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Babcock Deja Vu Pinot Noir 750ml

SKU: Y 391426

$47.99

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Producer Description

Babcock Vineyards was established in 1978 when Mona and Walter Babcock purchased a 110 acre property on Highway 246 between Lompoc and Buellton in the western Santa Ynez Valley. At the time, the Babcocks were in the restaurant business, as they are to this day, being the proprietors of the legendary Walt’s Wharf in Seal Beach California. Over the years Walter practiced a number of crafts, making him a full-fledged Renaissance guy. At the time of establishing the vineyard, he was also a dentist and a commercial fisherman. Shortly after the purchase of their property, the Babcocks planted a modest 20 acres to such varieties as Riesling, Sauvignon Blanc and Chardonnay. In 1983, after building a small garage and purchasing a few wine barrels, they took a whack at their first experimental vintage. That year, they also delivered small batches of fruit to a few of the more notable winemakers in the area. While Rick Longoria and Fred Brander made compelling Sauvignon Blancs, Jim Clendenen at Au Bon Climat produced a stunning Chardonnay.Prompted by the promising results, Walt and Mona decided it was time to seize the opportunity to produce commercial wines. While they were setting the stage for a small fledgling winery, their son, Bryan, decided to cut short his graduate school studies and join them. In 1982 Bryan was having trouble getting accepted to the business schools of his choice. With Harvard, Stanford and Wharton having tossed his modest undergraduate credentials into the trash, Bryan felt it best to check out “the wine thing” with mom and dad. As a result, he took majors in biology and chemistry from Occidental College and applied to UC Davis to start a master’s in enology. After spending two years on course work, he was supposed to return to Davis to put together a thesis for his degree in the fall of 1984. Says Bryan, “I started crushing Gewurztraminer that September and forgot about school altogether.” Fortunately, his studies primed him for his first harvest, as he was awarded gold medals at the L.A. and Orange County Fairs for his 1984 Estate Grown Sauvignon Blanc. Interestingly, one of Bryan’s more memorable early career moments was being invited to lecture the business students at Wharton a few years later on the in’s and out’s of the wine industry.Still family-owned and operated, Babcock Winery and Vineyards is a focused 10,000-case winery with 65 acres currently planted to Pinot Noir, Chardonnay, Sauvignon Blanc, and Pinot Gris. Experimental varieties such as Albarino, Sangiovese, and Tempranillo have already come and gone. Bryans’ projects these days include Chenin Blanc as well as the development of a new in-house clone of Pinto Noir, Psi Clone. Another compelling development for Bryan is the TTB’s relatively recent promotion of the American Viticultural Appellation, Sta. Rita Hills. The Babcock’s winery and vineyard is in the heart of the appellation, which is now considered by wine aficionados to be among the greatest regions in the world for the growing of Pinot Noir.

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SettingsBabcock Deja Vu Pinot Noir 750ml remove365 Classic Apricot Wine remove13 Celsius Pinot Grigio Delle Venezie remove12 Linajes Ribera del Duero Reserva Tempranillo 750ml remove1000 Stories Gold Rush Red Wine remove1000 Stories California Prospectors' Proof Cabernet Sauvignon 750ml remove
NameBabcock Deja Vu Pinot Noir 750ml remove365 Classic Apricot Wine remove13 Celsius Pinot Grigio Delle Venezie remove12 Linajes Ribera del Duero Reserva Tempranillo 750ml remove1000 Stories Gold Rush Red Wine remove1000 Stories California Prospectors' Proof Cabernet Sauvignon 750ml remove
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Producer Description

Babcock Vineyards was established in 1978 when Mona and Walter Babcock purchased a 110 acre property on Highway 246 between Lompoc and Buellton in the western Santa Ynez Valley. At the time, the Babcocks were in the restaurant business, as they are to this day, being the proprietors of the legendary Walt's Wharf in Seal Beach California. Over the years Walter practiced a number of crafts, making him a full-fledged Renaissance guy. At the time of establishing the vineyard, he was also a dentist and a commercial fisherman. Shortly after the purchase of their property, the Babcocks planted a modest 20 acres to such varieties as Riesling, Sauvignon Blanc and Chardonnay. In 1983, after building a small garage and purchasing a few wine barrels, they took a whack at their first experimental vintage. That year, they also delivered small batches of fruit to a few of the more notable winemakers in the area. While Rick Longoria and Fred Brander made compelling Sauvignon Blancs, Jim Clendenen at Au Bon Climat produced a stunning Chardonnay.Prompted by the promising results, Walt and Mona decided it was time to seize the opportunity to produce commercial wines. While they were setting the stage for a small fledgling winery, their son, Bryan, decided to cut short his graduate school studies and join them. In 1982 Bryan was having trouble getting accepted to the business schools of his choice. With Harvard, Stanford and Wharton having tossed his modest undergraduate credentials into the trash, Bryan felt it best to check out "the wine thing" with mom and dad. As a result, he took majors in biology and chemistry from Occidental College and applied to UC Davis to start a master's in enology. After spending two years on course work, he was supposed to return to Davis to put together a thesis for his degree in the fall of 1984. Says Bryan, "I started crushing Gewurztraminer that September and forgot about school altogether." Fortunately, his studies primed him for his first harvest, as he was awarded gold medals at the L.A. and Orange County Fairs for his 1984 Estate Grown Sauvignon Blanc. Interestingly, one of Bryan's more memorable early career moments was being invited to lecture the business students at Wharton a few years later on the in's and out's of the wine industry.Still family-owned and operated, Babcock Winery and Vineyards is a focused 10,000-case winery with 65 acres currently planted to Pinot Noir, Chardonnay, Sauvignon Blanc, and Pinot Gris. Experimental varieties such as Albarino, Sangiovese, and Tempranillo have already come and gone. Bryans' projects these days include Chenin Blanc as well as the development of a new in-house clone of Pinto Noir, Psi Clone. Another compelling development for Bryan is the TTB's relatively recent promotion of the American Viticultural Appellation, Sta. Rita Hills. The Babcock's winery and vineyard is in the heart of the appellation, which is now considered by wine aficionados to be among the greatest regions in the world for the growing of Pinot Noir.

365 Classic Apricot Wine

Product Description

13 Celsius Pinot Grigio grapes are sourced from the cool climate of the Veneto region in Northeast Italy Here the Alps protect the region from the cold winds that come from the North, and the Mediterranean heat provides a flawless climate for ripening After harvesting, the grapes are quickly transported and softly pressed to ensure maximum freshness The Alps defend Delle Venezie DOC, Italy from chilled northern winds, while heat from the Mediterranean creates the ideal climate for harvesting pure and vibrant grapes Meticulously crafted to highlight the best of its iconic terroir, 13 Celsius Pinot Grig

Brand Description

13 Celsius wines are crafted with methodical attention to quality and precision. From pruning vines and selecting grapes at the pinnacle of ripeness, to rigorously maintaining temperatures during the winemaking process, our commitment is steeped in excellence. The iconic terroirs selected for our Sauvignon Blanc and Pinot Grigio provide elegant structure and vibrant texture that preserve the character of their exclusive regions. Our wine labels become blue indicating the optimal tasting experience when chilled to 13 Celsius, the ideal temperature to enjoy white wine. This supports our promise and ensures impeccable taste in every glass

Description

Visual : Pillory with garnet edging.Nose : Complex predominance of mineral notes in a background of cherry jam combined with a subtle blend of roasted and smoked background.Palate : Powerful but with a step of silky and well-balanced tannins that make up a final that feels fatty with mineral and candied aftertaste.

The California Gold Rush was a period of courage, bravado and curiosity. It was with these characteristics in mind that we crafted Gold Rush Red. Grapes chosen from the golden hills and valleys of California were blended to create this bold, adventurous testament to that intrepid spirit. Parcels of Cabernet Sauvignon, Syrah and Zinfandel form the backbone of this wine. Petite Sirah and Merlot were then meticulously selected to add complexity to this intense blend. Each lot began its journey in traditional French and American wine barrels. Then, in true 1000 Stories fashion, winemaker Bob Blue divided the blend, finishing it in a combination of new and used bourbon barrels. The result is a signature 1000 Stories profile: a bold wine with intriguing notes of dried herbs, charred vanilla and a pleasant hint of smoke.

Description

winemaker Bob Blue selected fruit from MendocinoCounty and Santa Clara Valley, a very old California appellation south of SanFrancisco Bay. The resulting wine is a perfect example of classic typicity,showing cherry fruit and blackcurrant with a touch of tobacco leaf. Ripe flavors ofZinfandel and Syrah were meticulously chosen and layered over this Cabernet,gifting midpalate, spice and rich color.This Cabernet was aged in new and used bourbon barrels, imparting complexity,depth and characteristics of charred vanilla, dried herbs and a hint of caramel.These wonderful flavor notes are specific to the bourbon barrel aging process.In true 1000 Stories form, this wine closes on a delightfully smooth andmemorable finish.

Producer Description

The mighty buffalo is an iconic symbol of American heritage, a heritage woven with one thousand stories, unique traditions, and a pioneering spirit. Our country's history of hard work and tenacity lives on today in each of us and continues to be at the essence of America's character. This is the inspiration for 1,000 Stories, a unique wine aged in bourbon barrels-a reflection of our winemakers' pioneering spirits. It's not a quick process, but crafting by hand to meet exacting standards seldom is.

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