This estate blend of 60% Cabernet Sauvignon and 40% Syrah - or Shiraz as the Aussies call it - has medium tannins and a robust structure. With a rustic nose of wet red bricks and a finish of graphite and currents, this southern hemisphere-styled wine will be a favorite with bolder dishes of lamb or beef.
From our Reverence vineyard in Coombsville. With its dense purple color, this Cabernet exudes dark berries and is lush, full, intense, and pure. With a full-bodied mouth feel it epitomizes the essence of a Napa Valley Cab.
Located on the south-eastern side of Napa, Reverence Vineyard is characterized by its slightly cooler climate conditions and for its diverse landscape of lightly hilly terrain with rocky mineral rich volcanic soils. The vineyard was planted in 2002 with an array of Cabernet Sauvignon clones, and 110R & 101-14 rootstocks. The perfect balance of challenging typography and a mild climate is ideal for producing low yielding yet intensely complex fruit. Our ultra premium Cabernet Sauvignon grapes reflect the intensity of this varietal while maintaining a classic delicacy and finesse.
2012 Coruce Chardonnay: This wine from the Antelope Valley is comprised of 95% Chardonnay and 5% Viognier. Whole cluster pressed and settled for 3 days and then racked off its solids. Cold fermented for 35 days in stainless steel tanks and pressed off its lees and aged for 9 months in 3 year old French Oak barrels.
This wine has a combination of flavors and aromas of hazelnut, pear and citrus ending with a lingering toasty green apple finish. Serve chilled.
Clear, deep ruby crimson color with violet glints. A complex, meaty and multifaceted Zinfandel with all the power and fruit of an old vine vineyard. Blackberry, au jus, toasty sweet oak and black pepper aromas are supported by hints of mushroom and dried thyme. The palette follows with juicy berry acidity and velvety chewy tannins. Flavors of black plum skin, fig compote, dried herbs and roast beef with concentrated fruit and a dark, brooding finish.
As a true Zinfandel lover, Proprietor and Winemaker, Rick Davis, wanted a vineyard that balanced the big, jammy notes of classic Zin with the minerality, lean tannins and age-ability of a cooler climate. In the hills of El Dorado County, vineyards range from 1,200 to 3,500 feet in elevation, exposing Zinfandel to hot, sultry days and very chilly nights during the summer season. In addition, the growing season is longer than most appellations, with slow, gradual ripening creating balanced, food-friendly Zinfandels worthy of cellar time.
Our Pinot Blanc is a beautiful corn silk yellow. It begins with citrus, lemon flower, and stone fruit aromas. It has a bright entry, with lemon, apricot, and honeysuckle flavors. It lingers with a long citrus and stone fruit finish. It’s supported by balanced acidity and smooth texture. It’s perfect for warm summer days.
The 2016 Pinot Blanc comes from Schrader Ranch Vineyard in Mendocino County, just south of Ukiah. In 2016 the long, mild summer with late rains meant the grapes could hang on the vine longer, building beautiful ripe fruit flavors while maintaining their acidity.
Our fathomless unfiltered Bordeaux-style blend was long aged, barrel fermented and hand racked for thirty-six months in French oak barrels. It is luscious, sleek and complex with floral red currant and spice box aromas that lead to layered, concentrated flavors of black cherry, mocha, white pepper, sweet cinnamon and oak that jump from the glass. Velvety-soft, round tannins linger on the mid palate, producing a rich, elegant, dry finish. Enjoy now or be rewarded if allowed to cellar for 3 years or more.
2011 Ascendance is beautiful alone and compliments medium to sharp cheddar cheeses, roasted game hens, duck, pork, grilled steaks, prime rib, filet mignon, lamb and good friends. Fill your glass with beauty and lift your spirits.
Packed with intensity, Anthem's first vintage from this famous Beckstoffer vineyards in St. Helena could not be a stronger introduction. On the nose, the 2010 Las Piedras is all dark fruits with loads of blackberries, black cherries and lingering hint of espresso bean. The palate is plush and full weight with more dark fruit, espresso bean, dark chocolate, mint, and a touch of sweet oak, as well as incredible length and complexity. Although very enjoyable now, this Cabernet will peak in 5-10 years and will continue to age and evolve well beyond that.
Our first vintage of Sun Chase Chardonnay is a distinctive wine with exuberant character and ageability. The nose expresses subtle aromatics ranging from white flowers, Meyer lemons and crushed rock. Best comparted to a classic Meursault from Burgundy, the mouthfeel is at once laser-like, mineral and complex. While still in its youthful stages, with time this wine will blossom to express its mature balance of unctuousness and freshness.
Our grapes were gently whole-cluster pressed for over four hours (Press cycle used in Champagne). The juice was racked off its lies after it had a chance to settle down in a tank for at least 24 hours at 50°F. It was 100% fermented in barrels with a blend of 25% new French oak and 75% neutral oak. Only 25% of the wine was allowed to go through malolactic fermentation in order to preserve the brightness of the wine and gain just enough roundness on the palate. Aged "sur lies fines" for 12 months, this wine will cellar for years.
Big and spicy are the two words that come to mind. Very different from the Parker style, this wine should age beautifully for at least a decade.
Kiler Canyon is a magical location for Syrah that is known for having some of the best Syrah vineyards around. The meticulous approach and high tech knowledge at the vineyard makes a big difference in the end product. The hand-picked harvest took place on a foggy morning in October and was then trucked to the winery in one-two ton bins. 100% Syrah.
Syrah and puncheons make a traditional combo that never fails. We moved the juice after a two-week fermentation, and our Syrah already had that inky characteristic proper to the varietal. The wine was aged 24 months in new 500-liter puncheons. Only 98 cases produced
This wine is comprised of 90% Zinfandel, 5% Syrah and 5% Petite Sirah. The fruit was all hand harvested and table sorted followed by a 48-hour cold soak on the skins. The fruit was fermented for 18 days and then pressed off the skins and racked off the solids into 3 and 4-year-old American oak barrels and aged for 18 months.
This wine has flavors and aromas of wild blackberry and brambly raspberry fruits, cherry, .cola and leather followed with a toasty finish. Medium tannins.
Medium ruby purple in color. Bright and lively on the nose with aromas of strawberry jam, sweet oak spice, vanilla and blackberry pie. Though rich in fruit and spice, the palette is pleasantly light with a juicy cranberry-like acidity. Jammy berries, maple, cedar box and black plum dominate while subtle flavors of bay leaf, dried oregano and mushroom provide complexity. Soft, chewy tannins provide structure and promise several years of aging in bottle, allowing the ample berry fruitiness to evolve and reveal more secondary savory notes.
Proprietor and Winemaker, Rick Davis first met Bill Stokes, owner of Stokes Vineyard, over ten years ago while searching for old vine Zinfandel in the up-and-coming area of Lodi in San Joaquin County. The fruit from Stokes Vineyard never disappoints with richness and intensity that comes from old vines with subtle spice notes that all speak to the vineyard management and site.
This Pinot Noir is still very young, will cellar for years to come and needs some decanting, if only in the glass, for the full bouquet to evolve. Brilliant garnet in color, the flavor profile starts out with cherry/black cherry and cedar, and as the wine opens up with flavors of orange zest, fig, butterscotch, cardamom and black tea, with a long, silky finish. Pair this wine with turkey, ham, salmon and savory vegetarian dishes like stuffed mushrooms or ratatouille.
This old vines vineyard of Pinot Noir was planted nearly 50 years ago (1966) by Pat and Duncan Haynes in what is now the Coombsville AVA, east of the city of Napa. Proximity to San Pablo Bay contributes to the temperate climate of Coombsville, with cooling effects of marine air and fog occur almost daily during the growing season Located in the wide alluvial deposits created by the wearing down of the hillsides, the Coombsville soils contain abundant rock, gravel and, in some areas, are layered with volcanic ash deposits from Mount George.
A rarity with a very jammy nose, red fruits characteristics and good acids, to our knowledge it is the only carmenere rose that you’ll find in Paso Robles.
A saignee was made a few hours after crushing; we then moved the precious juice into neutral french oak barrels where it aged for 8 months.
‘The lost Bordeaux varietal’ thrives well here in Paso. Thirteen year old vines at Colbert Vineyards yielded about 3 tons/acre. Hand picking and quick delivery brought the fruit to the winery in perfect condition.
2010 Coruce Syrah: This wine is comprised of 90% Syrah, 4% Petite Sirah, 3% Zinfandel and 3% Viognier. The grapes were hand harvested and table sorted and co-fermented for 14 days and pressed off into 3 & 4 year old French Oak barrels.
This wine has aromas and flavors of dark cherries, plum & lavender and blueberries with a lush jammy finish.
Open and decant for 30 minutes prior to serving.
Our dry Rosé is a beautiful salmon pink. It begins with strawberry, floral, and citrus aromas. It has a bright entry, with ripe strawberry, grapefruit, lemon, and honey suckle flavors. It lingers with a long strawberry finish. It’s supported by balanced acidity and smooth texture. It is perfect for warm summer days.
The 2016 Rosé comes from our 4 Pinot Noir Vineyards: Azaya Ranch and Chileno Valley Vineyard in Marin (50%), a small corner of Monroe Vineyard (25%) on the Sonoma Coast, and Weir Vineyard in the Yorkville Highlands (25%). In 2016 the long, mild summer with late rains meant the grapes at all three sites could hang on the vine longer, building beautiful ripe fruit flavors while maintaining their acidity.
Our bold, fathomless, Bordeaux-inspired blend of Cabernet Sauvignon, Petit Verdot, Merlot, Malbec and Cab Franc is the collective soul of the vineyard. Barrel fermented and hand-racked for thirty months in French oak barrels. Testament has an inky dark hue and it’s intense nose heralds black and red currant, lavender, cola and black cherry followed by mocha-laced layered flavors of dark chocolate, cassis and baking spice in every glass.
Testament compliments medium to sharp cheddar cheeses, braised short ribs, grilled steaks, prime rib, filet mignon, beef bourguignon, lamb and hearty stews.
Aromas of bright citrus, grapefruit, orange peel and kiwi are expressed on the nose, while hints of anise and limestone suggest an elegant minerality. The palate is driven by its extraordinarily soft, integrated acidity, giving this wine a refined crispness and long lasting finish.
Grapes from the Oak Knoll, Coombsville and Pope Valley AVA’s were gently whole- cluster pressed for over four hours. Juice was racked off its lies after it had a chance to settle down in a tank for 24 hours at 50°F. It was 70% fermented in barrels with a blend of 8% new French oak (Cigar Light toast barrel). The remaining 30% was fermented in a concrete egg. Both the egg and barrels were aged “sur lies fines” for 6 months with no lees stirring.
The 2011 Sabina Vineyards Oregon Pinot Noir opens with hints of raspberry and rose petal aromas mixed with flavors of cranberry, leather and green tea in the mouth. The wine is smooth and concentrated on the palate. Spice and sweet oak round out the rich, velvety texture producing a spectacular pinot noir for Sabina Vineyards.
The grapes were transported from Oregon to Napa where they were then fermented in 4 separate French oak open top tanks. Fermentation lasted 15 days. The 4 lots were blended and bottled after 18 months in barrel.
Roserock is perched on a ridge top towards the southern end of the Eola-Amity Hills AVA, which is located within the Willamette Valley, home to many of Oregon’s finest Pinot Noir vineyards. In 2011, a warm and dry harvets period gave way to cooler than expected conditions in late September and early October. Fortunately, the fruit was at or near its ripening plateau. A final heat spike at harvest dehydrated many clusters, reducing yields and concentrating flavors.
There’s a reason Ryan started with this vineyard when he made his very first wine. Fiddlestix just seems to deliver something special every single year. Welcome to this year’s installment! On the nose there’s just-ripe strawberry, wild cherries jubilee, anisette, dark roses, cigar box and just a touch of leather. On the palette, the strawberries and wild cherries remain, joined by ripe currant, candied raspberry, caramelized vanilla, and crushed flowers. This is a lighter-bodied wine than the past couple vintages, but is still quite rich with a round, smooth, full-bodied mouthfeel that envelopes your palette which yields to a cascade of sparkling acid. The finish just seems to...well...never finish.
This traditional Bordeaux-style red blend of Cabernet, Merlot, andCabernet Franc is still a young, but already complex wine: raspberry, cranberry, a little blackberry, minerals, pencil shavings, vanilla, coffee and toffee with great structure, full bodied, very long finish. But like most Bordeaux style wines, awaken it gently from its sleep and decant a little while before serving.
These classic Bordeaux grapes come from the Wild Diamond Vineyard in southern Lake County and have been co-fermented in making this premium wine. The Wild Diamond Vineyard is in southern Lake County (just north of Napa Valley) at an elevation of 2,200 ft., meaning warmer, longer growing days with cool Pacific breezes at night and an overall shorter growing season resulting in fully ripe fruit. The red, volcanic soil of this vineyard contributes both to the depth of color and rich flavor profile of grapes from the Wild Diamond Vineyard.
Here at Qorkz we like wine, food, and sharing our experiences with other wine lovers. We are thrilled to offer our new blog Qorkscru to share the joy of wine culture, along with the great stories and products of our wineries and winemakers. Cheers from our wineries the whole Qorkz team and we hope you enjoy Qorkscru!
