We know that when it comes to wine clubs, there are many options and you’re likely wondering what is the best Napa Valley Wine Club. At Flora Springs, we are committed to providing our Wine Club Members with an unparalleled experience.
“It’s been our favorite club to be a part of. But what I love most about being a member of the Flora Springs Wine Club—the wine always tastes great.”—Christy Bradshaw, Flora Springs Great Tastes Wine Club Member
Our etched and hand-painted Holiday Bottles are one of Flora Springs’ most treasured traditions, a way for us to give our Wine Club Members exclusive access to rare wines in festive, one-of-a-kind bottlings. Each year Nat Komes lets the creative juices flow as he and our team come up with new artful designs, many of them inspired by the holiday traditions we enjoy in our own homes.
Calling all music lovers! Nat Komes personally invites you to our own Antiques Roadshow-style Pick Up Party focusing on music collectibles and memorabilia. Guests are invited to bring up to two items – including vinyl records (LPs, 45s, 87s, EPs), CDs, posters, flyers, handbills, sheet music, scores, folios, awards, photographs, programs, tickets and/or concert materials – to have them evaluated by Stephen M.H. Braitman, ASA Accredited Senior Appraiser of Music, Archives & Memorabilia. You can also sell and/or swap memorabilia with other Wine Club Members! And of course the festivities will be accompanied by delicious new releases from Flora Springs, including our much anticipated Halloween Wines.
Join Nat and the Flora Springs team and be sure to bring your dancing shoes. We’ll have a DJ spinning vinyl on the rooftop! Space is limited so we encourage you to RSVP today to Wine Club Manager Madeline Nossiter at (800) 913-1118 or firstname.lastname@example.org September 16th. Space is limited and will sell out quickly.
Complimentary for Wine Club Member and one guest
Additional guests: $50 per person
Learn more about the benefits of Wine Club membership.
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. Taste the new release of our limited-production 2017 Ghost Winery Malbec and 2017 All Hallows’ Eve, each year recognized by Catherine Bugue, the St. Helena Star’s tasting panel writer who writes “It’s Halloween…gather up friends and good wine on the 31st for a night’s respite from the weekly grind? Adding a wine like Flora Spring’s iconic All Hallows’ Eve Cabernet Franc brings good fun to the mix.”
Since everyone loves Halloween decorations, we will have our favorite skeleton art installed on the front of the building.
Halloween is more than just a day at Flora Springs…it’s an entire season! After all, with one of the few remaining Napa Valley Ghost Wineries on our property, we’re reminded year-round that there are phantoms and spirits who walked here before us. So we celebrate in a big way, dreaming up fun costumes, planning spooky tastings and events, such as our Ghost Winery Tour, and looking for new ways to decorate The Room, The Estate and our own homes. For General Manager Nat Komes and his wife Anne there’s another reason to celebrate: their wedding anniversary falls on October 31st!
Napa Valley Halloween
Of course in Napa Valley the wine you serve on Halloween is nearly, if not just, as important as the candy bowl! It’s the adult version of the “treat,” and that’s why we put so much effort into producing special Halloween-themed wines for our Wine Club and Mailing List Members. These are not your average Halloween wines, made to drink and forget. We set the bar high in terms of quality, using some of the best fruit from our estate property, including Cabernet Franc, Malbec and Cabernet Sauvignon. Because these vineyard blocks are small, they lend themselves perfectly to these limited-edition wines.
Our Halloween labels are also a labor of love. Each year Nat Komes and his team let the creative juices flow as they seek inspiration from album cover art, comic books, children’s book illustrators and other artists to create brand new one-of-a-kind labels and packages. Skeletons, witches, pumpkins and black cats have all found their way onto these labels, in whimsical designs meant to treat, not trick. The only exception is our Ghost Winery Malbec, which always features a hand-drawn etching of our historic stone cellar on a label reminiscent of Flora Springs’ earliest releases.
We’d love to hear about your Halloween traditions and party ideas. If you have a story or tradition to share, email us at email@example.com or check out our We LOVE Halloween Pinterest board where we have collected all types of creative entertaining tips and ideas for a spooky wine tasting party.
The Rutherford AVA produces some of the most critically-acclaimed Cabernet Sauvignons in Napa Valley, and each year, the Rutherford Dust Society (RDS), of which Flora Springs is a member, holds an exclusive tasting it calls “Day in the Dust.”
Normally open only to trade and media, the tasting this year will be open for the first time to consumers in celebration of RDS’s 25th Anniversary. On top of that, it will be held at the prestigious and beautiful St. Francis Yacht Club!
The tasting will feature new-release Cabernet Sauvignons from incredible Rutherford producers, including our own Winemaker Paul Steinauer who will pour our 2016 Rutherford Hillside Reserve. There will also be light snacks, a fun photo booth, and the best view of the Bay from the St. Francis Yacht Club. Attendance is limited to 200 people, so get your tickets today.
There is nothing more gratifying to us than seeing or hearing about someone enjoying one of our wines. Though we’ve been making wine for forty years, we still get a thrill when a Wine Club Member tells us about serving Flora Springs wines at a special occasion or as an accompaniment to a home-cooked meal. It makes everything we do worthwhile.
While our customers’ feedback is our number one priority, we also appreciate it when our wines get noticed by critics and reviewers who write for magazines, newspapers and blogs. Since releasing our 2016 Trilogy in February we’ve been excited to see a chorus of positive reviews, some of which we’d like to share with you.
Accolades for 2016 Trilogy
92 points Wine Spectator “Warm plum, raspberry and blackberry fruit is lush in feel, carried by bright anise and apple wood accents through the juicy finish. A good brambly underlay throughout adds energy. Cabernet Sauvignon, Petit Verdot and Malbec. Drink now through 2029.” —James Molesworth, August 2019
97 points Creators Syndicate
“This is the flagship wine from the Komes-Garvey family that owns Flora Springs. It was among the first proprietary Bordeaux-style blends produced in the United States and arguably has long been among the best. Yet it remains a bargain, maybe even a steal, at today’s price of less than $100 a bottle. Rivals that came along at about the same time retail at far higher prices. This vintage is cabernet sauvignon dominant, with petit verdot and malbec fleshing out the “trilogy” blend. Beautifully structured and precise, it offers plush, ripe dark fruits, exquisite tannins and hints of mocha and oak vanillin on the finish. A stunning wine at a stunning price (relative to similar blends from the Napa Valley) that can be consumed now or cellared for another 15 to 20 years.”Read more.
—Robert Whitley, June 2019
93 points Blue Lifestyle
“Deep, dark ruby color; smooth, rich and intense with concentrated flavors; ripe plum, spice and subtle hints of herbs and earth; excellent now, but in a few years this will be a knock out.”Read more.
—Anthony Dias Blue, June 2019
Wines For Father’s Day Gifts MoreAboutWine.com “…if dad collects wine or has developed an appreciation for better quality wines, by all means give him that expensive Bordeaux or the cult cabernet sauvignon from California. Give him a wine that he wouldn’t buy because he’d feel guilty spending the money…
This Bordeaux style red blend is crafted from Flora Springs Estate Vineyards. This elegant blend features notes of cassis, cedar and graphite in a delicious mélange of cabernet sauvignon, petite verdot and malbec. For the impatient father who can’t wait for a wine to age.” Read more.
—Tom Marquardt and Patrick Darr, June 2019
Sip and Grill…Red Wines to Pair with your next Barbeque Grape Experiences
“…Simply stunning is Flora Springs Trilogy Red Wine 2016. Considered Flora Springs’ flagship wine due to the fact that it dates from 1981 when the “family decided to make the finest wine possible by selecting the highest quality wine lots culled” from their estate vineyards. Even today, Cabernet Sauvignon, Malbec and Petit Verdot varieties are sourced from their premium Komes-Garvey estate vineyards. Aged for 20 months in French and American oak, each sip was a gift. Aromas of cherry cola, vanilla, dark chocolate and cinnamon toast led to flavors of spice, black pepper, dark red fruit compote, crushed blueberries, raspberry jam and anise. Remember that peppery rib-eye right off the grill? This wine will be the ultimate pairing.”Read more. —Cindy Rynning, June 2019
91 points Boozehoundz
“Most every major Cabernet Sauvignon producer in Napa has their flagship wine and for Flora Springs, it is Trilogy, which first appeared in 1984. Trilogy has an emphasis on New French Oak and if you love that luxurious, smooth, comforting type of wine, this certainly will play well on your table. The fruit comes from Oakville, St. Helena, and Rutherford so though subtle, it offers some of the best grapes from quality growing regions.
The 2016 iteration offers up rich black berry, blueberry, boysenberry and black cherry notes, along with vanilla, white pepper, cinnamon and subtle notes of amber, sugared almonds and black strap molasses, chaparral and cocoa. Trilogy is comprised mainly of Cabernet Sauvignon, with just 8% Petite Verdot and 6% Malbec. Aged 20 months with mostly French Oak it accentuates what many Napa Cabs strive for, a balance on fruit, food and place.” Read more.
—Michael Cervin, April 2019
A Trio of Wines from Flora Springs Pull That Cork
“…dark ruby in the glass with initial aromas of caramel, and earthy dark fruit. Flavors blackberries, blueberries and dusty earth combine with a core of slate-like minerality. Tannins are grippy and well integrated with the flavors in this juicy, medium-bodied red wine.
Once again, the blending skills of winemaker Paul Steinauer are on display in this lively wine. Since 1984, Trilogy has been Flora Springs’ flagship red wine. It is made from the best lots sourced from estate vineyards in St. Helena, Rutherford and Oakville. It is aged for 20 months in 87% French oak and 13% American oak. Braised short ribs and silky mashed potatoes with roasted carrots would be a divine pairing with this lovely red blend. It deserves a meal prepared with as much care as went into the making of this wine
If it is important to you to support family-owned wineries then Flora Springs is a winery to consider. Wines from Flora Springs are widely available if you can’t make it to Napa Valley for a visit.”Read more. April 2019
“I’ve been impressed with each vintage I’ve tried of Trilogy, an excellent, cabernet sauvignon from Flora Springs. The 2015 vintage, which we enjoyed on #CabernetDay, was a bold, yet balanced wine. Today, we’re going to enjoy the 2016 vintage of this flagship wine:
This wine is mostly cabernet sauvignon (86%) blended with small amounts of malbec (6%) and petit verdot (8%). The fruit was grown in St. Helena, Rutherford and Oakville. Following fermentation, the wine was aged for 20 months in a combination of French (87%) and American (13%) oak barrels. It comes in at 14.5% ABV.
The wine showed a dark ruby almost opaque color. Blackberry, cherry, loganberry, raspberry, cassis, dark chocolate and oak all arrived on the complex nose. Blackberry, cherry cola, vanilla, raspberry, cassis, licorice, eucalyptus and oak on a palate that started with dark berry fruit and ended with an herbal finish. The wine exhibited great structure and length, and was quite tannic. This wine would be ideal now for enjoyment with a seared dry-aged ribeye after decanting.”Read more. —The Nittany Epicurean, March 2019
“…this continued to impress. Different than last year, but very impressive. I got notes of black cherry, mocha, cassis, licorice, dark chocolate, vanilla, herbs, spice and elegance. Velvet is a great descriptor for this wine.
The 2016 trilogy is the 32nd release of its flagship wine. Trilogy was first made in 1984 when the family selected the highest quality wine lots from estate vineyards from traditional Bordeaux varietals. The 2016 is a blend of 86% Cabernet Sauvignon, 6% Malbec and 8% Petit Verdot. Most of the grapes were grown on the Komes family’s ranch which surrounds the Flora Springs Estate in St. Helena (though the vineyard straddles the St. Helena/Rutherford AVAs), though a small portion came from the family’s Crossroads Ranch in the Oakville AVA.”Read more.
—DallasWineChick.com, March 2019
92 points International Wine Report
“The 2016 Trilogy is modern styled, massive red from Flora Springs, composed of 86% Cabernet Sauvignon, 6% Malbec, 8% Petit Verdot. It instantly bursts open with aromas of crème de cassis, blueberries, baking spices, cocoa powder, violets, mocha and sweet toasty oak all coming together. Full-bodied and voluptuous with layer upon layer of sweet ripe fruits and sweet spices enveloping the palate as it heads into the long, plush finish. The 2016 will be open for business upon release and should also continue to provide years of drinking pleasure.”Read more.
—J. D’Angelo, March 2019
Maxine Lee of Drink Good, Live Well launches her Monday Wine Q & A with our 2016 Trilogy: “…what I enjoy most about this wine is the black cherry and licorice just really great your nose, preparing you for an exceptional drinking experience…” March 2019
2016 Trilogy Review Wine Weirdos “…the fruit is very high, high, high quality, the oak is pretty…built to age, but California Cab lovers – you can drink it now…”
Top 12 Best Wines Winter 2019 GO – WINE
“This is a full bodied, juicy medium dry, silky wine…We loved the long creamy finish. We recommend it served with grilled rosemary-sprinkled lamb chops or creamy polenta with a sprinkle of Parmesan. We enjoyed it with delicious aged Gouda.”Read more. February 2019
Grade: A, Score: 94 Into Wine “Purple in color. The nose has cassis, cherries and spice. With air some plums come out. On the palate, this has a lovely texture. Lots of juicy black currants, with black raspberries. Firm tannins. Nice balance…It will go well with a lot of medium or heavier foods but certainly steaks and roasts. If opening now, a 3 hour decant is a good idea.” Read more. January 2019
Flora Springs Releases 2016 Trilogy: An Accessible Napa Cab Blend Wine Predator “My first thought of the 2016 vintage is that it is plush and enjoyable right away, which isn’t always the case with a new release of a Napa wine built on cab. While you could lay this wine down for awhile, it is tempting now and it is impressive for any celebration to drink when that occasion arrives. Balanced with fruit on the front of the palate and lingering minerals on the back. A nice roundness throughout the palate with sage and black licorice adding complexity.”Read more. January 2019
91 points “This is a big and rich red with lots of dried-fruit and chocolate character. Full body, velvety tannins and a flavorful finish…Bigger style of Trilogy. A blend of 86 per cent cabernet sauvignon, eight per cent petit verdot and six per cent malbec. Drink or hold.”
—James Suckling, November 2018
Ever wonder how a wine cork is made? Winemaker Paul Steinauer recently traveled to Portugal for a behind-the-scenes look into the cork-making process and the operations of Flora Springs’ cork supplier. Here’s a peek into how corks are made.
First, a cork harvester carefully strips the cork bark from the tree.
Then the cork bark dries out on pallets for several months.
After drying, the cork goes into stainless steel tanks where it is submerged in water to be rinsed, cleaned and re-hydrated.
Then, the tops and bottoms of the outer bark is removed by a stripping machine.
And the bark is cut to the proper width.
After each cork is individually punched out of the bark, it is run through a machine that measures its density, and therefore its ability to contain liquid. If it does not meet a specific density, it is discarded.
Our supplier selects cork lots from only the top-quality manufacturers, and then hauls the lots to their facility to undergo additional quality control. They test for appearance and perform a sensory analysis. The corks are warmed to enhance any odor compounds that may be present. They are looking for Trichloroanisole (TCA), which is better known as cork taint and can damage the wine—as well as any other negative odor compounds. If any negative compounds are detected, the entire lot is returned to the manufacturer.
Random samples from various lots are then placed in these small bottles to undergo a soak test. This test will detect any TCA that may not have been found during smell testing.
Once the lots have passed all quality control requirements, samples from each lot are archived at the supplier’s headquarters. If we ever discover a problem with a number of corks, the supplier can reference the problem corks with samples from the same lot to determine what issues may be present.
A great deal of work goes into the cork-making process, every cork is handled approximately ten times by the time it is approved for use. The “simple” wine cork is an expensive part of the overall wine packaging costs, but necessary to ensure the quality we expect to protect our wines.
Five Fun Facts:
Cork trees are oak trees.
Cork bark is harvested from 35 – 200 year old trees.
For most 750mL closures, the bark is harvested every seven years.
Most premium corks are harvested in Portugal; Spain is the only other significant producer.
All of the corks Flora Springs uses are harvested in Portugal.
Join the 10th Annual Global Celebration of the Chardonnay Grape.
After thirty years of crafting world-renowned wines, the Flora Springs name has become synonymous with perfectly balanced Napa Valley Chardonnay. The legacy began when our inaugural vintage in 1978 was awarded a gold medal at the Los Angeles County Fair. A few years later our status of gold was bronzed when James Laube selected Flora Springs as one of his “First Growth” producers of Chardonnay in his book California’s Great Chardonnays.
Now that you have acquired an older wine, often referred to as a library wine, you might be asking, “How do I open this without making a mess of the cork?”—or—“What’s the best way to serve this wine once opened?”
First, the basics—it’s natural that a cork will soften with age. It’s also natural that a wine may develop some sediment as it ages. Well fear not, with the proper tools and technique, you shouldn’t have too much difficulty.
Let’s go through the steps.
1) First, store your bottle in an upright position several days prior to opening, preferably in a cool location. Doing so will allow any suspended sediment to settle at the bottom of the bottle.
2) Next, choose the cork extractor you prefer—here are my recommendations:
Best – The Durand is a two-pronged wine opener—also known as an “Ah-So”—but with a built-in corkscrew. This is not an inexpensive item, but if you open a lot of older wines it could be a nice addition to your cellar.
Good – A standard two-pronged cork puller is also known as an “Ah-So.” Gently insert the longer tip between the glass and the cork, and gently rock back and forth until it is fully inserted in the bottle. Then slowly twist—while pulling up at same time.
Good – A pressurized cork extractor (like Cork Pops) is a device comprised of a needle and a carbon dioxide cartridge. Center the needle in the cork and penetrate it all the way through, then press the cartridge until the cork extracts. Hint: It’s best to cover the neck of bottle with a napkin or paper towel, as sometimes a bit of wine and/or sediment can also be extracted when under pressure.
OK – A corkscrew with a long, grooved shaft will make extracting an older, soft cork easier than using a shorter corkscrew without the grooving. Make sure it is centered directly in the cork, then twist it well into the cork. Be sure to pull up slowly.
If none of these methods work for you, as a last, last resort, find a blunt instrument that is narrower that the cork. Put the bottle in a sink and then place a plastic bag (or something similar) over the bottle neck. Then slowly and carefully push the cork down until it is no longer blocking the neck of the bottle. Hint: You definitely want something covering the opening of the bottle—as the wine will have a tendency to push upwards and out as the cork is pushed down.
3) Now that you have the cork out, you are ready to serve your wine.
Best – Carefully and slowly pour the wine into a decanter. Once you start to see sediment, stop pouring.
OK – If you don’t have a decanter, line up your wine glasses on a counter. Take a glass in one hand, and carefully pour the wine with the other hand. Be sure to keep the neck of the bottle in the same position, and fill the next glass…and so on. Hint: You want to minimize turning the bottle upright as doing so will disturb the sediment that has settled into the bottom of the bottle.
4) Maybe you didn’t have time to let the bottle sit upright for a few days, or perhaps you see pieces of cork floating in the bottle. As a last, last resort, you can pour the wine through a fine screen or coffee filter to a decanter, or even a pitcher. If you don’t want to serve from that vessel, you can always rinse out the wine bottle well, and pour the now-filtered wine back into it.
5) Remember, most older wines only require decanting to ensure that the wine is clear—not to allow the wine to “open up” or “breathe.” Library wines do not need more oxygen at this point.
6) Also, I recommend you serve and drink the wine soon after opening. The older the bottle, the sooner you will want to drink it to retain as much fruit expression as possible.