Berries, Smooth Tannins, & Tropical Fruit… OH MY!

Berries, Smooth Tannins, & Tropical Fruit… OH MY!

Berries, Smooth Tannins, & Tropical Fruit… OH MY!

Check out our notes here…

Aragosta VermentinoThe lobster featured on this bottle is there for a reason. Best Paired with dry fish, oysters, and of course lobster. Crisp, Balanced Acidity, & Slight minerality.

The Lobster is the symbol of the gastronomy of Alghero and this white wine made from Vermentino di Sardegna grapes, is the ideal match.

Bouquet: its winy aroma is well-balanced, delicate though distinct, with a fresh fragrance, reminiscent of ripe apples.
Flavour: harmonious, dry but not harsh, crisp and rather lively, with a pleasantly lingering aftertaste of almonds.

Broadside Cabernet – Dark Fruit, Medium bodied, and Present Tannins. This Paso Robles Cab would pair well with a variety of meats including Beef, Lamb, Game, & Poultry.

The nose on this bottling shows fresh strawberry, dried dill, herbs, green peppercorns and a hint of green bell pepper. Those pyrazine flavors also show on the sip, with more green-pepper elements giving intrigue to the red-fruit backdrop.

Pather Creek Pinot NoirVery Traditional Willamette Pinot Noir. Medium Bodied, Medium Tannins, Cool Climate & Dry.

89 Points – Wine Spectator A focused red, with restraint to the structure that allows the ripe, minty blackberry and sassafras flavors to glide easily over powdery tannins into a long and detailed finish.”

Amisfield Sauvignon BlancTropical Fruit Notes. Dry, Refreshing, & Acidic. This Sauvignon Blanc pairs well with Shellfish, Vegetarian dishes, and Goat Cheese.

Bright and expressive nose with tropical notes of pineapple and mango. The palate is filled with fresh passion fruit and has vibrancy and texture that lead to a dry finish.” – The Winery

Portlandia Pinot Noir – To us this wine had a Janus duality to it. It contains both Willamette Valley (Northern OR) which give it the high notes and Rogue Valley (Southern OR) fruit which gives it some bass.

Hand selected lots were cold-fermented in open-top vats using hand punch downs and aged for “10-12 months in a combination of French and American oak. Hold for up to 3-5 years or drink now.” – The Winemaker