63% Petite Verdot, 25% Merlot, and 12% Cabernet Franc from 3.1 tons/acre yield. Aged 18 months in French oak, 70% new. Bottle aged for 2 years after that. It has a big blast of black and blue fruit as well as notes of violets, sappy green herbs, and dark chocolate. Full-bodied, concentrated, and powerful on the palate, the tannins are reasonably polished, it has good purity, and there's plenty to like here. This is a bold and structured wine, making it an excellent pairing for hearty, flavorful dishes. Its rich fruit and firm tannins complement red meats, particularly grilled or roasted steaks, lamb chops, and short ribs. The wine’s complexity also works beautifully with game meats like venison or wild boar. For a more casual pairing, try it with gourmet burgers topped with aged cheddar or blue cheese. Its peppery and herbal notes make it a great match for dishes featuring earthy ingredients like mushrooms, rosemary, or thyme. Additionally, the wine's depth and concentration balance well with aged hard cheeses such as Pecorino or Manchego, or even a well-charred, wood-fired pizza with Italian sausage.

A well-respected grower, Kenefick Ranch Winery uses only ten percent of what they grow. The Ranch sells fruit to Caymus, Eisele, Nickel & Nickel, Cade, B Cellars, Elizabeth Spencer, Venge, La Sirena and several others. Originally planted in the 1800s, it is owned by retired neurosurgeon Dr. Thomas Kenefick, and his children Caitlin and Chris Kenefick. After the Mayo Clinic, Dr. Kenefick practiced neurosurgery in San Francisco for decades. Due to family farming connections, he was drawn to Napa Valley in the 1970s, purchasing the ranch in 1978 when it was still plowed by horse. His scientific background ideally suited him for the biology and chemistry used in successful growing and winemaking. 

Located by the dramatic Calistoga Palisades, the 125 planted acres include gently sloped, steeply sloped and flatter blocks of varying soils. Managed by the Garcia family for decades, their crew meticulously farms fruit of extremely high quality, using removal of cluster wings, de-clumping bunches growing too close together, adjusting cluster-shading, quick replacement of ailing vines, canopy management and other methods. The warm terroir naturally produces clusters smaller than Napa Valley floor, yet larger than mountain clusters, ripening earlier, reflect minerality from the volcanic soil and creates grapes with higher natural acidity and tannic structure. The vineyard is farmed sustainably, certified both as Fish Friendly and Napa Green Certified.

A new chillable red from Umbria’s natural wine maestro, Francesco Annesanti! He is a passionate and artistic man who makes pure wines with biodynamic farming methods and little to no intervention in the cellar. Located in Valnerina, an idyllic little corner in Southeast Umbria known more for its abundance of streams and waterfalls than for wine. A blend of Merlot and Aleatico, all biodynamically farmed and fermented with native yeasts. Half of the grapes are vinified as a white wine, i.e. with direct pressing without skin contact, which gives acidity, and the other half macerates with skins and stems for a few months, which gives a green bitterness together with tannin and color.  All stainless steel. Unfined and unfiltered with minimal sulphur additions. 10.5% alcohol. Juicy, ripe blackberries and savory black currants alongside tart, tangy red fruit.

A new chillable red from Umbria’s natural wine maestro, Francesco Annesanti! He is a passionate and artistic man who makes pure wines with biodynamic farming methods and little to no intervention in the cellar, - he also does every part of the process by hand, himself. Located in Valnerina, an idyllic little corner in Southeast Umbria known more for its abundance of streams and waterfalls than for wine. This is equal parts Barbera and Merlot. Biodynamic farming and native yeasts of course. All steel for fermentation and aging. 12.5% alcohol. Tastes of raspberry tootsie pop, cherry cola, dark fruit with some tobacco and violets on the finish. Light bodied with a snappy texture and light, silky tannins. 

62% Chenin Blanc, 10% Clairette Blanche, 9% Viognier, 7% Grenache Blanc, 6% Semillon Gris, 6% Verdelho; all farmed sustainably from vines up to 67 years old. Hhand harvested to respect the low juice-to-berry ratio inherent to the old vines. Once the cool grapes were oxidatively whole-bunch pressed, the juice was allowed to settle overnight. Fermented with indigenous yeast, which lasted up to nine weeks and any natural malolactic fermentation was allowed to take its course with lees aging. Aged for 11 months in 3rd to 5th fill French oak 500L barrels and one new 2000L foudre. Aromas of citrus blossoms, turned earth and wax melon with yellow apples and Meyer lemon. Medium-bodied, the palate is fresh, bright and succulent, with a kiss of phenolic bitterness before finishing with a long, spicy finish. It’s incredibly food friendly and will continue to deliver pleasure for years. Nicely done!

91 points, Wine Advocate. "This sports a flattering mouthfeel, with ginger, orange curd and dried apricot notes. Picks up baking spice elements midpalate, adding to the complexity, while the finish shows savory mineral and bitter herb accents. Balanced and focused. Chenin Blanc, Clairette Blanche, Grenache Blanc, Viognier and Sémillon. Drink now through 2028. 2,200 cases made, 300 cases imported.”

100% organic Garnatxa Negra (aka Grenache). 15–30-year-old vines. Hand harvested, 24-hour pre-fermentation cooling, partially destemmed, crushed, natural yeast fermentation in concrete tank, 15-day maceration with daily pigeage (punch downs). Aged 9 months 50HL Austrian oak foudres, vegan. By mixing old and young vine fruit and fermenting in concrete, Nuria is able to create an affordable, lively, and elegant version of Garnatxa showcasing the delicate Pinot side of the variety.

Bursts with aromas of ripe red cherries, blackberries, and fresh raspberries, with subtle floral hints of violet and rose petal. There are also delicate undertones of Mediterranean herbs and spices such as thyme and black pepper. On the palate, the wine is medium-bodied, with a silky texture and lively acidity that keeps it fresh and balanced. Flavors of juicy blackberries, dark cherries, and a touch of red plum dominate, followed by a hint of earthy minerality and gentle spice on the long, smooth finish. The tannins are soft and integrated, making this wine approachable in its youth yet structured enough for short-term aging.

Nuria Altés, like many young vintners in Spain, comes from a family who has grown grapes for generations. Tucked away in a remote corner of Catalunya, Nuria’s new project, Herència Altés, is situated outside the village of Batea, in the DO of Terra Alta. Remarkably Terra Alta is one of the largest wine-growing regions in Cataluyna and one of which few are aware – something Nuria has set about changing. Growing up among the vines that her grandfather tended, Nuria has known these vineyards since childhood and decided in 2010 to purchase grapes from her father to make her wines. She is assisted by her partner Rafael de Haan, and together, they inaugurated a new cellar for the 2016 vintage located in her hometown of Batea.