2018 Mataro

Mataro is an ancient varietal introduced to Valencia (Spain) by the Phoenicians around 500 BC.  Known in Spain as Monastrell and in France as Mourvèdre, it was introduced to California in the 1860s. This Mataro was grown in the Rattlesnake Hills AVA in Eastern Washington then vinified and barrel aged for 24 months in San Diego.

 

Full bodied, bold ruby with a slight purple hue.  The earthy aroma meets ripe red tree fruit with notes of spicy black pepper and allspice. Enduring toasty, polished tannin finish.

 

Pair with mushroom wild rice soup, bacon linguini carbonara, smoked Beemster

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2018 Petit Verdot

Petit Verdot is a late ripener so it does best in hot climates where long autumns allow for maximum flavor development. Eastern Washington provides this ideal environment. Gianni Buonomo has used Petit Verdot in the Bordeaux-style blend Maestrale and in the Super Tuscan-style blend with Sangiovese. This is the first time we have offered it as a single varietal. The grapes were so good they virtually begged to be showcased on their own. It is “petit” in name only.

 

Full bodied, bold, massive. Fully extracted and richly concentrated notes of ripe red plum, blueberry and cracked black pepper. A flowery hint of violet is paired with the slight sweetness of French oak. A long, powerful, tannic finish.

 

Grilled lamb, beef mole, black beans, Manchego

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2018 Sangiovese

Sangiovese is the most widely planted cultivar in Italy. This Super Tuscan-style blend highlights 90% Sangiovese (Grosso clone) and 10% Petit Verdot. The grapes were sourced exclusively from the Rattlesnake Hills AVA south of Yakima, Washington.  After hand-harvesting, sorting and destemming, the grapes were brought to San Diego to vinify. Aged 24 months in once-used Hungarian and French oak barrels.

 

Super Tuscan-style blend of 90% Sangiovese and 10% Petit Verdot. Garnet and full bodied. Red current and ripe red cherry and a spicy white pepper nose. Smooth vanilla hint.

 

Pair with veal ragu with pappardalle, osso buco, Pt. Reyes blue cheese

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2018 Maestrale

SILVER MEDAL  2022 San Francisco Chronicle Wine Competition

Maestrale is Italian for the strong mistral winds that blow through the northern Mediterranean. This Bordeaux-inspired blend is 40% Cabernet Sauvignon, 30% Petit Verdot, 25% Cabernet Franc and 5% Malbec. The grapes for Maestrale were sourced exclusively from the Rattlesnake Hills AVA near Yakima, Washington.  After hand-harvesting, sorting and destemming,they were brought to San Diego to vinify. Aged 24 months in French oak barrels.

Concentrated, deep ruby and robustly full-bodied. Peppery Cab Sauv character shows through the ripe black current Petit Verdot contribution. Cab Franc and Malbec add balance and complexity.

 

Pair with coq au vin, filet mignon or vegetarian dishes with sage, thyme and rosemary, aged Gouda

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2017 Grenache

 

This off-dry style Grenache can be a casual refresher when served chilled or a sophisticated after-dinner treat when served at room temperature. Grapes for this 100% Grenache were sourced from Amador County in the Sierra Foothills AVA.  It was made in our San Diego winery and aged for 24 months in neutral French oak barrels before bottling.

 

Pale garnet and off-dry. Toasted carmel notes mate with wild strawberry and a sweet kiss of rose petal for a luxurious, full-bodied elixir. 16% alcohol by volume.

 

Pair with dark chocolate,  strawberry blue cheese salad, Stilton

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2015 Aglianico Reserve

100% Aglianico aged for 3 years in once-used French oak barrels.

Hand bottled.

Only 22 cases were produced.
Because of the small volume, this wine has not been entered in compeition.

Limit three bottles per customer

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2016 Charbono Reserve

DOUBLE GOLD & BEST OF CLASS 2021 San Francisco Chronicle Wine Competition

 

 

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2017 Cabernet Sauvignon Reserve

A pure expression of 100% Washington Cabernet Sauvignon. This wine was barrel aged for three years in twice used French oak and bottle aged for one year before it's release.

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