Red Wine by Evesham Wood from Willamette Valley, Oregon. One of the greatest characteristics Russ finds in our proprietary yeast that he isolated from a bottle of 1986 Jayer Echezeaux is the velvety texture it imparts on the wines. While we use that.
Red Wine by Evesham Wood from Willamette Valley, Oregon. Intermingling notes of earth and flowers move to an explosive mid-palate of red fruits and plum followed by an elegant, bright, lifted finish. Stock up and experience the evolution of this.
Red Wine by Evesham Wood from Willamette Valley, Oregon. A truly artisanal, hands-off pinot noir made the same way as our single-vineyard wines at a most easonable price. Bright and aromatic with red cherry, sour cherry and spice on the nose moving.
Red Wine by Excelsior from South Africa. Pungent, wild aromas of black raspberry, blackberry, spices and game. Surprisingly thick yet lively in the mouth; with rather primary flavors of black fruits, licorice, violet and spices framed.
Red Wine by Experience from Napa Valley, California. Intense ruby in color, this Cabernet opens with a lovely bouquet of forward fruit, soft notes of oak from the barrel fermentation, some anise and a hint of mocha. Ripe black fruit unfolds.
Red Wine by Eyrie from Willamette Valley, Oregon. This is a bright red beauty with a subtle smokey aroma and deep, complex fruit notes. Taut and focused on the palate, a hint of red berry reminiscent of fresh strawberry jam is complicated.
White Wine by Eyrie from Willamette Valley, Oregon. The Chardonnay estate is a barrel selection. Since each barrel ferments with its own yeast and ages at its own rate, each barrel becomes very distinct. Before bottling, the winemaker tastes.
Red Wine by Fabio Oberto from Piedmont, Italy. Intense ruby-red turning to light purple hue, due to the ageing in barriques. The nose shows oaky notes well-integrated with hints of plum and cherry. Warm sensations in mouth thanks to its.
