Search results for "joseph phelps cabernet sauvignon"

2019 | TP 94 Blackberry, blueberry, jammy but balanced, smooth tannins. 2022 | WE 94 Blackberry and blueberry compote, crushed violet, cracked pepper. 2023 | WE 92 Black cherry, cola, vanilla, star anise; palate of minty black cherry, fudge, violets. 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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Winemaker Notes The 2023 DAOU Cabernet Sauvignon is described as powerful, complex, and layered, with a rich and weighty palate and a structured finish. It features aromas of black cherry, cassis, plum, and desert sage, with notes of cigar box, leather, and bay leaf. The palate offers flavors of black raspberry, spicy currant, and blueberry compote, with hints of Bing cherry and baking spices. The wine is well-structured with fine-grained tannins and a lingering finish of cherry, espresso, and vanilla.  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 The 2019 J. Lohr Hilltop Cabernet Sauvignon is exceptionally dark in color with aromas of blackberry, black currant, and toasted pastry crust. Dense and soft on the palate, with elegant layers of black and red currants leaving a bright finish. 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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Duo Holiday - Maison Noir Knock on Wood + Mystery Bottle Enjoy a curated bundle featuring our best Collection of Maison Noir Wines and your choice of any other of our Holiday Best Pick from Vin Perdu, Caymus, and Joseph Phelps  

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2022 | TP 95 Napa Valley benefited from abundant winter rainfall; this set the stage for mild spring weather leading to an even, early budbreak in April 2022. Overall, the growing season brought plenty of sunshine, with temperatures typically hovering in the high 80s to low 90s. However, the beginning of September saw a sweltering heatwave throughout California that accelerated berry ripeness levels and Brix accumulation. Fortunately, cooler weather followed, giving the vines a timely break and preserving the balanced flavors Napa Valley is known for. We hand-harvested our Cabernet Sauvignon from Carol’s Vineyard into half-ton bins on September 14th and 15th. The berries were sorted using the Pellenc Selectiv system, then destemmed and crushed with the Pellenc Extractiv system. 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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Duo Holiday - Maison Noir Pinot Noir OPP + Mystery Bottle Enjoy a curated bundle featuring our best Collection of Maison Noir Wines and your choice of any other of our Holiday Best Pick from Vin Perdu, Caymus, and Joseph Phelps  

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Winemaker Notes The 2018 Carter Cellars Carter Cabernet Sauvignon is described as a powerful yet elegant wine with a complex interplay of fruit and aromatic notes. It exhibits a deep purple color and offers aromas of black currants, blueberries, mocha, and hints of cigar box and earth. The palate is opulent and balanced, showcasing flavors of crème de cassis, toasted spices, dried violets, blackberries, and smoked tobacco, with a noticeable minerality. It's a full-bodied wine with a seamless and elegant texture, promising both immediate enjoyment and long-term cellaring potential.  About Winery The origins of Carter Cellars began in the mid 1980's when the historic Carter House Victorian was built. When this small bed and breakfast became too popular for the crowd from the cities up and down the west coast the Hotel Carter was added and a restaurant (the highly regarded Restaurant 301) was needed for the guests. For the guests at the restaurant Mark Carter began compiling what has become (since 1998) a Wine Spectator Grand Award winning wine list. He began sourcing the best wines the world had to offer from first growth Bordeaux to the top Napa Cabernet and even the high quality, little-known gems that helped the wine list stand out. Because of the great recognition of the restaurant and its wine list Mark was able to host winemaker dinners with the likes of Dan Duckhorn and Nils Venge. Mark and Nils became fast friends at these dinners while sharing their all encompassing passion for great wines. Mark wanted to expand his love of wines and start a new age wine label devoid of a brick and mortar facility but sourcing only the best fruit from the most renowned vineyard in Napa. His goal was to create the best Napa Cabernet that could be made. Nils Venge, the superstar winemaker responsible for receiving the first "perfect score" on a domestic wine from Robert M. Parker Jr. while at Groth in 1985, seemed like the perfect match on this quest for perfection. Carter Cellars first vintage was in 1998 sourcing grapes from the steeply terraced Coliseum Block of the Hossfeld Vineyard. In continuing to source wine from top Napa vineyards Mark and Nils made a svelte Fortuna Block Cabernet from the ancient red volcanic soils of the Fortuna Vineyard in 1999. In 2000 Carter Cellars began a long and deeply rewarding relationship with the most iconic vineyard in the western hemisphere: the Beckstoffer portion of the original To Kalon Vineyard in Oakville. Thus began the rise of the famed and highly rated Carter Cellars Beckstoffer To Kalon Cabernet, a wine that to this day continues to receive top scores from critics worldwide. In 2001 Carter Cellars deviated from solely making large and powerful Cabernet when they acquired Merlot fruit from the Truchard Vineyard in Carneros. This vineyard has varied soils and a marine-influenced climate which makes the ripe and rounded fruit which goes into our lush and ultra-premium Merlot. In 2004 Carter Cellars expanded again when they began sourcing Cabernet fruit from the Revilo Vineyard in St Helena right next door to some of the highest rated Napa Cabernet and farmed by Reg Oliver of El Molino. The Revilo Vineyard fruit makes for large and austere Cabernet with incredibly smooth tannins which benefit from some bottle age and will greatly reward those with the patience for fine wines. Mark and Nils began looking for a permanent home for Carter Cellars and for a small Napa Winery at which they could produce wines from estate grown fruit. In 2006 they founded Envy Winery on Tubbs Lane in Calistoga. This 17 acre property would specialize in Estate grown Merlot, Cabernet and Petite Sirah and would become the new home of Carter Cellars. In 2006 Carter Cellars expanded again. Still with an extremely small case production they made the Hossfeld Red Blend also from the Hossfeld Vineyard in Soda Canyon. This Predominately Merlot blend contains Cabernet Sauvignon and Petite Verdot and is modeled on one of Mark's Favorites: Chateau Petrus with a uniquely Californian side. In 2012 Carter Cellars added two additional exciting Cabernets vineyards to the portofilo: the Weitz Vineyard and Beckstofffer Las Piedras Vineyard. Long considered one of the gems of Turnbull Wine Cellars vineyard holdings, the Weitz Vineyard, also known as the Leopoldina Vineyard, sits on 62 glorious acres high on the Oakville Bench. The fruit from the vineyard is renowned for its profound structure, elegant rich texture and lingering acidity and minerality. The Beckstoffer Las Piedras Vineyard is a historic vineyard in the St. Helena AVA. Roughly translated to the stones or little pebbles, the vineyard sits at the base of Sulfur Creek on the southwest outskirts of St. Helena. Riddled with rocks, the soil is porous and provides ideal support for the vines and when matched with excellent farming techniques, the result is remarkable dense and concentrated fruit.

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2022 | WE, 91 Pts The 2022 vintage is described as "shattering the mold" with its off-the-charts intensity: Aroma: Opens with bold, layered scents of raspberry crème brûlée, cedar box, and hints of violet, dark chocolate, and cinnamon. Palate: Full-bodied and rich. You’ll find intense flavors of wild huckleberry, cherry pie, and juicy blackberries. There are unique "pastry" notes of butter croissant and toasted marshmallow, balanced by espresso and savory spices. Texture & Finish: The tannins are dry yet silky, leading into a "trembling," long, oak-inspired finish with lingering notes of mocha and spearmint cream.   About Winery “Michael” and “David” are Michael and David Phillips, brothers whose family has farmed fruits and vegetables in the Lodi region since the 1850s and cultivated wine grapes for nearly a century. Michael and David constitute the 5th generation of grape growers in the Phillips family, with the 6th generation now joining the family business. The Phillips family likes to emphasize the importance of quality wines with unique and fun labels. Wine makers Adam Mettler, Derek DeVries and Jeff Farthing specialize in producing Lodi’s famous Old Vine Zinfandels, as well as Rhone varietals such as Ancient Vine Cinsault and Syrah for Michael David Winery.  Farming with future generations in mind, the Phillips have adopted some of the most progressive sustainable farming practices in the state. All 800 acres of the family’s vineyards are third party certified, and the state’s first per ton bonus was issued for contracted growers to follow in the family’s footsteps. 

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2014 | WA 98 Medium to deep garnet in color, the 2014 Cabernet Sauvignon Ark Vineyard Deep Time rolls languorously out of the glass with subtle, slowly emerging scents of redcurrant jelly, wild blueberries, mulberries and cassis plus faint wafts of forest floor, oolong tea, potpourri, menthol and Indian spices. The full-bodied palate is firm, taut and solidly structured with ripe, grainy tannins, revealing loads of very tightly wound layers with coaxing, finishing very long and purely fruited.  2018 | WA 98 The 2018 Cabernet Sauvignon Deep Time is a selection of barrels from all three single vineyards, held back for extended maturation. This year, the wine aged in wood for 48 months. Marked by typical cigar box aromas, it also delivers plenty of cherries, vanilla and a hint of cassis. It's full-bodied, rich and undeniably woody, yet still retains ample freshness and length. It reminds me a bit of some Riojas, for its wood presence and elegance, but with more power and fruit weight, like some of Chris RIngland's long-aged releases of Barossa Shiraz. Idiosyncratic but delicious, it's another top-class effort from proprietor Jayson Woodbridge. About Winery Hundred Acre is not simply a winery—it is a legend carved into Napa’s hillsides. Founded by Jayson Woodbridge in 2000, its philosophy is one of uncompromising precision: fruit chosen berry by berry, wines born in underground caves called The Ring, and bottles crowned with a 24-carat gold ring as a symbol of perfection. From Morgan’s Way to Ark and Few and Far Between, each vineyard is treated as sacred ground, yielding Cabernets that have earned more than seventy-eight perfect scores. Inspired by the whimsical Hundred Acre Wood yet executed with obsessive craftsmanship, the estate has become a beacon of rarity and myth, where every release is both a treasure and a testament to the pursuit of the extraordinary.

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PRE-ORDER Winemaker Notes The 2023 DAOU Cabernet Sauvignon is described as powerful, complex, and layered, with a rich and weighty palate and a structured finish. It features aromas of black cherry, cassis, plum, and desert sage, with notes of cigar box, leather, and bay leaf. The palate offers flavors of black raspberry, spicy currant, and blueberry compote, with hints of Bing cherry and baking spices. The wine is well-structured with fine-grained tannins and a lingering finish of cherry, espresso, and vanilla.  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 The 2022 Caymus California Cabernet Sauvignon is known for its rich, dark color and intense aromatic profile. It offers notes of red berries, cassis, blackberry, and hints of spice and coffee. The palate is full-bodied, powerful, and concentrated, with ripe, firm tannins and a long, elegant finish featuring black cherry and blueberry. This vintage, celebrating Caymus' 50th anniversary, is crafted to be approachable in youth while still having the potential for aging.  About Winery In 1972, Chuck Wagner started Caymus Vineyards with his parents, Charlie and Lorna, with a humble plan and an uncharted future. The Wagner family were farmers with deep roots in the Napa Valley – in 1857, Chuck Wagner’s great-great grandfather captained a wagon train to California from Bible Grove, Missouri. Working together for decades, Chuck Wagner and his parents established the family’s work ethic, appetite for innovation, down-to-earth sensibility, and deep appreciation of the pleasures of good food and wine enjoyed with family and friends.

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2017 | WA 96 The cool clay at Kayli Morgan vineyard really weathered well the 2017 heat wave," said proprietor Jayson Woodbridge. Featuring a deep garnet-black color, the 2017 Cabernet Sauvignon Kayli Morgan Vineyard has a profound nose of fruitcake, crème de cassis, baked plums and forest floor, with touches of hoisin, charcuterie and clove oil. The full-on, full-bodied palate is rich and seductive, offering a sturdy frame of chewy tannins and a lively backbone, finishing very spicy and long. 2019 | WA 97 From the 2019 vintage, Kayli Morgan will transition to being called Morgan's Way, although the vineyard sourcing remains the same. The 2019 Cabernet Sauvignon Morgan's Way delivers waves of ripe cherry, Madagascar vanilla and cigar box aromas, while the full-bodied palate is velvety and taut at the same time, that tension providing great liveliness and length on the mouthwatering finish. About Winery Hundred Acre is not simply a winery—it is a legend carved into Napa’s hillsides. Founded by Jayson Woodbridge in 2000, its philosophy is one of uncompromising precision: fruit chosen berry by berry, wines born in underground caves called The Ring, and bottles crowned with a 24-carat gold ring as a symbol of perfection. From Morgan’s Way to Ark and Few and Far Between, each vineyard is treated as sacred ground, yielding Cabernets that have earned more than seventy-eight perfect scores. Inspired by the whimsical Hundred Acre Wood yet executed with obsessive craftsmanship, the estate has become a beacon of rarity and myth, where every release is both a treasure and a testament to the pursuit of the extraordinary.

Read more less