Grande Fleur de Lyeth Reserve 2018
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Sonoma’s Lyeth Estate, a pioneer in the art of blending since 1981, has a world-class reputation for their Bordeaux-style blends. Winemaker Katie Carter demonstrates with this exclusive Reserve. It’s the latest release of a big customer favorite and boasts a gold medal from the San Francisco Chronicle Wine Competition.
Sonoma’s ideal growing conditions – think cool Pacific breezes and hot, sunny afternoons – were at their apex again in 2018 (we really are in a golden age for California wine). Everything ripened to perfection, especially the Bordeaux grapes favored by Lyeth. Their Reserve marries berry-rich Petite Sirah, inky-dark Petit Verdot, and more for layers of lush, dark-fruit flavor. Time in oak imparts an inviting, spicy complexity and gives notes of toasty vanilla.
Grande Fleur de Lyeth will be right at home on your dinner table. Serve with a slow-roasted leg of lamb, herb-encrusted pork chop, barbecued spare ribs (if not too spicy), or hearty beef stews. It also partners well with firm aged cheeses like Cheddar, Gouda, or even Parmesan.
Hurry to secure your share of this rich California Reserve.
Sonoma’s Lyeth Estate, a pioneer in the art of blending since 1981, has a world-class reputation for their Bordeaux-style blends. Winemaker Katie Carter demonstrates with this exclusive Reserve. It’s the latest release of a big customer favorite and boasts a gold medal from the San Francisco Chronicle Wine Competition.
Sonoma’s ideal growing conditions – think cool Pacific breezes and hot, sunny afternoons – were at their apex again in 2018 (we really are in a golden age for California wine). Everything ripened to perfection, especially the Bordeaux grapes favored by Lyeth. Their Reserve marries berry-rich Petite Sirah, inky-dark Petit Verdot, and more for layers of lush, dark-fruit flavor. Time in oak imparts an inviting, spicy complexity and gives notes of toasty vanilla.
Grande Fleur de Lyeth will be right at home on your dinner table. Serve with a slow-roasted leg of lamb, herb-encrusted pork chop, barbecued spare ribs (if not too spicy), or hearty beef stews. It also partners well with firm aged cheeses like Cheddar, Gouda, or even Parmesan.
Hurry to secure your share of this rich California Reserve.
