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2018 Game Trail Cabernet Sauvignon

The Game Trail Vineyard of Mendocino County’s Yorkville Highlands AVA is nestled in the rugged mountain pass between the north end of Alexander Valley and the west end of Anderson Valley. Our small block of Game Trail Cabernet is perched at 1400 feet on the ridge line facing south. Coastal influence and large diurnal swings create small berries, thick skins, deep pigmentation, and tons of structure. We find a purity in this wine: with more acid and fore-mouth focus than other Cabernet, it is tart, bright, perfumed and refreshing.

Game Trail Vineyard - Yorkville Highlands AVA
Ten Acres of Clone 6 Cabernet Sauvignon
Planted at 1,400 ft elevation perched on a south-facing hillside
Coastal influence lends a prevailing afternoon wind on hot days and extremely cold nights
The vineyard is surrounded by rugged land overrun with deer, wild pigs, wild mushrooms, and oak trees
This late—bordering on fringe—growing region produces dark, concentrated, intense wines with retained acidity and relatively low alcohols
Full sun, limited water and high shale and rock content lead to reduced yields
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2018 Game Trail

ESTATE SERIES

100%  CLONE 6 CABERNET SAUVIGNON, GAME TRAIL VINEYARD, YORKVILLE HIGHLANDS AVA
Fermented in stainless steel tanks and barrel aged in neutral French oak barrels for 20 months before bottling

TASTING NOTES

Red currant and blackberries jump from the glass and are balanced by supporting aromas of pinon pine and anise. This textural adventure moves from chewy to fine grained tannins to finish cleanly with a refreshingly focused fore mouth. The palate mixes the exuberance of blueberry jam with the mineral dustiness of crushed gravel. Evocative and ethereal while also structural and impactful, this is a Cabernet that develops in the glass and will yield years of beautiful expressions.

VINTAGE NOTES

The 2018 Harvest was a grower’s dream, but it was not without its exciting moments. Spring rains encouraged healthy roots and set up great canopies. The fruit set and cluster development were flawless. Then August and September clocked in as mild, even bordering on cool. The crop’s development potentially started stalling out, but the vines kept working and the first lovely, perfectly ripe fruit was harvested in September. Early October rains soaked the second half of the crop and elicited fears of rot and fruit loss as more storms lined up. Miraculously, the storms failed to materialize, providing a long, dry October and November with beautiful sunny days which slowly ripened the remaining crop. Long seasons like these allow early tannin maturation while the cool weather protects the acid…. all leading to developed, powerful tannins with bright acid at lower than typical brix.

PAIRING SUGGESTIONS

This wine begs for grilled asparagus, roasted mushrooms, and blistered tomatoes with boar collar or a rib roast.

SHOP NOW

This wine is included in the 2022 Spring Club Shipment, along with the premier release of Ex Marietta, the 2019 Angeli Syrah, and the 2020 Román Zinfandel. Learn more about the Marietta Wine Club here.

From the Critics

94+ Points, Wine Advocate
“Medium ruby-purple, the 2018 Game Trail Cabernet Sauvignon has intense aromas of black fruits with accents of tar, earth, iron and leather. The palate is full-bodied and grainy with broody, still youthfully wound fruits and appealing hints of gravel, mint and spice that hint at more development to come with another couple of years in bottle.” – E.B.

94 Points, James Suckling
“A full-bodied red with blackberry, black-chocolate and walnut aromas and flavors. Bark and sweet tobacco. Mint, too. Flavorful finish. Cloves and black pepper to the fruit at the end.” – J.S. 

Scot & Brian Talk Wine

KEEP EXPLORING

Learn more about the 2022 Spring Club wines through the links below.

Ex Marietta Series 2019 Angeli Syrah. LEARN MORE>

Family Series 2020 Román. LEARN MORE>

Ex Marietta. Explore Possibility, Experience Marietta.

EX-
1. a prefix meaning “out of,” “from,” and hence “utterly,” “thoroughly”

EX MARIETTA is a series of exclusive wines that come from within Marietta—winemaker curated bottlings, rare in their production and unique in their expression. These are extracted, flavorful wines with great acidity, brightness, and a provocative balance of intensity and purity. We’re crafting wines within the realm of Marietta style while giving them a smaller stage, a tighter frame, and a chance to display the more intimate and playful facets of our vineyards and winemaking. 

YOUR INVITATION INTO THE WINEMAKER'S PROCESS

As winemakers, we often unearth something unique, beautiful, and true in our creative process. These are the wines we find along the way. EX MARIETTA offers a glimpse into our winemaking inspirations and intentions. Consider these the “artist’s cut” of our wines, a chance for us to capture an inner expression of Marietta, singular and, perhaps, a bit surprising.

Make time to explore

EX MARIETTA is intended for the curious palate, one that seeks nuance, tension, and atypical balance. We are capturing thrilling snapshots in the cellar, small lot wines that excite us as winemakers and artists. 

Given the limited production and personal nature of these wines, they’re made to share exclusively with our members. And, with our members, we can maintain an evolving, ongoing dialogue, release after release. With these wines we invite you to experience uncommon beauty through an inside lens. Come share a space within our winemaking process–a place of exploration and artistic play, a pursuit for the rare and inspired. 

Learn about the premier bottling of this new series, the 2019 EX MARIETTA Syrah here. 

2019 EX MARIETTA Angeli Syrah

EX MARIETTA is intended for the curious palate, one that seeks nuance, tension, and atypical balance. We’re capturing thrilling snapshots in the cellar, small lot wines that excite us as a winemakers and artists. The first in the new series is the 2019 EX MARIETTA Syrah from the Angeli Vineyard. Bright red, laser-focused on raspberry, tart, sexy, and rich, this wine is purity and elegance. Learn more below. 

Behind the Label

For a while now, we’ve been working on a series of small-lot wines that, at their very core, are meant to share experience and forge a connection. We’re calling the series EX MARIETTA, “ex” meaning from within or by the hand of. This curated set of bottlings is rare in its production and unique in expression. They are wines that evoke Marietta’s style yet are given a smaller stage, a tighter frame, and display the more intimate and playful facets of our vineyards and winemaking. EX MARIETTA is a chance to share moments of beauty in the cellar that may otherwise pass unrecognized.

At Marietta, we often get to experience such moments; luckily, they occur in a magical place, in the act of creating, and with like-minded people determined to work with Nature to make something exceptional. So much of what we do is transitory—these daily, fleeting experiences are what ultimately comprise our being—the personal, often ineffable instants that, when stitched together, define a season, a vintage, a life. 

With this in mind, we started consciously seeking out these moments throughout Marietta, exploring how they might be distilled and articulated. In the winemaking process, we often work with unique expressions, beautiful and true—the fleeting wines that exist in time between the wines that you already know. EX MARIETTA is our chance to capture these precious snapshots in the bottle. And given the very limited production of these wines, they are being offered exclusively to members of our wine club.

As winemakers we often unearth something unique, beautiful, and true in our creative process.
Discover an inner expression of Marietta, singular and, perhaps, a bit surprising.
Introducing EX MARIETTA
EX: 1. a prefix meaning 'out of," "from,", and hence "utterly," thoroghly
This is your invitation into the winemaker's process.
Make time to explore possibility.
Become a member and Experience Marietta like never before.
EX MARIETTA
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2019 angeli syrah

EX MARIETTA SERIES

100% SYRAH, ANGELI RANCH, ALEXANDER VALLEY AVA
Sourced from a single vineyard block comprised of shale and gravel soil. Handpicked, fermented at cooler-then-normal temps in stainless steel, and aged 20 months in neutral French oak barrels.

TASTING NOTES

Alluring, inviting, seductive and sensual, this inky bright Angeli Vineyard Syrah offers aromas of rose petals, raspberry liqueur and steeped plums, layered over a hint of iron and gunmetal. In the mouth the wine is deceptively weightless, carrying amazing brightness and energy while transcribing the aromatics precisely to flavor with the complement of a provencal-like garrigue and subtle notes of cocoa. The wine feels layered in waves, each one adding complexity and gaining in intensity. Hold on tight to that glass.

VINTAGE NOTES

The 2019 Harvest was the culmination of a stellar vintage and nearly ideal growing conditions resulting in bright, full-flavored fruit. Temperatures were slightly cooler than average, leading us to pick a week or so later than usual, but prior to late October fires. We’re grateful that our employees and properties stayed safe in 2019 and that our 2019 wines displays great depth, measured ripeness, and wonderful retained freshness.

PAIRING SUGGESTIONS

Pair this wine with hangar steak and Pommes Frites,  grilled peaches and smoky ribs, Osso Buco, grilled portobello, or breaded eggplant.

ACQUIRING THIS WINE

This limited production wine is available exclusively to Marietta Wine Club Members, and is featured in the 2022 Spring Club along with the 2020 Román Zinfandel. Learn more about Membership through the link below.

JOIN THE CLUB

Angeli Ranch Vineyard

The Angeli Ranch was sold to Chris Bilbro in 1990 by Viola Angeli, whose family originally settled the land in 1886. When Viola was ready to sell the property, she offered it to Chris, someone she grew to know and trust over the many years of fruit buying and friendly visits. Thirty-five acres of vineyards connect gravel swales from the Russian River to terraced knolls invisible from the valley floor. 

Scot & Brian Talk Wine

Keep Exploring

Learn more about the 2022 Spring Club wines through the links below.

Estate Series 2018 Game Trail. LEARN MORE>

Family Series 2020 Román. LEARN MORE>

2022 Winter Menu and Wine Pairings

Gather around, friends; our winter menu is sure to warm both heart and home. Read on for inspiration from our table to yours.

OUR 2022 WINTER MENU AND WINE PAIRINGS

Roasted Duck with Wild Mushrooms, White Beans, and Escarole
Gibson Block Syrah
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Grilled Winter Vegetables with Smoked Cauliflower Purée and Pickled Cipollini Onions
Armé Cabernet Sauvignon
~
Cedar-Smoked Steelhead
Old Vine Red
~
Chicory Salad with French Breakfast Radishes and Meyer Lemon Vinaigrette
Old Vine Riesling  

Gibson Block SYRAH

The Gibson Block is the heart of the McDowell Valley AVA and is planted with some of the oldest known Syrah and Grenache in California. This ancient, dry-farmed mixed block next to the original homestead has been producing grapes for nearly 150 years. As a result of the vine age and minuscule yield, Gibson Block Syrah is dark and intense, a heady mix of mulberry and lavender that dominates the nose, with an edge of cinnamon stick. Broad, mouth-coating tannins are tethered to a core of smooth, sleek, powerful texture that’s balanced by vibrant acidity. Delicious now yet built to age, pair with hearty fare such as cured meats and ripe cheeses, or duck with sage and cherries.

Roasted Duck with Wild Mushrooms, White Beans, and Escarole: A whole duck is seasoned generously with salt and coarse-ground black pepper and roasted until golden brown. To accompany this showstopper, Cannellini beans are soaked overnight then simmered in salted water until tender. Blanched escarole greens are stirred in with sizzled garlic at the end of cooking. To complete the dish, wild mushrooms are sauteed and finished with sizzled garlic and thyme. A sauce made from reduced duck or chicken stock, roasted bones, browned carrots, celery, and onion, and a few cups of Gibson Block Syrah brings the whole meal together.

INGREDIENTS 

1 whole duck
1/2 bunch sage
1 cup dried Cannellini beans
1/2 head escarole; trimmed and washed
2 cloves garlic; chopped
Crushed red pepper
1 sprig rosemary; chopped
1 lb preferred mushrooms
1/2 bunch thyme
1 large carrot; peeled and cut into 1/2” cubes
1 yellow onion; peeled and cut into 1/2” cubes
1 rib celery; cut into 1/2” slices
1 qt concentrated chicken or duck stock
2 cups Gibson Block Syrah
Salt
Black pepper
Olive oil

Roasted Duck: Remove neck and giblets from duck. Discard giblets, reserve bones for the sauce. Pat dry then score skin/fat of breasts to help render the fat during cooking. Season generously with salt and coarse ground black pepper. Leave uncovered in refrigerator overnight to dry skin. Roast duck in cast iron pan or on a baking sheet with a rack at 425° for 15 minutes, then drop to 375° until golden brown, occasionally brushing with drippings. A thermometer inserted into the thickest part of the thigh should read 145°. 

White Beans and Escarole: Soak dried Cannellini beans in cold water overnight. Drain and add to medium pot with enough water to cover by at least one inch. Season generously with salt and a few pours of olive oil then bring to a simmer. Cook until beans are fully tender, but not falling apart. Separately, bring a pot of salted water to a boil. Add escarole and cook until tender. Strain greens then add to beans. Sizzle garlic, rosemary, and hot pepper in a little bit of olive oil then add to beans and escarole. Stir together.

Wild Mushrooms: Trim and clean mushrooms. Cut into halves or quarters then add to parchment-lined baking sheet with a little olive oil and salt. Roast in 375° oven until tender and browned. Sizzle picked thyme and one clove of chopped garlic in olive oil then toss with mushrooms.

Sauce: Sear reserved duck bones until deeply browned. Remove from pan and add carrots, celery, onion and cook until browned and fragrant. In a medium pot, reduce 2 cups of Gibson Block Syrah by half then add stock, browned bones, and vegetables. Simmer gently until the sauce coats the back of a wooden spoon. Strain and season with salt.

Fried Sage: Pick sage leaves and fry in a small amount of 325° oil for a few seconds. Remove to a tray lined with paper towels or cloth.

To serve: Carve duck into servings. Place a few spoonfuls of beans and escarole on plate with mushrooms tucked into the side. Lay duck over top and add sauce just below. Sprinkle sage over the dish. Pair with Gibson Block Syrah. 

ARMÉ CABERNET SAUVIGNON

A dazzling balance between modern California and Old World style, this wine is rich and dense with layers of black currant and dark cherry counterbalanced by sandalwood and Kalamata, finishing with lasting hints of mint and briar. The opulent mouthfeel is full and textural yet remarkably silky thanks to the optimal phenolic ripeness of the fruit. Armé Cabernet Sauvignon pairs beautifully with herbed roasts, asparagus, garlicky beans, and all manner of savory meats and veggies.

Grilled Winter Vegetables with Smoked Cauliflower Purée, Pickled Cipollini Onions, and Gremolata: Baby carrots, Romanesco, and broccolini are grilled and served with cauliflower that has been smoked over hickory, cooked in cream and garlic, then puréed. Cipollini onions are pickled in red wine vinegar, mustard seeds, thyme, and bay laurel, bringing a brightness that balances the full-bodied purée and Maillard reaction on the vegetables. Finish with chopped parsley, lemon peel, garlic, and a drizzle of your favorite California olive oil to tie the whole dish together.

INGREDIENTS

1 head white cauliflower
2 cups heavy cream
2 1/4 cups water
3 cloves garlic
1 sprig thyme
1 bunch small/medium carrots
1 bunch broccolini
1 head romanesco
5 cipollini onions
1 cup red wine vinegar
1 tbsp mustard seed
Sugar; to taste
1 bay leaves
1/2 bunch parsley
1 eureka lemon
Olive oil
Salt
Fine-cut hickory chips
Aluminum foil

Smoked Cauliflower Purée: Discard leaves and stem end from cauliflower. Cut the head into small pieces and set aside. Use a heavy-bottomed pot with a perforated insert and tight-fitting lid to create a stovetop smoker. Using aluminum foil, create a palm-sized pouch and fill it with about a quarter cup of hickory chips. Place pouch into the bottom of the pot and heat on the stove until it begins to smoke. Reduce heat to medium-low then add cauliflower to perforated insert, set into pot above wood chips, and cover tightly for 10-15 minutes or until wood chips appear burned out.

In a medium pot, heat cream with thyme, garlic, 2 cups water, and a few pinches of salt. When cauliflower is smoke-tinted, add to cream mixture and simmer until fully-tender, then purée smoothly in blender. If too thin, reduce in pot on stove over low heat until desired consistency. 

Pickled Cipollini Onions: Heat vinegar and 1/4 cup water with bay leaf, then season to taste with salt and sugar. Separately, bring cold water and mustard seeds to a boil 3 times, changing the water between boils to remove tannins from seeds. Peel and cut cippolini’s into quarters or sixths depending on size. Simmer in pickling liquid until just tender.  Remove from heat, add mustard seeds and pour into a mason jar to cool. 

Grilled Vegetables: Peel carrots, cut romanesco into florets, trim ends of broccolini, then toss all in olive oil and salt. Grill over medium heat until tender.

Gremolata: Peel lemon and remove any white pith. Chop lemon peel finely along with parsley leaves and one clove of garlic. Set aside

To serve: Add a smear of cauliflower to the plate, layer grilled vegetables atop, then scatter pickled cippolini’s. Finish by sprinkling the gremolata over the grilled vegetables, and add a drizzle of olive oil around the plate. Pair with Armé Cabernet Sauvignon.

OLD VINE RED

OVR is bright and juicy, with strawberry and black raspberry supported by savory notes of briar and slate. Barrel-aged Syrah and Petite Sirah give fruity and fresh Zinfandel added complexity and length, while a touch of Grenache and Barbera lends complex red fruit character and a hint of red licorice and white pepper. Pair Old Vine Red with a wide range of foods from pizza, pasta, burgers, and roasted veggies, to tacos, steelhead, and salmon.

Cedar-Smoked Steelhead: Steelhead trout is laid skin side down on a length of charred cedar plank and placed onto the grill over low heat until firm. Occasionally brushing the fish with a blend of Old Vine Red and puréed sour cherries creates a beautiful glaze that will hold onto those smoky cedar flavors. For the glaze, puréed sour cherries, OVR, bay laurel, and black peppercorn are reduced—the remaining portion cascaded over the finished trout for a vibrant complementing sauce. A small handful of bitter greens such as mustard frills adds a peppery finish to the dish and leaves no shortage of elegance.

INGREDIENTS

1 cedar plank; soaked in water for at least one hour 
1 side steelhead trout; skin on; pin bones removed
1/2 cup tart cherry purée 
1 cup Old Vine Red
2 bay leaves
5 black peppercorns
1 sprig thyme
A few handfuls of mustard frills or arugula; washed
Salt 

Cedar-Smoked Steelhead: Season trout with salt and let it come up to just under room temperature. Heat 1 cup Old Vine Red and cherry purée with bay leaves, thyme, and peppercorn.

Turn grill to high and char one side of cedar plank. Flip cedar plank over and gently lay steelhead skin side down over charred board. Return to grill and drop the heat to low. Brush with wine and cherry mixture occasionally. Cook until firm.

Reduce the remaining mixture by a quarter and season with salt then strain.

To serve: Slice fish into portions and remove to plate leaving the skin behind on cedar plank. Spoon sauce over plated fish and add a small amount of bitter greens next to the fish. Pair with Old Vine Red.

OLD VINE RIESLING

This wine balances tropical, citrus, and jasmine aromas, all intermingled with the minerality of an ocean breeze. With a rich, textured, waxy mouthfeel, its long finish is a perfect counterpoint to the tart, lip-smacking acidity. Bone dry, it’s an excellent foil for food, particularly anything with a shell. Pair Old Vine Riesling with steamed shellfish or raw bar fare, match it with citrus-based salads, or serve it as a counterbalance to rich sauces.

Chicory Salad with French Breakfast Radishes and Meyer Lemon Vinaigrette: An abundant mix of winter chicories is dressed in a vinaigrette made from tart and sweet Meyer lemons, Dijon, garlic, and bright olive oil, then garnished with crisp French Breakfast radishes and their tops.

INGREDIENTS

1 head each escarole, radicchio, castlefranco, and frisée
1 bunch French breakfast radishes
2 Meyer lemons
1 tsp Dijon mustard
1 clove garlic; pounded with mortar and pestle
1/2 cup olive oil
Salt

Lettuces: Remove outer layers of chicories and trim green tops from escarole and frisée leaving behind the sweeter yellow/white centers. Discard tops/outers or save for later cooking. Trim the root to separate the leaves then wash in cold water and dry in strainer or salad spinner.

Meyer Lemon Vinaigrette: Cut one lemon into quarters, remove any seeds, then slice as thinly as possible. Turn perpendicular and cut slices into tiny bits. Mix lemon bits with garlic, Dijon, and the juice from the second lemon. Let sit for 15 minutes to soften, then add olive oil and salt to taste. 

Radishes: Clean radishes and trim away any yellow tops. Slice into halves or quarters.

To serve: Toss chicories in a large bowl with vinaigrette and a pinch of salt, taste for balance, then set out onto plates and tuck radishes about the lettuces. Pair with Old Vine Riesling.

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2022 Winter Club Release

The 2022 Marietta Winter Club release is just around the corner, and we couldn’t be more excited for what’s in store: three bottles of our most-celebrated wine—the 2018 Gibson Block Syrah, and a special treat—a three-year vertical of our 2017, ’18, and ’19 Armé Cabernet Sauvignon. Learn more about these wines below.

2018 GIBSON BLOCK

MCDOWELL VALLEY AVA  | 100% ORGANIC

Syrah from the historic, dry-farmed Gibson Block. Aged for 18 months in neutral barrels, 15.1% ABV. Drink now or age up to 15 years. 

Made from the oldest Syrah vines in California, this wine reflects the hidden property where it’s grown–quiet, obscure and profound. This ancient, dry farmed, mixed block next to the original Gibson Homestead has been producing grapes for over a hundred years–these unique vines are six feet tall, head-trained, and dry farmed. The vineyard, in a valley surrounded by mountains, benefits from cold gathering on the valley floor, which ensures cools nights and preserves acidity and freshness. Limited in production due to the unique grape source, this wine is built to enjoy with food.

2018 GIBSON BLOCK SYRAH  PRESS

96 POINTS  |  WINE ADVOCATE

“The 2018 Gibson Block Syrah comes from very old vines interplanted with other varieties like Grenache, Trousseau Noir and Mission. They are dry-farmed, picked together and co-fermented. It has a deep ruby-purple color and deep, layered aromas of tar, earth, blackcurrant liqueur, cast iron and dried violets. The full-bodied palate bursts with juicy acidity, sparks of Luxardo cherry and a silky, rounded mouthfeel. It finishes very long and perfumed.” – E.B. 

94 POINTS  |  JAMES SUCKLING

“Blackberry, black-licorice and tar aromas follow through to a full body with round, soft tannins that are reserved and focused. Fresh finish. Rich and spicy at the end with a slight meatiness. ” – J.S.

2019 ARMÉ

ESTATE GROWN IN SONOMA & MENDOCINO |  100% ORGANIC

82% Cabernet Sauvignon, 12% Merlot, 3% Malbec, 3% Petit Verdot

Named after Armé, the husband of Marietta and great-great uncle of Owner/Winemaker Scot Bilbro, this Cabernet Sauvignon conveys a taut freshness and aromatic purity. Stylistically balanced between modern California and Old World, this wine is dense with fresh, dark fruit and tempered with a savory, earthy character. The dry fly on the label is a reference to Chris Bilbro’s long family history of fishing with his great uncle Armé along the waterways that now adjoin the three estate vineyards.

2019 ARMÉ CABERNET SAUVIGNON PRESS

This wine is currently unreleased and available only to the Marietta Club

2018 ARMÉ

ESTATE GROWN IN SONOMA & MENDOCINO |  100% ORGANIC

85% Cabernet Sauvignon, 7% Merlot, 4% Malbec, 4% Petit Verdot

A rich, dark and textural yet smooth and even mouthfeel from the achieved phenolic ripeness at lower sugars. Balanced between modern California and Old World, this wine is dense with layers of black currant and dark cherry counterbalanced secondary flavors of sandalwood, sandalwood, and kalamata. The clean and focused mouthfeel hints at mint and briar under all the power.

2018 ARMÉ CABERNET SAUVIGNON  PRESS

94 POINTS  |  WINE ADVOCATE

“The 2018 Armé Cabernet Sauvignon is 85% Cabernet Sauvignon blended with 7% Merlot, 4% Malbec and 4% Petit Verdot. Medium ruby-purple, it has pure, classic aromas of cassis, graphite, violets, loamy earth, and tobacco. The intensely flavored palate is light on its feet with loads of juicy lift and a soft tannic frame, and it finishes long and floral. It’s an incredibly elegant style, particularly at this price point!” – E.B. 

93 POINTS  |  JAMES SUCKLING

“Round-textured and fruity with balance and softness, yet freshness at the same time. Medium-bodied. Attractive berry, currant and sweet green-tobacco undertones.” – J.S.

2017 ARMÉ

ESTATE GROWN IN SONOMA & MENDOCINO |  100% ORGANIC

86% Cabernet Sauvignon, 8% Merlot, 4% Malbec, 2% Petit Verdot

A deep, intense wine with cinnamon and cherry jam on the nose, and black cherry and black currant on the palate, followed by sage, lavender, leather and baked earth. Supple tannins and a rich mouthfeel round out this incredible vintage.

2017 ARMÉ CABERNET SAUVIGNON PRESS

93 POINTS  |  VINOUS

“The 2017 Armé is another gorgeous wine in this range from Marietta. Inky dark blue and purplish fruit, lavender, menthol and spice all grace this sumptuous racy and inky wine with great balance. The 2017 is a super value in California Cabernet Sauvignon. Wow.”

92 POINTS  |  WINE ENTHUSIAST

“This imposing wine blended from Sonoma and Mendocino county grapes offers great concentration and depth, a firm structure and a nicely polished texture that’s still a bit tight with tannin. Delicious black-cherry and black-currant flavors are wrapped in velvety tannins that slowly reveal dried herb and black-olive undertones.”

Learn more about the many benefits of Marietta membership.

What is a Vertical Tasting?

A vertical wine tasting compares the same wine over a span of several vintages and makes a great hosting idea. Learn more below.

WHAT IS A VERTICAL WINE TASTING?

No two years are ever alike, especially in agriculture. Because of environmental factors such as weather, or producer inputs such as blending decisions, wines can vary significantly from vintage to vintage. A vertical wine tasting offers a fantastic way to experience just how unique these years can be and is conducted by tasting a series of several different vintages of a particular wine. Tasting the same wine across several vintages allows the taster to dive deep into its character and understand its evolution over time.

TIPS ON HOSTING A VERTICAL WINE TASTING

Hosting a vertical wine tasting is a fun and enlightening way to entertain your next small gathering. Verticals can be set up as simply or elaborately as you’d like. To begin, choose a wine where three or four vintages are available in direct or near succession, and gather as much information as you can about each unique vintage through winemaker, vintage, or tasting notes. Set enough glasses so each taster has one glass per vintage or have a dump bucket available so guests can reuse the same glass. Plan to taste the wines in chronological order, either youngest to oldest or oldest to youngest. Supply paper and pencils so guests can record their impressions and encourage collaborative discussion along the way. As the night progresses, continue to revisit the wines to see how they develop. Was your favorite vintage at the beginning of the night the same as at the end?

2017-'19 Armé Cabernet SAUVIGNON Vertical

What better way to begin your vertical journey than with a three-year set of 2017, 2018, and 2019 Armé Cabernet Sauvignon, available exclusively through the upcoming 2022 Marietta Winter Wine Club. Named after Armé, the husband of Marietta this Cabernet Sauvignon stylistically balances between modern California and Old World. It’s dense with fresh, dark fruit and tempered with a savory, earthy character. 

 

VINTAGE NOTES, ARMÉ CABERNET SAUVIGNON

2017: After two late years in a row, 2017 progressed smoothly with a perfectly timed bud break and fruit set. Harvest was early and relatively small, so Cabernet Sauvignon was brought in earlier than usual, luckily missing the devastating October fires. The resultant 2017 wines are fresh, pure, and powerful.

2018: The 2018 Harvest was a grower’s dream, but it was not without its exciting moments. Spring rains encouraged healthy roots and set up great canopies. The fruit set and cluster development were flawless. Then August and September clocked in as mild, even bordering on cool. Suddenly, the crop’s development potentially started to stall out, but the vines kept working and the first lovely, perfectly ripe fruit was harvested in September. Early October rains soaked the second half of the crop and elicited fears of rot and lost fruit as more storms lined up. Miraculously, the storms failed to materialize, providing a long, dry October and November with beautiful sunny days which slowly ripened the remaining crop. Long seasons like these allow early tannin maturation while the cool weather protects the acid…. All leading to developed, powerful tannins with bright acid at lower than typical brix.

2019: The 2019 Harvest brought another fantastic year of smooth weather with a slow-paced, even growing season. Temperatures were a bit cooler than average, leading to picking a week or so later than typical norms. As per the recent Northern California pattern, fire showed up in late October adding to the stress of the season. However, grapes were picked by then and the only added excitement was power outages and evacuations. Marietta is grateful that their employees and properties stayed safe in 2019 and that the wines show great depth, measured ripeness, and wonderful retained freshness.

Interested in trying this vertical at home? This experience is exclusive to our Marietta Members. We invite you to join the family! Learn more about the many benefits of Marietta membership.

OVR: Wine Advocate’s ‘Reviewers’ Favorite Wines’

Old Vine Red shines again! This time being honored in Wine Advocate’s ‘2021 Reviewers’ Favorite Wines’ List.

ROBERT PARKER: 'REVIEWERS' FAVORITE WINES'

“A Wine That’s Especially Good Value:

Robert Parker praised Marietta Cellars for many years, presciently noting that ‘for some inexplicable reason, few California wineries turn out top-quality value-priced wines…for over three decades one of the great values in dry California red wines has been the non-vintage kitchen sink blend from the Bilbro’s family-owned Marietta Cellars.’ The NV Old Vine Red continues to impress, offering incredible pedigree and pleasure for $18. And in the face of increasing natural disasters, like the devastating wildfires on the west coast in 2020, there’s more reason than ever for producers to explore non-vintage bottlings.” 

Old Vine Red. SHOP NOW>

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About the OVR Series: Seek out simple pleasures. The OVR Series represents our dedication to producing quality wines that are balanced, textured, delicious, and perfect for everyday enjoyment. Featuring our historic Old Vine Red, our Old Vine Riesling, and our Old Vine Rosé, this collection complements life’s simple pleasures, transforming the everyday into something special.

Press Democrat Wine of the Week, Old Vine Red Lot 72

Hot off the press: Marietta Cellar’s classic Californian blend Old Vine Red, Lot 72 was honored as North Bay newspaper The Press Democrat’s ‘Wine of the Week’.

“4 stars. This red blend is approachable, with a smooth texture and layered aromas and flavors — strawberry, black raspberry, licorice and white pepper. A steal for the price and a terrific party red to buy in bulk for the holiday festivities.”

Read the entire article from the Press Democrat below. Way to go team!

A label with a thousand words...
Awaiting destiny...
Stack 'em high!

Wine of the week: ovr, old vine red, lot no. 72

PEG MELNICK | THE PRESS DEMOCRAT | 11.30.2021

“The holiday party, put on hold last year, is making a comeback as we make our way out of the pandemic with cautious optimism.

With this newfound revelry in mind, we did a blind tasting of inexpensive party reds to set you up with a tasty lineup for your celebrations.

The winner of the tasting is the OVR, Old Vine Red, NV, Lot No. 72, Geyserville, by Marietta Cellars, at $15. This red blend is approachable, with a smooth texture and layered aromas and flavors of strawberry, black raspberry, licorice and white pepper. It’s a steal for the price and a terrific party red to buy in bulk for the holiday festivities.

As for the OVR, winemaker Scot Bilbro said it’s a modern homage to traditional California field blends.

“The brainchild of my father and Marietta’s founder, Chris Bilbro, this wine is the result of carefully blended fermentations of separate varietals from multiple vintages,” he said. “By combining bright zinfandel that has been aging for one year with savory syrah that has seen two years of barrel age, and dense, velvety petite sirah that has matured for three years in neutral oak, we’re able to make a delicious, complex wine that is as fun to make as it is to drink.”

With his family making wine for four generations, Bilbro said the OVR sets a high bar.

“The Old Vine Red has to sing,” he said. “As one of the originators of the red blend category, it needs to showcase real quality and also be delicious right now.”

There are no rules when crafting this blend, Bilbro said. Every year, it’s brand new.

“Every lot of OVR is unique,” he said. “We don’t follow a recipe or work towards prescribed wine chemistry. So we’re constantly playing with style, balance and heft. With Lot 72, we found a beautiful tension between brightness and weight as well as fruit and savory expression.”

Founded in 1978, Marietta is a small independent family-owned and -operated winery. It farms more than 300 acres of vineyards.

Bilbro, 41, grew up in Healdsburg but spent time away traveling in the mountains of Colorado and working on a fishing boat in Alaska. He found his way back to Sonoma County and was transfixed by its beauty. Once he decided he wanted to work among the vines, he studied at UC Davis and graduated with a degree in viticulture and enology in 2007.

The OVR, Bilbro said, is a great holiday pick because it has always been made for the family table.

“It has great acidity, so it is lively and refreshing while the tannins and body will work well with rich foods,” he said. “OVR is all about local traditions, family and fun … so it’s already in the holiday mood.”

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Original article HERE

About the OVR Series: Seek out simple pleasures. The OVR Series represents our dedication to producing quality wines that are balanced, textured, delicious, and perfect for everyday enjoyment. Featuring our historic Old Vine Red, our Old Vine Riesling, and our Old Vine Rosé, this collection complements life’s simple pleasures, transforming the everyday into something special.

Estate Series Tasting Reviews, Fall 2021

Happy holidays from all of us at Marietta! To celebrate, we’ve opened our cellar with a little something for everyone. Back by popular demand, our crowd-pleasing Happy Holiday Bundle features a bottle of each of our three Estate Series wines, plus a bottle of Rosé, and a bottle of Riesling as a special gift. Or, make a grand statement this season with one of our Estate Series 1.5L Magnums (club members only due to limited quantity – CLICK HERE for immediate access). 

Our Estate Series of wines represents the purest expression of our organically-farmed vineyard estates. Learn more about these incredible bottlings below!

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Angeli Vineyard
Angeli Zinfandel
Organic Zinfandel

2019 Angeli Zinfandel

ALEXANDER VALLEY AVA  | 100% ORGANIC

Zinfandel from terraced old vines at the base of a canyon. Aged in neutral barrels for 15 months, 14.8% ABV. Drink now or age up to 10 years.

Once a component of the Angeli Cuvée, this Zinfandel long stood out for its brilliance, clarity, and leanness. Now, showcased on its own, it speaks volumes about this unique little canyon off Alexander Valley known as Angeli Ranch. The halo-like image on the label pays homage to Viola Angeli, who sold the Angeli Ranch to Chris Bilbro in an angelic act that mirrors her name. 35 acres of vineyards connect gravel swales from the Russian River to terraced knolls invisible from the valley floor. The Angeli Zinfandel takes its name from the homesteading family and exemplifies the cool effect of these unique vineyards in a bright, tense, and stony expression of Zinfandel.

2019 ANGELI ZINFANDEL PRESS

95 POINTS  |  JAMES SUCKLING

“Such a pretty zin with blackberries, figs, flowers and some bark on the nose. Follows through to a medium body, with firm and fine tannins and a fresh, spicy finish that develops into a black-pepper undertone. Very balanced zin.” – J.S.

95 POINTS  |  WINE ADVOCATE

“The 2019 Angeli Zinfandel has a medium ruby color and elegant perfume of white peaches, white pepper, tea leaves, licorice and wild berries. The palate balances intense, ultra-perfumed fruit with loads of lift, and it finishes long and full of flavor. This is notable for its stellar price-to-quality ratio.” -E.B.

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Game Trail Vineyard
Game Trail Cabernet
Organic Cabernet

2018 GAME TRAIL CABERNET

YORKVILLE HIGHLANDS AVA  |  100% ORGANIC

Cabernet Sauvignon grown on a mountain ridge. Aged in neutral barrels for 20 months, 14.7% ABV. Drink now or age up to 15 years. 

The Yorkville Highlands are the mountain pass between the north end of Alexander Valley and the west end of Anderson Valley, with the small block used for the Game Trail Cabernet perched looking south from 1,400 feet elevation up on the ridge. Coastal influence and large diurnal swings create small berries, thick skins, deep pigmentation, and tons of structure. This wine offers an intense, fragrant, savory, and fresh style of Cabernet that speaks of site and demands to be paired with food. This area, with trails worn by mushroom hunters and wild game that travel through the woods, was a refuge for Chris Bilbro, who hunted here and searched for Chanterelles. The mushroom on the label is a tribute to this unique place and its purity and wildness

2018 GAME TRAIL CABERNET PRESS

94+ POINTS  |  WINE ADVOCATE

“Medium ruby-purple, the 2018 Game Trail Cabernet Sauvignon has intense aromas of black fruits with accents of tar, earth, iron and leather. The palate is full-bodied and grainy with broody, still youthfully wound fruits and appealing hints of gravel, mint and spice that hint at more development to come with another couple of years in bottle.” – E.B. 

94 POINTS  |  JAMES SUCKLING

“A full-bodied red with blackberry, black-chocolate and walnut aromas and flavors. Bark and sweet tobacco. Mint, too. Flavorful finish. Cloves and black pepper to the fruit at the end.” – J.S.

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Gibson Block Vineyard
Gibson Block Syrah
Organic Syrah

Gibson Block SYRAH

MCDOWELL VALLEY AVA  |  100% ORGANIC

Syrah from the historic, dry-farmed Gibson Block. Aged for 18 months in neutral barrels, 15.1% ABV. Drink now or age up to 15 years. 

Made from the oldest Syrah vines in California, this wine reflects the hidden property where it’s grown–quiet, obscure and profound. This ancient, dry farmed, mixed block next to the original Gibson Homestead has been producing grapes for over a hundred years–these unique vines are six feet tall, head-trained, and dry farmed. The vineyard, in a valley surrounded by mountains, benefits from cold gathering on the valley floor, which ensures cools nights and preserves acidity and freshness. Limited in production due to the unique grape source, this wine is built to enjoy with food.

2018 GIBSON BLOCK SYRAH  PRESS

96 POINTS  |  WINE ADVOCATE

“The 2018 Gibson Block Syrah comes from very old vines interplanted with other varieties like Grenache, Trousseau Noir and Mission. They are dry-farmed, picked together and co-fermented. It has a deep ruby-purple color and deep, layered aromas of tar, earth, blackcurrant liqueur, cast iron and dried violets. The full-bodied palate bursts with juicy acidity, sparks of Luxardo cherry and a silky, rounded mouthfeel. It finishes very long and perfumed.” – E.B. 

94 POINTS  |  JAMES SUCKLING

“Blackberry, black-licorice and tar aromas follow through to a full body with round, soft tannins that are reserved and focused. Fresh finish. Rich and spicy at the end with a slight meatiness. ” – J.S.

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In the Garden, Summer 2021

Its summertime, and the garden’s officially in full swing. The bushy green vines are full of juicy red tomatoes, and the fig trees are ripe for plucking- this is al fresco at its finest. Keep things simple and keep things fun- let the food match the moment and let the wine bring it all together. Our OVR Series of Red, Rosé, and Riesling wines shine in the summer when these moments are as abundant as the garden’s bounty.

All-of the olives
This light and refreshing rosé cuts right through the brininess.
Granite Minerality
Our Old Vine Riesling comes from historic old vines rooted deep in granite mountains- a key factor in its lively and refreshing finish
A cheese board's best friend
Some things just brie-long together

CHEESE PLEASE

Brie | Chèvre | Toma | Figs | Apricots | Almonds | Olives | French Bread

Really bring them around the table with a tantalizing spread of cheeses, meats, nuts, berries- you name it. Have fun, and don’t be afraid to let your artistic side show. Keep it seasonal, and mix up flavors, textures, and colors to keep things exciting. 

Both the Old Vine Riesling and the Old Vine Rosé are versatile and spritely additions to whichever direction your charcuterie dreams takes you. If you need somewhere to start, try the Riesling with figs and blue cheese, or the Rosé with strawberries and brie. And you’d be amazed at the way the lively acidity in both these wines cuts through the brininess of olives, or the saltiness of nuts and pâtés.

Pair with: Old Vine Riesling, Old Vine Rosé

Summer Lovin'
The basil and balsamic absolutely sing with the Old Vine Rosé
Almost too pretty to eat...
...almost. Dig in!

GARDEN CAPRESE

Tomato | Basil | Mozzarella | Olive Oil | Balsamic

Nothing says summertime like the Garden Caprese. This Italian classic combines fresh tomatoes, basil, and mozzarella- all layered into the perfect apperitivo salad for the patio. Use your freshest, juiciest tomatoes, and kick it up a notch by mixing colors and sizes. Arrange in your finest geometric pattern, sprinkle with salt and pepper, and finish with a drizzle of olive oil and balsamic.

Wash it down with our 2020 Old Vine Rosé- the 50/50 blend of Grenache and Syrah is layered with fresh strawberry flavors that refresh the palate and provide the perfect accompaniment to the basil and balsamic.

Pair with: Old Vine Rosé

Keep it tender
Wood planks aren't just for salmon- they can be used with nearly all proteins and veggies
Let the pork rest
...and let YOU rest. Pop a cork, have a glass- you earned it chef
Don't keep your guests waiting though...
...some have blaster cannons
Quality Control
take a bite, it came that way
Don't drop it!
Served

PLANK CHOPS

Pork Chops | Broccolini | Fig Mostarda

Wood planks aren’t just for grilling juicy, smoky, salmon- they’re great for anything you want to impart with a little steam on the grill. This recipe is a great way to really start experimenting. 

Start with your pork chop marinade- keep it simple with olive oil, salt, pepper, and a good helping of fresh thyme or rosemary from the garden. Let rest on the counter for at least an hour. This is a good time to soak your wood planks as well.

While the pork is marinating, make the Fig Mostarda. Combine the following ingredients in a saucepan and bring to a simmer over medium high heat. Reduce to a simmer and cook down until syrupy, approximately 30 minutes. Season to taste with salt and set aside to cool.

Fig Mostarda:

  • 6 figs, quartered 
  • 1 cup cognac
  • 1 cup sugar
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon hot mustard powder
  • Pinch salt 
When the grill is hot, you’re ready to cook your chops. Give them a good sear on both sides- about 3-4 minutes until the pork chop releases from the grill. Transfer to a wood plank off of direct heat and continue to cook until tender and juicy, about 3-5 minutes. Take the chops off the grill and let rest under foil for another 10-15 minutes.
 
While the pork is resting, nows the time to cook your broccolini. Toss with olive oil, salt and pepper and grill, constantly turning until the stalks are tender crisp and the tops are browned and caramelized, 3-4 minutes for thinner stems and up to 8 for thicker. 
 
To plate, simply set the pork chop on a bed of broccolini, and top with the Fig Mostarda. Wash it all down with a Marietta Old Vine Red, and you’ll wonder how you ever managed without. Cheers to summer, friends!
 

Pair with: Old Vine Red

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