A delicate tawny color with green tinted edge it has marmalade, dried fig and almond aromas with a floral background. The palate shows flavors of sweet fruit and a rich, smooth, velvet texture. This is a full bodied Port with a balanced finish. Food Pairing: nuts, dried fruits and fruitcake or vanilla ice cream or crème brulee. (Alc. by Volume: 20%)

Blend: 60% Pinot Noir, 25% Chardonnay and 15% Pinot Meunier; Style: French Champagne; delicate pale pink color; aromas and flavors: red berries, red currants, pomegranate and kiwis; medium body; pristine finish. Food Pairing: Springtime pairing with fresh fish or garden-fresh vegetables for brunch, or sip on its own. (Alc. by Volume: 12.5%) A special treat for Father’s Day!

This deep garnet colored Pinot has aromas of black cherry and frambois strawberry, with hints of cardamom and clove and flavors of hints of rich fruit, cherry liquor, toasted oak and a distinct minerality. A medium bodied wine with well-balanced fruit and acidity and tannins on a lengthy finish.

I tasted this wine 9 months ago blind as a judge at the Seattle Wine Awards, and was blown away by this wine. It is still available for a bit longer – and I had the pleasure of trying it again recently and will personally look for some on the shelves immediately before you beat me to it. Why? It is balanced, intense in all ways, even in it’s elegance. Isn’t that what we always want – something not over the top that has just enough fruit, tannin, acidity, and a touch of earth. This wine is the kind of wine that is a tribute to passed wine maker Lance Baer. He’d be proud. Bordeaux style blend with all the 5 varietals with Merlot and Cab Franc dominant.

A deep ruby-red color with aromas and flavors of strawberry, cherry and leather balanced by oak-imparted spices. It has a full body and a long, impressive finish. Food Pairing: red meat, hearty stews and assorted cheeses.

St. Emilion was not classified in 1855 like the wines of the Medoc on the Left Bank of the Gironde. Reclassification is done every 10 years with some chateaus moving up and others moving down! Trimoulet is 70% Merlot with Cabernet Franc 25% and Cabernet Sauvignon 5%. 2005 was a year that saw wines produced with massive fruit and plenty of tannin to match. At once opulent with plenty of cellaring potential, this was one of many recent vintages to be the best of the decade, century, or ever! The aroma is excellent with notes of red fruit, tropical flavors such as banana, and hints of licorice and spices. It is even more evident when tasting the wine. Plenty of decanting time is recommended. The wine can be cellared for many years, but is enjoyable if given enough air.