Wine in Knights Valley

A concentrated, elegant Cabernet Sauvignon farmed sustainably and by hand in our vineyards in Knights Valley. Expansive and juicy dark cherry and and berry flavors are rounded with smooth oak integration and a generous finish.

Discover Beringer Blanc White Knights Valley Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

Our Estate Cabernet Sauvignon is intense, complex and fresh. Alive on the nose with notes of cassis, blackberry, violets and cedar, the aromatics are mirrored in the mouth with soft tannins and exceptional length. Vibrant now, this is also a wine that will age for many years to come. Suggested pairings include spice-rubbed leg of lamb with a traditional macaroni and cheese, or braised pork roast with a sauce of plum and caramelized onions served with mashed potatoes.

Vibrant, Silky, Complex. This memorable Knights Valley Merlot is brightly aromatic with hints of cherry, currant and cedar. This wine's complex yet elegant structure, supports notes of toasty vanilla spice, cocoa and forest fruit with soft tannings and a lush, mouthwatering finish.

Helena Montana single-vineyard Cabernet Sauvignon chronicles the terroir at its steep, hillside site in Knights Valley AVA in Sonoma County. It is a deeply concentrated and elegant wine, characterized by its lush, velvety opulence that shows well in its youth but will expand and improve with age.

Discover Delectus Merlot Beer. Is a carbonated, fermented alcoholic beverage. You can learn more about this beer and its availability here.

As any true Hillside Reserve should, our 2015 is packed with concentrated aromatics of cassis and mocha, and is followed by juicy, freshly picked blackberries, dark plum, dark chocolate, black tea, and toast. Big, concentrated Cabernet Sauvignon flavors. The Hillside Reserve’s lasting tannins would pair beautifully with a steak coming off the grill. The smooth yet prominent tannins make it enjoyable on release and for the next 5-8 years.

This blend of Cabernet Sauvignon and Merlot is a forward, dense, and plentiful offering with layers of juicy flavors. Black cherry, chocolate, and plum unfold onto a firm tannin structure that exudes just enough richness to promote a balanced, long, and lingering finish. The palate fleshes out in undulating waves of fruit and oak flavors and finishes smoothly on each sip. Enjoy now and over the next 5-6 years

Dark and brooding, this Knights Valley Cabernet Sauvignon has fruit-forward aromas of blackberry juice and dark cherries. The palate is soft, supple and inviting, bursting with fresh fruit flavors. Ripe red plums mingle with black cherry and vanilla extract on the mid palate. Youthful but complex, this wine promises to develop and express more with time. VARIETAL 90% Cabernet Sauvignon, 5% Petite Sirah, 3% Malbec, 2% Petit Verdot Aged 18 months in French oak ACCOLADES 93 Points, The Tasting Panel (2016 Vintage) 90 Points, Wine Advocate (2015 Vintage)

The Knights Valley Cabernet Sauvignon is deeply colored and bursting with aromas of crushed blackberries, spicy dark plum, dusty cocoa powder, cassis and wild raspberry. The complex layers of spice, red fruit and chocolate on the palate are framed in rich, velvety tannins with a long lingering finish. Enjoy this Cabernet Sauvignon now with braised short ribs, beef ravioli or lamb shanks, or cellar it to enjoy over the next 3 to 5 years.

Whole cluster pressed and fermented in concrete eggs ensure this wine is clean, crisp and wholly expressive of the varietal’s characteristics, with a lovely round mouth feel.

A complex and layered Cabernet Sauvignon, from prized plots in the Knights Valley growing area. This full-bodied, highly concentrated, intensely flavored wine is packed with dark fruit flavors, savory herbs, and restrained mineral accents

Equitem profiles the racy acidity and minerality of Knights Valley Sauvignon Blanc. Named for the Latin word for “knight,” this wine is produced from grapes grown below Mt. St. Helena in volcanic soils several hundred feet above sea level. Though made with the same techniques as our other Sauvignon Blanc, Naissance, Equitem offers an entirely different experience—a vibrant portrait of the knight’s leanness and grace, dominated by powerful citrus and salty stone.

Our 2015 Cabernet Sauvignon opens smooth upon entry, with a lifted palate of chocolate-covered cherries. The wine features long, lingering oak tannins that extend the palate on the back end. Expressing layers of fruits like Santa Rosa plum, red, and black cherries, the fruit provides a foundation upon which to showcase the vibrant flavors. An approachable but complex array of fresh fruit nuances. It drinks well now and will be exceptional for the next 5-8 years.

The 2015 growing season in Napa Valley started out with unseasonably warm temperatures in the late winter and early spring. This resulted in an early bud break and bloom. Colder temperatures in May (during the peak of bloom) caused uneven fruit set, which ultimately resulted in a much smaller crop in 2015. While the ongoing drought was of great concern to farmers around California, the Napa Valley received 75% of normal rainfall for the water year We picked our Sauvignon Blanc on August 25th. Bud break happened in mid March, bloom in May and veraison in July. Tonnage was light with beautiful full clusters. We processed our fruit by pressing whole clusters to maximize the delicate flavor of the berry and minimize any bitter notes. Once pressed, the juice is settled for 24 hours and then racked off the sediment into our Concrete Eggs for fermentation and Sur Lie aging. Tasted at “Cellar Temperature”, fresh tropical notes on the nose of guava, papaya and zest of Meyer lemon peel. The fresh aromas translate on the palate to crisp fruit flavors, without the acidity being too assertive. The finish is full of ripe, rich fruit flavors with the guava playing the major roll in this wonderful food wine.

Latro takes its name from the Latin word for “hunter,” a reference to Knights Valley’s history as a private hunting reserve before the development of vineyards in the area. Hard, inhospitable mountain soils restrict root development, which creates smaller berries and lower yields that bring distinctively mineral notes to this 100 percent Cabernet Sauvignon. The darkly handsome result is a charismatic and versatile wine with instant, irresistible appeal.

A powerful and complex wine, Journey Sauvignon Blanc offers a symphony of aromas and flavors of white peach, grapefruit, lemon blossom, and honey suckle. Smooth and polished, the finish is long and elegant with intriguing notes of exotic spice and ginger tea. The Journey Sauvignon Blanc offers flavors from the Knights Valley AVA and is fermented in 50% foudres, 25% neutral French oak, 17% concrete egg and 8% neutral puncheons. Here at Matanzas Creek we pair this wine with Island Creek Oysters, seared salmon, baked trout, lemon chicken or classic chevre. For the past four decades, Matanzas Creek Winery has focused on creating site-expressive wines. Throughout the years our methodology has remained the same: utilize a range of vineyard clones and fermentation vessels, and explore new farming and winemaking techniques, to produce thoughtfully crafted, expressive, and balanced wines. Today, all Matanzas Creek Winery estate vineyards are sustainably farmed and are certified under the California Sustainable Winegrowing Alliance.

From the stronghold of California’s foggy and rugged North Coast, the mission of Fortress is to craft striking wines that capture the wild essence of the land. We believe great wines capture a sense of place and with every bottle of Fortress we hope to share the unbridled spirit of the North Coast AVA. This expressive red wine opens with aromas of espresso, blackberry, and baking spice. The supple palate has flavors of mocha, dark fruits, and vanilla. Rich tannins create a silky, lingering finish.

Whole-cluster harvested in the beginning of September, the Sauvignon blanc from Helena Bench is fermented in an array of fermentation vessels. After some overnight soaking in the press to extract flavor and aroma precursors, the juice was gently pressed and sent to settle in tank for two days. On the second day, the juice is racked to a clean tank, to include some fluffy lees, and inoculated with yeast. From there, the 4 different lots were separated into either concrete egg, puncheon, or barrels, or all three! After fermentation, usually lasting around 2 weeks, the barrels and puncheons were stirred during aging on the lees until blending 7 months later. The wine in the concrete egg was also stirred to kick up any lees, building a richer mouthfeel. At blending, barrels were selected to capture the essence of the Helena Bench site. ¬e resulting wine has a crisp acidity, savory minerality, and lots of fruity aromas like white nectarine and honeydew melon. For the past four decades, Matanzas Creek Winery has focused on creating site-expressive wines. Throughout the years our methodology has remained the same: utilize a range of vineyard clones and fermentation vessels, and explore new farming and winemaking techniques, to produce thoughtfully crafted, expressive, and balanced wines. Today, all Matanzas Creek Winery estate vineyards are sustainably farmed and are certified under the California Sustainable Winegrowing Alliance.

This Cabernet opens with aromas of earthy forest floor and Bing Cherry. Flavors of blackberry, baking spice, and black pepper round out the palate with a smooth finish.