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Ratings & Reviews

Cabernet Sauvignon

Cabernet Sauvignon 2013

Wine Enthusiast - December 31, 2016

92 Points "This nicely made wine balances juicy black fruit with black licorice, flinty dried herb and a velvety texture. Medium bodied, it shows structure and grace within a context of ripeness and depth."

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 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 2013 Archived REVIEWS

Wine Enthusiast - Jim Gordon - February 01, 2015

90 Points "Unusually dry and crisp, this gives up tangy green apple, kiwi and lemon flavors backed by electric acidity, rather light body and a touch of enervating astringency that’s unusual in a white wine. Fresh oysters, please."

Chardonnay

Chardonnay 2010 Archived REVIEWS

Wine Enthusiast - Virginie Boone - October 01, 2013

92 Points Must-Try Fall Wines "From the folks behind Roederer Estate, its premier producer of sparkling wine, is this gorgeous still Chardonnay, clean, complex and crisp with a heady perfume of luscious pear and honey. Decadent and yet restrained, the mouthfeel is mellow, a touch decadent, with just the suggestion of its time in barrel."

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 2014

Wine Enthusiast - Jim Gordon - December 01, 2016

91 Points "Bright aromas and vibrant fruit flavors combine for a very energized, beautifully balanced wine that will shine at the dinner table. It has rhubarb and sour-cherry aromas, red-cherry and cinnamon flavors, a lively texture and lingering finish."

Pinot Noir 2013 Archived REVIEWS

Wine Enthusiast - Jim Gordon - October 2015

91 Points Editors’ Choice "Lighter, leaner flavors like cranberry, rhubarb and tart cherry light up this wine from the first sniff through the tangy finish. Balanced on the fresher, crisper side of the spectrum, it has firm tannins, an appetizing dry texture and medium body. The focused fruit flavors and light spicy accents make it distinctive."

Pinot Noir 2012 Archived REVIEWS

Wine Spectator - James Laube - June 02, 2014

90 Points "Shows off ripe plum and wild berry flavors, with firm, grippy tannins. Gains depth and richness, adding a touch of dried herb. Needs time. Drink now through 2022."

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 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 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."