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Palmaz Vineyards

Cabernet Sauvignon

2012 Palmaz Vineyards Cabernet Sauvignon
This wine is extroverted and braggadocios. The warm weather of 2012, consistent and almost euphorically pleasant, produced fruit with exceptional ripeness and plush tannins. The explosive blackberry and vanilla aromas draw the attention of even the most distracted taster. The texture is satisfyingly rich, reminiscent of browned butter, with a finish that lingers on the palate. Quite ripe and satisfying alone, this wine can be enjoyed with hearty dishes such as braised short ribs, or enjoyed equally with fine dark chocolates and a cigar
$120.00

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Palmaz Vineyards, started in 1881 as Cedar Knoll Vineyard and Winery, is one of the premier wineries in the Napa Valley. Based in Napa, Calif., the winery spans across 55 acres of vineyards, which grow more than 14 terroirs. The vineyard consists of Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. In addition, Palmaz Vineyards is planted with lots of Chardonnay, Johannisberg Riesling, Muscat and Malbec. It conducts private tour and tasting sessions for customers, showcasing the wine-making gravity-flow method.

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Phone: (707) 226-5587

Address: 4029 Hagen Rd, Napa, CA 94558

Website: http://www.palmazvineyards.com

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Palmaz Vineyards

Cabernet Sauvignon

2012 Palmaz Vineyards Cabernet Sauvignon
This wine is extroverted and braggadocios. The warm weather of 2012, consistent and almost euphorically pleasant, produced fruit with exceptional ripeness and plush tannins. The explosive blackberry and vanilla aromas draw the attention of even the most distracted taster. The texture is satisfyingly rich, reminiscent of browned butter, with a finish that lingers on the palate. Quite ripe and satisfying alone, this wine can be enjoyed with hearty dishes such as braised short ribs, or enjoyed equally with fine dark chocolates and a cigar
$120.00
2011 Palmaz Vineyards Cabernet Sauvignon
The 2011 vintage offers an elusive and refined character. While some Cabernets dazzle the palate with exciting single characteristics, this vintage draws in the taster with a compilation of well-tuned elements. The aromas are a symphony of lilac and pomegranates, anchored with notes of cedar and caramel. This focused and refreshing vintage encourages the connoisseur to explore how the tannins gently unwind across the palate. Pair this vintage carefully with delicate dishes such as roasted squab and morels, or simply counterpoint it with an exquisitely aged cheese
$145.00
2010 Palmaz Vineyards Cabernet Sauvignon
This compact and solidly built Cabernet offers aromas that finely resonate on the palate, from fresh blackberries to an alluring dusting of cayenne. A mouthful of fine-grained tannins gradually gives way to a precise finish. Thanks to the lean-structured nature of the fruit in its blend, this wine is perfect in the context of a meal; it will enhance a steakhouse dinner with presence and power. Available
2009 Palmaz Vineyards Cabernet Sauvignon
This unyielding, structured wine unwinds itself gracefully on the tongue with the measured pace of a grandfather clock. While tightly bound upon release, this vintage gratifies the collector with its restrained development and continued evolution. The 2009 features firm tannins that anchor the aromas of herbes de Provence and cranberries from beginning to end. This steakhouse-worthy Cabernet is at home by the grill, ably complementing the thickest of steaks with refinement and power; pair this vintage with aged ribeyes or Kobe beef, and observe how it winds itself in the glass over the course of the meal. Sold Out
2008 Palmaz Vineyards Cabernet Sauvignon
This Cabernet exhibits a notable mid-palate with a dense, compact structure. The aroma is evocative of huckleberry saltwater taffy, with equal emphasis on fruit and floral. The 2008 marks a moment in the vineyard's development when the more mature vines contributed a riper tannin structure and silkier mouthfeel; it was a turning point toward the characteristic expression of the Palmaz Vineyards Cabernet Sauvignon. The wine's plush, gentle tannins allow it to shine with little support from a meal around it. This vintage pairs nicely with dark chocolate truffles and begs to steal the show as a stand-alone performance. Sold Out
2007 Palmaz Vineyards Cabernet Sauvignon
The 2007 vintage garnered considerable attention upon release thanks to the ripe, juicy fruit characteristics of warm ripe plums and currant. Touches of caramel add warmth to the aromas, which seamlessly transition into a weighty finish. The tannins are silky and abundant enough to uphold the fruit component of this ripe Cabernet. This vintage is quite versatile in its pairing, complementing both subtle composed dishes such as venison medallions or hearty braises such as veal osso bucco. Sold Out
2006 Palmaz Vineyards Cabernet Sauvignon
This vintage exhibits the curious duality of being both gentle and firm. The generous and open introduction leads to a structured, focused finish. Upon release, this wine was tight and reserved; after five years it matured into a compelling expression of white chocolate and boysenberries. The gentle opening of this wine makes it extremely versatile to pair; it goes well with simple dishes that allow its delicacy to shine, such as a wild mushroom risotto or an assorted cheese platter with cured olives and crusty bread. The lingering finish features chalky tannins. Sold Out
2005 Palmaz Vineyards Cabernet Sauvignon
This beautifully proportioned Cabernet Sauvignon features equal parts fruit, spice and structure. The aromas are reminiscent of a blackberry-almond croissant, both fruit-forward and mouthwatering. The French oak expresses an enticing spice overlay, lifting the aromas. Once on the palate, the umami-rich attack is cradled by fine-grain tannins. With its finely tuned balance and intensity, this vintage pairs well with robust meats such as seared aged beef tenderloin or bison filets. For an attractive counterpoint, consider the use of a mild spice, such as ancho chili rub or a chipotle-infused demi-glace. Sold Out
2004 Palmaz Vineyards Cabernet Sauvignon
In 2004, production of Palmaz wines within the winery cave began. The use of gravity-flow methods sparked a shift to the elegant, balanced style that defines the wines today. The warm summer that year translated into an expressive fruit-forward wine. The explosive aromas of cocoa-dusted toffee and Armagnac-soaked dark cherry tease the palate; the vintage's structure shows well-integrated tannins and an ample mid-palate. The inviting plush character pairs well with roasted pork loins and savory fruit compotes, or firm nutty cheese such as aged Gruyère. Sold Out
2003 Palmaz Vineyards Cabernet Sauvignon
After producing two vintages, the farming team chose to change the trellis system in the vineyard from Cain to Cordon pruning in 2003. This change in vine management reduced the quantity of fruit available, and as a result, very little wine was produced that year. The aromas of this vintage are a crescendo of butterscotch and anise with a blueberry center. In the glass and the bottle, this wine is always evolving, opening up slowly over time. With each successive year, this wine has shown great development and an enduring firm finish. It pairs well with delicate red meats such as squab and duck, and nicely complements fruit-based savory sauces such as a raspberry demi-glace. Sold Out
2002 Palmaz Vineyards Cabernet Sauvignon
Randy Dunn at Dunn Vineyards crafted this vintage using Palmaz grapes, as the winery cave was still under construction in 2002. As a result, this wine features the cellar-worthy structure that's the hallmark of Dunn's wines. Aromas of Earl Grey tea and spearmint enliven the enticing core of dried fruits and nuts, the latter reminiscent of trail mix. The structure is sturdy and balanced with a firm, lingering finish. This wine pairs well with rich roasted meats such as lamb and beef ribeyes; it would also serve as a nice counterpoint to creamy washed-rind cheeses. Sold Out
2001 Palmaz Vineyards Cabernet Sauvignon
Randy Dunn handcrafted this 2001 Cabernet Sauvignon, the first wine release from the Palmaz family. The nuanced aromas of fresh pomegranate and dry oak leaves deepen with overtones of new leather. The medium-grain textured tannins help frame and focus the finish. Given how the harvest marked the revival of Henry Hagen's winery and vineyard, Dunn and the Palmaz family aimed for a wine that offered balance and finesse in equal measure a tribute to the past, and a signal of things to come. This wine pairs beautifully with lean game meats such as venison and elk, and would also complement earthy flavors such as wild mushrooms and roasted garlic. Sold Out

Gaston Cabernet Sauvignon

2012 Palmaz Vineyards Cabernet Sauvignon "Gaston"
This Cabernet Sauvignon lures the taster with dark cherries, toasted oak and coconut all lovingly encased in a smooth fondant icing. The tannins are rich, grainy and lingering. Equal parts juicy and firm, this wine features Cabernet Sauvignon grapes from the upper vineyard, marking the first time this high-elevation vineyard was worthy of the designation of Gaston. Grapes from this parcel are challenged both by the rocky draining soils and the constant summer breeze that allows only a small quantity of concentrated, hearty grapes to survive the arid plateau. The firm tannins of this wine will cut through thick, juicy steaks gloriously. Sold Out
$180.00
2010 Palmaz Vineyards Cabernet Sauvignon "Gaston"
The perfect replacement for an after-dinner coffee, the 2010 Gaston's olfactory mélange mimics a French-pressed brew, down to the lingering aromatic titillation of coffee grounds, chicory and fresh blackberries. The tannins are likewise reminiscent of a dark roast with a long, lingering finish. The fruit featured in this vintage hailed from the Redwoods parcel, named for its lane of old redwood trees. These win the fight for resources with the neighboring vines, forcing the latter to struggle yielding grapes of great concentration and focus, but few of them. Pairs well with dark chocolate-covered espresso beans. Sold Out
2009 Palmaz Vineyards Cabernet Sauvignon "Gaston"
Reminiscent of picking berries in a forest, this wine features aromas of ripe fruit and earthy woodland floor. The wine's mid-palate has a distinct weightiness that carries through to a lingering finish of broad, silky tannins. Opulent but not cloying, this vintage features grapes from the Tennis Court block named for the court it surrounds which was selected once before for Gaston, in 2005, and has long served as an estate favorite thanks to its yielding grapes of concentrated aromas and notable structure. This vintage pairs beautifully with coffee-crusted beef tenderloin or tea-smoked squab, where the savory and the earthy flavors play off one another. Sold Out
2008 Palmaz Vineyards Cabernet Sauvignon "Gaston"
This vintage exhibits a commanding presence, beginning with a powerful attack and following through to a restrained and lengthy finish. The aromas feature a fresh, floral medley of boysenberry and shavings of cherrywood. The concentrated fruit came from the Ladera parcel, where a steep north-facing slope helps stress the vines. This year marked a shift in style with the Gaston wines, which grew in power and grace. This pairs nicely with dishes such as dark chocolate and candied beet bouchons, or fleur de sel dark chocolate truffles. Sold Out
2007 Palmaz Vineyards Cabernet Sauvignon "Gaston"
At its core, the 2007 vintage offers a rich, round mouthfeel that plays a supporting role to the exuberant aromas of ripe red plum. From there, it gives way to nuances of butterscotch and roasted coconut, with a sprinkling of fleur de sel, that taunts the palate even as the suave and elegant structure caresses it. Exuberant yet sophisticated, this wine derives from the Torguga vineyard, one of the few north-facing locations planted with the Baccus clone that has brought some of the most luscious Cabernet Sauvignons to the estate. A commanding wine in its own right, the 2007 Gaston is worthy of a simple pairing of dark chocolate and roasted nuts. Sold Out
2005 Palmaz Vineyards Cabernet Sauvignon "Gaston"
After a three-year hiatus from making Gaston, the 2005 vintage marked a welcome return. The fruit from this vintage comes from the Tennis Court parcel; the soil features tailings from the cave, giving the grapes a very rocky foundation. The resulting struggle translates into a wine of ecstatic concentration. The aromas suggest cherry cola and chocolate caramel, inviting the taster to dive in with abandon. This big-personality wine will serve as a lively addition to any boisterous after-dinner chocolates and cigar revelry. Sold Out
2002 Palmaz Vineyards Cabernet Sauvignon "Gaston"
Vibrant expressions of new leather, cherry pit and blueberries greet the palate with this wine, followed by a touch of clove spice at the end. The well-integrated aromas carry into a mouthfeel that amplifies the same flavors seamlessly. This wine's core strength lies in its exceptional mid-palate, which carries the tannins gracefully to a lingering finish. Its acid is bright and structure firm, giving this vintage the desired taut character; it will age gracefully. Pairs exceptionally well with earthy, rich flavors such as porcini mushrooms in cream or beef wellington. Sold Out
2001 Palmaz Vineyards Cabernet Sauvignon "Gaston"
Compact and lean, this premier release of the Gaston Cabernet Sauvignon marked the beginning of a study in single varietal expression. Produced at Randy Dunn's Howell Mountain winery, it carries the firm structure that is the hallmark of the Dunn style. The 2001 vintage exhibits aromas of dried rose petal and cranberries, with undertones of leather. The acid bursts onto the palate and carries through to a refreshing finish. This Cabernet Sauvignon is reminiscent of classic Bordeaux, featuring firm tannins and alluring brown flavors. Pairs beautifully with hearty braises such as beef bourguignon and braised lamb shanks. Sold Out

2012 Palmaz Vineyards Cabernet Sauvignon "Brasas"
The soulmate of the 2012 Brasas Cabernet Sauvignon blend is the grill itself. Its aromas of fresh pink peppercorns and mulberries combine beautifully with a balance of savory spice and ripe fresh fruit. The complex aromas resulting from prominent use of Merlot, Malbec and Petit Verdot invite the taster to enjoy the broad, mouthwatering structure, finishing with firm tannins. Blended to celebrate the straightforward, bold pairings of barbecued meats and grilled steaks. Sold Out. Allocated
2011 Palmaz Vineyards Cabernet Sauvignon "Brasas"
This cool vintage features a distinct harmony of fruit and wood. The interlaced aromas of fresh blackberries, bramble and forest floor invite the mind to hike along a trail that leads the taster to a precise, focused finish. On the palate, the savory umami texture of this wine complements the rich salt crust of a perfectly seared steak. The blend's structure features the Cabernet Sauvignon of our highest-elevation vineyard, as well as the plush middle of our Malbec, and promises to reward the most dedicated grillmaster's efforts when paired with steaks. Sold Out
2010 Palmaz Vineyards Cabernet Sauvignon "Brasas"
This linear, opulent wine is designed to draw your attention while standing near the grill; the fresh aromas of cassis and black assam tea will blend well with the food smoke. The soft, broad texture of the tannins, a succulent core of bing cherry and a long, satisfying finish all mark this "Super Argentinian," blended with Cabernet Sauvignon from the upper-elevation vineyard and Malbec. Sold Out

Amalia Chardonnay

2013 Palmaz Vineyards Chardonnay "Amalia"
his vintage exhibits exotic floral scents of verbena and lavender, layered with notes of candied tropical fruit such as papaya and pineapple. Fruit from both Hyde Vineyards in Carneros and our cooler parcels on the estate contribute to the complex, complete expression of this wine. On the palate, the texture is focused from beginning to end, with a lingering, satisfying finish. It pairs nicely with Hawaiian specialties such as seared ahi tuna with pineapple salsa.
$55.00
2012 Palmaz Vineyards Chardonnay "Amalia"
This Chardonnay features a complete expression from beginning to end. It entices at first sniff with aromas of tropical fruits (pineapple, guava and papaya) that give way to deeper hints of French oak. The mouthfeel is a soft, supple embrace. This vintage marked the first year in which the winemakers used Hyde Vineyards Chardonnay; the fruit from this famed Carneros vineyard contributed the focused and refreshing finale, complete with a pronounced umami finish. Pairs well with seafood paella and shrimp tacos. Sold Out
2011 Palmaz Vineyards Chardonnay "Amalia"
For this wine, diversity yielded great complexity. The fruit for this Chardonnay came from three distinct vineyards: the warmer growing conditions of the lower vineyard fills the mid-palate with guava and nectarine, while the cooler mid-mountain vineyard contributes a restrained mineralogy; finally, the fog-soaked Beckstoffer Vineyard fruit in Carneros brings a refreshing long finish. The use of subtle French oak-barrel fermentation binds these elements into a lovely harmonized expression. This vintage pairs exceptionally well with salt-crusted sea bass or prosciutto-wrapped melon. Sold Out
2010 Palmaz Vineyards Chardonnay "Amalia"
The 2010 vintage marks the first use of estate Chardonnay grapes. The contribution of our fruit infused this blended Chardonnay with a pronounced mineral taste note, along with aromas of stone fruits such as apricot and peach. The wine's body is round and plush, with a smooth finish thanks to judicious use of French oak aging. The cooler weather that year contributed to the astringent structure, which nonetheless concludes with a refreshing point. This well-balanced wine pairs nicely with richer cream sauces and seafood; it balances well with dishes such as lobster ravioli in cream sauce or shrimp quenelles in tomato beurre blanc. Sold Out
2009 Palmaz Vineyards Chardonnay "Amalia"
In 2009, heavy rains swept through Napa Valley, affecting many wineries. We harvested this Chardonnay some 10 days before the downpour, and the fruit proved of excellent quality. The moderately warm and dry summer promoted a lush mid-palate; through judicious handling of the fermentation and aging in the cellar, the Chardonnay maintained a refreshing long finish. Aromas of lavender-scented lemon curd entice the palate; the smooth, silky middle leads to a refreshing finish. Pairs well with roasted chicken and root vegetables. Sold Out
2008 Palmaz Vineyards Chardonnay "Amalia"
By carefully sourcing fruit from the Carneros and Atlas Peak regions in Napa Valley, this wine achieved a balance between vibrant and soft. The diverse terrain and climate of those locations brings a complex harmony of aromas, ranging from tropical papaya to grapefruit. On the palate, the combined effect allows this wine to be paired with a wide array of foods, including rich pasta dishes such as ricotta ravioli in lemon cream sauce, or as an opener with a cream-based sweet summer corn bisque. Sold Out
2007 Palmaz Vineyards Chardonnay "Amalia"
The warm summer and early harvest of 2007 contributed a distinct tropical characteristic to this Chardonnay. Sourced entirely from the Carneros region of Napa Valley, this wine exhibits aromas of ripe guava and pineapple (balanced with a light, creamy texture), as well as a luscious mid-palate that carries through to a focused and stimulating finish. This Chardonnay exhibits the finesse that only judicious cool-barrel aging can achieve. This vintage pairs nicely with richer seafood dishes such as seared scallops on hollandaise or lobster mousseline salad with papaya. Sold Out
2006 Palmaz Vineyards Chardonnay "Amalia"
A cool, wet spring brought great acidity and bracing qualities to this Chardonnay. As with the previous vintage, balance was the focus, with the fruit sourced from both sunny Atlas Peak and temperate Carneros locations. The cool barrel fermentation also contributed a luscious mid-palate; aromas of apricot and Gala apple balance the wine nicely. This vintage goes well with composed seafood dishes such as bouillabaisse, or simply paired with smoked salmon. Sold Out
2005 Palmaz Vineyards Chardonnay "Amalia"
A warm, gentle summer heavily influenced this vintage, contributing a soft mid-palate that serves as its distinct characteristic. Aromas of guava and melon balance with a rich, creamy texture. For complexity, the winemakers sourced fruit from two locations: the high and sunny elevation of Atlas Peak and, closer to sea level, the gentle plains of Carneros, where fog and sea breeze cool the vines each morning. The result is a harmony of flavor that goes nicely with such lovely dishes as seared salmon filets with red pepper coulis, and heirloom tomato and burratta salad. Sold Out
2004 Palmaz Vineyards Chardonnay "Amalia"
This vintage is the first Chardonnay produced under winemaker Tina Mitchell. Her talent for crafting balance and intensity are readily apparent in the crisp aromas of Golden Delicious apples paired with the satisfying richness of rice pudding. The fruit was sourced from high Atlas Peak in Napa Valley, as well as the cool and foggy Carneros region. The balance of this wine makes it a supple pairing with everything from summer seafood salads to even richer dishes such as lemon risotto. Sold Out
2003 Palmaz Vineyards Chardonnay "Amalia"
This vintage's fruit came from the sunny Russian River Valley in northern Sonoma, and contributed to the wine's tropical characteristics. The wine, barrel-aged at room temperature because the Chardonnay tunnel had not yet been completed, offers aromas of luscious mangos, pineapple and a hint of orange blossom. This warm-barrel aging also contributed to the rich smooth texture and a crème brûlée finish. This Chardonnay pairs beautifully with seafood ceviche or grilled ahi tuna and pineapple tomatillo salsa. Sold Out
2002 Palmaz Vineyards Chardonnay "Amalia"
This inaugural Chardonnay release was made from fruit sourced in the Russian River Valley, known for its sunny warm weather, which resulted in a ripe, exuberant fruit character. Aromas of mirabelle plum, warm lemons and mango carry through to the palate with bright acidity and a notably enlivening finish. Initially produced as a family-only vintage, this charming little Chardonnay eventually took its place as a permanent feature in the Palmaz wine portfolio. The crisp style of this wine balances with rich fish dishes such as sole meunière and shrimp quenelles in cream sauce. Sold Out

Louise Riesling

2013 Palmaz Vineyards Riesling "Louise"
Riesling's exotic range of aromas and acidity make it a darling of sommeliers and winemakers. In this vintage, the scents are a fresh burst of elderflower and white nectarine, with just a whiff of petrol to tickle your mind. This Riesling glides over the tongue like a close shave, leaving the palate refreshed. Balanced and lean, this vintage has enough bracing acidity to pair gloriously with choucroute or paté (as with the traditional pairing of this varietal in Alsace). Sold Out
2012 Palmaz Vineyards Riesling "Louise"
The warm summer of 2012 produced a Riesling with exuberant tropical flavors. Aromas of juicy pineapple interlace with delicate floral hints of peach blossoms and intriguing mineral undertones. On the palate, this vintage is weighty, yet finishes clean as a tropical sea breeze; it pairs beautifully with fresh oysters, prawns and other delicious bites found on an extravagant seafood tower. Sold Out
2011 Palmaz Vineyards Riesling "Louise"
The 2011 vintage marked the first year in which the fruit was sourced entirely from the estate. The subdued and intricate aromas of white peaches and honeysuckle intermingle with the richness of guava. Once on the palate, the wines are svelte, with a focused finish that's neither thin nor light. The wine's acid balance makes it an ideal partner to fattier fish such as salmon belly or tuna; it's therefore a welcome guest at the sushi bar. Sold Out
2010 Palmaz Vineyards Riesling "Louise"
Like so many great Rieslings, this wine is a celebration of summer's flowers and fruit. The aromas are a concentrated mélange of white peach and nectarine, melded with a heady perfume of primrose. On the palate, this wine softly lays a gentle, lingering finish. The weighty texture of this vintage encourages pairing with spicy curries; its plush texture will tame the heat of the chilies. Sold Out
2009 Palmaz Vineyards Riesling "Louise"
The late-October rain that plagued so many Napa vintners in 2009 had no impact on the Riesling fruit, which was harvested well before the showers fell. In fact, the temperate summer of 2009 resulted in a wine of great refinement and complexity. The delicate aromas of lime zest and pear complement the uplifting hints of freshly cut grass. The strong finish makes this vintage a perfect wine to balance rich dishes such as brie-and-onion tarts, or indulgent macaroni and cheese with lobster. Sold Out
2008 Palmaz Vineyards Riesling "Louise"
The gentle weather of 2008 yielded a floral, ripe Riesling with fragrant aromas of honeysuckle and white nectarine, along with the cooling flavor of candied lemon peel. The fermentation was naturally stopped at 0.88 percent residual sugar, to promote a lush and silky finish with no perceptible sweetness. The texture is light and the aromas are uplifting, making this vintage a great pairing with Caribbean flavors such as jerk chicken with jicama slaw, or grilled seafood. Sold Out
2007 Palmaz Vineyards Riesling
The 2007 vintage marked the first time Palmaz sourced all the fruit from the Oak Knoll district of Napa Valley. This valley-floor fruit exhibits ripe flavors, yet contains an abundance of acid for a clean, crisp finish. The aromas include exuberant notes of ginger and lime; the honeyed taste notes allow the wine to pair well with the chilies and heat of Sichuan cuisine such as Kung Pao stir fry or Dan Dan noodles. Sold Out
2006 Palmaz Vineyards Riesling
The cooler weather of 2006 contributed to the citrus-like character of this wine. Even after a few years of cellaring, this vintage is youthful and refreshing. The aromas include Honey Crisp apples and orange blossoms, uplifted toward the end with a refreshing dash of lime zest. The slight presence of residual sugar help this wine to tame the heat of chilies, making this vintage an excellent companion for pan-Asian flavors such as green curries and aromatic chili-garlic sauces. Sold Out
2005 Palmaz Vineyards Riesling
The warm, steady weather of 2005 contributed to the ripe aromas of white-fleshed nectarines and peaches, along with an enticing undertone of raw lamb's wool. This complex, almost dry white wine melds ripe and crisp characteristics, and leaves the palate cleansed. Pairs with rich hors d'oeuvres such as baked brie and apricot preserve, or membrillo and port salute empanadas. Sold Out
2004 Palmaz Vineyards Riesling
Fruit for this vintage came from the old-vine Riesling vineyard of Long Vineyards in Pritchard Hill. This mature, low-yielding vineyard contributed to the heady honeycomb aromas sought after by Riesling connoisseurs. There are also the aromas of sun-kissed apricots and Meyer lemon curd, both an inviting welcome to the lengthy and precise finish. This highly aromatic vintage pairs with triple-crème cheeses such as La Tur or elaborate hors d'oeuvres (think smoked-trout mouse with caviar). Sold Out

Florencia Muscat

2013 Muscat Canelli Florencia
The dry summer of 2013 contributed to the lively, intense character of this Muscat. Peaches and essence of mango prevail in the aromas, with a creamy texture on the palate. The refreshing finish is an uplifting end to dinner. This lightly sweet dessert wine pairs nicely with simple, seasonal desserts such as almond tuiles with peaches and mascarpone cream. Sold Out
2012 Muscat Canelli Florencia
Aroma-wise, the 2012 Florencia Muscat is the doppelgänger of its pre-fermented grapes; close your eyes and sniff, and you could be walking the vineyard rows in the early morning, popping berries in your mouth. For the palate, this wine offers a mouthful of ripe white peaches, ginger and blood orange. This vintage is a lovely harmony between lush palate and a spicy, refreshing finish; it goes well with classic crème brûlée and orange flans. Sold Out
2011 Muscat Canelli Florencia
This pale straw-colored Muscat is a celebration of lilies, candied lemon peel and ripe peach aromas. It envelops the palate in a weighty fashion, and lingers lightly. With only 7.75 percent residual sugar, this low-alcohol dessert wine pairs beautifully with fresh fruit desserts. This wine will not weigh down your appetite (or mind) at the end of a great meal. Sold Out
2010 Muscat Canelli Florencia
The cooler weather of 2010 enlivened this Muscat with a crisp, light body and a sweet-yet-bright finish. The aromas hint delicately at beeswax, ripe kiwi and white pepper. While the forward aromas are distinctly perfumed, the finish is tropical, enticing the taster to taste again and again. This vintage's clean style pairs nicely with rich, gooey fruit desserts such as mango and blue cheese brioche, or baked stone-fruit cobblers. Sold Out
2009 Muscat Canelli Florencia
The weightiness of the 2009 vintage belies its low alcohol and refreshing finish. With only 13 percent alcohol and 7 percent sugar, this Muscat enlivens the end of an extravagant meal with concentrated aromas of beeswax, pineapple and lychees. The finish is bright, with a spicy finale that neatly counterpoints the plush mid-palate. This vintage pairs nicely with powerful washed-rind cheeses such as Red Hawk and quince tarts, or Tête de Moine florets atop apple tarts. Sold Out
2007 Muscat Canelli Florencia
The long, even summer of 2007 resulted in an overtly tropical Muscat. This vintage offers aromas of ripe passion fruit and juicy mangos. The cold-tank fermentation was extended to 90 days to preserve the delicate perfume qualities; the result is a musky undertone to the wine that offers a platform for those tropical aromas. Crafted to be a refreshing finale to a multi-course dinner, this vintage goes well with tropical desserts such as Thai coconut rice pudding with glazed pineapples. Sold Out
2006 Muscat Canelli Florencia
The 2006 vintage layers a distinctly Muscat (and musky) perfume base with nectarine and elderflower, resulting in a highly aromatic wine with a zesty finish capable of uplifting the end of a meal with a delightful finale. The lightest touch of sugar (5 percent) ensures the wine coats the palate lightly, finishes cleanly and pairs nicely with panna cottas or crème brûlées, and citrus flavors such as a vanilla blood-orange reduction. Sold Out
2005 Muscat Canelli Florencia
This year saw the Muscat sourced from the warm, sunny high plain of Pope Valley in Napa Valley, which promotes ripe fruit with higher sugar content. The use of prolonged tank fermentation for this semi-sweet dessert wine highlights a round, supple texture and delicate layers of fruit interlaced with hints of floral perfume. With aromas of tangerine, dried apricots and the musky perfume of beeswax, this wine's light touch enlivens the palate after a long meal and is intended to be a refreshing close to dinner. Pairs nicely with rustic peach tarts with ice cream. Sold Out
2004 Muscat Canelli Florencia
The deft touch of winemaker Tina Mitchell highlights the refreshing aromatic character of this lightly sweet Muscat. Aromas of ripe yellow peaches, honey and a musky base of perfume entice the drinker to dive in. The 75-day cold-tank fermentation allowed this wine to retain its lovely floral and fruit aromas. Intended to pair with the summer bounty of the Palmaz gardens, this dessert wine pairs nicely with warm apple tart tatin and crème fraîche, as well as simple finales such as fruit salad and yogurt. Sold Out
2003 Muscat Canelli
The Palmaz Vineyards 2003 Muscat Canelli draws its inspiration from France. Dry, with a crisp acidity, this barrel-fermented Muscat is most similar to the dry vendange tardives of the Haute Rhine. Allowed to rest "sur lie" until bottling in August 2004, this elegant wine exhibits distinctive aromas of mango, lime and apricot, strong mid-palate flavor and a delicious, lingering, honeyed finish. The 2003 Muscat Canelli pairs nicely with spicy Asian dishes, and with fresh fruit after dinner. Sold Out
2002 Muscat Canelli
This charming experimental wine was one-year test-produced by interim winemaker Richard Mansfield; it marked our first foray into crafting aromatic white wines. Produced in a dry style, this wine was meant as a light refreshing aperitif. The result was a warm, inviting Muscat touched with the aromatic signatures of orange peel, delicate petrol and passion fruit. Pairs nicely with simple hors d'oeuvres such as pears with Cambozola or blue-cheese crudité platters. Sold Out

Olive Oil
The Palmaz Estate hillsides, nestled in the Sierra de Napa foothills against the backdrop of Mount George, feature some 350 French Provençal, Spanish Catalan and Italian Tuscan varietal olive trees (Arbequine, Manzanilla, Mission and Picholine). The olives are handpicked, stone-wheel cold-pressed and blended into an artisanal olive oil that offers a range of rich aromatics and medium spice flavors. Hand harvesting the olives at the precise "red ripe" growing phase ensures that the resulting extra-virgin strikes an ideal balance, pronounced enough for salad dressings and pastas, but with a softness that won't interfere with the subtleties of, say, an egg-white. Available
$25.00

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