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Miura started out one evening in late 1994. A group friends, most of them from The Ritz-Carlton San Francisco, chefs Gary Danko, Laurence Jossel (Nopa) and Gerald Hirigoyen (Piperade), as well Nick Peyton (Cyrus) amongst others, had gathered for drinks after work at Master Sommelier Emmanuel Kemiji?s apartment when one the chefs suggested that it would be a great opportunity to experience a harvest first hand. Kemiji was put in charge of the project and it became a new challenge for him. He eventually left The Ritz-Carlton in the summer of 1999 to dedicate himself solely to Miura Vineyards.
Very dark, almost black. Incredible nose of violets, crushed lavender, and ripe blueberry lead to a palate laden with crushed earth, a hint of chocolate, and smokey flavors of cured meats. The 2007 'El Ramon' shows impeccable balance between acid and tannins, and this dense wine is incredibly good. Highly recommended and a rarity. 247 cases made.