Shea Wine Cellars: Estate Pinot Noir

A beautifully balanced wine that shows the full complexity of Shea Vineyard. Aromas of ripe red cherry, black raspberry, hibiscus tea and exotic spices lead to concentrated red and black fruit and elegant tannins on the palate. The finish is long and complex. It is an elegant Pinot that will be a wonderful accompaniment to a fine dining experience.

Seven Terraces: Sauvignon Blanc

This wine is classic Marlborough Sauvignon Blanc and exemplifies the regions now famous harmony between vibrant mineral, flinty elements and rich tropical nuances. Produced from low yielding ripe fruit the wonderful, heady aromatics of ripe herbs flow through into the palate which exudes ripe guava and passion fruit flavours. These expressive and concentrated fruit notes are elegantly framed with a refreshingly crisp and dry finish to cleanse the palate.  100% Sauvignon Blanc.

Seven Terraces: Pinot Noir

Following hand harvesting the fruit is destemmed, cold soaked for fifteen days and then warmed and fermented in small open topped fermenters. At dryness the wine is drained, gently pressed and matured in French oak barriques for 10 months before bottling.  This very approachable wine exhibits red and black fruits underpinned with sweet spices and forest floor nuances. A very distinctive Pinot Noir that will cellar comfortably for three to four years.

Speri: Valpolicella Classico Superiore “La Roverina” DOC

A blend of 70% Corvina Veronese, 20% Rondinella, 5% Molinara, 5% other native grapes, from a single vineyard in the La Roverina area (particularly well drained and rich in mineral components). After malolactic fermentation in oak, it is aged in 50-hl. barrels for over a year.

Speri: Valpolicella Classico Superiore “Ripasso” DOC

“Ripasso” is the name of one of the appellation’s most ancient traditions. The word comes from “ripassare”, “going over again”, and refers to Valpolicella that referments with the marc of Amarone, resulting in even greater weight and complexity. In 2007 – with the 2005 vintage – Valpolicella Ripasso has officially become a distinct Valpolicella DOC. In April 2007, the Speri family issued a 2005 Valpolicella Classico Superiore “Ripasso” of extreme, self-imposed severity – following criteria that are so much more restrictive than those set by DOC regulations, the Speris have rightfully called them a “Carta Etica” or “Ethical Charter”. Their Ripasso production, in fact, represents a mere 30% of its total potential, quantity-wise. In other words, only 30% of Amarone marc is employed, rather than 100% as allowed by DOC regulations. The Speris have courageously chosen to limit production, in spite of market demand, so as to safeguard the prestige of Amarone and at the same time, produce Ripasso of the highest possible quality. Most of the fresh marc of Amarone (70%), still imbued with the concentration and richness that characterize the free-run, goes into Amarone itself, endowing it with unique depth, body, color and extract. The rest of the ‘virgin’ marc from the first pressing (30%) is used to referment half of the permissible quantity of Valpolicella. Thus, a very limited quantity of Ripasso is produced, which is abundantly enriched with the ‘juices’ and substance of Amarone. The wine itself is a blend of 70% Corvina (a.k.a. Corvina Veronese), 20% Rondinella, 10% Molinara and other native grapes, from vines around 13 years of age and various vineyards owned by the Speris in the heart of Valpolicella Classico – more precisely, within the districts of San Pietro in Cariano, Fumane and Negrar. Harvest takes place the last two weeks of September, and the grapes are immediately soft-pressed. The must undergoes 8 days of temperature-controlled maceration on the skins in stainless steel tanks, after which it is placed in vats of vitrified cement to complete alcoholic and malolactic fermentation. The first week of March, the ensuing free-run referments on Amarone marc (“ripasso” method) for 8 days at a temperature of 15° C (59 degrees Fahrenheit), and is subsequently racked into vitrified cement tanks to complete alcoholic fermentation. Finally, the wine ages 1 year in 20-hl. oak barrels, and several months in the bottle. The final result is deep ruby in color, with a bouquet recalling red fruit, chocolate and spice, confirmed on a silky, well balanced, structured palate characterized by appealing roundness, sweet tannins and unique elegance.

Speri: Valpolicella Classico Superiore “Sant’Urbano” DOC

Amarone is the king of Veronese wines, combining power and softness, evolving to Port-like lusciousness over three decades or more, awesome with grandeur and depth. It starts off like Valpolicella, but select bunches of Corvina grapes are lengthily dried on racks after the harvest, achieving greater concentration. Speri Amarone is only released in select vintages, and is 70% Corvina, 25% Rondinella, 5% Corvinone, from c. 16-year-old vines.

Speri: Amarone della Valpolicella Classico “Sant’Urbano” DOC (half bottle)

Amarone is the king of Veronese wines, combining power and softness, evolving to Port-like lusciousness over three decades or more, awesome with grandeur and depth. It starts off like Valpolicella, but select bunches of Corvina grapes are lengthily dried on racks after the harvest, achieving greater concentration. Speri Amarone is only released in select vintages, and is 70% Corvina, 25% Rondinella, 5% Corvinone, from c. 16-year-old vines.

Speri: Recioto della Valpolicella Classico “La Roggia” DOC (dessert wine)

65-70% Corvina, 30% Rondinella, with the possible addition of 5% other native varieties, from a single vineyard in the cru of La Roggia (predominantly miry terrain with a bed of gravel at 50-60 cm. – 20-24 inches – below the surface, which favors good drainage), very densely planted for particularly concentrated, sugar-rich grapes, perfect for Recioto’s lengthy withering process. The best bunches are selected manually in early September, then dried for some 120 days, up to a 40% loss from their initial weight. They are subsequently soft-pressed, destemmed, then macerated on the skins for about 20-25 days. We are by now in February; in early March, the skins are removed, and the wine is subsequently barrique-aged two years, bottle-aged another 12 months. The result is amazing: intense garnet in color, with a superb bouquet of raisins, violets and jam, and a full, velvety, round palate that delights without palling, and matches even that wine steward’s torment, chocolate!

Suavia: Soave Classico DOC

From the proudly indigenous Garganega (95%) and Trebbiano di Soave (5%), where the must obtained from distinct plots is vinified separately, and the wine’s fresh, intrinsic aromas (sans oak) and youthful fragrance are sustained by good body and firm texture.

Suavia: Soave Classico “Monte Carbonare”

100% Garganega from older vines (the vineyard was first planted by the Tessaris in 1946). Monte Carbonare is one of Classico’s best crus, named after the dark, coal-like color of this volcanic soil (carbone means “coal”). Its small, highly concentrated crops are picked slightly overripe in early October, and a portion of the must (around 10%) ferments in barrique, where it sojourns sur lie for about 5 months, previous to 2 months’ bottle age. The result is rich, complex, with a bouquet of aromatic herbs, exotic fruit and mineral notes confirmed on a full, ripe, layered, intense and lingering palate. Was awarded Gambero Rosso’s top score of Three Glasses – one of Italy’s most sought-after recognitions. Cellar life: 3 to 5 years.

Suavia: Soave Classico “Le Rive” DOC

Also pure Garganega from older vines of the homonymous, 1951 vineyard. Terrain is lavic basalt, exposure southerly. The fruit is hand-picked in early October and the wine is fermented in barrique (including spontaneous malolactic) previous to approx. 1 year’s barrique aging on the lees, a further 6 months in stainless steel and c. 5 months’ bottle age. Also a recipient of the Three Glasses of Gambero Rosso, this single-vineyard beauty fascinates with a bouquet of apricots, hazelnut and vanilla, then captures with its complex, potent, structured palate, intriguing notes of candied citron fruit, spice and minerals, and lovely, harmonious finish. A cellar life of 5 to 8 years.

Suavia: Soave Recioto di Soave “Acinatium” DOCG

The name comes from the Latin term for “berries”, and was used for Recioto produced around Verona in the sixth century! Even then, the paramount secret to this nectar of a wine was in the… berry itself: ripe fruit lengthily withered to achieve unbelievable concentration and sugar levels. Only the finest Garganega grapes on the Suavia estate, picked in mid-September, are painstakingly placed to desiccate on trays until late February/early March. Noble rot – Botrytis cinerea – ensues, adding further dimension and aromatic complexity to the fruit, which is finally soft-pressed, barrique-fermented and barrique-aged for about 16 months sur lie, with repeated bâtonnages. After some 3 months’ bottle age, the result is a deep golden wine fragrant with honey and spice notes that continue on the silky, structured palate and persist in a superb, elegant finish. Its delicate sweetness is finely balanced by subtle acidity, making this the ideal dessert wine and “vino da meditazione”. Cellar life is 8-10 years.

Summers Estate Wines: Le Nude

Our 2008 La Nude Chardonnay is produced from grapes grown in the famous Arroyo Secco region in Monterey County.  This is a uniquie area where the cooling effect of the nearby Pacific Ocean allows the grapes to slowly ripen on the vine, producing a perfectly balanced wine with intense character.  Our unoaked Chardonnay was fermented and aged sur lie for 7 months in stainless steel tanks. The wine possesses a pale straw color with tropical fruit aromas, finishing with crisp pear flavors.

Summers Estate Wines: Charbono

The vines for this varietal yield large berries, which make a dark red wine with soft, round tannins. Summers Estate Wines produced only 2,000 cases of the 2006 Napa Valley Estate Charbono-Villa Adriana Vineyard. The wine is aged eleven months in American oak, and features bright fruit flavors. Enjoy the wine now, or a decade from now, with rabbit, pasta, sausage pizza, or simply by itself for a winter drink by the fireplace.

Summers Estate Wines: Knights Valley Reserve

Suggested Food Pairings:  Grilled Venison or Swordfish;  Cellaring:  Enjoy now or can be aged for 8 to 12 years;  Technical Analysis:  90% Merlot; 5% Cabernet Sauvignon; 5% Syrah;  14.1% Alcohol; 0.56g/100mL Total Acidity; 3.72 pH; Fermented 18 months in French Oak, 60% New Oak

Summers Estate Wines: Zinfandel 2007

Ignacio’s 2007 Estate Zinfandel is grown and produced on the Villa Andriana Vineyard which consistently produces high quality, premium Zinfandel wine. Our 40 year old Zinfandel vines are stressed by the hot microclimate of Northern Calistoga resulting in exquisite, dark, rich and full-bodied Zinfandel fruit. The approach is fruit forward, with spicy oak undertones, ideal tannins and a lingering, lush berry, vanilla finish.

Summers Estate Wines: Napa Valley Reserve 2005

Sweet and extracted in the nose with a touch of milk chocolate to the side of its deep, slightly plumy fruit, this bottling is solidly fixed on Cabernet once in the mouth, and its incisive, currant-like flavors show fine continuity.  Properly tannic, but no more so than young Cabernet should be, it eschews extravagance and instead goes for real varietal precision and has the wherewithal to develop for five to ten years.

Summers Estate Wines: Andriana’s Cuvee

Summers Andriana’s Cuvee is a blend of Cabernet Sauvignon grapes procured from three select vineyards in the northern Napa Valley, including Summers own Villa Andriana Vineyard.  Unique microclimates of the vineyards combine to yield a deep and complex Cabernet that is a signature of its extraordinary terroir.  Barrel aging and judicious use of new oak make this a wine that is enjoyable young.  Firm tannins make for wine worthy of cellaring.  Serve with roast chicken, London Broil or simply indulge with dark chocolates.

Summers Estate Wines: Napa Valley La Petite

Santa Anastasia: Contempo Nero d’Avola IGT (100% Nero d’Avola)

Entirely from elevated, Guyot-trained vines (clayey soil) of Sicily’s signature variety. Both classically Sicilian and extremely modern in flavors and style, characterized by structured intensity, sturdy yet smooth tannins, balanced components and full flavors.

Santa Anastasia: Contempo Inzolia IGT (100% white Inzolia variety)

The indigenous Inzolia grape is characterized by exceptional acidity levels for the hot Sicilian climate, and consequent freshness, as well as its pulpous richness in aromas and structure.

Santa Anastasia: Rosso di Passomaggio IGT

Cru blend of Nero d’Avola (80%) and late-picked Merlot (20%) from elevated vineyards towering over the sea; color, body, depth & aromas in abundance, rounded and fine-tuned by ideally moderate élevage in oak that maintains all its original fragrance. A supple, appealing red.

Santa Anastasia: Montenero Rosso IGT

A cru red, from a severe selection of Nero d’Avola, Cabernet Sauvignon and Merlot grapes (respectively 60%, 20% and 20%) cultivated on the Montenero hill. Elegant, beautifully structured, full-bodied and complex.

Santa Anastasia: Litra IGT

This famous blockbuster is 100% Cabernet Sauvignon, “Un grandissimo vino”, and extremely long-living.

Santa Anastasia: Zahir

From 100% Nero d’Avola, Sicily’s own native grape, this wine’s name means “radiant”. An apt definition of both its sun-steeped terroir and the product itself, shining with elegance and flavor.

Santadi: Vermentino di Sardegna

This fresh, delicate white from the indigenous Vermentino grape is characterized by wonderful aromas, a certain roundness on the palate, attractive balance and fruit. “Cala Silente” means “Silent Cove” in (poetic) Italian.

Santadi: Carignano del Sulcis ” Grotta Rossa” DOC

The name means “red grotto”. The wine is a marvellous entry-level Carignano varietal, charming, forward and fruit-friendly while simultaneously full and elegant.

Santadi: Cargnano del Sulcis Superiore “Terre Brune” DOC

The pinnacle wine, exclusively from the best terroirs and grape selections, lengthily aged. This fabulous red is so extract-rich and sugary the must has a hard time beginning fermentation! Cellar life is around 7-8 years. (Its name means “BROWN TERROIRS” in Italian.)

Shardana: Valli di Pino “Shardana” IGT

One of the most fascinating details about SHARDANA resides in the seafront vines: some over 100 years old, many rare, pre-Phylloxera stock. Their roots grow in finely textured, wind-swept sand that naturally: 1. Makes it difficult for Phylloxera to deposit its eggs. 2. When the parasite does attack the roots, producing small holes in them, these cavities are immediately filled up by grains of sand that “heal the wounds”, allowing the plant to thrive in spite of Phylloxera.

Sheep’s Back: Shiraz

The 2002 growing season in South Australia was arguably the greatest red wine vintage of the last 20 years. 2002 Sheep’s Back displays the intense aromas of black currants, black cherry and hints of violets and wood spice. The palate is redolent of the dark fruits alongside noticeable spice and minerality. This is a full bodied wine which sports ripe tannins and good structure that will see it improve with cellaring for 5-8 years.

Santadi: Carignano del Sulcis Rosato

“Vanilla and mie de pain on the nose; tasty on the palate.”

Stella Aurea

The wine has an intense and brilliant red color. The aroma is characteristic of this terroir, combining an exceptional red fruit, chocolate, mint, and cassis. With round tannins, balanced acidity and substantial length on the palate. The wine is unfiltered and, as result, can be expected to develop natural sediment as it benefits from further age in the bottle. The wine is recommended to be served at 18°С, before it to be decanted.