White Wine by Brick & Mortar from North Coast, California. The 2018 Anderson Valley Chardonnay expresses precise lemon zest and crushed shells with notes of juniper, just-ripe melon and struck flint. The palate is headlined with racy acidity, coupled.
Red Wine by Brick & Mortar from North Coast, California. The 2018 Anderson Valley Pinot Noir has a high intensity of floral and forest-floor aromas. Flavors of bright blackberry and plum, cherry blossom, and fresh cedar, highlighted by juniper, bay.
White Wine by Brick & Mortar from Napa Valley, California. The 2018 vintage produced a wine that is intensely aromatic; cantaloupe and nectarine intertwine with lemongrass and white pepper. The palate is high in acidity, highlighting tart yellow grapefruit.
Red Wine by Brick Barn from Central Coast, California. The 2016 Pinot Noir is loaded with warm aromas of dried cherry, violets, sage and cinnamon pie crust that give a rising sense of complexity. A juicy, silky texture unfolds with flavors of wild.
White Wine by Brick House from Willamette Valley, Oregon. Cascadia – that mythical land that lies in the watershed of the Pacific Northwest’s Cascade mountain range – denotes our barrel-selected, reserve wine. Our Chardonnays are a homage to the ways.
White Wine by Brick House from Willamette Valley, Oregon. Our Chardonnays are a homage to the ways of the Old World…specifically the great white wines of Burgundy. Fresh fruit is fully pressed and run into a variety of French oak barrels where it is.
Red Wine by Brick House from Willamette Valley, Oregon. Typically this cuvee offers cinnamon, allspice and earthy notes of forest floor and bramble. In some years the Cuvee du Tonnelier includes significant whole cluster fermented fruit, contributing.
Red Wine by Brick House from Willamette Valley, Oregon. Rolling gently from our north boundary fence to the foot of the Douglas firs in our woods, the brick house looks out over eight acres of Dijon clone vines planted on a full south slope. Since.
White Wine by Brick House from Willamette Valley, Oregon. Fresh fruit is fully pressed and run into a variety of French oak barrels where it is allowed a native fermentation under the careful eye of the winemaker. A majority of the barrels are seasoned.
