PRE-ORDER About Winery Founded in 1979 in Marsannay by Bruno Clair, this prestigious Burgundy estate rose from the ashes of the fractured Clair-Daü domain, becoming a leader in the Côte de Nuits. The estate boasts top vineyard holdings, including a rare, high-quality plot in Bonnes-Mares, utilizing sustainable, low-intervention techniques and focusing on terroir-driven, elegant, and long-lived Pinot Noir. 

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PRE-ORDER About Winery Founded in 1979 in Marsannay by Bruno Clair, this prestigious Burgundy estate rose from the ashes of the fractured Clair-Daü domain, becoming a leader in the Côte de Nuits. The estate boasts top vineyard holdings, including a rare, high-quality plot in Bonnes-Mares, utilizing sustainable, low-intervention techniques and focusing on terroir-driven, elegant, and long-lived Pinot Noir. 

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PRE-ORDER About Winery Founded in 1979 in Marsannay by Bruno Clair, this prestigious Burgundy estate rose from the ashes of the fractured Clair-Daü domain, becoming a leader in the Côte de Nuits. The estate boasts top vineyard holdings, including a rare, high-quality plot in Bonnes-Mares, utilizing sustainable, low-intervention techniques and focusing on terroir-driven, elegant, and long-lived Pinot Noir. 

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PRE-ORDER About Winery Founded in 1979 in Marsannay by Bruno Clair, this prestigious Burgundy estate rose from the ashes of the fractured Clair-Daü domain, becoming a leader in the Côte de Nuits. The estate boasts top vineyard holdings, including a rare, high-quality plot in Bonnes-Mares, utilizing sustainable, low-intervention techniques and focusing on terroir-driven, elegant, and long-lived Pinot Noir. 

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PRE-ORDER About Winery Domaine Buisson-Charles, established in 1919 in Meursault, Burgundy, is a4th-generation family estate renowned for producing high-quality, long-aging white wines. Now managed by Patrick Essa and Catherine Buisson, the 6-hectare estate focuses on low-yield, organic-style viticulture and precise, low-intervention winemaking to express unique, old-vine terroirs. 

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Winemaker Notes Frenchtown shows aromas of wild berries, red cherry, black currant, and anise.  The generous, fresh fruit flavors remain focused through an integrated finish. About Winery Founded in 1983 in the Walla Walla Valley, L'Ecole No 41 is one of Washington State's most iconic and oldest family-owned wineries. Housed in the historic Frenchtown School depicted on our label, we have earned international acclaim for producing distinctive wines of the highest quality. We craft ultra-premium wines that reflect the unmistakable typicity of Washington State and the unique terroir of our Walla Walla Valley vineyards. Growing and making 100% of our wines, each bottle is handcrafted with a commitment to quality in the vineyards and the winery. More than three decades of winemaking experience, ongoing investments in our Walla Walla Estate Ferguson and Seven Hills Vineyards, and long term relationships with many of the most prominent vineyards in Washington State are central to our well-known reputation for quality and consistency across our wine portfolio. These tenets will continue to sustain L'Ecole well into the future.  L'Ecole is one of the most honored wineries in Washington State. We are proud to be recognized by Wine & Spirits Magazine as a Top 100 Winery of the Year for fourteen consecutive years. In 2014, Decanter awarded our 2011 Estate Ferguson the International Trophy for Best Bordeaux Blend in the World! In 2016, the 2013 Ferguson won the International Trophy for Best New World Bordeaux Blend from the Six Nations Wine Challenge.

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Winemaker Notes The 2018 Cypress Vineyards Cabernet Sauvignon features a deep red color, with aromas of black plum and dark chocolate. The palate is medium in weight with a juicy and soft finish. Serious enough for the connoisseur and friendly enough for the casual wine drinker, this wine will pair well with a range of dining options, from marinated beef kabobs to pasta. Enjoy in its youth, or cellar for up to three years for added complexity THE J LOHR STORY Fifty years ago, Jerry Lohr embarked on a career change. What followed would reshape the landscape of the California wine industry and create one of the country’s most popular wine brands. In the late 1960s, Jerry Lohr began an extensive investigation of California grape growing regions – searching for the ideal location for his first vineyard. Jerry was raised on a South Dakota farm; his agricultural roots armed him with an innate sense for the relationship between climate, soil, and location. His research and instincts led him to the Central Coast, an area just beginning to explore its potential for winegrowing. Four decades ago, the California Central Coast had not yet emerged as one of North America’s world-class winegrowing regions. With little history or viticultural precedent, planting on the Central Coast was a gamble. One of a handful of early pioneers, Jerry Lohr was among the first to realize the inherent potential of Monterey and Paso Robles for producing high quality grapes and superb wines. PIONEERING MONTEREY AND PASO ROBLES -JERRY LOHR LEGACY-It’s no coincidence that the Central Coast’s emergence as a world class winegrowing region runs parallel with the establishment and growth of J. Lohr Vineyards & Winery. Founder Jerry Lohr is one of the region’s pioneers and has played a larger-than-life role in bringing the area to prominence. Jerry’s instincts led him to two regions located about 75 miles apart. In the early 1970s, he chose Monterey County’s Arroyo Seco district for its cool, windy climate and rocky soils as ideal for Chardonnay. In the 1980s, he recognized the potential of Paso Robles for growing Bordeaux varietals, especially Cabernet Sauvignon – given the area’s rich soils and dramatic diurnal temperature swings between warm days and cool nights. After Jerry Lohr’s nearly decade-long search for the right place to plant his first vineyard, he chose a site in Monterey County that was to become the heart of the Arroyo Seco appellation. Jerry originally planted 280 acres in 1972 and 1973 near Greenfield. Monterey County’s Arroyo Seco appellation has proved ideal for growing layered, complex Chardonnay and Pinot Noir. Brisk winds and fog off Monterey Bay, stony, well-drained soils, and a lack of damaging fall rains all combine to produce grapes with trademark fruit intensity and balancing acidity. In 1974, Jerry unveiled the first J. Lohr winery in San Jose. In the early 1980s, Jerry Lohr saw the potential for great Cabernet Sauvignon further south. Borrowing a lesson from the French—that great Chardonnay and Cabernet Sauvignon excel in very different growing conditions—Jerry began planting Cabernet Sauvignon and other red varieties in San Luis Obispo County’s little-known Paso Robles region in 1986. With the hands-on devotion of an artisan farmer, Jerry tended to the vines while diligently working toward the creation and development of an adjacent winery and barreling cellars; J. Lohr’s Paso Robles production facility was opened in 1988.

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About Winery Vega Sicilia is one of Spain’s most iconic and prestigious wineries, with a rich history dating back to 1864. Here's a brief overview: Founded by Don Eloy Lecanda y Chaves, a Spanish winemaker trained in Bordeaux, who brought with him French grape varieties like Cabernet Sauvignon and Merlot. He planted these alongside the native Tempranillo (then called Tinto del País) in the Ribera del Duero region. The winery gained fame in the 20th century for producing some of Spain’s most celebrated wines, especially its flagship wine, Único, known for its complexity and extraordinary aging potential. In 1982, the Álvarez family acquired Vega Sicilia, marking a new era of modernization and expansion. Under Pablo Álvarez’s leadership, the winery has maintained its legendary status while also expanding into other regions like Toro (with Pintia) and Rioja. Despite its name, Vega Sicilia has no connection to the island of Sicily. “Vega” refers to fertile river plains, and “Sicilia” is believed to reference Saint Cecilia, the patron saint of music. Tasting Notes Pintia lies on the banks of the Duero River, within the DO Toro. The extremely cold winters and hot summers have an effect on the complex soils, which are rich in pebbles. It is therefore essential to pick the grapes at the right moment to preserve the fresh aromas and acidity of the wine. The vintage was hot and dry. It rained just before the harvest, which helped us to tame the powerful, concentrated and rustic skins. We gave the skins time to polymerise, but the priority was always to pick fresh grapes. This vintage was more about infusion than extraction. 15% of the wine was aged in large containers to preserve its fruitiness and freshness. It was a vintage of great concentration, so we had to limit the influence of the toasted oak in favour of freshness. Pintia 2019 is energetic, bold and full-bodied, but it is also silky. We had to work really hard to tame it, but we are proud of the result

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Winemaker Notes Ripe and tropical, harmonizing fresh lime juice, fresh citrus and petrol stoniness from the Keuka vineyards with cantaloupe and tangerine from the Seneca vineyards. Behind the zingy freshness are a rich body and a discreet creaminess which form a well-balanced union ideal for long-term aging. About us Dr. Konstantin Frank; ignited the “Vinifera Revolution”, a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention. Located on Keuka lake in the Finger Lakes region, Dr. Konstantin Frank Wines features some of the oldest vinifera vines in the United States and continues to produce wines of distinction and quality. Vinification Only the free run juice from the gently pressed grapes was used. The base wine was fermented at low temperatures to preserve the more delicate characters. Second fermentation took place in the bottle as per the Méthode Champenoise. After leaving the wine resting for more than four years it was disgorged, and dosage was added prior to final bottling

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Winemaker Notes Vivid notes of black raspberry, fresh pomegranate juice, with wild blueberry, sassafras, subtle licorice, toasted oak an earthy backbone, and grippy tannins. Generous and fruit forward. Pairs perfectly with tangy pulled pork and buttermilk cornbread. About Winery Courtney Benham founded Angeline in 1990, in the heart of Sonoma County. Made in the Russian River Valley at Martin Ray Vineyards & Winery, Angeline’s philosophy has been steadfast from the start –make wine that is a true expression of its varietal. Sourcing fruit from premium vineyards throughout California, Angeline is focused on the fundamentals of wine: intentional farming and idyllic conditions. With minimal intervention from the winemaking team, Angeline Vineyards emphasizes the characteristics of each varietal, letting the fruit speak. In essence, Angeline Pinot Noir tastes like Pinot Noir –bright, focused, and clean. By highlighting the unique qualities of each varietal, Angeline resonates with those that appreciate the simplicity of good winemaking. But most importantly, Angeline is a wine we want to drink. From a white tablecloth to a picnic blanket, a cheese plate, or a cheeseburger, Angeline has range.

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Winemaker Notes In Sheep’s Clothing delivers a ripeness of fruit flavors while preserving the acidity that gives the medium to full body wine a slice of freshness. Layers of Cassis, Blueberries, and Black Cherries lend to New World style fruit with more of an Old World structure with a hint of wood smoke. This wine fully embraces an integral part of classic Cabernet Sauvignon by highlighting a complex blend of dried herbs: anise, thyme and bay leaf. About Winery Maison Noir is a two-fold lifestyle project producing both a T-Shirt line and Oregon wines. Founded by sommelier André Hueston Mack in 2007, both ends of Maison Noir incorporate a trademark attitude and personal perspective on wine subculture. The wines are unique and distinctive garage wines, initially created for some of the New York's best restaurants for whom Mack was a sommelier and now available nationwide. Despite having a successful career with Citicorp Investment Services, André Hueston Mack decided to leave his “desk job” to pursue his passion for wine. While working as a sommelier in San Antonio, Mack discovered the joys of introducing guests to the little known vineyards that first attracted him to the business and “the instant gratification of a guest’s reaction.” While still in Texas, Mack was awarded the prestigious title of Best Young Sommelier in America by the highly regarded Chaine des Rotisseurs. This recognition propelled him into the opportunity to work as a sommelier at Thomas Keller’s world-renowned The French Laundry in Yountville, California. Mack went on to accept the position of Head Sommelier at Keller’s equally famed Per Se in New York City, where he managed a 1800 selection award-winning wine list and consulted with Chef Keller on menu and pairing development regularly. Winemaking has always been a dream of his and came to fruition when he set up shop under the moniker of Maison Noir Wines. Throughout his career Mack has forged unique relationships with luminary growers and winemakers from around the planet. It is with this prestigious group that Mack currently creates his wines.

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Winemaker Notes The 2022 DAOU Chardonnay displays a rich, ample nose of pineapple, vanilla bean, mango, hazelnut and nutmeg spice. Floral tones of honeysuckle and star jasmine are accented by sweet ginger and lemon zest. The palate is weighty and mouthfilling, delivering round, silky flavors of Bartlett pear, Crenshaw melon, kiwi and fresh pineapple. Notes of Golden Delicious apple and papaya are complemented with lemon cream pie and crushed almonds, while hints of white peach, citrus peel and cinnamon linger on a long, graceful finish.  About Winery In the golden, oak-studded hills of Paso Robles' fabled west side, not far from William Randolph Hearst's magnificent castle, there is a man with a Homeric vision. His name is Daniel Daou and he is devoting his life and every imaginable resource to creating, first and foremost, a Cabernet Sauvignon that rivals the very best in the world. Gracefully perched atop a stunning promontory at 2,200 feet, the DAOU Spanish Colonial style winery is embraced by a tangible serenity. Hawks wheel and bank while the all-day sun caresses close planted rows of lush, emerald green vines. The 100 percent calcareous soil makes no sound as it passes out nourishment and only a gentle breeze flows up through the Templeton Gap from the Pacific. The quiet is bewitching; you want to lay down roots here, just as the four-year-old vines have done. But the sense of peace belies the serious industry at work on this 100 acre estate. No effort is spared to create the luscious varietals and blends that flow from this limited production winery. This kind of synergy happens rarely: superlative climate and terroir, super intensive vineyard culture, and cutting edge viticultural practice. You're more likely to find it in Bordeaux than Central California. Coupled with the infectious passion and gracious, family style hospitality of the Daou brothers, Georges and Daniel, the result is pure magic. The kind of magic that comes in a bottle.

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Winemaker Notes Soft, fruity, and refreshing with flavors of raspberries and red cherries. Perfect for those who enjoy the body and flavor of red wine without dryness.  About us Dr. Konstantin Frank  ignited the “Vinifera Revolution”, a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention. Located on Keuka lake in the Finger Lakes region, Dr. Konstantin Frank Wines features some of the oldest vinifera vines in the United States and continues to produce wines of distinction and quality. Vinification Only the free run juice from the gently pressed grapes was used. The base wine was fermented at low temperatures to preserve the more delicate characters. Second fermentation took place in the bottle as per the Méthode Champenoise. After leaving the wine resting for more than four years it was disgorged, and dosage was added prior to final bottling

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About Winery Vega Sicilia is one of Spain’s most iconic and prestigious wineries, with a rich history dating back to 1864. Here's a brief overview: Founded by Don Eloy Lecanda y Chaves, a Spanish winemaker trained in Bordeaux, who brought with him French grape varieties like Cabernet Sauvignon and Merlot. He planted these alongside the native Tempranillo (then called Tinto del País) in the Ribera del Duero region. The winery gained fame in the 20th century for producing some of Spain’s most celebrated wines, especially its flagship wine, Único, known for its complexity and extraordinary aging potential. In 1982, the Álvarez family acquired Vega Sicilia, marking a new era of modernization and expansion. Under Pablo Álvarez’s leadership, the winery has maintained its legendary status while also expanding into other regions like Toro (with Pintia) and Rioja. Despite its name, Vega Sicilia has no connection to the island of Sicily. “Vega” refers to fertile river plains, and “Sicilia” is believed to reference Saint Cecilia, the patron saint of music. Tasting Notes Pintia lies on the banks of the Duero River, within the DO Toro. The extremely cold winters and hot summers have an effect on the complex soils, which are rich in pebbles. It is therefore essential to pick the grapes at the right moment to preserve the fresh aromas and acidity of the wine. The vintage was hot and dry. It rained just before the harvest, which helped us to tame the powerful, concentrated and rustic skins. We gave the skins time to polymerise, but the priority was always to pick fresh grapes. This vintage was more about infusion than extraction. 15% of the wine was aged in large containers to preserve its fruitiness and freshness. It was a vintage of great concentration, so we had to limit the influence of the toasted oak in favour of freshness. Pintia 2019 is energetic, bold and full-bodied, but it is also silky. We had to work really hard to tame it, but we are proud of the result

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Winemaker Notes The luminous bouquet of white peach, lemon cream, kumquat preserves, Bosc pear, honeydew, Granny Smith apple skin, lemon peel and chamomile is mouth-watering and compelling. Brilliant and juicy on the palate the Zellerbach Chardonnay exudes complementing notes of tangerine, green pear, pink grapefruit and lemon drops. About Winery Ambassador James D. Zellerbach founded Hanzell Vineyards in 1953 with a vision to create wines that could compete on the world stage.  Named after his wife Hana, Hanzell sits at the southern toe of the Mayacamas mountain range overlooking the south-western end of Sonoma Valley and San Pablo Bay.  After extensive time spent in Burgundy, Zellerbach returned inspired and educated by the region’s wines and grapes—Pinot Noir and Chardonnay.  He then planted these two varieties at a time when there were less than a few hundred acres of each planted in North America.  Since 1975, Hanzell has been solely owned by the de Brye family, who is dedicated to the preservation of tradition with a progressive and holistic approach which will ensure the sustainability for generations to come.

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Winemaker Notes The 2023 Hanzell "The Sessions" Selection Pinot Noir is a delightful wine with a complex and inviting profile The nose is rich with fresh and juicy dark cherry, blackberry, wild raspberry, and hints of orange peel, Bergamot tea, cardamom, cinnamon, and anise. On the palate, you'll find beautifully textured, fine tannins carrying flavors of dark cherry, blackberry, and wild raspberry, complemented by a long, red-fruited finish. This wine is crafted from organically farmed grapes, ensuring a pure and expressive taste. It pairs wonderfully with a variety of dishes, making it a versatile choice for many occasions. About Winery Ambassador James D. Zellerbach founded Hanzell Vineyards in 1953 with a vision to create wines that could compete on the world stage.  Named after his wife Hana, Hanzell sits at the southern toe of the Mayacamas mountain range overlooking the south-western end of Sonoma Valley and San Pablo Bay.  After extensive time spent in Burgundy, Zellerbach returned inspired and educated by the region’s wines and grapes—Pinot Noir and Chardonnay.  He then planted these two varieties at a time when there were less than a few hundred acres of each planted in North America.  Since 1975, Hanzell has been solely owned by the de Brye family, who is dedicated to the preservation of tradition with a progressive and holistic approach which will ensure the sustainability for generations to come.

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Winemaker Notes Bursting with aromas of orange blossom, honeysuckle, mango, lemon verbena, lime zest, and a lifted chalky minerality, the nose is bright and effusive. Pear, tangerine, lime, Meyer lemon, kumquat and hints of arugula carry on a textured and buoyant long juicy and tremendously delicious finish. About Winery Ambassador James D. Zellerbach founded Hanzell Vineyards in 1953 with a vision to create wines that could compete on the world stage.  Named after his wife Hana, Hanzell sits at the southern toe of the Mayacamas mountain range overlooking the south-western end of Sonoma Valley and San Pablo Bay.  After extensive time spent in Burgundy, Zellerbach returned inspired and educated by the region’s wines and grapes—Pinot Noir and Chardonnay.  He then planted these two varieties at a time when there were less than a few hundred acres of each planted in North America.  Since 1975, Hanzell has been solely owned by the de Brye family, who is dedicated to the preservation of tradition with a progressive and holistic approach which will ensure the sustainability for generations to come.

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Winemaker Notes Each block was picked by hand at night, and firm, cool clusters were delivered to the winery before sunrise. We hand-sorted the clusters then transferred them into a bladder press. After gentle pressing, the juice settled for 24 hours before we carefully racked it to French oak barrels, 64% new. Native yeast slowly guided alcoholic fermentation, with measured batonnage until malolactic fermentation was complete. The wine aged sur lie for 15 months and was bottled unfined and unfiltered. About Winery Wayfarer is the manifestation of a remarkable place, masterful winemaking, and the drive to go to extremes to create something truly exceptional. After nearly 30 years as an acclaimed Napa Valley vintner, Jayson Pahlmeyer became increasingly entranced by the wines of Burgundy. “Every oenophile eventually gravitates to the wines of Burgundy,” he says. In the early 1990s, Jayson began seeking out the finest Pinot Noir and Chardonnay vineyards in the world. A close friend, legendary French wine importer Martine Saunier, had located two parcels for sale in Burgundy – Clos de la Roche, a Grand Cru Pinot Noir vineyard in Côte de Nuits Grand Cru, and Corton Vergennes, a Grand Cru Chardonnay vineyard in Corton. His winemaker, Helen Turley, was to make the wine with the hands-on assistance of the renowned Michel Niellon at his Chassagne-Montrachet winery. However, just after the papers were signed, the deal was nullified by an obscure Burgundian real estate clause that permitted last-minute alternative offers. Though these iconic vineyards faded from his dreams, Jayson knew that, eventually, the perfect site would present itself. He just didn’t realize it would be six years later in the remote hills of the Sonoma Coast at a small farm called Wayfarer.

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About Winery Vega Sicilia is one of Spain’s most iconic and prestigious wineries, with a rich history dating back to 1864. Here's a brief overview: Founded by Don Eloy Lecanda y Chaves, a Spanish winemaker trained in Bordeaux, who brought with him French grape varieties like Cabernet Sauvignon and Merlot. He planted these alongside the native Tempranillo (then called Tinto del País) in the Ribera del Duero region. The winery gained fame in the 20th century for producing some of Spain’s most celebrated wines, especially its flagship wine, Único, known for its complexity and extraordinary aging potential. In 1982, the Álvarez family acquired Vega Sicilia, marking a new era of modernization and expansion. Under Pablo Álvarez’s leadership, the winery has maintained its legendary status while also expanding into other regions like Toro (with Pintia) and Rioja. Despite its name, Vega Sicilia has no connection to the island of Sicily. “Vega” refers to fertile river plains, and “Sicilia” is believed to reference Saint Cecilia, the patron saint of music. Tasting Notes Pintia lies on the banks of the Duero River, within the DO Toro. The extremely cold winters and hot summers have an effect on the complex soils, which are rich in pebbles. It is therefore essential to pick the grapes at the right moment to preserve the fresh aromas and acidity of the wine. The vintage was hot and dry. It rained just before the harvest, which helped us to tame the powerful, concentrated and rustic skins. We gave the skins time to polymerise, but the priority was always to pick fresh grapes. This vintage was more about infusion than extraction. 15% of the wine was aged in large containers to preserve its fruitiness and freshness. It was a vintage of great concentration, so we had to limit the influence of the toasted oak in favour of freshness. Pintia 2019 is energetic, bold and full-bodied, but it is also silky. We had to work really hard to tame it, but we are proud of the result

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Winemaker Notes "2nd Wine of Ch Laroque, Saint Emilion Grand Cru Classé. Made of 96% Merlot and 4% Cabernet Franc from vines more than 50 years old, the medium to deep garnet-purple coloured 2019 Les Tours de Laroque opens with pretty raspberry coulis, black cherries and warm plums scents with underlying fungi, black loam and cracked pepper hints plus a touch of beef drippings. Medium to full-bodied, elegant and fresh, with a firm line of grainy tannins, it delivers a graceful, earthy finish." About Winery Château Laroque is situated close to St Christophe des Bardes in St Emilion on a plateau of limestone rock. Its history dates back to the 12th century, with a tower from that time still dominating the estate. It has passed through several families since and is now owned by the Beaumartin family and is the largest estate in St Emilion with 61 hectares and was promoted to grand cru classé in 1996. More recently well known St Emilion winemaker David Suire has been bought in and the property has achieved new heights. Although planted in one block the make up of the limestone varies as does the exposition around the château, on slopes or on terraces. Merlot is the pre-dominant grape variety with a small amount of Cabernet Franc and the vines are about 50 years old on average. Wine making is traditional with maturation in oak, the length of which depends on the vintage conditions. There is also a second wine produced, Tours de Laroque for more immediate drinking.

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Winemaker Notes This delightful red wine hails from Bordeaux, France, where centuries of winemaking tradition have shaped some truly remarkable blends. you’ll encounter rich, dark fruit notes—perhaps blackberries and plums—alongside a touch of spice. The tannins provide structure, making it a well-rounded choice. About Winery Owned by the Cardarelli family since 1949. The Cardarelli brothers, 3rd generation, have never stopped, like their parents and grandparents, developing and modernizing, in order to improve the quality of the wines. Today they still continue in this approach, but we place as much importance on the ecological and respectful aspect of production to achieve the High Environmental Value (HVE) standard. The Cardarelli vineyards' motto: "Produce well, good, and in respect with nature".

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Winemaker Notes Vivid notes of tart cherry and underripe black raspberry and chapparal. Currants and olive leaf with fleshy tannins and white pepper offer a savory finish that contrasts the hints of vanilla. About Winery The name Martin Ray resonates deeply in the history of California Winemaking. Martin Ray was a pioneer, dedicated to crafting single varietal, region specific wine from 1943 through 1972 in Saratoga, in the heart of the Santa Cruz Mountains. Mentored by Paul Masson, he took a burgundian approach to his winemaking, and developed what is now one of the most historical properties in California, known as Mount Eden. Nearly twenty years later, Courtney Benham stumbled upon 1500 cases of Martin Ray wine in a San Jose warehouse. Recognizing his good fortune, and his intent and drive to produce terroir driven wines, Ray’s historical significance and philosophy resonated with him. Courtney purchased the brand, and since 1990 has been committed to the production of artisanal wines worthy of the Martin Ray name. In 2003, Martin Ray Vineyards & Winery made its home in the Russian River Valley, on the edge of Green Valley at one of the oldest continually working wineries in California. Today, Courtney and his winemaking team devote themselves to Ray’s ideology of making “wines of place”. By sourcing from hillside vineyards, they are relentless at telling the story of each exceptional appellation and vineyard. The depth of the portfolio offers those seeking a unique experience the chance to explore some of the most revered appellations in California. From our 12 acre Estate, to the mountain regions of Santa Cruz and Napa, to the northern reaches of Dry Creek Valley and Sonoma Coast, there is an abundance of phenomenal growing regions, great farming, and meticulous detail to vintages.

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Winemaker Notes Vivid notes of black raspberry, fresh pomegranate juice, with wild blueberry, sassafras, subtle licorice, toasted oak an earthy backbone, and grippy tannins. Generous and fruit forward. Pairs perfectly with tangy pulled pork and buttermilk cornbread. About Winery Courtney Benham founded Angeline in 1990, in the heart of Sonoma County. Made in the Russian River Valley at Martin Ray Vineyards & Winery, Angeline’s philosophy has been steadfast from the start –make wine that is a true expression of its varietal. Sourcing fruit from premium vineyards throughout California, Angeline is focused on the fundamentals of wine: intentional farming and idyllic conditions. With minimal intervention from the winemaking team, Angeline Vineyards emphasizes the characteristics of each varietal, letting the fruit speak. In essence, Angeline Pinot Noir tastes like Pinot Noir –bright, focused, and clean. By highlighting the unique qualities of each varietal, Angeline resonates with those that appreciate the simplicity of good winemaking. But most importantly, Angeline is a wine we want to drink. From a white tablecloth to a picnic blanket, a cheese plate, or a cheeseburger, Angeline has range.

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