All Wines
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The Cabernet Shiraz has been a Loxton Cellars favorite since the first version in 2005. The style has changed little over the years except for showing the natural vintage variations.Tasted from barrel, the wine has great color, some of the mulberry fruit of Cabernet which dominates at the moment, while the palate shows some elegance and medium plus body with oak influence that adds to the excellent tannin structure. There is nice fruit sweetness and I expect this wine to be ready to drink in 12 months, but will also reward time in the cellar.
This Sonoma Valley Syrah is blended from 3 Syrah vineyards. I wanted a wine of moderate alcohol and blending has given us the depth of flavor to make it very versatile with food. It forcibly reminds me of the Syrah wines from cooler regions (Victoria in Australia and Northern France). Drink now and for the next 3-5 years.
The new Port carries on a 15-year line of balanced and not too sweet dessert wines made by the Estate Syrah. The addition of grape alcohol has left the wine with enough residual sugar to accompany a dessert or cheese course, but without being too sweet or heavy. Good now and for 3-4 weeks after opening, or for 10+ years in the cellar.
After many years I've been fortunate to once again get the fabulous fruit from Hawk Hill vineyard in Freestone which was the source of my first Pinot in 2005!
My Zinfandel block at Rossi Ranch still contains a significant portion of the original vines planted in 1910!
Just 1 barrel is put aside each year to age for 10 years. The current version is based upon the 2013 Syrah vintage style Port, just one barrel produced, bottled, and labeled by hand. (375 ml)
My version of this dessert wine is made from Viognier juice fortified with pure grape alcohol. The base wine was made in 2007 and the wine is aged in older French oak barrels in the traditional Spanish Solera method. (375mL)