Vinum Cellars is a small California Winery known for producing wines of the highest quality. The grapes are selected from premium growing areas within California. The wines are made by hand to allow the varietal character to express itself.
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Vinum 2016 Red Dirt Red (Paso Robles) - Very strong smoky aromas of hickory and a solid pepper spice give a savory background to the backdrop of blackberry fruit on the nose of this bottling. That smoke carries into the palate, where roasted wood, campfire and bacon flavors meet with black currant and caramel. —M.K.
abv: 14.5% Price: $25
This is the most concentrated vintage of Red Dirt Red we have ever made. It expresses a dark plum, cranberry staining color which comes from low yielding, concentrated grapes.
Wine Enthusiast, 10/17
“The 2013 Cabernet Sauvignon Hoffman Vineyard is even a greater value and a big-time sleeper of the vintage. This wine has an even more impenetrable black/purple color, with notes of allspice, black cherry, blackcurrant, blueberry and white flowers. The wine hits the palate with a voluptuous texture, a full-bodied mouthfeel, silky tannins and a long, long finish. This is also 100% Cabernet Sauvignon with the same barrel aging regime. At $42.00 a bottle, it is a steal. Drink now-2032.”
This is a vibrant, pale yellow wine which glistens in the sunlight and is the quintessential summertime sipper. The first thought is refreshing after nosing this wine and discovering tropical fruits such as kiwi and casaba melon notes and a touch of linalool and blood orange notes. The palate is completely balanced in its acidity and mid palate allowing a variation of flavors to be revealed: citron lemon, key lime, Pipen apple, fig and Meyer lemon zest. It finishes with honeysuckle, mango, passion fruit and kumquat.
The wine has a long and elegant finish and is ideal with fresh oysters on the half shell and pairs well with fresh cracked crab or crab cakes, grilled fish, sea scallops or chicken korma, a mildly spicy almond chicken curry (Indian), and goes nicely with grilled wild Salmon with sweet potatoes and baked organic asparagus.