A “saignée” style wine (juice drawn from tank before fementation or extended skin contact).  The juice is then fermented in 100% stainless-steel drums and stirred on its lees for 6 months.  The result is surprisingly dense and layered, without...

“The 2009 Cabernet Sauvignon-Grand Vin opens with a rush of dark red fruit, flowers, spices, new leather and licorice. It is an extremely classy wine graced with exceptional length and tons of polish... It would be a shame to miss out on the 2009. The blend is 96% Cabernet...

“The 2009 Estate Cuvee bursts from the glass with the sweetest and juiciest of black cherries, flowers, and mint. Ripe, silky tannins frame the superb, refined finish. This is a fabulous showing. The 2009 is 100% Cabernet Sauvignon (56% Clone 337, 44% Clone 191) that spent 20...

“The 2009 Roberta’s Reserve shows quite a bit more intensity, length and focus than the 2008 I tasted alongside it. Dark red fruit, flowers, licorice and new leather are some of the notes that take shape in the glass. The 2009 boasts incredible depth and centeredness...

The flagship Cabernet Sauvignon blend, represents only 24% of the entire 2008 production.  The wine is produced from only the finest Cabernet Sauvignon lots, and includes small additions of Merlot, Cabernet Franc and Petit Verdot.  100% Estate-grown fruit is vinified...

Robert Parker, Wine Advocate, December 2010 – 97 PointsThe 2008 Estate Cuvee State Lane Vineyard (68% Cabernet Sauvignon, 22% Merlot and the rest Cabernet Franc and Petit Verdot) is spectacular. In fact, I rated it the same as I did the 2007. A dense ruby/purple hue is...

Flagship Merlot-based wine from Kapcsandy Family, in part an homage  to the exceptional wines of Pomerol, Bordeaux (France).  From the finest parcels of Merlot on the estate only 7% of our entire production, Roberta’s Reserve has received recent praise by the...

Robert Parker, Wine Advocate, December 2009 – 100 PointsAbsolutely riveting, and even better than I predicted last year is the 2007 Cabernet Sauvignon - Grand Vin State Lane Vineyard. Made from 92% Cabernet Sauvignon, 5% Merlot, and the rest tiny dollops of Cabernet Franc and...

Debut vintage for this wine, 775 cases produced.  Aromas of dark citrus, dried herbs, lavender and cedar box.  The mouthfeel is elegant and fruit-forward with a hint of sweet spice.  A wine to be enjoyed with an array of dishes ranging from grilled chicken, pork...

Exhibiting bold aromas of ripe black and red fruits, dark chocolate, citrus and dried herbs, the mouth feel is rich and clean, with complex flavors and a solid core of ripe tannins. The 2007 can accentuate most cuisine, even those eloquently spiced. It will evolve for 20-25 years....

Robert Parker, Wine Advocate, December 2009 – 98+ PointsNearly as extraordinary, and a wine that may turn out to be pure perfection in a few years is the 2007 Roberta’s Reserve State Lane Vineyard. Composed of 92% Merlot and 8% Cabernet Franc (only 100 cases produced),...

This debut release is produced from 100% Merlot. It possesses intense aromas of roasted figs, violets, fennel, rasberries and freshly baked bread, leading to a sumptuous mouthfeel dominated by red and black fruits, chocolate and a hint of sweet spice.

The 2006 growing season began with a relatively warm February followed by one of the wettest March’s on record.  From February 26th to April 17th there was measurable rain on all but six days. The rains helped to create an abundance of moisture in the soil, which lead to...

An elegant, medium-bodied wine displaying black cherries, cassis, violets, pine and underbrush.  Displays bright acidity and dark stone fruits in the mouth, persistent through the mid-palate, finishes steely with espresso and toast aromas.  Anticipated maturity: ...

The 2006 growing season began with a relatively warm February followed by one of the wettest March’s on record.  From February 26th to April 17th there was measurable rain on all but six days. The rains helped to create an abundance of moisture in the soil, which lead to...

The 2005 grapes were harvested after one of the longest hang-times in recent history; an average of 136 days from bloom to harvest.  We employed draconian yield reduction in order to ensure the absolute optimal physiological maturity.  Sorting was done first by bunches to...

The 2005 grapes were harvested after one of the longest hang-times in recent history; an average of 136 days from bloom to harvest.  We employed draconian yield reduction in order to ensure the absolute optimal physiological maturity.  Sorting was done first by bunches to...

The 2005 grapes were harvested after one of the longest hang-times in recent history; an average of 136 days from bloom to harvest.  We employed draconian yield reduction in order to ensure the absolute optimal physiological maturity.  Sorting was done first by bunches to...

The grapes were harvested in 2004 after a long summer after severe yield reduction done to ensure the absolute optimal physiological maturity.  Sorting was done first by bunches to remove irregularly ripened fruit and any leaf material and then put through a de-stemmer. ...

The grapes were harvested in 2003 after a very hot summer.  The two year old Merlot was picked only a short 106 days from bloom and the Cabernet Sauvignon was picked after only 128 days from bloom.  We applied draconian selection techniques to reduce the yields only to...