Cabernet Sauvignon, Parducci 2006

Parducci's 2006 Cabernet displays complex aromas of currant and black plum fruit with sweet herb, vanilla and cocoa notes. The wine's rich, compact, black fruit flavors have pleasing spice and chocolate-y tones balanced by firm tannins and lively acidity.

Food Pairings

This tasty, well-balanced Cabernet Sauvignon will beautifully accompany richly sauced chicken dishes, grilled beef, lamb and game, and hearty, red-sauce pastas.

Chardonnay, Parducci 2007

Parducci's 2007 Chardonnay is styled to showcase the variety's fresh fruit aromas and flavors, using oak as an accent, not a dominating influence. This wine offers bright ripe apple, green melon and lemon-lime aromas with fresh, juicy, apple, sweet melon and citrus flavors that culminate in a crisp, refreshing, mineral-tinged finish.

Food Pairings

Enjoy this fine value in California Chardonnay with poached or grilled salmon, roast chicken, fettucini Alfredo, creamy soups and soft-ripening cheeses.

Parker Station Pinot Noir, Fess Parker 2008

This medium to full-bodied Pinot Noir displays enticing cherry, plum and strawberry fruit flavors on the nose and palate complemented by nuances of spice, clove and herbs with a hint of toasty oak. Round, balanced and eminently drinkable.

Paso Robles Cabernet Sauvignon, Rubberneck Wines 2006

Dark cherry and raspberry fruit aromas leap from the glass, accented with hints of milk chocolate and a touch of smoky oak. The palate is plump and voluptuous and is packed with blackberry fruits and hints of licorice.

Monterey County Chardonnay, Rubberneck Wines 2007

Ripe peach and nectarine flavors are enhanced with creamy butterscotch and toasty vanillin oak. This full bodied Chardonnay has a rich mouth feel and finishes with crisp acidity.

Sauvignon Blanc Randle Hill Vineyard (Organic), Yorkville Cellars 2009

An organic Sauvignon Blanc born from the steep, gravely soils of this 25-year-old California vineyard. The winery's flagship wine, it serves up vibrant aromas of lime and lemon balanced by tropical and floral notes. On the palate, it's opulently textured with fresh flavours of kiwi, tangerine, and green apple. A long aftertaste with a mineral texture and zesty lime flavours.

Gold Medal - San Francisco International Wine Competition 2010

Food Pairings

Great with Salmon and other seafood.

Cabernet Sauvignon Rennie Vineyard (Organic), Yorkville Cellars 2007

"There are people that believe it takes Napa Valley heat to make a good Cabernet. If you are one of them, try Yorkville's and judge for yourself. The nose wraps up your senses in raspberry, cherry, plum, and semi-sweet chocolate aromas. When sipped, the cherry, plum, and dark chocolate all return. Easy to drink now but with enough tannins to age for a few years, at under $30 a bottle, it's a much better value than most Napa Cabs."

91 points - Food and Beverage World, Jan 2010

Zinfandel Napa Valley, Madrigal Vineyards 2006

"A good followup to the '05, this bottling is rich, ripe and balanced, with the exotic, wild personality you want in a fine Zinfandel. Shows bone-dry forest fruit flavors of blackberries, blueberries, mulberries, currants and plums, with Asian spices and smoky oak."

90 points - Wine Enthusiast, Dec 2009

Petite Sirah Napa Valley, Madrigal Vineyards 2006

Big, bold and exuberant describe the personality of this Petite Sirah. Succulent black fruits abound, and this grape's naturally big tannins show a plusher, ripe edge. It pairs beautifully with lamb, grilled meats, and great friends.

90 points - Wine Enthusiast, Jan 2009

Sauvignon Blanc Napa Valley, David Arthur Vineyards 2008

"A rich Sauvignon Blanc, with powerful, complex flavors of Meyer lemons, limes, lemongrass, tart green apples and white peaches. It's very dry and crisp in acidity. Shows an extra level of textural complexity that raises the score."

90 points - Wine Enthusiast, July 2010