96 Points, TRB’s smallest Cabernet Project & It is stunning

The story of Hobel Wine Works began in 1998, when Cameron Hobel first met friend and winemaker Thomas Brown in Napa. Cameron was working as the Director of Business Development of a wine auction site and Thomas was working as Assistant Winemaker at Turley Wine Cellars. Their mutual love of great wine led to many shared dinners and glasses of wine, where they discussed the prospect of finding a project that would allow them to work together in producing a world-class wine. The opportunity finally arose eleven years later, with the premier release of the 2009 Hobel Cabernet.  This ninth release, the 2017 vintage crafted by Thomas Rivers Brown will really wow you, it is AMAZING!

For the past few years, The Hobels & Thomas Rivers Brown had been searching for a new vineyard to add to the lineup, looking for a unique vineyard that would allow them to produce a wine that would rival the quality and balance of their original Hobel Cabernet Sauvignon from the Engelhard Vineyard.  They finally found a wonderful match with the R.M. Kennedy Vineyard, a beautiful hillside vineyard located in Calistoga, they also added the Ciminelli Vineyard to add complexity to the program

Hobel 2017 Cabernet Sauvignon “The Grain” Napa Valley
RETAIL 129.99 – NOW $114.99!
Use code HOBEL17 during checkout

OK to mix & match with other Hobel

Winery Notes: “Starting on October 8, 2017, massive fires raged through the Napa Valley, causing widespread destruction and filling the valley with smoke. We were fortunate that our fruit for the 2017 The Grain was harvested on September 28, 2017 before the fires began and the wines were safely in tank. Our fearless winemaking team led by Thomas Brown worked at the winery throughout to ensure the wines were doing well and following their typical course during production”

Winemaker Notes: “The Grain has always been one of the most complete and exceptional wines in the program. It combines all the natural California sunshine with a savory note provided by the clonal mix at the Ciminelli Vineyard. Always an interesting and multi‐layered wine, the 2017 might be the most complex version to date. We are all very sad to see this wonderful fruit source go, but it is wonderful to be able to end our many years with this vineyard on a high note!  Only 134 cases produced!

Hobel 2017 Cabernet Sauvignon “The Figure” Napa Valley
RETAIL 109.99 – NOW $99.99
Use code HOBEL17 during checkout

OK to mix & match with other Hobel

Winery Notes: “The 2017 The Figure is a wonderful classic Cabernet that exhibits many of the qualities from this vineyard site we have come to love over the years.  Just like the 2016, the 2017 Figure is black and dark purple in color.  Aromas have higher toned notes of cedar, tobacco leaf and eucalyptus, all enveloped by black fruit – plums, cherries, boysenberries.  There is great fruit density on the palette which is nicely framed by dusty tannins. Partially due to the increased attention to farming by our team and additional vine age, the 2017 Figure shows great complexity and shares the same broad shoulders which are typically characteristic of The Grain.  The 2017 Figure is a blend of clones 6 and 30 and the wine was raised in 75% new French oak from Darnajou, Taransaud, Remond and Baron.”

Winemaker Notes: “ In 2017, we finally saw the Kennedy Vineyard come into maturity. It has always had an exuberant fruit expression but now with some vine age, it has added complexity and structure to complement its forwardness. Judging from what is in barrel for 2018, the upward qualitative trajectory looks promising and we are excited to keep The Figure as a cornerstone for the project”  Only 91cases produced!

Click here or on the links above to order!


Dear Friends,
We are having fun with our weekly Virtual Wine Tasting events. If you have not yet joined us, I highly recommend you do! Every Friday at 3 PM PST we meet with a winemaker at his/her winery and taste 3 new releases. I provide some food pairing suggestions so you can make it a real Happy Hour!

This is a chance to visit California Wine Country from the comfort of your home, while enjoying the wines, meet and taste with the winemaker – So no travel, no hotel, no car rental – JUST order a 3-PACK of wine and we deliver it to your home in time for the session(s)!  Invite your friends, family and have a Social Distance Wine Tasting. I know that some of you have organized an entire dinner around the wines, others just SIPped and munched on finger foods, but everyone has had a great time.

BUY 3 Virtual Tastings, and receive 1 FREE BOTTLE OF WINE AT NO CHARGE as a BIG THANK YOU!

I look forward to seeing you on one of our future sessions!

A Humbled
St. Frank,
Your Patron Saint of (soft) Tannins


Virtual Tasting Calendar

Click here to reserve your spot!

June 5 – 3 PM PST
with owner Gary Lipp

Click here!


June 12 – 3 PM PST
Brandon Sparks-Gillis, winemaker and partner

Click here!

June 19 – 3 PM PST
Jeff Pisoni, winemaker and partner & Bibiana Gonzalez Rave Pisoni

Click here!

June 26 – 3 PM PST
Pam Starr, Winemaker/Partner

Click here!

July 3



July 10 – 3 PM PST
Paul Lato, Winemaker/Owner

Click here!

July 17 – 3 PM PST
Master Sommelier Sara Floyd/Jeff Pisoni Winemaker

Click here!

Other Upcoming Virtual Wine Tasting Dates TBA
Crocker Starr – MC4 – Melis Family
And more!


15% OFF a Hidden Napa Gem that will not break the bank!

This ONE acre vineyard is located next to venerable and highly regarded Grace Family Vineyard in St. Helena. They have been producing some amazing wine over the past decade. All courtesy of an 100-Point winemaker who turned this little piece of dirt in a pile of gold flakes! The winery is owned by four friends and neighbors – the Martin and Croshaw families, thus the name MC4!

The 2017 vintage marks the ninth release from this great venture and I am proud to serve it up! As always tiny production (125 cases), so don’t wait too long…

MC4 2017 Cabernet Sauvignon “Estate” St. Helena Napa Valley
Retail 80.00 – NOW 69.99
FREE SHIPPING on 12 or more
Use code MC4 during checkout

I was happily surprised how well this youngster showed from the get-go. Bold and bright flavors on the nose of palate – black stone fruit, chocolate and espresso beans jump out of the glass and tease the palate. Great density, yet well-balanced and elegant showcasing the intensity of a linebacker and the elegance of a ballerina – translated bold flavors, great body and an elegant long-fine-grained finish. The wine crescendos with silky tannins.  Another great achievement from one of Napa’s smallest vineyards.

Parker 94 Points: The MC4  sports a medium to deep garnet-purple color and nose of crushed wild blueberries, black cherries and mulberries with slight touches of baking spices and dark chocolate plus a waft of sage. Medium to full-bodied, the palate features appealing restraint, with taut, muscular fruit and fantastic tension, finishing long and softly textured.”

Click here or on the links above to order!
Call 415-337-4083 or email frank@goldengatewinecellars.com for availability and priority allocation!

In Remembrance

“As we express our gratitude, we must never forget
that the highest appreciation is not to utter words
but to live by them.”
~John F. Kennedy

We wish to you and your family the best of health and a most happy Memorial Day.
Sincerely, Frank Melis and Golden Gate Wine Cellars 


The Future of Dining

The future of dining

By Susie Davidson Powell
In TimesUnion.com


Staff at the Mediamatic restaurant serve food to volunteers seated in small glasshouses during a try-out of a setup which respects social distancing abiding by government directives to combat the spread of the COVID-19 coronavirus in Amsterdam, Netherlands.
Photo: Peter Dejong, AP

Finally, we had the first day without new hospitalizations in Albany County since the shutdown, and with Gov. Andrew Cuomo’s announced four-phase economic reopening for New York state and plausible mid-June dates for the restaurants to reopen, the idea of a return to on-site dining is feeling distinctly real. But figuring out what it might look like — or how it will work — is less clear. As chef-restaurateur Tom Colicchio said in a recent New Yorker interview, “The question isn’t when a restaurant can open. The question is: When can the public feel safe going to a restaurant?” His comment struck a chord.

We can confidently assume comprehensive measures will be in place in accordance with federal guidelines and metrics for reopening New York. Measures are certain to include staff in face masks and gloves, disposable menus, sanitized or sealed cutlery, contactless ordering via an app, sanitizer stations for customers and staff, surface cleaning every 30 minutes, partitions at counters, spacing between tables, 50% to 75% reduced capacity and a focus on outdoor spaces whether they be patios, sidewalks or newly pedestrianized streets. Whatever it ultimately looks like, it won’t be a simple turn-key return to dining as we knew it. No matter how well such measures are rolled out, they are likely to detract from the experience overall, but the degree to which we miss dining out means we will hopefully weather it well.
Via Zoom I asked girlfriends if they’d hurry back to their favorite bars and restaurants with the ban lifted. Yes, most said, if they could sit outside. Yes, with the expected safety protocols in place. But consensus foundered on a pressing, thorny issue close to the heart of most women: bathrooms, that most exposed, high-traffic, potentially infectious, multi use contact point. (It’s no surprise that the leading voices on the importance of public toilets in urban planning and inclusive urban design are women: Dr. Clara Greed in the U.K. and the late Jane Jacobs in the U.S.) Would alternating stalls meet distance regs or increase the density of use on fewer lavs? Would a hand-sanitizing station outside the bathroom inspire confidence before touching the door handle? Would dedicated staff sanitizing between customer use? Should we limit our liquid intake? Carry stand-up portable female urination devices? Would our willingness to dine at restaurant tables falter on this?
Public toilets, as a matter of public health, is a question not only for restaurants but open-space venues. Take the new drive-in raves in Germany and Denmark, where 250 cars, limited to two people each, converge on drive-in theaters (“autokinos”) for socially distanced raves. Cars park 5 feet apart but occupants who must, at some point, pee observe the distancing markers at frequently sanitized porta-potties onsite. Would this work at Tanglewood and SPAC? Could we copy high school students “circling the wagons” most nights in school parking lots and tailgate our fix of summer arts?

Though the overnight implosion of an industry that employed 15 million workers and had been expected to generate $899 billion in 2020 sales has demonstrated the fragility of the hospitality industry, worker protections and deep flaws in the food system, there are glimmers of hope in innovations that could improve the industry overall. What those will be is getting chewed like cud in food media, but my takeaway comes, in part, from a daily interaction with Instagram.

Seeing so many people cooking and baking at home has surely increased the awareness of what it takes to produce a meal, the cost of shopping for multiple ingredients, the time involved with braising meat or baking something as simple as bread. With that, it should be easier to reset consumer expectations of the cost of labor and food and make this a teachable moment: Big Industrial Food is unsustainable. For future success, restaurants will need to be multifaceted with to go, delivery, dine-in, retail, and agile enough to pivot as needed, perhaps with little time. Those who added grocery shelves will almost certainly keep them. The pandemic has expanded restaurant identity and that forward propulsion is unlikely to change back.
It could go one of two ways: Dining out may be a pricier treat on par with going to the theater, or simplified menus may steer us back to the early millennial trend for inexpensive, tapas-style, personal plates. The rise of virtual tipping jars, via Venmo, Cash App and similar, seems likely to stay and — finally — optional tipping may be eliminated in favor of stabilized front- and back-of-house wages, particularly since servers whose income depends on tips will be hit by reduced capacity seating. For future success, restaurants will need to be multifaceted (to go, delivery, dine-in, groceries) and agile.

We’re getting a glimpse at the future in short-term practices coming out of Asia and Europe. Think temperature checks before entering restaurants, scannable QR codes detailing disinfecting protocols and times (like an electronic version of the initialed bathroom checks in store restrooms), floor markers for customer distancing and contactless, everything from curbside and entryway pick up, to ordering and payment via restaurant app when dining in. Even fast-food chains are exploring changes: In Milan, Burger King is testing a dine-in reservation and ordering app; in McDonald’s in Hong Kong, customers stand before a thermal monitor before ordering.
If guest comfort is the dominant variable, the return to restaurant dining is likely to be slow at first, and it will be a challenge for restaurants to afford to open at 50% capacity (or lower) with sufficient staff to handle supervising guests and sanitizing surfaces while running food and drinks. There are endearing models coming out of Europe like the two-person “quarantine greenhouses” at a restaurant in Amsterdam (in the Netherlands), where servers in plastic face shields pass plates to diners on planks and pour wine from outside. In the U.K., air purifiers are part of the modeling plans for revised restaurant layouts.

I turned to my stash of restaurant trends, an end-of-year rite of passage as data companies make annual forecasts. One, by QSR magazine back in January, caught my eye for its effort to predict restaurant trends for the next decade. Like Colicchio’s comment, it struck me hard. “The greatest wars in the world will be fought in the food service industry,” declared the founder of one consulting group, while contributors to the article anticipated the rapid evolution of “what constitutes a restaurant,” diversification in restaurant offerings, hybrid restaurants offering twin dine-in and takeout functionality, the technological influence on all aspects of operations, growth in mobile ordering, social media marketing, delivery and artificial intelligence, spurred on by the youthful, tech-savvy and cuisine-eclectic Gen Z and Gen Alpha. Despite the continued social component of dining, “the restaurants of tomorrow will be designed to cater to people who don’t want to come in” was one strangely prescient quote, although another forecast a “return to wanting to dine in.”
A Bloomberg opinion article raised the prospect of de facto segregation in terms of risk tolerance to socializing and dining out: those more comfortable, or who have had the virus, versus those still at risk. No one foresaw a global pandemic and hospitality shutdown, yet these trend forecasts seem to support restaurant reopening plans. Perhaps, with stimulus money correctly allocated, there is greater hope for survival and regrowth than we have allowed ourselves to expect.


This time of social distancing is the perfect time to order wine online! Visit GoldenGateWineCellars.com today! As always don’t hesitate to call 415-337-4083 or email frank@goldengatewinecellars.com for help and suggestions.

REWA REWA REWA on the Wall …Three Times is a Charm for Celia Welch

Rewa is the latest venture of ace winemaker extraordinaire Celia Welch. The Rewa vineyard is located in the Coombsville appellation in the South Eastern part of the Napa Valley.  The vineyard is planted on shallow rocky white volcanic ash in the slightly cooler growing area of the Napa Valley.  Rewa Vineyards represents a significant project from perhaps the best terroir in the budding Coombsville AVA.  Only 150 cases of this “gem” were produced. I highly recommend you jump on this now before the press gets a hold of it!

Rewa 2017 Cabernet Sauvignon “Estate” Coombsville, Napa Valley
Retail 229.99 now 199.99!
FREE SHIPPING on 3 or more
Use code REWACS during checkout

The third release from Rewa is a more intense and focused wine. The 2017 Rewa Estate offers up a barrage of aromas and flavors that jump out of the glass on impact.  Loads of bright dark stone fruit, a touch of anise and cassis and a whiff of spice on the nose are followed by a very full bodied, intense yet extremely well-balanced bold and structured Cabernet.  The palate is loaded with vibrant black stone fruit, a touch of Coombsville minerality and an array of bright, complex fruit that are harmoniously balanced.  The wine finishes long with fine grain tannins and long incredible flavors.

Vinous 95 Points: “The Rewa Cabernet Sauvignon is a gorgeous wine. Dark, intensely mineral and savory, the 2016 expresses all the essence of what makes Coombsville such an exciting appellation. Dark, sumptuous and mysterious, with tremendous character, it has a lot going on. Tightly wound and full of energy, the wine is superb.”

Jeb Dunnuck 95 Points: “Made from 100% Cabernet Sauvignon from the eastern side of Coombsville, the 2017 Cabernet Sauvignon Coombsville reveals a deep purple color as well as ripe currants, tobacco, spiced plums, and chocolate aromas and flavors. With terrific ripeness, medium to full body, and notable freshness, it’s a classic, ageworthy Cabernet. Drink it over the coming 20-25 years. It’s a beautiful wine.”

Another A+ for Celia Welch (Scarecrow, Barbour, Castiel, Corra, Lindstrom, 2480 etc winemaker)

Also check out the very limited produced Rewa Sauvignon Blanc
Rewa 2018 Sauvignon Blanc, Estate Coombsville Napa Valley

Click here or on the links above to order!

15% OFF this Bold & Racy Pinot Noir

Katy Wilson named her winery after her great-grandmother – Verona LaRue Newell.  Verona survived and suffered through the great depression. Verona left a big impression on her and when she started her own business dedicated the winery “LaRue” to her.  Katy grew up on a farm and at a young age knew that she wanted to be a winemaker.  She drove a tractor before she could drive a car!  After graduating with a degree in winemaking, she gained experience working at many great wineries both in the US as overseas, Phelps, Craggy Range, Torbreck and most recent at Kamen, but it was during her days at Flowers that she fell in love with Pinot Noir and the Sonoma Coast.  She sources from two stellar vineyards, Rice-Spivak and Emmaline Ann – used by many great wineries like Cobb, Flowers, William Selyem, etc.

The 2016 LaRue Sonoma Coast Pinot Noir is a blend of two well-regarded vineyards: Rice-Spivak and Thorn Ridge. The Rice-Spivak Vineyard is south of the town of Sebastopol with soils that are Goldridge sandy loam along with volcanic ash. This distinctive soil profile along with the clonal selections of Dijon and Swan create a wine that is balanced with good acidity, fresh aromas, and unmistakable minerality. The Thorn Ridge Vineyard is planted on a steep, eastern-facing slope with Goldridge sandy loam soils and is west of the town of Sebastopol. These grapes are from two small blocks planted over 20 years ago of Pommard and 115 clones. The vineyard experiences a heavy marine influence, which gives notes of dark fruit integrated with spicy undertones to the wine.  

175 cases were produced. The wine was aged for 20 months in French oak (28% new). Alcohol: 13.5% 

LaRue 2016 Sonoma Coast Pinot Noir Sonoma Coast
Retail 65.00 – NOW 54.99
FREE SHIPPING on 12 or more

Use code LARUE during checkout

This youthful wine opens up with aromas of black cherry, just ripe strawberry, and red raspberry. Floral notes of violets, honeysuckle, and jasmine lift the aroma. On the palate, the fruit notes follow through and intermingle with flavors of cardamom, five spice, and a hint of vanilla. The mouth-feel is filling and round with supple tannin notes. 

Robert Parker 94 Points: “The 2016 Pinot Noir Sonoma Coast is a blend of fruit from the Rice-Spivak and Thorn Ridge vineyards aged in about 25% new oak. Medium ruby-purple colored, it has a classic nose of red and black berries, cranberry sauce, rhubarb, woodsmoke and black tea leaves with notes of dried flowers and underbrush. The palate is medium-bodied, rounded and with concentrated earthy fruits, soft tannins to frame and juicy acidity to carry the very long, layered finish.”

Anthony Galloni: “The 2016 Pinot Noir (Sonoma Coast) is bold, racy and quite juicy, especially for Katy Wilson’s style. Dark cherry, plum, spice and rose petal are all pushed forward in this mid-weight, succulent appellation-level Pinot. The 2016 is very pretty, but also a bit riper than is the norm. It should be ready to drink upon release.”

Click here or on the links above to order!
Call 415-337-4083 or email frank@goldengatewinecellars.com for priority allocation.

15% OFF – 95 Point Multidimensional Syrah

Matthias Pippig is not your everyday mainstream winemaker. He’s an “artist” in the true sense of the word. A creator, a dreamer, a visionary, a poet, a chef, a scientist. Mix this all together and you have Sanguis. Matthias moved here from Germany some 30 years ago with plans to make it big in the Rock & Roll scene. Life took a different turn, as he had to make a living and he eventually stumbled onto the L.A. food scene. He worked as a waiter, and in time met Manfred Krankl, of La Brea Bakery fame, with whom he’d partner and work for several years. Krankl, created the infamous Sine Qua Non label and that inspired Matthias to go a similar route and the rest is history. Sanguis is not a quaffing wine, but complex and sophisticated.
Sanguis 2017 Syrah “Bossman” Santa Barbara
Regular $95 – Now $79.99 on six or more!
FREE SHIPPING on 12 or more

Use code BOSSMAN during checkout

95 Points: “Always a Syrah-dominated blend, the Bossman checks in at 70% Syrah, 21% Petite Sirah, 5% Grenache, and 4% Viognier that saw 35% stems and 26 months in 50% new French oak. Spiced currants, blackberries, crushed violets, cured meats, and ground pepper aromas and flavors all emerge from this full-bodied effort, which is brilliantly textured, seamless, and polished, with nicely integrated acidity and tannins. This is another great vintage for this cuvée, and it can be drunk today or cellared for over a decade.”

Winemaker Notes: ”An eccentric gentleman, like the men of early car racing – Confidently humble, determined and patient, smart, beautiful (but not in the Hollywood or GQ sort of way), generous… probably in his mid-fifties but not the sort of 50’s that we’d find in a Viagra commercial and also not the Dos Equisman (though I like him very much). As a wine, this just about has it all – a dark brooding core enrobed by bright and vibrant energy and an incredibly generous manner. It is as pure and lively an expression of Syrah as we’ve been able to coax from nature and put in a bottle – beautiful now and promising a long interesting life ahead.”
Also check out this other great Sanguis Wine (assorts for FREE SHIPPING)


Click here or on the links above to order!
Call 415-337-4083 or email frank@goldengatewinecellars.com for priority allocation.

15% OFF 97 Point White Napa Gem under $40!

This is only the fifth  vintage of Annia made by the 100 Point winemaker Dan Petroski (the genius behind Larkmead’s success). There is a story that George Vare liked to tell us about Ribolla, according to the late, great Stanko Radikon, Ribolla is the consummate supporting actor when blended into a wine under the 50% threshold. at that minority level, the grape will truly morph into the background, providing the floors, the walls and the ceiling for the other grapes to adorn. in the 2018 Annia, the Ribolla in the wine is flattering; stone fruit and baked apple with green almond on the palate that plays off the Tocai’s citrus blossom and pear skin. The 11% of Hyde Chardonnay in the blend tightens the wine a bit, but in reality it just steps aside and gives the two Friulian varieties a stage to play on; however, expect the Chardonnay to get involved as the wine ages. 

Massican 2019 Annia White Blend, Napa Valley
GGWC 39.99 – NOW 33.99
FREE SHIPPING on 12 or more!
Use code MASSICAN during checkout

This stunning blend of Tocai Friulano, Ribolla Gialla and Chardonnay, is lively, intense, and perfectly balanced. Medium to full in body with notes of nuttiness, Meyer lemon, a hint of spice on the nose.  On the elegant, lush palate you’ll encounter touches of honey, citrus and creaminess that sync together nicely in the glass. The flavors are well-balanced with nice richness but nothing overwhelming.  The wine was aged mostly in neutral barrels, some stainless and concrete egg.

Winery Notes: “Our flagship white wine blend sourced from small vineyards around the Napa Valley. The three grape varietals, Tocai, Ribolla and Chardonnay, are harvested separately, and fermented independently in French Oak and stainless steel tanks until blending six weeks before bottling. The Tocai and Ribolla build the aroma and flavor profile of the wine, while the Chardonnay adds to the wine’s structure. The wine is fresh and subtle and fulfills the promise set forth years ago to bottle memorable white wines, unique amongst the whites of California.”

Wine Spectator 97 POINT RATING:  “Made from 53% Tocai Friulano, 39% Ribolla Gialla and 8% Chardonnay, this is fresh and floral in tones of lemon rind, white flower and green apple. Fermented in both French oak and stainless steel, it is structured yet vibrant, gorgeously aromatic and remarkably long-lasting on the palate.”

Click here or on the links above to order!
Call 415-337-4083 or email frank@goldengatewinecellars.com for priority allocation.

New Coho (2016) Cabernet Release = 15% OFF

I am excited to introduce the new Coho Cabernet Sauvignon from the very (small) 2016 vintage. The wine is sourced from two boutique, family-owned vineyards located in the Napa Valley (Sugarloaf East, Perata & Michael Black). Winemaker Phil Titus (longtime “star” at Chappellet winery) produced an amazing, crowd-pleasing wine!

As always, the Coho production is limited and only 258 cases were produced of this great vintage – so don’t wait too long to jump on this wine!

Coho 2016 Cabernet Sauvignon, Napa Valley
RETAIL 69.99, NOW 59.99
FREE SHIPPING on 12 or more
OK to mix & match with other COHO

Use code COHO during checkout.

The majority of the Cabernet Sauvignon and Merlot in this wine was grown on the prestigious Sugarloaf East Vineyard on a hillside southeast of downtown Napa. The Petit Verdot and the remaining Cabernet Sauvignon are from two small family run vineyards in Coombsville. These fog cooled sites instill aromas of anise, dark berries, and sweet peas into the intriguing nose. Entry to the vibrant palate is noted by rich plum, cassis, and licorice flavors, supported by silky tannins. The wine is lush and full in body, yet flavorful and bright while very well-balanced. Too bad only 258 cases were produced.

Varietal Composition: 76% Cabernet Sauvignon, 14% Petit Verdot, 10% Merlot

Jeb Dunnuck 93 Points: “The 2016 Cabernet Sauvignon is a terrific little Napa Cabernet that has plenty of gamey blueberry fruits, earth, iron, and underbrush notes in its plump, rounded, sexy profile. Drink it over the coming 7-8 years. This wine is 76% Cabernet Sauvignon, 14% Petit Verdot, and 10% Merlot, all aged 21 months in 50% new French oak.”

Antonio Galloni wrote in Vinous: “This is one of the more open-knit, voluptuous wine(s) of the year… Readers looking for immediate gratification will find plenty of that here. Coho’s 2016 Cabernet Sauvignon (Napa Valley) offers quite a bit of immediacy and overall impact, with plenty of blackberry jam, chocolate, sweet spices and leather flavors.”

Also Check Out these other great Coho wines:

Click here or on the links above to order!
Call 415-337-4083 or email frank@goldengatewinecellars.com for priority allocation.