91 points,

Robert Parker's Wine Advocate, October 2007

St. Clement's proprietary red, the 2005 Oroppas, is primarily Cabernet Sauvignon with small quantities of Merlot and Petit Verdot included in the blend. Its deep ruby/purple hue is followed by notes of licorice, black currants, cedar, bay leaves, and toast. Ripe, round, medium to full-bodied, and opulent, it should drink well for 10-15 years.

94 points,

Wine Enthusiast, March 2010

The structure and pedigree of this fine wine are immediately apparent. It hits the mouth with a wonderful balance of ripe fruit, fine tannins, firm acidity and perfectly integrated oak. The deep flavors of blackberry jam spread onto buttered toast, and drizzled with anise liqueur and melted chocolate are irresistible. But the tannins are still hard. Decant now for a few hours or drink through 2014. -S.H.

90 points,

Wine Spectator, June 2008

Rich and creamy up front, with lively currant, vanilla-scented oak, herb and blackberry notes that firm up nicely on the finish, giving it backbone and traction. Drink now through 2013. 5,963 cases made. –JL

About Winery

The St. Clement house was built in 1878 by Fritz Rosenbaum, an affluent manufacturer and importer of fine mirrors and glass who furnished the opulent homes of San Francisco's "Gilded Age". The Rosenbaums made Riesling and Zinfandel in the cellar underneath their house. Over the years the property was owned by a number of colorful characters, most of whom made wine underneath the house. The St. Clement moniker was born in 1976 when William Casey, a local ophthalmologist, bought the house and built a 10,000 case stone winery behind it. The St. Clement name was a tribute to Casey's ancestors, who helped found the state of Maryland. The cross that is part of the St. Clement logo can be found on the Maryland state flag.
 
In 2005, Danielle Cyrot was offered the position of winemaker at St. Clement.  Her wines are elegantly structured with refined tannins and balanced components, drawing on her degree in Enology and Viticulture from UC Davis, experience winemaking abroad in Alsace and South Australia, and her time at Stags' Leap Winery as enologist and then assistant winemaker. Danielle appreciates the philosophy that wine is created in the vineyard, but she also monitors her cellar carefully. Her wines are elegantly structured with refined tannins and balanced components. Always true to herself, Danielle's wines are an expression of her and what she likes in a glass of wine.

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