Specialty Wine Specialty wines consist of select varietals that the Winemaker has chosen based on vineyard partnerships and consumer demand. Bottled in limited quantities, these wines typically sell out vintage-to-vintage and do not have the capacity to age as library wines throughout the years. Some varietals, such as the Gewurztraminer, have been produced by Winemaker Bill Anderson for over 20 vintages.

2008 Sangiovese This wine was produced from one hundred percent Sangiovese grapes grown on the five acre Carmel Valley vineyard at the Wine Estate. As the sole varietal grown on the Estate, the Sangiovese vineyard is nurtured with the ultimate care and attention. It is pruned back to thirteen spurs per vine to maximize sugar development, with canopy management maintained throughout the growing season for full sun exposure. The result is a nice sugar-to-acid balance at the time of harvest. More Info ... Tasting Notes: 2006 2007 2008 Purchase: 2008

2009 Pinot Grigio Winemaker Bill Anderson has been producing Château Julien Pinot Grigio since the 1998 vintage. Cold fermented using Pris de Mousse yeast and bottled directly from stainless steel tanks six months after harvest, this wine is consistently clean and straightforward upon release. Produced from grapes grown 100% in local Monterey County AVA, selected carefully for complexity, balance and consistency. More Info ... Tasting Notes: 2006 2007 2008 2009 Purchase: 2009

2009 Gewurztraminer The Château Julien Gewürztraminer grapes have been harvested from the same vineyard since its first bottling over a decade ago. Cold fermented using Steinberger Yeast, known for its slow fermentation, allows the winemaker the ability to maintain natural varietal fl avor and a slight residual sugar. While semi-dry in fl avor, this wines slightly higher acidity balances the residual sugar for a refreshing, lighter style of wine. More Info ... Tasting Notes: 2005 2006 2007 2008 2009 Purchase: 2009

2009 Sangiovese Rosato The winery’s only rose wine, Sangiovese Rosato, was produced from grapes solely harvested from the vineyard at the Estate in Carmel Valley. Two acres of the 5-acre vineyard is thinned specifically for the Rosato, with slightly larger berries/clusters that ultimately result in a lower sugar and higher acidity. Hand harvested, immediately crushed and pressed, this wine is fermented cold to just over 3% residual sugar and held in stainless steel tanks until bottling in the winter. More Info ... Tasting Notes: 2009 Purchase: 2009

NV Julien Port Château Julien Port was aged in oak barrels for 10 months and is produced in a traditional Ruby style. This port is bottled young while the port still possesses a deep ruby color and is full of mulberry fruit aromas. It is best when enjoyed quite young to enhance its spicy, fresh vibrant characteristics. More Info ... Tasting Notes: NV Purchase: NV