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Cosentino began making wine in small lots in Modesto, California in 1980. Ten years later he moved the Cosentino Winery operation to the Napa Valley, where he continued to make many award-winning varietal and blended wines.
Cosentino has a gift for identifying fruit sources and is highly skilled and artistic in determining blends. He’s a big believer in the hands-on, old world use of punched cap fermentation, a labor-intensive, hand-crafted method of winemaking. When it comes to the small lots Cosentino puts into his pureCru blends, this "micro" approach to winemaking allows him to better control the delicate process from the vineyard to the bottle
Scents of roses, spices and rich earth-mineral notes mingle with red fruit in a seductive manor as only Pinot Noir can be. This medium full bodied wine has a complex core of fruit with balance that keeps it bright. Well suited for many food types. Elegant without excessive weight. Supple on the palate yet well structured in a way that charms and doesn't yield.
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