Rosé of Pinot Noir

WINEMAKER: ERICA STANCLIFF

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Sauvignon Blanc

WINEMAKER: JESSE KATZ

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    SCORES

    International Wine Report - Jeremy Young: 96 points

    "The 2023 Valette Sauvignon Blanc from Sonoma County shimmers in the glass with a pale golden hue touched by green reflections. The aromatics are lifted and pure, opening with crushed seashell, lime blossom, and hints of honeydew, layered with subtle wisps of flint. On the palate, the wine glides with a supple texture, combining juicy pear and starfruit with accents of kaffir lime and herbal tea. The acidity is finely tuned, offering energy without sharpness, while the finish leaves behind traces of citrus oil and a gentle floral lift. Elegant and layered, this is a Sauvignon Blanc that balances vibrancy with poise. Highly recommended."

    Restaurant Wine - 4.5 Stars
    Excelent+

Chardonnay

WINEMAKER: TOM ROCHIOLI

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    SCORES

    James Suckling: 96 points

    "Mineral and focused, with aromas of preserved lemons, yellow apples, grapefruit rind, salted nuts and baking spices. The palate features a minerality and focused acidity. The salty, textural mouthfeel has a slight oxidative touch, bringing an interesting third dimension. Drink or hold."

    Jonathan Cristaldi, Cristaldi & Co: 96 points

    "All estate fruit from Tom Rochioli. There's a wonderfully lush, creamy richness here, underscored by very pretty lacy acidity. Notes of lemon oil and a creamy center are layered with wildflower honey and gorgeous French pastry nuances. It's delicious on a stick—haha. Absolutely long and layered. Pair it with whole roasted goose or turkey thighs—unctuous, with crisp, crunchy fat—or roast chicken in a mushroom sauce. Anything poultry, really. Pheasant for sure: the gaminess of the bird and the richness of this Chardonnay will crush your soul with goodness."

    Owen Bargreen: 95 points

    "Made by eminent vintner Tom Rochioli, this 2023 Chardonnay comes from the River Block section of the Rochioli Estate vineyard in the center of the Russian River Valley. The wine was whole cluster pressed, and then aged in mainly neutral French oak barrels before bottling. This is rich and intense stuff, with heady orchard and citrus fruits, that combine with stony minerals and glorious length on the palate. Enjoy now and over the next ten years. Drink 2025-2035"

    Restaurant Wine - 5 Stars
    Exceptional

    Wine Enthusiast: 94 points, Editor's Choice
    "Zesty aromas of lemon peel, nectarine, almond skin, and apple blossoms drive the nose of this Chardonnay. The palate is a pithy, acid-driven affair with supple texture and flavors of pineapple, lemon curd, tangerine, white flowers, and stemmy herbs across a long finish."

Chardonnay

WINEMAKER: DAVID RAMEY

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    SCORES

    Jonathan Cristaldi, Cristaldi & Co: 96 points

    "It offers that classic David Ramey Chardonnay profile, with a crisp, bright, and vivid personality. Lemon peel and fresh citrus notes are layered with subtle, gorgeous cedarwood accents, sea spray, and intense mineral character. The wine is lush yet cool, showing lovely candied ginger and quince, carried by saline-laced acid tension and lingering white floral notes. Long and delicious, it's made for rich, fatty seafood—broiled lobster is heaven with this."

    James Suckling: 95 points

    "A generous and expressive example of Russian River chardonnay, particularly for 2023. Aromas of confit lemon, salted nuts, sea salt, lanolin and flint. The palate is mid-weighted with a textural and rounded mouthfeel, yet with underlying tension brought by a focused, linear acidity. There's a great balance of power and freshness with a sophisticated touch coming from the winemaking craft of David Ramey. Drink or hold."

    Owen Bargreen: 94 points

    "A gorgeous wine made by famed winemaker David Ramey, the 2023 ‘Russian River Valley’ was stored in mostly neutral oak barrels before bottling. This comes off soft, mineral-laden and highly approachable. Crushed wet rock tones combine with yellow plum, juicy nectarine and kiwi flavors alongside hints of buttered French bread on the palate. A gorgeous rendition of Russian River Chardonnay, enjoy now and over the next eight plus years. Drink 2025-2033"

    Restaurant Wine - 5 Stars
    Exceptional

Pinot Noir

WINEMAKER: BOB CABRAL

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    SCORES

    Jonathan Cristaldi, Cristaldi & Co: 94 points

    "Entirely from Bush Crispo, crafted by Bob Cabral. Crushed cherry and cherry compote lead the way, followed by unsweetened chocolate and darker forest floor notes, with nuances of crushed cocoa nibs. The palate is intense, yet balanced, with a smooth, velvety texture and a savory-like mineral character, supported by integrated cedarwood and a spicy white pepper lift from some whole-cluster inclusion. Serve this with steak au poivre."

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    SCORES

    James Suckling: 95 points

    "Perfumed and expressive, with aromas of blackberries, cassis, baking spices, autumn leaves and violets. The palate has seamlessly integrated tannins, a textural and refined mouthfeel, earthy undertones and a spice-driven finish. Great balance of freshness and power. Delicious. Drink or hold."

    Restaurant Wine - 5 Stars
    Exceptional

Pinot Noir

WINEMAKER: MICHAEL BROWNE

  • Coming Soon!

Cabernet Sauvignon

WINEMAKER: JESSE KATZ

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    SCORES

    Owen Bargreen: 100 points

    "The 2022 Valette Cabernet Sauvignon has slightly less Petit Verdot than the ’21. The wine comes from this Oakville site that is near Screaming Eagle. Gorgeous red and dark florals with red bell pepper mark the nose alongside chocolate and stony minerals. The palate is seamless and beautifully structured, as this is very pretty and stony. It is a remarkable achievement from this hot vintage. Drink 2025-2042"

    Restaurant Wine - 4.5 Stars
    Excelent+

    Wine Enthusiast: 97 points, Cellar Selection
    "The complex nose of this wine delivers focused aromas of black plum, Bing cherry, violets, dark chocolate, cinnamon, and graphite. The palate feels deftly balanced between powerful, but powder-fine, tannin, juicy acidity, and flavors of blackberry concentrate, cocoa powder, fresh flowers, and a dazzling array of baking spices and chopped herbs at the finish. This is tasty now, but give it a few years to soften in the cellar and enjoy with grilled flank steak and chimichurri."

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