Stop in and taste the new vintage of our flagship wine at The Room anytime from 10 am – 6:00 pm (we’ve extended hours).
677 St. Helena Highway/Hwy 29 (map)
St. Helena, CA 94574
From 2 pm – 6 pm, join us for the After-Party and take in the view from our Rooftop Lounge while enjoying a live DJ. Taste the new release of Trilogy alongside library Trilogy and very special library mystery six packs.
Each year we devote one day to celebrating the release of our signature red wine, Trilogy.
The creation of Trilogy goes back to 1984 when our family set out to make the best wine possible by selecting the highest quality wine lots culled from our estate vineyards. By blending traditional Bordeaux varietals — Cabernet Sauvignon, Merlot, and Cabernet Franc — we created one of the original Meritage wines. Over the years we’ve added other Bordeaux varietals to this Cabernet-based blend, always seeking to create the very finest wine from each individual vintage.
The luxurious décor of the 443-foot, 154-passenger S.S. Antoinette—Uniworld’s first Super Ship—features fine Brazilian marble on the walls and floors, a 19th-century Venetian glass mirror, a stylish Bar du Leopard with full-service bar, and an onboard cinema. The two-story foyer boasts a 10-foot blue Strauss Baccarat chandelier with huge sapphires—a stunning piece that once hung in New York’s famous Tavern on the Green—and a collection of original artwork is displayed throughout the ship.
This meticulously designed ship features enticing public areas and luxurious amenities, including a lounge with full-service bar, well-equipped fitness center, restaurant, Serenity River Spa, and a Sun Deck where you can relax and take in the ever-changing views.
To book and for more information, please click here.
It’s no secret that Halloween is one of our favorite holidays, and it’s that time of year again when we conjure up the ghosts of spirits past. September 1 – October 31, join us at The Room for a frightful good time.
Enjoy an exclusive tasting of our seasonal, winery-only Halloween wines that will send shivers down your spine, including our limited-production 2015 Ghost Winery Malbec.
As Flora Springs President & Proprietor John Komes says, “hard work and a stellar team are the keys to the longtime success of Flora Springs.” Nothing makes us happier than when our customers recognize these efforts by celebrating big life moments, and simple daily joys, with our wines.
While scores and reviews from wine writers and reviewers are always appreciated as well, we believe everyone should decide on their own whether they like a wine or not.
Still, it’s nice when our wines are noticed. Below are a couple of our favorite examples regarding the 2014 Trilogy, you find the complete list here.
Note: The following blog post was originally published in Briscoe Bites and can also be foundhere.
John and Carrie Komes and Julie and Pat Garvey established Flora Springs in 1977, though the vineyard has history dating back to the early 1800s, when Napa was just forming its roots as a California wine region. So the families already had a jump start on success by purchasing fertile land perfect for crafting what they’d soon be known for — Bordeaux blends. But John Komes admittedly has had a “long love affair” with Chardonnay and it was, in fact, the first Flora Springs varietal he produced 40 years ago. And though he’s seen Chardonnay styles go in and out of fashion — from the classic Cali butter-bomb to the sometimes scandalous 100% stainless steel — current winemaker Paul Steinauer maintains the winemaking methods that expresses Chardonnay in the same way that enraptured John from the very beginning.
About the Wine: The Flora Springs 2016 Family Select Chardonnay is made from 100% Chardonnay grapes harvested from vineyards in Oakville, Oak Knoll, and Carneros regions of California’s Napa Valley AVA — and each vineyard lot remained separate until the final blending process right before bottling. The pressed juices were fermented in combination of French oak barrels (76%) — which went through malolactic fermentation — and stainless steel tanks (24%). The portion in barrel saw 30% new oak, 34% 1 year-old oak, 24% 2 year-old and 12% 3 year-old oak.
The final blend — the best of each vineyard lot — aged in French oak, sur lie, for 7 months with bi-weekly battonage.
Flavor Profile: Open the bottle and breathe in a bouquet of soft pear, white peaches, and a subtle floral sweetness. The wine is near clear on the pour, settling into a pastel, baby yellow in the glass. Initial aromas sing of white flowers and pollen, with a crisp, yet subtle acidity that highlights those soft pears and adding to that fruit bouquet the scent of ripe melon. Swirl, and the wine releases it’s inner oak — a roundness, a softness on the nose that’s almost butter-esque, but not quite. Move your nose to the top of the glass to find the indulgent aroma of creme brûlée. And yet, everywhere you go, there’s still that thin line of acidity, keeping everything fresh, vibrant, alive.
On the palate, the Flora Springs Estate Chardonnay is quite smooth, and the beautiful stink of pollen hits immediately, along with honey essence, white-petal flower perfume, and a constant background of crisp, green pears. The acid is sneaky, not fully coming forward until about 3/4 of the way through, and leaving just a little heat on the tongue during the finish. There’s a good, light-handed use of oak that simply keeps the texture calm yet never adds any additional, stereotypical oak flavors (like popcorn, butter, or vanilla-cream). Even in the aftertaste there’s an innate freshness to this Chardonnay: raw cashews, fresh grass, fruits and flowers all linger on the palate.
Food Pairing: I paired the Flora Springs 2016 Family Select Chardonnay with an Italian flat bread topped with mozzarella, cherry tomatoes, red onion, and a light sauce. What I loved was how the cheese — and maybe the fresh baked bread as well — brought forth more of that subtle oak in the wine, providing an even smoother texture and a flavor just a notch more richer than previous to the meal. Had the wine been more heavy-handed with the oak, this intensity would have been too overwhelming. Conversely, the addition of the cherry tomatoes and red onion highlighted the fresher components in the wine, so the overall profile of the pairing maintained a good balance from start to finish.
Learn more about the 2016 Family Select Chardonnay.
It’s that time of year when the bottling season is upon us.
We have completed bottling all of our 2016 white wines, and are now bottling the 2015 red wines. Seen here, we are currently bottling our 2015 Petit Verdot.
The bottles are first sparged with nitrogen on a sparging wheel. This serves two purposes – to displace any packaging cardboard dust, as well as to remove oxygen from the bottle.
Then the wine flows into the bottle from the upstairs tank via the 16-spout filler seen here.
The bottle then continues on the conveyor belt to the corker. The corker pulls a vacuum in the headspace of the bottle to displace the air, allowing the cork to enter the neck of the bottle without pressure.
As it enters the foiler, a foil is placed on the bottle and crimped tightly to the neck of the bottle.
The bottle then continues on to the labeler, where both a front and back pressure-sensitive label is applied.
Finally, each bottle will be checked for fill level height, any glass, label or foil imperfections, and then placed in a 12-bottle case box.
We bottle approximately 1,000 – 1,200 cases per day, or 12,000 – 14,400 bottles depending on the bottle shape, and stack the cases on a pallet of 56 cases per pallet. The wine then gets delivered to our cellar where it will age until the release date. At which point, it may find its way to your very own glass…