Characteristics: THIS ITEM IS SOLD AS A FULL CASE ONLY.
It is a 12 pack with 2 bottles each of Elivette 2001, 2002, and 2003.

"Elivette, the name for our Reserve wine, is the ultimate viticultural and artistic expression of our Estate. Every vintage there are certain lots of wine that demonstrate personality and quality that set them apart. These are the lots destined to create Elivette, a wine that will showcase concentration, harmony, and elegance during its long life."

Elivette 2001 - The growing season in 2001 was, dare we say, as close to perfect as it gets. This vintage gave us wines of exceptional depth, power and concentration with rich, dark flavors that linger on the palate to finish with style and polish. 2001 is a banner year for Spring Mountain Vineyard. Elivette sets the standard.


Elivette 2002 - Our 2002 vintage Elivette is a deeply hued blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The aromas are a heady complexion of raspberries, blackberry jam and dark chocolate with nuances of kola and dark spices. Over 22 months of aging in French oak has softened the tannins and shaped the wine into a lush and textural delight. Loaded with a concentration of jammy fruit and hints of black licorice, it is an opulent expression of our Bordeaux varieties as they come to full ripeness on the slopes of Spring Mountain. The full bodied and redolent nature of this wine begs to be enjoyed immediately, but its shape and structure describe a wine that won’t reach its peak for another 10 years.

Elivette 2003 - The 2003 vintage of Elivette has a layered, complex structure built predominantly on Cabernet Sauvignon. The wine is laden with aromas of baking spices, cocoa, sweet vanilla, licorice, black cherry and berry fruit, with subtle floral notes of stone fruit blossom. On the palate, the wine has a solid, polished attack, with pretty berry fruit and elements of pepper and licorice. The tannins are supportive, but soft and malleable. The wine’s bright acidity adds to the lively and elongated finish.

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Characteristics: On the same hill as Sassicaia just below, this red is a stunning value –STUNNING! Spicy and woodsy brambly fruit tug on the palate in a nervy tension of juicy acids and fine knit tannins. Big without over extraction, expansive without any doughnut holes, this is a complete Super Tuscan for a song considering its premier quality.
Wine review by Nicholas Livingston, March 2013

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Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Cicala” vineyard, in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it undergoes several decantings before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Cicala” [meaning: balm-cricket] is about 40-45 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.
-notes from the winery

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Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Colonnello” vineyard, in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Colonnello” is about 40-45 years old and, to maintain it, its vines are replanted from time to time. The main variety of Nebbiolo is Michet and its rootstock is 420 A.
-notes from the winery