The Hedonistic Taster | ‚ĄĖ 30 | Animo 2015 Heritage Sauvignon Blanc | MMFE – Napa Valley

The Hedonistic Taster¬†| ¬†‚ĄĖ¬†30 |¬†Animo 2015 Heritage Sauvignon Blanc –¬† Michael Mondavi Family Estate | Napa Valley

by L.M. Archer, FWS | Bourgogne ML


‚ÄúWine should not be regarded simply as a beverage, but as an art of living, a pleasure.‚ÄĚ ‚Äď Henri Jayer

Today‚Äôs Tasting: Animo 2015 Heritage Sauvignon Blanc –¬†Michael Mondavi Family Estate¬† | Napa Valley

Napa and Sonoma wineries are open for business, folks –¬† as today’s trade sample proves.

Animo” in Italian means ‘heart’ or ‘spirit’¬† – an apt descriptor for this wine, and the Wine Country community.

Michael Mondavi Family Estate represents ‘Old Growth’ Napa, a firmly rooted fourth-generation winery with a prestigious pedigree. In 1996, they purchased Animo vineyard atop Atlas Peak, and Heritage Block in 2006.

Farmed sustainably employing 19th century trellising, Heritage Block contains Sauvignon Blanc vine cuttings sourced from Oakville’s historic ToKalon vineyard, vines considered the oldest in North America, and directly traceable to Bordeaux’s famed¬†Ch√Ęteau d‚ÄôYquem.

Animo Sauvignon Blanc seamlessly¬†blends this old world heritage with a new world indomitability. To paraphrase Shakespeare, “If wine be the music of love, pour on!”


2015 Animo Napa Valley Heritage Sauvignon Blanc.

Wine:   Animo 2015 Napa Valley Heritage Sauvignon Blanc

Vintage: 2015

Alcohol:  14.4% 

Suggested Retail:  $65 [6 barrels produced.]


Robe:  Clear straw robe.

Nose:  Gooseberry, citrus, cut grass aromas.

Palate:  Aromas carry through on the bouche. Bright acids, medium-light body, medium finish.

Suggested Pairings:  A classic sauvignon blanc clever enough to pair with shrimp skewers and Thai dipping sauce.

Rating: 91

Learn more about The Michael Mondavi Family here.

Want to learn more about how to help the victims of Wine Country wildfires?

Link to Wine Industry Insights Wine Country Wildfire Relief/Resources here.

More of The Hedonistic Taster here.


Always nice to hear from you, dear readers…please feel free to leave your comments below and on social media ‚Äď cheers!

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved.

Napa + Sonoma + Burgundy + Beyond

Today broke like any other. Alarm, bird song, coffee. A rush to dress and gas and nudge onto Hwy 17 towards San Francisco for a day of tastings and bubbles  studies.

No time to check social media. Until the first ping.

“Are you ok?” Ping¬† “?” Ping. “Fire in Sonoma.”¬†Ping. “Fire in Napa.” “Are you ok?!”

Ping. Ping. Ping.¬† Scrolling through Facebook, Twitter, and Instagram brings a bombardment of incomprehensible images¬† –¬† images of trees, homes, wineries in flames. Wineries I recognize. Homes of people I know. Trees that once shaded memorable drives through remarkable Wine Country.

Napa and Sonoma burning.

And then reality intrudes. My reality. My wine writer life. Car parked, roster checked, spit cup and wine glass presented, and wine tasting begins.

Wines presented by importer+distributor Veritas Wine at High Treason for Becky Wasserman & Co., a bespoke Burgundian wine agency representing an elite portfolio of artisan domaines. Expect more on this bedrock of Burgundian wine culture in future posts.

But not today. Today thoughts and prayers go out to Napa + Sonoma.

You can find out more about how to help by following the Napa Register.

Learn more about Becky Wasserman & Co. here.

Learn more about Becky Wasserman in this interview on I’ll Drink to That here.

Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved


The Hedonistic Taster | ‚ĄĖ 28 | Artesa Winery | Napa Valley

The Hedonistic Taster¬†| ¬†‚ĄĖ¬†28 | Artesa Winery ‚Äď Napa Valley

by L.M. Archer, FWS | Bourgogne ML


‚ÄúWine should not be regarded simply as a beverage, but as an art of living, a pleasure.‚ÄĚ ‚Äď Henri Jayer

Welcome to The Hedonistic Taster*, an intimate showcase of artisan winemaker trade samples.

These tasting notes compliment ¬†binNotes | Affordable¬†Burgundy and beyond.‚ÄúBeyond‚ÄĚ includes existing and emerging producers of Pinot Noir worldwide.

Artesa Pinot Noir – Napa, CA.

Today‚Äôs Tasting:¬†Artesa Winery ‚Äď Napa Valley, CA.

Quick – which Napa Valley boasts over four centuries of winemaking?

Answer: ¬†Artesa Winery.¬†¬†Their labels sums up it up succinctly: ¬†“Est. Barcelona 1151, Napa 1991.”

A new world scion of Spain’s prominent Codorn√≠u family’s cava empire, Artesa Winery estate comprises 350 acres in Carneros, replete with a sleek guest facility designed by Barcelona architect Domingo Triay that sprawls hillside like an exotic odalisque, ornamented with a world-class art collection and recently revamped Tasting Salon. But Artesa’s wines emerge the real treasure in this haven to artistry.

‘Artesa’ means “hand-crafted’ in Catalan, and Portuguese-born Director of Winemaking Ana Diogo Draper imbues both still and sparkling wines with old world soul and new world attitude. My samples represent their 2015 pinot noir production, and a bonus sample of the Codorn√≠u Cuv√©e Clasico¬†cava from Barcelona as a textural/cultural contrast.

About the 2015 Napa Harvest: A fourth consecutive year of drought yielded small quantities but high quality fruit throughout Napa.

Artesa Winery 2015 Estate Pinot Noir, Los Carneros, Napa Valley, CA.

Wine: Artesa Estate Vineyard Pinot Noir | Los Carneros РNapa Valley

Vintage: 2015

Alcohol:  14.6%

Suggested Retail:  $45



Robe:  Clear, deep garnet hue.

Nose:  Pomegranate, graphite, floral notes.

Palate: Cranberry, red cherry, wild berry bouche. Light/medium body, acids, tannins, finish. Surprisingly soft-spoken, elegant, deeply satisfying wine that belies its alcohol level. Excellent quality.

Suggested Pairings: ¬†Personally paired this with marinated wild Alaskan salmon and a late summer salad made from local farmer’s market organic little gems, purple cabbage, radishes, and scallions.

Rating: 93

Artesa 2015 Los Carneros Pinot Noir, Napa Valley.

Wine: Vintage: 2015

Alcohol:  14.2%

Suggested Retail:  $25



Robe:  Opaque garnet robe.

Nose:  Cranberry, mulberry, herbaceous backnote.

Palate: Dark and red fruits predominate Рblueberry, plum, cherry. Light body, acids, refined tannins.

Suggested Pairings:  An approachable wine suitable for casual, soulful fare such as ratitouille or cassoulet.

Rating: 89.5

Codorníu N/V Cuvée Clasico Cava РBarcelona, ES.

Wine: Codorníu Cuvée Clasico Cava Brut

Vintage: N/V

Alcohol:  11.5%

Suggested Retail:  $15



Robe:  Clear, pale gold hue.

Nose:  Yellow apple, stone fruit.

Palate: Diffuse mousse, perlage; bright acids, green apple bouche.

Suggested Pairings:  Personally paired with paella Рthe acids well complimented the briny seafood and saffron.

Rating: 88. Excellent quality/value.

Learn more about Artesa Winery here.

Artesa Winery | 1345 Henry Road, Napa CA 94559

More of The Hedonistic Taster here.


I want to hear from you. Please leave your comments below, and join the conversation on social media ‚Äď cheers!

*Author‚Äôs Note: The title ‚ÄúHedonistic Taster‚Ä̬†derives from the term ‚Äėhedonistic tasting,‚Äô coined by legendary¬†Burgundian vigneron¬†Henri Jayer.


Copyrighted 2017 L.M. Archer | binNotes. All Rights Reserved.

Ackerman Family Vineyard + Ackerman Heritage House | BKWine Magazine

Dear Readers:

As I prepare to attend the International Pinot Noir Celebration later this week, I wanted to alert you of the recent publication of my interview with Lauren Ackerman of Ackerman Family Vineyards and Ackerman Heritage House in Paris-based BKWine Magazine.

You can find the link here.

It’s also available in Swedish here.

Also…please look for a new format and focus to binNotes in 4th Q 2017…More on those changes after summer break.

In the meantime, enjoy these final dog days of  summer. Cheers!


I want to hear from you! Please feel free to leave your comments below.

Psstt…And please do follow me on Instagram, Facebook and other social media – you can find the icons above on the left-hand side of this site.


Copyrighted 2017 L.M. Archer | binNotes | redThread‚ĄĘ. All Rights Reserved

The Hedonistic Taster | ‚ĄĖ 3 | Grgich Hills Estate – Napa, CA.

The Hedonistic Taster | ‚ĄĖ 3 | Grgich Hills Estate – Napa, CA.

The Hedonistic Taster¬†| ¬†‚ĄĖ¬†3

Grgich Hills Estate

by L.M. Archer, FWS | Bourgogne ML


‚ÄúWine should not be regarded simply as a beverage, but as an art of living, a pleasure.‚ÄĚ ‚Äď Henri Jayer

Welcome to The Hedonistic Taster,¬†a¬†binNotes |redThread‚ĄĘ ¬†trade¬†sampling¬†of¬†artisan wine published every other Sunday each month.

The title derives from the term ‚Äėhedonistic tasting,‚Äô coined by legendary¬†Burgundian vigneron¬†Henri Jayer.

The Hedonistic Taster allows me the opportunity to introduce you to some gorgeous pours through this intimate tasting format.


Today’s Tasting:

Grgich Hills Estate | Napa, CA.

To appreciate Grgich Hills Estate wines, you need to understand the wine maker. In order to understand the wine maker, you have to appreciate his struggle.

For¬†wine maker Miljenko “Mike” Grgrich, struggle defines his existence. Like his vines, he has had to dig¬†deep to bear the rich fruit that crafts the sweet wine of his life.

Rejecting¬†life in former communistic Yugoslavia, eventually garnering praise¬†as an esteemed Napa artisan winemaker instrumental in¬†Chateau Montelena’s historic Judgement of Paris award-winning chardonnay – Grgich embodies the character so evident in his wines.

In 1995, Grgich broke ground on another winery in his native Croatia,  Grgich Vina.

Farmed organically, Grgich wines exude a soulful, old world freshness and immediacy, sans pretension.

Alone or with food, these wines welcome your palate, like an old friend.

Grgich CH

Wine: Grgich Hills Estate Napa Valley Chardonnay 

Vintage: 2012

Alcohol:    13.5 %

Suggested Retail: $45.00



Robe: Pale golden.

Nose: Golden apple, almond blossom, green melon.

Palate: Muskmelon, Honey Crisp apple, supple hint of toasted nut. Lack of malolactic fermentation plus bio-dynamic farming reveals a stunning girl-next-door who needs no makeup to invite her to dinner.

Suggested Pairings: Local seafood, roasted chicken, grilled pork, creamy cheeses.

Grgich Fume Blanc

Wine:  Grgich Hills Estate Napa Valley Fume Blanc (aka Sauvignon Blanc.)

Vintage: 2013

Alcohol:    14.1 %

Suggested Retail: $30.00



Robe: Pale lemon.

Nose: Lime flower, tropical fruits.

Palate:¬†Pineapple, lemongrass, stone fruits. A pristinely piquant picnic¬†pleaser that you won’t want to kick off the blanket.

Suggested Pairings: Grilled shrimp, goat cheese salad, spicy Mexican or Asian cuisine.
Grgich Merlot

Wine: Grgich Hills Estate Napa Valley Merlot

Vintage: 2012

Alcohol:    14.9 %

Suggested Retail: $43.00



Robe: Medium opaque cherry.

Nose: Dark cherry, blue plum.

Palate:  A plush, balanced sideswipe to any Sideways naysayers. @#$% yeah, Merlot!

Suggested Pairings: Beef tenderloin, rack of lamb, duck, barbecued pork.

Grgich Cab Cav

Wine: Grgich Hills Estate Napa Valley Cabernet Sauvignon

Vintage: 2012

Alcohol:    14.7 %

Suggested Retail: $75.00



Robe: Medium opaque raspberry robe.

Nose: Dark berry, violets.

Palate:  Restrained violet and blackberry notes nuzzle up against masculine tannery back notes, melding into one harmonious, malingering mouthful.

Suggested Pairings: Grilled steak, rack of lamb, roasted duck.

Grgich Plavic Mail

Wine: Grgich Vina Plavac Mali (cultivar related to Zinfandel.)

Vintage: 2008

Alcohol:    15.4 %

Suggested Retail: $38.00



Robe: Medium opaque dark cherry.

Nose: Herbaceous bramble and black cherry.

Palate: Don’t let the high alcohol and robust tannins fool you. This easy quaffer¬†clasps you by the shoulder and heads you out back to the BBQ to join family and friends for¬†the festivities.

Suggested Pairings: Grilled or cured meats, hard cheeses, pizza.

NOTE:  In August 2015, fire decimated Grgich Vina, including its inventory. Thanks to my friends at Bunjohn Wines for sharing this 2008 jewel.

More of The Hedonistic Taster here.


Disclosure: All wines reviewed here are trade samples provided by wineries, media and PR representatives.

Winemakers, media and PR representatives:

Please contact for shipping details.


Copyrighted 2016 by binNotes | redThread‚ĄĘ. ¬†All Rights Reserved.

The Hedonistic Taster | ‚ĄĖ 1| Shafer Vineyards

The Hedonistic Taster | ‚ĄĖ 1| Shafer Vineyards

The Hedonistic Taster¬†| ¬†‚ĄĖ 1

Shafer Vineyards

by L.M. Archer, FWS | Bourgogne ML


“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer

Welcome to The Hedonistic Taster,¬†a¬†binNotes | redThread‚ĄĘ review of¬†artisan wines.

The title derives from the term ‚Äėhedonistic tasting,‚Äô coined by legendary¬†Burgundian vigneron¬†Henri Jayer.

The Hedonistic Taster allows me the opportunity to introduce you to some gorgeous pours through this intimate tasting format.


Today’s Tasting:

Shafer Vineyards | Napa, CA.

Wine: 2011¬†Hillside Select¬ģ Napa Valley | Stags Leap District

Varietal(s):  100 % Cabernet Sauvignon

Alcohol:  15.5 %  

Suggested Retail: $225



Robe:  Inky, darkness-before the dawn-like purple.

Nose: Exotic hints of cedar box, capsicum, white pepper.

Palate: Millefeuille layers of raspberry, black truffle, spice; languorous tannins, generous finish.

Suggested Pairings: Grilled or roast viands like lamb, duck, beef and game; aged, full flavored cheeses.

Wine: 2013 Merlot | Napa Valley

Varietal(s): 84% Merlot, 8% Cabernet Sauvignon, 8% Malbec

Alcohol:  15.3%  

Suggested Retail: $55



Robe: Opaque garnet.

Nose: Dried violet, hawthorne, dark red fruits.

Palate:  Modelo cherry, red currant, dark chocolate, velvet study in equipoise, lingering finish.

Suggested Pairings: Poultry and meat dishes with fruit accents suck as cherry-merlot sauce or savories like roasted garlic or mushrooms.

Wine:¬†2012 Relentless¬ģ Napa Valley

Varietal(s):  89% Syrah, 11% Petite Sirah

Alcohol:  15.8%  

Suggested Retail: $85



Robe: Impregnable porphyry.

Nose: Sumptuous cassis, eucalyptus, black fruit.

Palate:  Plush blackberry, plum, white pepper: luxurious tannins, relentless finish, just like its namesake, winemaker Elias Fernandez.

Suggested Pairings: Roast duck or game, aged sheep cheese like manchego or Abbaye de Belloc.


¬†Want to learn more about Shafer Vineyards? Link to Red Thread‚ĄĘ’s exclusive¬†interview with Doug Shafer here.


All wines reviewed here are trade samples provided by wineries.

Winemakers, media and PR:

Please contact for samples shipping details.


Copyrighted 2016 by binNotes | redThread‚ĄĘ. ¬†All Rights Reserved.



Red Thread‚ĄĘ Artisan Wine Maker Series|Kevin Morrisey – Ehler’s Estate | Napa

Red Thread‚ĄĘ Artisan Wine Maker Series|Kevin Morrisey – Ehler’s Estate | Napa

Welcome to binNotes | redThread‚ĄĘ

Inspired stories about artisan wine and taste makers.

by L.M. Archer FWS, Bourgogne ML

Today’s Exclusive Interview:

Kevin Morissey | Ehlers Estate | Napa

Kevin Morrisey’s life reads like a movie script¬†– not surprising, given his former profession. ¬†The storyline reads something like this: Cinematographer turns wine maker. Wine maker lands gigs with legends like¬†Jean-Claude Berrouet of¬†Bordeaux’s Ch√Ęteau P√©trus before settling in at Old-World inspired¬†Ehlers Estate in Napa.

Today, the Red Thread‚ĄĘ talks to Kevin Morrisey about his unconventional career path, incredible good fortune, and the fine art of wine making.


r/T ‚ĄĘ: ¬†What made you leave cinematography for wine making? Any similarities between the two ‚Äėart‚Äô forms?

KM: I loved working with cameras and lighting, working on productions, and shooting in visually amazing locales with all sorts of talented artists. It was great. But as a line of work it was very ‚Äúfast lane‚ÄĚ and felt more suited to young single people, and I wasn‚Äôt planning on being a young single person all my life.

I was always an international spirit. In college I hung out with an international crowd, and we were into wine, cooking, talking, and staying at the table for hours and hours enjoying bottles and bottles. I‚Äôd take trips to wine country, actually many wine regions, and so I made a conscious decision to change careers, or rather re-invent myself. That meant going back to grad school at Davis full-time ‚Äď a huge commitment, but I‚Äôve never looked back. I‚Äôve been very lucky.

There are many similarities between filmmaking and winemaking. When you approach your work as an artist, it’s the same. You have ingredients, script, actors, vineyards, terroir, weather; you have a vision, you have a crew, you need organization, you have a lot of expensive equipment and need to employ and manage a lot of specialized technical help.

You need to master the technical and scientific aspects so that you can free up the artistic and creative process. You have editing, you have blending. And in the end, you have a finished product which will be appreciated, discussed, and critiqued by others. And then you start on a new production or vintage and apply what you learned from the last one. For me it’s all the same, and the organizational experience I’d had in the film world made it very easy for me to take over an intense winemaking facility.

r/T ‚ĄĘ: ¬†¬†Do you consider wine making more of an art, or a science? Which part of wine making do you enjoy most?

KM: Winemaking is a natural process. And it’s high stakes. I get to make wine from grapes once a year, so yes, I better have a solid understanding of the science that I’m dealing with. Thinking scientifically gets me through the fermentation process and into barrels, with clean, sound, balanced dry wines that have been maximally protected from any premature deterioration, be it microbial or oxidative. That’s the science of capturing the best that the fruit has to offer. But as far as the big picture’s concerned, it’s a creative process all the way. Science has always been inextricably connected to the creative. I love the whole journey every year. I even love bottling. It’s when we get to sign and frame the art we’ve created.

r/T ‚ĄĘ: ¬†You have an enviable list of mentors spanning both Old and New worlds, including Jean-Claude Berrouet at Ch√Ęteau P√©trus in Bordeaux, and Robert Brittan of Stags‚Äô Leap Winery in Napa. How has each mentor influenced you as a wine maker? Any ‚Äėvoice‚Äô haunt you more than the others while you‚Äôre in the vineyard or cellar?

KM:¬† I‚Äôve been very fortunate. And don‚Äôt forget Tony Soter of Etude. I was with him for two years, and he was extremely generous with his knowledge and experience. And Bob Bolan, a brilliant winemaker, who is now at Bremmer. It takes a long time to make a bottle of wine, and learning to taste and blend and manage the production from Brittan and all those others we mentioned is a debt I hope to someday repay. The yogis say that when you‚Äôre ready to listen everyone is your teacher. I hear the voices of all my mentors and teachers all the time in the cellars and in the vineyard‚ÄĒexcept when I‚Äôm blending, then I close the door, blast the rock and roll music and go it alone!

r/T ‚ĄĘ: ¬† You have dual French/American citizenship. How, if at all, does this duality inform your philosophy/approach to wine making?

KM:   It’s not so much the French / American aspect. We got the French nationality formalized so our daughters would have options and opportunities to live, work, or go to school in Europe. But it’s true that I’m not really a California boy either. I’m international in my approach to everything. Making wines with a sense of place is easier when you’ve experienced life in a lot of other places.

r/T ‚ĄĘ: ¬†Ehlers Estates vineyards are certified organic. Why is farming organically so important to you as a wine maker?

KM:  Let’s just say that making wine or preparing food for people is a very intimate act. I’m making something that I am then asking you to take inside your body. That’s quite personal, and it’s a responsibility that I take very seriously. So yes, all organic. I like to eat that way at home and I’m glad that we do that at work. Also it’s more fun to spread manure and compost than bags of chemicals. The big thing is also synthetic chemical pesticides. I just don’t want any living thing exposed to that stuff.

r/T ‚ĄĘ: Talk about the terroir of Ehlers Estate. It‚Äôs a contiguous estate vineyard, painstakingly assembled by owners Jean and Sylviane Leducq with the assistance of legendary enologist Jacques Boissenot. Briefly touch on how the terroir(s) within the five (5) major blocks differ, and how these differences, in conjunction with the vineyard‚Äôs unique microclimate, influence varietals/flavor profiles? Do you have a favorite site?

KM:¬† Basically, the land at the base of the hills that run the western side of the Napa Valley is comprised of cobbly, rocky, super well-drained loamy soils. It‚Äôs referred to as the bench. Nothing like ‚Äúvalley floor,‚ÄĚ which is heavier soil with a lot more clay. Below St. Helena you have Rutherford, Oakville, Yountville; all that benchland on the west side of the valley is pretty golden cabernet soil. North of St. Helena, the bench continues, and there are a bunch of great properties sitting here on that very same benchland. The highest ground at Ehlers Estate is on a soil type called Perkins Loam, and most of the rest of the estate is on Bale Loam. These are winemakers‚Äô dream soils. We also have a little hill out back that is much older volcanics, called Aikens Loam, which makes for a very complex and spicy Cabernet. Aikens Loam is what you find on Howell Mountain. All of our land is stellar. It‚Äôs pretty warm up here, and quite breezy too. We‚Äôre at the narrowest point of the valley, what we call the pinch. The winds are stronger and that cools us down quiet nicely on the hot summer afternoons. The signature of our terroir, for me, is the tannin quality. Great vineyards are considered great because of the tannins, and if there is one common theme among all of the wines from this estate, all varieties, all vintages, it‚Äôs the tannin structure. Powerful wines that are at once chewy and velvety smooth, soft, well structured, with a long finish. You can‚Äôt achieve that with winemaking tricks, that‚Äôs the land. The ‚Äú1886‚ÄĚ Cabernet is a blend of the Perkins parcels and the little hill.

r/T ‚ĄĘ: As a wine maker, anything in particular about Napa Valley and/or St. Helena that inspires you most, compared to other wine regions? Any vintage for which you‚Äôre especially proud? Any challenging vintage(s)?

KM: Well 2011 was a challenging vintage, cold and rainy, very non-Californian. We made very good wines that year, but I‚Äôm sure glad that wasn‚Äôt my first vintage as a winemaker or it might have been a disaster! I love making wine here in Napa Valley, and I love this estate. There are so many great wines being made from so many different regions around the world and when you drink those wines its like taking a trip to their origins. One of the things I appreciate here is that all of our wines are top-tier, all 100% estate, so all of our wines taste like handmade wines that come from our forty acres. The Cabernet Franc, Merlot, and Sauvignon Blanc, Petit Verdot, ‚Äú1886‚ÄĚ all taste like part of a family; siblings with common traits and individual charms and personalities.

r/T ‚ĄĘ: Anything else¬†you care to share about Ehlers Estate?

KM:  I should mention that we’re one of those historic California Wineries, established in 1886. We receive the guests for tastings in the old stone winery building. All of our vineyards are right here. We’ll show the visitors anything they want to see. We’re definitely worth a visit. I love to make the rounds of the tasting room whenever I can to greet customers and answer questions. It’s a pretty special place.

r/T ‚ĄĘ: Finally, if your experience as a winemaker has taught you anything, it‚Äôs taught you…?

KM:   …that in the end, it’s just wine.


All proceeds from the sale of Ehlers Estate wines funds international cardiovascular research through the philanthropic Leducq Foundation. 

The etched heart logo on each bottle of  Ehlers Estate wine reflects this.

Ehlers Estate Sauvignon Blanc. | Image: Ehlers Estate.
Ehlers Estate Sauvignon Blanc. | Image: Ehlers Estate.


Thank you:

Sam Dependahl 

Kevin Morrisey 

Colby Smith | CANVAS

Copyrighted 2016 binNotes | RedThread‚ĄĘ. ¬†All Rights Reserved.