NOTE: This offer is for 750mL bottles of 2010 Claret, but we were allocated an additional 18 magnums at $80 each. If you would like any magnums (1.5L bottle), please email us at email@example.com
and send a request so we can put in the order manually. Each customer is allowed up to 3 magnums. First-come, first-served.
This is what I wrote about the White Rock Estate 6 months ago:
As I turned onto the path up to White Rock Vineyards, just a mile off the Silverado Trail east of Yountville, I felt as if I was transported back to the Napa Valley of 50 years ago. This property was a part of the original portion of General Vallejo’s land grant, where vines were first planted in 1870. The vineyards are situated just below one of Shafer's famed “Hillside Select” vineyards and they consequently share the same distinct volcanic and bedrock soils.
In 1960, owner Henri Vendendrissche arrived from Northern France and fell in love with his future partner-in-life-and-vine, Claire. By 1977, they had purchased the 66-acre estate and began realizing their vision of restoring the property to its former grandeur. Today, their vines are farmed totally organic, although they have yet to seek certification. Their philosophy states, “if our kids were to eat the dirt in our vineyards, they wouldn’t be harmed.” Their son, Christopher, became the winemaker at White Rock after pursuing his education at various famous houses including Château Pape Clément in Bordeaux and Bodegas Remelluri in Rioja. His brother, Michael, oversees the vineyards for the property. The incredibly quality-conscious winery has been, and remains to be, family run.
Today, we are offering their 2010 Napa Valley Claret—it is a blend of Cabernet Sauvignon (38%), Cabernet Franc (27%), Merlot (33%) and Petite Verdot (2%). Crafted from traditional Bordeaux varietals, this is one of my favorite Napa Valley wines and is full of Old World charm. This was recently released due to the property only releasing wines when they are perfectly ready; they are small enough to have this privilege.
The wine is made in a very traditional and balanced style, with a perfect interplay of earth and fruit. It exhibits flavors of fresh black currants, wild blackberries, leather, licorice, tar and wet earth. The palate is dry and earth driven, similar to how a Pauillac would taste, with layers of structure intermixed with flavors of currants, pencil lead, crushed stones, dried flowers and a hard limestone like minerality. The tannins on the 2010 are a bit firmer than the 2009 and this wine is built for the ages. I had a bottle with my family last night at the Thanksgiving table and it disappeared very fast. It showed beautifully, and it reminded me of drinking great classified Bordeaux before its prime. I can’t wait to see this wine in 5-10 years from now and I seriously recommend putting a case or two down for at least 5-7 more years. If drinking now, decant at least 90 minutes before drinking at about 60-65 degrees from a large Bordeaux stem. If I were serving this wine now, I would make a large fatty Ribeye on the grill served with some butter-sautéed wild mushrooms along with herb roasted potatoes.