The Oberon Sauvignon Blanc is distinctive in style because its fruit is sourced from both the Pope Valley and Carneros Appellations of Napa Valley. This combination of multi-terroir fruit and distinctively different micro climates marries bright natural acidity with layered fresh flavors of green apple, tart kiwi, pear and melon.
Like a mouth watering black cobbler – the wonderful rich toastyness of the crust with the warm juiciness of blackberry and deep black cherry – this Cabernet Sauvignon has a beautiful rounded mouth-feel and rich complex flavors. On the finish, the vibrant berry flavors mingle with spice, a hint of coffee and dark chocolate.
Rich, citrusy, and exquisitely balanced, this vintage of one of our Dutton Ranch single vineyard sites is textbook Russian River Valley Chardonnay. With a complex nose of lemon/lime zest, tangerine, and apricot, the Walker Hill Chardonnay evolves into apple blossom, Meyer lemon, and almond croissant in the mouth.
Small parcels of Chardonnay, Pinot Noir and Pinot Blanc are hand picked and brought directly to the winery. Each parcel is pressed and fermented separately, creating an extensive selection of base wines to choose from. Winemaker Keith Hock then tastes each component and selects those base wines that show potential to produce exceptional wine. The cuvée is placed en tirage for secondary fermentation in the bottle prior to disgorgement. Finally, a small percentage of older reserve wine is included in the liqueur d'expedition adding further complexity and texture.
To create Oberon Merlot, Tony sourced grapes from Napa Valley’s renowned Oakville district. The deeper alluvial soils along with the perfect balance of cool mornings and warm afternoons make this are the perfect location for growing Bordeaux varietals.
The grapes are exclusively hand-harvested. During fermentation the colors, flavors, textures and aromas are naturally extracted from the skins.At approximately 14 days, the fermentation is completed, and we drain the tanks, remove the skins and then gently press to capture the remaining juice.It is then transferred into small French oak barrels (66% new French oak) and aged for 18 months.
