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Whetstone Wine Cellars

 


Blog

Jamey Whetstone
 
February 27, 2017 | Jamey Whetstone

Spring Release // Tasting Notes & Exciting Updates


 

In the spirit of tradition, we're proud to present this Spring's new release wines:

 
2 0 1 5   P l e a s a n t   H i l l   P i n o t   N o i r  //  t a s t i n g   n o t e s

Aged 16 months in 35% new French oak barrels, sur lees. Deep ruby red in color. High-toned notes ripe raspberry perfume, rose petal, and Bing cherry with hints of thyme and mint. Secondary notes of toasted brioche with butter and strawberry jam. Silky, rich flavors of Bing cherry, orange pekoe covered dark chocolate, and Asian spice. Finishes long with bright notes of sassafras tea and baker’s chocolate.

2 0 1 5   C a t i e ' s   C o r n e r   V i o g n i e r  //  t a s t i n g   n o t e s

Barrel fermented in neutral French oak and aged for 16 months sur lees. Golden yellow in color. Bright nose full of apricot, lemon and orange marmalade, with hints of licorice and thyme. Background notes of jasmine, paper whites, hazelnut and toasted almond. Mouthful of apricot, liquid minerals, and peach liquor. Finishes long with hints of lemon meringue, white peaches, and touch of salinity.

2 0 1 5   T e r r a   d e   P r o m i s s i o   P i n o t   N o i r  //  t a s t i n g   n o t e s

Aged for 16 months in 35% new French oak barrels, sur lees. Cherry red in color with a big, bright nose of bing cherry, red currants, forest floor, mushroom, and Asian spice. Secondary notes of rhubarb pie, nutmeg, pumpkin spice, and tea. Medium bodied flavors of red plum, bing cherry and baker’s chocolate. Finishes super long with notes of orange pekoe tea and a hint of tobacco.


Some words about 2015 harvest: 

Off to an early start, the 2015 growing season had some fits and fizzles through the spring followed by one of the longest sets in recent memory; as in 28 days long! Summer had some hot pockets but then slowed down considerably, ripening the fruit almost perfectly with some great acids. The size of the crop was quite a bit shy of a normal yield averaging around 2.2 tons per acre.

Pleasant Hill Pinot Noir and Catie’s Corner Viognier continue to offer up pleasurable wines that stay rooted in finesse and varietal. The Terra de Promissio Pinot Noir looks to be a perfect wine for aging that puts more of its heel into Burgundy than its toe.


S A V E   T H E   D A T E

We're always adding new and exciting things to the calendar,
so make sure you check our "Upcoming Events" page! 


N E W   O F F E R I N G S

  • Magnum Add-On Offer: Add these beautiful, hand-waxed bottles to your Wine Club shipment today! Sign up for our Magnum Add-On offer to receive a limited-production format of each new wine per release. 
  • Pinot Enthusiast Club: Enjoy a mixed case of Whetstone's Pinot Noir each release! Join now. 

Happy Spring y'all!

The Whetstone Crew

Time Posted: Feb 27, 2017 at 2:11 PM
Jamey Whetstone
 
February 27, 2017 | Jamey Whetstone

Celebrating Tradition!

Carolina Gold Rice and Sea Island Red Peas:

Key ingredients when making the finest Lowcountry Hoppin’ John! Thought to bring luck and prosperity in the year ahead, this heartwarming dish is a classic Southern tradition that my family continues to keep alive. Today, more than ever, it’s just nice to sit back and enjoy a simple meal that dates back generations. 

The fact that I order heirloom rice and beans directly from Anson Mills in South Carolina to create this tradition for my family across the country in California speaks to the same values that make what we do at Whetstone so special. The attention to detail we enjoy with our growers, the way we welcome you into our home at the Chateau, and the delicious consistency of our wines are a passionate and measured existence. We hope you find it all translates into lots of comfort while sipping your favorite glass of Whetstone as winter gives way to spring.

 

Whatever your tradition may be, it's our hope that Whetstone wines have - or perhaps will - become a part of it!

Here's to traditions old and new,

Jamey Whetstone

Time Posted: Feb 27, 2017 at 1:55 PM