2012 Limited Release Collection
CELLAR CRAFT 2012 LIMITED RELEASE COLLECTION
January 2012 - Pinot Noir - Sonoma Coast, California - Bella Sonoma Vineyard (Red) - With 2L Sonoma Coast Pinot Noir virgin crushed grape pack. This bright ruby-hued wine is medium-bodied with classic aromatics dominated by bright cherry, fresh raspberry, elegant spice and subtle notes from medium toast Hungarian oak introduced post-fermentation. With moderate tannins and bright coastal acidity, the wine will compliment a wide range of foods - from white fish and shellfish to beef steaks and most dishes in between. Of course, it is also the first choice as a red, social sipper for your special guests. Don’t fuss it – just serve it!February 2012 - Nebbiolo - Madera, California - Erickson Farm (Red) - With 2L Nebbiolo & Syrah virgin crushed grape pack. The Nebbiolo grape is most famous for being the primary varietal in Italian Barolo and Barbaresco wines. It is indeed a very BIG wine with deep, brooding red colour, dense and traditional in style with highly extracted ripe fruit, dark spice, tobacco notes, high alcohol, and very pointed tannins that give a sense of power and majesty. This BIG wine demands big foods as pairings. Think game meats (venison, duck, and pheasant), braised beef and lamb, cured meats, truffles and mushrooms, heavy tomato-sauced pasta, rich risottos, or break the bank and serve with foie gras. Appropriate cheeses would include Pecorino Romano, or a favourite blue cheese.
March 2012 - Sauvignon Blanc/Semillon Chardonnay - Lake Country, Caliofornia/Yakima Valley, Washington (White) - A New World Take On French Standards - This wine without borders looks to 3 grapes originally from 3 French areas – Bordeaux, Burgundy, and the Loire Valley – and uniquely blends them together in a new world fashion. The result is fabulous wine that still cannot be produced in its French Homeland. Our exclusive blend is 37% Sauvignon Blanc from Lake County, California, 35% California Semillon, and 28% Chardonnay from California and Yakima Valley, Washington. Sauvignon Blanc from cooler climate Lake County establishes a base with gooseberry, citrus, and grassy notes amid a bright framework. Semillon adds lushness, softness, and fullness to the mouth feel. Chardonnay contributes apple, pear, melon, and more structure. The wine is a great social sipper and cries out for goat cheese as appetizers or in salads. Pairs nicely with fish, scallops, chicken, pork, veal, pasta, and vegetable dishes. Serve lightly chilled.
April 2012 - Red Mountain Trio (Cabernet, Syrah, Merlot (Red) - With 2L virgin Red Mountain Cab/Syrah/Merlot crushed grape pack. Red Mountain Cabernet has been awarded more gold medals than any other Cabernet in recent competitions, and both the Syrah and Merlot have shown similar success. This offering has been styled by our Washington supplier to mimic his most successful blend: 50%Cabernet; 35%Syrah, and 15%Merlot. The wine will be truly special and unique on several levels! The power of RM Cab with its black currant, unique notes of orange essence, and notable minerality and chalk will drive the blend. Syrah will add brightness, black fruit, and peppery spice, while Merlot helps integrate and soften the whole for earlier approachability. Two-stage Hungarian oak treatment will add its distinctive nuances and provide the structure upon which the fruit will be built. Great wine for your favourite beef, lamb, game, and pork dishes, as well as hearty pastas, fowl, pizza, or whenever you would be reaching for a red wine but want to make the meal more special.
All four releases are prepared in an 18 Litre, more juice format. Only premium, varietal juices and concentrates are used. The musts contain no added sugar, flavours, colourings or non-grape botanicals. Crushed grape packs, made from over 12 pounds of virgin, varietal-specific grapes are included with each red for “fermented on the skins” quality. Region specific grapes, from low yield vineyards, are featured in each wine. All juices have been pressed with no filtration, centrifuging or forced clearing in order to retain maximum varietal character, body and flavour.
All kits include a set of 30 "peal and stick" labels.