Current Wines

Grand Cuvee Sparkling Wine

This delightfully dry sparkling wine was bottled specifically for our Big White Sparkling Cellars Label. We like the tiny bubbles, creamy mouth-feel and crisp dry finish. Equivalent in dryness to a French Brut this is a terrific sparkler for celebrating any occasion.

2005 Roussanne Reserve, Amarosa Vineyard, Lodi

We love this exotic white wine that forms the basis for most Northern Rhone wines of France. Why? The structure. In the nose our Amorosa Roussanne is inscrutable. Is that Honeysuckle? Orange rind? But wait until it gets in your mouth. The structure is incredible. The bold early impressions, the big, creamy mid-palate, the juicy finish combine for a wild ride. Unusually, Roussanne's structure makes for an ageable white wine, We've tasted examples that are over 15 years old and they develop a deep honey character, a remarkable golden hue and a giant mid-palate weight. Try keeping a few bottles in your cellar for a decade or so. Serve at cellar temperature.

2005 Viognier, Quinlin Vineyard, California

The classical Viognier nose is overwhelming in our 2005 Quinlin Viognier. Let's name the fruit characters in the nose: Peach, Pear, Passion fruit. The longer we smell the more exotic fruit and floral elements reveal themselves: Grapefruit, Guava, Gardenia... Enough! In the mouth the Quinlin has a summery character and crisply refreshing finish.

Lapsus

Our 2005 Lapsus marries our Amarrosa Roussanne with our Quinlin Viognier. This year features a little more oak time on the Roussanne which doesn't come accross as oak so much in the Lapsus, but vanilla. In the Condrieu appellation of France, Viognier is the only allowed white wine varietal. A few miles down the Rhône on the opposite bank is Hermitage where Roussanne and Marsanne are the only allowed whites. Legend has it that when the Chevalier Gaspard de Stérimberg returned wounded from the Albigeois crusades in 1224, he cloistered himself within the tiny hamlet on the hill that now bears his description, Hermitage, and refused to speak for the remainder of his pious life. Surrounded as he was with spectacular vineyards he did some winemaking, and discovered the virtues of a unique blend of his local Roussanne with up river Viognier. Appearing to us in a dream, the garrulous Saint, though taciturn in life, revealed his secret in a Lapsus Lengua, slip of the tongue, and the blend, as well as the name of this wine was born. Raise a glass of Lapsus to the good St. Stérimberg.

2003 Sangiovese, Antonazzi Vineyard, SF Bay

Grown by gentleman farmer and winemaker Hal Liske, our Sanjo comes from a small berry clone growing in eastern Brentwood. The nose has beautiful fruit, raspberry and ripe cherries with some spiciness in the form of cinnamon, vanilla, white pepper and cardamom. Bigger than a Chianti-style, our Antonazzi Sanjo has bedium body and good acidity on the finish. Enjoy the now or over the next couple of years.

2004 Zinfandel Reserve, Sblendorio Estate Vineyard, Livermore

Our 2004 Zinfandel comes from the hearty, rocky soils of the Sblendorio Estate Vineyard, on Mines Road in Livermore. We disagreed with Sblend on the harvest timing, we wanted it earlier, he elected for later. One sip of this lovely wine will convince you Sblend was right all along. Medium-bodied, our Zin reminds us of wine from old vine, head-pruned vineyards. We feel that a lot of Zins can be overly peppery, so we selected a yeast that would downplay the white pepper which, while still present, allows a complex set of aromatics to make an appearence in the nose. Cardamom, rhubarb, and plum shine through. Nicely distributed in the mouth, Sblend's farming once again pays off with excellent natural acidity giving a pleasing long finish with tasty ripe fruit flavors.

2005 Mourvedre, Davis Vineyard, Lodi

We think we've discovered the trick for making really yummy Mourvedre. Mourvedre always has been a spicy grape, but sometimes we wanted more than just cardamom, cumin and allspice. All of these are present in full force in our 05 Mo, and we're pleased as pie to have them. However, there's also more than just spice. This Mo has blackberry jam, brown sugar and lilac in the nose followed by rich, jammy fruit in the mouth. This combination of fruit and spice makes it a great wine to pair with Indian or Thai food. What is the trick? Come in and ask the winemakers! Otherwise, you'll just have to enjoy the results.

2000 Syrah, Kurtzer Vineyard, Livermore

Our Kurtzer Syrah was harvested late in the 2000 season and had a huge tannic mouth feel when it was young. How do we tame this delightful wine without robbing the fruit? Due to our unique circumstances, we were able to age this for over four years in new French oak barrels. Compared to bottle aging, barrel aging gives a much more rapid rounding and softening of the tannins. As a four year old, our Kurtzer retains its regal nose which is well supported by mature French Oak. The oak influence actually peaked in year three and is now calmed down to playing a supporting role to the rightful star - jammy berry fruit. One of the things we like best about making single varietal, single vineyard releases is that after a time we recognize specific characteristics of each vineyard. The smoky bacon element, typical of this vineyard from our earlier vintages is evident, but as a reserved element. We think this wine is remarkable, four years in barrel has given a wine of beautiful round character that typically only comes from a big wine that has aged for 15-20 years in the bottle. Unfiltered and unfined, the Kurtzer may still throw sediment.

2000 Mourvedre, Texiera Vineyard, Contra Costa County

The 2000 Mourvedre from Texiera's vineyard in Contra Costa County has a spicy fruit that continues to shine brightly through the extended aging. The Mourvedre spice reminds us of Northern Africa, cumin, cardamon and tumeric. This is distinct form the peppery spice character we often associated with Zinfandel. This Northern African spice character makes Mourvedre a popular choice as a blending element in Southern Rhone wines such as Chateau Neuf de Pape. The extended barrel aging, over four years in French oak barrels, has had a dramatic effect in softening the tannins. In the mouth our Mo has a beautifully round balance with lingering finish. Presented here as a single varietal, single vineyard, extended barrel-age release, we offer you a unique experience. Since this wine has already aged for over four years in the barrel, it is ready to drink now, or in the next several years.

1999 Carignane, Phillips Vineyard, Brentwood

This old vine Carignane vineyard from near the Mokelumne River is farmed to a tiny yield that allows the normally large diameter Carignane grape to develop beautiful varietal character. We pushed to extract all we could and were richly rewarded by this structured, aromatic Rhone styled wine. The perfumed nose reveals red delicious apples, rhubarb and pepper. The mouth is full and rich, with up-front tannin that resolves to chocolate, red apples and black pepper. Some may remember when we released the '99 Carignane the first time in 2001. Now with an additional five years on oak, the fruit is still there but is accompanied by vanilla, chocolate and hazelnuts from the long oak exposure.

Liquid Amber Late Harvest Chardonnay

Our Liquid Amber Late Harvest Chardonnay was picked on December 6th. Its intense charachter deveoped during its unusually long time on the vine. With one third of the berries having significant botrytis, the noble rot, our Liquid Amber has the seductive honeysuckle characteristics of some of the prestigious, old-world botrytised dessert wines. This delectible dessert wine will pair beautifully with pear tarts, peach cobbler, or apricot crisps.

2000 Zinfandel Port, Beyer Ranch Vineyard, Livermore

The Beyer Ranch produced wonderful Zinfandel, but also made great port. Though no longer there, Beyer Ranch Zin was often very ripe, giving the rich, jammy characteristics. In the nose our Zinfandel port has nuts, plum, chocolate and ginger bread. Also made in a Tawny style, the jammy mouth reveals star anise and orange. Try this with a >70% cacao chocolate.

2000 Tawny Port, Ripkin Vineyard, Lodi

Our 2000 Tawny is being released after five years of oak barrel aging. We vinified this using the traditional Portuguese varietals of Sauzao, Tinta Cao, and Tourega Nacional. We made just four barrels of this delicious Port. After four years, only one barrel had "tawnified" enough for our tastes. The Port we're pouring today is from the second barrel and is even yummier than the first barrel was. When will the third and fourth barrels be ready? When ever they get sufficiently tawnified. This Tawny is a mature Port: brick-colored, with nuts, butter, maple and figs in the nose, and soft and mellow in the mouth. Enjoy with pears and bleu cheese, walnuts, or the dark chocolate.

2004 Cabernet Sauvignon, Quail Creek Vineyard, Livermore

You won't beleive our Quail Creek Cabernet is only a 2004. The nose is wonderfully complex with dark cherries, tobacco, and violets. In the mouth our Cab is delightfully smooth with great fruit and tannins you would expect on a wine which had carefully aged in your cellar for years.

John Evan's Alchemist

When creating a Cab like The Alchemist, I want to make a fruit-forward Cab with good tannin structure. To me, Cabs are often undrinkable, as I detest the bell pepper flavor found in so many otherwise delicious wines. But I have eliminated it from this cab! Alchemists of old strove to turn lead into gold using mineral acids, blisteringly hot temperatures, and occult rituals. I used somewhat different tools than the alchemists such as careful fruit selection, selected yeast, barrels with higher toast levels, and frequent racking. The old alchemists never succeeded in turning lead into gold but I have turned what could be little better than lead into a wine more valuable, and definitely more drinkable, than gold.