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 2009 Leveroni Vineyards Chardonnay, Carneros
Estate Grown, Felder Creek Vineyard
Clones: Robert Young
Winemaking Techniques:
Hand harvested, gentle pressing, barrel fermentation in 30% new French Oak
Partial malo-lactic fermentation
Aged Sure Lies aging with regular stirring, aged for 9 months
Description: Aromas of baked pear, spiced apple and Meyer lemon combine with sweet vanilla and hints of toasty hazelnut. The impression of ripe fruit continues in the flavors. The texture is creamy with a bright acidity that leads to a lingering finish.
Cases Produced: 308
Awards: SILVER, Los Angeles International Wine Competition.
2010 Leveroni Vineyards Sauvignon Blanc, Sonoma Valley
Clones: Musque and 1
Winemaking Techniques: This wine was produced using a combination of cool stainless steel tank fermentation and a small portion of neutral barrel fermentation. The long, cool tank fermentation gave ethe wine enticing aromas of citrus and floral tones with a touch of lychee nut and lemon grass. The barrel fermentation lends a nice roundness to the mid palate. The wine finishwith a bright racy acidity.
Cases produced: 270
2009 Leveroni Vineyards Pinot Noir, Sonoma Valley
Estate Grown, Seven Oaks Vineyard
Clones: 667 and 777
Winemaking Techniques: A fusion of classical Burgundian techniques and modern innovation. Classic 5 day cold soak, Assmanhausen yeast, aged in 50% new French Oak, aged on light lees with some stirring, approximately 10 months in the barrel.
Description: The wine displays rich ruby color with aromas of ripe berry, violets, potpourri, warm brown spices (clove, nutmeg and allspice), vanilla and toasty oak. Flavors match with full, round texture and hints of fine grain tannin to give depth and complexity.
Cases produced: 290
Awards: GOLD, Orange County Fair; GOLD, Pinot Noir Summit; SILVER, Los Angeles International Wine Competition.
2008 Leveroni Vineyards Merlot, Sonoma Valley
Estate Grown
Clone: 181
Winemaking Techniques: Classic Bordeaux winemaking, cold soak followed by screed pump-overs, brief extended maceration, aged in 30% new French and Eastern European oak, racked every 3 months to develop flavor and texture, aged 15 months in a barrel.
Description: Ripe plum, berry and jam are melded with spice and hits of toasty oak. The flavors and texture are classic Merlot, supple with fine grained tannin that lends richness to a long finish.
Cases produced: 201
Awards: Best of Class Sonoma Appellations, California State Fair 2011, 93 points; GOLD, North of the Gate Competition; Best of Class, Los Angeles International Wine Competition.
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