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This high end wine is a California Still Wine 2015 vintage from California Sonoma County produced by Patz & Hall that is 750ml.
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This fine wine is a California Still Wine 2013 vintage from California Napa County produced by Ladera that is 750ml.
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The fresh style of Sauvignon Blanc for which Geyser Peak is famous is best enjoyed in the first 18 months after release when the fruit flavors are most abundant and the acidity bright and crisp.
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The Petite Sirah offers aromas of red and black fruits, with a hint of oak. A full-bodied wine that is both complex and elegant, this wine boasts rich flavors of dark fruits, cherries and a long finish ...
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This fine wine is a California Still Wine 2014 vintage from California Mendocino County produced by Williams Selyem that is 750ml.
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This high end wine is a California Still Wine 2012 vintage from California Napa County produced by Miner Family Winery that is 750ml.
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Enjoy this wine from California produced by Jamieson Ranch Vineyards and is a California Still Wine 2014 vintage that is 750ml.
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Whole cluster-pressed and then fermented in stainless steel tanks, this vibrant Viognier displays tropical and stone fruit characteristics with a consistent balance of natural acidity and intense concentration. ...
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A Yountville site and a vineyard in the foothills just south of Stags Leap District
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This high end wine is a Sparkling Wine - Domestic 2012 vintage from California Sonoma County produced by Iron Horse Vineyards that is 750ml.
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Enjoy this wine from California Central Coast produced by Chateau Julien and is a California Still Wine 2014 vintage that is 1.50l.
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This high end wine is a California Still Wine 2015 vintage from California Contra Costa County produced by Neyers that is 750ml.
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This high end wine is a California Still Wine 2014 vintage from California produced by Landmark Vineyards that is 750ml.
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This fine wine is a California Still Wine 2015 vintage from California produced by Forestville that is 750ml.
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The fruit for the 2008 vintage was picked between September 13th and October 14th, 2008, with an average Brix at Harvest of 25.52. After 7-9 days of fermentation on the skins, the resulting wine was pressed ...
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