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750ml
Bottle:
$20.60
$21.68
12 bottles:
$15.05
Delicious entry, rich midpalate and supple tannins with a touch of black cherry shining through. Dark fruit and spice...
750ml
Bottle:
$28.40
6 bottles:
$27.83
60% Cabernet Sauvignon, 30% Petite Sirah and 10% Zinfandel. Notable for its violet and blue fruit bouquet, the aroma...
750ml
Bottle:
$14.62
$16.25
12 bottles:
$14.25
Deep red fruit aromas lead into notes of toasty vanilla with firm tannins and bold structure.
750ml
Bottle:
$19.09
$20.09
12 bottles:
$14.00
The 7 Deadly® Red is a sinner’s delight. A deep ruby color with tempting aromas of cranberry, ripe cherry, leather...
750ml
Bottle:
$15.90
$16.46
12 bottles:
$15.64
This Blend of Zinfandel, Petite Sirah, Barbera and Sangiovese presents aromas of dark fruits, intertwined with notes...
750ml
Bottle:
$19.20
12 bottles:
$18.82
The fruit is sourced from the Terra Alta Vineyard in Clements Hills, a sub-appellation of Lodi AVA. The vines are...
750ml
Bottle:
$14.73
12 bottles:
$13.99
Our Rum Barrel Aged Red Blend is a wine of distinction with a unique flavor profile coming from the seasoned Rum...
Mavrodaphne Mencia Red Blend United States California Lodi
In the Archaea region, high in the Northern Peloponnese mountains, the predominant grape varietal grown is the prized Mavrodaphne. Meaning 'Black Laurel', the Mavrodaphne grapes have extremely dark skins, and ripen slowly under the Greek sunshine, helped by the mineral rich soils the vines thrive in. This grape varietal is mostly used to produce the opaque, inky fortified wine of the same name, which is popular all over Greece and elsewhere in the world. This fortified wine allows the grapes to really show off their complex and fascinating flavors, which range from a rich marzipan to flavors of bitter chocolate, sweet coffee, dried figs and prunes, as well as plenty of jammy fruit notes.
Mavrodaphne is produced in a traditional method which involves leaving the grape juice exposed to the sun in large vats, before having its fermentation halted by the addition of various distillates taken from previous successful vintages. This mixture contains plenty of residual sugar, which gives the end result its characteristic sticky sweetness, and also helps with the next fermentation process, which typically takes place in large underground cellars. The final product is a heady drink, absolutely bursting with unusual, rich and sweet flavors and carried in a dark and slightly viscous Port-like liquid.
Mavrodaphne grapes are also used for the production of still red wines, but are generally blended with varietals such as Agiorgitiko or imported grapes like Cabernet Sauvignon. Mavrodaphne grapes are excellent for mellowing more acidic varieties, and producing deliciously rounded wines, which have taken the international market by storm in recent decades.
Additional Information on Greek Wines
Greek Wines
Ancient Greek Wines – A Brief History of Wine in Greece
The Myth of Dionysus, Greek God of Wine
What is Retsina?
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.
California as a wine producing region has grown in size and importance considerably over the past couple of centuries, and today is the proud producer of more than ninety percent of the United States' wines. Indeed, if California was a country, it would be the fourth largest producer of wine in the world, with a vast range of vineyards covering almost half a million acres. The secret to California's success as a wine region has a lot to do with the high quality of its soils, and the fact that it has an extensive Pacific coastline which perfectly tempers the blazing sunshine it experiences all year round. The winds coming off the ocean cool the vines, and the natural valleys and mountainsides which make up most of the state's wine regions make for ideal areas in which to cultivate a variety of high quality grapes.