Villa Creek Cellars grew from the intent by Cris and JoAnn Cherry to make a house wine for their restaurant of the same name. Now they produce some of the most highly regarded, and rated, wines in Paso Robles. The Avenger is always our favorite of their delicious lineup - new release.
94 Points Vinous: "Saturated ruby. Spicy blueberry, mulberry and floral pastille aromas are complicated by suggestions of woodsmoke and dusty minerals. Supple and seamless in texture, offering intense flavors of ripe blue fruits, allspice and star anise. Plays richness off of vivacity smoothly, finishing with excellent energy and supple shaping tannins."
91 Points Wine Spectator: "Powerful and brooding, yet well-structured. Aromas of ripe blueberry and bitter chocolate open to full-bodied, extracted flavors of boysenberry, smoky beef and spiced sage. Hands off for now. Syrah, Mourvèdre and Grenache. Best from 2018 through 2027. 400 cases made."
Villa Creek Cellars grew from the intent by Cris and JoAnn Cherry to make a house wine for their restaurant of the same name. Now they produce some of the most highly regarded, and rated, wines in Paso Robles. This rare Aglianico is a stunner and tastes like a top version of this iconic Italian varietal.
95 Points Brix26: "A totally hedonistic red. True to its nature, the Aglianico that grows in the Luna Matta Vineyard builds a high level of tannin, acidity, and sugar at the same time, making its 4-plus years' elevage in large French oak a must. Aromatics of white pepper, tree bark, fig cake, and olives carry on to the palate. This is a gorgeous California version of Campania's famous grape."
A departure from our Rhone and Spanish inspired roots, this very special wine evolved from a very special relationship. In 2008 we shared our cellar with Brian and Stephanie Terrizzi as they lauched their Giornata label. In addition to introducing us to the Luna Matta Vineyard, which is in Stephanie’s charge, they introduced us to the alluring Aglianico grape. Originating in the Campania region of Italy, it ripens with moderate to high sugar, with wicked tannins and acidity. Those of you that have tasted it out of barrel can attest to that. Fermented 50% whole cluster and aged 4+ years in a new French puncheon this wine has finally shed some of its tannin. The wine has softened yet is fresh and energetic and will truly please the evolved palate.