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Ratings & Reviews

Cabernet Sauvignon

Cabernet Sauvignon 2006 Archived REVIEWS

Wine Enthusiast - Steve Heimoff - December 15, 2008

90 points "An impressive Cabernet, the winery’s best effort in years. Dry and firm in tannins, it shows a Bordeaux-esque elegance and balance, with sage and cedar notes framing underlying red currant fruit."

Cabernet Sauvignon

Cabernet Sauvignon 2005 Archived REVIEWS

Dallas Morning News - Kim Pierce - September 19, 2007

"Blended with merlot, cabernet franc and petit verdot, the wine bursts with concentrated strawberry essence tempered by cedar and ripe fig. It's round and lush in the mouth, with tannins that tug gently. But the fruit clings to your tongue, your cheeks, even the roof of your mouth for a long, fruity finish."

Chardonnay

Chardonnay 2004 Archived REVIEWS

San Francisco International Wine Competition - July 2005

Silver medal winner

Chardonnay

Chardonnay 2003 Archived REVIEWS

Wine Spectator - October 2006

90 points "Notable for high, stimulating acidity and purity of flavor, this lovely Chard brims with lime, mineral, white peach and apricot flavors, wrapped into a lush, creamy texture. It's elegant, classy wine that improves as it breathes in the glass."

Long Beach Grand Cru - Wine Competition - July 17, 2005

Silver Medal

Pinot Noir

Pinot Noir 2004 Archived REVIEWS

Washington Post - January 24, 2007

"Aroma: Ripe black cherry and spice, with toast and vanilla nuances from aging in new oak barrels. Taste: Wild strawberry and meaty black fruit backed by cinnamon, allspice, saffron and red currants, complemented by bright acidity and firm tannins on the finish. Ready to drink now. Affordable American pinot noir is a dead ringer for a premier cru Gevrey-Chambertin from Burgundy's Cote d'Or. Serve With Classic Burgundian dishes such as boeuf bourguignon, coq au vin or roast duck in cherry sauce, or with full-flavored fish, such as grilled salmon. Christian Roguenant grew up in Burgundy and makes his pinot using traditional regional methods, with small, open-top fermenters to bring out varietal character, minimal handling to reduce oxidation, and aging in French oak barrels to season with spice and toast flavors. On the Label Carpe Diem, Latin for 'seize the day,' signifies Roguenant's view that the time is right to make a great American pinot noir using Burgundian methods."

San Francisco International Wine Competition - July 2006

Silver medal winner

Pinot Noir

Pinot Noir 2002 Archived REVIEWS

Quarterly Review of Wines - June 2005

Top California Pinot

International Wine Cellar - Steve Tanzer - May 2004

91 Points "Medium red. Bonnes-Mares-like aromas of raspberry, cherry, herbs, smoked meat and underbrush. Then juicy, tightly wound and firmly built, with sappy flavors of black raspberry and mocha. Finishes firm-edged, bright and persistent, but not dry. Very classy pinot."

Pinot Noir

Pinot Noir 2001 Archived REVIEWS

Wine Enthusiast - S.H. - March 04, 2004

90 Points "A smooth, complex Pinot whose silky texture is nicely balanced with rich flavors. Raspberries and cherries, Oriental spices, smoke, vanilla and toast coalesce into a gently fruity impression backed up by soft, ripe tannins. Perfect with roast chicken."