Though the Bogle family has been farming in the Clarksburg region for six generations, their involvement in the wine business spans back 50 years. In addition to passing down a strong work ethic and dedication to quality, the success of Bogle over the years is rooted in the day-to-day involvement of the Bogle family. The family takes great pride in making wines of exceptional character and quality. From vineyard to bottle, the highest standards are set, in order to create a wine that overdelivers each and every time.
To see an excellent tasting/information sheet from Bogle themselves, please click on the blue link below.
Concentrated and full-bodied, the Merlot is a study in contrasts. Subtle and silky, yet bright and intense, this deep red wine is multifaceted. Black raspberry and dark cherry greet the nose, while the brighter fruit of ripe summer plum dazzles the palate. The toast and spice of twelve months in American oak seamlessly integrate with the tannin structure of this wine, leaving a long, lingering finish.
ABV = 14.5%.
See blue link below for the excellent fiche technique/technical note from the winemakers at Charles Smith.
The maker says: "When Hollywood’s surprise hit Sideways suddenly spawned anti-Merlot sentiments everywhere, Charles set out to rebuff the movie’s unflattering depiction of this great varietal. One sip of this bold, sultry creation and you’ll know he succeeded at making Merlot sexy again".
More traditionally put: This wine is made by Charles Smith, a self–taught winemaker who brings his rock and roll spirit to the vineyards of Walla Walla, Washington. As a romantic young man, Charles Smith moved across the world to Denmark to follow his love for his girlfriend at the time. In Scandinavia, he became a recognized manager for rock bands such as The Raveonettes. While travelling on the road with these bands, he developed his passion for wine. In 1999, he moved back to Washington, opened a wine store and became friendly with a French winemaker, later convincing him to move to Walla Walla to make wine together.
The aromas are that of cherry, cedar and black cherry, with an intense cherry, blackberry and some tobacco on the finish which is clean and lingers for a full mouth feel.
89% Merlot, 10% Cabernet Sauvignon, 1% Malbec.
Letting this wine sit in the glass for 10 to 15 minutes will help to enhance the flavors and bring out the aromas while burning off any surface alcohol. The best foods to pair with this wine are lamb chops, steaks, pork chops, beef stew and hearty soups. This wine can also be enjoyed by itself due to its rich velvety texture on the palate.
ABV = 13.5%.
Please click on this link to see a most informative video about this wine which has been made by Ray McKee, red winemaker at Chateau Ste Michelle.
"Great wine can only come from Italy or California" was the misconception Chateau Ste Michelle’s founding fathers set out to prove wrong when they first broke ground and pioneered the Washington wine region, shortly after the repeal of Prohibition in the USA. They have certainly opened our eyes to some of the wonderful wines that Washington State has to offer. Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-the-art wineries, one for red and one for white. The whites are made at the Chateau in Woodinville, WA, while the reds are made at their Canoe Ridge Estate winery in Eastern Washington.
To read Chateau Ste Michelle's excellent tasting note and information on this wine please click on the blue link below.
ABV = 13.5%.
** FOR ORDERS LARGER THAN STOCK SHOWING BELOW, WE HAVE MORE STOCK ARRIVING ON WEDS 29th JULY. **
The winery and vineyards were originally owned and run by the Cecil and Christine De Loach. In 2003, the family run Burgundian estate Jean-Claude Boisset purchased De Loach and brought the focus back to the estate's original high quality winemaking philosophy, with specific emphasis on small lot winemaking, particularly of Pinot Noir from the Russian River Valley. The winery's 17-acre estate vineyard has been completely restored and converted to organic and Biodynamic® viticulture, a tradition upheld by many foremost Burgundian vineyards. The De Loach estate vineyards are certified organic by CCOF.
The Pinot Noir is sourced from four vineyard sites across the Russian River: the BCD Vineyard, the Becnel Vineyard, the Heintz Vineyard and the Murray Vineyard. Each of these Russian River Valley Vineyards contributes their unique complexities to the final blend. The vines are grown on Huichica clay loam soils.
Crafted using traditional Burgundian techniques, the grapes were hand-sorted then fermented in small vats with all punch-downs done by hand. The wine was aged for 10 months in French oak barrels (25% new oak) to create a complex, multi-layered Pinot Noir.
Please click the blue link below to see a full tasting note for this wine from De Loach themselves.
100% Pinot Noir.
The 2016 Russian River Valley Pinot Noir opens with inviting aromas of raspberry, strawberry and a touch of vanilla. Silky on the palate, the wine offers flavours of strawberry, rhubarb, clove and plum. It is well balanced with moderate tannins and bright acidity.
ABV = 14.5%.
Ore Winery produces small batch wines from grapes sourced from some of Oregon’s top vineyards. Established in 2012 by Mike Wenrick, Ore Winery produced 400 bottles of Eola-Amity Hills Pinot Noir in our first year. Since production was so limited, great attention was given to the winemaking process. Ore wines are produced and bottled at the SE Wine Collective on SE Division Street in Portland, Oregon. Since 2012, Ore Winery has grown production steadily to around 300 cases per year. Mike’s winemaking philosophy is simple: start with a perfect ingredient, Oregon’s best wine grapes and honour the individuality of the grape throughout the winemaking process.
From the heart of Pinot Noir country. Maresh Vineyard is a historic and highly sought-after Oregon vineyard within the Dundee Hills AVA and Willamette Valley (an AVA being the US erquivalent of France's AOC/AOPs and Italy's DOCs and DOCGs), established by one of the first families to plant Pinot Noir in Oregon.
100% (Maresh Vineyard) Pinot Noir from a 1/3 acre, experimental block planted in 2000 just north of the historic vineyard with a mix of Dijon, Pommard and Wadenswil clones. It is tasting great now and will cellar well.
Clone: Pommard, Wadenswil, Dijon 115, 667 and 777.
Barrels/cooperage: French oak: 33% new, 33% young and 33% neutral.
Production: 90 cases (!!).
Fermentation: wild yeast fermentation.
The 2016 vintage is Mike's favourite wine made to date. It has an intense nose of savoury burnt herbs that gives way to a palate of crushed plum, rich mushroom earthiness and a super luscious tannin. Intriguing aromas of herb and tomato leaf in this Oregon Pinot Noir, followed by lovely, rich flavours of earth, mushroom and crushed plum.
ABV = 13.0%.
The history of Orin Swift Cellars dates back to 1995 when on a lark, David Swift Phinney took a friend up on an offer and went to Florence, Italy to spend a semester “studying”. During that time, he was introduced to wine, how it was made, and got hooked. A few more years of university led to graduation and eventually a job at Robert Mondavi Winery in 1997 as a temporary harvest worker. Deciding that if he was going to work this hard, it would eventually have to be for himself, so in 1998 he founded Orin Swift Cellars; Orin is his father’s middle name and Swift is his mother’s maiden name. With two tons of Zinfandel and not much else, he spent the next decade making wine for others as well as himself and grew the brand to what it is today.
Syrah 45%, Petite Sirah 40%, Grenache 15%.
To see the winemaker's infomation and tasting notes for this wine, please click on the blue link below.
ABV = 15.2%.
The 2014 vintage was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2018 edition review of 2014 Californian Cabernet Sauvignon (see blue link below).
The yet-to-be-released-in-the-UK 2015 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2018 edition review of 2015 Californian Cabernet Sauvignon (see blue link below).
Raymond Vineyards, founded in 1970, is one of the Napa Valley’s pioneering estates. The Raymond family arrived in Napa in 1933 and have become deeply connected to the valley’s winemaking origins. In 1970, they established a 36 hectare estate in Rutherford, which now comprises 121 hectares in Rutherford, St. Helena and Jameson Canyon. Raymond’s Rutherford and St. Helena estate vineyards are certified organic and biodynamic; and 100% of the winery’s power comes from renewable solar energy. Five generations of the Raymond family have created a Napa icon, with an enduring reputation for elegant wines with a beautiful balance of finesse, opulence and complexity.
In honour of the Raymond family’s first harvest in 1974, 40 years of exceptional wines are celebrated with the 2014 Napa Valley Reserve Selection Cabernet Sauvignon. The 2014 vintage in Napa Valley was one of the earliest harvested vintages in years. A warm spring led to early bud break and created the perfect environment for flowering and fruit set. With warm days and cool nights, the ideal balance of acidity with optimum, bright fruit flavours was achieved.
The grapes for the Napa Valley Cabernet Sauvignon were sourced from the vineyards in Rutherford and St. Helena, as well as select nearby growers. The estate vineyards are located on gravelly alluvial fan soils with good drainage, necessary for growing excellent quality Cabernet Sauvignon. The vineyards are diligently monitored throughout the growing season to balance the crop size and quality. Shoot thinning and leaf removal early in the growing season, followed by cluster thinning at véraison, help to achieve evenly ripened grapes with concentrated flavours.
The 2016 vintage across California was a near-perfect growing season. A mild winter and spring led to a steady mild July and August, followed by warm days at the end of the season for the perfect ripeness. With warm days and cool nights in the summer, grape growers were able to maintain ideal acid levels with balanced, concentrated fruit flavors.
This wine spent between 21 and 63 days on the skins, then was aged for 19 months in 100% French oak, of which 30% was new. The balance was aged in twice and thrice used French oak. The final blend includes a small proportion of additional varieties for added depth and complexity. The wine was bottled unfiltered, contributing greater texture and presence to the mid palate.
With inviting aromas of dark spices and currants that mingle with fresh raspberry and blueberry, the round and plush entry is complemented by toasted oak and a fruit compote creating a velvety texture. Flavours of dark berry fruits and spice continue through to the long and rich finish creating a wine of great density.
Cabernet Sauvignon 90%, Petit Verdot 4%, Merlot 3%, Malbec 2% and Petite Sirah 1%
ABV = 15.0%.
Now owned by Crimson Wine Group, who own Pine Ridge, Seghesio remains focused on its family roots with Ted Seghesio making better wines than ever before. The astonishing concentration of flavours that Seghesio achieve in their wines can be attributed to the age of the vineyards, some of which were established as far back as 1895. Italian consultant Alberto Antonini has assisted in improving the quality of their Sangiovese (which is sourced from the oldest vineyards of the variety in California) and his influence can also be seen in the ripe, juicy, approachable style of Zinfandel that has become Seghesio's hallmark. Displaying freshness, purity of fruit, balance and elegance that can be difficult to achieve with the variety, the Seghesio Zinfandels have scooped trophies and Gold medals at the Decanter World Wine Awards and International Wine Challenge for a number of recent years. Although best known for their reds, Seghesio also produces a delicious Arneis, another traditional Italian variety, which is sealed under Stelvin to retain its superb aromatic character.
Grapes were primarily estate-grown from the Home Ranch, River Road, Lone Oak and San Lorenzo vineyards in Alexander Valley, and the Cortina vineyard in Dry Creek Valley. Aggressive hand canopy management was maintained throughout the season. Yield management techniques were employed to ensure even ripening and to keep crop loads in balance.
2015 was equal measures of good and bad weather. Drought early in the season threatened grape set and winegrowers were fearful there wouldn’t be enough water to support the vegetative cycle. But rains in February and April helped to counter this coupled with warm sunny weather during late summer and early autumn. Harvest began early in August and despite lower yields showed great aromatic and flavour potential.
During fermentation the must was divided into three parts and each was vinified in a different way. 20% of the grapes were punched-down by hand in small open-top fermenters, 60% went under pump-over fermentation in closed-top stainless steel tanks with delestage and the remaining 20% was fermented in stainless steel rotary-tank. Fermentation on the skins lasted 7-12 days. The wine was barrel aged for 9 months in 60% American oak (of which 12% was new), 40% neutral French oak and neutral Hungarian oak.
85% Zinfandel , 9% Petite Sirah, 3% Syrah/Shiraz, 3% Carignano/Carignan.
Full of the spicy, lush black fruit of the Alexander Valley. Wild raspberry and blackberry flavours emerge on the palate along with the structure of the cooler Dry Creek Valley. Balanced and elegant.
ABV = 15.0%.