Six-Pack
$135.00
We’re offering a split six-pack of our new Chard and Rose for $135 plus a flat $15 shipping.
Additional information
| Weight | 24 lbs |
|---|
2015 Lancel Creek Pinot Noir
Current Releases, WinesOur 2015 Lancel Creek Pinot Noir has aromas of light cherry, deep spice, pomegranate, plum and toasted oak. Long, smooth tannins and bright acid combine with deep flavors of baked boysenberry and blackberry, black currant, cola and black cherry. The abundance of spicy structure, smooth tannins, and great acid make for a beautiful combination with the brambly dark fruit. This wine is showing so well right now. We recommend drinking it anytime in the next five years.
Fall Six
Current Releases, Fall 2018, WinesHere’s a fall offering for wines that match the season. A six pack that includes:
2015 Lancel Creek Pinot
2015 Wildcat Mountin Pinot Noir
2014 Campbell Ranch Pinot
2013 Campbell Ranch Pinot Noir
2016 Saini Farms Zinfandel
2016 Alexander Valley Chardonnay
2014 Campbell Ranch Pinot Noir
Current Releases, WinesOnly two hundred cases produced.
Aromas of cranberry, vanilla, raspberry and dried herbs. Flavors of cola, anise, rhubarb, and tart raspberry. A soft front followed by bright acidity and full tannins. This Pinot will continue to mature in the cellar.
Our 2014 Campbell Pinot is a single clone, 777. Harvested September 15th between 4 and 6 am, the fruit arrived at the winery still as cold as the morning low of 55 degrees.
It was fermented in t-bins, twenty percent whole cluster, and aged for eleven months, with thirty five percent new oak. Only two hundred cases produced. 14.1% Alcohol
2015 Campbell Ranch Pinot Noir
Current Releases, WinesAromas of cranberry, vanilla, raspberry and dried herbs. Flavors of cola, anise, rhubarb, and tart raspberry. A soft front followed by bright acidity and full tannins. This Pinot will continue to mature in the cellar.
Our 2015 Campbell Pinot is a single clone, 777. Harvested September 15th between 4 and 6 am, the fruit arrived at the winery still as cold as the morning low of 55 degrees.
It was fermented in t-bins, twenty percent whole cluster, and aged for eleven months, with thirty five percent new oak. Only two hundred cases produced. 14.1% Alcohol