The Wine Gift Shop

Red Wine by A by Acacia from California. The myriad of dark fruit and floral notes in this Pinot Noir come from the cool, windy Los Carneros American Viticultural Area (AVA) in the southern reaches of Napa Valley. Satsuma plum, blackberry, red rose and violet notes weave through the enticing aromas, mingled with warm nuances of vanilla and toasted oak from barrel aging. Silky, elegant flavors echo the aromas, adding blueberry and plum to the rich fruit complexity. You'll find this wine's lush flavors, bright acidity and fine tannins are perfectly balanced to complement a broad range of foods, from grilled salmon and chicken, to lamb and wild mushrooms.

Red Wine by A to Z from Willamette Valley, Oregon. The 2006 A to Z Oregon Pinot Noir is blended from wines made from at least sixteen different vineyards representing all of the Oregon AVAs that grow Pinot Noir. A to Z takes great care over many months in crafting one cuvee each vintage, a complex blend that embodies the essence of Oregon Pinot Noir. Clear and vibrant, the initial aromas of this wine are of raspberries, blueberries, baking spices and Bing cherries but evolve to the more complex aromas of clean earth, minerals, smoke, red currants and flint. The mouth fulfills the expectations promised by the aromatics and has a rich texture, good acidity and a strong structure. The 2006 A to Z Pinot Noir shows great poise, concentrated depth and purity within a lacy framework. Rich, classically proportioned and built for mid-term aging.

Red Wine by Acacia from Carneros, California. The myriad of dark fruit and floral notes in this Pinot Noir come from the cool, windy Los Carneros American Viticultural Area (AVA) in the southern reaches of Napa Valley. Satsuma plum, blackberry, red rose and violet notes weave through the enticing aromas, mingled with warm nuances of vanilla and toasted oak from barrel aging. Silky, elegant flavors echo the aromas, adding blueberry and plum to the rich fruit complexity. You'll find this wine's lush flavors, bright acidity and fine tannins are perfectly balanced to complement a broad range of foods, from grilled salmon and chicken, to lamb and wild mushrooms.

Red Wine by Adelsheim from Willamette Valley, Oregon. The intent Adelsheim brings to producing and blending the Willamette Valley Pinot noir is to unite the elements - especially the fresh fruit flavors - that typify Pinot noir in this region, albeit as tempered by the vagaries of the vintage. By blending the diverse flavors and textures of multiple vineyards, Winemaker Dave Paige produces a richly supple and focused Pinot noir. This wine displays red fruit and dark cherry characters, both in the nose and on the palate. Wild cherry and juicy raspberry flavors intermingle with hints of spice. Pair this fruit-forward, satin-textured beauty with salmon or ahi, veal or pork, poultry (think duck) and hearty vegetarian entrees.

Red Wine by Allan Scott from Marlborough, New Zealand.

Red Wine by Amisfield from Central Otago, New Zealand. The wine is a deep ruby/magenta with a deep concentrated ripe Pinot nose of dark cherries, violets, mocha and spice. The palate is very powerful with lush ripe dark fruits overlaying a seamless powdery tannin profile suggesting hints of cocoa, cedar and minerals. The finish is long and complex with the French oak integrating into the wine perfectly. Definitely a keeper from a stunning vintage. Cellar for at least 10 years.

Red Wine by Anapamu from Central Coast, California. This wine is a ruby garnet color, with aromas of cherry and rose petals accented by citrus peel and spice typical of Central Coast Pinot Noir. On the palate, the wine is silky and elegant, with juicy cherry flavors, toasty oak notes, and a complex, lingering finish. Try with pepper-crusted seared tuna or leg of lamb roasted with spring vegetables.

Red Wine by Anne Amie from Willamette Valley, Oregon. The 2004 Winemaker's Selection is a fantastic classic Oregon Pinot! This is the first release of Anne Amie's Winemaker's Selection Pinot Noir, which is a synergistic blend of their finest barrels. These wines are then married to create a harmonious whole defined by the style and elegance of wines from distinctive vineyards of great character. The wine is a brilliant light ruby with sparkling garnet highlights. Leaping from the glass are smoky touches of oak laced with exotic spices and tart ripe wild cherry fruit. It is graceful and balanced on the palate with gripping wild red raspberry fruit flavors layered over hints of sweet tobacco, new leather and touches of just cracked vanilla beans. The finish is firm with a racy, tart acidity that makes the wine very lively and fresh bringing lightness of spirit to the rich fruit and oak flavors. The elegant structure of this wine gives mouthwatering zest and a distinctive Oregonian style. While drinkable now, the firm structure and balance would suggest several more years of aging before reaching its peak.

Red Wine by Anne Amie from Willamette Valley, Oregon. This is a classic Oregon Pinot Noir. Dark garnet in color, the fragrant bouquet is filled with aromas of spices, fresh black raspberries and hints of toasty oak. On the palate, it is racy and firm with flavors laced with cranberries and bittersweet black cherries highlighted with touches of fresh sage and cinnamon. The finish is lively and long with a clean freshness that invites the next sip. Drink the Cuvee A Pinot Noir young to preserve its lively freshness.

Red Wine by Archery Summit from Willamette Valley, Oregon. Scarlet red in color, the 2006 Premier Cuvee opens with lifted aromas of black cherries, rose petal, vanilla and a hint of savory spice. Pomegranate, currant floral notes notes mingle on the palate with mulling spices, anise, juicy plum and clean earth. The wine is sumptuous and bright with layers of mineral, flint and spice surrounding a seductive black cherry core. There is balance and good concentration; tannins are rich but restrained, revealing a wine with depth of flavor and clean lines. Succulent and focused, this wine is ready for enjoyment now, however may improve with proper cellaring over the next five to eight years.

Red Wine by Aresti from Chile, South America. Bright color of good intensity. On the nose our Pinot Noir is an open and generous wine with an outstanding sweetness as well as blackberry and strawberry aromas, joined with spices such as vanilla and cinnamon as a result of barrel ageing. On the palate, after a while, fruit and spicy aromas reappear, as at the beginning, on the nose. An easy-drinking wine, very complex and mild.

Red Wine by Argyle from Willamette Valley, Oregon. Dark, rich red in color. The aromas of this wine are multitudinous, or is that multistage, or multifarious. Red fruit as in concentrated pomegranate is woven into black fruit as in Marion berry, with a frill of blueberry tart. A wonderful Guinee rose scent spirals out of the glass. The flavor is dense yet very juicy textured, especially in the center of the palate. Pomegranate and Marion berry meld with spice. The finish is long, succulent, and ends with a dark chocolate note.

Red Wine by Argyle from Willamette Valley, Oregon. This Pinot Noir has a seductively rich, super dark ruby-violet color. Aromas leap out of the glass with black cherry, black cherry leather and cedar, along with a ripping portion of cinnamon spice. The wine finishes with a hint of violet flower patch. Use of new oak was delicate, so the aromas are authentic Pinot Noir. The flavor is a big juicy mouthful, with firm tannin structure framed by velvet texture. The fruit is all about black cherry all the way to a very long finish. Spice of far away lands rounds out the complexity of this exciting, cool-season vintage Pinot Noir.

Red Wine by Argyle from Willamette Valley, Oregon. Color: Dark, rich red Aroma: Plum and ripe raspberry with a hint of rose petal Taste: The flavors are a viscous blend of ripe black cherry and plum nectar, centered with pleats of spiciness. A juicy cherry pie finish coats the tongue with Argyle's characteristic silky texture.

Red Wine by Ata Rangi from Martinborough, New Zealand. The dream vintage of 2006 has produced a lively, fruit-expressive Pinot that reflects the strong Ata Rangi heritage. Selected barrel components kept separate during fermentation and maturation integrated unusually effortlessly on blending, immediately revealing a wine of deceptive power and grace - the ultimate reward for a winemaker, and the result of an exceptionally favorable season. Sleek, ultra-supple tannins support the vivid red fruits, fresh plum-stone and ripe black cherry notes. Dark chocolate and rose scents add intrigue and promise, as do the fine savory threads which run through the palate. Taut and restrained when young, this vibrant Pinot will in time reveal its wilder, earthier side, along with voluptuous fruit spun in a shawl of silky tannins. Consider decanting this wine when the wine is very young, for perhaps one hour before serving.

Red Wine by Belle Glos from Santa Maria Valley, California. Clark & Telephone Vineyard, located near the corner of Clark Avenue and Telephone Road in the Santa Maria Valley, is cooled by wind and fog that snakes in from the Pacific Ocean along a channel of the Santa Maria River. Now 35 years old, the Clark & Telephone Vineyard was planted own root to the Martini clone. This heirloom clone of Pinot Noir, one of the first to grace the California coastlands, has become something of a lost treasure, and is known for its brown spice (cinnamon, nutmeg and clove) and deep cranberry and raspberry flavors. The 2006 Clark & Telephone Pinot Noir exhibits rich aromas of spiced ripe plum framed by bright cranberry, toasted baking spices and deep caramel flavors. This is a full-bodied wine with refined tannins, firm acidity and a long finish.

Red Wine by Benton Lane from Willamette Valley, Oregon. This deep ruby colored wine exhibits classic aromas of cherry and blackberries, with complex underlying scents of plum, truffle, anise, cedar, and forest floor. Very ripe, fine tannins and balanced acidity create a rich, velvety texture that leads into an extremely long finish. The exquisite balance in this wine makes it a very versatile food wine.

Red Wine by Benton Lane from Willamette Valley, Oregon. This Pinot Noir exhibits aromas of dark chocolate and cherry, earthy spices and hints of ripe strawberry. Initial spicy notes on the palate carry the berry flavors, creating a seamless texture. The velvety structure complements the ample body, with nice cherry flavors lingering through the clean finish.

Red Wine by Benton Lane from Willamette Valley, Oregon. This deep ruby colored Pinot Noir has impressive and varietal aromas of bing cherries, red plums, hibiscus and wild mushrooms. The smooth, ripe tannins give a voluptuous texture to the mixed berry and chocolate flavors of the wine. A hint of white pepper adds further complexity to the lively and seamless finish.

Red Wine by Benziger from Sonoma County, California. An intensely fragrant, elegant expression of the varietal, with powerful, classic Carneros aromas of blackberry and spice offset by notes of toast and vanilla, full on the palate, with superb balance of lushness and acidity set in a structure marked by supple tannins and a silky texture.

Red Wine by Beringer from Carneros, California. Recognized as a separate American Viticultural Area (AVA) in 1983 because of its shallow, well-drained soils and marine-influenced climate, Carneros is considered Napa Valley's best growing area for Pinot Noir. Late afternoon marine fog creeps up from the Bay, even in the middle of summer, so nights and mornings are cool and the grapes' natural acids are preserved, balancing the ripe fruit flavors that develop during sunny, warm days. Laurie Hook chose to ferment most of the small lots of the gently destemmed Stanly Ranch Pinot Noir grapes in open-top fermenters, using a combination of cap punch-downs and juice pump-overs to retain the delicate, layered-fruit and spice qualities, and silky tannins, while extracting as much flavor and color as possible. Nine months of aging in French Never oak barrels (approximately one third new) followed. The 2004 Stanly Ranch Pinot Noir features aromas of black cherry, ripe fig, and dried herbs as elegant flavors of plump berries mingle with notes of fruit tea, coriander, cola, smoke and pepper supported by silky tannins and fruit throughout the long, juicy finish.