We are delighted to be releasing four new wines this Spring! And to top it off, we've arranged a delicious five course meal to pair with our new releases, prepared by chef Jesse Mallgren at Healdsburg's historic Madrona Manor. $120 Club Stark members, $144 non–members. (includes five courses, wine, tax & tip) Club Stark discount will be applied at checkout.
We are happy to announce that our first release of Barbera from the Damiano Vineyard received 91 points from Wine Enthusiast Magazine and a Gold Medal in the 2014 San Francisco Chronicle Wine Competition. See suggested food pairings with our Barbera in the April 2014 issue of The Wine Enthusiast.
Another first from Damiano Vineyard, the 2012 Petite Sirah is opaque with glass coating ruby/purple hues. This wine is full bodied with dark brooding fruit combined with toasted fruit cake and plum skin. The tannins are big, yet smooth and will allow for hearty food pairings of rich roasted meats and braises. We always say that "we make wines that we like to drink, with food that we like to cook," and this wine epitomizes that goal, especially at this time of year.
Our first Carignane release! The 2012 Stark Carignane has aromas of lilac followed by flavors of dark cherry and cocoa. 75 cases produced.
A classic Syrah with flavors of plums, dark cherries & pepper. 96 cases produced. 93 points, Wine & Spirits Magazine 93 points, Wine Enthusiast Magazine
SOLD OUT. This beautiful garnet hued blend combines Grenache, Syrah, Carignane, and Counoise. Summer berries, pomegranate, and cranberry are gathered on the nose, with a hint of violets, rose petals, and cherry tobacco. Medium-bodied on the palate, this blend offers bright cherry upfront, which turns juicy with hints of black pepper and wet stone. 60 cases produced. 90 points, Wine & Spirits magazine
Aromas of lemon zest, grapefruit, wet limestone and a subtle touch of white pepper are followed by flavors of Granny Smith apple and and crisp Asian pear. A round mouthfeel compliments the minerality on the palate. This wine spent 18 months in neutral oak and underwent partial malolactic fermentation. $36 Retail