THE WINES

The vineyards of Parkers Estate are located throughout the many micro climates in Sonoma County. Soil types vary in composition from deep red “Terra Rosa” loams, to weathered volcanic ash. The vines are carefully tended and grown in hedgerows, allowing the late afternoon sun to bathe the grapes in gentle warmth.

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SAUVIGNON BLANC

SAUVIGNON BLANC

SAUVIGNON BLANC

TASTING NOTES

Floral aromas, grapefruit and hints of lychee. Bright, crisp melon and citrus flavors are gently balanced by a soft and juicy aciditiy.

WINEMAKING NOTES

A blend of sun-exposed and shade-grown grapes were selected for the Parkers Estate Sauvignon Blanc. The sun-exposed grapes provide nuances of tropical fruit while the shaded clusters provide herbal aromas. The grapes were whole-cluster pressed and the juice was fermented in stainless steel tanks to preserve the fresh fruit flavors. Gentle filtration removed residual yeast and the wine was cold-bottled in the spring.

FOOD PAIRING

Herbed fish dishes and pizza with goat cheese

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ABV 13%
Unit Size 750ml

CHARDONNAY

CHARDONNAY

CHARDONNAY

TASTING NOTES

Lemon and citrus notes with a hint of green apple. Flavors of topical fruit, baked fig and vanilla, with buttery overtones on the finish.

WINEMAKING NOTES

The grapes for this Chardonnay were whole-cluster pressed and the juice was sent directly to barrel without settling. Fermentation began with the addition of select wine yeast and finished in approximately three weeks. Sixty percent of the wine underwent Malo-lactic fermentation to lend softness to the wine, and later blended together with the balance to give the finished wine acidity and structure.

FOOD PAIRING

Lemon and rosemary chicken or risotto dishes

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ABV 13%
Unit Size 750ml

PINOT NOIR

PINOT NOIR

PINOT NOIR

TASTING NOTES

Dark cherry flavors with hints of vanilla, caramel and toasted coffee bean. A fruit forward mid-palate and soft, mature tannins lead to a smooth, rich finish.

WINEMAKING NOTES

Parkers Estate Pinot Noir grapes were picked at phenolic maturity, when the seeds completely change from green to dark brown. After being picked into small bins, the fruit was de-stemmed with 30% of the berries left uncrushed. The wine was fermented to hit an early temperature peak of 85–90 degrees, then cooled off to complete fermentation at 70–75 degrees. This gave the wine great sweet extraction of flavor. The wine was aged nine months before bottling.

FOOD PAIRING

Seared salmon and bruschetta

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ABV 13%
Unit Size 750ml

MERLOT

MERLOT

MERLOT

TASTING NOTES

Aromas of black cherries, vanilla and a hint of mocha provide an excellent structure for this smooth and classic wine.

WINEMAKING NOTES

The grapes were harvested at the peak of maturity. The clusters were gently de-stemmed and sent to fermentation tanks. After inoculation with select Bordeaux yeast varieties, fermentation began on the third day following crush. The wine was fermented at 80-85 degrees and pressed shortly before dryness. Malo-lactic fermentation took place “en-barrique,” within the barrels. Two rackings were carried out and the wine was bottled in spring. This wine was aged for 16 months in French oak.

FOOD PAIRING

Roast chicken or hearty pasta dishes

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ABV 13%
Unit Size 750ml

SYRAH

SYRAH

SYRAH

TASTING NOTES

Aromas of dark plums, sweet oak and clove provide a subtle smokiness. Silky flavors of black fruit and currant are supported by a firm, spicy core.

WINEMAKING NOTES

The grapes were picked just as they started to dimple – indicating the peak of flavor. They were then gently de-stemmed and the un-crushed berries were sent to open-top fermenters. Select Rhone wine yeasts were added the day following crush. Punch-downs occurred three times daily. The wine was pressed at dryness and malo-lactic fermentation was carried out in the barrel. Bottling took place after 16 months of barrel age.

FOOD PAIRING

Braised pork chops and sauteed vegetables

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ABV 13%
Unit Size 750ml

CABERNET SAUVIGNON

CABERNET SAUVIGNON

CABERNET SAUVIGNON

TASTING NOTES

Aromas of black fruit and hints of clove. A full-bodied red bursting with flavors of berries and pomegranate, warm tones of vanilla and a long finish.

WINEMAKING NOTES

The Cabernet Sauvignon grapes were picked at 24.5 degrees Brix. Harvest began at the crack of dawn, allowing the grapes to be brought into the winery still chilled from the cool night air. They were destemmed and moved into fermentation tanks by lunch. Select wine yeasts were added and pumpovers commenced on the second day. Fermentation lasted 14 days at which time the wine was pressed and sent to barrel. The wine was bottled after being gently filtered for 16 months in French oak.

FOOD PAIRING

Grilled meats and vegetables

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ABV 13%
Unit Size 750ml

ZINFANDEL

ZINFANDEL

ZINFANDEL

TASTING NOTES

Aromas of black raspberry and mountain cherries. Ripe fruit acidity and brilliant fruit flavors are accentuated by a long and elegant finish.

WINEMAKING NOTES

Parkers Estate Zinfandel grapes were hand harvested by night and gently destemmed. Seventy-five percent of the grapes were crushed with the remainder left whole. At approximately five percent remaining sugar, the wine was removed from the skins, pressed and sent to neutral oak barrels. The wine was aged in oak barrels for nine months before bottling.

FOOD PAIRING

Grilled steak or lasagna bolognese

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ABV 14%
Unit Size 750ml