"Intense and well-proportioned, with a tight beam of spicy cherry and berry flavors that are rich and floral, ending with firm tannins. Gains complexity and depth on the finish. Drink now through 2011. 440 cases made."
-Wine Spectator 92 pts
Aged for 11 months in new and seasoned French oak barrels. Hand racked, unfined and unfiltered. Well-matched with any lamb or beef dish.




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Another excellent bottling from Adrian Fog. Sonoma Coast flavors show through with sour cherry and ample spices on this sleek and austere Pinot Noir. A blend of 5 clones from six different vineyard selections, hence its name. Aged for 11 months in new and seasoned French oak barrels. Hand racked, unfined and unfiltered. Try with chicken and veal.





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From the makers of cult wine Adrian Fog comes this Sonoma County Pinot Noir. "Pinot Noir should have a sense of place..." says their website, and this wine has all the typical Sonoma Coast qualities; bright acidity, warm black cherry flavors and slightly dark, mocha-chocolate overtones. Only 450 case were produced by husband and wife team Stewart and Jane, made to appeal to a wider audience than their flagship Fog wines. We think they've succeeded, and then some! Pair this with herb roasted chicken, duck a l'orange or sesame crusted tuna.


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Here's what Wine Enthusiast had to say about this wine from Sonoma's Castle Vineyards: "Soft and gentle with pleasant raspberry, cherry, cola and spice flavors, this Pinot offers lots of immedite pleasure. It's a dry, balanced wine that will pair well with lamb and beef." Castle produces several different vineyard designate Pinot Noirs, each with its own special nuances and flavors. The Los Carneros is an excellent entry wine to this outstanding producer voted Best Boutique Winery for 2006-2007.


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This wine is an excellent blend of clones from two Sonoma Coast vineyards from a tricky vintage for the region. What Castle was able to achieve here is outstanding to say the least. Aromas and flavors of bright black cherry and lighter strawberry with a meatier, more leathery edge that provides some earthiness. The mouth-feel is silky and smooth, adding to the quality of the experience. A mere 200 cases produced. Try with baked salmon or veal.


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Pure Chardonnay fruit without over-the-top oakiness. Spiced nose starts with buttery caramel corn, honeysuckle, cinnamon and clove. Gives way to creamy swathes of tree fruit with apple and pear in droves. Finishes nicely with a crisp, sharp minerality. Luscious and finely tuned with excellent balance, good acidity. This is seafood wine, like lobster, shrimp. Will work nicely with chicken as well.


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95% Cabernet Sauvignon with 5% Merlot blended in for softness.Vines over 30 years old produce flavors of blueberry, boysenberry, cassis and rich dark chocolate and coffe notes to provide balance and depth. Firm tannins now beginning to soften allow all the ripe flavors to shine with a tight, focused finish. Very nice wine to serve with filet mignon or leg of lamb.


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"The lighter-styled, fresh 2005 posesses lovely fruit."-Robert Parker. Only 140 cases of this beautiful wine were produced. A true California varietal, raised in Napa Valley soils with its dark purple hue, wood-tinged smoke around cherry nose and cassis, black cherry, vanilla and coffee flavors, this is a rich and full tasting wine. Match with beef and roast pork.

"This impressive new producer has turned out some attractive reds that merit serious attention."-Robert Parker

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"More smoky bacon fat scents are found in the beautiful aromatics. With medium to full-body, good acidity and fine length, this impressive 2005 should be more restrained in its youth than the 2004 and age for 10 to 12 years."-Robert Parker. A mere 300 cases produced on this superb California Syrah from Sonoma's Enkidu Wines. All of the full-bore flavors and lengthy finish are here to put this wine in heavy competition with classic Northern Rhones. Have with beef, lamb, wild boar.

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90 pts-Robert Parker. This wine is truly amazing. 60% Syrah and 40% Petite Sirah, a Phil Staehle creation in the fashion of great Southern Rhones, but in the Enkidu way. The winemaker is turning heads with varietals and blends from California that only a true genius could manage. Intense and varied flavors past the bacon fat nose, deep blackberry, raspberry, blueberry and cassis rimmed with mocha and peppery spices. Put this up against your most hearty meals and let the games begin!

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"These wines continue to impress me as elegant examples of Rhone Ranger blends."-Robert Parker. Kick Ranch vineyard supplies fruit to many of the top Sonoma producers including Enkidu. The 2006 is dark, seriuously rich with multiple layers of bacon fat, coffee, pepper, stewed red plums, raspberry, and cola. Trails off nicely with a smooth yet lingering finish edged with spicy qualities. A good wine for colder months with roast beef or cassoulet.

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The fruit from this wine expresses itself beautifully. Clean, clear in color and aromatics of cooked cherries and vanilla escape from the glass. The palate is finely tuned with good acidity cutting through sharp flavors of cherry, plum and cassis spiced with cola, vanilla and an earthy characteristic on the back end that grounds all of the ethereal tastes. An exquisite bottling from this top-notch producer of Pinot Noir from Sonoma California. Match this wine with poultry, salmon and veal.

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Ponzo Vineyard is where this Zin is harvested from, giving rich, deeply colored fruit that bears strength and stamina. The 2006 is powerful and fully extracted with firm tannins providing a solid backbone. Cherry liqueur and cola escapes from the glass, providing multiple layers of fruit and spice as time goes on. Lengthy waves of cherry, raspberry and blackberry continue on the palate with tightly spiced edges on the full finish, laced with vanilla and caramel oak. A big wine that will pair with beef and hearty Italian foods.

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Only a handful of vineyards in California grow this Spanish grape. Awash with stone fruit flavors, tangerine, lemongrass and green apple. Solid acidity keeps everything sharp and crisp, making this an excellent choice to pair with serious seafood dishes. From fish fillets to shrimp, oysters, mussels and clams.

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This wine combines elements from various vineyards to produce an outstanding blend with notes of dust and leather on the nose framing succulent blackberry and cassis. Earthy mix of flavors with cherry and red currants showing on the deeply concentrated palate. Finished by a soft peppery bite. 50% Cabernet Franc, 40% Petite Sirah and 10% Cabernet Sauvignon. Pair with beef, pork and even duck.

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"The Pinot Noirs have been most impressive-rich and full-bodied, with complex flavors."-Wine Spectator, September 30, 2008. Featured in Spectator as one of Sonoma's most promising new wineries. The 2007 Windsor Oaks Pinot expresses nicely balanced strawberry-cherry flavors touched by herb and spice nuances with hints of sage and vanilla. Sharply placed acidity and earthy finish. Pair with salmon, pork and chicken.

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Aromas of crushed berry, succulent wild berry, violets and loads of white pepper that turns to a sweet ripeness, folding together in a seamless presentation. The finish is long and lingering with hints of blueberry, pink grapefruit and a distinctive minerality. 100% Syrah aged in French oak and reminiscent of Northern Rhones. A great wine to have with lamb or beef dishes.

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"A superbly balanced elegant Zinfandel with a deep earthy minerality rounded out by ripe, juicy fruit and peppery spices."-Food and Wine Magazine, HIGHLY RECOMMENDED, Four Stars. Ripe cherry, cassis, and vanilla cake notes set off by herbs and spice on the elegantly soft edges. Brilliant flavors with sharpness and clarity, smooth, heart-warming finish. Chosen as "Best of the Best" in the 2008 Wine Guide. Match with Italian foods, roast turkey, and veal.

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Dry Creek Valley's best kept secret. Pena Ridge is a small-production winery in Sonoma County, releasing only a few hundred cases of each wine they produce. All are handcrafted gems made with loving care. The 2003 Cabernet Sauvignon is culled from two distinct vineyards and then aged in barrel for 20 months. Held for an additional year in bottle before its release. Lush blackberry fruit and currants held tightly together with firm tannins and pepper spice, deep finish with great length. This wine is easily drinkable now or can be held for another ten years. Match with Filet Mignon, Kobe beef.

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In 2004 Food and Wine Magazine chose this as "Best American Merlot under $20". Produced from the same Alexander Valley vineyard, the 2006 has ruby coloring and aromas of plum, strawberry and toasty vanilla with hints of violet in the glass. On the palate, mocha cherry and dark chocolate fill out the explosion of flavors. Aged in American Oak for 18 months, this is well-balanced and a terrific value. Have with roasted meats and strong cheeses.

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The first Praxis wine, Pinot Noir is now on its seventh vintage release and third from this vineyard. Bill Arbios pulls off a stellar accomplishment, bringing this kind of quality-for-the-price to the table once again! Aromas of Bing cherry, ripe plums, vanilla and caramel rise from the glass with subtle touches of smoke and forest floor. Cherry, earth and cotton candy flavors complete the rich and elegant palate that finishes with a touch of spice. Perfect balance and easy to pair with a wide range of dishes including poultry, beef and fish steaks.

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