Stone Street Estate Vineyards Sauvignon Blanc & Chardonnay
“The Estate Sauvignon Blanc is a blend of several blocks planted between 500 and 1,000 ft. elevation. It reflects the altitude and rock-driven vineyard soils and showcases exotic fruit character grounded by deliberate textural, mineral and structural components. The aromatics of the 2018 Stonestreet Estate Sauvignon Blanc lead with lemon verbena, fresh pineapple and lemongrass on the nose. Flavors of grapefruit pith, quince, and crisp white nectarine round out the bright acidity and distinct mineral finish.”
“As a blend of our best Chardonnay vineyard sites, the Estate bottling is one of the most compelling illustrations of the mountain. Winemaker Lisa Valtenbergs blends this wine with shrewd precision, balancing aromatic intrigue, texture and the Mayacamas’ signature structural elements into a pure refection of the vintage. The 2016 Estate Chardonnay exhibits honeysuckle and orange creamsicle with subtle salinity. The generous palate finishes long with notes of toffee”
Boen Vineyard’s Pinot Noir
“The first sip of the California Böen Pinot Noir envelops the mouth with a velvety richness. Flavors of bright cherry, dried herbs and hints of vanilla, is supple and sumptuous, to the finish.”
Michel Rolland’s Clos De La Siete
“Michel Rolland, the world-renowned Bordeaux winemaker, first went to Argentina in 1988. He recognized that all the conditions were right to grow a very great wine and partnered with other Bordeaux families to develop 7 vineyards on 2,000 acres in the Uco Valley of Mendoza.”
“ This atypical vintage, with its low temperatures and high rainfall, has produced a wine
with intense aromatic expression and tremendous freshness on the palate. A vibrant ruby red colour, the elegant blend o ers
amazing aromas of blackberries and plums with spicy floral notes. On the palate, it is balanced and fresh with a pleasant acidity
characteristic of the vintage, giving it an excellent capacity to age. Cabernet-Franc was once again included in blend and, even
though it accounts for just 1%, adds an agreeable hint of spice to the palate.”