. Opens with vivid aromas of lime blossom, gooseberry, and fresh-cut citrus, followed by hints of guava and green melon. The palate is mouthwatering and bright, layered with lemon-lime and white grapefruit — reminiscent of childhood sodas like Sprite or 7UP, but without the sweetness or carbonation. There’s a subtle textural roundness at the core and a whisper of toast and wet stone on the finish. Surprisingly complex for a non-alcoholic wine, with a nostalgic wink and an adult sense of restraint.
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Lime-bright with crushed Marcona almonds and a hint of tarragon, this wine builds with laser-focused intensity and mouthwatering salinity that drives the long finish. Pristinely dry and precise, it’s carried by exacting mineral tension. At just 12.8% alcohol, you could drink it all day and all night, though it really demands a multi-course meal—one it will elevate regardless of the chef.
Winemaker Mark Clarin proudly notes, “We grow everything we produce.” This Grenache Blanc—planted in the Lucky 8 Vineyard—is what he calls his “pet project,” a variety he personally championed for its strong performance in Livermore Valley. Sourced from cuttings out of Beeswax Vineyard in Monterey County, the wine is fermented in stainless steel. It opens with lovely aromatics of citrus oil, honeysuckle, and a hint of licorice, with dried fennel adding complexity. On the palate, it shows impressive weight and density, with terrific phenolic grip and vibrant apricot and white peach intensity. Long, textural, and compelling—a rare and exciting white from the region.
The Kylie Ryan Rosé from Lucky 8 Vineyard is picked on the early side and pressed directly into stainless steel. It’s super fragrant, with red berry fruit, strawberry, and watermelon rind, layered with apricot and sea spray minerality. A kiss of baking spice rounds out the nose. Medium-bodied, with a fleshy mid-palate and crisp, crunchy acid tension that drives a long, refreshing finish.
This 100% Sauvignon Blanc from Lucky 8 Vineyard comes from the southeastern portion of the Livermore Valley and is entirely Musqué Clone, aged primarily in stainless steel with 10% in neutral oak. Named in honor of the two eldest granddaughters, Peton Taylor and Ashton Paige, this Sauvignon Blanc pays homage to the variety’s legacy in Livermore Valley. It’s a vibrant expression, bursting with tropical melon and guava notes that build across the medium-bodied palate, layered with juicy white peach and underscored by zesty, citrus-driven acidity. Long and focused on the finish.
TASTING NOTE: Lot #47. Barrel Sample: Winemaker Abby Watt works with consulting winemaker Jean Hoefliger, who’s on speed dial for some of Napa’s most elite estates. He also happens to be one of the tallest winemakers around—and his tannins are often just as tall, or at least elegantly elongated. Here, Watt and Hoefliger deliver a full-bodied, bold red blend with an expressive nose of brambly dark berry fruit, graphite, and fragrant violets. Layers of graham cracker and cinnamon add warmth and intrigue. The palate is super fresh, with bold yet supple tannins and impressive depth and concentration—all while remaining remarkably light on its feet. From the Auction Lot Catalog: ABOUT THE WINE: “Convergence” captures the rare moment when Malbec and Cabernet Sauvignon ferment together in perfect harmony. For the first time, these two varietals ripened at the same time at Bell Mountain Ranch, a rare alignment that allowed for an experimental co-fermentation. Normally, these two varietals never reach peak ripeness simultaneously, making this unique harvest a fleeting moment in time. This exceptional vintage captures a singular, never-to-be-repeated experience in winemaking, where the perfect conditions allowed for a collaboration between two varietals that rarely share the same stage. Located at the southernmost tip of Alexander Valley, Bell Mountain Ranch sits in one of the cooler spots in the region, benefiting from the lower night temperatures that preserve freshness in the grapes. This vineyard is truly unique, with steep hillsides and growing conditions that closely mirror those of Bordeaux. Preserving the land is at the heart of the Medlock Ames philosophy. The vineyard is certified organic and regenerative organic, ensuring that their practices nourish the soils, plants, and workers. The bold fruitiness of Malbec in “Convergence” softens the gentle tannins of the Cabernet Sauvignon, creating a seamless fusion that enhances both varietals with layers of blackcurrant, cassis, and subtle earthy notes. The wine has a perfect balance of fruitiness, smooth tannins, and freshness, with a lingering finish that showcases the best of both varietals. It’s bold yet refined, with a complexity that evolves with every sip. WINEMAKER(S): Abby Watt ESTIMATED BOTTLING DATE: January 2026 ESTIMATED SHIPPING DATE: March 2026 National Distribution: CA International Distribution: None

This wine was fermented in stainless steel using grapes sourced from the West Side Vineyard, where naturally low pH levels contribute to soaring, ripping acidity. It’s cold-pressed, cold-fermented, and cold-aged—every step designed to preserve freshness and minerality. There’s no oak influence and no lees stirring. Once fermentation finishes—after about three weeks—the wine is racked to stainless steel for an additional four months before bottling. The result is a bracing, delicious wine with lemon-lime brightness, white flowers, jasmine, and honeysuckle. The acidity is like a beam of light—laser-focused, bright, and crunchy—building toward a long, saline-mineral finish that’s practically perfectly made for seafood.
Just before harvest, the Grenache vines are lightened of their load and those grapes are used to make this rosé The grapes are foot-stomped with 48 hours of skin contact before being pressed to neutral barrels for fermentation. The wine is then aged for six months prior to bottling. Only about 300 cases are produced each year. This vintage is exceptionally fresh and focused, with bright, crunchy red berry fruit, layers of grapefruit zest, cherry, and cherry pit, and a hint of tangerine peel. A lovely saline-acid mineral tension carries through the long, drawn-out finish. Utterly refreshing, bright, and beautifully balanced.
The plethora of citrus aromas is wild, but the rest of this structured, mineral, and lengthy bargain is elegant and refined. One of the more unique renderings of this variety that you’re likely to encounter, it sports hints of white tea along with its abundant lemony flavors. – J.R.
A jaunty—and lovely—take on one of Portugal’s under-appreciated white varieties (at least in terms of showing off its more sophisticated side), after handpicking this sipper spends three months on the fine lees with regular batonnage. Floral and citric, the jasmine and saline notes show impressive purity, while the palate balances elegance and crunchy acidity in equal measures. – J.R.
This is about as sweet as they come, bursting with bright floral and citrus peel aromatics. Super fragrant and delicious, it shows a viscous texture on the palate with candied peach rings and apricot notes. The finish is lifted by balanced acidity and a touch of chalky minerality, keeping everything in check. It’s not over the top—just irresistibly moreish, making you want another sip right after the last.
Alluring notes of cranberry, strawberry, and dried cherry rise from the glass, joined by hints of prairie grass and straw. The medium-bodied palate is bright and focused, driven by crisp, clean acidity that gives the wine freshness and lift.
A classic expression of Grüner Veltliner, delivering crisp, crunchy acidity framed by citrus, melon, white flowers, wet slate, and a hint of sea grass. Focused and linear, with excellent mineral length and superb acid tension.
Though there’s no carbonic maceration, this wine carries a Gamay-like charm, with mulberry and candied berry fruit layered over rich earthy aromatics and a subtle jalapeño note. Supple and full-bodied on the palate, it delivers ripe red fruit that shifts into cranberry, grapefruit zest, raspberry, and a touch of cocoa powder on the finish. Easygoing, joyful, refreshing, and downright delicious.

Queen of the Meadow is a blend of Merlot, Cabernet Franc (saignée), and Chambourcin, which contributes color through direct press. Fermented cool and entirely in stainless steel, the wine was bottled shortly after fermentation. It’s a vivid, crisp rosé fueled by blood orange brightness, with uniquely crunchy acidity and a hint of saline richness that’s characteristic of the estate. Nicely balanced with good length—soulful, joyful, and absolutely delicious.
Set to be bottled in the spring of 2026, this is a richer, bolder expression with suave, sinewy tannins and deep dark berry fruit. Elegant violet and rose petal notes weave through layers of cranberry and cherry coulis. Medium- to full-bodied, with ripe, robust tannins and loads of wet slate minerality, it also shows hints of vanilla, brown spice, and dark salted chocolate. This is clearly a bold, ripe style—thanks to the introduction of new oak by winemaker Ian Bearup—and it feels like a confident step forward. I’m excited to see where this goes.

Open-top fermented and drained to four- to five-year-old François Frères barrels. Bottled after 7–8 months, this wine shows gorgeous dark berry depth framed by rose petal florals and earthy undertones. The mid-palate is generous and fruit-driven, with a Pinot-like elegance: red cherry, cedarwood spice, and a whisper of conifer forest. It all leads to a long, stony, mineral finish.

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