had too much material on this one: with feature articles in not only the New York Times but also the San Francisco Chronicle, the San Francisco Examiner and many, many others.
As so many wholesale reps used to say, this one is some serious juice.
Kraemer, by the way, has also advised many of California’s other top wineries: including Shafer, Cain, Calera and Paul Hobbs.
Again, and I can’t emphasize this enough – a lot of suppliers claim to get – and some do get – far more expensive material for their wines than they ultimately charge. But none that we’ve seen are from grapes that normally sell for four times the price AND are highly sought and allocated at these higher prices.
What’s more, the Chronicle gets this exactly right: there are tons of $20 “rich red wines” in the market – but none that are both so rich and so incredibly accurate and even elevated and refines as this. To put it bluntly, this wine just smells and tastes “fancy.” Indeed, it tastes like what it really is: a meticulously grown and brilliantly made $80 wine.
