Inspired by the great Premier and Grand Cru white wines produced in Chassagne Montrachet, Salexis Chardonnays are made using true Burgundian methodology. The grapes, Clones #76 and #95, are grown in Andrew Beckstoffer’s Carneros Lake Vineyard. The fruit is whole cluster pressed and the resulting juice is cold settled for 36 hours. After racking the clean juice off its settlings, the juice is transferred to a combination of new barrels (2/3) and used barrels (2 years old). Both alcoholic and malolactic fermentations are carried out by native yeast and bacteria. The lees are stirred 2 times per month for 12 months after which the wines are racked, blended, and returned to barrels for additional aging. Depending on each vintage, the wine will remain in barrels for an additional period of 8 to 10 months. These impressive wines will pair nicely with poultry, seafood, and dishes with cream sauces.
|2012 Salexis Wines Beckstoffer Carneros Lake Vineyard Chardonnay:||Spec Sheet|
|The 2012 Salexis Carneros Lake Vineyard Chardonnay was made in the style of the great white Burgundies of Chassagne Montrachet. Inspired by wine tasted there, this Chardonnay is a departure from most California Chardonnays. Made from Napa Valley Carneros fruit, it has been barrel fermented in French oak and undergone malolactic fermentation, both with native yeast and bacteria. Produced from one of the smallest Chardonnay crops in recent years, this wine was aged on the lees for 20 months. The wine offers the aromas and flavors of pineapple, apples, pears, lemon zest, and toasty. Well balanced with crisp acidity, this Chardonnay should continue to develop for 5 to 8 years in the bottle.|
|2013 Salexis Wines Beckstoffer Carneros Lake Vineyard Chardonnay:||Spec Sheet|
|The 2013 Salexis Carneros Lake Vineyard Chardonnay was made from Napa Valley Carneros fruit grown by Beckstoffer Vineyards. In the second year of what we came to know as a drought in Northern California, we saw a 15% reduction in the crop size. This was the result of smaller berries which produce more flavorful and concentrated wines. Like the great white Burgundies that inspired it, it was barrel fermented in French oak and under went malolactic fermentation, both with native yeast and bacteria. After the fermentations were completed, the wine was aged on the lees for 20 months. The wine offers the aromas and flavors of Golden Delicious apples, Bartlett pears, citrus fruits, and toasty oak. Well balanced with crisp acidity, this Chardonnay should continue to develop for 5 to 8 years in the bottle.|
Inspired by the great wines produced in the Pomerol region of Bordeaux, Salexis Merlots are made using classic French methodology. The grapes, Clone #181, are grown in Snowden Vineyards, which is located 800 feet above the Napa Valley floor above Rutherford. After cold soaking for 3 to 5 days, fermentation takes place over the course of 7 to 10 days. Following dryness, the wine is left for an extended maceration period of 36 to 42 days. The resulting wine is then aged in Chateau style French oak barrels for 18 to 22 months. These fine wines pair well with all red meat dishes and will continue to develop for 8 to 10 years in the bottle
|2001 Salexis Wines Snowden Vineyard Merlot:||Spec Sheet|
|The 2001 Salexis Merlot has been re-released. This wine has aged so well that we are releasing some of it from our library! Our goal of producing a Napa Valley adaptation of the great red wines of Pomerol was fulfilled with the 2001 vintage. A year of nearly perfect weather provided us fruit with ripe character, richness and depth that we had not yet seen from our small plot in the Snowden Vineyards above Rutherford. The aromas and flavors of blackberries, cherries, chocolate, coffee, and toasty oak are abundant. Full bodied with a long sweet finish, this wine will continue to develop for many years to come, but why wait when it is this good now?|
Salexis Napa Valley Reserve Cabernet Sauvignons are made only in extraordinary vintages where the growing season produces the finest fruit. Inspired by the great red wines made in the Medoc region of Bordeaux, these wines are made using classic French methodology. After destemming and crushing, cold soaking for a period of 7 days, and fermentation at mild temperatures, the wine is left in contact for extended maceration for 35 to 42 days. Utilizing only the free run wine, they are aged in 100% new French oak barrels. The resulting wines are concentrated, richly balanced, and very bold in stature. Made for cellaring for 10 to 20 years, these wines will pair nicely with all beef and lamb dishes.
|2005 Salexis Wines Napa Valley Reserve Cabernet Sauvignon:||Spec Sheet|
|The 2005 Napa Valley Reserve Cabernet Sauvignon was made from one of the finest vintages in the decade with near perfect weather. From 37 days of total skin contact, this very concentrated and powerful wine exhibits the aromas and flavors of blackberries, raspberries, currants, cedar, chocolate, and is surrounded by toasty French oak. Although keenly balanced and enjoyable at release, this wine will continue to develop for the next 10 to 15 years.|
|2006 Salexis Wines Napa Valley Reserve Cabernet Sauvignon:||Spec Sheet|
|The 2006 Napa Valley Reserve Cabernet Sauvignon was made from the smallest crop in the decade, (less than half of that from the 2005 vintage). With a total skin contact period of 44 days, this bold and rich wine offers the aromas and flavors of raspberries, cherries, cedar, chocolate, coffee, and toasty French oak shadings. Although balanced and enjoyable now, this wine will reward its owner with continued development for the next 10 to 20 years.|