Our founder Joe Martin was the first grower to plant Merlot in Sonoma Valley. Merlot thrives in this picturesque valley where warm days are cooled by evening breezes and fog from the Pacific Ocean. The grapes in our Sonoma Valley Merlot come from our Certified Sustainable Estate Behler and Wild Oak vineyards, as well as from top growers throughout the area. Each carefully selected vineyard contributes distinctive and individual qualities to the finished wine.
From the Wine Maker – “This polished Merlot shows off layered aromas and flavors of espresso, red cherry and chocolate that finish with a touch of savory spices. Medium-to-full bodied with good structure and a long, lingering finish.”
This medium-bodied wine is a perfect companion to oven-roasted turkey, Italian sausage, braised short ribs and mild to medium hard cheeses like Port Salut, Edam and Gouda.
Rating:
This wine was given a 90 point rating by Wine Spectator.
Apothic is a true original. Named for a mysterious place, Apotheca, where vintners stored their most coveted concoctions in 13th century Europe, Apothic blends fuse Old World intrigue with modern sophistication. Winemaker Boyd Morrison lets the character and flavor of each varietal guide the shape of his wines. Apothic offers a portfolio of enchanting blends that are bold in style and taste.
From the winemaker – “A ‘whole greater than the sum of its parts,’ the Meritage is the result of the special synergy that is formed when everything comes together perfectly – in this case: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. Layers of dark fruit, cassis, leather and rich earth weave together to create a complex and juicy wine. Ripe tannins and oak aging lend depth and texture, highlighted by vanilla and mocha spice.”
While the high daytime temperatures allow for complete ripening, it’s the low night temperatures that create the thickening in the skins producing the aroma and flavor precursors that winemakers the world over search for. The Sunnybrook Ranch in southeast Paso Robles is situated on rolling hills with southern exposures offering early morning warming, protection from drying afternoon winds and cold nights slowing sugar accumulation, increasing tannins and flavor compounds resulting in extended hang time and delaying harvest until late November!
This wine was first created and marketed by Marquis Niccolò Antinori, father of Piero Antinori, in 1928 and was the first Chianti intended as a long-lasting wine capable of improving with age. In 2001 Piero Antinori inaugurated a new phase for Villa Antinori, which became a Tuscan IGT produced from a selection of better grapes grown exclusively in the vineyards of the Antinori proprietary estates in Tuscany. The design of the label has remained as it was in 1928, with only minimal adjustments, first in 1990 and then in 2001. This Italian gem is a great red blend of 55% Sangiovese, 25% Cabernet Sauvignon, 15% Merlot, 5% Syrah.
From the winemaker – “The nose shows lifted ripe blackberry, chocolate and clove aromas, enhanced by cedar and vanilla notes from the influence of oak. A rich, full-bodied palate showcases the classic varietal plum and forest berry flavors complimented by light vanilla and regional chocolate notes. The supple ripe tannins are typical of the Barossa Shiraz, culminating in a long, satisfying finish.”
At Bridlewood, we like to take our time. We hand select our grapes from California’s vast Central Coast AVA, and we pour our passion into winemaking. Our tasting room sits on a picturesque 105-acre estate which rests on a high bench of ancient seabed, facing the Pacific breezes that meander through the Santa Ynez Mountains to the south and the Purisima Hills and San Raphael Mountains to the north. Days are warm, nights are cool and the abundant sunshine is tempered by wind and fog. This is Central Coast Wine Country at its best.
Introduced in 1988 with the 1985 vintage, Pèppoli Chianti Classico DOCG is the archetypal modern Chianti Classico. In a departure from traditional Chiantis, Pèppoli combines the complexity and structure of a well-aged riserva with the fruity fragrance of a young wine. This style is made possible by a unique microclimate where east-northeast facing vineyards are planted in a small heat-retaining valley on mineral-rich rocky soils that are perfect for growing very fruity, lively Sangiovese. The wine further benefits from the use of better Sangiovese clones, severe grape bunch selection, delayed and cluster harvest when necessary.
Cupcake Red Velvet is a blend of 47% Zinfandel, 29% Merlot, 19% Cabernet Sauvignon, and 5% Petite Sirah grapes, each variety contributing to the structure, aroma, depth of flavor, and finish.
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