98 Points │Double Gold Medal │San Francisco International Wine Competition
24 BRIX Petite Sirah 2013, AWARDED 98 POINTS DOUBLE GOLD by the San Francisco International Wine Competition. The grapes are grown in Lake County, Northern California AVA, the vineyard stands at 2,100 feet elevation, it contains rich red clay soil, riddled with black shinny volcanic rocks. Big Full-bodied elegant Petite Sirah, deep bright rich purple color, succulent Petite complex dense dark fruit flavors & medium tannins. Kind to your palate, with a long smooth finish, making it the perfect companion for your every special meal. This Petite Sirah has been vented using Old World European winemaking technics, fermented with Mother Nature’s wild yeast which grows in the vineyard naturally. Aged between 24-36 months in seasoned / neutral French oak barrels. We harvest the grapes at, or close to, 24 BRIX, the natural sugar level we feel is the optimal ripeness that dramatically influences its quality & flavor.
95 Points │Gold Medal │San Francisco Chronicle Wine Competition
4 BRIX Winemaker’s Red Blend this blend is a combination of fine red grape varietals CABERNET SAUVIGNON, SYRAH, ZINFANDEL, & PETITE SIRAH. Farmed in two Northern California mountain vineyard regions. The terroir consists of rich red clay soil along with granite & volcanic rocks which adds a unique caricature to the grapes. We naturally ferment our grapes with Mother Nature’s wild yeast, then age in seasoned French oak barrels for 36 months. A Full-Bodied Big Fruit Forward Blend, allowing the varietals to blend to become a soft, elegant fine wine. We harvest the grapes at, or close to, 24 BRIX, the natural sugar level we feel is the optimal ripeness which dramatically influences its quality and flavor, making it the perfect companion for your every special meal.
24 BRIX Barbera is crafted from grapes grown in Northern California Shenandoah Valley Amador County AVA. The vineyard is comprised of historic volcanic Sierra Foothills soils – primarily sandy clay loam derived from decomposed granite which adds special characteristics to this fine wine. Light-bodied elegant wine with bright ruby red color, flavors of fresh fruit & soft tannins. Kind to your palate, with a long smooth finish, making it the perfect companion for every meal. This Barbera has been vinted using Old World European winemaking technics, fermented with Mother Nature’s wild yeast which grows in the vineyard naturally. Aged between 24-36 months in season / neutral French oak barrels. We harvest our grapes at or close to, 24 BRIX, the natural sugar level we feel is the optimal ripeness that dramatically influences its quality & flavors.
94 Points │Gold Medal │San Francisco Chronicle Wine Competition
24 BRIX Cabernet Sauvignon is crafted from grapes grown in Northern California; the vineyard contains rich clay soil & historic granite rocks which adds special characteristics to this fine wine. Full-bodied elegant Cabernet Sauvignon deep bright purple color with fresh flavors of dense dark fruit & soft tannins. Kind to your palate, with a long smooth finish, making it the perfect companion for every meal. This Cabernet Sauvignon has been vinted using Old World European Winemaking technics, fermented with Mother Nature’s wild yeast which grows in the vineyard naturally. Aged between 24-36 months in season / neutral French oak barrels. We harvest our grapes at or close to, 24 BRIX, the natural sugar level we feel is the optimal ripeness that dramatically influences its quality & flavors.
95 Points │Gold Medal │San Francisco Chronicle Wine Competition
24 BRIX Cabernet Sauvignon is crafted from grapes grown in Northern California; the vineyard contains rich clay soil & historic granite rocks which adds special characteristics to this fine wine. Full-bodied elegant Cabernet Sauvignon deep bright purple color with fresh flavors of dense dark fruit & soft tannins. Kind to your palate, with a long smooth finish, making it the perfect companion for every meal. This Cabernet Sauvignon has been vinted using Old World European Winemaking technics, fermented with Mother Nature’s wild yeast which grows in the vineyard naturally. Aged between 24-36 months in season / neutral French oak barrels. We harvest our grapes at or close to, 24 BRIX, the natural sugar level we feel is the optimal ripeness that dramatically influences its quality & flavors.
95 Points │Gold Medal │San Francisco Chronicle Wine Competition
24 BRIX Cabernet Sauvignon is crafted from grapes grown in Northern California; the vineyard contains rich clay soil & historic granite rocks which adds special characteristics to this fine wine. Full-bodied elegant Cabernet Sauvignon deep bright purple color with fresh flavors of dense dark fruit & soft tannins. Kind to your palate, with a long smooth finish, making it the perfect companion for every meal. This Cabernet Sauvignon has been vinted using Old World European Winemaking technics, fermented with Mother Nature’s wild yeast which grows in the vineyard naturally. Aged between 24-36 months in season / neutral French oak barrels. We harvest our grapes at or close to, 24 BRIX, the natural sugar level we feel is the optimal ripeness that dramatically influences its quality & flavors.
A true vertical is defined as 3 sequential years of the same varietal, from the same vineyard, and made in the same wine making technique. 24 Brix has a 2015, 2016, 2017 Cabernet Sauvignon Vertical that meets these requirements and all have been awarded points by the SF Chronicle Wine Competition with 95, 95, 94 points respectively. Enjoy!
🌮The Moscato is dry, not sweet, fruity and light and pairs well with spicy foods!
24 BRIX Moscato Bianco is a fine dry light-bodied white wine (not sweet). This elegant wine has a beautiful fresh fruit aroma. Pairs well with spicy foods Peruvian, Spanish, and Asian or just by itself on a hot day. The grapes are farmed in Lake County California just North of Napa Valley. We naturally ferment our grapes with Mother’s Natures wild yeast, Stir-Sur-Lei aging and then aged in Seasoned French oak barrels for 24 months (no ML). We harvest our grapes at, or close to, 24 BRIX, the natural sugar level we feel is the optimal ripeness that dramatically influences its quality & flavor.
